Good start for IAWS

first_imgInternational food company IAWS Group this week announced that it has had a good start to 2007 with a “very satisfactory” performance achieved across the business.The Delice de France and Cuisine de France owner’s interim results for the half year ended 31 January 2007, stated that Group revenue was 17.3% higher than last year at ?838.5m and group operating profit increased by 24.8% to ?57.3m.The food division sales were ?463.5m, an increase of 27.4% year on year, and operating profit was ?45.5m compared with ?35.2m in 2006.Strong growth was seen in all food markets, particularly in the US, where IAWS operates businesses including La Brea and Otis Spunkmeyer, which it acquired in November.IAWS Group chief executive officer Owen Killian said: “IAWS is now a market leader in two complementary growth categories in the North American value-added bakery market.”Revenue in Food Europe, which comprises the Lifestyle Food businesses in Ireland, the UK and France, increased to ?317.8m, reflecting a revenue growth of 6.2% and an operating profit increase by 9.8% to ?30.9m.IAWS said retail and food service were facing challenges due to increasing cost pressures from rent, energy, labour and raw materials.last_img read more

Manx tensions rise on ’dumped’ breads

first_imgThe Isle of Man’s Office of Fair Trading is investigating whether the £6m indigenous baking industry could be under threat from cheap imported bread.An allegation that cut-price bread was being “dumped” on the Isle of Man was discussed last week at the House of Keys, the lower house in the island’s Parliament. “Dumping” is a form of predatory pricing, where products are sold at very low prices, with the aim of driving competitors out of the market.The complaint was made by Jim Duncan, MD of the island’s major plant bakery Ramsey Bakery. He told British Baker: “I made a complaint about a month ago that imported own-label 800g white loaves were being sold for 55p by one of the retailers on the island. That price can’t possibly carry any margin – the freight alone on a loaf of that size costs 20p.”Last week, the House of Keys heard that cheap imports could jeopardise the jobs of 14 milling wheat growers in the Island, the eight employees at the state-owned Laxey Glen Mills and some 100 employed at the island’s bakeries, particularly Ramsey Bakery. Laxey Glen Mill supplies 85% of its output to Ramsey bakery and all its wheat is grown on the island.Agriculture Minister Phil Gawne told the House of the Keys that his department took “very seriously” concerns that a flood of very cheap imports was threatening the island’s homegrown industry. The island’s Office of Fair Trading said in a statement that it “has asked for initial enquiries to be made to gather basic facts so that it can determine whether there is any substance to the allegation before deciding if action is merited.”Colin Brown, chairman of Laxey Glen Mill told British Baker: “It’s full of tension here as we are quite proud of the fact that we are completely self-sufficient in terms of bread production.”last_img read more

Soreen sale rumour refuted

first_imgInter Link Foods has dismissed press reports that it is to sell its malt loaf business Soreen.Reports last week had suggested that Soreen was being marketed for sale by the cake company, in a move to to reduce its debt. But chairman Jeremy Hamer told British Baker that they were “total speculation and rumour”.Meanwhile, Brendan Hynes, who is to join Inter Link as finance director, has delayed his departure from Vimto-maker Nichols. Hamer said he was “very hopeful” that the situation would be cleared up soon.An interim financial management team would remain in place at Inter Link until after Hynes had joined.Hamer commented: “We are making lots of progress at Inter Link after a very difficult year.”last_img read more

Curriculum vitae

first_img1948 Joined the baking industry at just 15 years of age1963 Along with a lawyer partner, opened Dainty Cakes in Kirkintilloch1965 Parted company with original partner and baked for himself and for another baker, who lent him the use of a van1966 Set up his own shop in Glasgow1972 to 1980 Acquired five shops and built up to 10 during the 1980s, after moving to a bakery in Govan1990s Sold five of the shops and bought a bakery/coffee shop in Glasgow city centreToday Five shops, two in Glasgow city centre. President of the Scottish Association of Master Bakerslast_img read more

Don’t delay, enter BIA today!

