There was a very positive view reported in British Baker recently from Investec that consumers value premium plant bread and I think that applies to baked goods generally. There is a bit of doom and gloom out there that the multiple grocers are the bad guys. I think there is a big opportunity for the craft baking industry – the trends in the marketplace are actually going in our favour. There is a rise in affluence and bakery fits the megatrends of health, convenience and indulgence. It’s a really positive place to be right now. My hope this year is that the key players in the industry really grasp that opportunity and we can continue to accord the value to our products that they deserve. That’s true demonstrably of bread and Warburtons are leading the challenge. But within the craft sector there is a great opportunity to create that point of difference, to be proud of the products we make, and, importantly, to charge the consumer a full price for them. The craft sector needs a wee bit of confidence. It needs to look to its customers in 2006 and ask how it can create a point of difference and actively market these products. There are some cracking people out there doing great things with bread. The drivers of the high street are the likes of Pret A Manger, Starbucks and Costa. And what are they selling? Baked goods! This may be about creating ambiance, point of sale, or just putting a ticket next to the product. Connected to that are the continued fears about the erosion of the high street. I hope that the various industry associations help raise awareness and momentum picks up on this issue.Health could present big opportunities this year. But when you hear things like half the population don’t understand what a percentage is, then I think the government has a responsibility to address the issue.
FamilieS of workers threa-tened with redundancy at Liver-pool bakery Sayers marched through the streets in a last-ditch attempt to save their jobs.Protesters called on owner, Lyndale Foods, to invest in the site to help improve efficiency rather than shed more than 180 jobs and transfer much of the production to Lyndale’s Hampsons bakery in Bolton.The firm is consulting with staff over 140 full-time and 40 part-time possible redundancies at the bakery and in administrative functions, following the loss of a Kwik Save contract; half of Sayers’ output was to Kwik Save stores. Sayers has also closed down its pension fund, a move which angered the workforce.The main union at the site, the Bakers, Food and Allied Workers Union (BFAWU), organised the march, which was joined by Labour MP for Liverpool, West Derby, Bob Wareing, who pledged to keep putting pressure on the government. Union representative John Higgins said: “Management hasn’t investigated enough avenues to see if we can save these jobs and a lot of people feel really aggrieved as the bakery has a long tradition in this area.”He said the union did not accept the high number of redundancies and wanted to explore the possibility of “sharing the pain” between the two bakeries.A company spokesman insisted it was looking at every possibility during its consultation but Higgins added: “We’re still talking about terms and conditions, but although we hope there will be concessions, they have given us no reason to believe that there will be.”A final decision is expected in the next few weeks.The Sayers bakery supplies 123 shops and national chains and wholesalers with products including cakes, morning rolls, bread and savouries.
It was panic stations in March when the Food Standards Agency (FSA) pressed the alarm over soft drinks on sale in Britain that contained the cancer-causing chemical benzene. Although only a handful of drinks were affec-ted, the ensuing negative publicity heaped more woes on the soft drinks industry, which has seen sales of fizzy drinks already hit this year.The FSA study followed tests in the United States, which also found benzene in soft drinks exceeding legal limits. Health scares usually have a dramatic but short-lived impact on consumer behaviour, but the effects could be more enduring, says market analyst Euromonitor. It reports: “Even if manufacturers assure consumers that the offending chemical has been removed, doubts will remain,” (March, 2006).The perception, if not the actual risk, is likely to bolster the trend towards preservative-free soft drinks in the UK, such as smoothies, waters and juices. In March, Britvic, which produces Pepsi, 7UP, R Whites and Tango, reported dismal sales of carbonated drinks, amounting to a 9% downturn in the first two months of 2006 – a record decline. Its still drinks, such as Robinsons squash and Fruit Shoot, are set to overtake carbonates by the end of the year, although fizzy drinks without sugar are still in the ascendancy.Britvic’s CEO Paul Moody says 2005 was “a watershed for the entire soft drinks industry”, but adds there has been a “reassessment of the soft drinks offering towards low- and no-sugar products but also indulgence across the industry”. The consumer trend towards health and wellbeing continued into 2005 resulting in strong sales for smoothies – a small but fast-emerging market, says James Oates, director of category insight for ACNielsen. This is best shown by the growth of Innocent and PJ’s Smoothies, up 200% and 40% respectively. Oates adds: “Excellent sales were also recorded in the more established sectors of dairy drinks, mineral water and pure juice.”Perceived less healthy categories declined: fruit carbonates were down by 14% on the high street; non-fruit carbonates declined by 6%; and lemonade dipped by 4%. Cola bucked the trend, growing slightly last year, with several new sugar-free flavoured variants launched. The high street fell behind the rest of the soft drinks market growth, but a good choice of premium offerings for adults can help tap the lunchtime takeaway trade, comments Britvic category marketing manager Andrew Marsden.“The high street takeaway retailers are able to sustain premiums, which allows people to take advantage of some of the more premium drinks offerings,” he says. “In terms of margin that’s the real opportunity and stretches frankly beyond water, to things like early morning ‘recovery drinks’, such as Purdeys.”
