Bread

Bakery waste is generally high in fat, which may cause issues with AD

Guest article

From waste to resource: The role UK bakeries can play

By Gill Hyslop

The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.

Eruostar's pizza flour. Pic: Eurostar Commodities

High protein flour adds punch to pizza

By Gill Hyslop

Eurostar Commodities has developed a 13% protein pizza flour that it claims will consistently produce premium deep pan and thin crust pizza pies.

The structural chemical formula and molecule model of asparagine. Pic: ©GettyImages/Bacsica

Guest article

What are the next steps in acrylamide mitigation?

By Gill Hyslop

While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...

Spain has tightened up its bread definitions. Pic: ©GettyImages/JackF

Spanish law reform tightens bread definitions

By Gill Hyslop

A new law came into force in Spain on July 1 2019 that restricts the classifications of ‘wholemeal’, ‘sourdough’, ‘artisanal’ and ‘multicereal’ bread.

Artisanal Brands is adding baked goods to its product lineup. Pic: ©GettyImages/LauriPatterson

Artisanal acquires bakery business

By Gill Hyslop

New York-based Artisanal Brands has acquired New Manny’s to add premium bakery products to its portfolio of handcrafted cheeses.

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