2006:THE YEAR AHEAD

first_imgWe manage the buying for Subway’s franchises in the UK, Ireland and Germany.For Subway, 2006 will be all about increasing store numbers and making strides towards our growth goals – we want to have 2,010 stores in the UK and Ireland by the matching year of 2010. In 2005 there was an increasing awareness of what we eat. I think that will not diminish in 2006, unlike some fad diets. It will continue to get stronger and healthy eating will become an unconscious decision for consumers.We are starting to see the work the major branded manufacturers have been doing on healthy options come to market – for example lower salt products. Healthy eating will become baked into the way we eat, if you forgive the pun!last_img read more

Délifrance UK

first_imgFrench bakery manufacturer Délifrance UK (Wigston, Leics) is continuing to extend the grab-and-go market with the launch of four ranges of added-value ranges including sweet pastry baskets, filled croissants, filled brioches and a unique deep swirl of French croissant pastry. Délifrance UK’s marketing controller Lucy Pickersgill explains: “The market for new and innovative snacks to eat on-the-go is constantly evolving, with consumers demanding more choice and variety in Continental morning goods and more fruit-based alternatives to meet their five-a-day intake. We are continuing to develop our traditional Viennoiserie recipes for the British market.”last_img read more

Make a date in Milan

first_imgItaly does not do things by halves. And this year, it is doing them by the double – with two bakery shows. AB tech expo – the AB stands for Arte Bianco – is a bakery show taking place in Milan, from 5-9 May, at the new Rho-Fiera showground.The show has an impressive list of machinery exhibitors. “We want visitors to assess, compare and see machinery in operation,” says show organiser Aldo Tagliabue. But millers and ingredient manufacturers will also have a major presence.Environmentally friendly packaging will also be demonstrated at AB tech expo, also reflecting the move in the industry towards smart process packaging technology.AB tech expo has linked up with leading trade associations and experts to offer a number of events running alongside the exhibition. The emphasis is very much on bakery as an ’Enterprise of the Future’, which is the name of a special feature at the show, so while acknowledging the role of tradition, ’future’ will be much to the fore.? Enterprise of the Future – from outlets to production systems, organised by the Italian Federation of Bakers and Pastry Makers – features a life-like bread and pastry-making factory. The display includes a typical purchase outlet through to a fully-fledged production system, enabling visitors to assess new technology in operation from product-making to profit margin computing.? The Flavour Trail, organised by The Federation’s Young Bakers Group, will feature renowned bakers from every region who will make typical local specialities.? The Grand Central Pastry Workshop, organised by the institute of Culinary Arts will feature demonstrations by famous pastry chefs. Described as “an occasion to admire dazzling and sophisticated delicacies made with chocolate, marzipan and sugar”, another area will also display the art of making cupped desserts as well as pastry and will demonstrate innovative presentation techniques. A special section for younger bakers will allow them to exercise their skills.? Pizza, between Tradition and Innovation, is a conference for the exchange of ideas.—-=== Show view ===We asked Luca Vecchiato, MD of Antico Forno Vecchiato, of Padua in the Veneto region, about his company and what he hopes to see at the show.”I like to think that Antico Forno Vecchiato is part of the history of bread production in Padua. Our company encompasses seven generations since it started in 1887.”We make all kinds of fresh breads and pastries, but also deal with salted products, such as meats. From our production centre, we distribute to our seven outlets.”I have to think hard before taking time away from my business but I always pick up new ideas or spot those that will be useful to my bakery at a show. In Milan, there will be a large number of machinery and oven manufacturers.”He continues: “I also want to see Enterprise of the Future presented by the Italian Bakers’ Federation because I hope it will bring to light new trends and suggestions that I can use.”Every country is proud of its own production, but now ’own breads’ are crossing continents, Italian bread is ’raising bread’s profile’.”Our production includes many kinds of bread still unknown abroad. This is a market where diversification is crucial, so I hope AB tech expo will give British visitors the chance to see and taste the most characteristic products from various Italian regions that might enrich their repertoire.” nl For more details visit the A B tech expo website at [http://www.abtechexpo.com] or, for details on the Tutto Food show, go to [http://www.tuttofood.it/home_eng.asp]—-=== How to get there ===Flights to Milan Malpensa airportExpress train direct to Piazzale Cadorna Metro underground at Piazzale Cadorna: Red Line 1 direct into Rho-Fiera showground. Or airport bus to Milan Central Station. Metro, changing to Red line 1 direct into the Rho-Fiera showgroundFlights to Milan Linate airport. Bus 73 to Piazza San Babila, Metro Red line 1 direct into the Rho-Fiera showground—-=== Other events ===tech expo from 5-8 May at Rho-FieraSIAB in Verona (previewed last week), which is on at VeronaFiere 5-9 May, takes place at the same time as AB tech expo, 5-9 May, in Milan.An organisational split has resulted in the two bakery shows taking place simultaneously in the two large cities. It is hoped that the situation will be resolved in time for the next shows in 2010.last_img read more

