December

Retail boost for craft sector at BIE 2010

Next year's Baking Industry Exhibition, taking place at the NEC in Birmingham from March 21-24, will host a new area the 'Craft Baker's Shop'.
The Shop is designed to give exhibitors the chance to demonstrate innovative and exciting new products, which will help independent bakers improve their retail offering.
After its success in 2008, Bakery Live is also back, with a fully functioning bakery producing products on the day.
California Raisins will also be hosting its Future Baker of the Year competition, a live event which will take place on each of the four days of the show. It is open to teams of three people working from colleges or companies that are working towards a recognised national bakery qualification.
Exhibitors include: Benier UK; DCL Yeast; Double D Engineering; Kern; PFM; Raque Food Systems; Reiser; Rondo Doge; Britvic; Reynards; Pentagram; and Tom Chandley.

FSA proposes saturated fat targets for savouries

Savoury snacks, including meat pies and pastries, are the focus of a new consultation by the Food Standards Agency (FSA).
Launched this week, it is the second of two consultations on the reduction of saturated fat and calories in foods.
The first, which launched in July and closed in November, covered biscuits, cakes, sweet pastries and buns.
Among the new recommendations is the reduction of the saturated fat content of pastry, used in pies and pastries by at least 10% by the end of 2012, compared to the highest level in the product during 2008. There is also a recommendation for businesses to develop their own internal targets to reduce the saturated fat content of the fillings of pies and pastries on a case-by-case basis.
Both reductions should be accompanied by a calorie reduction unless a technical case can be made that it is not achievable, said the FSA.
It is also consulting on recommendations to increase the promotion of reduced/low-fat options. "However, EU regulations will make it harder for companies to make nutrition claims from January 2010 and may prevent them from rising to the FSA's challenge on marketing," commented Julian Hunt, director of communications, Food and Drink Federation.
The FSA's consultation closes on 9 March 2010. To download the document go to: tinyurl.com/yas35uf

Hovis backs British wheat to perform in long term

Hovis is confident that long-term supplies of the British red wheat it plans to use in its bread will prove reliable, despite the variety's reputation for low yields and susceptibility to disease when grown in the UK.

In Short

Ainsleys deal nears
Ainsleys' administrators are in "advanced" talks with some of the interested parties for all or part of the business. Joint administrator at Grant Thornton Joe McLean explained that he was in talks with 10 interested parties, and was looking at a variety of options for the business going forward. All 29 of the craft bakery chain's shops are still trading.

Jobs saved at Riverside

Middlesbrough-based Riverside Bakery has been rescued by a local businessman after the company went into administration in October.
All 35 jobs at the bakery have been saved, after administrators Baker Tilly sold the business, which will now trade as Tees Valley Bakery Limited.
According to Baker Tilly, the new owner, who wants to remain anonymous, has plans to develop the business, which is based in the Riverside Industrial Park.
"Riverside has in recent years invested in modern production facilities," said bakery manager Chris Timney. "The new owner is very enthusiastic and has some exciting plans."

Administration plagues Firkins for a third time

West Midlands bakery firm Firkins Foods has been bought out of administration by MD and sole director Ian Bolderston for the third time in three years, saving all 200 jobs.
Bolderston called in the administrators on 11 November 2009 after the firm, which operates a bakery and 27 shops, came under pressure from utility creditors.
Administrator Mark Bowen of MB Insolvency said the company, which will continue to trade as Firkins, "fell foul of non-contract rates". When the business, formerly known as Firkins Bakery, was bought out of administration in November 2008, it failed to agree contract rates with two specific utility companies, said Bowen, who added that the bills were "significantly more than the company had provided for".
"Bolderston has bought the assets of the business," explained Bowen. "The shops and bakery are leasehold properties so it is now up to him to enter into negotiations with the individual landlords to see whether they're prepared to allow him to trade from those sites. I believe the majority of these approaches have been met positively."
Bolderston also saved the West Bromwich-based firm from administration in 2006.

Independents face uphill battle on calorie labelling

Independent sandwich bars and bakery shops will struggle to meet Food Standards Agency (FSA) plans for calorie labelling in foodservice, which are being considered in a newly launched consultation.

National Doughnut Week raises over £25,000

Almost double last year’s number of bakery shops took part in National Doughnut Week this year, and raised over £25,000 for charity The Children’s Trust.

The fundraising event, sponsored by BakeMark UK, was founded by Christopher Freeman of bakery Dunn’s of Crouch End.

Aryzta sees falling revenue in UK and Ireland

Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as “substantially reduced customer spending” has resulted in tough trading conditions for the firm.

Revenue in its Food Europe division dropped 11.4% for the 13 weeks to 31 October 2009.

The firm, formed in August 2008 through the merger of Irish company IAWS and Swiss Bakery firm Hiestand, said the fall was “principally driven by extremely tough trading conditions in the UK and Ireland”, with a revenue decline in these markets in the region of 25% for the period.

Aryzta is a mix of business to business and consumer brands, including Heistand, Cuisine de France and Delice de France. Its Food Europe division comprises its speciality bakery businesses which span across Switzerland, Germany, Poland, the UK and France.

Aryzta sees falling revenue in UK and Ireland

Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as “substantially reduced customer spending” has resulted in tough trading conditions for the firm.

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