Need some sound career advice? Just ask Dunkan

first_imgDunkan the gingerbread man has been launched to help people looking for careers in food and drink manufacturing get information on jobs and training.The animated character appears on the website of the food and drink sector skills council Improve – [http://www.improveltd.co.uk] – and will answer questions about job opportunities and qualifications.”We wanted to make finding out about careers and training more interactive,” said Sue Fairest, Improve’s skills development manager. “You can ask Dunkan very specific questions or, if you’re not sure what you’re looking for, Dunkan will ask you a series of yes or no questions before suggesting areas that might suit you best.”The concept is targeted at everyone from school-leavers to adults.last_img read more

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Police investigate arson attack on Brace’s vehicles

first_imgWelsh plant baker Brace’s says police are baffled after three of its £50,000 lorries were set on fire on December 27.The lorries were among 10 vehicles parked in its isolated depot in Capel Hendre when the attack occurred at 11.30pm. They were set alight separately, with the arsonists smashing windows and setting fire to the cabin seats. A security guard at the site raised the alarm when the first lorry exploded.Marketing director Scott Richardson said the incident came as a huge shock to the family business, which has never been attacked before. He commented: “Thankfully no-one was hurt. We have no idea who did this. Whoever did it must have a good understanding of our processes, to know that the lorries would be parked there at that time, as it is a very isolated site.”There was nothing on the records to indicate that any Brace’s staff were disgruntled and staff turnover was very low, he added.Brace’s is using extra hire lorries for deliveries and there was no disruption to service. Police are continuing to investigate.last_img read more

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Marco Beverage SysteMS

first_img(Dublin, Ireland), has launched the Filtro Shuttle, a new bulk filter coffee brewer with an insulated urn that is fully portable and designed to meet the European Coffee Brewing Centre’s standards.Marco’s UK sales director Chris York comments: “There are locations where it is impossible to have a bulk brewer near to the service point. For such establishments, the Filtro Shuttle represents a perfect way to safely transport and serve coffee.”last_img

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Radio appeal boosts bakery

first_imgA family-run bakery in Gloucestershire has enjoyed a resurgence of customer support following a radio appeal by its owner for people in Cirencester to show loyalty to local businesses.Jennifer Whiddett, who runs two shops and a bakery with her husband, Robert, appeared on a local radio station to talk about her business as the oldest bakery in the town.She told British Baker the way some sections of the media had reported her comments was alarmist, as they suggested that the business might fold. However, the publicity has resulted in a wave of support from local people for the bakery, which is renowned for its sugarbuns as well as banoffee pie.”We’ve had a tremendous response, it’s been overwhelming. People don’t want to see us close. Some reports took my comments about the need for local people to support traders in the town completely out of context,” commented Whiddett, who said supermarket competition was fierce.last_img read more

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Steve’s Cakes gains keys to Pallas

first_imgSteve’s Cakes in Antrim, which produces homemade cakes and traybakes, is to supply one of Ireland’s leading foodservice organisations, Pallas Foods.The deal came about through an initiative called Invest NI, part-funded by the European Regional Development Fund, which holds ’Meet the Buyer’ events. These events allow smaller companies the oppor-tunity to meet with the buyers for major foodservice and retail businesses on a one-to-one basis.last_img

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Reporting in Growing a skilled workforce

first_imgThe Association of Bakery Ingredient Manufacturers (ABIM) held a forum on 6 June focusing on Growing a Sustainable Bakery Industry. The theme included social, economic and environmental topics.One of the critical issues discussed was the current skills challenges facing the industry. Derek Williams, development director for Improve, the skills body for the food and drink industry, discussed some of the significant changes that have occurred during the last 10 years and predicted changes to the workforce demographic. His message was clear: the baking industry needs to be an attractive career choice, underpinned by high quality training and opportunities for advancement.Additionally, he said, the industry needs to be more flexible to attract and retain a wider range of employees including females, ethnic minorities and older workers.He was joined by Matthew May from the Alliance for Bakery Students and Trainees who brought a student’s perspective of skills needs to the discussion. A challenge he identified is that while practical skills are being taught, often the technical understanding behind them is missing.While the industry faces a number of challenges, the skills agenda is moving ahead, including a proposal to establish a Bakery Skills Academy, first discussed at a summit during the Bakery Industry Exhibition earlier this year. Over the course of the next six months, a cross-industry group, including ABIM, will be focusing on getting the Academy up and running.last_img read more

