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New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
A new report finds that the sale of brown sugar is rising, as it predicts significant growth for this sweet category over the next five years.
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
BBF Limited's CEO forecasts the hottest trends influencing the bakery market this year, plus an interview with pastry chef come entrepreneur, Tasmin Robinson, on how baking kits will fare post-lockdowns.
New Food’s Editor interviews Fatherson’s Laurence Smith to find out how he intends to claim the title of UK’s first eco-friendly bakery and whether reaching Net Zero is feasible.
From a rat infestation to pieces of metal found in food, here’s a roundup of some of the most important food recalls around the globe.
Paul Baker, founder of St Pierre Groupe, comments on what 2022 might look like for the food and drink industry in general, and the bakery sector specifically.
How do we address consumer desires for baked goods with a friendlier label, without compromising on taste or quality? Learn more in this infographic.
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
