All News articles – Page 645
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News
Tameside student wins Hovis scholarship
The Hovis Scholarship Award has been given to Gabrielle Baxter from Tameside College, who will get the chance to obtain first-hand bakery experience working with industry professionals.
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Tameside student win Hovis scholarship
The Hovis Scholarship Award has been given to Gabrielle Baxter from Tameside College, who will get the chance to obtain first-hand bakery experience working with industry professionals. The scholarship, created by Rank Hovis, is awarded to one student a year for an all-expenses-paid learning experience. Baxter underwent an interview for ...
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Coffee Republic goes into administration
UK coffee chain Coffee Republic (UK) Limited has gone into administration alongside Coffee Republic Franchising and Goodbean Ltd, following the suspension of its shares yesterday.
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New deadline announced for cupcake competition
Don’t forget to get creative and enter our national cupcake competition, sponsored by Puratos, in the run up to National Cupcake Week, and get your recipes in by the new date of 22 July.
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Consumer watch Coffee chain tracking programme 2009
Unsurprisingly, quality and taste of drinks was considered most important to coffee chain customers (38%). While quality and taste of food (11%) and drinks range (10%) came in second and third, the rest of respondents were divided between a whole range of factors and services, from product availability to speed ...
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Pasty Presto sets goal of 30 outlets
Pasty Presto has opened two stores, after securing £1.5m of bank funding, and is on course to open a further five this year, taking the pasty and coffee shop chain to a total of 30 outlets. The Bath-based business has opened new outlets at Gloucester Quays Designer Outlet and Extra ...
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60-second sales pitch
== What’s new? == To reflect our Swiss heritage, all-natural ingredients and premium positioning, the look and feel of the Mövenpick brand has been rebranded. We’ve also introduced two new flavours: Ricotta & Pink Pepper and VSOP Cognac ice creams. == Why should bakery ...
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Reporting in Innovate to accumulate
Going from meeting to meeting in London, I tend to spend quite a bit of time working in coffee shops and cafés. Last Monday, I had the pleasure of spending a couple of hours at a new business in Holborn, called the Fleet River Bakery. Baking their own bread, making ...
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Kingsmill achieves first with Carbon Trust label
Kingsmill has become the first UK bread brand to include the Carbon Trust’s Carbon Reduction label on-pack. It will be used on Kingsmill’s Great Everyday White, Tasty Wholemeal and 50/50 sub-brands from the end of June. A recent study by the Carbon Trust, looking at the manufac- turers’ best-selling sub-brands, ...
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Cadbury adds Bites
Cadbury is launching Cadbury Fudge Bites, extending its presence in the small cake market, said owner Premier Foods. The sponge cake pieces are layered with Cadbury Fudge and covered in chocolate. The Cake Bites range was launched in 2008 and has added £2m to the sector. "This new addition will ...
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Craft bakers offered practical advice on salt
Craft bakers are to receive practical advice on how to meet government salt reduction targets for bread, as part of a Food Standards Agency (FSA) project. Information packs containing bread recipes, trouble-shooting tips and a measuring cup for salt are to be sent to craft bakers to help them reach ...
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Warburtons bakery sets agenda for south west
Warburtons has opened its new Bristol bakery, which has cost £45m. Designed to strengthen the brand’s presence in the south west, it will give the firm improved distribution throughout the Devon, Cornwall, Somerset, Dorset and Bristol areas.
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Extra funding agreed for apprentices
Additional funding to increase the number of adult apprentices in Scotland in areas such as bakery has been agreed. The move follows consultation between sector skills council Improve and Skills Development Scotland (SDS), and will see 400 adult apprentice places offered at food and drink companies. It follows ...
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Allen’s key to efficency
Allen Coding’s 55SST thermal transfer printer has been designed to increase efficiency on food production lines, providing high speeds of up to 400mm per second (intermittent) and 750mm per second (continuous). It can reproduce a broad range of information, including bar codes, sell-by dates, batch numbers, graphics and prices, and ...
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Nicholas & Harris buys Goswell’s bread brands
Finsbury Foods subsidiary Nicholas & Harris has acquired the licences for speciality bread brands Vogel’s, Cranks and Dove’s Farm from East End bakery Goswell in a £2.2m deal. Production has already been transferred from Goswell’s Can-ning Town bakery to Nicholas & Harris in Salisbury, Wiltshire, with 71 staff at ...
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In the BB archives
This week’s press conference at the Ministry of Food commenced on a none-too-jolly note. It concerned bones. Bones are wanted for the production of fertiliser, bone grease and glue. It was stated that the Ministry was anxious to secure that the maximum quantity of bones is collected from private ...
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Bosch bagger’s versatile style
Bosch packaging technology has launched a new SVI vertical bagger series, suitable for food and non-food applications. The machine’s low height and the numerous retrofitting options makes it capable of performing multiple standard bag styles for an unlimited range of products, such as bakery and confectionery items, powders and tea ...
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Reusable lunch bags
Planglow has launched reusable jute lunch bags, which can be sold to customers in bakery retailers as an alternative to plastic bags. The bags are designed to hold lunchtime items such as a sandwich, drink and snack, and feature the words ’Small bag - Big difference’. Jute is a natural ...
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Baguette Express plans UK franchise empire
Sandwich chain Baguette Express plans to rival Subway and Greggs on UK high streets by building an empire of more than 300 franchised stores over the next five years via a network of regional master franchisees. The East Lothian-based company, which currently has 55 outlets in Scotland and England, has ...
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Saffron cost rises put a stop to baker’s cakes
A fourfold rise in the price of top-grade saffron has forced an award-winning Cornish bakery to cease production of its saffron cakes and buns. Rob Ead, who runs the Chough Bakery in Padstow with his wife Elaine, said the price rise from £97/kg to £410/kg means ...