Hot topics

first_imgFrom bread weights to salt to carbon footprints, a special FOB panel, representing a cross-section of the industry, discussed the pros and cons for the bakery trade.Chairman Sylvia Macdonald, edi-tor, British Baker [SM]: Should bread weights be deregulated?Joe Street, managing director, Fine Lady Bakeries [JS]: I’m fairly ambivalent about it – what will be will be. Having said that, millers are concerned that deregulation of bread weights could lead to lower bread weights, which could, in turn, lead to a reduction in flour consumption in the UK.Ian Bentley, trading executive, Marks & Spencer [IB]: A determinant should be the customer. What we should be doing is responding to what we see the customer wants. People are eating more varied diets within the same family. The idea that one size fits all is starting to go away. So that could militate towards deregulation and enable us to be selling products in pack sizes that customers want – rather than something that has been dictated.The only counter-argument is that we don’t want to be conning people. If there were a sense that [deregulated bread weights] would lead to a bigger loaf, but with more air in it, then I don’t think that’s a direction we should go in.Dr Andrew Wadge, chief scientist, Food Standards Agency [AW]: The FSA’s point of view would be making sure that consumers do actually get what they think they’re going to get. In other words, if it says it’s 400g then it really is 400g. But we have no particular attachments to what we see is an historical issue.Professor Robert Pickard, director general, The British Nutrition Foundation [RP]: I don’t think it’s critical in nutritional terms; what does matter is that the consumer can rely on the weight of the product. What really matters is the nutritional value within the product.SM: I’ve been told the FSA is setting up an experiment to ascertain the salt levels necessary in bread. If so, what kind of outcomes are the FSA looking at?AW: I’m not aware of any particular experiment that’s being set up at the moment, but I am aware that discussions have been taking place around the technical issues of reducing salt in making bread – there is a particular performance problem with high-protein flours. It seems there is a need for research in this area to help in our overall goal in reducing salt intake.We may be able to help by funding some research in this area in partnership with the baking industry. In terms of the outcome, it’s absolutely clear what we want, and that’s bread with lower levels of salt. Even though the actual levels of salt in bread are quite low, bread still accounts for around 17% of our salt intake, so we would encourage further reductions to build on the good work that’s already been done.JS: The grave consideration is that it makes food exceptionally bland; there is also the concern that not all imported food has had salt reduced or that all food industries are being treated the same.IB: We have been reducing the salt in our bread for some time. The RDA is 6g, which is not a lot of salt. But I would say bread is not the worst culprit by any means. There does need to be a threshold of flavour and taste that we need to be careful of. We don’t support a world of utterly bland food. We want to do the right thing, but first and foremost, food is a fantastic thing that should taste great.RP: The taste sensation you get from salt is entirely relative. What determines the taste is not what you have on your tongue at the moment, it’s what you had on your tongue recently. That influences your perception. As long as a group of food companies moves together with similar and related products to reduce salt, then they should be able to take quite a lot of salt out of the diet and achieve quite significant public health benefits. Here, the various food associations have a specific role to play in coordinating the withdrawal of added salt.SM: We’ve seen M&S make a stand about corporate social responsibility [CSR], and other supermarkets too. But without a common approach, won’t we just have the same chaos that we had over labelling with GDA nutrition labels for some and traffic lights for others? Are we in danger of not achieving what the consumer wants, which is meaningful progress towards sustainability and the reduction of impact on climate change?IB: There has been confusion over traffic lights and labelling. I think we’re at an early stage of this level of consciousness [about sustainability]. I think things will shake out and consumers will become better informed. They will start to dictate the kind of information they want and we will respond to that. Over the years I have seen many attempts to create industry standards, industry marks and quality assurance schemes of one sort or another. I think they can work, but in my experience an awful lot of time will be spent arguing the toss about what the rules and regulations for adherence to the marks should be. That could be time better spent actually getting on with it and improving the quality.JS: There was a study done on carbon footprints for a loaf of bread in the not-too-distant past and there was the suggestion that bread is in pretty good shape in that respect. I think bread doesn’t have anything like the level of carbon footprint as a lot of other foods.RP: There is no doubt some companies pay lip service to CSR and don’t plan it in properly. No industry can really ignore the fact that it has the power to change our society and every individual has the moral responsibility to look after their fellow man. Every element of your company should have some aspect of social responsibility built into that individual department’s strategy.There is still a huge debate in the scientific community about whether or not carbon dioxide emissions, for example, contribute to global warming or are a result of global warming, because of the increased productivity that occurs in plant life as the earth’s temperature rises. So, while we should guard against unnecessary waste, because the resources for life on this planet are very limited, the fact that we should go completely overboard in analysing everything that we do to achieve some rather theoretical end point – that’s highly debatable. A lot more deliberation will be necessary before we get farmers creeping out in the middle of the night to reduce the methane emissions of their cows! n—-=== From the floor ===l Christina Ramsay, Allied Technical Centre, on proposals to deregulate breadweightsAssociated British Foods’ position is mainly to support the deregulation of prescribed quantities, because it allows a greater playing field for trading in Europe. It also provides greater consumer choice, and would give us a greater opportunity for listening to what the consumer actually wants.l Chris Dabner, NA, on suggestions craft bakers aren’t complying with FSA salt reduction targetsIt is up to our members to decide exactly what the salt levels are in their bread. But I would refer you to a study by Hertfordshire Trading Standards, which compared salt levels two to three years ago to salt levels a year ago in craft bread and there was a decrease. So I think you can say that the craft industry is cooperating with the aims of the FSA.l Alex Waugh, NABIM, on pressures on UK wheat supplyStocks are, relatively speaking, at the lowest levels they have ever been. So we’re delicately poised and the markets will respond dramatically to any shocks in terms of poor harvest or bad weather.Whereas, in the past, we have seen price deflation over time, certainly in real terms, that is less likely to be so in the future and we’ll have to get used to that idea.last_img read more

