Food and drink manufacturers have bought more automation and robotic equipment than companies in the car sector in the second quarter of 2010, according to recent industry data.

Flour prices in Indonesian are predicted to see increases as steep as 20 per cent due to supply shortages from Russia and Turkey, the Indonesian Association of Sugar and Flour Traders (Apegti) has said.

Wheat prices resumed their rally on Wednesday (Aug 18) as the prospect of another country limiting exports fed into supply concerns.

PepsiCo has announced plans to invest $250 million in Vietnam over the next three years.

U.S. wheat carryover on June 1, 2011, was projected at 952million bus, down 141 million bus, or 13%, from 1,093 million bus forecast in July and down 21 million bus, or 2%, from 973 million bus in 2010, the U.S. Department of Agriculture said in its August 12 World Agricultural Supply and Demand Estimates.

Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.

Wheat prices have hit a 22-month high after a severe drought and ensuing wildfires in Russia devastated crops.

Baker Perkins, a name well known to high-output plant bakers in the UK and Australasia, is introducing a range of high-efficiency, dust-free dough forming equipment for pan bread to the North American market at IBIE in September.

The ability to divide, round, mould and pan dough pieces without the use of dusting flour brings significant cost savings by eliminating the cost of flour, flour dusting equipment and its maintenance and cleaning. 
Sanitation standards are significantly raised, labor costs reduced, and potential health and safety risks to employees eliminated.
The Multitex4 dough moulder is part of a completely safe and sanitary dust-free forming system for high-output, high-efficiency pan bread bakeries.  
The system can also include a divider, rounder and first proofer.   
A combination of gentle dough handling and the strategic application of process air ensures the dough passes through the machine without sticking to ensure non-stop running.  
Designed to operate under all production conditions to generate additional profit, the Multitex4 features spring loading of the sheeting rolls and moulding boards. This allows doubles to pass through without smearing or sticking, avoiding cleaning stops.
The Multitex4 moulder is well proven with dozens of installations in the high-output plant bakeries around the world. They are used in US style operations in southern Europe, and they are the industry standard in many parts of the world including the UK and Ireland, Southern Africa, Australia and New Zealand.

A new flexible approach to GMO cultivation has been outlined by the European Commission today (July 13) which seeks to achieve the right balance between maintaining an EU authorisation system and the freedom for member states to decide on GMO cultivation in their territory.

William J Hoover, retired president of AIB International, died on July 6 in Colorado Springs following a brief illness. He was 82.

Creditor banks are preparing to take a controlling interest in Spanish baking giant Panrico after its owner, capital risk group Apax Partners, failed in a bid to refinance the company's debts.

Ingredient and processing aid supplier Eurogerm has announced it has signed an alliance agreement with Nisshin Seifun, a leading flour milling group in Japan and specialists on the markets of East Asia.

If you want to help shape the future of the industrial bakery sector, share your views today!

Visit:

http://www-t.decisionnewsmedia.com/r/?id=h1445c02e,47bbbc0,47bdac3

Last April saw European Baker launch a groundbreaking industry survey. Focusing on the needs and concerns of European industrial bakeries, the key findings were revealed at the Future trends and sustainability 2009 summit in Greenland, and published in July 2009.

This year, we are building on the success of last year's survey, and continuing to explore how to build better business while meeting consumer demands.

This year's survey will cover topics like industry challenges, retailer interaction and consumer buying criteria.

And the outcome of this survey will be discussed by a summit of top bakery leaders and opinion makers at a summit in June in the United Kingdom's Cornwall county - home to the Eden Project.

This exclusive ‘Executive Baking Industry Summit' is scheduled for June 1-3 and two lucky participants in the survey (see next page) will each win an invitation to the summit, including accommodation.

Participants in this survey will also be invited to an exclusive webinar on the key findings of this survey.

The programme for the summit in Cornwall also includes some keynote speakers, including Eric Schubert, President of Fedima (Federation of European Union manufacturers and suppliers of ingredients to the baking industries) and Dr Jonathan Banks, European business insight director for Nielsen.

To take part in the survey, visit

http://www-t.decisionnewsmedia.com/r/?id=h1445c02e,47bbbc0,47bdac3

Calling key decision makers in the European baking industry!

If you want to help shape the future of the industrial bakery sector? Share your views today!

Cargill, ConAgra Foods, General Mills, The Kellogg Corporation, Kraft Foods, Yum!, have all donated between $25,000 and $500,000 following the 12 January natural disaster.

Mark Murphy, assistant vice-president of corporate affairs at Cargill, said: "Our hearts go out to the people of Haiti who are suffering through this natural disaster."

As well as donating $50,000, volunteers at Cargill's Minnesota headquarters packed 20,000 meals to be sent to Haiti, through the charity Kids Against Hunger, with a further 30,000 to be sent over the next month.

The ConAgra Foods Foundation pledged $100,000 to the International Red Cross Relief Fund and General Mills donated $250,000 to support relief and rebuilding in Haiti through American Red Cross and CARE International.

General Mills Foundation's executive director and vice-president, Ellen Goldberg Luger, said: "It's difficult to imagine the scale of this disaster and the tremendous challenges facing the people of Haiti following Tuesday's earthquake. The priorities are to support the critical immediate response efforts as well as the rebuilding of this community."

Charitable off-shoot, Kellogg's Corporate Citizenship Fund, committed $250,000 and has offered to match employee donations dollar-for-dollar.

"This disaster has devastated what is already one of the poorest countries in the world. The situation for the people of Haiti is dire, and we believe it is critical for us to provide support to relief efforts," said Celeste Clark, senior vice-president of corporate affairs.

The Krafts Food Foundation donated $25,000 in aid and the Louisville based Yum! pledged $500,000 from its World Hunger Relief campaign, which raises awareness, funds and promotes volunteering for the United Nations' World Food Programme.

David Novak, chairman and chief executive officer at Yum!, added: "The situation in Haiti is devastating and our sympathies go out to everyone impacted by the earthquake. I visited Haiti over a year ago after hurricanes ravaged the country. We were so moved that we immediately pledged the first $1 million raised from our World Hunger Relief campaign that year to go to Haiti."

Strong trading for four weeks over the festive period helped boost sales for the bakery with more than a million mince pies sold each week.

Sales of mince pies, assisted by the launch of Gregg's new Viennese mince pie, rose six per cent from the previous year.

Ken McMeikan, chief executive officer, said: "I am very pleased with our sales performance, particularly over Christmas, in what has remained a challenging trading environment for the high street.

"We expect to report results in line with expectations when we make our preliminary results announcement on March 18."

The baker, which is the UK's largest bakery chain, reported a 0.8 per cent rise in like-for-like sales in 2009 with a 3.1 per cent total sales and a 1.1 per cent like-for-like sales increase in December.

In 2009 Greggs opened 49 new shops but closed 39. The company estimates between 50 and 60 new shops will be opened in 2010.

The Cadbury board will advise its shareholders to accept a new offer of 840 pence a share - valuing the company at £11.5bn ($18.9bn). Cadbury shareholders will also receive a dividend of around 10 pence a share.

The details of the deal are being finalised and Cadbury and Kraft say they will issue a statement later today (Tuesday).

The offer will consist of 500 pence in cash, with the rest made of Kraft shares. Kraft will borrow £7bn ($11.5bn) to finance the deal. Meanwhile American chocolate giant Hershey appears to have dropped out of the bidding race.

Last year, Cadbury rejected an initial takeover bid from Kraft which included the offer of 761 per share valuing the company at £10.5bn. The move sparked protests from workers and unions over fears of job losses. Cadbury employs more than 40,000 staff worldwide.

Meanwhile, Felicity Loudon, grand daughter of Sir Egbert Cadbury, the founder of the iconic UK confectionary company, has been leading a campaign against the takeover. She said, "I don't think all is lost, we have to get the shareholders on side. We can't sell out to a plastic cheese company. It's a horror story."

Kraft brands include the Ritz and Oreo cookie ranges.

The mix, which comes in 12.5kg bags, has an average ingredient cost of just 10p per 70g portion and an RRP of £1.00. The Macphie Brownie offers a significant profit opportunity for many out of home sectors including craft bakers and till points in coffee shops, on planes and trains, leisure sites and workplaces.

Retail sales of bite-sized brownies grew by 45 per cent in 2009 v 2008 (TNS Mini Bites Sector Report), with convenience and portability driving this trend.

Jania Boyd, Macphie marketing manager, said, "Consumer trends are showing a continued growth in treating occasions and consumers are looking for mini pleasures, such as brownies, which don't break the bank. Our premium Brownie Mix and Concentrate certainly fit the bill and they're sure to tempt shoppers to buy on impulse when they see them on display.

