Front-of-pack nutritional labelling is one of the few catering legislations that bakery retailers usually don't have to worry about. And with food hygiene, staffing, taxes and other legal paperwork to deal with, it's an issue few would voluntarily add to their tasks.

== l Shopfitting and interiors ==

Who can possibly find pleasure in sitting down to write a market report on such an article as sugar, four or five days after the so-called Prosperity Egg has been hatched in America, and we still have to see what will result? Can we look for a cooing dove that means nothing, or a hen which will later be able to help others as well as Uncle Sam?

UK cake maker Michelle Wibowo last week scooped a gong for Britain at the Patisserie Showpiece section of the International Culinary Olympics, with a lifesize dog-shaped sugar sculpture. We were equally impressed (and slightly disturbed) by this sped-up video of her making a life-like baby cake. tinyurl.com/6gvf5k

In these body-conscious, image-obsessed times, it's good to get some cosmetic tips from a nutritional guru who was convinced that beauty came from within a whole century before "Dr" Gillian McKeith.

"We still think the sandwich will be recorded in the Guinness Book of Records because of all the evidence and footage that we will send them"

Bromley cabbie James Edwards has made a startling revelation that sheds some light on the high-fiving world of ad agency marketeers.

Advances in flow-wrap technology are set to benefit bakery businesses, providing greater flexibility and ensuring high-quality display packs.

Health may appear to be the driving force in bakery lately, but the main thing bakers are after when it comes to fats and oils is performance. After all, there is little point in producing pastry with an incredibly low fat content if it's going to taste like cardboard.

With the much talked-about credit crunch and economic downturn now setting in and the dreaded 'R' word about to reach our shores, consumers are having to be so much more careful about how they spend their hard-earned cash at lunchtimes, while still demanding to be well-fed and, most importantly, enjoying the same quality of food they did before hard times began to set in.

Student life is all about long sessions in cafés and bars, a frantic social life and minimal studying, right? A captive audience, and a gift to caterers and food-on-the-go brands.

Encouraging consumers to eat five portions of fruit and veg a day is a big part of the food industry, writes Wayne Caddy. For consumers, the five-a-day concept makes sense and is easy to understand. Given this, can the baker target incremental sales with products specifically designed for achieving one of your five-a-day?

Potatoes are a very popular vegetable in Europe and were first cultivated by the Incas, in Peru, 6,000 years ago. They were brought to Europe by the Spanish Conquistadors to impress Royalty in around 1570.

Bakery equipment manufacturer, MIWE, has launched an energy recovery system, designed to help bakers reduce energy costs. The MIWE eco:nova, was unveiled at the Suedback exhibition in Stuttgart earlier this month.

Foodservice company 3663 is adding a number of products to its Whites range. Three new pavé loaves - perene, walnut and multigrain - are based on a rustic-style French bread.

Spraying Systems has developed pulse width modulation (PWM) to form part of its PulsaJet spray coating range. The PWM system applies fast on/off signals to PulsaJet, enabling the controlled and adjustable application of a coating to a product. The PWM spray system is made up of two elements - an AutoJet control unit and automatic spray nozzles from Spraying Systems' PulsaJet series. The flavourate is controlled by changing how long the PulsaJet is spraying during one cycle, which eliminates the need to change nozzles.

A range of cooking spirits and wines for use in bakery and food manufacturing are available from Cuisinewine.

Pantheon has added a new 'ST' toaster to its range. It is available as a four- or six-slot model and is made entirely from stainless steel. A five-minute timer and removable crumb tray are also included and there is the option of only using half the slots during quieter periods in order to save energy. Pantheon also offers a 12-month parts and labour warranty.

Forced convection technology company Spooner Industries is extending its presence in the baking industry with a range of air conditioning and ventilation systems to meet bakers' needs.

Uniform supplier Denny's has launched two eco-friendly chef's jackets. Its Organic Chef's Jacket is made using 100% organic cotton under the Denny's brand and its Ecological Chef's Jacket is made from 50/50 polyester/cotton and will be sold under the Le Chef Brand.

Disposable catering product supplier Kavis has added two new products to its range - a Dual hot drink paper cup and a PET tumbler.

