Bako London and South East has taken delivery of its first 16 multi-temperature vehicles from Doncaster-based Gray & Adams. The vehicles, which have been designed and purpose-built for Bako London and South East, are being used to distribute around 2,500 frozen, chilled and ambient products to a customer base of more than 1,500 bakery outlets, on a weekly or twice weekly basis.
The Europain 2008 exhibition is set to bring together more than 600 exhibitors including suppliers of products, equipment and services for industrial and craft bakery, patisserie, ice-cream and takeaway catering.The Intersuc show will run alongside it and will showcase international equipment and products aimed at the confectionery, chocolate and biscuit sectors. Other events will include the Bakery World Cup, the Innovations Area, the World Chocolate Masters and the Rue des Ecoles, which is dedicated to training.The Paris-Nord exhibition centre will host the events, from 29 March to 2 April 2008, which are expected to attract more than 80,000 visitors from 140 countries. For more details see [http://www.europain.com]
This year sees the inaugural World Scotch Pie Week, organised by The Scotch Pie Club from Saturday 25 November to Saturday 2 December and sponsored by ADM Milling.Under the slogan ’Say aye tae a pie’, the event, which has echoes of the annual Doughnut Week, aims to raise money for the Scottish Society of Autism, supporting both children and adults who have problems in communicating, forming relationships and understanding everyday activities. The promotional event is being fronted by TV personality Richard Park.The organisers plan to establish World Scotch Pie Week as a major event in the Scottish calendar. Scotch Pie is a traditional takeaway item, made with prime Scottish beef and lamb. Each year already sees the annual World Scotch Pie Championship, this year held on St Andrews Day during World Scotch Pie Week. Scotch Pie Club founder Alan Stuart says: “Now we’re calling on Scotland’s butchers and bakers to get behind the Pie Week and support this worthwhile charity.”== WRISTBAND INITIATIVE ==To raise money, the Scottish Society for Autism has linked with The World Scotch Pie Championship to launch a limited-edition Autism Awareness wristband. Scottish bakers are being encouraged to order a quantity of the wristbands and sell them during the week. The blue band costs £1 and money raised is pledged to families touched by autism.Bakers who register with The Scotch Pie Club to take part, will receive a pack of promotional materials for their shops, including posters, tent cards, shelf wobblers, balloons and a collection box.As The Scotch Pie Club points out, not only will bakers be supporting a worthy cause, but their business will benefit from increased focus and traffic. It suggests activities to make the week work well, such as offering a competition unique to a shop for Scotch Pie customers, creating an exciting window display, providing special incentives for shop staff, involving the local school and making sure you inform local media for coverage.== WRISTBAND ==The charity chosen by the organisers recognises the problems, pressures and opportunities in supporting a family member with autism. According to the Scottish Society for Autism, difficulties can include sleeping problems, behavioural challenges, difficulty relating to others, personal care, food intolerance and sensory intolerances. “For some parents it can prove too much to cope with. In extreme cases, the pressures for families can become intolerable and lead to tragic events. We try to reach those individuals and families to provide the support and intervention they need,” says the Society.A leaflet regarding the World Scotch Pie Week, giving details of the charity it supports and how to enter, was distributed to all bakers in Scotland via the Scottish Association of Master Bakers in September. nl For more information, contact Alan Stuart on tel: 01333 439 333
dawn foods (Evesham, Worcestershire) is promising a breakthrough for bakers with the launch of its ’just-add-water’ Choux Pastry Mix. Once baked, it can then be filled with fresh cream or Dawn New England Frosting and finished with Dawn Spread ’n’ Gloss to make classic éclairs and choux buns.The choux pastry can also be drizzled with melted chocolate for tempting profiterole dishes or can be used to make more complex and eye-catching products, such as chouquettes or Paris brest, using a variety of finishing techniques.Dawn Foods’ marketing director Maggie Dagostino says: “Dawn’s Choux Pastry Mix means that our customers can now offer a range of great-tasting choux pastry products easily. We have produced a completely new product solution that will help to increase sales and profitability for our customers.”
