Ilapak (Hayes, Middlesex) has developed a unique flowrapper for Sonora Foods, which, for the first time, enables the company to produce high quality flowrapped packs with a six-month shelf life.Using Ilapak’s VacMap flowrapper, Sonora can now produce new long-life packs at high speeds, at a lower cost than using a thermo-forming machine, according to the company. Brian Ridgway, managing director of Sonora Foods explains:”We’re delighted with the result – the packs look excellent and, as they are print-registered, we can achieve a much higher quality presentation for maximum shelf impact.”Customers perceive the contents of a flowrapped pack to be fresher than a thermo-formed pack, giving greater customer appeal and an important marketing advantage.”
This week’s extreme weather and severe flooding has caused chaos for bakers, millers and distributors around England and Wales.Production at Maple Leaf UK’s Rotherham bakery ground to a halt on Tuesday, as the electricity went down on its industrial estate.Guy Hall, deputy managing director, told British Baker the building was not structurally affected but that the car park and surrounding roads were under three feet of water. “We have no idea when we will be able to start production again,” he said. “It depends how fast the water recedes and when we can get deliveries in and out.”A Rank Hovis mill in Rotherham was also temporarily closed down. Jon Tanner, sales and marketing director of RHM, said the basement of the mill was flooded on Monday and the premises were evacuated. He added that there was no material damage.The Sheffield area and its neighbouring towns were cut off from the rest of the country.Mike Holling, of Birds of Derby, said: “I’ve never seen so much rain fall in my life. It’s utter chaos. One of our bakery shops in Southwell, Nottinghamshire, was closed down on Monday because we couldn’t even get to it.”Gill Brooks-Lonican, chief executive of the National Association of Master Bakers, said even in places where the weather was less severe, it was still having a big impact on trade, especially in resorts such as Blackpool and Cornwall. “Often people like to buy pies and sandwiches and sit on the beach. At the moment no one wants to leave home,” she said.The British Chamber of Commerce said the torrential rain could cost the economy up to £400m a day, with staff unable to get to work or arriving late because of transport problems.
A new market-focused organisation that aims to deliver greater value across the grain supply chain could benefit the baking industry. Ten farmer-owned central storage co-operatives from across the UK have joined forces to create NetworkGrain UK.Neil Adams, a regional mana-ger at the English Farming & Food Partnership, who has been involved with the formation of NetworkGrain, said the baking industry could benefit from more deals similar to the one that Sainsbury’s has with Camgrain and Whitworth Bros. Last autumn, Camgrain signed a two-year contract with Whitworth Bros to supply the wheat milled for Sainsbury’s in-store bakery flour. Adams said the result was assured quality and a pre-agreed delivery schedule. “There is a level of commitment to these arrangements and they mean bakers get exactly what they need. It’s also good for bakers looking for provenance.”NetworkGrain UK predicts a rapid expansion in the network approach. It believes 10% of total UK grain production will be centrally stored within the next five years, with 50% of this marketed under long-term supply deals.The organisation’s chairman designate John Latham said the network would offer end-user customers access to the largest concentration of centrally stored and processed grain in the UK and offer unparalleled levels of service and product consistency.
Honeyrose Bakery has been rewarded for its environmental efforts with a Green Business of the Year Award. The accolade was received by the London-based organic bakery at the 2008 Park Royal Business Awards, which took place in London on 25 November.The Royal Park industrial estate houses over 2,000 companies, but Honeyrose was picked out for its attitude to local sourcing and sustainability and its strict environmental production controls.“Honeyrose is to green business as are bees to the environment – both harmonise their activities to deliver sustainability for generations to come,” said Joseph Morris, MD of category sponsor Waterman Sustainable Energy.Lise Madsen, MD of Honeyrose Bakery, added that the company is proud to have won the award and hope it motivates other businesses to look again at how they can improve their green credentials.
Starbucks has launched packeted instant coffee in a bid to give consumers a caffeine hit of its high-street brand at home.Via Ready Brew hits stores in Seattle and Chicago early next month and goes on sale in London Starbucks stores from 25 March before rolling out in the autumn. Retail price has been set at £1.20 (three servings) and £3.95 (12 servings).The company aims to win over new instant coffee users and to steal market share from established brands.Darcy Willson-Rymer, managing director, Starbucks UK & Ireland, said: “I believe this is a great opportunity for Starbucks and I can’t wait for consumers to be able to enjoy it.”The coffee chain said it had spent almost 20 years developing the instant coffee so that it tasted the same as the beverage brewed in its 12,000 cafes worldwide.Starbucks’ growth in the US has slowed as the recession has worsened, and Starbucks recently announced plans to shut 1,000 cafes worldwide.
