SSP, the leading food operator in travel locations worldwide, saw like-for-like sales (LFLs) grow by 3.7% in the UK in its first half.Announcing its interim results for the six months to 31 March 2014 it said that its UK revenue has decreased slightly by 0.3% on a constant currency basis.The company, which runs brands like Upper Crust and Delice de France, said the LFL growth had been driven by continued growth in UK airport passenger numbers and increased spend per passenger. The net contract losses were primarily a consequence of the previously reported loss of a rail on-board catering contract part way through 2014.Underlying operating profit for the UK increased by 37.4% to £18m, while underlying operating margin increased by 1.5% to 5.3%.Globally revenue was up 2.6% on a constant currency basis to £859.2m and operating profit was £25.2m. Kate Swann, chief executive of SSP Group, said: “Our confidence in the future is supported by our increasing investment in the business and by the further strengthening of the portfolio of brands and concepts we offer to our clients. The second half of the financial year has started in line with our expectations, and whilst a degree of uncertainty always exists around passenger numbers in the short-term, we continue to be well positioned to benefit from the underlying positive trends in our markets.”
Real Good Food’s (RGF) finance director has left the company following a reshuffle of operations, after it sold Napier Brown Sugar.Mike McDonough, who had been with the group for 12 years, decided to leave after the company relocated its finance function to the London head office, and devolved greater responsibility to local finance teams in individual units.The company sold Napier Brown for £34m in April this year, due to changes in the European sugar market – and a failure to find a supplier that wanted to work in a “strategic partnership”.McDonough started his career with the group at Renshaw, the company’s cake decoration manufacturing arm. He will leave the business with effect from 32 August 2015.The food business said: “The board would like to thank Mike for his contribution both as finance director of Renshaw and, since 2009, as Real Good Food finance director, where he played an important role in the recent corporate initiatives, and wishes him every success in his future career.”In June RGF, which also runs Whitworths Sugar and R&W Brown, said that, following the Napier Brown sale, it would now focus on developing its other businesses.
British Baker is carrying out its third Bakery Business Survey to reveal how the industry looks from the ground and needs YOUR help.Our survey only takes a few minutes and is aimed primarily at bakeries with physical shops, asking questions in key areas such as sales and profits and hopes for the future.There is still time to take part and the results will be published in the Bakery Market Report 2016.To complete the survey, go to: https://www.surveymonkey.co.uk/r/BMR_2016Martyn Leek, editor of British Baker, said: “The Bakery Business Survey is a valuable tool for the industry. It gives people an account of trade over the past 12 months – and it helps give us glimpse of what people think the sector will be like in the future.”The Bakery Market Report 2016 will be published in March. Keep an eye on the Bakery Info for further details.
Sainsbury’s has reported a slight 0.8% drop in Q1 like-for-like retail sales (excluding fuel).However, in a statement for the 12 weeks to 4 June 2016, the grocery retailer was able to report a slight rise in total retail sales of 0.3% (excluding fuel).Sainsbury’s hailed the results as a “solid start” to the year, while acknowledging that food price deflation had continued to impact sales and made market conditions “challenging”.In the update, Sainsbury’s also laid out its five-point strategy to deliver a vision of being “the most trusted retailer” which people love to shop at. These points were:Knowing its customers better than anyone elseResponding to customer feedback, the company said it had simplified and lowered its pricing. It had abandoned its Brand Match scheme and, instead, had lowered the price of everyday products. For instance, 250g grated Cheddar cheese had dropped from £2.00 to £1.75. It added that the vast majority of its multi-buy deals will be phased out by August.Great products and services at fair pricesThe company has improved and expanded it allergen-free foods to cover more allergen-specific groups than ever before. The Deliciously FreeFrom range now covers nut, gluten, wheat, milk, eggs and soya allergies with “clear, market-leading” labelling.There for its customersSainsbury’s continues to pursue a multi-channel strategy, claiming growth in both its convenience and online grocery platforms. It also highlighted its new Sainsbury’s groceries online app, which it said gave customers greater flexibility with their online shopping.Colleagues making a differenceThe company praised the customer service delivered by its staff members, claiming its in-store operational metrics for both