Calls to fortify flour or bread with folic acid to prevent pre-natal malformations of foetuses have been echoing for over a decade. Now, following prevarication, procrastination and consultation, there is finally an end in sight.Not, however, before The Food Standards Agency squeezes in one more meeting in June, where it says it will finally decide whether to recommend fortification to either bread or flour. Either way, the issue has split the industry, with views ranging from ’Let’s just get on with it’, to vociferous opposition against further tinkering with bread.Professor Robert Pickard, director general, The British Nutrition Foundation”You will see all sorts of red herring claims about the disadvantages of doing this [such as folic acid masking vitamin B12 deficiency], but the proposal the Scientific Advisory Committee on Nutrition put to the FSA offers a strategy for dealing with these possible ’dis-benefits’ that would be to the public benefit.”As 10% of British women carry a mutation that makes it difficult for them to recycle folate in their bodies, it is incumbent on the informed to help the less well-informed and there’s nobody less well-informed than an unborn child.”Professor Jeya Henry, Oxford Brookes University”Fortification is likely to play a much more important role in giving people nutrients, especially among baked products, because they are a staple of our diet.”Based on the analysis of literature and the public health outcome that fortification of folic acid will have in reducing the risk of spina bifida, my view is that fortification would be something I would want to see supported.”David Wright, director, Wright’s flour mill”Millers already fortify brown and white flour, so for us to fortify brown and white flour with folic acid would be a practical solution. Wholemeal flour would then not be fortified, giving consumers that choice. But the cost – and who will bear it – needs to be borne in mind. Personally, I think there are more positives than negatives.”Julian Hunt, communications director, Food & Drink Federation”While the board did agree that mandatory fortification was the best way forward, there are still some key questions on which the industry will be seeking clarity over the next month, such as whether appropriate labelling needs to be introduced.”Joe Street, managing director, Fine Lady Bakeries”If there is to be fortification, then it should be in flour – I don’t think it would be at all practical to do it through recipe changes in the bakery.”I understand research has been done that says when you add it to the recipe, it leads to a lot of variation in the levels of folic acid [in the end product].”Chris Dabner, parliamentary officer, NA”Should the presence of folic acid appear on labelling? If so, should the four other statutory fortifications – calcium, iron, niacin and thiamine – also be labelled? Flour is present in thousands of products, often in small amounts; does this mean that there should be a minimum flour content in products before labelling is required?”Andrew Whitley, author, Bread Matters”The folate fortification debate reveals crucial faultlines in the development of our food system. Modern wheats contain a third fewer minerals than older varieties. Long fermentation increases the natural folate content of bread.”The real choice is between medicalised nutrition or health based on the integrity and vitality of carefully grown and minimally processed crops.” n
Price Measurement Change (%)Commodity prices – to tradeUK bread wheat – delivered, Liverpool 192.50 £/tonne 0milling wheat (May contract)Canadian No1 CWRS (Fob St Lawrence) 248.00 £/tonne -0.17Sugar (refined, granulated) 821.60 £/tonne 0Commodity prices – international futuresWheat (LIFFE, May contract) 148.50 £/tonne -1.00Coffee, Arabica (NYBOT, May contract) 132.90 £/tonne +13.64Coffee, Robusta (LIFFE, May contract) 2,211 £/tonne +21.89Footnote: Prices in £ sterling, except where stated.Sources: Cereals; HGCA. Statistics correct as of 2/6/2008; wheat futures corrrect as of 2/6/2008. Other commodities: UK Statistics Authority. Statistics correct as of 12/4/2008.Coffee futures: LIFFE and NYBOT exchanges; coffee futures correct as of 5/6/2008.
