A public row has broken out between cake supplier Inter Link and suitor and rival cake company McCambridge.Inter Link said on Monday that it remained in discussions with McCambridge, although progress had been restricted as a confidentiality agreement, required to safeguard its stakeholders’ interests, had not been signed.Then on Tuesday, McCambridge posted a statement saying that it had come up against “an unreasonable stance by the board of Inter Link regarding access to Inter Link’s bankers”.McCambridge, which has a 10% stake in Inter Link, said it was considering whether it should withdraw its approach until Inter Link was prepared to allow it direct access to its lenders.Inter Link’ stance was “surprising due to its high debt level and the contents of its most recent trading statement,” it said.Inter Link responded that a confidentiality agreement was essential because McCambridge was a competitor or potential competitor. It would not allow access to its bankers until McCambridge accepted this.Dublin-based McCambridge already owns Husseys bakery, Queen of Hearts and West of England Bakeries in the UK.
The sweet bakery industry was left “gob-smacked” by the Food Standards Agency’s (FSA’s) decision to include calorie reduction as part of its consul-tation on cutting saturated fat in baked goods.As widely expected, the FSA has proposed voluntary targets – described as “recommendations” in the consultation – for cutting saturated fat in biscuits, cakes, pastries and buns by between 5-10% by 2012, compared to 2008 levels. However, proposals that the cuts should be accompanied by a calorie reduction took industry by surprise.”Calorie reduction was not discussed in any of the meetings we had in the run-up to the consultation being announced, so we were gob-smacked to see them included,” said Barbara Gallani, manager of the Biscuits, Cakes, Confectionery and Chocolate Sector of the Food and Drink Federation. “Calorie reduction raises very different challenges compared to just reducing saturated fat and we will be responding strongly to the proposal during the consultation.”Stan Cauvain, director of bakery consultancy BakeTran, told British Baker that calorie reduction in bakery products was “hugely difficult”. “Reducing saturated fat in bakery products is, to varying degrees, achie-vable by using alternative fats. But reducing saturated fat and calories at the same time is a much bigger and more difficult task that means every component of a product will have to be looked at and its composition completely re-engineered,” he said. “The FSA may risk alienating industry with these proposals.”The consultation, which also covers chocolate and soft drinks, closes on 3 November.
In the build-up to the holidays, bakeries, cafés, coffee and sandwich shops need to make the most of Christmas shoppers and consumers in the festive period. Cranberries, cinnamon, spices and apples are all seasonal ingredients that would complement sandwich fillings.Relishes and chutneys that use these ingredients can provide an extra edge to sandwich ranges, and are an inexpensive and simple way of increasing profits, while providing a more premium product for consumers. Maria Whitehead runs The Hawkshead Relish Company with her husband Mark in the heart of the Lake District, producing 120 different relishes, chutneys and sauces. She believes high-quality products using flavoursome and natural ingredients are key to enticing customer interest.”Customers will be attracted to sandwiches with good flavours, natural ingredients and fresh products. Sauces and relishes are an ideal way to do this in the busy Christmas period. Customers should be using ingredients like mulled spices and winter berries to complement seasonal fair, such as turkey. These products fly out this time of year and the foodservice market is twigging on to this hassle-free way of vamping up a sandwich.”The company’s Christmas product range is proving to be increasingly popular in the bakery and sandwich industry. The Hawkshead Relish Company’s fruity and lightly spiced Christmas chutney, gingered apple Boxing Day chutney and chunky Michaelmas relish are all favourable choices.Bakers are also keen to sell jars of chutneys and relishes in-store, such as its fig and cinnamon chutney, as an additional offering to customers. “Bakers purchase relishes for sandwiches they make and sell in-store and an increasing number sell jars on to customers who want them as gifts or as an indulgent extra for Christmas dinners,” adds Whitehead.”If a customer can buy a sauce or relish that they have already tried in a sandwich, then it’s a great way to maximise sales.”Clive Barker, co-founder and operations director at BD Foods, which creates restaurant-quality products to complement businesses in the foodservice sector, explains how bakers are intrigued by the firm’s unique take on traditional relishes and chutneys. “In the run-up to Christmas, we see a marked increase in foodservice companies looking to strengthen their portfolio of festive condiments and chutneys. This year, we have had more requests for slightly quirkier chutneys, such as date and tamarind, spiced apple and mustard seed and even a winter chilli piccalilli.”Bakeries and sandwich shops who use and sell such relishes and chutneys during the Christmas holidays could benefit from it in the long run. “Our Michaelmas Relish is something our customers consider an all-year-round product, using it as a pasta sauce and even a salsa dip,” Whitehead says.Barker believes such sandwich accompaniments will prove popular with customers for years to come. “Chutneys and relishes are important at this time of year. Bakeries, cafés and the like can transform an ordinary sandwich into something emotively festive, and possibly more profitable. After all, the traditional Christmas meal would just be Sunday lunch without them.”
