Organic Research Centre Bulletin - Summer 2012
Baking quality of genetically diverse wheat populations
In ORC’s ongoing research programme, we have been investigating the agronomic and quality parameters of winter wheat where extremely high genetic diversity is created in composite cross populations. One question is how higher diversity affects specific parameters of baking quality. Download article.

The Independent - 12 July
Baker uses its loaf as profits are sliced

IBISWorld research finds big brand sliced white bread losing market share as consumers switch to health conscious choices - 25 May
THE days of the sliced white bread loaf are numbered, new research shows, as greater numbers of health conscious Australians turn to organic, wholegrain and gourmet options. More>>

Our Daily Bread - 21-25 May
Jonathan Kent's BBC Radio 4 series takes bread as a starting point for an exploration of human history, health, faith, culture and relationships More>>

Jonathan's blog on the series: ep1, ep.2, ep.3, ep.4, ep.5

Anti-GM activists urged not to trash wheat field - 2 May
Crop scientists have appealed to anti-GM protesters not to trash a field trial of genetically modified wheat at a day of action later this month. More>>

Breadwinners to breadmakers - 22 April
What drives a bunch of thirtysomething men bristling with PhDs to start a bakery in east London? More>>

'What he saw was a real bread bakery producing real bread for real people.' - 3 April 2012
Prince Charles visits Campaign member More? Artisan in Cumbria

BBC News
Daily Express
ITV
Daily Mirror

Lactic-acid-bacteria enriched bread enhances health effects - 20 March 2012
Adding lactic acid bacteria to sourdough can improve the nutritional value of white bread without hampering product appeal, according to a study. More>>

The Journal - 2 March 2012
Beer and bread - the perfect match

American Society for Mirobiology - February 2012
Microbiotas Characterized for 19 Traditional Italian Sourdough Breads
[see also Lactic Acid Bacterium and Yeast Microbiotas of 19 SourdoughsUsed for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity]

Ultimate Ploughman's Lunch - 27 February 2012
Bread heads, foodies and local customers gathered at the Bakers Arms in Blaby for The Ultimate Ploughman’s Loaf Bake Off competition. More>>

February 2012
Making local food our future: a community response to the global foodsystem

Midland baker is using his loaf - 2 February 2012
A community bakery in Birmingham is issuing “bread bonds” to help finance its expansion from the owner’s kitchen to a custom built premises. More>>

Bakery & Snacks - 1 February
Hovis and Kingsmill stuck in British bread ‘slugfest’, analyst

A sourdough baking journey - 1 February 2012
My baking journey began in the mid 70’s when I took a job as a night baker in a small family bakery. There I learned the difference between a long fermentation yeasted dough and what was becoming increasing popular at that time a ‘no time yeasted dough’. More>>

Scaling Mt. Sourdough - 30 January 2012
With the right starter in hand, the bread itself is a snap. More>>

2011

Sustain Talks 2.1 Fish, Bread and Chocolate - 19 October 2011
Video of Chris Young of the Real Bread Campaign speaking at the Royal College of Arts.

Fibre and whole grains 'reduce bowel cancer risk' - 11 November 2011
Eating more cereals and whole grains could reduce the risk of developing colorectal cancer, a BMJ study says. More>>

The amazing truth about organic food - 9 November 2011
The biggest study ever carried out comparing organic food to conventional food has just been finished by the Rodale Institute in Pennsylvania, and the results are pretty explosive. More>>

Community bakery first for Dunbar - 6 October 2011
A new community-owned bakery in East Lothian is being hailed as a prototype for other Scottish towns looking to revive their high streets. More>>

Grocery Insight - 1 September 2011
Bakery – Much more than bread

The Bread Line - 1 June 2011
Nominated for another BAFTA for his documentary, Coppers, Simon Ford turns his attention to our daily bread. More >>

Jane Mason is earning her bread... and butter - 12 May 2011
Jane Mason wants to change the world, one person and one loaf at a time. More>>

Sector Insight: Bread and baked goods - 13 April 2011
Struggling to earn a crust. It is only the rising price of bread that is keeping the sector buoyant, as health-conscious consumers opt for cereal at the breakfast table. More>>

Awareness of nutritional labelling impacting bread sales, analyst - 8 April 2011
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients... More>>

