Non-branded bakery sales were down 16.5% on the same period last year for Hovis, according to Premier Foods’ financial statement for the three months to 31 March 2011.
Chilled prepared food group Uniq has announced continued strong growth in its food-to-go operation, with overall group revenue up 6.8% for the year ended 31 December 2010.
Kingsmill’s Great Everyday medium sliced white loaf contributed to the brand’s volume and market share increases across the UK in the 24 weeks to 5 March 2011.
Pidy said it has become the first company in the bakery sector to sell a range of pastry and catering lines targeted at foodservice on internet retailer Amazon.
The organisers of National Doughnut Week hope to celebrate its 20th anniversary by involving a bumper number of bakers.
Bakers up and down the UK have been publicising their Royal Wedding-themed products in the run-up to the big day.
Bakers around the country are working on energy-saving projects backed by the Carbon Trust, with funding from the Regional Growth Fund.
Burton's is to press ahead with plans to end biscuit manufacture at its Moreton factory and move production to Edinburgh and Llantarnam resulting in 109 job losses.
Thirty jobs have been saved at O'Donnell's Bakery in Ireland after two employees bought it out of liquidation.
Delifrance is to sponsor The Life-time Achievement Award at this year's Baking Industry Awards.
Woodhead Bakery workers are celebrating after nearly all the firm's shops and factory were saved by two separate deals.
Suppliers are playing clever in a bid to minimise price increases by sourcing fruit, nuts and seeds from alternative, cheaper, countries of origin. Meanwhile, some bakers are substituting and reformulating in a way that does not impair quality and taste. And most are intent on minimising the knock-on effect of commodity price increases on their own margins and want to minimise what is passed on to shoppers.
In her book Watching the English: The Hidden Rules of English Behaviour, the anthropologist author Kate Fox talks of the "white bread" British, with our culture of reserve. "We are the most repressed and inhibited people on earth," she argues.
Will the issue of fat as an ingredient become even more regulated at UK government and EU levels. And if so, what can bakers do? Our latest BB Round Table debates the issues involved. Andrew Williams reports.
Walkers expects its new crinkle-cut crisps to be the biggest category launch of the last five years.
Yum Yum Bros Food Company has launched two new bakery brands, targeting both the healthy eating and indulgent snacking sectors.
Moul-bie has launched a clean-label solution that can achieve a 25% reduction in salt without losing flavour or affecting crust formation, it is claimed.
Select Bag Sealers launched its new TS3-EP Table Top Sealer at the recent Bakers' Fair Spring. Exhibiting for the first time at a Bakers' Fair event, the firm unveiled the new unit a manually operated Tape Sealer that incorporates a Thermal Electronic Printer. This allows complex print formats to be applied to the seal as it performs a tape seal around the neck of a bag.
United Biscuits (UBUK) has launched a whole host of new McVitie's NPD this spring. McVitie's Cake Company has introduced a Breakfast Muffin and 'Time For Tea' Fruit Loaves. Available this month, the muffin contains cranberries, sultanas, apricots, sunflower and pumpkin seeds, as well as cinnamon and spices, and will be sold in single packs. The fruit loaf cakes will be available in two varieties mixed berry (raspberries, cranberries and strawberries) and lemon & ginger.
CSM (United Kingdom) has launched a new cake margarine Craigmillar Marvello RSF Blend. The firm claims that not only can it help bakers meet the government's guidelines for a 10% reduction in saturated fat, but also responds to the Department of Health's new Responsibility Deal, which in part focuses on lowing calorie content.
A new precision bread-cutting machine from Bizerba cuts hygienically without the need for oil, helping to prevent mould build-up and the spread of germs.
Cocoa and chocolate products manufacturer Barry Callebaut can now offer an extensive portfolio of products that are low in both saturated fats and trans-fatty acids.
Bakery manufacturer and foodservice provider Delice de France has launched its new spring/summer catalogue, featuring several new additions.
Crowds of visitors from across the country made the trip to Newbury Racecourse on Sunday 10 April, for what was a very successful Bakers' Fair Spring. Despite the sunny weather outside, the exhibition hall was packed, with The Stage drawing a large audience for its programme of talks and demonstrations.
More than half of consumers check the labelling of products such as bread, cakes and biscuits, according to research by Harris Interactive, unveiled at the BCCC conference earlier this month. Yet despite this, only 12-15% admitted they read it thoroughly.
Coconut: Prices have remained extremely volatile, due to strong demand coupled with the disaster in Japan delaying some shipping of coconut from Asia.
Pressure on cocoa supply looks set to ease after violence in key cocoa-producing country Ivory Coast has calmed, and exports are set to resume, according to global commodities analysis source The Public Ledger (TPL).
Krispy Kreme growth
Help from a brewer
Marks & Spencer's bakery technologist Jim Hawkridge and top baker and chef Nick Nairn aim to inspire delegates at the Scottish Bakers' 120th anniversary conference from 14-15 May.
Family fun day
The British Society of Baking Spring Conference scored a first last week. Instead of being held at a hotel, 70 delegates descended on Tameside College, near Manchester to hear topical presentations and to see and taste what the students are achieving.
Earl of Sandwich lives up to his name
Selfridges shoppers in London, Manchester and Birmingham can now enjoy traditionally handcrafted pies from Doncaster pie-makers The Topping Pie Company, after they won a listing with the chain.
Leading European plant breeder and seed development company Groupe Limagrain, has acquired a controlling share of the Brossard SA bakery business.
Commercial production kitchen The Olive Grows is celebrating its third birthday by hosting an Open Kitchen event on 3 May.
Consumers are more likely to choose a double chocolate or chocolate chip muffin with a cup of coffee, according to new research by Dawn Foods.
To mark the first UK Coffee Week, which took place from 4-10 April, the bakery manufacturer took to the streets to discover what consumers’ favourite treat was.
Key nutritional information, such as fat, saturated fat, carbohydrates, sugar, salt and energy content should be included on the back of packaging, MEPs agreed this afternoon.
Bako North Western is holding its third annual Family Fun Day at the company’s Preston premises, to give suppliers and customers a chance to meet and share ideas.
Business rates for one Devon bakery have more than doubled, rising from £9,000 a year to £21,000.
Woodhead Bakery workers were celebrating after nearly all the troubled business’ shops and factory were saved by two separate deals.
A new scheme aims to help bakers bring life back to redundant buildings next to pubs and real food to communities.
Welsh independent bakery Brace’s will help 50 royal wedding parties go with a swing by donating food and decorations.
Tickets are now available for the National Association of Master Bakers (NAMB) conference, to take place at the De Vere Hotel, Blackpool, from 27-30 May 2011.
A record 2.6% drop in the price of bread and cereals contributed to the overall decrease in the price of food and non-alcoholic drinks, seen in the latest figures from the Office for National Statistics.
Make sure you get your entries in for the Baking Industry Awards (BIA) 2011.
Bakers’ Fair Spring was a great success on Sunday, with a huge numbers of visitors from across the country making the trip to Newbury Racecourse.
Pork pie brand Pork Farms has struck a deal with Boots, which will help to further its growth in the chilled pastry category.