British Bakeries this week said it wanted to build its Hovis brand’s leadership of the ’half and half’ bread sector, as a new £2m marketing and advertising campaign gets under way.A superhero called Bob, representing Hovis’ Best of Both brand, is visiting supermarkets around the country as part of a four-week sampling campaign. This ties in with TV and radio adverts, themed around a child who is a fussy eater, on TV this month.Hovis Best of Both brand manager Claire Low claimed the brand now has a 78% share of the half and half sector and is seeking to maintain and grow those sales.She told British Baker: “We want to spread the message, continue to be the market leader and increase our market share. This new campaign brings a fun element to the brand and is really engaging. We are so excited about it.”Additional space for off-shelf displays has been generated as a result of the activity, according to British Bakeries.
Monthly Archives: April 2021
With the organic vs local vs Fairtrade debate resembling some kind of ethical ’papers, scissors, stone’, organic has been somewhat usurped in the green stakes of late. The limelight has been cast instead on local sourcing. This presents a problem to organic bread bakers: the bullk of the UK’s organic wheat is imported from Canada, as well as countries such as Ukraine and Kazakhstan. Meanwhile, there is a chronic shortfall of organic UK growers.Despite a growing organic bread market, demand for organic feed wheat is outstripping that from bakers – feed wheat is commanding similar premiums and, because it’s lower specification, it is easier to grow. Now that grain for 50% of organic livestock is coming from overseas, there is pressure to increase UK organic arable production, potentially squeezing bread wheat supply further.Stark warning comes from David Younie, the organic specialist at The Scottish Agricultural College, who says that organic grain will remain in short supply next year. Feed wheat markets alone require an additional 247,000 acres of land to be switched from conventional farming systems to organic to meet demand. Meanwhile there is estimated to be a shortfall of 70,000-87,500 acres for wheat for human consumption.”The needs of the dairy and poultry sector for organic grain have overshadowed our baking industry’s need. Feed wheat prices are close to bread wheat prices. It’s perhaps no surprise that growers go in for the lower specification option,” says Bob Beard, purchasing director with Warburtons, which has a 7% market share in organic bakery. Warburtons claims to be the only baker contracting wheat on a five-year basis.There is a need for bakers and millers to support growers with long-term, commercially attractive commitments. That was the message emerging from Beyond Organic, an event staged by miller FWP Matthews, which invited farmers, millers, bakers and retailers to forge closer relationships along the organic grain chain.Beard suggests we could be on the brink of a step-change in organic wheat supply. The plant baker could be using as much as 50% UK organic wheat in the next few years, whereas before, it has been reliant on Canadian imports. This is based on long-term contracting with farmers.Buoyant organic marketThe draw for growers are premiums sustained by a buoyant organic bakery market, up by 19% in value and 15% in volume year-on-year. It is now worth £41m, which equates to around 15m loaves and 2.5m packs of rolls. The gains are partly due to a boom in the premium market, and reflects similar fortunes the previous year. Nonetheless, organic remains niche, which may explain why not enough farmers have signed up to the cause so far.”Organic in bakery still hasn’t matched the growth in other categories such as confectionery, fresh produce and poultry,” says Beard. Consumers tend to view bread as a naturally more wholesome product, so there are few reasons for switching to organic, he says.So bakers and retailers could do better in communicating where the added value lies. Organic bakery in the supermarkets is an own-brand-dominated market, accounting for 60%, and a mixed approach from the retailers to managing and placing organic in their category has led to confusion. “Consumers are seeking a ’less artificial’ alternative, but they’re buying into wholemeal and seeded products. You’ve got to ask yourselves, where is the value to the consumer in trading to organics?”Nevertheless he believes the outlook for organic bakery is strong. “We see continued growth in the organic sector. There is every indication, across the range of categories, that organic is becoming more mainstream, and certainly less faddish.” But the market will require grain with consistent protein levels year after year if UK wheat is to be used in larger volumes. “Our problem is simple: bakers need a certain level of protein, quality and quantity,” he says.This is one objective of the Defra-funded LINK programme – the Better Organic Bread (BOB) project. During the first year, significant progress has been made in field trials of a number of spring wheat varieties and fertility methods at three sites used in the project, Richard Stanley from the agriculture department of CCFRA told delegates.The BOB project enables organic farmers to select variety and fertility to optimise protein content and quality in the wheat crop and affect the breadmaking quality. It also provides information to enable the milling and baking sector to improve their processes to produce a better-quality loaf from UK-grown wheat.”It was clear from the event, which was attended by all sectors of the industry, that there is a willingness to adopt such new techniques, which will result in improvements throughout the organic supply chain,” says Stanley. “We anticipate being able to develop recommendations for fertility and variety inputs for organic wheat while also providing milling and baking guidance to enable better quality organic bread to be produced from UK crops.”growth opportunityThere is little holding back organic grain farmers and protein crops stand out as being a major opportunity for growth, says the Soil Association. A Defra meeting on organic feed earlier this year concluded that UK supplies