All Baking articles
-
NewsThousands of pizza and focaccia breads recalled in US over metal contamination
Bakkavor recalls thousands of pizza and focaccia products across 10 US states after ingredient contamination raises potential risk of metal fragments.
-
ReportScaling Biotechnology and Novel Foods: inside the industrial reality of food innovation
New food technologies are advancing rapidly but scaling them remains the industry’s defining challenge. The Scaling Biotechnology and Novel Foods report explores whow to turn promising science into industrial reality.
-
NewsMelt&Marble secures US self-affirmed GRAS status for fermented fat ingredient
The regulatory milestone clears the path for US sales of precision-fermented fat designed for meat, dairy, confectionery and bakery applications.
-
NewsReducing salt in breads and packaged foods could significantly reduce heart disease risk
New studies suggest modest sodium cuts in everyday bread, takeaway and packaged foods could prevent thousands of heart attacks, strokes and deaths in France and the UK.
-
NewsUS resets dietary guidelines, backing more protein and fewer ultra-processed foods
New US dietary guidelines prioritise protein and whole foods while urging Americans to cut highly processed foods in major nutrition reset.
-
OpinionFood fraud 2026 and beyond: new targets, tactics and risks
Drawing on his extensive insight and all the data he can lay his hands on, Professor Chris Elliott reveals the areas most at risk of exploitation in our food system, highlighting the questionable benevolence of AI as both friend and foe.
-
NewsGlobal food waste costs surge as annual supply chain losses near $540 billion
New Avery Dennison research finds global food waste will hit $540 billion by 2026, draining a third of retail revenues and exposing costly supply chain blind spots.
-
NewsBarilla unveils global food innovation centre in Parma
Barilla has opened a major food innovation centre in Parma to accelerate research, technology and global product development across pasta, sauces and bakery.
-
ArticleSilent Enemies: Author's Note – What I Know Now
Silence doesn’t just hide danger; it allows it to grow. In this powerful Author’s Note and behind-the-scenes interview, Dr Darin Detwiler reveals how Silent Enemies came to life, why its message matters now more than ever, and the bold shifts the food industry must make to prevent the next avoidable ...
-
NewsMr Kipling invests £2.1 million in solar farm at Premier Foods’ Carlton Bakery
Mr Kipling is cutting emissions with a £2.1m solar farm at Premier Food's Carlton Bakery, boosting local resilience at one of the UK’s biggest bakeries.
-
ArticleSilent Enemies: Part 4 – The Sound of Silence
Some failures leave no alarms – just empty chairs, unanswered questions and a mission that never ends. In Part 4 of Silent Enemies, Dr Darin Detwiler shares the personal loss that transformed his mission, revealing how silence in food safety can carry the heaviest cost of all.
-
NewsWalmart and Avery Dennison launch RFID-enabled labels to boost food freshness
Walmart and Avery Dennison launch first-to-market RFID labelling in meat, bakery and deli to cut waste, improve freshness and boost efficiency.
-
News
Aldi recalls steak and popular bakery item due to undeclared allergens
Aldi has recalled thin cut beef steaks and custard tarts from UK shelves after undeclared allergens were discovered on product labels.
-
ArticleSilent Enemies: Part 3 – No Easy Way Out
Responsibility is rarely convenient, whether underwater or in food safety. In Part 3 of Silent Enemies, Dr Darin Detwiler explores the cost of compromise and confronting hard choices.
-
NewsADM identifies resilience as the key theme shaping flavour and colour trends for 2026
ADM’s latest Flavour and Colour Trends report forecasts that 2026 will be defined by personal resilience. The company identifies three key trends – Authentic wellbeing, Give me more and Newstalgia dreamland – as consumers seek balance, creativity and comfort through the foods and beverages they choose.
-
NewsILSI Europe introduces risk-based approach to manage mycotoxins in food
A new risk-based framework from ILSI Europe helps industry and regulators prioritise mycotoxin threats in wheat-based foods, supporting evidence-based mitigation strategies.
-
NewsHovis expands AI partnership with IntelliAM in major multi-site deal
Bakery giant Hovis has signed a major deal with tech firm IntelliAM to roll out AI-driven productivity solutions across multiple sites.
-
ArticleSilent Enemies: Part 2 – Voices Carry
Signals and missed opportunities push margins of error in submarines and in food safety. In Part 2 of Silent Enemies, Dr Darin Detwiler explores what it means to listen before it’s too late.
-
NewsBSI launches new ISO food safety standards to strengthen global supply chain resilience
BSI has issued seven updated ISO 22000 food safety standards, including new requirements for retail, wholesale and a certifiable management system, strengthening global supply chain resilience.