range of X-ray, metal detection and checkweighing equipment caters for a wide variety of applications and a number of consumer industries, says the Farnborough-based company.By renting inspection equipment, manufacturers can “try before they buy”, as machines are available on a rent-to-buy basis. Renting equipment allows manufacturers to put the machine through its paces and be confident of the machine’s capabilities, it says.
Month: April 2021
Heinz Foodservice is targeting four key categories of consumers after identifying massive untapped potential in the breakfast market, with research showing that 52% of people had not eaten breakfast out-of-home in the last three months.The research showed out-of-home breakfast consumers fall under four categories: those who “fuel up” on a cooked breakfast every day; those who “grab ’n’ go” and regularly skip breakfast because they are time-poor; those looking for a tasty, but guilt-free breakfast and those wanting a “total treat” occasionally, with a slap-up breakfast.Tal Drori, brand manager for Heinz Foodservice, said: “A British fry-up is still the favoured breakfast out-of-home, with 56% of people. However, hot rolls/sandwiches account for 15% and 14% of the market respectively. So there is still enormous scope for maximising breakfast potential.”By identifying these distinct consumer types, we can offer complementary products for breakfast and can show caterers how to appeal to their consumers to maximise their breakfast profitability.”
Winner WC RoweFalmouth, CornwallW C Rowe has two bakeries and 17 retails outlets in Devon and Cornwall and serves the major multiples with breads, cakes, confectionery and savouries. It is one of the largest employers in the area, with 450 staff, and turns over £20 million per annum.The judges were impressed by the company’s “clear passion for delivering great-tasting products”, and its great service to customers.When Sainsbury’s looked for solutions to boost its flagging scone sales, W C Rowe produced three premium varieties – including Cornish Clotted Cream and Davidstow Cheddar – all featuring locally-sourced ingredients. This commitment to regional sourcing, as well as to traditional baking methods, was also praised.The company’s managing director Alan Pearce believes the success of the range lies mainly in the strong working relationship with Sainsbury’s.Finalist Genesis BreadsMagherafelt, Co LondonderryFamous for its craft morning goods, such as pancakes, potato and soda breads, Genesis is the 10-year-old brand of 40-year-old McErlain Bakery. It produces primarily for multiples in Northern Ireland, although 20% of sales now come from the south. Sales and marketing manager Liesa Johnston acknowledges that Sainsbury’s has played a big part in helping the company gain a foothold on the mainland.When Sainsbury’s asked for help with its declining scone sales, Genesis applied its “young, funky and quirky” style to create first Double Butter Succulent Sultana and then Yoghurt & Cranberry scones, as well as Big Pancakes.Johnston says Genesis’ strong working partnership with Sainsbury’s meant the bakery was able to create a perfectly-targeted product for them.Finalist Proper CornishFood CompanyBodmin, CornwallProper Cornish produces frozen and chilled pasties, slices and sausage rolls for national foodservice clients such as Delice de France, Compass and Country Choice. It boasts an annual turnover of around £10 million.The 30-year-old company sources from local suppliers. “We’re proud of our provenance,” says marketing manager Mark Muncey. “Our products are truly Proper Cornish.”Muncey also says the firm is proud of its superior service and strong client relationships, citing a joint promotion with client Presto. “Research showed the shops required greater product diversity, so we ran a competition to devise a new flavour. It was judged by a Michelin-starred chef and the winning entry was an amalgamation of two iconic dishes – a fish & chip pasty!”The results attracted publicity from as far afield as Australia and New Zealand.
Four new training providers have joined the National Skills Academy for Food and Drink Manufacturing, taking the number in the network to 32.The College of Agriculture, Food and Rural Enterprise (Cafre) has become the first organisation to be accredited as part of the NSA in Northern Ireland, and will lead the development of a training network dedicated to the needs of the province’s food and drink industry.Bishop Burton College near Beverley, Yorkshire and Derby College have also joined the NSA’s food and drink processing networks. Newcastle University has become the second member of the leadership and management network. Meanwhile, Sheffield Hallam University has extended its involvement with the NSA network by taking on an additional role to become champion of a network specialising in food innovation.NSA director, Justine Fosh said the NSA has now published a directory listing all the training courses available from its members. It can be downloaded from the NSA for Food and Drink Manufacturing website at foodanddrink.nsacademy.co.uk.The NSA steering for bakery – made up of representatives from the baking industry including craft, plant and supermarket businesses as well as trade associations – is currently developing vocational qualifications and ways of delivering skills via a network of training providers, and guided by sector skills council, Improve. It is due to announce further details of a pilot foundation bakery training scheme in the coming months.
