Warburtons staff in Blackpool are getting a career boost after the company and Bakers Food and Allied Workers Union forked out for a learning centre. (British Baker Magazine) They have invested £5,000 in the new facility which staff can use during their breaks and production shut-downs. More than 20 staff in Marton are already using new computers to improve their IT skills and take up business-related training in computers, health and safety, finance, touch... read more →
Millers Traditional Bakery is fighting to stay in business and protect 60 jobs after running up big debts. The Belfast family-run baker hopes to reach a Company Voluntary Agreement (CVA) with creditors to avoid liquidation after one of those owed money – Latimer Electrical Services Limited – brought a wind-up petition. A hearing at the High Court last week was adjourned to 8 October after lawyers for Millers outlined the efforts being made by the company. Less... read more →
The Red Tractor is set to replace quality meat standards logos after receiving state aid approval. (Meatinfo.co.uk) Industry leaders had already backed an Agriculture & Horticulture Development Board (AHDB) proposal to levy £500,000 each year, while providing a financial contribution to promote the Red Tractor scheme, but it needed the go-ahead from European Commissioners before it invested in consumer promotion activity. EBLEX will now integrate its databases... read more →
Flavour changing confectionery and wasabi flavoured chewing gum are among the fun products launched globally in the past year that have boosted consumers’ moods during the recession, according to Mintel. While shoppers still felt pessimistic, they had been looking for ways to transform their lifestyles and lighten the mood, said Harry Foster, global analyst at market researcher Mintel. “At the end of last year, we knew 2009 was going to be difficult for... read more →
Researchers in Canada have produced meat analogues from pea proteins with a fibrous texture closely resembling chicken and fish. Soy protein-based meat analogues were well established, said Dr Jay Han at the Leduc Food Processing Development Centre in Alberta. However, research into the potential of peas, beans or other pulses for this purpose was still in its infancy, Han said. Owing to the variable quality of some pulse proteins, they often had to be extensively... read more →
The UK’s largest £20M anaerobic digestion plant in Yorkshire is inviting regional manufacturers and retailers to help supply it in a major national drive to eliminate food waste sent to landfill. Selby Renewable Energy Park (SREP), which will be managed by Whites Biogas, has just received a £1.7M commitment from the Waste & Resources Action Programme’s (WRAP’s) Organics Capital Grant Fund (OCGF). This will go towards the first stage of the plant’s... read more →
Sales of organic and ‘extra healthy’ bread plummetted 30% and 15% respectively, while white bread sales soared 13% in the year to July 2009, according to Warbutons’ latest bakery market review. By volume, white bread sales were up 1.7% while brown bread volumes slumped 3.4%. However, volumes of breads with extra grains and seeds also grew 1.7%, showing that some premium products had managed to succeed during the recession. Legislative changes enabling... read more →
Advanced Manufacturing Technoloiges for East Midlands – part funded by the European Regional Development Fund – will provide latest technology and expertise to small to medium sized businesses in the region. The sessions offer: 1. Confidential advice on product design and manufacturing process improvement 2. Opportunities to utilise state-of-the-art mnufacturing equipment supported by expert engineers 3. Support for securing research and development... read more →
