All British Baker articles in March 2010

View all stories from this issue.

  • News

    FSA reveals sat fat plans

    2010-03-31T00:00:00Z

    The Food Standards Agency (FSA) has unveiled the first raft of its recommendations for reducing saturated fat and added sugar in bakery products, following its consultation last summer.

  • News

    Greenfield to leave Jackson’s Bakery

    2010-03-31T00:00:00Z

    Stephen Greenfield is to leave Jackson’s Bakery in April, having already handed over the role of MD to his successor James Watson, announced William Jackson Food Group.

  • News

    Warburtons buys North East Bakery site

    2010-03-31T00:00:00Z

    Warburtons has announced the purchase of North East Bakery’s former site in Newburn, after the retail and wholesale business went into administration in December last year.

  • News

    The search is still on for BBC One bakery family

    2010-03-30T00:00:00Z

    TV production company Wall to Wall is still on the look out for a baker and their family to take part in a new programme, labelled a “living history experience” for BBC One.

  • News

    In my world

    2010-03-26T00:00:00Z

    David Powell, Deputy Master of the Worshipful Company of Bakers and global director innovation/bakery, Rich ProductsAnd so to Paris in glorious spring sunshine for Europain. It was eye-wateringly cold, so spare a thought for a delegation from the National Baking Industry Association (NBIA) of Australia who had left temperatures of ...

  • News

    Tyrrells steps into summer

    2010-03-26T00:00:00Z

    Tyrrells has launched two new flavours of potato chips for summer Garden Herbs and Summer Barbecue. They will both be available in new 40g bag sizes, as well as sharing bags of 150g. The Garden Herbs variety blends basil, thyme, rosemary and oregano, while Summer Barbecue has a "smoky" ...

  • News

    In Short

    2010-03-26T00:00:00Z

    Lunch at WaitroseWaitrose has launched a new lunchtime range which includes open sandwiches, tear-and-share rolls and individually wrapped cakes and cookies. There is also a special-edition wrap selection and mini roll selection. The 90-strong range has been designed to offer consumers more than just a standard sandwich and a drink.Salt ...

  • News

    In Short

    2010-03-26T00:00:00Z

    Seaweed cuts fatResearchers at Newcastle University have found that seaweed added to bread, biscuits and yoghurt can reduce the amount of fat absorbed by the body by up to 75%. Natural fibre alginate, found in sea kelp and already used in small quantities in food as a thickener, means the ...

  • News

    In Short

    2010-03-26T00:00:00Z

    Fudges goes onlineDorset bakery Fudges has launched an online bakery shop. Its virtual bakery will stock Fudges’ savoury and sweet biscuits, cheese straws and cheese wafers, flatbreads and cakes. To celebrate the launch, the firm has developed a number of new sweet biscuits: a Butter Biscuit, which is half-dipped in ...

  • News

    In Short

    2010-03-26T00:00:00Z

    Aryzta bakery faltersAryzta has seen a negative performance in bakery for the six months ended 31 January 2010, with its UK and Irish markets recording the highest revenue decline. Its food business, primarily focused on speciality bakery, saw revenue down 7.7% to E533.6m (£481.4m) in its European arm. Operating profit ...

  • News

    The tools of psychoanalysis

    2010-03-26T00:00:00Z

    The apocalypse is not the be-all-and-end-all of what you can predict with a cake oh no. Sigmund Freud would be kicking himself for failing to realise that a cake is also a device to gauge whether a relationship will work or not.Or so believes photographer Dustin Wayne Harris, who has ...

  • News

    Price positions

    2010-03-26T00:00:00Z

    Craft baker comparisonTo compare the prices of craft bakers is a near impossible feat, so we have looked at the mean price of various key items to see how prices have changed on average in the last year.The price of a large white loaf has dipped from £1.40 to £1.30, ...

  • News

    Popular performers

    2010-03-26T00:00:00Z

    Major brands may well dominate the soft drinks sector, but it is still an evolving market, with changes in preference for flavours and formats. The Office for National Statistics (ONS) recently published its 2010 Basket of Goods and Services for the Consumer and Retail Prices Indexes, and made a couple ...

  • News

    A tribute to nostalgia

    2010-03-26T00:00:00Z

    Macphie has launched a new Viennese Mix to capitalise on the popularity of small indulgent bakery treats, as well as the trend for nostalgia.To use the mix, bakers just need to add softened butter or margarine to create a pipeable paste. It can be used to produce traditional Viennese-style biscuits, ...

  • News

    Mouthing off

    2010-03-26T00:00:00Z

    "There are a lot of things that differentiate us from the other guys out there, and number one is definitely the marketing hook we’re provocative. We’re speaking to a certain audience or to a certain generation of people. But really, it’s an American concept. We’re talking about our First ...

  • News

    Zingy move for McVitie’s

    2010-03-26T00:00:00Z

    McVitie’s Cake Company is launching a lemon-flavoured McVitie’s Jaffa Cake Bar a first for the brand. The limited-edition cake bar will be available from March and is made with bittersweet dark chocolate, with light sponge and a zingy lemon centre. It will be available for retailers to stock for ...

  • News

    Independents see strong return to high street

    2010-03-26T00:00:00Z

    Independent bakers shops are showing an unexpected 6% growth by filling empty sites on the high street. Figures from research firm The Local Data Company reveal a closure rate of 4.1% in the second half of 2009, but an opening rate of 9.9%. These companies, with less than five shops, have fared better than the multiple bakery chains, which saw their number of stores fall by 0.5%.

  • News

    Taking health to heart

    2010-03-26T00:00:00Z

    Waterfields of Leigh has a two-fold strategy when it comes to healthy breads. While the company offers a range of multiseed and wholegrain products, it has also spent the past two years making its range of non-speciality breads as healthy as possible, without affecting flavour.Waterfields’ new healthier bread range has ...

  • News

    Seeds of growth

    2010-03-26T00:00:00Z

    There’s nothing quite like a recession to throw a spanner in the works or, more accurately, a bug in the Powerpoint chart of a marketer’s forecast. Two years ago, it was all about healthier breads. The white bread sector had been toppled from its dominant position in the market, ...

  • News

    Greggs plans to maximise quiet trading periods

    2010-03-26T00:00:00Z

    Greggs plans to grow sales in the traditionally quiet trading periods of early morning and late afternoon as it continues with its plan to add another 600 stores to its 1,400-shop chain.