Fairtrade cola set to target growing ’ethical’ market

first_imgPercola, a Fairtrade cola drink, has been launched by food and beverage company Food Brands Group. The drink, an extension of its Percol Fairtrade coffee range, is the first Fairtrade cola with no preservatives or artificial colours and will be available in a 500ml bottle.The Fairtrade sugar it contains is sourced from selected farms in Africa where Percola pays smallholder farmers a fair price to improve their working conditions.”Consumer demand for Fairtrade products is growing year-on-year and we have seen sales of Percol coffee up more than 20% since 2007,” said Brian Chapman, founder of Food Brands Group. “To build on this success we have been working hard to expand our Fairtrade offering. Percola is an example of the brand’s versatility.”The Percol beverage range also includes Fairtrade and Organic coffees.RRP: £1.19[http://www.percol.co.uk]last_img read more

New suet firm targets UK market

first_imgA new suet manufacturer has set up in direct competition to industry giant Premier Foods.Prima Foods UK is producing up to 30 tonnes of suet a week for bakers, food manufacturers and wholesalers. It also supplies multiples such as Tesco, Morrisons and The Co-operative Group, and small independent retailers.”We opened last year, but have been up and running since January,” said MD Peter Rice. “We aim to offer an alternative to existing products we’re a small business that looks after people at the right price.”Rice said the company had the capacity to produce 50 tonnes of suet a week. Products include: a non-hydrogenated vegetable suet with sunflower and wheat flour; a non-hydrogenated vegetable suet with rape seed and wheat flour; beef suet; and suet blends, including chickpea flour. New products include mixes such as herb and sweet dumplings.Bakers buy suet to make dumplings, suet puddings and desserts, said Rice. “With the recession, people are returning to more home cooking and traditional, comfort food that’s filling and suet fits the bill. We are price-competitive and can offer small amounts to craft bakers.”last_img read more

Country Fresh aims for bakery arm expansion

first_imgFresh produce supplier Country Fresh is looking to build up its new bakery arm into a £1m operation in the next two years.The business based in Dereham, Norfolk, recently set up its own on-site organic bakery at its head office in Hockering, with the intention to supply all its own baked goods. It previously sourced bakery products, with the exception of sliced bread, from London firm Maison du Pain.The bakery, which has only been in operation for a couple of weeks, is run by head baker Brian Akehurst, who has previously worked at Butlers of Norwich and the Real Croissant Co. Akehurst told British Baker that he was originally approached by Country Fresh MD James Gunns around a year ago, to be a supplier, adding: “It all sprang from there.”Akehurst said Country Fresh is now phasing out the bakery products it sources externally, with the process due to be completed “within the next month or so”.New products on offer range from sourdough and wheat-free breads to croissants and brioches. Akehurst said the firm was also looking at offering other lines such as cakes, as the business develops.The £20k bakery supplies pubs, restaurants, hotels and schools, and has a staff of two. But Akehurst said the firm will be looking to take on additional employees in the near futurelast_img read more

Burger buns go upmarket

first_imgLantmännen Unibake UK has added a Gourmet Burger Bun to its Americana range of fast food breads. The Kaiser Bun features a subtle sour flavour and a slightly firmer texture, finished with a maize dressing, according to the firm. It has been designed to cater for operators of any kind looking to develop a more premium hamburger offering. The buns are pre-sliced for convenience and are available in packs of 6×8.last_img

Starbucks launches mini bakery treats

first_imgStarbucks has launched a Petites range of bakery products this spring.It includes cake pops – small cake balls, dipped in chocolate, on a lollipop stick – in almond, rocky road and sparkle varieties; red velvet, and chocolate whoopie pies, a salted caramel pecan bar, and a raspberry white chocolate cake. Starbucks is also offering multi-buy offers on the small treats. The eat-in prices are £1.55 for one, £1.45 each for two-five treats, and £1.20 each for six items or more. Takeaway prices are £1.30, £1.20 and £1.00 each respectively.The Starbucks Petites range available in the UK differs slightly the range just launched in the US, which comprises rocky road, tiramisu and birthday (vanilla cake and icing, dipped in pink chocolate) cake pops, whoopie pies, mini cupcakes – in carrot cake and peanut butter varieties; and lemon, and salty caramel ‘sweet squares’.last_img read more

