All Manufacturing articles
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NewsDrum roll please: Baking Industry Awards 2026 finalists revealed
Finalists for each category are being announced this week, so check out the people, products, and businesses in the running for a trophy at the Baking Industry Awards 2026
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NewsMeet the finalists for Bakery Leader of the Year 2026
A commercial director, production head, and the founders of three bakery businesses are the finalists of this new category for the Baking Industry Awards 2026
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NewsDavid Wood Baking fined £333k after sausage roll line worker breaks arm
Own-label bakery supplier was prosecuted by the Health and Safety Executive following an investigation into the incident, which occurred on 1 December 2023
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Partner featureSolutions Showcase: the innovations optimising output and efficiency
The latest solutions helping bakeries scale output, maintain quality and build more efficient, resilient production operations in a rapidly evolving market.
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NewsMcDonald’s bun supplier CH Guenther opens innovation centre in Coventry
The 1,850 sq ft Centre of Excellence in Coventry has been designed to help customers tap emerging market trends
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NewsHow Kerrs Bakery waste became an ingredient in chocolate snacks
Surplus food solutions platfrom ZRO Group helped the Lanarkshire bakery repurpose traybake off-cuts as an ingredient in Choc Nibbles snacks
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NewsArable farmers count £5bn cost of three bad harvests
This summer’s extreme heat and relentless drought had been a terrible blow, said The Energy and Climate Intelligence Unit
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InterviewMy Bakery Job: Nick Bevan, director, corporate comms & sustainability, Baker & Baker
Bevan spends the majority of his time overseeing the environmental, social, governance strategy and commitments of the European sweet bakery manufacturer
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NewsSee inside Pettigrew Bakeries’ new headquarters and café
The site has been designed from scratch around the needs of the bakery team, with new ovens, mixers and temperature-controlled spaces
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InterviewKeeping the starter alive: Jason Geary on growth without compromise
A new factory, a TV campaign, and solid NPD pipeline have propelled Jason’s Sourdough to new heights, but for fourth generation master baker the recipe for success has never changed
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NewsNew leadership at Pret, Papa Johns, FitBakes, and more
Technology specialists, a production manager, and an international president are among the latest appointments in the baking industry and supporting sectors
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NewsKrispy Kreme losses deepen as it shut 19 stores in 2025
The doughnut specialist reduced its estate by 13% as part of a multi-year turnaround plan to move it towards “sustainable, profitable growth”
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NewsVandemoortele to sell Worcester site as CMA greenlights Délifrance acquisition
Competition watchdog has accepted the Belgian food group’s proposed remedies to preserve competition in the UK frozen viennoiserie market including divesting its factory in Worcester and sales team in Staines
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Product NewsJacksons enters sourdough market thanks to multi-million-pound investment
The launch was supported by a significant investment in Jacksons’ manufacturing capacity and capability which was used to purchase specialist equipment for the production of sourdough
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NewsLloyds and NatWest extend financial support to drought-hit wheat farmers
The banks have been working with farming businesses to provide a tailored set of financial support measures to help them manage both immediate pressures and long-term resilience
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NewsParanova unveils largest fibre-based packaging site as part of £20m investment plan
The purpose-built 98,000 sq ft facility in Godmanchester, Cambridgeshire, will support further expansion while continuing to help customers transition towards paper-based packaging solutions
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NewsLess sugar, more fibre: the healthy opportunities via bakery reformulation
A new report from ingredients supplier Tate & Lyle concludes that consumers, retailers, and policymakers are increasingly looking beyond sugar reduction towards broader measures of metabolic wellbeing
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InterviewMy Bakery Job: Daniel Araujo, COO, Rhythm 108
A career highlights of the French-born, Geneva-based master pâtissier and chocolatier is creating the gluten-free filled biscuit range, which has been replicated by bigger bakery brands
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NewsCo-op, Henllan, and Montana Bakery among speaker line-up for BSB autumn conference
The event, taking place on 15 October at Chesford Grange Hotel in Kenilworth, features a variety of topic-led sessions from baking industry experts
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Product NewsInto the mix: bakery ingredients suppliers unveil latest innovations
A dough relaxer, trending flavour, nutrient-rich gels and mixes, and a kaleidoscope of crumbs and icing sugars have been unveiled for UK bakers