Bakeryinfo.co.uk and British Baker would like to wish you a fantastic Christmas and a very prosperous new year!

A life-sized pie of international rugby player of the year, Shane Williams, who plays for Wales, has been named as one of the best PR campaigns of the year by the Chartered Institute of Public Relations.

Small shop owners have been warned that the cost of running a small business is set to rise sharply next year, sparked by rising commodity prices.

Premier Foods has entered into a high profile TV sponsorship for the first time, with the announcement that cake brand Mr Kipling will be sponsoring the 2010 season of All Star Mr & Mrs on ITV.

lThe BB75
Building on our annual Top 50 league tableof bakery retailers, BB will review thewinners and losers in bakery, sandwich barsand coffee shops on the high street
lEaster lines
It's time to start planning for the first big seasonal sales boost of the year. So what canyou sell to make you stand out from the crowd?
lThe year ahead
'Tis the season for analysts' wild and wackypredictions on the trends for 2010, but whatdo they mean for bakery?

19 December, 1902: a moment of peace
Ere another issue is in the hands of our readers, the joybells that awaken so many happy memories will have rung out upon the December air, and another Christmas will be added as a pearl to the string of time. Many years ago, we first offered our Yuletide greetings in these pages, and many of our friends have accompanied us through the sunshine and darkness. We all lead busy and active lives. So each year Christmas, in its freshness, comes to afford a rest from labour, and to give an opportunity of recognising the deeper things of life. It is but momentary, the storm and the stress will break in again and work has to be renewed, and the ordinary duties, strenuous or monotonous, have to be taken up. But the great lesson of Christmas teaches us that even the struggles bring the consciousness of strength. It also gives us the privilege and opportunity of wishing all readers of British Baker a bright and joyous Christmas.

Our lingerie story should convince you that British Baker is a broad church. And so it is that we extend a hand oh why hold back, have a kiss, it's Christmas! to our new friends at Practical Caravan magazine.
Stop the Week spotted a story online about a competition that the mobile-dwelling bible ran in association with Lakeland, to find the best caravan-shaped cake. The competition was launched in September alongside a feature on "how to make the perfect caravan cake" (see pic above).
Vital business info for cake baking readers, we thought, so we got in touch. "'Perfect' may have been a bit strong for my caravan cake...," caravan-writer-cum-cake-baker Alyson Warnock at Practical Caravan told us. Nevertheless, she added, they received an astonishing 100 entries off the back of it, "most of which made my cake look very amateurish."
A harsh self-critic, I'm sure you'll agree. And if you don't, then surely the winning competition entry has attained caravan cake perfection (see pic right).

Winning by a nose in the final furlong to snatch the 'Letter of the Year' title is the following missive, received this week by email.
Open-minded types that we are, we weren't ruling anything out. "Pray tell, how do you envisage working with us?" we asked, intrigued by the possibilities opening up before us.
"Thank you for your fast reply," came the answer. "Can you offer product reviews? Another option we could consider would be to run a prize giveaway/competition with you? For your site, in particular, I thought you might be interested in working together to promote a new range of maternity lingerie we are about to take on Cake Lingerie. We thought we could try to brainstorm a fun way to promote it with you? Please let me know your thoughts."
If that tantalising prospect isn't reason enough to renew your subscription next year, we don't know what is. In the meantime, while we scratch our heads to find a way to make this kinky cake crossover work for you our valued reader your ideas and suggestions are, as ever, welcome.bb@william-reed.co.uk

The baking industry has traditionally prided itself on its artisan production methods, usually portrayed by television commercials showing the baker's lad on his bicycle, delivering fresh bread or a loaf gently rising in the oven. However, the multi-billion pound bread and morning goods market now delivers an estimated 12 million loaves and packs every day in the UK, and producing that quantity requires a far more state-of-the-art approach.
Many smaller British bakers have yet to come up to speed with modern production solutions. The apparent reluctance to adopt new technologies in some quarters mirrors many sectors of the UK food industry as a whole. Even major bakery manufacturers, who already employ higher levels of automation, can benefit still further from the innovative methods now available for boosting productivity.
It was to overcome this scepticism about the capabilities and benefits of flexible automated processes and solutions in the UK food industry that CenFRA, the Centre for Food Robotics and Automation, was founded. In contrast to the UK, the food manufacturing industry in Europe embraces automation and robotics at all levels. Even the craft bakers who dominate the Continental market rely on automated processes, so CenFRA's primary aim was to close that technological gap.
Many bakers are aware of basic automation, such as mixers, depositing systems and conveyors, but some find it difficult to think 'outside the box'. Issues such as factory space, concerns that automation is not cost-effective for small runs or fears that switching to robotics could compromise the quality that hand-crafted products provide are all cited as reasons not to engage. Yet CenFRA says these fears are unfounded and, to encourage and enable greater take up of automation, has developed discrete event simulation systems to demonstrate the advantages without the need for physical mock-ups, which can incur significant costs. CenFRA's engineers can draw up a "virtual" map of the baker's set-up, using highly advanced software and can then highlight prospective areas for improvement, while identifying any potential or unforeseen obstacles and influences created elsewhere in the client's manufacturing process as a result of these changes.
Traditionally, bakeries have been labour-intensive, fed by the many workers choosing to come to the UK to seek work, particularly from within the eastern region of the European Union. But there is an increasing trend for foreign workers to return to their homelands, and despite a backdrop of rising unemployment in the UK, many of these places remain difficult to fill.

Think of pizza and you'll automatically think of Italy which is why the Kaak Group says it has turned to the land of pizza, pasta and Chianti as inspiration for its pizza lines.
The only difference between Kaak and the traditional Italian pizzeria is that the company's pizza expert Italian company MCS based in the north of the country has designed plants that can produce up to 15,000 pizzas an hour.
MCS is considered to be one of the world's leading specialist companies for pizza lines. The reasons for success are its expertise, built over a number of years, and the fact that each line is designed and developed on a bespoke basis.
Says Maurizo Tabarelli, head of MCS: "The type of plant we commission depends on the end-product and the intended sales and distribution channels fresh or frozen pizza, sheeted, cross-sheeted dough, pizza crusts in trays or directly pressed on the belt and sometimes even a combination of methods. No matter what the customer's needs are, we supply the equipment and the tech-nical know-how."
Core parts of the product range are pizza plants, a wide range of automatic provers with swing trays, as well as the cyclotherm ovens from the Bakemaster series. The ovens, which heat the baked products with radiated, as well as convection, heat, are modular in design, allowing easy selection of the baking area, number of burners and burner performance.
Any type of wire mesh belts, hinge plate belts and, in particular, natural stone plates, are available. The stone plate supports are moved with heavy-duty chains located laterally on high temperature-proof ball bearings.
This oven is suitable for baking almost any kind of baked goods, from traditional bread (hearth-baked) to all types of panned bread, hearth rolls, small bakery items on trays, all kinds of fine bakery wares and even most pizza types, as the oven can reach a baking temperature of up to 300°C. Pizzas can be baked in one to two minutes.
The company also cuts down on dough handling and mess by pressing pizza crusts directly on to the oven belt before baking. This avoids the need to sprinkle flour on the dough during make-up. A light film is applied to the belt, the pizza crusts are pressed at a temperature of almost 100°C and they do not stick.

If you've read the papers recently you'll have seen lots of stories stating that many of us do not have enough Vitamin D. Prior to the 1800s, people spent their lives largely in agricultural communities, working or playing outdoors, with the main source of Vitamin D being the sun. The ultra violet rays in sunlight naturally convert cholesterol in the skin to Vitamin D. This is the most important source of Vitamin D for people.
The only significant dietary sources of Vitamin D are oily fish and fortified products such as margarine and breakfast cereals. For people living in countries far north of the equator, such as Iceland, who get less sun, dietary sources of Vitamin D such as oily fish are important for health and wellbeing.
But times have changed. Now we are often in bakeries, offices or cars. Many of our foods are fortified, because processing takes out natural goodness. Breakfast cereals are commonly fortified with iron, niacin and Vitamin D, among others. And here's the rub: flour is fortified, too, but bakers never shout about it on the pack. It was a point made forcibly by Scott Clarke, bakery director of Tesco, at this year's Federation of Bakers conference. Breakfast cereals compete with bread, he said, but Kellogg's and others make their cereals sound healthier. Bakers, he pointed out, are missing a vital sales trick.
But with Vitamin D now in the spotlight, Lallemand, which owns Britain's biggest yeast-making plant based at Felixstowe, formerly GB Ingredients, has pioneered a way to give yeast itself natural Vitamin D by treating it with ultra-violet light. The yeast will be available in normal block, cream and instant dried formats.
But why is Vitamin D so vital? It's because deficiencies are said to contribute to osteoporosis, some cancers, especially breast, colon and prostate and a weaker immune system. The amount inherent in all Lallemand's yeast is at least 30 IU (international units) per 100g serving of bread, which is enough to ensure a necessary level but nowhere near enough to exceed the safe upper limit of 2,000 IU recommended by the EU scientific experts even if you do spend a lot of time outdoors, eat oily fish or take a multivitamin supplement.
So who is Lallemand and why have they pioneered the new yeast? Lallemand UK MD Dr Mike Chell explains that the company is a major worldwide yeast supplier, which invests many millions in plants and research. "After the EU Commission took a keen interest in all yeast acquisitions across Europe, Lesaffre GB Ingredients' then owner agreed to sell the company.
"Lallemand was waiting in the wings to buy GB," he adds. "Our Felixstowe plant is one of only two yeast plants in the UK and is the biggest. We supply both the UK and Ireland. The company is set to benefit enormously from all Lallemand's international R&D and expertise."

Breathe a sigh of relief with that headline, we're not building up to a discussion on what might poke out above Kerry Katona's trousers, but rather the more palatable proposition of cake muffins being one of the top performers in the cake market over the past year.
Given that it's a pretty mature category, valued at £64m, why has it seen a 20%-plus spurt over the last year? It's largely down to the huge increase in opportunities to purchase, says Mike Benton, marketing controller at McVitie's Cake Company. McVitie's has developed the branded muffin market to the point where it has the top four muffin SKUs in what he calls the "eat now" market Galaxy, Mars, Jaffa Cakes and Choc Chip Muffins in that order and has a 51% share of the total branded muffin market. One way it has differentiated in an increasingly commoditised category is by injecting a filling and topping with chocolate.
"The growth and expansion of the multiple grocers, local, express and travel outlets plus the growth of café culture within the UK and all outlets offering muffins as a staple item, has led to the growth of the muffin market," he says. What's more, the number of varieties on offer continues to expand, often with seasonal variations, "all leading to increased awareness of muffins within the UK market", he adds.
Strong growth has also come from the coffee shop sector, says Simon Cannell, head of bakery at foodservice wholesaler Brakes, which led with a range of five tulip muffins when launching its La Boulangerie bakery division earlier this year. "We've seen phenomenal growth on those and they've been our most successful range since launch," he says. Many of those muffins have gone into high street department store coffee shops and contract catering. "We know that the coffee shop market is outperforming the rest of the industry anyway, but a lot of the reason why ours have done so well is because they are flow-wrapped, so they've got a four-day shelf-life from thaw. They've also got good visual characteristics."
So is this boom something that is being reflected in craft retail? "It is, yes they're certainly going in the direction of becoming one of our top sellers," says Neil Wood, head of retail sales for 16-shop and bakery wholesaler Wright's, based in Crewe. "We're very proactive in introducing new products and people's eating habits are changing from some of the traditional lines to something that's a bit new. Muffins have been so well advertised by the likes of McDonald's, that it's a product that fits into the marketplace nicely."