H G Wells called the line of least resis-tance ’the path of losers’, while American author Napoleon Hill said it makes all rivers and all men crooked.In today’s climate of recessionary strain, the supermarkets’ path of least resistance appears to be cutting costs, as evident in the current price wars. But as retailers keep bread prices frozen, sales have continued to spiral downhill and white bread in particular has suffered, according to figures from the Federation of Bakers (FoB).Results from the FoB’s survey for the four-week period from 1 to 28 October 2011 indicate that white bread sales have declined from 84,113 in 2010 to 76,482 in 2011 an annual percentage change of -9.1%. Brown bread sales have fallen at a slower rate: from 31,600 in 2010 to 30,137 in 2011 an annual decline of -4.6%. Sales overall were down by -7.9%.This has a major impact on yeast manufacturers, because the less bread bakers bake, the less yeast they buy. A declining market brings over-capacity a reality to which yeast suppliers must respond.”Much less white sliced bread is being eaten,” says Mike Abraham, sales manager for DCL Yeast, part of the Lesaffre group. “This is partly the rise in health consciousness and partly economic circumstances people are more likely to put the crust into the toaster than the bin these days.”Abraham says bakers are working hard to continue to make white bread interesting to consumers in terms of flavour and texture, which is a challenge with reduced salt levels. He says: “Our customers are trying to bake something slightly different with a more interesting taste longer production processes add flavours. Yeast manufacturers must respond to this, whether it means producing more tolerant yeast for more challenging processes that develop flavour, or developing more enhanced-flavour yeast. We’re looking at the challenges of the industry with declining sales of white bread.”Declining bread sales are just the start of the problem for yeast suppliers. Prices of raw ingredients are also rising as global markets become more volatile. The development of yeast is strongly linked to the EU sugar beet history as the micro-organism is fermented on a substrate rich in sugar in the form of molasses: the syrup that is a by-product of sugar production.While EU sugar production has been reduced, EU subsidies have boosted the development of bioethanol, which consumes molasses as a raw ingredient. Yeast produ-cers have been threatened by competition for molasses from the rising tide of biofuel producers, which have higher margins that enable them to pay sugar farmers higher prices.Dr Mike Chell, managing director of yeast producer Lallemand, speaks of a global issue: “In the big sugar-producing areas, such as Brazil, the molasses are being redirected into bioethanol production, which adds value to the [sugar] producers. We [yeast manufacturers] have to take it on the chin.”Combine this ingredient sourcing issue with the rising input cost of energy and it is evident that yeast manufacturers are living in very difficult times. So what is the answer? The Confederation of EU Yeast Producers has called for new measures to reform the EU sugar market, including better management of sugar quotas with priority for EU markets and access to world market prices by 2013.But what can yeast producers do in the meantime?The way forwardAbraham says there is no one-size-fits-all approach. “The future lies in providing a range of more specialist yeasts to meet the specific and varying needs of the baking industry,” he says. “Over the past 10-15 years, yeasts have been developed to work faster and faster to service the needs of the high-volume bread plants. The reduction of salt has introduced the potential need for more specialist flavour-enhancing yeasts to suit the needs of the customers.”Our plans are to have different kinds of yeasts for certain applications. For example, we’re developing new dried yeasts for pizza: Saf Pizza and Viva Pizza. They give more extensibility, so the bakers can stretch the dough more easily. We have also developed improved dried yeasts to extend the shelf-life of packaged bread mixes.”But he believes the UK market remains driven by the trend for convenience, as bakers also have to cater for the increasing number of high street fast food bakery retail outlets, such as Greggs and Subway. “It’s all about food on the hoof and craft bakers need to consider this trend if they want to remain successful,” Abraham says. “People are increasingly reluctant to get up at 2am to bake