April, 2021 Archive
Butt Foods has won listings for its innovative bread boats and bread bowls at Sainsbury’s, after impressing buyers at a Dragon’s Den-style interrogation.The company was picked to meet the chain as part of the ’Supply Something New’ supplier scout scheme for regional producers, arranged by Food from Britain and Sainsbury’s at the IFE food show.Sainsbury’s was impressed by Butt’s speciality bakery products, including the boats and bowls – a fresh piece of bread in the shape of a bowl that is sturdy enough to hold soup, curry or chilli, but soft enough to eat.Judith Batchelor, director of Sainsbury’s brand, said: “If the products that have come through the scheme are good enough, we will be taking them to the shelves regardless of the supplier’s size.”
n Combining a business exhibition with seminars, demonstrations and training, the Caffè Culture show, from 21-22 May, 2008, presents an opportunity for the café community to generate business, share information and gain an insight into the future of this fast- moving sector.The event, supported by major industry players, is open to suppliers, distributors, independent café owners, buyers from the branded chains and entrepreneurs entering the market for the first time.n Kevin Barke and his family, founders of Barke’s Craft Bakery in Wickford, Essex, celebrated the firm’s 25th anniversary by selling hot cross buns at 1983 prices – 15p each. The money raised went to some of the charities Barke has supported, including WarChild, which he worked with in Afghanistan, setting up a field bakery that made 26,000 loaves a day to feed refugees.n Sayers’ revamped bakery in Maghull, Merseyside, will now open on Sundays. Sayers is carrying out modern makeovers to many shops in its chain.n The Chief Environmental Health Officers Group in Northern Ireland is urging bakers to reduce the salt in their soda breads, wheaten and white floury baps.n Roger Whiteside, ex-CEO of Threshers and one of the founders of online grocer Ocado, has joined Greggs as a non-executive director.
The use of fruits, nuts and seeds in bakery continues to be an ever-popular trend and, despite the increase in the price of ingredients, one that looks set to continue. Fruits such as sultanas, currants and raisins have remained mainstays in bakery over the years and have been joined by alternatives, such as cranberries. So why should bakers use these ingredients in their products?As well as enabling the creation of innovative products, fruits, nuts and seeds can sell themselves on their health benefits. Nuts contain protein and a variety of other essential vitamins, while fruit inclusions can count as part of consumers’ five-a-day.Data from Mintel Global New Products Database (GNPD) revealed almonds were the global nut of choice for use in food last year – with 23% of them used in bakery – as they contain no cholesterol and as many as 13 essential nutrients. A recent market report from ingredients supplier RM Curtis noted that almonds are also attractively priced compared with other commodities in the tree-nut basket. They can be used whole, ground, flaked or toasted and suit a variety of applications. For example, they are great when used on iced fruit loaves, says bakery consultant Wayne Caddy, and provide texture as well as taste. Bakers using a combination of nuts and fruits “get the softness of the vine fruits and the nice nutty and distinctive crunch of, for example, an almond, hazel or Brazil nut”, he adds.In terms of new fruit products on the market, Ocean Spray’s ingredient technology group has recently introduced a new sweetened dried cranberry (SDC) to its range. The Choice SDC aims to be a low-cost option for bakers who want to improve the taste, appearance and nutritional profile of their products. Bakers could use it alongside glacé cherries or candied peel in cakes, batters and doughs.Seeds tend to be used in breads, but they can also be used in cakes – for example poppy seed and lemon cake.Cost-wise, pine nuts and pumpkin seeds, which are imported from China, have increased in price of late, but another Chinese alternative is sunflower, which currently has high availability and is much cheaper than other seed alternatives, says RM Curtis.Bakers can also use a combination of additions in breads, such as poppy seeds, millet and sunflower seeds, says Caddy. “The use of sesame seeds can be restrictive in a lot of bakeries, due to nut allergen issues, but they do deliver a very good nutty flavour.”Peanut PRAnother popular nut is the peanut, used a great deal in American confectionery, but not so much in bakery. The American Peanut Council (APC) is keen for more UK bakers to use peanuts in their products due to their nutritional benefits. It recently launched a multimedia campaign in the US to drive sales of the nut and is hoping to boost its export business. Under the slogan ’Energy for the Good Life’, the campaign aims to highlight the health benefits, popularity and contribution to sustainable agriculture made by American peanuts.Dr Andrew Craig, health education consultant at APC, says peanuts are very process-tolerant and versatile. Bakers don’t just have to use the whole nut itself, he adds, but could use peanut oil or peanut flour in products. This is the same with many other nuts. “Peanuts are cheap and nutritious,” says Craig. “They contain lots of protein, no cholesterol, healthy fats and important vitamins such as magnesium.”Allergies are one issue to bear in mind with the use of nuts, but as long as you make sure the labelling of your products is clear, generally all fruits, nuts and seeds work well in bakery. Price is another issue and this is where knowing your market is important. Macadamia nuts may be a popular ingredient in posh coffee shop cookies, but they are expensive. If your customers aren’t prepared to pay the premium for a pricier nut, you should opt for a cheaper alternative.