That was the year that was. The deepest recession in history, unprecedented industry interference from the food regulator, a series of big name chains toppling like dominoes not to mention a glut of biscuit-related scandals (more of that later), and well, looking back, it could have been a lot worse. In fact, over the course of the year, the number of good news stories among bakery retailers and manufacturers far outweighed the bad, which goes to show it wasn't all doom and gloom.

When it comes to pastry, Pidy may not be the most recognised name in the UK, but this looks set to change as the Belgium-based firm embarks on expansion this side of the channel. Based in the once war-torn town of Ypres, the company already produces pastry products in as many sizes and shapes as you could imagine, so you might think NPD could pose a problem but you'd be wrong.
Pidy, an acronym for Patisserie Industrielle Dehaeck Ypres, is an independent family business, set up in 1967 by the late pastry baker Andre Dehaeck , the father of current chairman Thierry. While working at the family bakery and patisserie, he secured his first business customer when approached by a lady from Gant, who had a wine and cheese shop and was interested in selling his pastry products to complement her offering. He also discovered a market for gift-packs of unfilled pastry, which were purchased by tourists visiting the battlefields surrounding Ypres. Enquiries from wholesalers then started rolling in, and the business grew and grew, with the company's first production unit created in a bakery of only 520sq m.
A series of acquisitions and a number of years later, Pidy now produces over 300 million pieces per year, from its three production sites in Ypres, Halluin in France and Inwood, USA.
Foodservice has been its core business since it began in the 1960s, but Pidy also manufactures ready-to-fill pastry products for sectors including manufacturing and industrial; contract and event catering; cash-and-carry; and retail. It produces six different types of dough: puff pastry, shortcrust dough, choux buns, sponge dough, pâte à foncer (the French version of a basic pie dough, but with an extra-fine texture) and croustade.
For the production of its puff pastry Pidy uses both the French and Dutch method of production. With the French method, the fat is placed between the layers of dough, whereas with the Dutch method the fat is mixed with the dough and then layered. As an example of output, the Ypres factory produces approximately 29,500 pieces of its 4.5cm sized bouchées similar to a vol-au-vent an hour.
Pidy already has a presence in the UK, with ambient products in Brakes, its biggest foodservice customer. It also supplies Tesco, Marks & Spencer, Harrods, Waitrose, Délifrance and Spar. But the firm isn't as well represented on the high street and has put the wheels in motion to change this.
Recently appointed UK general manager Robert Whittle says the firm sees an opportunity to increase its presence in high street bakeries, patisseries and cafés. "We're also looking to talk to the likes of Pret A Manger and Starbucks in the UK and Europe," he adds. Whittle's aim is to double the firm's overall growth in the UK over a period of two years, which will involve expansion in the majority of the markets in which it operates, not just bakery retail.
The majority of the sales thrust in the UK bakery and café sector will be through targeted product launches. These have been designed to address problems such as lack of time, space and skilled staff, as well as the view that sales are often made based on the visual appeal of products. Pidy has already launched easy-to-use kits, such as Tarto Presto. This contains pastry tartelettes and crème patissière, which can be combined with fruits or chocolate, for example, to create eye-catching "window candy", says Whittle.
Pidy is hoping to introduce other kits as well and Whittle says plans are already afoot, although "still under wraps", to join forces with partners in the industry. "We see an opportunity to increase our presence in independent bakeries by working with partner companies, such as Unifine, to get our products to that market," he explains.
Chairman Thierry Dehaeck says that "finding skilled staff is getting to be a nightmare" and that products such as Pidy's pastry cases can be promoted as "a perfect substitute for a handmade product", leaving the baker time to concentrate on the filling and presentation.
"We can also offer frozen dough to the UK bakery sector, as we now have adequate storage facilities we haven't had the capability to do this before," says Whittle, adding that the firm is currently in talks with Brakes about distributing its frozen range.
Dehaeck says that although the company has competitors, when comparing individual types of pastry, there are no other companies that have the 'all-under-one-roof' claim. "Pidy is at an advantage as it manufactures such a variety of products," he adds.
Moreover, the company certainly hasn't been resting on its laurels when it comes to innovation. With around 30 new product launches in the last year, and plenty more to come, how does it come up with new ideas? "Question everything this is the most important thing," answers Dehaeck. To rethink and optimise the original idea, to reshape any shape and to apply trends proactively, are key parts of Pidy's new product development. But it's not enough just to sell the products, you need to sell the ideas to go with it, adds Dehaeck.
Pidy likes to be ahead of the game. "We are focused on quality and customer-driven thinking. We always try to be proactive," explains corporate sales director Robin Van Oudenhove. For example, the firm introduced products containing non-hydrogenated fat around two years ago, despite that fact it isn't a necessary requirement in Belgium, he explains. Areas the company is now looking at include low-fat and gluten-free options. "If we can have a production facility ahead of a competitor in terms of trends, then we're at an advantage," explains Dehaeck.
Recent innovation includes the creation of a vol-au-vent that keeps its crispiness without needing to be reheated; a tart with a vegetable coating that stops it going soggy and allows users to prepare finished products in advance; and canapé products such as mini-cones and 'spoonettes' an area Dehaeck says is seeing real growth in the UK. However, in one case, its recently launched edible coffee cups needed to come with a warning. Oudenhove explains that at a trade show in Dubai, a gentlemen decked out entirely in white took a bite out of the pastry cup before he had finished drinking the coffee and ended up wearing it instead.
The family aspect of the business is very important to Dehaeck, who says the secret to keeping your staff happy and retaining them is by listening to what they have to say. And as some of his employees have worked at the company for over 25 years, that philosophy appears to be working.

By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery, foodservice and convenience sectors.
Following the festive parties, drinking, late nights and early mornings at this time of year, there is one New Year's resolution that almost everyone wants to keep: losing those extra Christmas pounds. So how can you, as bakers, retailers and café owners support your customers with their diet resoltuions? Why not focus on a programme of support so consumers can avoid the 'guilt trip' around eating bakery goods and food-on-the-go.
Add healthy and balanced elements to your range, such as oatmeal cookies, yoghurt with cereals, dried fruit and nuts. Customers still want to eat breakfast, lunch and the usual snacks, but with losing weight in mind, they are looking for a more balanced alternative. Our colleagues from market researcher him! say 67% of health-conscious female customers "take away" their lunch or snack and, during their visit, 55% choose a sandwich. Try offering a wholemeal chicken pesto sandwich for instance, which has no fattening mayo.
New Year is also a time when everyone starts to think of ways of saving money. So combine your healthy choice offer in great-value meal deals and make your customers aware of them through effective communication, clearly visible from outside your store. Make sure your promotions stand out at key decision points within your store as almost 30% of our customers remember promotions and meal deals from the last time they visited (him! Food-to-go report, 2009).
Meal deals can include a wholegrain bar and for those who can bake on-site there's nothing easier than creating your own: choose nuts, seeds and berries, bound together with brown sugars or honey. To seal the deal, why not include a healthy fruit juice or smoothie, contributing to your customers' five-a-day!
Oxxygen would like to wish you a very happy and safe festive season.

Novozymes has launched a new fresh-keeping enzyme that aims to improve bread quality and extend shelf-life. Novamyl Pro, which follows on from Novozymes' existing product Novamyl, is a new maltogenic amylase preparation, which claims to offer improved crumb softness, elasticity and moistness.
"What is great about Novamyl Pro is that it works exceptionally well in lean recipes with a basic formulation," commented Thomas Erik Nilsson, global launch manager at Novozymes. "This fits perfectly with consumers' desire for clean-label bread."
In a consumer preference test, carried out by the firm, over 60% of the participants, who tested three different 'everyday' toast-breads for a week demonstrated a clear preference for the loaf made with a high dosage of Novamyl Pro, it claimed.

Independent English firm Daymer Bay has launched a new range of iced teas, available in peach, lemon and mango flavours.
The company, which takes its name from a stretch of sandy beach in North Cornwall, focuses solely on producing iced teas. The tea is sourced from Sri Lanka, where a penny for every bottle sold supports the local orphanage Singithi Sevana. The tea is then blended in the West Country and distributed in Cornwall by Chaffins Foodservice, and by JJ Foodservice to the rest of the UK. The teas are free from preservatives and artificial additives.
Additional flavours will also join the product line-up following the company's research into consumer preferences.

Limagrain Céréales Ingrédients has launched a new Omega 3-rich ingredient, LimaLin, made from wheat flour and linseed flour, which can be used in a range of bakery products.
Marketing manager for nutrition Walter Lopez said: "With just 5g of LimaLin, bread, cookies or cereals become a source of Omega 3. For pastry, using LimaLin increases softness in mini-cakes, while fat reduction becomes possible in cookies or biscuits."

Ingredients supplier Bakels is to launch a consumer campaign for multiseed bread in January. The theme is 'Multiseed bread tastes great and it's great for helping to control your weight', and the campaign will be supported by posters, shelf talkers and stickers.
Consumers will also be directed to a special website www.lowgibread.org.uk, which is sponsored by Bakels, and contains information about low-GI diets.
"Our annual consumer campaigns are very popular with bakers who see them as a great way of driving sales," commented general manager Ade Abass.
To take part in the campaign, bakers should either place an order for Bakels Multiseed through their representative or nominated wholesaler and then contact the company on 01869 356400 or email bakels@bakels.com for their kit.

