ADM Milling is to put up its prices on all flours by £21.25 a tonne from January 15.The rise in price is in response to higher wheat costs, ADM Milling’s MD Ian Pinner told British Baker.He commented: “Since August 2006 UK bread wheat prices have gone up by a further 15%. We have been absorbing these costs but cannot continue to do this, especially with there being no outlook for wheat price deflation in the immediate future.”Meanwhile, rival miller Rank Hovis said the cost of wheat was extremely strong and if that strength continued, a price rise was “almost inevitable”.ADM Milling’s price rise announcement was forecast in British Baker last month (November 10, pg 4). It comes after ADM put up flour prices by £28.75 a tonne in September and rival Rank Hovis by £29 a tonne. That is equivalent to around 2-3p on the cost of every 800g loaf.City analyst David Lang commented: “The question is who pays? The big companies are locked into contracts with the millers, so it is the smaller bakers who are exposed.”
Bakery and ingredients group Real Good Food Company (RGFC) said last week that sales in its bakery division were up 8% year on year, but sales at its Renshaw ingredients division had been slower than expected.Interim results for the year to 30 June 2007 showed that Renshaw’s sales were worth £12m, down from £14m in the previous year.However, sales for Napier Brown, its sugar division, were “well ahead” of last year, worth £95m, up from £81m in 2006.”The business continues to look at opportunities to enhance its value-added proposition going into 2008,” said Lee Camfield, group finance director.The bakery businesses, Hayden’s Bakeries and Seriously Scrumptious, saw raw material price inflation, particularly within the wheat and dairy categories, which held back margin improvements.Stephen Heslop, MD of the bakery and baking ingredients divisions, said that Hayden’s Bakeries was doing well because of its new and existing products sold through Waitrose. He said Hayden’s made 45% of Waitrose’s chilled and ambient desserts.”Hot eating pies, Danish pastries, tarts, crumbles and cream cakes have all been doing very well at the moment,” added Heslop. “Waitrose has a good category team driving these sales.”
Earlier this month it was announced that 18 catering companies and restaurants, including the likes of Pret A Manger and Subway, are to display the calorie content of their products in-store. This move is the first of its kind and has been brought about through the joint efforts of the Foods Standards Agency (FSA) and the Department of Health. The aim is to help consumers make more informed choices about the food they buy, but will it affect consumers’ purchasing decisions? And will other bakery retailers be getting involved?Pret is trialling the scheme at its Victoria outlet on Wilton Road, London, with a view to rolling it out to 24 stores in May and June. The information will be displayed at point-of-choice on shelf markers on all items made on-site – sandwiches, baguettes, salads and wraps.Jay Chapman, head of communications at Pret, says the chain was keen to work with the FSA when the subject of trialling this idea came up. “My personal view is that I’m not sure calories on their own are the right things to single out. High-calorie food isn’t necessarily unhealthy as it depends what else you do in your life,” she explains, but says it may extend that trial with additional values other than calories, depending on the level of customer interest. She admits, she’s not sure the scheme will have a huge bearing on purchasing decisions, and says it’s certainly not going to affect Pret’s food development principles.”Pret’s philosophy on food is about looking at the total nutritional content and value of the entire product. Isolating calories doesn’t give you the total picture about the product, but for the people who want the information, it’s there,” she says.”Pret never has and never will be about number crunching. It has specific commitments to reduced sat fats and salt, but not for calories.”The FSA will be carrying out a full-scale independent research project to assess the scheme, both from the point of view of consumers, to see how it works for them, and from businesses, to see how they implemented it and how easy it was for them to operate, says John Cottrill, a spokesperson for the FSA.The research is due to be carried out in the summer, with a final report expected in September/October. “The research is the next step and this will inform our thinking on the next stages, for example whether it gets rolled out further.”Subway is another chain that’s volunteered as a guinea pig for the scheme. It launched its separate ’calorie menu’ in seven outlets across the business during the end of April/beginning of May, which is displayed at point-of-order and shelf-edge, and simply lists the subs against their calorie count.”We’ll run the trial through to the end of June, which is when the independent research is due to be wrapped up,” says a spokesperson for Subway. “We’ll be very interested to hear what the results are, and what customers think of it, particularly as we already provide – since November 2008 – nutritional information which includes calories, salt, sat fat and sugar per serving, which is displayed at the front counter.There are currently no craft bakeries signed up to the scheme, which is not surprising, as for bakeries that produce fresh sandwiches on-site, it would be a near impossible task to make accurate calorie information available.Thomas Adams, MD of craft bakers Oliver Adams, based in Northamptonshire, says he thinks we are a long way off small independent bakers volunteering to make calorie information available. “It’s all very well putting this kind of information on a sandwich that’s been manufactured in a large factory where everything is weighed and measured, but that doesn’t happen in a bakery shop like ours. Quite a lot of the time the customers will come in and want a bespoke sandwich, and if they say they want no spread or mayonnaise, it would all go out of the window,” he