Welsh wholesale bakery Popty Cae Groes, based in Bethesda, Snowdonia, has regained the contract to supply supermarket Morrisons with its speciality bara brith and Welsh cakes. These had previously been delisted after Morrisons bought Safeway.The bakery’s cause was helped by customer pressure in north and mid-Wales after aficionados of bara brith found the supermarket shelves devoid of the cakes. Bakery owner Marian Williams puts the contract stoppage down to a breakdown in communication, but is pleased to have restarted supplies, as Safeway had been a regular customer for a number of years. A typical weekly order from Morrisons is 2,000 packets of Welsh cakes and 800-900 bara brith. The Welsh cakes and bara brith are made to secret recipes handed down by Mrs Williams’ grandparents, who started the business.Mrs Williams is looking to expand the arrangement, with more Morrisons stores being supplied with a wider range of products. Madeira cake and Swiss rolls are currently being trialled in two outlets. It also supplies cakes to 22 Co-op stores and local Spar outlets.
Month: April 2021
The health benefits of omega-3 in the diet have been reinforced with the publication of a new report. The Journal of the American Medical Association has published a study which suggests that a child’s dietary intake of omega-3 fatty acids is associated with reduced risk of developing Type 1 diabetes.The study, which was published last week, claimed that an increase of omega-3 decreased the risk of pancreatic islet auto immunity by 55%. This condition is linked to the development of diabetes.Between January 1994 and November 2006, the study tested 1,770 children at increased risk of Type 1 diabetes. “At risk” is defined as either possession of a high diabetes risk genotype or having a sibling or parent with Type 1 diabetes.”Our study suggests that higher consumption of omega-3 fatty acids is associated with a lower risk of IA (pancreatic islet auto immunity, or the development of antibodies against the cells that produce insulin) in children at increased genetic risk of type 1 diabetes,” said the research.The exact cause of Type 1 diabetes is unknown, but it is thought to be affected by environmental and genetic factors.Other studies have also claimed that bakery products are well placed to help prevent diabetes.Oxford Brookes University, in the UK, said last year that its research made a link between the consumption of low-glycaemic index (GI) bread and the prevention of Type 2 diabetes. The research was published in the International Journal of Food Sciences and Nutrition.
bakery market was worth £42m in the year to November 2007, representing a small proportion of the total organic food market in the UK, which stands at £2bn.The new research, conducted by Leatherhead Food International, also found that organic bread is worth £26m, up 25.3% in the past year.The report, which was commissioned by ingredients supplier British Bakels, claimed that “significant expansion of the organic bread market could be held back by a lack of local wheat supplies”. Most organic wheat is imported from Canada, the Ukraine and Kazakhstan.”Bread lags behind other food products in terms of share of consumer spend,” said Paul Morrow, MD of British Bakels. “If we were to achieve the same share for organic bread of the retail market as the majority of other organic products, sales would virtually double.”The report found there has been limited activity in the organic cakes market. “Consumers shopping for cakes are more likely to base choices on convenience or indulgence than ethical concerns,” said the report.See 1 February, 2008, issue for more on the organic market.
Starbucks has made a commitment that by the end of 2009, all espressos sold – both whole bean and espresso-based beverages including Cappuccino and Caffe Latte – in Starbucks stores in the UK and Ireland will become both Starbucks ‘Shared Planet’ and Fairtrade Certified. The announcement from Starbucks UK and the Fairtrade Foundation aims to reinforce the coffee chain’s support for small-scale coffee farmers. It is part of a broader global commitment with the Fairtrade Labelling Organisations International (FLO) and its plans to double its global purchases of Fairtrade Certified coffee to 40 million pounds (volume) in 2009.“Now, by linking our efforts with the global Fairtrade labelling movement, we will be able to have an even larger impact on small farmers particularly with the opening of Starbucks Farmer Support Centers in Ethiopia and Rwanda early next year,” said Howard Schultz, Starbucks, chairman, president and ceo.Harriet Lamb, executive director of the Fairtrade Foundation UK, said: “The partnership between Fairtrade and Starbucks is good news for farmers, good news for coffee lovers and a wake up call to the wider coffee industry.”Darcy Willson-Rymer, Starbucks, managing director UK & Ireland added that: “Consumers here have high-levels of awareness about ethical issues, in particular, those relating to the sourcing of products.”
