Polar display reaches the heights

first_imgNisbets (Avonmouth, Bristol) has added two full height display chillers with self-closing lockable doors to its Polar refrigeration range.Offered in 205-litre and 360-litre sizes, the chillers feature 45mm insulation, four adjustable wire shelves, an ABS plastic interior and white painted exterior. They have a temperature range of 0-10ºC. The chillers are available for purchase at £399.99 or £499.99, or can be leased at £3.64 or £4.55 per week respectively.last_img

Brown made COO of Bakehouse

first_imgContinental pastries and speciality bread producer Bakehouse restructured last month, with former sales director Tony Brown promoted to chief operating officer.Brown will oversee the company’s day-to-day running and implementation of strategy. Meanwhile, Peter Drew has been appointed as innovations director, a post which was created to develop Bakehouse’s position on innovation.He will look at long-term markets and opportunities for Bakehouse in the UK and overseas.Chief executive David Smail said: “Bakehouse has gone through phenomenal growth, founded on bringing only the best products to market by a small and dedicated team.”last_img

Stephan Machinery

first_imgStephan Machinery (Deeside, Scotland) is an international company for food processing machines and equipment for fine cutting and emulsifying of meat products.Compared to other machines, the Stephan Rotor-Stator-Cutting system cuts energy costs by up to 25%. The cutting system works without metal-to-metal contact and has a life span up to 1,000 tonnes of product before re-sharpening. Capacities range up to 8,000kg per hour.last_img

A modern David and Goliath

first_imgThe average customer looking at the bakery section in a supermarket, or indeed someone taking a glance at the industry as a whole, might assume that the giants are in control.In terms of turnover, that is indeed the case. But dig a little deeper and a different picture begins to emerge. When it comes to performance and profitability, this industry makes the story of David and Goliath look like a cliché. The smaller companies are pun- ching well above their weight and, indeed, could teach their larger counterparts a thing or two about how to do business.According to Plimsoll’s latest research, the emerging firms in the bakery sector are:? Increasing sales at three times the rate of their larger competitors? Delivering four times the profitability of the larger firms? Showing five times the return on investment.Why should this be? The answer is simple. The big companies pay their staff more and are less productive. Competition is dri-ving prices down in many areas of the market, but the value-added sector is surviving and, in some cases, prospering.In other words, if you are producing sliced white loaves with a huge workforce, the competition from fellow giants is intense. If, on the other hand, you are making specialist breads with a relatively small staff, your nimble, slick and efficient business model is likely to be paying dividends.In the top 100 companies, salaries eat up 9% of sales. In other words, nearly a tenth of the product on the shelves is doing nothing except paying wages. One of the reasons for this, of course, is that the baking industry has followed the well-trodden path of price deflation. The travel business, the electrical goods sector and the used car market have all been affected by it. While the baking business has had its well-publicised price wars in the past, low prices are now a way of life. And if the customer is not paying, somebody has to.That’s why 25 of the top 100 are losing money and 65 are showing what I would describe as signs of extreme tiredness.SolutionsOne of the few ways out – and it’s one that a number of companies are actively considering – is to hunt down smaller competitors and buy them out. That’s fine if you have the cash or the ability to borrow to fund your acquisitions. Sadly, in the current climate, borrowing is not a wise move for some of the firms in question.The only other option is to slim down and become more competitive. But that raises a whole range of issues – not least changing the whole culture of a staff-heavy business to produce a leaner and more efficient operation. For some, however, there is no choice. It’s a case of adapt or die.It’s worth noting, however, that there have been big changes at director level in many of the major companies. More than 700 new appointments in the last 18 months, in an industry with 2,100 directors in total, means that we could start to see fresh ideas emerging. The question is: is it too late for some firms?My feeling is that the new kids on the block will continue to snap at the heels of the major players. Some will be bought out, but niche markets and tighter business models are the way of the future in an industry that, until recently, has not been used to them. nl David Pattison is a senior analyst at market analystsPlimsoll Publishinglast_img read more

Food packaging provider Tri-Star

first_img(Enfield, Middx), in partnership with Anchor Packaging (USA), has launched the “Incredi-Bowl” range of robust, heat-resistant polypropylene containers.Kevin Curran, managing director of Tri-Star Packaging, says it is a high performance disposable container that can withstand heat lamps, warming units and microwaves. It has a heat tolerance of up to 230?F and the added benefit of allowing consumers to eat out of the secure snap-closure bowls.Available nationally in 12oz to 20oz sizes, the range comprises a strong black base and a clear, leak-resistant lid, designed to eliminate odours or off-flavours. The internal anti-fog and ice-pick vent provide visibility when displaying the cooked food to the end user.last_img

