Allied Bakeries is set to relaunch its Kingsmill Gold range this month in a bid to claim a larger cut of the premium bread category.”The new Kingsmill Gold premium range is designed to take advantage of this growth area,” said Jon Wilson, Allied Bakeries marketing director.The launch will be supported by a £3m campaign including a national, five-week TV advertising burst later this month. As well as revitalising the existing range, two new varieties of seeded 800g loaves are being launched under the Kingsmill Gold Seeds & Oats brand.”The premium sector is worth £330m and is growing at a rate of 7.3% year-on-year,” added Wilson.The new range will be in-store this week.
Research on fortifying UK wheat with selenium through the use of fertilisers has been encouraging, according to project leader Dr Martin Broadley.The project, dubbed BAGELS, is a “farm to fork” project sponsored by DEFRA and aimed at establishing whether selenium-containing fertilisers can be used without damaging the environment.According to the Food Standards Agency (FSA) selenium plays an important role in the function of the immune system and is also “part of the body’s antioxidant defence system”. But while recommended daily intake for men is 0.075 mg and 0.06mg for women, actual intake for the population is reportedly less than half these levels.Alex Waugh, director general of the National Association of British and Irish Millers, said that substantial quantities of selenium-rich wheat from North America had not been used in UK milling for 15 years.He said introducing selenium via fertilisers had been tried in Finland and that it would be “worth trying to see if it makes a difference here”. Dr Broadley said it would be “a tremendous achievement for the UK cereals industry” if this proved a successful way to boost selenium intake to recommended levels.
Brands are sensitive, delicate things even the most robust ones. Treat them inappropriately and without the care they need, and they’ll suffer. Remember Mr Kipling, when the packaging forgot about the brand? Remember Tropicana in the US recently, when a design disaster caused sales to plummet? Some memories might stretch back to when Babycham killed ’Bambi’ and repackaged it in a trendy blue bottle. And who cannot remember the Coke Classic debacle or the awful squeezy Heinz Ketchup bottle, which collapses in use, leaving at least a quarter of the product inaccessible? How that got to market is a total mystery! I can just picture the meeting that sold that design to the client! It’s easy to excite with ’innovation’. There are countless examples of brands suffering at the hands of change, whetherit be design, advertising or product formulation. Some of these wounds are self-inflicted, but some can be the result of nanny government interference in product functionality. Part of a food brand’s equity is its taste, smell and texture. So when the government tells manufacturers to remove fat, remove sugar or, for example, the recent FSA demand to cut salt in bread give them half a chance and they’ll remove everything but water, because, let’s face it, everything is bad for us and will kill us in the end it inevitably has a knock-on effect on the consumer’s experience of the brand. Brands with signature tastes rely on consistency of delivery. What amazes me is this constant haranguing of the food market when there are products out there that everyone, especially government, knows are seriously and undeniably dangerous, wreck lives and actually kill thousands of people every year. We all know what they are! Don’t get me wrong, I’m absolutely not calling for them to be banned because I firmly believe that people should be educated about potential risks though it’s almost impossible to find anything that isn’t a potential risk but be permitted to actually make their ownlife decisions. Surely choice must be left to individuals not some bureaucratic, holier-than-thou quango, made up of people who seem to inhabit a different universe to mine. But instead of tackling the really serious problems presumably because of the revenue they generate they seem to tick their little boxes by finding easy targets because they are easy and, in that way, they can be seen to be doing something anything.The thing that terrifies me is that we all just roll over every time we’re instructed by our (in)glorious leaders. Isn’t it time manufacturers took a real stand against bullying and strike a blow for freedom of choice and real-world common sense?
Greggs plans to ramp up its capital expenditure programme in 2010, investing £15-20m more than last year on opening new shops, refits and upgrading its central bakeries.The bakery chain has budgeted capital expenditure of between £45-50m for the year as it starts to implement its plan of adding a further 600 outlets to its current portfolio of 1,400 shops over the next 5-10 years. This compares to expenditure of £30m last year.Funds will be spent on opening 50-60 new stores in 2010 and refitting around 120 existing stores. Work will also begin in the second half of the year on new replacement bakeries in Penrith and Newcastle, and securing a site for a new bakery in the South.According to Greggs’ prelimanry results for the 53 weeks ending 2 January 2010, the company made a pre-tax profit of £48.8m, up 8% on the previous year. Sales were up 4.8% to £658m, with like-for-like sales up 0.8%.In the 10 weeks to March 2010, total sales increased by 2.8%, with like-for-like sales up 0.8%.
