Issues

‘It is essential to communicate with students through platforms such as LinkedIn and Twitter.’

Megan Roberts, bakery and patisserie technology BSc (hons) student looks at ways the bakery industry could engage with the next generation of professionals.

“Everyone who worked on the Academy curriculum knows what it takes to work in a fast-paced bakery”

Chris Malec, director at Bread Ahead Bakery, discusses the skills gap facing the bakery industry and how Bread Ahead’s new academy hopes to fix this.

Legal: Don’t shoot the messenger

John Mitchell, a partner at law firm Blake Morgan, looks at the background to the ruling in Northern Ireland’s so-called ‘gay cake’ case.

Legal: Facing the music on licensing

John Mitchell, partner at law firm Blake Morgan, looks at the legal implications of playing music or videos in the workplace.

‘Some have claimed women simply aren’t putting themselves forwards as industry ambassadors’

Amy North, multimedia content editor at British Baker discusses recent criticism of gender imbalance in the baking industry and what can be done to address it.

'It is essential to ensure there is clear signposting to where allergen information can be found'

Former Trading Standards Officer Pete Martin, from product and labelling compliance firm Ashbury, examines how bakers can ensure best practice in the complex area of allergen labelling.

'We hope to help preserve the traditional craft of Cornish baking'

Dave Williams, training advisor and bakery lecturer at Truro and Penwith College, on the work undertaken by Truro and Penwith College and local businesses to deliver a new Bakery Apprenticeship

‘The Blue Planet series has mobilised businesses’

Speciality Breads managing director Simon Cannell on how the frozen baked goods business is working to address its plastic use.

GDPR: What next?

John Mitchell, partner at law firm  Blake Morgan, looks at what firms need to do to ensure they are, and remain, GDPR-compliant

‘Retailers demand pack security to prevent pilfering; if it wasn’t required, plastics usage would reduce’

Graham Kershaw, managing director of supplier Macpac, addresses recent consumer and media concerns over packaging waste

‘Stale bread was folded back through fresh dough to make a sourdough loaf’

Zoe Reed, creator of the Canteen No 4 supper club, on using bakery surplus as ingredients in a menu

'Like all trade deals, this one will have terms and conditions'

Alex Waugh, director general of the National Association of British and Irish Flour Millers (Nabim), on the risk of EU Rules of Origin bringing an increase in the cost of exporting baked goods

‘We’ve urged government… to clarify the immigration position’

Jim Winship, director of the British Sandwich & Food to Go Association; Pizza, Pasta & Italian Food Association; and Café Life Association on the fall in the number of EU migrants coming into the UK

‘Between 2012 and 2016, there was a 185% increase in the number of vegan launches’

Francesca Bandelli, marketing director at Puratos, on how the opportunities for vegan options in baking look set to grow

Could this be the end of food label confusion?

John Mitchell, partner at law firm Blake Morgan, welcomes new guidance that should simplify food labelling and help to reduce food waste

‘Using smart technologies, engineers can pre-empt problems’

Robert Glass, global communications manager at ABB, details how predictive technologies can help bakery plant managers make the most of downtime

‘To see young people’s faces when they make the best loaf or cake really gave me a buzz’

Dawn Gemmell, former assistant dean at the College of Food (Bakery) at University College Birmingham, on her love of bakery, and on winning Outstanding Contribution to the Baking Industry at last month’s Baking Industry Awards

‘This represented a golden opportunity to change the narrative of what it means to work in the UK food industry’

Ian Hodson, National president of the Bakers Food and Allied Workers’ Union, looks at landmark new terms and conditions secured for Warburtons’ workers

‘Our biggest challenge continues to be the protection and promotion of the nutritional benefits of bread’

Gordon Polson, director at the Federation of Bakers, looks at the organisation’s key achievements and challenges as it celebrates its 75th anniversary

Legal: Don’t let a breach send your firm down the drain

John Mitchell, partner at law firm Blake Morgan, looks at the risks associated with liquid waste

‘Don’t bury your head in the sand and hope the digitalisation of tax will go away’

Richard Stonier, partner at online accountancy software firm Tally Accounts, explains how bakery owners can be proactive and prepared for the transition to tax digitalisation

Legal: Be aware of the need to manage asbestos

John Mitchell, partner at law firm Blake Morgan, looks at the essential role of an asbestos management plan, particularly for older food manufacturing plants

Legal: Are you ready for a data protection shake-up?

Bruce Potter, chairman of Blake Morgan law firm, on the Incoming General Data Protection Regulation.

"There were 84 food product recalls in the UK in 2016, with 12% of these related to baked goods"

Daniela Verhaeg, marketing manager for X-ray business unit Mettler-Toledo, looks at the use of X-ray technology to protect both consumers and manufacturers from the threat of glass contamination

"We understand some of the mechanisms that cause bread to lose its softness, but baking has changed"

Martin Whitworth, principal scientist for cereal science and technology at Campden BRI, on the establishment of a new trade group to tackle bread softness issues

‘Firms have obligations to reduce the environmental impact of their products’

Michelle Carvell, director and COO at environmental software and consultancy services provider Lorax Compliance, explains how food and drink manufacturers can avoid the risk of fines, penalties and reputational damage

‘Bakery students and lecturers were joined by professionals from across the industry’

Ivor McKane, president, of the Alliance for Bakery Students and Trainees, on last month’s annual ABST conference

Invest your time well to avoid infestations

John Mitchell, partner at law firm Blake Morgan, examines the risks and consequences of pest infestation incidents

“There is no ‘one size fits all’ approach to the baking industry meeting sugar reduction targets”

Gordon Polson, director of the Federation of Bakers, reviews the challenges bakers face when addressing the recently announced sugar reduction targets

Apprenticeship Levy – what you need to know

Rebecca Ireland, a partner at law firm Blake Morgan specialising in employment matters, looks at the costs and potential benefits of the Apprenticeship Levy

“Retailers and the charities they support will now need to establish practical means to deliver surplus foods”

Until now, the law was interpreted to mean that, at midnight on the stated date, all sandwiches and other food carrying a ‘use-by’ date had to be destroyed.

'Breaching National Minimum Wage regulations now entails the risk of reputational damage’

Businesses have fallen foul of regulations around the National Minimum Wage (NMW) and the National Living Wage (NLW), with bakers telling this magazine they have been ‘devastated’ after being ‘named and shamed’ for underpaying their staff.

Product recalls: Why the cost is more than financial

Far from shy when it comes to letting the public know about food product recalls, the Food Standards Agency publishes such alerts bang in the middle of its website home page, where they carry maximum impact.

My Account

Spotlight

Most read

Social