Press release archive

A new report published by the British Nutrition Foundation in the journal Nutrition Bulletin confirms that, to date, there is no evidence to support claims that CBP bread affects the gastrointestinal system in a different way to other bread making processes.

“The Federation of Bakers welcomes the CASH investigation into the salt content of bread available in the UK market, and that it recognises the endeavours the industry has already made into reducing salt levels in bread ...

The Chorleywood Bread Process. The greatest invention no one has ever heard of ... This month is a celebration of the arrival of wrapped sliced bread in kitchens all over Britain, changing breakfast and lunchtimes forever in the process.

The Federation of Bakers has a new associate member, AB Mauri, extending the number of associate members to 12 in total.

The Federation of Bakers has agreed to sign up to the Department of Health's Public Health Responsibility Deal to improve the health of the British public and to enable and encourage individuals to make healthier choices.