Innovation is lacking in the cereals-based food and drink sector, according to emerging evidence from the Cereals Industry Forum. Analysis to date suggests that while some companies are strongly innovative, for a large proportion, innovation is a weakness. According to TNS market information, innovation in the UK grocery market is worth £6.9 billion every year and drives market share. We are concerned that the cereals-based product sector is missing out on this opportunity.With this in mind, HGCA is helping to fund the dunnhumby Academy, a project looking at the trends behind 12 million supermarket shoppers’ choices and purchasing habits. This academy was set up to give growers and small food producers including bakers access to consumer insights and help drive innovation in different food and drink sectors, including the cereals sector in response to consumer demand.So far, the dunnhumby project has generated 15 requests for further information from the cereals and oilseeds sector, covering bread, oat products and oil. The consumer data helps identify a target market, noting the regional spread of buying habits across the UK and the age and lifestyle of the potential customer base. This help is greatly appreciated by processors and can make significant differences to their product development.
The European Union’s suspension of import duties on cereals will not have a significant impact on prices, because most of the imported wheat used in flour is of high quality and duty is already set at zero, Alex Waugh, director general of the National Association of British and Irish Millers told British Baker last week.The EU has suspended duties until June 30, 2008, on all cereals except oats, buckwheat and millet in what it called “a reaction to the exceptionally tight situation on the world and EU cereal markets and the record price levels”. However, Waugh explained that duty on high-quality wheat had been set at zero for the last two years, because the current world price is higher than the “notional” EU price.
Coca Cola is to relaunch its Lilt brand this summer.The fruity drink is to undergo a brand makeover which will include new packaging and a new advertising and PR campaign to support the launch.The focus will be on the brand’s ’Totally Tropical Taste’ message and the newly designed drinks will be available from 1 August.Lilt is currently worth £11.9 million in retail sales, and Lilt Zero is worth £3.5 million, according to data from AC Nielsen.”The new ’Lilt’ packaging highlights the fun and relaxed brand messages of blue skies, lazy days and the strong fruit intrinsics the brand is renowned for,” comments Kenny Chisholm, trade communications manager at Coca-Cola Enterprises.”We are confident that the campaign will create high consumer awareness and increased on-shelf standout for the brand, which, in turn, will lift retailers’ soft drinks sales and bring further incremental value to the [soft drinks] category as a whole.”Lilt and Lilt Zero MSSP: 330ml cans – £0.68, 500ml PET – £0.92[http://www.coca-cola.co.uk]
Ontario-based Canada Bread has announced its UK subsidiary, speciality bread and bagel manufacturer Maple Leaf Bakery UK, has seen a drop in earnings for the first quarter to 31 March, 2009.The decline has been put down to “a lower margin product mix”, due to the more pronounced affect of the recession in the UK, and also “increased promotional costs to restore volumes reduced earnings”, according to a statement released by Canada Bread.Maple Leaf Bakery is part of Canada Bread’s Frozen Bakery division, alongside its North American operations. Its Frozen Bakery division saw an overall sales increase of 3.1% to C$150.1m compared to C$145.6m for the same period last year. The increase was mainly driven by price increases in North America last year. Adjusted operating earnings rose to C$8.5m compared to C$6.9m for the comparable period last year.The firm’s Fresh Bakery division’s first quarter sales increased 10.9% to C$263.0m. Adjusted operating earnings stood at C$12.8m. “In line with the trend experienced late in 2008, the first quarter of 2009 continued to demonstrate a return to more stable and improved earnings, although margins were impacted by a decline in the Canadian dollar and its effect on wheat costs,” said Richard Lan, president and CEO of Canada Bread.Total sales for the first quarter increased 7.9% to C$413.1m compared to C$382.9m in the same period last year.Canada Bread Company is 89.8% owned by Maple Leaf Foods Inc.
