In this exclusive interview, Campden BRI microbiology department section manager Phil Voysey explained the organisation’s research into C.botulinum and its relationship with modified atmosphere packaged (MAP) bread products.
University of Bradford reader in computer science Savas Konur talks about the unique challenges of installing Artificial Intelligence (AI) and Industry 4.0 technologies into a production line more than a century old.
A new research project to help manufacturers and retailers understand and control the potential risks posed by clostridium botulinum in bread products has been launched by Campden BRI.
Wrexham-based Village Bakery has secured investment from private equity firm Limerston Capital that will see the opening of a new facility and the creation of 115 jobs.
Baked goods manufacturer Country Style Foods has been fined £140,000 for health and safety failings, after a worker was impaled on a set of ‘airline’ style steps.
UK scientists have used genome editing to reduce levels of acrylamide, the compound found in baked and toasted wheat-based foods considered a probable human carcinogen.
Specialist cake and baked goods manufacture Finsbury Food Group has posted a robust set of results despite COVID-19 difficulties, according to financial advisors at Panmure Gordon and Company.
Hovis Best of Both has committed to increasing its support for families living in food poverty by pledging an additional 250,000 loaves to charity FareShare, matching its donation last year.
Yorkshire-based baker Regal Foods has secured an £89,391 grant from the Leeds City Region Enterprise Partnership (LEP) to support the expansion of its production facility and create new jobs.
Greggs should develop more premium products to help boost performance, one analyst claimed, as the company reported annual sales down by £300m on the previous year.
Real Good Food has reported strong single digit revenue growth for the financial year ending 31 March 2020, driven by progress at cake decorating business JF Renshaw and food ingredients operation Brighter Foods.
Kosher biscuit manufacturer Rakusen’s has partnered with the University of Bradford to adapt its 100 year old production line with Industry 4.0 technologies, supported by the Knowledge transfer Network (KTN).
Parliamentary Under Secretary of State Victoria Prentis said the Department for Environment, Food and Rural Affairs (Defra) is currently not considering the inclusion of sourdough or wholegrain definitions in the Bread and Flour Regulations.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
Pie manufacturer Vale of Mowbray has promoted Mark Gatenby to managing director, replacing his father John in the role, and is investing £250k in rebranding as it prepares for 2021 new product development.
Members of the Bakers, Food and Allied Workers Union (BFAWU) at Greencore’s Northampton factory have rejected a ‘divisive’ pay rise, claiming staff there have not been recognised as key workers during the coronavirus pandemic.
Signature Flatbreads’s Deli Kitchen brand has grown substantially in the past year, driven by supermarket sales and extension into the international market in 2020, according to the business.
Endless LLP's acquisition of Hovis builds its bakery presence, with the bread brand joining cake manufacturer Bright Blue Foods in the private equity firm's portfolio and opportunities for synergies, one financial adviser claims.
Vegan ingredients, fruits and traditional cakes are just a few of the products benefiting from the coronavirus pandemic, which has prompted increased consumer focus on health, indulgence, provenance and functional ingredients.
Demand for quantity and quality has forced high-volume artisan producers and larger plant bakers to upgrade equipment, while driving up efficiency and cracking down on waste.
Plant-based confectionery, condiments, dough, beer, chicken and bacon products feature heavily in a new cohort of incubator brands Tesco has just announced.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
Italy's Newlat Food has confirmed its proposed acquisition of Hovis, following a Sky News report flagging the move, with Newlat claiming a successful bid would enable it to reach sales of €1bn within 24 months.
Greggs has temporarily halted production and sent 300 staff home from its factory near Newcastle after a “small number” of coronavirus cases were confirmed among staff working at the site.
Laurence Smith, managing director of Fatherson Bakery, shares its progress since winning Small Bakery Manufacturer of the Year at the 2020 Food Manufacture Excellence Awards and new product development plans in this podcast.
Coronavirus panic buying helped boost sales for Associated British Foods’s (ABF’s) Grocery, Sugar and Ingredients divisions in the tail end of its past financial year.
Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.
Northern-Ireland based Genesis Bakery has appointed a new general manager as part of an ongoing recruitment campaign to strengthen its business with the Republic of Ireland.
New jobs at a bakery rebuilt after a blaze, 400 roles at a food logistics specialist and vacancies at fresh produce supplier AMK Fresh feature in this food and drink recruitment roundup.
Mr Bagel’s Ltd, the bakery that is based in Welwyn Garden City, Hertfordshire, has been ordered to pay £9,000 for health and safety violations, after a worker’s hand was amputated.
