All British Baker articles in September 2008
View all stories from this issue.
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News
Former Sayers bakery burns down
The former Sayers Bakery in Norris Green, Liverpool was severely damaged by fire on Sunday 28 September in a suspected arson attack. Firefighters arrived at the bakery just after 8pm and it took thirteen fire crews to control the flames. Police were forced to seal off the road and neighbouring ...
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Warburtons launches TV ad campaign
Warburtons’ latest TV ad campaign will air for the first time this Saturday (4 October) on satellite and terrestrial TV.The 60-second ad will describe Warburtons as "Britain’s favourite family baker", depicting a businessman visiting Britain for the first time. Shorter, 10-second clips will support the minute-long ad, while press ads ...
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Low-cost range for Tesco
Tesco is hoping for a slice of the action in the discount store market with a new low-cost range, to include bakery products. The supermarket undertook research earlier this summer, quizzing 20,000 people and found that UK consumers’ top concern is price. In response to this Tesco is aim to ...
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Tesco to sell non-standard loaves
Tesco is introducing three loaves in non-standard sizes ahead of anticipated changes to EU laws.The supermarket giant will sell a 300g loaf aimed at single households, a family-sized "weekender" loaf of 1,000g and a 600g loaf for small families.Current laws stipulate bread sold in the UK above 300g must be ...
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Finsbury prelims reveal strong growth
All-round bakery manufacturer Finsbury Foods’ has experienced a group revenue increase of 53.9% to £169 million. The preliminary results for the year ended 30 June 2008 show the company has achieved strong growth in each of its subsidiaries with like for like sales up 13%. Adjusted pre-tax profit stood at £7.7 million compared to £4.6 million last year.
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Café+ show to boost your business
Visitors to Café+, the café, sandwich and coffee shop show organised by British Baker’s publisher William Reed Business Media (WRBM), will benefit from top business-building advice in an exclusive seminar. Shopper research retail consultancy him! will run a workshop which will help show attendees exploit all the opportunities available to them.
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BSB autumn conference
The British Society of Baking’s Autumn conference is to be held on 6 and 7 October at Coombe Abbey Hotel in Binley, Coventry. The programme of events includes the Annual General Meeting on Monday 6 at 5pm. This will be followed by a drinks reception at 7.30pm and dinner at ...
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NAMB plans action group for craft sector
The National Associations of Master Bakers (NAMB) is hoping to create an ‘action group’ with the hope of redressing certain perceptions of the craft baking industry. A statement from the NAMB said: “In recent years the craft bakery sector has come under pressure from many fronts. This has led to many companies struggling and a poor perception of the industry to customers, government and potential employees.”
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BSB conference programme revealed
The British Society of Baking is to hold its autumn conference on the 6 and 7 October at the Coombe Abbey Hotel, Binley, Coventry.The event will include the AGM, dinner and entertainment on the Monday evening and a conference the following day.Conference speakers include David Smart from Greenhalgh’s, who will ...
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Tesco’s part-baked bread sales soar
Tesco’s sales of part-baked bread have soared by 47% in the past year.And the supermarket giant has hinted that it may in future offer part-baked versions of all its bakery products.Tesco said sales had been so strong that it has doubled its range to 14 part-baked products “with more to ...
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Business building workshop at Café+
Visitors to Café+, the café, sandwich and coffee shop show organised by British Baker’s publisher William Reed Business Media (WRBM), will benefit from top business-building advice in an exclusive seminar. Shopper research retail consultancy him! will run a workshop which will help show attendees exploit all the opportunities available to them.
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Tate & Lyle opens €4m innovation centre
Ingredients giant Tate & Lyle (T&L) has opened an innovation centre in Lille, France. The €4m centre, opened on 19 September, will focus on developing health and nutrition products, with laboratories and testing faciities open to T&L’s customers. Bakery and food manufacturers are among those who will be able to use T&L’s pilot laboratory, allowing them to test out systems, products and processes on a small scale before upscaling to a plant operation. T&L’s research and development team will develop new ingredients in the field of "wellness and nutrition", as well as exploring novel applications for its current range of functional food ingredients. Vice-president of sales and marketing EMEA, James Blunt, said the centre "will not only provide a huge boost to the development of our own value-added ingredient product range, but will also be extremely valuable to our customers as they refine and perfect their own products. "Our research shows that consumers in Europe are becoming more conscious of having a healthy, balanced diet. We are confident that this facility will be one of the principle hubs in the industry for the development of health and wellness ingredients across a range of applications." On the same day, T&L revealed it will also open a new Polydextrose production line at its Koog plant in the Netherlands. The facility will be the first of its kind in Europe, with the capacity to manufacture a range of different soluble fibres, with applications in a range of food and drinks. T&L’s range includes texturants, sweeteners and dietary fibre brands.
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In Short
Consultancy roleNeill Hastie who retired from Greggs after almost 30 years, has set up a consultancy for the baking industry. His specialities are ingredients through NPD, production, engineering, building, risk and overall project management. Contact him on 0191 378 1871 or email: neill.h@talktalk.netNana-Tom’s expandsThe Dorman Museum in Middlesbrough is now ...
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In Short
Enzyme price riseAB 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 ...
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In Short
Organic winnersGloucestershire’s Hobbs House bakery has won the Baked Goods category for its Wild White loaf in the Soil Association’s Organic Food Awards. The Cakes, Puddings, Biscuits and Confectionery category was won by Judges Bakery in Hastings, East Sussex, for its macaroons.Fosters’ awardA director of Fosters Bakery has been awarded ...
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In Short
Rubicon purchaseAG Barr has completed its acquisition of exotic fruit juice company Groupe Rubicon. The deal was completed for an initial cash consideration of £59.8m. The addition of Rubicon will enhance Barr’s customer base and diversify its portfolio.Greggs adds outletGreggs has opened a new shop in Yeovil, Somerset - the ...
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Secure supply
Soaring ingredients prices have been one of the talking points of the baking industry this year. With global demand increasing and speculation pushing prices higher, securing a reliable supply route is more challenging than ever for bakers.RM Curtis managing director Mark Setterfield, who has 20 years’ experience in ingredients sourcing, ...
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Seasonal seller
Apples are almost certainly one of the first fruits to have been cultivated, although their origins are not clear. There are thought to be over 7,000 varieties of apple worldwide. The National Fruit Collection, at Brogdale Farm in Kent, has over 2,000 varieties in its collection and is thought to ...
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Reporting in
My family bakery in Kent has just had its inspection, ready for work experience placements next year. This made me wonder how many bakers are taking up this worthwhile and rewarding opportunity.We have been involved with the local school work experience scheme for over 20 years. At first, the scheme ...
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Plant Product of the Year
Winner Eurobuns - SkinnyBaked DonutsMilton Keynes, BuckinghamshireEurobuns produces frozen American fast-food breads, part-baked French breads and scones and doughnuts for foodservice and retail clients across the UK. The bakery has seven high-tech lines and employs more than 400 staff.Its Americana Skinny Baked Donuts are described as having a light, ...