Two important trends in bakery packaging are being driven by consumer demand, says Robert Tindal, marketing director at Manchester-based Reynards. “The most common enquiries at last month’s Food & Bake were for environmentally-friendly (EF) packs and those which promote the baker’s own brand image,” he says. Consumer demand for EF packaging is growing in the UK. “We’re bringing in a lot of our products from abroad,” says Mr Tindal, “from North America, Spain, Germany, Denmark and Holland. And as people here want more, the unit price of these packs decreases. That, together with the sharp rise in oil prices which drives up the price of oil-based plastics, means that EF packs are only going to gain in popularity,” he adds.Reynards’ products include sandwich wedges and cups made using the firm’s unbleached kraftboard.
The Christmas period alone demonstrates the importance of marzipan in celebration cakes, as shelves and shelves of marzipan are sold, says ingredients manufacturer Zeelandia (Billericay, Essex). The company is now offering what it describes as a superior quality marzipan, Tido Neutral 40. Unlike many marzipans which are made from apricot kernels rather than almonds, Tido Neutral 40’s ingredients include a high proportion of almonds – 40% – in the finished product. Available in 10kg cartons, Tido Neutral 40 is said to be easy to use. Sugar crystals are eliminated, leaving a soft, pliable paste, allowing for versatile applications from piping to enrobing and moulding, says the company.
n Chatwins has invested £40,000 in setting up a new venture called Chatwins Direct. The bakery will deliver lunch to workers in the Crewe and Nantwich area, including sandwiches, drinks, homemade soups, pies and pasties. Chatwins aims to create a fleet of eight vehicles over the next year.n Krispy Kreme has introduced a new whole wheat glazed doughnut to its menu in America. The new product, made from 100% caramel-flavoured whole wheat, has 180 calories. The company, which has 395 stores worldwide, is trying to attract health-conscious consumers.n Artist Christina Mingard will work in the gallery above The Village Bakery in Melmerby, Cumbria. She will be joined by a number of artists to paint the scenes from the gallery windows throughout the year. At the beginning of March, Ken Spencer from Northumberland will join her for two months.n The California Raisins Administrative Committee has announced its fourth annual Innovation Award with a trip to California up for grabs. It is looking for innovative uses of raisins. The closing date for the competition is 31 May.n SHM Smith Hodgkinson, an auctioneer, has been appointed on behalf of KPMG to sell off food manufacturing equipment for Bonne Bouche Frozen (UK). The frozen cake and dessert manufacturer, based in Hartlepool, went into liquidation in February. The sale is set to take place from 16 to 19 April.
I must admit to not understanding Andrew Whitley, author of Bread Matters. It would be different if he was pushing the virtues of wholegrain and bulk fermentation, but he seems to be on some crusade to denigrate the whole of the milling and baking industry. I don’t think he is in full possession of all the facts.He conjures up a view that everything in the past was good and everything today is bad, creating a moral high ground.Large bakeries and roller milling are not bad, just efficient. With efficiency comes consistency, good process controls, good standards of hygiene and care in production for a highly demanding industry to feed an equally demanding consumer.Things are changing because of market demands and a better understanding of what good health really is.There will be some ingredients that may be reduced, some have limits set and some even taken out, but that is evolution of a mature industry.The industry is moving towards clean-label and products with inclusions, such as calcium or Omega 3. This is not cynical marketing, it is an opportunity for families to add things back into their diet which they are missing from elsewhere.What planet is Whitley living on to suggest economics, market forces and competitive pricing are not arguments? I think we are all for Fairtrade, local sourcing and ethical trading. I do not believe we have lost the public’s trust in bread; scaremongering will do nobody any favours.Jonathan BraceOperations directorBrace’s Bakery
The independent retail sector may be finding its niche after decades of pressure from the multiples, according to the latest TNS data.TNS Worldpanel grocery market share figures, published for the 12 weeks ending 17 June 2007, found that the independent sector’s share is stable with growth rates of 8%.Edward Garner, director of research, added that Sainsbury’s and Asda were showing higher percentage growth rates than Tesco, although Tesco still dominates. Morrisons continues to be stable with the 14th successive period of year-on-year growth.Kwik Save, which is awaiting an administration hearing, has seen its share all but disappear after closing 82 stores, said Garner.A reported slow down in spending on groceries is not reflected in the figures, he added. “We will need to watch market shifts closely to assess whether the reports are a seasonal glitch or a long-term change in spending habits.”
