The bakery sector has become more unpredictable, with successful firms likely to slip quickly from being ’winners’ to being ’losers’, according to new research from business analyst Plimsoll.The research company has divided the 960 bakery sector companies surveyed into ’winners’, ’losers’, ’chasers’ and ’sleepers’ on the basis of their financial strength.Chasers are succeeding, but jeopardising their financial strength, and ’sleepers’ are missing out on new opportunities but are safe financially.The bakery sector’s large number of ’chasers’ – 275 out of 960 surveyed – indicated a high level of confidence among bakery sector firms, Plimsoll’s senior analyst David Pattison told British Baker.However, the sales growth that these chasers could achieve by investing was probably only sustainable for a couple of years, he said.He warned that with many bakery products being a discretionary purchase, any slow-down in the economy could mean problems.In particular, the good profits that sleepers were making despite falling sales were unsustainable, said Pattison: “The risk is in the long term.” Sleepers were often family-owned, he added.Pattison said that Plimsoll’s 2006 analysis of 960 bakery companies, which he claimed included more than 90% of the sector and included ingredients suppliers, independent bakers and big chains, found “remarkable inconsistency in the companies’ commercial and financial behaviour”.Many companies had apparently changed their strategy since the last such survey a year ago, said Pattison. “What our analysis highlights this time is the speed at which strategies change.”Plimsoll’s winners, losers, chasers and sleepers categories were roughly equal in size. Of the 283 winners in 2005, only 139 kept their position this year, although 117 of last year’s losers were once again losers.
Q Do you see any advantages in belonging to an international company?A We all learn from different cultures and experiences. Whether developments are in the sphere of organic, healthy inclusions or bio-strategy, sooner or later, all things pass to all countries. It happens even faster across Europe. Tesco, for example, is addressing what’s happening in Europe all the time with its stores and goods. In bread, we clearly see a widening repertoire of sandwich carriers. And there has been a raft of new introductions in Viennoiserie and brioches, for example. At Délifrance, we love the challenge of driving the market forwards. Q What sort of training do you provide for newcomers?A All newcomers, whether they are receptionists or food technologists, have to go to the Paris school of baking for a week. Next, they have to work with one of our franchisees for a week, making or selling goods to the public, so that when they are talking to buyers or customers, they know exactly what they are talking about on both the foodservice and retail sides. Extra training is then job-relevant. Q So what, more specifically, are the UK trends?A The trend here is definitely for more information. Our recent recruitment has centred on technical services people to comply with that.There is also a move towards ’larder’ ingredients, which is partly driven by the media and foreign travel, but consumers also want more natural, wholesome ingre- dients – no emulsifiers, not too much salt, just natural goodness. Q How do you address that in your own products?A The whole Délifrance ethos is ’nature and flavour’. We use no emulsifiers in our bread products, we ferment each bread for a minimum of two hours, our butter is sourced from the Charentes region of France.The quality of flour we use is very good, high-protein, 100% French flour. Our parent company, Nutrixo has 23 mills. The flour used in our breads comes from one particular region and we always blend flour from the old crop to the new carefully and slowly to ensure consistency. One of the company’s priorities is to test new varieties in the fields for disease resistance and drought.Our ethos is to work hard to make sure our goods are the best. I tell colleagues: “Don’t be frightened to explain why we believe we’re the best.” Q What was your next move?A It was to Northern Foods and occurred at the time of the Tom-kins takeover of RHM. At Nor-thern, I became involved with Gunstones bakery, as well as with sandwiches, pizzas, chilled snacks and Bowyers, the sausage maker, of Trowbridge.CEO Chris Haskins rebuilt the Gunstones bakery after a major fire. It cost a massive £35 million, which had to be recouped. A Mr McCracken of M&S was a major client and Mr Haskins (now Lord) just stood up and said: “It’s all yours Mr McCracken!” What a great approach! It put M&S under pressure to really innovate the ranges, which they did, excellently. Some CEOs can be