The Metropolitan Police is continuing to investigate incidents of deliberate contamination of Allied Bakeries’ Kingsmill bread, produced at its Orpington plant in Kent.A total of 35 complaints of contamination were made by customers between February 2005 and January 2006. The final one, on January 25, was of fragments of glass in Kingsmill bread. Several incidents of contamination have been ruled out as unconnected to the main case, a spokeswoman said. She said a large number of staff had agreed to give samples of DNA and fingerprints to police, and this screening has now been completed. Enquiries are ongoing.Allied Bakeries said in a statement that, as the police investigation remains ongoing, it would be inappropriate to comment fully at this stage. However it introduced tamper-evident packaging on Kingsmill products earlier last month. The packaging has a modified seal, which means it is easier to see if the bag has been tampered with or not.
RAPIDLY expanding bakery supplier Country Style Foods has bought the former Schwan Global Cake Company frozen desserts factory in Bridlington, which was closed last month.Leeds-based Country Style said it had no immediate plans to re-open the site, following its asset purchase from administrators. Chairman Tony Wood said in a statement: “It is the widely held view, that in the light of fierce competition and over capacity in the industry any attempt to revive a viable frozen desserts business on the site would be unrealistic.”But the company believes the 240,000sq ft Bridlington site, which formerly employed 200 people, does have long-term development potential.It is “enthusiastic” about the possibility of developing the site to meet the future demands of its business and, in due course, creating employment opportunities at the site.County Style Foods, a family business, operates plants in Leeds and Grimsby, as well as the former Hibernia Foods plant in Stockton. It also owns the former Hibernia Foods site in Peterlee, Country Durham, which is currently unused.It produces own-label part-baked breads, patisserie and doughnuts, as well as roulades, speciality breads, bagels, croissants and pizza bases.
Folic acid looks more likely to be compulsorily added to bread after Food Standards Agency (FSA) research found that 50% of the population backed the move.The FSA will decide in the next week whether to recommend that the Department of Health introduces folic acid as a mandatory additive; the Scientific Advisory Committee on Nutrition and the Committee on Medical Aspects of Food and Nutrition Policy have already reported that this would reduce the number of babies born with spina bifida.Federation of Bakers’ director Gordon Polson said the decision to fortify bread should be a medical one but added there would be a number of considerations if the move got the go-ahead. “The most practical way of adding folic acid would be at the flour mill rather than at a manufacturing plant – it wouldn’t be something we’d want to do,” he said. “It wouldn’t be practical.”
* Things that are not of value singly are useful collectively* How often things happen by chance, which you would not dare to hope for* He cracks the nut, but who wishes to have the kernel out of the nut?* What is there of beauty in the piled-up heap (of money)?* That which is not required is dear at a farthing* He who is able to do too much wants to be able to do more than he is able* There are as many thousands of tastes as there are of persons living in this world* So many men, so many opinions; everyone has their own fancy
Exhibitors at London’s Caffè Culture show said the event had been a success overall with a good quality of visitors and strong leads.After the first three hours of the show – which was held at Olympia on 21 and 22 May – Adrian Apodaca, marketing director of organic and free-from specialist Honeyrose Bakery, said: “This is the best show for producing leads.”We have already had two good enquiries from the north.”The Village Bakery, Melmerby also noticed an upswing in interest in its gluten-free bread, cake and biscuit lines. Marketing manager Lindsay Williams and key account manager of the Village Bakery, Melmerby, said: “Almost 95% of our leads this first morning have been for gluten-free.”Parry Hughes-Morgan of the Handmade Cake Company thought Caffè Culture was “a great show”, saying the firm had been “swamped with enquiries” about its products, including new lines chocolate cornflake slice and blueberry and lemon drizzle cake. Three weeks ago, the company opened a new 32,000sq ft factory and has now received orders from Finland and Norway.Pullins Bakery, a first-time exhibitor this year, used its stand to maximum effect, showing speciality breads aimed at coffee shops, delis and catering companies. Although Pullins has three craft shops, most of its business is now wholesale and it has picked up airline accounts in the last 18 months.Devesh Patel, head of business development at Middlesex- based Packaging Environmental, thought the first morning of the show was quiet on his stand, but a spokeswoman for Caffè Culture’s organisers said while the event was audited for the first time this year, they think that attendance was the same or slightly up 2007.Next year’s event will again be held at Kensington’s Olympia.