service and availability had exceeded its targets and improved year-on-year.Its values make it differentHighlighting the importance of its values, Sainsbury’s said its ‘Waste less, Save more’ campaign to tackle household waste was well under way. It said that families in Swadlincote, Derbyshire, were trialling a range of technologies as part of the campaign, including the latest Bosch refrigerator. Fitted with a camera, it allows consumers to see what is in their fridge while shopping to avoid unnecessary waste.”solid start”Speaking about the Q1 figures, Mike Coupe, chief executive at Sainsbury’s, said: “We have made a solid start to the year with like-for-like transaction growth across all our channels and total volume growth. Customers continue to shop with Sainsbury’s, knowing we will deliver on our commitment to provide great quality products and services at fair prices, whenever and wherever they wish to shop.“Sainsbury’s is well-positioned. Our core food business offers customers choice, quality and a clear value proposition. General merchandise and clothing continue to perform well with good sales growth across both businesses, and we continue to see encouraging results from Sainsbury’s Bank, a significant opportunity for long-term growth.“Market conditions remain challenging. Food price deflation continues to impact our sales and pressures on pricing mean the market will remain competitive for the foreseeable future. However, we are confident that our strategy to be a trusted multi-channel, multi-product and -services retailer is delivering and will enable us to continue to outperform our major peers.”In May, Sainsbury’s reported a 14% fall in underlying yearly profits but a £620m rise in pre-tax profits.
The association has today announced that Alan Clarke, who has been chief executive for seven years, will leave Scottish Bakers in June.Clarke will leave the organisation at the end of June to take up the role of chief executive of Quality Meat Scotland.Craig McPhie, president of Scottish Bakers, said Clarke was leaving the association “in a much healthier position than when he joined”. During Clarke’s time as president, McPhie said Scottish Bakers “had built on the World Championship Scotch Pie Awards and established the Scottish Baker of the Year Awards, making a positive impact to each of the winning businesses.” He added that the association had also won Conference of the Year twice in a row, at the UK Association Awards.In conclusion, McPhie said: “I would like to thank Alan for everything he and his team have achieved and we sincerely wish him well for the future as we look to fill some very big shoes.”Scottish Bakers told British Baker that a recruitment process is underway.
Each month we profile a family firm, charting its course through the generations. Here, we look at the Burns family, who have been at the helm of Burns the Bread for more than 30 years.Founded by Bob Burns – current owner of the Burns bakery empire – three generations of the family are now pulling the reins at Burns the Bread, which has expanded into seven sites and a baking school over its 35-year history.Bob’s daughter Terri works as managing director, while grandsons Casey and Max run the retail side and production management, respectively.Bob started the business in 1983, having already worked in a bakery with his ex-wife Sandra and his parents in-law in Devon. He had his heart set on a traditional family bakery in a “prime” location, which “could become part of the local community”.Then, in 1983, Bob and Sandra purchased what would become the first Burns the Bread site from its former owners, who were retiring. The Glastonbury shop had been operating as a bakery since 1800.“Their most popular line was pasties, and we slightly changed those” said Bob. They named the bakes the Glastonbury Pasty, and they remain a best-seller to this day. The seven Burns sites now sell between 15,000 to 20,000 savouries a week in total.Initially the business produced white, brown and granary bread. Things have changed since then, with some of the bakery’s most popular items including: multi-seeded bread and cornbread, plus sunflower seed, cranberry & walnut, gluten-free, French grain and spelt loaves. “We started doing spelt bread, before it was really fashionable, over 25 years ago,” said Bob. “We use spelt for pies, hot cross buns, Easter biscuits and cakes.”He attributes his keen eye for trends partly to working with Bako over the past 25 years, where he has held the roles of director and chairman. And, in 2012, Bob was named Baker of the Year at British Baker’s Baking Industry Awards.In 1995, Burns the Bread opened its second site on Street High Street, and five more sites have opened up over the past 13 years. Locations include an old café premises in Wells, Cary Castle, the abbey car park in Glastonbury, and Somerton. In 2016, the business opened a ‘School of Baking’.The expansion has been fuelled by a need to accommodate staff aspirations: “ you have to give people opportunities to advance, especially when you’ve trained them yourself”.The business has also raised thousands of pounds for the local hospice and, two years ago, Bob was awarded an MBE for his services to charity and the community.L-R: Terri, Bob and Casey1983 – Bob and Sandra Burns set up their first bakery, Burns the Bread, in Glastonbury1995 – The business expands with a second site 2010 – Third site taken over from existing bakers at Castle Cary2012 – Bob is named Baker of the Year at British Baker’s Baking Industry Awards2013 – Sixth site launched in car park at Glastonbury Abbey2016 – Burns the Bread ‘School of Baking’ opens2016 – Bob Burns awarded an MBE for services to the community of Somerset2017 – Burns the Bread store opens at Somerton