Take Couva

first_imgS Black has launched a “breakthrough zero-trans coating fat” in the UK. Couva 850 NH, made by IOI-Loders Croklaan, is an alternative to conventional, hydrogenated and trans fatty acid-containing coating fats.S Black says the product provides chocolate confectionery and bakery manufacturers with a cost effective, technologically easy-to-incorporate coating fat that meets the demands of the health-conscious consumer.The company describes Couva 850 NH as a “next generation cocoa butter replacer” (CBR). Couva 850 NH has been developed mainly for enrobing applications.In replacing vegetable fats high in trans fat in existing applications, it has no adverse influence on either the output of production lines or the appearance of finished goods, says the company. A nine-month shelf-life is achievable under various conditions of time and temperature. Couva 850 NH is not hydrogenated and requires no tempering.[http://www.sblack.com]last_img read more

Welbeck Bakehouse to commence production

first_imgArtisan bakery The Welbeck Bakehouse fired up its wood-burning oven for the first time last week, making a range of organic handmade sourdough breads and offering bakery courses.The new bakehouse is situated on the Welbeck Estate in Worksop, Nottinghamshire, which has a farm shop, café and gallery. It is currently staffed with two bakers and one baker’s assistant, although the bakehouse has the capacity to expand production, said a spokesperson for the estate, who added that the possibility of the bakehouse having its own shop in the future had been discussed.The products, baked in wood-fired brick ovens, will be sold at the bakery and the Welbeck Estate farm shop as well as local farmers’ markets. Bakery courses will also be run from the estate at The School of Artisan Food, which is due to open in September.The range of breads will include its flagship loaf the Welbeck sourdough, a traditional British granary loaf, Polish rye and an Italian ciabatta, and will be made with flour, water, salt and sometimes a small amount of yeast; no improvers, additives or processing aids will be used.Author and Real Bread Cam-paign founder Andrew Whitley has been a founding consultant for the project. “He will run his Baking for a Living courses at The School of Artisan Food, which will offer degree courses in areas such as cheese making, brewery and sourdough production,” said the spokesperson.The bakehouse will also be used by the students on the bakery courses.last_img read more

