Warburtons managing director Brett Warburton is to become executive director from April, with current finance director Robert Higginson taking over as MD.Brett Warburton, who has been MD for six years, will now focus on quality and technical matters, and maintaining and developing the company’s culture. Chairman Jonathan Warburton said: “We strongly believe that, as the business grows, being able to maintain and develop our culture will be a crucial ingredient to the company’s ongoing success. Having a member of the Warburtons family involved will help strengthen what we already believe to be a competitive advantage.” Mr Higginson will chair the operations board and join the main board of Warburtons.
RHM reported a “significant improvement” in its cakes division in its interim results this week.Cakes’ turnover was up 10.0% to £118.8m. Sales of its Mr Kipling brand rose over 16% year on year.In the bread division turnover was up 2.6% to £395.8m, due to price increases and distribution wins, it said. But operating profit declined by £0.3m to £34.4m.RHM said underlying group operating profit was up 1.1% to £71.1m, on turnover which rose 2.4% to £757.2m in the 26 weeks ended 28 October.Higher energy and wheat prices cost it £10m in the period.
Terry Sharp, head of baking & cereals processing, CCFRATerry Sharp, head of baking & cereals processing, CCFRAIt has been really encouraging to see how well the baking industry and government have worked together to change recipes and thereby reduce salt in the nation’s diet.We have also seen how the government is approaching the question of fortification of bread with folic acid.After nearly five years of deliberation it seems we may be reaching a conclusion, although as yet it isn’t possible to say what this will be.One feature of bread that has been overlooked in recent years is its vitamin content.No doubt we have all seen on sale the rows of bottles containing vitamin supplements, but how much awareness is there of what is naturally present in flour and bread?Did you know that both white and wholemeal flour contain a number of vitamins that are essential for our health, including B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), vitamin E and pantothenic acid?These same vitamins are also present both in dough and bread made by all types of processes, including bulk fermentation, sponge and dough and no-time processes.Sometimes, within all the ’noise’ around nutrition and health, the simple facts are overlooked.
Robot Coupe has introduced an R-Mix function as standard on a number of the machines in its vertical cutter mixer range. R-Mix – meaning reverse-mixing – makes it possible to add delicate foodstuffs such as chopped dried fruit or chocolate pieces to a processed mix such as dough, while keeping them whole.The machines can be used for specialist pastries, breads, desserts and confections, meat and vegetable pie fillings, sausages, and terrines.Cost: model R4VV £1,524[http://www.robotcoupe.co.uk]
For all the office workers maddened by their sandwiches being pilfered from the fridge – or for students in shared accommodation – comes this nifty bag, which gives the sarnie the appearance of being covered in mould. Another possible benefit for retailers could be selling out-of-date mouldy sarnies – the fake mould acting as a crafty disguise for the real mould underneath (but of course, we wouldn’t recommend that, Mr Trading Standards Officer). tinyurl.com/5pejr7
fresh! naturally organic has launched a range of ‘credit crunch munch’ slimline sandwiches to tempt more consumers to go green.Ryan Varga-Clark, responsible for marketing, said they were an alternative to the brand’s more substantial filled sandwiches and should appeal to those cost-conscious shoppers who were not usually tempted to buy organic food. “Not everyone wants to spend £3 on lunch every day.” He added: “Some people just want plain ham and don’t want varied flavours. It’s the same organic ingredients, but using simpler fillings in bread that is 20% thinner.”The 11-strong ‘skinny’ range includes varieties such as cheddar & tomato and veggie sausage, and is priced from £1.65 to £2.45; the egg mayo is £1.65 compared with the standard £2.10 version.The brand has also given its packaging a face-lift to help customers choose the right sandwich. Its packaging is lime green with a daisy logo and ‘fresh! skyline’ cutting into the sandwich window to draw more attention to the pack and filling. Dark green packaging is used for ‘flavour of the month’ and orange packaging marks out wheat-free sandwich varieties.The fresh! naturally organic range includes sandwiches, salads and yoghurt pots, with plans for a new range of quiches and pies to be launched in the spring.