Schwan’s Consumer Brands is closing a production line at its plant in Leyland with the loss of 30 pizza bakery jobs.Orders at the Leyland plant, which makes the Chicago Town pizza range, have dropped since Christmas while new business has evolved at its main production site in Germany. It is inviting some workers to transfer there, says the company.A Schwan’s spokesman said: “We have recently secured new business on a range of products manufactured exclusively out of our German production facility, which has resulted in the creation of several temporary positions at our site in Germany. These opportunities have been made available to permanent and temporary Leyland staff.”
United Biscuits UK (UBUK) has given the green light to a new advertising campaign for the go ahead! brand. The £1.2m spend will see a new TV commercial hit our screens in a bid to raise sales over the summer months. The ad will run from 2 June to 22 August and will focus on its Yoghurt Breaks range. “This new go ahead! campaign is further evidence that we continue to support retailers and develop sales by introducing striking and memorable advertising campaigns,” said Nick Stuart, commercial manager, UBUK. “The launch of this campaign will ensure the go ahead! brand remains the UK’s healthier snack, relevant to its target audience and will drive sales.” In the last year sales of the go ahead! brand have grown by 29%, and UBUK hope to increase this further. There will also be a money saving offer in conjunction with the ad, whereby consumers can download a 30p off coupon from the go ahead! website.
Many bakeries are still putting their employees at risk by not giving them the right protective clothes and equipment, despite new laws that make prison an option for most health and safety offences.Under The Health and Safety Offences Act, introduced in January, maximum fines increased from £5,000 to £20,000 and potential prison sentences doubled from six to 12 months. More health and safety-related cases can now be heard in crown courts, which have the power to impose unlimited fines and prison sentences of up to two years.Lee Wright, marketing director of workwear equipment company Slingsby, said: “We’re constantly speaking to bakeries and other food producers that are unsure about what clothing and work wear they should be providing to their employees in order for them to carry out their jobs safely.”The Health and Safety Executive reports that, on average over the last three years, there were 993 injuries each year per 100,000 workers in bread and cake manufacturing, and 1,027 for those working biscuits and preserved pastry production. This compares to a manufacturing industry average of 913.
Munchy Seeds is hoping to bring it latest offering Crunchy Bites to high-street bakeries. The snack is available in handy 30g packs, as well as 250g and 500g snack tubs.Crunchy Bites consists of dry roasted sweet apricot kernels and pumpkin & sunflower seeds with a dash of savoury sauce. Apricot kernels are rich in protein and fat, with the oil said to help boost the immune system. Sunflower seeds are low in saturated fat and contain Omega 3, 6 & 9 essential fatty acids, while pumpkin seeds are rich in amino acids, iron, protein, phytosterols and immune-boosting zinc.
