In Short

13 June, 2008
Page 6 
Salt limit
Industry expert Barbara Gallani, from the Food and Drink Federation (FDF), has warned that many UK biscuits and cakes are now "at their limit regarding salt reduction, both technically and in terms of taste and texture". Speaking at the recent Caobisco Conference, she said levels have been reduced by between 16-50% since February 2006.Promotional playADM Milling is entering into the Wimbledon spirit by offering customers of its craft bakers who buy strawberry tarts, made with ADM's Shortgold flour and Crème Patisserie mix, the chance to win a magnum of Moët & Chandon Champagne and two Wilson tennis rackets. ADM will offer its craft bakers free point-of-sale packs and a discount when the flour and mix are purchased together.Natural jelliesBakeMark UK's range of Merjel cold process jellies has been redeveloped to contain only natural colours and flavours. Available in 12.5kg pails, the jellies are freeze-thaw stable, allowing them to be used in frozen desserts and cakes.Greggs reduces fleet Greggs has installed Paragon routeing and scheduling software, after a successful trial at its Manchester bakery. The software reassesses delivery patterns to provide a more effective system and has helped Greggs reduce its fleet size by eight vehicles, providing an estimated annual saving claimed to be around £200,000.Recycling initiativeCoca-Cola Enterprises and WRAP are launching Recycling Zones, part of a three-year plan to introduce 80 on-the-go recycling facilities by 2011. The first zone has been opened at Thorpe Park in Surrey.



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