Briefs

first_imgn Biscuit company Burton’s Foods says its has removed hydrogenated fats from its entire portfolio of over 100 products, including Jammie Dodgers and Wagon Wheels, baked from the end of January 2007.n A new website has been launched to link shoppers and retailers with local sources of organic food. OrganicAssistant.com lists around 30,000 records allowing users to search without charge for organic products near their home or business by postcode, type or retailer.n The International Materials Handling Exhibition 2007, will be held at the NEC, Birmingham, from 13-16 March. Taking place once every three years, IMHX is the UK’s largest logistics event. The show will feature products and services from over 300 exhibitors.n The 2007 abim Conference will be held at the Slieve Donard Hotel, Co Down, on 18-19 May, 2007.n Thorntons, the chocolate group, this week reported an 18% fall in first half pre-tax profit, blaming one-off items and increased investment, but forecast full-year results in line with expectations.For the 28 weeks to 6 January 2007, the group, which trades from 366 of its own stores, 214 franchise stores, through third-party retailers and from Thorntons Direct, said pre-tax profit was £10.5m, down from £12.8m last time.n Bakery consultancy BakeTran has announced the launch of its new website: [http://www.baketran.com]. The site has a special ’Problems and Solutions’ page, providing useful technical tips, which will be updated regularly.last_img read more

Write to: British Baker, Wm Reed Publishing, Broadfield Park, Crawley, West Sussex, RH11 9RT or email [email protected]

first_imgllan BurnsScotland Food & DrinkFormer Diageo Scotland executive director Allan Burns has been named as chairman of Scotland Food & Drink, the organisation that aims to harness the collective resources of the Scottish food and drink sector to create an industry worth £10bn by 2017.Burns will be responsible for ensuring that Scotland’s food and drink industry strategy continues to deliver, to help the country become renowned internationally for its food and drink. Initial priorities will include building a strong and distinctive identity for the sector in Scotland and co-ordinating collaboration that will result in the creation of profitable, world-class supply chains.Preeta Lakshminarayanan, Mervyn JonesAsda Northern IrelandThe buying team at Asda Northern Ireland has taken on two new members of personnel. Preeta Lakshminarayanan joins the Northern Ireland division from Asda head office, where she has worked for one year. In her new post, she will work with local suppliers of grocery and general merchandise and source new products.Mervyn Jones comes to the firm from Henderson Group, where he spent 14 years as fresh and frozen buyer for Northern Ireland. He will work with existing and potential local produce suppliers and source new products.Both support Asda’s Northern Ireland buying team, which works with leading bakery companies in the province, including Allied, Irwins, Genesis and Gallaghers.Vanessa FowlerMuntons Malted IngredientsMalted ingredients firm Muntons has appointed Vanessa Fowler to its marketing team. She joined the firm on 4 June this year, following a marketing role with a distribution organisation, since attaining her degree at Leicester University.Theo de PencierFreight Transport AssociationTheo de Pencier has succeeded Richard Turner as chief executive of the 13,500-member Freight Transport Association, which represents the supply chain interests of UK industry. He joins the organisation from Bibby Distribution, where he was chief executive.Karen CarlyleUlrick & ShortClean label ingredients developer Ulrick & Short has appointed Karen Carlyle to the company’s board as a non-executive director. She joins the firm from Regional Food Group, where she was director for Yorkshire & Humber, but originally trained with Marks & Spencer, where she worked for 15 years before moving on to senior roles at Asda and Greencore.John MoxonClegg Food ProjectsFormer Greggs employee John Moxon has joined Nottingham-based Clegg Food Projects as business development director (designate). The firm specialises in construction and engineering services to the food industry. Moxon worked at Gregg for nine years.last_img read more

Mike Holling, president, National Association of Master Bakers

first_imgNow summer’s over, it’s time to gear up for Christmas – and let’s hope there’s no repeat of the extreme weather that made this year’s summer fall flat.Christmas Day falls on a Tuesday this year, which always carries complications. Do you trade on Sunday, and if so, what hours? Or will your customers wait until the last possible moment to buy?Christmas is still one of the best opportunities for bakers to show off their skills, and there’s nothing more eye-catching than a window full of colour, with good merchandising.If you’ve seen a sales decline in the traditional Christmas lines, counter it by increasing sales in novelty lines, such as gingerbread or shortbread shaped biscuits decorated as Santa or snowmen, along with Santa lollipops which, if wrapped, can be displayed on the counter top.The challenge is always to find extra sales in the festive period. Consider adding a festive sandwich to your takeaway offering, or a turkey, cranberry and stuffing slice to your bake-off range. While these lines may have a four-week sales window, it does give you the chance to offer something different.Customers are looking for convenience and the baker has a major role to play here. Look to develop buffet items for festive parties. As I write this, I am sure that supermarkets are putting Christmas lines on the shelves – and worryingly, there are only 18 weeks to the big day.But I’m sure you didn’t need reminding of that!last_img read more

