The Australian Macadamia Society (AMS), which represents over 790 Australian macadamia growers and processors, is planning an awareness campaign to raise the profile and increase sales of macadamias in the UK.The Australian macadamia industry has undertaken a large planting programme and as these trees come into production over the next seven years, crop tonnages are expected to double.Philip Montgomery, marketing director of the AMS, said: “The UK awareness campaign will include extensive consumer sampling, a trade and consumer public relations campaign, and a programme to encourage increased usage of the nut in food manufacture.”The AMS programme will also educate consumers on the nut’s Australian origins.”The UK campaign follows significant investment in the promotion and development of Australian macadamias in other European countries, which has lead to encouraging sales increases.The Australian macadamia industry recorded its highest ever production in 2004 (42,900 tonnes) and industry estimates suggest that the 2006 calendar year crop will be 40,000 tonnes of nuts in shell – enough to produce 11,500 tonnes of edible kernels.There are currently some eight million trees planted, of which some 4.1 million are mature.Montgomery added: “Acclaimed as the ’queen of nuts’, macadamias are Australia’s only indigenous, commercially grown food crop. They have a buttery taste giving recipes a luxury, creamy quality.”
Finsbury Food Group’s purchase of Lightbody Celebration Cakes will make it the leading player in the UK premium cakes market, it claimed this week.The premium bakery group announced this week it had agreed to buy Lightbody business, which saw £46m turnover in the year to April 2006, for £37.5m, subject to shareholder agreement at a meeting on 22 February.Finsbury chief executive Dave Brooks told British Baker he and Lightbody’s MD Martin Lightbody had been “talking seriously” over a possible deal over the past year.Lightbody will become strategic development director of the enlarged group from May and have a 28.1% stake in it, making him its largest single shareholder. Seven existing directors will have a combined 18% stake. The remaining 54% of shares are on the Alternative Investment Market.Finsbury’s philosophy on the Lightbody business was: “If it ain’t broke, don’t fix it”, Brooks said, but Finsbury does plan to make an estimated £2m savings through synergies.It plans to close its California Cake bakery in Coatbridge by the end of the year and move production and staff to Lightbody’s premises in Hamilton. And Brooks said the commercial team would be ratonalised, to give supermarkets one point of contact for Finsbury Cakes – across its Memory Lane, Campbells Cakes, and Lightbody divisions.He said: “With the acquisition we will have a scale where we can drive our premium agenda with all our major customers. This really is a partnership. It creates the leading player in the premium end of the UK cake market and the number one celebration cakes supplier.”He said that the deal would also give a “fantastic boost” to Finsbury’s children’s cakes business. Memory Lane Cakes has the licence to use the Nestlé brand and Lightbody has the Disney licence, as well as a Thorntons licence.Martin Lightbody told British Baker he decided to sell his 100-year old family business because being part of the enlarged Finsbury group would offer significant opportunities for growth. He commented: “I am looking forward to taking my development team to Finsbury and getting stuck in to new ranges. We are playing with the big boys now!”An analyst hailed the latest deal as “sensible”. He said: “Martin Lightbody has a cash exit, and what sounds like a roving role at Finsbury and you have a logical enlarged group of scale at the top end of the cake market.”
Weight Watchers licensee Anthony Alan Foods has launched its first TV advertising campaign, which will cost £5m.The advert (a still of which appears below) promotes Cherry Bakewells, one of Weight Watchers’ best-selling cake lines.Marketing director Sarah Morgan said: “The advertising emphasises the combination of indulgence with a healthy option.”Advertising will also include posters and consumer magazines, as well as a major in-store promotional campaign with retailers, including Asda, Iceland, Morrisons, NISA, Sainsbury’s and Somerfield.
Burton’s Foods, baker of Jammie Dodgers and Maryland Cookies, has become the latest supplier to remove hydrogenated vegetable oil from all of its products.The company has pledged that its portfolio of over 100 products will be free from artificial trans fats from now on.Retailers Asda, Boots, Co-op, Marks & Spencer, Iceland, Sainsbury’s Tesco and Waitrose have already committed to remove industrial trans fats from own-brand lines by the end of 2007 at the latest, through trade body the British Retail Consortium.”We recognised the need to take action over trans fats and are pleased to be able to reassure consumers by removing hydrogenated fats from all our products,” said Paul Kitchener, chief executive at Burton’s Foods (pictured).”Taking a proactive approach to balanced, healthy eating, at the same time as producing biscuits that consumers enjoy is crucial to us. We are extremely proud of our bakery heritage, which goes back over 70 years. Our promise is that we will only ever use ingredients that are essential to the baking of our snacks.”In recent years, trans fats have risen to the top of the food and health agenda. A number of studies have linked them to coronary heart disease.In December 2006, New York City’s Board of Health banned trans fats from the city’s restaurants. Restaurants will be banned from using most frying oils and all foods containing trans fats by July 2008.A similar ban is being proposed in Chicago, in the state of Illinois; other cities may follow suit.
