April

Sylvia Macdonald
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Viewpoint

I will never forget coming into work on the morning of September 16 and hearing about the massive fire at Aulds bakery in Inchinnan.

In Brief

SAINSBURY’S is integrating all its supermarket counter and self-service retail scales and bakery printers into a centralised system, said to be the world’s first. It will cover its main 450 stores.The project is being carried out in partnership with Avery Weigh-Tronix, and a roll-out programme for the system is nearing completion.

Bakery van theft

Police are hunting for a wholesale baker’s van, which went missing twice in a week.

Glasgow bakery reveals ambitious growth plans

Glasgow wholesale bakery D McGhee & Sons has revealed it plans to double turnover and boost its market share this year.

National Doughnut Week: rewarding effort

Lathams craft bakery in Southport, Lancashire, has been involved in National Doughnut Week, which this year runs from May 6 to 13, since the outset.
Piergiorgio Giorilli shows off his skills
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Richemont Club hears from an Italian master

An audience of 75 members from the British branch of the Richemont Club witnessed a recent demonstration of Italian baking by international president Piergiorgio Giorilli.

Allied Bakeries feels pinch in latest results

Associated British Foods said performance of its Allied Bakeries division was unsatisfactory as it posted its interim results this week.
Sayers bakery supplies its own shops alongside national chains
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Sayers jobs under review as it loses Kwik Save deal

Lyndale Foods has started a consultation with staff over 180 proposed job losses at its Sayers bakery in Liverpool, following the loss of a Kwik Save contract.
L to R: Niall and Brian Irwin
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Funding lets Irwin’s further healthy aims

Northern Irish baker Irwin’s has been awarded funding from the Irish Central Border Area Network (ICBAN) to develop its range of “smart breads”.
Ian Bolderston and Susan Ellwood
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West Midlands baker comes to Firkins’ rescue

Birmingham bakery chain M Firkin has been rescued from administration by baker Ian Bolderston, in a deal supported by flour miller Heygates and completed on April 12.

Adams on the buses for 150th birthday

Retail baker Oliver Adams pressed two vintage buses into service in Northampton town centre this month, as it celebrated its 150th anniversary and launched new branding.

McCambridge bid for Cooke’s

Dublin’s McCambridge Group has tabled a formal offer for rival company Cooke’s Bakery, currently in examinership, the Irish equivalent of receivership.
Model for the future: Brace's Newport plant, opened in 2005
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Brace’s plans to head south with new plant

Welsh bakery Brace’s is planning to open a facility outside Wales as it builds its business in the south of England.

Cut cholesterol with oat cuisine

Nash Nutritionals (Dorking, Surrey) has introduced OatVantage. This natural oat soluble fibre is concentrated to contain 54% oat beta-glucan, which enables bakers to achieve a beta-glucan content of 0.75g per serving.

Good things in small packages

Bakehouse (Bagshot, Surrey) has launched mini versions of its All-Butter, Chocolate and Almond Croissants. Ideal for sharing and multipacks, the Mini Croissants are made near Lille, France.

Raisin imports

The dried vine fruit market in the UK, the largest market in the world for this category, yielded a 5% rise in imports for the first eight months of 2005 compared with 2004, says California Raisins (London).

The seed of a good idea for low-GI products from FDL

Fuerst Day Lawson (FDL) (London) says companies can capitalise on consumer and media interest in the glycaemic index (GI) diet by adding seeds to their products.

Renshaw keeps an even peel

Renshaw’s (Liverpool) Double Cut Peel and Renpeel have a concentrated flavour and citrus aroma, says the company.

The call of nature

Health has overtaken convenience when it comes to retailers making claims about food. So says a new report citing ‘natural’ inclusions as a key driver in the rush to cash in on diet and well-being trends.
Unsoy sultanas and raisins are dried away from traffic, says Stuart Matthews
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Turkish Delights

As you drive along the Aegean coast of Turkey at harvest time, you see field upon field covered in white sheeting, with anything from tomatoes to grapes laid out to dry in the blazing sun. But you will not spot any dried fruit from one particular supplier to the UK baking industry from the car.

