All News articles – Page 559
-
News
Building barriers
Paper-based packaging manufacturer Smurfit Kappa has developed a barrier coating for food packaging that is both water- and grease-resistant. It is made from a non-hazardous opaque water-based liquid, which when dried forms an inert translucent film. The firm said the technology will enable packaging containing frozen foods or hot and ...
-
News
Healthy bite
Munchy Seeds is hoping to bring it latest offering Crunchy Bites to high-street bakeries. The snack is available in handy 30g packs, as well as 250g and 500g snack tubs.Crunchy Bites consists of dry roasted sweet apricot kernels and pumpkin & sunflower seeds with a dash of savoury ...
-
News
Book Review
Cake: a global historyNicola HumbleIs it a biscuit? Is it a cake? The age-old Jaffa Cake debate finally settled through the courts (it’s cake) provides an intriguing hook for this exploration of cake throught the ages. From Sacher tortes to Marks & Spencer teacakes, debates have raged over ...
-
News
Brand clinic: Using equities
Don Williams, CEO of brand and design consultacy Pi Global, looks at the pointers or ’equities’ that make your brand stand outBrands are expensive beasts. Global investment in them is phenomenal and, to be really successful, you have to support them at a level that their respective ’playing ...
-
News
Brave new world
Reformulation has resulted in overall salt reductions of up to 50% in many of the UK’s most popular brands of cakes and biscuits since February 2006. And the sector has also been proactive on reducing artificial colours and trans fats, but sat fat reduction remains a challenge.All this has been ...
-
News
Broderick’s gains UK footing
Dublin-based Broderick’s looks set to be a new contender in the UK cake and snack bar market after it secured its first UK listing, which will see the brand stocked in 200 WH Smith stores.
-
News
Tap into the munch bunch
For bakeries and cafés, the crisps and snacks market, worth £2.6bn in 2009 according to Mintel, can be a lucrative part of their business.Health continues to be one of the dominant trends in new product development. Some of the fastest-growing snack products of the past five years have been cereal ...
-
News
Traditionals with a twist ROCK Buns by Fiona Burrell
These delicious little cakes suffer from having a name which makes them sound unappetising. In fact they are like a crumbly version of fruit scones and are delicious. They evoke childhood memories of baking at home or at school. They look quirky and distinctive against other cakes, buns and scones.Like ...
-
News
Study sees consumers return to premium cakes
Sales of muffins, cookies and cake slices bounced back from the recession in the past year as consumers began trading up to premium products.
-
News
Cargill combines formulations for texture
Cargill’s new texture solutions combining pectin and starch are usable in all types of bakery fillings.The products, obtained by using specific combinations of Unipectine pectins and starches from Cargill’s C*Tex, C*CreamTex and C*PolarTex ranges, cover a large variety of uses, from ready-to-use bakery fillings to tailored formulations. Said ...
-
News
Latest wheat price rise could impact flour costs
Despite the Met Office announcing the sunniest June since 1929, the rise in wheat prices in the past few weeks could mean a significant increase in flour costs.
-
News
Richemont sets course for decoration
The Richemont Bakery School in Lucerne, Switzerland, is to host a special course on decorative breads, marzipan modelling and chocolates, from 17-21 October.The course, which will be in English, is being run in conjunction with the Worshipful Company of Bakers and the Bakers’ Company Education and Research Foundation London.The trip ...
-
News
Creating a new life for leftovers
Who said students learn nothing at university any more? Tesco’s Laura Fagan appears to be carving out a niche for herself developing morning-after-leftovers sarnies. Her latest contribution to Britain’s biggest retailer’s shelves is the lasagne sandwich inevitably dubbed the Lasarnie by the News of the World. Last year, Fagan ...
-
News
The Ring cycle?
Bakery warehouse supervisor Dave Barnes was told by his wife he’d have to retake his wedding vows after losing his wedding ring at work and that ’threat’ triggered a UK-wide hunt by his bosses and workmates.Dave (30), who works for the Sweet Success Sugarcraft and Bakery in Hyson Green, ...
-
News
Supply deal
Free-from bakery firm Droppa & Droppa Specialist Foods has won a contract to supply gluten-, wheat- and dairy-free breads to London firm The Bread Factory.Hendon-based The Bread Factory supplies artisan breads and morning goods to a number of top restaurants and hotels in London, and has a six-outlet retail business ...
-
News
Firms fight infection risk
CMC DayMark, in partnership with Steroplast Healthcare, has launched the Clinell range of infection control products for foodservice operators.Already used successfully in the healthcare sector, the new anti-microbial products have been clinically proven to be totally effective against all superbugs such as E.coli and salmonella. The range including hand ...
-
News
i-focus finds new flavour
Glacéau vitaminwater has launched a strawberry and kiwi variant, called i-focus. It contains Vitamins A, B and C and is available in a 500ml bottle.i-focus is the second new flavour to join the range. The launch will be supported by a marketing campaign entitled ’Show us your vits’."The vibrant pink ...
-
News
Food in the news
l World salt talks have been taking place in London. A salt reduction forum, hosted by the Food Standards Agency (FSA) and the World Health Organization, looked at what is necessary to set up a successful salt reduction strategy. The link to the report will be made available on the ...
-
News
Fruitful offering
Getting customers through the bakery door on a warm summer’s day involves some temptations away from the usual breads and morning pastries. Fresh fruit traybakes, fresh from the oven so the sweet aroma hangs in the shop air, is one approach used more in other countries and I’m thinking it’s ...
-
News
Messino goes head to head with Jaffa
Biscuit maker Bahlsen is to take on McVitie’s Jaffa Cakes with a new six-figure advertising campaign for its Messino cake an "upmarket oblong Jaffa".The drive to take market share from McVitie’s followed news that sales of Bahlsen’s Messino range were up 94% year-on-year.The new television advertisement was launched earlier ...