Fayrefield FoodTec (Crewe, Cheshire) will be exhibiting its new range of healthier ingredients and mixes for cakes, breads and morning goods at Food & Bake at the NEC in March.These include Geltec clean-label egg replacer, which increases shelf-life and lowers cholesterol content. Mixes containing no hydrogenated fats will also be on display to meet consumer expectations for products with possible heart health benefits, says the company.The company can also help bakers include omega 3 fatty acids for improved heart and brain health through odourless fish oils and flaxseed. Ways to include prebiotics for improved gut health and a sucrose-free Madeira cake mix will also be on show. Fayrefield will be launching new products containing natural bread improvers and also sourdough bread and pizza mixes at the show. All mixes will be available in traditional 3.5kg and 12.5kg bags, but can be made available in any size the customer requires. Fayrefield FoodTec has supplied mixes to a number of cake bakeries for many years.Products are sold under the Baketec and Geltec brands. The company says it is not well known in the industry because it has grown through close confidential partnerships with retail product manufacturers. It has supplied bespoke mixes and brought new product ideas to market, while cutting processing and ingredients costs, it claims.
Brook Food Processing (Minehead, Somerset) has launched the Polin Frigocella Avant retarder prover. The unit incorporates an automatic ‘delayed oven-loading’ feature, which is said to be advantageous in situations where oven space is an issue, as it can perform an uninterrupted series of fast oven loads.Polin has also incorporated features such as rounded perimeter corners inside the units to make cleaning easier. It also has guards that keep racks the right distance from air ducts and protect structural parts of the unit. Polin’s entire range of bakery machinery, including the new Steam Tube oven and the Avant Force spiral mixers is available from Brook Food Processing Equipment.
The Délifrance Sandwich World Cup, held in Paris on 7 March, was won by Singapore’s Philip Koh with his Asian Spiced Chicken Sandwich. He beat six finalists from around the world, including Britain’s Adrian Brown who won the British heat in October 2006.The seven finalists used Delifrance breads as carriers. Philip Koh’s winning sandwich was made with Provencette bread, chicken, tomatoes, coriander, lettuce, red grapes, mayonnaise, shavings of Parmesan and a Thai dressing.The international panel of judges, including British consultant Nellie Nichols, praised its flavour, eating quality and appearance. The panel was chaired by French baker Jean-Luc Poujauran.Adrian Brown’s recipe on a Fougasette bread roll included beef, rocket and a savoury marmalade onion dressing.
Plans for mandatory fortification of bread with folic acid in New Zealand could be abandoned, after the government said it was taking advice on the issue.Bakers have lobbied hard against fortification, due to come into effect in September, since the country’s previous Labour government announced the plans in 2007. The new Conservative administration is now reviewing the decision and will take into account a survey that found 87% of people were against the plan.Under the proposed legislation, all commercially baked bread, except organic bread, would contain 80-100 micrograms of folic acid per 100g of bread.The UK’s Food Standards Agency has put plans for mandatory fortification of bread on hold, while it awaits research results.
