Month:

April 2021

Time to rise to the occasion

first_imgBritish consumers are tucking into more breakfast cereals and smoothies. At the same time, the supply of bread from plant bakeries to the retail trade, including branded lines, own-label goods and bake-off products for in-store and craft bakeries, has been increasing by 4% per annum in value terms. Brand investment and innovation by the leading brands is also fuelling market growth, to the detriment of own-label.However, there is now less tendency for consumers to buy loaves on a daily basis; almost half the adult population claims not to consume a lot of loaves, according to Mintel’s latest category report (see British Baker, 23 March, pg 3), which includes retail sales of plant bread, not including morning goods.Heavy users (once a day or more) have become medium users (two or three times a week), cutting back on their at-home bread intake – either for health reasons, because they’re choosing alternatives or eating out more.Despite strong sales in premium white loaves, the decline in white loaves overall is responsible for much of the dip in consumption, although this is also because more consumers are buying sandwiches out-of-home. At 79%, white loaves are still the most popular type, ahead of brown (wholemeal/Granary) loaves at 67%. However, while white loaf aficionados are cutting back, brown is being eaten more frequently. The standard white sliced loaf has steadily been losing ground to the premium product and now accounts for only 39% of white loaf sales and 23% of total sales by volume.Despite a fall in volume sales, the value market in retail for brown/wholemeal/Granary loaves has grown at 3.7% year-on-year, while speciality loaves grew by 1.8%.Indeed, the average spend on a loaf of bread rose by more than 10% from 2004 to 2006 – an indication that consumers are increasingly willing to trade up, particularly to premium own-label loaves such as topped and ethnic variants. They also want to know more about a product’s ingredients and origins, which means the demand for organic bread in retail is growing, along with regional products.Speciality breads are in demand, too, and popular new product areas include tear-and-share loaves, filled and topped ciabatta and focaccia, and tortillas and wraps, pitta and naan.There is also new interest in part-baked and frozen bread formats, while the demand for the 400g loaf is increasing, although not for small-slice sizes.HEALTH AGENDAWhile consumers want variety, they also want loaves that are better for them. Health is one of the biggest drivers in the category, which has resulted in good sales for white-plus loaves – white bread with added fibre – brown and wholemeal/wholegrain bread, and those with healthy ingredients, such as seeds, or added benefits such as Omega 3 and folic acid.Younger people are often most keen to try speciality bread, as well as alternatives at lunchtime, such as salad, soup and sushi. This might be why there has been a slowdown in the ready-to-eat sandwich sector, while low-carb diets (a trend which is dissipating), might also be a factor. However, Britons still spend £3.5bn buying 11 billion sandwiches a year, according to research by the British Sandwich Association. Convenience and variety help to explain the sandwich market’s success, as well as the fact that, now, the price differential between making your own and buying has got smaller.There is also a continued decline in making sandwiches at home to eat elsewhere, but this has not dented plant bakers’ sales; they saw their value share of the market increase from 75% in 2002 to 79% in 2006.Warburtons, Hovis and Kingsmill are the three best-selling brands, with a combined market share of 57% by value, up from 49% in 2002. Through a recent extension to its number of production and distribution units, Warburtons has increased its geographical coverage and has taken first ranking among the brands. It has also captured the growing small/half loaf market and claims to sell seven in 10 of all small branded loaves.Hovis has increased its market share, with the help of new lines such as Best of Both. However, the Kingsmill brand continues to suffer and Allied Bakeries has been relaunching its products in an attempt to reverse the decline.But while plant bakers thrive, the 1,600 or so in-store bakeries within the grocery multiples and co-ops now account for only 16% of sales, down from 18% in 2002. They have been losing share to plant-produced bread, yet their products continue to be popular, which seems to contradict the sales trends, says Mintel. This could be because there is less focus on bread and more on rolls and other morning goods at in-store bakeries, while consumers might be put off by bread’s limited shelf life and lack of packaging or potential queues.Craft bakers are also feeling the pinch; unable to compete on price, these 5,000 or so bakers continue to lose market share to the large retailers. Craft bakers account for a declining proportion of loaf sales, with 5% of value, but they do survive, having learnt to diversify and expand, the report states.FUTURE PROGNOSISIn future, the continuing fall in loaf consumption, combined with increasing production costs and hence product prices, could inhibit demand for higher-priced premium and branded products, says Mintel.But the research company believes there is no reason to forecast a drastic drop in volumes. The challenge will be to get more people buying loaves in-store more often, by driving the trend towards different breads for different occasions. nlast_img read more

