Ingredients: egg yolks; all-purpose flour; ground cinnamon; ground cloves; ground allspice; ground mace; sour cream; granulated sugar; light corn syrup; eggs; walnuts The department held an industry consultation in February and March 2021 and subsequently set up a Bread and Flour Technical Working Group (BFTWG) comprising stakeholders representing a cross-section of the bread and flour supply chain. Along with various government agencies, industry bodies and consumer groups, organisations taking part in this group include UK Flour Millers, Federation of Bakers, Real Bread Campaign and companies such as Premier Foods, AB Mauri and Lesaffre.

She was also awarded Star Baker in week three after her medusa-themed bread showstopper wowed the judges. The decision means folic acid will join calcium, iron, niacin and thiamine on the list of mandatory ingredients for the fortification of flour, with the implementation to be included in the Defra review. Bakers of all sizes are faced with the battle against waste every day as they look to balance availability and surplus, but there are many solutions. Better planning and management often through software, for one, but also utilising tools such as the Too Good To Go app or donating to those in need. In April 2021, M&S announced it was taking legal action over similarities between its iconic Colin the Caterpillar cake and Aldi’s rival product Cuthbert the Caterpillar. M&S argued that that Cuthbert represented a trademark infringement and filed a claim with the High Court. As you might expect, the announcement of the advertising ban wasn’t entirely welcomed by the food industry. Kate Halliwell, the Food and Drink Federation’s chief scientific officer, expressed her disappointment at the government’s insistence on pressing ahead with “headline chasing policies”.With the importer footing the bill – at a full tariff rate of €172 per tonne – the Republic of Ireland was highlighted as the biggest loser from this situation due to its heavy reliance on flour imported from the UK, much of which contains a high proportion of American and Canadian wheat. Go big, or go home’ is Rowan’s motto, and one that he has always applied to his bakes. His earliest baking memories are of scones, pork pies, shortbread and traditional jam tarts (which he claims as a Northern delicacy). A student of English literature, when he’s not writing up a storm, Rowan is also a keen host, applying his creative eye to his cooking – he aims for clean lines and interesting decoration in his finished bakes.

Having baked thousands of retro recipes from all kinds of antique cookbooks, Dylan’s selected the best of the best for this bakebook, sharing the shining stars from each decade. And since not every recipe Dylan bakes on his wildly popular social media channels turn out delicious, we’ve thrown in a few of the most disastrously strange recipes for you to try if you want to prank your friends, or if you’re simply a glutton for punishment.Marks & Spencer has embraced this by using leftover baguettes and boules from its in-store bakeries to create garlic bread, which is then frozen and sold. Roberts Bakery tapped into this kind of thinking with its luxury hot cross buns made with upcycled bread ferment – misshapen white loaves that otherwise would have gone to waste. The reason for the move – which brings the UK into line with 80 other countries including Australia, New Zealand and Canada – is to combat neural tube defects leading to spinal conditions in babies. Even before Natasha’s Law had come into effect, the industry discovered there were more compliance headaches on the way, potentially affecting cakes, biscuits, morning goods and pizza. Dan’s interest in cooking began when he went traveling in South America in 2007. His particular loves are pies and puddings: before he and his wife bought their first home, they lived with his in-laws, during which time his mother-in-law taught him how to make perfect shortcrust pastry.

There were also metaphoric shots fired in a legal battle involving two well-known retailers and their respective caterpillar cakes that captured the imagination of the public and the tabloid press. Film and theatre enthusiast, theme-park lover and hospitality professional, Amos grew up in Nottingham with his mum and sister, but now lives and works in North London. As a child, Amos was always amazed by his mum’s ability to whip up delicious bakes at a moment’s notice – making her both the inspiration and the role model for his own commitment to some serious baking. Thankfully, British Baker has done the hard work for you, gathering thoughts from industry experts. In part one of three, we explore the top trends likely to play out on the bakery scene in 2021. Appetite for vegan-friendly baked goods shows no sign of slowing down. Just look at the raft of new products rolling out in time for Veganuary. Josh has been playing rugby for his local team for more than 15 years, and once a month he bakes lots of treats to reward his teammates after a rigorous training session. He dreams of having his own artisan bakery one day.Ingredients: granulated sugar; all-purpose flour; candied cherries; dried figs; raisins; walnuts; light corn syrup; egg whites The planned legislation will apply a watershed at 9pm, so adverts for HFSS food and drink will only be shown on UK TV and on-demand programmes between 9pm and 5.30am. The online ban will affect all forms of paid-for advertising, with the scope encompassing social media, videos and influencer marketing. However, brand-only advertising will be allowed as long as an HFSS product is not identifiable, and the ban only applies to large businesses – those with 250 or more employees. Predicting big hitters for the year ahead isn’t easy as we make our way out of a turbulent 12 months. However, amidst the ever-changing consumer landscape we’re seeing two camps form when it comes to 2021 bakery trends; indulgence vs health,” says Kirsty Matthews, insights & marketing manager at Macphie.

Sri Lankan-born Saku places the traditional flavours of her heritage at the heart of her baking – particularly the curry spices, which she claims make for the best pie fillings, while liberal sprinklings of cinnamon, cardamom and nutmeg find their way into her sweeter bakes. Josh is a chemist by trade and brings his scientist’s precision and keenness to experiment into the kitchen, taking careful notes on each part of the baking process and perfecting all his techniques for gorgeous results. He likes to take his inspiration from old baking books, reinventing classics to give them a modern twist, often by introducing alternative flavours and including the seasonal fruit and vegetables from his kitchen garden. Creating new products from surplus ones is another – one which consumers are increasingly interested in. A survey by Mintel in June 2019 found 43% of bread consumers would be interested in buying bread made using leftovers from the production process, while 38% are up for buying bread made from leftover ingredients from other food and drink manufacturing processes. Plant-based options will continue to take more space in the mainstream. Consumers will expect more choice,” says Kirsty Matthews, insights & marketing manager at Macphie.He describes his style as rustic but neat, and his flavour preferences as quite traditional – he particuarly loves chocolate, citrus and nuts. Once his days in the tent are over, his next – and even bigger – challenge will be to make his own wedding cake, a special commission from his fiancée, Lara. Launches in 2020 included vegan empanadas and slices from Ginsters, a pork-less pork pie from Pork Farms, and a vegan curry pie from Pukka. No surprise then that 15% of all bakery product launches in 2019/20 came with a vegan positioning, according to Innova Market Insights.The rise is partly due to ‘part-time vegans’ or ‘flexitarians’ as consumers look to reduce their intake of animal-derived products.