British Baker’s editor Sylvia Macdonald was among a small group of journalists invited to interview Prime Minister Tony Blair earlier this week. In light of the All Party Small Shops Group parliamentary reports, Sylvia asked the Prime Minister if the amount of red tape, restricted access for deliveries, limited parking for customers and high business rates affecting small shops could seriously be reviewed? The Prime Minister said that he was in favour of freeing up access to small shops and that one thing the government wanted to do was re-invigorate planning laws. Sylvia then cited the totally different model of accountability that local councils have to small shops in Europe, where their policiies are designed to really enable small local shops to thrive. She asked if we could improve the model here. Blair replied that local authorities were looking at the situation and allocating more funds to small shops. Finally, she cited the example in Australia, where supermarkets are now built as part of a complex that must include small shops. The Prime Minister said that he was unaware of that model, but indicated an interest.
The detail of how folic acid will be added to baked goods remains unclear despite the Food Standards Agency (FSA) board’s decision last week to recommend mandatory fortification to health ministers.The FSA hopes to decide at its next board meeting in June whether folic acid should be added at the flour or bread stage.The issue of which flours should be fortified is also yet to be resolved. Questions still remain over whether all bread flours, including wholemeal, or just white and brown flours should be fortified.The Federation of Bakers said that it supported the FSA’s recommendation. But director Gordon Polson said: “The Federation strongly advises that fortification of flour at the milling stage is the most viable solution. We welcome further discussions to reach a practical answer to the logistics of introducing folic acid into flour.”National Association of Master Bakers’ parliamentary officer Chris Dabner said the plans would cause labelling problems. “If folic acid appeared on labels, then would other statutory fortifications – calcium, iron, niacin and thiamine – be labelled?” he asked.The FSA board was also asked to agree how it would control voluntary addition of folic acid to breakfast cereals and spreads.l See folic acid feature, pg 19.
Strong demand during the Christmas period helped Northern Food’s bakery division to a third quarter increase in underlying revenue of 4.2%, according to an interim management statement.It reported average prices rose by 7.3%, as the company moved to recover commodity cost increases. Meanwhile, volumes were 3.1% lower, which the company said reflected lower sales of branded biscuits.
Premium and indulgent goods provider Rich Products has launched a new muffin range for retail and foodservice operators.The ’freeze to thaw’ range is free from preservatives and additives and has a shelf-life of 12 months, so the range can be varied according to the season. Made with free-range eggs, the muffins are sold frozen and are individually packaged in order to save on wastage, as they can be thawed one at a time rather than in batches. “The whole range gives independent retailers a choice,” said Gail Lindsay, marketing manager for Rich’s, who explained the generic range is targeted more at smaller businesses. They come in reduced and full-fat blueberry, Belgian chocolate, iced lemon, toffee caramel, raspberry & white Belgian chocolate, fruit, nut & seed, apple & cinnamon and mixed berry varieties.[http://www.richuk.com]
Double D Food Engineering has developed a solid band continuous oven, which, when integrated with parent company JBT FoodTech’s range of Frigoscandia freezers and coolers, allows the entire depositing, baking, cooling and packaging process to take place without any contact from human hands.The solid stainless steel continuous band can be built to any width, and product can be deposited directly on to the belt. It can be used for a wide range of bakery products, and its different zones can be independently controlled, so that the right amount of heat is delivered for baking.”The technology is the same as in our Revoband Continuous Cooker for food processing, in that it features fully adjustable zones with both top and bottom impingement,” explained Ian Burns, Double D’s food processing development engineer. “This allows products to be baked to exact specifications, while giving excellent consistency and appearance.” He added: “The solid band also gives outstanding sole penetration when required, enhancing the quality of the finished product.”
