Home » 2021 » April

ROLL UP FOR BEST OF THE REST

first_imgMake a beeline for BB’sVisitors would be well advised to skip breakfast with a large number of stands offering baked products to sample throughout the day. Among them, BB’s Coffee & Muffins will be providing attendees with a breakfast muffin and a coffee from the Cafe Society Area, located in Hall 7. BB’s will also be selling a range of muffins, pastries and hot snacks throughout the event.Shopping centre cafe operator BB’s has approximately 130 stores in shopping centres in the UK and Ireland, providing freshly made snacks, ground coffee and a selection of other drinks.last_img read more

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FSA gets ready to consult on folic acid

first_imgThe Food Standards Agency (FSA) is preparing for a 12-week consultation on fortification of bread with folic acid.A briefing paper for an FSA Board meeting on April 6, issued as British Baker went to press, indicated a preferred option is to make it mandatory to add folic acid to all flour, except wholemeal, at the milling stage. Early estimates indicate the cost will be around £700,000 a year. It has not been decided who will pay. Other options suggested are fortification of all flour, all bread-making flour and all bread products, and voluntary schemes. A consultation is likely to start in May, and the FSA Board will meet again to consider its results in September. Final recommendations will then be made to government.Flour Advisory Bureau director Alex Waugh said government must foot the bill for fortification.last_img read more

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the achievement in bakery training award

first_imgThe Achievement in Bakery Training Award is open to individuals and companies that have either initiated or been involved in successful training programmes. The award is once again sponsored by Rich Products, a leading provider of premium, indulgent frozen and ambient bakery products. Entrants do not have to be a customer of Rich’s to apply.”We are committed to growing our business by training our staff and this award aims to highlight and reward industry best practice in this area,” says George Thomopoulos, MD of Rich Products. “If you are a firm that has set up individual training programmes, supported school and college curriculums to develop the skills of future bakers or been involved personally and put that training to good use, we want to hear from you. We are particularly interested in entrants that can demonstrate how training has positively affected the business they work in.”Training allows passionate students to reach higher academic achievement and undergo personal development, says Thomopoulos, which is good for the individuals themselves and also the companies they work for.”Training opens doors and gives passionate individuals the opportunity to excel in what is one of the oldest and most rewarding professions,” he says. “It is also a primary way to achieve excellence, develop creative thinking and innovative ideas that lead to industry growth and combat the challenges we face.”As a family business, Rich’s takes pride in its people and recognises the need to invest heavily in training programmes in order to develop the business and make it a continuing success, says Thomopoulos.”We place the highest importance and investment in programmes to ensure all our bakers are qualified and highly skilled in producing the most premium quality products. The company believes in implementing training programmes to help retain and develop staff, as well as ensuring we are attractive to prospective employees. This is especially important in an industry suffering from a skills shortage.”He adds: “Any individual or size of company, making any type of baked product, is eligible, so get entering! In the meantime, we very much look forward to receiving the entries and announcing the winner on Tuesday 8 September.”—-=== Jane Hatton, a lecturer at Brooklands College, Surrey, won The Achievement in Bakery Training Award in 2008. ===”I was thrilled just to be a finalist, so it was a lovely surprise to actually win. It was a great evening and it was so nice to meet all the people I have got to know in the industry over the years in one place. The college put out a press release about me winning the award and it went on the website and in our newsletter.”We also highlighted the success at our open day and it’s definitely helped raise the profile of the college among students and the industry. The award has also encouraged enquiries from bakery companies who are interested in using us to train their workers on-site, which has been really encouraging.”last_img read more