A total of 450 jobs have been axed after the Lyndale Group was put into administration which led to the closure of the Sayers’ bakery in Norris Green, Liverpool, 41 stores across the north west and the Sayers headquarters in the city. The job losses were implemented after a management buy-out by Sayers chairman Sandy Birnie and chief executive Michael Quinlan who have formed a new company, Sayers the Bakers. They bought back 158 Hampson and Sayers stores, as well as Hampson’s bakery in Bolton. Dermot Power and Toby Underwood, the joint administrators from BDO Stoy Hayward, are currently looking to sell Lyndale’s Peter Hunt business, which manufactures meat pies and pasties, as “a going concern”. Power said Sayers the Bakers would be sourcing “most but not all its products from external suppliers”.Birnie blamed the company’s problems on “escalating costs of raw materials, as well as soaring energy and fuel costs”. He added: “Unfortunately, we have had to take some extremely difficult decisions in recent weeks, but the situation was simply unsustainable and we have had to act now in order to protect the long-term futures and job security for the remaining 1,500 employees around the north west.” However, the management’s actions were condemned by the Baker’s Food and Allied Workers’ Union (BFAWU) which was staging its annual conference in Bridlington, North Yorkshire, as the buy-out deal was announced. BFAWU organising district secretary for the north west John Higgins told British Baker that while the union knew the Norris Green plant was set to shut, the closure of what the company termed its “poor performing” stores had come as “a complete shock”.
== The roast == == Grinding the beans == The perfect cup is made from 7g per shot of coffee in the portafilter – the handheld ice-cream scoop-like device that the grinder deposits granules into, which is then slotted into the coffee machine. Wet the portafilter before depositing the coffee into it – this ensures the granules stick to it. The portafilter is tapped on the worktop to level the granules, which are then pressed flat to ensure the water flows through consistently. == The coffee machine == Dealing with changeMuch has happened since then – not least the small matter of the near-collapse of world capitalism. A time to reflect – or panic – perhaps? “It was about sharpening the pencil and asking are we providing the best value at the right price for the customer?” she recalls. “That led us down a lot of avenues, talking to suppliers, looking again at products and the sales mix. It just means you have to doubly focus.”Bar Costa’s recently launched £4.95 coffee and panini meal deal promotion, the premium pricing structure has – surprisingly – survived intact, bolstered by the strength of the brand. “We’re not a £2 meal deal brand,” notes Phillips.Nevertheless, all the major chains offer a pretty similar product mix. Does Phillips believe there has been enough innovation from bakery suppliers for coffee shop customers? “Everybody has got sandwiches, pastries, muffins, because it’s all about having something that goes with coffee,” admits Phillips. “The ranges are very similar, so it’s about how you introduce interest in choice and interest in quality. What we do know, through our consumer research, is that our customers buy more food than Starbucks or Caffè Nero – read into that what you will. [Our competitors] either have less food on offer or less churn, and less focus on their promotions. For us, food is very much the secondary driver, after coffee.”One barrier to range development that shouldn’t be discounted is the customer. “We’ll develop something that’s way off the scale and your customer brings you back and says, ’OK, that’s too different, I want it to be like this – relevant to the coffee shop experience’”, she says.Is it a disappointment then when boundary-pushing products fail? “Of course. But if you don’t go to your consumers with products that are challenging enough, then you’re never going to get the right level of innovation,” she says. “We might take 10 concepts to research. If only two of those concepts come out as winners, that’s a success. If you trialled every concept and they all worked, you’re either very brilliant or you’re not pushing the boundaries enough.”That’s partly why Phillips prefers to nurture longer-term partnerships with single category suppliers, rather than tender each and every product. For example, the pastry contract was awarded to Delifrance in October 2008 after the whole category was tendered. “We feel they are the best in the market right now and that’s why we work with them,” she says. “If you’re sending eight briefs to six suppliers, your opportunity to get the best out of people, in terms of creativity and development, is stifled; it becomes all about one product and the best price.” To illustrate, gluten-free specialists were invited in to pitch, but served up “horrendous to average” fare, so Phillips challenged her long-term cakes supplier to make a gluten-free product – a well-loved brownie.Costa shook up its impulse category