Finsbury buys Yorkshire Farm Bakery

first_imgThe Finsbury Food Group has strengthened its operations in the ‘free-from’ gluten market with the £8.9 million acquisition of Yorkshire Farm Bakery (YFB) and A&P Foods.YFB is a major manufacturer of gluten-free breads as well as rolls and cakes and is located on a freehold site in Hull. A&P shares the same site and produces gluten-free pre-mixes for YFB, as well as United Central Bakeries, which is already part of the Finsbury Group.Both businesses have been acquired by Finsbury from the Arnett family, three of whom will remain involved. Finsbury has created a new trading company, Livwell, and £4.8m will be paid on completion, with the remainder payable in stages, ending with a final payment of £2.5m in July 2010.Finsbury group, chief executive Dave Brooks told British Baker: “Yorkshire Farm is the biggest UK supplier of free-from with £10m of sales in the UK gluten-free market so this is an excellent opportunity. I have known the Arnett family for three years through UCB and three members of the family will remain in the business.”In a statement issued by the company Brooks said: “The UK retail market offers huge scope for growth, as more and more consumers choose a wheat-free diet, and the UK medical prescription market, which is twice the size of the retail market, brings new opportunity.“There is also significant scope to develop a stronger export business, as awareness grows in Europe. These businesses perfectly fit our acquisition criteria and their acquisition is further evidence of our group’s confidence in our market positioning and trading performance.”Combined YFB and A&P sales in the year ended March 2007 were £7.3m, with forecast sales for this year expected to be no less than £8.5m. The acquired net assets are valued at £3.66m.last_img read more

Products: Gilberts’ slice of the good life

first_imgGilberts Food Equipment has launched the Nemco Easy Tomato Slicer 11, which can slice tomatoes and onions to a uniform size within seconds for burgers, buffets, salads or sandwiches.It features a new pre-tensioned changeable cartridge, with blades that stay correctly aligned and tightened, so there is no need for adjustment. Changing the cartridge can easily be completed by unskilled labour and therefore there is a minimum of downtime in the event of a blade snapping, says the company.Manufactured from heavy-duty cast aluminium and stainless steel, the slicer is built to withstand frequent commercial use. It also has razor-sharp blades that cut with precision thanks to a self-lubricating track material, which resists the misalignment problems that can cause nicks and broken blades.The slicer has an ergonomic handle and protective guards to improve user comfort and safety, while table stops ensure there is no slipping during use.[http://www.topgourmet.co.uk]last_img read more

Tony Phillips

first_imgTony Phillips, British Baker’s columnist for many years, died on Saturday, 17 January. He had been ill since September.Tony started his business, Janes Pantry, with his wife, Barbara, and a £750 bank loan. It grew to a nine-shop business, employing 110 staff, with a thriving van service, catering arm and chocolate shop.As well as western region president of the National Association of Master Bakers (NAMB) he went on to become national president, then served on the board. He also became the first British president of the US association Retail Confectioners International. Janes Pantry will continue to be run by MD Neville Morse.The funeral took place on 29 January in Gloucester. Donations to: ’Philippine Community Fund’, PO Box 294, Hedge End, Southampton, SO30 2YD.l Also see letters pg 21.last_img read more