first_imgMake sure you get your entries in for the Baking Industry Awards before the 7 May deadline. The Awards, now in their 23rd year, celebrate the very best of the British baking industry, and are attended by key players from across the industry.The Awards are open to businesses of all sizes, from a one-shop outlet, to the largest industrial plant manufacturers.They are a great way to showcase your talents and achievements to current and potential customers and industry peers, as well as achieving recognition for yourself and your business. Entrants do not need to be a supplier of customer of any of the category sponsors.The list of categories to enter is as follows:* In-Store Bakery of the Year – sponsored by Dawn Foods* Baker of the Year – sponsored by Vandemoortele* Confectioner of the Year – sponsored by Rich Products* Bakery Food Manufacturer of the Year – sponsored by ADM Milling* Bakery Supplier of the Year – sponsored by Sainsbury’s* Celebration Cake Maker of the Year – sponsored by Renshawnapier* The Innovation Award – sponsored by Asda* The Craft Business Award – sponsored by Rank Hovis* The Customer Focus Award – sponsored by CSM (United Kingdom)So don’t delay, get your entry form in today! For more details or to enter go to www., or email Kelly Langridge on [email protected] or call 01293 610422.last_img read more

Robin Jones takes BIA’s Baker of the Year title

first_imgRobin Jones, joint MD of The Village Bakery (Coedpoeth) wowed the judges to claim the much-coveted Baker of the Year title, sponsored by Vandemoortele, at the Baking Industry Awards 2010 on 8 September.Guests at the event, held at the Park Lane Hilton, were treated to a circus-themed night, hosted by Esther Rantzen, with performances throughout the evening from the world-famous Cirque Bijou, while tribute band The Greatest Take That had everyone dancing into the early hours.Rantzen began by getting everyone to stand up and practise how to correctly pose for a photo – “diaphragm up, shoulders down… hand on hip” – before entertaining guests with stories about meeting Joan Collins and being a contestant on Strictly Come Dancing, before going on to announce the award-winners.Jones said there wasn’t any single thing that he’d pinpoint as being most proud of in his career, but that it was an accumulation of what he had achieved over the past 15 years. “I was elated to have won the award. What made it very special was that Esther also brought my dad on stage.” He said her act really emphasised that bakery was still very much about family businesses.Among the other winners were Park Cakes, which took home the Bakery Food Manufacturer of the Year award, sponsored by ADM Milling. MD Anne Allen said she was “utterly shocked and amazed” to have won. “We’ve never entered anything like this before, but we did it for our people.”Confectioner of the Year, sponsored by Rich’s, went to Mark Legg, head pastry chef, Dunn’s (Crouch End), London. He said he was overwhelmed and added: “This award is going in the shop window tomorrow.”More? The Artisan Bakery, in Cumbria took home the accolade for Speciality Bread Product of the Year, sponsored by Bakels, for its Lakeland Treacle Bread with Walnuts and Raisins. MD Patrick Moore said: “It’s a testament to the team at More? for developing something that has a real point of difference.”Greenhalgh’s Craft Bakery in Bolton took The Craft Business Award, sponsored by Rank Hovis. Retail sales manager Sandra Ogden said it highlighted the passion of Greenhalgh’s. “The whole company will be over the moon.” Sainsbury’s Fosse Park store in Leicester came out on top in The In-store Bakery Award, sponsored by Dawn Foods. Bakery manager Nick Grumbley said he was absolutely ecstatic. He said he and his team worked to raise the bar on performance on a daily basis, and the accolade was recognition not for him, but for his colleagues. “They’ve worked thoroughly hard and they deserve it.”The British Baker Award for Services to the Industry:John Renshaw was presented with the British Baker Award for Services to the Industry by Master of the Worshipful Co David Goddard. The current president of the Alliance for Bakery Students and Trainees’ said he was “bowled over” to have won the award. “It’s quite an amazing award. The point I want to make is that everybody who has gone before me (to win this award) has done a lot for the industry and have been creative experts in their own right, as has everybody here tonight. I’m not sure I’m in their league whatsoever. It’s a very humbling experience. What can I say, but thank you.”* To order photos from the night visit 2010 winners and finalists:Baker of the YearSponsored by: VandemoorteleWINNER – Robin Jones, The Village Bakery (Coedpoeth) Finalist – André Sarafilovic, Wm Stephen (Bakers)Finalist – Paul Gray, Betty’s BakeryConfectioner of the YearSponsored by: Rich’sWINNER – Mark Legg, Dunn’s (Crouch End)Finalist – Chris Bachmann, BachmannsFinalist – David Lee, DA & W Lee Family BakerThe Craft Business AwardSponsored by: Rank HovisWINNER – Greenhalgh’s Craft BakeryFinalist – M RayFinalist – Cinnamon SquareThe In-Store Bakery AwardSponsored by: Dawn FoodsWINNER – Sainsbury’s, Fosse Park, LeicesterFinalist – Tesco, Huish, YeovilFinalist – Morrisons, Riversway, PrestonFinalist – Asda, Hunts Cross, LiverpoolThe Customer Focus AwardSponsored by: CSM (UK)WINNER – Halls Food GroupFinalist – Kensey FoodsFinalist – PieministerBakery Supplier of the YearSponsored by: Sainsbury’sWINNER – Mono EquipmentFinalist – Nicholas & HarrisFinalist – Warburtons BakeriesSpeciality Bread Product of the YearSponsored by: BakelsWINNER – More? The Artisan Bakery – Lakeland Treacle Bread with Walnuts & RaisinsFinalist – Janes Pantry – Pumpkin & Raisin Seeded BreadFinalist – Bachmanns – Olive Bread with ThymeCelebration Cake Maker of the YearSponsored by: RenshawWINNER – Amelia Nutting, Shuga BudzFinalist – Rachel Hill, Planet CakeFinalist – Caroline Occlestone, The Cake Shop LiverpoolBakery Food Manufacturer of the YearSponsored by: ADM MillingWINNER – Park CakesFinalist – Honeytop Speciality FoodsFinalist – GreggsThe Innovation AwardSponsored by: AsdaWINNER – Swissôtel The Howard – TLSee Afternoon TeaFinalist – Hobbs House Bakery – The Online StoreFinalist – Puratos UK – Cryst-o-filTrainee Baker of the YearSponsored by: Improve and The National Skills AcademyWINNER – Kyle Hendry, Macphie of GlenbervieFinalist – Pamela Ellis, Blackpool and the Fylde CollegeFinalist – Daniel Smith, J & I Smithlast_img read more