this year, bringing in Patterson Aran for biscuits, and introduced health bars and savoury pastries (a savoury cheese twist) for the first time. It also developed a three-layer club range of sandwiches including an All-day Breakfast version after research indicated men were after a bigger eat. Conversely, a hot-eat flatbread range was introduced as a lighter eat for women. More low-fat options have crept onto the menu, as well as indulgent comfort classics, such as a recession-masking Victoria sponge, served in pleasingly doorstep-sized wedges.But if long-term contracts are in place, is the door closed to new suppliers? “We don’t work with a sole supplier with all of our categories,” says Phillips. “For example, we have several different suppliers in our cake category. We’re not always looking for the bigger supplier. We like the fact that our main cake supplier – Cakehead (Stamford, Lincolnshire) – works with a number of much smaller specialist factories, so we get the best product. We’re looking for someone who is truly immersed in our brand and understands the coffee shop market, who can provide a different point of view that opens your eyes – one that perhaps you haven’t considered.”So if you’re a potential supplier and want to get your foot in the door when the next tenders come round, best start racking up those loyalty card points.—-=== The Costa churn ===l Costa revisits its range every two months, with up to eight products affected, depending on seasonalityl Work occurs on three fronts: range churn – flavours within the same categories; seasonal flavour profiles; and ’blue sky’ work on products that break the mouldl The food range is split into sweet and savouryl NPD is led by two food teams: a development team and a technologist teaml This is supported by a buying team, an international food team and marketing; Costa does not buy through a conduit, such as 3663 or Brakes, but instead fosters direct supply partnershipsl The Costa estate is split into eat-in and travel channels and the range flexes accordingly; take-away accounts for 15-20% in an eat-in outletl Consumer testing is at the heart of Costa’s food development and might take place in a handful of stores, across a region, or with 50 people invited into the test kitchensl When a new product is launched, a top-down communication process kicks in, with briefings and tastings for shop staff to help communicate to customers—-=== Suppliers’ notes ===Wish-list: “If there is a market need for new people on the block, I’d go with pastry. There’s not as much choice as you’d expect out there,” says Beverley PhillipsKnow thy limits: Costa does not use microwaves because Phillips believes they degenerate products, but food can be heated on a panini grill; there are no facilities for fresh sandwich assembly on site. “We will continually review it, but even in brands that do it really well, there is inconsistency in their product. Our sandwiches are delivered daily, so we still have fresh product made by specialists”; Costa only bakes-off in its international stores, “so we’re not averse to doing it, but it depends what the customer is looking for in the UK”Take-away: A review found the average waiting time between a hot sandwich purchase and sitting on a train to eat it was 10-20 minutes. Costa developed bespoke, disposable packaging to keep the product warmMust-haves: “We will look at a supplier’s innovation team, their technology team, how robust their factory is and what capacity they’ve got. We don’t want to be knocked off the product cycle, because Marks & Spencer, for example, wants another 20% of product”Biggest bugbear: “The number of suppliers that will approach us and say ’I think this product is appropriate for your brand’, and it’s an off-the-shelf product that has no resemblance to your brand… they lose all credibility”—-=== Creating the perfect cuppa ===Nearly every baked item bought in Costa complements a coffee, so it’s worth knowing what goes into making it. And who better to ask than Costa’s chief taster Gennaro Pelliccia, who hit the headlines earlier this year for insuring his taste buds for £10 million. A PR stunt, surely? “People say it’s a PR stunt but people insure parts of their bodies that are key to their success. I’m insured for permanent damage to my taste, my ability to pick out defects,” he says.Every drink that is ordered at Costa is made with at least a double espresso (apart from large sizes). Everything that the coffee comes into contact with has to be the right temperature, from grinders to water to cups. Pelliccia talks us through the ritual at Costa’s third new barista training academy in Newbury. This stage is crucial. There should be the right mix of larger and smaller granules. If the grind size is too coarse, it does not give enough resistance against the water, therefore resulting in a weak, underextracted coffee. If it’s too fine, it could result in a burnt undesirable extraction. The grinder will perform differently throughout the day depending on external conditions. A Costa barista is trained to adjust the grinder three times