Dawn Foods has launched energy cookies to complement its range of energy-boosting products. The Mega Muesli and Jumbo or Mega Oatmeal and Raisin Cookies are available individually wrapped. The Muesli Cookie contains rolled oats, raisins, apricots and pumpkin seeds and is high in fibre. The Oatmeal and Raisin Cookie contains rolled oats and raisins and is also available as pucks for baking off on-site.

Owlet Juices has just launched a new "bag in a box" of juice, which the company claims is suitable for bakery retailers. The juice, which has a 12-month shelf life, comes in a 10-litre pack size with a recyclable cardboard box and there is no glass packaging to recycle.

Fanta now contains no artificial flavours or colours, thanks to a reformulation of the drink, as part of a £6.25m brand investment by Coca Cola Enterprises (CCE) this year.

Drinks company Firefly has relaunched its waters range. The tea-infused antioxidant drinks were originally launched in glass bottles, but Firefly hopes the new PET bottles will help to open up new areas of business for the firm.

Britvic has seen its revenue increase 29.3% to £926.5m for the 52 weeks to 28 September 2008, compared with the same 2007/08 period. The figures incorporate a full 52-week contribution from Britvic Ireland of £200.7m.

As the yellow Chinese dragon reared its head and the drumming of the band became more frenzied, passers-by stopped to stare at the spectacle threading its way through Manchester's busy streets. Behind the dragon was a formation of British and overseas members of the International Richemont Club, on their way to a special Chinese banquet to kick off a three-day gala, hosted by the British members.

OK, so we're nearly there. The treacle quagmire of funding has (nearly) been traversed, the boggy lack of consensus over an industry stan-dard qualification has (virtually) been overcome, and the muddied waters of how and where to find adequate training have (almost) been cleared. The formation of a national academy for bakery skills is now within reach.

== Winners and runners-up ==

Now we're not suggesting making the likes of 'hash cakes' to sell to your customers, but hemp, which has around 20,000 different uses, can be used as an ingredient in various forms (which have no drug content). Hemp seeds can be cold-pressed into oil, which leaves a 'cake' that can then be milled into flour. Paul Jenkinson of Yorkshire Hemp said that using 5% hemp flour in bakery gives products added colour, texture and a nutty taste. Products cannot be made using 100% hemp flour and Jenkinson recommends using 5-10% hemp of flour weight. Hemp seeds are rich in protein - around 34% - and are gluten-free, so can be used with potato or rice flour for gluten-free products. Shelled hemp seeds can also be added to bread, cakes or flapjacks to add to the texture, or as a topping. However, it loses some of its nutritional benefits as a topping, due to heat exposure in the oven.

It was where Wallace & Gromit met the Master of the Worshipful Company of Bakers, where equipment suppliers, such as Norbake, showed a vast amount of equipment on an unbelievable footprint, while Renshaw, Rank Hovis and others had the very tough job of judging fabulous competition entries, organised by the British Richemont Club.

== Kirk Hunter ==

Mantinga, the specialist bread company, is to distribute the Manoucher range of soft Mediterranean-style breads outside London and the M25.

More aggressive sales and marketing activity have helped Coffee Republic reverse a downward trend, according to its latest trading update.

Milanese boutique bakery chain Princi has opened its first shop in the UK and plans to launch a further 10 outlets in the capital over the next five years.

== Polish opportunity ==

Barry Callebaut has opened a new factory in Spain, dedicated to the production of frozen pastry - "haute patisserie" - in the Alicante/Valencia region.

The plunging value of sterling against the dollar and the euro, combined with a decline in UK wheat quality, may put a stop to the recent falls in flour prices.

Greenhalgh's craft bakery has expanded its business-to- business delivery service into Wigan, with the addition of a third catering van.

Irwin's Bakery is a slice ahead of the game in Northern Ireland, with the launch of its new bread sizes. These come in advance of a new EU directive in April 2009, which will see bread weight restrictions lifted.

Bettys Café Tea Rooms, based in Harrogate, Yorkshire, has lodged a complaint with the Patent's Office, after a local company starting selling a cheesey nibble using the name 'Betty'.

Cornish baker W C Rowe is to launch a new line of products - Rowe's Savers - into its retail outlets to appeal to price-conscious consumers.

Rises in "underlying costs at farm level", including energy and fuel, could force up bread prices in the longer term, according to Alex Waugh, chief executive of the National Association of British and Irish Millers (nabim).

As the economic downturn intensifies, small business groups are urging the government to do more to put a stop to late payments - a problem keenly felt by many bakeries.