It is the time of year when new wheat crop opportunities present themselves and bakers can benefit from the adroit use of knowledge of the new harvest to achieve effective cost savings on flour and other cereal prices.VolumesEarly estimates indicate a volume of up to 15 million tonnes (mt) for the 2009 crop, which is above previous forecasts, but less than the previous year’s 16.5mt. However, there are high carry-over stocks, estimated to be in the region of 3mt from the 2008 harvest.QualityAlthough there have been issues with weather causing problems in certain areas, there are optimistic reports about wheat quality. Indications are that protein levels, bushel weights and Hagberg falling numbers are all presenting millers with good quality milling wheats. In addition, lower moisture levels on crop intake make material handling easier by removing the need for excessive drying. The overall good quality of UK wheat means millers will be able to use higher amounts of home-grown material and avoid high levels of imports, particularly of German wheats.VarietiesA discussion with supplying millers will be useful in determining the knowledge of new wheat types and the effort made to maintain and improve quality levels.The traditional bread-making varieties, such as Hereward and Malacca, remain popular and achieve high-quality standards, producing good consistent flour.The variety Xi 19 is still offered, although high yielding tends to have lower protein. Solstice is widely used and achieves similar yields to Xi 19, but with higher proteins.Gallant is a new variety with high yields and has good milling and baking properties. Paragon is a popular spring wheat, also with good breadmaking qualities.Although millers will be reluctant to reveal details of flour blends and wheat grists, the craft baker can quickly form a view of flour quality by asking about varieties used. Millers who focus on major Group 1 wheat types, as described above, will be able to offer their craft baker customers good-quality flour.The extended use of Group 2 wheat types will not necessarily detract from good-quality standards, but flour milled from high inclusions of these wheats will not give the same results as Group 1 types.Group 2 wheats in use currently are: Battalion, Gordale, Einstein, Soissons and Qplus. Meanwhile, Group 3 wheats, which are soft biscuit types, are sometimes used to balance grists.Group 4 types are hard low-protein wheats, used by some millers to achieve increased mill throughput levels. There may be some quality concerns for the craft baker following the use of these wheats.PricesAfter what has been reasonably considered to be a ’good’ harvest, the temptation is to seek drastic reductions in flour prices, particularly if there has been no significant erosion in levels since the price increases, averaging in excess of £154 per tonne, during the autumn of 2007.Although there may well be opportunities to achieve price savings, it must be borne in mind that the overall harvest volume will be less than previous years when high tonnages and good quality have secured price reductions. It is a matter of balance between wheat volumes, including carry-over stocks, milling performance and by-product recoveries.The LIFFE price on 25 September was £99 per tonne, having increased from £95.25 at the beginning of the month. Assuming a base price for feed wheat at around £105 and an estimated milling wheat premium of £20 per tonne, with estimated wheat feed returns of £71 to £75 per tonne for August/October, the prospect of lower prices for flour is realistic. This position is of particular interest to the craft bakery sector where price movements may well have been limited to general industry price changes rather than specific contract periods negotiated by larger flour users.Wheat buyers will no doubt have taken advantage of opportunities to buy forward, benefiting from favourable prices. In addition the timing of by-product sales is crucial in order to achieve the highest possible return. Opportunities to maximise bran and germ sales should also not be missed. There is a view that millers selling by-product through wheat purchasing departments do not necessarily obtain the returns obtained by millers whose by-product is sold by flour sales teams!l Stephen Bartlett is a former general manager with ADM Milling and sales manager with Carr’s Flour Mills. Tel: 07795 332210; Email: [email protected]