a day to compensate for changing humidity (Costa uses Mazzer grinders, which cool the grinding blades so they don’t overheat and burn the coffee). You judge whether you’ve got this right by how the espresso pours out of the machine (it should look like a ’rat’s tail’); you should get the perfect espresso in around 20 seconds – too much or too little coffee and the grinder needs adjusting. Using Marisa coffee machines, the water has to be 9 bars of pressure, at 92-94C (if it’s boiling you burn the coffee). The resulting espresso should be a hazelnut brown crema with tiger marks and a red tinge and is judged by: If your beans have been roasted too lightly, you do not gain the body required, but you will have a light, aromatic coffee with no bitterness and more flavour. If your roast is dark, you increase the body and bitterness. The secret is finding the balance between the two. Lighter roasting shows up the defects of poor quality beans. Darker roasting can hide those defects. “We’re almost being arrogant by saying we roast it lighter,” says Pelliccia. “Some competitors use great coffee beans, but they roast them too dark.” == The portafilter == Coffee is an addiction. As with many addictive substances, dabblers get the munchies. Not even a blood-letting recession has weaned hard-pressed cocoa-heads off their Jobseekers Allowance-busting £2.35 macchiato hit, and as such, coffee chains continue to be the dominant peddler of baked goods for caffeine junkies on the high street.Depending on who you listen to, store growth will, at best, show a moderate dip and, at worst, the market will consolidate, with capital expenditure put on hold before the cheque books get waved again, probably sometime around 2011. The sector’s robustness was enough of a carrot to attract giant wholesaler Brakes into the market, tar- geting coffee shops with the launch of a dedicated bakery division in April. Signs are that the big coffee shop players will continue to exert more and more sway on NPD in bakery and further challenge bakers for spend on the high street.As head of food at the UK’s biggest coffee shop chain, and third- biggest retailer of baked goods and sandwiches on the high street (not counting supermarkets), behind Greggs and Subway, Costa’s Beverley Phillips wields more clout than most. If proof were needed, in the time since British Baker last spoke to Phillips for a feature in early 2008, Costa has added over 200 outlets. That’s a lot of blueberry muffins. 1. visual: thickness, texture (should be velvet), no black coffee, no bubbles, at least 3ml of crema2. olfactory: honey, toasted bread3. gustative: should linger at the back of the tongue, with a slight acidity4. after-taste: should leave you wanting more
Warburtons is to launch a new £2.4m marketing campaign later this month, aimed at driving incremental bakery sales at lunchtime.The campaign commences with the sponsorship of a new ITV1 weekday show called ‘There’s No Taste Like Home’, which will be fronted by TV chef Gino D’Acampo.According to marketing website The Drum, Warburtons’ campaign – ‘The secret to making lunchtimes special’ – is designed to educate consumers about the brand’s range and encourage them to be more experimental when it comes to their lunchtime food.
Google+ WhatsApp WhatsApp By Jon Zimney – June 13, 2020 1 342 Twitter Car jacking pursuit ends with trooper shot, suspect dead, search for second suspect IndianaNews Pinterest Twitter Facebook Google+ (Photo supplied/Indiana State Police) A suspect was killed and an Indiana trooper was injured in a shooting on Friday night, June 12.State police say officers were called to a robbery and car jacking at the Pilot Truck Stop in Remington.The carjacking victim told police a man wearing a mask pointed a gun at their head and stole their car.(Photo supplied/Indiana State Police)Later, another officer found the car on I-65, but their emergency lighting was broken, and they lost sight of the car again near Lowell.Two troopers in the area found the car and chased it.Eventually, the suspect’s car got a flat tire, so the suspect got out and began to fire at the troopers.One of the troopers shot the suspect, who died. One trooper was taken to the hospital with non-life-threatening injuries.(Photo supplied/Indiana State Police)Indiana State Police are requesting the public’s assistance in locating a second individual that was seen at the Pilot Truck Stop. This subject is described as a black male, possibly driving a silver Toyota Corolla.Prior to arriving at the Pilot Truck Stop, the vehicle was seen entering the truck stop with its hazard lights activated.The Toyota was seen parked next to the black Mitsubishi that was stolen and left at the same time as the stolen Mitsubishi.The Toyota was located a short time later abandoned on I-65 at the 202 mile marker.Below is more information released by Indiana State Police:*UPDATE* The investigation into the officer involved shooting on I-65 at the 246.8 mile-marker is ongoing. As the investigation has progressed, the Indiana State Police are requesting the public’s assistance in locating a second individual that was seen at the Pilot at exit 201 (Remington, IN). This subject is described as a black male, possibly driving a silver Toyota Corolla. Prior to arriving at the Pilot, the vehicle was seen entering the truck stop with its hazard lights activated. The Toyota was seen parked next to the black Mitsubishi that was stolen and left at the same time as the stolen Mitsubishi. The Toyota was located a short time later abandoned on I-65 at the 202 mile marker. If anyone has any information on this individual’s identity or saw the vehicle on I-65 is requested to contact Detective Smith or Detective Rector at the Lafayette State Police Post (765) 567-2125.