All News articles – Page 538
-
News
Next issue: November 5
lDesserts & puddingsLast year saw the rise of frozen desserts, but how did the category perform in 2010? We analyse the latest data and report on trends. Plus fantastic recipe ideas from Dan LepardlKeeping it localWhether it’s box schemes, local food hubs or grocery delivery websites, we explore new ways ...
-
News
Equality Act - in force
The Act brings together nine existing pieces of discrimination legislation into one single Act.The same characteristics that were protected by existing discrimination legislation (age, disability, gender reassignment, race, religion or belief, sexual orientation, marriage and civil partnership, pregnancy and maternity) are now known as "protected characteristics".The Act extends discrimination law ...
-
News
Add sparkle to Christmas
Edible glimmering pigment powder from Cream Supplies is designed to add a bit of sparkle to your Christmas products.The Perlazoon powder can be added to cakes, biscuits and desserts and is available in either gold or red varieties. It can either be sprinkled on to the tops of cupcakes or ...
-
News
Q & A
QWhat is the proper comparator in a disability discrimination claim?AThe Court of Appeal has confirmed, in Aylott v Stockton-on-Tees Borough Council, that it is "someone who had behaved in the same way as the person concerned, but [who] did not suffer from that person’s disability". So the old comparator ...
-
News
Serve & return: is poor customer service costing you money?
Over the last 15 years, I have worked with independent bakeries in several countries and, in doing so, have clearly identified what makes the difference between a good and a great bakery. Put simply, the really great ones understand and appreciate the need to invest in training their front-line staff ...
-
News
Bake like a Palaeolithic
Egyptians invented bread? Pah! Tear up those history books (or more constructively, post an amendment on Wikipedia), because it looks like Palaeolithic humans got there first 30,000 years ago. New research suggests flour was developed as a way for hunter-gatherers to survive harsh seasonal climate changes. The Italian Institute of ...
-
News
Thorntons plays it cool with bakery and desserts
Thorntons has made the move into the branded chilled bakery and desserts sector with the launch of a nine-strong range into the grocery channel this month.Alongside the dessert range, manufactured for Thorntons by Elisabeth the Chef, the confectionery firm, which already has a successful ambient cakes and bites range, has ...
-
News
Open Date looks to iQ for bakery
Open Date Equipment has launched a new thermal transfer printer the Thermocode iQ. The firm claimed it offers higher print quality, as well as a high level of sustainable performance.The company said bakery and confectionery companies would find the iQ’s suitability with intermittent machines particularly useful, while the gentler ...
-
News
Bako lists dried cranberries
The Ocean Spray Ingredient Technology Group (ITG) is to have its products listed in the Bako North Western portfolio.Its sweetened dried cranberries (SDC), suitable for use in products such as tiffins, flapjacks, cookies, muffins and bread, will now be available in a 3lb bag.The SDCs were presented at Bako’s Seasonal ...
-
News
Barmy days for bread
The best way to understand the characteristics of the traditional breads of any particular country or region is to look at flour milled from the local grain. The cereal crops traditionally grown near the mill would once have defined the local bread, affecting the crumb, crust, flavour, breadth and volume ...
-
News
A ruling on benefits
The European Court of Justice has been looking at benefits provided to employees under salary sacrifice schemes.In a recent case, employer Astra Zeneca offered a food benefits scheme, under which the employees could choose from a range of selected benefits, each of which resulted in a deduction from his or ...
-
News
Book Review
Alan Dunn’s Christmas CakesNew Holland Publishers, £14.99As much a guide to sugared horticulture as cake decorating, the latest book from Alan Dunn builds on his expertise on the floral side of sugarcraft.This time the wintry theme offers a few seasonal ideas to add value to Christmas cakes. And if you’re ...
-
News
Supermarket giant Tesco delists Hovis bread lines
by Sylvia Macdonald In an unprecedented move, Tesco has delisted approximately 11 Hovis breads. According to British Baker sources, the retailer refused to accept a price increase from the baker, leaving Hovis with no choice but to walk away.
-
News
Nordic brings Fibrex to UK
Denmark-based Nordic Sugar is promoting a moisture-retaining product to bakers of gluten-free products. The firm, which claims to be the world’s only manufacturer of sugar beet fibre, says Fibrex a gluten-free dried sugar beet fibre has a unique ability to retain moisture in bakery products, contributing to longer-lasting ...
-
News
Traditionals with a twist flapjacks by Fiona Burrell
Traditionally, flapjacks are made using butter, golden syrup, sugar and rolled oats. They are very simple to make and are delicious and popular as they are. However, they do lend themselves to various additions or variations. For example, dried fruits, which have a little sharpness to them, counterbalance the sweetness ...
-
News
Butterbursts out
Byron Bay has launched a new limited-edition festive cookie as well as a range of biscuits specifically targeted at the hospitality industry.Butterbursts, available in citrus, choc hazelnut and passionfruit varieties, have been launched under the Byron Bay Bakehouse brand in a twin-pack format for the hotel and catering industries. "It ...
-
News
Caught in the web
The world’s largest "toast mosaic" has been made using 9,852 slices of toast - the work of 40 Facebook friends as a birthday card for one Sandra Whitfield’s 50th... bit.ly/9kgjBrOver 100 employees of Kraft Foods assembled in Dubai to make the world’s (most pointless) sandwich-related record: the biggest line of ...
-
News
Report: Price still the deterrent to organic purchase
Consumers still balk at the price of organic food, a new report from YouGov SixthSense reveals. Price remains a strong deterrent, with 58% of UK consumers stating that they avoid purchasing organic foods, because of perceived high prices. Around one in four consu-mers also abstain from eating organic because they ...
-
News
Tunnock’s dispute over
Staff at Tunnock’s biscuit factory have accepted a pay deal following a walkout at the Lanarkshire firm. Unite members were balloted on a two-year pay offer of 2.5% backdated to 1 July 2010 and a further 2.5% from 1 July 2011. The deal, strongly recommended by the union, was accepted ...
-
News
A holiday pay victory for employers!
Employees accrue annual leave during periods of sickness absence. But a new case seems to offer you a tactic that can limit the impact. So how does it work?The case of HM Revenue & Customs v Stringer 2009 was not welcomed by employers. Firstly, the House of Lords left many ...