Businesses should be aware of changes to grievance procedures, warned legal expert Ray Silverstein, in a talk on employment law at the Bakers' Fair in Sheffield.

An 11-minute documentary about Garvald Edinburgh Bakery, which is staffed by people with learning disabilities, including Down's syndrome and autism, has won $75,000 (£46,000) at the Middle East International Film Festival, taking The Black Pearl for Best Documentary - Short Film.

The coffee shop market will continue to grow despite the credit crunch, with new data showing that the number of outlets in the UK increased by 15% in the 18 months to October.

South Wales-based, Ferrari's has closed eight of its bakery retail shops in response to the current economic climate. Its Mumbles, Porthcawl, Mountain Ash, Tredegar, Abertillery and one of its Bridgend shops were closed after trading on Saturday, 25 October. Further closures were seen at its shops in Abergavenny and Hereford after trading on Monday, 27 October.

Craft bakers selling unwrapped loaves cannot take advantage of the recent relaxation of bread weight laws, which abandons specified loaf quantities, because the new legislation only applies to packaged bread.

The UK has taken a major step towards creating a bakery qualification to suit plant, craft and supermarket needs alike, as the pilot for a new bakery skills aca-demy gears up for launch early next year, subject to funding.

Advances in flow-wrap technology are set to benefit bakery businesses, providing greater flexibility and ensuring high-quality display packs.

Health may appear to be the driving force in bakery lately, but the main thing bakers are after when it comes to fats and oils is performance. After all, there is little point in producing pastry with an incredibly low fat content if it's going to taste like cardboard.

With the much talked-about credit crunch and economic downturn now setting in and the dreaded 'R' word about to reach our shores, consumers are having to be so much more careful about how they spend their hard-earned cash at lunchtimes, while still demanding to be well-fed and, most importantly, enjoying the same quality of food they did before hard times began to set in.

Student life is all about long sessions in cafés and bars, a frantic social life and minimal studying, right? A captive audience, and a gift to caterers and food-on-the-go brands.

Encouraging consumers to eat five portions of fruit and veg a day is a big part of the food industry, writes Wayne Caddy. For consumers, the five-a-day concept makes sense and is easy to understand. Given this, can the baker target incremental sales with products specifically designed for achieving one of your five-a-day?

Potatoes are a very popular vegetable in Europe and were first cultivated by the Incas, in Peru, 6,000 years ago. They were brought to Europe by the Spanish Conquistadors to impress Royalty in around 1570.

Bakery equipment manufacturer, MIWE, has launched an energy recovery system, designed to help bakers reduce energy costs. The MIWE eco:nova, was unveiled at the Suedback exhibition in Stuttgart earlier this month.

Foodservice company 3663 is adding a number of products to its Whites range. Three new pavé loaves - perene, walnut and multigrain - are based on a rustic-style French bread.

Spraying Systems has developed pulse width modulation (PWM) to form part of its PulsaJet spray coating range. The PWM system applies fast on/off signals to PulsaJet, enabling the controlled and adjustable application of a coating to a product. The PWM spray system is made up of two elements - an AutoJet control unit and automatic spray nozzles from Spraying Systems' PulsaJet series. The flavourate is controlled by changing how long the PulsaJet is spraying during one cycle, which eliminates the need to change nozzles.

A range of cooking spirits and wines for use in bakery and food manufacturing are available from Cuisinewine.

Pantheon has added a new 'ST' toaster to its range. It is available as a four- or six-slot model and is made entirely from stainless steel. A five-minute timer and removable crumb tray are also included and there is the option of only using half the slots during quieter periods in order to save energy. Pantheon also offers a 12-month parts and labour warranty.

Forced convection technology company Spooner Industries is extending its presence in the baking industry with a range of air conditioning and ventilation systems to meet bakers' needs.

Uniform supplier Denny's has launched two eco-friendly chef's jackets. Its Organic Chef's Jacket is made using 100% organic cotton under the Denny's brand and its Ecological Chef's Jacket is made from 50/50 polyester/cotton and will be sold under the Le Chef Brand.

Disposable catering product supplier Kavis has added two new products to its range - a Dual hot drink paper cup and a PET tumbler.