"More than ever before, UK consumers believe that treating ourselves to small indulgences is the best way to get through the recession. The little and often approach means that on average we snack up to six times a day."

Macphie claims the brownie mix promises perfection in every batch - rich, moist, fudgy and irresistible brownies. They can be individually wrapped for added convenience or cut into minis for sharing occasions. They can also be served warm as a dessert, smothered in chocolate sauce and ice-cream. Fruit, nuts and toppings give brownies a modern twist. Popular flavours include black forest, cranberry and orange, white chocolate and raspberry, rum and raisin or espresso.

The launch is being supported with an online competition to win a luxury spa break at a choice of Hilton Hotels. To be in with a chance of winning simply go to www.macphie.com/lovebrownie

Lees, which owns the Lees of Scotland and Waverley Bakery businesses, purchased Patisserie UK's holding company Rock Cake in December 2007. Patisserie UK was placed in administration in March 2009 after its major customer Costa Coffee, which accounted for 75 per cent of its sales, switched to another supplier.

A spokesperson for Lees said, "The takeover was concluded on both sides in good faith at an agreed market value. However, due to unforeseen circumstances, anticipated sales did not materialise as originally forecast leading to a dispute between Lees and the former directors and shareholders of Patisserie.

"Lees is pleased to report that following a constructive process of discussion, an amicable settlement has been reached with no admission of liability on either side."

Under the terms of the settlement, Lees will receive approximately £225,000, comprising £125,000 in cash and, in addition, all of the 65,000 Lees ordinary shares issued to the shareholders of Patisserie as part of the consideration for the acquisition of Patisserie (the "Consideration Shares") will be transferred to Lees or at Lees' direction.

The Consideration Shares have a market value at the current mid-market share price of approximately £100,000. The company intends to buy-in the Consideration Shares for a nominal sum and then to cancel them. A general meeting will be convened for some time in January 2010 to seek the requisite shareholder approvals to effect this.

The buzz and wave of momentum that was Europain 2008 - attracting 642 exhibitors and 86000 visitors - is expected to continue into this year's event from March 6-10 at Paris Nord Villepinte.

Organisers are aiming for 680 exhibitors and in excess of 87000 visitors, saying that the fact that the event is now biennial will generate a more sustained interest.

"There is a positive aura surrounding France's biggest trade fair dedicated to the simplest products in the world," said press consultant Michelle Jackson.

Chef Shegeo Hirai, at the Grand Hyatt Hotel Tokyo, has been awarded the prestigious title of World Chocolate Master 2009.

With several new products at the helm, Belgian pastry specialist Pidy is ready to sail into the UK to scoop a larger slice of the country's pastry market.

A UK bakery chain has been forced to call in administrators after failing to find a buyer for the business.

Tate & Lyle has announced it has signed an agreement with Solvay to sell the ingredient Solactis® Galactofructose in bakery and other food and beverage applications in Europe (excluding Spain and Portugal), the Middle East and Africa.

Mrs Fields Famous Brands LLC, the US-based food firm which produces Mrs. Fields Cookies said it is ready for "aggressive expansion plans both domestically and abroad."

The American Grain Foods Foundation has launched an initiative to encourage people to eat more grains.

The Indian government are rumoured to be preparing to offload one million tonnes of wheat in the open market.

Bigger-than-expected yields on the continent and a stronger sterling appears to be undermining the UK's grain export competitiveness.

British bakery chain Greggs has seen profits rise despite the recession.

Nestle hope to reduce their carbon footprint with the opening of a new factory in the UK.

The addition of a grape seed extract (GSE) to bread may not only increase the antioxidant content of the baked product, it may also also inhibit formation of a potential toxin, say food chemistry scientists from the University of Hong Kong.

US company Cargill has announced it will assume full ownership of NatureWorks, LLC, as part of Teijin Limited's general portfolio restructuring in response to the global economic downturn.

All major industrial bakers in Europe will be surveyed by European Baker to determine what their concerns are for the coming three years. With our co-sponsor Novozymes, we invite anyone who wants to be a part of this to click on this link: http://www.novamyl.com/pages/survey.aspx

Farmers in Argentina have begun a seven-day strike, refusing to sell their grains and beef.

The Puratos Group and Fugeia have formed a partnership aimed at developing bread and pastry products with enhanced digestive health benefits.

Dutch firm Goudsmit Magnetic Systems will launch the All-Metal-Catcher at Anuga Foodtec. The new catcher is a combination of a magnet with a metal detector in a single system.

Two new features on the largest of Baker Perkins' biscuit cream sandwiching machines reduce downtime and waste in high output operations.

New research released by Tate & Lyle has revealed that the explosion of consumer interest in Health and Wellness in recent years shows no sign of abating.

In its ‘North American Food & Agribusiness Outlook', Rabobank says the grains and oilseed sector must make strategic and tactical adjustments for market uncertainty in 2009.

While convenient meals and potatoes are its two areas of greatest focus, ConAgra Foods Inc. has identified snacks as its third strategic priority heading into fiscal 2009 and beyond.

Kraft Foods Inc. has a new corporate logo and brand identity. The announcement, delivered by Irene Rosenfeld, chairman and chief executive officer, was one of several highlights of the Northfield, Ill.-based company's presentation to the Consumer Analyst Group of New York conference in Boca Raton on Tuesday.

"I've never seen such a severe drought. Some seedlings are yellow and some are dead," he says.

Mantinga, the specialist bread company has just launched a mini and regular multigrain croissant and multigrain round roll in the UK.

WASHINGTON - Mark King, chief executive officer of TaylorMade - adidas Golf, will offer the keynote address at the Allied Trades of the Baking Industry breakfast 6 April during the 2009 annual convention of the American Bakers Association.

Prebiotic bread with digestive health benefits is being developed by Belgian-based companies Puratos and Fugeia.

Ulrick & Short Ltd, a leading clean label ingredients specialist, is reviving a renowned traditional staple food by successfully developing clean label tapioca-derived ingredients, which can replace waxy maize starches and fat.

A profiling innovation from French firm Chopin Technologies, the Mixolab, aims to help industrial bakers and biscuit makers quickly understand the suitability of cereal flours for their product recipes.

Datamonitor reports that US-based fast food chain McDonald's intends to increase its presence in Europe in 2009, revealed the International Business Times citing Denis Hennequin, the company's president for European operations.

KANSAS CITY - An article published in the journal Environmental Health said mercury was found in tested samples of commercial high-fructose corn syrup (HFCS). The Corn Refiners Association (CRA) has challenged the accuracy of the study.

The Food and Drug Administration confirmed this week that the Blakely, Georgia, facility owned and operated by Peanut Corporation of America is at the centre of the Salmonella Typhimurium outbreak that has sickened hundreds and been linked to at least five deaths.

Archer Daniels Midland Company (ADM) has announced ‘an important step in the expansion' of its global cocoa and chocolate business with the signing of an agreement to purchase Schokinag, one of Europe's leading producers of chocolate and cocoa powder.

Europe's first centre for food robotics and automation, CenFRA Ltd, has enlisted the help of a team of top industry specialists and academic professionals to provide the food sector with access to the latest technical knowledge and support.

The 2009 International Bakery and Biscuit Convention in Warsaw next month is set to be a bumper event for the year with many interesting speakers and topics line up.

Nikken Foods USA, Incorporated has recently expanded its plant in Fukuroi Japan. A new state-of-the-art spray drier is now in operation.

Leading global manufacturers Kraft Foods, Nestlé and The Procter & Gamble Company, along with German-based retailer METRO Group, have announced extended use of the Global Data Synchronization Network GSDN)to synchronise item data in Russia.

Scientia Advisors is forecasting robust growth in the functional foods market worldwide.
Specifically, Scientia is anticipating an annual compound growth rate of 7 per cent through 2012 averaged across all segments of the industry.

Canada Bread Co Ltd. has launched an investigation into allegations that a senior executive of its UK bakery operations may have tried to influence the pricing of a competitor, Mr Bagel Ltd.

One of the Spanish baking industry's biggest suppliers, sugar producer Azucarera Ebro, is being sold to British Sugar, part of the Associated British Foods (ABF) group, for €385 million.

Attorneys from the firm, which has worked with the ABA for many years, offered a 2009 Washington outlook. Partners Peter Barton Hutt and Miriam J. Guggenheim led the discussion.

Mr. Hutt said the more challenging FDA interactions are the result of a number of highly publicized scandals ranging from melamine to Vioxx.

"They are trying to regain their credibility," Mr. Hutt said.

Ms. Guggenheim noted that food safety was on the Government Accountability Office list of the top 13 issues facing President-elect Obama and the next Congress. While this gives and indication that the issue is important, she said not all items on the list were equal. For example, she said food safety certainly would not gain the same level of attention as "Iraq, Afghanistan and Pakistan," another single item on the list.