Organic breads hit, as high prices deter shoppers

first_imgValue sales of organic bread and bakery products dropped by 18.2% last year, as high prices due to soaring wheat costs deterred cost-conscious shoppers.According to the Soil Association’s Organic Market Report 2009, which is based on TNS Worldpanel data, sales of organic bread fell by 13.1%. “Organic shoppers, like all consumers, have clearly been tightening their belts – shopping less often, buying fewer premium products and prepared foods and switching to lower-cost retailers,” said Peter Melchett, policy director at the Soil Association.Overall, the report said that sales of organic bakery goods in the multiples were worth £113m last year. Category winners included Asda and the Co-op, which saw organic bakery sales rise by 12% and 47%, respectively.Lindsay Kilifin, marketing manager for The Village Bakery, said the recessionary climate had made trading difficult, although its organic brand continued to hold its own. “Our greatest area of decline has been in independent retailers, with stockists clearly finding life on the high street increasingly difficult,” she said.last_img read more

In Short

first_img== BB’s airport outlet ==BB’s Coffee and Muffins has opened its second forecourt outlet at Newcastle airport. The kiosk, at a Shell filling station, will serve a selection of hot paninis, toasties and baguettes, as well as muffins. The 30sq m outlet is the second of its kind since BB’s launched the new format in the UK in April this year. BB’s is in discussions with several petrol retailers and hopes to open another 10 forecourt outlets by the end of 2010.== Elegant style ==Artisan Biscuits has launched the Elegant English biscuits line, designed to be served with tea. It includes vanilla and cream; ginger and lemon; honey and almond; and chocolate and raspberry varieties. They are made from natural ingredients and are available from delicatessens and farm shops.== Queen’s Award open ==The 2010 Queen’s Awards for Enterprise is now open for entries from UK businesses of any size. Among this year’s winners was William Jackson Bakery. The entry deadline is 30 October, 2009, and application forms and further information can be found at www.queensawards.org.uk.== Carr’s increases profit ==Carr’s Milling Industries said, in an interim management statement this month, that lower wheat prices had reduced milling revenues. However, volumes are running at levels higher than last year, which, combined with continued production efficiencies, has resulted in increased profit.Fox’s Vinnie auctionFox’s has launched an online auction site on ebay inspired by its media campaign character Vinnie the Panda. Paraphernalia relating to Vinnie will be auctioned off and the proceeds will be donated to UK charity Crimestoppers.last_img read more

In Short

first_imgHoneyrose accredited with BRC Grade AOrganic bakery Honeyrose has gained BRC Grade A accreditation and has seen record growth in the last quarter of 2009. Marketing director Adrian Apodaca said it was the first time the firm had presented itself for BRC accreditation, which has been part of the strategic plan over the last two years. The firm bought and refurbished an old cement factory, converting it into a production facility and offices, all with BRC accreditation in mind, explained Apodaca. The £2m investment increased capacity by 400%.Hummingbird flies in to SohoHummingbird Bakery has officially opened its third cupcake shop in Wardour Street, Soho, London. The outlet has a retro feel to it,with cupcake pop-art adorning the walls. The shop will also serve Illy coffee as part of its hot drinks range.Betty’s shows vintage class on Xmas cakeBetty’s Craft Bakery’s Vintage Christmas Cake has been voted best in its category by judges at the Good Housekeeping Institute, according to the Harrogate Advertiser. The Harrogate-based bakery beat off competition from supermarkets, well-known brands, speciality craft bakers and London’s leading department stores.Saffron wins the day for Simply Cornish Simply Cornish’s saffron cake won top prize in the Best Sweet Bakery and Confectionery section in the Taste of the West Awards. The event, which took place in the Great Tithe Barn at Haselbury Mill in Crewkerne, attracted more than 200 of the region’s best food producers.last_img read more

What’s your device?

