The Food & Drink Innovation Network

STARBUCKS LAUNCHES INSTANT COFFEE THAT REALLY TASTES LIKE REAL … REALLY

Jeffrey Hyman — Tue, 09 Mar 2010 16:48:32 +0000

A few weeks ago we got hold of a few sachets of Starbucks new Via Instant Coffee. We’d run out of the freshly roasted beans, and hadn’t bought some of the previously “best” instant, so we chanced it and made up some cups of Via. We honestly couldn’t believe it … the quality was amazing. The rest of the sachets were swiped in no time, and we pleaded for some more.

Starbucks says:

“It is designed for drinking at work and at home, or when a Starbucks store simply isn’t nearby, sales of Starbucks VIA™ far exceeded expectations during the 32 store trial and proved a hit with thousands of coffee lovers.
• Sales of VIA™ exceeded expectations by 25 per cent during the year-long UK trial with most customers moving from buying three-packs to 12 packs during the period[i].
• In June 2009, an independent review by Which? said that Starbucks VIA™ is ‘better than your average cup of instant’[ii].
• A successful trial with easyJet led to a decision being taken in January to offer Starbucks VIA™ on all easyJet routes.
• It was voted “Most Innovative New Product” by Allegra Strategies in May 2009[iii].

The rich and full-bodied flavour of Starbucks VIA™ is achieved through a truly innovative method that transforms the same high quality arabica beans used in all Starbucks coffee, and ethically sourced from the top 3% of the world’s coffee supply, into a great combination of instant and microground coffee. This unique, patent pending process took over 20 years to perfect, and gives Starbucks VIA™ its excellent full-bodied flavour and preserves its rich aroma.

Information from a number of focus groups conducted by Starbucks indicates that when people try VIA™ they’re surprised by how good it tastes; in fact the majority thought it was very good or excellent[iv].

Darcy Willson-Rymer, Starbucks UK and Ireland managing director comments:

“Starbucks VIA is the first innovation in the instant coffee category in decades. It’s a huge step up in quality and aroma. Sales from our London trial far exceeded expectations. Starbucks VIA meets a need for customers who don’t won’t to compromise on taste just because they’re on the go or in a hurry.”

Alan Hartney, Starbucks Coffee Master comments: “For more than 20 years, we have been looking for a way to guarantee Starbucks coffee quality and taste in an instant format and now we believe we’ve cracked the code. I’ve been running taste tests with customers and most can’t tell the difference between our filter coffee and Starbucks VIA – that’s why we have the confidence to ask as many people as possible to come and try for themselves.”

To celebrate the national launch Starbucks is inviting the public into stores to try Starbucks VIA™ and take the Taste Challenge. From 12th -15th March 2010, Starbucks stores will be asking customers to try to tell the difference between Starbucks VIA™ Columbia and Starbucks fresh Colombia Nariño Supremo filter coffee.
About Starbucks VIATM Ready Brew

Starbucks VIA™ is made with 100% natural roasted coffee, and tastes like a cup of freshly filtered Starbucks coffee. Starbucks VIA™ is created using a unique, innovative (U.S. patent pending) process. This transforms the same high quality arabica beans used in all Starbucks coffee into a great instant coffee combined with microground coffee; giving it that same rich and full-bodied flavour customers expect from Starbucks filtered coffee. Starbucks VIA™ is a premium product and through it Starbucks is creating a new market for coffee lovers who can now enjoy a quality cup of coffee anywhere, anytime – at home, at the office, or on the go.

There are two blends of Starbucks VIATM portioned into single-serve packets – medium, smooth Colombia and full-bodied, bold Italian Roast. Just add hot water to a cup, which brews the coffee in an instant. For three months VIATM will be sold at the introductory price £1.20 (30p off) for a three pack. A 12 pack is £4.45, but those taking the in-store Taste Challenge will get a £1 off voucher.

To discover more about Starbucks VIA™ Ready Brew, please visit www.starbucksVIA.co.uk

US BREWER CHOSES INNOVATIVE DESKTOP VIRTUALISATION

Jeffrey Hyman — Tue, 09 Mar 2010 15:38:25 +0000

We are told that Boulevard Brewing Company, based in Kansas City, is one of the largest craft breweries in the US. Three years ago the company constructed a new brewhouse which brought with it a new software system for controlling the flow of ingredients. While the new software system performed, the workstations in use proved to be too few and far between throughout the plant, too expensive to replicate and alarmingly inconsistent. The workstations locked up on several occasions which meant ingredients were stalled and soured, costing the company over $100,000 each time this happened.

“The PCs were locally controlling processes and represented a huge liability because if something goes down, the whole process stops. If we go down, we can’t make beer,” said Tony Lux, Purveyor of Technology at Boulevard.

This prompted the brewery to rip out their PCs and implement Pano Logic’s zero client desk top virtualization solution. This is an all-in-one hardware and software solution that radically centralises desktop computing. It allows the brewers to move ingredients forward and measure progress seamlessly as they now connect to the core system from strategically located dummy devices about the size of a Big Mac. This device contains no CPU, no memory, no operating system, no drivers, no software and no moving parts and connects over a local area network to the main servers.

Boulevard Brewing is said to be the first brewery to operate completely on virtualization technologies. They already had virtualised servers and manage a data center with three VMware ESX hosts running 35 virtual machines.

Lux added:

“Now that we’ve ripped out the PCs and replaced them with Pano Logic virtual desktops, we haven’t had a single mishap and we were also able to afford to expand the number of locations where plant staff and brewers can access the system to perform the necessary tasks.”

Boulevard has installed 15 Pano Logic virtual desktops strategically positioned throughout the brewery. The convenience of having more system access points located throughout the brewery means that plant workers and brewers no longer have to manage the controls from a workstation and then race down several flights of stairs to visually monitor the equipment and operation.

Boulevard was formed in 1989 using both old and new brewing techniques. They produce six beers year-round: Pale Ale, Unfiltered Wheat Beer, Lunar Ale, Single-Wide I.P.A., Bully! Porter, and Dry Stout. Their seasonal beers include: Irish Ale in early spring, Maibock in the late spring, ZŌN in summer, Bob’s ’47 in the fall, and the Nutcracker in the winter.

AMERICANS PLAN TO TAX SOFT DRINKS AND PIZZA TO LOWER OBESITY

Jeffrey Hyman — Tue, 09 Mar 2010 08:17:36 +0000

The University Of Carolina at Chapel Hill has published a study which has reviewed the diets of 5,000 adults during the period 1985 to 2006. Their conclusion is that a tax on soft drinks and pizza would reduce caloric intake sufficient to lower the average weight in the US by 5 lbs per year.

The document was published in The Journal Archives Of Internal Medicine yesterday and suggested that the US would save $147 bn a year in health costs.

The team was led by Kiyah Duffey who said

“While such policies will not solve the obesity epidemic in its entirety and may face considerable opposition from food manufacturers and sellers, they could prove an important strategy to address overconsumption, help reduce energy intake and potentially aid in weight loss and reduced rates of diabetes among U.S. adults,”

An estimated 66 per cent of Americans are overweight and the government are seriously lookng at taxation as a way of helping with the problem.

