Viewpoint

first_imgEarlier this week, the All Party Small Shops Group, led by Jim Dowd MP, reported on its findings. Before it even appeared, many of you told me that it would be too little too late, although you did appreciate what Mr Dowd was doing. One baker made the comment that it was a pity he wasn’t Small Firms Minister, because the successive names that have held that position have “done damn all”. Whereas, at the meetings I have attended, Mr Dowd has refused to be intimidated by the might of Tesco or anyone else and has been the first MP to ask the searching questions and demand factual answers about problems facing small shops, plus the power of the supermarkets. David Smith of the National Association of Master Bakers (NA) has worn two hats during all the committtee meetings at the House of Commons – his baker’s cap and the one as spokesman for the Independent Retail Consortium. He has made a significant contribution.We all know the supermarkets wield enormous power and use it most effectively. They have the funds and a most active lobbying arm – the British Retail Consortium. Until the advent of Jim Dowd’s committee, small shops, represented by literally dozens and dozens of different trade associations, had no-one who would even listen. In the former Tory government, just after Mrs Thatcher had made small firms administrate their own Statutory Sick Pay, Michael Heseltine confirmed as much on TV, when he posed the question: “Do you really expect us to listen to small trade associations with only 3,000 or so members?” I shall never forget that indictment. To me it sounded like, “To hell with principles, fairness or what is right, the ONLY thing that matters is MIGHT.”So, yes, it is too little too late, but there are some sound ideas that look to the future. The report says local authorities should come up with key strategies for retailing – surely that must include a mix. Bakers need to be near to newsagents and convenience stores, not nail parlours and sunbed providers. Additionally, it suggests funding for local authorities, which currently run out of money when supermarkets consistently appeal. Parades of shops need to become a destination again and government must help those local authorities – that is how it works so effectively in the rest of Europe.last_img read more

Brook lends a baker’s hand

first_imgBy imitating the movement and touch of a baker’s hand, Brook Food (Minehead, Somerset) says its Record Bun Divider Moulders (BDMs) bring consistent product quality and time-saving benefits.With 15-, 22- or 30-piece blade options and a choice of manual, semi-automatic or fully-automatic models, the BDMs can fit into all manufacturing set-ups, says Brook Food.An automatic rounding action and variable stroke adjustment means consistent results are achieved every time, it claims.last_img

It’s show time for BIE

first_imgThe all-new Baking Industry Exhibition is just three months away. Following massive investment in visitor attractions, the show will take over from Food & Bake and build on past events to make this the best UK bakery trade show ever!BIE will feature a huge array of new and exciting visitor attractions, such as a demonstration theatre, artisan masterclasses and competitions, a fully functioning bakery and access to industry trend update analysis. Together, they will provide a festival atmos-phere, making this the must-see bakery event in your diary.But that’s not all! BIE will run alongside four high-profile trade shows, covering every aspect of food and drink manufacture. Food & Drink Expo, Foodex Meatex, Convenience Retailing Show and IFFE are all part of Food and Drink World 2008, the collective name for the shows, which together add up to around 1,300 exhibitors and 18 innovative features, packed into eight interconnecting halls.Launched in response to visitor and exhibitor demands with the support of Bakery Exhibitors Ltd (BEL) – the board of Food & Bake exhibition, David Marsh, chairman of BEL, welcomes the reinvigorated bakery show: “This decision secures a single industry exhibition and conference event to provide a unifying platform for bakers, suppliers and their associations.”Charles Reed, group MD of show organiser William Reed Business Media (owner of British Baker and Bake & Take), says: “The UK bakery sector is diverse, covering craft, plant bakers as well as supermarkets. It is vital for our industry to have a truly focused event, with British Baker leading the way. I feel confident we will be able to convert the industry enthusiasm for a quality marketing platform.”The aim is to build on the success of the 2006 event by producing a series of shows that are even more tailored to a food and drink audience. “The launch of BIE underlines our commitment to creating a forward-thinking series of shows,” says Andrew Reed, MD of William Reed Events & Exhibitions.Peter Mellon, president of machinery supplier Reiser UK, adds: “If William Reed can do for bakery what it has done for the meat industry, it will give the whole sector a much-needed boost.”—-=== Special features ===Baking Live!This fully-functioning bakery will produce goods throughout the day for sampling and use in other BIE and Food and Drink World features. Showcasing equipment in action, sponsors and exhibitors already lined up include: Benier (UK), Mono Equipment, Rondo Doge, Brook Food Processing Equipment, British Bakels, Unifine Food & Bake Ingredients, Rank Hovis and Dawn Foods.Bake-offBake-off has helped many retailers to capitalise on the profit opportunities frozen baked goods can offer. The Bake-off ’Shop’, which will showcase retail concepts and food, will be found on the borders of CRS and IFFE. Sponsors include Benier (UK), Mono Equipment and Brook Food Processing Equipment.The Theatre @ BIEFeaturing the Future Baker of the Year competition and Craft and Artisan Masterclasses, the demonstration theatre will create a real buzz.MasterclassesLive demonstrations, with inspirational bakers such as Stephen Hallam, from Dickinson & Morris, making an authentic Melton Mowbray pork pie. French baker and author Richard Bertinet will focus on French breads; and bakery consultant Wayne Caddy will showcase the latest in ethnic breads.Ingredients AreaCentral to this section will be a ’prep arena’ where ingredients exhibitors can prepare and bake products. Tom Chandley Bakery Engineers, a leading supplier of commercial bakery equipment in the UK, will supply the ovens.Future Baker of the YearThis live competition is sponsored by California Raisins and will take place each day of the show. It is open to teams of three people from colleges or companies*. Judges will be looking for original recipes along with good technique, efficiency, presentation and innovation. The main categories are: Fermented Goods, Confectionery, Savoury and Innovation. Prizes include: 1st £2,000; 2nd £1,000; 3rd £500.*Entrants must be under 30 years old on 9 April 2008. For further information contact tel +44 (0) 20 8741 8513 or email [email protected]—-=== WHO’S WHO at the show ===Wiesheu, Stand H28BThose who want to know how to make high-quality breads, cakes and pastries faster, easier and more economically should not miss out on visiting the Wiesheu stand, says the firm.Wiesheu will showcase infrared heat-transfer technology, claimed to give energy savings up to 20%. With its Stir oven, a core temperature of 97°C is achieved within three to four minutes. The result is that baking time can be reduced from 20 minutes to 12.Wiesheu will also be displaying new features for the convection ovens in its Euromat series, which can now be operated using the new “contact-free” loading trolley. The loading trolley has been raised to ensure that the uppermost baking tray can be reached on all models.Unifine Food &Bake Ingredients (UK)Stand F59BThe firm’s latest acquisition, Frenchbakery ingredients specialist Caullet, will take the limelight at BIE, where visitors will be able to see how ingredients from both firms have been combined to make successful products. The focus of the Unifine stand – clean label and all natural – is a theme that will run through products showcased, from new versions of 2D Sugar Shapes and fruit preparations, to natural fonds and flavours. It will also show how to cash in on trends for bright colours and sprinkle toppings with coloured soft swirly icings, sugar and chocolate ingredients. Unifine’s latest rustic-style muffins, a new clean-label cheesecake and anlast_img read more

