All British Baker articles in October 2009 – Page 3
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News
Bring back the great British tea
By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery foodservice and convenience sectorsNot everything about the days drawing in and the onset of winter is depressing. We all start dreaming of savoury or sweet, rich and warm comforting ...
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Could sarnie be sign of the Apocalypse?
Is the coming of the Apocalypse going to be triggered by some baker Beelzebub? Thus pondered one dumbstruck Fox News host Shepard Smith, who ominously met news of the latest sarnie innovation a bacon and cheese donut burger by saying: "There are signs of the Apocalypse. I mean, ...
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Alternative to sodium sets off bakery debate
The launch of a new sodium alternative has sparked a debate on the use of potassium chloride in bread.Volac’s sodium and sugar replacer Volactose Whey Permeate contains 2.6% potassium and is labelled a ’high-performance cross-category sodium and sugar replacer’, which can be used in a wide variety of ...
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Peros aims for One World
A new Fairtrade bakery range, One World, has been launched by ethical foodservice distributor Peros. It comprises: traditional flapjacks; chocolate chip flapjacks; fruit flapjacks; large Eccles cakes; chocolate brownies; chocolate chip shortbread; toffee muffins, lemon muffins, chocolate muffins and blueberry muffins.The range has been produced by artisan bakers in the ...
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Hovis adds flour
Rank Hovis has launched a new flour variant Hovis Multiseed which has been developed to meet growing consumer demand for seed and grain products. A blend of seeds and wheatgerm, the new variant is suitable for the production of tinned or handcrafted breads and rolls.Its launch will also ...
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FSA returns affirmative on folic acid fortification
The Food Standards Agency (FSA) has reaffirmed its recommendation that bread or flour should be fortified with folic acid after considering updated information on folic acid and cancer from the Scientific Advisory Committee on Nutrition (SACN).The recommendation to the chief medical officer (CMO) Sir Liam Donaldson means mandatory fortification is ...
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Fit for purpose: Part 4 - for the love of location
If we were to believe the overused adage location, location, location, we often assume that this is critical to success, but how important is it? When the high street was the hub of every town, location was important and people would purchase their weekly provisions from local retailers because convenience ...
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Sainsbury’s gets nearer to 100% British flour
Multiple retailer Sainsbury’s has announced that it is "on course" to be the first retailer to use 100% British flour in its own-label sliced bread.This follows the announcement, in July this year, that its 400 in-store bakery-produced products are now made using 100% British flour, sourced with the help of ...
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Blackfriars spends £1.2m
Leicester-based flapjack, muffin and cake producer Blackfriars Bakery has invested £1.2m in moving to a new 36,000 sq ft factory, which will enable it to improve efficiency and develop a raft of new products for major customer Holland & Barrett.The firm has spent the past two years operating from two ...
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Speedibake’s fresh deal
Norbert Dentressangle, which took over Christian Salvesen in 2007, has been awarded a two-year temperature-controlled storage and distribution contract with baked goods manufacturer Speedibake. Part of Associated British Foods, Speedibake is one of the leading producers of own-brand bakery products for the UK retail and foodservice sector. With turnover of ...
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Which? research supports calls for salt reduction
Consumer watchdog Which? said its recent consumer taste test of wholemeal bread showed it was possible to cut salt levels in bread and still deliver good flavour and texture. In research carried out by Which? Magazine, 187 testers tasted 561 slices of branded and supermarket own-label wholemeal bread. Hovis and ...
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News
Greggs plans new bakery in the south
Greggs plans to build an additional bakery in the south of England to support the proposed opening of 600 new stores.
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Greggs plans new bakery in the south
Greggs plans to build an additional bakery in the south of England to support the proposed opening of 600 new stores. In its half-year statement in August, the bakery chain said it aimed to open 30-40 net new shops in 2010, but an interim statement this week revealed this ...
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South Shields bakery buyout
South Shields firm JW Rae Bakers has been rescued from liquidation by a division of Sunderland-based Monument Foods. Aspin Bakery, a division of Monument, has acquired the business, saving 16 jobs. Having passed retirement age, the directors at JW Rae had been looking for a buyer for over 12 ...
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FSA reaffirms recommendation on folic acid
The Food Standards Agency (FSA) has reaffirmed its recommendation that bread or flour should be fortified with folic acid after considering updated information on folic acid and cancer from the Scientific Advisory Committee on Nutrition (SACN).
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News
FSA reaffirms recommendation on folic acid
The Food Standards Agency (FSA) has reaffirmed its recommendation that bread or flour should be fortified with folic acid after considering updated information on folic acid and cancer from the Scientific Advisory Committee on Nutrition (SACN). The recommendation to the chief medical officer (CMO) Sir Liam Donaldson means mandatory ...
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News
Breakthrough for bread shelf-life
A breakthrough method to increase the shelf-life of bread by up to 14 days has been licensed to food ingredients company Puratos.
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News
South Shields bakery buyout
South Shields firm JW Rae Bakers has been rescued from liquidation by a division of Sunderland-based Monument Foods.
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News
Wrights unveils trial store
Wrights has unveiled a prototype flagship store and retail brand in Stoke-on-Trent, which the firm hopes will broaden its appeal to consumers.
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Less salt, more taste?
A Nottingham company claims to have discovered a way of modifying salt, to provide more taste from smaller quantities. Eminate Limited’s product Soda-Lo 20 could potentially help bakers achieve lower salt targets in their products without compromising on taste, it is claimed.