Future bakery trends

first_imgReturn to traditional bakery fareConsumers are overwhelmed by choice, and a return to basic value and convenience will undoubtedly be welcome, adds Mintel, while “traditional ingredients and recipes will also continue to take the industry by storm”.Companies may find themselves looking for ways to bring more traditional aspects of the meal back into play, says research firm Datamonitor, and are predicted to look for ways to “resurrect items that have been diluted by the on-the-go trend”.”Retro is definitely coming back, from black forest gateaux down to traditional puddings,” says Helen Colley, MD of Farmhouse Fare. “We’re a decadent company, so we’re doing healthy-indulgent types of product, such as fruit with a muesli or granola topping. But in puddings the old flavours will continue to be the most popular.”Convenience will again play a prominent role in NPD this year. With the average number of persons per household having slipped to barely more than two people in most developed countries, and portion sizes adapted accordingly, Mintel notes that more smaller packs could emerge in 2007. T elling a trend from a fad, or to use the more fitting parlance, separating the wheat from the chaff, is not always easy when it comes to predicting the ’next big thing’ in bakery. It often comes from looking backwards rather than forwards, as the boom in wholegrain over the last two years has testified.But the soothsayers’ predictions make intriguing reading and some of the market analysts’ tips for 2007 are well on their way to being established in the mainstream – namely local sourcing, seasonal produce and a return to traditional recipes.Other areas of new product development elsewhere in the food industry, such as ’satiety enhancing’ products that make you feel fuller, which so far have only appeared as smoothies and yoghurts, may only be seedlings in the grand scheme of bakery NPD but lay possible pointers to the future.Japan-based Nippon Flour Mills is reported to be developing a ’sweet wheat’ for making flour that can be used to bake cakes without needing sugar. It is said to have a much lower level of starch – at around 25% compared with typical levels of 70% – and consequently much higher levels of the naturally occurring sweeteners, maltose and sucrose.”My dream product for the year would be a More Cake, with the calories removed, with no hydrogenated fats or additives,” comments Nick Hill, category manager at Musgrave Budgens Londis Group.To go one further, ’calorie-burning’ soft drinks have already emerged in the US and Europe, using green tea extracts with epigallocatechin, or EGCG, ginger, caffeine and other ingredients to raise metabolism to burn calories. Datamonitor’s Productscan predicts EGCG is an ingredient that will be getting a lot more play in food and drink production in 2007.Conversely, for major supermarket Asda, indulgence is set to continue as an area of focus in sweet bakery, though healthy breads will also be a key area of development says bakery director Huw Edwards. “We will be looking for indulgence in cakes this year, but it will also be important to give the customer low-fat options,” he says.Straddling both the camps of indulgence and health in 2006 was dark chocolate, which boomed when it was announced that it contains anti-oxidants. Anti-oxidant-rich tea is an ingredient that is working its way into teacake and bar products in the US.So-called superfruits, such as goji berries and pomegranate, which are also high in antioxidants, are positioned for mainstream acceptance. Mintel’s Global New Products Database (GNPD) similarly predicts the continued rise of exotic Amazonian fruits such as açaí and cupuaçu.During 2006, the number of Omega 3-enriched products doubled in the US, according to a new Mintel report out last week. Inroads are already being made by Allied Bakeries into the use of Omega 3 in bread in the UK, following the launch of its Kingsmill Head Start loaf in August 2006.”On health, there will be more use of Omega 3 and the removal of hydrogenated fats this year,” says Nick Hill of MBL. “And I also think that freshness, short-life products and bread baked throughout the day will be major trends for 2007.”The baking industry “is coming full circle,” concurs Vera Malhotra, head of marketing at BakeMark UK. “Consumers are increasingly prepared to accept shorter product shelf lives and forgo the perfectly uniform textures and bright colours of mass production in favour of a more natural, homemade feel.” Ethical sourcing & seasonalityFollowing the rise of Fairtrade, the public is likely to display a deeper commitment to ethical products in future. As sustainable and ethically sourced ingredients develop more into mainstream product groups, local and seasonal products are set to benefit. Mintel predicts a “return to fresher ingredients that have more of a community-orientated tie”.Last week, Tory leader David Cameron told a farmers’ conference that “ethical foods” were no longer the preserve of “obsessive fringe consumers who view every purchase as a masochistic morality test”. He argued that the rise of the ethical consumer would continue unabated, although mainstream appeal would continue to be limited by higher prices.A renewed focus on food miles – with food manufacturers and retailers coming under fire in 2006 for trunking products great distances before hitting the shelves – will encourage people to look locally for produce. Datamonitor says: “It isn’t too far-fetched to speculate that we might see carbon ratings on packaged foods, to encourage energy conservation and fight global warming.”Farmhouse Fare recently opened a new NPD centre and plans to launch at least 20 seasonal products this year. “Seasonality will be very strong this year,” says MD Helen Colley. “Summer puddings should be for summer and winter puddings for winter. I’ve been batting on about this for years and people are finally coming around to my way of thinking!”last_img read more