We are told that Philadelphia and California have already introduced taxes and we understand that the American Heart Association believes that this is already changing consumption patterns.

The team estimates that an 18 percent tax on these foods could cut daily intake by 56 calories per person, resulting in a weight loss of 5 pounds (2 kg) per person per year.

Duffy continued.

“Our findings suggest that national, state or local policies to alter the price of less healthful foods and beverages may be one possible mechanism for steering U.S. adults toward a more healthful diet,”

The San Francisco department of Public Health said that taxation is an approriate way to edit choices for consumers if they have a struggle taking the healthy option.

There is also criticism of the US subsidy programmes for foods which add to the problem. Corn syrup subsidies are cited. The argument is that subsidies should be applied to locally grown healthier options such as vegetables, fruits and whole grains.

INNOVATIVE PROMOTION FROM TRIDENT GUM

Jeffrey Hyman — Mon, 08 Mar 2010 19:49:59 +0000

Trident chewing gum is to launch a brand new on-pack promotion, giving consumers the chance to win tickets to a host of worldwide festivals every week.

The ‘Perpetual Festival’ promotion will be launched in April alongside newly designed packaging which brings a more simplified and cohesive look and feel to the Trident range, providing enhanced shelf standout. Giving the pack a more adult feel, the new design effectively portrays the positive qualities of gum with its refreshment and long lasting flavour.

The promotional packs also feature an image of a festival lanyard, signposting the promotion.

Kate Harding, Trade Communications Manager at Cadbury Britain & Ireland, says:
“We expect the Perpetual Festival promotion to encourage repeat purchase, driving sales for the retailer and in turn help the gum category to continue showing signs of growth . During this promotion retailers should display Trident within the gum fixture, to prompt impulse purchase.”

Cadbury is investing £1m to raise awareness of the promotion using a unique campaign. Seeding activity started this month (March), to recruit a ‘Perpetual Promoter’ who will travel with competition winners to 30 festivals around the world ensuring they receive the VIP treatment. The ‘Perpetual Promoter’ will be revealed during the launch in April and marketing will continue throughout the rest of the year in the form of blogging, social networking and an online partnership with www.virtualfestivals.com throughout the 30 week tour.

To be in with the chance of winning a pair of tickets to one of 30 festivals each week, consumers will be directed to www.tridentgum.co.uk where they can find out the current week and next week’s festival prize and enter their on-pack code to go into the draw to win that week’s prize. There is one pair of tickets available for each festival and the winner is drawn once a week. Consumers also have the chance to win daily prizes instantly, such as music downloads and cool festival gear.

COSTA LAUNCHES NEW COFFEE CLUB

Jeffrey Hyman — Mon, 08 Mar 2010 19:31:16 +0000

Costa Coffe has launched its new ‘Coffee Club’, a free and easy card based reward programme enabling customers to earn points with every purchase to spend on any food, drink and merchandising product in Costa stores nationwide.
There are three key benefits:

1. Collect 5 points for every £1 spent in store, every point is worth 1 penny

2. Points can then be exchanged for any free food or drink in store

3. Cards registered at www.costa.co.uk/club will receive 100 bonus points equal to £1 on sign up plus exclusive email points offers each month and entry to special prize draws.

Costa are introducing the Coffee Club following a successful year long trial in Scotland where 1 in 3 of all transactions are now using the card. In –store advertising, point of sale and PR have been engaged to communicate the launch.

Kevin Hydes, Head of UK Marketing at Costa Coffee said

“At Costa we pride ourselves on offering our customers the very best coffee, food, and service experience. We are now confident that the Coffee Club also offers customers the best, most flexible rewards programme available.”

The new Coffee Club card is purely points based and replaces the prepay Costa Card which has been available at Costa for the last three years.
From March 4th all original Costa Cards will automatically become Coffee Club Cards and will no longer need to be topped up with money. Any outstanding balance will need to be spent within twelve months.

New, independent consumer research commissioned by Costa* found that 85 per cent of people believed shops, businesses and brands should give more rewards for customer loyalty. Good quality products, good customer service and rewards for loyalty were cited as the top three factors that would drive repeat visits.

FIVE TYPES OF HEAT – REVENGE IS SWEET!

Jeffrey Hyman — Mon, 08 Mar 2010 12:19:38 +0000

After one of the coldest British winters in living memory, Domino’s is putting a bit of spice back into our lives with the launch of its hottest pizza yet – Meltdown-The Revenge.

Set to tingle the taste buds of those who are brave enough to take on this fiery pizza, the new addition to the Domino’s menu is covered in an array of mouth and eye watering toppings.

With five different types of heat in the form of chilli cheese slices, sweet chilli peppers, jalapeños, bird’s-eye chilli peppers and American style mustard, as well as ground beef, meatballs and mozzarella, Meltdown-The Revenge has the power to drive even the toughest pizza-eater to tears.

Meltdown –The Revenge is the even hotter sequel to Domino’s scorching Meltdown pizza, which first sizzled its way into stores back in 2006.

Robin Auld, sales and marketing director of Domino’s Pizza, said: “After one of the country’s coldest winters on record, we felt it was time to heat everyone up and put some spice back into their lives. We are hoping that with the arrival of our hottest pizza to date, Meltdown-The Revenge, we will be able to do just that.”

So why not challenge your friends, family and colleagues to take on the heat of the Meltdown-The Revenge, now available from Domino’s stores across the country. With the African bird’s-eye chilli coming in only three places behind law enforcement grade pepper spray on the Scolville heat scale, we guarantee it won’t be as easy as you think!

To top off this fiery new addition to Domino’s menu, the pizza delivery expert is also introducing a succulent new side of BBQ ribs. These tender pork ribs smothered in sticky BBQ sauce are the perfect, finger-licking accompaniment to any order.

Every Domino’s pizza is hand-made to order using fine, fresh ingredients, like its famous fresh dough, vine-ripened tomato sauce and 100 per cent mozzarella cheese. Plus, with a choice of bases, sauces and tasty toppings, there are around 75 million different pizza combinations for you to choose from.

To grab a slice of the action, call Domino’s national hotline , go online at www.dominos.co.uk or visit your local store.

ANCHOR BUTTER IS RE-POSITIONING THE BRAND

Jeffrey Hyman — Mon, 08 Mar 2010 11:30:05 +0000

Anchor Butter, the third biggest brand in the BSM category from Arla Foods, is repositioning itself as the “Original Butter Co.” as part of a massive £10m marketing campaign for 2010. The new positioning will be based on the heritage of Anchor, the oldest butter brand in the UK and will include new packaging which will be on shelf from the end of March.

Iconic packaging design
The simpler, bolder and cleaner packaging design builds on the strong visual equities and heritage of the Anchor brand. The Anchor branding features alongside a larger red Anchor which acts as a focal point helping consumers locate the pack on shelf; while a softer yellow adds warmth and the olive green script evokes a sense of freshness.

As consumers place increased trust in brands with a strong and recognisable legacy, Anchor’s new look and feel will engage shoppers, who have relied on the great taste of Anchor butter since 1886.

