NEWS REVIEW OF THE YEAR

first_imgJULYSugar users and producers criticised EC plans to modernise the sugar subsidies regime, published on June 22. The plans set out to lower EU prices to bring them in line with world prices. Tate & Lyle said the proposals would cut its profits by £85m from 2009 and British Sugar estimated a £40m cost. However, the Biscuit, Cake, Chocolate and Confectionery Association said reform did not go far enough as a quota system had been retained. It was revealed cake company Inter Link was consolidating its operations by closing its Newton House Bakery in West Yorkshire in September, moving production to two Yorkshire Cottage Bakery sites. The site produced 100m small buns including fairy cakes.Harrods announced it was shortlisting premium UK bakery companies to take part in a Truly British Promotion set to run in September. Products from Welsh cakes to artisanal bread were being considered.A report from administrators KPMG on the break up of New Rathbones, supplied to British Baker, showed New Rathbones had been incurring losses of £150,000 a week in the first quarter of 2005. The report also revealed insurers were expected to pay out £4.8m for the company’s Carlisle site, destroyed by fire in February. The claim was expected to take several months to settle.Tesco saw strong sales of low-GI bread and healthier options over the last year, bakery director Tony Reed revealed. Figures from the supermarket showed sales of lower-GI bread such as Granary loaves were up 34% year on year. Asda reshuffled its bakery department, bringing in a new management hierarchy in a bid to cut costs and “re-energise the business”. Huw Edwards became the new bakery director. Asda said it wanted to improve in five key areas – simplicity, prices, cost-cutting, differentiation and improving store housekeeping. Café operator BB’s Coffee & Muffins announced an expansion plan, which would double the size of its estate over the next two years, up from the current 95. MD Phil Abbott told British Baker expansion would be achieved by recruiting new franchisees.RHM floated on the stock exchange with a share issue valuing the company at over £1 billion. Shares peaked at 303p on the first day of trading.Finedon Mill called in administrators Baker Tully after selling its asset – the mill at Finedon – to Rank Hovis. Finedon Mill had been a 25% shareholder in New Rathbones and lost over £18m when it went into administration.Cake company Inter Link announced it was closing its Crossfield Foods bakery later in the year. Production was to be moved to the more modern Shadsworth Bakery in Blackburn. British Bakeries claimed it had achieved a world first – crust-free loaves. The soft-edged Invisible Crust product was available in 800g Best of Both and white versions. The new loaf had taken two years to develop, under the codename Project Curly – a reference to the myth that eating crusts makes hair curly.Hilliers of Plymouth went into liquidation after fire gutted its factory in Devon. Hilliers, which had a £25m turnover, supplied own-label quiches, pies and other products to supermarkets including Asda and Morrisons.last_img read more

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DIY icing set to add profit

first_imgDo-it-yourself cake decorating is already a big hit in the USA. Now, new company Cake Décor, based in Glasgow, is set to capitalise on this growing trend in the UK.”Bakers can look to the major seasons as a way of introducing novelty and profit to their business,” says Cake Décor managing director, Bill Donnelly. “In recent years, decorating products at Easter has become increasingly popular, for the simple reason that people can customise their celebration cakes, cookies and Easter eggs and it’s a fun way for parents to spend quality time with their kids.”Cake Décor, has secured major contracts to supply leading supermarkets, plant bakeries and confectioners throughout the UK and Europe with the easy-to-use icing tubes. As well as being used by professional cake decorators, they appeal to consumers wanting to personalise Easter eggs and bakery goods. A range of icing tubes are made for a variety of users: piping icings are produced for more intricate rosettes and soft icings are made for children’s hand-writing. They can also be used to decorate licensed characters, such as Spiderman with red and blue icing, and Winnie the Pooh with honey-flavoured icing.Produced at Cake Décor’s site in Westfield Park, Glasgow, the icing tubes come in a range of natural colours, including red, yellow, green, baby blue, baby pink, black, white, orange, and Barbie pink, gold and silver. The firm has also developed a range of naturally flavoured icings, including chocolate, lemon and mint. All are nut-free, egg-free and contain no artificial colourings, no trans fatty acids and no genetically modified ingredients.”With the use of these naturally coloured icing tubes, an all-year-round product can become seasonally specific – for example a yellow colour for Easter, red for Valentine’s Day, black and orange for Halloween, and green and red for Christmas,” says Donnelly. “It’s a quick and easy way for bakers and plant bakeries to introduce new products. At Easter, for example, the baker can sell a yellow colour icing tube along with a cup cake, so the consumer can draw on their own Easter egg, bunny or personal message.Donnelly, who set up the company last year, has over 20 years’ experience in the food industry and was formerly director and general manager of Renshaws, one of the UK’s leading manufacturers of cake coverings. Funding support for the company’s launch came from UK Steel Enterprise (UKSE), the Corus subsidiary, which encourages economic regeneration. “With the UKSE funding, I was able to invest in state-of-the-art machinery, which has given us a tremendous competitive edge,” says Donnelly. “We are able to produce hundreds of thousands of tubes of icing per day and this has already enabled us to secure several substantial contracts.”last_img read more

