Month: April 2021

  • Bakery firms first to join Improve scheme

    first_imgBakery companies have become the first employers to sign up to a new Young Apprenticeship Scheme, set up by food and drink skills council Improve.Nantwich-based New Prime-bake, Nottingham-based Smiths Flour Mills, and three craft bakeries in Suffolk will launch the scheme in September. The Suffolk bakeries involved are Crown Bakery, Carmans Bakery and Carrot Cake, all in Ipswich. These companies and linked education establishments, have had government funding awarded to offer 80 Young Apprenticeships in Food and Drink from September 2006. Under this scheme, 14-year-old school pupils will be able to sign up for a Young Apprenticeship in Food and Drink Manufacturing, the equivalent of four GCSEs. Improve has steered the development of the two-year programme, which will allow students to spend two days a week combining studies at a local college and work expe-rience with local employers. The other three days will be spent at school, studying the national curriculum in subjects such as English and maths. Improve provided support and advice to all three partnerships in their bid to secure funding and will work alongside them, on student recruitment. Next year, the three partnerships will have the opportunity to bid for further funding to help offer more students an apprentice-ship programme. Improve development director Derek Williams said: “We are delighted the bakery sector has come forward. This is the first time young people of this age will be able to gain such a wide range of skills and know-ledge relevant to food and drink manufacturing.”last_img read more

