Higher-priced wheat, energy and labour costs are taking their toll on Cumbria-based Carr’s Milling Industry.The agriculture, food and engineering business, reported on Monday, 23 April, that interim profits are a shade ahead of expectations although still down year-on-year for the 26 weeks to 3 March, 2007.Despite a challenging market place, it said it had increased adjusted pre-tax profit in each of the last eight years. However, Carr’s board no longer expects a ninth annual increase to be feasible.MD Duncan Monroe told British Baker that Carr’s is now looking at a year-on-year increase of about £30 per tonne of flour.On 23 April, the closing share price was 545p, compared with a 52-week high/low of 712.5p/452.5p. Carr’s has a market capitalisation of around £45m.
Ensure you have a varied and diverse range of soft drinks available. Stock innovative, new and different products that offer credibility and added value elements. Ensure you offer premium, quality, ’healthy’ alternatives alongside carbonates. Create new occasions for soft drinks, such as breakfast or mid-morning. Soft drinks and smoothies are ideal products with which to kick-start the day and they provide incremental sales. Many retailers are seeing increased sales for soft drinks in a bottle or in a carton. Provide descriptors of unusual soft drinks on a menu and mimic the language of wine. Describe the ingredients, taste and flavour and indicate where it originates from – eg a new brand on the market is Hib! which Is made from the Hibiscus flower. As well as providing information, this will enhance the premium perception of your soft drinks range. As the saying goes, ’Eye level is buy level’, so ensure your soft drinks range is visible to the customer, particularly at lunchtime or when ordering food
This new category in the Baking Industry Awards has been created to reward new product innovation from the industry’s largest companies. Plant bakers, industrial cake producers and large desserts manufacturers, which have launched innovative new products in the past year, are all encouraged to enter the Puratos-sponsored award.”We pride ourselves on innovation and this award is designed to recognise the new product development achievements of the largest players in the bread, cake and desserts markets,” says Dan Oakley, Puratos’ managing director. “Judges will be looking for evidence of genuine innovation in a new product that has launched in the past 12 months. They will be keen to hear how the concept was developed, the consumer research that went into identifying a gap in the market and how the product was developed to fit into existing processing capabilities. Marketing and promotional activities – and how these targeted specific consumer groups – will also be of interest.”Puratos Group supplies ingredients to the bakery, confectionery and chocolate markets, including improvers, yeast, mixes, fillings and Belgian chocolate. In the UK, it has recently launched O-tentic – a product to meet the consumer demands for an authentic tasting bread in a very convenient mix. The baker simply adds flour and water to produce any premium quality crusty-style bread.”The retail, industrial and craft sectors are equally important to us,” says Oakley. “We are here to help our customers by providing innovative ingredients – not by competing with finished products. We are proud to sponsor this new award and look forward to entries from the industry’s leading players, highlighting the innovative nature of plant manufacturing and new product development in the UK.”