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The soft touch

first_imgThe healthy optionSo if you’re looking to be known for selling high-quality food with good, healthy options, then a range of sophisticated health drinks can do wonders for your image. Key sellers in this area include FireFly’s ’tonic’ drinks, vitamin waters by V Water and Funkinwater, and adult-style fruit drinks, such as those produced by the Hibiscus Drinks Company and Bottlegreen Drinks.In contrast, if you’re looking to take a slightly different route as a contemporary retailer, there are a number of new energy drinks on the market, which could help identify you as the perfect stop for the morning after the night before. Currently, drinks using herbal ingredients as boosters rather than taurine and caffeine seem to be selling well with newcomers like RockStar, using guarana and ginseng to give a natural lift.If you haven’t seen these products on your wholesaler’s listings and you’re waiting for them to arrive, you’re missing a trick, says Doran. “Bakeries often don’t realise the power they have to demand certain products,” she says. “Wholesalers stock what their customers want to buy and it’s often difficult for them to take a chance with a new drink if no-one is asking for it. Most of the time, if you see a new drink that you’d like to try out, you can ask your wholesaler and they’ll be only too happy to add it to their list.”So if you’ve been waiting for the moment to try something new, but haven’t seen anything interesting on the stock list, perhaps now is the time to do some of your own research and get proactive about what you want to see in your drinks fridge.—-=== Filling your chiller ===Most popular impulse purchased soft drinks (value sales)£m % share % change1 Cola 515 28 -22 Glucose stimulant drinks 314 17 103 Fruit carbonates 176 9 -74 Juice drinks 169 9 -105 Pure juice 149 8 06 Plain water 141 8 -117 Sports drinks 96 5 -18 Dairy & dairy substitute 66 4 -59 Non-fruit carbonates 62 3 010 Squash 60 3 -411 Lemonade 36 2 -312 Water plus (eg vitamins) 42 2 -1313 Traditional mixers 20 1 -114 Smoothies 14 1 -1715 Cold hot drinks 2 n/a -15Note: Impulse data includes food-to-go retailers, such as bakeries and sandwich shops, but also forecourts and independent grocers, hence listings of products such as squash. Plain waters are in decline, reflecting consumer ethical concerns; juices and smoothies have declined, suggesting consumers maybe trading down; the strongest growth was seen by glucose and stimulant drinks and sports drinks, highlighting consumers’ continuing desire for functional benefits Source: Britvic Soft Drinks Report/Nielsen, March 2009—-=== Stocking the big brands ===For most bakery retailers there’s no escaping the fact that well-known soft drinks come with a number of key advantages – with free branded refrigerator equipment to boot.Big brands have their fingers firmly on the consumer pulse, and are well-placed to cater to the upcoming trends, which is why Coca Cola has launched key new products this year with the ’healthy natural’ trend in mind. Among them is Relentless’ Juiced Energy Berry – a drink that neatly coins both natural and energy drink benefits. And with a multi-million-pound marketing spend behind it, the drink can hardly fail to catch consumer attention. Coca Cola is also ploughing extensive investment into its Diet Coke and Powerade marketing campaigns, gaining sponsorship deals with top rugby players for the latter.”Retailers should offer a range of soft drinks to suit their local customers and flag the category with key brands such as Coca Cola and Relentless,” advises Donna Warren, impulse shopper marketing controller at Coca Cola Enterprises. “Displaying new brands or promotions at other impulse points in the store as well as the cooler is also likely to drive sales.”—-=== Targeting a niche ===Southover Food Company launched a “beauty enhancing” drink at IFE, targeting women. Sip is a range of flavoured still waters marketed as ’a beauty treatment in a bottle’. The pure still water includes nutrients said to improve the skin, and markets the benefits of antioxidant vitamin C, white tea tincture, selenium, and extracts of rose petal, marigold, sweet violet, linden blossom and Scottish heather blossom tops. It is available in four flavours: Elderflower; Ruby Orange; Mango; and Lemongrass & Ginger, and comes in 12 x 500ml cases at £17.14.www.southoverfoods.com Walk into your average bakery outlet and, nine times out of 10, you’re confronted with a fridge full of familiar soft drinks courtesy of a well-known-manufacturer. And while these established products are often viewed as the prudent choice, it might be time to reassess your range. Not only can your drink extras create extra sales, they can also help enhance your brand identity and assure customers of your discernment.The dilemma for many bakery retailers and cafés will be one of risking steady sales for unknown newcomers. After all, there is only so much space in the fridge, and substituting tried-and-tested classics could have the effect of lowering your takings rather than increasing profits.”When you’re looking at bringing in new soft drinks you have to decide whether what you’re considering selling will support those you already have and complement and enhance existing sales,” explains catering consultant Matthew Merritt-Harrison of Merritt-Harrison Catering Consultancy. “There’s little point in putting in a new drink if it takes sales away from another, which brings you higher revenue. The idea is to have products on display, which will enable you to sell more overall and make imaginative offers for your customers.”This means you should think very carefully about why a customer might choose a product and what that could mean for your other sales. An iced coffee drink, for example, could fly out during the hotter months at the expense of your more lucrative latte and espressos, while a range of healthy smoothies could see your customers eschewing their daily bacon roll or pastry for a breakfast on the go.That’s not to say you shouldn’t experiment, and keeping track of new sales needn’t be as difficult as you think. “There are a number of simple and cost-effective EPOS systems out there, which can help you keep track of what’s selling well,” explains Merritt-Harrison. “But even if you’re just keeping track of things manually, it shouldn’t be too difficult to make a quarterly review of what is and isn’t selling.”In fact, mixing up your soft drinks offering can be a dynamic way to bolster profits, particularly if your selection includes little-known brands that prove key sellers. “Bakery retailers cannot really compete on price when it comes to the big-name soft drinks,” says Anita Doran of the Hibiscus Drinks Company. “They’re pitting themselves against supermarkets or corner shops, which have greater power to buy in bulk and are always going to be able to out-do you on price. So the danger is that you could stock these products and customers will go down the road to buy the cheaper alternatives.”Instead, Doran recommends bakery retailers give serious thought to the plethora of unique drink options produced by smaller outlets, dedicating a 50:50 or even 60:40 percentage split in favour of little-known brands. “Not only can these drinks offer a good point of difference, but they usually offer a higher mark-up as well,” she explains. “They can also help enhance your brand and mark you out as a retailer who has discernment regarding your soft drink choices.”When it comes to balancing your stock of big names and lesser-known brands, the trick is to aim for products that are well enough known to benefit from brand awareness, but not so widely sold that you can be undercut by the local supermarket. Your choices can also play a part in marking you out as a particular kind of retailer.last_img read more