VariousJBT FoodTechFollowing its acquisition of Double D in 2009 and subsequent consolidation of its UK operations and combining its Bedford and Broxburn sites to the 40,000sq ft site at Broxburn, JBT FoodTech has announced that the new operation will be headed up by Bob Petrie, Double D’s former managing director. He now becomes managing director for JBT FoodTech (Food Solutions and Services Division) in the UK and will report to Nicklas Margård, general manager for JBT FoodTech Europe, based in Sweden.Barry Jackson, former UK sales director for JBT FoodTech in Bedford, heads up sales for the consolidated company’s complete UK product range, including Frigoscandia, Stein, DSI and Double D. Ian Wallace, formerly sales and marketing director for Double D, becomes international sales support director for the Double D product line.Other appointments include Henry Donnelly as UK financial controller, Henrik Nettersand as UK operations manager and Stewart Linford as sales and services division manager.Denise Thornton, Lorna KavanaghCake DecorCake decorations supplier Cake Decor has appointed two new food technologists to its team. Denise Thornton has seven years Quality Assurance (QA) and spec experience with McCormicks Foods (McDonalds sauces) and Lorna Kavanagh has one year’s experience in QA management and food processing. Both are graduates in food science.Rob Cowling, Raymond SearleProper Cornish Food CompanyProper Cornish Food Company in Bodmin, Cornwall has appointed Rob Cowling as the new financial director. He previously worked as an accountant for RMC Group in Bristol in the 1990s, then held the finance director role at several companies in the south west before joining Proper Cornish.Raymond Searle is the firm’s new manufacturing manager. Searle worked for 29 years as production manager for Samworth Brothers and, in his new role, will manage production at the company, working to improve manufacturing techniques and processes.
Bakeries staffed by skilled bakers will be a key attraction at two new Whole Foods Market stores set to open in London and Glasgow, with further regional stores in the pipeline.The company will open a 22,000sq ft shop at a former Safeway in Giffnock Glasgow at the end of 2011 and a 20,000sq ft store in Richmond, south-west London, early in 2013. The stores will provide jobs for 300 local people, including skilled chefs, butchers and bakers.“We will be baking and cooking in the stores each day and we will be offering an amazing array of fresh, healthy and organic food. We are also committed to supporting regional producers and will be offering a host of products sourced locally,” said Jeff Turnas, Whole Foods Market UK regional president.The retailer currently has five stores in the Greater London area, including its 80,000sq ft store in Kensington. The announcement signals the first expansion of Whole Foods Market’s UK business since it opened its Kensington store in 2007 and comes after posting an 11.8% fall in sales in the UK in the year to September 2009. “We are delighted to underscore our commitment to the UK and make this further investment in our business here. It’s always been our ambition to open stores the length and breadth of the UK,” said Turnas.
Twitter Indiana Dept. of Revenue extends return dates again (“Personal Income Taxes Ver3” by Chris Potter, CC BY 2.0) Indiana’s Department of Revenue is adding additional extensions for certain individual and corporate tax returns.The extensions for the filing and payment of certain returns are designed to provide further relief during the COVID-19 health crisis, and are in addition to the previous extensions that were announced on March 19.In conjunction with the IRS, the Dept. has moved the June 15 deadlines to July 15, and certain corporate returns to August 17:· Individual estimated payments originally due on June 15, 2020, are now due on or before July 15, 2020.· The deadline for filing a claim for refund of income tax set to expire between April 1 and July 14, 2020, is now extended to July 15, 2020 (including refunds of withholding or estimated tax paid in 2016).· Corporate estimated payments due on April 20, May 20 or June 22, 2020, are now due on or before July 15, 2020.· The corporate tax returns listed below due on May 15, June 15 or July 15, 2020, are now due on August 17, 2020. This includes forms IT-20, IT-41, IT-65, IT-20S, FIT-20, IT-6WTH and URT-1.