California Raisins Innovation Award

first_imgFor the third year running California Raisins is running its Innovation Award, to find the most creative use of California Raisins in the UK.The most innovative product containing California Raisins will win an all expenses paid study trip for up to four people to California, and free advertising and PR for a year. Winning products over the last two years including Cains Raisin Beer in 2004, and Nestle Yorkie Boulders made by Memory Lane Cakes in 2005. For further details or an entry form, please contact The California Raisin Administrative Committee on [email protected] or 0208 741 8513.The deadline for entries is July 17.last_img read more

Read More →

Is mine a CRAFTY BUSINESS? What constitutes ’a craftsman’ in the baking industry, asks Tony Phillips, who ends up deciding that he might just be one himself

first_imgThe words ’The Craft’ is used so often in our trade that, as a simple businessman, I will confess I do not really know what it means.Does it simply mean that those who make their product by hand are craftsmen? If so, why are BAKO and other suppliers selling so many frozen products and premixes to these small bakers?Machinery manufacturers keep making equipment that produces bread, rolls and morning goods, as well as depositors flow wrappers and so on. Presumably, someone else besides me must buy these machines and then use them, so does that eliminate all those using machines?Once, I was asked by the managing director of Debenhams, at a lunch where I was unusually quiet, what my views were on business. Well all the others at the table sounded very intelligent, so I said. “My views are simple. I buy it as cheap as I can, sell it as dear as I can, and try to keep as much of the bit left in the middle as possible.”basic principlesWhen becoming involved in bakery by accident many years ago, my basic principles never changed, except that I now try to make it as well as I can, as cheaply as I can, sell as much as possible and hope the bit in the middle enables me to live in the manner to which I have become accustomed and believe I deserve. Given the choice of being a superb craftsman and making just £10,000 a year instead, there would be no contest for me.There appears great conceit in saying, “I am a craftsman”, and implying the public owes me a living for that fact.During my very early days in the trade, I would attend meetings and listen to the old boys talking about the craft and I would then go and look in their windows and, quite often, I, as a non-craftsman, was throwing away better pro- ducts than they were selling.north-west qualityWhile not wishing to offend fine bakers in other regions, I must confess that whenever I visit the north-west, I am amazed at the high quality of their products and the intense competition there. One has only to think of Albert Waterfield and his sons, David Smart of Greenhalgh’s, John Slattery or Martin Weinholt, to mention a few, and there are so many others.pride in their workThe question is, are they craftsmen or businessmen? Probably both is the answer: craftsmen, in that the word means producing high-quality goods, and most certainly top-class businessmen. These are people who take a pride in producing high-quality goods profitably.Eureka! I am now a craftsman, as I try to produce quality goods at a profit. Being allowed to write for British Baker all these years has enabled me to meet so many top-class bakers that I have now turned myself into a craftsman and have answered my own question. At last, I shall be able to stop being in awe of these people and, the next time I meet Albert Waterfield, I shall say, “Now tell me, Albert, as one craftsman to another…” nlast_img read more

Read More →

Fruitus’ chewier offering

first_imgLyme Regis Foods has expanded its Fruitus organic fruit and oat bar range, packaging for which features bold, clear branding and rich fruit colours on a natural cream background.Fruitus now consists of a broader and more comprehensive fruit snacking offering that includes the existing moist fruit and oat bars and now also chewy fruit bites in a number of different varieties. All products in the range contain a whole portion of fruit per pack and have no added sugar, and no artificial colours, flavours or preservatives.Fruitus moist organic fruit and oat bars are available in four varieties – Apricot, Apple, Mixed Berry, and the new ’super-fruits’ variant, Pomegranate and Blueberry. Fruitus chewy fruit bites are available in three varieties – Raspberry, Blackcurrant and Apricot.[http://www.lymeregisfoods.com]last_img read more