  • Slice of life

    first_imgPie company Peter Hunt’s has recently made a multi-million-pound investment in its bakery at Kearsley, near Bolton, while rolling out a novel range of lattice-toped slices, which it believes are the first of their kind to be manufactured in the UK for national distribution.In terms of trying new ranges at Peter Hunt’s, managing director, Grant Inkpin, says: “You’d be amazed what things you can stick between two bits of pastry that actually work.” For instance, he describes its Thai green curry slice as “sex on legs”.The total investment made at Peter Hunt’s bakery at Kearsley, this year, will reach £3.5m, which includes the installation of Peter Hunt’s second Rademaker pie line, a computerised manufacturing plant making puff pastry slices, sausage rolls and pasties. “Our new Rademaker has made it possible to manufacture a new range of lattice-topped slices,” says David Love, production director at Peter Hunt’s. “These are intended to be a more ’feminine’ alternative to our existing slices, aimed at the ’hot-to-go market’.” The new range includes Mediterranean vegetable, spinach & feta, cheese & onion, and tuna & sweetcorn. There is also a sweet range, including blueberry, spiced plum and mincemeat.”Our new investment means we are looking to increase production from 160,000 dozen units a week to a capacity of 400,000 dozen. The recent investment will offer our customers better choices and improve our competitive advantage,” adds Love.== jumbo in size ==Inkpin shouts excitedly: “Remember, you saw it here first!” He is not referring to Hunt’s innovative lattice-topped slices, but to its first successful ’cut-off’ sausage rolls, which are jumbo in size, but designed so that consumers can snap off whatever size they want. “We’re all very excited about this, it’s the first time they’ve worked,” Inkpin adds.Remembering consumer feedback, he says when asked about health concerns, one man replied: “You can’t eat salad on the hoof.” Another great comment, says Inkpin, came from a man in Rochdale – when the company was trying to find out if people are price-sensitive to sausage rolls – who said: “We’re men, we don’t give a damn how much we pay.”Among the increasing product range, are Shortcrust Pastry Tarts, which can be cooked in the microwave in three minutes. These come in pancetta and Gruyère cheese; a medley of mushrooms and garlic finished with crème fraiche; and chargrilled vegetables in a tomato and mascarpone cheese sauce.”The ranges appeal to today’s customers,” says Inkpin, “who have less time on their hands and often want to eat on-the-go. Not only this, people eat with their eyes first, so our aim is to give people attractive products with quality fillings ranging from the best-selling steak slice, to vegetable tikka.”Ever wondered what’s in a chicken tikka slice? Peter Hunt’s tikka slices are made from sweet potato, parsnips and onions in an authentic creamy tikka sauce finished with a hint of coriander and wrapped in a flaky puff pastry. “We’re also thinking of seasonal products,” adds Inkpin. “Now we have more flexibility with having two Rademakers. We have a whole bank of flavours we’re thinking of developing, like minced meat and spiced apple for the winter season.”This is the second time in the space of six years, that Peter Hunt’s has made a multi-million-pound investment at its bakery at Kearsley and claims turnover is set to grow by a further 15% this year. Gerald Forbes, sales director, says: “Growth has come through the major retailers, where an expanding range of products sell from the freezer and hot over the counter. In the foodservice sector, the ’food to go’ market continues to grow.”Turnover now exceeds £25m, from more than 100 million individual products.== huge opportunities ==Forbes says: “It works quite well because, if a customer is too small for us, then they can go through wholesalers Bako and BFP. Delice de France and Cuisine de France are our biggest foodservice customers. We’ve used them as the wheels to get into the ’food to go’ market, supplying products into the likes of the Co-op, Somerfield, Wild Bean Café and Spar. Our new products certainly fit into their range. With regards to the multiples, we’re not in bed with one, as such; we’re spread over a reasonable selection. The budget we have set for 2006/2007 is £27.3m.”Forbes says that Peter Hunt’s target customers include Tesco Express and Metro, Sainsbury’s Food To Go, Country Choice – Bake & Bite, Farmfoods, Heron and Fulton. “We haven’t started talking in any great detail to Tesco Express and the Metro as yet, but there are huge opportunities here to develop our hand-held products with them. We’re pretty confident that, within a year, we’ll be in Sainsbury’s too. With Farmfoods, Heron and Fulton, we can offer them own-label food products or we can offer our brand.”—-=== Peter Hunt’s history ===Late 1960s: Warburtons acquires shops and Peter Hunt’s, and traditional van sales operation supplying fish and chip shops in north-westEarly 1970s: Pickwick Pies acquired and merged into Peter Hunt’s70s to early 90s: Savoury production transferred from Retail shops to Peter Hunt’s Bakery at Farnworth, and Warburtons Frozen Foods (WFF) established to sell frozen savouries1992: Peter Hunt’s and WFF combined to form Peter Hunt’s Bakery Foods1994: Move to new 90,000 sq ft Food Factory at Lyon Road, Kearsley1996: Warburtons demerger – to create Lyndale Foods, Peter Hunt’s Bakery Foods, Warburtons Retail Shops and Bakeries – Sayers, Hampsons, Spinks, Burtons1998: Peter Hunt’s van sales operation sold to Peter’s Savoury Products1999: £5m investment to pastry mixing, fluid shortening, slice/sausage roll puff pastry line and additional pie capacity2006: £25m turnover, 70% sales external—-=== The Lyndale Group ===Peter Hunt’s was one of the founding companies of the Lyndale Group, which includes Sayers and Hampsons, the two north-west regional chains of bakers’ shops with more than 230 outlets, and the Maison Blanc chain, which supplies hand-crafted desserts and savouries in central London.—-=== Hunt’s up for sale ===Plans to sell Peter Hunt’s factory, were reported in British Baker (6 October 2006):Sandy Birnie, chairman of the Lyndale Group, said the factory was up for sale as it “does not fit in with the strategic aims of the future of the company”. A number of potential buyers had expressed an interest in the factory since it was put on sale in September, he said. The sale was likely to be completed within six months, he predicted.The sale of Peter Hunt’s will enable Lyndale to focus on its brands, Maison Blanc, Sayers and Hampsons.Sandy Birnie joined Lyndale three months ago. He is a company turnaround expert, having won the Society of Turnaround Professionals award for his work at London-based sandwich company Oldfields.last_img read more

