PEOPLE

31 March, 2006
The MD of Ardo UK, STEPHEN WAUGH, has been confirmed as president-elect of the British Frozen Food Federation (BFFF). Mr Waugh will take up the presidency of the BFFF at its AGM in November this year, when Howard McEvoy steps down. Ardo is Europe’s largest frozen vegetable producer.

PEOPLE

31 March, 2006
The MD of Ardo UK, STEPHEN WAUGH, has been confirmed as president-elect of the British Frozen Food Federation (BFFF). Mr Waugh will take up the presidency of the BFFF at its AGM in November this year, when Howard McEvoy steps down. Ardo is Europe’s largest frozen vegetable producer.

View from the floor

31 March, 2006
A straw poll of exhibitors’ views at this year’s Food & Bake yielded a mixed response, ranging from the exasperated (“Realistically, I think this show is dead”) to the ecstatic (“It is the best show I’ve had in 20 years”).

Virtual Realities

31 March, 2006
Bettys of Harrogate.
The hotchpotch of fire safety regulations that bakeries must abide by are to be replaced by an easier-to-understand standard later this year. Originally due to come into effect in April, The Regulatory Reform (Fire Safety) Order has been delayed until October 1 to allow for the publication of essential guidance documents.

Viewpoint

31 March, 2006
This week’s issue brings the news Harvestime’s Walsall bakery is finally out of administration after six months in limbo. For a company of the calibre of Maple Leaf Bakery to gallop in at the eleventh hour talking about expanding the existing business must be a dream come true for the 248 remaining staff at the site – as well as customers and suppliers.

In Brief

31 March, 2006
- Examiner Neil Hughes is assessing bids for Dublin’s Cooke’s Bakery. The business was moved into examinership last month as a result of cashflow problems. One possible buyer is Dublin-based McCambridge Foods, which produces bread, cakes, puddings and ice cream.
A REDUNDANCY deal has been accepted by the majority of staff at Irish Pride’s Keatings Bakery in Kanturk, Co Cork, which closed on March 16, writes Ann Marie Foley.
The Bakers, Food and Allied Workers Union (BFAWU) has won government funding of £50,000 to assist members for whom English is a foreign language.
Don’t forget to register for this year’s event from May 6–13, sponsored by BakeMark. There’s a point of sale pack for all participating craft bakers with a selection of bright, eye-catching posters and banners, price tickets and counter top cards to entice customers through your door.
Stuart Gibbs of Oliver Adams and Lucy Williamson of Janes Pantry both enjoyed an all-expenses paid, one-week placement with a member company of the British Confectioners Association (BCA) in January for winning scholarships under its Baking Excellence scheme.
Allied Bakeries has closed its Reading bakery, which once employed 196 staff, following a strategic review of its UK bakery operations.
Finsbury Food Group said it is on the “right side of the line” in a competitive market as it announced a rise in sales and profits this week.

Birmingham Baker M Firkin

31 March, 2006
ADMINISTRATORS are in exclusive talks with a potential buyer for Birmingham baker M Firkin.
Leading scientists are reconsidering the criteria for the high, medium and low classifications for the Glycaemic Index (GI) diet, expert Professor Jeya Henry of Oxford Brookes University has revealed.
London and Wales-based wholesale and foodservice supplier Perfect Patisserie is up for sale, with a £1.75m price tag.
Maple Leaf Bakery UK says it plans to offer a range of bake-off products and sliced bread in the UK, following its acquisition of the £20m turnover former Harvestime (2005) plant bakery in Walsall last week.

Fudge brownie

24 March, 2006
Makes around 30 brownies
Following company growth over the past two years and the changing demands of the bakery market, bakery supplier Dawn Foods recently organised training for its senior executives to share information, skills, experience, knowledge and learning across Europe.
Williams Refrigeration’s (King’s Lynn, Norfolk) new modular dough retarder-provers (DRPs) are said to feature two major advances for the baker. The new Doughmaster Control panel makes the DRPs easier to use and more flexible, and the new single-piece floor makes the DRPs structurally stronger than traditional units and improves hygiene control.

A mix for every occasion

24 March, 2006
Ingredients manufacturer British Bakels (Bicester, Oxfordshire) offers a range of mixes, fillings and toppings to help bakers make doughnuts.

JBS proves a point

24 March, 2006
JBS Process Engineering (Market Deeping, Peterborough) has designed a prover and cooler to meet the needs of a high-volume doughnut producer.

RHM Foodservice

24 March, 2006
RHM Foodservice (Marlow, Bucks) says filling a doughnut with lemon curd, then garnishing with caster sugar and cinnamon, is a simple way to make a spicy lemon doughnut.
BakeMark UK (Wirral, Merseyside) is launching two Nestlé doughnuts – the Rolo and Toffee Crisp.
Cereform (Northampton) has re-engineered its doughnut mixes so finished product contains 25% less fat.

