Show time

first_imgOver 14,600 visitors attended Food & Bake in 2004, with visitor numbers from the in-store and plant bakery sectors increasing by 55%. This year, the organisers say the show will be bigger and better, with over 15,000sq m of stand space dedicated to ingredients and mixes, frozen and chilled foods, catering equipment, bakery machinery and hygiene and technology innovation. The show is co-located with a number of other food exhibitions, and over 40,000 visitors are expected over the four days. Look out for the new Confectionery Pavilion and Business Services area, as well as the highly popular crèche facility and the free breakfast.Free parking is on offer to all visitors, and when you validate your parking ticket in the hall you will automatically be entered into a prize draw to win an Audi A4 – worth £21,000.Ingredients exhibitorsThis week we take a look at some of the highlights to be seen on the stands of the ingredients exhibitors.ADM Milling (stand C400) says its investment in the latest laboratory instrumentation and equipment means it can ensure the highest product standards. The company will be showing texture analysis equipment and its C-Cell bread imaging system. A key part of the quality control process, says ADM, texture analysis equipment gives accurate measurement data on the performance of flours in both dough extensibility and bread firmness. And the C-Cell system enables analysis of finished bread characteristics, such as cell structure and distribution, holes and shape.Australian ginger producer Buderim Ginger (stand P240) will be showing visitors how to use ginger in sweet and savoury goods. Products on display will include Standard Fine Dice, Ginger Pulp, Shreds, Crystallised and Ginger Purée. The company says ginger is complemented particularly well by macadamia nuts and will be highlighting this on the stand. The nuts are supplied by Suncoast Gold Macadamias.Dawn Foods (stand B400) supplies US-style bakery goods such as donuts, cookies, cakes and muffins. The company will showcase its new Bakers Select products, which are low in salt, low in saturated fat and trans-fat free. Breads made using Fermex’s (stand F100) Minute Bread Improver will be available for tasting on the company’s stand. Fermex says that part-baked breads made with the improver can be baked-off in as little as two minutes in a conventional oven, without the need for steam, and that breads are fully thawed, but cool in a matter of minutes after the bake. Minute Breads available for tasting will feature Crème de Levain, a live liquid sourdough used in the fermentation process to develop flavour.Filling launchJames Mackle (stand B310) is launching its Natural Apple Filling and taste tests will be given on the stand. The ready-sweetened product is said to offer a fresh apple taste with a natural colour and appearance, as well as good bake-stability and fill retention. Packed in 10kg plastic pails, Natural Apple Filling has a five-week shelf-life, if kept chilled. Ingredients supplier S Black (stand AC131) will launch a range of taste- and odour-free omega 3 nutritional oils. The newly-available forms of omega 3 are manufactured by Norwegian-based Denomega Nutritional Oils and include an odour- and taste-free liquid oil, powder and liquid emulsion. The omega 3 content varies from 13% to 30% with a DHA to EPA ratio of 1:1. Denomega powder can be used in baked goods or where a dry mix is needed. At the show, S Black will also highlight a range of trans-free fats from Loders Croklaan and a range of natural ingredients that include bake-stable flavours and reduced sodium solutions that can help in the production of healthier baked goods. Additionally, the firm’s grapeseed and rosemary extracts exhibit antioxidant properties that can help reduce staling, thereby increasing shelf-life, naturally. A raft of products will be debuted by Unifine Food & Bake Ingredients (stand F250). Liquid Mix 269 is a yoghurt stabiliser creating mousse-light products with the texture of bavarois, while Air Crème is a cream concentrate for creating fonds and bavarois. Air Crème is claimed to have a higher yield than other cream concentrates and, once made up, costs up to 20% less than its rivals. Real Belgian chocolate Belnap Chocolate Glaze is a freeze/thaw-stable mirror-style glaze for cakes, doughnuts, éclairs and muffins, which will not crack when frozen. And a Toffee & Maple filling for Danish, morning goods and cakes is also new, as is Cassis Fond for patisserie and cakes.Also on show is Plusfil – a powder ingredient which expands and stabilises fillings during baking. Wrapable Icing is a white icing that contains no artificial colouring, flavouring or additives. It is freeze/thaw-stable and sticks to the product, not its packaging, says Unifine.Products with a low glycaemic index are increasingly in demand, and Bakels (stand J125) says its Multiseed Bread Concentrate fits the bill perfectly. The concentrate contains pumpkin, linseed and sunflower seeds, plus wheat, bran and oat flakes to produce a darker-style bread with a coarse, open texture. The bread is approved for a diabetic diet by the charity Diabetes UK and also has a salt level 25% below that of normal breads. By contrast, those looking for an indulgent treat will find Bakels’ Gourmet Filled Biscuits offer a good opportunity for impulse purchases. Frozen and ready to bake, the biscuits are available in Chocolate Cherry, Fruit Mince, Chocolate Mint and Pecan Latte varieties. Visitors to the stand are offered a £2 high street voucher for every 16kg bag of Multiseed Bread Concentrate or 5kg carton of Gourmet Filled Biscuits they order. Free point-of-sale material is available for both products. Ingredients exhibitorsADM Milling – K14British Bakels – J125Buderim Ginger (UK) – P240Dawn Foods – B400Eurobake – F500Fermex International -F100Food Design – P200Fuerst Day Lawson – P230Heygates – G350Interbake – L550Macphie of Glenbervie – F340Mauri Products – C350Muntons Malted Ingredients – F240Orchard Valley Foods – B460Rank Hovis – J201Reynards – H300, P410S Black – F250Schokinag – A410Unifine Food & Bake Ingredients – F250www.foodandbake.comMarch 19–22, 2006Venue: Halls 6 and 7, NEC, BirminghamOpening times: Sun-Tue 9.30-17.00; Wed 9.30-16.00Organiser: Managed Events, NEC Ltd, Birmingham. tel: +44 (0)121 767 2118Travel: By road: The NEC can be accessed from the M6, M1, M40 and M42; the centre has its own car parksBy rail: Birmingham International station is connected to the NEC by a covered bridgelinkBy air: Birmingham International Airport is a few minutes from the NEClast_img read more


