All News articles – Page 648
-
News
West Cornwall Pasty Co launches cream teas
West Cornwall Pasty Co is branching out from hot savouries and will be offering cream teas this summer.
-
News
Extra funding agreed for adult bakery apprentices in Scotland
Additional funding has been agreed to try and increase the number of adult apprentices in Scotland in areas such as bakery. 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 the Scottish government’s decision to remove age restrictions on funding for Modern Apprenticeships (MAs).
-
News
Manchester to host 2009 fair
Bakers’ Fair 2009 will take place at Manchester’s Armitage Centre on Sunday 4 October. Organised by British Baker, the show is free to attend and aims to provide inspiration and ideas for your business, as well as the chance to make important contacts.The exhibition will be sponsored by Norbake for ...
-
News
’Easy treat’ cupcakes see 22% surge in sales
The popularity of cupcakes shows no sign of abating, with the category overtaking flapjacks to rival cookies in the total cake market following a 22% increase in value sales in the past 12 months.
-
News
Tyrrells acts on impulse
Crisp manufacturer Tyrrells has launched an alternative range of impulse snacks. Tyrrells Alternatives include 80g Roasted Chilli Corn, 80g Habas Fritas Spiced Broad Beans, 50g Wasabi Peanuts and 50g Thai Chilli Crackers. Following market research, the range has been developed with convenience, packaging appeal, innovative seasonings and margin enhancement opportunities ...
-
News
Livwell adds a pain au chocolat
Subsidiary of Finsbury Food group Livwell has added a gluten- and wheat-free pain au chocolat to its range. Livwell produces gluten-, wheat- and milk-free products including cakes, muffins, biscuits, bagels, pancakes, pies and puddings. The pain au chocolat will be available from selected Waitrose stores and direct from the bakery.Livwell’s ...
-
News
Waitrose adds designer wedding cakes to range
Cake baker Fiona Cairns has launched a collection of bespoke wedding cakes in Waitrose. The rose petal design will be available in three different colours, including white with flame orange, pink and red petals. The three-tiered cakes have a cascading petal design and are available in three variations: fruit cake; ...
-
News
UBUK extends Go Ahead! offer
United Biscuits (UBUK) has launched its new range, Go Ahead! Oat Squares, this month, designed to capitalise on the trend for healthier products. The soft baked bars come in two varieties - Apple & Blackberry and Mixed Berry - and are made using oats, sultanas and fruit-flavoured pieces. The individually ...
-
News
Diploma offers alternative path to bakery training
A new qualification will allow 14- to 19-year-olds to study voca-tional courses in food and drink, including bakery, while still in school and college. The Diploma in Manufacturing and Product Design (MPD), which is being introduced in 28 areas around England from September, will allow students to gain accredited ...
-
NewsVillage Bakery announces North Wales Tesco deal
The Village Bakery, based in Minera, near Wrexham, is to see nine of its lines stocked in 11 Tesco stores in North Wales, after clinching a deal with the supermarket. The lines on offer include white and brown bread, barm cakes, fruit scones and tea cakes, and the firm has said it hopes to expand on the nine-strong range in the future.
-
News
Craft Bakers’ Week claims national success
The inaugural National Craft Bakers’ Week caught the country’s imagination last week, with strong radio, TV and newspaper coverage and a surge in footfall at high street bakery shops. Sir Terry Wogan was one of the most vocal supporters of the event on his morning radio show, helped by a daily delivery of fresh bread, savouries and cakes from craft baker Chris Freeman of Dunn’s of Crouch End.
-
News
Bakers take craft skills into schools
Schoolchildren up and down the country had the opportunity to become bakers for the day, as National Craft Bakers’ Week took bakery into the classroom. Cheshire-based Chatwins visited several schools and scout groups over the week, where it helped children decorate their own gingerbread men, explained chairman Edward Chatwin. ...
-
News
Sweet bakery goods enjoy buoyant exports
UK exports of cakes and sweet biscuits increased significantly in 2008, according to the latest report by the Food and Drink Federation (FDF), as the low value of the pound made UK products more competitive overseas. The data, supplied by Leatherhead Food International, showed exports of UK biscuits shot up ...
-
News
Spice rack: Juniper Berries
Juniper berries are perhaps most widely recognised as one of the main flavourings in gin. These spicy, aromatic, small purplish-black berries can be used fresh or dried, crushed or whole. They come from a small evergreen bush and have a flavour reminiscent of pine and only a small amount is ...
-
News
Defra ’best-before’ plan could fall foul of EU law
The government’s controversial idea to phase out ’best-before’ dates to reduce food wastage could be scuppered by EU regulations, which specify that such labelling is mandatory. Defra minister Hilary Benn floated a plan earlier this month to simplify the range of date labels on food, such as ’use-by’, ’sell-by’, ’display-until’ ...
-
News
Plant flies in for Birds
Birds supplies its 53 shops with more than 15 varieties of bread from its Ascot Drive bakery. Production stops at 3am on Saturday mornings and starts up again at 6pm on Sunday evenings, so installing new equipment is a challenge in time management.Having ordered its new bread ...
-
News
Bits and pieces
The use of fruits, nuts and seeds in bakery continues to be an ever-popular trend and, despite the increase in the price of ingredients, one that looks set to continue. Fruits such as sultanas, currants and raisins have remained mainstays in bakery over the years and have been joined by ...
-
News
Organic bread wins in green stakes, finds study
A new study has claimed that the environmental impact of the production, packaging and distri- bution of organic bread is far less than that of conventional bread, with organic bread emitting as much as a quarter less CO2 into the atmosphere.The research, conducted by the Öko-Institut in Freiburg, Germany, was ...
-
News
Tesco deal turns to profit for Brogans
Irish bakery Brogans is set to break through the profit barrier for the first time in three years, following a deal to supply additional muffin lines to Tesco stores in the UK.
-
News
Shift to pole-and-line fish could cause difficulties
Pret A Manger and M&S’ commitment to using sustainably caught tuna in sandwiches is likely to lead to supply problems, as fishermen struggle to meet the sudden switch in demand.Earlier this month, both retailers announced that net-caught tuna would be replaced in their sandwiches by more sustainable pole-and-line caught ...