East Midlands flour miller Whitworth Bros has taken the top prize at this year’s Tip-Ex/Tank-Ex Show.The family-owned business won the Tanker Operator of the Year award at the event. Held in Harrogate this month, Tip-Ex/Tank-Exis a national show for the tipper, tanker and bulk haulage industries.Judges were looking for successful business strategy, a commitment to training tanker drivers, evidence of “innovative thinking” and a focus on health and safety.Whitworth Bros increased its road presence this year, adding 19 Feldbinder tipping tankers to its fleet.Additionally, the firm has used remote tanker tipping systems to keep operators away from potential harm, and dehumidifier units and a tanker top central lid locking system to improve food safety.The Tanker Operator of the Year category was sponsored by Feldbinder UK, which manufactures specialist vehicles used by the utility transport industry.
Handtmann Hall: B4Stand: 351Handtmann is a market-leading supplier of filling and portioning equipment for the food processing industry, with systems and applications covering multiple food categories.New for IBA: The FS520 and FS510 forming systems are designed to deliver multi-lane production of a wide variety of 3D product shapes. The forming nozzles/inserts can be quickly changed and a wide diversity of products including energy bars, cookies, snack pastries, ethnic food and crispbreads produced by virtue of fast product change over times. The use of a servo-driven filling flow divider guarantees accurate weights per portion across all lanes, says Handtmann.Also on show: The SE442 cutting unit divides dough with a VF800 filling and portioning machine. It is equipped with a pneumatically operated blade and can divide 200 portions a minute depending on portion weight and dough consistency. With a modular design, all components can be quickly removed and refitted for cleaning purposes, which represents a major advantage in the processing of gluten-free products, says Handtmann.The company is also showing a hand dosing valve that allows for flexible depositing of different fillings. When the dosing valve is used in conjunction with a VF608 B, the Handtmann vane cell feed system allows for precise depositing accurate to the gram. For various different containers, such as tubs, trays, jars and cans or for depositing toppings onto products, the flexible handling of the valve, along with a selection of round and star-shaped nozzles, enables a wide portfolio of applications.Mono EquipmentHall: A6Stand: 220Mono Equipment designs and manufactures bakery equipment in the UK with a history that can be traced back to its origins in 1947. All equipment is manufactured to stringent standards using “cutting-edge technology and time-honoured skills”.New for IBA: Mono Universal 3DX Confectionery Depositor, Mono Eco-Wash Convection Oven, Mono Gemini Roll Plant, Mono MX Rack Oven.Also on show: Mono Harmony deck oven with loading system, Mono Eco-Wash Convection Oven, Mono 4 Tray & 7 Tray Convection Ovens, Mono Omega Confectionery Depositor, Mono Epsilon Confectionery Depositor, Mono Automatic Jammer, Mono Combination Moulder, Mono Volumetric Divider, Mono Metro Moulder and Mono Multi-Moulder.Mono Equipment says IBA is important to the business as a platform to showcase its new and latest production innovations.“IBA allows us to meet new and existing customers and, as it is the largest show in Europe, it increases our brand awareness,” says the company.Reading Bakery SystemsHall: B1Stand: 234Reading Bakery Systems (RBS) is a leading manufacturer of bakery equipment, providing process solutions and support for the snack food industry. The RBS brands portfolio include Thomas L Green, Reading Pretzel, Exact Mixing and Reading Thermal.New for IBA: The Exact Mixing HDX continuous mixing system for buns, which has a redesigned high-speed developer for manufacturing highly developed dough at low temperatures. RBS will also be showing the new Thomas L Green Servo Wirecut Machine, new Emithermic cookie oven and Reading Thermal bread and bun oven profiling solutions.Also on show: Other Exact mixer models, including the MX Mixer with new Hydrobond Technology, which delivers instant, even hydration of a dry ingredient stream before it enters the continuous mixer. Reiser/VemagHall: B3Stand: 320Reiser and Vemag manufacture, supply and service equipment for