bread from scratch, so bakery sales points increasingly need to employ a fast parbaked/proof-from-frozen process and it’s our part of the role to supply the appropriate ingredients.”Innovations in variety can compensate for lost volume, argues Chell. He says bakers and yeast manufacturers must adapt their processes to an evolving market, as white bread sales decline and the indulgence sector grows, bringing more Continental-style products and speciality breads to supermarket shelves. Standard bread-making procedures just will not cut it.Chell says his customers have shown an increasing interest in innovating fermentation flavour and a return to the more traditional taste of bread that was produced before the mass industrialisation of baking processes in the 1960s. “If you buy white bread, the complaint is that it is bland,” he says. “Because the long fermentation process disappeared for convenience factors, there was less time for the yeast to ferment the flour, so you don’t get the flavour development.”Typical UK yeast was developed several years ago for high-speed bread-making processes, so it’s perfect for white sliced loaves,” Chell adds. “But if a baker wants to make Continental bread, he needs to use a different form of yeast. There are also a number of more recent bakery products that have come to market in the UK such as stollen and panettone that are made from a richer dough and contain high levels of sugar or fat.”Burgeoning artisan bread sales are bringing more business to DCL Yeast, which reports increasing sales of around 20% for its refrigerated liquid yeast dispenser Kastalia, which has been designed for use by smaller bakers in the craft sector. The product comprises yeast that has been stabilised and packed in bag-in-box containers for hygiene and freshness. It also promises better mixing, more accurate dosing, less waste and lower risk of contamination.”Growth is rising steadily in the UK but not as fast as it is in the Netherlands and Belgium,” says Abraham. “This is because the system requires investment and our market is conditioned by pricing pressure the price of British bread is below that charged in Europe.”Back to pricing pressures. Andy Pollard, managing director of bakery ingredients firm Cereform and yeast supplier Mauri Products, believes the way forward in today’s constricted times lies in cost-engineering yeast products to help bakers keep expenditure down. “We’ve decided to maximise the activity level of our yeast products to give the bakers the cost-driven benefit,” he says. “Now they can use less of the product for greater yield and it has the same taste as a slower-working product.”He stresses the need for products to perform consistently to remain competitive in such an economically pressurised environment: “Our customers need to be more demanding of every ingredient they use in their process,” says Pollard. “We are constantly looking at quality enhancement and cost engineering to reduce waste.”While that is not exactly an easy path to take, it may be one that will lead to main-taining a successful company and being a winner, rather than a loser, in the yeast manufacturing business.
More than 100 jobs are under threat at Kirkcaldy-based Kingdom Bakers, after the company ceased trading last week.The independent Scottish bakery firm, founded in 1984, announced last Friday (27 January) that it was to go into receivership and sent home 135 members of staff, who could be under threat of redundancy.Kingdom Bakers, which supplies numerous baked products to UK supermarket chains Tesco, Sainsbury’s and Morrisons, is now under the control of RSM Tenon.The firm’s directors were forced to seek receivership after reporting severe cash flow problems and pressure from creditors. Recent attempts by the management to attract fresh investment had proved unsuccessful, according to RSM Tenon.Its last annual accounts detailed a £144,000 drop in pre-tax profits between 2008 and 2009, despite an increase in sales from £8m to £8.5m during the same period.Joint receiver Tom MacLennan, RSM Tenon, said: “Kingdom Bakers is a well-known business in the bakery trade, and the receivership presents an excellent opportunity for a competitor or entrepreneur to acquire the assets and goodwill, including extensive production facilities. I would urge any interested parties to contact RSM Tenon immediately.”Kingdom Bakers has production facilities in Kirkcaldy and a pancake plant in Dysart , where it produced its Pancake Pod product, launched into the UK market in 2005.