Tap & Go card set to cut queue times

Shoppers purchasing items worth less than £10 may soon be able to pay by simply tapping their debit card on a terminal before walking away.

19th Bakery Industry Awards

This week our focus is on the In-Store Bakery Award, sponsored by Macphie of Glenbervie. In-store bakeries are an important part of any superstore, with the smell of the freshly-baked bread wafting through the aisles and tempting customers to buy. But to be a successful manager of an in-store bakery, you have got to keep coming up with fresh ideas or your products and your concept will quickly go stale.
Sylia Macdonald
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Viewpoint

Get ready to tap! No, I am not talking about a dance revival but this concerted effort to stop us using money and keep us using cards, thereby making the banks very rich indeed.

In Brief

CSM plans to close down its production facility in Illinois by the second quarter of 2007 as part of an optimisation process of the supply chain at CSM Bakery Supplies North America. The production facility employs 146 staff, making frozen dough, fillings and icings under the Karp’s brand.
Jean Grieves: contribution
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Worthy tribute to a baking industry lady

YOUR readers should share the wonderful tribute to Jean Grieves, who was invested as a Liveryman of the Worshipful Company of Bakers on April 4. This is the culmination of an outstanding career in our industry.

National Doughnut Week: why not join us?

Get making those doughnuts – it’s National Doughnut Week on May 6-13 and you still have time to register. While raising money for The Children’s Trust, you will also reap the business rewards of getting involved. Once people are inside your shop, the opportunities for cross-selling products and impulse buying are clear.
Alex Waugh: forecasts rise
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Rising demand for renewable fuels puts pressure on prices for wheat

Bakers and millers have been warned to expect a rise in wheat prices of around £20 a tonne by 2010, due to rising demand for biofuels made from wheat.

Crime questions

The British Retail Consortium (BRC) is seeking responses from all retailers – including bakery retailers – to help gather data for its 13th annual Retail Crime Survey. The BRC hopes to gain a wider understanding on how crime affects the whole industry. The results will be published in October.

NA’s first lady

The National Association of Master Bakers will install its first lady president at its 119th Annual Conference in Stratford-upon-Avon from April 28 to May 1.

Muntons gains HGCA funds

Maltster Muntons has secured £25,000-worth of fun-ding through the Home Grown Cereals Authority’s Enterprise Awards to enable it to export malted wholegrain flakes to the US market.

Compass aims for June completion on brand sale

Catering giant Compass plans to complete the sale of brands, including Upper Crust, Millie’s Cookies and Caffè Ritazza, to new owner EQT Partners after announcing the deal this week.

Maynard Scotts takes up unconventional Ministry

TAUNTON desserts company Maynard Scotts has changed its name to Ministry of Cake following a management buy-out last year. Managing director Chris Ormrod takes the title Prime Minister, with a Cabinet, including Ministers for Finance, Transport and Creativity.

Murdoch Allan grows with Asda

Scottish wholesale and retail baker Murdoch Allan says it is seeing massive sales growth after signing a supply deal with supermarket Asda in January 2005.

Greenhalgh’s revamps and expands

Craft baker Greenhalgh’s is to start rolling out “fantastic new branding” to give its 42 outlets a “fresher look” from next month. Bakery production manager David Smart said the new fascia is designed to give the stores a more modern feel. The “G” of Greenhalgh’s has been blown up to four times the size of standard text, to give the company a clear identifying logo. The new look will take 18 months to roll out across the company’s estate in north-west England, Mr Smart told British Baker.

ASA raps Allied over advert

Allied Bakeries has been forced to withdraw a television advertisement for Kingsmill Wholegrain & White bread, after being rapped by the Advertising Standards Authority.