first_imgn Administrators say they are now talking to just one potential buyer for Hull-based bakery chain Skeltons, which has been trading in administration since March. Negotiations are expected to conclude next week, said a spokeswoman for PriceWaterhouseCoopers.n Rich Products, supplier of premium frozen and ambient bakery products to the retail and foodservice markets, is celebrating after achieving ’A’ grade BRC accreditation for both its Hartlebury and Fareham sites.n According to new research conducted by Ohio State University in the USA, raisins have a low to moderate Glycaemic Index (GI). The GI – a measure of how a food affects blood sugar levels – is being used as a tool in diabetes management, weight loss and sports nutrition. This independent clinical study, sponsored by the California Raisin Marketing Board, fed California Raisins to 11 people with pre-diabetes, 10 healthy sedentary individuals and 11 endurance athletes.n Starbucks has signed a deal with SnowDome that will see a coffee house open next to indoor ski slopes in Tamworth, Staffordshire. The Starbucks Lounge will operate under licence, as part of Starbucks’ strategy to establish outlets in locations not wholly owned by the group, such as offices and service stations.n Org-e, London’s first organic certified cafe and takeaway, has opened in London’s Covent Garden. Org-e stands for ’Organic Excellence’. Sandwiches and salads cost around £3.50. Director Sanjay Sridher hopes to open a chain of org-es all around the world.n Burton’s Foods, the UK’s second-largest biscuit supplier, is ending production at one of its sites, a move that could lead to the loss of 660 jobs. The company, which produces brands including Maryland Cookies and Wagon Wheels, said the planned move at its site on The Wirral follows an “extensive” review of the business.n Baking equipment supplier Interbake (Bury) has been appointed UK and Irish agent for mixing systems specialist the Tonelli group. David Dunne, MD, told British Baker that Tonelli was the “Ferrari” equivilant brand for prestige mixers. He said: “For Interbake to be appointed an Agent for the renowned Tonelli Group is very prestigous acquisition to our product portfolio that we are able to offer to both bakers and food processors.”n Drinks supplier Britvic last week announced that it has agreed to acquire the soft drinks and distribution businesses CCSD, of C&C Group, for £169m. CCSD owns a number of leading brands in the Republic of Ireland and Northern Ireland, including Club, Ballygowan water, Britvic, Cidona, MiWadi, and Energise Sport.n On 11 May British Baker said that Bell Perkins was based in Leeds (pg 25). Products are actually manufactured by Brook Food Processing Equipment, based in Minehead, Somerset.last_img read more

Dawn brings in Energy Muffin

first_imgA new Breakfast Energy Muffin has been launched by Dawn Foods, aimed at the café sector. The American-style bakery product is made with carrots, raisins, pumpkin seeds, dates, apricots and cranberries, to provide breakfast on-the-go or a coffee accompaniment.”Out-of-home eating continues to increase, with breakfast on-the-go showing tremendous growth, and sweet bakery products, such as American-style muffins, playing a major part in that, with consumers looking for great taste, indulgence, convenience and variety,” said Wim Ledaine, trade marketing manager (Europe).The new Breakfast Energy Muffins are available in boxes of 15, with 96 boxes to a pallet.Dawn Foods is also adding American-style cupcakes (pictured) to its sweet bakery snacks range. Consisting of Lemon, Strawberry, Chocolate and Caramel flavours, the range is made using natural flavours and colours. Topped with soft frosting and finished with real chocolate, toffee or fudge decorations, the cupcakes come in cases of 18 and can be thawed as needed.[]last_img read more

