n Lyndale Foods has put its Peter Hunt’s bakery up for sale to focus on its bakery retail business - Sayers, Hampsons, and Maison Blanc. Bolton-based Peter Hunt’s employs 300 staff and has a turnover of £25m. The company supplies pastry products to retail and foodservice customers and Lyndale’s retail bakeries. The sale is being handled by accountancy firm PriceWaterhouseCoopers.
l See next week’s issue for full details
n A sale of Leicester bakery chain Coombs is now set to complete in the next two weeks. The potential buyer, rumoured to be 17-shop local rival Hampshires, is still examining the leases on Coombs stores, MD Guy Coombs told British Baker.
n A major UK baker is reported to be collaborating with Newcastle University with a view to laun-ching a low-GI high fibre bread, fortified with with alginate, derived from brown seaweed.
n Iain Ferguson, chief executive of Tate & Lyle, has been elected president of the Food and Drink Federation. He will take over from predecessor Gavin Neath on 1 January 2007. Ferguson joined Tate & Lyle as CEO in May 2003.
n Welsh bakery Brace’s has relaunched its website at [http://www.bracesbakery.co.uk].
n Heinz Foodservice is offering 25,000 bakers and takeaways a free trial of its condensed soup range to encourage use during the winter. The company has re-vamped its soup recipes removing ingredients linked to allergies such as MSG and celery spice. The first 25,000 callers (0800 57 57 55) will receive a free 860g can of soup and an information leaflet.
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