In Short

first_img== France tops the world ==France was crowned winner of the seventh Bakery World Cup, at a ceremony in Paris on Wednesday this week. The team beat 11 other nations to the Coupe du Monde de la Boulangerie. Taiwan came second, and the Italian team claimed third place. Tameside college tutor Steven Salt will be heading up the UK’s entry for the 2010 World Cup.== Extra safety installed at Wrexham bakery ==A Wrexham bakery has backed the Healthy & Safety Executive’s ’Shattered Lives’ campaign to reduce the number of workplace accidents by installing non-slip flooring throughout its Minera factory. It has also issued employees with safety footwear. HSE figures showed there were 136 accidents at workplaces in Wrexham last year.== Costa ’not for sale’ ==Whitbread has denied that it wants to sell off Costa Coffee. Head of Costa John Derkach told Reuters that he “didn’t see any need” to sell off the chain, which has seen fast expansion over the past two years.== Gangmaster gets marching orders ==Midlands gangmaster Robert Taylor has had his licence removed after forcing migrant workers to sign standing orders or face losing work. The Polish workers received less than the minimum wage after Taylor made deductions for accommodation, which were more than £24 per person above the legal limit. Among the firms provided with staff by Taylor were British Bakeries and confectioner Thorntons.== Nampak sales head ==Nampak Cartons has appointed Ian Simpson as sales manager to focus specifically on new business development for the company’s short-run sites at Gillingham and Crewkerne.last_img read more

Greener cups

first_imgPackaging company Huhtamaki has launched a range of bio-coated paper cups for hot and cold drinks. The BioWare range is manufactured using materials from sustainably-managed forests and the cup’s cartonboard material has the Forestry Stewardship Council’s chain of custody certificate. The cups can be composted in industrial composting facilities.The entire production chain, from raw material input to production and disposal, has been designed to have a minimal effect on the environment. Huhtamaki is also able to customise its range of cups according to company needs.[http://www.huhtamaki.com]last_img

Valera offers fresh display

first_imgEquipment supplier Valera has launched a new display unit – Vision Counter – which forms part of its Vision range of fully refrigerated modular deli counters.The counter has a large base shelf and three further shelves above for chilled display. It has a wipe-clean stainless steel interior and double-glazed curved front glass, which hinges forward for easy access and cleaning.The counter also features under-shelf lighting and digital displays and electronic controls, as well as automatic defrost and condensate removal features.They are available in 600mm and 950mm models in the standard silver colour or a variety of wood-effect and coloured finishes. A self-service option is also offered.’’www.valera.co.uk’’last_img

The spell of spelt

first_imgSpelt bread, with its slightly nutty flavour, is rapidly winning consumer approval because of its perceived health properties.Spelt is a very old kind of flour, first produced around 5,000 BC. It survived into medieval times and much of its heritage was protected by millers and bakers in Eastern Germany and elsewhere in Central Europe. Head of The National Bakery School in Dublin Derek O’Brien, who has been doing a lot of development work with spelt, says that products made from the flour have grown much in popularity since spelt flour was reintroduced in this part of the world in 1987. “You can use either a one-hour or an overnight system, but the dough needs to be soft. It’s a special flour and needs to be treated accordingly,” says O’Brien. He adds that apart from the fermentation system, no other special baking methods or production techniques have to be used. It’s a little more difficult to handle, but nothing too arduous. He goes on to say that if the flour is used properly in the making of spelt bread, it is cost-effective. But he warns: “There’s no point in making spelt bread and selling it for the same price as wholemeal,” given the price premium the bread can command. Sourcing spelt flour isn’t a problem for the School; supplies are readily available from Irish Bakery Suppliers in Cork, which supplies Ballybrado, the only spelt flour produced in Ireland, or from Shipton Mill in Gloucestershire. So far, artisan bakers in Ireland have taken up the spelt bread theme with some considerable success, such as Denise O’Callaghan’s Delicious Bakery in Cork and Alan and Zoe Tennyson’s Artisan Breads in Bandon, Co Cork.One Irish bakery that makes no bones about spelling out the health benefits of spelt bread is O’Sullivan’s, in Killorglin, Co Kerry. It says that spelt flour offers 50% [more?] amino acid than wheat, more Vitamin B, higher levels of fibre, more protein and special carbo-hydrates that help reduce blood clotting and make the body more resistant to infection. It’s low in gluten, easily digested and, in general, is better tolerated by the body than any other grains.O’Sullivan’s has been using spelt flour since 2005 to make three varieties of bread: white sliced, brown sliced and honey seeded. At present, the bakery is making 3,000 units a month, baking these products twice a week on Tuesdays and Thursdays. Helen O’ Sullivan, daughter of Gearoid O’ Sullivan, the managing director, says: “There’s interest in spelt bread throughout the country and we find demand increasing all the time.”While many artisan bakeries around Ireland have taken up the spelt bread cause, the plant bakeries haven’t, as they prefer flour that’s easier to handle. But Derek O’Brien sees no reason why spelt flour cannot be used in larger-scale production. It can also be used in certain types of confectionery, although that hasn’t happened in Ireland, where spelt flour is confined to bread.A close working relationship with the leading German master bakers’ school, at Weinheim, near Heidelberg, has been developed at the National Bakery School; Germany has stronger historical links with the use of spelt in baking. O’Brien says that many consumers are now aware of the reputed health benefits of bread made from spelt flour, which he says should only be used in a natural fermen-tation system. The School part of the Dublin Institute of Technology does a BSc course in baking and pastry arts management and also runs a professional baking programme; spelt bread now features strongly. The school uses many old spelt recipes that it has tweaked for modern production. This new academic year, 92 full-time students will enrol, meaning a record number will be learning about the commercial potential of spelt and, who knows, might eventually introduce spelt into Ireland’s plant bakeries.last_img read more