“Our team is constantly monitoring IRS actions and taking the steps required to help Hoosiers who may be experiencing difficulty during the COVID-19 pandemic,” stated DOR Commissioner Bob Grennes.DOR announced several other filing and payment deadline extensions in mid-March. All changes related to the COVID-19 pandemic can be found on DOR’s Coronavirus webpage at http://dor.in.gov/7078.htm Twitter Google+ CoronavirusIndianaLocalNewsSouth Bend Market Pinterest WhatsApp WhatsApp Facebook By Tommie Lee – May 11, 2020 0 478 Pinterest Facebook Google+ Previous articleIndiana Attorney General Curtis Hill’s law license suspended for 30 daysNext articleEmporium Restaurant closed for “forseeable future” Tommie Lee
Google+ Winter Weather Advisory: Snow up to 4 inches before temps crash on Friday Twitter Pinterest WhatsApp Pinterest WhatsApp By Jon Zimney – February 4, 2021 0 390 (Photo supplied/ABC 57) (John Hammersmith/ABC 57 Meteorologist) This afternoon’s temperatures will warm into the mid-30s under mostly cloudy skies. Wind gusts this afternoon will range from 30-35 mph.Around 3 p.m. this afternoon a mix of rain and snow will begin. We could see 1-4 inches accumulate into early Friday morning.The bigger concern will be the falling temperatures during the overnight hours. Temperatures will quickly drop into the teens, causing any wet roadways to flash freeze. Leave extra time for your Friday morning commute.Lake effect snow showers are possible tomorrow and Saturday, primarily in our northern Michiana counties. More snow will develop and move into Michiana Sunday and Monday night.Low temperatures next week look to stay in the single digits with high temperatures only hitting the teens. Google+ Facebook Previous articleBendix Woods County Park is ready to celebrate all things MapleNext articleCatalytic converter thefts in South Bend, St. Joseph County on the rise 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 Twitter IndianaLocalMichiganNewsWeather Your ABC 57 First Warning Neighborhood Weather Center Forecast:Thursday: Afternoon mixed wintry precip/snow. High 36.Thursday Night: Snow showers/flash freeze. Low 14.Friday: Mostly cloudy/snow showers north. High 18.Saturday: Lake effect snow showers. High 14.
Contact Press Office Read the Labour Market Statistics – January 2018 from the Office for National Statistics. Twitter – www.twitter.com/dwppressoffice Facebook – www.facebook.com/dwp LinkedIn – www.linkedin.com/company/dwp YouTube – www.youtube.com/dwp We had a record-breaking 2017 for employment, and I’m delighted to see this trend continue as we enter the new year. The number of people in work is at an all-time high and the unemployment rate has not been this low for over 40 years. At this time of year, straight after Christmas, people might be feeling a squeeze on their finances. We’re determined to help people keep more of what they earn. That’s why we’ve increased the National Living Wage, introduced Universal Credit to offer greater flexibility and taken millions of people out of income tax altogether by raising the tax-free personal allowance. Secretary of State for Work and Pensions, Esther McVey, said: Separate figures also released today show there are 700,000 people claiming Universal Credit as the rollout of the new benefit continues, with 42% in employment. England and Wales (local media enquiries) 029 20 586 then 097 or 098 or 099 This is a rise of 415,000 compared to last year’s figures.The figures, released by the Office for National Statistics, also show that unemployment is at its lowest level since 1975. Scotland (local media enquiries) 0131 310 1122 there are a record 810,000 vacancies in the economy at any one time the number of people in employment has increased by over 3 million since 2010 the UK has the third highest employment rate in the G7 the number of workers aged 50 plus has reached a record 10 million youth unemployment has fallen by over 40% since 2010 Out-of-hours (journalists only) 07623 928 975 In 2017, at least 10 employment records were broken. The employment rate and the number of people in work, the number of women in work and black and minority ethnic employment all reached record highs during the year.Today’s employment figures also show: Follow DWP on: Press Office London Press Office (national media and London area enquiries only – not questions about personal claims) 020 3267 5144 Caxton HouseTothill StreetLondonSW1H 9NA