Top of the tiers

first_imgMarket analysis Supermarket influence Prince Philip would probably be horrified, but Kate and William should take note. The old-fashioned British fruit cake has had its day when it comes to wedding celebrations, usurped by that all-conquering US import the cupcake.That’s the experience of Angie Townsend, owner of The Tiny Cake Company in North Yorkshire, who has been in business three years and has rarely had to reach for the dried fruit. “Nobody wants fruit cake for weddings any more, unless it’s using an old family recipe that has been passed down the generations. Generally, young brides want a small 4-6in cake topper on the top tier, with lots of cupcakes that are bespoke to their requirements in terms of colour and decoration,” she says. “We also have a lot of success with giant cupcakes. They’re something that are ’big’ in the US. We developed one called the Princess for a little girl’s birthday party and it looks so grand that we’re thinking of marketing it as a cake for Kate and Will’s wedding.” The new ideas of small celebration cake companies, such as Cupcakes to your Door and the Tiny Cake Co, are also starting to influence the kind of products seen on supermarket shelves, according to Hemming. “There has been a huge number of home-based cupcake and celebration cake companies setting up in recent years making quite elaborate celebration cakes, while people are baking more at home and becoming more ambitious thanks to TV programmes like the Great British Bake-off and Baking Made Easy. This is having an effect on the kinds of cakes you see in the supermarkets so there are more modelled figures being used to decorate stacked two-tier cake designs. You are even seeing companies such as Little Venice Cake Company launching more complex designs into the key retailers.”Angie Townsend says she is not worried by competition from the supermarkets. At Finsbury Foods, commercial development director Karen Smith says there has been an important shift towards more interesting cake shapes in the past year in an effort to add value to the category. Round cakes with printed sugar plaques of characters, such as Winnie the Pooh and Peppa Pig, have been redeveloped, so that the cakes are actually in the shape of the character.”Celebration value sales have suffered in the past couple of years [for several reasons].The average retail price has dropped, due to competitive price matching between the retailers. Value return on sales has declined on average by £2 over the last 18 months. There has also been an increase in promotional activity on own-label party lines and traybakes,” says Smith. “However, this decline is now slowing as more higher-value shaped cakes are entering the market. This will progress into the year ahead.” Cost concern Royal inspiration The cupcake role The dominance of cupcakes is backed up by Mike Wescomb, sales and marketing director at baking case supplier Chevler. “When it comes to the celebration cake market, cupcakes are increasingly playing a vital role. They are now used to help celebrate all sorts of special occasions, including weddings, christenings, birthdays, anniversaries and even important corporate events. For bakers to break into this market, which is currently dominated by small artisan and specialist producers, they should concentrate on the theme and decoration and then provide ’wow’ with a hidden extra. For example, adding fruit coulis to the centre of the cake.”Cupcakes are not the only small treats muscling into the wedding cake market. Towers of cake pops, macarons, whoopie pies and cake balls are also increasingly popular. The Tiny Cake Company recently created a tower of 200 sparkly cake pops for an exclusive Mayfair party during London Fashion Week. “There has been a huge shift to people wanting something small,” says Townsend. “Customers tend to have a budget and don’t want lots of wastage. Cake pops are great for putting into goody bags and they have an excellent shelf-life because they are coated in chocolate.”She adds: “Something else for the future are dessert tables. These are popular in Canada and the US where they decorate a table with a garden theme or all in pink with lots of little cakes. You see tiny cupcakes, cake pops and cheesecakes, so guests can have two or three rather than one big piece. Again, it’s about getting away from the single big cake.”The ’small is beautiful’ trend is also driving birthday cake sales at Great Yarmouth-based company Cupcakes To Your Door. “Customers are becoming increasingly aware of waste and cost, so our Cupcake Cake a six-inch cake surrounded by eight cupcakes is becoming the most favoured option,” says owner Gill Keeble. “This cake forms an impressive display and many customers have said it makes children’s parties much less messy, as each child can have their own individual cake. Party bags have become a very competitive area but my customers are cutting costs by putting the cupcakes into the party bags for the children to take home.”She adds the designs of homeware retailer Cath Kidston, such as polka dots, roses and clean, rich pastel colours, are becoming more popular in terms of decoration a style that has been picked up on by Chevler, which plans to launch a polka dot cupcake case range in early May.At icing and ingredients supplier Renshaw, Nicola Hemming, business development and technical sales manager, says jewels, feathers and deep colours are still big trends. “Cupcake towers for key celebrations are now a well established trend, not only do they help with portion control but they can also be easily personalised. In the US, there’s a similar trend for crispy cakes, made with chocolate or caramel blended with Rice Crispies to create stacked tiers of “crispie” mountains. It may take off in the UK.” The Royal wedding is just under two months away so interest in the cake is hotting up. The Times has launched a Royal Bake-off, encouraging readers to send in photos and recipes for a wedding cake “fit for a prince”, while the Wessex Salon Culinaire at the Hotel and Catering Show next month is hosting a competition for professionals to create a wedding cake suitable for the big day.Steve Howard, master confectioner at London’s largest independent cake-maker The Cake Store, has beaten them to it with a wedding cake ’suggestion’ on display in his shop window in Sydenham. Made up of five tiers, the cake has fine sugar piping and pure white sugar flowers. The couples’ initials are inscribed on sugar plaques. The Cake Store, has supplied the Queen’s garden parties and other Royal events with confectionery for 25 years. Value urgently needs to be added back to the category because cake makers are facing an almost ’perfect storm’ of rising sugar, flour and butter prices.”Continued high input costs for cake are still very real and dramatic,” says Smith. “To date we have managed input cost inflation by re-development of recipes, packaging and operating costs. We will continue to do everything sensible to manage this inflation but if we are not able to we will have to pass these costs on to the customer and therefore the consumer.”At ingredients company Puratos, marketing director Rupert Taylor says raw material prices are reaching such highs that larger manufacturers are starting to consider alternatives.”The big driver in the past year is people coming to us to see what we can do to help in terms of ingredients costs. For example, our Puraslim fat alternative has a better nutritional profile and makes a better standard of product. If you’re paying £1 a litre for oil, it will also bring down your raw material costs. A year ago that wouldn’t have been the case,” he says.Beyond costs, Taylor highlights clean label, reduced salt and single-origin chocolate as key trends in celebration cakes. “Many of the overall trends for the cake sector, such as making products with fewer ingredients or with sustainability in mind are also having an impact on the celebration cake market. Reduced salt is a common request, which is harder than you might think, because cakes require baking powder. Our Satin cake range has been redesigned to meet the FSA’s 2010 salt targets for example. I’m sure Fairtrade will also come in to celebration cakes soon.”A reduced-salt, Fairtrade wedding cake? Prince Philip would probably have something to say about that too. It’s a good job that smaller cake-makers are coming up with new ideas, because the celebration cake market is in need of inspiration, judging by the latest Kantar Worldpanel figures. Value sales of birthday cakes in the 52 weeks ending 24 January were down by 4.6% in the packaged cake aisle. Large licensed cakes fared even worse with sales down nearly 11%. This poor performance was offset slightly by an uplift in sales in the in-store bakery where value sales of whole cakes increased by 42%.The two largest players Greencore and Finsbury have reported a bounce-back in sales in recent months however. Greencore saw sales of ambient celebration cakes increase by 11.9% in 2010, while Finsbury said its cake division returned to growth last year following a decline in 2009, with growth of 2.5% year on year.last_img read more