  • The Record LH Roll Plant supplied by Brook Food PROCESSING

    first_imghas a PLC touch-screen panel capable of storing six pre-set programmes and servo adjustment for dough size, moulding time and rounding height. It also has a star-feed anti-stress device to ensure delicate dough processing.Manufactured in stainless steel it has an adjustable second moulding station for producing a very bold (golf ball) product, says Brook and comes with sets of cups for optimum moulding, which can be changed rapidly.last_img

  • Lantmannen Unibake buys Eurobuns

    first_imgFrozen bread product supplier Lantmännen Unibake (LU) has bought UK bakery Eurobuns. The acquisition is LU’s third this year as it rolls out a global expansion plan. The deal means Britain will become the most important market for the company.LU’s chief executive Bent Pultz Larsen said: “The British market is very promising. Thanks to our successful partnership with Bakehouse, Great Britain is today our third largest market for Danish pastry.”Eurobuns is a modern bakery with seven high-tech bakery lines, employing more than 400 people. Besides fast food bread, Eurobuns has a large production of baguettes, modern sandwich products, scones and doughnuts for the food service and retail sectors in Great Britain.Eurobuns’ sales and marketing director Martin Jones said: “The management team at Eurobuns is confident that this acquisition will be good for the company and with the support of Lantmännen, looks forward to the next exciting stage of growth and development.” The acquisition is the third since January for Lantmännen Unibake and part of the company’s ambitious global growth plan. In February, LU bought Baco Oy, the largest fast food bakery in Finland, as a step toward expanding its market share in the Baltics and Russia. In April, the company bought US company Eurobake, which makes European-inspired bread and employs 200 staff. LU’s Larsen added: “The consolidation in the bakery business is running full speed right now and we intend to maintain our position as the largest frozen-bread bakery in Europe.” Including the Eurobuns facilities, Lantmännen Unibake now has 100 bakery lines at 31 bakeries in ten countries. The Group employs almost 5,000 people and has an annual turnover of £ 744 million.last_img read more

  • BSA Award Winners Announced

    first_imgThe winners of the British Sandwich Industry Awards, the Sammies, were announced at a ceremony at London’s Royal Lancaster Hotel on 15 May. Among the winners was Fred de Luca, the American founder of the Subway chain, who was honoured with The British Sandwich Industry Award for the success of his international chain, opening 1198 shops over the last few years. Morrisons won Sandwich Retail Multiple of the Year, Melton Foods took the prize for BSA Sandwich Manufacturer of the Year, whilst Marks & Spencer Simply Food won the award for En Route Sandwich Retailer of the Year. Other winners include Paul, Bedford Street, London as Bakery Sandwich Shop of the Year and Coffee Bar Sandwich Retailer was scooped by Costa. The Sammies, launched 13 years ago, were attended by around 580 guests from retailing and manufacturing, and judged by an independent panel of judges from the industry.last_img read more

  • Hot flavour added to revamped Pretz

    first_imgSun Valley is relaunching its Pretz brand this month following an image revamp. The brand has also added a third flavour to the range and will be focusing on widening its distribution channels into the impulse, foodservice and convenience markets.The new flavour, Jalapeno Chilli, joins the existing Sour Cream & Onion and Worcester Sauce varieties, which are available in 30g packs.The packs have been redesigned to focus on the brands’ health message, to appeal to the core market of younger women and to reach the male indulgent category.Pretz is being positioned as a ’healthy indulgent’ snack, due to the fact they are baked not fried, and contain half the fat of a standard bag of crisps.”We wanted to show people that a healthy snack doesn’t have to be boring. Health continues to be a growing sector,” said Jonathan Barr, Sun Valley marketing manager.RRP: 45p[]last_img read more

  • Bakers feel trading pinch

    first_imgCraft bakers are feeling the pinch from the current economic squeeze, with some reporting a dip in lunchtime trade.Custom from builders and other workmen is particularly down, say independent bakers.”Usually we’d have builders pull-up outside the shop for their 10 o’clock break and throughout the day, but we’ve noticed a difference,” said Steve Woodruff, manager of Woodruffs Bakery in Southampton. “It’s had most effect on our takeaway trade – pies, pasties and sandwiches.”Peter Cook, baker at Ludlow-based Price & Sons, said: “When you’re doing lots of sandwiches, rolls, pies and pasties, builders are your ideal customers, so if building work isn’t happening, it will have an effect.”last_img read more