With the likely exit of Senator Edward Kennedy as chairman of the Senate Committee on Health, Education, Labor and Pensions, Senator Tom Harkin of Iowa is likely to fill the position, Ms. Guggenheim said. She said the change could have implications for the baking industry.

"Senator Harkin is a longtime supporter of increased FDA oversight of nutrition," she said.

Because the prevalence of obesity will continue to attract attention in concern in the media and Washington, bakers will be able to take advantage of opportunities to promote the nutritional qualities of whole grain and enriched products. At the same time, Ms. Guggenheim urged bakers to be cautious with regard to sweet goods - the product lines and how they are marketed. She also suggested the ABA work aggressively to preemptively educate congressional members before a food safety crisis.

"You don't want legislation that is a rash response to an incident," she said.

The attorneys also discussed labor issues, including card check legislation; the Occupational Safety and Health Administration and the potential reemergence of ergonomics rules; energy and the environment, subjects described as "joined at the hip;" and transportation.

A full transcript of the conference call may be purchased from the American Bakers Association.
Source: BakingBusiness.com

Leading global manufacturers Kraft Foods, Nestlé and The Procter & Gamble Company, along with German-based retailer METRO Group, have announced extended use of the Global Data Synchronisation Network GSDN)to synchronise item data in Russia.

The final showdown looked to have taken place back in July when a Barcelona provincial court ruled against Europastry, Spain's biggest producers of frozen dough products.The company was ordered to pay Panrico EUR 33,713 in damages, which is understood to have already been handed over, although it was cleared of having acted unfairly.

But now the Barcelona court has agreed that the last judgement should be made by the country's Supreme Court in what looks set to be a final showdown over a word and brand name that both derive from the English language.

Europastry argues that the term doughnut is the generic name for the product in English-speaking countries, and as such is the description for a whole group of products that includes Panrico's Donuts. The company claims it would be misleading to classify the round cakes as roscos or rosquillas, which are the most similar traditional products in Spain.

Panrico, which is ironically owned by a British investment group, Apax Partners, has held the rights to the brand name Donuts for more than 40 years. It also has registered Donut and Doghnuts, the latter spelt without the first u that appears in the English generic name.

US: The average price paid for white pan bread fell 2.4c per lb in November. Data from the US Department of Labour's Bureau of Labor Statistics (BLS) reported the price of whole wheat bread, meanwhile, followed up a 6.2c per lb increase in October by rising 0.6c in November.

The national average retail price of white pan bread was 137.7c according to the BLS. The November price for white pan bread increased 14.2c compared with November 2007. On a month-to-month basis, the average price for white pan bread rose 2.9c per lb in the South, but fell 9.1c per lb in the Northeast, 1c in the Midwest and 10.9c in the West. It marked the first time since November that prices moved lower in more than two of the four major regions.

At 201.9c per lb, the national average price for whole wheat bread was up 23.5c year-over-year.

The national average price of family flour in November was 49.4c per lb, down 2.4c from October but up 10.6c from November 2007. The loss marked the fourth straight month of declines in pricing and the fifth decline in the past six months, according to the BLS.

The national average price for spaghetti and macaroni in November was 114.7c per lb, down 4.2c from October but up 30.3c from November 2007. Chocolate chip cookies were 311.2c per lb, up 8.2c from October and up 36.4c from November 2007.

The US Food and Drug Administration (FDA) issued a "Dear Manufacturer" letter regarding front-of-package symbols earlier this month; reinforcing to food manufacturers and distributors the current regulatory schemes and requirements with regard to nutrition claims. The announcement comes a little more than a month after several food companies agreed to use a uniform front-of-pack nutrition labeling system called the Smart Choices Program on products beginning next year.
The FDA said it has been following the emergence of front-of-package symbols in the marketplace and understands they are intended to assist consumer choice by providing simplified information on the nutritional attributes of food. With that in mind, the administration in its letter reminded food manufacturers of the need to consider the wording of any potential claims or symbols.

"Accurate food labeling information can assist consumers in making healthy nutritional choices," wrote Barbara O. Schneeman, Ph.D., director of the Office of Nutrition, Labeling and Dietary Supplements in the Center for Food Safety and Applied Nutrition at the FDA in the December letter. "FDA recommends that manufacturers and distributors of food products that include front-of-package symbols ensure that these claims are consistent with FDA's current laws and regulations. We will notify manufacturers when we see any front-of-package symbols that are explicit or implied nutrient content claims that are not consistent with current requirements or where such front-of-package symbols are used in a manner that is false or misleading."
The FDA is encouraging anyone with comments on the guidance to submit them via www.regulations.gov

Cargill's recently introduced Topcithin SF is a clean label, non-GM, sunflower lecithin that does not require labeling as an allergen. Topcithin SF is commercialised in Europe, the Middle East, Africa and Asia Pacific, with distribution in the Americas following soon.

From January 1, 2009, EBM Techniek BV will integrate with VMI Holland BV. The activities of EBM Techniek will continue within the VMI Group as a separate product group - EBM Product Handling Systems. Both EBM and VMI are full subsidiaries of the TKH Group in Haaksbergen.

The US Food and Drug Administration (FDA) has announced it will send inspection staff to China, India, Europe and Latin America before the end of 2008.

Ishida Europe has launched a new system for the fast and efficient packing of trays into cases and Eurocrates. Operating at speeds of up to 150 trays per minute, the Ishida IPS has been designed for a wide range of products and applications, including ready meals, meat and poultry, seafood, salads, dairy, fresh fruit and confectionery.

Leading ingredient solutions provider, National Starch Food Innovation, has announced the launch of a new texturising system to improve the crispiness and texture of wafers.

The world's largest restaurant company, McDonald's Corporation said that it has plans to add 175 restaurants throughout China next year after opening its 1,000th outlet in the country, Reuters reported. The latest restaurant was opened in Dongguan in Guangdong province, the Oak Brook, McDonald's said.

As part of its innovation strategy, Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate products, has opened a new ‘Center of Excellence' at its factory in Dijon, France.

PreventASe from DSM Food Specialties received the Food Product Design Scientific Excellence Award in Las Vegas.

FOR more than 700 years bread has been sold in standard sizes to help consumers. Historically, loaves had to weigh one pound or half a pound, although with metrication that changed to 400g, 800g or any multiple of 400g.

The key to maintaining a bread crust's crispiness is in the water content, say scientists whose progress in understanding the process could help prolong the crunch.

The success of German bakery systems maker Fritsch as a global player - and at the same time as a traditional, owner-operated midsized operation at home within a basically rural infrastructure - has caught the attention big players in the political arena.

To celebrate, Hansaloy Corporation held a function on 31 October for employees, retirees and family members. The event featured a steak dinner, a slide presentation by Hansaloy president, Steve Wright, president and a tour of the Hansaloy facility.

Major developments in the years that followed were patents in 1935 for Mr. Hansen's methods for producing bread, patents in 1957 for automatic blade honing and the introduction of the Hansaloy cooler and conveyor chain in 1986.

More recent developments include the 2004 introduction of the Tigre Tooth blade and the 2005 creation of Allotech alloy for cuber blades.

The company estimated that 50 per cent of commercially baked bread is sliced with Hansaloy products.

What does the baker need more than anything else in the busy period leading up to 25 December? How about an unparalleled range of top quality ingredients that gives the baker and caterer everything they need for the festive trade - all under one roof? Thanks to Unifine Food & Bake Ingredients, you can have your wish.

Lower volumes and higher values mark the current Italian market for panettone, the leavened cake associated with festive seasons.
Last Christmas volume sales were down by some five percent from 104,500 tonnes to 98,800 tonnes according to AIDI, the Italian confectionery association.

Parents the world over are aware of the importance of a balanced diet for their children. Zeelandia has developed bread products for Disney that meet the needs of this consumer group. The Mickey bun and Mickey sandwich are both fun and highly nutritious for children. Recently Disney presented these products in SIAL Paris, the world's leading food industry show.

The Canadian Wheat Board (CWB) won a victory in trade court over US wheat import tariffs, the organization announced on 30 October, as reported by World-Grain.com.

The US Court of International Trade (CIT) ruled on 20 October that the US Department of Commerce must return any duties from tariffs that were unfairly applied to imports of Canadian spring wheat between August 2003 and February 2006.

CWB chair Larry Hill commented: "This ruling sets a valuable precedent for anyone who trades into the United States, including western Canadian wheat farmers. There are now clearer rules about what happens at the end of the process when a trade dispute is settled: it gives more meaning to our rights under NAFTA."