Anchor Butter will be supporting the repositioning with a massive £10m brand investment, an increase from £8m in 2009, which will include a new TV campaign in the summer, print advertising, PR, outdoor and point of sale.

Reinforcing Anchor’s Heritage
“We are repositioning Anchor Butter to further strengthen the brand within the competitive butters and spreads market” explains Kate Richards, brand manager for Anchor Butter. “Research has shown that the new Anchor positioning is appealing to customers, with the highlighted heritage reinforcing the trust that they already have in the brand as well as the perceived quality. Frequent Anchor Butter consumers recognise that the product has been in their fridges for several generations, so the new position helps to remind them of the longevity of the brand. We’re expecting the new packaging to be a real success which is why we recommend retailers stock up to take advantage of this strong profit opportunity.”

Anchor is in fact the oldest butter brand on the UK market today. Its origins began in 1886 when it was created by a Cornish Dairyman, Henry Reynolds, who emigrated to New Zealand. Henry exported the newly named ‘Anchor’ butter back to the UK from the 1890s and it has remained in the hearts of generations of British consumers ever since.

ENGLISH WINES LAUNCHES CAMPAIGN RUN-UP

Jeffrey Hyman — Mon, 08 Mar 2010 07:00:40 +0000

Over the course of the next few months, English Wine Producers (EWP) will be presenting activities and launching information to highlight the UK wine industry, from the release of the new vintage wines to outlining the industry’s new labelling changes.

The highlight of the industry’s calendar is the St George’s Day Trade & Press Tasting, taking place this year on Friday 23rd April at Chelsea Football Club.

This is the showcase event for the UK wine industry, with EWP members’ wines highlighted alongside smaller, boutique wineries from the country’s six regions. The tasting will launch new vintages and wines and provide an opportunity to meet many of the producers and other representatives from the industry, as well as meet new faces and wines released for the first time. Additional features will include the launch of English Wine Week 2010.

English Wine Week will this year run from Saturday 29th May – Sunday 6th June, incorporating the Spring May Bank Holiday (the last weekend in May).

Seasonally this is an ideal time to look to promote English wines either in store or in house, with new vintages and wines coming on stream and looking forward to the summer months ahead. Vineyards will be geared up to attract visitors and look to opportunities to link in with trade customers to highlight English wines to an ever increasing interested consumer audience.

Joining EWP this year and new to the market is sparkling wine estate Gusbourne. Based just outside Appledore in Kent, 10km from the south coast, Gusbourne Estate comprises only the traditional varieties planted on 20 ha, spread across 3 distinct plots. Owned by Andrew Weeber, whose passion for wine extends all the way back to his South African roots, Gusbourne is run on a day-to-day basis by Plumpton-trained Jon Pollard.

Gusbourne’s first vintage releases, to be presented at the EWP Trade Tasting on 23rd April, will be from 2006, with a little over 5000 bottles each of Brut (Pinot Noir, Pinot Meunier, Chardonnay) and Blanc (100% Chardonnay). Production has increased for subsequent vintages, and a groundbreaking new winery is planned for the near future.

ENGLISH PROVENDER COMPANY PROMOTES PRODUCTS FOR MOTHER’S DAY

Jeffrey Hyman — Mon, 08 Mar 2010 07:00:05 +0000

The company says “Mother’s Day, which falls this year on March 14th, is when all mothers everywhere should sit back, relax and let the rest of the household take the strain.

And you can’t give your mum a better treat than by offering to cook the Sunday lunch.

A traditional roast is a good start – but it’s the finishing touches that make all the difference. The English Provender Company choose only the finest ingredients for their wide range of condiments, so whichever type of roast you cook you’ll have the perfect partner to serve with it… and a very impressed mother!

Everyone knows that lamb and mint sauce is a match made in heaven, but English Provender has gone the extra mile with their delicious English Mint Sauce.

Made with freshly picked mint, steeped in the subtle flavour of balsamic vinegar, its aromatic flavour doesn’t overpower delicate roast lamb. Other quintessentially English condiments include a dab of English Provender Hot Horseradish on slices of rare roast beef or pair succulent pork and crackling with lashings of Apple Sauce with Scrumpy.

To follow, make mum a beautiful cake for tea – a home-made cake really shows you care. Try filling a classic Victoria sponge with a generous layer of English Provender Luxury Lemon Curd and fresh whipped cream for a very happy Mother’s Day.

Find English Provender condiments in supermarkets, Lemon Curd is available via Lakelands and all products online www.englishprovender.com

Get ahead with these delicious Mothering Sunday recipes…

Quick Roast Lamb with Minty Almond ‘Pesto’
Serves 6
Takes 30 mins + resting time
4tbsp English Provender Organic Spicy Onion Chutney
2 or 3 racks of lamb (6 chops on each, allow 2-3 per person depending on appetites)
9 slices Serrano ham
1tbsp English Provender English Mint Sauce
25g whole blanched almonds, crushed in a bag with a rolling pin
2tbsp olive oil

1 Heat the oven to Mark 6/200°C. Brush the chutney over the lamb racks and put on a baking tray. Wrap the ham around the meaty part of the rack and roast for 20 mins for medium or 25 mins for well done. Remove from the oven and leave to rest for 10 mins before carving.

2 Mix the mint sauce, almonds and oil with salt and black pepper, and serve with the lamb.

St Clements Cake

Serves: 8

Takes 20 minutes prep and 25 minutes cooking time

300g pack full fat cream cheese
125g/4oz icing sugar, sifted
175g/6oz unsalted butter or margarine, softened
175g/6oz caster sugar
4 tsp Very Lazy Ginger Paste
finely grated rind and juice of 2 lemons
3 medium eggs, beaten
175g/6oz self raising flour
4 tbsp English Provender Luxury Lemon Curd

1. Beat the cream cheese and icing sugar together until smooth. Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency. Chill until ready to use.

2. Preheat the oven to 180⁰C/fan oven 160⁰C/Gas Mark 4. Lightly grease and base line with greaseproof paper two 18cm/7inch sandwich tins.

3. Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined. Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle. Sift any remaining flour over the mixture and fold in with a large metal spoon.

4. Divide the mixture between the tins and level the surface with the back of a spoon. Bake for 20-25 minutes until risen golden and firm to the touch. Allow to cool in the tins for 5 minutes before turning out onto a wire rack.

5. Peel the paper off the backs of the sponges. Spread half the cream cheese mixture over the tops of each sponge right up to the edges. Drop spoonfuls of the lemon curd randomly over the cream cheese mixture ¬ then using a skewer or teaspoon pull through the lemon curd to create a swirled effect. Sandwich the cakes together and lift onto a serving plate. Decorate with fresh flowers or grated orange, lime and lemon zest.

FDIN / Mintel GNPD INNOVATIONS CLUB

Jeffrey Hyman — Fri, 05 Mar 2010 18:06:44 +0000

Here is this week’s featured product from the FDIN / Mintel GNPD Innovations Club. While Mintel GNPD itself scans the globe on a daily basis for new food & drink products and collates them into the world’s largest New Products Database, the Innovations Club members receive a quarterly selection of actual products which are specially gathered and categorised for sampling in the office or lab.