Pantheon’s TM Tabletop Mixers come with three aluminium mixing attachments, which can be easily changed by raising the mixer head.There is a whisk for liquid ingredients, such as whipping cream or beating eggs, a beater for applications such as creaming butter and sugar or making cake batters, and a dough hook for combining dense, sticky ingredients.Powered by a 300w motor, the mixer uses a planetary transmission, which promises accurate results across many different applications; the stepless speed facility gives the operator complete control of between 75-660rpm. This enables precision mixing, says the company.Overload protection is built in to ensure that the motor is not overworked, while a switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.The TM5 is supplied with a five-litre bowl and the TM7 comes with a seven-litre bowl both stainless steel.www.pantheonce.co.uk
Sponsored By: Consultation meeting with the Food Standards Agency (FSA) over saturated fat and calorie reduction in baked goodsTaking place two weeks prior to the closing date (3 November, 2009) of the FSA’s consultation on saturated fat and calorie reduction in baked products, the meeting, chaired by Paul Wilkinson, brought together the head of nutrition at the FSA, Rosemary Hignett, and the FSA’s scientist handling the consultation, Stephen Airey, with movers and shakers in the baking industry. They represented leading pie, pastry and cake manufacturers, craft bakers, ingredients suppliers and trade bodies.The debate, organised by British Baker and sponsored by ADM Pura and BakeMark UK, was a chance for the FSA to hear first-hand how much the industry is willing to co-operate to meet the nation’s health challenges – so long as it gives bakers enough lead-in time to resource changes, from reformulations and processes to increased costs. Download the consultation document below
Think of pizza and you’ll automatically think of Italy which is why the Kaak Group says it has turned to the land of pizza, pasta and Chianti as inspiration for its pizza lines.The only difference between Kaak and the traditional Italian pizzeria is that the company’s pizza expert Italian company MCS based in the north of the country has designed plants that can produce up to 15,000 pizzas an hour.MCS is considered to be one of the world’s leading specialist companies for pizza lines. The reasons for success are its expertise, built over a number of years, and the fact that each line is designed and developed on a bespoke basis.Says Maurizo Tabarelli, head of MCS: “The type of plant we commission depends on the end-product and the intended sales and distribution channels fresh or frozen pizza, sheeted, cross-sheeted dough, pizza crusts in trays or directly pressed on the belt and sometimes even a combination of methods. No matter what the customer’s needs are, we supply the equipment and the tech-nical know-how.”Core parts of the product range are pizza plants, a wide range of automatic provers with swing trays, as well as the cyclotherm ovens from the Bakemaster series. The ovens, which heat the baked products with radiated, as well as convection, heat, are modular in design, allowing easy selection of the baking area, number of burners and burner performance.Any type of wire mesh belts, hinge plate belts and, in particular, natural stone plates, are available. The stone plate supports are moved with heavy-duty chains located laterally on high temperature-proof ball bearings.This oven is suitable for baking almost any kind of baked goods, from traditional bread (hearth-baked) to all types of panned bread, hearth rolls, small bakery items on trays, all kinds of fine bakery wares and even most pizza types, as the oven can reach a baking temperature of up to 300°C. Pizzas can be baked in one to two minutes.The company also cuts down on dough handling and mess by pressing pizza crusts directly on to the oven belt before baking. This avoids the need to sprinkle flour on the dough during make-up. A light film is applied to the belt, the pizza crusts are pressed at a temperature of almost 100°C and they do not stick.Growing demand for pizza linesSome 50 major pizza plants have now been commissioned and the company is reporting a growing demand for new pizza lines. It is looking to make its oven technology even more efficient. The ovens it currently builds are usually equipped with two burner chambers, each of them with its own chimney, but the company is now developing a system in which the flue gases can circulate, so that only one chimney is required. MCS is also looking at developing belt provers, although they have concentrated mainly on swing tray provers in the past. Belt provers are an exciting option as they are more flexible.Says David Marsh, managing director of Benier UK, which handles MCS in the UK: “MCS supplies many of the major pizza manufacturers throughout Europe. They are highly focused on this growth area and have a proven track record. “As both MCS and Benier UK are part of the Kaak Group, our clients have expertise from a company with a proven track record plus a British company handling the project, making design, installation and commissioning as pain-free as possible.”