Could white bread soon be toast? - 5 April 2011
...the white loaf is becoming a rare breed it seems, replaced with brown and seeded varieties by customers concerned about eating more healthily. More>>

The Daily Telegraph - 4 April
White bread falls from favour as shoppers prefer brown

Food is cheaper because costs are “externalized” - 3 April 2011
Food is cheap at market, but costs a lot elsewhere More>>

Reclaim the fields: a fight for the landless generation - 28 March 2011
Following in the footsteps of attempts to open up car-dominated city streets to the public again, activists behind 'Reclaim the Fields' want to gain public access to agricultural land. More>>

Breakthrough for coeliacs - 10 March 2011
According to a new study in Italy, slow-fermented bakery goods, such as sourdough bread, could be safe for coeliacs to eat. More>>

Manufacturers fret over EU 'defrosted' designation’ -18 February 2011
Industry concerns are growing about a possible amendment to the EU Food Information Regulation (FIR) that will require all foods frozen, then defrosted before sale, to be labelled ‘defrosted’. More>>

Specialist butchers and bakers breathe life back into the high street - 23 January 2011
While the winter is proving challenging for most retailers, sales have risen in traditional food shops, as more consumers opt for local artisanal products. More>>

Fermented wheat flour may be safe for celiac patients, suggests study - 20 January 2011
Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research. More>>

2010

Management Today - 1 December
Where's the dough in artisan bread?

Gas Station bread is not freshly baked - 8 October 2010
There are lured with freshly baked rolls and bread at many petrol stations and kiosks across the country, but now it's over. More>>

Group therapy - 10 June 2010
Andrew Williams visits a small village in Yorkshire and finds a business sowing the seeds of the co-operative community bakery model. More >>

Einkorn products have more carotenoids than other baked goods, says study - 9 March 2010
Einkorn (Triticum monococcum) wheat supplies more carotenoids than durum and bread wheats in finished food products, according to research. More>>

Barley bread could reduce obesity levels, claim USDA scientists - 5 March 2010
Whole grain oat or barley breads that offer more antioxidants, fibre and cholesterol lowering components than those found in current whole-wheat breads is one aim of research being carried out in the US. More>>

Better Bread With Less Kneading - 23 February 2010
Labor-saving bread books are nothing new, but the current crop includes several by respected professional bakers, and a consensus that kneading just isn’t necessary for good homemade bread. Most proclaim the virtues of doughs that are too wet and sticky to knead, nothing like the resilient doughs of the past. More>>

2009

Bread chemistry - October 2009
The ancient tradition of bread baking depends on a cascade of chemical reactions. As scientists have unravelled this complex chemistry, they have also found myriad ways to modify the process. More>>

Traceability and ethical concerns in the UK wheat-bread chain: from food safety to provenance to transparency - 2009
This study examines the traceability systems that have emerged in the wheat to bread supply in the UK, and the ethical concerns that have emerged within this supply process. More>>

The Bread We Waste - Autumn 2009
The past, present and future for the world's wasted food. More>>

Norfolk Mill goes back to its roots - 28 July 2009
On Saturday, in celebration of the beginning of the harvest and a new season of grain, visitors to Denver Windmill, in West Norfolk, will be able to experience and follow bread making from plough to plate at a traditional Lammas festival. More>>

The Daily Telegraph - 4 June
Lighthouse Bakery School: guiding light

Bakers face ban on claiming salty breads are healthy - 25 February 2009
Britain's most-popular brands of bread could be banned from trumpeting the health benefits of their loaves because they are too salty, under draft EU regulations. More>>

2008

Resurgence Slow Sunday - September 2008
On Sunday 28th September, Resurgence magazine are encouraging their readers to “Bake bread to save the planet” - a simple action that symbolises a rejection of commercialism, a passion for the planet and a desire for change. More>>

Andrew Whitley's 'Do Lecture' - September 2008
The problems with industrial bread and why Real Bread is best.

Bread prices could rise as rain hits wheat - August 2008
The price of a loaf of bread could rise as the wet August is threatening to ruin up to 90 per cent of the wheat crop. More>>

Farmers Guardian - June 2008
Bread market is changing, so should wheat growers worry?