Maison Blanc has launched a whole host of new products, including some Halloween treats. In-store now is a Provençale Tart, made with flaky pastry, Emmental cheese, sliced tomatoes, Dijon mustard and aromatic Provençale herbs, as well as a Quiche Lorraine.In October, the patisserie chain is launching its Halloween products, which will include Boris the Spider, an edible creepy crawly made from choux pastry, filled with vanilla diplomat cream, dark chocolate cremeux and flourless chocolate sponge.For a dessert to share, the firm is offering a bitter orange mousse set inside a disc of dark chocolate mousse made with Sao Thome single origin chocolate and pieces of crispy honeycomb, all finished with an orange-coloured white chocolate glaze and marzipan spider. Pumpkin pie, sold whole or by the slice, will also be available.RSP: Boris the Spider: £3.50; orange mousse: £14.95/£3.25 (whole/individual); pumpkin pie £8.99/£2.95 (whole/per slice)
Artisan baker and chocolatier Cocomaya is to open its second stand-alone London outlet later this month.The new outlet on Pavilion Road, will sell both the bakery and chocolate products available at its existing Connaught Street outlet. The bakery produces more than 70 kinds of bread and pastry goods including artisan breads, seasonal fruit tarts, quiches, Vienna-style pastries, savoury biscuits, handmade cakes and more traditional items, such as Pain Rustique and French Brioche. The bakery arm of the business now offers a catering service for breakfasts, lunches, brunches, teas, as well as wedding cakes, birthday cakes or Alice in Wonderland tea parties, for example. Afternoon tea, featuring a selection of finger sandwiches, cakes, scones and teas, will also be available.The new outlet, which opens on Monday 13 December, will be stocking a range of festive options in time for Christmas, including hampers and handmade gingerbread houses.Cocomaya is the brainchild of three of London’s key players in fashion and lifestyle: Walid Al Damirji, Joel Bernstein and Serena Rees.
Midlands-based sandwich bar chain Simply Eat has announced plans to open 100 outlets across the UK over the next five years. Director Pravin Patel told British Baker that the firm plans to open a mixture of company-managed and franchised sites, but also has its eye on acquisitions, having already been in talks with a struggling firm in the area.The business currently has four owner-managed outlets in Wolverhampton, West Bromwich, Halesowen and Derby but has decided that the franchise route is its best option for the future growth of the chain. Patel said the chain sees its closest competition in the form of Greggs and, to a lesser extent, Subway, as well as independent high street sandwich shops, but said the firm found “there was a gap in the market for a genuine quick-serve restaurant chain that offered traditional classics, such as paninis and baguettes in a ’big brand fast food’ format”. “We have an active franchising campaign in our existing stores, which is in its early stages,” he added.Patel said the chain is mainly looking to open sites in pedestrianised areas, first branching out to Nottingham and Leicester, with around six new outlets this year, before increasing the rate of expansion in subsequent years. Its menu features sandwiches, baguettes and paninis made fresh on-site every day, and the firm will also be moving into sweet bakery, for example muffins and cakes, said Patel.
Retail bakery plansEntrepreneur Luke Johnson is to open a number of new Gail’s Artisan Bakery and Patisserie Valerie outlets in the UK next year. The Telegraph reported that, at a recent conference, he announced plans to open 50 new outlets across his venture capital firm, Risk Capital Partners’ restaurant and retail estate.Urban Eat reaches outSandwich brand Urban Eat plans to launch a new social media campaign targeting consumers via Twitter, Facebook and a new website. The brand was initially targeted at university students, but Food Partners now aims to broaden its appeal by hosting various competitions and promotions online in the coming months.ABF on profits trackAssociated British Foods (ABF) the parent company of Allied Bakeries and AB Mauri has reported it is on track to turn out profits in line with earlier predictions. However, the group warned that interest expenses will be greater in its second half as a result of higher-than-average net borrowings.Kantar’s grocery dataKantar Worldpanel said grocery sales rose by 4.5% in the three months to 4 September 2011 compared with a year ago, but prices rose by 5.3% and indicating volumes fell for a third month in a row.
