ISA takes Action on display

first_imgNew from ISA (UK) are the ISA Action and ISA Music impulse/island cabinets for frozen and chilled products. These are the latest additions to the ISA One range. The new Action is designed for the hot-spot display of frozen food and ice creams. Replacing the ISA ET 70 and 100 TB, Action is a fully automatic, no-frost, impulse merchandiser. The cabinet offers good visibility of products and features an illuminated point-of-sale at the rear.It comes in 1.5m and 2m lengths, and features twin refrigeration systems.last_img

Café couture

first_imgCake companies were out in force at last week’s Caffè Culture show in London, hoping their exclusive delicacies would catch the eye of a passing Starbucks buyer.Caffè Culture, now in its second year, took place at the London Olympia exhibition centre, with 175 exhibitors, including Typhoo, Nestlé, Café Direct, Dairy Crest, First Choice Coffee, Love Smoothies and ProJuice, and a host of other food, drink, packaging, computer systems and distribution suppliers.Bakers among them included Clam’s Handmade Cakes, The Handmade Cake Company, Honeyrose Bakery, Just Cakes, Kate’s Cakes and Sugar and Spice.Caffè Culture was Manchester-based Martins Cakes & Desserts’ first trade show. The company, which already supplies customers including Debenhams, took a stand to target the big coffee chains, with products including thaw-and-serve artisan scones, in varieties such as rosemary & vine fruit and fig & aniseed. Development director Allison Pickup said the company is focusing on developing traditional British products, and can work directly with customers to make bespoke products.Bakery supplier Dawn Foods came to the show to launch a new generic brand ’Sweet Bakery Box’. Aimed at foodservice operators, the range includes cookies and milkshake muffins. Each product is wrapped individually and packaged in small cases.Among the other product launches at the show was a high-profile relaunch of Typhoo Tea’s decaffeinated tea range for the foodservice market and three new speciality teas, Assam, Earl Grey and English Breakfast.London-based chain Coffee Republic took a stand at the show to canvas potential franchisees. The chain now has 46 bars, 32 of which are franchises, said UK franchise director Kevin Frostick, and it plans to recruit new franchisees all around the UK.Caffè Culture also boasted a range of seminars, debates and demonstrations from industry experts, baristas and catering professionals, about issues facing the industry. The Caffè Theatre saw chefs and baristas provide practical food and latte art demonstrations, giving inspiration to those looking to offer new food and drink ideas to their customers. Meanwhile, business presentations from top names in the trade included Fiacra Nagle, CEO of O’Brien’s Sandwich Bars, and Phil Abbott, MD of the BB’s Coffee and Muffins chain.The show was certainly the place for the food-to-go supplier to see and be seen. nlast_img read more

Northern Foods reveals Christmas pudding plans

first_imgNorthern Foods said in its annual report for the year to 31 March that it would test market the “definitive Christmas Pudding” this year.The pudding will draw on nearly 120 years of experience and original Victorian recipes. A successful test will result in a full launch in 2008.Northern Foods owns the Matthew Walker pudding brand and claims to make two thirds of Christmas puddings in the UK.Reduced factory costs will result from offering the brand to smaller trade customers, who currently have their own bespoke recipes at high cost to both partners, it said.Northern Foods said last year was one of “real progress”, following a restructure in 2006, which saw it sell off 40% of its businesses, including bakery operations.last_img

Dawn Foods, Evesham, Worcestershire

first_imgMachinery: a Bulk Bag Discharger and Batch Weighing SystemWhy installed: the burden of working with 25kg bags became an issue for review and it was decided a more efficient bulk bag dispatch was neededThe aim: to install a more efficient system of bulk bag despatch to the Netherlands and improve the batch process for the depositorWhat happened: Flexicon designed, built, installed and commissioned a bulk solids handling system to address the briefWhat it does: the system allows the mixer to be discharged into tote bins, as well as the 25kg bag packing line, then uses a transfer system to empty the tote bins into one-tonne bulk bagsTech spec: the discharger and weighing system are constructed with all contact parts in Stainless Steel Type 304 with a food-quality finishProblems solved: the new procedure has impacted from the point of discharge from the mixer in the Dry Mix Plant, and has reduced manpower from seven to fourSupplied by: Flexicon (Europe)Telephone: 01227 374710Website: read more