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May 2

first_img“While some viewers might find the ad distasteful, we considered most would understand the ad was light-hearted”- the Advertising Standards Authority rejects complaints about “sexual abuse” in a TV ad for Kellogg’s Nutri-Grain bars, in which a doctor diagnoses a patient’s complaints of feeling hungry as “cakey pangs”, asks him to take off his trousers, then answers a question about whether he’s a real doctor with, “No, I’m a baker”, before slipping on an oven glove”I hope it doesn’t become violent. That’s my main concern”- While unrest grows in Egypt over the availability of bread, Allison Lahav, owner of Chili’s pizzeria – one of the few Jerusalem restaurants that serves bread during Passover – has risked upseting Orthodox Jews by continuing to sell pizza over the week-long Jewish holiday, following a favourable court rulinglast_img read more

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Eco-friendly Quangoff

first_imgQuangoff Spring Water Systems will be highlighting its green initiatives at the show, and demonstrating how to serve chilled still and sparkling natural spring water, with minimal environmental impact.Its natural spring water is delivered from four UK spring sources in 20-litre recyclable bags inside boxes, eliminating a need for plastic or glass bottles. It fits on a bar or counter top with no need for plumbing or unpacking.”In the current economic climate, saving energy saves money for business owners who already have pressing concerns. Taking a positive stance on environmental issues is crucial to both customers and employees,” said David Lenderyou, managing director, Quangoff.[http://www.quangoff.co.uk]last_img

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Great British chip flavours

first_imgTyrrells has launched three new ’Great British Potato Chip’ flavours to coincide with British Food Fortnight. The new varieties are Welsh Rarebit, Beef Wellington and Pork & Apple and retail in newly designed packaging featuring bunting and an invitation to “join the celebration”.They are sold in 40g handybags and will be available for a 12-month period. The trade launch will be supported by a sampling campaign and free point-of-sale material for over 3,000 independents, to include a bespoke counter-top display unit, bunting and a poster.Tyrrells will also be launching a consumer campaign, which will offer a monthly ’British’ prize for example classic car weekends and tea party kits.RRP: £0.64p (40g)www.tyrrellspotatochips.co.uklast_img

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SIGEP selection rounds to be held at ABST conference

first_imgThe qualifying and selection rounds for the 2011 UK SIGEP Bread Cup Team will take place at the Alliance for Bakery Students and Trainees (ABST) annual conference on 12 June.The conference, which will be held at Alton Towers Conference Centre from 11-13 June, will host four competition classes for the SIGEP Bread Cup: Artisan Bread; Innovative Bread; Cake; and Artistic Bread Centrepiece. The winner of each class will then go forward to compete as part of the UK team in the four-day live SIGEP Bread Cup in Rimini, Italy, in January 2011.On this occasion, the selection will not be a live competition but the judging of pre-made products at the selected venue. Two of the five expert judges for the selection of the UK team will be from Club Arti e Mestieri, including head international judge Fausto Rivola.The UK team will be expected to meet, train, refine and build upon each others’ skills and experiences in order to attain the bond required at this exceptional level of competition.Competitors may enter one of more of the four classes and entry forms must be in by Friday 14 May.For more details and an entry form please contact Graham Duckworth: [email protected]last_img read more

