All Latest News articles – Page 465
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ABST hosts Cup rounds
The qualifying and selection rounds for the 2011 UK SIGEP Bread Cup Team will take place at the Alliance for Bakery Students and Trainees (ABST) annual conference on 12 June.The conference, which will be held at Alton Towers Conference Centre from 11-13 June, will host four competition classes for the ...
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African fruit arrives in UK industry
An unusual fruit from a native African tree, the baobab, is now available for use in bakery products such as cereal bars, muffins and cakes.Baobab, which is contained in a hard nut, has six times more vitamin C than oranges and twice as much calcium as milk. The Organic Herb ...
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Hovis shows a Hearty appetite for oats category
Oaty breads are set to become the new battleground in the bread fixture, after Hovis revealed an ambitious £30m 12-month sales target for its Hearty Oats loaf.
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New bakery course over-subscribed
The bakery option on a new advanced diploma in Artisan Food Production is over-subscribed as people look to retrain and set up their own businesses.The School of Artisan Food in Nottinghamshire is now accepting applications for the two-year full-time advanced diploma, which begins in September, with students able to specialise ...
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Reporting in Quash erroneous beliefs on bread
Gordon Polsondirector, Federationof BakersEarlier this year, research commissioned jointly by the Federation of Bakers and the Flour Advisory Board and carried out by the University of Portsmouth found that up to 20% of adults think they suffer from a food allergy or intolerance. However, evidence suggests that the ...
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Enter the BIA without delay
Make sure you get your entries in for the Baking Industry Awards. The Awards, now in their 23rd year, celebrate the best of the British baking industry, and are attended by key players from across the industry.Open to businesses of all sizes, the awards now include two new categories: In-Store ...
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Strong exports for biscuits
Exports of sweet and savoury biscuits and cakes rose in 2009, according to new report on UK Food & Drink Export Perfor-mance, published by the Food and Drink Federation (FDF).With research carried out by Leatherhead Food, the report revealed that, within the cereals and bakery category, sales of sweet ...
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Speciality breads defy recessionary trends
Supermarket sales of speciality bread have bounced back from the recession as shoppers opt to save money by cooking at home rather than dining out.
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Cookies by design
CSM United Kingdom has launched a new Craigmillar Cookie Mix, designed to give bakers flexibility and add variety to their cookie menu."With this new mix you control the portion size of your cookies," explained development manager Norman Chappel. "You control the unit cost of your cookies by varying the amount ...
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Organic firms counter data showing falling sales
Organic bakery producers have come forward with stories of sales growth in response to the Organic Market Report, which revealed that sales of organic bread and bakery items had plummeted during the recession.The report, published by the Soil Association, announced that sales in the category one of the hardest-hit ...
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Hard-earned dough
Two former Dublin bank wor-kers, Graham Clarke and Sophie Morris, who started their own company Kooky Dough, are now supplying 20 stores across Ireland, including four branches of the Superquinn supermarket.The pair, who were made redundant last October, produce and package the dough, made with all-Irish ingredients, in a ...
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Sustainable palm oil drive
Nortech Foods has joined up with New Britain Oils Limited (NBOL) to offer fully certified sustainable palm oil in a packaged format to food manufacturers.NBOL, via its parent company New Britain Palm Oil Limited, has plantations in Papua New Guinea, which are certified as sustainable by the international Roundtable on ...
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Equipment outlay for Tunnocks
Scottish firm Tunnocks has invested £4m in new machinery to improve efficiency at its Uddingston site, which produces caramel wafers and teacakes.The firm spent £2m on new machinery earlier this year, including two foiling machines, two flow packs and a robotic case packer. MD Boyd Tunnock told British Baker the ...
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Fox’s revamp
Fox’s has re-launched its Cookie Bars with no artificial colours or flavours. Available this month, the new bars will be targeted at "family chocolate biscuit bar buyers", said the firm.The biscuit has undergone several recipe developments, including textural modifications and the addition of more chocolate chips. Fox’s has also revamped ...
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Scots update identity
The Scottish Association of Master Bakers has assumed the new corporate identity of Scottish Bakers, as part of a revamp of the organisation’s operations. "As part of this, we wanted to create a fresh public image," explained chief executive Kirk Hunter. "We felt it wasn’t obvious to the public what ...
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Time to take on something new
By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that works on brand development within the bakery, foodservice and convenience retail sectors.Are you looking to improve your bakery offer by adding new products that meet today’s trends? Good idea, as there is a lot going on in the ...
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In Short
NAMB conferenceThe National Association of Master Bakers’ Conference is returning to the De Vere Hotel, Blackpool on May 7-10, supported by California Raisins. After the AGM, there will be talks from three craft bakers, Tom and Dick Lewis of Mhor Bakery and David Smart of Greenhalgh’s, plus the installation of ...
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In Short
Tromp sales officeDutch-based bakery equipment manufacturer Tromp has opened a sales office to serve the baking industry in the UK and Ireland, and has appointed Robert Done as general sales manager. Turnkey systems and equipment from the three firms in the group will be marketed from the new office ...
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In Short
Pie accoladesThe British Pie Awards 2010 will take place on Wednesday 19 May at St Mary’s Church in Melton Mowbray. The event, sponsored by Colman’s, will see bakers fight it out against butchers, in a bid to be crowned the best pie-maker. The judging panel will comprise pie experts and ...
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SAMB reveals new corporate identity
The Scottish Association of Master Bakers has assumed the new corporate identity of Scottish Bakers, as part of a revamp of the organisation’s operations.