scared to invest, but he showed you have to have the courage to run with it. Q Do you always feel the need to be challenged?A Yes, definitely. Next I went to CPC Best Foods to launch the US Entenmann’s brand in the UK. It brought me right back into bakery and I loved the job. It gave me the opportunity to launch a completely new bakery brand in the UK, from scratch!I moved to Bristol and we set a target of 30% market share. It was an exciting time, because RHM had bought Lyons cakes, to add to their Mr Kipling brand. CPC had a history of backing brands. Supermarkets are always very keen to see innovation and added value, backed by good marketing support. Entenmann’s became the fastest-growing FMCG brand in 1997, as measured by AC Nielsen. I worked in New York and Miami, learning how products were made and how they were benchmarked against others. >> Q Who are your customers?A On the foodservice side, we supply catering professionals and wholesalers with raw frozen or ambient baked breads and Viennoiserie. On the retail side, we supply the major multiples and convenience stores with breads, Viennoiserie and savouries, which can include part-baked as well as raw or ambient goods.As Délifrance is a manufacturing operation, as opposed to just supply, we also have around 600 of our own retail outlets worldwide on forecourts, for example. Q What is Délifrance?A It is the bakery arm of parent company Nutrixo which also owns Grands Moulins de Paris, the French miller. We are 50% owned by French farming co-operatives and 50% by employees.Délifrance manufactures its own goods, using its own flours and specifications. The good thing is that it gives us total control over the supply chain. We are well-established in the European baking market and 2008 is the brand’s 25th anniversary. There are 15 international divisions and I am MD of Délifrance UK, which employs approximately 120 people and has its headquarters in Leicestershire. Q Have you always worked in bakery?A No, I graduated as a chemist. One day I was standing in the lab, shaking test tubes and pontificating about life and I thought, “Is this it?”A friend saw an advertisement for a food technician at RHM’s Manor Bakeries. At the interview I felt an instant rapport. My studies had included food chemistry and I immediately felt at home. I loved the buzz and the atmosphere of baking. I had fantastic training and began to spend more time in the commercial section, working with Tesco and Marks & Spencer.By around 1986, I felt ready to move on, so RHM created a combined technical/commercial role. Some of the big retail buyers would come up with slightly outlandish ideas, so I would say, “Well, you can’t do this or this, but you can do that.” I stayed for about eight years. —-=== Curriculum vitae ===l First joined the bakery industry as a food technician at RHM’s Manor Bakeries, moving on to a technical/commercial rolel Moved to Northern Foods, where he was involved with Gunstones bakeryl Worked for CPC Foods, launching the US Entenmann’s brand into the UKl Worked for Allied Bakeries in the convenience trading divisionl Joined Délifrance UK as MD
The Home Grown Cereals Authority (HGCA) has confirmed that the latest results from this year’s Cereals Quality Survey suggest the quality of wheat has dropped compared to last year.The latest Cereal Quality Survey results update is based on analysis of 25,000 wheat sample results. These show that there has been a fall in average GB Hagberg, protein content and specific weight. Average moisture content showed an increase, as anticipated following the July and August rainfall.The latest Hagberg estimates for 2007 show an average of 241 seconds in Great Britain, significantly below last year’s average of 294, but only 0.9% lower than the previous three-season average of 243 seconds.Nabim Group 1 wheat currently has an average moisture content of 14.5%, specific weight of 76.5 kg/hl, a Hagberg falling number of 250 seconds and protein content of 12.8%.
The publisher of British Baker, William Reed Business Media (WRBM), has acquired Decision News Media (DNM) – an internet publishing company dedicated to reporting breaking news for the global B2B industries.DNM, based in Montpellier, France, has established a reputation for authoritative, in-depth and insightful news reporting of food, nutrition, cosmetics and pharmaceutical topics. Its flagship websites are FoodNavigator.com, NutraIngredients.com and BakeryandSnacks.com. The new enlarged company will accelerate the growth of its online brands and expand into new areas such as events, recruitment, data services and directories.”We are thrilled about this acquisition. DNM’s business nicely complements ours,” said WRBM group MD Charles Reed.