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Jus-Rol takes new shapes

first_imgwww.jusrolfoodservice.co.uk Jus-Rol is expanding its frozen pastry shapes range with the launch of a new shortcrust oval. The company is promoting the new shape as a convenient way to top pies, but it can also be used as an individual pie base.The new shapes are available in 14cm x 11cm (sized to fit a Mason Cash No. 1 oval dish or similar) or can be rolled out further to fit a Mason Cash No. 2 oval dish (16cm x 11cm) and can be cooked from frozen if required.”Since the launch last summer, we’ve had a fantastic response to our puff pastry shapes, recipes and usage tips and are delighted to be expanding the range with the introduction of a shortcrust variety. The shapes save valuable preparation time, as well as guaranteeing perfect pastry results on demand,” commented John McKears, foodservice sales manager for Jus-Rol.The shortcrust ovals come in cases of 48.last_img read more

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William Reed Business Media acquires bakeryandsnacks.com

first_imgDecision News Media (DNM), publisher of bakeryandsnacks.com and 16 other websites serving the international food, nutrition, pharmaceutical and cosmetics industries, has been acquired by British Baker’s publisher William Reed Business Media (WRBM).DNM, which will accelerate the growth of WRBM’s online brands, will also benefit from WRBM’s involvement in events, recruitment, data services and directories.Since being established, DNM, based in Montpellier, France, has quickly established a reputation for authoritative, in-depth and hard news reporting of the sectors it covers.Commenting on the move, William Reed’s group MD Charles Reed, said: “We are thrilled about this acquisition and Decision News Mediaís business nicely complements ours. Both businesses publish cutting-edge information and are expert at building advertising and marketing solutions for their clients.”Jean-Marc Cocogne, joint founder of DNM added: “Decision News Media has created a powerful market opportunity as a leading online provider for independent and high value news reporting in the market it serves. Both companies make an excellent combination. Together the two businesses will be stronger and have greater potential. We will accelerate our growth and expand our brands into new media areas.”In addition to www.bakeryandsnacks.com, websites owned by Decision News Media include www.foodnavigator.com, www.nutraingredients.com, www.dairyreporter.com, beveragedaily.com and www.foodproductiondaily.com. William Reed Business Media acquires Decision News media.last_img read more

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Caithness bakery signs valuable export deals

first_imgThurso-based bakery Reids of Caithness has secured two potentially lucrative export orders for its range of biscuits and oatcakes with wholesalers in Singapore and the US.The company signed the deals after exhibiting at the Speciality & Fine Food show in Glasgow in January and has already started shipping products. These include treacle toffee biscuits, honey and oat biscuits, butter shortbread, oatcakes and mini oatcakes called Groaties, all of which were launched under the Reids brand in 2009. The products will eventually be sold by independent retailers in the US, and in food halls in Singapore, Dubai and Abu Dhabi.”There is strong demand internationally for Scottish food, particularly bakery items,” said director Gary Reid, who runs the business with his brother Graeme. “There are a lot of big players in the [Scottish bakery export] market, but buyers are realising that there are other good products out there. The buyers said they looked at a lot of different Scottish baked goods, but were blown away by the quality of our products.”To help meet the new orders, Reids may extend its production area. “Currently exports make up around 5% of our sales, but we hope to increase that significantly in the coming years,” said Reid.last_img read more

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Reporting in What will 2011 bring?

