All News articles – Page 655
-
News
Honeybuns adds to flavours
Dorset bakery Honeybuns has launched its new range of cookies at the Caffé Culture exhibition. The products include polenta and ground, toasted almonds and are free from gluten and refined sugar. The new cookie flavours are: Triple Chocolate Tinker, made with three grades of chocolate and a pure vanilla, with ...
-
News
Reporting In Aims for a strong Scottish industry
Kirk Hunterchief executive, SAMBThe SAMB’s Annual Conference (16-17 May) filled me with renewed optimism. The presentations by Sir Michael Darrington, former MD of Greggs, on the firm’s recipe for success and the speakers on branding for small businesses pointed the way forward for the small/medium-sized family firms that make up ...
-
News
Moist mix from Alleggra
Alleggra Foods has launched a premium-style crème cake mix for retail and craft bakers. The crème cake mix, in plain and chocolate varieties, provides a moist-eating versatile cake base. The same mix can be used to create loaf cakes, unit cakes, cupcakes, muffins, sheet lines and tray-bakes. The plain batter ...
-
News
Konditor & Cook plans sixth shop
Upmarket cake shop and café chain Konditor & Cook plans to open its sixth outlet in London in the autumn, which will also offer baking classes and wedding cake consultations.The new branch, located at a prime site close to London’s South Bank, will be the first in the chain to ...
-
News
Carbon Trust sees surge in loan applications
The Carbon Trust has seen a record uptake for its unsecured interest-free loans for energy-saving investments in the last three months, after funding from banks dried up and the Trust relaxed its lending criteria.The Cavan Bakery in Hampton, Middlesex, managed to cut 75% from its energy bill after participating in ...
-
News
In the BB archives
5 January, 1941: BB nearly burnsThe closing days of 1940 were marked forever by the serious fires that broke out over the city of London as a result of the dropping of vast numbers of incendiary bombs. Early on Sunday evening, December 29, incendiary bombs were rained on the city. ...
-
News
Swedish firm targets wholesale arena
Swedish bakery company Peter’s Yard, which opened an upmarket bakery and coffee shop in Edinburgh last year, has moved into wholesale in the UK for the first time with a range of traditional Swedish crispbreads.Harrods and Fortnum & Mason are set to list the crispbreads, which are handmade with natural ...
-
News
Association gives the nod to SAMB
The NAMB has opted to go with the Scottish Association of Master Bakers (SAMB) training providers, based on workplace training, delivered by accredited industry tutors and assessors.Gill Brooks-Lonican CEO of the NAMB told delegates: "The SAMB has got training and expertise in craft bakery, and is putting in place a ...
-
News
Inflation for baked goods runs below UK average
Inflation on the price of baked goods is running well below the food industry average, as retai-lers look to hold prices on staple products such as bread.According to a report from research company Verdict, food inflation for the first four months of 2009 averaged 12%, but the rate for baked ...
-
News
Maison Blanc patisserie chain goes back to basics
Celebrity chef Raymond Blanc has returned, after a long absence, to spearhead a major relaunch of the Maison Blanc patisserie chain.Blanc started the company in 1981 and now aims to take it back to basics as a consultant chef, offering quality French bread and patisserie. Each store will offer breakfast, ...
-
News
Lantmännen takes major stake in Bakehouse
European frozen bakery sup-plier Lantmännen Unibake has increased its share in Bakehouse, and now has a majority stake in the bake-off supplier.It has increased its share from 25% to 63.25% for an undisclosed sum. With this purchase it hopes to strengthen its position in the UK, which is now ...
-
News
Bakers discuss FSA salt challenge during event
Anthony Kindred of Kindred’s Bakery in Surrey told members at this year’s NAMB conference that the Food Standards Agency (FSA) wants bakers to reach 2010 salt targets of 1.1g salt per 100g of bread. At his bakery, the FSA took a test loaf, analysed it and said that, whereas many ...
-
News
Brakes launches Brit canapés
Foodservice supplier Brakes has expanded its portfolio of mini savoury buffet items, with seven new canapés, developed as a twist on traditional British recipes. Varieties include Brakes Mini Cottage Pie, a shortcrust pastry case filled with minced beef and onion gravy, topped with a rosette of Cheddar and chive mash. ...
-
News
German firm brings in green machine
German vending machine manufacturer Sielaff has come up with an environmentally friendly way to return and recycle PET bottles and cans. Its new i-Core V50 is a ’reverse vending machine’ for the automated return of empties, making it easy for customers to return and recycle them. The unit accepts cans ...
-
News
Café chains join FSA drive for health
Four more café chains have agreed to work with the Food Standards Agency (FSA) to promote healthier eating through their shops.Camden Food Co, John Lewis Partnership Cafés, Sainsbury’s Cafés and Upper Crust have followed big chains, such as Greggs and Starbucks, in announcing healthy eating commitments in conjunction with the ...
-
News
Giant oven to double Country Style’s capacity
Country Style Foods plans to double capacity for artisanal breads at its Grimsby factory after investing in a giant new stone bake oven that can produce up to 4,000 loaves per hour.Due to be commissioned in July, the 250sq m travelling oven has been adapted by Country Style engineers ...
-
News
Chocolate in the frame
A new company Print Delicious is having huge success with its edible chocolate images in Ireland. The company, based in Bray, Co Wicklow, is marketed as "the creative chocolate printing company" and was inspired by the Chocolography Technology company in the US. Run by Sandie Stanley and her husband, the ...
-
News
Hovis claims market share growth
Hovis has continued to build its market share, according to Premier Foods’ interim results for the 16 weeks to 25 April 2009.In its Hovis division, sales in its baking business were up by 6% on the comparable period in 2008, due to strong branded sales growth offsetting lower volumes ...
-
News
Comfort in mind
The market for small treats has benefited as recession-hit consumers seek comfort in cakes. "Consumers still appear to have a taste for small cake products," says Michael Evans, communications manager for cakes giant Greencore. "Tubs of mini cake rolls, bars, flapjack bites and the like are still fairly prominent in ...
-
News
NAMB conference sums up a successful year
At the National Association of Master Bakers (NAMB) conference in Bournemouth last week, both the Irish president Patrick Smyth and Scottish president George Stevenson congratulated the NAMB on its most successful event in many years.The conference, at the Marriott hotel in Bournemouth, saw a record attendance of 190 people. Highlighting ...