Hot Beverages BB_Fact_Sheet_Hot_Beverages.pdf (762kb) In October 2008, British Baker conducted research among readers who run an independent bakery or cafe – 92% of whom offer take-out facilities.From our findings we can demonstrate that British Baker offers you a significant opportunity to reach these regular purchasers of your products.Download our fact files now. All reports are free to download. BB_Fact_Sheet_Coffee.pdf (837kb) Soft Drinks BB_Fact_sheet_soft_drinks.pdf (645kb) Savoury Snacks BB_Fact_Sheet_Savoursnacks.pdf (748kb) Tea BB_Fact_Sheet_Tea.pdf (723kb) Coffee Find out more about advertising in British Baker
Calorie counterData from the New York health department the first US city to require calorie information to be placed visibly next to prices in restaurant chains has found that the number of calories ordered in coffee shops has fallen by 10%, but little change was noted in most chain restaurants, with only 15% saying it affected purchase decisions, reported the New York Times. A similar voluntary scheme is being monitored by the FSA in the UK.Muntons’ supplier dayMalt-based ingredients supplier Muntons recently held a supplier day as part of its efforts to achieve close working relationships with suppliers. The company’s aim is to make savings without cutting margins, either in its own business or its suppliers’ businesses.Wellness awardSnacks, biscuits and cakes manufacturer United Biscuits has been awarded the Wellness Award by the IGD, at its Food Industry Awards last month. It won for its commitment to offering consumers healthier products, with its achievement in reducing saturated fat by 50% across three of its McVitie’s brands recognised at the event.Miller’s organic moveIrish miller Flahavans is investing 1.6m (£1.4m) in its Waterford factory to meet growing demand for organic oats. The company has already installed energy-efficient dryers and plans to buy new 4,000-tonne storage units shortly.Costa’s ChristmasCosta Coffee has launched its seasonal Christmas food specials in-store, with a new range that includes 12 new sweet products. It features a yule log, a festive cupcake and muffin, gingerbread biscuits and mini brownie bites.
The London regional heat for the World Barista Championship has had to be doubled in size due to a surge of interested competitors this year.There are five regional heats where the baristas have 15 minutes to serve four espressos, which are then judged on flavour as well as the skills demonstrated in producing them. The competitors are then required to make four velvety textured cappuccinos, followed by four signature coffee drinks of their own creation.The semi-finals will take place on 28 February at Hotelympia, and the final will be held at the same venue on 1 March 2010. It’s the first time the Championships will have taken place in London.Last year’s UK Barista Champion, Gwilym Davies, went on to become World Champion in Atlanta.Visit www.scaeuk.com for more information.
Cargill’s new texture solutions combining pectin and starch are usable in all types of bakery fillings.The products, obtained by using specific combinations of Unipectine pectins and starches from Cargill’s C*Tex, C*CreamTex and C*PolarTex ranges, cover a large variety of uses, from ready-to-use bakery fillings to tailored formulations. Said Virginie Langendorff, Cargill’s processed fruit application leader, for Europe, Middle East & Africa: “Cargill can offer the best possible solution whether for a single ingredient or in combination. This has given us the freedom to design new textures and functionalities with different applications in mind, based on the distinctive strengths offered by each product range.”The new formulations cover bakery fillings ranging from neutral to acid, high or low solubility, and from bake-stable to post-bake applications.
Umer Ashraf is a young entrepreneur who owns the Glasgow-based iCafé chain of shops, as well as smoothie and juice bar Paradise Bay in Oban, ScotlandAs I sat in the sunshine enjoying a double macchiato outside one of the iCafé stores, a thought came into my mind. I would have loved an ice cream with my coffee. And I don’t know of a decent ice cream parlour in Glasgow. There are one or two here and there, but nothing to the way they should be. So I couldn’t help but do a mind-map of an ideal coffee and ice cream conceptMany days and burnt brain cells later, I have what I call a perfect combo between food, coffee and ice cream. The only factor missing is the sun. How do we get more sun in this country? Since we cannot control the weather, I will have to do more market research and find out for myself first-hand whether this will be the biggest factor, or whether that perfect offering of luxury ice cream, gourmet food and coffee would be enough to entice people to come in throughout all seasons of the year.In my voluntary role with the Scottish Enterprise, I hear time and again how an entrepreneur has come up with an idea, spent time on developing the “concept” and just brought it to life. Despite this entrepreneurial spirit, what may work in our minds may not necessarily be what the market wants.I say this with first-hand experience. In 2010, I developed a brand new concept called iCafé To Go! With five years of continued success and steady growth, I persuaded the board of directors that it would be a good move to bring the iCafé ’brand’ and offerings to the food-to-go market. Six months later, we had secured a small premises in a prominent location, but in order for the exposure to be as low as possible, we acquired a unit that was a fair bit bigger than the original spec, so we could incorporate a separate central kitchen for the whole iCafé operation, bringing a lot of the product development centrally. Now, what we found was that the ideal iCafé concept just did not work in the area we went into and we had to change the offering to suit what the market wanted which was not gourmet sandwiches and paninis with excellent coffee, but a more budget range featuring toasties, sausage rolls, and so on. This goes completely away from the iCafé concept and, after a lot of debate, we are now changing the whole idea and calling it something else, as we cannot change the whole brand theme.The area may not be suitable, but I will give this a go in a high footfall area, while we develop this unit into something else other than iCafé To Go! So I made an error with my planning and did not do local market research; had I done this, we would have called it another name instead of expanding the iCafé brand into that unit.So please do your homework. We won’t get everything right, but if we did, life would be very boring!As for my latest ice cream and coffee bar concept, I will certainly spend time doing local market research.