Energy efficiency, hygiene and safe and easy access are among features winning bakers over to tunnel ovens, while bespoke solutions and versatility to alter baking programmes are closing the deal.For Ilkley-based Spooner Industries, integrated energy-saving functions are a key facet of its tunnel ovens, offering bakery clients the opportunity to reduce wastage and improve their bottom line. An in-built energy-efficient mode can automatically lower oven temperature and airflow, while keeping the oven ready to bake, during product change-over.Energy-saving features on the burner automatically minimise combustion air in accordance with the oven load, and Spooner has installed easy-clean integral heat recovery systems to capture flue stack energy and use it to pre-heat fresh air or for heating water.Adjustable air systems allow Spooner’s tunnel ovens to alter their baking characteristics, including adjusting heat flux at numerous points during the baking process. New innovative design features also include increased safe oven access, allowing ease of maintenance. The ovens use a forced convection system, which provides uniform airflow and an even and consistent bake quality, while the installation of radiant-effect damper systems offers versatility in the type of bake to achieve desired quality and appearance.Speciality bread supplier New Primebake has recently completed a switch from rack to tunnel ovens across its factories in Nantwich, Barton and Crewe. Owned by the Icelandic Bakkavör Group, New Primebake produces breads for several UK supermarkets, including hand-crafted breads with toppings such as butter, garlic, cheese, olives, herbs and sun-dried tomatoes.With the Crewe factory a recent addition, manufacturing director Mark Jones faced the challenge of doubling capacity without changing the technical specifications of the bake, and maintaining safety, as toppings such as butter and cheese can be extremely volatile. A decision was made to switch from rack/batch to tunnel ovens, specifically the Double D Continuous Baking Oven, with the aim of increasing capacity without compromising quality and safety. The ovens were supplied by JBT FoodTech, a US-owned global operator with UK sites at Broxburn and Lyddington.”We’d been using rack ovens for over 20 years, so this was a leap of faith,” says Jones. “We initially wrote a spec for 10 oven manufacturers from across the world and shortlisted five, but it was JBT FoodTech’s Double D Continuous Baking Oven that ticked all our boxes.”The ovens feature Double D’s Clean In Place (CIP) system, which uses sprinkler pipes to deliver a pressurised, heated, caustic solution throughout the oven, cleaning any debris or residue. “The CIP system is vital to us for hygiene and safety,” says Jones. “Baking with toppings requires stricter hygiene standards, as the proteins (butter, cheese, garlic) can drip into the bottom of the oven, become trapped and create a serious fire risk.”The Double D oven also contains a water bath, which collects and discards this volatile residue. It has halved our cleaning down-time.”The Double D Continuous Baking Oven is designed in zones for flexibility and can be programmed to suit any number of different recipes and specifications, while the travelling stainless steel band can be custom-built up to 3.6 metres wide. The oven also lays claim to a unique airflow technology and bespoke expertise, allowing customers to fulfil individual demands and specifications. Ovens have been developed specifically for pizza, quiche, pastries, pies, savouries, morning rolls and confectionery with the aim of enabling each to be baked consistently at high volumes.Dutch manufacturer Den Boer Baking Systems has developed infrared burner technology, aimed at maximising the efficiency of its Multibake direct heated and hybrid ovens. Its ovens combine heating systems incorporating direct, indirect, impingement and infrared methods to achieve the ideal baking profile for specific product ranges.Infrared gas heating transfers heat rapidly, penetrating quickly into the core of dough and proving ideal for very short bake processes, such as flat- and crispbreads, pizzas and pittas, according to Den Boer. It is also suitable for biscuits, which require even baking throughout the product, or pastries.Additional features of the ovens include direct transfer of energy (without conduction and with limited air movement) from transmitter to product, precise control and power modulation, and high power density.The infrared section of the oven is equipped with a number of stainless steel radiant burners, covered in knitted 100% metal fibre yarn, which is traceable and thus ideal for use in the food industry. The infrared technology is also applicable for melting and toasting, offering short process times, down to 15 seconds, including for example melting cheese toppings on pizza, sugar on cookies and meringue on to cakes or pies.Den Boer is owned by Tromp Bakery Equipment, a Dutch designer and manufacturer of food processing equipment specialising in the bakery industry, with a UK base in Shrewsbury. The company has been making industrial tunnel ovens for more than 100 years, including global applications in bread bakeries, pizza plants, and on pie and puff pastry lines.Gloucestershire-based data logging specialist Signatrol, meanwhile, says its SL Thermal Barriers are ideal for temperature profiling in hot processes and, in particular, tunnel and rack ovens used in plant bakeries. Resistant to air, water and steam, Signatrol’s Thermal Barriers enable its SL700 data logger to pass through any ovens (or chillers) and provide ’through process’ data logging and temperature profiling.The barriers can be used across temperatures ranging from -150ºC to +600ºC and offer the capability to remain in process for up to six hours, making them ideal for use in bakery processing ovens.When used in conjunction with a data logger, an accurate profile of the heating or cooling process against time can be displayed in graphical or data table format. The compact and neat thermal barrier also means that there are no trailing wires from the logger to get tangled in the conveyor or process, according to Signatrol.