first_imgIan StoreyPresident, National Association of Master BakersAs we leave 2010 behind and move into 2011, it is a time to reflect on the previous year, as well as look forward to the new one. To me, memories of 2010 include the disastrous World Cup campaign, where the optimism of being one of the favourites turned to despair as soon as the actual football began. This, combined with the vote for hosting the 2018 World Cup, in which we only received two votes (one of which was our own) meant it wasn’t a good year for English football.The ash cloud brought travel to a standstill earlier in the year. The return of snow at winter-time has also caused us all problems. On a more positive note, the rescuing of the Chilean miners gave everybody a lift and England travelling Down Under and retaining the Ashes was a good end to the year.So what will 2011 bring? To start with, we have to contend with higher petrol/diesel prices, a higher VAT rate, increased raw material costs especially the basics like flour and sugar. It certainly seems as if 2011 will be another tough year.We will also have public sector job cuts to deal with. Here in the north east we have the highest proportion of public sector workers in the country, so this will hit us harder than other areas. I seem to be focusing on the negatives, but I am sure that, during the year, plenty more good news stories will emerge. Let’s at least be grateful that it’s not another Football World Cup year!From my wife Rachel, myself and the NAMB, I would like to wish all the British Baker readers a happy and healthy New Year.last_img read more

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Challenging redundancy selection scores

first_imgAn employee has been selected for redundancy, properly consulted and told about their individual selection score. But do they have a right to see the actual details behind the score?To ensure that any redundancy dismissal is fair, the employer must always:l Have a sound economic reason for its decisionl Use fair redundancy selection criterial Consult with each affected employeel Notify those selected for redundancy of their individual selection scores.Questioning the decisionSuppose an employee claims they are entitled to have:1. Their individual redundancy selection score explained in some detail; and2. The right to challenge it if they so wish.What happens then? This is exactly what happened in Pinewood Repro Ltd v Page 2010. In this case, on selecting him for redundancy, Pinewood said Page’s scores were both “accurate and reasonable”, but would not give any more detail. Page argued that, as he was not given a full explanation as to how the scores were reached and the opportunity to challenge them his subsequent redundancy was unfair.The parties ended up before the Employment Appeal Tribunal (EAT), which sided with Page. In doing so, it said that when handling a redundancy situation, the ’consultation’ process must involve a full explanation of the individual selecting scores. This allows the employee the “fair and proper opportunity” to fully understand the employer’s reasoning behind the redundancy decision and express their views.Plus, it allows the employer to consider those views “properly and genuinely”. Without such steps, a genuine consultation process cannot take place.Page’s employer could have dealt with his concerns satisfactorily, had it agreed to provide further information on his selection scores during the redundancy process, but this didn’t happen. Had it “reasonably” answered his queries, rather than stonewalling them, it was unlikely his claim would ever have been successful.In a redundancy situation, you don’t have to offer the selected employee(s) an appeal, but there are various benefits to including this stage in your process. Firstly, it shows a reasonable approach overall. Secondly, it allows you to remedy anything that was overlooked during the initial redundancy consultation meeting, where the scores were revealed, as well as the opportunity to correct any information that has turned out to be inaccurate.Always set out your own procedures in a clear policy.l For a free sample of ’redundancy policy’, NAMB members can call 01920 468061.last_img read more

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Six people arrested on drug charges in Peru

first_img Facebook Twitter By Jon Zimney – February 22, 2020 0 459 (Jon Zimney/95.3 MNC) A two week long criminal investigation by the Indiana State Police resulted in the arrests of six Peru residents.Jennifer Brown, 39, Allen O’Malley, 39, Frank Stambaugh, 36, David Jones, 35, Whitney Stambaugh, 33, and Roger Edmondson Jr, 30, were taken to the Miami County Jail to face criminal charges for possession of methamphetamine, possession of a controlled substance, possession of a hypodermic needle, and possession of drug paraphernalia.Whitney Stambaugh faces an additional charge for trafficking methamphetamine.Investogstirs say while she was being booked into the Miami County Jail, methamphetamine was found hidden on her person.Frank Stambugh has an additional charge for possession of methamphetamine, while Jones has an additional count for dealing methamphetamine.State police troopers started an investigation after receiving a citizen’s tip about possible illegal drug activity occurring at a home in the 4600 block of South 50 West in rural Peru.During the course of the investigation, officers developed enough probable cause to be issued a Miami Superior Court II search warrant for the residence.During a search, officer allegedly found approximately 20 grams of methamphetamine, marijuana, prescription medication, syringes, and drug paraphernalia.Officers also served Whitney Stambaugh with two arrest warrants. The warrants were for failure to appear from Wabash and Miami Counties.Brown, O’Malley, Frank Stambuagh, Jones, and Edmondosn Jr were at the residence when the warrant was executed.Anybody with information about illegal drug activity is encouraged to call the Indiana State Police Marijuana Tip Line at 1-888-873-1694. Pinterest Previous articleOlympic wrestler adds to abuse allegations against university doctorNext articleDespite strong start, Buttigieg seeks $13 million for Super Tuesday Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Google+ WhatsApp Pinterest Facebook WhatsApp Google+ IndianaNews Twitter Six people arrested on drug charges in Perulast_img read more

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