D espite some recent data highlighting a dip in growth for seeded breads, the general consensus from the industry seems to be that these types of products are still performing strongly, with high-fibre breads also high on the consumer agenda.Although the standard white sliced loaf may still be seen as king, in terms of sales, the array of different breads on the market shows no sign of shrinking.A recent survey carried out for Lantmännen Unibake, by Gersdoff Research, found that although, unsurprisingly, the taste was the most important factor for UK consumers when buying and eating bread, 12% of those interviewed, said wholegrain was the most important factor when choosing a loaf. Another 12% said healthy bread was the most important factor to them. The survey also revealed that 56% of consumers either agreed or strongly agreed that ’dark bread’ is healthier than white; 41% either agreed or strongly agreed that taste was more important than health although 22% disagreed with this statement; while 26% strongly agreed and 31% agreed that they preferred wholegrain to white bread.CSM (UK), which offers a range of high-fibre, multigrain and seeded bread products, says although UK consumption of white bread is still much greater than that of wholegrain breads, recent data from Kantar Worldpanel indicated a change in buying patterns, and a shift towards the purchase of brown breads, up 5.9% year-on-year. The firm says that a key driver of this growth has been the increased frequency of purchase, up 4.7% (KantarWorldpanel data 52 w/e 12 June 2011). However, CSM adds that further analysis of the data suggests the growth in popularity of brown bread is at the expense of sales of seeded bread. “This category has seen a decline of 6.5%, with statistics showing the key drivers of decline are UK households purchasing it less frequently (-4.4%) and 3.5% fewer packs purchased per trip,” according to the firm.Commenting on what these trends mean for bakers, and why consumers are apparently turning their back on seeded bread in favour of brown bread, marketing manager Lisa Boswell says it could be a case of economics over preference, with more price-led promotions and multi-buy offers available to consumers, tempting them to buy brown bread more often. “It is also possible that the consumer’s perception of seeded bread is that it is more expensive, which is generating reduced frequency,” she adds.Kampffmeyer Food Innovation says the high-fibre market, in the UK in particular, is performing very well. However, the firm, which supplies companies with functional grain products, says although the trend for wholegrain products is increasing, it has found that many consumers don’t like the bitter taste, so it has developed a wholegrain flour (Snow Wheat) which has the appearance and taste of conventional wheat flour, but the nutritional profile of wholegrain flour, says health & nutrition product manager Bettina Zeuch.Fibre enrichmentHigh-fibre bread products are also a key focus for Tate & Lyle (T&L). Sandrine Bouvier, T&L’s application scientist for bakery, says the firm has recently been working to enrich products with soluble fibre. It has also been looking at the introduction of resistant starch in products such as bread and biscuits. A recent project looked at the issue of high fibre, which she sees as a real growth market, and noted the development of polydextrose, a soluble fibre with a low glycaemic response. “We have seen that wholegrain is a big trend. People want to increase their intake of fibre, but wholegrain is not of interest in terms of taste and texture,” she says. “So in some EU countries, there is a real demand for white bread enriched with fibre.”She says while wholegrain is a big trend in the UK, it is now arriving on the Continent in countries such as France, Italy and Spain. “With wholegrain you have insoluble fibre, and there needs to be a balance between soluble and insoluble fibre in the diet. You can add soluble fibre to wholegrain breads with products like polydextrose and, by doing that, you balance the fibre intake,” she notes, adding that T&L is also looking to develop ingredients for fibre-enriched gluten-free bakery products.Ulrick & Short has launched a selection of Omega 3 balanced flax oil and fibre ingredients that give both functional and nutritional claim benefits. Flax has numerous advantages, including 12-month shelf-life stability and improved nutritional profile claims, such as ’high in fibre’, says the firm. The range of Scilia flax fibres, available as both coarse and fine grains, also hold ’a natural source of Omega 3 claim’.Waitrose is one retailer that has noted the trend for fibre-rich white bread, and has responded by launching a high-fibre white loaf to cater for the ’health by stealth’ tactic, used by parents. Research, commissioned by