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Strike at Warburtons averted

first_imgWarburtons and the Bakers Food and Allied Workers Union (BFAWU) have reached a pay agreement following the threat of strike action.The union, which called off planned strike action before Christmas over what it saw as a low pay offer, confirmed on 11 January that an agreement had been reached.No pay figure was available but Warburtons described it as “an extremely competitive offer in the context of the food industry” and pronounced themselves pleased with the resolution of the dispute.last_img read more

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Hovis adopts Nimble brand

first_imgPremier Foods has announced that its Nimble brand will come under the umbrella of Hovis from January 2009. The lower-fat and calorie bread is to be rebranded as Hovis Nimble, with a supporting £1m advertising campaign to start in the New Year.Premier believe the change will benefit both brands, especially as healthy eating is an increasingly important issue for consumers. Recent data from an MB tracking study (2008) showed 57% of the population actively look for foods deemed as healthy.It is expected that Hovis’ brand credentials will enable Nimble to expand its market share in the dieting sector.“Nimble is a strong brand with loyal consumers and will positively impact Hovis’ market share by generating additional sales in a new sector,” said Jon Goldstone, marketing director at Hovis. “There is a natural synergy between Hovis and Nimble, with both brands already enjoying strong health perceptions among consumers.” Nimble was originally launched in 1955 and we later relaunched in 2006.last_img read more

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Bakers battle through the Arctic conditions

first_imgBakeries in northern England and Scotland are continuing to struggle with the bad weather, while deliveries to the region have also been hit.”We are quite used to dealing with snow up here, but the severity and duration of this recent blast has taken everyone by surprise,” said Lewis McLean of McLean’s Highland Bakery in Morayshire. “We had about 8-10 inches of snow in our car park when the snow first hit. Out of 130 staff, only three did not make it into work; even one of those whose car slid off the road and crashed, made it to work the next day on the bus.”Dunfermline-based Stephens Bakery reported it was getting all the products out. Said MD André Sarafilovic: “When this type of thing happens, it brings out real community spirit. A local farmer even came over without being asked and cleared our delivery yard it’s amazing what people will do for a steak bridie!”However, some cake decorating companies are finding it difficult to trade north of the border. Nottingham-based Sweet Success sugarcraft and bakery, which supplies fruit cakes, sponge cake bases and icings by mail order, has been hit hard as its regular courier stopped making collections for Scottish orders due to a big backlog. Said owner Rebecca Brown: “I’m sure some orders will be cancelled as people cannot wait if they need to ice wedding cakes they usually get there the next day, but one lady in Newcastle has been waiting a week-and-a-half.”Rainbow Sugarcraft in Traquair, south of Edinburgh, which makes and decorates celebration cakes and also sells decorating equipment, has been using 4x4s to get wedding cakes to customers through the snow, with deliveries taking twice as long as usual. Shop assistant Jamie Lawson said: “We’ve had hardly any pick-ups or deliveries from couriers in the last two weeks from the shop and it’s becoming a problem.”last_img read more

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In Short

first_imgGreencore enjoys riseGreencore has seen a strong performance in its Convenience Foods division for the three months to 24 December, 2010. It recorded continuing business revenue of E208.7m, up 7.6% on the comparable 2009/10 period. It said the performance of its two key categories food to go and prepared meals remained strong.Sweet newsStrong sales of biscuits and Christmas puddings have aided Northern Foods’ performance for the 13 weeks to 1 January 2011. Like-for-like sales in the firm’s bakery arm were up 5%, with exceptional demand for the Heston Blumenthal ’Hidden Orange Christmas Pudding’, according to the firm.Uniq’s strong quarterUniq announced strong sales in its food to go business up 8.3% for the fourth quarter of 2010 which it said was largely driven by successful innovation and range development in its sandwich business.World bakery sales upThe global bakery and cereals market grew by 3% between 2004 and 2009, according to a new report by Datamonitor. It said the bread and rolls category led the global bakery and cereals market, accounting for a share of 52.1%, and named Kraft Foods, Kellogg Company and Grupo Bimbo as the leading players in the market.last_img read more