Takeaway is more stylish in new tubs

first_imgHuhtamaki has introduced a new design to its premium quality disposable paper food-to-go range.The ’mmm’ design allows caterers to modernise their presentation and offer customers a premium takeaway experience for a variety of hot or cold foods including pasta, potato salad, confectionery, ice cream and desserts.Made from paper, the stackable containers offer good heat retention, keeping the contents hotter for longer. For takeaway convenience, the containers can be fitted with tight-fitting plastic lids.There are four different sizes available 8oz, 12oz, 16oz and 32oz and each size is printed in a different colour. Food-to-go containers are also available in plain white, which are supplied with paper lids.last_img read more

Business start-ups: Ms Cupcake

first_imgSo do you want to be a baker or run a business? No matter how much you love baking, Ms Cupcake’s Melissa Morgan says you have to let go of the piping bag.When you decide to open your own business, it is usually because you feel you are very good at the ’thing’ that you do and you cannot understand why you are spending your time working for someone else. Or maybe you are stuck in a career that has nothing to do with where your passion lies.In the early days of Ms Cupcake, I began researching and meeting with people to further understand the bakery market. Back then, I was asked a very important question by a business advisor: “Do you want to make and decorate cakes for a living?” My answer was “No”.His response was: “That’s the right answer; you will run a successful cake business.”Seems a bit odd doesn’t it? Surely that’s why you should open a cake business because you love making cakes and want to extend your hobby into a profession. Sure, I love making cakes. I am also passionate about food and creating new recipes. And at the risk of sounding immodest, I am very good at what I do! Yet this passion and skill will only make you a good baker, not a good business owner.When you start your business, you do everything. You bake, sell, clean, balance books, get the supplies, update your website etc. You don’t mind all the hard work, because you have the passion. But it becomes very clear (very quickly) that it is impossible for one person to do all of these things and move past the ’hobby/part-time income’ stage. Something has to give. You think, “Great I’ll get an accountant, a website developer and someone to sell the cakes for me”But as soon as all of those people are in place, you need to start paying them, so you need to figure out a way to make and sell a lot more cakes. You start working even longer hours in an attempt to get enough income in, but you don’t have time to consider the big picture, pursue new markets, shops or ways to retail your cakes, because you are too busy making them. And here’s the difficulty: you cannot hire someone to ’run your business’ that’s your job. So if you want your business to grow, you have to give up the thing that got you to open the business in the first place.Now don’t get me wrong! I still ’make’ cake. I still invent every recipe we bake and I still control which of those recipes we bake every day. But I now have a very skilled team behind me who can turn my culinary visions into a reality. All of our cakes are still hand-crafted under my watchful eye, but I have allowed my company to grow organically and flourish.So when people who are interested in running their own cake business ask me for advice, I ask them: “Do you want to run a cake company or do you want to be a baker?” If you want to be a baker, save yourself the hassle and heartache and go find yourself a job working for someone. If you want to run a business that enables the making of your cakes, then accept that you will need to hand over the ’act’ of baking to someone else. Then take a deep breath and let the journey begin!last_img read more