bakery, food industry and other selected markets.On show: Full range of Vemag dividers, portioners, forming and extruding equipment, and complementary rounding, forming and checkweighing equipment. The majority of the equipment on show will be running live demonstrations to demonstrate the versatility of the equipment across a range of bakery applications.Rondo(Rondo United Kingdom/Rondo Burgdorf AG Switzerland)Hall: A1Stand: 111For 70 years the Swiss Rondo group has been developing and producing high-quality machines and systems for the production of pastry of all types. The company says thousands of producers, ranging from small artisanal bakeries all the way up to big industrial producers rely on ‘Dough-how’, Rondo’s combination of know-how and experience in sheeting and shaping of dough.New for IBA: The Artisana bread line is a new industrial system that has been developed for gentle production of artisan bread products and is capable of processing up to 2,000 kg of dough per hour.Rondobot, is a unique robot system allowing, for the first time, round-moulding of very soft dough, says the company. The Rondobot is equipped with a six-axis robot system and uses the MPR (Multi-Phase Rounding) process to simulate smooth round-moulding by hand.Rondo is also showing a newly developed system for producing bent croissants.The bending unit is mounted directly after the curling section on the outfeed table of the Cromaster machine.Rondonet, a cloud-based data acquisition system that records and communicates line and process data in real time. Rondonet allows baked goods manufacturers to increase transparency in production, to reduce downtime and avoid operating errors, according to the supplier.Also on show: Machines and lines for booking and laminating, for production of pastries, bread and rolls, special bread, croissants, pizzas, doughnuts, thin dough products, and a great deal more. This includes mechanical and electronic dough sheeters, the EVO Line, Starline and Ecoline product make-up lines, the Cromaster croissant machine and the MLC laminating line.Select Bag SealersHall: B1Stand: 256Select Bag Sealers designs and builds semi and fully automatic machines that operate at speeds of up to 90 packs per minute; applying paperless seals with easy-opening tabs or tape and paper seals. It also offers intelligent thermal transfer printers.New for IBA: Fully recyclable bread packaging, a ‘Pay Per Seal’ all-inclusive solution for coded bag closures and the latest model of the FlexiPlus bag sealer.Spooner IndustriesHall: A6Stand: 221Spooner provides tailored food processing solutions, offering a complete service from design to manufacture, installation and commissioning, together with an R&D facility for trials and testing, and Spooner Plus for spares, maintenance and lifetime service requirements. Spooner is based in the UK, with representatives across the globe.New for IBA: Spooner will be showcasing the latest features for its high-quality, energy-efficient ovens. The company says it works continuously to bring bakers the latest innovations for all their baking needs.Also on show: As all Spooner’s equipment is tailor-made – and very large – the business has created a life-size cross-section of an oven section. This details many of the new features including integrated terminal ends and access walkways, helping customers to understand the benefits of the latest developments as they can physically walk inside them.Tom ChandleyHall: A5Stand: 564Tom Chandley is a family company that has been operating since 1944, and is a leading manufacturer of bakery ovens. Its range includes modern ECO Deck, rack, convection ovens, pizza ovens, provers, water metres, L-sealers and Bakefresh automatic ovens. All electronic controllers and elements are manufactured in the firm’s purpose-built factory in Manchester.New for IBA: Easy-clean glass doors, self-cleaning ovens.Also on show: Tom Chandley’s traditional cast iron Endura show oven, alongside a selection of pizza and deck ovens.Tromp GroupHall: B1Stand: 340Tromp says it offers experience, best-in-class technology and comprehensive equipment, and can fulfil all aspects of the baking process: mixing, sheeting, proofing, baking, cooling/freezing and topping.New for IBA: Tromp is presenting ‘All about Pizza’, a concept for optimal pizza production with an integrated process line, offering an efficient way of working with modular designed equipment. In addition, the booth will display a section from a Multibake HT tunnel oven, a directly heated oven with a stone floor for pizza production. Tromp will also show a sheeting line and a topping line.Also on show: Solutions for sheeted breads, pastry and laminated doughs, cakes and muffins and pies. Tromp pizza bakers will bake Napolitana pizza for visitors, who can also sample products made using Tromp equipment on the Food Wall. Ahead of the IBA trade event in Munich next month, we look at what some of exhibitors will have on show.Baker PerkinsHall: A6Stand: 321Baker Perkins supplies equipment, process technology and services to the