Macphie extends Sensations mix

first_imgMacphie (Glenbervie) has introduced two new flavours to its Sensations range of cake mixes – blueberry and banoffee.The new flavours join lemon, strawberry, apple & cinnamon and tropical Sensations flavours. Tropical Sensations cake mix was launched as a summer limited-edition, but due to its success is now available throughout the year.Sensations cake mixes contain fruit pieces. Blueberry Sensations contains real blueberries, while the banoffee version contains bananas and dulce de leche.last_img read more

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Irish pitta chip plant to open

first_imgA new flavoured pitta chips business is due to start production in County Donegal, north-west Ireland, in April.Largo Foods, which has its headquarters in Ashbourne, Co Meath, has set up a new subsidiary – Pita Éireann Teo – to make a range of flavoured snack food products from pitta bread.The new operation, which is projected to employ 46 people by 2010, represents an investment of E2.1m. A total of E900,000 of that is coming from Udáras na Gaeltachta, the state organisation that promotes industrial development in the Irish-speaking areas of Ireland.Operations manager Michael Gallagher said production will start in April for the Irish and international markets. He said: “We’ll be buying in pitta bread and producing the chips from that.”Largo is a leading producer of snack products in Ireland. Based in west Donegal, it already employs over 300 people, making over 150 snack products.last_img read more

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Improved look for Slices

first_imgThe Village Bakery (Melmerby, Cumbria), part of the Bells of Lazonby Group, has launched its new snack range, and packaging for its Brownies, Date Slices, Apricot Slices and Butter Flapjacks.The Village Bakery’s new packaging displays all dietary requirements and nutritional content and is printed on recycled board.Its Apricot Slices are wheat-free and suitable for vegetarians, and the unsalted organic butter now gives these slices a better flavour, says the company.The Organic Brownies are made with Green and Black’s organic dark chocolate and crunchy walnuts, and the Date Slices and Organic Flapjacks are wheat-free and suitable for vegetarians.last_img read more

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RFID oven gets first airing

first_imgNetherlands-based firm Leventi has introduced what it claims to be the first bake-off oven that can be programmed wirelessly through Radio Frequency Identification (RFID) technology. The Bakermat has also been developed to make it more user-friendly, says the firm.Leventi has developed a credit card-sized tag, containing an RFID chip that holds up to 40 baking programmes. By holding the card in front of the oven, the oven is programmed wirelessly. Cards can be used by bakers to send baking programmes for new products to their customers, says the company. Fine-tuning of the programmes is possible, so that products can be baked to local requirements.The Bakermat Mastermind control panel has also been completely modified and has a memory for 200 baking programmes. Each programme can hold up to six baking steps, with different time, temperature, humidity and valve settings. The programmes can easily be edited and can be stored under a customised programme menu.Other features on the new Bakermat range include an adaptable fan speed. The auto-reverse fan stops when the door is opened, so that heat is not blown out of the oven. The doors have an integrated drain at the bottom that catches excessive condensation to prevent dangerous slippery floors around the ovens.If the oven door is opened several times during the baking programmes or a batch of cold products is loaded, The Active Correction System automatically adds time to the bake. Meanwhile, the ’Feed Back Energy System’ ensures the oven heats up to the required temperature, but will not go beyond it.The Leventi Bakermat is available in four-, six-, eight-, 10- or 12 tray-models.last_img read more

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Ingredients watch

first_imgIn today’s increasingly health-conscious society, consumers are becoming more aware of the provenance of foods and the ingredients they contain. As a result, products that are perceived to have associated health benefits are growing rapidly in popularity. Manufacturers are responding to this consumer demand in a number of ways including introducing lower fat versions of popular bakery products, reducing salt levels and eliminating ingredients such ashydrogenated vegetable oils, artificial flavours and additives.This drive to provide a wider range of healthier products has carried through to inclusions, where the addition of ’superfoods’, such as berries, nuts and seeds, is seen to boost the healthy credentials of breads, muffins and cookies. Consumers are buying into such products and are willing to pay a premium for them.Take acai berries, for example. Until recently relatively unheard of, these fruits, which grow on palm trees native to the Amazon and Brazilian rainforests, are rich in many important nutrients and antioxidants and are credited with many health benefits. The positive PR generated by these berries has increased the popularity of products that contain them and is driving sales.While it is true to say that sweet baked goods will remain an indulgence product, items with healthier inclusions provide bakery retailers with a way to differentiate themselves from competitors, maximise sales and add consumer interest.Simon Richardson, sales and marketing director, Rich Productslast_img read more