Ivy Tech to delay start of courses, utilize online learning

first_img Pinterest (Photo supplied/Ivy Tech Community College) Ivy Tech Community College has delayed the start of courses until March 23 due to coronavirus concerns.The following is a statement from Ivy Tech President Sue Ellspermann:To all students, faculty, and staff:As we continue to follow and learn more about the progression of the COVID-19 pandemic, and with your safety in mind, we have decided to take additional steps to lessen our on-campus population and better accommodate social distancing.Ivy Tech Community College is delaying the start of all courses until March 23. The College plans to deliver courses virtually or through other alternate delivery through April 5. Students should check IvyLearn leading up to March 23 for instructions on their courses. The College will make a decision on March 30 about the need for continued virtual and alternate delivery of classes.Ivy Tech campuses and sites will remain open to provide student and business office assistance including the ability for students to meet with advisors, admissions and financial aid, use computers, and access to faculty as needed. Accommodations will be made for labs, clinicals and some technology courses to meet in groups of 10 or less if social distancing can be assured.Information regarding such meetings will be provided to students from their faculty. Faculty and staff should plan to continue their work on campus/site. Additional specific information for employees will be shared by Julie Lorton-Rowland, Senior Vice President for Human Resources, and Kara Monroe, Provost.While our students have been on spring break we have continuously monitored the coronavirus pandemic and have weighed all options. Our focus is always on the safety and academic success of our students.At this time, given the escalating cases in Indiana and across the country, we believe that offering our courses virtually is now the most viable alternative.Ivy Tech currently offers nearly half of our courses online today.However, with more than 1,600 faculty across our 18 campuses, we will use next week to provide faculty the training, tools, and support to provide quality instruction to our students so that they can successfully move forward with their educational and career goals.As you know we offer 16-week courses that started in January and were at the midway point in the semester when spring break started on March 9.The restart of those courses will be delayed one week with this change.The College also offers a large number of 8-week courses, which had either ended by March 9 or are scheduled to begin on March 16.The start date of those second 8-week courses will be delayed with all courses starting again on March 23. In all cases under the current plan the semester will extend an additional week and conclude May 17. The College has not announced any changes regarding commencement ceremonies at this time.Thank for your patience and understanding as we work through this unexpected situation together.President Sue Ellspermann Twitter Previous articleSan Mar Kennels remain open, but on probationNext articleIndiana State School Music Association cancels all events Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Twitter WhatsApp By Jon Zimney – March 12, 2020 0 237 WhatsApp Google+ Google+ Facebook CoronavirusIndianaLocalNews Pinterest Ivy Tech to delay start of courses, utilize online learning Facebooklast_img read more

February’s jobless report in Indiana the lowest to be seen for a while

first_img Google+ “3D Employment Graph” by Chris Potter, CC BY-SA 2.0 It will be a long while before unemployment figures return to anything close to February’s rate in Indiana, due to the COVID-19 pandemic.Indiana’s unemployment rate stood at 3.1 percent for February and remained lower than the national rate of 3.5 percent. The monthly unemployment rate is a U.S. Bureau of Labor Statistics indicator that reflects the number of unemployed people seeking employment within the prior four weeks as a percentage of the labor force.Indiana’s labor force had a net increase of 3,114 over the previous month. This was a result of a decrease of 1,599 unemployed residents and an increase of 4,713 employed residents. Indiana’s total labor force, which includes both Hoosiers employed and those seeking employment, stands at 3.39 million, and the state’s 64.4 percent labor force participation rate remains above the national rate of 63.4 percent. February’s jobless report in Indiana the lowest to be seen for a while Facebook Previous articleMeijer makes another temporary customer service change due to COVID-19Next articleApplications being accepted for Elkhart County United Way & Community Foundation COVID-19 grants 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ Twitter Twitter WhatsApp Facebook Pinterest Pinterest By 95.3 MNC – March 28, 2020 0 159 WhatsApp CoronavirusIndianaLocalNewslast_img read more