Premier has told its major suppliers about plans to grow eight ‘power brands’ including Hovis and Mr Kipling.At its annual supplier conference, last week, Michael Clarke, chief executive officer, outlined the key elements of Premier’s strategy and its commercial priorities going forward.Clarke said the group planned to grow the highlighted brands through increased investment in innovation and marketing, together with a renewed emphasis on customer engagement and enhanced in-store execution.“Everyone here today recognises that trading conditions across the industry are tough,” said Clarke. “We’re focused on building a business that is sustainable over the long term.”Ian Deste, group sales director, set out the group’s plans to work more collaboratively with major retail customers, and said Premier recognised the need to develop innovative new solutions to drive sales in the major multiple retailers.Following the conference, attended by 450 suppliers, Premier hosted a charity dinner which raised over £60,000 for its nominated charity, Help for Heroes.>>Premier issues profit warning
Cake manufacturer Perfection Foods is to open a new bakery in Walsall early next year, creating many new jobs in the local area.The family-run firm currently employs 40 workers at three sites, but the firm’s management has said the new site will almost triple the workforce, according to the Express and Star. The bakery makes American-style muffins, fingers, slices, giant cookies, flapjacks, slab cakes, traybakes and Madeira cakes.The business was established in 2000 by Brothers Sukhdev Singh Bath and Balwinder Singh Bath. It manufactures and supplies its cakes direct to national wholesalers, including Makro, Batleys and Bestways, as well as to large retailers such as Asda and Morrisons. It also exports to more than 10 countries in Europe.
TAGSactivity packetscoronavirusCOVID-19EducationFairfield Community SchoolsGoshen Healthlunch kitsschoolingstay at home (Photo Supplied/Goshen Health) Fairfield Community Schools families will now receive activity packets with their weekly lunch kits.Goshen Health is partnering with the school district to provide 250 activity packets each week, which began this Monday.Children will receive items like Frisbees, jump ropes, bubbles or sidewalk chalk, as well as educational tips, in their lunch packets through May 18.Family activities will also soon be posted on GoshenHealth.com. For more information, please call (574) 364-2496. Google+ WhatsApp Goshen Health adds activity packets to lunch kits By Brooklyne Beatty – April 29, 2020 0 372 Pinterest Twitter Pinterest WhatsApp Facebook Twitter Google+ Facebook IndianaLocalNews Previous articleIndiana State Police trooper seriously hurt in crash on I-80/94Next articleWhitmer: Car insurance savings will be higher than required Brooklyne Beatty
Twitter IndianaLocalNews Pinterest Google+ Twitter Debate on whether mail-in ballots lead to increase voter fraud Pinterest Facebook (“Voting” by Call4Beach, C.C. by 2.0) Over the past couple of days both U.S. Atty. Gen. Bill Barr and Vice Pres. Mike Pence have talked about concerns over mail-in voting, which may be widely used in the November election. While Barr said he believes common sense says mail-in ballots leave more room for fraud than in-person voting, the research may not agree.“So far there’s no systematic evidence that mail-in ballots increase voter fraud,” said University of Indianapolis Political Science Prof. Dr. Laura Wilson. “As it stands right now, voting by mail seems to be generally very safe and a relatively secure process.”Wilson said research also shows that neither party gets an advantage over the other with mail-in voting.But, that doesn’t mean the method is without troubles or concerns.“It’s gonna be a challenge in terms of convenience certainly. For some people voting by mail is a lot easier. You don’t have to go in on election day, but you do have to request a ballot ahead of time,” said Wilson. “You have to fill it out. You have to make sure you get it back in the mail in time. Those kinds of changes, especially for people who are used to voting that first Tuesday in November, make it harder.”Wilson said a large-scale mail-in vote would mean a considerable strain on registrars, people counting the ballots, the secretary of state’s office (for overseeing the election) and the U.S. mail.“The change could absolutely happen. But, it’s gonna take some time and we’re already almost in August as it is,” she said.Wilson said if government decided to implement a more large-scale mail-in vote, there is more time in Indiana to educate voters on what is expected, than there was before the primary. WhatsApp WhatsApp By Network Indiana – July 31, 2020 3 254 Google+ Facebook Previous articleBSU Prof: Beware social media as singular news sourceNext articleMan drowns saving children from undertow in Berrien County Network Indiana