Read More →

EAT slammed for salt levels in soups

first_imgThe leading pressure group calling for lower salt levels in food has blasted high street bakery retailers for failing to seriously reduce salt levels in soups, with high street chain EAT coming in for the most flak.A survey carried out on supermarkes and high street chains found the highest average levels of salt in the café takeaway soups, with 102-shop EAT – which is the 12th biggest bakery retailer in the UK, according to British Baker’s annual BB75 league table – found to have the highest salt levels.Consensus Action on Salt and Health (CASH) said that while its survey showed that progress had been made to reduce the salt in soups, a quarter of all soups still failed to meet the 2010 Food Standards Agency (FSA) average voluntary targets and only 6% could be labelled ‘green’ based on the FSA’s voluntary traffic light nutrition labelling system.CASH surveyed 575 ready-to-eat soups, including fresh (chilled), ready-to-eat (canned and pouches) as well as soups available in the larger high street cafés, including EAT, Caffè Nero and Pret A Manger.Ten products from EAT were found to contain more salt than the current daily maximum recommendation of 6g salt per day. The highest level of salt found was in the Eat Very Big Soup Bold Thai Green Chicken Curry, containing 8.070g salt per 32 oz/907g portion.The highest salt in a standard-sized high street coffee shop takeaway soup was the Caffè Nero Organic Carrot & Coriander soup, at 3.6g per portion – over three-and-a-half times more salty than the lowest café takeaway soup, a Malaysian Chicken Soup from Pret A Manger at 1.0g per portion. “In general, the café-style takeaway soups tend to be saltiest, whereas the fresh soups tend to be lower in salt,” said Hannah Brinsden who carried out the research for CASH.EAT, which last September revealed to British Baker its ambitions to double its store numbers within five years, was unavailable for comment at the time of publishing.A spokesperson for Caffè Nero said: “We have a variety of soups within our range. The Carrot and Coriander soup has the highest salt content of our soups but we also have a Leek and Potato soup, which only contains 1.2g of salt per portion – our portion is 300g. Our Leek and Potato soup is highlighted in the CASH report as being one of the ’lowest salt cafè soups per portion’. “All our soup packaging displays nutritional information including salt content, which allows customers to compare and choose from the range of soups available. We have been working with the Food Standards Agency in recent years, and will continue to do so, to reduce the salt content in our food products.”last_img read more

Read More →

Welsh winner invests £3m

first_imgHot on the heels of being named Baker of the Year, Robin Jones, MD of The Village Bakery (Coedpoeth), has announced plans to invest £3m in a new 30,000 sq ft bakery to meet growing supermarket demand.The new bakery, due to open next May, producing bread and morning goods, is based at the same industrial estate in Wrexham as the company’s gluten-free production facility. A single automated bread line will be installed at the premises later this year, which will produce a wide range of speciality products for the supermarkets. Current customers include Tesco, Somerfield and The Co-op.”We have reached capacity at our main 45,000sq ft bakery in Minera,” said Jones, named by Vandemoortele as Baker of the Year at the Baking Industry Awards this month. “The extra room will let us develop existing ranges and launch new ones.”>>Robin Jones takes BIA’s Baker of the Year titlelast_img read more

Read More →

Gluten-free brands outstrip own-label items

first_imgDespite a slew of own-label activity in gluten-free bakery, the rapid growth in the market continues to be driven by brands.While 2011 saw major retailer range revamps from the likes of The Co-operative and Asda, the latest Kantar Worldpanel data shows ambient own-label bakery volumes stagnated, with brands soaring ahead. Volumes of ambient branded goods grew by 30%, with value sales up 27%. “The reason for this growth is increased new product development from Warburtons and Genius,” said a spokesperson for Kantar.David Jago, trends and innovation director of Mintel, predicted strong market growth for another six years, but said Genius and Warburtons’ on-shelf presence will have discouraged Hovis and Kingsmill from entering the market. “Alongside private-label, it will be harder for new entrants to gain listings,” he said.Hovis brand manager Sarah Brown confirmed it was not planning a move into free-from: “Gluten free while a growing part of the market is still relatively niche. We continue to monitor growth of the health-related sector, but have no plans to launch products in this area.”Total market penetration crept up to 10%, pushed by brands. “Retailers have seen the opportunity within free-from and also continue to improve their product offerings,” said Richard Hayes, marketing director, Warburtons.”We’re seeing significant growth in both branded and own-label,” said Paddy Cronin, managing director of United Central Bakeries, producer of the Genius and Livwell brands.last_img read more

Read More →

Some Notre Dame students away from campus see programs suspended

first_img Pinterest Some Notre Dame students away from campus see programs suspended WhatsApp Pinterest By Tommie Lee – March 10, 2020 0 439 A woman wearing a mask as a precaution against a new coronavirus passes by a worker cleaning escalator handrails at a business building in Tokyo Monday, March 9, 2020. (AP Photo/Eugene Hoshiko) The University of Notre Dame has suspended some of their away-from-campus programs due to coronavirus concerns.The Jerusalem Global Gateway programs at Tantur were suspended after Israeli authorities closed the crossing between Jerusalem and Bethlehem after confirmed cases. Arrangements are being made to fly students home as soon as possible.Also, students studying in Japan have returned home safely after their places of learning there chose to close.Additionally, students in the Notre Dame Washington Program have been asked to return home after the University of California Washington decided to close their housing in the nation’s capital.Notre Dame is maintaining a web page for coronavirus updates and you can find the link for that information by clicking here. Facebook WhatsApp Google+ CoronavirusIndianaLocalNationalNewsSouth Bend Market Google+ Twitter Facebook Twitter Previous articleSixth Indiana case of coronavirus confirmed in Boone CountyNext articleLogan investigation discovers security cameras at Central High Apartments weren’t connected Tommie Leelast_img read more