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Sheffield bakery invites supermarket into site

first_imgIt’s not often that a bakery wants a supermarket to build on their land, but this is exactly what Fletchers Group of Bakeries is hoping for.The firm has joined up with Sainsbury’s in a mutually beneficially arrangement that, pending planning permission, would see Fletchers sell part of its Wadsley Bridge site in Sheffield to the supermarket, providing funds for investment in the bakery.The area in question, currently used as a car park, was previously the site of the most modern part of the Fletchers bakery before it was destroyed by a fire in July 2006. Fletchers MD Stephen Holding explained that the funds generated from the sale of the land were vital to Fletchers’ future Sheffield investment plans, “which include the modernisation of part of the factory within the Claywheels Lane site”.Plans, just announced, involve the relocation of over one-third of the factory within the existing footprint of the bakery, including two production lines (rolls and doughnuts), and the significant upgrade of existing facilities, with old equipment replaced. The firm said the investment would create a more sustainable and efficient factory, which would enable it to continue to produce high-quality competitively priced products, and to take advantage of further growth opportunities in the market. Holding added it would also safeguard the jobs of its 400-or-so staff.Sainsbury’s is currently awaiting the verdict of its planning application for a new supermarket, which if successful has a planned construction start date of autumn 2011. Fletchers has just submitted its own planning application to Sheffield City Council, for the erection of a new chill store, an HV switch room, alterations to access points and provision of new fencing, which form part of the wider comprehensive modernisation plan.The Fletchers Group of Bakeries is comprised of four business units in the UK: Fletchers Bakeries, LBD, Grain D’Or and Kara Foodservice, and has an annual turnover of around £90m.last_img read more

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My Career

first_imgHow did you get into baking?I left school quite young and started work as a cash collector for Panificio Italiano in Wembley, which involved looking after accounts in the City and in and around the West End. It was quite challenging, visiting Italian restaurants, but it prepared me for the highly competitive business that the baking industry is. I soon started bringing in business from the hotels and sandwich shops I was visiting and, while at Panificio, I also worked with the owner to create a range of par-baked products for hotels in London we would give them a small convection oven so they could bake off the bread.How has your career developed?After moving from Panificio, Roland Kuznik, a chef I’d met in London, randomly asked me to go work for him, as he was opening up a bakery, and wanted me to be sales manager and help launch Kuznik’s, the bakery, by developing the wholesale business. During my time there, we developed a range of German breads and gained a contract with Waitrose, as well as receiving interest from Marks & Spencer. I eventually moved from there to pursue a career abroad and after meeting my husband, who’s a baker, I worked for his family-run bakery. When we returned to the UK, I started working for Heathrow Bakery, which specialises in supplying airlines and sandwich manufacturers, as business development manager. I had a couple of other sales jobs after that, trying to break into something new, but my passion for this industry drove me back to my bakery roots.How did you get your current role?I like artisan-style products and speciality breads and was keen to work with similar products in the future. I’m a great believer in ’it’s not what you know, it’s who you know’, and a chance meeting with the owner of Jungs of Beaconsfield convinced me to join them to increase the wholesale business. I was keen to join a smaller company and I was extremely impressed by their products.What is your average day like?I spend the first part of the day dealing with any complaints and checking everything is OK and then I make courtesy calls to see customers and keep in regular contact with them. For me the personal touch is vital. I have a reputation for having a unique style, but being in the industry for over 30 years has kept me grounded. You need passion to do well, but in this industry, no two days are the same and that is why I love it so much.last_img read more

