All News articles – Page 499
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News
Spilling the blended beans
Marketers and packaging designers at the ready! If you’re currently making anything resembling a "luxury Belgian chocolate cake", then be prepared for the latest European labelling edict, which could give birth to a whole new cake category: the "luxury Belgian-chocolate-cake-manufactured-using-cacao-blended-from-multiple-origins-including-Ghana-Indonsesia-Togo-basically-wherever-we-can-get" it.The wheels were set in motion to change the way ...
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EU food labelling plans could kill off “Belgian chocolate”
It has added a premium cachet to products for decades, but producers of goods labelled as using ‘Belgian chocolate’ could be dealt a blow by proposed EU country-of-origin labelling (COOL) regulations.
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Cookies with a better bite
Ulrick & Short has developed a new tapioca-based ingredient, which it claims can help bakers produce cookies that will not only stay fresher for longer, but will also meet consumer demand for lower fat products.Derived from clean label ingredient specialist’s Delyte range, it has a complex design structure which focuses ...
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Club creates a better biscuit
United Biscuits (UBUK) has reformulated its Jacob’s Club biscuit range, which now has a significant increase in chocolate content, as well as a new packaging design.The biscuit bars, available in orange, mint and fruit versions, will also highlight the fact they contain no artificial colours, flavours or hydrogenated vegetable oil ...
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Time to bin wasteful habit
Every food-based business has big waste disposal and recycling issues to consider and bakery is no exception.The food industry is responsible for almost twice as much food waste as householders, according to statistics from environmental advisory body Waste & Resources Action Programme (WRAP), and such waste needs to be handled ...
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Risk Capital takes share in London bread firm
Private equity firm Risk Capital Partners has acquired "a large stake" in North London artisan bakery Bread Ltd, and has announced plans for the future growth of its wholesale business The Bread Factory, and Gail’s bakery and café estate.
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Hot water at touch of button
A stainless steel push button dispense boiler with an optional electronic locking device is the latest Instanta counter-top hot water boiler.The DB2000 can be used for self-service operations and can produce up to 28 litres of hot water per hour. Maintained at a constant 98°, the water can be drawn ...
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A case study
The haunting sounds of the Last Post played out to an audience of all ages at Ypres, Belgium, is a moving tribute to those who died on the First World War battlefields. The ceremony takes place nightly at 7.30pm watched by a large crowd of locals and visitors, some of ...
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A case of Jim’ll fix it?
Stop the Week salutes British Baker ’Reporting in’ columnist Jim Winship, who last week starred in BBC1’s long-running current affairs satire Have I Got News for You.The director of the British Sandwich Association made a surprise appearance during the show’s legendary ’guest publication’ round, this time focused on a sandwich ...
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When cupcakes meet chick lit
As cupcakes continue to permeate society, the vogueish baked treat celebrates its entry into the ’chick lit’ arena. Sue Watson’s opus Fat Girls & Fairy Cakes is about a fictitious TV producer Stella Watson, who is "over-worked, overweight and under fire," having been "put out to pasture on a religious ...
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Chocolate label concern
It has added a premium cachet to bakery products for decades, but the term ’Belgian chocolate’ could be compromised by proposed EU country-of-origin labelling (COOL) regulations. Last month, a European Parliament Environment Committee voted to extend COOL to cover the ingredients of specified origin chocolate, such as Swiss and Belgian, ...
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Enriching the chocolate mix
The two key elements to producing a top-selling chocolate product involve creating an initial temptation and, after that, the fulfilment of the expectation. You simply will not succeed unless both these elements are addressed before you begin. So before you order in any chocolate or start working on recipe development, ...
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Concern as dry weather threatens wheat yields
The UK’s parched wheat fields are entering a ’critical’ phase, with yields already down 10-15% and more dry weather on the way.
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Cracking way to eat toast
Artisan Biscuits and The Fine Cheese Co have launched two new parallel ranges of crackers called ’Toast’, which are 60% composed of fruits, nuts and seeds. Toast for Cheese comes in three varieties, each containing a fruit, a nut and a seed, and each developed to complement specific cheeses. For ...
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Custom-made craft
Joe Hall is acutely aware that times are tough for bakery retail outlets, and he knows his business has to change with the times, or pay the price. It’s not about pride, but survival. As managing director of Halls Food Group it is his job to make sure the business ...
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Genius strikes deal for launch in US market
Gluten-free bread brand Genius is to launch in the US after signing a deal with an American gluten-free bakery manufacturer and distributor.Glutino Food Group will manufacture Genius’ white and brown gluten-free bread under licence, with the frozen loaves distributed across the US and Canada to retailers including Safeway, Target, Save ...
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Macaroons made easy
Unifine has launched a booklet titled French Macaroons, which features more than a dozen ways of using its French Macaroon Mix. Sold under the Sucrea brand label, the mix can be used alongside a variety of other Unifine ingredients, to make products including Raspberry Finger Macaroons and Chip & Dip ...
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Edible nut pricing
Almonds: May’s ’subjective’ estimate has been announced as 794,000mts, which, if correct, would be another successive record crop. However, there is still some way to go before the start of the harvest from August. At present, almonds remain the cheapest nut, after peanuts.Walnuts: Despite the firmer sterling/dollar exchange rate, even ...
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Reporting in Embracing nanotechnology
FDF director of food safety & scienceInnovation is critical to the development of bakery firms, and nanotechnologies should be allowed to form part of a list of options available to the industry. Nanotechnology manipulates matter on an atomic or molecular scale. There is no need to create ’nano-hype’, suggesting wider ...
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Event revamp proves a hit
The Scottish Bakers’ annual conference at Peebles this past weekend, May 13-15, saw some historic entrances and exits.New full-time chief executive Alan Clarke presided over his first conference, with attendance at its highest in 20 years. Supported by the board, Clarke introduced some radical changes, including a whole day of ...