Craft baker Chatwins has taken over four shops previously run by fellow Cheshire firm P&A Davies, which went into administration earlier this month.Chatwins has rebranded the stores in Chester the city centre, Hoole and Blacon along with one in Ellesmere Port, and employed 28 of the staff who were made redundant. However, it decided not to take on the two other shops in Chester because sales were too low.Chairman Edward Chatwin said it was an opportunity to further the chain’s presence in the Chester area. “This is an exciting development for Chatwins,” he said. “Like ourselves, Davies of Chester is a well-known family bakery business dating back a century or more. Their custo-mers expect high-quality confectionery and savoury products and I’m sure they will welcome the Chatwins brand.”He said Chatwins planned to focus on bake-off and the lunchtime trade in the newly acquired stores. The deal fits with Chatwins’ growth across Cheshire and Staffordshire; it now boasts 23 retail outlets and three coffee lounges, supplied by its Nantwich bakery. “We are blessed with loyal and dedicated staff,” said Chatwin. “I’m sure with their support and by utilising the spare capacity in our bakery we can make a success of this expansion.”Earlier this month, Frank Roberts and Sons announced that it had bought P&A Davies’ central bakery.Administrator Baker Tilly Tax and Accounting said the two remaining stores were not being marketed and that it was up to the landlords who own the lease to decide what to do with them.>>Roberts snaps up central bakery of P & A Davies
Greggs has continued to support UK charities and communities during 2011 by raising record amounts of money.Following the announcement of its preliminary results this morning (14 March), the high street retail bakery chain revealed that it had raised £1m for the BBC’s Children in Need appeal last year.The company’s own registered charity, the Greggs Foundation, was established in 1987 and has since raised more than £10m for people living in disadvantaged areas. It receives donations from the Greggs business, its employees through its ‘Give As You Earn’ initiative, as well as donations from major shareholders, investment income and through staff fundraising activities.As part of the Foundation, the business started its own Greggs Breakfast Clubs programme – a means of providing a free breakfast for primary schoolchildren in areas of particular social disadvantage. The company funds £225,000 into the scheme every year and now operates in 180 UK schools, reaching around 8,000 children.Greggs opened up five new Breakfast Clubs during the second half of 2011 in London, Birmingham, Manchester and Liverpool in response to the summer riots.Ken McMeikan, chief executive at Greggs, said: “At Greggs we have always prided ourselves on doing the right thing – whether for our people, our customers, local communities or the environment. One great example of this has been the fantastic work done by so many to support children in some of the most disadvantaged communities. “Fourteen Greggs Breakfast Clubs are now operating through partner organisations and I am delighted that more companies are becoming involved in supporting them. We are enormously grateful to these organisations for having the vision and compassion to tackle child poverty right here in the UK. I would also like to pay tribute to the head teachers, their staff and the volunteers who make these clubs work so brilliantly.”The Greggs Foundation also operates a grant programme, in which it offers major grants to charitable organisations supporting disadvantaged people in the north east of England. In addition, the Foundation gives regional grants of up to £2,000 for similar charities across the UK, as well as its Hardship Fund, which offers ‘emergency’ funding to north east of England families who need essentials such as clothing, beds and ovens.Derek Netherton, chairman for Greggs, said: “Our values lie at the very heart of what we do and in our relationships with our staff, customers and shareholders. In such difficult economic times, customers expect us to continue providing great-tasting products at great value prices; but they also expect us to do even more to help those who are most disadvantaged within the community.“I would like to pay tribute to the tremendous efforts of our 20,000 people over the past year. Their continued passion and dedication have been rewarded through our profit-sharing scheme, in which 10% of profits are shared among our staff.”Speaking of the company’s commitment to its staff, McMeikan added: “We remain indebted to our people for their incredible energy, enthusiasm and commitment to delivering products and service that will delight our customers. I am particularly pleased that we were able to create more than 800 new retail jobs through our shop opening programme during the year, lifting the total number of Greggs employees above 20,000 for the first time.“We continue to share 10% of our profits with our people and I am delighted that a record £5.9m will be shared among our staff in respect of our performance in 2011.”Throughout the past 12 months, Greggs received the Sandwich Industry Awards’ lifetime achievement award, as well as being named Corporate Foundation of the Year at the Business Charity Awards.
