UK firms flock to IBA

first_imgExhibitors including GB Plange, Bakels, Baker Perkins and Cereform unveiled details of recent corporate developments at Europe’s biggest bakery fair, IBA, last week.A total of 23 bakery companies from the UK travelled to Germany for the show, joining the 965 exhibitors from around the world.The exhibition gave international ingredients supplier Bakels the opportunity to unveil two new joint venture companies, Bakbel Asia (formerly DLA Inc) and Bakbel Europe, which will be operational from next March and based in Belgium. These companies will specialise in products including fillings, jams and glazes, extending Bakels reach into new markets, Bakels UK MD Paul Morrow said.Ingredients company GB Plange was also at the show, alongside yeast operation GB Ingredients, which it split from following its purchase by German conglomerate Werhahn earlier this year (British Baker, July 14, pg 5).General manager Marie Parnell told British Baker: “We want to be seen as the innovators, bringing novel products into the UK. We are under the ownership of a family company and that gives us the opportunity to invest in long term relationships and growth.”Equipment supplier Baker Perkins attended the show, following its acquisition by private investors earlier this year (British Baker, April 28, pg 5). The company is now much more reactive and focused on research and development, bakery sales manager Geoff Harley reported.The restructured AB Mauri, a division of Associated British Foods which includes Cereform, used the show to highlight its international reach to visitors.The trend towards health and speciality in bakery products was a theme for exhibitors from across the world, with numerous new speciality and convenience products launched at the show.See next week’s British Baker for a report on the show.last_img read more

Rising stars

first_imgWhile the nation’s appetite for fresh bread is as healthy as ever, a long-term career as a baker is not often considered by today’s younger generation, but that’s a trend Sainsbury’s is looking to reverse with its Bakery Apprenticeship scheme.So, what advantage does a major multiple like Sainsbury’s gain from a commitment to developing a highly skilled, highly motivated bakery team? Well, in today’s market, the bakery is symbolic of the fresh, healthy and safe food that the public now demands, Sainsbury’s CEO Justin King told British Baker in November 2006; he was also quick to acknowledge that fostering bakery skills is key to delivering within the in-store category.”Fresh produce and bakery are the two key areas of the store,” he said, stressing the importance of providing a continuous bakery service throughout the day. “Seeing people actually producing the bread has an impact on people’s view – not just of the bread sector but of the whole store. Also, the smell of bread drifting across the store is perceived as welcoming.”importance of apprenticeshipWhen you combine this growth in importance with the skills shortage currently being felt by the industry, the need for apprenticeship schemes and development programmes becomes increasingly apparent. Sainsbury’s scheme provides all the skills, training and support necessary to give someone the start they need in the baking industry – covering everything from producing bread, cakes and pastries to stock management and production planning. With these raw materials in place, the apprentice is provided with the support to develop, but is ultimately responsible for his or her own learning and progression.And if Chris Noble is anything to go by, it’s a format that is working well. Noble joined the scheme, aged 22, at the Sainsbury’s store in Washington, Tyne and Wear. “I first read about bakery apprenticeships on Sainsbury’s website. I’d been working in manufacturing but wasn’t really enjoying it and I’d always been interested in cooking and baking, so I thought I’d apply. I was lucky enough to be selected,” he says.Noble reached a level of ability higher and faster than anyone could have hoped for, as his bakery manager, Colin Hudson, attests. “The quality of products he’s produced has been consistently brilliant. I wanted Chris to be a real success and he’s exceeded all my expectations by showing such aptitude. It’s a feather in the cap for the department and the whole store,” he enthuses.Indeed, Noble’s rapid progression has earned him accolades beyond those of his manager. In March 2007, he was a finalist in the Learning and Skills Council National Awards in the Apprenticeships category – recognition he was quick to share with his peers. “I learned a lot from my manager, who supported me all the way through, and I was ’buddied up’ with various members of the team, so I could learn hands-on from their experience. I’m grateful for everything I’ve learned. The apprenticeship programme has been a great start to my career. I love it because I can now perform every job to a very high standard,” says Noble.As more bakery apprentices on the scheme develop, they are offered opportunities to progress to become bakery managers themselves. “Before you know it, I may actually reach a supervisory role,” he adds.ability and ambitionThis combination of ability and ambition is what Justin King is hoping will set an example for young people all over the country, as the bid to nurture a new generation of bakers gains momentum. The impact of the new apprentices can be felt beyond just the individual’s learning and development. The introduction of enthusiastic new bakers with a willingness to learn has also had a dramatic effect on existing bakery teams. Says Hudson: “The arrival of Chris Noble created a level of competitiveness that wasn’t there before, so everyone has raised their game.”In today’s baking industry, this is a breath of fresh air for managers, says Hudson. Not only does it provide them with a chance to share their passion, experience and knowledge, but it also helps create a stronger, multi-skilled workforce, allowing managers the freedom to concentrate on their broader bakery duties. “It has allowed me to take a step back and take an overall look at how my department is working,” he says. “Having spent time on Chris’ training and development programme, I’ve been able to apply those skills to other members of the team. That passion for learning has certainly rubbed off on other people.”With more grocery retailers around the country realising the importance of a visible, interactive bakery and training high on many an industry body’s agenda, a career in bakery may be on the way to regaining the consideration and attention it truly deserves. n—-=== The Sainsbury’s scheme: ===Name: Sainsbury’s Bakery Apprenticeship ProgrammeWhen did it launch? March 2006How many apprentices have enrolled so far? 30Where does training take place? In-store coaching and classroom sessionsWhat qualifications do apprentices achieve? NVQ Level 2How long does a typical apprenticeship last? 15-18 monthsWhat skills does the training teach? Producing a range of quality products; customer service; food safety; health & safetylast_img read more