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Restructure at Allied

first_imgAllied Bakeries is restructuring its UK mainland business into eight regional business units to improve service levels and efficiency.A budget of several million pounds has been allocated to put in place the new devolved structure over the coming months, MD Mark Fairweather told British Baker.Eight local bakeries will serve the newly designated local regions. For example, a new Pennine business unit will service the Stockport, Yorkshire and Chester areas.Fairweather explained that the local bakeries would be largely self-sufficient under the new structure, baking a wider range tailored to different local appetites around the UK, for example, more morning rolls would be baked in Scotland. The regional bakeries would be able to tackle issues raised by customers in their region more swiftly than a central head office could, he added.Two of Allied’s specialist bakeries would continue to operate nationally – its Stoke bakery, which makes its Crustless loaf, and its Liverpool hotplate bakery, he added.He commented: “We are in the process of rolling this out. There are still several months to go. We will focus on quality and offering high service levels locally, with national marketing and sales activity.”Fairweather added that Allied was in the process of making sure it had the right people in the right roles across the UK, although the restructure was not a rationalisation process. The overhaul tied in with the wider environmental and political “macro-agenda” which was focused on issues such as reducing food miles and carbon footprint, said Fairweather.Fairweather emphasised that the restructure, which was planned over the last six months, is a “long-term initiative”. Alongside it, long-term relationships would be built with key suppliers. For example, Allied Bakeries would have a dedicated oven supplier which it would work with to develop bespoke products.last_img read more

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Premier under City fire as share price takes a tumble

first_imgInvestment bank and stockbroker group Shore Capital announced early this week that since its initial assessment of Premier Foods, the situation for the Hovis manufacturer had become “more dire”.Analyst Clive Black at Shore Capital told British Baker that bread brands were suffering as pressure from supermarkets continued to keep prices down. “Input price pressure and a lack of output price power are a source of strategic concern,” he said.On Monday, Shore Capital reiterated its “sell stance on Premier Foods stock”. This followed a document it sent to investors, examining Premier’s £1.75bn debt burden, £89m pension deficit, its rocketing input costs (including wheat, petrol and energy) and competitive retail environment.”The story since the acquisition spree last year has been disappointing; most clearly manifested in the share price,” according to Shore.Shares plunged 20% to 85.25p at one point last Friday, before closing the week 9% down at 108.75p. “Friday was a volatile day of trading, which at times surprised us in the magnitude of the markdown of the stock,” Shore Capital told investors.In its defence, Premier Foods issued a statement, which said that it had complied with all of its banking arrangements and that it would not be contemplating a rights issue, a way in which a company can sell new shares in order to raise capital.Martin Deboo, market analyst at Investec, told British Baker: “Warburtons and Associated British Foods are upping the promotional ante against Premier Foods.” He said promotional activity would be hard to sustain because “all the players have the same cost pressures and the rising price of North American wheat will start to hit Warburtons in particular”.last_img read more

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Ted takes up leading role at Rich UK

first_imgThe former head of Rich’s North American Foodservice Division, Ted Rich (right), has been named as the new MD of Rich UK, and will be relocating from the US to England with his family later this month.Rich UK’s former MD George Thomopoulos has moved across to take up a new role as chairman of the UK company. Thomopoulos made the decision to shift away from managing the day-to-day aspects of the business, but sales and marketing director Simon Richardson said the firm “will continue to take advantage of his tremendous knowledge and experience”.Ted Rich will work closely with Rich’s leadership team to work on a long-term strategy, as well as with its sales and marketing team to develop innovative new products, explained the firm. Rich has also previously served as vice-president, marketing and business development, for the company’s international business group.last_img read more

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ADM brings in new mix

first_imgADM has launched a new Cupcake Mix and Fondant Icing Mix in time for bakers to prepare for National Cupcake Week. Bakers only need to add cake margarine, egg and water to the mix and products can then be topped with the Fondant Icing Mix.The cupcake mix can also be used to make a lower-fat option, by tweaking the additional ingredients added.Both mixes are available in 12.5kg bags and ADM also offers marketing support, including point-of-sale material, free of charge.last_img

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In Short

first_imgTurner prizedMich Turner, founder and director of London’s Little Venice Cake Company, has been honoured with an MBE in the Queen’s Birthday Honours List, in recognition of her achievement and service to the catering industry. “There are very few occasions in your life when you are so genuinely overwhelmingly surprised. This is truly an honour,” said Turner.Rowe’s charity effortCornish craft baker Rowe’s has launched a new line of biscuits in aid of the Children’s Hospice South West’s Precious Lives Appeal. The bakery held a contest for children on radio station Pirate FM, giving them the chance to help design the flavour and label for the biscuits. Five pence from each of the single strawberries and cream biscuits and 7.5% from each packet of five (RRP: £1.30) will be donated to the appeal.Café bar eventThe Caffè Culture exhibition will take place from 23-25 June 2010 at Olympia, London. Now in its fifth year, the event is targeted at the growing café bar market. Exhibitors include a number of bakery firms, including Artisan Biscuits, Byron Bay Cookie Company and The Handmade Cake Co. For more information, visit www.caffeculture.com.Live wires judgmentThe directors of DG Bakery, in Harrowden Road, Bedford Genaro Saiano and Dejan Durkin have been fined £5,500 at Bedford and Mid-Bedfordshire Magistrates’ Court after the Health and Safety Executive discovered dangerously exposed live wires on the bakery’s bread conveyor belt in January 2009. They had failed to comply with a notice, requiring a risk assessment to be carried out. The pair admitted breaching regulations with the exposed wires.last_img read more

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