Enzyme price rise

AB Enzymes is increasing the price of most of its baking, food and speciality enzyme products by 10%, with immediate effect. All prior contracts will be honoured and are unaffected by the increase. Eric Marks, vice-president of business operations, said: "The price rises are necessary to cover part of the cost increases in raw materials, energy and overhead costs, incurred in recent months."

Focus on British Food

British Food Fortnight, which runs from 20 September to 5 October, is into its seventh year and is encouraging all sizes of business that make and serve British food to get involved. For more information on how to get involved, see [http://www.britishfoodfortnight.co.uk].

Dessert indulgence

Colchester’s Indulgence Patisserie is launching premium frozen desserts in the UK and France. At present, Booths in the UK and Auchan in France have listed two of the retail products - Tiramisu and Milk Chocolate Cheesecake.

Scone mad

Jackie Nevin from Nibbles Café in Newbiggin, Northumberland has created 42 different varieties of scone, including Turkish Delight, Mint Chocolate, Hawaiian (cheese, ham and pineapple), Plum and Cheese & Chive. Her customers tell her she should be in the Guinness Book of Records, but she plans to concoct a few more first - perhaps up to 57 varieties.

Pro2Pac’s new site

Pro2Pac, an exhibition focused on processing and packaging in the food and drink industry has launched its new event website - [http://www.pro2pac.co.uk]. The next biennial exhibition will take place at ExCeL, London, from 15 to 18 March 2009, alongside IFE09.