Baker beware! Innocent items of kitchen equipment could land you in some serious trouble, as one poor man (not a baker in this instance) found to his cost. The item in question was a spatula – a pretty normal piece of kit in your average bakery – but clearly a lethal weapon when brandished at large or used in a not-for-purpose situation.According to The Sun newspaper, disabled gentleman Steve Gardner, of Torquay, Devon, found himself suddenly surrounded by cops with Taser guns, as he stood on the doorstep of his house, waiting for the post. Police who happened to be cruising the area, reportedly pounced on Gardner, ordering him to “drop the weapon”. They then proceeded, somewhat unceremoniously we feel, to confiscate the spatula.Steve admits that limited use of his hands means he employs the spatula as a letter-opener, back-scratcher – oh, and occasionally to “ice a cake”. A police spokeswoman claimed the police had thought it was a bread knife “with the serrated edges removed and sharpened”.So, you have been warned: spatula, bread knife or even a spoon… be careful how and where you handle your kitchen implements!
Q Staff have approached their boss and asked him to provide them with a fridge, so they can bring packed lunches in. Is he forced to agree?A Even in the absence of specific legislation, there are some pretty good reasons to consider having a staff fridge. Hot temperatures will mean staff are at greater risk of going down with food poisoning if items haven’t been stored properly, especially if your workplace doesn’t have air conditioning.But there are also other situations where the duty to provide a fridge is mandatory. For example, a diabetic member of staff may need insulin, which often required refrigeration. Alternatively, an employee may have a health condition that requires a special diet for example, coeliac disease, where many food items need to be kept cool. These could both amount to disabilities under the Disability Discrimination Act 1995. This means that you will have a legal duty to consider whether any “reasonable adjustments” are necessary; providing a fridge could be one that you must make.So while you are only duty-bound to provide a fridge in limited circumstances, research shows that staff who bring in food are less likely to take time away from their desks they won’t be popping out around the shops when they nip out for a sandwich!If you do provide a fridge, set some hygiene ground rules for example, removing unwanted and out-of-date food and sharing the space fairly with colleagues. Even if your business isn’t subject to food hygiene legislation, you still have a common law duty of care. So include the fridge in the general cleaning rota and check its temperature periodically the correct range is 1-4°C.
Chicken Balti is the latest Ginsters pie variant to hit the shelves in a bid to warm up chilly shoppers (RSP: £1.99).The brand’s Cheese & Onion Slice has been given an improved recipe this autumn, which includes West Country Cheddar alongside locally sourced onions and potatoes. An on-pack flash will highlight the change to consumers.Andy Valentine, Ginsters head of brand marketing, said: “It’s that time of year when consumers look for quality, comforting food both at home and for on-the-go snacking. With these changes happening across our savouries range, we’re hoping to attract shoppers to the category with some fresh thinking and new choices for spicing up the cold days.”
A method for making healthier-option baked donuts has been made available for licensing through brand consultancy Intangible Business.According to the firm, the manufacturing process would enable bakeries and coffee shops, for example, to make a donut that was less than half the fat of a full-fat fried donut. Blind taste tests showed that consumers preferred the taste, lightness and fluffier texture of the new baked donut, to other leading deep-fried donuts, said the firm.”We know consumers are looking for new ways to minimise calorie and fat intake and they are prepared to spend more on higher-quality, healthier food snacks,” said Thayne Forbes, joint MD, Intangible Business. “By securing exclusive rights to use this process, retailers can exploit that demand and gain a competitive advantage over their rivals.”
A new report on salt reduction methods in food production will be published next year.The Food and Drink Federation (FDF) and the British Retail Consortium (BRC) have teamed up with Leatherhead Food Research to fund and deliver the comprehensive report, which will be a free resource for manufacturers.The project, which begins this month, will take stock of the food manufacturing industry’s achievements in salt reduction to date, and will look at how it can take its next steps, said the FDF. Terry Jones, FDF’s communications director, said: “While food manufacturers have already invested heavily and made great strides in salt reformulation, this partnership demonstrates our industry’s keenness to find solutions to continue this good work.” Andrew Opie, food director at the BRC, added: “Our members have shown their commitment to give consumers healthier choices by consistently meeting salt targets. They are backing this up with funding for credible, independent research which will make a valuable contribution to our understanding of where further salt reduction is practicable.”The report is due to be launched in mid-2012.
WhatsApp Facebook WhatsApp By Tommie Lee – April 14, 2020 0 228 Pinterest Google+ Facebook Twitter (Photo supplied/Clay Fire) At a time when many people are looking for opportunities to help their communities, there’s an opportunity in St. Joseph County to do just that.The Clay Fire Recruit Academy says there is less than a month to apply for their next academy class. If you’d like to learn what it takes to become a firefighter, you can find a link to the application process by clicking here.The deadline is Friday, May 8th. Google+ Twitter Deadline approaching to apply to the Clay Fire Recruit Academy IndianaLocalNewsSouth Bend Market Pinterest Previous articleLockdowns cut driving and crashes, bring insurance discountsNext articleFiat Chrysler recalls 550,000 vehicles for faulty wipers Tommie Lee