Read More →

Hoosiers struggling with utility bills could qualify for some help

first_img WhatsApp Hoosiers struggling with utility bills could qualify for some help Google+ Google+ By Tommie Lee – July 8, 2020 0 217 Facebook Twitter WhatsApp (“power lines” by Christine, CC BY-SA 2.0) Indiana has received $17 million in additional funding through the CARES Act to help offset utility bills.Hoosiers who have been significantly impacted by COVID-19 may be eligible for $350 to assist with their utility bill.You can learn more by calling 2-1-1 or by clicking here. Previous articleJoe Kernan being treated for Alzheimer’s diseaseNext articleThree death row inmates set for execution in Terre Haute next week Tommie Lee Pinterest Facebook IndianaLocalNewsSouth Bend Market Twitter Pinterestlast_img read more

Read More →

Second teenager dead after being pulled from Lake Michigan

first_img Facebook (Photo/Kim Closson) A second teenager is dead after being pulled from Lake Michigan last week.Yousef Saleh was among several people pulled from the Portage Lakefront on Aug. 16.The 18-year-old died on Friday, Aug. 21 from his injuries.Five swimmers struggled in the water that day near the Portage Riverwalk.Saleh was among four rescued, but 16-year-old Mohamed Obied remained missing. Obied was recovered the next morning and pronounced dead.On the day of the drowning, the National Weather Service issued a swim risk warning in Indiana due to large waves and strong rip currents. WhatsApp WhatsApp Google+ Twitter Pinterest Twitter Google+ Previous articlePurdue head coaches volunteering to take pay cutNext articleWhitmer: Help fight COVID by preparing for flu season Network Indiana IndianaLocalNews Pinterest Second teenager dead after being pulled from Lake Michigan By Network Indiana – August 25, 2020 0 672 Facebooklast_img read more

Read More →

Hoosiers 70+ can now schedule appointments to receive COVID-19 vaccine

first_imgCoronavirusIndianaLocalNews Pinterest By Jon Zimney – January 13, 2021 0 244 Pinterest (Photo supplied/State Of Indiana) The Indiana State Department of Health says Hoosiers age 70 and older can now begin scheduling appointments to receive the COVID-19 vaccine.Appointments can be scheduled by visiting https://ourshot.in.gov. Those needing assistance with registration can call 211 or one of Indiana’s Area Agencies on Aging. A caregiver or loved one also may make an appointment on behalf of an eligible senior.60,000 people signed up in the first six hours. Indiana had opened vaccinations to people over 80 last Friday.The Centers for Disease Control recommended last week that states give the shot to anyone over 65. But state health commissioner Kristina Box says Indiana will stick to its plan of prioritizing people based on their risk of serious or fatal illness if they catch the virus. She says while the federal government has said Indiana can expect 79,000 doses of vaccine a week, there’s no guarantee that commitment will be met. And Lindsay Weaver, the health department’s chief medical officer, says Indiana won’t put itself in the position of other states which have rapidly expanded vaccine eligibility, only to have long lines of cars waiting to get the virus.Weaver says Indiana has at times had long waits for people on the phone trying to get a vaccine appointment, but says it’s far better for those waits to take place in the comfort of one’s home.Governor Holcomb says he’s been delighted at the high interest in the vaccine. He says surveys before the vaccines were approved indicated many people might be reluctant to get it. Instead, he says, the health department has repeatedly heard patients offer variations on the theme of, “I want my life back.”Five-percent of Indiana’s adult population has received at least the first dose of the two-shot vaccine, and another 10-percent have appointments to get the first shot this month. Google+ Twitter Twitter Hoosiers 70+ can now schedule appointments to receive COVID-19 vaccine Google+ WhatsApp WhatsApp Facebook Facebook Previous articleSeveral Hoosiers among those the FBI says stormed the U.S. CapitolNext articleWhitmer hopes to have Michigan restaurants return to sit-down dining Feb. 1 Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.last_img read more

Read More →