UK bread prices stay low in world rankings

first_imgThe UK remains one of the cheapest countries in the world to buy bread, with prices in London and Manchester on a par with those in Lagos, Nigeria and Bangkok, Thailand.According to the latest figures from the Economist Intelligence Unit (EIU), just released exclusively to British Baker, London was 84th cheapest (83rd last year) out of the 128 countries where the EIU monitors bread prices. Manchester was even lower down the table, ranked at 101.Mystery shoppers for the EIU found that an average kilo of bread cost £1.80 in London and £1.36 in Manchester. Supermarket prices in those two cities were £1.53 and 94p respectively. That compares with an average price of £1.42/kg in Bangkok and £1.78/kg in Lagos.The latest Worldwide Cost of Living survey, conducted in March, also shows Caracas in Venezuela was the most expensive place in the world to buy bread, with an average kilo costing £5.85. But survey editor Jon Copestake warned: “Caracas’ position is largely because it fixes exchange rates and the government rate doesn’t reflect the real (or black market) rate.”Honolulu, in Hawaii was the second most expensive city in the world for bread, at £5.78/kg, with Austria, Japan, the US, France and Russia also in the Top 10.The capital of Iran, Tehran, remained the cheapest place in the world to buy bread, as in the 2008 survey. An average kilo cost just 26p this time.Copestake commented: “I’d say that bread prices in local currency have tended not to move a great deal this time around, so currency strength or weakness is a key driver, especially given the slowdown in inflation and deflation taking place around the world thanks to the econo-mic downturn.”The EIU sends mystery shoppers to buy bread and 159 other staples in 128 cities twice a year, in March and September. Results are then collated and published in the survey. Shoppers visit three bands of retailers – classed as low, medium and high. For bread, the ‘low’ classification covers supermarket chains, ‘medium’ includes top-end food retailers, such as Marks & Spencer, and ‘high’ covers boutique shops and department store food halls. Shoppers calculate the cost of a kilo of bread in each style of outlet. Prices in local currencies are then converted into dollars.last_img read more

Peter’s sees slice sales rise

first_imgSales of pastry manufacturer Peter’s slices have increased by 60% following the launch of its Premier Slice Range in November, the firm revealed.Peter’s said the range has “smashed sales targets”, with slices in Tesco stores across Wales up by 108%.“This is the most successful product launch we have ever had and it proves that the time we spent perfecting the recipes and packaging to appeal to a wider audience has really paid off,” commented marketing director James Osgood.The range features eight varietes including Spicy Chicken Fajita and Chilli Beef, and has been designed for eating on the go. The firm said sales of Peter’s existing slice ranges have also grown – up 52% this year.last_img

Taste of the Med

first_imgByron Bay Cookie Company has added a Lemon & White Chocolate Cheesecake Cookie to its range. Unveiled at this year’s Caffe Culture exhibition at the end of June, the cookie features chunks of white chocolate, the zest of Mediterranean lemons and lemon curd.Baked in the UK, the new cookie is made with locally sourced flour, butter and free range eggs where possible, and has been approved by the Vegetarian Society.MD Mark Perrin said the cookie has already proven to be a success in Australia. He said the firm was confident that it would be just as popular on the UK market and that initial tastings “have gone down very well”.last_img


first_imgWatching for fraud P2Insuring employees’belongings on-site P3How far can you gowith a dress code?P4last_img

Food sales are up, says BRC

first_imgDecember retail sales were up 2.2% on a like-for-like basis, according to new figures released by the British Retail Consortium. On a total basis, sales were up 4.1%, against a 1.5% increase in December 2010.Food sales growth picked up strongly. Figures from Kantar Worldpanel, released today, show total grocery sales up by 4.8% in the 12 weeks ending 25 December. This growth rate remains below the 5.9% food inflation rate, reflecting the intense and ongoing price competition between retailers.Stephen Robertson, director general, British Retail Consortium, remained downcast. “A solid December result hasn’t rescued a pretty miserable year,” he said. “Whole-year figures show minimal growth in 2011. For many customers, economic reality has bitten again since the New Year and, with consumer confidence returning to levels last seen during the recession, 2012 is expected to be an equally challenging year.”last_img read more

Scone company invests for export

first_imgBarnsley-based scone specialist Haywood & Padgett has invested over £2m in its production facilities as part of a drive to increase exports.The company, which currently exports to Australia, France, Portugal and Spain, and plans to expand into the US and Asia, has installed a 40-metre-long, £600,000 oven as part of the expansion. Founded in 1987 as a one-man business by managing director Wayne Padgett, Haywood & Padgett now delivers to Asda, Morrisons, Tesco, Sainsbury’s, Iceland, Aldi and Lidl. The bakery employs 120 staff, making a million scones a day, and has a £13m turnover.Funding for the expansion has come from the Yorkshire Bank. “The funding is helping us expand our current business and invest in new machinery. This will make us more efficient and double our production capacity, so we can create more jobs for the local community,” said Padgett.last_img read more