Piping bags that pipe themselvesIt’s such a great idea, we can’t believe it’s not been done before. This piping bag system allows you to pipe an ingredient through the nozzle without having to squeeze the bag. The pipe – a rubber tube that is under pressure – is simply released with your thumb. Apparently it’s quicker and easier to clean too.Tom says: “It’s a bit like a balloon deflating, forcing the filling out through the nozzle. So the amount of energy required is massively less, which allows people to work for longer. It’s a very natty piece of kit for any business doing a lot of piping.”[http://www.dovemart.co.uk]Ovens that reduce your carbon emissions?Well, not quite. But this seriously clever oven system claims it uses 100% carbon neutral fuel, from purified wood chips, made from sustainable sources, and gives off no smoke. It even qualifies you for a government grant of up to 35% of purchase cost and safeguards you against climate chance levy. The deck oven has one-inch-thick deck stones for great oven-bottom breads and could cut your oven’s energy costs by up to (drum roll…) two-thirds.Tom says: “I like it a lot. We’re a growing business having difficulty keeping control of energy costs. It was looking like we might not hit our target on the energy front, which means we stand to lose up to £6,000 on tax savings. That’s a lovely solution you could bring into the process and I wasn’t expecting to see that – that’s what you hope to find at an exhibition.”[http://www.bakewellovens.co.uk]Mysterious fruits of the OrientNew to the UK, these organic fruits are grown and cooked in raw cane sugar by a co-operative of families in China. They’re available in the UK through Community Foods and come in varieties including chillies, kiwis and carrots. They can be used in several bakery applications, such as savoury muffins, and have a storage life of at least a year.Tom says: “The candied cherry tomatoes would be great for a breakfast muffin. I like the fact they’re organic and they’ve thought through the process and found that they can apply the candied process to carrots and tomatoes, which can help us keep things like muffins interesting and new – I can see that would be a great product in a breakfast muffin.”[http://www.angiusorganics.com]Psychic bake-off ovensThis all-singing, all-dancing fully-programmable oven offers sliding doors for space-saving rather than hinged ones, and claims to give even steam distribution in the bake. And if it ever goes wrong, it sends a message to the manufacturers who will alert you before you’ve even noticed a fault.Tom says: “A product like this would be great for a slightly larger company. With staff turnover being like it is, you could programme it to get a consistent product. But I would much rather train someone up to use the oven and know when it’s baked, because you’re always going to get temperature variations. For an easy life, though, this would be a good one!”[http://www.cbes.co.uk/services/food-systems]
Bakers and confectioners are advised to get their skates on if they want to take part in this year’s Baking Industry Awards, as the deadline, Friday 16 May, is fast approaching. The Awards have a category to suit everyone, so there’s no excuse not to have a go.Just think! You could be one of the people stepping into the spotlight to claim a top accolade at our glittering Bakery Industry Awards gala night, held in the top-class surroundings of the Grosvenor House hotel in London on Monday 15 September.But the Awards are about more than just the celebration; they are an industry-wide recognition of excellence in a particular field of the bakery business and bring many benefits to the winner and the winning company. Apart from the industry recognition that you will certainly achieve, advantages include the chance to promote your business as a finalist or award-winner to both your customers and local media and gain plenty of coverage in the pages of British Baker.This is the 21st year of the Awards and the standard of entries has improved year on year. Having a go is what it’s all about and, who knows, you might surprise yourself at the result. For the past 20 years the Baking Industry Awards have recognised achievement and professionalism across the baking industry, and all of its winners are members of an exclusive group that is held in high regard by all bakery colleagues.== Judging the awards ==A separate panel of judges, organised by the sponsoring company, will adjudicate each of the categories in the Awards. You do not have to be a supplier or a customer of any of the category sponsors to enter. Each panel contains representatives from the sponsoring company, plus an independent expert judge. This panel will draw up a short-list of competitors and will visit each finalist’s business or workplace. Or, the panel may call the short-listed finalists to their premises.A member of the British Baker team then joins each of the final judging panels to help decide the finalists, who will take the trip to the awards ceremony in London, as well as the overall category winner. A company may enter more than one category, but different company representatives must enter each of the chosen categories. No one person can enter more than one category.