All News articles – Page 893
-
News
Harvestime saga continues
HARVESTIME (2005) administrators are still in negotiations over the future of its bakeries, particularly the site in Walsall, which is still trading.Joint administrator John Kelly of Begbies Traynor told British Baker he was still exploring the options, with interested parties. These are understood to include a deal with management, which ...
-
News
Greggs ‘controlling costs’
RetaiL baker Greggs complained of rising energy costs as it reported flat like-for-like sales performance over the Christmas trading period, in a statement last week.Group MD Sir Michael Darrington said the group’s like-for-like sales in the second half, the 28 weeks to December 31, 2005, increased by 3%. Under-lying like-for-like ...
-
NewsCracking Easter
Like the first daffodils of spring, Easter is a time when the creative skills of Slattery’s in Manchester really bloom. The chocolatier and his team are small and flexible enough to develop new products almost overnight and it’s this approach that has led to innovative takes on old favourites like ...
-
News
Vive la différence
Since setting out as an apprentice patissier 18 years ago in northern France, I have gained experience of both the French and British baking industries.Several years ago, I began climbing the UK career ladder at Le Pain Croustillant, followed by jobs at Allied Bakeries and Roberts Bakery (Northwich, Cheshire). I ...
-
NewsFor display purposes
Kluman & Balter (Waltham Cross, Herts) says it provides bakers with a full range of ingredients to produce imaginative Easter goods, from hot cross buns to simnel cakes, rabbit-shaped cakes and individually decorated fairy cakes.“It’s an opportunity for bakers to go to town on their displays with scope for bright ...
-
NewsGenesis gives an Irish welcome
Northern Irish craft bakery Genesis ran a “Welcome Home” promotion over the festive period, greeting holidaymakers arriving back in Belfast City Airport with slices of its Crafty Wheaten range.Genesis marketing manager Liesa Donaldson said the company, assisted by Miss Northern Ireland Lucy Evangelista, distributed almost 24,000 slices of bread to ...
-
NewsInnovation Showcase
Easter offers bakers the opportunity to showcase new products, extend product ranges and create added-value goods to tempt high street customers, says Renshaw (Merseyside).“Bakers looking to maximise profits at Easter should consider three specific product areas – traditional Easter fare, modern twists on old favourites and seasonal themes to enhance ...
-
NewsMEET THE NEGOTIATOR
Mr Polson, who was born in Glasgow, now lives in a village in north Oxfordshire with his wife and two children -– girls aged nine and 13. He has worked in trade associations for 20 years and has had positions with the British Amusement Catering Trades Association, the British Insurance ...
-
News
PEOPLE
Food from Britain (FFB) has promoted JANE WAKELING to head of client development and appointed KIRSTY GRIEVE as regional food and drinks manager. Ms Wakeling leads the organisation’s consulting and will have responsibility for providing FFB clients with strategic and practical support to ensure they gain maximum benefit from ...
-
-
News2006:THE YEAR AHEAD
There is a culture of training within the baking industry and we want to build on that in 2006. The SAMB is very active on training – we’ve got a couple of hundred youngsters on Skills Seekers and Modern Apprenticeship schemes, and up to 900 adults in our European Social ...
-
News2006:THE YEAR AHEAD
As far as prices go we have been hit by fuel and electricity charges, but I think most members of the industry made a price adjustment upwards to cover that. So I think they would be fairly stable for the next 12 months. My other problem is that Canadian organic ...
-
News2006:THE YEAR AHEAD
We manage the buying for Subway’s franchises in the UK, Ireland and Germany.For Subway, 2006 will be all about increasing store numbers and making strides towards our growth goals – we want to have 2,010 stores in the UK and Ireland by the matching year of 2010. In 2005 there ...
-
News2006:THE YEAR AHEAD
I’m hoping for a more buoyant economy, encouraging people to spend more, and for that spend to be on premium bakery products, whether they be healthy or indulgent. The issue with the UK food market is that we don’t eat more or less calories depending on the economy – we ...
-
News2006:THE YEAR AHEAD
There was a very positive view reported in British Baker recently from Investec that consumers value premium plant bread and I think that applies to baked goods generally. There is a bit of doom and gloom out there that the multiple grocers are the bad guys. I think there is ...
-
News2006:THE YEAR AHEAD
Looking ahead to 2006 I think the challenge will be the same as the last couple of years, which is that suppliers will be driven by the retailers. It’s all about cost reduction, but at the same time retailers are looking for innovation. Sometimes these two things are very difficult ...
-
News2006:THE YEAR AHEAD
Acrylamide, which is formed in low-protein, high-carbohydrate foods cooked at high temperatures, could become a health issue, particularly with well-fired breads. The World Health Organization is now looking at it. There is a feeling that the research that is being done will show that very high levels of acrylamide intake ...
-
NewsLook ahead for 2006
David Roberts, chairman, plant bakery Frank Roberts and SonsIt is always essential when attempting to predict the future to look to the past to judge whether any event was sufficiently catastrophic to change the way we see the future.From the baking industry’s perspective the slide into administration of New Rathbones ...
-
News2006:THE YEAR AHEAD
This year will see the roll out of the new shelf replenishment method, which encompasses the new style bread trays. These are in around 130 Tesco stores and we hope to complete that by the end of the year. I would like to see the Federation of Bakers get bread ...
-
News2006:THE YEAR AHEAD
There is almost a merging of the FoB’s and the Flour Advisory Bureau’s public relations work under the Vitality Eating System. That is our response and initiative in terms of a promotion similar to ‘five-a-day’. We’re setting out how people can eat sensibly with a balanced diet that includes bread ...