Are bakery companies alone being targeted in a bid to reduce salt in foods?This was the question asked by Pat Smyth, of the Yeast Products Com- pany, at ’A Bakers Dozen’ workshop, organised by Relay*, in Dublin on 8 March. “This is damaging the perception of bread as a product,” he said. “Based on current fermentation technologies and taste requirements, we bakers find it very difficult to reduce salt any further.”Dr Wayne Anderson, chief specialist food science, of the Food Safety Authority of Ireland (FSAI), responded by saying that all sorts of foods, not just bakery, are being targeted to reduce salt consumption from 10g to 6g per day by 2010. His paper, at the Relay event, covered the FSAI’s work on the voluntary reduction of salt. He admitted that much had already been achieved by the baking industry and research is urgently required into salt reduc-tion and its effects on the baking process and flavour.A new round of discussions is to take place with the Irish Bread Bakers Association (IBBA) and with individual companies, some of which are prepared to go further in salt reduction than the IBBA, he told British Baker.Fibre boostSpeaker Dr Sarah Burke, University College Cork (UCC) said that, as bread is consumed so regularly and by so many, it is the ideal food to help increase fibre intake. She added that wholemeal bread could substitute white, that more wholemeal bread could be eaten at lunch and more bread at weekends.Seventy-seven per cent of Irish adults and 61% of children do not meet the recommended intake of fibre and this could be met by adding fibre to bakery products. A survey on food consumption by the Irish Universities Nutrition Alliance showed that consumption of wholemeal bread is particularly low among children – around 40% consume wholemeal as compared to 98% who eat white – and a higher intake of fibre needs to be promoted. The survey noted that wholemeal bread is consumed at breakfast but white is more popular at lunch, and consumption of all types of bread is reduced at weekends. Bakers at the event suggested that fibre can be added to white bread, thus making it easier to persuade children to eat wholemeal.Twenty per cent of bakery production is being lost due to mould spoilage, according to UCC research, which shows that the use of specific sourdoughs can reduce spoilage but, combined with calcium propionate, can increase the shelf life of wheat bread considerably more. New lab-on-a-chip and bioanalyzer technology identifies quickly the proteins in wheat grains and in particular the glutens. This in turn will lead to swift identification of the baking potential of specific wheat varieties from particular geographical locations.Transglutaminase, a naturally occurring enzyme, can promote a protein network formation in gluten-free flours, one research project has shown.substitute for glutenNew research has been approved to look into the use of a functional casein-based ingredient to substitute gluten in bread. A freeze-dried ingredient could be produced for incorporation into the dough-making process. The demand for gluten-free products will continue to increase and UCC and the Ashtown Food Research Centre, Dublin, which hosted the conference, are working together and are among the most prolific researchers in the world into this area.Other research projects under way include low glycaemic index (GI) breads. The GI diet, where food is slowly digested, controlling satiety and maintaining healthy blood sugar levels, has proven popular. High GI, on the other hand, is claimed to contribute to type-two diabetes, forms of cancer, increased risk of cardiovascular disease and obesity. At the moment, the starch in most bread is more on the high-GI side so research into slowly digestible, fibre-rich starch and functional ingredients with a low GI is taking place. n* Relay, a one-stop-shop for food research information, is funded by various government, public and EU bodies
Dublin-based baker McCambridge is in early-stage acquisition talks with struggling own-label cake manufacturer Inter Link.The privately-owned company, which has a history of acquisitions in Ireland and the UK, recently bought a 9.1% stake in Inter Link and has now made an unsolicited approach for the firm.Inter Link said preliminary discussions “may or may not lead” to an offer being made for the entire issued and to-be-issued share capital of Inter Link. It added that the board was considering the bid, “without diverting resource from its principal objective of returning Inter Link to profitability at the earliest practical opportunity”.McCambridge already owns a number of cake companies in the UK, including Husseys bakery in Berkshire, Queen of Hearts in Oxford and West of England Bakeries, based in Plymouth.Despite issuing a number of profit warnings recently, Inter Link chairman Jeremy Hamer insisted the firm could still become profitable without a takeover, once the new management team has settled in. CEO Ian Croxford has just joined the firm, replacing Chris Thompson, who held the role for five months.Inter Link is still seeking a finance director after the candidate it had recruited, Brendan Hynes, this week announced that he had decided not to join the company.Hamer admitted that the tough own-label market alone could not be blamed for Inter Link’s change in fortunes and pointed to its disruptive central distribution project last year, as well as rising raw material and utility prices. “Things are fine from an operational point of view, but we are not making the right level of profit,” he said. “This new financial year will be a turnaround year.”Inter Link’s share price is currently at 136p, down from 512.5p in September.Speaking to British Baker last month Hamer denied that the malt loaf division, Soreen, could be sold off to raise cash.