Waitrose, revealed that out of 1,000 consumers polled, nearly 50% said their children preferred white bread, with only one quarter preferring brown. Launched mid-June, the new loaf is part of the retailer’s new own-brand LOVE Life food range. Two 40g slices provides 4.8g of fibre. Waitrose says it looks and tastes the same as a white sliced loaf, but with double the fibre 6.1g of fibre per 100g, compared to 3.2g of fibre per 100g in a typical white sliced loaf. According to Waitrose, a wholemeal loaf usually contains just over 7g of fibre per 100g.Although she can see the benefit of having a high-fibre white bread, for targeting at mums with kids, Pauline Ferrol, national sales and marketing controller for British Bakels, feels a ’high in fibre’ strapline is not enough, and more of a ’buy-in’ is needed for consumers. She says the low GI and seeded sector of the market is still in good growth, with Bakels’ Low GI Multiseed bread mix still rising by a few percentage points each year. It has also launched an Oat and Barley bread mix, which Ferrol says has added incremental sales to bakers already selling the Low GI Multiseed bread, rather than achieving sales in place of it. Earlier this month, the Bakels group acquired Swiss firm Nutribake, in a move that will enhance British Bakels’ range of speciality mixes.Going nuts for nutsNut inclusions can help lower the Gi of bread. Sam Houston, from the Macadamia Advice Centre, South African Macadamia Growers Association (SAMAC) says that a combination of artisan bakers and movements, such as the Real Bread Campaign, are encouraging consumers to be more adventurous when it comes to the breads they choose.Houston says that macadamia nuts have a very high level of monounsaturated fats higher than olive oil and low-GI qualities. SAMAC has joined forces with the National Association of Master Bakers to continue to target and communicate with bakers in order to drive interest and sales and will be attending Bakers’ Fair in Bolton this October, and handing out samples to visitors.EHL Ingredients says it has noted a surge in demand from bakers for pumpkin and poppy seeds in the past year both for sweet and savoury breads. “We have noted a rise in the popularity of more unusual international bakery goods, such as Polish poppy seed cake (Makowiec) and Austrian pumpkin seed cake,” explains Tasneem Backhouse, sales and marketing director at EHL, an importer, blender and packer of natural food ingredients. The firm says bakers can capitalise on demand for seeded products across their product ranges not just in loaves, but in morning goods and wraps, for example.Martin Clayton, bakery specialist at Morrisons, says its customers are very keen on breads with seeds and healthy grains. He has also noticed that consumers are coming round to the flavour of rye breads, which are popular in eastern Europe, and a good source of fibre. “It’s about developing them to suit the English palate,” he says. “We have been developing a rye and onion bread that will be launching soon.”Tim Cook, MD of ADM Milling, says the seeded bread market has seen a significant increase in market share in the past five years. “And wholemeal breads often higher in fibre and with a lower GI than other breads have also increased their market share.” He adds that these markets do particularly well in the spring and summer months, when consumers are keen to keep in shape. In terms of future growth, Cook says all three areas high fibre, low GI and seeded offer great potential. “A product boasting all three for example, a seeded wholemeal loaf made with stone-ground flour is bound to be a winner.” Recent NPD Zeelandia is introducing a range of new breads this September in its ’Your Daily Bread’ range. MD Keith Cunningham says that multigrain, multiseed and multicereal breads offer consumers new flavours and tastes, with a background of something ’better for you’. The firm is to launch Corn and Spelt (pictured far right); Sunflower and Sesame; Malted Barley and Sunflower; and Linseed and Corn, will be available in both a concentrate and complete mix format from 1 September.Meanwhile, in response to the growing consumer demand for healthy breads, Allied Bakeries recently carried out consumer research to try and identify potential NPD and category growth opportunities to complement its Burgen brand (left). “This highlighted bone health as an area of significant concern for many consumers,” said Ellen Bailey, Burgen brand manager, Allied Bakeries. “This insight led to the launch of Burgen Buckwheat & Poppy Seed, introduced earlier this year, a bread that provides 30% of the RDA of calcium and vitamin D in two slices.” According to Allied, since the launch, Burgen has become the fastest-growing bread brand, climbing 35.3% in the past 12 weeks (source: Nielsen Total units 12 w/e 9.7.11 Total Coverage).