Greggs reveals interest in First Quench sites

first_imgPatrick McGuiganGreggs has expressed interest in buying up to 120 First Quench off-licences from administrators, reflecting a wider strategy of cherry-picking sites from struggling retail chains in its bid to open over 600 new stores.The retailer is running the rule over 10% of First Quench’s 1,200 shops, which comprise Threshers and Wine Rack stores, after the chain went into administration last month. Greggs is also in negotiations to buy around 10 Ainsleys’ shops from administrators (see pg 5).”We’re looking for more than 600 shops, so when companies go into administration, we are quick to make contact. We’ve looked at many companies and have put extra people into our property team to do this,” Greggs’ chief executive Ken McMeikan told British Baker. “When a chain like Threshers goes into administration there is often overlap with existing Greggs stores, but if there are parts of its portfolio that are a good fit, we’ll be straight on the phone.”McMeikan emphasised the social benefits of such deals: “We can potentially offer employees from those companies in administration a secure future within Greggs, which is a financially strong and growing business.”Greggs plans to open 50-60 new stores next year and around 70 stores per year from 2011. Target regions include the south west, north west, north Wales and north-east Scotland. Indus-trial parks and sites at travel hubs, such as airports, are also a focus.”I haven’t ruled out acquisitions, if the right company came along,” added McMeikan. “In terms of opening shops in the south west, we first need to open a new bakery in that region. If there were an existing business that could provide both shops and a bakery in the area, we’d certainly be very interested. It would mean we wouldn’t have to build a brand new bakery.”According to Paul Moody, retail director at property consultancy Colliers CRE, Greggs will face tough competition for prime retail sites, despite the downturn. “Greggs is a mature chain so it will have a refined and specific list of properties it is looking for,” he said. “There is strong demand for good locations on the high street and sites at transport hubs from players such as Subway, EAT, and Pret, so Greggs won’t find it easy.”last_img read more

Age-old argument

first_imgArkady Ancient Cereals is a new concept bread mix from CSM United Kingdom, which combines ancient cereals einkorn, emmer and spelt to create a fresh take on rustic ingredients.Emmer is a dark-grained, ancient cereal with an aromatic flavour that can be traced back 10,000 years, while einkorn, which has a fine, nutty, aromatic taste, dates back to 7600 BC and is considered more nutritious than modern wheat. Spelt is derived from einkorn and emmer and was first cultivated about 4000 BC; compared with regular wheat, it is easier to digest and has higher protein, fibre, amino acids and B complex vitamins.The bread mix can be used to create a wide variety of different shaped breads and rolls just add flour, yeast and water. Anti-staling technology gives bread made using the mix longer keeping qualities and a soft texture, while it also meets FSA 2010 sodium guidelines.Craft bakers can get point-of-sale materials, leaflets and bread bands carrying the consumer branding ’Pantique’ to advertise products made using the mix.last_img read more

Increase in the National Minimum Wage

first_imgJust a reminder that the National Minimum Wage increased on 1 October 2010, and that those aged 21 are now entitled to the full adult rate, as follows:l standard rate (workers aged 21 and over): £5.93l development rate (workers aged 18-20): £4.92l young workers’ rate (workers aged under 18, but above compulsory school age who are not apprentices): £3.64.Where an employer provides a worker with living accommodation, the daily allowance that can be offset against the NMW increases to £4.61 for each day that accommodation is provided.There is also now a minimum wage rate of £2.50 per hour for apprentices under 19 years of age, or aged 19 and over but in the first year of their apprenticeship. All other apprentices, other than those who are not employed, already receive the National Minimum Wage depending on their age.last_img read more

Accidental death verdict on baker

first_imgAn inquest jury returned a verdict of ‘accidental death’ after a baker was killed in a blast at a pie factory in Huddersfield last year.Baker David Cole died after a build-up of gas in a 30-year-old oven at the Andrew Jones Pies Factory on 10 April last year. The inquest heard that gas had built up in the baking chamber as staff tried to light the oven between 10 to 20 times. It also heard that, when the oven exploded, the ‘safety’ explosion relief panel failed to act as it should have because it had been fixed with the wrong kind of bolts. In the blast, the oven door hit Cole with such force that he was flung across the bakery and the ceiling collapsed on top of him.In a statement, Andrew Jones said: “The tragic factory accident and death of David Cole last year was a huge shock to everyone and one that will never ever be forgotten. David was a loyal colleague and friend and is sadly missed by everyone. We will always remember him in our thoughts and prayers and our condolences go to his family and friends.”>>Shops reopen after fire tragedy at Andrew Jones Pieslast_img read more