An anti-dumping and counterveiling duty case launched in 2002 by the North Dakota Wheat Commission resulted in tariffs that virtually halted Canadian spring wheat imports into the US for almost three years, the CWB said. After the CWB appealed to a NAFTA tribunal, the tariffs were deemed to have been unfairly imposed and imports resumed.

The CIT concluded last week that the duties should be repaid. "Because the subject imports (Canadian spring wheat) caused no injury during any time relevant to this inquiry, CWB should owe no duties," the court said.

"We have strengthened the business in a tough environment," said Patrick Cescau, group chief executive. "Despite the price rises needed in the light of unprecedented cost increases, our volumes are holding up. Our cost savings programs are far reaching and on-track to deliver. We have been reshaping the portfolio, allowing us to focus our resources where it matters most - behind our brands and our priority categories. All this leaves us well placed for the future."

For the nine months, Unilever's net profit was €4,096m ($5,330m), a 22 per cent increase from €3,349m during the same period of the previous year. Sales for the period were €30,372m ($39,494m), up slightly from €30,297m during the same period of the previous year.

A new voluntary front-of-pack nutrition labeling system called Smart Choices Program will be unveiled by US-based The Keystone Center, a non-profit organization that specializes in creating consensus solutions to public health problems, on 27 October 2008.
The Smart Choices program includes a symbol that identifies more nutritious choices within specific product categories and provides calorie information that identifies calories per serving and servings per container on front-of-pack. The goal of the program is to help consumers stay within their daily calorie needs.
To qualify for the symbol, products may not exceed standards for specific "nutrients to limit" and, for most categories, must also provide positive attributes: "nutrients to encourage" or "food groups to encourage." The criteria were based in part on the Dietary Guidelines for Americans, Food and Drug Administration standards and reports from the Institute of Medicine.
The Coca-Cola Co. said it is planning to place the new symbol on the front of all packages in its US beverage portfolio beginning next year. Other companies that have stated they are likely to follow suit include ConAgra Foods Inc, General Mills Inc, The Kellogg Co, Kraft Foods Inc, PepsiCo Inc, Unilever and Wal-Mart Stores Inc. The companies are part of a coalition within The Keystone Center's Food and Nutrition Roundtable dedicated to transparency within nutrition labeling.
"This effort has been extraordinary on two levels," said coalition participant Eileen T. Kennedy, Dean of the Friedman School of Nutrition Science and Policy at Tufts University. "First, it's been a tremendous accomplishment to achieve consensus among a diverse group of influential stakeholders. Second, we've created a program that shows real promise in assisting people in making positive dietary change to help enhance public health."
The announcement comes at a time when many companies are making nutrition labeling a priority, and in some cases moving information to the front of packages.
On 17 October Mars Inc., which is part of the Roundtable, said it would implement Guideline Daily Amount nutrition labeling on all its products. The new label is called "What's Inside" and will help consumers locate key nutrition information. The new labels will be rolled out in December and be on all Mars products by the end of 2010. Mars is also the first confectionery company in the United States to voluntarily implement such nutrition labeling.
In February, ConAgra Foods, Inc. built on its Start Making Choices program enhancing its packaging to include graphics with the U.S. Department of Agriculture's MyPyramid in an effort to show consumers how products can help meet dietary requirements.

Multisorb Technologies won the 2008 IFT Food Expo Innovation Award for the development of its active oxygen barrier enhancement technology, featuring FreshBlend
as an effective oxygen scavenging material.

FreshBlend is a resin-bonded oxygen scavenging system that makes possible efficient new designs for packaging materials to enhance oxygen barrier properties, lengthen shelf life of food and beverages, and maintain product and brand integrity.

FreshBlend is an iron-based oxygen scavenger composed of materials suitable for food contact. In masterbatch form compounded for each specific application, it can be used in moulded, sheeted, thermo-formed, or film applications. In some cases, use of FreshBlend allows a monolayer barrier to replace a multilayer structure, making the packaging more economical and easier to recycle. It can potentially permit the use of thinner gauge materials or replace expensive passive barrier materials, helping to reduce the carbon footprint of the package.

FreshBlend has a relatively high reactivity with permeating oxygen, resulting in the formation of a packaging material that prevents oxidative degradation and extends product shelf life. It can be customised to meet individual product demands depending on packaging format and product preservation requirements.

Valuable real-time data can now be collected in a variety of settings with the Jaz, a handheld, field-portable analytical instrument from US-based Ocean Optics that combines the power of optical sensing with onboard computing power. The level of flexibility Jaz provides will change analysis in custom applications ranging from crop management and environmental analysis to UV radiation and ozone monitoring.
Because of its size and versatility, Jaz is a convenient analytical tool for applications across various industries and disciplines. The spectral data collected and analysed by Jaz can help growers and horticulturists determine crop ripeness, measure chlorophyll and light levels, and assess reflectance of petals and leaves to gauge plant health.

New Zealand Extracts has extended its range of naturally extracted, science-based, Oxifend® antioxidants to include Oxifend kiwifruit, boysenberry and blackcurrant extracts.

The challenge for the technical centre is to develop convenient, tasty and healthy assembled food products. The approach will be to use exclusive ingredients and culinary techniques to deliver restaurant quality with convenient foods. The centre's objective will be to achieve step changes in taste quality, naturalness and nutritional goodness through innovative products and process design.

To achieve this, the Unilever R&D centre in Cisterna will build towards a world-class technical capability in the assembled foods value chain - from raw materials to products. All the technical know-how needed to make assembled foods: from raw materials to creative product formulation and design, to manufacturing and distribution to the shelf - around the world.

Freezing and downstream product assembly and product and process design will also be featured at the centre.

Roberto Nardi, Director of the Centre of Excellence Assembled Foods, stated at the opening: "We celebrate our passion for food and for R&D excellence. These two ingredients allow us to bring restaurant quality to people's plate at home, with convenient food products."

The Centre of Excellence was opened by cutting a giant pasta ribbon.

At this centre, Fritsch can offer customers a complete experimental baking laboratory equipped with state-of- the-art components. Here bakery machines and lines can be tested under realistic conditions, while bakers can help develop new products, put their chosen product range to the test and optimise the production of specific product types.

Previously Fritsch offered such testing and experimentation at two separate
locations - at the Backstudio in Kitzingen and at the previous Technology Centre in
Markt Einersheim.

But from this month the two have been combined into a greatly expanded showcase baking lab in Kitzingen, covering more than 3,000 m² and making available the entire Rollfix programme, the make-up lines Euroline and Easyline, the all-rounders
Multiline and Multicut, a CTR system for coiled products, as well as complete
industrial production lines.

Virtually every tool necessary for the baker's trade is available in the lab: from dough
preparation facilities to an industrial chilling room, from proofing cabinets and freezers
to baking ovens.

Further additions are planned for January 2009.

Tate & Lyle's latest consumer research reveals that two out of three European consumers think more often about eating a healthy diet than they did 2 years ago. Consumers agree that fibre can bring many health benefits, and that it is particularly beneficial in maintaining digestive health. In addition, health authorities recognize that consumers globally are not meeting the recommended daily intake of fibre.

In recent years Polydextrose has become popular in food and drinks helping consumers to achieve a better balanced and healthier diet.

Polydextrose is low calorie with versatile bulking properties to maintain taste and texture when full calorie carbohydrates are removed from a food. It has a high fibre content giving manufacturers opportunity to add fibre functionality to ‘no added sugar' and ‘reduced calorie' food and drinks.

Easy to use and acid stable, Polydextrose is widely represented in various categories such as beverages, dairy and bakery.

Commenting at the launch of Tate & Lyle's new Health and Wellness Innovation Centre in Lille, Caroline Sanders, Marketing Director Food & Industrial Ingredients Europe, said: "We are very excited about the investment. This is the first time that a Polydextrose line will be created in Europe and it reiterates Tate & Lyle's ongoing commitment to better serving the needs of our customers.
The fact that we will be building a new production line in Europe demonstrates our determination to not only maintain and improve our current position in the fibre market, but to also intensify our focus on Health & Wellness solutions."