According to the Mintel Report Gin, White Rum and Other White Spirits – UK -March 2009, consumers in the UK have become more concerned with the quality of ingredients and health benefits in their food and beverages, which has in turn driven growth for premium goods with provenance.

This has led to an above average growth rate in the super-premium white spirit sub-category as consumers in high socio-economic groups with expensive tastes demand superior spirits.

Capitalizing on this trend, in the UK, Park Place Drinks has launched Q Tonic Superior Tonic Water.

The tonic water positions itself as the perfect pairing for premium spirits.

This is an industry first, as there are currently no premium options among tonic waters.

Q Tonic Superior Tonic Water is organic, and incorporates unique ingredients with provenance such as quinine from the Peruvian Andes and organic agave from the Mexican countryside.

With 60% fewer calories than regular tonic water, all natural ingredients, no high fructose syrup and an 85% lower glycemic rating than other tonic waters, Q Tonic water is well positioned as a better-for-you, premium mixer. Priced at 11.05 Euros, the product maintains its exclusivity as not everyone would be able to afford the steep price.

Product Description
Q Tonic Superior Tonic Water is now available in the UK. This product contains natural ingredients including natural quinine from Chinchona Park from the Peruvian Andes. It is sweetened with organic agave nectar.

About Mintel GNPD:
The Global New Products Database monitors product innovation and retail success in consumer packaged goods markets, worldwide. The GNPD offers unrivalled coverage of new product activity for competitor monitoring, category awareness and new product idea generation. Over 20,000 new products are added every month, from 49 countries worldwide, ensuring users receive maximum coverage, reliability and accuracy. GNPD is much more than just a database – it’s a premium partnership. Our clients praise our first-class global service and commitment to ensuring our clients constantly realise the full power and impact of GNPD throughout their NPD process, and beyond.

The Global New Products Database monitors product innovation and retail success in consumer packaged goods markets, worldwide. The GNPD offers unrivalled coverage of new product activity for competitor monitoring, category awareness and new product idea generation. Over 20,000 new products are added every month, from 49 countries worldwide, ensuring users receive maximum coverage, reliability and accuracy. GNPD is much more than just a database – it’s a premium partnership. Our clients praise our first-class global service and commitment to ensuring our clients constantly realise the full power and impact of GNPD throughout their NPD process, and beyond.

For more information on the FDIN / GNPD Innovations club, plus a preferential rate for joining, click here to email us.

TOP DAIRY BRANDS SIGN UP TO REDUCE PACKAGING WASTE

Jeffrey Hyman — Fri, 05 Mar 2010 15:00:53 +0000

Dairy companies are among the vanguard of organisations signing up to reduce packaging waste under the Courtauld Commitment 2.

Unveiled today, Courtauld 2 is the successor to the highly successful initiative set up in 2005 by food suppliers, retailers and the government’s Waste and Resources Action Programme (WRAP). Signatories have committed to reduce the carbon impact of their packaging by 10% over the next three years.

A range of measures will be used by dairy company signatories, including lightweighting milk bottles, increasing the use of recycled plastic in bottles, reducing food waste and cutting supply chain waste.

Dairy UK Environment Manager Fergus McReynolds said: “Courtauld 2 is a significant step forward for the food industry. The overriding target of a 10% reduction in the carbon impact of packaging will complement the work under way through the dairy industry’s Milk Roadmap.

“By the end of this year, 10% of the plastic in milk bottles will come from recycled materials and by 2012, the industry will be well on the way towards hitting a 30% target.

“Dairy UK’s major processing members have also vowed to eliminate almost all factory waste from major sites by 2015. And we are working with WRAP to give consumers better advice on storing and using up dairy products to cut food waste. Hitting these targets should allow us to exceed our commitment under Courtauld 2.”

Andy Dawe, WRAP’s head of retail said: “The support of the dairy industry is very important for Courtauld Commitment 2 and we’re very proud that Arla, Dairy Crest, Danone Dairies, Muller Dairies and Robert Wiseman are founding signatories. We are keen to continue our close relationship with the industry to deliver innovative projects to achieve the new targets.”

INSECT PICK AND MIX LAUNCHED AT THEME PARK

Jeffrey Hyman — Fri, 05 Mar 2010 11:30:18 +0000

Following a successful trial run last week, managers at Chessington World of Adventures have confirmed chocolate coated insect larvae, cheese and bacon flavoured crickets and chocolate ant wafer biscuits will go on sale as snacks in the theme park’s new Wild Asia land, which opens in March 2010.

Close to 2000 guests sampled the insect pick ‘n’ mix at the Surrey theme park on Friday 19th February, and with 100% giving the snacks the thumbs up and saying they would buy them if available, it was a no-brainer for the park’s general manager, David Smith:

“The feedback received on Friday was fantastic and it created a lot of excitement on park. The ant wafer biscuits were the favourite and we even had someone call us after we finished the trial via guest services asking for more samples! Our goal is to become Britain’s Wildest Adventure and we are confident these snacks will help bring out the adventurous streak in our guests!”

SINGLE CITY MEN CHUCKING BANANAS TOP THE WASTED FOOD LIST

Jeffrey Hyman — Fri, 05 Mar 2010 11:04:24 +0000

A new survey carried out by Retail Acive shows that bananas are the nation’s most thrown away item, and young single men are the biggest culplrits.

Salad, fruit and vegetables seem to be the biggest wasted category generally followed by milk.

The report quotes single city dwelling men as averaging £17.43 worth of food a month.

It’s people in cities who are the big chuckers and there’s a southern bias too. The Scots ar the most careful.

The average family disposes of £15.70 of food every month.

Predictably consumers over 57 are the most careful, and they dispose of £3.36 of food each month.

Julian Chamberlain who is Retail Active’s managing director is quote as saying

“The amount of food we waste is a serious issue. Our survey helps to pinpoint who are the worst offenders, the most considerate and the most wasted items. The poor old banana came top. Fresh meat and uneaten prepared food are also high on the wastage list. Tinned food is the least wasted.

“We used our vast database to conduct a poll of a representative sample of 2000 people and it gives us some fascinating insights. Nearly three quarters of the responders said they believed their food waste had little or no consequence for the environment. Forty per cent actually think food waste is good for the economy – because it keeps production moving.

“Seventy seven per cent said they do not consider the impact on the global environment when buying food. The main reasons for food waste were identified as poor planning, busy lifestyles, bad habits, laziness and too large portion sizes for both ready to eat and prepared food.”

The organisation goes on to say that as little as six percent of the sample checked sell-by dates.

For more information click here.

HEINZ ‘TREATS’ THE INFANT FEEDING CATEGORY

Jeffrey Hyman — Fri, 05 Mar 2010 09:20:40 +0000

Heinz is continuing to invest in its babyfood portfolio this year with the launch of Heinz First Steps Toddler Cookies and Heinz Organic Stock Cubes. The launches demonstrate Heinz’s ongoing commitment to push innovation forward through the infant feeding category.