for next winter and spring will be inadequate. While significant amounts of organic grain are imported from Kazakhstan and the Ukraine, security of supply, provenance and quality are increasing concerns in the marketplace, with consumers looking for more home-grown products.”At present, initiatives to increase organic arable production in the UK to reduce our reliance on imports is one of the Soil Association food and farming department’s key priorities,” says Phil Stocker, head of food and farming at the Association, which held two similar events this month. “Achieving greater self-sufficiency makes sense all round. It potentially offers new business opportunities for UK producers, provides significant environmental benefits in terms of conservation, wildlife, and transport energy, and generally leads to greater resilience of our farms and food businesses.”growth opportunityThere will always be plenty of incentives for farmers to go into organic farming, adds Paul Matthews of FWP Matthews, “But we need to convince the farming industry that there’s a commitment from the baking and milling industry that we require the wheat, otherwise it will go elsewhere. The buzz word of today is ’local’ and it makes a good fit for us all to work together. Events like this make a difference.” n—-=== Do the math ===UK demand for organic wheat for human consumption is estimated at approximately 50,000 tonnes per annum. However, the UK only produces around 30% of this, leaving a shortfall of 35,000 tonnes, which has to be imported. If the UK wanted to grow this amount, the following rough calculation shows how much land we would need:35,000 tonnes shortfall÷2 tonnes per acre= 17,500 acres needed togrow thisHowever, milling wheat is grown onaverage one year out of every fourto five years, due to the nature ofthe organic rotation17,500 acres × 4-5 years= an additional 70,000-87,500 acres needed to meet the35,000-tonne shortfall—-=== Stronger organic LINK ===The UK organic wheat crop, of about 15,000 hectares, does not consistently provide flour of suitable quality and protein levels to meet the needs of the organic baking industry. So more than 50% of the wheat required for the organic bread market is imported.This LINK project is investigating the constraints on the expansion of the market for organic bread produced from wheat grown in the UK. By identifying how farming practices affect the protein content and quality of organic spring wheat, the project aims to improve bread quality. The year-one field trials were completed successfully in 2006 and the project is in year two, with the field trials about to be harvested in the next few weeks.Trials are in progress at three sites over four seasons, with opportunities for improvement in grain quality by evaluating different varieties of spring wheat under investigation.The wheat varieties evaluated in the trials are Amaretto, Fasan, Monsun, Paragon, Tybalt and Zebra. Production methods are focused on creating stronger and higher-quality protein in organic wheat, based on the hypothesis that high protein strength can be used to compensate for lower protein content. Ultimately, this strategy will lead to increased utilisation of UK organic wheat, which has a higher market value in the bread sector.The project will also provide guidelines for making doughs with appropriate rheological properties for organic bread. Ultimately, the studies hope to optimise bread recipes and mixing conditions for organic flour – modifying milling extraction rates and changes to the formulation of dough mixes and dough preparation procedures – and improve the quality of organic bread.
A new Fairtrade bakery range, One World, has been launched by ethical foodservice distributor Peros. It comprises: traditional flapjacks; chocolate chip flapjacks; fruit flapjacks; large Eccles cakes; chocolate brownies; chocolate chip shortbread; toffee muffins, lemon muffins, chocolate muffins and blueberry muffins.The range has been produced by artisan bakers in the UK, and the Fairtrade ingredients used include sugar, chocolate and fruit.Sales director Adrian O’Hare said the One World range was highly praised in blind tastings, compared with other market-leading products. “We wanted to be sure these products would perform, both in terms of their Fairtrade credentials and in terms of taste and quality,” he said.www.peros.co.uk
New research commissioned by the Food Standards Agency (FSA) has revealed that there is a low level of consumer engagement with, and understanding of, country-of-origin labelling (COOL).Carried out by Oxford Evidentia, the research brings together five studies investigating consumers’ attitudes, use and understanding of COOL – which signifies ‘the place of the last substantial change’ to food products, such as pies.The findings revealed that consumers were unclear as to what country of origin referred to, particularly in relation to meat – whether it referred to where the animal was born, reared, slaughtered or processed. For example, a sausage roll manufactured in Britain could be labelled as manufactured in the UK, even if the pig was reared and slaughtered in another country.When consumers were asked what information they looked for when purchasing food for the first time, only 11% of respondents in the survey by NatCen mentioned that they looked for country-of-origin labels. However, when asked in whether they looked for country-of-origin information, the figure rose to 52%. Price and food safety information, for example use-by dates, were largely considered to be more important factors than COOL by consumers, according to the FSA report.In September 2009, the FSA published revised origin labelling guidelines. Currently, it is required on a number of individual foodstuffs, including beef, certain fruit and vegetables, honey and eggs. However, new European labelling rules are being proposed in Brussels, and the results of this new research would “help to inform discussions about a European proposal on food labelling”, said the FSA.At the moment most food, including pies and sausage rolls, is only required to include country of origin information if it would otherwise be misleading to the consumer.