By Network Indiana – June 28, 2020 0 320 IndianaLocalNews Google+ Facebook Pinterest Facebook Braun pushing bill to reward farmers for good environmental practices WhatsApp Twitter Pinterest (Source: http://bit.ly/1t6Grcs License: http://bit.ly/1PpGKT1) WASHINGTON — Rewarding farmers for using best practices to take care of the environment is the goal of a bipartisan bill being pushed by Sen. Mike Braun.The Growing Climate Solutions Act would allow farmers better avenues to take part in the carbon markets so they can be rewarded for using “climate-smart” practices in their farming. Indiana farmer Brent Bible testified before the Senate Agriculture Committee, on which Sen. Braun sits, Thursday.“As a first-generation farmer I see myself as a typical, but vital part of the food supply chain,” Bible said. “I also see our farm as a significant piece of the climate puzzle for the well-being of my community, state and country.”Bible notes that it’s hard for farmers these days to be economically sustainable while also incurring the costs of being environmentally friendly. Bible farms 5,000 acres near Lafayette where he grows corn and soybeans for the production of farming seed, ethanol, and other products.“I have to do things on the farm today that are going to sustain that farm both environmentally and economically,” said Bible. “Certainly I have a passion for doing positive things for the environment, but I can’t do that at a cost that at a cost to me that makes me not sustainable in five to ten years.”Which is why he is pushing for Congress to allow farmers to take part in “carbon trading.” Farmers have certain standards they have stay below when it comes to how much carbon they can emit into the air, just like many other businesses such as those in manufacturing.Sen. Braun and Bible say the Growing Climate Solutions Act would make it so if farmers emit less than their emission standard, they could sell off that surplus of emissions they have yet to emit to other companies. Those companies could then exceed their emissions standards with that surplus without incurring a penalty from the government.Both Bible and Braun say this is an excellent way for businesses to make money by giving them incentives to emit less carbon into the atmosphere, and that farmers can capitalize on the market just as much. Twitter Previous articleFood Bank of Northern Indiana mobile food distributions for the week aheadNext articleIndiana Michigan Power warning of scam going around Network Indiana Google+ WhatsApp
WhatsApp Man killed in shooting at Irish Hills Apartments in South Bend identified Pinterest One person died and another person was injured in a shooting at Irish Hills apartments in South Bend.Police were called around 2 a.m. on Saturday, July 25, to the 4400 block of Irish Hills after residents in the complex reported hearing several gunshots. Another report was received of an individual who had suffered a gunshot wound injury.Upon arriving in the neighborhood, officers discovered Andre Nolan, 25, of Indianapolis, dead inside an apartment as a result of an apparent gunshot wound injury.Officers determined a 24-year-old woman who had suffered a gunshot wound injury was driven to a local hospital for treatment.A representative of the St. Joseph County Coroner Office was contacted and per protocol, the St. Joseph County Metro Homicide Unit was activated and is currently handling the investigation.Witnesses are being interviewed by CMHU Investigators but no arrests have been made.An autopsy will be conducted and an update will be provided when more information is available for release.Anybody with information is asked to contact the St. Joseph County Metro Homicide Unit at 574-235-5009 or Michiana Crime Stoppers at 288-STOP.(Photo supplied/ABC 57) Pinterest Google+ Google+ IndianaLocalNews Twitter Facebook By Jon Zimney – July 26, 2020 2 905 Twitter Facebook WhatsApp Previous articleIndiana eLearning Lab created as new tool for teachersNext articleFond words about Notre Dame alum Regis Philbin from University president 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.