Simply the zest

24 March, 2006
With demand for new doughnut flavours, shapes and ideas, Macphie (Glenbervie, Scotland) has launched 5th Avenue Lemon Icing.

GR Wright & Sons

24 March, 2006
Independent miller GR Wright & Sons (London) offers a US-style donut mix packed in 12kg bags.

Cadbury in-store

24 March, 2006
Kitchen Range Foods (Huntingdon, Cambs) is building on its Cadbury Mini Dipping Donuts with the launch of Cadbury Twinpack Donuts.
ADM Milling’s (Brentwood, Essex) Bun Mix and Bun & Doughnut Mix and Concentrate are said to produce a variety of doughnut and bun styles, offering good texture and flavour.

Top ideas from K&B

24 March, 2006
Kluman & Balter (Waltham Cross, Herts) recommends adding icing and edible decorations to doughnuts to add value.

Donut Tree blossoms

24 March, 2006
“People are switching back to doughnuts,” according to Noel Johnston. Mr Johnston is owner of the newly opened Donut Tree, a retail outlet in Lisburn’s Bow Street Mall in Northern Ireland.

A simple country baker

24 March, 2006
Scientists believe lust has a lifespan of only two years, so thank goodness we are in the bakery business, where my best-selling lines of 20 years ago are still my top sellers today. (On a personal note, I am sure my lust lasted longer than two years, but I cannot speak on behalf of my wife Barbara!)

Working the web

24 March, 2006
Online food retailing has yet to fully mature, but some forward-thinking companies are already embracing the potential of the web. While December and November last year saw one million customers shopping at Tesco’s (not exclusively food) website, the online opportunity is being tapped lower down the food chain too, by niche and specialist food ‘e-retailers’.
Q. How did you get involved with The Children’s Trust?

Viewpoint

24 March, 2006
It will come as no surprise to bakers to know that the busiest time at this week’s Food & Bake exhibition at the NEC (March 19-22) was between the hours of 10.30am to 1.30pm; it is an early trade by profession. As I write, the show is still taking place. Whether it was ‘a good pr exercise’ for exhibitors or ‘good leads or orders’ ensued, is something we shall evaluate shortly.
British Baker is proud to support National Doughnut Week 2006 on May 6-13. All high street craft bakers can register – to do their bit for charity and reap the significant business benefits of getting involved.
Tesco’s bakery sales are now worth £1bn a year and are growing 14% annually, bakery director Tony Reed has revealed.
The British Society of Baking’s conference chairman Jean Grieves stepped down at the Society’s 50th jubilee conference this week.

Speakers address the BSB

24 March, 2006
more than 150 delegates attended the British Society of Baking’s 50th Jubilee conference in Birmingham this week.

In Brief

24 March, 2006
- Ingredients and sugar company Tate & Lyle has formed a joint venture with an Israeli partner to build and operate a sugar plant supplying products to users in the Israeli market. This will partially replace traditional sugar imports from the Eropean Union, which will be restricted following European sugar regime reform and the WTO ruling on exports.
Sainsbury’s is targeting school leavers for an in-store Bakery Apprenticeship Scheme which it plans to roll out to all 360 of its scratch bakeries.
Chairman of the National Association of Master Bakers, Noel Grout, is pleased to announce on behalf of the association and its board that Gill Brooks-Lonicon has been appointed chief executive of the NA from November.

Aga in growth

24 March, 2006
Aga Foodservice Group said it saw strong sales and profits in 2005. Revenue rose 15.7% to £501.8m while pre-tax profits were up 18.5% to £43m.

Kingsmill promotion

24 March, 2006
Kingsmill has started a promotion for its packs of white and wholemeal rolls, called Roll on Summer, designed to capitalise
Canada’s market leader in industrial baking is tipped to be pushing further into the UK with the purchase of Walsall's Harvestime (2005) bakery.
Northern Foods is likely to have to wait another 18 months for a verdict, as it takes its fight to prevent Melton Mowbray Pork Pies from gaining Protected Geographical Indication (PGI) to the European Court of Justice.
The FOOD Standards Agency has bowed to pressure from food industry bodies including the Federation of Bakers with revised targets for salt content in foods including bread.
The British Society of Baking’s Golden Jubilee Spring Conference, held at Food & Bake, will provide bakers with an insight into business issues affecting the whole of the industry. Speakers from Greggs, Tesco and Allied Bakeries will be among the roll call.
Escher Mixers (stand P255) has recently opened a UK office and distribution warehouse in order to deal directly with UK customers. The company holds a large stock of mixers and spare parts, which are available for immediate delivery and offer 24-hour nationwide back-up service.
Russell Finex (stand J130) will feature two new units that complement its range of powder sieves and liquid filters.

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