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In Short

first_imgBSB conferenceIf you have not already done so, do not forget to book your place at the annual British Society of Baking conference, which takes place from 11-12 April. Pre-dinner drinks and dinner take place at the Village Hotel, in Ashton-under-Lyne, and the conference programme the next day at Tameside College. For details contact Sharon Byrne on [email protected] or call 01869 247098.Baker closes caféScottish bakery chain Mathiesons has closed its café in Falkirk’s Howgate Shopping Centre after 20 years of trading. It will close at the end of May, after an agreement on a new rental deal with the shopping centre’s owners could not be reached. Thirty jobs are at risk, although the company’s retail director Mark Bradford said he hoped many of them would be redeployed within the existing business. “Going forward, the company is continuing to seek alternative locations for new stores,” he added.Allergy-friendly siteKnead, a new ’allergy-friendly’ bakery, has been launched online, selling wheat-, gluten-, and cane sugar-free cakes. Founded by long-time allergy sufferer and former journalist Sim Smith, the bakery currently has six-core products available: chocolate chip cookies, ginger cookies, mini blueberry muffins, mini lemon & poppy seed muffins, carrot cake and chocolate brownies.Green light for bakeryPlanning permission has been granted for a Dunbar Community Bakery, according to the East Lothian Courier. The premises at 60 High Street, which has been empty for more than a year, will now be converted into a working bakery within the next few months. An opening date will be announced in the coming weeks.last_img read more

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Grown-up desserts from Gü Puds

first_imgNoble Foods’ premium desserts brand Gü Puds has launched a new grown-up patisserie range for this Easter.The West London-based company’s Friends-For-Dinner chilled desserts range, which will be available in all major grocery retailers from March, includes three varieties – Chocolate & Raspberry, Passion Fruit & Mango and Chocolate & Vanilla. The dessert slices have been designed by Gü’s head chef Fred Ponnavoy and come in packs of six individual portions ready to serve, with a RRP of £6. Gü Puds was launched in 2003 by James Averdieck and has achieved sales of over £35m, with over 20% annual growth during the last five years.last_img read more

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Savoury baked goods see growth

first_imgFresh savoury bakery products are very much in demand by consumers, but retailers need to make the most of in-store siting in order to capitalise on the opportunity, according to Lantmännen Unibake UK.The bakery manufacturer combined in-store shopping research, telephone interview and focus group discussions, to find out consumers’ shopping habits and the eating occasions for fresh savoury bakery products.In its findings, Lantmännen reported that the savouries market is posting 52-week growth of 4.8% (Nielsen Total ISB, Total Coverage, Value/ Unit sales, 52 w/e 24.12.11), and is outperforming the total in-store bakery market.According to the firm, consumers said that savoury bakery snacks ticked several boxes in terms of “offering for money, appropriate portion sizes, good product quality and a satisfying eat”.“Some even commented spontaneously on the good value for money offered by savouries in comparison to alternative options such as crisps,” said the firm.The research also found that most savoury bakery is purchased for immediate consumption by an individual, “typically while on-the-go out of home but also for eating at work or once returned home”.Mid-morning or at lunchtime were the key consumption occasions, and Lantmännen said that, to capitalise on these occasions, retailers need to match their in-store siting to the shopper mission. “Displaying savoury bakery products in the right areas of the store for ‘food for now’ missions will pay dividends.”Claire Warren, senior marketing manager at Lantmännen Unibake UK, said: “Freshly baked savoury pastries are seen by consumers as a distinct category, offering products perfectly suited to being enjoyed at lunchtime or as a snack on the move. This makes them a fantastic opportunity for convenience retailers.“The fact that most purchases are made by individuals for immediate consumption is important too. Individual servings or merchandising caters for this, and retailers can highlight that products are freshly baked in order to maximise impulse appeal. Promotional activities can also tap into the insights from the research. For example, the consumers we spoke to revealed that savouries are best matched with a cold drink, rather than a cup of tea or coffee – a point that offers good ideas for meal deal activities.”last_img read more

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Silver Alert for missing Delphi teenager

first_img Silver Alert for missing Delphi teenager IndianaLocalNewsSouth Bend Market By Tommie Lee – February 21, 2020 1 340 Lauren Arnett (Indiana State Poilice) A Silver Alert has been issued for a teenage girl reported missing from Delphi. 18 year-old Lauren Elizabeth Arnett is described as 5 foot 11, 175 pounds, with brown hair and green eyes.She was last seen wearing a red or maroon sock hat with black stripes, black sweatshirt, jeans and a pink purse.Arnett was last seen Tuesday and drives a red 2001 Honda Accord with damage to the left fender and Indiana license plate BAW 244.It’s believed she may be in extreme danger and may require medical assistance.If you have any information on Lauren Elizabeth Arnett, contact the Carroll County Sheriff’s Office at 765-564-2413 option 1 or 911. Previous articleMissing boy from Warsaw area found deadNext articlePetition seeking to save Indiana Beach outpacing creator’s expectations Tommie Lee Pinterest Facebook Google+ Google+ Facebook Twitter Pinterest WhatsApp Twitter WhatsApplast_img read more

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