Cocoa pricing hits 25-year high
The price of cocoa hit a 25-year high this month, with LIFFE March 2010 price, reaching £2,256/tonne. The International Cocoa Organisation (ICCO), said one of the main reasons for the price rise is three consecutive years of supply deficit. "For the current cocoa year (October-September) there has been uncertainty surrounding supply this is the main reason behind this price rise," said ICCO's senior statistician Laurent Pipitone. However, he noted that fears of another supply deficit are by no means substantiated.
"We've had a good start to the harvest," said Pipitone. But he added that the ICCO expects supply will tail off quite early in the period from January-March in the Ivory Coast and Ghana, which produce around 40% and 20% of the world's total cocoa, respectively. "Depending on the extent of the decline, the price could sustain this current high level or possibly even increase. We also expect demand to increase this year compared with last year."
According to the Financial Times, the price of cocoa is at its highest level since February 1985. It is feared the global market could face a supply deficit for the fourth year in a row, due to disease affecting yields in the world's largest cocoa producer, the Ivory Coast.
According to LIFFE, the price of cocoa has risen by more than £600 in the last 52 weeks up by around 37%.

According to The Telegraph, a survey commissioned by pudding maker Matthew Walker has found that only 41% of those asked will be having roast turkey for their Christmas dinner, with beef, lamb, chicken, goose and duck all increasingly featuring on the festive menu.
The London 2012 Organising Committee has pledged to serve 'the best of British' food during the Olympic and Paralympic Games. The Committee says it will source all dairy products, beef, lamb and poultry from Britain. Bananas, tea, coffee and sugar will be Fairtrade and traditional British cheese such as cheddar will also be British. Chosen caterers will also include the London 2012 commercial partners Coca-Cola, McDonald's and Cadbury, who will provide the only branded products on sale. According to the BBC, 20% of the food would be supplied by these three companies.
According to research by Dr Xiao Ou Shu, of Vanderbilt University Medical Center, Nashville, USA, eating soya foods may help prevent breast cancer from returning. The study showed women with the highest consumption of soya foods, had a lower recurrence rate.
Cornish sardines have been given EU protected status for their quality and regional identity and join the likes of Melton Mowbray pies and Stilton cheese in the Protected Food Names Scheme.

Paul Catterall,
Training and bakery manager, Campden BRI

Cornish craft bakery chain Rowe's has announced it is set to open a further two concessions in Asda stores in the south west.
"On the back of the success of our Rowe's branded concession within Asda, St Austell, we are set to open two new concessions at the Asda stores in Plymouth and Falmouth," confirmed Paul Pearce, director of marketing.
Rowe's first concession opened in July this year, and was Asda's first in-store savoury bakery concession. "We will be recruiting approximately 20 new staff members in total and we anticipate opening in the Plymouth and Falmouth Asda stores in the early part of 2010," added Pearce. "Rowe's is delighted to be continuing to expand our partnership with Asda and we're looking forward to working together at both new locations."
Rowe's has supplied breads, cakes and pastries to Asda in the West Country for the past 15 years. It also supplies frozen unbaked savouries nationally for the retailer's in-store bakeries and cafés.

Sandwich chain Baguette Express is set to expand rapidly next year after awarding master franchises in Greater London and Greater Manchester, and signing 20 franchisees in locations including Cardiff, Birmingham and Blackpool.
The firm currently operates 57 stores in Scotland and England, but hopes to double this number in the next year, as its new master franchisees in Manchester and London, appointed in September and October respectively, begin to open new stores. The company's third master franchisee in the north east, who was appointed last July, has already opened three outlets in Newcastle, while negotiations are under way to award a fourth master franchise in another region of England.
Baguette Express is also recruiting franchisees directly, with deposits taken for 20 locations, including two sites in Birmingham, Cardiff, Preston and Blackpool. These are expected to open within the next six months.
"With the master franchises in place, we are confident we will see rapid growth in those areas next year. Our first store in Greater London in Harlow is already up and running and we will open a second in Camden in January," said business development manager Jim Stewart. "Hopefully by the end of next year we will have 120-130 outlets."
Based in East Lothian, Baguette Express plans to rival Subway and Greggs on UK high streets by building an empire of more than 300 franchised stores over the next five years via a network of 11 regional master franchisees. Turnover stands at around £15m. The stores, which sell baguettes, rolls, paninis, wraps, sandwiches, salads and baked potatoes, are supplied by two large foodservice distributors and are targeted at young professionals, students and office workers.

Genius development
West Lothian-based United Central Bakeries plans to roll out 18 new products under its gluten-free fresh bread brand, Genius, next year. Listings have already been agreed with supermarkets for launches at the end of January. Genius recently won a Gold Q award at the Quality Food Awards.

Costa's green moves
Costa Coffee has announced the proposed acquisition of European coffee and sandwich chain coffeeheaven. It revealed it would offer 24p for each coffeeheaven share, in a deal worth around £36m. The coffeeheaven group operates 90 coffee shops in Central and Eastern Europe, including 62 shops in Poland. Costa's total sales increased 6.7% in the third quarter, beating the 2.4% growth it registered in the previous quarter.

Peter's has seen its overall slice sales rise by 60%, following the launch of its Premier Slice Range in November. The firm said the range has "smashed sales targets" and has increased the sales of its slices in Tesco stores across Wales by 108%. "This is the most successful product launch we've ever had and proves that the time we spent perfecting the recipes and packaging to appeal to a wider audience has paid off," said marketing director James Osgood.
The range features eight varieties, including Spicy Chicken Fajita and Chilli Beef, and is designed for eating on the go.
The firm said sales of its existing slice ranges are also up by 52% this year.

Warrens has seen orders for its Christmas puddings rocket, as the value of the pound against the euro has dropped further still. The Cornish firm which only exported around 500-600 Christmas puddings in 2008 has seen this figure leap to an estimated 4,000-5,000 for 2009.
Its seasonal export of puddings includes an order for more than 2,000 from a Dutch company Taartje met een Hartje that Warrens made contact with at the recent Iba show in November, resulting in a deal worth £6,000.
Product development manager Jason Jobling said the increasingly weak pound is a key factor in the recent rise in orders from abroad. Warrens exports its puddings to several countries, including Australia and America. Jobling said that orders often come from areas that house large numbers of ex-pats. He explained that a lot of UK miners emigrated to countries such as Australia and South Africa, when the tin mines closed in Cornwall. As well as Christmas puddings, Warrens exports its pasties to Ireland and Battenburg cake to America.
Simon Waring, MD of export consultancy group Green Seed, explained that bakery export figures are very healthy overall. "In the last six months, figures have been the most positive we've ever seen," he said.
In October this year, the Food and Drink Federation announced that exports of sweet biscuits were up 12.4% to £95.2m in the first six months of 2009.
"Generally the environment is very positive and a lot of that has been fuelled by currency rates, but also, UK businesses are seeking more international customers," said Waring. "Bakery has always been an area that has under-exploited its strength internationally, so there are still big opportunities for biscuits and cakes, for example."

Lees dilemma settled
Lees Foods has reached a settlement with the former directors and shareholders of Patisserie UK, which will see it receive approximately £225,000. In June this year Lees announced it would be taking legal action against the people from whom it bought Patisserie UK a specialist bakery business that went into administration in March 2009, after its major customer Costa Coffee, which accounted for 75% of its sales, switched to another supplier.

UK food and drink manufactu-rers have reduced their carbon emissions by 19% equivalent to one million tonnes since 1990, announced the Food and Drink Federation (FDF).
As it launched its progress report for the second year of its Five-Fold Environmental Ambition, the FDF said its members are "well on track" to achieving their goal of cutting CO2 emissions by 20% by 2010, as well as being on target to meet its long-term target of a 30% reduction by 2020.
Among its members is Premier Foods, of which the Hovis arm has purchased 187 new vehicles that meet the new Euro emissions standards. Hovis has also worked on optimising its vehicle fill, with a 13% volume increase in products carried saving 1,679,037 miles annually.
Burton's Foods has conducted a full-scale water investigation across its sites, relative to the tonnes of product baked. By the end of the year, the com-pany expects to have saved around 73,000m3 through greater efficiencies.
United Biscuits has also been working to save water and, last year, achieved a 17% reduction. Its ultimate goal is to achieve a 25% reduction by 2020 compared with 2007 usage.

The Fabulous Bakin' Boys has ambitious plans to double sales in the next three to five years by ramping up sales with the major multiples.
Dave Brooks, previously chief executive of number-two cake player Finsbury Food Group, told BB that he had been brought on board as a non-executive director to help the flapjack, muffin and cupcake company increase annual sales from around £23m to between £40-£50m to account for around 5% of the cake market.
"The last five years have seen the company move from being predominantly foodservice to predominantly retail, with Morrisons and Tesco as its main customers," Brooks said. "To reach the kind of sales figures we're talking about, we will need to increase volumes by targeting the big four."
Brooks added that the company is looking to improve the productivity of its two production lines at its bakery in Oxford, and could potentially install a third line to make products outside its current core ranges.
Gary Frank, who set up Fabulous Bakin' Boys in 1997, said: "We're delighted to have Dave on board at this exciting time. His expertise will play an important part in helping us to achieve our long-term growth plans."
Last year, Fabulous Bakin' Boys bought its supplier Fabulous Bakin' Boys Manufacturing (FBBM) out of administration, after the firm said it struggled to cope with growing demand. Despite the similar name and being located next door to the Fabulous Bakin' Boys, FBBM was actually a separate company.
Brooks, who is also chief executive of Sussex County Cricket Club, plus a non-executive director at Feel Good Drinks, was chief executive of Finsbury Food Group from 2002 to 2008, having previously joined Memory Lane Cakes in 1997.

Muntons has unveiled plans to open a £500,000 Centre for Excellence, at its headquarters in Stowmarket, in January 2010.
The investment, which includes a purpose-built factory, will become the focal point for the firm's innovation and new product development. The centre will feature an NPD kitchen, sensory testing room, bakery, micro-brewery and winery, and will enable the firm to reduce the cost of NPD while getting products to market faster.
Muntons' technical sales support manager Jonathan Pritchard said the centre would greatly improve the firm's ability to proactively develop new pro-ducts and grow its business.
"We will be able to produce development samples internally at lab scale, rather than relying on third-party or full-scale plant trials, which means we can cut the turnaround time of NPD projects significantly," he added.

Honeyrose accredited with BRC Grade A
Organic bakery Honeyrose has gained BRC Grade A accreditation and has seen record growth in the last quarter of 2009.
Marketing director Adrian Apodaca said it was the first time the firm had presented itself for BRC accreditation, which has been part of the strategic plan over the last two years. The firm bought and refurbished an old cement factory, converting it into a production facility and offices, all with BRC accreditation in mind, explained Apodaca. The £2m investment increased capacity by 400%.

