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Bread exports lose value despite food market rise

first_imgThe value of bread exports dropped 6% in 2005, compared to a rise in overall food and drink exports of 3% in 2005, latest figures suggest. The data shows that bread exports overseas were worth £56.19 million in 2005, compared with £59.54m in 2004. Bread exports to France, Finland, Norway and Poland all dropped by over 20% year-on-year, although bakers saw significant gains in exports to countries including Germany, Denmark, Switzerland and Brazil.Ireland is the UK’s biggest export market for bread, with exports amounting to £23.7m. France is second with exports of £9.63m, with Germany third at £4.46m.The figures have been collated by market development consultancy Food from Britain (FFB) using HM Customs and Excise figures. FFB said overall food and drink sales overseas were up by 3% to £9.9bn over the last 12 months, and it believes there are more opportunities than ever for manufacturers overseas.last_img read more

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viewpoint

first_imgW e kick off our first issue of the year with a look at Britain’s Top 50 Retailers by number of outlets (pg 14). I could have guessed the Top 10 and wobbled towards the Top 20, but there would have been more than a few hazy moments predicting the Top 50. One or two are struggling, but many are a real credit to the craft industry and we include comments from several key players.It’s no surprise that Greggs is No 1. Everyone knows what Ian Gregg and Sir Mike Darrington have achieved. But there are others, including family-headed companies such as Ainsleys of Leeds, Waterfields of Leigh and Coughlans of Croydon, who have read British Baker over the years and seen the demise of so many similar-size, medium to large firms. Yet they not only survive but remain really optimistic.Craft bakers are still battling massive competition from supermarkets, convenience stores, coffee shops and cafés: just look at the Top 10! But they are also still expanding and still developing new products and new formats. It is a huge testament to their will and their skill.Birds of Derby is purely retail, while others, such as Greenhalgh’s, supply a great deal of wholesale to top supermarkets. There is no single formula for success; it is investment and good management every single time! Of course, what marks out the craft aspect is fresh, fresh, fresh! But that brings its own challenges – not only in production but in managing waste.Elsewhere in this issue, though they do not make the Top 50, let’s bear in mind the smaller retailers, such as Alan Stuart of Stuarts of Buckhaven who, in our Friday Essay (pg 13), demonstrates how important it is to manage the takeover of the next generation. Don’t miss Future Baking Trends (pg 20) with some startling ideas. And, with health very much on the agenda, we look at the increasing use of spelt flour (pg 23). Finally, we start a new year with a new Masterclass, by award-winning patissier Ernst Bachmann (pg 26). Also new for 2007 is our first article on a top hotel pastry chef (pg 29) – do let me know if you welcome it, or not.Once again, many congratulations to bakers in our Top 50 Retailers. May the whole industry share in your pride.last_img read more

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Conference speakers revealed

first_imgThe Federation of Bakers is preparing for its seventh annual conference, which will take place on 16 May in London.Speakers include: Dame Deidre Hutton, chair of the Food Standards Agency; Guy Farrant, director of food at Marks & Spencer; Jeya Henry, professor of human nutrition at Oxford Brookes University; and Edward Garner from TNS Worldpanel with the latest research and market trends.”It looks set to be an event that inspires interest and debate with engaging speakers, informed attendees and enlightening topics of discussion,” said Gordon Polson, director of the Federation.The panel debate taking place in the afternoon will be chaired by the editor of British Baker, Sylvia Macdonald, with a panel featuring Dr Andrew Wadge, chief scientist at the Food Standards Agency, Guy Farrant, Joe Street, managing director of Fine Lady Bakeries, and professor Robert Pickard of the British Nutrition Foundation.Booking forms are available from Amy Yeates, tel: 020 7420 7190 or email: [email protected] bakersfederation.org.uk.last_img read more

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Health watch

A US study, to be published this month in the Neurobiology of Ageing journal, has found that an increased intake of fresh blueberries could help to minimise the effects of Alzheimer’s and other degenerative diseases associated with an ageing brain.Alzheimer’s affects over 400,000 people in the UK, according to Canadian Wild Blueberries. The Alzheimer’s Society predicts that by 2050 the number of people living with the disease in the UK will have increased by 150%.Supplier Canadian Wild Blueberries said the new research should hopefully encourage bakers to use more blueberries in their products.The company said that in Boston, the Human Nutrition Research Centre on Ageing (HNRCA) found that animals fed the equivalent of one cup of blueberries a day over eight weeks were able to finish a complex maze 50% faster than those fed a berry- free diet.They also found that the animals showed better co-ordination, balance, memory and a greater chance of brain cell regeneration.The HNRCA also studied the effects on humans and found that people who ate a cup of blueberries a day performed 5% to 6% better on motor skills tests than the control group.The antioxidant that appears responsible for this neuron protection, anthocyanin, also gives blueberries their colour. It is believed that anthocyanin helps to counter what are considered to be key contributory factors, such as the build-up of protein deposits in the brain. read more