International activity

first_imgDanish ingredients firm Danisco has signed an agreement for the acquisition of shares in UK-based emulsifiers producer Abitec. The acquisition is conditional upon the approval of the appropriate competition authorities. A spokesman for Abitec said this could take anywhere from eight weeks to several months.Abitec, which is based in Northampton, has a production plant employing 55 people and generating revenue of around £20m. Abitec is currently part of the ingredients division of Associated British Foods (ABF) and supplies emulsifiers and medium-chain triglycerides (MCT) mainly to the European market.Emulsifiers based on natural raw materials can be used by food producers to counter increasing raw material costs. Abitec’s food emulsifiers perform many essential functions in a wide range of foods including bread.Abitec, founded in 1987, is a relatively small part of ABF’s ingredients division.”By combining Danisco’s emulsifiers technology and production capability with Abitec’s customer base and market access, we will create an even better platform for developing new products and supporting customer needs and thereby further enhance our position,’ said Martin Klavs Nielsen, head of Danisco’s Emulsifiers.Danisco is one of the world’s major suppliers of food ingredients and industrial bioproducts, employing 9,700 people in 40 countries.last_img read more

In Short

first_img== Sigep challenge ==Club Arti & Mestieri, the organisation behind the Sigep Bread Cup, is calling on UK bakers to enter a team for the competition, held from 23-27 January 2010, in Italy. The team must be composed of four bakers, and the organisation will contribute to travel expenses and accommodation. For more details contact [email protected]== Frozen success ==La Boulangerie, the bread and patisserie division of Brakes, won a number of accolades at the British Frozen Food Federation awards earlier this month. In the Best New Bakery/Pastry Product category, it took gold for its Treacle Toffee Apple Tulip Muffin, silver for its 100% Rye Tin Loaf and bronze for its Artisan Fusette.== Bakery inflation ==Food prices have fallen for the second month in a row, according to Verdict Consulting. Food prices in May were, on average, 0.4% cheaper than in April, although bakery prices were up 1.5% in the same period, due to volatile wheat prices and less discounting in the category.== Vehicle warning ==Drivers of commercial bakery vehicles will need to be careful if they are to avoid roadside fines of up to £200. A graduated fixed penalty scheme, which went ’live’ last month, means Vehicle & Operator Services Agency enforcers can issue penalties for infringements detected in roadside checks.== DSM’s cost-savers ==DSM Food Specialties has launched a dedicated cost-savings website – www.dsm-food-saving4u.com -allowing visitors to access information on DSM’s portfolio of cost-saving solutions. It focuses on five market sectors – including baking.last_img read more