Some of the baking industry’s leading players have joined a scheme to cut water use by a fifth.Premier Foods, Warburtons and United Biscuits are among 21 food and drink companies that have agreed to use less water in manufacturing.The 21 businesses, which between them are worth some £15bn, have pledged a 20% cut by 2020, which would slash the industry’s estimated £300 million annual water bill.The Federation House Commitment, spearheaded by the Food & Drink Federation (FDF) and government-backed resource efficiency advisers Envirowise, will tackle water efficiency as part of a five-pronged sustainability plan alongside carbon reduction, waste, packaging and transport.Ross Warburton, executive director of Warburtons, commented: “We see resource efficiency as an environmental imperative. We are therefore delighted to work to improve our water efficiency and thereby conserve a precious resource.”Fiona Dawson, MD of Mars Snackfood UK and chair of the FDF’s steering group on sustainability, hailed it as “an historic voluntary agreement” that will enable companies to tackle water efficiency in a systematic way.She said: “We are large users of water and therefore the savings that we can make are substantial. There are costs saving to be made and benefits for the environment.”The “substantial savings” could amount to £60m across the industry, she added.
As the yellow Chinese dragon reared its head and the drumming of the band became more frenzied, passers-by stopped to stare at the spectacle threading its way through Manchester’s busy streets. Behind the dragon was a formation of British and overseas members of the International Richemont Club, on their way to a special Chinese banquet to kick off a three-day gala, hosted by the British members.Around 90 top patissiers and chocolatiers from 10 different countries came to enjoy a special series of events, hosted by the British Richemont Club and its president Dawn Van Rensburg. Together with patissiers John Slattery and Liz Davidson, the event, which took two years to plan, saw guests tour historic Manchester and then visit Waterfields Craft Bakery of Leigh, where sandwich demonstrations included a Lancashire Cheese and Real Ale Chutney Sandwich, winner of the ’New Sandwich of the Year’ accolade at the British Sandwich Awards.After a superb buffet, everyone moved on to the famous Old Trafford football ground, to tour the home of Manchester United, or else visit local bake-ries in town.In the evening, a fantastic dinner took place in Manches-ter’s gothic-style town hall, where guest numbers swelled to 140 and included many sup- pliers. The decorative table-tops were all hand-crafted by Slattery’s and featured a patissier at work. Entertainment was provided by a young opera singer and a ’swing singer’ of the rat pack era.Further visits took place to Chatwins Craft Bakery at Nantwich and two of Chatwins’ shops, hosted by joint MD Trevor Mooney. Both shops had cafés and visitors saw a superb array of baked goods in the well-stocked outlets.The final visit was to Slattery Patissier & Chocolatier in Whitefields, where international members started taking photos of the celebration cake window display before they had even entered the building – a converted Victorian pub.Following a buffet lunch, there were workshops representing the four corners of the British Isles: Irish potato breads by Robert Ditty, Welsh cakes by Dawn Van Rensburg, Scottish shortbread by Ben Milne, and English breads by Chris Rose.In addition, Stephen Hallam demonstrated hand-raised pies and Slattery staff showed sugarpaste modelling and chocolate work.The visit ended with a medieval dinner at the 14th-century manor house, Samlesbury Hall, near Preston, where guests expressed their thanks for the marvellous tours, demonstrations and hospitality.