Steps to transform education for children with additional needs and ambitious plans to improve the experiences of children in alternative provision have been announced today (16 March 2018) by Education Secretary Damian Hinds.Evidence shows children educated in alternative provision, school settings for children who face challenges in mainstream school, are less likely to achieve good GCSE grades and are less likely to be in education, employment or training post-16. Previous analysis also shows that children excluded from school are more likely to end up in the criminal justice system.The plans announced today aim to tackle those inequalities and ensure Britain is a country that truly works for everyone by looking at the experience and outcomes for children who face the most challenges in mainstream school – including those at greatest risk of exclusion – such as those with special educational needs (SEN), children with autism or children in need of help and protection, including those in care.They include an externally led review of school exclusions, originally announced by the Prime Minister in response to the Race Disparity Audit, which will look at why some children are more likely to be excluded than others. Plans also include a new £4 million fund to develop new ways to help children with additional needs move from alternative provision in to mainstream education or special schools and measures to drive up standards in alternative provision education settings.Education Secretary Damian Hinds said: The proposals outlined today include: General enquiries – for members of the public 0370 000 2288 We welcome these important announcements on behalf of children with special educational needs and their families for too long the education system has disproportionately excluded these children and failed to celebrate their achievements. This affects, not just their childhood but their whole lives. We will want to work alongside the review and ensure that it makes a real difference. It’s a mark of a strong society how we treat children who are most in need of our support. Every child, whatever their background and no matter what challenges they face, should have access to a world-class education that prepares them for life in the modern world. Thanks to our reforms and the hard work of teachers, standards are rising and we are already encouraging schools to focus on the achievements of all pupils, not just the highest achievers. Children only get one chance at their education and they deserve the best. But for too many children – and often those who are most vulnerable – there are inconsistencies when it comes to their experiences of school and too many parents are left worried and concerned. That’s not good enough which is why we are going to improve our understanding of these important issues and tackle them head on. Outcomes for these pupils across education, health and employment are poor. The government’s new plans provide a welcome opportunity to refocus our efforts and transform life chances for this important group of learners. It is good to see a focus on evidence for improving outcomes too. Making the best of what we already know about ‘what works’ and sharing that knowledge across the system is key to getting it right. Dame Christine Lenehan, Director for the Council for Disabled Children said: I’m delighted to have been asked by the Secretary of State to lead this important piece of work. As someone who grew up in a family who fostered, I’m all too familiar with the disproportionately higher levels of exclusion of some children, including those in care. This review provides a real opportunity to fully understand what drives the different rates of exclusion in our schools system and the impact it has on the outcomes of children involved. I intend to draw from the best possible expertise, knowledge and evidence of what works in the field to ensure the review can help address the clear disparities and variability that still exists in the practice, impact and experience around exclusions, starting with an open ‘call for evidence’ I am launching today. Central newsdesk – for journalists 020 7783 8300 DfE enquiries New analysis published today reveals how far Children in need fall behind their peers from the early years, making less progress throughout school. Children in need are 3 times more likely to have special educational needs than other children, and this compounds poor educational outcomes.Today’s plans will sharpen the focus on the core essentials of education and improve educational outcomes for these children, widening the options available to them so that they can succeed later in life.Leader of the external review into exclusions and former Children’s Minister, Edward Timpson said: Building on the Race Disparity Audit, the review of exclusions will look to tackle some of the inconsistencies highlighted including exploring why Black Caribbean boys are more than three times as likely to be excluded from school.Sir Kevan Collins, Chief Executive of the Education Endowment Foundation: the launch of an externally led review of exclusions, led by former Children’s Minister Edward Timpson to look at how the use and levels of exclusions vary from school to school focusing on those children who are more likely to be excluded a ‘roadmap’ setting out how the government will transform alternative provision to make sure these education settings provide high-quality teaching and an education that meets the individual needs of young people in their care a £4 million Alternative Provision Innovation Fund to test and develop projects that support children back into mainstream or special schools, as well as encouraging parental and carer involvement in the education of their child. The investment will also fund schemes that support young people as they move from alternative provision in to training or further education at post-16, so all young people can succeed in the next stage of their lives a call for evidence on how to improve educational outcomes for children in need – children that need additional help or protection, including children in care. The call for evidence will gather best practice from school leaders, social workers and other professionals, fulfilling a manifesto commitment to find out what works in improving the educational outcomes for these children
A Downing Street spokesperson said: This morning the Prime Minister spoke to Prime Minister Abe of Japan. The Prime Minister updated Prime Minister Abe on the investigation into the attack on Sergei Skripal and his daughter and the reckless endangerment of the British public through the use of a military grade nerve agent developed by Russia. The Prime Minister noted that the incident was a grave violation of international law and also state sovereignty. Prime Minister Abe condemned the incident, and said Japan shared our strong conviction that the use of chemical weapons should never be tolerated. He expressed heartfelt sympathy for the victims, and said Japan shared our outrage. They agreed that those responsible must be brought to justice and that Russia must respond in a serious manner, including by cooperating fully with the Organisation for the Prohibition of Chemical Weapons (OPCW) investigation.