Folic Acid: the public view With mandatory folic acid fortification in bread or flour hitting the media headlines, Hayley Brown went out on the street to gauge consumer reaction

first_imgAmi PatelI’ve never even heard of folic acid. Therefore, I wouldn’t think twice about taking a supplement and had no idea that there were plans to put it into bread or flour.I knew that calcium is put into bread and that helps people’s health, so maybe adding folic acid will be a good thing.If it helps to prevent babies from being born with diseases then it must be good, although it seems a bit pointless for men to eat it.But I must say that I think that the public has the right to be made aware of such changes and so, if they do put folic acid into bread or flour, then they need to make a bigger effort to tell us all.Aaron WalkerI didn’t know that the government was considering mandatory fortification, but I knew that some bakers were already putting folic acid in voluntarily.The worrying thing is that people may end up taking too much folic acid, especially if they’re already taking supplements. They really need to do something drastic to educate the public.I often look on the back of packs at the ingredients lists and weigh up salt and fat content in bread and cakes, so I believe that folic acid must be stated on the label. This is the only way that fortification can work, particularly considering there are risk groups involved.Fortification worked for calcium and niacin, so it may work for folic acid.Peter SavageI’m actually on a diet so I’ve stopped eating bread and cakes altogether. When I did eat bread, a few months ago, I only ate brown bread, I didn’t touch white at all.If I was a woman, therefore, folic acid would not get into my system and it would also have to be put into brown bread or flour to have an effect.Because I am a man, it seems pointless that men will have to eat folic acid too. Ha ha! I don’t think that I’ll be giving birth anytime soon.Lillian Gad-AllaI eat dark Easten European breads, so will folic acid be put into these too?I think that if folic acid is put into bakery products then it is extremely important to give consumers a choice. To do this, information must be provided to the public so that people can make an informed choice.Tina EllisI don’t think about ingredients in my bread or cakes very much. I don’t even know what folic acid is.I guess if it is put into bakery products, then we will find out the proof of its success in time. Until then, it might just be a dangerous experiment.last_img read more

Summit: last chance

first_imgThere are less than two weeks left to register for the Baking Industry Summit 2008, on 27 November, so make sure you reserve your delegate place now. The Summit, which will focus on Corporate Social Responsibility (CSR), is taking place at One Great George Street, London, and will host a variety of top speakers, including Lucy Neville-Rolfe, executive director (corporate & legal affairs), Tesco.There will also be speakers from Asda, Greggs and Bells of Lazonby, as well as packaging and waste experts who have tackled bakery-based issues and will share their experiences.To book a place, contact Helen Law on 01293 846587 or email [email protected] You can also book online at [http://www.bakingsummit.co.uk]. Ticket price: £225 + VAT.last_img

Goswell’s bagel business heads north

first_imgThe new owners of Goswell Bakeries’ bagel business have moved production from Canning Town to north London and are considering various options for growing the business, including developing new products and launching a branded range.AA Bakeries International, set up by Goswell’s former general manager Alan Weston with business partner Laquet Mahmood, purchased the bagel firm last month, at the same time that Goswell’s sold its speciality bread brands to Finsbury subsidiary Nicholas & Harris in a £2.2m deal.Bagel production continued at Goswell’s East End bakery after the deal was signed, but the new company’s equipment and eight staff have just moved to premises at the London Bread & Cake Company in Edmonton.Alan Weston told British Baker that the business will continue to focus on making unpackaged bagels for London’s wholesale market, and would look at ways of growing sales. “Bagel sales have been stable during the recession,” said Weston. “We will look at new bagel products and launching a brand is a possibility in the future.”The move will enable AA Bakeries, which makes 15-20,000 bagels a day, to double capacity.last_img read more

In Short

first_img== McCambridge ’losses’ ==Ireland-based McCambridge experienced pre-tax losses of almost €900,000 (£772,965) in the full year to 20 June 2008, according to the Irish Examiner. The firm, which has just filed its latest accounts, purchased Inter Link Foods in July 2007. According to the Examiner, the firm insists it will be profitable again within the next two years. It has also been reported that Barclays Bank has become a shareholder in the group after agreeing to swap nearly £32m (€37.5m) of debt for equity.== Napket expands ==Gourmet sandwich chain Napket has opened its fourth store in London – a flagship branch on Piccadilly. The outlet joins branches in Brook Street, King’s Road and Vigo Street, and sells premium sandwiches, made-to-order salads, soups and cakes.== Bakers go to market ==Artisan bakeries Flour Power City and the Flour Station will run stalls at a new fresh produce market due to open next month at St Pancras train station. Sourced Market will be open seven days a week and includes small artisan producers, including Brindisa, Monmouth Coffee and Neal’s Yard.== Ad celebrates bakers ==Bakers are to be the focus of a new television advert for Strongbow, in order to celebrate their “hard graft”. The cider firm will air a 10-second advertisement from mid-August continuing its ’Final Push’ theme. The ad features the workers’ leader from the ’Final Push’ advert addressing flour-dusted bakers who are surrounded by other tradesmen. He pays tributes to their efforts for “toiling in furnaces so families can have white, brown, five seed and multigrain bread”.last_img read more

Pulp Fruits promotes healthy food-to-go

first_imgPulp Fruits has launched a new fruity snack for the food-to-go market. Pulp is exactly what it says on the pouch: blended fruit. It isn’t diluted with juice or water and contains no added sugar. Pulp pouches are available in three varieties: banana, mango and passion fruit; banana, strawberry and raspberry; and apple, strawberry and blueberry. The ’pulp’ has been gently pasteurised, so they can be stored for a few months before use. They don’t require refrigeration, but can be sold chilled, and contain one of the recommended five a day.RRP: £1.49www.pulpfruits.co.uklast_img

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