Greggs has been working with recycling and waste management specialist Biffa in order to cut down the amount of waste it sends to landfill.The bakery retailer, currently has over 1,400 shops and uses Biffa for the majority of its recycling. The two will now be trialling new recycling schemes involving the creation of energy from waste, composting and aerobic digestion, as well as other methods of waste disposal.Group production project manager at Greggs Peter Boughton said the business wishes to operate responsibly and help protect the environment for future generations to enjoy.“Our primary aim is to reduce the amount of waste we send to landfill and therefore recycling is paramount,” he said. “We are working with Biffa to experiment on new recycling initiatives as well as building on existing schemes.”Waste that ends up in landfill sites is costly to the environment in terms of the greenhouse gases it produces, as well as causing a burden to business with year-on-year increases in Landfill Tax.Biffa collection director Nick Gregg said: “Britain needs to stop thinking about waste as something to be thrown away. It can be a valuable resource and much of the material disposed of at landfill could be used to create energy.“We’re delighted to be given the chance to work with Greggs to not only help reduce their costs, but to also help Greggs minimise their impact on the environment.”
CSM has launched a new range of Craigmillar Frostings for topping or filling cakes. The firm said the frostings range is suited to American-style products, such as cupcakes, brownies and whoopie pies.The frostings contain natural flavours and are available in vanilla, chocolate and caramel varieties. They come in 10kg pails.By the end of this month, CSM claims it will have eliminated azo colourants from its full product range, to cater for consumer demand for natural ’clean label’ products. It will replace the synthetic azo colourants with non-azo colorants.CSM said the move anticipates a new EU regulation stipulating that products containing azo colorants be labelled with the following health warning: ’May have an adverse effect on activity and attention in children’. The firm’s European research and product development teams have worked to address the technical challenges of replacing the azo colorants to ensure that product performance and flavour are not adversely affected and in particular the colour brightness and transparency of products such as Craigmillar Merjel jellies remain of the highest standard, said CSM.
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.According to parent company Associated British Food’s interim results, the loaf was the fastest-selling product in the category. The firm said margins came under pressure from the continued rise in the price of wheat, and were only partially recovered through price increases, and a high level of promotional activity.ABF also highlighted the continuing investment being made in its UK grocery businesses, which includes the upgrade of some of its production lines. New plant bread lines are being built in its Glasgow and Stevenage bakeries, and a new rolls plant has been commissioned at its West Bromwich bakery.
The European Union and the USA have agreed a new partnership on organic trade, which will enable products to be sold in either region without needing additional certification.Beginning on 1 June, organic products certified in Europe, can also be sold as organic in the US, and vice versa.Previously, growers and companies wanting to trade products on both sides of the Atlantic had to obtain separate certifications, which meant a double set of fees, inspections, and paperwork. According to the European Commission, this partnership between the two largest organic producers in the world “will establish a strong foundation from which to promote organic agriculture, benefiting the growing organic industry and supporting jobs and businesses on a global scale”.The combined value of the EU and US organic markets is estimated at around €40bn (£33.5bn).Dacian Cioloş, EU commissioner responsible for agriculture and rural development, said: “This agreement comes with a double added value. On the one hand, organic farmers and food producers will benefit from easier access to both the US and the EU markets, with less bureaucracy and fewer costs, strengthening the competitiveness of this sector. “In addition, it improves transparency on organic standards, and enhances consumers’ confidence and recognition of our organic food and products.”Formal letters creating the partnership were signed on 15 February in Nuremberg, Germany at the BioFach World Organic Fair, the largest trade show for organic products in the world.
Facebook Twitter WhatsApp Facebook Twitter Previous articleMore than 6 million pieces of personal protective equipment sourced from Hoosier businessesNext articleIndiana confirmed COVID-19 cases nearing 14,500 Associated PressNews from the Associated Press and its network of reporters and publications. Google+ Google+ (Source: https://goo.gl/jKtnJJ License: https://goo.gl/sZ7V7x) MONTICELLO, Ind. (AP) — A Chicago businessman has bought a northern Indiana amusement park that abruptly closed in February and hopes to reopen the 94-year-old tourist destination’s rides and other attractions this summer if coronavirus restrictions allow.White County Commissioner John Heimlich said Thursday that Gene Staples purchased Indiana Beach before its former owner, California-based Apex Parks Group, declared Chapter 11 bankruptcy on April 8.Apex had announced in February that it had shuttered the site along Lake Shafer in Monticellos.Staples said in a statement that he’s excited “to be part of a new era for Monticello.” IndianaNews WhatsApp By Associated Press – April 25, 2020 0 294 Pinterest Pinterest Chicago businessman buys Indiana Beach amusement park