Heinz First Steps Toddler Cookies offer parents a biscuit that is specially formulated for young children, making them a far more suitable treat than adult alternatives. Parents are currently restricted to buying adult snacks for their toddlers due to the limited offering available. The new range includes:
- Heinz Toddler Chocolate Cookies (30g, 6 cookies per pack) – RRP: £0.59
- Heinz Plain Chocolate Chip Cookies (30g, 6 cookies per pack) – RRP: £0.59

“We know that Heinz is a brand that mums know and trust,” says Jennifer Harker, brand manager. “Research into the category has shown that Mums are looking for finger foods they can reward and enjoy with their toddler but as there is a limited choice, 68% of Mum’s are opting for an adult alternative.*. Biscotti cookies have been specially formulated for toddlers, so mums can rest assured that by feeding their baby Heinz First Steps Toddler Cookies they are providing their baby with a good source of iron, with no artificial colours or preservatives. The cookies are also smaller in size than the adult alternative, so little hands can hold them, helping to develop hand eye co-ordination”.

In addition to the new Heinz First Steps Cookies, Heinz is introducing two new Heinz Organic Stock Cubes. The products are designed to make home cooking a bit easier. They are suitable for the whole family, from 4-6 months onwards, and come in two varieties:
- Organic Chicken Stock Cubes (51g, 6 stock cubes per pack) – RRP £1.49
- Organic Vegetable Stock Cubes (66g, 6 stock cubes per pack) – RRP £1.49

“We understand that mums want to create home cooked food but often don’t have the time available to do this every day,” says Jack Wallace, senior brand manager. “For mums to make stock from scratch she has to use lots of ingredients and spend hours in the kitchen which is almost impossible with young children around. Adult stock cubes offer convenience, however the salt level is far too high for babies – Heinz’s Stock Cubes offer all the flavour your family needs but with a much lower level of salt. They are gluten free, and contain no artificial colours, flavours or preservatives.”

Jack concludes: “Heinz’s team of baby experts, including development chefs and nutritional specialists ensure these tried and tested products have the great taste you’d expect from Heinz. By developing our existing portfolio and investing in new products, we are helping to drive sales for our retail partners by keeping mum in the baby aisle for longer as well as attracting new buyers”.

The “Home cooking” sector is worth £5.1 million, the majority of which has been driven by Heinz Cook at Home which is growing strongly in both value and units at 51.2% and 42.6%*.

WAITROSE TO STOCK UBUNTO COLA

Jeffrey Hyman — Fri, 05 Mar 2010 09:00:07 +0000

Proving that Fairtrade isn’t just about bananas and coffee, Waitrose is proud to be the first supermarket to stock Ubuntu Cola, which launched on Monday 1st March. As a leading ethical retailer, Waitrose is supporting the makers of the first Fairtrade pop, by exclusively stocking it in fifty branches nationwide.

‘Ubuntu’ is a South African term for humanity and kindness. The company, The Ubuntu Trading Comapny, which sources sugar from Malawi, will donate at least 15% of their annual profits to the Ubuntu Africa Program. ‘Ubuntu’ is about sharing, and the people behind the pop believe in investing their profits back into the soul of the company: the farmers and their families growing the sugar cane, and the people of Malawi.

Ubuntu Cola was the first cola to carry the FAIRTRADE Mark in the UK and it fizzes with Fairtrade sugar from the Kasinthula Cooperative in Malawi and from the Kaleya Cooperative in Zambia.

James Hodgson, Waitrose drinks buyer says: ‘We’re always looking for great tasting drinks, and every so often a product really shines because of its story and its ethical contribution. Ubuntu Cola is an example of the great things we can do with Fairtrade, and it is a pleasure to be able to stock a drink which is playing such a positive role in the industry.’

Miranda Walker from Ubuntu says: ‘Every time you drink an Ubuntu Cola you are directly taking part in the Fairtrade movement – contributing to long term development and real opportunities for African producer communities. Additionally, as a company we will to continue to encourage and support projects showing entrepreneurship and creative ways to tackle poverty. We want to make Fairtrade accessible to more people, we know people love the taste of Ubuntu Cola and being stocked in Waitrose stores is a great step forward for us.’

Ubuntu Cola is available in 50 Waitrose stores. 59p for a 330ml can.

Branches stocking the cola are: Abingdon, Ampthill, Beaconsfield, Beckenham, Billericay, Bury St Edmunds, Cambridge, Cheltenham, Chichester, Christchurch, Colchester, Comely Bank, Daventry Droitwich, East Grinstead, Farnham, Finchley, Great Malvern, Hersham, Hitchin, John Lewis Foodhall Bluewater, John Lewis Foodhall Oxford Street, Kensington, Lichfield, Lincoln, Lymington, Maidenhead, Newark, Newbury, Paddock Wood, Parkstone, Pontprennau, Reading, Rickmansworth, Romsey, Rushden, Salisbury, Saltash, Sandbach, Sheffield, Southampton, Southend, St Albans, Stroud, Sudbury, Swaffham, Tonbridge, Twickenham, Willerby, Witney, Wolverhampton, Worcester Park.

HOW TO IMPROVE THE ODDS OF NPD SUCCESS

Jeffrey Hyman — Fri, 05 Mar 2010 08:15:41 +0000

The Food & Drink Innovation Network is running a seminar on Thursday 29th April 2010 to look at why nine out of ten new products fail and how to dramatically improve the odds of product success.

The seminar is called Even Better NPD Strategies and is based on “countless interviews” with NPD specialists around the world. It will be in Daventry, Northamptonshire.

The consensus is that new product success relies on getting your “fuzzy front end” right. This is the strategic piece of NPD as opposed to the executional or implementation piece.

As ever, the FDIN has lined up an excellent cast of speakers who will cover:

Here is what they are going to cover, followed by the agenda in detail. To book on the seminar click on the link at the foot of the article.

• How to work with the right global and local economic outlook, especially when the economists keep changing their minds?
• Understanding how humans really make decisions … all along the value chain?
• How to hit the sweet-spot where technical innovation meets consumer needs?
• How to manage individual projects as well as the big picture?
• How to get the brand strategy right both globally and locally?
• How to use the web to “crowdsource” to capture ideas and use the “wisdom of crowds” to evaluate them.
• How to dip into “Open” and “Breakthrough” innovation.
• And … how to make the best of concept generation and evaluation when we past the fuzzy front end.

AGENDA.

CATCHING THE TRENDS AT THE
FRONT END OF INNOVATION.
Meabh Quorin – Managing Director – The Future Foundation.
• From insight to innovation – choosing the consumer trends that will lead you to the best products.
• The safer bet – how to quantify, reinforce and pitch your innovations.
• Horses for courses – inspiration for your innovation timeline – be in for next season, next year, next decade.
• Deep dive on fruitful NPD trends for
2010/2011:
Luxury – inhibitions and aspirations.
Eco-consumerism – a check on the consumer’s green pulse.

Economic warriors – what does the post-recessionary demanding consumer want from grocery retail?