says. “It would be exceedingly onerous.” For an operation such as Oliver Adams he says it’s just not feasible.Scott Jefferson, customer and marketing director at Greggs told British Baker, the only reason it didn’t put its hand up for the trial is because it’s in the process of harmonising its range and wasn’t in a position to volunteer. “However we fully support the FSA initiative and will fully support guidelines that come out of the trial,” he explains.The chain made commitments earlier in the year to provide nutritional information across its national sandwich and savoury range, and once the harmonisation of the range is in place, implementing calorie information at point-of -purchase will be “top of the list”, says Jefferson.Other companies, who are currently working with the FSA on ’healthy commitments’ announced in March, have said that as yet, they have no plans to sign up to the calorie scheme.Both Costa and Starbucks say they have no plans to introduce calorie information on their menu boards. However nutritional information is available and provided on their website.Michele Young, retail and brands director at BB’s Coffee and Muffins, says the combined fact that its products are made fresh on-site and that the firm tends to flex its menu to meet consumer demand, means it won’t be introducing calories on menus either.”We’ve looked at this and realised that at the moment it’s just not cost-effective to be producing the extra literature. We do sometimes get enquiries on this sort of issue and we furnish all our franchise partners with nutritional information, but for the time being we have no plans to incorporate calorie information,” says Young. “However it’s something we’ll look at, as it moves progressively forward, and I think the other caterers involved will certainly set the benchmark for the industry.”The feelings of the industry appear to be that those who have volunteered for the scheme are not worried about how customers will react on discovering how many calories are in their meatball sub, and others can’t justify the extra cost involved in calorie counts unless they have too.As the scheme is voluntary, it appears bakery retailers need not panic about its impact on the wider business, and consumers are likely to take it with a very small pinch of salt.—-=== The lowdown on the calorie trial ===FSA and Department of Health targets:To help consumers make healthier choices, with the aim of cutting obesity levels. By June, the FSA hopes to have 450 food outlets introducing calorie information across the countryThose involved:18 catering companies including: Pret A Manger, Subway, Sainbury’s, Waitrose and Marks & Spencer’s cafésHow the trial will be assessed:With an independent research programme carried out over the summer. A full report is expected in the autumnFor more information visit www.food.gov.uk
Unifine has launched a lime and ricotta cheese fond as part of its Sucrea range. The fond comes in powder form, which then needs to be blended with 1kg of whipped cream and water to produce a Bavarois-style mix for desserts, gateaux and patisserie.The golden cream-coloured mix can also be used as a base for cheesecake and, once processed, will set into a freeze/thaw-stable finish.www.unifine.uk.com
Bakers and manufacturers are being warned of possible egg shortages when new EU legislation takes effect.From January 2012, it will be illegal in EU countries to produce eggs from traditional battery cages. Instead, producers must convert to new enriched cages, which have more space, perches, a scratching area and nest boxes.While British producers are on target, there are serious concerns that other European countries might not meet the deadline.A British Lion egg products spokesman said: “Some 100 million laying hens across Europe will still be in conventional cages when the legislation comes into force.” He said this meant some manufacturers would need to find new, compliant suppliers and there might be a time-lag, which could mean shortages.Caged eggs still account for more than 75% of eggs used in processed products.
What news trends are appearing across the Channel? We asked some exhibitors at the recent Sirha exhibition in Lyon…Christine Mermillod, president of third-generation bakery manufacturer Gerbe Savoyarde, told British Baker that the trend in France is also breads that have added nutritional benefits, especially for those containing nuts and seeds. The firm, which supplies, raw, par-baked and frozen products, has diversified with a number of new products, including pain de campagne with nuts, extra-fibre bread, and ingredients such as maize, olives and lardons.Speculoos cream is a big topping trend in France according to Lynda Chaalal, regional sales manager for patisserie manufacturer Florepi. Speculoos is a traditional spiced Belgium biscuit. She said it was especially popular as an alternative topping on eclairs instead of chocolate or caramel. Chaalal added that mini portions were also becoming really popular for example mini macaroons, brownies and eclairs. The firm, which distributes to supermarkets, artisan bakeries and coffee shops, is looking to expand in the UK as well as Arabia.Franck Corlay, marketing and R&D director at patisserie manufacturer Christophe Delmotte, said the trend for mini portions, or café gourmand as it’s known in France, was also gathering pace, as consumers were willing to pay a lot for something very small to accompany their coffee, simply because it tasted delicious.
A new range of cake making accessories from US cake superstar Duff Goldman are now available in the UK through RB Distribution. Founder of Baltimore, USA’s Charm City Cakes, Goldman also stars in a show called Ace of Cakes, shown in the UK on the Food Network, Sky channel 262.Goldman’s collection of bakeware and cake decorating equipment includes: cake wires, food colour gels, cake tattoos, a 15-piece decorating kit, icing spatulas, fondant cutters, and professional-grade aluminium bakeware available in 9in x13in oblong, 6in square, 8in square, 6in round, 8in round, and 9in round pans.
