News
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14th May '24
The Chinese government has granted approval for the production of the country’s inaugural gene-edited wheat variety, a significant step towards the commercialization of genetically modified… Read more...
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26th Apr '24
Months of torrential rain has left UK millers in a soggy situation, with a waterlogged wheat harvest predicted to be down by 30%, which could… Read more...
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20th Mar '24
Sliced white bread has been made the poster child of the ultra-processed foods debate, but where does the baking industry really stand on this and… Read more...
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6th Mar '24
Trade body fears the Scottish Government consultation will lead to regulations that have a significant affect on small bakery manufacturers in Scotland.
Link to full… Read more...
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5th Mar '24
A sourdough starter is like a fingerprint: no two are the same. With the view to one day intentionally being able to engineer the starter… Read more...
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19th Jan '24
Manufacturers will have two years to transition to the new requirements, including the addition of folic acid to flour.
Link to full article here. Read more...
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16th Jan '24
While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have… Read more...
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10th Jan '24
With the 10th anniversary of Veganuary in full swing, we take a look at how the vegan bakery market is shaping up in 2024.
Link… Read more...
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19th Dec '23
Exposure to foods that are harmful to coeliac patients can be reduced using the new preDQ tool.
Link to full article here. Read more...
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19th Dec '23
The Food Standards Agency is to contact ministers to discuss mandating the inclusion of allergy information on coffee shop and restaurant menus, and will provide… Read more...