bread, biscuit, confectionery, snack and breakfast cereal sectors.New for IBA: The Tweedy SuperCool system is new technology that makes high-speed mixing possible in hot climates on Tweedy mixing systems. It can be retrofitted to existing installed mixers.Series 3 is a new-generation rotary moulder for the biscuit industry.Also on show: The Accurist 2.1 bread dough divider, which now features foam and rinse hosedown cleaning, with a customised low-pressure spray gun supplied.Also shown will be a seeding attachment for the Multitex4 bread dough moulder. This technique to make a fully-enrobed seeded loaf involves rolling coiled dough pieces in the seeds or grains before panning.The latest TruClean 3-roll sheeter and gauge roll for crackers and snacks will be at IBA. These units complete the upgrade of Baker Perkins’ range of sheet forming and cutting lines to TruClean standards, bringing major benefits in maintenance and hygiene, with lower costs and faster changeovers.Bühler/HaasHall A6Stand: 361 and 371Bühler Consumer Foods provides machines and solutions for the confectionery, bakery and coffee sectors. Following the integration of Haas, Bühler now offers production of moulded chocolate products, cereal and chocolate bars, coffee, wafers, cookies, cakes, bars and other baked goods.New for IBA: The continuous dough extruder ContiMix,which combines mixing and kneading processes, eliminating additional process steps and leading to up to 9% greater dough yield, says Bühler.The company is also showing the new SWAKT-ECO wafer baking oven, which Bühler says reduces gas consumption by up to 25% and NOx and CO emissions by up to 90%, while improving process efficiency and product quality.Also on show: Bühler’s team of technologists, bakers and a chocolatier will be in the Inno Lab with live production of innovative new wafers, biscuits and other baked goods. The newly designed Ideation Room will present news and facts on topics ranging from raw material to finished end products, alongside tastings.The JetMix continuous mixing solution, which enables uniform hydration of each flour particle to create a fine and creamy dough in seconds, will be demonstrated.In addition, to show the benefits of the merger of Bühler and Haas, a ‘grain to biscuit’ processing chain will be demonstrated. Many machines that will not be displayed physically at IBA will be available to view via augmented reality.Dowson Food MachineryHall: A6Stand: 221Dowson Food Machinery is a leading manufacturer of British bakery equipment, including tortilla lines, bun lines, loaf slicers, dicers, splitters, baggers and dough dividers. The business utilises its in-house machining capabilities, innovation and development expertise to make its customers’ operations more efficient and effective.New for IBA: New design loaf bagger.Also on show: Crouton dicer and dough divider (on distributors’ stands).European Process Plant Hall/Stand: see belowEPP provides a full range of bakery equipment that is sourced from leading specialist European manufacturers.New for IBA: EPP partner Koenig is showing its revised Combi Line roll line for easier cleaning, maintenance and access to all modules; a new dough sheeting line for artisanal bakeries; the Menes-H industrial dough sheeting line; and a new universal dough belt former. Another EPP partner, Mecatherm, is launching a new oven, a new intuitive divider and universal conveying system.EPP partner companies:Colussi Ermes (Hall A6 241): Washing machinesShick Esteve (Hall B4 550): Ingredient automation solutions and process designVMI (Hall B2 430 & Hall B2 530): Mixing solutionsKoenig (Hall B2 370 & Hall B2 570): Bakery machines, ovens and bread roll linesMIWE (Hall A2 311 & Hall A2 511) Solutions for proofing, cooling, freezing and bakingGEA Bakery (Hall A6 211): Equipment and lines for production of crackers, cookies, cakes, pastries and confectionery productsMinipan (Hall B6 340): Bakery machines and production linesHaas-Mondomix (Hall A6 361): Dosing, kneading, (pre)mixing, aerating and depositing systemsMecatherm (Hall B2 150): Equipment and automated production lines Wiesheu Hall: A3Stand: 331Wiesheu has been developing and producing in-store baking ovens since 1973, and has introduced a number of pioneering innovations.New for IBA: Fully automatic cleaning system ProClean365; an automatic loading system TrayMotion. Also on display will be Atollspeed Highspeed ovens.Also on show: Deck ovens, convection ovens, networking solutions, a demonstration area and snacks.Zeelandia Hall: A2Stand: 331Zeelandia, part of the Royal Zeelandia Group, serves the baking industry around the world with quality ingredients. Established in 1900 in Holland, it has operated in the UK since 1956.New for IBA: The firm will focus on products such as softened & sprouted grains, and sourdoughs with added flavours; water-based fillings; fruit fillings; release agents; fat-based coatings; and improvers.Also on show: Fudge toppings, Silkgrain moisturiser for breads, ready-to-use fruit fillings, and the Zeelandia Crustitest to help develop better crusts.