The Worshipful Company of Bakers has announced the winners of its awards who will all get the chance to attend a course at the Richemont school in Lucerne, Switzerland.The Joseph Travelling award was won by Teresa Grant of Bakemark; the Piero Scacco award was given to John Breach of Reeves the Baker and Gabrielle Baxter from Tameside college; and the ABIM accolade went to Trevor Spinks of Dunn’s of Crouch End.Accolades were also given to the following students: Harry Clegg – Thameside College; Susina Maiden – University College Birmingham; and Holly Blackman, Nathan Giles and Mark O’Neill – The National Bakery School, London Southbank University.Blackman was crowned the top student at The National Bakery School 2009 and will be presented with the Freedom of The Worshipful Company of Bakers at the October court meeting.* There are also places available on a two-day bread and confectionery course at The Richemont school in October 2009. For further details please contact [email protected] or [email protected], or call Christopher Freeman on 07776 480 032.
Sonneveld has launched two organic release agents made from sunflower oil: Bio Release for releasing bread and bakery products and Bio Division 75 for lubricating dough dividing equipment and dough hoppers.They are 100% vegetable-based and contain no E-numbers, said the Netherlands-based company. They are also flavourless, odourless and leave no deposits.Sonneveld has updated its entire range of release agents and cutting oils so that all packaging now comes with new labels and clear colour coding for each product group.It has also updated its online ’release agent wizard’ questionnaire to help customers find the right release agent.The company’s portfolio of release agents includes: emulsions, pancoating and goldwax.
Jacob’s Flatbreads, a new range of savoury biscuits designed to make flatbreads more appealing, has been launched by United Biscuits. The product comes in Salt & Cracked Black Pepper and Mixed Seeds varieties in 150g packs with an RSP of £1.42. The flatbreads contain no artificial colourings, flavourings or preservatives. Packs feature Jacob’s orange packaging, while the product can be seen through a large window on the front.Victoria Gregory, brand director, savoury biscuits, said: “Consumers have traditionally perceived flatbreads to be a very premium product and this has prevented them from gaining mass appeal. But the flatbread sub-category is worth £5m. We feel Jacob’s is the right brand to make flatbreads more mainstream, recruit new consumers and increase the purchase frequency of those already buying flatbreads.”
Up to 49 jobs could be lost at Roberts Bakery in Northwich, after Frank Roberts and Sons announced it was entering into a period of consultation with staff.In March 2010, the bakery announced an £8.5m modernisation project at its Northwich site, which currently employs 814 staff. The bakery said the changes were being made as part of a business reorganisation project linked to the modernisation of equipment in certain parts of the bakery. MD Mike Braddock told British Baker: “We have invested in new infrastructure, including roads and despatch areas, and new equipment, such as bagging, slicing and basket-washing facilities.“The bread market is an increasingly tough environment to operate in. Wheat, fuel, gas, electric and oil prices have all gone up. It is vital we remain competitive to secure the long-term success of the company. “Changes are not likely to take place until September. We expect to lose between 10 and 49 jobs after consultation over voluntary redundancy, natural retirees and temporary staff has taken place.”The firm acquired Aldreds Bakery, and the central bakery of craft chain P&A Davies in June and October 2010 respectively. Braddock revealed that Aldreds, which makes morning goods for Sainsbury’s, Aldi and others is now breaking even and P&A Davies, which makes gluten-free rolls and savouries, is expected to break even shortly.>>Roberts loaves get new look>>Roberts snaps up central bakery of P & A Davies>>Roberts sees expanion with Aldreds expansion
Ade Abass has left his position as MD of British Bakels, with a permanent replacement to be announced by the firm in due course.Abass joined the firm in January 2002, working primarily in the finance division, before being promoted to general manager in January 2009, following the departure of former MD Ian Dobbie to Délifrance.A spokesperson for British Bakels confirmed that Abass had left the company and that former MD Paul Morrow would take over the helm on an interim basis, until a replacement was announced. In January 2008, Morrow was promoted from MD of British Bakels, to the three-strong executive committee that runs the Bakels group worldwide.