first_imgThe best gadgets for the bakery trade come from overseas at least that is what Richard Waterfield, chairman of Lancashire-based bakery group Waterfields believes.Waterfield visits a couple of exhibitions each year, where he looks for gadgets that will help give the 47-store operation a point of difference. “There is little innovation from this country. Much of it comes from abroad, because most bakeries abroad are craft rather than industrial,” he says. The latest gadget he bought was an apple-coring machine from France that slices, cores and peels 15 apples a minute.Number-shaped non-stick silicone foam, designed for the domestic market, is a boon for baking-off numbers and letters for parties rather than having to cut them out from a sheet of sponge, he says. And Waterfield is fond of the trays produced by French company Matfer, which enable him to cut out 150 small shortbread hearts, for example, in a single sheet for pinning out. “We are an industrial bakery but also a craft baker, and the gizmos allow us to produce the little touches that keep us different from the big boys.”Visual helpJohn Slattery, managing director of Slattery’s, in Whitefield, Manchester, well-known for its chocolates, cakes and impressive dining room, sets great store by Apple’s iPad, which he says is great for carrying about photographs that he can flick through and show to customers. He is also fond of the Thermomix, a super-fast food blender and processor, which weighs, cooks, simmers and steams. “It’s useful for small amounts of things, such as custards, sauces and ganaches. “You can put all the ingredients in at once, set the temperature and time and leave it alone.”Another device of which Slattery is fond is his Robot Coupe, which speeds up shredding vegetables for soups, sandwiches and meals in the dining room, and the CountEasy, which counts the money in the office and speeds up tilling up in the evening. “We can throw all the change on to it and it counts notes, too. It’s a handy gadget that saves a lot of time.”Perhaps most novel is the Hurricone that he has only just bought from a trade show a large plastic cone mounted on a fan with a sign that says ’Caution, wet floor’, for placing in the shop in front of the main door when it is wet. “It’s very large and it blows cold air, which dries the floor. It’s functional, but it is more the fact that we are doing what we should be doing by having a big sign saying ’Please mind your step’. And we are trying to do something about it by drying the floor at the same time.”Chris Tomkins, owner of Kistrucks Bakery, in east London, is fond of crimp wire joiners for fixing elements in the ovens and a G Clamp electronic meter for reading the amperage to ensure the ovens are functioning correctly. “It’s a two-second job and easy,” he says. He uses a flour bap docker from Victorian times, which is full of nails and useful for leaving pin pricks in the centre of the bap to stop it pealing.”I also have a piping tube that has a cone in the centre, which is what we make religieuses from. It’s a handy piping tube and very unusual. I got it from France when I did my apprenticeship in 1975.”Hobbs House Bakery, like Slattery’s, enthuses about the iPad, which it uses on the road for planning routes and for the customer relationship side of the business, because, as director Tom Herbert argues, a big computer can put a barrier between you and the customer. “The iPad is so small it aids our conversations with customers and we use it for training in the shop sites we are selling to, in order to explain our products in sales pitches.”Herbert is also keen on the laser thermometer, which is handy when doing bread demonstrations or working in other people’s kitchens to check the temperature. “People often haven’t seen them before. It helps with accuracy and finding cold and hot spots in ovens.”Hobbs has just ordered a label printer, which prints the label out in a reel as opposed to A4 sheets. And, in the past year, it has bought an old Artofex an old-style mixer that mixes at a slower pace and cooler temperature, which Hobbs says produces better doughs.Everyone has their wish-list for gadgets and gizmos and London Food Machinery managing director Ian Ort is no exception. “It would be great to use your iPhone or iPad as scales,” he says. British Baker, however, does not recommend putting food ingredients anywhere near these devices. It would probably invalidate the warranty! Nano-hygiene Nottingham Trent University’s (NTU) School of Science and Technology has linked with Holbeach Campus at the University of Lincoln in a bid to develop a permanent spray-on nanotechnology coating for food preparation surfaces that will kill or reduce the growth of bacteria, germs and other bugs.The project is one of five Collaborative Research and Development grants announced the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.Dr Fengge Gao, reader in nanotechnology at NTU, said the success of the development could lead to immediate commercial application. The best of the rest l The aub200h easy-to-clean phone by Doro of Sweden, which has a flat membrane keypad. l Hotmix PRO from Metcalfe, which chops, purées, liquidises, blends or mixes ingredients quickly while simultaneously heating and cooking at temperatures between 25C and 130C ideal for creating creams, sauces jams or soups.l The PR5 handset from Allen Coding Systems for controlling bar coding, featuring a USB interface to allow quick uploading and downloading.l Prowrap’s new Speedwrap cling film and aluminium foil dispenser, which can be cleaned in a commercial dishwasher.l Contacto’s salad spinner.l Grunwerg’s Pro Balance chefs’ knives with adjustable balance.l Htec’s GemPOINTS loyalty system for small retailers using secure smartcard technology without the need for high-end IT infrastructure, and incorporating a terminal the size of a paperback.l TH2 label printer from SATO.l The DTR (Delivery Temperature Recorder) printing thermometer providing hard-copy evidence of temperature and associated data.last_img read more