Cargill has introduced two new stabiliser ranges, said to give manufacturers increased flexibility in the production of icings.Satialgine OGI cold soluble alginate has been developed for direct-use icings, made on-site by bakers and deposited immediately on top of baked goods. For delayed-use icings, a new pectin – Unipectine PG 335 CS stabiliser – has been developed for when icings are produced off-site. It takes the form of pre-prepared icings, and is added to the baked good cold or after reheating. Cargill’s existing range of Lygomme OGI functional systems includes different formulations that, depending on the process, can be used for either direct-use or delayed-use icings.[http://www.cargilltexturizing.com]
l Top 50 Bakery RetailersGreggs CEO Ken McMeikan tells us why the nation’s biggest bakery retailer is storming ahead with store openingsl What makes a BIA winner?WC Rowe reveals how it balanced retailing with supermarket own-label supply to scoop 2008 Supplier of the Yearl Meet the buyerFancy yourself as a niche supplier, making bespoke products for top-end retail? Then meet the buyer for Fortnum & Mason
“We didn’t have any privileges. I remember living on baked beans, eggs and bread if it wasn’t out of date” Food waste shocker! Girls Aloud singer Cheryl Cole on growing up, but betraying a slavish adherence to use-by dates”A complaint has been made to the police and we will be taking a look at CCTV footage of the incident before we can comment further” Who ate all the pies? The football fans who broke into the catering booth and cleared the shelves at Burnley FC during last week’s fixture with Manchester United. A police spokesman said an investigation was under way, but without apportioning blame, we thought Man U fans only ate prawn sandwiches…?”Just Made (never from a factory). A fresh Pret sandwich doesn’t need a ’use by’ date. We make our food in every Pret kitchen using amazing ingredients. The best, natural stuff you’d want to use at home” Pret A Manger’s on-pack claim for its chicken sandwiches is hauled up by The Daily Mail for using frozen chicken imported 6,000 miles from Brazil and then processed”The chocolate HobNob and custard cream of late night telly” More controversial biscuit-related copy, as late-night political TV presenter Andrew Neil introduces co-hosts Diane Abbott and Michael Portillo with this ill-advised epithet”We gained healthy eating status in 2006 and, as such, we ask you NOT to send in sweets or cakes to celebrate your child’s birthday with their class. This will ensure equality of opportunity for all pupils” Diane John, headteacher of Wood End Primary School in Harpenden, Herts, in a PC letter to parents
Robotics and automation expert CenFRA has been working with Melton Mowbray pork pie manufacturer Vale of Mowbray to reduce the cost of a planned expansion project.Vale of Mowbray had decided to extend its site, and invest in new equipment, in order to cope with increased demand for its pies. However the company was unsure about how the changes would be integrated with the existing site, so approached CenFRA, which carried out in-depth analysis using event simulation.CenFRA created an interactive 3D computer model of the proposed factory layout, including the technical details of the existing production equipment to evaluate and quantify the benefits and implications of integrating new equipment on a ‘virtual scale’.Through this analysis, CenFRA identified that the intended plan would only be capable of handling a year’s increase in production and advised that an alternative approach should be adopted. Vale of Mowbray therefore came up with a revised plan, which CenFRA established would be capable of handling a substantial increase in capacity on a more long-term scale>>Never too late to automate>>Want some advice? Talk to CenFRA
Pressure on plant bakers to meet the Food Standards Agency’s (FSA’s) 2012 salt targets has prompted new research into the role different wheat varieties could play in producing lower-salt bakery products.Campden BRI and wheat breeder RAGT, along with a UK plant baker, its milling arm and several other companies, are funding a four-year PhD student at Birmingham University to look into whether certain wheat varieties are better suited to manufacturing lower salt bread and bakery products on high-speed lines. RAGT has already carried out predictive bread-making tests at its Cambridge lab using rheological equipment to test the elasticity of reduced-salt doughs made from flour from various wheat breeds. The doughs need to meet the FSA’s 2012 target of 1% salt in bread, and wheat varieties both on and outside the Recommended List have been tested.“It’s early days at the moment, but we’ve found that some wheats actually perform better in doughs when salt levels are reduced,” said Julie Seekings, RAGT’s cereals analytical manager. “This would indicate that there are certain wheat varieties that are better suited to making lower-salt bakery products.”The long-term solution may be to breed wheats that produce an improved balance of elasticity and extensibility in doughs, which could better handle salt reductions and the demands of high-speed processing, she said. The PhD project is due to start in September.