Month: April 2021

Trans-fats fears set to cross the Atlantic?

first_imgThe sweet bakery industry in the US, as in the UK, is embroiled in the obesity debate and has had to develop healthier alternatives. One of the biggest health issues to arise in the US is trans-fats labelling regulation, which came into effect in January 2006. This requires US manufacturers to list trans fats separately on the Nutrition Facts Panel (NFP). The Food and Drug Administration’s ruling on trans fats is the first significant change to the NFP since the Nutritional, Labelling and Education Act (NLEA) regulations were finalised in 1993. The ruling on trans fats is part of a bigger labelling issue in the US. NLEA requirements mean that packaged foods now need to bear an NFP outlining product-specific information on serving size, calorie content and nutrient content. The label must also mark ‘percentage of daily allowance’ next to the quantities of fat, sodium, cholesterol, calorie, carbohydrate, sugar, dietary fibre, protein and vitamin/mineral outlined on the label. In the UK, the Food and Drink Federation is working with the government and other stakeholders to ensure the availability of clearer nutrition information under revised EU provisions. It is especially encouraging its members to provide Guideline Daily Amounts (GDAs) on packaging. But UK legislation is trailing behind the US and the trans-fats issue has not yet attracted the same level of attention here as in the US.Maggie Dagostino, marketing director at Dawn Foods, says it has taken note and started removing trans fats from its products and introducing healthier lines, mirroring developments across the Atlantic. “The US public is looking for healthy alternatives to fat- and salt-laden foods, which has pushed many companies to focus on this area of NPD,” she comments.Meanwhile, higher disposable incomes have triggered sales of premium bakery products in the US and according to the Simmons Market Research spring 2005 survey, 12% of the US population said they treat themselves to foods they know are not good for them. “Our recent research in the UK directly mirrors the findings of our colleagues in the US,” says Ms Dagostino. Coming soon? US trends1. Health in the US is focused on balanced nutrition and portion control – moderation is a key message looking forward2. Natural or organic is a key area as US consumers become more aware of the use of chemicals and artificial ingredients3. The Atkins diet is on the wane and attention has shifted to the glycaemic index (GI diet). US manufacturers can make health claims for a healthy heart, vitamin B and E, magnesium, iron and selenium and maintaining glucose level.last_img read more

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McDougalls

first_imgMcDougalls (Addlestone, Surrey) has reduced the fat content in its High Yield Pastry Mix and Shortcrust Pastry Mix by 22% as part of its ’Healthier Promise’ campaign.The mixes can be used to create a range of snacks for the bakery market, including cheesy chicken and leek pasties, and steak and kidney or steak and ale pies. They are also available in Puff and Choux Pastry varieties. The mixes contain no artificial colours, flavours or preservatives and are suitable for vegetarians.last_img

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Bakery project helps job seekers

first_imgA new bakery in Bethesda, North Wales, is offering ex-offenders and the long-term unemployed training to help them find jobs.The scheme, which was set up by the probation service in North Wales, will see trainees run the bakery from the kitchen of the local rugby club.The aim is to give them skills and qualifications over a 20-week period.Mick Hartely, who devised the scheme, said: “To attract funding we needed a voluntary organisation to administer everything so we asked the crime reduction charity Nacro. We got £60,000 of funding from the Welsh Assembly to equip the bakery.”last_img read more

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CSR watch

first_imgLondon bakeries keen to organise events highlighting sustainable business practices, such as organic or Fairtrade sourcing, are eligible for grants under a new scheme.Launched by the London Development Agency and London Food Link, the scheme has a total of £70,000 to distribute in small grants of £500 to £5,000.”This is a great opportunity for London’s community groups and small food businesses to put on events that connect local people with where their food comes from, how it is grown and the personalities that work to make it fresh and affordable,” said Ben Reynolds of London Food Link.The fund will help deliver the London Assembly’s Food Strategy Implementation Plan, published in September, which aims to create a sustainable food system for the capital.Grants will be available for a range of events from helping bakers to buy local organic produce to showcasing sustainable food at community events.Jenny Jones, chair of London Food, which delivered the plan, said: “People are concerned about the environmental and social effects of food and are ready to do something about it. The grants will encourage businesses and consumers to buy fresher, healthier and more affordable food, while reducing environmental impact.”For further information see [http://www.londonfoodlink.org]last_img read more

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Bells at a glance

first_imgEstablished: 60 years ago. Michael Bell’s father, John Bell, started off working as a one-man band, making and delivering bread and cakes to the doorsteps of many family homes in Cumbria.Companies and productsBells: Rolls and bread, cakes and slicesVillage Bakery Melmerby: organic breads and cakes, plus local café/restaurantOK Foods: Gluten-, wheat- and dairy-freeCustomers: From local shoppers looking for craft products to supermarkets nationwideEthics: Care for your staff, care for the environment. Community support, and donations to developing countries, eg water cisterns in Brazil, a farming project in Honduraslast_img read more