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Groom boom

first_imgAspiring brides have literally been left on the shelf at a Nottingham bakery. Paul Brown, owner of Sweet Success bakery, told a British Baker journo that the company has been busy making wedding cakes for gay men’s civil partnership parties. But the high demand for groom figurines has left a pile of unwanted brides.Never ones to let a niche go unexplored, Stop the Week discovered a whole industry out there supplying gay cake toppings. And in Kent-based Pink Cakes, there’s even a dedicated bakery for “gay, lesbian and same-sex couples” (“AND same-sex”??). It offers “a personal service to couples who are planning a gay wedding”. We think they’re talking about the cakes.last_img

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It’s a wrap for cakes

first_imgCountry Choice has launched a new range of thaw-and-sell wrapped cake slices under the Bake & Bite retail brand. The cakes are being targeted for impulse purchases and can be displayed in one of Country Choice’s impulse confectionery units. They are available in six flavours: carrot cake; iced cherry & almond; cornflake cake; fruit cake; lemon drizzle, and chocolate cupcake.Each cake is individually wrapped and has a shelf-life of four days.www.countrychoice.co.uklast_img

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Mouthing off

first_img“We sell a bunch of junk. We’ve decided if Whole Foods doesn’t take a leadership role in educating people about a healthy diet, who the heck is going to do it?”- John Mackey, chief executive of Whole Foods Market, takes the moral high ground in The Times by suggesting that the chain could urge customers to “vote out” fatty foods like chocolates, cakes and sweets, by educating its customers to eat well”If you don’t leave behind 6,000 yuan ($880) in your bakery tomorrow, you’ll be responsible for the consequences.”- burglars to a bakery in Yiyang, in China’s Hunan province, resort to written threats, when they fail to discover where bakery owner Yang has hidden his cash”We’re going to have fresh products… (The vehicles) are going to be the Krispy Kremes of the world”- car-maker Ford’s CFO Lewis Booth likens the firm’s drive to refresh its cars and trucks to a brand of fresh baked goodslast_img read more

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Muffin time for McVitie’s

first_imgUnited Biscuits (UBUK) has launched a whole host of new McVitie’s NPD this spring. McVitie’s Cake Company has introduced a Breakfast Muffin and ’Time For Tea’ Fruit Loaves. Available this month, the muffin contains cranberries, sultanas, apricots, sunflower and pumpkin seeds, as well as cinnamon and spices, and will be sold in single packs. The fruit loaf cakes will be available in two varieties mixed berry (raspberries, cranberries and strawberries) and lemon & ginger.McVitie’s Cake Company has also teamed up with Twix to launch the brand into the cake category. Its new Twix Caramel Slices consist of a shortcake base with a layer of caramel, topped with milk chocolate.UBUK has also added more Belgian chocolate and made Boasters cookies larger to deliver a more substantial cookie treat. The new recipe will be communicated via an on-pack flash. The McVitie’s Boasters range is available in two varieties: Belgian Chocolate Chunks and Belgian Chocolate Chunks & Hazelnut.last_img read more

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Warning over Olympic logo

first_imgBakers who use the Olympic ‘five rings’ or 2012 logos on products without permission risk being taken to court.Both logos and the official mascots, plus terms such as ‘Olympic’ and ‘Olympian’, are trademarked by the International Olympic Committee, which has a track record of rigorously protecting its copyright. The IOC recently refused the British Sugarcraft Guild permission to use any of the images as part of the Guild’s International Sugarcraft Exhibition next year, which was scheduled to have an Olympic theme.The news will hamper the plans of many bakers, who were gearing up for bumper sales during the games with Olympic-themed products. At Dunn’s Bakery in Crouch End, north London, owner Christopher Freeman said that the restrictions on using the IOC trademarks would make life difficult for bakers. “The Olympics should be an opportunity that we can all take advantage of, but I’m struggling to come up with ideas for products,” he said. “Hopefully some of the large sugarcraft suppliers will produce plaques under licence that carry the Olympic logos.”At legal firm Eversheds, which specialises in trademarks in the food sector, solicitor Kaisa Mattila, said that any attempt by a company to associate itself with the games without authorisation could lead to sanctions. This could include using images of medals or sporting events.“The IOC has a very strict approach, because it wants to preserve the official sponsors’ exclusivity,” she said. “Depending on the severity of the infringement, companies might receive a warning letter in the first instance, a court order to withdraw products or could ultimately be sued. We would advise traders to exercise extreme caution.”last_img read more

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Vernon joins enzymes line

first_imgAB Enzymes has added a new item to its baking enzymes range.The ABF Ingredients company has introduced VERNON GMS+ into the market, an enzymatic monoglyceride replacer that helps to create the same crumb texture profile and structure in yeast-raised baked goods, using a patent-pending amylolytic enzyme in combination with a lipolytic enzyme.Oscar Diez, business director of Baking Enzymes at AB Enzymes, said: “VERNON GMS+ is a much more cost-efficient solution than monoglycerides. By implementing the product in their systems, our customers can save up to 30% of their monoglyceride costs and increase the long-term predictability of their purchasing.”The VERNON GMS+ natural emulsifier helps to create a clean-label solution for bakers and has a lower carbon footprint than traditional options.last_img read more

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