Tickets available for Federation of Bakers’ luncheon

first_imgHealth Minister Anne Milton will give an insight into government strategy at the Federation of Bakers’ annual luncheon.As guest speaker, she will discuss the Food Network Responsibility Deal after the remit for salt reduction passed from the Food Standards Agency to the Department for Health.The Federation’s AGM is at the Institute of Directors in London on 11 May – for members only – but the luncheon is open to anyone in the bakery sector. Chairman Mark Fairweather, CEO of Allied Bakeries, will address the group before the annual lunch starts with a drinks reception at 12 noon.Further information and registration forms are available on the Federation of Bakers website, www.bakersfederation.org.uk, or from Amy Yeates, tel: 0207 420 7190 or email: [email protected]last_img read more

Duties discharged

first_imgIf you delve into some of the more specialised content on YouTube, the vexed question of “how do they get the filling into garlic bread?” will be resolved.For YouTube’s smorgasbord of digital delights includes a range of films of extruders and depositors and their related injection equipment at work.From macaroni, to chicken kievs and bread sticks, through to pies and, of course, garlic bread, it becomes clear that we have a lot to thank these machines for. But now that garlic bread, first invented in the 1940s, is becoming a bit old hat, can we expect any other advances from the technology for the future? And what are the issues in the sector at the moment?Bakery expert Stan Cauvain of consultancy Baketran suggests that, for the moment, innovation in this sector is focused on areas other than the machines. “The technology is relatively mature and most of the changes tend to be around ingredients rather than the machinery itself.”That said, industrial manufacturers rely on these machines for efficient production, so suppliers are constantly seeking to enhance areas such as speed, performance, sanitary standards, ease of changeover and ease of cleaning.Influence from innovationsMoreover, depositing and extrusion innovations from the more cutting-edge sugar confectionery arena are also having an influence. Ideas such as mixing flavours and layering fillings are starting to creep through to baking, according to a spokesman from supplier Baker Perkins, which specialises in supplying depositing and extrusion equipment to the sugar confectionery sector. However, novel confectionery applications such as four colour deposits are still a long way from being able to be applied to dough mixes.One of the suppliers of depositing equipment to bakers in the UK is Interbake, which represents Canadian manufacturing company Unifiller Systems in this country.Stewart MacPherson, vice-president, sales and marketing of Unifiller Systems says that when it comes to depositors, bakers may see return on investment in many different areas, but that portion control is a key benefit.For example, depositors allow bakers to respond to consumer-driven trends by offering value-added new products that incorporate premium, wholesome and healthy ingredients, he explains.”Bakers today are committed to producing products of a higher quality than ever before, such as muffin or cake batters containing larger fruit, nut or chocolate inclusions,” MacPherson says.That means that accurately portioning bakery products with depositors without changing the integrity of the formula is key. “In light of skyrocketing ingredient prices and increased shipping costs, we need to improve how we manufacture our bakery products,” says MacPherson. “A well-designed bakery depositor should offer the baker precise portion control, be simple to use and easy to clean, and offer thorough machine sanitation. This is only possible if the equipment has been designed with that end result in mind. These are increasingly important factors for today’s bakers.”New product challengeNew types of dough and novel products bring new depositor challenges, MacPherson adds. “Gluten-free baked foods have risen in popularity recently, and they present a new set of issues for wholesale bakeries.”The biggest issue is that gluten-free batters have very high viscosities, he explains. “It is a challenge to our accuracy for drawing product into the metering chamber and then placing the product where you want it and getting clean cut-off,” MacPherson explains.The company offers a range of different depositors, and it’s a matter of matching up the right model for the application. “It’s also about having the right port, or piston, sizes and then making the proper adjustment,” he says.At the core of Unifiller’s design strategy is to offer a depositor that has the least number of parts to clean, lose and maintain. “To the baker, a machine with half the parts just makes sense.”One of Unifiller’s best-selling standard depositors is the Universal, which has more than 100 depositor attachments.The attachment most used by bakers in the UK is the hand gun, which is fitted with an ergonomically correct swivel pistol grip design and micro-trigger start switch. The