Warburtons has launched a simplified, orange-coloured logo, which will be rolled out on all packaging, vehicles and signs over the coming months.The company said that the updated brand was designed to “differentiate” its product range, making it stand out on shop shelves and making it easier for consumers to browse the bakery category. The new look, which will begin to appear on packaging from January, does away with the current design comprising a red crest and the ‘Since 1876’ tag. “Warburtons’ family name remains at the heart of our identity and this evolution communicates it in a clearer, more confident manner. Evolving our corporate colour from red to orange presents a warmer, more contemporary expression of our brand personality, drawn from Warburtons’ historical company colours,” said Richard Hayes, marketing director at Warburtons.“The new look delivers a stronger range identity, better communicates our key strengths of quality and care and will enhance stand-out on-shelf,” added Hayes. “It presents a positive opportunity for our retail customers to capitalise on the enhanced consumer awareness and interest the brand refresh will deliver.”>>Warburtons director switches to Genius as gluten-free sector hots up
Hollands Pies is to shed 10 jobs due to improved production efficiencies. The firm, part of Northern Foods, announced the redundancies following employee and union consultation. “Out of the 10, only three were compulsory and the rest voluntary,” said a spokesperson for Northern Foods, saying they were planned prior to the Boparan acquisition.Cordon Bleu chanceLe Cordon Bleu London is to award a free scholarship for its prestigious course, Le Grand Diplôme, from its new international flagship school of culinary arts at its UK headquarters in Bloomsbury Square, London. To start in 2012, one 16- to 19-year-old student will be given the opportunity, worth more than £30,000, which includes Basic, Intermediate and Superior Pâtisserie courses. Visit www.cordonbleu.edu/ukscholarship.Halls takes accoladeHalls Food Group took home the Retailer of the Year accolade at Lancashire’s Best in Business Awards, held at the Tower Ballroom in Blackpool.Cold distributionRefrigeration and air conditioning firm Cold Service Group has established Cold Service Distribution, a new arm of the business. It will supply food retailers with display cabinets, counters and equipment, suitable for bakeries, delicatessens, and other retail and catering applications under the Pastorfrigor and Pastorkalt brands.Traceability eventThe Society of Food Hygiene and Technology (SOFHT) has called for revisions to the general legal requirements for traceability and is hosting a special Traceability Conference and Exhibition in October. Visit www.sofht.co.uk for details.
“On the face of it, it might seem that those of us who have largely rejected supermarket sliced in favour of homemade or bakery-bought sourdoughs should think again. Forget flavour, texture and the goodness of whole grains; let’s take a retro step back to consuming bread that has the character of make-up remover pads… But I urge caution. It is essential to address the general wholesomeness or lack thereof of processed foods, not just how much salt they contain”headed ’Take the bread health scare with a pinch of salt’, The Telegraph defends bakers from accusations of too much salt in bread a first from a national newspaper. Of course, plant bread takes a kicking once more…”I tried to explain it blew out of my hand but he said, ’It doesn’t matter, we saw you do it’. They took my details, tore off the ticket and said, ’There you go’”upon leaving a bakery, Glasgow teenager Chris Banks is handed a £50 fine by litter cops later rescinded after 100mph gusts blew a biscuit out of his hand
CSM has acquired the business and other assets of Surrey bakery manufacturer The Cookie Man, for an undisclosed sum, saving up to 335 jobs.Esher-based The Cookie Man’s profits had been hit by strong competition and changing consumer tastes, with ReSolve Partners appointed as administrators on 16 January.Global bakery products supplier CSM said the acquisition complemented its UK operations, in terms of both its portfolio and customers. It is believed the business will now be known as CSM Esher, but CSM would not confirm this.Eva Lindner, director corporate communications, CSM Global, said the firm was working on the next phase of the integration of The Cookie Man’s operations into CSM, but could not give any details on its plans or whether there would be any more redundancies on top of the 25 made when the business first entered administration.The Cookie Man produces premium products, such as loaf cakes, mini-bites, cake slices, muffins and cookies for the retail and out-of-home sector. Lindner told British Baker: “In Europe, traditionally a lot of baked goods have been sold in artisan bakeries, but we are noticing a shift towards out-of-home channels, such as in-store bakeries in supermarkets. The customers The Cookie Man supplies are based in those areas, so CSM saw the business as fitting well with its own presence in these channels.”Cameron Gunn, a senior partner at ReSolve, told British Baker: “We understand some investment will be made at the site as well. [CSM] was reviewing whether or not it wanted to take advantage of The Cookie Man brand in the marketplace.”In its latest accounts, filed on 18 November 2011, The Cookie Man reported a fall in gross profit to £2.4m for the year ended 31 December 2010, from £4.3m for the comparable period in 2009.No one from The Cookie Man was available for comment.
Twitter Facebook CoronavirusIndianaLocalNews Google+ Indiana finances take a big blow from coronavirus crisis Facebook Pinterest Pinterest By Associated Press – April 4, 2020 0 188 Google+ (“The Fall of Madoff” by frankieleon, CC BY 2.0) INDIANAPOLIS (AP) — Indiana’s finances are taking a major hit from the coronavirus crisis, and it just remains to be seen how big of a hit it will be.Unemployment claims have skyrocketed with business and factory closings in the past couple weeks, along with less retail spending expected to mean a sizeable hit to sales tax revenue.Gov. Eric Holcomb says perhaps $1 billion will have to be spent from the state’s $2.3 billion in cash reserves to get through the budget year that ends June 30.The federal coronavirus economic relief package dedicates at least $1.25 billion to each state, but Indiana officials haven’t yet said how much they anticipate the state will receive. Twitter WhatsApp WhatsApp Previous articleTrump allies warn against feud with Michigan Gov. Gretchen WhitmerNext articleSouth Bend man arrested on animal abuse-related charges Associated PressNews from the Associated Press and its network of reporters and publications.