One in 10 shoppers have said they are spending less on food to prepare and eat at home because they are splashing out on food-to-go instead.That is one of the key findings of a new study by shopper behaviour insight specialist Shoppercentric, which said younger consumers were at the heart of the trend.Researchers found that 60% of 18- to 24-year-olds and 58% of 25- to 34-year-olds had bought food to eat on-the-go in a coffee shop or sandwich shop, compared with 31% of the 55-64 age group and 27% of the over-65s.Age was also a factor when it came to delivered food, with 44% of the 25-34 age group saying they had food delivered to their home or office in the past month by the likes of Deliveroo, Uber Eats, or Domino’s, a proportion that fell to 33% of the 35-44 age group and 25% of the 45-54 age group.Meanwhile, demand for delivered food has been growing, with a fifth of respondents (19%) saying they were having food delivered “way more” than two years ago, and a quarter (25%) “a little more” than two years ago.“Widening choice, easy accessibility, and pricing to cater for all tastes and budgets means many shoppers relying on ‘food-to-go’ believe their spending in those outlets will increase, which likely means more pressure on grocery spending,” said Shoppercentric managing director Jamie Rayner.He added that, most worryingly for grocery retailers, was the fact that Millennials (born in the 1980s and early 1990s) and Generation Z (born in mid- to late-1990s), were driving the trend.“They are the age groups who are most likely to have eaten food when out, or that was prepared away from the home. They are doing this more often and they are the ones most likely to say food-to-go is causing them to spend less on groceries.”Rayner believed food-to-go was unlikely to be a passing fad.“The fact that the food-to-go category is embracing healthier options and sustainability more quickly than grocery retailers means that no one in the grocery sector can afford to turn a blind eye to this challenge.“For the supermarkets, food-to-go is a competitor hiding in plain sight and presents a growing challenge to which they need to rise.”The Shoppercentric study followed an online survey with 1,024 shoppers who were responsible for most of the grocery shopping in their household.Delivered food is among the topics explored by baking industry experts in British Baker’s Bakery Trends Report, which can be downloaded free of charge.
Producers, retailers and packaging experts are to look at ways of improving the recyclability of sandwich packs.Following a meeting in London last month, a working group is to be set up for the industry to review how sandwich packaging can better be delivered to waste plants capable of recycling them.The broad working group will include manufacturers, retailers, packaging and recycling experts, who will share experiences and knowledge. One of the first tasks will be to draw up guidelines covering packaging and waste.A key consideration is the role packaging plays in helping maintain shelf-life and avoiding food waste, which creates a higher carbon footprint than the packs themselves. Many retailers and manufacturers have done a lot of work in this area, in collaboration with packaging and recycling businesses, according to trade body The British Sandwich and Food to Go Association (BSA), which added that more than 75% of authorities can now recycle lined board sandwich packaging.However, the association believes work still needs to be done, and is keen to encourage businesses to share best-practice.“Our industry has already done an enormous amount of work developing more eco-friendly packaging,” said BSA director Jim Winship.“We are totally committed to finding the best possible solutions to packaging, but are also governed by other considerations – particularly the need to ensure packs fully protect the foods they contain. The last thing we want is to create a bigger problem by shortening shelf-life and creating more food waste.”He added that sandwich packs were now recyclable if they were handled correctly and got into the correct waste streams, and that the association was keen to work with consumers to find ways to make it easier to ensure packs were recycled.