Twitter Pinterest Twitter Facebook Pinterest By Network Indiana – September 5, 2020 0 295 WhatsApp Google+ (Photo supplied/Centers For Disease Control and Prevention) A potential coronavirus vaccine will go through clinical trials at IUPUI.The vaccine developed by AstraZeneca is of four potential COVID vaccines in their final phase of testing before federal approval. The I-U School of Medicine will be one of 81 sites nationwide testing the vaccine on 30-thousand volunteers.I-U will inject its first test subject next week. Researchers are looking for 15-hundred adult volunteers who haven’t had the virus already, and who work in places like schools, stores and warehouses, placing them at higher risk for exposure to the virus.I-U clinical medicine professor Cynthia Brown says the AstraZeneca vaccine is actually a one-two punch of two vaccines, with patients returning for a second shot four weeks after the first. That means patients won’t start getting the second dose till mid-October. The Centers for Disease Control have advised states to be ready to distribute a vaccine by November.Brown says other trial sites have already started administering the AstraZeneca vaccine, and two other companies are more than a month into trials on their own versions. The companies’ data review committees will assess when there’s enough information to say with confidence whether the vaccine is both effective and safe. It’s then the Food and Drug Administration’s job to decide when there’s enough data showing a meaningful response to approve the vaccine.“I just want to say I’m glad I’m not at the F-D-A having to make those decisions,” Brown says.Followup with participants will continue even past approval of the vaccine, for up to two years. Brown says researchers need a full picture of any potential side effects, and are trying to establish how long patients remain immune after receiving the vaccine. Previous articleWawasee High School switches to remote learningNext articleCoronavirus support scam reported at Indiana University Network Indiana WhatsApp Facebook Google+ Potential coronavirus vaccine to go through clinical trials at IUPUI CoronavirusIndianaLocalNews
CoronavirusIndianaLocalNews WhatsApp (Photo supplied/Purdue University) 27 Greek or co-operative living houses have students that have been told to quarantine or isolate of coronavirus concerns at Purdue University, but the school is not saying which houses those are.They are saying six of those houses are on full quarantine. The latest numbers from Purdue, according to the school’s COVID dashboard page, show 298 students and 21 employees have gotten the virus out of over 12-thousand tested since August 1st.Indiana University has a whole list of Greek houses affected by the virus and even has an online dashboard page of how many students per house have tested positive.IU is the only school known to have such a dashboard page specifically for Greek houses.Tippecanoe County as a whole, where Purdue is located, has a much lower positivity rate over the last seven days compared to Monroe (IU), Delaware (Ball State), and Vigo (Indiana State) Counties, all of which are home to major universities.St. Joseph County (Notre Dame) and Marion County (Bulter, IUPUI) are the only other counties with major universities that have a 7-day positivity at or below 5-percent.– Tippecanoe County: 2.94% 7-day positivity rate (all tests) with 24 weekly reported cases.– St. Joseph County: 4.49% 7-day positivity rate (all tests) with 112 weekly cases.– Marion County: 5.59% 7-day positivity rate (all tests) with 85 weekly cases.– Monroe County: 9.2% 7-day positivity rate (all tests) with 49 weekly cases.– Delaware County: 11.2% 7-day positivity rate (all tests) with 52 weekly cases.– Vigo County: 11.3% 7-day positivity rate (all tests) with 255 weekly cases. Twitter Pinterest Facebook Previous articleExpanded 9/11 Memorial in Indianapolis one year awayNext articleNorthwood High School Athletics 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. More than two dozen Greek houses at Purdue University ordered to quarantine By Jon Zimney – September 11, 2020 0 316 Facebook Google+ Google+ Pinterest WhatsApp Twitter
IndianaLocalNews Google+ By 95.3 MNC – November 10, 2020 0 215 Facebook Facebook WhatsApp Pinterest Twitter WhatsApp (Photo supplied/Elkhart Truth) All Indiana Bureau of Motor Vehicle branches will be closed on Wednesday, Nov. 11 in observance of the Veterans Day holiday.Branches resume regularly scheduled business hours on Thursday, Nov. 12.For a complete list of branch locations and hours, to complete an online transaction, or to find a 24-hour BMV Connect kiosk visit IN.gov/BMV. Twitter Google+ Pinterest All Indiana BMV branches closed on Wednesday for Veterans Day Previous articleIU Law Prof: President Trump could have tough court battleNext articleThe favorite Thanksgiving side dishes in Indiana, Michigan are… 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan.
IndianaLocalNews Facebook Pinterest Boy, 14, faces murder and child molestation charges connected to death of New Carlisle girl Pinterest Google+ (“Court Gavel – Judge’s Gavel – Courtroom” by wp paarz, CC BY-SA 2.0) The 14-year-old boy teen arrested in connection with the death of a 6-year-old girl in New Carlisle has been charged with murder and child molestation.Grace Ross was reported missing by her family in the early evening hours of March 12. Her body was found after a two-hour search in a wooded area and the teen suspect was arrested shortly afterward.Ross died due to asphyxiation. Her death was ruled a homicide.The teen faces murder, felony murder and child molestion charges.As of now, the boy is still in the juvenile justice system.A judge must grant a waiver submitted by the state to transfer the case to superior court, according to the South Bend Tribune. That’s a move Ross’s family would like to see happen. WhatsApp Twitter Facebook WhatsApp Google+ By Jon Zimney – March 22, 2021 0 175 Twitter Previous articleReport: South Bend now tops for robberies in IndianaNext articleSouth Bend man on probation faces new sexual misconduct charges 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.