A new qualification will allow 14- to 19-year-olds to study voca-tional courses in food and drink, including bakery, while still in school and college.The Diploma in Manufacturing and Product Design (MPD), which is being introduced in 28 areas around England from September, will allow students to gain accredited qualifications in subjects ranging from food safety to craft bakery as an alternative to studying GCSEs or A-Levels.These qualifications, known as Additional and Specialist Learning (ASL), will complement the study of core principles relevant to all manufacturing sectors. In bakery, options include ABC courses, such as a Level 1 Certificate in Cake Decoration, a Level 2 Certificate in Pastry and Patisserie and a Level 3 Diploma for Pastry Chefs and Patissiers.Other relevant options include City & Guilds Awards and Certificates in Food Manufacture, Royal Society for Public Health food safety qualifications, and AQA AS and A-Levels in Food Technology. To qualify for the Diploma, students must complete at least three ASLs.As well as college courses, students will learn through work experience placements and classes in schools led by teachers, with contributions from industry.Derek Jones, who has led the development of the Diploma in MPD on behalf of food and drink sector skills council Improve, said: “The Diploma in MPD is a response to the long-standing complaint from industry that young people are leaving education without the practical skills and knowledge needed to succeed in the workplace. The core topics cover product design, materials science, production systems and business and management, and it also pays close attention to ’employability’ skills such as communication, numeracy and ICT.”A spokesperson for Improve called on bakery companies to get involved. “Employer involvement is crucial to the success of the Diploma. Bakery companies of all sizes are urged to join local consortia of schools and colleges to offer expert guidance and first-hand knowledge to the teaching of the Diploma.”Employers can get involved by giving talks to students, hosting site visits, and helping set project topics, as well as keeping teachers up to speed with industry trends.
A new firm The Pembrokeshire Pasty & Pie Co has announced plans to open outlets nationwide, in a bid to challenge the Cornish pasty with its own Pembrokeshire variant. The first outlet will open in Tenby on 1 March, and will be followed by another in central Cardiff this summer.Joint director Oliver Booth told British Baker the firm is likely to look for a third outlet in Wales, before looking at locations in England. It then plans a roll-out of the chain over the next five years. “It would be lovely to have 10 outlets, by then,” said Booth.He spotted the business opportunity after discovering that Pembrokeshire has its own traditional pasty, but that nobody was selling it. The Pembrokeshire pasty contains Welsh lamb, redcurrant jelly, currants and mint. All the ingredients for the six pasties and pies on the menu are fully traceable back to its partner farm in North Pembrokeshire, which prepares the products, or to other local farms, said Booth.The pies and pasties, which have names such as The Friendly Dragon and The Tenby Treat, will then be baked on-site daily.
ADM Milling is supporting bakers in the run-up to Easter with a ’baker’s dozen’ offer, whereby customers will receive a free bag of ADM Bun Mix for every 12 purchased.ADM Bun Mix can be used to make an array of Easter products, including traditional hot cross buns, Easter bread, cinnamon fruit plait, tear-and-share Easter buns and Easter rabbit buns.Recipes for all of these Easter treats can be found in the ADM Easter Recipe Ideas Brochure.The Bun Mix offer is available from 15 February to 1 April 2010. ADM is also offering free-of-charge marketing support, including eye-catching point-of-sale.www.admmilling.co.uk
Belvoir Fruit Farms is launching new pressés, described as having a refreshing ’homemade’ taste.Raspberry Lemonade Pressé (25cl) is a blend of raspberry juice, lemon juice and lightly sparkling Belvoir spring water, while Organic Orange & Jasmine Pressé (25cl) is a zesty blend of orange, lime and lemon juice with a hint of jasmine.MD Pev Manners said: “Innovation is really important to keep driving the sector forward and, this year, we have tried to challenge the norm with some twists on old favourites.”The new varieties, which complement Belvoir’s existing range of nine pressés and five ’Good Stuff’ drinks, are handmade on the family farm in Lincolnshire and are all free from artificial flavours, sweeteners, colours, ’natural’ flavours, or preservatives.www.belvoirfruitfarms.co.uk