Reporting in Fuel stabiliser needed in UK

first_imgPhil Orford,Chief executive, Forum of Private BusinessThe spiralling cost of fuel including recent increases in duty and January’s 2.5% VAT rise makes it extremely difficult for small bakeries and other shops to keep supply and delivery costs down.With disposable incomes also being hit, the inflationary knock-on effect of fuel price rises on consumer spending affects smaller retailers in particular. The government’s recent decision to cut fuel duty and remove future price rises by scrapping the tax escalator are certainly welcome. But while giving to small businesses and consumers with one hand, ministers appear to be taking away from them with the other.In the run-up to the Budget, when the announcements on fuel were made, the Forum of Private Business called for both cuts in duty and a stabiliser to be introduced, in order to regulate pump prices when the cost of a barrel of oil fluctuates. We believe this would allow for greater certainty and confidence by enabling business owners to plan ahead more effectively. Unfortunately, the government disagreed and said such a move would be too complex and expensive right now.Instead, the Chancellor announced the coalition’s own version of a ’stabiliser’ a tax on the North Sea oil industry, designed to offset the cuts he had revealed just seconds before. Far from just affecting large oil firms, the tax hike hits smaller ones operating in the industry too.Rather than prematurely championing these fuel measures as absolute proof of the government’s small business credentials, perhaps it should revisit the idea of a stabiliser and other proactive policies in the light of the long-term benefits they could bring.last_img read more

ISDH: IN over 200 dead, recovery data hopefully soon

first_img WhatsApp ISDH: IN over 200 dead, recovery data hopefully soon CoronavirusIndianaLocalNewsSouth Bend Market Facebook Pinterest Google+ Google+ Twitter Indiana is now officially over 200 total deaths from the COVID-19 pandemic. The latest report from the Indiana State Department of Health says 203 people have died and now 5,943 positive cases have been confirmed.State officials have said that they hope to soon have recovery data to release to the public, as of now any reported numbers are not official.Locally no additional deaths were reported. St. Joseph County added the most positive cases, now up to 142. Elkhart County is up to 46.You can read the full release from ISDH below:INDIANAPOLIS —The Indiana State Department of Health (ISDH) today announced that 439 additional Hoosiers have been diagnosed with COVID-19 through testing at ISDH, the Centers for Disease Control and Prevention (CDC) and private laboratories. That brings to 5,943 the total number of Indiana residents known to have the novel coronavirus following corrections to the previous day’s total.A total of 203 Hoosiers have died to date. Deaths are reported based on when data are received by ISDH and occurred over multiple days.To date, 30,869 tests have been reported to ISDH, up from 28,764 on Monday.Marion County had the most new cases, at 151. Other counties with more than 10 new cases were Bartholomew (11), Hamilton (29), Hancock (12), Hendricks (17), Johnson (19), Lake (43) and St. Joseph (13).  The Lake County totals include results from East Chicago and Gary, which have their own health departments.The complete list of counties with cases is included in the ISDH COVID-19 dashboard at coronavirus.in.gov which will be updated daily at 10 a.m. Cases are listed by county of residence. Private lab reporting may be delayed and will be reflected in the map and count when results are received at ISDH.The dashboard also has been updated to make corrections based on updated information provided to ISDH. Facebook WhatsApp By Carl Stutsman – April 8, 2020 0 324 Pinterest Twitter Previous articleSt. Joseph County Police K9s Farkas, Odin receive donation of body armorsNext articleLowe’s giving employees Easter Sunday off Carl Stutsmanlast_img read more