The interaction between the package and its food contents -whether it be biscuits or cakes - can have far-reaching effects on the international food industry, according to a new study on ‘active' and ‘intelligent' packaging.
The Campden and Chorleywood Food Research Association (CCFRA) in the UK has released a review to help the industry understand the options available.
‘Active' packaging, says one of the authors Lynneric Potter, involves an interaction between the pack and product to extend the product's shelf life while ‘intelligent' packaging is able to monitor quality and safety of the food within the package, offering information which can be helpful in the distribution chain. This can include radio frequency identification (RFID) tags and sensors.
She said food companies often do not have the time or resources available to carry out the required research into new packaging developments.
The guide offered a starting point explaining the different options available, advantages and disadvantages of different methods, factors to be considered and refers to active and intelligent devices being used worldwide.
She said the guide cautions food companies and packaging suppliers on the potential safety hazards involved in this type of packaging such as factors to consider when using moisture absorbers:
"It is important to select the correct absorbency so as to prevent saturation and it is also necessary to take into account the environmental factors the product will be exposed to during its shelf life such as temperature and humidity," claims Potter.
The review evaluates the benefits of ethanol emitters in packaging and says that their advantage lies in the fact that ethanol no longer needs to be sprayed directly on to the product but can be slowly released from the sachet. It cautions, however, that too much ethanol can have a negative impact on flavour.
Potter said there are a lot of considerations for processors when using antimicrobials such as how manufacture, distribution and storage can alter the effectiveness of the antimicrobial.
"There are also concerns that the use of antimicrobials might lead to the development of new strains of bacteria which over time become resistant to biocides, "added Potter.
Butylated hydroxytolune (BHT) is being added to packaging materials of products such as crackers to act as an antioxidant to extend the freshness of the product, states the review, and carbon dioxide scavengers are being used with coffee and products containing inactivated yeast to prevent the pack blowing.
It also mentions that carbon dioxide emitters can be used with high fat products as well as baked goods to replenish the carbon dioxide within the pack and, in doing so, prevent pack collapse and aerobic microbial growth.
She said that there is a lot of research and development going on in this area worldwide.
However, she said a number of retailers are now requesting that RFID tags be used more at item level rather than just on pallets, which allows the addition of information about the product at each stage of the distribution chain.

Tixotherm, the new breakthrough from Niro that makes the processing of crystallized and non-caking whey and whey permeate powder easier, has been installed in the Niro test centre in Copenhagen allowing potential users to evaluate the technology. The Tixotherm process is designed specifically for the efficient processing of whey and permeate powder - powders in demand all over the world as a valuable food additive, for sport beverages and bakery products.
Traditional permeate drying technology has inherent problems of low capacity, high energy costs, high capital investment in large plants and potentially high environmental costs. The Tixotherm process, however, is more efficient.
The challenge is to create a free-flowing, non-caking powder from the liquid whey or permeate. This is difficult because some of these whey-based products tend to be hygroscopic and thermoplastic. They tend to absorb water from the surrounding atmosphere and become sticky, making powder rock solid.
The four-stage Tixotherm process converts the liquid whey product into a free-flowing, non-caking powder. After the normal pre-concentration in an evaporator the water content of the whey or permeate concentrate is further decreased in an agitated film concentrator resulting in a water content of just 15 per cent. High sheer rates within the concentrator keep the viscosity of the product paste low owing to its thixotropic nature. The product passes to a mixing crystallizer that increases the dry matter content, encourages rapid lactose crystallization and creates
a semi-hard crystalline paste with a friable texture, easy to particulate. The plant is compact saving approximately 50 per cent in building size. Comparisons have shown that the Tixotherm process consumes less than 70 per cent of the energy of the traditional ‘wet process'.

DFT Conny, a steel band travelling oven is being hailed by its Danish maker as a major step forward in convection oven technology.Recent tests have revealed that Conny consumes up to 45% less electrical power than rival systems.

According to European Process Plant, the Epsom-based company supplying and servicing the new oven in the UK and Ireland, it has already caught the eye of a number of major savoury and biscuit manufacturers

The modular oven is being manufactured by Danish Food Technology (DFT), a company set up by four experienced bakery machinery specialists led by managing director Jacob Jacobson specifically to build the oven. DFT has already got off to a flying start in Britain by clinching a six figure engineering deal to revamp ovens at a leading producer of savoury products. This news followed hard on the heels of DFT clinching a deal to install the new Conny convection oven at a German biscuit bakery.

At the heart of the oven, which can be gas or oil fired, is the heat transfer system which is based on a balanced air velocity in the heat exchanger. When heated, air is distributed to the top and bottom ducts. The airways to the ducts have been aerodynamically designed to ensure the most efficient airflow, maximum heat transfer and minimum heat loss. The top and bottom ducting ensures even baking, even humidity and even colouring of the product.

Spanish bakers have ‘roundly denied’ claims that they got together to agree price rises for their products following the opening of an investigation by the country’s fair trade authority, the Comision Nacional de la Competencia (CNC).

Lorenz Alonso, president of the Spanish Confederation of Bakers Associations (CEOPAN), replied that the claims were not realistic when taking into account the confederation’s large membership of 14,000.

“It would be very difficult for them to all to raise prices at the same time,” he said the day after the CNC announced in July that CEOPAN would be added to a list of other food and drinks associations being investigated for alleged collusion on price rises.

The CNC began an investigation into the industry in April amid clamours in the media about the rapidly rising cost of food in general. The probe started with the national food and drink industries’ federation FIAB before including various other associations.

In a statement released in July, the CNC said the commission itself had indications of the industry working against free trade and that it had also received “a series of official complaints presented by diverse consumer associations.”

In extending the investigation to include the baking industry, the CNC had “become aware in the conduct of CEOPAN of signs of practices contrary to free competition in the market.”

“Given that the facts that are the subject of the investigation opened in April against FIAB and other associations are closely connected with those for which CEOPAN is being investigated,” the latest case would be merged into the same proceedings it said.

The Commission now has until October 2009 in which to present any findings against CEOPAN or the other associations.

The Belgian Royal Association of the Chocolate, Praline, Biscuits and Sugar Confectionery Industry (CHOPRABISCO) has developed a ‘Belgian Chocolate Code’ that provides guidelines for labelling chocolate as coming from Belgium.

The code will be introduced on September 1st and is aimed at protecting the reputation of Belgian chocolate manufacturers and their products, which are widely considered to be of high quality. It is also intended to prevent consumers being misled into buying Belgian chocolates that are not completely Belgian.

Above all, it is being introduced to ensure ‘Belgian chocolate’ does not become a generic term.

The code relates to the European directive 2000/13, which says labelling cannot be misleading and refers to origin and quality, for example.

Belgium’s code was inspired by a similar one introduced by a Swiss chocolate association in the 1970s.

‘Belgian Chocolate’ is defined as a mixture of ingredients that are refined and moulded in Belgium. This means the grinding of the beans does not necessarily have to take place in Belgium.

However, the code draws on differences between end products and finished product, saying that, for pralines for example, the product should be made entirely in Belgium to be called Belgian chocolate.

If only some of the chocolate was made in Belgium, the code recommends the use of the phrase ‘Made with Belgian chocolate’, so consumers are not led into believing it is 100 per cent Belgian.

It is also intended to crack down on companies labelling their products with phrases such as ‘Belgian style’ and ‘Belgian recipe’.

CHOPRABISCO hopes Belgian chocolate manufacturers will work with their customers to check the code is followed throughout Europe, as well as further afield.

Traditional bakery exhibitions are at risk of being consigned to history thanks to a new European directive.

New EU regulations have banned the consumption of cakes and confectionary entered at country fairs and agricultural shows immediately after baking competitions.

The chairman of Mayo County Council, Cllr Joe Mellett, said the new rules were the death knell for the Irish agricultural show.

When you see things like this it s no wonder the people voted No to the Lisbon Treaty. This will be the end of the traditional baking competition at local shows across the country, therefore impacting on local revenue. It s just ridiculous.

Under the rules adjudicators of bakery sections in local shows are only permitted to taste the traditional favourites such as apple tarts or cheese cakes. Once the judging is over, the produce must be immediately destroyed. As a result, only bite-sized versions of the cakes will be entered in shows.

The directive has already been made law in Scotland.

Mr Mellett, one of the founding members of his own local agricultural show in Swinford, said he could not believe the latest EU directive.

Honestly, when I saw this first I thought it was something to do with April Fools Day. I just couldn t imagine someone sitting down and coming up with this rule.

It is a real deterrent to those entering shows. If you thought your prize produce was going to be destroyed immediately after a tiny taste was taken from it, then you would not want to enter a competition.

He added: Local people are doing their best to continue on traditions, particularly in places like the west of Ireland, and this is what they are met with.

Kazakhstan, which provides more than 90 per cent of Tajikistan's grain imports, has pledged to lift a ban on grain exports on September 1.

Kazakhstan, which is world's sixth biggest grain supplier, banned grain exports in April this year in an effort to contain soaring domestic food prices. Kazakhstan Segodnya (TCA) reported in August that announcing the decision to end the ban, the Kazakh Prime Minister Karim Masimov said that as long as domestic grainKazakhstan will not introduce bans in future. supplies are guaranteed,

He stressed that in addition to meeting domestic requirements in grains it is also necessary to avoid rise in grain and flour prices.

