CSM Ingredients Group - a Nexture company and a global leader in value added solutions for the food industry, comprising both CSM Ingredients and HIFOOD - is proud to announce the opening of its brand-new, customer focused product development centre in Cheshire.

In industrial baking, production disruptions often lead to overproofed dough, collapsed structure and costly waste.

As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?

The popularity of rye bread is on the rise in the UK, presenting new development opportunities for bakers. Discover inspiration from Copenhagen and ingredients for Nordic inspired breads in the latest blog from abim member Puratos.

abim were pleased to see the outcome of the Alliance for Bakery Students and Trainees conference of which we are proud supporters.

Lesaffre UK & Ireland has conducted an exciting new sourdough study that reveals consumer trends, preferences, and the growth of sourdough products across the UK. From pizza bases to flatbreads, sourdough is capturing the hearts (and taste buds) of bakers and consumers alike!

Toxic metals and metalloids found in rice and spinach can cause severe health impacts to babies and young children. In particular, heavy metals such as cadmium, lead, mercury and metalloid...

Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?

Back by popular demand, this compelling and forward-looking event returns to the Baking Industry's calendar on Thursday 20th March 2025, at the Queens Hotel, Leeds. Acknowledged as one of the...

The UK government has eased rules for egg producers and packers, who will no longer need to change egg packaging labels during avian influenza (bird flu) outbreaks.

Food and Drink Federation (FDF) Scotland – in collaboration with Food Standards Scotland (FSS) – has introduced a new fund aimed at encouraging small and medium-sized out-of-home producers to make their products healthier.

The US Food and Drug Administration (FDA) has announced new goals to further reduce sodium levels in commercially packaged and processed foods by 20% in the second phase of its voluntary sodium reduction targets.

Recent regulatory changes in the US and European bakery and snack industries are rapidly evolving as their respective legal bodies introduce and update laws on nutritional labeling, ingredient restrictions and food safety standards.

Action on Sugar is calling on the incoming UK government to extend the sugar tax to cakes, biscuits and chocolates, citing the ‘proven success’ it’s had with the soft drinks category.

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 (GM) food crops.

Link to...

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 force millers to rely on imports and ultimately spike the price of bread.

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 what impact could it have...

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 article here.

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 to have the desired health outcomes, a collaborative team of US researchers is breaking down the complexities.

Manufacturers will have two years to transition to the new requirements, including the addition of folic acid to flour.