Bread prices rise again as energy costs hit bakers

Warburtons has become the latest plant baker to increase prices on its bread, with Wales’ Brace’s Bakery saying it plans to follow suit. Warburtons blamed rising energy prices and other overheads for an increase across its range, including around 5p to 6p on an 800g loaf. For example, its 800g wholemeal medium sliced bread is now 97p in all the major multiples, up from 91p on February 22. Its white sliced bread is up from 92p to 97p and its 400g sliced milk roll is up from 61p to 67p, as of April 5.
Manufacturers need to provide more information to parents about kids’ healthy eating, says Hovis
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‘Eat your greens’

Parents have a good understanding of what constitutes healthy eating, but this is not being translated into the necessary improvements in their children’s diet.

Taste, not waist

The Weight Watchers range of muffins, produced under license by from Anthony Alan Foods, (Barnsley, Yorkshire) is good news not only for those looking to lose weight, but all cake-lovers.

Versatile and fast cake mix

When people think of American baked products, they usually think of doughnuts. American style products, however, can include a whole range of cakes and sponges.

Rollover gives pizzazz to US-style events

Managing director David Sanger of Rollover (Slough, Bucks) comments: “Hot dogs were reputedly invented in Germany but they have become an American institution and are an essential part of any US-themed event or promotion.

Coffee shop culture boom

Rich Products (Kidderminster, Worcs) has launched a quality cup cake range under its David Powell brand.

Macphie develops small portions from big country

According to Alison Daniels, Macphie’s (Glenbervie, Scotland) category marketing manager, US-style products have a huge influence on UK buying behaviour.

Kluman highlights recipe for muffin success

What is the secret of making successful double chocolate-chip muffins? Bakery specialist Kluman & Balter (Waltham Cross, Herts) says it has the answer – good quality American-style ingredients and a foolproof recipe.

Dawn Foods reduces sodium and cuts fat, but keeps taste

Dawn Foods (Evesham, Worcs) has developed a number of low-fat and lower-sodium products that enable bakers to cater for the more health conscious consumer, the company says.

BakeMark unveils licence to ‘thaw and sell’

BakeMark UK (Wirral, Merseyside) says sales of ring donuts are up 49% this year. The company supplies a number of products to help bakers capitalise on the trend. It most recently launched two licensed donut varieties – Nestlé Rolo and Toffee Crisp – which are supplied with free branded ‘tent cards’ in every case for added visual appeal.

Make muffins in a matter of moments

Bakels (Bicester, Oxon) offers mixes for producing US-style muffins quickly and easily.

Trans-fats fears set to cross the Atlantic?

The sweet bakery industry in the US, as in the UK, is embroiled in the obesity debate and has had to develop healthier alternatives. One of the biggest health issues to arise in the US is trans-fats labelling regulation, which came into effect in January 2006. This requires US manufacturers to list trans fats separately on the Nutrition Facts Panel (NFP). The Food and Drug Administration’s ruling on trans fats is the first significant change to the NFP since the Nutritional, Labelling and Education Act (NLEA) regulations were
Tony Phillips is past president of the NAMB and is (allegedly) retired from running Janes Pantry with 10 shops in Gloucestershire
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A simple country baker

What to buy Barbara, my wife, for her birthday is my latest dilemma. Like many men who indulge their wives outrageously, I could not think what to buy her – she already has me! But I suddenly had a brainwave. I would buy her an honour.

DESIGNER CHIC

Tiny blurred images, gaudy colours, fussy layouts with ugly fonts – a quick trawl of online bakery retailers yields a pretty sad collective. ‘It is the quality of product that is important,’ a baker might say. But the maxim ‘never judge a book by its cover’ does not apply when it comes to the web.

The Last Word

Tony Reed, until very recently, pulled the strings of a gargantuan bakery operation worth £1bn – amounting to almost a third of the value of the entire baking industry. So when he repeatedly spun his catchphrase “follow the money” to bakery suppliers at last month’s British Society of Baking Spring Conference in Birmingham, you could sense the assembled MDs and CEOs scribbling mental notes.

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