Dawn Foods has launched energy cookies to complement its range of energy-boosting products. The Mega Muesli and Jumbo or Mega Oatmeal and Raisin Cookies are available individually wrapped. The Muesli Cookie contains rolled oats, raisins, apricots and pumpkin seeds and is high in fibre. The Oatmeal and Raisin Cookie contains rolled oats and raisins and is also available as pucks for baking off on-site.

Owlet Juices has just launched a new "bag in a box" of juice, which the company claims is suitable for bakery retailers. The juice, which has a 12-month shelf life, comes in a 10-litre pack size with a recyclable cardboard box and there is no glass packaging to recycle.

Fanta now contains no artificial flavours or colours, thanks to a reformulation of the drink, as part of a £6.25m brand investment by Coca Cola Enterprises (CCE) this year.

Drinks company Firefly has relaunched its waters range. The tea-infused antioxidant drinks were originally launched in glass bottles, but Firefly hopes the new PET bottles will help to open up new areas of business for the firm.

Britvic has seen its revenue increase 29.3% to £926.5m for the 52 weeks to 28 September 2008, compared with the same 2007/08 period. The figures incorporate a full 52-week contribution from Britvic Ireland of £200.7m.

As the yellow Chinese dragon reared its head and the drumming of the band became more frenzied, passers-by stopped to stare at the spectacle threading its way through Manchester's busy streets. Behind the dragon was a formation of British and overseas members of the International Richemont Club, on their way to a special Chinese banquet to kick off a three-day gala, hosted by the British members.

OK, so we're nearly there. The treacle quagmire of funding has (nearly) been traversed, the boggy lack of consensus over an industry stan-dard qualification has (virtually) been overcome, and the muddied waters of how and where to find adequate training have (almost) been cleared. The formation of a national academy for bakery skills is now within reach.

== Winners and runners-up ==

Now we're not suggesting making the likes of 'hash cakes' to sell to your customers, but hemp, which has around 20,000 different uses, can be used as an ingredient in various forms (which have no drug content). Hemp seeds can be cold-pressed into oil, which leaves a 'cake' that can then be milled into flour. Paul Jenkinson of Yorkshire Hemp said that using 5% hemp flour in bakery gives products added colour, texture and a nutty taste. Products cannot be made using 100% hemp flour and Jenkinson recommends using 5-10% hemp of flour weight. Hemp seeds are rich in protein - around 34% - and are gluten-free, so can be used with potato or rice flour for gluten-free products. Shelled hemp seeds can also be added to bread, cakes or flapjacks to add to the texture, or as a topping. However, it loses some of its nutritional benefits as a topping, due to heat exposure in the oven.

It was where Wallace & Gromit met the Master of the Worshipful Company of Bakers, where equipment suppliers, such as Norbake, showed a vast amount of equipment on an unbelievable footprint, while Renshaw, Rank Hovis and others had the very tough job of judging fabulous competition entries, organised by the British Richemont Club.

== Kirk Hunter ==

Mantinga, the specialist bread company, is to distribute the Manoucher range of soft Mediterranean-style breads outside London and the M25.

More aggressive sales and marketing activity have helped Coffee Republic reverse a downward trend, according to its latest trading update.

Milanese boutique bakery chain Princi has opened its first shop in the UK and plans to launch a further 10 outlets in the capital over the next five years.

== Polish opportunity ==

Barry Callebaut has opened a new factory in Spain, dedicated to the production of frozen pastry - "haute patisserie" - in the Alicante/Valencia region.

The plunging value of sterling against the dollar and the euro, combined with a decline in UK wheat quality, may put a stop to the recent falls in flour prices.

Greenhalgh's craft bakery has expanded its business-to- business delivery service into Wigan, with the addition of a third catering van.

Irwin's Bakery is a slice ahead of the game in Northern Ireland, with the launch of its new bread sizes. These come in advance of a new EU directive in April 2009, which will see bread weight restrictions lifted.

Bettys Café Tea Rooms, based in Harrogate, Yorkshire, has lodged a complaint with the Patent's Office, after a local company starting selling a cheesey nibble using the name 'Betty'.

Cornish baker W C Rowe is to launch a new line of products - Rowe's Savers - into its retail outlets to appeal to price-conscious consumers.

Rises in "underlying costs at farm level", including energy and fuel, could force up bread prices in the longer term, according to Alex Waugh, chief executive of the National Association of British and Irish Millers (nabim).

As the economic downturn intensifies, small business groups are urging the government to do more to put a stop to late payments - a problem keenly felt by many bakeries.