As a key part of the National Craft Bakers’ Week 2011 celebrations, from 19-24 September, organisers are urging all bakers to join in ’A Big Taste’ a national ’taste experience’ event, taking place on Wednesday 21 September .’A Big Taste’ is a once-in-a-year opportunity for bakers to demonstrate to consumers the difference in taste between hand-crafted breads, cakes, savouries and pastries made locally and freshly baked every day by artisan bakers and those produced in factories.Independent bakers are urged to showcase their local specialities, hand-crafted breads, decorated cakes, new products and customers’ favourites by offering free sample tasting sessions throughout the day. Trays of bite-sized samples can be offered on counter-tops, plates of samples can be handed to customers while they wait to be served, passers-by may be invited to try some tasty morsels as they go about their business and community groups can be offered special tasting sessions all as part of ’A Big Taste’.A national and regional press campaign to promote the event will raise consumer awareness, and independent bakers are urged to contact their local radio station and newspapers with details of their particular event. ’A Big Taste’ poster will be available from the NAMB and bakers are urged to check www.masterbakers.co.uk or www.bakeryinfo.co.uk to download the poster and a sample press release.
Barbakan DelicatessenChorlton-cum-HardyWhen managing director Stefan Najduch bought Barbakan, it was a single shop with a small wholesale arm, producing around 10 lines of quality Polish breads. Now, Barbakan is still a single shop business, but the bakery is three times its original size and the shop seats over 60 people on its veranda for coffee, cakes and sandwiches. Its wholesale customers (representing around 35% of the business) include restaurants, sandwich shops and hotels. Najduch had worked in delicatessens and the meat industry, but throwing himself into his new trade, he discovered a passion for baking (noted by the judges). He soon developed product lines with an international flavour including Italian, Greek and Norwegian breads.Forty-eight people work in the business and Barbakan is famous for its range of around 60 breads, many produced from mother doughs dating back to 1964. Especially popular are the spicy chorizo loaf, pistachio breadsticks and focaccia with fresh tomato. The judges were impressed with the consistent quality of the breads, which they described as “never failing to deliver to expectation”. They also cited Najduch’s good business practices and his customer-focused approach: “We take time to talk to our customers, it’s important,” he says. With a strong marketing plan, including regular leaflet drops and supporting local charities, the judges felt Najduch delivered a very successful business formula, which over 25 years has grown a small shop into a £1.8m turnover firm.Gerrards ConfectionersWrexham, North Wales”I’m proud to be the sixth generation of my family running this business I think it’s the oldest craft bakery in Wales,” says director Dawn van Rensburg.Gerrards employs 140 people and comprises 15 shops, six with cafés, and all with bake-off facilities, most within half an hour of Wrexham. Eight vans also deliver around the Deeside, Shrewsbury and Chester areas and the firm supplies a small number of wholesale customers, such as farm and corner shops, with bread and morning goods.Gerrards’ products include breads, creams, sandwiches and a variety of savouries, which make up around 50% of sales. Van Rensburg says innovation is important, with speciality breads such as spelt & honey and multi-seeded selling well. With practically all products made from scratch, sourcing local ingredients is also a priority. She adds that Gerrards is always moving forwards, but never compromiseson quality: “Taste is key.”Dumouchel PatisserieGarforth, LeedsDumouchel Patisserie MD and owner Thierry Dumouchel settled in England, in 1998 and began a small artisan bakery serving the hotel trade with breads, patisserie, chocolates and cakes. A retail shop, added as an afterthought, “took off from day one”.Now, the business is split between wholesale and retail, including some outside catering. Dumouchel’s range is a heady mix of the French traditional and local Yorkshire produce, such as eggs, cream and butter. This marriage is beautifully demonstrated by the C-shaped Collingham loaf a Saturday-only bread which is made using local rapeseed oil. “It’s a lovely soft loaf, with a creamy, buttery flavour thanks to the oil.”White French flour is still used for the Pain Tradition 36-hour, fermented sourdough breads.There are 14 staff in the firm, including two bakers and a pastry chef. Dumouchel is vocal about maintaining skills: “We have to keep these craft skills alive; if we don’t, these abilities will die out.”