Bakery suppliers to JD Wetherspoon are looking forward to a surge in orders after the pub chain announced it will open 250 pubs over the next five years, taking its total number of outlets in the UK to nearly 1,000.
Wetherspoon plans to invest £250m and create 10,000 jobs in the expansion, which will lead to increased orders for muffins, brownies, ciabattas, paninis and baguettes. "Food is a massive part of the Wetherspoon offer, worth £260m a year. Increasing the estate by a third will increase food sales by the same amount," said a spokesman. "The bakery side of things is a big market for us."
Wetherspoon sells around 18,000 muffins a week, 26,000 paninis and 25,000 ciabattas or baguettes. Total annual sales of these three bakery categories is estimated to be at least £9.5m.
Bakehouse, which supplies Wetherspoon with stone-baked ciabattas and multigrain baguettes for its sandwiches, has seen sales with the chain increase by 30% this year, according to Nicky Cracknell, national account controller for foodservice.
"Both breads have performed really well and have been extended into seasonal and limited-edition products, such as a meatball marinara ciabatta and traditional ploughman's," said Cracknell. "The news that Wetherspoon is expanding means things certainly look healthy for the future. We are currently working on another bread line for them, as well as developing their offer in airport locations."
Wetherspoon is holding a strategic meeting with all its suppliers this week to discuss its purchasing strategy and future growth plans.
The group's new pubs will be located across the UK, inclu-ding sites in Sheffield, Livingston, Leominster, Otley, New Malden, Liverpool, Haverfordwest and Newcastle.

D&G Food Group, the company set up to buy five McCambridge bakeries earlier this year, plans to expand the business' customer base in 2010 after reviewing operations and improving efficiency.
The company, which is headed up by former Roberts chairman Graham March and operations director David Fearnley-Brown, acquired Aldreds the Baker (Derbyshire); Queen of Hearts (Oxford); Husseys (Berkshire); Tredinnick Fine Foods; and West of England Bakeries (both Devon) from McCambridge last June.
Since then, the owners have closed the Husseys bakery and have worked to improve production at the remaining sites, said Graham March, while ditching its original plan to develop each bakery as a centre of excellence for individual product categories. Aldreds has recently been awarded A-grade BRC accreditation and the company plans to work towards BRC status at its West of England facility.
"Now we are sorted out on the operational front, we aim to improve volumes across the sites by targeting extra markets," said March.
Queen of Hearts and Aldreds will look to develop new products for coffee shops, he said, while future BRC status will help West of England target supermarket local sourcing schemes.
The four bakeries currently produce a mix of bread, confectionery and savouries.

Yeast-maker GB Ingredients' owner Lallemand has pioneered a new yeast, which it says should help bread compete against breakfast cereals.
The new yeast, available from January, is a natural source of Vitamin D. This vitamin has recently been hitting the media headlines, with health experts saying that many Britons do not consume enough.
Bakers using Lallemand block, cream or instant dried yeast will be able to state on bread packs that the bread 'is a natural source of Vitamin D'.
Managing director of Lallemand UK Dr Mike Chell told British Baker: "This is a breakthrough pioneered by Lallemand. It will provide an excellent marketing platform for bread.
"The Vitamin D in the yeast is not an additive or enrichment; it is brought about by a natural ultra-violet action on the yeast, making the bread 'a natural source of Vitamin D'.
He continued: "Cereal manufacturers make great front-of-pack claims that their cereals are fortified with minerals and vitamins, including Vita-min D. But bread, too, con-tains nutrients."
White and brown flour is fortified with calcium, iron, thiamine and niacin, but this is not actively promoted by the baking industry at present. At the Federation of Bakers Conference earlier this year, Scott Clarke, category director for bakery at Tesco, said: "I would hold up the cereal industry as a potent example for driving consumption. Are we proactive enough in the baking industry? You should talk more about the positives."
The EU recommendation for children and adults is five micrograms or 200 IU per day. The UK recommends 10 micrograms for over-65s.
Two slices or 100g of bread made with Vitamin D yeast will provide 15% of the recommen-ded intake.
l For a full interview with Lallemand, see page 24.

BakeMark UK is to change its name to CSM (United Kingdom) from 1 January.
Gerald Hoetmer, worldwide CEO of CSM, said: "The name change reflects our local and global corporate identity. It capita-lises on our position as worldwide leader in the industry, showing our ambition to use our combined strength as a group. CSM has the size to drive essential global strengths, such as innovation, without losing focus on local operations and local needs."
John Lindsay, UK country manager and business unit director, told British Baker: "CSM is the largest supplier of bakery products worldwide. The name change is a very positive move as it further indicates our firm intention to work closely as a leading member of the group."
Lindsay added: "Increasingly, British bakers are inventive and open-minded; CSM (United King-dom) is now ideally placed to develop pan-European and American trends through working with our CSM counterparts worldwide and sharing information on initiatives and innovations exclusively with our customers."
The name change will not affect UK and Irish operations or the firm's current product brands, such as Arkady bread ingredients, Craigmillar confectionery ingredients or Readi-Bake frozen and ambient bakery products.

Waitrose's frozen line
Waitrose will launch a range of frozen bakery products, including par-baked croissants, pains au chocolat and rustic baguettes, as part of a major overhaul of its freezer aisle at the end of January. Other new frozen products will include pies, cakes, biscuits and desserts. In other news, Waitrose has announced that it will use only Certified Sustainable Palm Oil in its own-label products, including cakes, patisserie and pastry products, by the end of 2012.

Following an approach from the BBC, the Association of Bakery Ingredient Manufacturers (ABIM) has agreed to get involved in a new television series The Great British Bake-Off to be screened next year.
The series will follow 10 passionate amateur baking fans who will compete in a 'bake-off' contest to be crowned UK's Best Amateur Baker. ABIM is to contribute some of its expertise in the field. The programme is currently in the early stages of production and the BBC has said it will begin filming in May 2010.
As well as the competition element of the 'bake-off', the programme will also look at the history of baking in Britain.

Consensus Action on Salt and Health (CASH) has slammed supermarkets, coffee shops and sandwich chains for selling Christmas bakery products that contain high levels of salt.
The pressure group, which argues that salt is responsible for raising blood pressure and increasing the risk of strokes and heart disease, surveyed 87 products in seasonal ranges. These included sandwiches, salads, pies and desserts.
The highest salt product found on the high street was the Christmas Full Works Sandwich from EAT, which contained 4.2g salt per portion, over two-thirds of the daily maximum salt intake for adults.
Other sandwiches with high salt levels included Marks & Spencer's Three Wise Sarnies (3.07g), the Co-op Festive Triple (2.6g) and Subway Chicken and Stuffing (2.5g).
CASH was also critical of some sweet treats, pointing out that a Costa Christmas Chocolate cake had 0.94g salt per portion the equivalent of nearly two packets of crisps.
"The huge level of salt seen in some of the products is particularly shocking when you consider that many children may be eating these products," said Katharine Jenner, nutritionist and CASH campaign manager. "To offer new high-salt options on the menu, when the nation is trying to reduce its salt intake, is quite simply irresponsible."

By Sylvia Macdonald and Georgi Gyton
Production is to be cut at Finsbury Food Group's premium cake business Memory Lane Cakes, as sales continue to fall in the recession.
The bread, cake and morning goods manufacturer said production at the Cardiff business is likely to be cut from seven to five days a week. A consultation with employees is currently taking place on changes to shift patterns, with 95 jobs out of Memory Lane's 1,000-or-so staff at risk. This represents 4% of Finsbury's total workforce of 2,500.
Memory Lane is the leading manufacturer of the UK retailers' premium own-label cake ranges.Martin Lightbody, chairman and major shareholder at Finsbury, told British Baker: "There is a general decline in cake sales, including premium, and we have been at the forefront of premium, especially celebration and upper-tier cakes.
"The number of products sold on deals this year increased dramatically, so we have been looking at cost-cutting over innovation. We must show our customers that we can produce excellent products again."
He continued: "Our strategy is going to be to innovate for the future. In the industry I would like to see a general improvement in quality available to consumers, while affordable to our customers. We shall continue to look at opportunities to keep us competitive."
The job losses and changes to shift patterns are only being made at Memory Lane's Cardiff site, "not company-wide".
A spokeswoman said: "In the current economic climate, the firm believes this is a necessary step to safeguard the long-term employment of as many staff as possible, while ensuring that the company continues to work efficiently in providing high-quality products. Finsbury is committed to full and complete consultation with the affected employees on this matter and will aim to deliver improvements to factory operations, while keeping job losses to a minimum."
In Finsbury's November trading update it announced that "sales in its larger cake business had declined by 6% in value", slightly ahead of the overall market decline of 4%.
An analyst at stock-broking and advisory house KBC Peel Hunt said that the share price had gone down quite aggressively in the couple of days following the announcement, from around 24-25p to 20p, but had now flattened off.

Coffee kiosk and cafe operator Puccino’s Ltd has gone into administration, following the sale of leases for 43 of its units to Puccino’s Worldwide. Its 29 remaining units ceased trading immediately.

The UK coffee shop sector has remained resilient in recession despite a number of key players having gone into administration, but slower growth is forecast for 2010, according to a new report.

A raft of baked goods are to be donated to charities for the homeless, as the festive season puts people in a giving mood.

Craft bakery Hobbs House has teamed up with FareShare, a national charity based in Bristol, which tackles the issues of food and waste poverty, so that its unsold loaves go towards the cause.

Consensus Action on Salt and Health (CASH) has slammed supermarkets, coffee shops and sandwich chains for selling Christmas bakery products that contain high levels of salt.

Production is to be cut at Finsbury Food Group’s premium cake business Memory Lane Cakes, as sales continue to fall in the recession.

The bread, cake and morning goods manufacturer said production at the Cardiff business is likely to be cut from seven to five days a week.

Consensus Action on Salt and Health (CASH) has slammed supermarkets, coffee shops and sandwich chains for selling Christmas bakery products that contain high levels of salt. 

The pressure group, which argues that salt is responsible for raising blood pressure and increasing the risk of strokes and heart disease, surveyed 87 products in seasonal ranges. These included sandwiches,
salads, pies and desserts.

The highest salt product found on the high street was the Christmas Full Works Sandwich from EAT, which contained 4.2g salt per portion, over two-thirds of the daily maximum salt intake for adults.

Other sandwiches with high salt levels included Marks & Spencer’s Three Wise Sarnies (3.07g), the Co-op Festive Triple (2.6g) and Subway Chicken and Stuffing (2.5g).

CASH was also critical of some sweet treats, pointing out that a Costa Christmas Chocolate cake had 0.94g salt per portion – the equivalent of nearly two packets of crisps.

“The huge level of salt seen in some of the products is particularly shocking when you consider that many children may be eating these products,” said Katharine Jenner, nutritionist and CASH campaign manager. “To offer new high-salt options on the menu, when the nation is trying to reduce its salt intake, is quite simply irresponsible.”

Cornish craft bakery chain Rowe’s has announced it is set to open a further two concessions in Asda stores in the south west.

“On the back of the success of our Rowe’s branded concession within Asda, St Austell, we are set to open two new concessions at the Asda stores in Plymouth and Falmouth,” confirmed Paul Pearce, director of marketing.