Universal depositor can cycle up to 180 cycles per minute, which is the world’s fastest performing depositing machine, MacPherson says.The depositor is also equipped for clean depositing of standard or low-carb products such as muffins, cake batter and fruit pie fillings. And its power-lift frame lowers the base to floor level for manual filling.Meanwhile, Mono Equipment recently launched its latest confectionery depositor, which is particularly suited to bakeries that are short of space. It will process a wide range of products including Swiss rolls, Battenburg, eclairs, meringues, cookies and Viennoiserie, according to Mono.Equipped with up and down as well as backward and forward movements, the Epsilon Tabletop depositor is designed to replicate the traditional time-consuming hand movements of the master confectioner. It requires less than a square metre of space in which to operate.The Epsilon Tabletop model also features a touchscreen with picture programming that can store up to 96 unique products.Supplier Tromp says its range of Unimac electronic depositors meet the needs of a wide range of bakery applications. The Unimac, a universal electronic machine, can produce a range of cookies, batters, meringues, praline fillings and choux paste.Its modular design makes it possible to purchase the basic model and upgrade later with a choice of optional devices, Tromp says.Moving up the scale, it offers the Unimac XL, which is mounted on a C-frame for operation above a continuously moving production line, with vertical and lateral movement to ensure an optimum depositing pattern.Meanwhile, the company’s Unimac XXL is designed to be installed over the infeed band to a tunnel oven on high-output lines up to 1.2 metres wide. Choux pastry and sheeted sponge for Swiss rolls are typical applications. Both the XL and XXL feature the economic and quality benefits of individual weight control, Tromp says. Touchscreen controls include the facility for recipe storage.Supplier Reach Food Systems now includes Bell Perkins, with its expertise in the confectionery sector. It has an in-house manufac-turing facility producing equipment including enrobers, depositors, transfer pumps, jelly injectors and spraying systems.Its Multifunctional depositor has a volumetric controlled single-shot rotary valve for accuracy and versatility, with a user-friendly approach, so changeover times and cleaning are fast.Low-level and rise-and-fall models are available, which can be lowered to floor level for ease of filling and then raised to a convenient height to suit the operator for depositing.Depositing speeds are from 10 to 100 deposits per minute depending on viscosity and weight of the dough.Functionality remains keySuppliers will agree that the key developments in the depositors and extruders sector of the bakery machinery market hinge around functionality and cost reduction,tackling areas such as portion control and space-saving.In the meantime, bakers can be inspired by the strangely hypnotic footage of depositors and extruders in action even Mono’s tabletop version available on YouTube. Case study: Wrights’ Burger Bar Pie company Wrights recently launched a Burger Bar, a three-layered savoury hand-held snack with the flavour of a burger. It says the product has already been a big hit in the retail and wholesale sectors. In order to create the product, it spent two years developing a bespoke depositor system at its bakery in Crewe, following an exchange visit to South African pie producer, Pieman’s Pantry, based in Johannesburg.Since 1996, Wrights has exchanged ideas and best practice with Pieman’s Pantry, South Africa’s largest pie producer with around 70% market share.During one visit, Wrights was inspired by a similar Pieman’s product to develop the Burger Bar, a layered mix of beefburger, cheese and relish, encased in puff pastry. Chairman Peter Wright explains: “The South African Pieburger comprises a round beef patty, followed by two single deposits of a smokey cheese sauce and a piquant relish encased in puff pastry. After development trials, we chose to produce a hand-held bar-shaped product through our concept of a triple extrusion system. This consistently deposits the three key food components, at the same time, with minimum wastage.”Wrights, working alongside a local engineering company, developed a triple extrusion nozzle from the stainless steel and polypropylene constructed head. The depositor is connected to three Handtmann vacuum pumps, while the Handtmann water wheel extrusion system maintains equal pressure, allowing the components to be accurately deposited within tolerances of one gram.The system can make up to 14,000 units an hour. “Normal industry standards allow for plus or minus 5g on filling weights, so we calculated that the payback on our investment of £120,000 would be less than five months because of the savings we made on product waste,” says Wright.Wrights now plans to develop more triple-layered products in the future, and believes that its investment in food processing innovation is set to pay handsome dividends.last_img read more

