Articles

We Seal

Utilising its reusable and eco-friendly bag seal, We Seal plays a vital role in keeping industrially produced bread fresh. Having successfully conquered this sector, the company is now turning its talents to table-top sealers. CEO Richard Hobson revealed more, in an exclusive interview. Report by Imogen Ward. 

C.H. Guenther & Son

C.H. Guenther & Son is a leading food manufacturer that has delivered high-quality products and ‘just baked from scratch’ flavours for over 170 years. With manufacturing locations worldwide, including Europe’s most advanced bakery, it is making significant strides in sustainability through energy and waste reduction, and progressive farming practices. Andy Probert discovered more in discussion with Rosalinda Sanquiche, Global Senior Manager, Sustainability & Communications, and Jean-Charles Philippon, Managing Director, Europe.

Ugo Foods Group

Ugo Foods Group is a fourth-generation family business which prides itself on innovation and never compromising on quality. Hannah Barnett spoke to Charlie Ugo, Group Operations Director, and his brother Freddie, Head of Corporate Social Responsibility, to learn what makes this forward-thinking family firm tick.

Porokylän Leipomo Oy

Porokylän Leipomo Oy (Porokylä Bakery) is a Finnish family business that was founded in 1983. The company specialises in handmade baked goods with a priority on great taste, consistent quality and good service. Hannah Barnett spoke to CEO Erik Kärki and Communications & Sustainability Manager Laura Hyvärinen to learn more. 

Soreen

Originally developed as a sweet treat, Soreen’s loaves have been a pinnacle part of Mancunian diets since the company was first established back in 1938. Now, off the back of the nationwide success of its Lunchbox Loaves, the company is launching another brand-new product. Managing Director Mark Simester explained more to Imogen Ward.

The Bread Factory

Nestled in the heart of London, The Bread Factory has been setting the standard for artisanal baking for three decades. And now, as the company celebrates its 30th anniversary, Tara Griffin, the Bread Factory’s dynamic Head of Food Service, took Richard Hagan behind the oven doors to share the secrets of the Bread Factory’s success, explaining how traditional breadmaking methods – preservative- and additive-free – never go out of fashion.