  • Appointments

    first_imgIGDSainsbury’s chief executive Justin King has become president of international food and grocery research company IGD, while Booker Group chief executive Charles Wilson has been appointed vice-president.King, who has been Sainsbury’s chief since 2004, will chair the Policy Issues Council, a forum of executives in the food and grocery industry, which debates topical issues and targets improvements for delivering more for consumers.== Louis Codling ==ImproveLouise Codling has been appointed operations manager for food and drink sector skills council Improve, with responsibilities for the south of England.She will represent the needs of food and drink manufacturers to the Regional Development Agency, skills partnerships and learning and skills councils. She will also be responsible for strengthening training links.== Simon Bell ==DonatantonioSimon Bell has joined Mediterranean food importer and distributor Donatantonio as chief executive.Bell previously worked at Leathams as retail director and, prior to that, worked with the New Covent Garden Soup Company and United Biscuits.Donatantonio supplies speciality ingredients, such as olive oil, pasta and tomatoes to food manufacturers in the UK.== Steve Loughton ==Enodis UK Food ServiceEnodis UK Food Service has appointed Steve Loughton to the role of managing director. He will be based at the firm’s new distribution headquarters in Langley, Berkshire.Loughton has over 35 years’ experience of working in the catering equipment industry, the largest proportion of which has been with Enodis, where he has managed the firm’s distribution operation and taken on leadership of the expanded Enodis UK sales force.== Justin King, Charles Wilson ==last_img read more

  • Brothers combine Indian and bakery

    first_imgCombining Indian food with a traditional bakery offer is proving a hitwith customers of Hurst Bakery & Provisions, based in Berkshire. Ownedby brothers Jitu and Duras Miah, it produces bread, rolls, cakes,morning goods and sandwiches – but Indian food is also on the menu. Thebrothers bought the 78-year-old shop as a going concern in 2006 andwanted to offer something that other companies didn’t. The pair’srestaurant-owning background means they can serve up curries, naanbread and samosas to custo-mers, which Jitu says is proving a success. Spicy food is also on the company’s new catering menu – launched in February – and already bringing in orders for work events and parties of up to 200 people at a time. “It’s an unusual bakery,” said Jitu, “but we’ve also tried to create a homely atmosphere.” He added that the pair had launched the catering side of the business after getting lots of enquiries from customers. “There’s definitely demand for the service and I’m confident that it will take off,” said Jitu.last_img read more

  • Reporting in Is ’clean label’ clean?

    first_imgAs the Soil Association prepares for its processing standards review, two aspects of the relationship between food producers and consumers seem paramount: trust and transparency. The former requires the latter. Food scares in the past 20 years damaged trust in conventional producers and encouraged people to seek organic alternatives, based on honest-to-goodness principles and verified by open standards.You cannot buy trust while disguising what really goes into your product – a point perhaps missed by lavish advertising, which insists that today’s bread is as good as ever, in defiance of research showing that modern wheat may have markedly fewer micro-nutrients than the varieties grown 100 years ago.When consumers realise that ’clean label’ is industry-speak for ’may contain undeclared enzymes, some produced by GM methods’, they yearn for simple, honest bread. The Real Bread Campaign, launched by Sustain last November and supported by the Soil Association, exists to increase the enjoyment of just such bread. It is building a web-based Real Bread Finder that enables people to locate bakers selling the real thing, defined as appropriately fermented bread, made without additives. In future, it will team craft bakers up with schools to spread baking skills and awareness of a noble profession.l The Soil Association, supported by the Daylesford Foundation, is launching 300 Organic Farm School courses over the next two years, including a number of courses on bread baking. Real bakers are sharing their knowledge openly, knowing that an enthusiastic home baker can tell the difference between the real and the prettily read more