January

Food in the news

The Food Standards Agency has been warning consumers not to eat certain peanut butter products from the US, due to a salmonella outbreak. There have so far been 474 reported cases across 43 different states. The Food and Drug Administration (FDA) has issued a list of recalled products including various cookies and chocolate bars. The list includes Middlesex-based company Lärabar, which has recalled some of its own-brand Peanut Butter Cookie flavoured snack bars (51g) and Peanut Butter Cookie flavoured mini snack bars (21g).

Bakers face difficulties in passing on price rises

The baking industry has found it harder to pass on price increases caused by soaring commodity prices compared to other sectors of the food industry, because consumers are more aware of the retail price of bakery products.

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== Bakery education in the UK ==

Callebaut sees ongoing sales growth

Chocolate and cocoa manufacturer Barry Callebaut has reported continuing sales growth for the first three months of fiscal 2008/09. The firm's sales volume grew by 2% and sales revenue rose by 7.2% in local currencies. However, growth in the reporting currency - CHF (Swiss francs) - was up by only 0.7% to CHF1,429.1m (£895.6m).

Welsh Hills bags Spanish contract

South Wales-based Welsh Hills Bakery has won a deal to supply Spanish retailer El Corte Inglés with its Lovemore gluten-free biscuits, cake slices and pastries.

British bakers anticipate a strong year for exports as sterling falls away

Bakery exporters are gearing up for a huge increase in orders from the Continent and North America, as the fall in the value of the pound makes their products more competitive compared to foreign rivals.

Vandemoortele divests soya division

Vandemoortele has decided to focus on its bakery (frozen bakery products) and lipids (fats and margarines) divisions and is preparing to sell off its soya foods division, Alpro.

In Short

== ADM in German buy ==

Fresh face for Forfars bakery chain

Brighton-based bakery chain Forfars is rebranding its shops as Forfars Fresh, in an effort to highlight its fresh and local credentials.

In Short

The construction of Greggs' new £16m North West bakery headquarters has been completed. The 75,000sq ft site in Openshaw, Manchester, is expected to be fully operational by March and will house Greggs' current staff at its Clayton plant. It will lead to some additional higher-skilled jobs in the bakery and more employment in local shops.

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