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Ethnic food firms told to export

first_imgManufacturers of ethnic foods should consider selling in mainland Europe, due to saturation in some market sectors in the UK, says market development consultancy Food from Britain (FFB). It claims the market in Spain is growing by 30% a year, for example, and Belgium is also strong.Buoyant sectors in ethnic foods include demand for Mexican food in Sweden and Indian food in Germany, according to FFB. The UK dominates the ethnic food market in Europe with sales worth £1 billion annuallylast_img

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Cake takeover

first_imgGreencore said it had diversified into alternative customer channels with the purchase of Taunton-based desserts group Ministry of Cake in December.Ministry of Cake, formerly Maynard Scotts, supplies foodservice companies with frozen cakes, cheesecakes and pastries.The company produces own-label under the Ministry of Cake brand with turnover of £16m. It was acquired in September 2005 in a management buyout lead by Chris Ormrod. He will continue to head the business.Tony Hynes, chief executive of Greencore’s convenience foods division, said: “Ministry of Cake will significantly increase our presence in the important foodservice sector.”last_img

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Finsbury Foods warns of tough times ahead

first_imgFinsbury Food Group (FFG) has warned investors that rising commodity costs and consumer caution could affect its growth rate over the next 12 months.In a trading update, released ahead of its closed period, the company said while it expects earnings to grow over the next year, it is “likely to be slower than the growth achieved recently due to inflationary pressures and the uncertainty in the spending patterns of consumers”.FFG said it had successfully passed commodity cost increases to customers over the past year, but its margins for the year to June 2008 were reduced by more than £1.5m, due to the speed of increase and “a natural time-lag in achieving selling price increases”. The company said it had compensated by strictly controlling overheads.Sales for the year to June had been strong, Finsbury said, with “excellent growth in all subsidiaries”. Lightbody Cakes’ sales were up 11% year-on-year, Memory Lane Cakes’ sales increased by 11% and California and Campbell Cakes combined were up 14%.Its Nicholas & Harris division saw an increase of 19% and, comparing the second half of the year to the first half, average weekly sales from United Central Bakeries have risen by 17%.Chief executive Dave Brooks said: “Our sales growth prospects remain very positive over the coming year, with major range relaunches either in progress or planned with all of our major customers.”The next 12 to 18 months will see a tough trading environment, though such conditions also contain significant oppor-tunities for the best businesses to seek out and thrive. Our goal is to ensure we are one of those businesses.”—-=== In Short ===== General Mills’ growth ==US company General Mills has announced its results for the year to 25 May, revealing net sales growth of 10% to $13.7 billion. Its Bakeries & Foodservice division saw a net sales increase of 11% over the financial year, and a 23% rise in the fourth quarter. Net sales in its snack division, including products such as Nature Valley granola bars, grew 12% in 2008.== Afghan bakers move ==Bakers from Afghanistan are setting up their trade in the United Arab Emirates. The bakers, most of which come from the market town of Ghazni, have been attracted to the UAE by better job opportunities.== Flower expansion ==Flower Foods, a producer of packaged bakery products in America, has announced it will acquire Florida’s ButterKrust Bakery, subject to regulatory approval. Flower is to purchase all of the issued and outstanding capital stock of the holding company of ButterKrust, which sells fresh bread and rolls throughout Florida.== Lebanese bread rise ==The bakeries association in Lebanon has announced it will increase the price of bread by a third, with immediate effect. The price hike comes in response to the rising cost of fuel and flour. However, the move has been condemned by the Economy Ministry, which has said the prices rises are ’unjustified’.== Almondy acquisition ==Smedvig Capital has sold its 75% stake in tart maker Almondy to Swedish buyout firm Segulah. Smedvig took a minority stake in the company in 1994 and has made a tenfold return on its initial investment.last_img read more

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John Foster waves the flag for Barnsley bakers

first_imgFosters Bakery MD John Foster has pledged to support bakers in Barnsley after the “extremely negative” approach taken by Barnsley council in persuading bakers to reduce salt usage.In a press statement, the Yorkshire town’s council said officers found 65% of the town’s bakeries using “worryingly high” levels of salt in their bread. Regulatory officers had tested bakeries of all sizes across the town, to check for compliance with the FSA’s 2010 salt targets.The story was picked up by South Yorkshire newspaper The Star, which said the council planned to publish the results of bread sample tests.Foster said: “The article was extremely negative. We know what our levels are and we’re not one of the high ones, but my heart goes out to the smaller bakers, I really feel for them. There seems to be a school of thought that bakers just add salt by pressing a button, but it’s more complicated than that.”He added: “We’re planning to approach other bakers in the town, in partnership with the council, to arrange a breakfast meeting to share our salt reduction expertise.”We’re going to deal with this on a positive and proactive basis, so that, in a way, their threat to name and shame has done the trick.”Foster admitted his motivation wasn’t entirely altruistic – if there are local differences in salt usage, customers are more likely to buy higher-salt products, he said.Councillor Roy Miller, cabinet spokesman for customer and neighbourhood services, said the council had no immediate plans to publish lists of results, but did not rule the idea out. He said: “At this stage, the council is not proposing to produce a list – we are working with and advising all producers of the advisory salt levels for 2010.”Barnsley council has sent bakers letters detailing their individual results, along with information on salt and health.l How is your council dealing with salt reduction? Email us on [email protected]last_img read more

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Impress focuses on quality

first_imgIndependently-run firm Impress Sandwiches has launched its new range in response to an increasing demand for premium quality and added-value sandwich products from catering and retail operators.The line consists of 70 sandwiches, wraps, ciabatta, sub rolls, savoury muffins, giant croissants and paninis. Items come in 100% biodegradable cardboard wedges.Impress supplies varied sectors, from airlines to foodservice.[http://www.impress-sandwiches.com]last_img

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Fudges singles out foodservice

first_imgFamily-run biscuit company Fudges has launched new single-serve sweet and savoury biscuits for the foodservice sector. The individual packs are being targeted at cafés, hotels, offices, canteens and airline catering. Fudges saw its products take off for the first time on a BA flight in March this year.The range includes: cheese biscuits – for example cheese straws; biscuits for cheese, including oat crackers and malted wheat biscuits; and sweet biscuits including dark chocolate florentines and chocolate stem ginger biscuits.”Customers have been asking us to launch individual packs for some time and we’re happy to oblige,” explained MD Steve Fudge. “We put the same biscuits into single serves in order that Fudges can be enjoyed on more occasions, in more places whether it’s in a café or 50,000 feet up in the air.”www.fudges.co.uklast_img read more

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Trade snapshot: National Craft Bakers’ Week

first_imgIf raising the profile of the local baker and highlighting the crucial role of bakers in the community was the aim of the inaugural National Craft Bakers’ Week, then we have to say, ’mission accomplished’!Bakers up and down the land got involved in the profile-raising fun, either through special promotions, such as Warings in Reading offering a free bread giveaway, or by showing the next generation of fledging would-be bakers why baking is a viable career.Mathiesons invited a class of 26 primary schoolchildren to its bakery in Larbert, to learn how to make strawberry tarts, have a tea party and, hopefully, be inspired to become future bakers. Similarly, Chatwins, Stuarts of Buckhaven and Hursts (all pictured) gave classes to kids. Now let’s make National Craft Bakers’ Week even bigger in 2010!last_img read more

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Qualification confusion as colleges plan ahead

first_imgHelen GregoryNew bakery qualifications will not replace NVQs in September, as widely thought. Instead, bakery colleges have been told they will be able to run NVQs and the new IPQs (Improve Proficiency Qualifications) in tandem.Amid confusion around qualifications reform, food and drink sector skills council Improve said colleges could deliver either NVQs or VRQs in food manfuacturing and bakery, which will be funded for new starters up to the end of December. From January, only the new IPQs will be offered, replacing NVQs. While some awarding bodies are already preparing Improve Vocational Qualifications (IVQs) to replace VRQs, it was also unlikely these would be available in September.Colleges running bakery courses, such as the National Bakery School in Southbank University and Thomas Danby Leeds College, have voiced concerns that courses had not been finalised. But Derek Williams, development director for Improve, said the move would allow colleges to do the necessary starts in September and to carry on these programmes for one or two years. “If they want to offer an IPQ in bakery, there’s an opportunity to do that, depending on the release of those qualifications from the awarding organisations.”He said Improve was now engaged in accreditation, while the awarding bodies were packaging them up into qualifications. Two of these bodies EDI and Food and Drink Qualifications said their IPQ bakery courses would be ready for September.Gordon Sibbald, assistant director for vocational skills at Thomas Danby, said they had created a curriculum and budget, using their best guess. “We’re only a couple of months away from getting new students and we don’t have a very good curriculum to offer. We need to sort out staffing, but it won’t affect our students.”Improve’s Williams said the parallel qualifications would be offered until December, but that availability of these new modular vocational qualifications would depend on the college’s location and the contract negotiated.last_img read more

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Another crackers café

first_imgStop the Week has previously reported on one ’pay what you like’ bakery shop in the US, with all proceeds going to charity. The Japanese have gone one better, with a café that offers free freshly roasted and brewed coffee and snacks all day long, with one proviso that “people treat each other with courtesy and respect each other’s views”.Brainchild of rice snack producer, Harimaya Honten, it is located in a train station in Tokyo and is apparently a way of promoting environmental awareness as well as a nifty opportunity to make people aware of the brand and sample products. There are plans for two more free cafés in Paris and New York.Just so we can get in there first and copyright the concept, the next development in this counter-intuitive will logically be cafés where you get paid to eat products. Don’t everybody sign up to copy the idea at once!last_img read more

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Indiana casinos likely to remain closed until mid-June

first_img Google+ By Network Indiana – May 12, 2020 0 278 Previous articleMany Hoosier businesses reopening with uncertaintyNext articleFacebook Live event: Guidance on returning to work Network Indiana WhatsApp Twitter Facebook Google+ CoronavirusIndianaLocalNews (Photo supplied/Pokagon Band of Potawatomi Indians) Casinos in Indiana probably won’t open for at least another month.According to Inside Indiana Business, the Indiana Gaming Commission says casinos are likely to stay closed until at least Mid-June, after the state enters Phase Four of Governor Holcomb’s five-stage plan to slowly re-open.Stage Four is scheduled to start June 14, when bars, clubs, and other entertainment venues can re-open with 50% capacity, while restaurants can offer dine-in service at 75% capacity. That is, if the number of coronavirus deaths and positive cases continue to go down.“The Commission will provide reopening guidelines to Indiana casinos and post opening dates as they are determined,” the IGC said.Like many other businesses around the state, casinos have been closed since the middle of March because of the pandemic, and thousands of casino employees have been furloughed or laid off. WhatsApp Facebook Indiana casinos likely to remain closed until mid-June Pinterest Twitter Pinterestlast_img read more

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