Reporting in

first_imgJulian HuntDirector of communications, Food and Drink FederationThe constant pressure to keep changing the recipes of your products, so that they are lower in salt or fat is I know only too well a source of real frustration for bakers.Any recipe development poses very significant technical, financial and consumer challenges that companies have to overcome; every change needs to be done in a way that does not impact taste, quality or price. But no matter how much you do and the UK industry is at the cutting edge of such developments it seems there is always someone asking you to keep pushing the boun-daries; to do more reformulation; to take more risks with your brands.The question I am now being asked by our members is whether or not things will change after the general election? In short, the answer is an emphatic ’no’. Like it or not, the focus on reformulation will still be topping the political agenda, irrespective of which Party is elected.I say that because the current government has put reformulation right at the heart of its public health agenda. And the Tories have recently unveiled their plans to create a new Department for Public Health which will, among other things, encourage the industry to agree further objectives to reduce salt, saturated fats and sugar levels in food and drink products.What may change is the way in which such work is conducted. The Tories have also committed to focus the Food Standards Agency on safety issues, transferring its nutrition responsibilities to the new Department for Public Health. Clearly, such a change would have a massive impact on the way that government interacts with industry on these issues and would change the broader political debate about food and health issues.Irrespective of who is leading these conversations, however, I predict reformulation will remain a key talking point. You have been warned!last_img read more

Strong sandwich sales aid Greencore’s profits

first_imgStrong sandwich sales and consumer demand for meal deals has helped Greencore to up its operating profit by 31.8%, to €25.9m for the half year ended 26 March, 2010.Food to Go, its largest category business with its Convenience Foods division, has seen strong year-on-year sales as consumers “return to the food to go fixture”, with ‘meal deals’ of increased importance, said the firm in its interim results statement. Its sandwich volumes grew ahead of the market, up 7.4% for the 52 weeks to 21 March, compared to an overall market increase of 6.4%.Following the disposal of its Malt business, which was completed in March 2010, Convenience Foods represents over 90% of the group’s total sales and operating profit, with turnover from continuing operations up 6.1% to €397m.The firm said its Cakes and Desserts business had a satisfactory first half in a difficult environment. “The market has been driven significantly by promotional activity which, although driving sales growth, has impacted margins,” commented Greencore, adding that consumers have generally been trading down in the category and reducing the purchase frequency of higher tier lines.Its Foodservice Desserts business, Ministry of Cake, achieved a solid first half performance in a market that has been flat year-on-year, with the Christmas period providing a sales boost. Group sales, from continuing operations, rose 2.1% to €434.5m, with operating profit up 43% to €27.7m.last_img read more

Indiana observes its 9,000th COVID-19 fatality

first_img WhatsApp Indiana observes its 9,000th COVID-19 fatality Twitter Google+ Twitter Facebook Pinterest Previous articlePence heading home after the new administration beginsNext articlePop-up vaccination clinic coming to South Bend this weekend Tommie Lee CoronavirusIndianaLocalNewsSouth Bend Market By Tommie Lee – January 19, 2021 1 207 (Photo supplied/State Of Indiana) Indiana has recorded its 9000th COVID-19 death.On Tuesday there were 126 newly reported deaths, raising the toll to 9,092. If presumptive COVID deaths are included, the state actually reached the milestone eight days ago, and sits at 9,466.Tuesday was the second straight day under 3000 new cases, with 2,756 reported statewide. The 7-day positivity rate is also on the decline and is at its lowest since early November. Facebook Pinterest Google+ WhatsApplast_img read more