—-=== Waterfields’ recipe ===Lancashire Cheese & Real Ale Chutney Sandwich(The British Sandwich Association New Sandwich of the Year Winner 2007)This sandwich is based on the tradition of eating fruit with cheese at Christmas== Ingredients ==Vine fruit bread (contains 25% fruit – sultanas 15%, currants 10%) 2 slicesReal ale chutney 20gLancashire cheese 2x 30g slicesBlack pepper to tasteLettuce leaves and rocket to taste== Method ==1. Butter two slices of the vine fruit bread. This creates a barrier and stops the bread from going soft.2. Spread 20g of the real ale (traditional beer) chutney on one slice of bread.3. Add two slices of creamy Lancashire cheese (white mild).4. Season with black pepper.5. Add mixed lettuce leaves and rocket to balance for a more bitter taste.—-=== Sponsors of the British Richemont Club gala event included: ===British BakerBakeMarkBakelsBakelineBakoHeygatesRank HovisReynardsCorunnaRenshawRondo Doge
Consumers are losing the taste for premium soft drinks, such as smoothies and juice products, as shoppers sacrifice their five-a-day in favour of cost-conscious soft drinks like cola.Smoothies, which were among the biggest soft drink category losers, dropping 17% by value, took the biggest brunt of consumer cutbacks, according to Britvic’s annual soft drinks report, compiled by Nielsen. Instead, consumers turned to diet and no-added-sugar drinks and shifted away from stills towards the previously declining carbo-nate drinks category, as people favoured less indulgent products.Glucose and stimulant drinks bucked the trend of falling premium drinks sales, showing strong growth, as drinks with functional benefits continued to find favour. “The more premium products are seeing an erosion of their position,” Britvic CEO Paul Moody told British Baker. “I suspect that where people were drinking three smoothies a week, now they’re drinking one.”Increasingly in on-the-go, we’re seeing more meal deals and more product links, which is all about offering the consumer more value. The consumer is definitely more conscious about what price they are willing to pay.”But high street impulse purchases were less exposed to price competition than large grocery stores, said Britvic’s customer management director Andrew Richards. He said: “The economic downturn will have an effect on the way we shop. But consumers will spend more for a chilled drink on-the-go.”Market research from Britvic suggested that environment and ethical considerations were still relevant to shoppers, but not at any price, as illustrated by a fall in organic sales.
United Biscuits has launched a £2million marketing campaign for its snack brand Phileas Fogg, which includes new pack designs and new television advertising to start mid-February.The firm has said the new TV advert will build on the brand’s 2009 theme of highlighting “the authenticity of Phileas Fogg ingredients and how they are sourced”, and will be set in Modena, Italy.The new pack designs for its snack range, which includes crisps, tortillas and poppadoms were rolled-out last month, with the use of more colour to help consumers distinguish between the different flavours.“Since it’s re-launch last year, Phileas Fogg has grown to become worth almost £12m at RSV and has had a significant impact on growing the premium bagged snacks segment, which is up 7% YOY and worth £517m,” commented Helen Warren-Piper, marketing director of bagged snacks at United Biscuits.