People

first_imgMalcolm Proctor, Ciaran O’KaneIrwin’s BakeryNorthern Irish bakery firm Irwin’s, based in Portadown, has made two new appointments.Malcolm Proctor joins the company from Ulster Carpets as health and safety officer. He holds responsibility for health and safety compliance across the company, including both internal and external clients.Ciaran O’Kane is the firm’s new packaging technologist. He joins from the Kerry Group, where he was a graduate trainee, and will continue with his studies for a packaging diploma, while working at Irwin’s.He is responsible for providing packaging expertise throughout the firm.Barbara GallaniFood and Drink FederationBarbara Gallani has been appointed to head up the Food and Drink Federation’s (FDF’s) new Biscuit, Cake, Chocolate and Confectionery (BCCC) sector group.As manager of the group, Gallani will be responsible for directing and developing with members policies that reflect the issues faced by this sector.She will also provide a link between the group and broader FDF activities to ensure members of the group are fully integrated into the wider federation.Gallani previously worked as food policy executive at the British Retail Consortium and has over seven years’ experience of working for the food industry.Steven PurvesLees of ScotlandConfectionery manufacturer Lees of Scotland has appointed Steven Purves as its new supply chain director.He is based in the company’s Coatbridge headquarters and will be responsible for ensuring the smooth running of all aspects of the company’s supply chain, including warehousing, transport and purchasing.Purves will also be involved in new product development projects and long-term supply chain strategies.Purves most recently worked as purchasing manager for the Edinburgh branch of Total Produce, a subsidiary of the global Fyffes brand.Amanda WardleAcrivarnFood machinery engineer Acrivarn has appointed Amanda Wardle as marketing manager, with responsibility for helping the company strengthen its brand and develop a long-term targeted marketing campaign.Acrivarn makes equipment for the baking industry. Clients include Greggs, Higgidy Pies and Yorkshire-based baker HE Hinnit.Adrian ApodacaHoneyrose BakeryLondon-based organic wholesale firm Honeyrose Bakery has appointed Adrian Apodaca as marketing director, to oversee its growing UK customer base and international expansion.Duties include developing the Honeyrose brand and the company’s own-label business with some of the UK’s coffee shop chains and multiples.last_img read more