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Heinz soups selected for healthy sales

first_imgHeinz has launched a five-strong range of premium soups in response to caterers’ growing interest in health, well-being and nutritional quality.The Heinz Select line features Chunky Farmhouse Vegetable, Rustic Minestrone, Hearty Mushroom, Tangy Tomato & Basil and Sweet Carrot & Coriander varieties, which are all based on leading retail varieties.The soups are available in six one-litre standing pouches and are free from MSG, artificial colours and preservatives, and also comply with the Food Standards Agency’s salt guidelines. “Our choice of varieties was based on direct consumer feedback,” commented Tal Drori, Heinz brand manager.[http://www.heinzsight.co.uk]last_img read more

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BB links with NAMB for Bakers’ Review pages

first_imgFrom 30 January, British Baker will be publishing Bakers’ Review in partnership with the National Association of Master Bakers (NAMB).Bakers’ Review will feature once a month within the pages of British Baker, covering the latest industry, legislation and regulation news, as well as general advice on issues affecting craft bakery businesses.Chief executive of the Asso- ciation Gill Brooks-Lonican explained that it will feature the same information as it has for over a century. “For example, environmental health, legislation, health and safety, events, and any courses that we’ll be running.”This means that British Baker will be the only magazine to target bakers and bakery buyers in craft, wholesale, plant, supermarkets, convenience stores, coffee shops and foodservice. Brooks-Lonican added that “it will be nice to improve and expand” on the Association’s long-running relationship with British Baker.The Association has been representing the interests of the craft baking industry throughout England and Wales since 1887.l Commenting on Wallace & Gromit’s latest film, A Matter of Loaf and Death, screened on Christmas Day, Brooks-Lonican said it has done “absolute wonders for the NAMB”.The Association managed to secure the licence from Aardman Studios to be the sole supplier of edible discs for cakes, in association with the bakery-themed film. “The amount of cake toppers, t-shirts and aprons we’ve sold has been huge,” she said.last_img read more

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Jobs saved at Riverside

first_imgMiddlesbrough-based Riverside Bakery has been rescued by a local businessman after the company went into administration in October. All 35 jobs at the bakery have been saved, after administrators Baker Tilly sold the business, which will now trade as Tees Valley Bakery Limited.According to Baker Tilly, the new owner, who wants to remain anonymous, has plans to develop the business, which is based in the Riverside Industrial Park.“Riverside has in recent years invested in modern production facilities,” said bakery manager Chris Timney. “The new owner is very enthusiastic and has some exciting plans.”last_img read more

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In Short

first_imgDoughnut Week dealRegister for National Doughnut Week 2010 now, and get a voucher worth £5 off either a bag of Craigmillar Doughnut Concentrate or a box of Readi-Bake Topped Ring Doughnuts, from sponsor CSM UK. Taking place from May 8-15, the Week raises money for charity The Children’s Trust. Register online at www.nationaldoughnutweek.org. See insert in this issue.Back to schoolBettys Cookery School has set up a new website www.cookingforschools.co.uk which, as well as encouraging cooking skills, aims to encourage secondary school pupils to consider careers in the baking industry. Video clips of staff at Bettys Craft Bakery talking about their jobs and career progress can be viewed on the site. Bettys Cookery School currently works with Yorkshire schools, offering free bread-making classes to more than 330 pupils between the ages of eight and 16 every year.Hobbs’ breads onlineHobbs House Bakery is offering its breads nationwide through a new online shop. A sample box containing eight loaves supplied in a cloth bag and box, complete with freezer bags, can be ordered from the site as well as The Shepherds Loaf featured on BBC4’s programme In Search of the Perfect Loaf, which featured Hobbs House director Tom Herbert.Fedima symposiumFedima, the EU Federation of Bakery Ingredients Manufacturers, is hosting a symposium on ’Managing Food Safety Incidents and Traceability in the Bakery Chain’, from 22-23 April 2010 at the Sheraton City Hotel in Brussels. Speakers include EU Commission officials, representatives of European trade associations and lawyers.last_img read more

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Get your BIA entries in today!

first_imgThe late entry deadline for the Baking Industry Awards is today (Friday 27 May), so make sure you get your forms in.Awards categories include: Confectioner of the Year, In-Store Bakery of the Year and Bakery Supplier of the Year. See below for a full list of the categories:The Rising Star Award and The Lifetime Achievement Award categories only have longer deadlines; Rising Star is 20 June and Lifetime Achievement is 30 June.This year’s Brazilian carnival-themed event will be held on Wednesday 7 September at the Park Lane Hilton, London.For details on all 11 categories and to download an entry form, visit www.bakeryawards.co.uk or email [email protected] or call 01293 610422.To book your place at this top industry networking event, contact Elizabeth Ellis on 01293 846593 or email [email protected] for tickets.Baking Industry Awards categories:* Baker of the Year – sponsored by Vandemoortele* In-Store Bakery of the Year – sponsored by Dawn Foods* The Craft Business Award – sponsored by ADM Milling* Bakery Supplier of the Year – sponsored by Sainsbury’s* Speciality Bread Product of the Year – sponsored by Bakels* The Innovation Award – sponsored by Asda* Celebration Cake Maker of the Year – sponsored by Renshaw* The Customer Focus Award – sponsored by CSM (United Kingdom)* Confectioner of the Year – sponsored by Barry Callebaut* The Rising Star Award – sponsored by David Powell* Lifetime Achievement Award – sponsored by Délifrancelast_img read more

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