Bakers looking to broaden their business can kill four birds with one stone by visiting Birmingham NEC on March 19-22. Alongside bakery showcase Food & Bake will be three other shows – Food & Drink Expo, Foodex Meatex and the Convenience Retailing Show.Sponsored by Food from Britain, Ideas to Dine For at Food & Drink Expo is a competition featuring more than 100 food and drink products from exhibitors based across the UK. Judged by a panel chaired by chef Jean-Christophe Novelli, the foods will be available for sampling. This year’s winners include Columbine Cake Company (stand S90), from Gloucestershire, which has won the Sweet Bakery category, as well as the Bristol-based Pieminister (R90), which has picked up the Savoury Bakery gong. International focusWorld Kitchen will also provide a lively theatre area, with recipes from all corners of the globe, says the organiser. Bakery exhibitors at the event include Almondy (AA111); Blackfriars Bakery (K97); Byron Bay Cookie Company (V101); Calder Foods (Z98); Devonvale (S80); Gallaghers Bakery (AB120); Mantinga (Y109); Norba (AB140); Pukka Pies (M120); Roberts Bakery (W101); and Wrights Pies (X109).The Prize Pies Challenge on the Foodex Meatex Independents Day on Sunday, March 19, will be judged by champion pie maker Keith Boxley. Other special features include Food and Drink Tomorrow, offering a glimpse of the technologies that will have an impact on future food processing.Equipment exhibitors include Adpak Machinery Systems (BV60); Advanced Food Technology (BL31); Alfa Laval (BP31); Digi Europe (BU120); Double D (BL50); Dutton Engineering (BS133); Fristam Pumps (BP50); Pro Auction (BF106); Reiser (BP70); Saeplast (BF71); Unitech (BT70); Urschel (BL48); USP Products (BF102); and Windsor Food Machinery (BT71).Featuring at Convenience Retailing Show will be Ideas to Take Away where successful retailers will provide a range of profitable business ideas. Meanwhile, Food2Go will feature a series of demonstrations and workshops on making the most of an in-store offering. The show will host Allied Bakeries (E100); Country Choice (F50, G50); Cuisine de France (F110); Gearys Bakeries (B56); Ginsters (F101); Silesia Grill Systems (G111); and Warburtons (G80).Where and when Food & Drink Expo (Halls 17, 18 & 19) Foodex Meatex (Halls 9, 10, 11 & 12) Convenience Retailing Show (Hall 20)Opening Times: Sun-Tue 10am-5pm; Wed 10am-4pm, March 19-22To register, call the visitor hotline for all three shows on 0870 429 4664 or visit: www.foodanddrinkexpo.co.uk www.foodexmeatex.co.uk www.cstoreshow.com
The annual National Association of Master Bakers (NA) business seminar on 29 October was attended by around 70 people.The seminar was held at the Landmark Hotel in London. The speakers were Mike Holling of Birds of Derby on seasonal opportunities and Paul Morrow MD of British Bakels on the future of the baking industry.George Fuller, who runs a retail business in East Yorkshire, also gave a talk on how wholesaling was becoming a more important part of his business.The forum was opened by Noel Grout, chairman of the NA and owner of bakery chain BB Grout.
range of X-ray, metal detection and checkweighing equipment caters for a wide variety of applications and a number of consumer industries, says the Farnborough-based company.By renting inspection equipment, manufacturers can “try before they buy”, as machines are available on a rent-to-buy basis. Renting equipment allows manufacturers to put the machine through its paces and be confident of the machine’s capabilities, it says.
Sales of carbonates and still soft drinks are in growth, having increased 5.2% and 1.4% respectively, according to latest figures from soft drinks firm Britvic.The company said it expected the GB soft drinks market to remain “relatively resilient” but the Irish market was “particularly challenging”, following steady growth in its GB and international markets and a contrasting fall in sales in Ireland.Britvic’s interim statement reported a total revenue increase of 2.1%, to £218.6m, for the 12 weeks to 21 December 2008, compared to the same period last year. Britvic Ireland saw a fall in revenue of 2.9% for the three months to 31 December compared to the same 07/08 period.The company said it is continuing to experience “volume and value share gains”, driven largely by the success of its core brands, such as Pepsi and 7Up.