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IndianaLocalNews Google+ (Jon Zimney/95.3 MNC) One person is recovering from injuries and another is behind bars after a crash in Elkhart.The collision happened on Saturday night, Oct. 10, on County Road 16 and County Road 3, when Joseph Comeau of Elkhart ran off the road, hitting a mailbox and power pole.Another Elkhart man was driving behind Comeau and struck the wires from the power pole. That driver suffered a cut to the head and foot. Comeau was taken to the Elkhart County Jail on preliminary charges of operating while intoxicated. Twitter WhatsApp By Jon Zimney – October 11, 2020 0 417 Facebook One man jailed, another hurt after OWI-related crash in Elkhart County Twitter Facebook Pinterest Pinterest WhatsApp Google+ Previous articleSouth Bend Police asking for public’s help after several weekend shootingsNext articleHow to avoid catching the common cold 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.
Pinterest Google+ Mayor Roberson also praised new police chief Chris Seymour and announced two new positions he’s adding to the police department: a new community relations liaison and a mental health expert.Watch the council meeting and the mayor address below: (Photo supplied/Rod Roberson for Mayor) Elkhart Mayor Rod Roberson gave thanks to the health care community during a “State of the City” address delivered during the city council meeting on Monday, Dec. 21. Elkhat Mayor Roberson delivers State Of The City address Google+ Facebook WhatsApp Twitter Facebook IndianaLocalNews Twitter By Jon Zimney – December 22, 2020 1 245 Pinterest WhatsApp Previous articleMan, 41, shot and killed in ElkhartNext articleElkhart water, sewage rates increasing come February 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.
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Twitter Pinterest Pinterest Google+ By Network Indiana – December 25, 2020 5 439 Google+ Facebook WhatsApp (Photo supplied/ABC 57) The former mayor of South Bend is already getting a plan together for his likely new job as transportation secretary on President-elect Joe Biden’s cabinet.If confirmed by the Senate, he would be the first openly gay person to serve in a cabinet position that was confirmed by Congress. Buttigieg told CNN that he is confident that will happen.“I’m thankful for the president-elect’s confidence,” he said. “Look, this is a different job. It also brings different resources and opportunity.”While the COVID relief bill has been at the forefront of the minds of lawmakers in Congress, Buttigieg is calling on them to also starting thinking about passing a bill that would overhaul the nation’s transportation infrastructure.“The American people are ready for us to finally, actually do something with infrastructure,” Buttigieg said. “We can’t keep letting infrastructure week be a Washington punch line.”Some of the things Buttigieg has talked about are rebuilding roads that need attention, investing in more charging stations for electric vehicles, and reducing the nation’s transportation footprint on the climate. IndianaLocalMichiganNationalNews Facebook Twitter WhatsApp Buttigieg already working on infrastructure plan as Transportation Secretary Previous articleSnow to taper off by late on Christmas Day, warmer for the weekendNext articleFormer Purdue, trailblazers star arrested in Whitley County Network Indiana
Previous articleRegister now for LaGrange County vaccine clinicNext articleBigger Indiana tax revenues expected Tommie Lee WhatsApp Google+ Facebook Twitter (Source: https://goo.gl/hR7L6o, License: https://goo.gl/sZ7V7x) Vandals broke into the South Bend Clay High School baseball clubhouse during spring break, and made off with a priceless jersey.Gift cards and equipment were also taken, but the jersey of the late Jim Reinebold was taken from a case.Head coach Joel Reinebold is asking everyone to help return the jersey, which was worn by his father. The fieldhouse is named after the elder Reinebold, who coached Clay for 25 years and is a hall-of-famer.After his death in 2017 the team began taking the jersey out onto the field before every game, and became superstitious about it.The coach hasn’t filed a police report and just wants the jersey returned. Pinterest SB Clay hoping for the return of a precious heirloom after theft Pinterest Google+ By Tommie Lee – April 15, 2021 0 154 Facebook Twitter IndianaLocalNewsSouth Bend MarketSports WhatsApp
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I want to update you on 2 other issues of major importance.First, testing.At the start of this month, I set the goal of 100,000 tests a day.Every day, we’re ramping up this testing capacity, on track to meet that goal.We are continuously opening new drive-through centres. There are now 41, with 48 going live this week.For people who can’t get to the tests, we’re expanding home testing to bring the test to them. We are increasing the dispatch of home test kits from 5,000 a day last Friday to 25,000 a day by the end of this week.At the weekend, 17 mobile testing units, manned by the army, were operational. By the end of the week, we plan to have over 70 deployed, with trained crews across the country.All of this has led to an increase in daily testing capacity, which now stands at 73,400.And this has allowed us progressively to expand access