Month: April 2021

Focused future for HGCA, but detail unclear

first_imgTHE planned restructuring of the five agricultural and horticultural levy boards, including the Home Grown Cereals Authority (HGCA), promises a more focused, efficient and cross-sector approach to industry issues, said Jonathan Cowens, HGCA chief executive.Yet details of the changes just announced by the government, after a review by former PricewaterhouseCoopers partner Rosemary Radcliffe, are still to be settled, said Cowens. In April 2008, the five levy boards that producers pay for – the HGCA, the British Potato Council, the Meat and Livestock Commission, the Milk Development Council and the Horticulture Development Council – will be replaced by a statutory board with sector specific companies. The HGCA is likely to become its sector company.“It’s not a long way away,” said Cowens about April 2008. “There’s still a lot to do.” The HGCA will continue unchanged until details of the restructuring have been settled. Cowens said the grain sector broadly supported continuation of the levy system.last_img read more

Ginsters gets subs rolling

first_imgGinsters has added ’submarine’ rolls as it develops its sandwich range, with fillings including chargrilled chicken and bacon, double cheese and onion and ham, egg and tomato.”We recognise the importance of being able to offer variety, especially to customers who regularly shop in the same store for their lunch,” said Ginsters’ sandwich brand manager Karen Bessell.She added the market for subs is growing rapidly and that chicken, cheese and ham fillings were chosen because they are the most popular flavours. “They will generate the greatest demand for our retail customers,” she said.Ginsters is part of the Samworth Brothers group.last_img read more

RFID oven gets first airing

first_imgNetherlands-based firm Leventi has introduced what it claims to be the first bake-off oven that can be programmed wirelessly through Radio Frequency Identification (RFID) technology. The Bakermat has also been developed to make it more user-friendly, says the firm.Leventi has developed a credit card-sized tag, containing an RFID chip that holds up to 40 baking programmes. By holding the card in front of the oven, the oven is programmed wirelessly. Cards can be used by bakers to send baking programmes for new products to their customers, says the company. Fine-tuning of the programmes is possible, so that products can be baked to local requirements.The Bakermat Mastermind control panel has also been completely modified and has a memory for 200 baking programmes. Each programme can hold up to six baking steps, with different time, temperature, humidity and valve settings. The programmes can easily be edited and can be stored under a customised programme menu.Other features on the new Bakermat range include an adaptable fan speed. The auto-reverse fan stops when the door is opened, so that heat is not blown out of the oven. The doors have an integrated drain at the bottom that catches excessive condensation to prevent dangerous slippery floors around the ovens.If the oven door is opened several times during the baking programmes or a batch of cold products is loaded, The Active Correction System automatically adds time to the bake. Meanwhile, the ’Feed Back Energy System’ ensures the oven heats up to the required temperature, but will not go beyond it.The Leventi Bakermat is available in four-, six-, eight-, 10- or 12 tray-models.last_img read more

ABF to build biofuel plant with partners

first_imgAssociated British Foods has ­announced that it is to build a £200m biofuel plant in the UK with BP and DuPont, a move which will make ABF the major producer of biofuel in the UK.ABF and BP will each hold 45% of the joint venture and science company DuPont will hold the remaining 10%, subject to regulatory approval.The plant will produce bioethanol from wheat at BP’s chemicals site at Saltend, Hull, from late 2009. Its capacity will be 420m ­litres (330,000 tonnes) of bioethanol per year.ABF’s Frontier Agriculture business is set to arrange the supply of locally grown wheat. The major co-product of bioethanol production, distillers’ grain, is set to be sold to ABF’s AB Agri business. And it will use its sales and marketing business, which sources and develops co-products from the food, drink and energy industries, to market the distillers’ grain as an alternative feed for livestock.The announcement follows the investment by ABF’s British Sugar to build the UK’s first bioethanol plant at Wissington, Norfolk. Its capacity will be 70m litres (55,000 tonnes) of bioethanol a year, ­using sugar beet as a feedstock. The plant will start production next month.George Weston, chief executive of ABF, said: “This exciting project will make ABF the major producer of biofuel in the UK. Its announcement reflects our confidence in our sugar and agricultural businesses, in our partners BP and DuPont, and in the government’s commitment to biofuel production.”ABF said it expected a return on its investment ahead of its cost of capital in the first full year of operation.last_img read more

Confectionery products

first_imgand biscuits are more easily recognised on the supermarket shelf and are more likely to be purchased if they are in cartons. A study by market research company TNS Dimarso, showed consumers three different product categories, each of them packed in a carton as well as another format. Cartons were preferred by consumers, due to eye-catching colours and print effects, said the researchers.last_img

Gaza bakers suffer under Israeli restrictions

first_imgBakers in Gaza went on strike last week after the ruling Hamas organisation refused to let them put up bread prices to cope with a shortage of goods, resulting from restrictions imposed by Israel. A 3kg bag of pitta bread sells for $2.30 and bakeries want to increase it to $2.50. The price in the West Bank is as high as $4.20. Osama al-Duleimi, a partner in a Gaza bakery, told Business Week that he had lost $15,000 of his own money trying to stop the business going bust.last_img

