news
Kingsmill owner acquires Hovis in a bid to dominate UK bread market
Associated British Foods, owner of Kingsmill, has agreed to buy rival Hovis in an estimated £75 million deal, aiming to create the UK’s biggest bread brand.
List view / Grid view
Baking
article
The measurable impact of AI on food safety
Go beyond the hype of AI in food safety. This deep dive reveals where the real, immediate ROI lies: in automating compliance and unlocking the power of your existing data.
news
FSA and BBSRC inject £650k into research network to tackle future food safety risks
The partnership with BBSRC and the Quadram Institute will focus on emerging threats like novel proteins, climate change and evolving production methods.
news
From the floor of IAFP 2025: AI moves beyond hype to deliver concrete food safety solutions
At IAFP 2025, AI was no longer a future concept. Speakers from Ecolab, Creme Global, Chick-fil-A and the FDA shared real-world examples of AI driving improvements in compliance, data integration and risk mitigation across the food supply chain.
news
Bread sold in Kroger and Walmart recalled over hazelnut allergen risk
Hartford Bakery recalls six lots of bread sold at Kroger and Walmart after hazelnuts were found in products mislabelled as plain white bread.
article
The rising tide of food fraud
Dr Saskia Van Ruth, University College Dublin, explains how supply chain disruptions and economic pressures are fueling a rise in food fraud worldwide. Recent cases highlight the urgent need for coordinated prevention efforts, such as the European Food Fraud Community of Practice (EFF-CoP), to protect public health and ensure food…
article
Tackling invisible threats: allergen and pathogen risks in food manufacturing
Discover how top experts are addressing the invisible threats of allergens and pathogens in food manufacturing. This comprehensive report covers regulatory updates, innovative testing methods, and practical strategies to protect your products and consumers.
news
Protein-rich grasshopper bread developed to combat future food insecurity
Mexican scientists develop sustainable insect-based bread to address global protein demand and combat food insecurity by improving nutritional intake without altering daily diets.
article
Rebels of a different kind: the sustainable baking movement behind Step and Stone
Ruth Davison from Our Carbon speaks with the Co-founder and CEO of the ethical platform Different Kind, Liz Warner, about why they are the ‘rebels of retail’.
article
Ultra-processed foods are harming our health — and they’re still being sold
We’ve all heard the warnings about ultra-processed foods, but following findings from a major international study, Louise Monaghan can keep quiet no longer.
news
Iceland recalls popular bakery product over undeclared allergen risk
Iceland recalls Daily Bakery 4 Sub Rolls due to undeclared barley, posing a health risk to those with a barley allergy or gluten intolerance.
article
Portion control is the answer to the food industry’s energy challenge
The food industry’s move towards more sustainable manufacturing techniques alongside ongoing investment into power-hungry assets is placing increasing strain on the sector’s energy supply. David Bean, Business Development Group Manager at Mitsubishi Electric Automation Systems Division, says the answer lies in developing greater flexibility behind the meter.
news
Allergen management in the food industry: key insights at the Allergy Companions conference
Explore key insights on allergen management at the Allergy Companions Conference on 29th May. Learn from industry leaders about the latest trends, challenges, and best practices in allergen safety to improve food services and consumer trust.
news
Clear link discovered between baker’s yeast evolution and early human migration
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
webinar
Navigating the future of food safety and transparency
Join Professor Chris Elliott and expert panellists on 17 September as they discuss how AI, innovation, and collaboration are shaping the future of food safety and transparency.