THE FICKLE CONSUMER – WHAT REALLY MAKES PEOPLE BUY!
Tim Reid – MD – Tim Reid
Partnership.
Academic psychology and neuroscience are giving us fresh insights into how we make decisions.
• How our conscious and unconscious work together – two system thinking.
• Exactly how our decisions are not rational.
• Why first impressions are crucial.
• Why we prefer the familiar to the unfamiliar.
• How to handle change; the three things you have to do.

STRATEGIC ROADMAPPING – PRODUCT EXCELLENCE COMBINES
TECHNOLOGY TRENDS WITH CHANGING CONSUMER NEEDS.
Dr Rob Phaal, Senior Research Associate, Centre
for Technology Management, University of Cambridge.
• How Roadmapping supports strategy and innovation, aligning key technical and commercial perspectives.
• How Roadmaps visually empower customers and supplier.
• A flexible system which can clarify strategic needs and issues.
• A structure which enables consensus building, decision making and action planning.

GETTING TO GRIPS WITH THE FUZZY FRONT END – SPOTTING THE WINNERS AND KILLING THE LOSERS.
Steve Rogers – Strategic Director – Sopheon.
• From inspiration to perspiration: History of NPD process.
• Empirical NPD: identification of critical success factors.
• Moving forward: taming the tiger, turning creativity into a process at the fuzzy front end.
• Front-end Portfolio management – corporate criteria to find great ideas?
• Managing fuzzy content at the front of NPD.

HOW BRAND STRATEGY FITS INTO
THE FRONT END OF NPD.
Crispin Reid – MD – Brandwise.
• Which are the major food brands globally and in the UK and what makes a good brand.
• Reviewing your existing brand portfolio when to kill brands and when to develop and launch new ones.
• How to make sure your brands maintain competitive advantage within their categories.
• What questions to ask about brand salience at the various NPD stage gates.
• Getting the right shopper and consumer input for brand
innovation.

CROWDSOURCING AND IDEA MANAGEMENT – BEST PRACTICES IN CAPTURING IDEAS FROM INSIDE AND OUTSIDE THE ORGANISATION.
Carin Port, Senior Consultant, Hype (the world’s
most widely installed Idea Management Software).
• Creating a buzz: How to use Web 2.0 thinking to create a community of innovators.
• Play, compete, be curious, stand out, and make a difference: What intrinsically motivates innovators.
• The tools of the trade: Campaigns, contests, votes, wild cards, rewards, reputation, and metrics.
• Ideas come in different flavours: Commonalities and differences between NPD ideas, cost-saving ideas, lead user ideas, and IP in licensing proposals.

CONCEPT GENERATION AND EVALUATION – MANAGING THE NPD
FUNNEL.
Tim Nicol, Managing Director, The MIH
Centre.
• Get the front end right and the back end will
follow.
• Getting serious about creative idea generation.
• What’s a concept?
• Screen if you want to go faster- internal evaluation.
• Focus on the winners but don’t just use focus groups.

PLUS CASE STUDIES TO BE
CONFIRMED.

PLUS.
• Three table team brainstormings so you can work with peers on how to take forward your new ideas.
• End of the day Q & A … a chance to pose your questions to the panel of experts.
• A chance to win a Magnum of Finest Champagne.

For information on pricing and to book on the seminar click here.

SCHWARTZ FLAVOUR PAIRING CHALLENGE AT HOTELYMPIA

Jeffrey Hyman — Fri, 05 Mar 2010 07:17:51 +0000

Ian Morgan, executive head chef, and Dan Boniface, Group Manager Cambridge, from Cucina, a private sector school meals provider, have won the Schwartz Flavour Pairing Challenge Competition at Hotelympia!

The Schwartz Flavour Pairing Challenge created a real buzz in the Live Theatre on Wednesday when ten pairs of chefs battled it out in a close run contest.

The teams had to demonstrate real innovation with flavour using this year’s Flavour Pairings from Schwartz with just 45 minutes to prepare, cook and present a two-course meal; either a starter and main course or a main course and sweet. Competitors had to include two of theSchwartz Flavour Pairings from the 2010 Flavour Forecast, one pairing in each dish.

The Cucina team’s menu tickled all the right taste buds and consisted of pan roasted Cambridgeshire venison with fondant potato, cabbage dumpling, bean cassoulet, preserved lemon jus and bay leaf foam, and for dessert, Esher High School’s stewed rhubarb with ginger sponge and white chocolate custard.

Randy Carper, Vice President, McCormick Flavour Group EMEA, who was invited to join the judging panel said, “I have been absolutely amazed at the high standard of food presented in this competition, it’s been a real privilege to have been asked to join the judges in this highly competitive event.”

James Millward, Commercial Director, McCormick (UK) Ltd adds, “The standard of participation in this competition was exceptionally high and I’d like to personally thank all entrants that gave their time to enter. McCormick wants to support young talent, encourage inspiration and share our passion in the creation of flavours. This event has certainly shown what can be done with a little bit of imagination.”

BRITS SPENT OVER 8 HOURS ON FOOD TV LAST MONTH

Jeffrey Hyman — Fri, 05 Mar 2010 05:00:16 +0000

Pear and Black Pudding Pie

Three Quarters Of Brits Spent 8.6 Hours Glued To Food TV Last Month But They Still Love Mum’s Cooking, Says Foodnetwork.co.uk

Foodnetwork.co.uk is highlighting Mum’s influence on the country’s cooking habits by hosting a competition to collect recipes handed down from mums nationwide.

“37.2 million of the nation’s adults (77%)* spent more than one working day watching food and cooking programmes last month, yet most of us freely admit that Mum remains our biggest inspiration when it comes to food and cooking,” says Food Network UK’s spokeswoman Annabel McQueen.

“We want to see where Mum’s kitchen reign is strongest – baking, comfort food, salads or festive meals.” Food Network UK is urging people to share their favourite recipes from Mum and is offering one lucky mother and friend the chance to win a day in a luxury spa and cookery school.

One of Food Network UK’s newest chefs, Andy Bates of Eat My Pie, says his Mum nurtured his passion for food by encouraging him to experiment with new foods and flavours. “My folks would always get us to try local dishes on holiday – I guess there are only so many burgers and cheese toasties you can watch your kids eat!”

“Mum taught me how to bake. I’d hang around for the bowl scrapings and my baking skills evolved from there. Not enough baking is done at home now.” Andy has passed on the recipe for his Mum’s Bakewell Tart to Foodnetwork.co.uk.

“Talk to any chef, they’ll refer to their mother or grandmother as a positive culinary influence whether it is about their choice of ingredients, style of cooking or the way they interpret and evolve recipes,” Andy says.

Foodnetwork.co.uk works alongside the Food Network UK television channel which launched on Sky channel 262 (and 263+1) and Freesat 405 (and 406+1) in November, celebrating food and cooking from all perspectives.

Looking to give something back to Mum this mother’s day? Why not cook for her?

Begin the occasion with an aperitif, served with parmesan and black pepper crackers then get the meal off to a delicious start with bacon-wrapped scallops.

Andy Bates recommends cooking up hearty British fare to impress your Mum such black pudding and pear pie or rare roast beef and Yorkshire puddings.