Upmarket bakery brings taste of Italy to central London location

first_imgMilanese boutique bakery chain Princi has opened its first shop in the UK and plans to launch a further 10 outlets in the capital over the next five years.The stylish new shop (pronounced ’Princhy’), on Wardour Street in London’s Soho, is a collaboration between the com- pany’s founder, Rocco Princi, and London-based restaurateur Alan Yau, who set up the Wagamama chain.Split 40/60 between retail and bakery, the 10,000sq ft site sells products including pizza, lasagne and a wide range of bread and patisserie. Visitors purchase food to take away or eat in at Italian-style standing counters and shared tables. A French artisan handmade, wood-fired oven is featured in the central window of the bakery’s main Wardour Street façade.”It showcases the skill of the master baker at work in producing the bakery’s main offering of the highest-quality breads, made from organic flours and beech woods, both specially imported from France,” according to the company, which has four bakery stores in Milan.Alan Yau told British Baker that the Soho site would act as a production hub for further stores of around 2,000sq ft in size, as well as concessions.last_img read more

McCambridge boosted by Barclays funding

first_imgBakery group McCambridge has secured £6m funding from Barclays Bank to invest in its Soreen and own-label brands.The firm, which recently filed its accounts, has made an operating profit of £2.7m to 30 June 2009, compared to a £5.4m loss in its previous financial year. Group commercial director Neil Fraser told British Baker that McCambridge had gained support from its main investor, Barclays, to turn the business around. Part of the capital is being spent on new machinery in order to improve production efficiencies. “With the Soreen business we will also be investing in marketing to try and drive brand awareness,” explained Fraser. “It’s really a two-pronged plan commercial and operational.” Barclays has provided “the bulk” of funding for the project, with additional cash investment coming from McCambridge.Fraser explained that the Soreen business is slightly ahead in terms of the installation of new equipment, due to the seaso-nality of its own-label business, which manufactures products such as mince pies. For own-label, “the physical work will commence very early January, with expected completion in June”, he said.The sale earlier this year of six of its smaller bakeries, acquired when the firm bought cake firm Inter Link out of administration in 2007, has made “a big difference in terms of efficiency”, according to Fraser. He added that one of the future aims of the business was to have more “centres of excellence rather than trying to be all things to all men”.Fraser said that the firm’s entire business, plus its Irish and Polish operations which comprise its Creative Cake, own-label and Soreen divisions “are all on track”. And as the bulk of McCambridge’s business will be finished by Christmas, he added: “We’re quietly confident we’ll hit the numbers we’ve told investors we would this year.”last_img read more

US machinery firm sets sights on UK

first_imgUS machine supplier United Bakery Equipment (UBE) is on a mission to crack the UK market. The automated slicing and packaging equipment specialist plans to raise its profile after installing its first high-performance UBE band slicer at a leading UK plant baker. Peter Wallin, director of UK partner Habwood Technical Solutions, admitted that a previous version of the machine had struggled to cut softer British bread, but said this had been rectified. “Build design has changed and it now cuts really efficiently,” he said.The firm will embark on a tour of the major bakers in Britain and Ireland in a bid to convert bakers. “We’re very confident that it will prove successful, as the two people who have trialled the machine, have bought it. UBE fully recognises the importance of the UK market and is determined to make further inroads.”UBE’s 90-75 band slicer provides smooth, even slicing and is ideal for the British market, according to Wallin.“Slices are smooth and uniform because the 90-75 moves loaves through the blades at a slower penetration rate. A major benefit is that blades will last between three and four weeks rather than a typical 24 hours.”The machine sells for between $220,000 (£144,336) and $300,000 (£196,815) depending on the options.last_img read more

Food Bank of Northern Indiana food distribution schedule, March 15-19

first_imgWednesday, March 17, 2021 – Marshall County10 a.m. – Noon, ETWHERE: Argos United Methodist Church, 570 N. Michigan St., Argos, IN 46501 Friday, March 19, 2021 – Elkhart County10 a.m. – Noon, ETWHERE:  Shepherd’s Cove, 1010 E. Mishawaka Rd., Elkhart, IN 46517 WhatsApp Twitter Food Bank of Northern Indiana food distribution schedule, March 15-19 Facebook Pinterest Tuesday, March 16, 2021 – Starke County10 a.m. – Noon, CTWHERE: St. Peter Lutheran Church, 810 W. Talmer Ave., North Judson, IN 46366 Previous articleUK variant of COVID-19 reported in St. Joseph CountyNext articleMichigan residents can now apply for Home Heating Credit Brooklyne Beatty Pinterest (Photo supplied/Food Bank of Northern Indiana) The Food Bank of Northern Indiana has released its mobile food distribution schedule for the week of March 15.Assorted food items are distributed drive-thru style on a first come, first served basis.Monday, March 15, 2021 – Elkhart County10 a.m. – Noon, ETWHERE: Family Christian Development Center, 107 E. Marion Street, Nappanee, IN 46550center_img WhatsApp Facebook IndianaLocalNewsSouth Bend Market Twitter Google+ Thursday, March 18, 2021 – St. Joseph County3 p.m. – 5 p.m., ETWHERE: Food Bank of Northern Indiana, 702 Chapin Street, South Bend, IN 46601 By Brooklyne Beatty – March 12, 2021 0 349 TAGSdistributionElkhart Countyfoodfood bankfreemarshall countymobilenorthern indianascheduleSt. Joseph Countystarke county Google+last_img read more