== Gala evening ==Finalists will be invited, courtesy of the sponsor in each category, to attend the Awards evening, along with their partner. A celebrity host – last year it was the well-known glamorous actress Joanna Lumley – will present certificates to the finalists and winners on stage. The Awards evening includes a three-course meal and wine, dancing and a casino. Last year over 900 people attended and tickets sell out fast. To book a table or place for the Awards evening, contact Elizabeth Ellis on tel: 01293 846593 or email [email protected]== Check out the website ==The website – [http://www.bakeryawards.co.uk] – gives details of all the categories, has downloadable forms and full information on how to enter, including a checklist for entrants. You can also read what some of last years’ winners had to say about the event and see photographs of the glamorous Awards night itself.== The 11 categories this year are: ==Baker of the Year, sponsored by VandemoorteleThe Achievement in Bakery Training Award, sponsored by Rich’sBakery Food Manufacturer of the Year, sponsored by ADMBakery Supplier of the Year, sponsored by Sainsbury’sCelebration Cake Maker of the Year, sponsored by RenshawThe Craft Business Award, sponsored by Rank HovisThe Customer Focus Award, sponsored by BakeMark UKIn-Store Bakery of the Year, sponsored by DélifrancePlant Product of the Year, sponsored by PuratosThe Organic Award, sponsored by AsdaThe Quality Product Award, sponsored by TescoEntry forms for the awards are now available to download from the dedicated website, [http://www.bakeryawards.co.uk]. Alternatively, contact Stephanie Smallwood on 01293 610433 or email [email protected]
Greggs and Kerry Foods are to oppose plans to give Cornish pasties Protected Geographic Indication (PGI), preventing producers outside Cornwall from using the label.Frank Hayes, head of corporate affairs at Kerry Foods, told British Baker that the move would “limit consumer choice” and said it would be “making our views known to Defra and the European Commission”. The company has been producing Cornish pasties at its business in Poole, Dorset, for many years. Hayes added: “Cornish pasty recipes have been used throughout England for more than 100 years.”Newcastle-based Greggs, which makes 200 million pasties a year, would be making “a formal objection within the timescale and guidelines laid down by Defra”, a spokesman said.Meanwhile, Cornish-based producers were jubilant that the Cornish Pasty Association’s (CPA) long-standing call for PGI status would now go to the European Commission for appro-val, with the support of Defra. If the bid is successful, the Cornish pasty would join other protected foods including Melton Mowbray pies and Cornish clotted cream.Paul Pearce, marketing manager at Falmouth-based Rowes the Bakers, said PGI was important to obtain, as 13,000 people are connected to pasty production in the county. CPA members produce 86.5m pasties a year, worth £60m, which amounts to 6% of the Cornish food economy.Elaine Ead, a founder member of the CPA, who runs the Chough Bakery on the quayside at Padstow, said the campaign was aimed at “trying to stop the mass production of pasties which bear little or no resemblance to pasties made according to a traditional Cornish recipe”.But Wilf Lewis, managing director of Swansea-based Lewis Pies, which produces Cornish pasties, was outraged at the PGI proposal. He said: “It’s an absolute waste of time.” Asked if he was planning to take up the issue with Defra, he replied: “No, I’m too busy making Cornish pasties.”—-=== In Short ===== ABC certificate ==British Baker can now boast a fully-requested circulation of 8,023 readers across a wide spectrum of sectors, including equipment, food manufacture, ingredients supply, plant and craft bakery, coffee shops, convenience and fast food. Our Audit Bureau of Circulation certificate for the 10 July issue is the first to be completed since BB’s incorporation of Bake & Take, with the April relaunch.== Reiser’s Repak deal ==Reiser’s UK business is to become the new sales agent for Repak packaging machines within the UK. Repak manufactures horizontal form/fill/seal packaging machines for the food industries, which complements Reiser’s food processing and packaging machinery portfolio.== Campaign for 7Up ==PepsiCo and Britvic have launched an on-pack prize promotion across the 7Up brand, offering consumers the chance to win holidays at a Welsh countryside retreat. The promotion, which began in early July and is backed by a £2m marketing campaign, is now on 7Up and 7Up Free pack formats.== Rich in CSR move ==Rich Products has helped turn around the fortunes of the Fareham Heathens Youth Squad rugby club, with a donation of over £15,000. Rich, which said support for the club is part of its corporate social responsibility activity, had previously provided muffins and cookies at club tournaments.== Charity café ==Young homeless people are being given the chance to work at a new café project in Edinburgh. The charity Streetworks is planning to offer jobs to 12 rough-sleepers at a time, at venues in South Bridge and New Street.
Greenhalgh’s craft bakery has expanded its business-to- business delivery service into Wigan, with the addition of a third catering van.The Bolton-based firm, has been delivering to the Bolton area for the last 18 months. Due to numerous enquiries from Wigan companies in the industrial and commercial parks in the area, the bakery decided to extend this side of the business. “We now deliver to over 100 businesses,” said Greenhalgh’s production director David Smart.The service operates from 7.30am until 2.00pm, five days a week. Products available include pies, pasties and sandwiches.