Greenfield to leave Jackson’s Bakery

first_imgStephen Greenfield is to leave Jackson’s Bakery in April, having already handed over the role of MD to his successor James Watson, announced William Jackson Food Group.Greenfield has been managing director of Jackson’s for the past nine years, during which time the company has seen a number of major investments in its manufacturing site, and has grown its sales in the sandwich bread, foodservice and export sectors.“The Board of William Jackson Food Group is enormously grateful to Stephen for turning around the fortunes of our bakery business and we would like to wish him all the best in whatever he decides to do next,” commented group managing director Norman Soutar.“Jackson’s is a great company with great people – probably why I have stayed for longer than I first intended,” said Greenfield. “I have no doubt that Jackson’s Bakery will go on to enjoy even more success in the future.”Anyone wishing to get in touch with Greenfield can reach him via his email address: [email protected]last_img read more

Braby is victim of recession

first_imgBraby, manufacturer of bulk storage and process systems, has gone into administration, with 27 of its 53-strong workforce made redundant.The Bristol-based firm, which offers ATEX-compliant silos, tanks, vessels, as well as maintenance and cleaning, was founded in 1839, but has been hit hard during the global recession. Nigel Morrison of administrator Grant Thornton said that despite having been a long-established business, and the UK market leader in its field, Braby “was not immune to the global recession, which has led to its blue-chip customer base reducing its spend on large capital items”.He said Braby’s directors had been in discussions with a large European group for some time, which it hoped would provide finance into the firm to secure its future. “Unfortunately, these discussions came to an end and the directors made the difficult decision to appoint administrators.”The business is continuing to trade in the short term and with hopes to sell it as a going concern, added Morrison.last_img read more

Kroger warns customers of potential data breach

first_img Twitter Facebook WhatsApp By mcsquishee [CC BY 2.0], via Wikimedia Commons Customers who shop at Kroger may be victims of a data breach.The grocery store chain released the following statement on its website:Kroger has confirmed that it was impacted by the data security incident affecting Accellion, Inc. Accellion’s services were used by Kroger, as well as many other companies, for third-party secure file transfers. Accellion notified Kroger that an unauthorized person gained access to certain Kroger files by exploiting a vulnerability in Accellion’s file transfer service.Here are the facts as we understand them: The incident was isolated to Accellion’s services and did not affect Kroger’s IT systems or any grocery store systems or data. No credit or debit card (including digital wallet) information or customer account passwords were affected by this incident. After being informed of the incident’s effect on January 23, 2021, Kroger discontinued the use of Accellion’s services, reported the incident to federal law enforcement, and initiated its own forensic investigation to review the potential scope and impact of the incident.Kroger has no indication of fraud or misuse of personal information as a result of this incident. However, Kroger is directly notifying potentially impacted customers and associates through mail notices and offering free comprehensive credit monitoring to those individuals out of an abundance of caution.We have included below additional information about Accellion’s incident and the impact on Kroger customers and associates, as well as the steps we are taking to assist potentially impacted individuals. If you have additional questions about the incident, we encourage you to call our dedicated call center at 1 (855) 558-2999 between 6:00 AM – 8:00 PM PT (Monday through Friday) and 8:00 AM – 5:00 PM PT (Saturday and Sunday). Twitter Pinterest Pinterest Google+ IndianaLocalMichiganNews Kroger warns customers of potential data breach By 95.3 MNC – February 22, 2021 0 199 Facebook Google+ WhatsApp Previous articleLawmakers pushing to have Indiana middle schoolers take civics courseNext articleCountry music star Morgan Wallen concert at LaPorte County Fair canceled 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan.last_img read more