HMP Cardiff’s Governor Danny Khan said: Going beyond this important milestone so early is a real achievement. It means the vast majority of these prison officers will be working on the landings by the summer, and all of them will be in place by the end of the year. This will make a real difference to the safety and security of our prisons, ensuring they can fulfil their purpose – protecting the public, reducing reoffending and crucially, rehabilitating offenders. But let me be clear – the recruitment drive continues and will continue until we reach required levels across the prison estate, with the same urgency that has secured this remarkable influx of new staff. I joined because I wanted a job where I could work with people and try to help rehabilitate them. I was also attracted to the idea that I could progress in this role in the future. I am really proud to work in the prison service – you’re working with such an important part of society. We are clear about the purposes prison serves: protection, punishment and rehabilitation. Our staffing drive is vital to ensuring prisons will not only be safer, more secure and more decent, but will support prisoners in turning their backs on crime for good.Increasing staffing levels is part of the wider prison reform programme, with its relentless focus on getting the basics right – ensuring prisons are safe and decent, with a secure perimeter that prevents drugs and other contraband getting in.And we are also cracking down on the serious and organised criminals operating their networks from behind bars, investing £14 million in tackling this threat including in new intelligence and serious and organised crime teams. Figures released today show an additional 2,699 prison officers on landings or in Prison Officer Entry Level Training (POELT) since October 2016, while a further 255 are performing operational support roles pending the start of their training.Dean Gardiner, acting Governor at HMP Pentonville, said: Hitting this target is an important milestone for the prison service. The new staff here at HMP Pentonville have made a real difference to how the prison runs by building positive relationships with prisoners. The boost in officer numbers has allowed us to deliver more and improve the rehabilitation offered to the offenders, which prepares them to turn away from crime upon release and prevents future victims of reoffending. The government has passed its target to recruit an additional 2,500 prison officers by the end of 2018 7 months ahead of schedule, the Justice Secretary revealed today (22 April 2018).As figures showed a net increase of 3,111 prison officers between October 2016 and March 2018, David Gauke said there would be no let up in the relentless recruitment drive despite the milestone being reached. Nearly 90 per cent of the 3,000 new recruits will be on the landings by the summer.Continuing to boost staffing numbers is crucial as it will allow prisons to introduce a new model where prison officers spend more time both one-to-one and with small groups of prisoners. This approach is key to creating more constructive relationships between offenders and prison officers, reducing violence, improving stability and intensifying the focus on rehabilitation.Justice Secretary David Gauke said: Officer Shrubsole, a neuroscience graduate, has just completed his training and started work at HMP Pentonville. The 25-year-old said: Officer Zefi, aged 27, has completed 6 months as a prison officer at HMP Featherstone. He said: I joined the service so that I could help rehabilitate people. In the past 6 months, I feel that I have already made a difference which is really rewarding. The work is varied – one day I could be escorting people to courts and the next supporting someone who is distressed or needs support. Working in prisons is obviously challenging, but our prison officers are clear their job is about rehabilitating offenders, helping them secure employment upon release and making society safer. It’s essential we recruit positive prison officers who aren’t afraid to push this agenda.