Rising costs could cook up opportunity for UK organic bakers - June 2008
The rising costs of fertilisers and other agricultural inputs could boost the output of organic foods and provide more locally sourced grain for organic bakers. More>>

Experiements on wheat populations - June 2008
Professor Martin Wolfe, Research Director of Elm Farm Research Centre, is conducting experiments at Wakelyns Farm in Suffolk that question the consensus that monoculture systems – including those for wheat - give the best yields. More>>

Prison bakery provides inmates with bread of life on the outside - June 2008
There was a time when cakes were useful to prisoners only if they contained lockpicks. Now baking is providing a legitimate escape route for some inmates in South Yorkshire. More>>

Maximum of six grams salt per day is recommended by the Food Standard Agency (FSA) - March 2008
A high level of salt in diets is one of the biggest problems in Western societies today. High salt intake is responsible for increasing blood pressure (hypertension) and can lead to cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe. More>>

Sourdough - leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance - March 2008
Sourdough bread has been reported to improve glucose metabolism in healthy subjects. In this study postprandial glycaemic and insulinaemic responses were evaluated in subjects with impaired glucose tolerance (IGT) who had a meal containing sourdough bread leavened with lactobacilli, in comparison to a reference meal containing bread leavened with baker's yeast. More>>

High glycemic index leads to health problems - March 2008
Foods with a high glycemic index (GI), such as most white breads, lead to a higher risk of certain health problems, according to researchers at the University of Sydney, Australia. More>>

2007

Use your loaf . . . get a taste for real bread - November 2007
Major food manufacturers claim that the British like the taste and texture of sliced white bread. More>>

The Half Baked Truth - November 2007
The average loaf is full of emulsifiers and preservatives. What happened to real bread? More>>

Should flour be fortified with folic acid? - October 2007
The Food Standards Agency thinks it should – in order to reduce the number of spina bifida babies born in the UK. More>>

Behind the label: Hovis - May 2007
Mix flour, water and yeast and you’ve got a tasty loaf of bread. But make your bread the industrial way and you’ll end up eating more than you bargained for. More>>

bbc.co.uk - 10 January
Does your daily bread contain human hair?

2006

The Independent - 24 August
The shocking truth about bread

The Telegraph - 13 May
Savvy shopper: bakery goods

VEGA - 19 April
Michael Bateman, 1932 to 2006. A Real Bread Winner

2004

New York Times - 10 March 2004
Taking the Artisan Out of Artisanal: Good Bread Goes Commercial

Real Bread Making - January 2004
Bread made from whole and natural ingredients is a staple food providing integral protein, carbohydrates, and fibre. Mass-produced white bread bought off the shelf does not. More>>

Supermarket in-store bakeries are nothing but bogus ‘retail theatre’ More>>

Bread Street
Sustain: the alliance for better food and farming commissioned Sara Hannant to document some of London’s artisan and ethnic bakers: reflecting both the culinary and cultural experiences of bakers and consumers.

2003

bbc.co.uk - 21 August
Let them eat focaccia

The Guardian - 24 May
Directory: Bread

2002

Daily Mail - 31 January
Bread with 'hidden' GM ingredient

2001

Bread is big business, says Satish Kumar, but whether it is any good for us or not, we can no longer be sure. More>>

2000

The enzyme a-amylase (from Aspergillus oryzae) used in bakeries to improve bread quality has been identified as an inhalative allergen in baker’s asthma. It is uncertain whether this enzyme can induce allergic sensitization in regular bread consumers (taken from Clinical and Experimental Allergy 2000. More>>

1999

The Independent - 20 November
Give us this day our daily bread

BBC Business - 5 Feburary
Supermarket bread war escalates

During the last 50 years yields of wheat have increase steadily due to greater use of e.g. nitrogen fertilisers and crop protecting chemicals which brings concerns about the quality of the wheat we are eating. More>>

1997

The supermarket wars that put small shops on the bread line. More>>

1996

Science - July
Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy

1995

Supermarket `real bread' ruins the small bakers. More>>

1993

The Independent on Sunday - 18 April
FOOD & DRINK: The Russian rye revolution

1992

The Independent - 17 October
A plain case for raising standards: Flours vary by much more than the colour of their packets, as Joanna Blythman discovered in our bread and cake baking test

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