The Customer Focus Award

first_imgIn today’s challenging trading environment, simply meeting customers’ expectations is not enough – we need to surpass them,” says John Lindsay, who is country manager and business unit director at BakeMark UK.This is why the company is once again proud to sponsor The Customer Focus Award, which aims to find the most customer-orientated bakery businesses in the country. Open to bakeries of all sizes, including craft, in-store bakeries and industrial manufacturers, the award recognises those companies that take customer service and support to a new level. It is not necessary to be a BakeMark UK customer to enter this award.Lindsay states that he expects the independent judges to be looking for companies that have an excellent understanding of their customers’ needs and requirements, and are willing to go the extra mile to satisfy them. Swift solutions to their customers’ problems or adapting to issues that might arise are important requirements for businesses that take customer support seriously.Successful entries should be backed up by examples of excellent customer service. This could be researching customers’ markets to come up with new products and services, making improvements to staff training or regular customer feedback questionnaires, which are used to develop the business. Whatever approach you take to putting the customer first, BakeMark UK wants to hear about it.”This award recognises the huge effort made by all types of bakery companies to find new ways of improving levels of customer service. As a company that strives to provide its customers with the best service possible, BakeMark is aware how important it is to exceed expectations,” he says. “We are constantly looking at new ways to provide bakery solutions for our customers; updating and developing key lines to move with the market and help our customers stay one step ahead.”For all those who do the same and would welcome recognition of their efforts, the Customer Focus Award is the award for you.”Based in the Wirral, BakeMark UK, part of the CSM global bakery supplies business, provides confectionery, bread ingredients and frozen bakery products to the bakery and foodservice industries in the UK & Ireland.—-=== Michele Young, retail and brands director of last year’s winner BB’s Coffee and Muffins ===”Winning the award was a great achievement for all the teams working for BB’s across the country. We make products on-site at 187 stores, so this award was great recognition for the work that our cafés do every single day. It also highlighted the amount of effort we put into product development.”We were absolutely delighted to win because we were up against such tough competition and will definitely enter other categories at this year’s awards. It’s great publicity for the company. We have merchandising on the counters of all our stores, highlighting the fact that we have been recognised for our customer focus.”last_img read more