A north of England bakery student has created an award-winning sandwich that could land her a job at Délifrance UK.Eighteen year-old Zoe Barnes from Leeds City College impressed judges at a regional round of the Délifrance Sandwich World Cup competition’s heat at the College’s Thomas Danby Campus this week, serving up a Cyprus-inspired hummus and roast vegetable filling.She competed alongside five other students from the College’s Level 2 Bakery course being judged on creativeness, taste and cost-effectiveness.David Mizon, general secretary of the Alliance for Bakery Students and Trainees (ABST) and one of the competition’s judges, said: “The calibre of entries from all five UK catering and bakery colleges has been inspiring. Entrants from across the country have displayed a real depth of talent in culinary creativity around the humble sandwich. “With creations such as Zoe’s Cyprus-inspires hummus and roast vegetable sandwich going up against a brie, prosciutto and pear sandwich from Wales, it’s clearly going to be an exciting national final.”Barnes will go up against other regional finalists from Wales, London, Surrey and Liverpool for the title of the UK’s best sandwich maker at a national final, with the chance to win an internship with Délifrance UK. The national winner will represent the UK in the international final to be held in Paris next February.Ian Dobbie, Délifrance UK managing director, said: “Huge congratulations to Zoe – she’s done the region proud in demonstrating what a wealth of talent can be found from one college alone.”The Délifrance Sandwich World Cup is a bi-annual competition which challenges bakers and cooks to transform the humble sandwich into a gastronomical delight. Past judges have included celebrity chefs Brian Turner and Ed Baines.
After a hard year’s work, many employers reward their staff with a party. Unfortunately, these festivities can cause all sorts of problems. What can you do to prevent things getting out of hand?Work-related social events have landed numerous employers with problems; employees who are in the mood to celebrate may be tempted to drink excessively, particularly if there is a free or subsidised bar. This can lead to arguments, inappropriate behaviour and even violence. Some staff may even upset other people by telling offensive jokes or harassing them (this includes women too).Unfortunately, where an individual attends a function that their employer has arranged, the employer can be held “vicariously liable” responsible for their actions towards any third parties and could end up with a tribunal claim. So it makes sense to spell out to all employees what type of behaviour is expected of them at the event.The easiest and quickest way to do this is by issuing a statement to employees before the work event (a sample clause can be obtained from the NAMB on 01920 468061). This statement should explain that misconduct will be treated seriously and that disciplinary action may be taken should it occur. Fighting or the misuse of illegal drugs could be construed as potential gross misconduct you should remind your employees that this could result in dismissal.You can also stop following-day ’sickies’ where some employees may be tempted to telephone in sick when an event has been held before a working day. Their illness may, or may not be attributed to a hangover. As this type of behaviour is also unacceptable, you must always make it clear in your statement that:1.Employees must not drink excessively at the work-related event2.Any sickness absence following the event could result in disciplinary action, especially if it self-inflicted.Some employees may also take their partner/guest to work functions. It might be sensible to show them a copy of your statement. This will ensure that they are aware of the rules about unacceptable behaviour. Although you cannot discipline the partner/guest, you should still insist on certain standards of behaviour, as you can be held liable for the actions of third parties towards your own employees.If any guest acts out-of-line, do not hesitate to ask them to leave, although you must exercise discretion here.