IU researchers develop treatment that can kill coronavirus on contact

first_img Facebook By Network Indiana – May 26, 2020 1 352 Google+ IU researchers develop treatment that can kill coronavirus on contact Facebook (Photo supplied/Centers For Disease Control and Prevention) INDIANAPOLIS — IU researchers say they’ve developed a fabric treatment that can kill the coronavirus on contact.The treatment was originally developed for bacteria infections, but the process is showing promise in stopping the spread of COVID-19.When any bodily fluid comes into contact with the fabric, it emits an electrical charge. The charge is harmless to humans, but kills COVID-19.Dr. Chandan Sen originally developed this fabric-imprinting method seven years ago for hard-to-treat bacterial infections.The process has received federal approval, and a bioelectrical company in Arizona is developing the process for commercial applications for the wound-care market and over-the-counter applications. WhatsApp Twitter Twitter Google+ WhatsApp CoronavirusIndianaNews Pinterest Pinterest Previous articleManchester University offering free tuition to some studentsNext articleSen. Niezgodski wants easier COVID-19 testing at South Bend Armory Network Indianalast_img read more

Indiana counties taking plea to reduce jail populations seriously

first_img WhatsApp WhatsApp Indiana counties taking plea to reduce jail populations seriously Previous articleBody of army ranger that saved son’s life returns homeNext articleNo Indiana State Fair this year, but there will be a carnival Network Indiana Pinterest Google+ Google+ IndianaLocalNews (Tommie Lee/95.3 MNC) Indiana counties appear to have taken seriously a plea to limit coronavirus infections by reducing jail populations.An I-U-P-U-I Public Policy Institute review of 11 Indiana jails finds they all had at least eight-percent fewer inmates five weeks after March 11, the day the World Health Organization declared the virus to be a pandemic, than five weeks before. Marion County wasn’t part of the study, but Sheriff Kerry Forestal says the county’s two jails cut their numbers by 28-percent over that span.Forestal says part of the reduction stems from police officers making an effort to issue tickets for misdemeanors instead of arresting people. And he says Marion County’s judges worked with prosecutors and public defenders to hold initial hearings as quickly as possible for people who were arrested, and to either resolve or reschedule already-pending cases so defendants didn’t sit in jail awaiting trial.Governor Holcomb, Chief Justice Loretta Rush and legislative leaders urged judges and sheriffs in early April to assess whether there were nonviolent inmates who could be released without creating a public safety risk.The I-U-P-U-I study looked at more than 500 jails nationwide. Only 33 had more people behind bars after the pandemic than before. On average, jail populations declined 17-percent. Indiana’s decrease was 21-percent, or 24-percent if Marion County is added in. Researcher Kevin Martyn says the reductions are too large to be explained by the natural ebb and flow of arrests.Martyn says the survey could lay a foundation for more studies of how jail policies affected the virus’s spread.Marion County has seven current coronavirus cases in its jails. 236 inmates have tested positive since the pandemic began, two-percent of the county’s overall total. Facebook Twitter Facebook Pinterest Twitter By Network Indiana – July 1, 2020 1 325 last_img read more