Northern Foods sees steady progress in bakery

first_imgNorthern Foods has achieved “further progress” in bakery according to its interim management statement for the first quarter.Underlying revenue in its Bakery division rose by 6.8% for the 13 weeks to 27 June 2009. The firm said brand investment in Fox’s Biscuits, with its ‘Vinnie’ TV campaign and activities on Facebook and Twitter, had led to increased purchases of the brand.Revenue in its Chilled division rose by 9.2%, with the recent warm weather resulting in increased demand for sandwiches and salads.The company’s Frozen division saw a drop in underlying revenue of 1.5% compared to the same period last year. The firm noted the closure of its original pizza manufacturing site at Poldys in Ireland last year as the reason behind the loss. However, it said frozen pies continued to perform well.Overall group underlying revenue was up 5.5% on Q1 last year.“Our focus on high-quality products, to serve a range of tastes and budgets, positions us well to continue our progress. We have much more to do and have a number of initiatives to drive the business forward,” commented Stefan Barden, chief executive of Northern Foods.last_img read more

Pieminister’s ’charade’

first_imgPieminister has launched two winter pies for the festive season. The Bristol-based pie-maker’s new Charade pie is filled with slow-cooked venison, partridge and pheasant with parsnip, puy lentils and a hint of chocolate and chilli. The firm is also bringing back its vegetarian Christingle pie, due to popular demand. The pie contains honey roast parsnips, Cheddar cheese and chestnuts with white port. “We have tried this in the Pieminister kitchens with creamed brussels sprouts, small rosemary roasted potatoes and red wine gravy with a hint of orange delicious!” said Pieminister co-founder and chef Tristan Hogg.Each pie weighs 275g.last_img

Warburtons unleashes Tiger

first_imgWarburtons has launched two new premium unsliced wrapped loaves on to the market. The new 600g loaves are available in Tiger White and Tiger Brown varieties and have been launched to enable retailers to take advantage of the popularity of in-store bakery products.”Following the recession, research has shown that many consumers have stopped buying in-store baked loaves and simply purchase longer-lasting wrapped bread,” commented Caroline Kellett, customer category manager at Warburtons. “Warburtons’ unsliced loaves offer all the taste and quality of in-store baked bread, but with longer-lasting freshness, which will appeal to consumers and drive them back into the category, offering retailers additional sales opportunities.”RSP: £1.19www.warburtons.co.uklast_img

Real Good Food Co sees return to fortunes

first_imgThe Real Good Food Company has announced a return to fortunes following a flat year in 2008, with Hayden’s Bakery and Renshaw leading the revival.Hayden’s was on track for 30% growth by the end of this year on 2008, and demand for Renshaw’s products are currently matching that of its peak Christmas season.Bakery ingredients supplier Renshaw, which has been decoupled from group sister company Napier Brown, having been loosely merged in a cost-cutting exercise, was seeing a boom in home baking products. New lines have been earmarked for specialist home baking through retail channels, as well as professional bakery ingredients, for the fouth quarter of 2010.Speaking at the group AGM today (Thursday), chairman Peter Totte said: “Renshaw is motoring, there’s no two ways about it, and there are many growth opportunities that we can build on. We’re busier than at Christmas and that looks set to continue throughout the year.”He added that Hayden’s Bakery, which supplies Marks & Spencer, Waitrose and Costa, had fixed its “broken management model” and had refocused its strategy on being a “market-led business rather than manufacturing led”. This had led to a the launch of 40 products through Waitrose in October last year.Said Totte: “Hayden’s has continued its strong sales growth and the newly-completed management team is delivering on our expectations for the turnaround of this business. The challenge now is to deliver a modernisation plan for this business, as it expands into 55,000sq ft of additional space next month, but the strength of its relationships with key customers means we look forward to a good performance in the seasonally stronger second half of the year.”Meanwhile, sugar supplier Napier Brown predicted a rise in sugar market prices of 10% over the next two years.“Our Napier sugar business is in a transitional year, following the EU sugar regime changes, but is starting to build momentum ahead of the new contract season in October,” said Totte. “The market is expecting price increases and, in terms of supply, there have been some shortages of sugar globally. Within the EU the market is tight, albeit just in balance. Negotiations for the new season are well under way and I am optimistic that we will start to see growth in both volumes and profitability.”last_img read more

Diary Dates

first_imgPlanning ahead22-26 January 2011SIGEPLocation: Rimini, Italyhttp://en.sigep.itKicking off the bakery-related trade shows for 2011 is the Italian show SIGEP, the 32nd International Exhibition of Artisan Production of Gelato (ice cream), Pastry, Confectionery and Bakery. Exhibitors numbered 720 in 2010.Located in Rimini, a UK Bread Cup team is taking part in the competitions. The show promises the latest in raw materials, basic products, plant, machinery, furnishing and fittings for the bakery and artisan gelato trades. Events to be featured include the Italian Chocolate Championship and the first Junior World Confectionery Championship.25 November 2010Food & Drink Industry Sustainability Network Briefing DayDaventry, UKwww.fdin.org.uk/seminars/forthcoming-seminars2 December 2010Taste Trends 2010 – Ideas and Inspiration for NPDLeatherhead, Surreywww.leatherheadfood.com/taste21 January 2011The Steering Group for the Future of Bakery SkillsCampden BRI, Chipping Campden, UKContact: Louise Codling, 0845 644 0448last_img read more