All British Baker articles in January 2011
View all stories from this issue.
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News
Question mark over Burton’s site
Council and union bosses hope to convince Burton’s Foods to keep its Moreton factory open. A planned meeting this week with the biscuit manufacturer aims to challenge Burton’s decision to close the Wirral site, with the loss of 342 jobs. The factory which makes Cadbury’s chocolate biscuits under licence, ...
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White bread sales dip as healthy lines find favour
White bread sales dipped last year as growing numbers of shoppers embraced brown and healthy loaves.
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In Short
Gluten-free prioritiesGluten-free consumers are more concerned with quality and trust than pricing, according to new research by Dietary Specials (DS-gluten free). It also believes availability and quality of gluten- and wheat-free foods has improved dramatically in recent years. Tesco has the most regular gluten- and wheat-free shoppers, with 45% of ...
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In Short
Greencore enjoys riseGreencore has seen a strong performance in its Convenience Foods division for the three months to 24 December, 2010. It recorded continuing business revenue of E208.7m, up 7.6% on the comparable 2009/10 period. It said the performance of its two key categories food to go and prepared ...
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Report
The food industry needs to change more radically in the coming decades than ever before, if it is to address the unprecedented challenges that lie ahead, warns a new government report.The Future of Food and Farming: Challenges and Choices for Global Sustainability said relatively little new land for agriculture means ...
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Mouthing off
"Some people thought bread was a bit boring; it’s been around for a long time. I wanted to make a bread which is nice to look at as well as nice to taste"Fabrice Prochasson, chef de cuisine at Lenôtre, unveils multi-coloured breads, called Arc En Ciel (French for rainbow), at ...
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Revolutionary moments
Is 2011 going to be the year of radical activism? It is when it comes to bread. Students of industrial loaf-making might not torch their bread plants this year, but the arrival of the first major breakthrough in dough processing for many years will at least cause people to sit ...
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Man versus machine
Following last issue’s revelation that Disney had patented ’augmented reality’ cake projectors to transform your humble celebration cake into a story-telling device, this latest advance in cake boffinery will have you quaking over the future of your craft (and indeed, humankind).Students at an engineering college near Boston in the US ...
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Kingsmill’s smooth style
Allied Bakeries has launched a range of seeded Kingsmill loaves, including a smooth seeded loaf the first in the UK, according to the firm. The three lines: The Secretly Seeded One, The Lightly Seeded One, and The Really Seeded One, will be rolled out across the UK this month.Kingsmill ...
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Reporting in Is the industry making the most of the popularity wave?
In a previous Reporting In column I highlighted the importance for the baking industry of creating ’Brand Baker’. In the piece I aired the view that the industry needed to raise its profile and, in some way, make it stand out from the multitude of careers available, so that the ...
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Ginsters updates line
Ginsters has refreshed its sandwich range for January, in a bid to offer a more compact and easy-to-manage option to retailers, while maximising choice in-store for consumers. The full portfolio will feature a core range of standard and deep-fill consumer favourites, including BLT, chicken salad, and cheese ploughman’s, supported by ...
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Eye to Easter
Unifine Food & Bake Ingredients is promoting its hot cross bun dough recipe for Easter 2011, and says there is no bitter aftertaste from its bun spice.Also available are recipes for Easter Sponge Cake, Easter Cupcakes and Egg-shaped Shortbread. These can be found in a selection of illustrated springtime recipes ...
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Gourmet doughnuts - the latest trend
Nearly half the population like to treat themselves to indulgent foods, boding well for snacks pitched as affordable luxuries, such as doughnuts. The doughnut category grew by 7.6% in value to £59m and 12% in volume in 2010. In particular, the US-style doughnut category shows massive potential, especially among young ...
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Snack with a difference
The Fabulous Bakin’ Boys has launched Fruit ’n Oat slices, which it claimed is the first-ever baked snack to contain one portion of fruit. Individually packaged, the 40g bars are available in Strawberry ’n Oat, Blackcurrant ’n Oat and Apple ’n Oat variants. The product comprises two layers: a fruit ...
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Genesis Crafty scoops film promo
Northern Ireland-based artisan bakery Genesis Crafty has launched a new on-pack promotion ’pic-a-nics’, in association with film-maker Warner Bros to promote its new release Yogi Bear 3D.The promotion will run across four of Genesis Crafty’s most popular lines: Big Pancakes, Lemon & Raisin Pancakes, Double Butter & Sultana Scones and ...
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Cracking the egg problem
Soaring inflation, massive bankers’ bonuses, Tory government... 2011 is turning out to be so gloriously ’80s-retro that an egg scare was, perhaps, an inevitability. What is more surprising is that it could even happen in 2011, given that manufacturing bakers have more traceability systems in place than you could shake ...
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Sainsbury’s new concept takes on takeaway market
Pret A Manger and EAT are facing the prospect of a powerful new competitor on the high street after Sainsbury’s launched a standalone takeaway food shop called Fresh Kitchen. The concept store on Fleet Street, London, which opened on 13 January, sells a range of sandwiches, pastries, wraps, soups, curries, ...
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Caught in the Web
Small sweet pies have been tipped as "the next cupcake" by The Food Channel in the US... bit.ly/eC4JdgDivorce cake of the week...bit.ly/fAxcpCAmazing muppet cupcakes... bit.ly/giO6cD