Within-based Raven Patisserie has changed its name to Tiptree Patisserie following the purchase of 100% of its shares by Wilkin & Sons, manufacturers of Tiptree fruit conserves, in April this year.Raven Patisserie has been working to rebrand its most popular lines since then, and decided that the name Tiptree would be fitting for the firm. “It will enable us to expand its product range alongside our other brand Passionately Cakes, enlarge our workforce and move into supplying retail customers,” said operations director Daren McGrath.“As well as fully making us part of the Wilkin & Sons family it does have its obvious commercial advantages,” he added.A subsidiary brand of Wilkin & Sons Limited, Raven Patisserie, previously located in Braintree, moved to a new purpose-built production site in November 2009 in order to accommodate its expansion plans.Wilkin & Sons acquired cakes, tray-bake and bar manufacturer Passionately Cakes in 2003. Passionately then joined forces with Raven Catering, to form Raven Patisserie in 2005.Tiptree Patisserie makes handmade cakes and patisserie which is supplied to hotels, cafe, restaurants and event caterers.>>Raven Patisserie plans for growth
Pidy said it has become the first company in the bakery sector to sell a range of pastry and catering lines targeted at foodservice on internet retailer Amazon.Pidy’s management believes it will offer customers a faster, more efficient service and give the business a significant edge on its rivals.Robert Whittle, Pidy’s UK general manager, explained: “Sourcing our products on Amazon means any customer with bakery operations can now get hold of new products almost as soon as they are launched.”No longer will customers have to ask their distributor to stock the items they need. They can just google www.amazon.co.uk/pidy and place an order for delivery the next day or soon after.”He said the advantage to customers when using this medium was that new launches could be made available within a week, placing Pidy in a prime position to meet market demands.>>Pastry pullThe original focus was intended to be on its core range of about 45 items, including canapés, ready-to-fill tartlets and quiche shells, but the selection has now been extended.Whittle said: “Now they can not only obtain the products from Amazon but also Pastry Post, which is a dedicated supplier of most Pidy staples.”It’s a revolution I believe will have some impact on larger distributors. The swiftness of our response and the competitive prices we are able to charge is going to push established market forces into reviewing their policies if they wish to compete in time to come.”He added: “We’re not in the Guinness Book of Records yet, but we believe Pidy did it first. No doubt others will follow suit when they see what advantages it brings to all concerned.”
Burton’s is to press ahead with plans to end biscuit manufacture at its Moreton factory and move production to Edinburgh and Llantarnam resulting in 109 job losses.However, the company has agreed to consider Unite, the union’s proposals to retain the chocolate refinery and seasonal assortment packing operations and extend the 12-week consultation period until 16 May, which could see some of the remaining 233 jobs kept at the site.A spokesman for Burton’s commented: “There is some innovative thinking driving potential cost reduction, flexibility and enhanced capability in relation to the chocolate refinery and seasonal assortment packing that the company now wishes to take some further time to consider.”It added that while biscuit manufacture at the site would end in October, “consultation will continue regarding the consequent redundancies including ways of minimising them and mitigating their consequences”.Unite vowed to continue to press Burton’s management to agree to secure future employment at the factory.Unite regional officer Ritchie James admitted that the lack of investment over the years and the loss of volume had made any counter-proposal to keep all the 342 jobs on the Moreton site impossible.He said: “It is our view that the union counter-proposal provides a positive advantage on the key financial factors provided by the company. Unite has presented a case on the key issues of cost versus benefits and it beats any other proposal on the table.”Burton’s has cited an increasingly challenging and competitive environment with industry over-capacity and high commo-dity cost inflation as the reasons behind its decision to shut the plant.* In related news, the company has achieved its aim of sourcing 100% segregated palm oil, two years ahead of schedule.It is using segregated palm oil to bake all its products, meaning the sustainable supply can be fully traced from plantation to product.>>Question mark over Burton’s site