Watching for fraud

first_imgDifficult economic times can provide additional motivation to dishonest employees to commit fraud against their employer. What can you do to reduce the risk of fraud in your business?What is fraud?Surprisingly, in the UK, there wasn’t a legal definition of fraud until the Fraud Act 2006, so fraudulent activity was covered by a number of different offences, including theft. Fraud involves deception and dishonesty, and can be summed up as concealed stealing.Under the Fraud Act 2006 there are three possible ways of committing fraud to make a dishonest gain or cause a loss to another:l False representationl Failing to disclose information when under a legal duty to do sol Abusing a position of trust by omission or commission.What could an employee fraudster do?l Over-inflated expenses: One of the most common types of employee fraud is a falsely inflated expenses claim. This would be an example of a false representation. However, there are a number of ways to prevent expenses fraud. Ensure your company has a comprehensive up-to-date expenses policy. This should require receipts against claims made and these receipts need to be checked against the claim. All expenses should be approved by an appropriate manager and nobody should be approving their own expenses.Spot-check mileage claims by using web-based journey planners. Check journeys against diarised appointments for the employee.l Fake suppliers: Employees can falsify accounts for example, by creating fake suppliers and approving payments to them, which actually go to the employee or their associates. Here are some ways to prevent this type of fraud:Ensure your purchase invoice approval policies include checks against goods or services received in other words, matched to delivery notes.Invoices should be approved by more than one person, especially if over a given value.Always check new suppliers with Companies House or one of the credit reference agencies so that you can be sure they actually exist.General coverAs well as actions you can take against specific forms of employee fraud, there are also some general measures that will reduce the likelihood of employee fraud:l Staff duties should be segregated where possible and employees ought to be rotated periodicallyl Introduce some spot checks and an internal audit cyclel Always check CVs and follow up references, documenting the responses you receive.last_img read more

Bakery software firm scoops tech accolade

first_imgFourth Hospitality, a leading software supplier to the likes of Subway, Baker & Spice, Le Pain Quotidien and Krispy Kreme, has made it into the list of Britain’s fastest-growing technology firms.The business, led by Ben Hood, featured in The Sunday Times Tech Track 100, an annual index that ranks companies based on sales growth across a three-year period. Fourth Hospitality was placed 48th, having also featured in 16th position in 2010 and in the top 10 in 2009.The company, which was founded in 1999 and specialises in web-based systems that enables its customers – typically multiple-site hospitality groups – to run staffing, stock control and procurement more profitably, saw sales grow by 61% per year on average in the past three years. Its sales have risen from £2.4m in 2007 to £9.9m in 2010 – and are expected to top £12m when its most recent accounts are finalised and posted at Companies House.Hood, chief executive officer, said: “To make this prestigious list in 2009, 2010 and again in 2011 really speaks of the phenomenal growth the company has experienced. To be recognised as one of the UK’s fastest-growing technology firms is a great achievement, and testament to the hard work of all those that work at Fourth. “But while the rate of sales growth is clearly an important measure for any business, we don’t think of it as a driver of our business – more an end-product of, we think, our cutting-edge web-based systems and our industry-leading service levels, which when combined deliver powerful results for our customers. And that will always be the key focus for our business. ”     The index, which is compiled in association with Microsoft by Fast Track, an Oxford-based organisation that researches Britain’s top-performing private companies, saw online money-lending firm emerge at the top of the pile, followed by employee benefits provider Asperity, and CD and games trader read more

Bakery grows at Canada Bread

first_imgCanadian firm Canada Bread saw overall bakery sales rise, following price increases implemented in early 2011, as well as increased sales volumes in its UK business.Its bakery group, which includes Maple Leaf Bakery UK – owner of the New York Bakery Co brand – saw sales up 4%, to C$400.3m (£253.1m) for the fourth quarter to 31 December 2011.The firm said adjusted operating earnings within its frozen bakery arm, which includes its UK business, were consistent at C$6.7m (£4.2m), with improved results in the UK, despite higher raw material costs, helped by the relaunch of its New York Bakery bagels.During the fourth quarter, the company announced it would be closing its UK bakery in Walsall early in 2012, as part of its move to focus on the manufacture of morning goods and speciality bakery products.In November last year, New York Bakery Co announced it had secured an £11.5m investment package from parent company Maple Leaf Bakery UK to expand the business, following increasing bagel sales.Its existing Rotherham factory will be extended to increase capacity, which will see it become the largest bagel factory in Europe, according to the firm.Canada Bread Company is 90% owned by Canadian-based Maple Leaf Foods.>>Maple Leaf closes bakery despite increased profits>>Maple Leaf to invest £11.5m in bagel growthlast_img read more