London-based Little Venice Cake Company has signed a deal to supply 204 Sainsbury’s stores across the country with celebration cakes that can be finished by consumers at home.Available in two sizes (5in at £9.99 and 8in at £14.99), the fruit cakes are hand-decorated with almond marzipan, simple white icing and delicate piping. Consumers can eat the cakes as they are or customise them with their own designs and colours, as well as putting them together to create a larger tiered cake.”There’s huge interest in home baking at the moment. The category grew by 21.9% between 2003-2007, while ambient cakes grew 16.5% [Mintel figures],” said Little Venice director and founder Mich Turner. “People are watching TV cookery programmes and want to do something for themselves.”Little Venice has created cakes for celebrities and royalty inclu-ding The Queen, Madonna, Gordon Ramsay and David Beck-ham, while Turner has written three books on cake decorating.
United Biscuits has relaunched its Penguin Mint biscuit in a new nine-pack format. Following the launch of its Penguin Orange variety in the same format, the stand-alone nine packs have been launched in an attempt to drive further growth in the chocolate biscuit bar sector. Both Penguin Mint and Orange were formerly available in an 18 variety-pack.Data from AC Nielsen (5/12/2009) revealed the chocolate biscuit bar is the largest category in the sweet biscuits market, worth around £375m and growing at 5% per annum.Sarah Heynen, sweet biscuits marketing director at UBUK, said: “Adding the Mint 9 pack to the Penguin portfolio was a natural progression, as the flavour has proved hugely popular within the Variety Pack, helping to grow the brand to over £33m.”MRRP: £1.53www.unitedbiscuits.com
A cake designer from Surrey has organised a fundraising event – Cakes For Haiti – in order to raise money for the country following the earthquake last month.The earthquake hit on the same day as cake designer Janet Mohapi-Banks’ birthday and she felt compelled to do something to help. She is encouraging everyone, from businesses and organisations to schools and individuals, to take part in National Cake Sale Day, on 26 March, by, for example, organising a cake sale and donating the proceeds to the DEC Haiti Earthquake Appeal. Bakeries could get involved by donating a portion of the proceeds from cakes sold on the day.Her website www.cakesforhaiti.org offers all kinds of advice, and posters can be downloaded from the site to help publicise the event.
