In Short

03 December, 2010
Page 6 

Warburtons reveals gluten-free lines

As exclusively revealed in the 8 October issue of BB, Warburtons is to launch a range of gluten-free products. The newly announced eight-strong portfolio will be rolled out in January and will comprise white and brown loaves and sub-rolls, crumpets and teacakes.

Giles doubles bakery

Giles Foods has opened the first phase of a multi-million-pound expansion programme at its Pain Artisan bakery in Milton Keynes. The firm has doubled the size of its bakery and invested £3.5m in new plant and equipment, including a new three-deck tunnel oven. New and reformulated products are scheduled to hit the market in spring and summer next year.

Bertinet is Champion

Bath-based baker and author Richard Bertinet was named Food Champion of the Year at the Food & Farming Awards 2010 last month, after being nominated by listeners of Radio 4's Food Programme.

Lion roars for eggs

British Lion egg products has revealed that the majority of consumers are willing to pay more for a sandwich with the British Lion mark, following an in-store study. More than 80% of respondents said they would be willing to pay an additional 2p on the current price, and almost a third said they were prepared to pay an extra 10p.

Seaweed helps diets

It has been revealed that seaweed has appetite-suppressing qualities after a university student incorporated it as an ingredient in a loaf of bread. Following two trials, Anna Hall, who is studying MSc Nutrition with Public Health Management, said the fortified bread was much higher in fibre and helped people feel full after eating fewer calories.





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