TAGS2019arrestedconspiracy to distributeHarry KindsmethamphetamineOctobersentencedSouth Bend South Bend man sentenced to almost 11 years for drug distribution Twitter IndianaLocalNews WhatsApp Facebook Pinterest By Brooklyne Beatty – June 12, 2020 0 510 Twitter Google+ (“Handcuffs” by Victor, CC BY 2.0) A South Bend man was sentenced to almost 11 years in prison for conspiracy to distribute methamphetamine.According to court documents, Harry Kinds, 37, and another person were dealing methamphetamine together.On October 7, 2019, they were dealing at a hotel on the north side of South Bend when the hotel manager called the police.Police arrested Kinds and the other person, and recovered cash, drug distribution paraphernalia and about a pound of methamphetamine.Kinds admitted to police that he had been buying and selling the drug by the pound.He has been convicted on seven felonies and ten misdemeanors. Following his 130-month prison sentence, Kinds was ordered to serve four years of supervised release. WhatsApp Pinterest Facebook Google+ Previous articleSouth Bend man sentenced to three years for firearm possessionNext articleBetter Business Bureau warns of like-farming scams on Facebook, other social media Brooklyne Beatty
(Darrin Wright/95.3 MNC) An employee working at Santa’s booth in the Southlake Mall wasn’t so jolly when interacting with a customer and had to be escorted out of the mall.The employee had a “meltdown” said witnesses and was screaming and trying to grab a customer.The customer posted a video of the incident Sunday night, saying a manager “flipped out” after a lady brought her children to get their picture with Santa and asked the manager why the online price was $50 but they were charged $60 when they got to the mall.In the video a mall security guard is interviewing the employee and the customer, and the person filming then circles around to get a better view, saying “I just want to see your face because you’re a disgusting…”Then the employee gets angry and charges at the person taking the video, shoving through the fencing that marks off area where people can get photos with Santa and screams for the person to, “get the hell away,” from them, said the Times of Northwest Indiana.Witnesses say the employee also lost her temper and screamed and cursed at the mom and two young children who tried to see Santa.On Monday, the mall said that what happened was unacceptable, and that the employee was removed from the property. Facebook By Network Indiana – December 25, 2020 0 884 Google+ Facebook IndianaLocalNews Google+ WhatsApp Pinterest Twitter Santa’s “helper” has meltdown at mall in Merrillville, flips out at mom, children WhatsApp Twitter Pinterest Previous articleIndiana National Guard to assist with COVID-19 relief through FebruaryNext articleSnow to taper off by late on Christmas Day, warmer for the weekend Network Indiana
In total, 3 kilometres of carriageway will be widened, including 2.5 kilometres in Central Bedfordshire, and 500 metres in Milton Keynes, linking Junction 13 of the M1 with the distribution site at Magna Park. This is the third and final part of large-scale project to improve roads between the Kingston roundabout and the M1.Hilary Chipping, Acting Chief Executive of SEMLEP said: Switchboard 0300 330 3000 Media enquiries 020 7944 3021 We are delighted to receive the confirmation of this government funding. The upgraded A421 road will provide future and existing residents with improved infrastructure that will open up opportunities for leisure activities, housing and employment. It will also help take traffic away from local parishes, increase safety, and benefit businesses and commuters. The upgrade will also support the delivery of 2,900 new homes and up to 2,500 jobs, while existing businesses will benefit from better links to the M1 and the rest of the country.Councillor James Jamieson, the Leader of Central Bedfordshire Council, said: A vital road upgrade, supported by £22.5 million in government funding, will ease traffic in and around Milton Keynes as well as unlocking thousands of jobs and new homes.Transport Secretary Chris Grayling visited Bedfordshire today (22 March 2018) to meet Iain Stewart MP and Nadine Dorries MP and to reveal the new investment in the A421, which will enable the last stretch between Milton Keynes and the M1 to be turned into a dual carriageway.Central Bedfordshire and Milton Keynes councils are also providing £4.6 million for the project, with a further £1 million coming from South East Midlands Local Enterprise Partnership (SEMLEP).When the scheme is complete, motorists will benefit from faster and safer journeys. Currently there are nearly 30,000 vehicles using the road every day – more than double its capacity.Animation video of dualing road upgradeTransport Secretary Chris Grayling said: Dualling the A421 from Eagle Farm in Milton Keynes to Junction 13 on the M1 will improve a key piece of the east-west infrastructure, critical to the Oxford-Milton Keynes-Cambridge Growth Corridor. It will open up more housing and employment growth opportunities in Central Bedfordshire and Milton Keynes. I am delighted that this project has finally been approved by the Department for Transport. This is the result of strong partnership working between Central Bedfordshire Council, Milton Keynes Council and SEMLEP. Roads media enquiries Works are due to start within weeks and the scheme is due to be completed in autumn 2019. Out of hours media enquiries 020 7944 4292 Better transport facilities don’t just help people get around, they help them get on – connecting them to jobs, opportunities and supporting economic growth. This important project will complete the dualling of the A421 between the M1 and Milton Keynes, improving journeys for residents and opening up opportunities for businesses, employment, housing and leisure activities in the area.