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Archives for March 5, 2012

← 2012

UK organics sees “disappointing” slump amid global upturn

05-Mar-2012
By Kacey Culliney

Sales of UK organics dropped by 3.7% in 2011 amid a global market upturn, exasperated by difficult trading conditions but caused by a lack of investment and innovation in this sector, according to a report by the Soil Association.

Increasing yeast in frozen sweet bakery improves quality, says study

05-Mar-2012
By Oliver Nieburg

Double yeasted dough (DY) has been found to improve the quality of sweet bakery products in research which used the Central European marble cake Kougelhopf.

Headlines

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The snacks market right now: still huge, but structurally ‘slower’

Mondelēz’s meteoric rise: The strategy behind the superpower

5 innovations desperately needed for EUDR compliance

Products

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OvoPro™: Clean-Label, Egg White Replacement

By The EVERY Company

Webinars

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Latest on-demand webinar

19 Feb 2026

Functional ingredients on the health frontline
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Promotional features

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Barley protein: An ancient grain optimized to create healthy, nutritious bakery, cereals, and snacks

Paid for and in partnership with ClonBio Foods


Fondant: Supporting the creation of delicious moments of pleasure

Paid for and content provided by Südzucker AG


Speciality bread: Bringing together centuries-old traditions with cutting-edge innovation

Paid for and content provided by European Union

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