The prime minister was cited as saying that the price should be so that the present status-quo on grain prices does not change.

"Prices on the domestic market should not fluctuate. If they fluctuate, don't be offended but we will close everything," Masimov said.

Kazakhstan warned that bumper harvests anticipated in Russia and Ukraine this year could clog transport routes it uses to access western grain markets.

Akylbek Kurishbaev, the Kazakh agriculture minister, said a surge in Russian and Ukrainian grain exports anticipated this autumn could prevent Kazakhstan from accessing Black Sea and Azov Sea ports and railway lines serving the ports.

Russia is expected to harvest 90 million tons of grain this year, 17 per cent more than in 2007, while Ukrainian production could jump by as much as 40 per cent to 40m tons, the minister said.

"As a result of intense grain loadings by Russian and Ukrainian traders between September and December, Black and Azov Seaexports," he said. ports will be fully loaded until the new year, hindering Kazakh grain

This Finnish company is just over 50 years old yet but its influence has spread far and wide with patented inventions giving the company a competitive advantage.

The growing interest in environmentally-friendly food reveals that producers who practice strict farm management and compliance are on the right track. With her business-savvy free-from philosophy, Rebecca Rayner, owner and manager of Glebe Farm agrees, as she increasingly supplies organic flours and healthy baked products to domestic and international markets. Evie Serventi reports.

As early as 2007, RONDO began an intensive process to redefine its strategy and the company's brand.
"The special challenge was to develop new international positioning that fitted in with the segment ‘sheeting and shaping dough'. It also has to clearly differentiate us from our competitors, and we have to be able to use it internationally," explains Robert Rohrer, chief executive officer of the RONDO Group.
"With the new brand, we have managed to create an unmistakable international identity that perfectly embodies our values," says Rohrer.
"The two words of our existing brand ‘Rondo Doge' are merging to create the new, strong RONDO brand."
This is the result of a comprehensive strategy and branding process at the Swiss-Italian manufacturer of bakery machines and systems.
Building on international understanding of brands, RONDO presents its new identity, where dough sheets play the leading role.
The new brand manifests itself not only in the identity of the company, but also in the new names of the individual companies worldwide.
The Rondo Doge Group now becomes the RONDO Group. From now on, all companies in the RONDO Group will have RONDO as their company name.
The headquarters of the RONDO Group, which until now has used the traditional name of Seewer AG, has now been renamed Rondo Burgdorf AG.
RONDO is the fusion of ROndo aNd DOge to create a new and strong brand. RONDO stands for the company's Italian culture, the Italianità, and our Swiss culture, the Swissness, for the successful combination of Swiss precision with Italian creativity.
"Improving the dough process together with the customer, enhancing the benefits - that is our great passion," remarks Claude Jutzeler, manager of RONDO Schio.
"RONDO therefore stands for maximum performance in sheeting and shaping dough, from artisanal bakeries all the way to industrial production."
From a visual perspective, the new brand communication focuses on what is essential: a dough sheet shaped in a manner that has never been seen before.
"We have concentrated fully on our solution skills: sheeting and shaping dough. We make a wide variety of pastries from dough sheets, thus introducing creativity and passion to the bakery," says Jörg Sonnabend, manager of marketing services, in explaining the emotional component of the brand communication.
The new slogan ‘Dough-how & more' is derived directly from the strategic alignment of RONDO.
‘Dough-how' is a word the company has created from the words dough and know-how. The expression stands for all the expertise and decades of experience in sheeting and shaping dough, perfectly symbolising the unique combination of knowledge and experience in dough and technology that characterises RONDO.
With ‘& more', RONDO takes a deliberate and targeted approach to the challenge of doing ‘more' for customers.
For example, providing more benefits through more services and customer care.
Creating more security through more reliability. Using a proactive approach to ensure greater efficiency. With this claim, RONDO is deliberately facing up to the high demands and expectations of its customers.
The first phase of the name-change campaign began in May. The name change and redesign of the old Rlogo to create the new RONDO logo featured on the internet (www.rondo-online.com) and in print media.
In October, the new brand communication will be presented and celebrated at the renowned exhibition IBA in Germany.
"Our brand is to be carried by the values that are lived in the company. We can hardly wait to see how our customers will react," says Rohrer.
The Swiss-Italian company has been a leading expert in bakery machines and systems for more than 60 years.
RONDO is known worldwide for its wide range of machines and lines for booking and laminating, for the production of pastries, bread and rolls, special bread, croissants, pizzas, donuts, thin dough products, and a great deal more.
In the 1948, Gustav A Seewer founded the engineering workshop in Burgdorf, precursor of Seewer AG, the headquarters of today's RONDO Group.
Under the brand name of Seewer Rondo, the company manufactured machines for artisanal and semi-industrial bakeries.
In 1997, Seewer AG purchased the company Doge Food Processing in Schio near Vicenza, which was specialised in industrial production facilities and systems.
At the same time, the Rondo Doge brand was introduced.
But now, in 2009, it's RONDO.
And RONDO, with its headquarters in Burgdorf, Switzerland, is also represented in Italy, Germany, France, the United Kingdom, Canada, the United States, Russia, Malaysia, China and Spain. The global company has employees and representatives located all around the world.

The market might be over saturated in the major cities but the quest for premium lines has led to Russia's middle class making the region attractive to both local and international bakers as Simon Jones found out...

Italy's baking industry lifted value sales two per cent in2007 to pass the €15 billion barrier. Bread baking employs some 330,000 people in Italy and the sector has an €8bn annual turnover. Simon Jones reports.

When we think of added value we think of the finished product, the retail goods bought by the consumer in the shop or supermarket. But there is added value further up the supply chain as large companies vie for the custom of the large manufacturers. Joyce Quarrie reports on an innovative development.

The secretary general of Spain's bakery confederation has been elected as head of the International Union of Bakers and Baker-Confectioners. Writer David Ing had a chat to the man about his plans...

The prestigious Palsgaard estate was looking its best when the chairman of the Palsgaard Foundation, Birger Brix, welcomed HM Queen Margrethe II and HRH Prince Henrik of Denmark on to the red carpet. The visit saw the royal couple tour application facilities in Palsgaard's lipid, bakery and dairy departments.

Centuries of History
The Palsgaard estate, spanning 1,104 hectares on the eastern coast of Denmark, is steeped in history that dates back to the 13th century: a history peppered with tradition, politicians, musical heritage and distinguished Danish families. The estate was acquired in 1908 by Danish-born Einar Viggo Schou, who invented the double cooling drum in 1907 that revolutionised the margarine industry.

Wild blueberries are just that - wild and blue. Unique to parts of northern America that include Nova Scotia and New Brunswick in Canada and Maine in the United States, these health-filled berries are the latest antioxidant of note and are being hailed as an essential health ingredient - the ‘superfruit'.
Their use in baked products, from muffins and scones to bread and cake can prove beneficial to the consumer and wild blueberries, because of their size, are not likely to burst during the baking process - a boon for the baker as it gives a better looking end product.
There are cultivated blueberries (the ‘high bush') which can be grown the world over if the climate and soil conditions are just right. But the wild blueberry (the ‘low bush'), unique to just a few regions in northern America, is the ‘true blue' say the men and women who grow, harvest and produce wild blueberries in Nova Scotia - one of the world's leading wild blueberry producers.

Allan Dew started his career in 1968 as a management trainee at Unilever and after undertaking various duties within the company ranging from van driver, to cold store porter, to running a distribution depot, his first real position was in the Catering Sales department of the ice cream division.Within a few years, Allan found himself in the ‘Take Home' marketing department of Walls Ice Cream, where he was product manager from ‘concept to launch' of the now world famous Viennetta. Now MD at Pecan Deluxe Candy, his current role is managing the UK-based operation and to represent the company throughout Europe and beyond. He is involved in the development of new product as inclusions for ice creams, baked products like brownies, snacks and the food service sectors.He is married to Totoya who is Colombian, they have three daughters and when Allan is not working at the Sherburn-in-Elmet factory, he lives with his wife in Bloxham, near Banbury in Oxfordshire. Apart from ice cream Allan also shares a passion for Rugby Union and is an avid supporter of the England team.

The rising cost of food has been an ever-present subject in the headlines of the world's newspapers over the last year, with wheat playing a pivotal role in the price increases. The issue is a worldwide one, with the reverberations being felt across the global population - it's one that is hitting the pockets of every single consumer.

A growing world population increases demand for grain for bread products but world population growth has been flat for decades. What is having a more significant impact is the growing global prosperity of people in countries such as China and India. Higher incomes in countries such as these have made millions of people rich enough to afford meat, which has inevitably increased the demand for animal feed.