The blurring between foodservice and traditional retail continues unabated. Forty-nine per cent of consumers who buy food- or drink-to-go now choose a convenience store, the latest IGD research reveals. Most of these purchases are chilled or ambient, rather than hot/warm, but it shows you how far the convenience industry has come in the last decade with range diversification and innovation.In him!’s food-to-go customer tracking programme, we asked 1,900 food-to-go customers, while they were entering or leaving a food-to-go outlet, what their three most important priorities were when choosing where to buy food-to-go items.Their priorities, in order of importance, were speed of service, a range of freshly made products, value for money and product availability.When we look at these priorities closely, it comes as little surprise that convenience outlets are catching up their food-to-go competitors. Convenience stores are local, open longer hours, have invested in queue management systems and have long recognised that speed of service is crucial.More and more convenience retailers are now preparing food on-site. And meal deals are the norm, not the exception, at tens of thousands of convenience stores around the UK, offering customers value for money and generating incremental sales for retailers.We wonder whether the foodservice industry embraces market, channel and customer insights as much as the retail industry does? Programmes run by foodservice operators tend to focus more on operational compliance, rather than customer attitudes and behavioural trends.The foodservice industry needs to understand more about its current customers and work out how to keep them coming back more often, bringing other people with them.
Unifine celebratesUnifine Food & Bake Ingredients will be celebrating its 10th birthday on 19 June. To celebrate, the firm will be sending a box of Belgian chocolates to customers ordering products this month. It will also be offering special deals including 11kg of SuCreme Nova Plus for the price of 10.Dearest UK loaf claimHobbs House Bakery has claimed it sells the most expensive loaf in the UK, at £21 a pop if it’s sold in a gift box that is. Its Shepherds Loaf was created by Tom Herbert, a director at the Cirencester-based bakery, as part of the BBC 4 programme In Search of the Perfect Loaf, which aired in March this year. The 2kg spelt sourdough loaf sells for £12 in Hobbs House Bakery’s shops the equivalent of £4.80 for an 800g loaf.Raisin the gameEntries for California Raisins Bread Competition 2010 need to be sent to Bako North Western by midday on 30 June, not Bako Northern as previously stated. Open to craft/artisan bakers, entrants could win a trip to IBIE in Las Vegas, followed by two days in Fresno to tour the California raisin industry and a further two days at the Culinary Institute of America. For details call 020 8741 8513 or email [email protected] moveBristol-based eco-bakery The Thoughtful Bread Company has moved to a new purpose-built bakery at Farrington’s Farm Shop. The 1,200sq ft bakery, which is nearly three times the size of the company’s previous premises, was built as a partnership between the owners of the shop and the bakery. The collaboration means the shop has a regular supply of freshly baked bread and visitors can see the bakers working through a viewing window.
“Stop. Collaborate and listen; Ice is back with a brand new invention; rap while you wrap so gimme a handclap; what we’re gonna make is called the squareish wrap; spread some pesto and add some tomato, a lotta mozzarella and a little bit of basil”Warburtons enlists rapper Vanilla Ice to promote its flatbread launch. You need to pronounce it “tomayto” and “baysul” if you want to, in Mr Ice’s words, “rock a mike like a vandal””We know that the combination of fatty and sweet foods is extremely palatable to human beings. But we also know it’s extremely dense in calories. People have to enter exercise and weight loss programmes knowing that they can’t just eat whatever they want”’No s*** Sherlock’ award of the week goes to professor Neil King of Queensland University of Technology in Australia, whose research has found that exercise can increase your desire to eat sugary foods
Pressure on cocoa supply looks set to ease after violence in key cocoa-producing country Ivory Coast has calmed, and exports are set to resume, according to global commodities analysis source The Public Ledger (TPL).The London futures price for cocoa fell from £1,994 per tonne on 14 April to £1,937 on 18 April, following an announcement that port activity will restart. This had been frozen since January, after former president Laurent Gbagbo refused to step down following an election in November; he was arrested on 11 April. Last week, Patrick Achi, spokesperson for president Alassane Ouattara, said: “We expect the first boats to arrive from next week, with exports proceeding normally.”However, TPL said some cocoa traders have warned the country could struggle to return to normal. In total, 500,000 tonnes of cocoa is believed to be sitting in storage at ports in Abidjan and San Pedro, but there are question marks over its quality.Martin Turton, manager of the Biscuit, Cake, Chocolate and Confectionery group, said while it welcomed the announcement, cocoa prices were affected by a complex set of factors: “Cocoa prices were already increasing due to growing global demand and declining yields, caused by a lack of investment in new cocoa trees.” This had been exacerbated by adverse weather hitting the older, weaker trees, he said.