Rowe’s first concession opened in July this year, and was Asda’s first in-store savoury bakery concession. “We will be recruiting approximately 20 new staff members in total and we anticipate opening in the Plymouth and Falmouth Asda stores in the early part of 2010,” added Pearce.

“Rowe’s is delighted to be continuing to expand our partnership with Asda and we’re looking forward to working together at both new locations.”

Rowe’s has supplied breads, cakes and pastries to Asda’s in the West Country for the past 15 years. It also supplies frozen unbaked savouries nationally for both the in-store bakeries and Asda Cafés.

Cornish craft bakery chain Rowe’s has announced it is set to open a further two concessions in Asda stores in the south west.

“On the back of the success of our Rowe’s branded concession within Asda, St Austell, we are set to open two new concessions at the Asda stores in Plymouth and Falmouth,” confirmed Paul Pearce, director of marketing.

UK food and drink manufacturers have reduced their carbon emissions by 19% – the equivalent of one million tonnes – since 1990, announced the Food and Drink Federation (FDF).

As it launched its progress report for the second year of its Five-Fold Environmental Ambition, the FDF said that its members are “well on track” to achieving their goal of cutting CO2 emissions by 20% by 2010.

Upmarket cake shop and café chain Konditor & Cook has opened its sixth outlet near London’s Southbank.

Located on Stamford Street, the shop’s layout is inspired by “a new take on the domestic kitchen”, which has been designed to showcase its best-known cakes and savouries.

The ovens and kitchen equipment belonging to Liskeard-based The Small Cake Company have been put up for sale ahead of the liquidation of the firm.

The business, which specialised in cakes, quiches and fruit pies, is due to enter into liquidation on 23 December 2009 under the advice of insolvency practitioners, Richard J Smith & Co.

An online auction of the firm’s assets is taking place until 14 December on bidspotter.com. Assets include bakers’ ovens, walk-in refrigeration units, mixers and a motor vehicle.

For information on the sale, contact Jason Hall at Edward Symmons LLP on 01752 222 233.

Lees Foods has reached a settlement with the former directors and shareholders of Patisserie UK, which will see the Coatbridge-based firm receive approximately £225,000.

In June this year Lees announced it would be taking legal action against the people from whom it bought Patisserie UK – a specialist bakery business that went into administration in March 2009 under Lees’ ownership.

"I have a recurring dream where I'm running up some stairs and I don't know what's at the top of them; it's just a black hole. When I get to the top there's a piece of bread on a pedestal. Either I need to start eating less or more bread, or the bread needs something"
20-year-old socialite Peaches Geldof, daughter of Sir Bob, has bread on her mind. Any answers?
"The city of Toronto has a goal of making sure all coffee cups are recyclable"
Toronto city councillor and chairman of the Public Works Committee Glenn De Baeremaeker picks a fight with the coffee chains, with the city on the verge of banning polyethylene cups, favoured by the likes of Tim Hortons
"Egg cake, fruit cake, chocolate cake. I felt like a bakery dustbin"
You can have too much of a good thing as Cheng Yu of Beijing found; he claims he is on the verge of divorcing his wife Tian Mae after she served up a cake for every meal

Divorce is the new wedding, so cash in with a themed cake... tinyurl.com/yj9jx75 How much do you know about sourdough bread? Take this quiz and find out... tinyurl.com/yhl7wsz

15.1%

'Tis the season for celebrity chefs to pepper the press with sumptuous-looking festive book-plugging recipes.
So we doff our caps in the direction of gastro boffin Heston Blumenthal for going against the grain and phoning in this Christmas show-stopping sarnie to freebie paper Metro. Over to you, Blumers... "Heat some Bird's Eye frozen peas, crush them with butter, salt and pepper, then take a slice of Mother's Pride white bread and butter with Anchor butter. Spread the crushed peas over the bread and top with half a white truffle."

The Black Forest Gateau originated in Germany, but had come to be seen as a little old-fashioned. However, the combination of chocolate, cream, kirsch and cherries is an all-time classic. Bachmanns developed this lighter, more modern version and, for 10 years, it has been a favourite with our customers.

What can the optimum travelling oven achieve? Fast efficient baking well, that should be a given. But nowadays, every semi and industrial user is looking for more.
At the Iba exhibition in Germany, Gouet, a part of Mecatherm, launched its new Double Action oven. Gouet chairman Olivier Sergent took British Baker through its workings: "The Double Action oven combines two of the most sought-after baking systems: cyclotherm and impingement, also known as radiation baking and forced convection baking." Radiation baking means there is no air movement, so the products bake gently and evenly. "In convection baking, when the core temperature is correct, the top opens and hot air flow gives fast surface baking for exactly the right amount of colour."
Its dual action makes the oven ideal for tin breads, he says, ensuring they have no burnt tops, but is also suitable for flat breads, rolls and topped lines, such as pizzas. Sergent adds: "There is fantastic flexibility, but also consistency. And what makes it unique is that you can bake such a range of goods on an industrial scale in one oven. Baking time is reduced, saving energy, while the quality of the product, including tin bread, is excellent."
The first oven has already been sold to the Village Bakery (Coedpoeth) for its gluten-free production site at Wrexham.
Italian manufacturer Polin's tunnel ovens are designed for larger-scale bread, pastry and biscuit production. Polin manufactured its first oven some 80 years ago in Verona, Italy. The company now makes ovens capable of multiple applications. From cyclothermic heated systems to convection and electric, the made-to-order range can be adapted to suit a particular product and the production levels required.
With the benefits of combining multihead depositors and sheeters to the line, as well as a choice of conveyor, from wire mesh, metal or stone-based, production can become more streamlined and versatile.

The free-from bakery sector has undergone a massive transition in recent years, from producing only long-life breads which have to be refreshed, to the launch of the first fresh gluten-free bread on the market this year. Recent data from TNS Worldpanel into free-from bread, ambient cakes and pastries and morning goods (for the 52 w/e 4 October 2009), reveals that the volume and value of bread sales have shot up by nearly 50% (see free-from bakery market tables). Ambient cakes and pastries have seen a steady growth in value, but a slight decline in volume, while morning goods have seen a small decline in both volume and value.
Paddy Cronin, sales and marketing director for Finsbury Foods' free-from division, says the firm has seen significant volume growth for bread. Finsbury's free-from division is split between two businesses United Central Bakeries (UCB) and Livwell. UCB, based in Edinburgh, produces a range of flatbreads, morning goods, cake products and the Genius loaf, which won this year's Asda-sponsored Innovation Award at the Baking Industry Awards. Livwell, based in Hull, produces mainly bread and rolls, but also speciality products, such as ciabatta rolls, focaccias, croissants and pains au chocolat.

Bakers can expect rising raw material and processing costs as they adapt to Food Standards Agency (FSA) proposals for lowering saturated fats in biscuits, cakes, pastries and buns.
Many suppliers of fats and oils have developed new formulations and processes to bring down sat fat levels and are poised to guide their customers through the potentially confusing options but are warning their customers of a likely hike in input costs.
The FSA's proposals outline voluntary recommendations for lowering saturated fat, sugar and portion size among bakery products, chocolate and soft drinks. Consultation on the proposals closed last month and, as they stand, these identify reductions of 5% for non-plain biscuits and 10% across other bakery goods by the end of 2012.
While misgivings over the proposals were highlighted in British Baker's recent The Big Bakery Debate on the topic (BB, 6 November), many bakers and their ingredients suppliers have already invested in new recipes to reduce the sat fat content of their products. "We have the solutions. A lot of the time, it's just down to how much people are prepared to pay to maintain or improve quality," says Stephen Bickmore, UK commercial manager of Vandemoortele's lipids division.
A spokesperson says Bakemark/CSM is investigating the potential for launching a new line of lower sat fat products next year. But what fat and oil products are available from suppliers to meet the saturated fat reduction needs of various product groups, whether it is pastry, cake batters, creams or biscuits? For shortcrust pastry and cake batters, there are a range of all-purpose shortenings on the market.
"Saturated fat levels vary from around 50% for the most basic offering, through 40% alternatives, with some lower levels being available," says Jo Bruce, research & development manager at ADM Pura. ADM's all-purpose shortenings, including Peerless Melva shortening, containing only 35% saturated fat. To achieve even further reductions, NovaLipid shortening contains just 30% saturated fat. All these alternatives are similar in creaming performance, cake volume, firmness, dispersibility and eat characteristics, she claims.
"For bakers, it is important to avoid a greasy texture in pastry or a dry or claggy cake. NovaLipid shortening has been developed to match the characteristics of Melva shortening, offering optimum functionality for short pastry and cakes. It is also firm enough for use in sugar and fat 'buttercreams'."
The fat used in puff pastry and Danish pastry is pastry margarine. Most pastry margarines available in the UK contain around 40% saturated fat. It is more difficult to change the saturated fat content of puff pastry margarines, as they need to be very firm and very plastic to withstand the laminating process and maintain separation between discrete layers of dough, says Bruce. "However, it is possible to reduce saturated fat in the oil blend, which reduces the saturated fat content without a noticeable effect on the finished pastry. NovaLipid pastry margarine contains only 33% saturated fat and results in puff pastry with good rise and a particularly clean eat."
One method of cutting back on sat fats is to use more soft oils in margarine and other fats, adapting recipes to use a greater proportion of seed oils and less palm oil, says Vandemoortele's Bickmore. However, he adds: "Palm oil is cheaper than seed oils, so using less of it has implications on cost as well as quality."
Indeed, industry attendees at The Big Bakery Debate identified likely cost increases of between 10% and 20% for new formulations to lower the sat fat content in bakery goods, and potential hidden costs if consumers respond badly to the product changes.

König
Brand new at the Iba show in Düsseldorf was a working prototype of the new industrial König automatic divider-rounder.
Developed from the Industrie Rex III, the new model known as the Industrie Rex Hyper, came about after extensive customer surveys throughout Europe. Stewart Morris, director of UK supplier EPP told British Baker: "We studied all the ideas from the surveys and came up with key improvements. Customers wanted more and more time-saving, increased productivity and they wanted machines that were easy to clean to the very highest hygiene levels.
"As a result the new divider-rounder can be dis-assembled (it's normally fixed) for full cleaning in 15 minutes. It can then be jet-washed. This makes it a revolutionary step forward in roll plant design."
Central components of the machine have been combined to produce changeable sub-systems, which can be easily cleaned and serviced at the end of a shift, saving downtime. On the dough side, pressure is simple to adjust for different products and can be recalled via the linkage programme.
König also unveiled an all-purpose final prover. Based on a proven racking and storing system, it allows the individual proving plates to be stored for a specified time, giving maximum flexibility with different products. The system meets the latest hygiene requirements and offers a large proving area but only takes up a small amount of space.