For dessert, take Mum back to her childhood with an old English favourite spotted dick or if she is a chocolate lover, try Andy Bates’ easy peasy chocolate tart. For all recipes go to wwww.foodnetwork.co.uk

Don’t forget to do the clearing up after the meal and take the time to have a good old natter with your Mum.

With more than 63,000 user recipes and tried and tested professional recipes, Food Network UK has something for all appetites. Its videos accompany people on their cooking journey and can be paused, stopped and repeated at leisure. Whether cooks are after new ideas for quick-and-easy meals, inspiring dinner party menus, food competitions or pure entertainment, Food Network UK can help.

If Mum is not around to answer culinary questions, tap into Food Network UK’s friendly community to share and save recipes, discuss food and cooking and create video playlists. The website brings a fresh perspective to UK cooks, introducing them to new personalities, foods, recipes and ways of cooking, says McQueen.

*January 2010: Figures sourced from BARB UK /Techedge. Food & cooking programming is more popular than Chat Shows, Sitcoms, Human Interest & Factual Entertainment & Natural History to name a few.

About Foodnetwork.co.uk
Foodnetwork.co.uk was developed by Scripps Networks Interactive, one the leading developers of lifestyle-oriented content for television and Internet in the US. On-air programming is complemented with online video, social media and e-commerce components on companion websites and broadband vertical channels.

The company’s media portfolio includes: Lifestyle Media, with popular US lifestyle television brands HGTV, Food Network, DIY Network, Fine Living Network and country music network Great American Country; and Interactive Services, including online search and comparison shopping service Biz Rate and Shopzilla.

CHARTERED INSTITUTE OF MARKETING HALF DAY FOOD & DRINK SEMINAR

Jeffrey Hyman — Thu, 04 Mar 2010 22:44:43 +0000

The Chartered Institute of Marketing has a very active Market Interest Group for Food, Drink & Agriculture. It meets regularly and attracts
business leaders who attend presentations on a range of topics delivered by key industry figures.

This conference aims to inform anyone interested in marketing their food and drink products on-line; not just the promotion but how brands and communities are built as well as some of the practical issues of getting and selling on-line, fulfilment and collecting the cash – safely and securely.

With presentations from a range of high profile speakers from the food, drink and agricultural sector covering branding online for off line sale, design and delivery of e-channels and marketing through websites, this should be a practical and informing event allowing anyone connected with food & drink marketing to gain a better understanding of the issues.

Wednesday 24th March 3:00 – 7:00.

John Taylerson acts in a voluntary capacity for the CIM as food and drink ambassador for the south west co-ordinating food and drink interests in the region and is responsible for bringing you this dynamic and topical programme. John runs his own business within the food industry and has extensive experience of food & drink across the food supply chain having previously held senior roles in several food & drink companies.

For more information mail john@taylerson.co.uk

FOOD INDUSTRY RESPONSE TO GOVERNMENT REPORT ON HEALTHY LIVING

Jeffrey Hyman — Thu, 04 Mar 2010 22:31:49 +0000

Responding to the launch of the ‘Healthy Weight, Healthy Lives: Two Years On’ report, Julian Hunt, FDF’s Director of Communications, says:

“We are encouraged to see that the Government feels its obesity strategy is helping to slow the rise in child obesity levels and we are pleased that its report acknowledges industry’s ongoing efforts to help consumers lead healthier lifestyles.

Our members have shown real leadership in their response to this challenging issue. Our ground-breaking work to change the recipes of popular foods, improve the nutrition information on retail packs and develop innovative workplace wellbeing schemes are all making a real difference. And we remain committed to working in genuine partnership with the Government to keep the momentum going.”

WALES WILL PRESENT PRODUCTS AT BARCELONA’S ALIMENTARIA

Jeffrey Hyman — Thu, 04 Mar 2010 16:00:40 +0000

Welsh food and drink producers are preparing to travel to Spain for the latest date on the international food exhibition calendar – Alimentaria (March 22-26). Held at the Fira de Barcelona, Alimentaria is one of the world’s leading events for the food and drink industry, and the largest food trade event in Spain.

Five Welsh companies will be exhibiting at the event assisted by International Business Wales on behalf of the Welsh Assembly Government’s Food, Fisheries and Market Development Division.

Alimentaria is an important show for producers looking to expand on the world stage, with 4,000 leading food and beverage manufacturers and distributors expected to visit along with 150,000 buyers, and representatives from 155 countries.

Making its debut at Alimentaria will be North-Wales based Rhug Organic Farm.

The company, which already exports to Asia and is looking to expand into the Spanish market, will be showing its meats and award-winning pies.

Made from prime, slow-cooked, tender cuts of meat encased in short crust, all butter pastry they are available in four mouth-watering flavours: Steak, Mushroom and Red Wine; Steak and Ale; Roasted Vegetable and Goats’ Cheese; and Chicken and Mushroom.

Rhug sells organic home-reared beef, pork and lamb, along with organic poultry and game on its estate in Corwen, North Wales, nationwide to farm shops, delis and restaurants.

Already experienced exporters to Spain and the Canary Islands, award-winning bakers, Lewis Pies Ltd, are looking to meet existing and new customers at Alimentaria.

The family-run company will be showing its core lines of pies and pasties as well as launching three new products, which will also be available in the UK.

Aimed specifically at the Spanish market, Lewis’ new Chicken & Chorizo Sausage Slice will be unveiled along with the new Brunchie (Cheese, Bean & Sausage Slice) and its Cumberland Seasoned Sausage Roll.

Real Crisps which recently re-launched the brand with bright and contemporary new packaging, as well as new flavours and pack sizes; is taking a wide range of its handcooked crisps to Alimentaria exhibition 2010.

The company, which is owned by the Tayto group, started making genuine handcooked crisps at its South Wales manufacturing base in 1997.

Using the best potatoes and combining classic and innovative flavours, the company’s crisps and Chips are available in 35g, 50g, and 150g packets.
Flavours range from traditional favourites such as Sea Salt & Black Pepper and Sea Salt & Malt Vinegar, contemporary taste sensations including Ham & English Mustard, Roast Ox, Jalapeno Pepper, Strong Cheese & Onion Sweet Chilli and Sea Salt

Oriental Spice, Pepperoni, Sea salt Strong Cheese & Spring Onion and Sea Salt & Cider vinegar in the Real Chip range.

Trioni Ltd, will be showing its range of Daioni organic flavoured milk drinks.
Daioni organic flavoured milk drinks are available in strawberry, chocolate and banana flavours and come in two sizes, 125ml and 250ml.

The Pembrokeshire company will also be showing its Daioni longlife semi-skimmed milk which is available in 125ml and 1 litre packs.

Widely vailable across the UK, Daioni is exported to several countries including Greece, Malta, Cyprus and Australia. Holland, Spain, Poland, Singapore and will soon be avaialble in Hong Kong and France.