Twitter CoronavirusIndianaLocalNews By Network Indiana – May 2, 2020 0 325 New procedures and protections for Tyson Foods workers in Logansport Previous articleUnauthorized coronavirus tests seized in IndianapolisNext articleIndiana’s coronavirus cases, deaths continue to climb Network Indiana WhatsApp Pinterest Facebook Facebook Google+ Google+ Pinterest Twitter WhatsApp (Photo supplied/Tyson Foods) Tyson Foods announced new procedures and protections for employees after this week’s report that nearly half of its meat packing plant employees tested positive for COVID-19 in Logansport.One of the biggest changes will be a Matrix Medical Network mobile medical clinic on-site in Logansport, reports WISH-TV. According to Tyson Foods, the clinic will be staffed with nurse practitioners prepared to provide daily clinical screenings. The on-site clinics will be installed first in Logansport; Pasco, Washington; Louisa County, Iowa; and Waterloo, IowaTyson Foods did not reveal when it planned to reopen any of its shuttered plants, saying in a press release:“When Tyson Foods begins to reopen idled facilities, it will be with the support of Matrix to further help protect the people who work in Tyson facilities, creating additional healthcare access when it comes to their individual health needs.”Earlier, the meat producer released new video from its plants in Arkansas, showing off new tools to protect workers, including infrared walk-through temperature scanners, sanitizer stations, personal protective equipment and workstation dividers. It also says it has offered bonuses and increased its short term disability pay coverage to 90% with no qualifying waiting period.This week President Trump announced meat packing plants should stay open during the pandemic to provide protein to Americans.Wednesday, Cass County reported 1,200 new cases of the virus, 890 of which were identified as employees working at the Tyson facility in Logansport. There are 2,200 people employed at that plant, making the infection rate close to 41%. The Logansport plant had closed Saturday for 14 days to stop the spread.Governor Eric Holcomb said Thursday that reopening all businesses would take time and significant procedure changes.“When we roll out our next steps that put Indiana back on track tomorrow at 2:30, we’ll roll that out in stages. This will not, I sound like a skipping record I know, be back to normal and business as we used to do it. This will be very methodical and data driven,” said Gov. Holcomb.Indiana Packers in Delphi is another central Indiana meat packing plant closed during the pandemic. Its last update was Tuesday, when it promised to test all employees by the end of business Friday.
News story: Army start biggest military robot exercise in British history, Defence Secretary announces
Our troops now have the chance to test out a huge range of robotic kit in what will be the biggest exercise of its kind in our history. We’re always working with the brightest minds in Britain and across the world to see how they can support our military of the future, but now the frontrunners have the chance to prove what they can really do on a battlefield. This equipment could revolutionise our Armed Forces, keeping them safe and giving them the edge in an increasingly unstable world. Army start biggest military robot exercise in British history, Defence Secretary announces. Crown copyright.The exercise aims to test technologies in surveillance, long-range and precision targeting, enhanced mobility and the re-supply of forces, urban warfare and enhanced situational awareness.The Royal Tank Regiment Battle Group from 1 Armoured Infantry Brigade are providing the bulk of exercising troops and taking responsibility of command and control. Overall there will be over 200 multi-national, cross-service personnel. The US Army, Royal Marines, RAF and the Defence Science and Technology Laboratory (Dstl) will join industry partners and academia in working alongside them, experimenting with over 70 products and systems.Autonomous Warrior will play an integral role within the £800 million Defence Innovation Fund which supports ground-breaking ideas aimed at transforming both defence and British industry.The land-based exercise follows on from the hugely successful ‘Unmanned Warrior’ which the Royal Navy demonstrated autonomous systems diving, swimming and flying together to engage in surveillance, intelligence-gathering and mine countermeasures. The game-changing Autonomous Warrior experiment will last four weeks and test a range of prototype unmanned aerial and autonomous ground vehicles which aim to reduce the danger to troops during combat. The exercise will finish with a battlegroup experiment, where the best ideas and products will be tested in the toughest of simulated operational environments.One of the key areas it is set to test is the autonomous last mile resupply. The ‘last mile’, which represents the extremely dangerous final approach to the combat zone, is crucial to ensuring soldiers have the food, fuel and ammunition to keep them alive.Defence Secretary Gavin Williamson said:
Diageo warmly welcomes the news of a South Korea-UK Free Trade Agreement. The free flow of international trade is vital to Diageo as it gives us the opportunity to reach more consumers and markets. South Korea is an important export market for Diageo and for Scotch whisky. We recognise and applaud the efforts of both sides in making substantive progress in trade negotiations and look forward to enhanced bilateral ties that support the future growth of trade in goods, services and cultural exchanges. This agreement removes the prospect of tariffs being reintroduced in South Korea – an important market for Scotch Whisky worth £70 million in shipment value in 2018. Demand for British products in Korea continues to grow rapidly and exports have increased by an average of 18% per year since 2011.Some of the fastest growing exports include sales of British cars which increased by a third to £943m in 2018.Paul Kelleher, Corporate Relations Director, Asia Pacific, Diageo said: We are pleased to hear the news of a trade deal which will allow for firms such as ours to maintain our local presence, supporting our longstanding Korean clients on international law matters and disputes. Korea is home to some of the world’s most dynamic and important international companies. This agreement will not only benefit those companies but also international companies and organisations doing business in the country. The value of trade between the UK and Korea has more than doubled since the EU-Korea agreement was applied in 2011. Providing continuity in our trading relationship will allow businesses in the UK and Korea to keep trading without any additional barriers, which will help us further increase trade in the years ahead. As we face growing global economic headwinds, our strong trading relationship will be crucial in driving economic growth and supporting jobs throughout the UK and Korea. Grant Hughes, Clifford Chance Regional Managing Partner, Asia Pacific said: Karen Betts, Chief Executive, Scotch Whisky Association said: Scotch Whisky is a global success story, with more than 1.2bn bottles exported last year. Our export success is based on free trade and open markets. By reducing tariffs and other trade barriers, Scotland’s national drink can continue to increase its global reach, in turn creating jobs and investment across the UK. The UK and Korea have today (Monday 10 June) signed a statement noting their agreement for a Free Trade Agreement that will allow business to keep trading freely after Brexit.International Trade Secretary Dr Liam Fox signed the joint statement in Seoul with Korean Minister of Trade Yoo Myung-Hee.This marks the end of formal trade discussions and the UK-Korea Free Trade Agreement will be subject to final checks before it is formally signed.The news has been welcomed by businesses including Diageo and Clifford Chance, who say it will help them to keep trading without disruption and continue increasing their presence in Korea.The agreement allows businesses to continue to trade on preferential terms with Korea. In 2018, around 99% of British exports to Korea were eligible to be exported tariff free.Trading on these terms rather than on World Trade Organization terms will deliver significant savings and help to safeguard British jobs.This will help to strengthen further the trading relationship between the UK and Korea, which was worth £14.6 billion last year and has increased by an average of 12% per year since the EU-Korea Free Trade agreement was signed in 2011.International Trade Secretary Dr Liam Fox MP said: Korea is one of the most significant markets covered by existing EU trade agreements and once the agreement is signed, the UK will have secured agreements with countries that account for 63% of trade currently covered by EU agreements for which the UK is seeking continuity. That has moved from 28% three months ago. Work is continuing intensively on remaining agreements.This is another significant achievement in the Government’s efforts to seek continuity for our existing EU trade agreements, providing certainty for business, consumers and investors.While in Korea, Dr Fox will also visit Samsung to discuss its research and development on 5G mobile technology.Notes to editors: The agreement will be formally signed shortly once it has been subject to formal checks, after which it will be subject to domestic parliamentary procedures in both countries before the agreement can be brought into force A regularly updated list of all signed agreements is available on GOV.UK. Countries for which the UK is seeking continuity exclude Turkey, San Marino and Andorra, which are part of a customs union with the EU, and excludes Japan, as the Economic Partnership Agreement only came into force on 1st February 2019. Total trade between the UK and Korea was worth £14.6bn in 2018, up 4.1% since 2017. There were 6,900 British VAT-registered businesses exporting goods to Korea in 2017, with 5,400 British businesses importing Korean goods to the UK. The UK will continue to be covered by the EU Korea FTA while the UK is a member of the EU, and during an Implementation Period. This agreement is designed to take effect when the EU-Korea FTA ceases to apply to the UK. Source for trade statistics: ONS ‘UK total trade: all countries, non-seasonally adjusted October to December 2018 release’. Figures are provided on a nominal basis. Source for goods trade: HMRC overseas trade statistics. Figures for cars based upon HS4 code (8703) ‘Motor cars and other motor vehicles’. Further information on trade agreement statistics can be found here: www.gov.uk/government/statistics/uk-trade-agreement-continuity-statistics-and-analysis.