Jon Goldstone, you terrible tease! A long, involved chat with the brand boss, sat in Hovis HQ in Windsor arranged to find out the secrets behind the bread's recent runaway success gave no hint of the epoch-shifting announcement he would make a week later (a day after BB went to press): from January 2010, Hovis would be using 100% British wheat across its entire range.
We caught up with Goldstone on his hands-free kit. "You kept that one quiet!" we exclaimed. "We were going to launch it in December, but we thought now would be a good time" he explains, hinting at an intriguing PR cat-and-mouse game, played out behind the scenes. Hovis was gearing up to announce the news next month, but caught wind that rival Warburtons was about to launch two all-British loaves using UK wheat. The Bolton baker played its card and Hovis' PRs sprung into action to deftly grab the headlines by announcing its full-range UK wheat switch.
"I'm glad it's hit the headlines, because it is a big commitment for us to make. Every single product that has the name Hovis on it will be using 100% British wheat," he says, when asked about stealing Warburtons' thunder. "I think it is one of the most exciting and powerful things that we could have done as a brand."
Undoubtedly. Plant bakers have always blended lower-protein UK wheat with Canadian wheat wheat that could not previously be grown in our dismal climate. But, for five years, Hovis has been trialling a red wheat to match Canadian wheat quality in the UK. This equates to £18m of wheat that will now be bought from the 600 farmers already signed up. What's more, there will be no change to the price of Hovis, despite the higher costs involved. How is that possible?
"There is an on-cost," admits Goldstone. "We've made a commitment not to increase our retail prices next year."
The move marks the culmination of a great year and a return to form for a brand that was in dire straits a year ago. From mid-2006 to October 2008, Hovis was in a worrying decline; Premier Foods was in the process of buying RHM, including Hovis a period during which brand investment slipped. Quality fell and marketing tailed off. At the same time, Warburtons' rise appeared unstoppable.
Hovis was relaunched in September 2008 with new recipes and packaging, updating its pack styling with a nod to its heritage and an award-winning TV and cinema ad campaign. "All of that, together with significant improvements in our relations with the grocery trade, drove a real step-up in volume," says Goldstone. The company has now restored its market share to 2006 levels, around 28%, with a volume growth of 16.4% year on year in a market that declined 2% (October 4, IRI).

Laura Bolt is on something of a learning curve. Having previously worked as a business writer in Nottingham, before freelancing while living in Switzerland last year, she came to the realisation that her passions lay elsewhere. After much research, she enrolled on a three-month course at Ballymaloe Cookery School in Ireland, run by Darina Allan, whom Bolt describes as the Delia Smith of the Irish cookery world, and a 'real food' champion.
"The course was fantastic as it gave me the chance to meet lots of artisan producers and get involved in events such as farmers' markets, which was really inspirational," she explains. "I then set myself a 12-month target to find out how I wanted to work with food. Making my own products and selling them on the market was one of the things on my hit list to try and that seems to be what has taken off."
She set herself up as a caterer in July this year, producing a range of foods, and currently has a stall at the Local to Ludlow market every second Thursday of the month, where she sells solely baked goods, as a way of building her profile. She currently works from her home kitchen and has so far relied on roping in friends and family to help prepare and serve food at events she's catered for. "This is something that will obviously change when the business grows," she says. "It's my hope that event catering will eventually become the main income for the business."
However, her initial aim was simply to create something that, hopefully, people would want to buy. "Although I've done far fewer catering events than farmers' markets, private catering looks to be where the turnover is going to come from in the future." Her next move will be to concentrate on additional promotion of her business, as well as looking at the feasibility and cost of a commercial premises. Bolt says it's early days to know what she'd do differently if setting up her business all over again, but she believes she should have had more confidence in herself and what she was capable of achieving.

A stroll down the high street can be a gloomy experience at the moment, with shutters down and 'To Let' signs up. And the list of victims of the recession continues to grow. First Quench put 1,200 Threshers and Wine Rack outlets into administration in October. And baker Ainsleys of Leeds also called in the administrators, leaving further potential holes on the high street.
But all is not what it seems. If you are a high street baker without too much debt, the 'To Let' sign may as well read 'Cut Price Sale'.
A new report from research company Colliers CRE, Shop Vacancies: Filling the Void, gives an optimistic prognosis on the high street, suggesting that its long-term decline may be arrested. Firstly, with supply of units outstripping demand, companies with expansion on the agenda hold all the cards. Rents are down. Colliers has found that average prime rents in Britain fell from £130 per square foot in June 2008 to £115 per square foot in June 2009. That is the biggest decline in the 22 years in which it has been monitoring retail rents and the first fall in 15 years. All regions of Britain saw a decline in rent, it says, with the north east and Yorkshire and the Humber worst-affected.
The report also says that rental values in Britain may not return to the highs of last year until 2015. The basis for that prognosis is that, after the last downturn in the early 1990s, it took seven years for rents to recover.
"The challenging times have provided the opportunity for retailers with a strong customer base and successful business plan to capitalise on their competitors' downfall and expand their market share," said the report. "For acquisitive retailers, now is a good time to expand as the balance of power has shifted away from landlords when it comes to negotiations on leases and rents."
Colliers' report points to a second factor that indicates now is the time to bag your bargain. As the economy went into recession, numerous shopping centre developments were shelved or delayed. Once the economy has recovered, there will be a shortage of new locations available.
This may all be a shot in the arm for the high street, with competition for good-quality retail stock becoming more intense and void units being taken over. Small and badly configured units in tertiary locations are likely to remain difficult to let, however.
The Greggs chain provides an example of how a well-funded business can cherry-pick the best sites with the economy in the doldrums. It is looking at buying 120 top First Quench shops and around 10 of Ainsleys' 32 shops from their respective administrators. "When companies go into administration, we are quick to make contact. We've looked at many companies and have put extra people into our property team to do this," Greggs' chief executive Ken McMeikan told British Baker.

Burford Corporation's stand at Iba was manned by Terry O'Donahue, who numbers Lantmännen Unibake, Allied and British Bakeries among customers, together with Braces and Nicholas & Harris. On the packaging side, O'Donahue was showing the latest range of bag-closing single wire machines and tamper-evident tape closure machines. For the baking process he told British Baker: "We supply machines that add value to products namely depositors for dry toppings such as seeds and grains on breads and buns. We also supply the latest glazing equipment and water splitters as well as dusters and pan-shakers."
Topical for the spring season, the company also specialises in machines for putting the 'X' on hot cross buns.

Comas showed the latest compact Tartomatic 1000 pie line at Iba. As well as a small footprint, this machine for making traditional pies and tarts can be fitted with additional tooling to make quiches, cheesecake and Scotch pies.
The fully automatic Tartomatic, which measures just over 1m2 produces up to 3,000 pieces an hour depending on product size which varies from 75mm to 300mm in diameter.
The company also showed a new conveyor, the LT 600, made of heavy-duty stainless steel plate. In addition, Comas displayed a co-extruder with conveyor, gauging system, and guillotine for the production of filled smooth mix cookies with two or three flavours.

Macadams Baking Systems has introduced an "advanced space-age insulating material, created for the space shuttle when it re-enters the earth's atmosphere" to its latest range of ovens.
Called LDB Powersaver, test results, revealed at this year's Iba exhibition, show a single rack oven fitted with the material gives a 20kw per hour saving across an eight-hour baking day.
Other benefits are said to include: quicker oven recovery times after placing products in the baking chamber; improved steam generator recovery times; quicker heat recovery between baking cycles; greater overnight heat retention; and more fuel-efficient products with a reduced carbon emission footprint.

J2 Retail Systems, a manufacturer of PC-based touchscreen tills, has launched the first EPoS system to contain Solid State Drives (SSD) Storage as standard.
Its new J2 615 integrated touchscreen computer was designed by the company's in-house research and development team, and uses the new Intel Atom 1.6GHz processor and Intel chipset, which delivers faster performance and increased reliability, according to the firm.
"An SSD works just like a hard disk drive," explained Norm Campbell, J2 Retail Systems' chief technology officer and creator of the J2 615. "Its big advantages are reliability, as there are no moving parts to wear out, and its speed of reading from and writing to disk."
J2 supplies EPoS tills to a number of bakery businesses, including Greggs, Bakers Oven, Simmons, Greenhalgh's, Neil Martin and Thomas of York.

Double D Food Engineering has developed a solid band continuous oven, which, when integrated with parent company JBT FoodTech's range of Frigoscandia freezers and coolers, allows the entire depositing, baking, cooling and packaging process to take place without any contact from human hands.
The solid stainless steel continuous band can be built to any width, and product can be deposited directly on to the belt. It can be used for a wide range of bakery products, and its different zones can be independently controlled, so that the right amount of heat is delivered for baking.
"The technology is the same as in our Revoband Continuous Cooker for food processing, in that it features fully adjustable zones with both top and bottom impingement," explained Ian Burns, Double D's food processing development engineer. "This allows products to be baked to exact specifications, while giving excellent consistency and appearance."
He added: "The solid band also gives outstanding sole penetration when required, enhancing the quality of the finished product."

By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery foodservice and convenience sectors.
During my time with McDonald's, the staff were famous for asking that iconic question: "Do you want fries with that?" So very simple and yet so totally profitable. With the introduction of that phrase sales increased dramatically, as on average between 40-60% of customers said 'yes'. While this was in the early days before combo deals, it clearly demonstrates two key sales strategies suggestive selling and combining associated items.
With their Food-to-Go Report 2009, our colleagues at him! confirm that 49% almost half of customers do not remember the exact price they have paid for their sausage roll, sandwich or burger as soon as they leave a food outlet. Furthermore, a staggering 80% don't even have a specific budget in mind when they come in. So, every other customer could end up spending more in your bakery or café if you encourage them to do so with suggestive selling.
Independent businesses need to translate the opportunities demonstrated by the high street chains into their operations. Three elements are key: your products, your promotion and, most importantly, how you train your staff.
Bakeries and cafés can easily combine sweet pastries and hot beverages. The killer question for customers purchasing a coffee is: "Would you like something to dunk with that?" and point at a selection of doughnuts, muffins and cookies which are strategically merchandised near the counter. Up-selling is great, but making it specific and giving the customer the perfect solution is the easiest way to increase your sales.
Regular staff training is a critical success factor to support them in breaking out of their regular sales routine. For starters, set aside regular times during the week or month where you focus on building your business. Incentivise them on top of their salary. Agree shift targets, measurements and even a little competition: the person who increases their sales for the day, week or month wins a shopping voucher. Remember, make it specific, realistic and measurable and, most importantly, fun.
We recently launched a sales incentive campaign with a national convenience store, focusing on coffee. It's early days, but since the launch three weeks ago, we've seen sales increases of 150% year-on-year.
Why not try this out as an experiment and let us know how it worked for you we really want to know. You can contact us on: maxjenvey@oxxygenmp.co.uk

Love Joes has developed a new hot snack for schoolchildren a mini version of its pre-made wraps. The new Mini Wrappes are a hand-held snacking concept, marketed as an alternative to traditional breakfast, break-time or lunch snack options.
They can be served hot from frozen in 18-20 minutes and are available in three varieties: All Day Breakfast bacon, egg, beans and potatoes in a sweet tomato sauce; Chicken Tikka Masala chicken pieces, potatoes and mixed vegetables in a spicy masala sauce; and Mexican Bean mixed beans, potatoes and cheese in a hot smokey barbecue sauce.
Mini Wrappes are available in boxes of 40.