Coffee Republic has been rescued from administration and 62 jobs have been saved, following a deal with Arab Investments to purchase the UK coffee chain.The London-based property investment firm has said it intended to commit “substantial capital” into developing the brand and will be “embarking on further expansion of the branch network”. The chain currently has 80 outlets, 60 of which are located in the UK.Holding company Coffee Republic plc, had followed its three subsidiaries – Coffee Republic (UK) Ltd, Coffee Republic Franchising and Goodbean Ltd – into administration earlier this month, and administrator KPMG was forced to close 10 under-performing company-owned stores.
Lantmännen Unibake has launched a grill-marked large panini, which will feature alongside the other products in its Panefresco range.With the bar marks already applied at the bakery, the new panini gives that just-grilled look however it’s prepared, whether by oven or contact grill. It comes pre-sliced with a hinge-cut, ready for filling. It simply needs defrosting, and filling before being heated through.
A revamped bakery apprenticeship pathway is in the pipeline, as part of an overhaul of apprenticeships offered in the food and drink industry, with a £2.2m funding pot available to cover the full costs of training.As the government’s funding focus shifts to apprenticeships, grants can be accessed through National Skills Academy for Food and Drink (NSA) training provi-ders for employees of any age taking an Advanced Appren-ticeship (Level 3); these will be available from 6 April.Food and drink skills council Improve and the NSA have developed new Improve Proficiency Apprenticeships in collaboration with employers. These replace the need to complete an NVQ and a Technical Certificate, with a single Improve Proficiency Qualification (IPQ)aimed at offering greater flexi-bility and over 1,000 learning units to choose from. Apprentices will also have the option to take ’enhanced’ apprenticeships, offering more in-depth learning through additional qualifications.
The Real Bread Campaign (RBC) and equipment supplier Benier UK recently hosted a one-day course on how to set up a professional bakery operation.Ten members of the RBC, who currently operate fledging businesses from their living rooms and garages, took part in the course held at Heygate Flour Mill’s test bakery in Northampton.It was run by Steve Lamb, retail bakery sale manager of Benier, who is an ex-baker and has previously run eight bakery shops in the UK and Australia.The participants were shown how to use a deck oven, before Ruth Dolby from Specialist New Product Development in Derby led a session on legislation with regards to start-up businesses. The bakers were also given a tour of the mill.The day also covered the costs of setting up a bakery as well as ideas for promoting them.Lamb commented: “The course participants all run very small bakeries from their homes, supplying around 50 loaves a day to local shops and restaurants. They all have a real passion for making bread and now they want to become commercial bakers. The course, which was massively oversubscribed, set out to show them how. “One delegate is already planning to open two bakeries in London in 2012.”
The UK will again be putting forward a team of bakers to take part in the Sigep Bread Cup at the Sigep exhibition in Rimini, Italy later this month.The UK team is: David Mizon, Pin Point Training & Consultancy and general secretary of the ABST; Matthew May, Odlums; Doug Beaney, Montana Bakeries; and Rebecca Thompson, University College Birmingham. Last year the UK team brought home the Production Award for producing the most products each day of the four-day competition, within a five-hour period.Mizon told British Baker the team would be flying out on 17 January, and would be travelling via Lesaffre in Lille and the Richemont School in Lucerne, “which is allowing us access to feed our bread sponges and sourdoughs”.“After the competition, we have been invited to visit a few bakeries in Rimini and Bologna, and then we return on the 28 January, travelling via the Gustar School in Tuscany, where we will spend a day working with master craftsman David Bedu,” added Mizon.Sigep takes place from 21-25 January.>>UK team sees production success at Sigep
Bakery and patissier firm Just Desserts, based in Shipley, West Yorkshire, has invested £20,000 in new equipment to support its growth plans.The firm, which supplies premium handmade desserts and pastries to the hospitality and foodservice sector, said it is now trading 25% ahead of its 2010 performance, and is looking to double its turnover by 2015. It has doubled capacity at its site, with a new energy-efficient freezer, enabling the business to service a larger customer base.James O’Dwyer, managing director, Just Desserts, said: “We are enjoying an encouraging period of growth and we needed to invest in new equipment to respond quicker to increased customer needs and to carry greater stock levels of key lines.”