Fat under fire

first_imgIt wasn’t long ago that the baking industry was at war with trans fats, spending vast amounts of time and money on new ingredients, reformulating recipes and changing production processes. The campaign was successful, with the so-called ’killer fat’ more or less vanquished from bakery products. But just when bakers might have expected some respite, they are suddenly under pressure to take on another enemy of the arteries: saturated fats.Heart disease targetsFollowing its work on salt reduction, the Food Standards Agency (FSA) is on a mission to lower cases of heart disease by reducing the nation’s intake of saturated fat from 13.3% of the food we eat to below 11% by 2010. To this end, a wide-ranging consumer campaign launched earlier this year, and the FSA has been working with the food industry to reduce sat fat levels in food.However, in the next few months, the FSA is widely expected to up the ante by launching a consultation on setting targets for reducing saturated fat in food components, such as pastry and cream, which are used in biscuits, cakes, pastries and savouries. In other words, the kind of reduction targets we have seen for salt in food are likely to be rolled out to saturated fats.For the moment, the FSA is keeping tight-lipped about the consultation, although a spokesperson did say: “We have noted the excellent progress already made by some companies that have reduced saturated fat significantly across many lines. We believe our recommendations will galvanise and encourage wider industry engagement and quicken progress.”As reported in BB’s 10 April issue, the baking industry is dead set against the idea of targets for saturated fats. Several baking industry sources have told British Baker they feel such a scheme would be a step too far, especially when the industry is already working hard to cut saturated fats. “It’s another example of the nanny state. We’re already addressing the issue and don’t need government interference,” is how one irate baker put it.Mark Muncey, marketing manager at pasty and bis- cuit company Proper Cornish, echoed this view. “Targets are not the way to go. A pasty is an authentic product and if you take out too much fat, you lose that authenticity. There needs to be a balanced view – more education about diets rather than targeting particular groups of products.”Technical difficultiesAccording to Barbara Gallani, Biscuit, Cake, Chocolate and Confectionery sector manager at the Food and Drink Federation, cutting saturated fat is technically more difficult – and hence more expensive – than reducing salt, especially if the FSA goes down the route of setting targets for individual components of a product, rather than the pro- duct itself.”Reductions couldn’t be made in chocolate, because of strict legal definitions of what chocolate must contain, while there is very little that can be done with cream,” she said. “There are also issues with composite products. If you use dough with reduced saturated fat in a chocolate-covered biscuit with a cream filling, there would be problems with fat migration and shelf-life.”The costs involved in reformulating products are highlighted by United Biscuits’ recent work to halve saturated fats in its McVitie’s biscuits. The project took three years and a whopping £6.5m of investment to complete.At bakery consultancy Bake-Tran, director Stan Cauvain said there are also technical hurdles to cutting saturated fats in meat-based bakery products. “Manu- facturers know that targets are coming over the horizon and they are already working to cut saturated fat, but there is a limit. If you look at trying to reduce fat in a pork pie, it’s difficult. Generally, cheaper cuts of meat are used and fat is marbled throughout, which means you cannot trim it away. You could use a different cut of meat, but then that would push up the price. Then there is the pastry. There are things you can do to reduce saturated fats, but in reality, a good crisp pork pie crust needs a high melting point fat (usually an animal fat), which is a key characteristic of saturated fat.”As Stephen Bickmore of Vandemoortele explained, fats suppliers have been working hard to reduce saturated fats by using palm oil and palm fractions, as well as a process called interestification. “These changes do not all come cheaper and, to maintain quality, there needs to be an acceptance that there could be a cost associated,” he warns.Gary Atkinson, operations director at AAK, a leading supplier of fats to the baking industry, said that emulsifiers and enzymes can also be used to improve functionality in low-saturated fat shortening, although this kind of technology clashes with the trend for clean-label.Predicting what kind of reduction targets the FSA will set for bakery products is not easy, but the overall target of reducing saturated fat in our diets from 13.3% to 11% equates to around a 20% decrease. “That kind of reduction would have to be taken in stages, so that people’s palates could adjust to the changes in the products,” said Atkinson. “I would expect a 10% cut in the first year, which could be achieved reasonably easily, followed by further cuts, which could be more difficult depending on how much fat is in a product in the first place.”—-=== Sat fat action ===Manufacturers are already working to reduce saturated fats in bakery products, as evidenced by a sat fat achievement table for own-label products, published by The British Retail Consortium last month.l Asda Standard sausage rollsThe retailer completed a project in January that saw saturated fat reduced by 18% across its sausage roll range. This was achieved by changing the cuts of meat used and lowering the fat level in the pastry.l Asda chilled pizzasSaturated fat levels were reduced on average by 32% across a range of 14 pizzas last year by looking at the type and amount of cheese, pepperoni and oil used.l Co-op chilled cheesecakesA 12% reduction in saturated fat has been achieved since 2007 by changing the proportions of base, cream and soft cheese.l M&S sandwichesThe retailer worked with suppliers last year to achieve a 30% reduction in saturated fats. One of the ways it did this was by reformulating mayonnaise to include healthier monounsaturated oils.l Tesco cakesTesco says that 110 tonnes of saturated fat were removed from its cakes last year by reducing the use of margarines with high levels of saturated fat.last_img read more

Roll sales suffer, but hot weather may help

first_imgThe trend for making sandwiches at home to save on lunch bills, which has seen sales of sliced loaves soar, has not extended to bread rolls, which saw sales drop in the 12 weeks to 17 May.Figures from TNS Worldpanel show that sales of packaged plant rolls fell in value by 1.1% to £132.7m during the period, while value sales of ISB rolls fell 6.2% to £46m. Volumes grew 0.1% in plant rolls and fell 14.6% in ISB over the 12 weeks.The bakery buyer for one retailer told British Baker that the decline could be related to changing weather conditions. “Weather has a tremendous impact on sales of rolls – it’s the ’barbecue effect’,” he said. “Bread always does better when the weather is worse, but it will be interesting to see the sales figures for rolls for June. It’s been so hot that it’s bound to help sales.”last_img read more