Businesses should be aware of changes to grievance procedures, warned legal expert Ray Silverstein, in a talk on employment law at the Bakers' Fair in Sheffield.

An 11-minute documentary about Garvald Edinburgh Bakery, which is staffed by people with learning disabilities, including Down's syndrome and autism, has won $75,000 (£46,000) at the Middle East International Film Festival, taking The Black Pearl for Best Documentary - Short Film.

The coffee shop market will continue to grow despite the credit crunch, with new data showing that the number of outlets in the UK increased by 15% in the 18 months to October.

South Wales-based, Ferrari's has closed eight of its bakery retail shops in response to the current economic climate. Its Mumbles, Porthcawl, Mountain Ash, Tredegar, Abertillery and one of its Bridgend shops were closed after trading on Saturday, 25 October. Further closures were seen at its shops in Abergavenny and Hereford after trading on Monday, 27 October.

Craft bakers selling unwrapped loaves cannot take advantage of the recent relaxation of bread weight laws, which abandons specified loaf quantities, because the new legislation only applies to packaged bread.

The UK has taken a major step towards creating a bakery qualification to suit plant, craft and supermarket needs alike, as the pilot for a new bakery skills aca-demy gears up for launch early next year, subject to funding.

The 'panini' has become hugely popular as a cheaper alternative to the hot meal and there are a wonderful variety of fillings and breads to choose from, writes Adam Gilbert. Here is another fantastic hot sandwich concept that has been filling the stomachs of Mexicans for hundreds of years and is about to fill ours.

Pumpkins are believed to have originated in North America. Seeds have been found in Mexico dating back to before 5000 BC, but the name is derived from the Greek word "pepon", which means large melon. Native American Indians used pumpkin as a staple in their diets before the pilgrims landed.

In recent years the craft bakery sector has come under pressure from many fronts. This has led to companies struggling and a poor perception of the industry among customers, the government and potential employees.

Jo Fairley is co-owner of Judges organic bakery and grocery in Hastings and co-founded Green & Black's chocolate firm with hubby Craig Sams

== l Interior Motives ==

It is not often that the editorial eye becomes focused on the game of golf, but when we hear that a Manchester baker and a Midland farmer have bought a whole golf course, we are considerably impressed. According to a news item, they have purchased a golf course in North Wales.

Coffee art featuring leaves or logos is just so passé. We want lions, monkeys and solar systems (preferably in the same cup).

"We're not taking the mick out of chavs, we love them. They don't mind being called chavs - they're proud of it and this is the drink for them. We always see them hanging round the town centre with their gold chains and baseball caps, eating sweeties and drinking energy drinks. We thought we would make the chavuccinos for a bit of a laugh - but they have turned out to be a huge hit"

When it comes to giving up cigarettes, forget your nicotine patches, inhalers, self-help books, hypnotism, therapy, rehab, acupuncture, homeopathy, blah blah blah. Don't be such a wuss - scratch out a week from the diary, lock the bedroom door, brace yourself and go cold turkey. It's that simple. On quitting smoking: "The best way to stop this injurious habit is to give it up suddenly. There will be a great craving and a feeling as if something were lost for four or five days, then the natural man will predominate, and health and comfort will be gradually restored."

Growing voter apathy has long been a worry for politicians, so what better way to appeal to the disaffected - and to the collective sweet tooth of the US electorate - than to decide the presidential election outcome on the number of cookies people buy?

Ingredients

Chocolate has traditionally been seen as being something of an indulgence, but consumer demand for healthy alternatives has even stretched as far as this cocoa delight. As well as health, premium products are on the up, as is origin chocolate. So what new products are manufacturers and suppliers offering?

It started with a few well-known chains offering breakfast muffins and pastries. But getting creative with breakfast can be a way to keep your cash tills ringing all day long. So whether it's savoury muffins made with cheese and courgettes, or a stock of homemade jam to accompany your fresh buttered toast, the breakfast trade can be a great way to keep your customers coming back for more.

Tea brand Typhoo will work in partnership with Alan Ramsay Sales & Marketing (AR-SM), to futher access their convenience, foodservice and cash & carry channels.

Coca-Cola Great Britain has launched a media portal - the Diet Coke Silver Room, in a bid to appeal to a new generation of diet coke drinkers.