Pieminister 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.

Lancashire-based Farmhouse Fare has made its debut in the frozen pudding market with the launch of two new products. The 450g frozen varieties will be available in Luxury Sticky Toffee (all butter date sponge with sticky toffee sauce) and Luxury Sticky Chocolate (chocolate sponge with Belgian dark chocolate sauce).
The puddings can be cooked from frozen on a microwaveable tray, or can be placed in the oven.
Parent company Daniels Group's marketing director Nigel Parrott commented: "We have identified an opportunity for a brand with a reputation for quality to drive growth in the premium frozen desserts category which is under-performing in both volume and value, particularly compared to chilled puddings."

Consumers want all genetically modified (GM) food products to be labelled, including those where GM is used as a processing aid or in animal feed, according to new qualitative research commissioned by the Food Standards Agency (FSA).
The report, Exploring Attitudes to GM Food, found that consumers were confused by GM and wanted clear and accessible information from a variety of sources, including supermarkets. In particular, people wanted to know about the potential long-term societal and personal impacts of GM and the potential consequences for animal welfare. Negative attitudes about GM foods focused on perceived health and environmental risks and scepticism about the motivations of producers and regulators.
As part of the research, participants in the survey took part in workshops where they were given a presentation by an FSA representative, who provided an overview of issues relating to GM food, including the role of the FSA. Attitudes following the presentation tended to be either more positive towards GM foods or there was no change in overall attitudes. The FSA has set up a steering group to canvass public opinion on GM foods.
A Soil Association spokesperson said: "One clear result of the study is that there should be compulsory labelling on meat and dairy products from animals fed on GM feed."

Almonds: Despite the September shipment figures from California being 2% lower than September 2008, pricing throughout October and certainly into November 2009 looks set to remain very firm.
Hazels: Unfortunately the new crop in Turkey appears to be approximately 50% of the size of the 2008/09 crop, and nothing will improve the situation other than a release of the large quantity of old crop stocks held by the Turkish government.
Walnuts: While China continues to buy strongly and with European industry starting to focus on its own additional 2010 requirements, we can only expect prices to remain firm and with the only respite short-term coming from the sometime weaker dollar.
Pecans: This side of January, we can only see prices creeping ever northwards as stocks in origin and at destination deplete and buying for the Christmas period continues unabated.
Pistachios: Previous reports now confirm that the US crop is down year-on-year, and the Iranian crop has reportedly been adversely affected during the harvest by rain. The impact of this into the UK, however, will be muted by virtue of the fact that Iranian exports to the UK have seen so much decline over the past two to three seasons.

Matthew Goodman
Policy representative, Forum of Private Business (FPB)
Here in the waning months of 2009, many business owners are ramping up for the holidays, stocking their shelves, preparing for the change in the rate of VAT and trying to find the right turkey for Christmas dinner! So, I hate to dump some snow on the holiday fire, but I have to ask, have you thought about your business rates?
The Valuation Office Agency has just finished its revaluation for 2010-2015, which will set each business premises' rateable value for the next five years. You should have received your new valuation by post in October.
For most businesses, the fall in property prices over the last year will mean a fall in their rateable value and a lower rates bill, but for some, there will be an increase in their valuation. For those businesses that will see a rise or substantial decrease in rates, the government has announced the transitional arrangements and the provisional multipliers to help you calculate your rate bill for 2010/2011.
With the holiday season on the way, you might be tempted to leave your rates bill until after the New Year, but I think it is important you make sure that your rateable value is correct as soon as possible. Log on to www.voa.gov.uk/2010 and make sure that the value of your property is generally correct with regard to the others in your neighbourhood or on your street. After all, that valuation will determine your rates bill for the first half of the next decade.
If you're having problems understanding your bill or you think there's a problem with your valuation, give us a call at the FPB, or talk to a surveyor or advisor you can trust and find out your options.
When that's done, you can get back to the really important things mince pies, mulled wine and, of course, friends and family.

London-based Peggy Porschen Cakes has announced it has plans to grow the business by ramping up online sales and "possibly opening a shop".
Currently working from Madison Studios in The Village, the firm supplies Fortnum & Mason with its seasonal ranges of hand-decorated cakes and cookies, and has created celebration cakes for the likes of Stella McCartney, Gwyneth Paltrow and Madonna.
As part of its ambition to expand, Peggy Porschen is working with accountancy firm Harris Lipman in order to "take us to the next level and give us advice on how we can grow our business," said managing director Bryn Morrow.
Harris Lipman partner Michael Bernstein said: "While it is well-known for producing cakes, there are perhaps other areas that are under-sold, such as the cookery masterclasses they run, which can perhaps be promoted more."

Bakery group McCambridge has secured £6m funding from Barclays Bank to invest in its Soreen and own-label brands.
The firm, which recently filed its accounts, has made an operating profit of £2.7m to 30 June 2009, compared to a £5.4m loss in its previous financial year.
Group commercial director Neil Fraser told British Baker that McCambridge had gained support from its main investor, Barclays, to turn the business around. Part of the capital is being spent on new machinery in order to improve production efficiencies. "With the Soreen business we will also be investing in marketing to try and drive brand awareness," explained Fraser. "It's really a two-pronged plan commercial and operational." Barclays has provided "the bulk" of funding for the project, with additional cash investment coming from McCambridge.
Fraser explained that the Soreen business is slightly ahead in terms of the installation of new equipment, due to the seaso-nality of its own-label business, which manufactures products such as mince pies. For own-label, "the physical work will commence very early January, with expected completion in June", he said.
The sale earlier this year of six of its smaller bakeries, acquired when the firm bought cake firm Inter Link out of administration in 2007, has made "a big difference in terms of efficiency", according to Fraser. He added that one of the future aims of the business was to have more "centres of excellence rather than trying to be all things to all men".
Fraser said that the firm's entire business, plus its Irish and Polish operations which comprise its Creative Cake, own-label and Soreen divisions "are all on track". And as the bulk of McCambridge's business will be finished by Christmas, he added: "We're quietly confident we'll hit the numbers we've told investors we would this year."

The Nottinghamshire-based pie maker Lime Tree Pantry has increased its online sales by 600%, in one week, after it received a grant from the Food and Drink iNet to redevelop its website.
Sales rocketed from an average of £333 per week to more than £2,331 in the first seven days following the launch of the site, designed by Voice Brand Design.
Lime Tree Pantry, which produces more than 10,000 fruit and savoury pies a week, received a £5,967 Innovation Support Grant, which the firm match-funded. The website was then given a major facelift with the aim of encouraging more traffic to the site and, in turn, more orders.
MD Damien Toms said the firm is "absolutely delighted" with the new website. "Voice Brand Design has opened our eyes to what using a professional marke-ting agency can do for sales. I am confident the site will continue to help us reach new customers."
Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln and the University of Nottingham.

Starbucks has announced plans to put its Seattle's Best Coffee brand into more than 9,000 Subway stores in the US by the end of 2009. A deal has also been signed which will see the Seattle's Best brand in 800 Canadian Subway outlets by the end of the year.
A spokesperson for Starbucks UK said there are currently no plans to sells Starbucks branded coffee in Subway stores in the UK.
Established in 1970, Seattle's Best Coffee has more than 550 speciality coffee cafés, kiosks and other concepts in the US. It is also available nationwide in supermarkets and at more than 6,000 foodservice locations.

Belgium-based pastry manufacturer Pidy has announced plans to increase its presence in the UK, with a particular focus on the bakery and café sectors.
Recently appointed general manager of Pidy UK, Robert Whittle said he aimed to double the company's overall growth in the UK over the next two years, through a "rigorous" programme of research and development and new product launches.
The growth will be driven through targeted launches such as edible coffee cups and time-saving bakery and cafe-friendly kits such as Tarto Presto, launched earlier this year, which contains pastry tartlettes and crème patissière. Whittle said these will help address some of the main problems for bakeries and cafés a shortage of skilled workers combined with time pressures and often a lack of space or resources.
"We can also offer frozen dough to the UK bakery sector as we now have adequate storage facilities we haven't had the capability to do this before," said Whittle, adding that the firm is currently in talks with Brakes about distri-buting its frozen range.
The independent family firm currently manufactures a range of ready-to-fill pastry products for the manufacturing and industrial; hotel and restaurant; contract and event catering; cash and carry; bakery; and retail sectors.
Pidy has also launched a brand new website, which includes downloadable information about each individual line, as well as serving suggestions and recipes.
Whittle joined the company following the sale of his business, Foodafayre, which manufactures filo pastry cups, tortilla baskets and associated products.
l For more details on Pidy's growth plans, see our feature in 18 December issue of British Baker.

Free-from success
Finsbury Foods said that falling sales in its cake business has resulted in a 2% drop in revenue for the 17 weeks to the end of October. Its bread and free-from businesses achieved double-digit growth, with its acquisition of Goswell Bakeries contributing to an 11% growth in sales. Like-for-like sales in the division increased 8%.

A butcher has pipped a baker to win the World Scotch Pie Championship as Murdoch Brothers Butchers was announced winner of the 11th annual contest. But bakers did triumph in the most categories.
Judged at Carnegie College last month, 85 bakers and butchers entered a total of eight categories a record number.
Highest-placed baker in the Scotch Pie category was Airdrie-based Bon Bon Cake Shop, which achieved Gold 2nd Runner-Up. The winning bakeries included Nicoll's Rosebank Bakery in Dundee in the Bridies category; Nevis Bakery in Corpach in the Savouries Vegetarian category; and Kassy's Kitchen in Cowdenbeath in the Hot Savouries category. The Diamond award for hand-held steak pies went to Stuarts of Buckhaven. Charmers Bakery in Bucksburn won the Cold Savouries category.
"The objective is to raise standards in the industry and we believe we have achieved that," said event organiser Alan Stuart of Stuarts of Buckhaven.