Contacts >> National Cupcake Week

first_imgFor details of how to sponsor this unique event contact: Helen Chater01293 846571Email: [email protected] be added to our press release and email alerts list contact:National Cupcake Week PR –  Susann JerryE mail: [email protected] you would like to get involved in National Cupcake Week contact:Andrew WilliamsEmail: [email protected] Sponsors:last_img

Profits up 3% for Maple Leaf Bakery UK

first_imgMaple Leaf Bakery UK has reported improved financial results for the third quarter of 2011, with profit up 3%.As part of Canada Bread’s Frozen Bakery division, which produces the New York Bakery Co range, the company reported increased profits on the previous year of 3% from £78.2m ($126.1m) to more than £80m ($129.2m). For the third quarter to 30 September 2011, sales volumes have increased in its UK operations due to its ongoing growth in bagel sales.Richard Lan, president and chief executive officer of Canada Bread, said: “While our volumes increased in the quarter we continue to feel the impact of high raw material costs, which we largely offset through cost reductions and improved operating efficiencies.“Our UK business is benefiting from manufacturing changes to focus on core categories and increase profitability. As commodity markets stabilise, we will continue to seek opportunities to drive volume and margin growth through reduced costs, innovation and product sales mix.”Adjusted operating earnings in Frozen Bakery for the third quarter also increased to £1.6m ($2.6m) from £1.3m ($2.1m) last year, largely driven by improved margins in UK bakery operations.Maple Leaf Bakery UK marks part of its success in the third quarter to the relaunch of its New York Bakery Co brand back in January. Backed by a £2.4m marketing campaign, it revamped its overall look and taste, complemented by a new advertising campaign, which has increased volume sales.last_img read more

Delice launches café culture range

first_imgBaking manufacturer and foodservice supplier Delice de France has launched a new campaign to support coffee shops and foodservice outlets that are hoping to capitalise on the growing café culture in the UK.The campaign, called Café Delice, includes a raft of support packages that will help food service outlets maximise opportunities for sales of baked products and snacks. A guide featuring 200 products, designed to optimise the café culture opportunity, has been launched and includes a 15-strong Wrapped-to-Go range (see also pages 18-19).It has also launched a new Praline and Chocolate Bundt cake, a Duo of Chocolate and Mint Truffle Cheesecake and a Somerset Cider Oaty Crumble and it has expanded its increasingly popular Café Gourmand range a selection of miniature sweet treats to accompany coffee, adding a Mini Macaroon Selection, Mini Petits Fours Tartlets and a Luxury Petits Fours Selection.last_img read more

Mishawaka bar temporarily closed due to COVID-19 case

first_imgCoronavirusIndianaLocalNews Pinterest Pinterest Google+ Facebook Previous articleElkhart man, 69, killed in motorcycle crashNext articleWest Nile Virus discovered in mosquitoes in Mishawaka 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 (Photo supplied/Centers For Disease Control and Prevention) A Mishawaka bar is temporarily closed for cleaning after a person in the bar tested positive for COVID-19.Smokestack Brew posted the following message on their Facebook page:The Smokestack family is sorry to announce that we will be closed for 2 weeks due to Covid 19. We are apologetic to the inconvenience that this causes to anyone. WE WILL RE OPEN ON FRIDAY THE 17TH of JULY.We highly urge anyone that was at Smokestack on 6/27/20, ongoing from that day, and has symptoms of Covid to please go get tested.It was brought to our attention that we had a Covid positive person in our building on 6/27 and we want to be as proactive as possible to keep everyone safe.Every one of our employees WILL be tested before returning to work to ensure our safety as well as all of our beautiful family and friends here at Smokestack.PLEASE stay safe, wear your masks in public, and wash your hands. WhatsApp Twitter Mishawaka bar temporarily closed due to COVID-19 case By Jon Zimney – July 3, 2020 0 451 Twitter Facebooklast_img read more