Hybu Cig Cymru – Meat Promotion Wales will be accompanied by Welsh meat exporters when it promotes high quality Welsh Lamb and Welsh Beef at Alimentaria.
HCC sees Spain as an important market for Welsh produce, and HCC’s aim at the show will be to create new trading opportunities, generating improved returns for producers and processors back home in Wales.
HCC has been successful in helping to supply Welsh Lamb and Welsh Beef to shops, restaurants and hotels in the region, and the trade stand will showcase the virtues of our produce to chefs and buyers.

*Tasting sessions, conducted by Howel Food Consultancy, will take place on the Welsh stand, featuring products from companies exhibiting at Alimentaria along with a number of other True Taste Award winners including Abergavenny Fine Foods, Halen Môn, Ty Nant, The Hurns Brewing Company, Llanllyr, and the Welsh Whisky Company.

CALLING ALL BAKERY STUDENTS AND TRAINEES

Jeffrey Hyman — Thu, 04 Mar 2010 07:00:18 +0000

The ABST is the Alliance for Bakery Students and Trainees (previously the National Federation of Bakery Students and IBB Alliance).

It supports bakery skills students/trainees and promote education both in the colleges and across industry.

They are a none profit organisation run by volunteers from the bakery industry and are supported by the Worshipful Company of Bakers, the British Society of Baking, the National Association of Master Bakers, the British Confectioners Association and Improve – the sector skills council for bakery education.

They have a yearly Conference (this year being held at Alton Towers Conference Centre on Friday the 11th – Sunday 13th June) which is supported by most of the bakery ingredients manufacturers, and large bakery companies in the country.

Students, Trainees and Professional Bakers can enter one or more of the competitions (which are free) they don’t even need to be there as they can send their entries to us for Judging.

The series of competitions at this conference include bread, pastry, cake, sugar-work, chocolate work etc and these are supported with prizes by members such as Improve, British Sugar, Hovis, Puratos, Bakels, Unifine Dohler, Warburtons, CSM, IREKS, Wrights, FWP Mathews, etc.

This years prizes are even more impressive (including Bakery Training trips to France, Belgium and Germany) .

For more information and an entry form mail Graham Duckwork. Click here for e-mail address

MACPHIE VIENNESE MIX TAPS INTO NOSTALGIA

Jeffrey Hyman — Thu, 04 Mar 2010 05:00:50 +0000

It seems that people can’t get enough of childhood favourites such as Battenburg, Arctic Roll & Angel Delight. As the market for small indulgences continues to grow, food ingredients manufacturer, Macphie, has developed a new Viennese Mix to capitalise on the trend for nostalgic, feel good foods of the past.

The value of the Viennese biscuits market grew 9.3% to £18m in 2009 (TNS 52 w/e 6 September 2009) and this trend is set to continue. While Viennese biscuits are a firm favourite on retail fixtures, Macphie believes this can be reflected in the out of home market, where tremendous opportunities exist for a high-end, fresh-baked offering.

“People feel a great deal of nostalgia for classic cakes and confectionery,” says marketing manager, Jania Boyd. “The idea behind the Viennese Mix launch is that people are instantly reminded of their childhood when they taste the Viennese biscuits and it makes them feel good.”

Macphie Viennese Mix is available in 12.5kg bags. With an average ingredient cost of just 6p per 40g portion and an RRP of 40p per biscuit, it offers a significant profit opportunity.

It’s quick and easy to use, simply add softened butter or margarine to make a pipeable paste. This produces traditional Viennese-style biscuits, fingers, whirls and shells with a light, crumbly, melt in the mouth texture. It can also be used as a lattice topping on fruit pies and tarts. Macphie 5th Avenue® White Icing makes an ideal butter-cream filling and Macphie Sweet Snow®, a granular-textured dusting powder, makes a delicious finishing touch.

For further information please call 0800 085 9800 or visit www.macphie.com.

TASTES OF ANGLIA’S 16TH FEAST EAST EVENT 4TH – 6TH MARCH

Jeffrey Hyman — Wed, 03 Mar 2010 18:44:25 +0000

Tastes of Anglia will be holding its 16th Feast East event from 4th-6th March, kicking off with a dedicated trade day on the 4th.

The show has grown 166% since it started in 1994, making it a great opportunity for local buyers and deli owners to get their hands on some innovative, local products.

The trade day always aims to give buyers the opportunity to test new items before they appear in mainstream retail aisles, but this year the organisers are promising ’even more variety and diversity’. Over 90 exhibitors (30% of which are new) will be pitching to approximately 800 expectant food outlets. All will be showcasing food and drink from the six counties: Norfolk, Cambridgeshire, Suffolk, Bedfordshire, Hertfordshire and Essex.

“We’re really proud of the show’s relationship with innovative and new products. Buyers tell us that Feast East often gives them their first ’bite of the cherry’ when it comes to discovering an unfamiliar, or as yet unseen, product. It’s crucial this association continues, which is why we’ve got even more producers on board this year,” says Julie West Chief Executive.

Among these are Seymours of Norfolk and its ’on tap’ PYO customer bottling of oils, vinegars, dressings and sauces; The Cake Shop with its hand crafted baking techniques and The Chilli Company showcasing its chilli jams, chutneys, jellies, ice creams and sorbets for the first time. “The show is attracting an increasing amount of interest from both high quality independents and many of the top multiples. They see it as a low cost, convenient opportunity for businesses to move forward,” adds Julie.

CHARTERED INSTITUTE OF HEALTH OFFERS eLEARNING

Jeffrey Hyman — Wed, 03 Mar 2010 18:39:03 +0000

Chartered Institute of Environmental Health (CIEH) today announces the launch of a new eLearning solution. The pressures of a modern workplace and increasingly transient workforces mean that businesses are seeking new ways to train and retain knowledge within the workplace.

46% of UK employees are now willing to move abroad for work,[1] with many already working away from the office. CIEH eLearning is designed to revolutionise the way that food safety and health & safety training is delivered.

The new offering will offer a cost effective and flexible learning solution which is tailored to the needs of each individual business. It has been designed to increase learner engagement; reduce organisations’ environmental impact; and break down international borders by being made available to employees working overseas.

Des Hancox, Director at the CIEH commented:
“Increasingly high staff turnover means that employers are constantly in need of something that addresses the demands of a mobile workforce working flexible hours. Food safety training is no different. As a champion of vocational skills development, we see that eLearning will be vital for meeting government targets for growth in apprenticeships. [2]”

CIEH eLearning is currently available for the Level 2 Award in Food Safety in Catering, which is aimed at anyone working in a catering setting where food is prepared, cooked and handled. It was developed following internal research and feedback from training providers, resulting in an integrated eLearning initiative which allows businesses to educate the workforce in a more engaged manner.

By incorporating an interactive hub and fully customisable self-paced learning, the course is suitable for candidates with complex learning styles, different sensory preferences and approaches for particular tasks. With an eLearning offering, the CIEH is able to keep the message regulated to ensure the best possible training for candidates. The businesses themselves will also have a clear understanding of what they get for their money.

Des Hancox added:
“eLearning is continually developing, adapting and changing the education and training world. It has moved from being a group of methods that the occasional enthusiast employed, to a mainstream technique. We have developed the programme to give businesses more choice and accessibility when it comes to training, rather than replacing existing, traditional methods.