Press release: Penny Mordaunt praises Scottish aid workers

first_imgFrom the onset of the crisis the UK has been a leading donor, and this week’s announcement of an additional £70 million of humanitarian support will help ensure hundreds of thousands of persecuted people who have fled neighbouring Burma will be better protected during this dangerous time.UK aid supported work to prepare the Cox’s Bazar camps for the monsoon season began in January, when the UN estimated 102,000 men, women and children were living in areas at risk of flooding and 12,000 people were at risk from landslides.Notes to editors To do this we are decommissioning unsafe latrines and building new, safe, sustainable ones that will be cleaned on a regular basis. We are not only making these latrines safer to protect against disease, but also for women and vulnerable people by building them in appropriate areas and making sure they are properly lit and dignified. Telephone 020 7023 0600 With the devastating cyclone and monsoon season looming over the crowded camps in Cox’s Bazar, hundreds of thousands of vulnerable people are in danger of landslides or of falling ill with potentially fatal diseases. As the monsoon season sets in, it is more imperative than ever that cleaning happens regularly so that people can go to the toilet safely and to protect against the spread of disease. Our priority is water hygiene, health promotion and making existing sanitation facilities more robust for the upcoming monsoon season. UK aid support will help our response effort to limit the impact of the rains both in terms of potential damage to infrastructure from landslides and promoting hygiene. The International Development Secretary Penny Mordaunt today (Thursday 8 May 2018) praised the heroic efforts of Scottish aid workers delivering life-saving assistance to people that have fled violence in Burma and are now sheltering in neighbouring Bangladesh.Visiting the British Red Cross offices in Glasgow today, she spoke to Scottish aid worker Kenny Hamilton, from Glasgow and currently stationed in Cox’s Bazar in Bangladesh.Mr Hamilton leads a sanitation project building safe toilets and overseeing the treatment and safe disposal of human waste to help prevent the spread of deadly diseases.The risk of a cholera outbreak in Cox’s Bazar is extremely high and will increase further with the looming monsoon season, which is expected to flood camps and could contaminate around half of the clean water sources.Earlier this week, Ms Mordaunt announced fresh UK aid support for people living in Cox’s Bazar to provide medication, sturdier shelters, food, clean water and support for women to give birth safely.Speaking at the British Red Cross offices in Glasgow, the International Development Secretary said: Email [email protected]center_img The Red Cross and Red Crescent continue to play a vital role in the response to this crisis and Scottish aid workers are among those remarkable humanitarians delivering life-saving assistance to the men, women and children who have suffered so much. The UK Government has contributed £129 million to the crisis since 25 August 2017. As part of this, £70 million announced on Monday 7 May is a new package of support, not previously allocated to this humanitarian programme. UK support totalling £4 million is enabling the Red Cross Red Crescent to provide up to 200,000 vulnerable people with food, healthcare, water and sanitation in response to the crisis in Bangladesh. This crisis resonates with the British public who have shown remarkable generosity raising £25.9 million for the Disasters Emergency Committee (DEC) Appeal. This includes £5 million which has been matched pound for pound by the UK Government. There are approximately 941,000 people living in Cox’s Bazar camps. Of these 681,000 are new arrivals since August 2017. The International Red Cross and Red Crescent Red Cross Movement is the world’s largest humanitarian network. The Movement is made up of 190 individual National Red Cross and Red Crescent Societies, working through 17 million volunteers who are dedicated to the Fundamental Principles of Humanity, Neutrality, Impartiality, Independence, Voluntary Service, Unity and Universality. The Red Cross and Red Crescent have already provided emergency support to 254,000 people – backed by UK aid – including fresh water, jerry cans and hygiene kits.A 24 hour surgical field hospital with 100 beds, including 40 isolation beds, is operating opposite one of the largest makeshift camps, staffed by Bangladeshi doctors and midwives with international medical and support staff.British Red Cross aid worker Kenny Hamilton said: The UK is leading the way to provide vaccinations, strengthen shelters and deliver food and clean water to those that have been forced to flee their homes because of brutal violence and persecution. General media queries (24 hours) If you have an urgent media query, please email the DFID Media Team on [email protected] in the first instance and we will respond as soon as possible.last_img read more