-Photos of the vehicles at the Pilot Truck Stop are attached-Original news release is belowJASPER/LAKE COUNTY- On June 12, at 10:15 p.m., the Jasper County Sheriff’s Department received a call of an armed robbery/car jacking at the Pilot Truck Stop at exit 201 (Remington, IN). The suspect was reported to be a black male wearing a mask. The victim also reported that the assailant had pointed a gun at the victim’s head while taking possession of the vehicle, a black Mitsubishi. A Demotte police officer located the stolen vehicle traveling northbound on I-65 near the 230 mile-marker where he was going to make a traffic stop; however, the officer’s emergency lighting became disabled and the officer lost sight of the vehicle near exit 240 (Lowell). Two troopers were in the area observing for the vehicle and located it near the 246 mile marker. They attempted to make a traffic stop when the vehicle fled. A pursuit was then initiated but the vehicle sustained a flat tire at which point the driver slowed the vehicle. As the vehicle slowed, the driver exited the vehicle and immediately began to fire a weapon at the troopers, striking one of them. The suspect and troopers continued to exchange gunfire when one of the trooper’s rounds struck the suspect. The trooper began to administer first aid to the suspect however his efforts were unsuccessful. The trooper then administered first aid to the injured trooper by applying a tourniquet to the trooper’s lower extremity. The injured trooper was transported to St. Anthony’s Hospital in Crown Point for treatment of non-life-threatening injuries. The suspect was pronounced deceased at the scene by the Lake County Coroner.The identity of the deceased has not yet been determined. Investigators continue to work to make positive identification of the deceased. The identity of the troopers involved will be released in the next few days. No further information will be released at this time as this is an ongoing investigation. Previous articleMale juvenile shot, killed at Beacon Heights Apartments in South BendNext articleNiles woman, 57, injured in crash in Milton Township 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. Facebook Pinterest
WhatsApp Pinterest CoronavirusIndianaLocalNews Google+ CVS now administering COVID-19 vaccines in Indiana nursing homes By Network Indiana – December 29, 2020 0 152 Google+ Twitter (Photo supplied/CVS Health) On Monday, CVS Health began administering COVID-19 vaccines to nearly a thousand long-term care facilities in Indiana.Aspen Trace Family-first Senior Living Facility in Bargersville will have 200 people vaccinated, including 100 residents and staff.Gregg Gormal is the chief operating officer of CarDon and Associates, which operates eight long-term care facilities in central Indiana and 20 across the state.He says Aspen Trace is one of three CarDon communities beginning vaccinations Monday. 95% of residents have committed to get their first Moderna dose. That’s compared to a 50% commitment a few weeks ago.Gormal credits education for the increase. The facilities made sure staff and families understood the safety and effectiveness of the vaccine.Gormal also says the vaccination rollout will continue to the other CarDon communities by mid January. Previous articleMichigan woman steals police car, crashes it early MondayNext articleLakeville firefighters rescue man who fell through thin ice Network Indiana Twitter Facebook Pinterest Facebook WhatsApp
Facebook Facebook By Tommie Lee – April 16, 2021 0 146 Google+ Previous articleA possible Niles Cannibis Festival could roll out in SeptemberNext articleHoosier lawmakers react to FedEx shooting Tommie Lee Pinterest Notre Dame relaxing some COVID restriction as student vaccinations reach 90% WhatsApp CoronavirusIndianaLocalNewsSouth Bend Market WhatsApp Twitter Google+ Some of the coronavirus restrictions are being loosened at The University of Notre Dame.The school announced Thursday that over 90 percent of their undergraduate and professional students have now been vaccinated with at least one dose of the COVID-19 vaccine.A number of students were vaccinated recently at an event at the Compton Family Ice Arena on the campus, and will begin receiving their second doses at the end of this month.In the coming week the school will relax restrictions on visitation in residence halls and some outdoor face mask requirements. Pinterest Twitter