Italian confectionery and bakery exhibition Sigep will host a pastry and confectionery forum where master confectioners and stylists will demonstrate techniques and finished products.
The Rimini-based show, from January 23-27, which is held in 14 halls with over 400 exhibitors, showcases pastry, confectionery, bread and ice cream.
During the show, which promises to be 'creative and fabulous', 10 international teams will take part in the Sigep Bread Cup with Steven Salt of Tameside leading a British Team. The theme will be artisan breads and comprise five tests including one on 'Innovative Breads'.
The bread baking area will also host artisans from different countries, who will demonstrate recipes and teach visitors to make traditional products. Demonstrations of confectionery will take place every day.
British Baker readers can enter for free. Send an email to mrkgestero@riminifiera.it

Bakeries have been among the Cumbrian businesses forced to cope with the severe flooding that recently hit parts of Workington and Cockermouth.
Michael Bell, MD of Bells of Lazonby, based in Penrith, said: "It has been a big inconvenience, but we've just got to get on with things." The bakery has only been affected in terms of distribution, he explained, adding that one of the biggest problems in Workington has been the closure of the bridges, with people having to travel miles out of their way. For Bells: "It's been business as usual, with a few little hurdles thrown in."
However, he said that a company-owned site, which is leased out and run by a local couple as a sandwich shop, has been left in a bad way. "The bakery counters in the shop have just been lifted up and tipped over," said Bell. He added that Cockermouth is home to many independent shops that do not have the resources of the larger retail chains to get themselves back on their feet. "It's going to take a sublime effort to get them trading again for the next summer season."
Peter Byrom, proprietor of retail business The Bakery, based in Main Street, Great Broughton, Cockermouth, said that although his business is located three and a half miles from the flood hit area of Cockermouth, it has been experiencing problems travel-wise. "A trip to the cash and carry would normally take 20 minutes it's now taking two and a half hours."

Greencore results
Greencore has announced a 0.4% increase in operating profit, to 46.4m, for its Convenience Foods division for the 52 weeks ending 25 September 2009. The division includes its food-to-go, cakes and desserts, and foodservice desserts businesses. The firm said that while consumers are still willing to spend in indulgent categories, within cakes and desserts they are doing so with less frequency than before.

Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as "substantially reduced customer spen-ding" resulted in tough trading conditions for the firm.
Revenue in its Food Europe division dropped 11.4% in the 13 weeks to 31 October 2009. The firm, formed in August 2008 through the merger of Irish company IAWS and Swiss Bakery firm Hiestand, said the fall was "principally driven by extremely tough trading conditions in the UK and Ireland", with a revenue decline in these markets in the region of 25% for the period.
Aryzta is a mix of business-to-business and consumer brands, including Hiestand, Cuisine de France and Delice de France. Its Food Europe division comprises its speciality bakery businesses, which span across Switzerland, Germany, Poland, the UK and France.

Hovis is rolling out new supply chain technology across all its 23 bakery sites in the UK, which will cut wastage by at least 10%.
The new system, initially trialled at three Hovis bakeries, will provide traceability for every batch of bread baked by the company, using SAP management software, combined with bar-code scanning technology.
Each loaf is scanned at multiple stages along the supply chain, from the production line to delivery at the retailer, according to technology consultancy firm Capgemini, which spearheaded the project. "If the load is not correct or the delivery is not on schedule, an alert will be issued by the system so that problems can be corrected before the delivery is made to the retailer," explained Capgemini's vice-president of consumer products Anthoula Madden. "Once arriving at the retailer the load is scanned once more and a record of the delivery is logged, providing full visibility for invoicing. Savings are made across the supply chain as loaves do not get lost and perish, resulting in a minimum of 10-15% reduction in waste."
Phil McCallum, director of IT and infrastructure at Hovis parent company Premier Foods, said: "The traceability solution will deliver important benefits, including improved customer service and reduced waste."
l In related news, Premier Foods is to use sustainable palm oil in its products, including Hovis and Mr Kipling, by January 2010.

Subway has cut salt in its 'sub' sandwiches by a third in the past year as part of healthy eating commitments made with the Food Standards Agency (FSA).
Over 90% (24 out of 26) of the chain's range of sandwiches now meet the FSA's 2010 salt targets, with the retailer working to reduce salt further to meet 2012 targets. Reductions have been made by working with suppliers to source ingredients with lower salt levels and removing some altogether, such as pickles and olives.
Bread supplier Evron Foods managed to reduce salt levels in white and brown bread by 8.7% and 7% respectively, to meet 2012 salt reduction targets. This was achieved by using slow-acting yeast to control CO2 and by slowing down the dough thawing and proving process to improve fermentation.
Other highlights from the project include cutting salt levels in the six-inch steak and cheese sub by 45%, from 3.5g to 1.9g, while salt content in the beef sub was reduced by 39% to 1.5g.
Last month, the chain also incorporated salt reduction targets in its guidelines for new suppliers, while serving staff at its 1,400 stores in the UK and Ireland have been trained to ask customers if they are 'all set', rather than directly offering them salt and pepper.
Other commitments include looking to reduce fat and saturated fat in cheese, pepperoni, salami, meatballs, cookies and muffins, with plans to introduce a range of lower-fat sweet baked goods, such as a 'skinny' muffin.
Subway was criticised by consumer group Which? earlier this year for the salt content of its six-inch Meatball Marinara, which contained 4.7g. This has now been reduced to 3.3g.

Conran has designs on Coffee Republic
Coffee Republic has appointed Terence Conran's architecture and design company Conran & Partners to revamp its stores, starting with two outlets in London and Brighton. The decision was prompted by research showing women were less likely to be attracted by the dark colours of the stores' current interiors. "Design quality is sorely lacking in the other high street coffee shops," said a Conran & Partners spokesman.

Next year's Baking Industry Exhibition, taking place at the NEC in Birmingham from March 21-24, will host a new area the 'Craft Baker's Shop'.
The Shop is designed to give exhibitors the chance to demonstrate innovative and exciting new products, which will help independent bakers improve their retail offering.
After its success in 2008, Bakery Live is also back, with a fully functioning bakery producing products on the day.
California Raisins will also be hosting its Future Baker of the Year competition, a live event which will take place on each of the four days of the show. It is open to teams of three people working from colleges or companies that are working towards a recognised national bakery qualification.
Exhibitors include: Benier UK; DCL Yeast; Double D Engineering; Kern; PFM; Raque Food Systems; Reiser; Rondo Doge; Britvic; Reynards; Pentagram; and Tom Chandley.

Savoury snacks, including meat pies and pastries, are the focus of a new consultation by the Food Standards Agency (FSA).
Launched this week, it is the second of two consultations on the reduction of saturated fat and calories in foods.
The first, which launched in July and closed in November, covered biscuits, cakes, sweet pastries and buns.
Among the new recommendations is the reduction of the saturated fat content of pastry, used in pies and pastries by at least 10% by the end of 2012, compared to the highest level in the product during 2008. There is also a recommendation for businesses to develop their own internal targets to reduce the saturated fat content of the fillings of pies and pastries on a case-by-case basis.
Both reductions should be accompanied by a calorie reduction unless a technical case can be made that it is not achievable, said the FSA.
It is also consulting on recommendations to increase the promotion of reduced/low-fat options. "However, EU regulations will make it harder for companies to make nutrition claims from January 2010 and may prevent them from rising to the FSA's challenge on marketing," commented Julian Hunt, director of communications, Food and Drink Federation.
The FSA's consultation closes on 9 March 2010. To download the document go to: tinyurl.com/yas35uf

Hovis is confident that long-term supplies of the British red wheat it plans to use in its bread will prove reliable, despite the variety's reputation for low yields and susceptibility to disease when grown in the UK.

Ainsleys deal nears
Ainsleys' administrators are in "advanced" talks with some of the interested parties for all or part of the business. Joint administrator at Grant Thornton Joe McLean explained that he was in talks with 10 interested parties, and was looking at a variety of options for the business going forward. All 29 of the craft bakery chain's shops are still trading.

Middlesbrough-based Riverside Bakery has been rescued by a local businessman after the company went into administration in October.
All 35 jobs at the bakery have been saved, after administrators Baker Tilly sold the business, which will now trade as Tees Valley Bakery Limited.
According to Baker Tilly, the new owner, who wants to remain anonymous, has plans to develop the business, which is based in the Riverside Industrial Park.
"Riverside has in recent years invested in modern production facilities," said bakery manager Chris Timney. "The new owner is very enthusiastic and has some exciting plans."

West Midlands bakery firm Firkins Foods has been bought out of administration by MD and sole director Ian Bolderston for the third time in three years, saving all 200 jobs.
Bolderston called in the administrators on 11 November 2009 after the firm, which operates a bakery and 27 shops, came under pressure from utility creditors.
Administrator Mark Bowen of MB Insolvency said the company, which will continue to trade as Firkins, "fell foul of non-contract rates". When the business, formerly known as Firkins Bakery, was bought out of administration in November 2008, it failed to agree contract rates with two specific utility companies, said Bowen, who added that the bills were "significantly more than the company had provided for".
"Bolderston has bought the assets of the business," explained Bowen. "The shops and bakery are leasehold properties so it is now up to him to enter into negotiations with the individual landlords to see whether they're prepared to allow him to trade from those sites. I believe the majority of these approaches have been met positively."
Bolderston also saved the West Bromwich-based firm from administration in 2006.

Independent sandwich bars and bakery shops will struggle to meet Food Standards Agency (FSA) plans for calorie labelling in foodservice, which are being considered in a newly launched consultation.

According to the British Sandwich Association (BSA), small sandwich retailers do not have the technical capabilities to calculate the calorie content of their products and could be left isolated by the FSA's plan to encourage the voluntary display of calorie information in outlets.

Almost double last year’s number of bakery shops took part in National Doughnut Week this year, and raised over £25,000 for charity The Children’s Trust.

The fundraising event, sponsored by BakeMark UK, was founded by Christopher Freeman of bakery Dunn’s of Crouch End.

Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as “substantially reduced customer spending” has resulted in tough trading conditions for the firm.

Revenue in its Food Europe division dropped 11.4% for the 13 weeks to 31 October 2009.

The firm, formed in August 2008 through the merger of Irish company IAWS and Swiss Bakery firm Hiestand, said the fall was “principally driven by extremely tough trading conditions in the UK and Ireland”, with a revenue decline in these markets in the region of 25% for the period.

Aryzta is a mix of business to business and consumer brands, including Heistand, Cuisine de France and Delice de France. Its Food Europe division comprises its speciality bakery businesses which span across Switzerland, Germany, Poland, the UK and France.

Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as “substantially reduced customer spending” has resulted in tough trading conditions for the firm.

Revenue in its Food Europe division dropped 11.4% for the 13 weeks to 31 October 2009.