Having initially trained as an accountant, Dave Brooks was appointed to the position of Chief Executive of Finsbury Food Group plc in November 2002. Since joining Brake Bros plc in Kent in the UK in the late 1980s, Dave has gained nearly 20 years’ experience in the premium baking industry.

Dave was initially hired by Brake Bros as a cost accountant and subsequently rose to the position of finance director for the manufacturing division. Quickly rising through the ranks, the acquisition by Brake Bros of Memory Lane Cakes in Cardiff, Wales saw Dave appointed as commercial director, and later appointed as managing director.

Alex Luneau, Commercial Director for Cargill Texturizing Solutions, covering markets in Europe, the Middle East and Africa, Alex Luneau is ideally placed to comment on the current situation and future trends in his sector of the industry.

David Abbott talks to Alexandre Solovyev, owner and managing director of FIS and the Russian equivalent of Jose Mourinho. Passionate about life and passionate about his products, he wants to revolutionise the equipment world and give manufacturers the ability to create their own products.

Talk to Alexandre Solovyev, owner and managing director of FIS and you are soon impressed by his energy, enthusiasm and passion. The man seems to have enough energy to run a small nuclear reactor; ideas and thoughts fly off him at a prodigious rate.

Interior Designs

Curiosity and vivacity are the drivers behind the growth of Italian-based shop-fitting design company Costa Group. Biscuit World talks with the passionate and engaging founder, Franco Costa who says leading the company is a dream come true.

“The Costa Group is a long-held dream. When I was 16 years old, in the morning before school started, I sold flour to bakers. Right there I perceived the need to change the shops look. The idea to actually try to make a living out of shop-fitting design has been a happy intuition so far.

Founded in 1993, Kinh Do started out as a small workshop with a total investment capital of about US$125,000 and 70 people. Its business was to produce and distribute some kinds of snacks which were new to Vietnamese consumers, like flavoured potato, onion or chocolate snacks. Since then a lot has changed for Kinh Do. Francien Machielse reports 

1993 and 1994 were the creek for the further development of Kinh Do due to its prior success in production and distribution of flavoured snacks (at that time, Thai-produced snacks were still dominating the Vietnamese market).

Facing upgrading or replacing costly equipment can be a daunting prospect for businesses. But battening down the financial hatches is not the way to stave off competitors baying at the door. As the old adage states, ‘the longer you leave it the worse it gets’. Libby Jones looks at mixers to save you time and money.

In some European countries, bake-off products are well established; in others the potential for growth is being realised while the export market is also being exploited now. Bernadette Tournay examines the latest developments.

Converting a traditional bread line into an added value bread line is not easy, as Katy Whitelaw discovers. It is time consuming and still a relatively new task for many equipment suppliers. However, added value healthy breads, with their high margins, can ensure a baker’s profitability in the volatile bread market.

In today's market, it is important for bakers to have the flexibility to produce a wide range of products from a single plant and to change very quickly from one product to another. As Keith Graham, marketing manager, Baker Perkins, said: "In terms of the tinned bread for which Baker Perkins equipment is used, this means flexibility in terms of recipe and ingredients, and size of loaf."
At Baker Perkins, flexibility begins with the mixer, where the Tweedy system comprises a fully integrated weigher, mixer, tub hoist and control panel to handle mechanically developed dough. According to Baker Perkins, these systems are ideal for bread using wheat or wheat/rye flour blends, and for bakers seeking innovation and originality by using a wide variety of different flours, grains and other ingredients.
Moving on to the divider, Baker Perkins told European Baker that its Accurist2 also offers flexibility in terms of output. Depending on the number of pockets chosen, output can range from 840 to 14,400 pieces per hour, and piece weight from 175 to 2,500 grams.
Machines are available with between two and eight pockets to achieve the combination of piece weight and output required. Two, three and four pocket machines can be specified with an extra set
of interchangeable dies for four, six or eight pocket operation, enabling both high and low weight products to be made on the same unit.
Baker Perkins added that its Multitex4 dough moulder has also been designed with flexibility in mind to suit a wide range of dough weights, and different product configurations. All adjustments for the sheeting head and moulding table have graduated scales or notches so that settings can be made quickly, accurately and repeatedly to ensure rapid change-over and ‘right first time' start up, without the need for fine-tuning by skilled operators.
The moulder can easily be configured to produce single, four or even six-piece dough assemblies, and two sets of captive change parts can be swapped for quick change-over, typically between four-piece and single piece production. The captive change parts can be quickly removed and replaced with a different set for even more flexibility.
Portuguese firm Sopaco produces mainly electric ovens, cyclothermic ovens, automatic fermentation chambers and stainless steel furniture for bakeries and shops. When I mentioned flexibility to Sopaco's Pedro Cunha, he told me that Sopaco's electric modular ovens are the most flexible baking ovens that the company manufactures. The oven can be equipped with one to up to five decks, enabling the equipment to be adapted to each baker's production needs. As each deck is independent, temperatures can be set according to the products to be baked, for instance, pizzas on the 1st deck, bread on the 2nd deck, pastry on the 3rd deck etc.
Cunha added that Sopaco's cyclothermic system ovens also offer flexibility to their customers. Conceived to work with a gas or oil burner, the cyclothermic ovens come in different sizes (from 4.5 to 18 square metres).
All decks are set at the same temperature but the oven operator can easily increase or lower the temperature within minutes (3C per minute), allowing the baker to bake different types of bread within a short period of time.
Belgium firm Beldos NV manufactures semi- and fully-automatic systems for the food industry (bakeries, kitchens, catering, etc) including single- and multi-head depositors, decorating machines, transfer pumps, slicers, continuous mixers, conveyors, and cake lines.
The company is able to provide solutions for products with any type of viscosity - from liquid and semi-liquid products to soft paste and heavy paste, and products which include particles such as fruit
up to 2.5 cm³.
Beldos told me that their filling machines are probably the equipment that is the most versatile. Indeed, Beldos claims that its filling machines are ‘universal' as they can be fitted with easily exchangeable nozzles. The company offers more than 100 standard and custom made nozzles and attachments for virtually any product. The main advantage of Beldos' nozzles is that they can easily be changed - in just a few seconds, according to the company, without any special tools and skills - enabling the machine to be ready to work with the next product extremely quickly.
Its Bellift 275 depositor, for instance, comes with the following options: injection nozzle double attachment, diving nozzle, handgun nozzle, diving nozzle + cream cover head, horizontal nozzle, vertical nozzle, nozzle 90, and handgun nozzle + spreader and icing attachment.
Another product that offers much flexibility is the Belcake 670 Advanced depositor, which can be fitted not only with all the above mentioned nozzles, but can also be used for mid layer icing, top/side icing and decoration of cakes.
Dutch firm Rademaker believes that its Crusto Bread line is a perfect example of flexibility. On this line, bakers can produce a wide variety of products, ranging from free standing loafs to buns, to high water absorption artisan bread, with a range of weights (from f.e. 30 g - 1 kg), measures, types of dough, with or without bottom- and/or topping decorations on the dough.
According to Mascha Maasland, marketing and communication manager, Rademaker: "This differs very much from a range of bread products produced on conventional, dedicated bread lines. These conventional lines, which have a lay-out like: dough divider/rounder/proofing cabinet/final moulder, are normally very limited in handling high water dough, dark or heavy dough types like multigrain, etc. These types of dough will create problems in conventional proofing cabinets because of sticking and/or pollution. What's more, the range of weights that can be handled on the Crusto Bread line also creates much more flexibility for the modern bakery that has to offer great variety of products to their customers in these times."
Rademaker's Crusto Bread line consists of modular units, which enables fast product change-overs, and tools can be easily changed to produce a different product, according to the company. All units have a length of 1.500 mm and are interchangeable. For example, the rotating knives can be changed easily to make a wider or smaller product.
The ability to quickly change recipes often comes down to automatic controls. Spooner Industries provides a range of provers, ovens and coolers for the food industry. According to the firm, the design of their ovens allows a wide range of equipment to be baked on the ovens whilst minimising production downtime. The control system plays a key role in achieving this. As Spooner Industries sales and marketing director Steve Newell explained, the oven recipe control system sets the baking parameters for any given product. The product is then tracked through the oven, with the ability to automatically change settings for the arrival of the new product. This PLC control system allows automatic variation of bake temperature, air velocity and bake time for the given recipe.
Similarly, on Rademaker's Crusto Bread line, as Maasland explained, the saved recipes make it easy to start a new production fast.
"Different recipes can be run and saved on the Crusto Bread line, or on every Rademaker line for that matter. You select the preferred recipe and the production lines runs. For different products, one Crusto Bread line is satisfactory, compared with multiple dedicated lines, which results in a shorter return on investment."
Offering a high level of flexibility in terms of maintenance and the possibility to upgrade their systems is also important for bakeries. As a result, many equipment manufacturers offer modular design to answer their customers' future needs.
The Rademaker equipment, for instance, can be easily integrated into existing production lines, according to the firm. The Crusto Bread Line consists of a large number of standard units.
"According to the clients' requirements, we can build the line, and upgrade it later on, to make it suitable for producing different products, with fast product change-overs," Maasland added.
Similarly, Spooner Industries told European Baker that its equipment is designed in modular format to enable ease of installation, easy access for maintenance and ease of upgrade for future potential increases in production rates.
Rudy Van der Linden, Beldos general director commented: "The Beldos solutions are flexible and will suit any size of business. Our machines can be used as stand-alone units for small production and can be integrated into production lines for industrial production. They are designed to grow together with the client's success."
It is for the very same reason that producer of bakery and food processing equipment and systems Rondo, claims that the Rondo Modular Laminating Concept (Rondo MLC) for continuous production of dough bands and billets ‘offers a versatile and flexible solution to bakeries worldwide'.
Rondo MLC consists of five modular lines (Feeding Line, L-Block Line, U-Block Line, L-Laminating Line, U-Laminating Line), which are, at any time, easily expandable to a fully automatic laminating line. It is important to note that the control system is also modular, enabling new modules to be easily attached to the existing ones, without modifying or exchanging the control system.
According to the firm, being truly modular, the Rondo MLC closes the gap between artisan and highly automated industrial production. Jörg Sonnabend, Rondo marketing services manager commented: "Rondo MLC covers a whole range of basic systems. This equipment offers plenty of opportunities and solutions for bakery businesses. MLC systems are modular and are therefore simple
to integrate into existing work processes in bakeries. Thanks to this modular design, an existing MLC installation can also be extended at any time. In a way, you can say that the capacity of an MLC expands with production." 
Equipment would not be considered flexible if it could not be cleaned quickly and easily.
With Baker Perkins' Tweedy System, rapid changeover is achieved by minimising cleandown time between batches: programmable cycles include automatic wash down, eliminating the possibility of flavour cross-contamination.
Beldos claims that the cleaning of a machine used for similar products within one shift only takes a few minutes. The customer only needs to pour warm water in the hopper and pump the water through the machine. After wiping the hopper clean, a new range of products can be started.
According to Rademaker, compared to dedicated lines, on the Rademaker Crusto Bread line a cleaning reduction of up to 50 per cent can be achieved.
A few features of the Crusto Bread line to make cleaning quickly and easily include belts that are equipped with a quick release system; the bottom of the machine is high enough to easily clean the floor underneath; transport conveyors have an open construction for easy cleaning; and bearings are positioned on the outside, so they can be easily (dis)assembled.
Also, the line takes up less space than a dedicated line, which means that it needs less cleaning while scrapers make sure that materials don't stick to the units.
Rapid access for cleaning and maintenance is also a priority at Spooner. Walkways are provided inside equipment where appropriate together with maintenance platforms and lighting.
Newell said: "Spooner also offers a revolutionary access system for the ovens, allowing for immediate access to both sides of the oven through parallel retraction of the upper half of the oven enclosure. This design has been used very successfully by Spooner Industries in a wide range of other process industries, and is now being incorporated in the latest designs for the baking industry."
Every day, bakery equipment manufacturers are pushing the limits of what their equipment can perform. As Van der Linden, Beldos, concluded, "When they buy a new machine, our customers want to ensure a perfect return on their investment."