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Greggs posts slight growth

first_imgGreggs posted a slight acceleration in sales growth in its third-quarter, showing resilience in the face of the continued downturn on the High Street.Greggs, which sells bread, sandwiches, savouries and cakes to more than 6 million customers a week from 1,540 shops, said sales at stores open over a year rose 0.8% in the 13 weeks to October 1, 2011.That compares with a rise of 0.4% in the first-half to July 2, and a company forecast of “marginally positive” like-for-like sales growth for the full-year.Total sales rose 5.4%, reflecting 53 net new store openings in the year to date and the success of promotional activity, such as breakfast meal deals.The firm said it was on track for a record 80 net new openings this year.Ken McMeikan, chief executive, said the trading environment remained challenging, with consumers’ disposable incomes under pressure, but said he remained “confident in the prospects for the group and our expectations for the year are unchanged”.“Looking further ahead to 2012 there are signs of an easing in the rate of commodity price inflation in some areas, with the notable exception of energy.”Further articles:>> Swipe and pay at Greggs>> Greggs reveals ambition to expand overseaslast_img read more

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Thursday afternoon coronavirus numbers: Indiana has 9500+ cases; Michigan 29,000+

first_imgCoronavirusIndianaLocalNewsSouth Bend Market Twitter WhatsApp Indiana coronavirus map for Thursday, April 16. (ISDH) More than 9,500 Hoosiers have now tested positive for COVID-19.Another 611 cases were reported Thursday afternoon, bringing the totoal for Indiana to 9,542. Another 41 deaths have been reported as well, putting that total at 477.More than 51,000 tests have been administered in the state.St. Joseph County has 334 patients, with a 7th death. The victim was an elderly man with underlying health conditions. There are more than 100 cases now reported in both LaPorte and Elkhart Counties. Lake County has nearly 1,000 cases of coronavirus.Numbers from Michigan health officials on Thursday put the state’s new total at 29,263, after 1,204 new cases were reported. Another 172 deaths were reported in the state, bringing that total to 2,093 statewide. Berrien County reported 133 cases. Cass County had 19. WhatsApp Google+ Pinterest Previous articleNotre Dame cancels reunion celebrationsNext articleSisters of The Holy Cross get needed medical help amid pandemic Tommie Lee Facebook Facebook Google+ Thursday afternoon coronavirus numbers: Indiana has 9500+ cases; Michigan 29,000+ Pinterest By Tommie Lee – April 16, 2020 1 568 Twitterlast_img read more

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News story: Soldiers begin training on first sports facility delivered for Army Basing Programme

first_img As we near peak ABP construction phase this summer, we’re delighted with the high standard of accommodation being delivered for soldiers across SPTA. The ABP is delivering real and lasting improvements across the defence estate, ensuring that British soldiers live, work and train in the best possible environments. Soldiers at Perham Down are benefitting from a new sports facility, which has been delivered by Aspire Defence for the Ministry of Defence’s (MOD) Army Basing Programme (ABP).The ABP is a joint army and Defence Infrastructure Organisation (DIO) programme, which is providing the facilities the British Army needs to live, work and train in the UK as it returns from Germany, rebases across the UK and restructures to its future Army 2020 formations.Providing quality physical training facilities supports the army’s commitment to training and sport. Alongside sports facilities, the ABP will also deliver modern, purpose built single living and working accommodation for soldiers, from dining facilities and offices to vehicle garaging, stores and technical buildings.The new pitch was constructed by Aspire Defence Capital Works (ADCW) and is just one of many essential assets being delivered at Perham Down. A Regimental Headquarters, several Junior Ranks’ single living accommodation (SLA) blocks and an Officers’ SLA block have already been handed over. An Officers’ Mess and gym are currently under construction.Rhod McGregor, Project Director TidNBul (ADCW), said: All ABP infrastructure across Salisbury Plain Training Area (SPTA) and at Aldershot is being delivered under Aspire Defence’s 35 year Project Allenby/Connaught (PAC) contract, held with the MOD since 2006.Mark Duddy, ABP Programme Director, said:center_img We’re very pleased to hand over this pitch as part of our wider delivery of ABP infrastructure at Perham Down. We continue to maintain an efficient pace of build progress across all our construction sites, to ensure we deliver the right assets at the right time for the army.last_img read more

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