Greencore has made a recommended cash offer of £113m for Uniq plc, which has been agreed by the boards of both firms.The offer values each Uniq share at 96p, and its existing issued share capital at around £113m. The board at Greencore said it believed that following the completion of Uniq’s pension deficit-for-equity restructuring, it represents an excellent fit for Greencore’s growth strategy in the UK.According to Greencore, the acquisition will help the combined group achieve greater scale in the food-to-go and chilled desserts markets, and add new and complementary customer relationships to the Greencore Group, most notably with Marks & Spencer.“The proposed acquisition of Uniq delivers demonstrable further scale in two key categories – Food to Go and Chilled Desserts, and is underpinned by substantial synergies,” commented Greencore CEO Patrick Coveney.“Furthermore, it broadens Greencore’s commercial footprint and it is perfectly aligned to our strategy. It represents an important milestone as we extend the scale and leadership positions of our group in the UK convenience market.”>>Greencore announces value growth for sandwiches>>Greencore concedes defeat over Northern Foods merger
Logistics firm Norbert Dentressangle has formed a partnership with asset recovery specialist, Bakers Basco to combat the loss of returnable transit packaging in the supply chain, including plastic trays and buckets, dollies and roll cages.Norbert Dentressangle is responsible for handling returnable packaging, packaging and food waste on behalf of two of the UK’s top three supermarket retailers. Through its partnership with Bakers Basco, the firm now offers a professional recovery service.Baker’s Basco was set up by five of the UK’s leading plant bakers in 2006 to buy, manage and police the use of a standard basket for the delivery of bread to retailers and wholesalers. The company currently manages a pool of more than three million trays, which are used by bakers including Allied Bakers, Fine Lady Bakeries, Frank Roberts & Sons, Hovis and Warburtons to deliver bread to their customers.It employs a national asset recovery team to locate misappropriated equipment and uses negotiation, education, collection and enforcement to repatriate assets and recover losses. To date, the division has undertaken 13,000 cases and recovered 2,000,000 units. “Replacing returnable transit packaging, which has been lost through abuse or theft, costs retailers millions of pounds every year, with large numbers of trays and other equipment being misappropriated for unauthorised use,” said Richard Cawston, director of Norbert Dentressangle’s consumer business unit. “In addition to the financial cost, replacing this equipment also has an impact on the environment.”
Greggs has agreed a trial with Moto Hospitality, the UK motorway service provider, to introduce shops at motorway service locations.The trial is being undertaken in two Moto services and will be operated under a franchise agreement. The first of these will be in Lymm, Cheshire, planned to open in December.This will enable Greggs and Moto to assess the market for Greggs’ freshly baked food within motorway services, as well as the viability of a franchise operation, which is new for Greggs.The trial will run for 12 months and then a decision will be taken on whether to roll out to at least 30 locations across the Moto network.Ken McMeikan, chief executive of Greggs, said: “We are delighted to team up with Moto in the motorway services market. They are an excellent operator and I hope this will be the beginning of a long and successful relationship. Making Greggs even more accessible to consumers as they travel will, I hope, be welcomed by both existing and new customers of Greggs.”Tim Moss, chief executive of Moto, added: “We are delighted to be able to offer Greggs’ famous quality and value brand to our customers. The brand fits within our leading portfolio of franchise partners and offers even more choice for consumers.”It follows similar moves by Pasty Presto, which has outlets at Roadchef service stations, and West Cornwall Pasty Co, the private equity-backed operator.And it comes as Greggs looks to diverge, opening a new upmarket Greggs Moment coffee shop in its North East heartland.>> Greggs grabs Moment in spotlight
ADM Cocoa has introduced a new line of mildly fruity cocoa products to provide bakers and manufacturers with a delicate-tasting chocolate range.The deZaan Fresco Cacao range features a cocoa powder F11FR, cocoa mass DZFM 7000 and deZaan Fresco Cacao chocolate, aiming to offer an alternative to bitter varieties that may not complement some bakery products.Rinus Heemskerk, director of innovation at ADM Cocoa International, said: “We have identified a growing demand for chocolate-flavoured ingredients with reduced bitterness, designed to appeal to a wider audience.”This range is a significant evolution of our high-quality deZaan cocoa product portfolio and, with the variety of flavours, the new deZaan Fresco Cacao can be applied to such diverse food areas as dairy, cereals, confectionery and baked goods.”The range, which can complement dairy or fruit applications, was launched at the FiE show last month