Seen in the Innovations section of Europain, the latest flaky idea from France Bread Flakes! France’s five-day bakery show, for bread, confectionery and chocolate closed on Wednesday, 10 March. So could flakes catch on? Well, if it is a toss-up between toast or bread flakes, at least bread is the winner, say makers Paillasse International.What was impressive about the show? Lots, actually. The fabulous, fresh-made crusty bread that assuaged the senses as you entered the door and lived up to its promise. But also the Rue des Ecoles the street of schools where different colleges that teach bakery and patisserie took booths. Manned by teachers and pupils from the present, they welcomed potential pupils of the future. Career advisors turned up with interested students. Oh! if only we planned that more over here. But let’s not forget that France has 33,000 boulangers and just as many patissiers so the colleges and organisations that represent them have much greater resources for promoting and organising such publicity and events.And the trends? Well, health is much to the fore, even on the indulgence front, with fruits and fillings becoming more ’natural’. Back in the Innovations section, Puratos was pushing a mini-loaf and mini-brioche with a large dried fruit in the middle for kids to eat as soon as they rush home from school, so that they reach for something nutritious and filling instead of sweets or unhealthy snacks.On the family day on Sunday, parents walked around with their young children or explained to the older ones how machinery worked. They showed them young students competing in the bakery, confectionery and chocolate competitions and the children’s expressions said it all magic! Ireland produced a lovely green sugar sculpture, applauded by the crowds. And business was even busier on the Monday than the Sunday.
Stop the Week was fortunate enough to attend the IBIE bakery exhibition in that heathen den of iniquity, Las Vegas, last week (hey, it’s a dirty job).There we had the rare opportunity to capture the lesser-spotted mullet on film. Increasingly shy of appearing in polite society, foreign trade shows offer one of the few opportunities of viewing the dying art of mullet hairdressing (short on top, razed at the sides, long in the back) first-hand.Pictured is the best in-show, padding around its habitat, inconspicuously snapped with the help of a long-angle lens and the natural foliage of an exhibition stand. and Oprah tooAn even rarer sighting whilst on IBIE reporting duties was the unlikely appearance of Oprah Winfrey plus entourage, who rocked up in a convoy of gas-guzzling SUVs alongside a group of visiting bakery luminaries, who were taking time out at Yosemite National Park. Bridging the divide between British bakers and the billionaire talk show host was industry legend Colin Lomax of Rank Hovis, who’s shout of “Smile for England!” was duly greeted with an open-armed grin from Ms Winfrey.
Google+ Twitter Study: majority of Americans think COVID-19 will lead to better work environment IndianaLocalNews Previous articleIvy Tech enrollment begins next week during Virtual Express Enrollment DayNext articleElkhart County Commissioners back guidelines for face mask use Darrin Wright Facebook Facebook Pinterest Pinterest WhatsApp (“170 – Typing” by Hillary, CC BY-SA 2.0) Almost 60% of Americans think that COVID-19 has changed the way we work for the better.That’s according to a new national study performed by personal finance website WalletHub, which reports that a third of Americans now think that we’ll see a “work from home” future sooner rather than later.It’s not all rosy, however: 61% of people who participated in the study don’t think their co-workers are more productive when working from home, and while a third of all Americans think businesses should fire employees who refuse to return to work, even more – about 53% – think businesses should also be held responsible if their employees end up getting sick.Read the full study here. Google+ WhatsApp By Darrin Wright – June 16, 2020 2 394 TAGScoronavirusCOVID-19studyWallethubwork from home Twitter
Google+ College Hockey will have a delayed start this season WhatsApp WhatsApp Twitter Previous articleMichiana will see a share of $164K in entrepreneurial grantsNext articlePoll suggests support for Gov. Holcomb slipping Tommie Lee Facebook (Photo supplied/Notre Dame press release) Notre Dame Football gets underway this weekend, but it’ll take a little longer for you to watch the Irish play hockey.Pro Hockey is a handful of games away from knowing who will play for The Stanley Cup, but the NCAA’s Hockey Commissioners Association has announced that the start of the 2020-2021 season will be delayed due to COVID-19.Thursday, the HCA said the 11 Division One men’s and women’s ice hockey conferences are committed to providing a safe return to the ice, and that each conference will announce details on their upcoming game schedules. CoronavirusIndianaLocalMichiganNationalNewsSouth Bend MarketSports Pinterest By Tommie Lee – September 10, 2020 0 258 Twitter Pinterest Facebook Google+