to testing.We started with hospital patients, who have always had access to a test right the way through, ramping up to include symptomatic NHS and social care colleagues and their households, and then all essential workers.Today, because we’ve been able to expand capacity, I can expand access further.Building on successful pilots, we will be rolling out testing of asymptomatic residents and staff in care homes in England and of patients and staff in the NHS.This means anyone who is working or living in a care home will be able to get access to a test, whether they have symptoms or not.I’m determined to do everything I can to protect the most vulnerable.And we now have capacity to go further.So, from now, we are making testing available to all over-65s and their households with symptoms, and to all workers who would have to leave home in order to go to work and members of their households who have symptoms, from construction workers to emergency plumbers, research scientists to those in manufacturing.This expansion of access to testing will protect the most vulnerable and help keep people safe. And it’s possible because we have expanded capacity for testing thus far.Next, I want to update you on our COVID-19 therapeutics work.This is research to understand whether existing drugs could be used to treat people more effectively once they’ve developed the disease.Currently no drugs in the world have been clinically proven to treat COVID-19.But our Therapeutics Taskforce has identified a number of promising candidates.Currently 6 different treatments have been entered into national clinical trials and the first is ready to enter the next stage: a new early phase clinical trial platform that we are launching today.This is a national effort made possible by government, academia and industry working together.In addition, we need to make the best possible use of all the medicines we have.We’re updating the guidelines for the use of medicines in care homes, removing a barrier so that, for the period of the pandemic, where it’s clinically appropriate, medicines that have been labelled for use by one patient can be used by another who needs them, instead of being destroyed. Clinicians and colleagues in social care have called for this change, which is already standard procedure in hospitals.Right across government, we are working day and night to defeat this virus: ramping up testing capacity investigating new drugs and treatments backing vaccine development securing and distributing billions of items of PPE getting the NHS whatever resources it needs to make sure that it is always there to treat everybody who needs it The risk of a second peak is real, but as a nation we are holding it at bay, so please stick with it: stay at home, protect the NHS and save lives. This morning, the Office for National Statistics and the CQC published more information on the overall impact, including that there have been 4,343 notified deaths in care homes since Easter.The proportion of coronavirus deaths in care homes is a sixth of the total, which is just below what we see in normal times.I want to make sure that we bring as much transparency as possible to important information like this, and so, from tomorrow, we will be publishing not just the number of deaths in hospitals each day but the number of deaths in care homes and the community too, something that was not previously possible.This will supplement the ONS and CQC weekly publications and all add to our understanding of how this virus is spreading day by day. And it will help the judgements that we will make as we work to keep people safe.Behind every single death is a family’s heartbreak, and we must do everything humanly possible to save as many lives as we can.We will not be changing the social distancing rules until our 5 tests have been met: the NHS protected infection rates falling the number of deaths falling substantially the operational challenges around testing and PPE addressed and with no risk of a second spike Coronavirus press conference: 28 April 2020Welcome once again to Downing Street for the daily coronavirus briefing.I’m joined today by Professor John Newton, our testing coordinator, and Deputy Chief Scientific Adviser, Professor Angela McLean.This morning, at 11 o’clock, we paused to remember the 85 NHS colleagues and 19 social care colleagues who have lost their lives with coronavirus.It was a moment of solemn reflection for so many of us and of unbearable sadness for some.They are the nation’s fallen heroes. And we will remember them.Every day we are working through our plan to protect life and protect the NHS, slowing the spread and building capacity, so that the NHS at all times can offer the very best care to everyone, because we’ve got the beds, the ventilators and the staff available.So far, thanks to the incredible work of NHS colleagues and the shared sacrifice of everyone watching at home, that plan is working.The latest figures show 3,260 spare critical care beds available across the NHS.On the most recent figures: there have been 763,387 tests for coronavirus so far in the UK, including 43,453 yesterday 161,145 people have tested positive: an increase of 3,996 cases since yesterday 15,796 people are currently in hospital with coronavirus 21,678 people have now sadly died in hospital, an increase of 586 since yesterday