In years gone by bread improvers adhered to the adage ‘one size fits all' and had universal applications, but over the years the improver has, pardon the pun, ‘improved' and become increasingly hi-tech. Fiona Pavely reports...

Conscious of the need to cut energy costs and reducing carbon footprint, more bakers are seeking advantages of efficiency-saving systems and ovens. David Abbott reports.

Versatile, adaptable and cheap, soy is a perfect food. Full of protein and amino acids it has a great health record - omega 3, no transfats, said to reduce the risk of heart disease and colon cancer. And its easy to grow and farm with a high yield per acre. It is a useful substitute for many mainstream foods and now soy flour is making its mark.

Reducing fat levels in baking is a good idea, given the emergence of healthy indulgence as a priority among consumers. National Starch Food Innovations has stolen a march on its competitors with the launch this month of N-Dulge. Alison Knight spoke to European Baker about the new product.

Biscuit manufacturers are using a variety of natural ingredients to satisfy consumer demand for clean labels. Nicola Cottam reports.

Food manufacturers have had to cope with a lot of bad press over the last few years. Not only have they been lambasted for the high levels of salt, sugar and fat in products, they have also had to contend with increasing competition, higher prices and consumer demands for natural and functional ingredients.

Bakers are now well used to the idea that using enzymes is a good way to move if you want to improve quality and extend shelf life. But there's another aspect of enzymes which is just as, if not more important in the current tough economic climate; enzymes can also help bakers to make considerable cost savings.

Once upon a time life for bakers was much simpler than it is now and packaging was just a matter of slicing a loaf and feeding it into a paper or for the really modern, a polythene bag. Now though the amount of technological change in this part of the bakery industry is staggering, as the industry reaps the benefits of research in materials science and even from defence and security research. At the same time, demands from government, consumers and retailers are increasing. All of this is putting pressure on bakers to think not just about the product, but how they pack it.

Bakeries are currently operating in a difficult economic context. As Austrian firm König explained: "The increasing prices of raw materials make it very hard for companies to maintain low prices while offering the high quality that clients demand".
Raw materials are not the only things that are getting more expensive. In the context of high energy costs and environmental concerns, food processors are increasingly looking to reduce their energy consumption in order to maximise the ‘price/performance ratio' and maintain their profit margins.

Green valleys are what Wales is all about, say tourist associations the world over. And nestling on the bank of a spring-fed pond in a green, wooded valley is the Bacheldre Watermill which produces flour as it has off and on since 1575.
This is done by grinding the wheat between traditional millstones and separating bran from the flour in a water-powered wooden screener, called a dresser.

The media constantly reinforces the fact that we live in a time-poor society. The bakery industry is no different. Convenience and ease have become the watchwords for many modern bakers and in turn ingredient suppliers have responded with a cornucopia of premix products to satisfy this demand.

Fiona Pavely reports.

Producing products that push the boundary just that little bit further is what the industry is all about. With the demand for increasing variety and the creation of more niche markets, bakers and equipment manufacturers need to be flexible. Writer David Abbott takes a look at the world of moulders, rounders and dividers.

A very well-placed contact in the bakery equipment industry (who shall remain anonymous) told me that there are three big players when it comes to moulders, rounders and dividers. The names he mentioned were: Baker Perkins, Benier, and WP-Haton. Of course, he is right; these are the big players – but more of them later.

An ongoing project between Washington State University’s department of horticulture and landscape architecture, College of Pharmacy and the International Marketing Program for Agricultural Commodities & Trade (IMPACT) is studying the preservation of antioxidants and other nutritional values through various drying methods of Washington red raspberries. It is found that microwave drying speeds up the drying time from days to hours without compromising the look or taste of the berry.

Dr. Carter Clary, assistant professor from the department of horticulture and landscape architecture, and Dr. Neal Davies, associate professor in the College of Pharmacy, are working together to discover an effective and economical drying method which retains the excellent nutritional values and fresh characteristics of red raspberries, especially antioxidant levels. “We’re trying to produce a product with better retention of volatiles, aromas and tastes,” said Clary. “One that looks nice and smells and tastes better.” There are four methods which can take days to completely dry a raspberry while compromising the look, taste, smell and nutritional value according to Clary.

The in-store bakery has been one of the fastest growing sectors in recent years in the European markets and looks set to do well in the Asia Pacific region, too. But what sort of equipment is required in this sector and what is on offer? David Abbott examines some of the options

While the Asia Pacific region is highly varied, Westernised, European tastes are gaining in popularity in countries experiencing rapid urbanization. And as European and American retailers such as Tesco, Carrefour and Wal-Mart move into the region, they tend to bring in-store bakeries (ISB) with them.

The competitive forces in the marketplace for biscuits, crackers and breakfast cereals are greater today than ever before. Radio frequency post baking is a well known method that allows bakers to better control the final moisture content of their products, to reduce checking problems, increase productivity and improve product quality. More importantly, new studies have proven that besides the known benefits, radio frequency is a very efficient method to drastically reduce acrylamide formation in baked products. Francien Machielse reports

Radio frequency (RF) heating is commonly used with conventional baking ovens to remove the final moisture of partially dried bakery products, such as breakfast cereals, crackers, biscuits and sponge cake, as well as to increase the production capacity of existing baking ovens.