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Saturated fat targets are opposed by industry

first_imgThe baking industry is opposed to an expected plan to introduce salt-style reduction targets for saturated fats, arguing that such a scheme would be technically problematic and expensive.Following its work on salt, the Food Standards Agency (FSA) is widely expected to launch a consultation on targets for reducing saturated fat in food components, such as pastry and cream, which are used in biscuits, cakes, pastries and savouries. Saturated fats are a major dietary cause of heart disease in the UK.”Saturated fats should not be handled in the same way as salt reduction. It’s a complex issue, much more so than salt, and this makes product development difficult and costly,” said Barbara Gallani, Biscuit Cake, Chocolate and Confectionery manager at the Food and Drink Federation.Reducing saturated fat in specific food components is par- ticularly problematic, she said. “Reductions couldn’t be made in chocolate, because of strict legal definitions of what chocolate must contain, while there is very little that can be done with cream,” she said. “If you use dough with reduced saturated fat in a chocolate-covered biscuit with a cream filling, there would be problems with fat migration and shelf-life.”Biscuit and pasty manufacturer Proper Cornish recently launched a project to reduce saturated fat. “There are things we can do, but they all cost,” said marketing manager Mark Muncey. “We also have to consider the authenticity of the product.”Targets are not the answer,” he added. “The government needs to educate people so that they take responsibility for what they eat.”Last month, the British Retail Consortium published an achievement table on saturated fat reductions in own-label pro-ducts, including sausage rolls, cakes and sandwiches, while biscuit manufacturer United Biscuits halved the saturated fat content of its McVitie’s biscuits in December, following a three-year, £6.5m project.last_img read more

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Pork Farms to display British Lion egg logo

first_imgPork Farms has become the first major retail brand to display the British Lion egg products mark on-pack.The move follows the decision by the Nottingham-based manufacturer to use 100% British Lion egg products across its Scotch egg and snack egg range. The logo has been displayed on shell eggs for a number of years, but the food industry has seen increased demand from consumers for the use of British Lion egg products in manufacturing. “Pork Farms is delighted to be the first manufacturer to lead the field in sourcing and using 100% British eggs and we’re proud our products will feature the British Lion Quality logo,” commented Andy Napthine, head of marketing for Pork Farms“We’re also looking to attract new consumers with a significant packaging redesign to improve food values and the introduction of new variants; such as snack eggs with bacon, to broaden the appeal of the category,” he added.last_img read more

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Stiletto cuts to free-from

first_imgMrs Crimble’s free-from range has been refreshed to offer a wider range for consumers and to create a more uniform brand identity. Owned by Stiletto Foods, the free-from foods brand now includes light cheese crackers in Rosemary and Onion, Sun-dried Tomato and Pesto and Original Cheese flavours, as well as its more traditional products, such as frozen apple and rhubarb pies. The newest addition to the range is Mrs Crimble’s fresh gluten- and wheat-free bread, available in both seeded and white varieties. The full range comprises cakes, biscuits, corn and rice cakes, baked snacks, bread, pastry and muffin mixes.Branding consultancy pi global has refreshed the overall visual appearance of the brand to allow for its growth and utilise the freshness and appearance of the products by making them more visible through the packaging.www.stilettofoods.comlast_img read more

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Cake attack

first_imgThe BBC’s Daily Politics show last week baked a cake to mark a year of the coalition government being in office. As John Prescott whizzed by the cameras, one reporter asked what the former deputy prime minister thought of it, only for Prezza to mutely shove his hand through the cake, to the shock of said hack. Punching voters is one thing, but such grievous acts of aggression against a baked good cannot be tolerated. Stop the Week is demanding an inquiry into the matter.last_img

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