Previous articleState of Michigan: Most permits to openly burn yard debris suspendedNext articleBeware of fraudsters trying to steal economic impact payments Carl Stutsman Facebook Pinterest Martin’s Super Market frontline staff to receive extra pay in April CoronavirusIndianaLocalMichiganNews WhatsApp By Carl Stutsman – April 6, 2020 0 213 Pinterest (Photo supplied/Martin’s Super Markets) Martin’s Super Markets part-time and full-time hourly frontline associates will receive an additional $2 per hour for all hours worked between April 5 and 25.This frontline bonus pay is in addition to an associate appreciation bonus for all hourly frontline associates, which provided each associate with an additional $25 bonus each week between March 1 and April 25.Martin’s owner, SpartanNash, has also enhanced its associate discount in its company-owned retail stores to 20 percent off during the same timeframe.The company has also recently invested in personal protective equipment, sneeze guards, increased safety and sanitation measures and additional staffing. Twitter Google+ Facebook Google+ Twitter WhatsApp
Google+ Pinterest Pinterest Twitter CoronavirusIndianaLocalNewsSouth Bend Market Previous articleLocal Taco Bell provides lunch for Memorial staffersNext articleSt. Joseph County, Berrien County investigate COVID cases at assisted living centers Tommie Lee By Tommie Lee – April 13, 2020 1 444 Latest Indiana coronavirus numbers released Facebook This undated electron microscope image made available by the U.S. National Institutes of Health in February 2020 shows the Novel Coronavirus SARS-CoV-2. Also known as 2019-nCoV, the virus causes COVID-19. The sample was isolated from a patient in the U.S. Dozens of research groups around the world are racing to create a vaccine as COVID-19 cases continue to grow. (NIAID-RML via AP) Monday afternoon, Indiana health officials reported 331 new coronavirus cases in the state, and 7 new deaths. That’s from more than 2,000 new test results.There are currently more than 8,200 positive cases and 350 deaths in Indiana.St. Joseph County has 194 cases. Elkhart County has 89. There are 34 cases in LaPorte County.You can find the full information here at the state website. WhatsApp Google+ WhatsApp Twitter Facebook
WhatsApp (“Highway 404 & Highway 401” by Open Grid Scheduler / Grid Engine, Public Domain) Indiana may become a testing and proving ground for driverless semi-trucks.The Indiana Department of Transportation is working with federal and private partners to test out the feasibility of operating automated semi-trucks on interstates. Scott Manning with INDOT said the plan is to use I-70, which stretches from Terre Haute to Richmond as the proving ground.“It could be something that conceivably within the next decade we move further in that direction,” Manning said to WISH-TV. “Indiana is really an ideal place to test out automotive and transportation technology because we have four very distinct seasons.”There is already technology being developed by Purdue University that is in the works to make driverless semi-trucks a possibility. It would have a driver in a lead truck with a platoon of trucks in tow via some sort of signal that is sent to the following driverless trucks much like a radio-controlled car.Though INDOT is trying out the tech, many truck drivers are skeptical of the idea.“I don’t see it happening in my lifetime at least,” said Andrew Denslow to WISH-TV. “You’ve got a trailer back there that sometimes has a mind of its own. You’re basically driving an $80,000 wrecking machine down the road.”“You’re taught when you’re driving a truck, when you start, that if a deer runs out in front of you take it head-on. You don’t try to swerve or try to miss it, you take it head-on,” said Cindy Kaps. “That (automated) truck is going to try and stop and it’s going to cause an accident.”Manning said the first phase of testing this technology out would not have any trucks without of driver while testing on I-70. He said INDOT is also sharing its $4.4 million federal grant with several other entities to help with the testing, including the Ohio Department of Transportation. IndianaNews Pinterest By Network Indiana – June 20, 2020 0 426 Facebook Google+ WhatsApp Previous articleMetro Homicide: Child was accidentally shot by four-year-old siblingNext articleIndiana’s newest coronavirus hotspot is Elkhart County Network Indiana Google+ Facebook Twitter Pinterest Twitter Indiana may become testing ground for driverless semis
Facebook To monitor the status of any outage affecting your home or business, click here. WhatsApp Twitter By Brooklyne Beatty – August 12, 2020 1 388 I&M provides power restoration update, 11,500 still in the dark Pinterest Google+ Twitter Indiana total customers: 1,200Fort Wayne area: 425South Bend area: 775 Google+ MichiganBenton Harbor area: 11 p.m. FridayBuchanan area: 11 p.m. todayThree Rivers area: 11 p.m. today Facebook Pinterest Estimated times of restoration are listed below, though earlier times are being established as individual outages are assessed and crews are assigned.IndianaFort Wayne and Avilla area: 11 p.m. ThursdaySouth Bend/Elkhart area: 11 p.m. today WhatsApp (Photo supplied/Indiana-Michigan Power) Indiana Michigan Power (I&M) has provided a power restoration update after Monday night’s storms.By 9 a.m. Wednesday, power had been restored to more than 75% of the nearly 52,000 customers who lost power Monday.The number of I&M customers still in the dark are as follows:Michigan total customers: 10,300Benton Harbor area: 10,100Buchanan area: 100Three Rivers area: 125 TAGScustomersi&mIndiana Michigan Powerpowerrestorationupdate Previous articleFree tree debris disposal in South Bend until August 21Next articlePlymouth company seeking additional funding for military project Brooklyne Beatty IndianaLocalMichiganNews