All Latest News articles – Page 480
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Country Style Foods buys Ainsleys’ central bakery
Buyers have been found for the vast majority of Leeds-based Ainsleys, which went into administration in November, with Country Style Foods acquiring the company’s central bakery and brand.
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Rosie’s clinches bagel deal with Pat
Ireland’s only dedicated kosher bagel bakery, Rosie’s Broadway Bagels, has teamed up with the country’s third-largest plant baker, Pat the Baker, to dual-brand three existing varieties.
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CSM to acquire major US bakery manufacturer
Global bakery product supplier CSM has reached an agreement to acquire US bakery manufacturer Best Brands for a cash consideration of $510m.
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Warburtons launches new environmental targets
Warburtons has announced its new environmental policy, which identifies the family firm’s key areas of focus for 2010 and beyond.
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Barista competition experiences surge in entrants
The London regional heat for the World Barista Championship has had to be doubled in size due to a surge of interested competitors this year.
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Jamie Oliver’s head baker teams up with Real Bread Campaign
To mark National Apprenticeship Week (1-5 February), the head baker at Jamie Oliver’s Fifteen restaurant in London has teamed up with the Real Bread Campaign to highlight the importance of bakery apprenticeships.
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Raven Patisserie plans for growth
Essex-based cake and dessert manufacturer Raven Patisserie has moved to a new purpose-built production site in Witham.
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Allergies: 2% affected
A fifth of adults claim they suffer from a food allergy or intolerance, but evidence has suggested less than 2% actually do, according to new research commissioned by the Flour Advisory Bureau (FAB). The report, carried out by the University of Portsmouth, also revealed that over ...
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Threats to jobs as Warburtons announces £25 million investment
Warburtons has announced a £25 million investment programme at its Bolton bakery. However the move threatens the jobs of around a quarter of its workforce at the site.
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60-second sales pitch
So what’s the product?Electrolysed or ’E’ water. It’s basically what is produced by softened (salted) tap water going through an electrolysis process where it is split into both alkaline and acidic water. Alkaline water cleans and acidic water sanitises.How can it help bakers?Bakeries have warm environments where spores of yeasts ...
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BSB sets out plans for AGM and dinner
The British Society of Baking (BSB) will host a four-course dinner, including a talk by well-known BBC sports journalist Garry Richardson, as part of its AGM.It will take place on Monday evening, 22 March, during the Baking Industry Exhibition (BIE), March 21-24 at the Birmingham NEC. The meal, at the ...
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Bread brands continue to up the ante on own-label
The latest figures on plant bread sales suggest that branded bread is continuing to grow at the expense of private-label.The data, from Kantar Worldpanel (formerly know as TNS Worldpanel), has shown that the total value of branded plant bread increased by 5.9% year-on-year (YOY) for the 52 w/e 29 November ...
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Charities back CASH in latest anti-salt campaign
Pressure on plant bakers to cut salt levels in their products is set to intensify next week, as charities join the campaign highligh-ting links between salt intake and health problems, including stomach cancer, osteoporosis, kidney disease and obesity. Lobby group Consensus Action on Salt and Health (CASH) has ...
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Apostrophe struggles to source patisserie in UK
The MD of expanding London bakery café chain Apostrophe is keen to source more products from British suppliers, but says high prices for top-quality patisserie are a stumbling block.The company, which currently has 17 outlets in London and plans to open a further three this year, sources its patisserie and ...
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Campaigning baker falls to competitive pressures
Norman Olley, a well-known baker and one of Rick Stein’s food heroes, has closed his business in Dereham, Norfolk, after falling sales left him with no choice.The self-proclaimed "campaigning baker" told British Baker he blamed the increasing dominance of the supermarkets, for the falling number of consumers coming to buy ...
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Bakery pilot course receives thumbs-up
The National Skills Academy (NSA) has hailed the pilot of a new broad-based bakery course, entitled Professional Bakery, a "huge success".The pilot evaluation, revealed last week, received positive feedback from the 47 trainees and seven participating employers: the former from gaining a better understanding of what processes are aiming to ...
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Paris show covers world of bakery
Europain, the major French bakery show, will take place at Parc des Expositions just outside Paris on March 6-10. The show, easily accessible by train from Paris or nearby airport Charles de Gaulle, features an innovations area and four halls dedicated to different subjects.The largest, Hall 3, is given over ...
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Irish bakery products see positive export boom
Exports of Irish bakery products increased by more than 20% in 2009 despite difficult market conditions.Bord Bía (Irish Food Board) told British Baker it estimated that bakery exports were worth E30.84m (£27m) for 2009 compared to E25.7m (£22.5m) in 2008. Products showing growth potential were morning goods (muffins), rolls and ...
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RedBlack devises new Touch for bakery shops
RedBlack Software has launched Cybake Touch a new shop ordering software application for bakery retailers.The stand-alone product has been designed to reduce shop waste, as well as maximise sales. It is sold seperately to the Cybake 3 bakery management system, and can be installed on any Windows-driven touchscreen EPOS ...
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Beacon zips up zest market
Ingredients specialist Beacon Foods is expanding its range with the addition of fresh citrus fruit zests. The firm, which already supplies caramelised orange and lemon zest, has invested in bespoke machinery to increase its offering.The fresh zests are available in orange, lemon and lime varieties and can be used in ...