The Food and Drink Federation’s (FDF) latest report has revealed that its members have cut their carbon emissions by 17% since 1990. This equates to 58,000 tonnes less CO2 which is the equivalent of taking 22,000 cars off UK roads each year. Among its member are Tate and Lyle, Macphie of Glenbervie, British Sugar, United Biscuits and Burtons Foods. According to the FDF’s 2008 progress report, released on 27 November, Macphie will reduce the company’s emissions by 2,100 tonnes per year from 2008 following investment in a 1.2MW biomass boiler, enabling the company to produce food ingredients using green energy generated from wood chips.United Biscuits’ aim is to send zero food waste to landfill by 2010 and it has already reduced its food waste by 18% in the first eight months of 2008.Other achievements of FDF’s members include the prevention of over half a million tonnes of food waste being created and the recycling or recovery of 82% of the food and packaging waste created in factories. As part of its Five-Fold Environmental Ambition, FDF joined with Envirowise in January this year, in what is known as the Federation House Commitment, which sets out five steps to success for food and drink manufacturing companies wishing to work in a systematic way to improve water efficiency. Newest signatories include Betty and Taylors of Harrogate, Burton Foods, Kerry Foods and William Jackson and Son.
Honeyrose Bakery has bought all the unencumbered assets and equipment of fellow London baker Greenwich Cakes after its voluntary liquidation.The organic handbaker acquired bakery production, packing and office equipment, which Honeyrose MD Lise Madsen said could offer great value to existing Greenwich Cakes customers, who in most cases, for a similar price, can trade up to a handmade, organic cake.She said the purchase gave the company flexibility to have dedicated equipment for certain specific areas, such as gluten-free production.Added Madsen: “We needed to expand our production capacity quickly. We are seeing customer demand really picking up, both for our Honeyrose brand and our private-label business. This fits into our growth strategy, which began last year when we moved into a bespoke, green bakery with 400% additional capacity.”The organic handbaker has also been awarded another two gold awards at the 2009 Great Taste Awards, bringing its tally up to 14 won over the years, five of which were gold. Organic Pecan Maple Syrup Flapjack and Organic Chocolate Gateau were the two most recent winners.Honeyrose Bakery handbakes organic cakes, cookies, muffins and biscotti, including a line of wheat, gluten and dairy-free products, which are sold in shops including Waitrose, Fresh & Wild, Planet Organic, Harrods and Selfridges.
Laura Bolt is on something of a learning curve. Having previously worked as a business writer in Nottingham, before freelancing while living in Switzerland last year, she came to the realisation that her passions lay elsewhere. After much research, she enrolled on a three-month course at Ballymaloe Cookery School in Ireland, run by Darina Allan, whom Bolt describes as the Delia Smith of the Irish cookery world, and a ’real food’ champion. “The course was fantastic as it gave me the chance to meet lots of artisan producers and get involved in events such as farmers’ markets, which was really inspirational,” she explains. “I then set myself a 12-month target to find out how I wanted to work with food. Making my own products and selling them on the market was one of the things on my hit list to try and that seems to be what has taken off.”She set herself up as a caterer in July this year, producing a range of foods, and currently has a stall at the Local to Ludlow market every second Thursday of the month, where she sells solely baked goods, as a way of building her profile. She currently works from her home kitchen and has so far relied on roping in friends and family to help prepare and serve food at events she’s catered for. “This is something that will obviously change when the business grows,” she says. “It’s my hope that event catering will eventually become the main income for the business.” However, her initial aim was simply to create something that, hopefully, people would want to buy. “Although I’ve done far fewer catering events than farmers’ markets, private catering looks to be where the turnover is going to come from in the future.” Her next move will be to concentrate on additional promotion of her business, as well as looking at the feasibility and cost of a commercial premises. Bolt says it’s early days to know what she’d do differently if setting up her business all over again, but she believes she should have had more confidence in herself and what she was capable of achieving.