Flour

The Wheat Foods Council is ramping up its strategy to increase the use of wheat foods among consumers, foodservice operators and manufacturers. Pic: GettyImages/GMVozd

Wheat Foods Councils ramps up its ‘all things wheat’ message

By Gill Hyslop

Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...

Wildfarmed flour doesn’t just affect one part of the sustainability transition, it helps to increase biodiversity in soil, promote food education and reduce carbon emissions.

Wildfarmed embarks on UK-wide tour to spread the regenerative message

By Gill Hyslop

The regenerative agriculture pioneers have collaborated with 20 bakeries across the UK for a nationwide tour throughout March to give away baked treats made with Wildfarmed flour and to introduce consumers to the better-for-the planet farming processes.

Pic: GettyImages/SolStock

What’s trending for Pancake Day 2023?

By Gill Hyslop

Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.

The UK artisanal bakery sector is facing a barrage of challenges, but many owners are confident of their ability to survive the storm. Pic: GettyImages/Todor Tsvetkov

Report: State of the UK’s artisan bakery sector

By Gill Hyslop

A new report by the Open University Business School reveals the number of small bakery businesses in the UK has increased in recent years, rising to the COVID challenge, but now facing an uncertain future.

Giving bakers a fighting chance as the flour price continues to soar

Giving bakers a fighting chance as the flour price continues to soar

By Gill Hyslop

The runaway flour price – caused by the atrocious weather in North American wheat-growing areas in 2021, the Russian invasion of Ukraine and rising fuel costs – is expected to have a long-lasting impact on the bakery industry – meaning bakers need to...

The bolt on of Firebird Artisan Mills' assets will help Ardent Mills diversify its portfolio. Pic: GettyImages/minoandriani

Ardent Mills completes acquisition of Firebird Artisan Mills’ assets

By Gill Hyslop

Over the next several months, the Firebird Artisan Mills brand and products will be fully integrated into Ardent Mills, enabling the flour-milling and ingredients specialist to bolster its nutrition offerings to meet the needs of an increasingly diverse...

Kamut Brand khorasan wheat is an ancient and organic grain that has proven to add functional properties to baked goods. Pic: GettyImages/R. Tsubin

Kamut pushes the beach body-ready message

By Gill Hyslop

With the pandemic resulting in weight gain for many, Kamut International is taking the opportunity to highlight the benefits that its khorasan wheat can add.

Flour is found in almost a third of all food products sold in the UK. Pic: GettyImages/Milkos

nabim rebrands as UK Flour Millers to reflect changing times

By Gill Hyslop

The National Association of British & Irish Millers is changing its name to UK Flour Millers as part of a rebrand aimed at raising the industry’s profile at a pivotal time in its history, thanks to Britain’s recent departure from the EU.

Marbacher Ölmühle produces a variety of flours and organic oils. Pic: Getty Images/bit245

Hochdorf to sell Marbacher Ölmühle

By Jim Cornall

Swiss dairy company Hochdorf is to sell Marbacher Ölmühle GmbH to a German family office company focusing on long-term commitment in the organic food industry.

Ardent Mills expands retail flour business with new production lines and pack sizes

NEWS IN BRIEF

Ardent Mills expands retail capabilities and production

By Mary Ellen Shoup

Flour and ingredients company Ardent Mills has made significant updates and investments to its retail and production capabilities to better meet booming demand in the baking industry.

Ardent Mills CEO Dan Dye has stressed the importance of 'finding those pockets of growth,' especially as the demand dips for traditional flours.

Flour is more than flour: Ardent Mills preps for the next five years

By Kristine Sherred

After five years in business, the milling and grain specialist has rearranged its corporate leadership, modernized several of its aging mills and expanded its portfolio. CEO Dan Dye shared details of forthcoming plans at the International Baking Industry...

Potassium bromate is highly effective oxidizing agent that is revered by some but shunned by others. Pic: GettyImages/kapulya

Free from additives

Potassium bromate in bread: Outlawed in Europe, but considered safe in America

By Gill Hyslop and Kristine Sherred

Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU...