Délifrance adds a touch of Vitality

first_imgFollowing on from the launch of its reduced salt baguette at the end of last year, Délifrance UK (Wigston, Leics) has launched the DéliVital range, comprising the ‘Vitality’ seeded baguette and the ‘Omega 3’ white baguette.The Vitality baguette is packed with sesame and pumpkin seeds, wheatgerm and fibre, says the firm, offering a natural source of vitamin B1 and B9 (folic acid), magnesium and iron. The Omega 3 baguette also provides a good source of fibre, adds Délifrance, and contains the essential fatty acid Omega 3, which contributes to a healthy heart.“Our tests have shown that eating one Délifrance Omega 3 baguette (100g) counts as 49.2% of your recommended daily fibre intake and 30% of your recommended daily Omega 3 intake,” says Délifrance UK’s marketing controller Lucy Pickersgill.“There is a huge trend today for self health management, with people measuring their own cholesterol levels, glucose levels and blood pressure.”last_img read more

ABIM says industry cannot absorb further cost rises

first_imgThe Association of Bakery Ingredient Manufacturers (ABIM) has said it is not possible for its members to absorb further unprecedented price increases on raw materials.ABIM, with members including Cereform, Dawn Foods, Puratos and Unifine Food & Bake Ingredients, said grain prices had gone up more than 50%, flour 15-20%, starches 30%, wheat starch 45%, dextrose 30%, milk powder 35-85%, lactose 100%, butter 50-80% and vegetable oil by more than 30%.”The impact on margins of these raw material price increases is further compounded by the inflated energy costs facing the manufacturing industry,” according to a position statement it put out this week.”It is now very likely that manufacturers will have to reflect these increases in flour, vegetable oil and dairy products,” said Steven Birrell on behalf of ABIM’s members.He said ABIM would continue to work with members to reduce costs through reformulation and by maximising efficiencies, but that there are not enough cost minimisation opportunities to balance the industry’s major cost increases.last_img read more

Numbers game

first_img3663 – named because it spells ’food’ on a phone (unless you’re using a Blackberry, in which case it spells ’rffr’) – has fast become one of the UK’s foodservice giants since its rebirth out of the ailing Booker in 1999.It could also be called 4843 (’huge’), having become the nation’s second-biggest wholesaler behind Brake Brothers. Now accounting for around 15% of foodservice supplies, bakery buyer Richard Woolley says his spend alone stretches “well into tens of millions”.Such is the scale and reach of 3663’s business, from supplying the smallest sandwich shop up to multinational chains like Pret A Manger, that one national newspaper last year set out to expose its role in the mass-market dumbing-down of catering. The fact that it ended up admitting that, actually, 3663 was probably doing more than most to source locally and service niche requirements, was some indication of how the face of large-scale catering supply is changing.In fact, over the past 12 months, 3663 has put its weight behind its new premium brand, Whites, launched to meet the gourmet/provenance brief. “The proposition has been about provenance, with clean ingredient declarations,” says Woolley. “That has been a superb success.” And he is continually on the look-out for “products with that wow factor”.This means more openings for new suppliers. Of the 100 bakery suppliers on his books, the smallest might only turn over between £50,000-100,000 with 3663. “Just because we’re big-scale, it doesn’t mean that we just operate with big-scale suppliers,” says Woolley. “I’m basically looking for a USP that sets us apart from the competition.”As the foodservice market evolves, so does Woolley’s business; traditionally split into frozen, ambient and chilled, bakery is morphing away from a focus on temperature to one with a sharper eye on the overall category. As such, Woolley, who has primarily been buyer for frozen bakery – one of the most profitable parts of the frozen category in 3663 – has recently taken on ambient breads and pastry products.His role, then, is to spot innovation, negotiate a good deal and set a price that’s attractive to customers. A big part of the negotiation process is towards achieving a “category margin”.”There is no point in the supplier not making any money and – more importantly – we need to make money,” he says. “So hopefully, we come to a point where both parties are in a win-win situation.”== Category focus ==The category margin for bakery is not set in stone, and some national accounts have the authority to set special prices. Products are listed in quarterly trade brochures, supplemented by specifically targeted brochures. There is a cost for a placement, he admits, “but this is to cover our costs and it’s down to a category focus”. This means developing a marketing strategy hand-in-hand with the supplier.”What we would do is work with our quality assurance team and with marketing to say, ’This is going to be a big launch’. If we know a supplier will be planning a major campaign in British Baker, or they have employed a third-party sales recruitment company to get feet on the street, we would look to dovetail into that type of activity.”Given the economic picture, predicting the future of the marketplace is becoming tricky. “It’s a fragmented picture out there,” he comments. “We have seen some above-industry-average growth in frozen over the last few years. Some end-users are having a great time at the moment and it’s not all at the budget end of the market. But there’s no defined picture as yet. There’s a lot of talk in the press about people trading down, but we’re just not seeing that.”The biggest successes are still coming from the top end of the market, even if the mid-market has suffered as a result, he adds. “Some breads from European manufacturers have surpassed all our expectations – very premium breads, very rustic and very authentic,” he says. “They just seem to have hit at the right time. One of those suppliers is Bakehouse, another is Délifrance.”On the flip side, he believes a big part of his job is managing the fall-out when exciting new product development (NPD) doesn’t quite translate into sales. “As with all NPD, it doesn’t always fulfil your ambitions. It’s then about how you manage that. Was it a poor product? By the nature of us having listed it, we wouldn’t think it was. Was the supplier not marketing the product within our business? If so, we could come up with some remedial action plans to help drive sales.”And it’s that driving of the category forward which spurs him on, he says – in other words, “finishing the year at a higher point than you started, so you’re seeing some of the products that you believe in making their mark.”—-=== Getting to grips with 3663’s distribution system ===3663 has various methods of getting products to customers. A new supplier would probably not be able to distribute to 30 depots. In this case, a third-party consolidator is used to handle limited amounts of stock. 3663’s depots can then pull that stock off in very low quantities.”This is an ideal way for smaller suppliers to get distribution within our network and our depots don’t have to fulfil a minimum order of, say, one mixed pallet,” says Woolley.Regional distribution centres are used for middle-ground suppliers starting to build up volume, so they may go direct to the hubs rather than the third-party consolidators. If it’s a big supplier, they will supply direct to depots. 3663 has a fleet of over 1,000 trucks, which then supply products direct to customers.—-=== At a glance ===CV: A degree in history and politics – “the politics can come in very handy!” – was followed by a stint at The Co-operative and various food industry positions in buying and area manager roles, including launching bakery into a major oil company’s forecourtsSuppliers’ notes: “I don’t expect to be a supplier’s only contact. What we want to foster is an inverted triangle, rather than me being at the top of the triangle. That means suppliers talking to our supply chain, talking to marketing, our depots, telesales managers, national accounts managers… a whole variety of people within our organisation. That’s what pays dividends for suppliers. Size is not a prerequisite here – it’s about targeting the resources you have.”Shopping list: “We’ve had successful rustic and authentic products on the bread side, and it’s now about how we take it on from there. How do we develop something rustic, but with a twist?”Biggest bugbear: “It seems very banal, but we send out Excel spreadsheets that suit our systems and some suppliers, for whatever reason, change all the formats around. No matter how much you say to them ’DO NOT CHANGE THE FORMAT’, they do, which just creates more work.”Pastimes: “I got my pilot’s licence and now I can hire a plane and go away with a group of friends for a weekend. That sounds a bit flash, but it’s not if you see some of the planes I fly in.”Email: [email protected]last_img read more

Rowe’s brings in Savers sandwiches

first_imgCornish baker W C Rowe is to launch a new line of products – Rowe’s Savers – into its retail outlets to appeal to price-conscious consumers.The new range will initially feature four varieties of ready-made sandwiches, but Rowe’s aims to expand the brand further in 2009. The sandwiches will be priced between £1.50 and £1.60 and will contain fillings such as ham and pickle, tuna and red onion, and egg salad, either in plain white or brown bread.”With the Savers range we have stripped all the extras away to produce simple, quality products,” said Paul Pearce, marketing manager at Rowe’s.last_img

Sunshine and smiles for Cupcake-off winner

first_imgBritish Baker is delighted to announce that the winner of our National Cupcake-off is David Bennett of Sunshine Bakery in Chapel Allerton, Leeds.Britain’s newly crowned Cupcake Grand Champion impressed judges with a refreshing Banana & Mango creation, which stood out as being less sweet than its competitors.He used the buerre noisette method of muscovado sugar caramelised in a pan with butter and banana, which is blitzed and used in the topping and cake, along with a fruit juice-flavoured Genoese cake.Bennett opened his one-man bakery six months ago, following 17 years as a pastry chef in Michelin-starred restaurants, including five under Marco Pierre White. “This will save my business as we’re just breaking even,” said Bennett. “It’s like a vindication, as I could have gone down the heavy buttercream route, but I wanted to carve my own way. Why can’t the toppings and sponges be lighter? It only takes one person to turn the corner and that’s how things evolve.”For a full interview with Bennett and recipe insights visit: www.nationalcucpakeweek.co.uklast_img read more

Food in the news

first_imgAccording to The Independent, an increasing number of retailers are introducing ’apps’ designed to give customers personalised offers. Sainsbury’s launched its app for the iPad and iPhone earlier this month. As well as offers, it allows users to collect Nectar points to use in-store. Other retailers reportedly using apps include Ocado, Waitrose and French chain Carrefour.Artificial meat grown in vats has been suggested as a solution to feeding the nine billion people expected to be alive in 2050 without destroying the earth, as reported in The Guardian. However, a major academic assessment of future global food supplies, led by the UK government chief scientist John Beddington, suggests that new technologies may not be enough, and people are still likely to go hungry due to a combination of climate change, water shortages and increasing food consumption.An Oxford University research team is calling for a public programme of supplements to boost the vitamin D-deficient nation, following findings published in the journal Genome Research. A vitamin D boost could help child health development and prevent cancers, diabetes and other ailments.Something else to stay clear of is hijiki seaweed. The Food Standards Agency has been reminding people not to eat this type of seaweed as it contains high levels of inorganic arsenic, which is known to increase people’s risk of getting cancer.last_img read more

Paul plans ambitious growth across London

first_imgFrench bakery group Paul plans to triple the number of stores it has in the UK, opening 50 new outlets in London by the end of 2014.Newly promoted CEO James Fleming, who joined the company as MD in April, told BB that the move was prompted by strong sales in its current 23 stores in the capital.”The London economy is in good shape and that is reflected in the numbers from our stores. We are seeing strong organic growth and repeated requests from customers to open more stores in other areas,” he said.”The priority for the business at the moment is London, where there is still a lot of scope for expansion, but our ambitions are far bigger and I’m confident that Paul will be a major force in the UK in the future.”Apart from its existing outlets, the company, which is 100% owned by French parent company Groupeholder, has a central bakery in Acton, plus 11 franchised outlets in travel sites run by Elior. Annual turnover for Paul UK is over £20m and growing, said Fleming.The UK shops are supplied with handmade artisanal bread from the central bakery, which takes seven hours to make, and is delivered fresh three times a day to each shop. Patisserie products are sourced directly from France and baked-off in store.Paul has over 300 stores in its home market of France and a presence in 27 countries.last_img read more

Wedding wings

first_imgThinly-stretched royal wedding bandwagon product of the week goes to Toastabags, for its ’Toast the Royal Couple’ toaster sleeves, used for making less-than-regal toasties. No, the image of Wills and Kate does not burn on to the bread. It’s just a picture on a bag.A smidgen more effort went into this royal wedding tie-in by the extraordinarily talented Michelle Wibowo, of West Sussex. She won an award at the Ideal Home Show for this cake of Wills and Kate, apparently encased up to their waists in snow, but cheery nonetheless.Meanwhile, Dawn Blunden of the Sophisticake cake shop in Woodhall Spa is being tipped as the royal wedding cake maker. Watch this space…last_img

Get your BIA entries in post-haste

first_imgDon’t forget to get your entries in for the Baking Industry Awards 2011, by the 20 May deadline.This year’s Brazilian carnival-themed event will be held on Wednesday 7 September at the Park Lane Hilton, London.Awards categories include Baker of the Year, Confectioner of the Year, In-Store Bakery of the Year and Bakery Supplier of the Year. Nominations for The Rising Star Award and The Lifetime Achievement Award category must be received by the longer deadlines of 20 June and 30 June respectively.For details on all 11 categories and to download an entry form, visit www.bakeryawards.co.uk or email [email protected] book your place at the industry’s networking event of the year, please contact Elizabeth Ellis on 01293 846593 or email [email protected] to order tickets.last_img read more

5 additional deaths, more than 100 new cases reported by ISDH

first_img Google+ 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. (NIAID-RML) In its biggest single day leap yet Indiana added more deaths from COVID-19 and more than 100 new confirmed cases. The numbers of deaths in the Hoosier state is now up to 12 from the 7 reported on Monday. The latest numbers show Elkhart and LaPorte Counties unchanged, but St. Joseph County with 15. However, a release from the St. Joseph County Health department yesterday identified 17 cases. Marion County continues to report the most cases now with 161.The full release is below:INDIANAPOLIS —The Indiana State Department of Health (ISDH) today reported 107 new positive cases of COVID-19, bringing to 365 the number of Hoosiers diagnosed through ISDH, the Centers for Disease Control and Prevention (CDC) and private laboratories. Twelve Hoosiers have died.A total of 2,931 tests have been reported to ISDH to date, up from 1,960 on Monday.Marion County had the most new cases, at 51. The complete list of counties with cases is included in the ISDH COVID-19 dashboard at www.coronavirus.in.gov, which will be updated daily at 10 a.m. Cases are listed by county of residence. Private lab reporting may be delayed and will be reflected in the map and count when results are received at ISDH.The dashboard also has been updated to remove a previously counted case in Hancock County that was erroneously reported to ISDH as a positive and to shift the county of residence for three others, giving Brown County its first case, moving one case from Hancock to Hamilton County and moving a Wayne County case to Fayette County.Additional updates on the state’s response to the COVID-19 outbreak may be provided later today.You can find the latest map from ISDH here Facebook WhatsApp Twitter By Carl Stutsman – March 24, 2020 0 339 5 additional deaths, more than 100 new cases reported by ISDH Twitter Pinterest Previous articleIndiana ranks low in states taking action against COVID-19Next articleREAL Services providing resources to elderly during coronavirus pandemic Carl Stutsman Pinterest WhatsApp CoronavirusIndianaLocalNewsSouth Bend Market Facebook Google+last_img read more