European producer of fruit juices and soft drinks, Refresco, and independent family brewery, Bavaria NV, have signed an agreement on the intended sale of Bavaria's soft drinks production site to Refresco.

A G Barr, maker of Irn-Bru, has revealed a turnover increase of 5.8% in its interim financial statement. Its turnover has risen to £82.4m for the six months to 26 July, despite the soggy summer season.

Black Rock Grill is also exhibiting at the show.

Quangoff Spring Water Systems will be highlighting its green initiatives at the show, and demonstrating how to serve chilled still and sparkling natural spring water, with minimal environmental impact.

Coffee company FFI is launching Fair Ground, a range of specially- selected coffees available in two varieties - Fairtrade gold roast & ground coffee, and Fairtrade espresso coffee beans.

The 2008 Restaurant Show is taking place at Earls Court 2, from 6-8 October. Celebrating its 20th year, it will feature a central food market, two on-site restaurants, The KNORR National Chef of the Year Competition and The Stage, featuring 20 top chefs demonstrating their skills.

Waitrose is offering Christmas pudding fairy cakes for anyone looking for an alternative to the traditional favourite.

Simple Simon's Perfect Pies has announced its pie range for the Christmas season.

Valera has a curvy counter suitable for delis, patisseries or fresh meat serve-over.

Planglow has launched a new Natural Multi-bag onto the market in response to a growing demand for more versatile packaging. They will be an addition to its Rosso and Natural packaging ranges and available in either the Rosso or Natural design.

Foodservice solutions provider, Delice de France, is offering a new range of Christmas bakery goods for the approaching festive season. The range consists of 12 new products, including five varieties of mince pie; a spiced fruit & mini cherry bite; cranberry & orange mini loaf cake; winter spiced muffin; Belgian chocolate & orange swirl muffin; chocolate & cherry bundt cake, and a fruit cake.

Bakers' Fair North West was such a success that the Richemont Club of Great Britain attracted over 300 entries into the 19 individual classes held on the day. It also saw the launch of a live competition to win the President's Cup.

Bakers' Fair North, sponsored by Norbake, will be held at the spectacular Sheffield Don Valley Stadium on 19 October. It's free to get in and everyone who visits is guaranteed a great Sunday out.

== The British Baker Award for Special Achievement ==

It was an evening to celebrate! Over 800 of the top bakers and confectioners, together with ingredients and equipment suppliers gathered to enjoy an evening of fun.

== Jim Winship ==

Starbucks has opened its first store in Portugal. The new store, located in Lisbon, is part of the company's ambitious plans for international growth.

Scottish coffee chain Beanscene has been sold to the entrepreneurs behind Glasgow's Fifi and Ally restaurant chain, securing 130 jobs in the process.

The Real Good Food Company's interim results saw total group sales dip 8% to £104m in the six months to 30 June. Overall, the group made a pre-tax loss of £1.59m in a period of "difficult trading conditions".

Finsbury Foods (FF) has seen sales increase by 53.9% to £169m during the year to 30 June 2008.

Glasgow tea supplier Brewhaha is to open its first tea-house in the centre of Glasgow in early November.

Bakers, sandwich shops and coffee bars are all seeing growth in sandwich sales according to data revealed at the Lunch! show. Jim Winship, director of the British Sandwich Association (BSA) highlighted findings from Taylor Nelson Sofres research in the BSA's latest report.

Innovation at the cheaper end of the sandwich market is being stifled by a lack of originality in meeting the needs of hard-pressed consumers who seek out value alternatives, according to a top food consultant.

Craft bakers are feeling the pinch from the current economic squeeze, with some reporting a dip in lunchtime trade.

Latest trends in bakery, revealed in the Warburtons Bakery Review, first published five years ago, show that, during that time, the size of the total bakery market has grown from £2.5 billion to £3.6bn (TNS Worldpanel).

The British Society of Baking's Autumn conference is to be held on 6 and 7 October at Coombe Abbey Hotel in Binley, Coventry.

Tesco and Warburtons have been quick to take advantage of a relaxation in approach to bread sizes by Trading Standards Officers (TSOs), ahead of a change to the law next spring.

Maple Leaf Bakery UK will close two of its bakeries in Dunstable, Bedfordshire and Southend, Essex, with effect from October, 2008.

Fosters Bakery MD John Foster has pledged to support bakers in Barnsley after the "extremely negative" approach taken by Barnsley council in persuading bakers to reduce salt usage.