March

Finsbury's profit is hit hard

Finsbury Foods’ profit has taken a severe hit, with adjusted pre-tax profit down 45% to £1.8m for the six months to 31 December 2008. Pre-tax profit stood at £0.2m compared to £1.6m in 2008, despite increasing sales in its bread and free-from divisions.

Ireland holds off on folic acid fortification

Ireland’s food safety body has advised against the mandatory fortification of bread with folic acid.
The implementation group on folic acid fortification said there would be no benefit to public health, because food manufacturers were now adding it to dairy spreads, fruit juices, milk, yoghurts, soups and cereal bars.

England’s Food Standards Agency (FSA) now has the results of two studies looking at the effect of folic acid on cancer and heart disease, and is likely to make its recommendation following a committee meeting in June. It had previously agreed flour should be fortified, before being encouraged by the chief medical officer to consider more studies.

Market Insight

British Lion Egg Products Supplement
The stamp of assurance

The Lion Code of Practice sets higher standards of hygiene and food safety than required by law and stringent rules govern every stage of egg production, from breeding farms and hatcheries, to packing stations and finished product.  Learn more.

Click here to download the pdf

Canada Bread drops inquiry

Canada Bread Company, the parent company of the UK’s biggest bagel supplier Maple Leaf Bakery, will take no further action following an internal investigation into allegations that an employee at its UK bakery operations may have sought to influence the pricing of a competitor.

Elisabeth the Chef cuts cartoon cake licence deal

Cake and dessert supplier Elisabeth the Chef has added a number of new cartoon character licences to its portfolio. Batman – in a new bright cartoon format - joins the line-up in a bid to capitalise on a new light-hearted animated series, Batman: The Brave and the Bold, which hits TV screens at the end of March.

In the BB archives

It is difficult to account for the determined hostility of certain interests to bread-eating. In the broadcast given recently by our foremost dietician Sir John Orr, he stressed the importance of fruit, dairy products and eggs; his remarks as to the value of bread, however, fell short of doing justice to the great energy-imparting virtue of this famous foundation for the ideal diet. Hollywood diets have attained an unusual publicity. So it is of interest to note that Beatrice De Sylva, "Special Beauty Advisor to Famous Stars", is constantly, she states, disabusing the minds of people who have the idea that self-starvation is an essential to beauty. In her opinion any slendering diet must include bread as one of its most important ingredients. Semi-starvation is a very dangerous proceeding, leading to nervous and mental disorders, and, to keep fit in mind and body, a generous diet is a necessity, with bread as an essential groundwork.

Fresh twist for rugby man

What do you do if you're an England international rugby player who has just been banned for two years after being busted for cocaine abuse? Suddenly finding himself with a lot of free time on his hands, South African born 26-year-old prop Matt Stevens is said to be planning on opening a coffee shop in Bath called Jika Jika, which translates as twist or turn in Zulu.

Regular or grande cup size?

If St Anselm's thought a boozy bakery was bad, heaven knows how they might have reacted had Grand View Topless Coffee Shop - which has opened in the US town of Maine - opened next door. The name captures the essence of what this café has to offer without the need of further elaboration from Stop the Week.

Mouthing off

"In my profession, my taste buds and sensory skills are crucial. My 18 years of experience enable me to distinguish between thousands of flavours. My taste buds also allow me to distinguish any defects"

Church ire over bakery

Bread and wine have long been seen as a pretty decent pairing - not least since this coupling was cemented when it was put to good use at a certain dinner table some 2,000 years ago.

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