Definitions of the term ’artificial’ are almost as hotly contested as its flip side, ’natural’. But when it comes to sweeteners, at least, there is a fairly clear distinction to be made between what is ’artificial’ and what is not (see panel). What is more controversial, especially in the context of baked goods, is where these different types of sweetener can, and should, be used.This spring saw the relaunch of a Europe-wide campaign to allow the use of intense sweeteners in the production of ’energy-reduced’ sweet baked goods and those ’with no added sugar’. This was waged by the Brussels-based CAOBISCO chocolate, biscuit and confectionery manufacturers’ association, together with the International Sweeteners Association. Not for the first time, their efforts were fended off by the member state food authorities. CAOBISCO’s director of regulatory affairs Penelope Alexandre explains: “They claim not to see the benefit for consumers, and say they need to look into it more closely.”She paints a picture of rejection and disappointment, warning: “There’s an obesity epidemic, and we need to do something about this. We need to reformulate.” Heat-stable intense sweeteners would make a valuable contribution here, she argues.This time around, the associations came armed with a new dossier and an agreement that any change would only affect packaged goods, so that consumers would have information about the sweeteners in each product. But to no avail.For its part, the Food Standards Authority (FSA) conjures up an image of reasoned deliberation. A spokeswoman reports “an initial discussion”, where “no decision was taken”. She adds: “To take forward the discussion between member states and the European Parliament, the FSA wants to see a debate involving stakeholders, which would cover the technological need for the use of intense sweeteners, as well as an assessment of their safety.”Any ball would recognise this as shorthand for being kicked into some very long grass. CAOBISCO claims not to have abandoned its efforts entirely. But there is little point fighting for a level playing field when you cannot even get near the pitch.So what of the permitted alternatives? Alexandre admits that polyols have already made substantial contributions to reducing sugar. And at French supplier Roquette, market development manager Henri Gilliard says: “Our SweetPearl maltitol has a lower glycemic index and 40% fewer calories than sugar. The calorie reduction for reformulated biscuits, compared to those with sugar, will be between 5% and 10%.”But CAOBISCO also points out that polyols can have a laxative effect, requiring an on-pack warning. And perhaps most importantly, they do not give the same sweetness profile or intensity as sugar.Henry Hussell, head of marketing at Cargill Sweetness Europe, confirms that products containing more than 10% polyols do require a laxative warning. “To justify an ’energy-reduced’ or ’calorie-reduced’ claim, a product must achieve a minimum 30% energy reduction,” he explains. In a snack bar, this might mean replacing 25g of sugar with a combination of 6.25g of sugar and 18.75g of polyols. “In practice, there would also need to be additional reductions of the fat and carbohydrate content,” he says. “In many cases, it would be necessary to reformulate the product, as well as the process conditions, to achieve a calorie-reduced product with desirable characteristics.”Tantalisingly, he adds: “It’s too early to give any details, but we are working on fresh approaches in the bakery area, that would enable manufacturers to provide ’better for you’ products that can deliver on traditional ’eating enjoyment’ expectations.”—-=== Sweet and sour notes ===Bulk sweeteners, including the polyols sorbitol, mannitol, maltitol and xylitol, are produced from cereals by a process of hydrogenation. Intense sweeteners, sometimes characterised as ’artificial sweeteners’, are the result of chemical synthesis. Heat-stable intense sweeteners include sucralose and neotame.Polyols are authorised in the EU (Directive 94/35/EC) for use in energy-reduced and no-added-sugar fine bakery products, as well as certain confectionery and chocolate categories, says supplier Roquette.Intense sweeteners, on the other hand, are only permitted in fine bakery products intended for special nutritional purposes – that is, dietary products – even though their use in no-added-sugar confectionery is allowed.
All bakery fats in Bako’s own-label Classic range are now made using ethically and sustainably produced palm oils.The buying group has sourced fully segregated and accredited palm oil and an independent fats processor to produce its boxed bakery fats. It said the move was in response to customer requests.The reformulated range of fats which includes shortening, cake margarine, pastry margarine and bread fat is similar in nature and performance to previous Bako Classic fats so bakers achieving the same results without changing recipes.
Despite a previous dispute with Tesco last October, Premier Foods is supplying a range of Hovis loaves to its UK stores to raise money for the Royal British Legion.A Tesco spokesperson told British Baker magazine that it is currently stocking the Seed Sensations range, which is raising funds for the Legion’s Poppy Appeal. Last year, the two companies fell out over a price rise and, as result, the supermarket giant de-listed 11 Hovis product lines. This included the brand’s fundraising bread range, which was reported to have deprived the Legion of a five-figure donation.The range will be raising money for the cause, donating 4p to the Poppy Appeal for each pack sold between now and 13 November. This will include its Rich and Roasted 800g and Light and Nutty 800g bread products.Claire Low, marketing manager at Hovis, said: “Hovis has a long history of supporting the armed forces, even donating a Spitfire during the Second World War. We are proud of the work we’ve done with the armed forces in recent years. This will be the third consecutive year that Hovis will work to raise £100,000 for the charity. The Poppy Appeal remains a highly relevant cause that deserves support.”Last year, following the dispute with Premier Foods, Tesco decided to make a £40,000 donation to the war veterans’ charity to show its support for the annual appeal.
Bettys Café Tea Rooms has been named the best place to enjoy afternoon tea in the UK.The ‘Top Tea Place 2012’ accolade was awarded to the North Yorkshire business by The Tea Guild, after it received a near-perfect score from the Guild’s inspectors.As well as the Top Tea Place award, the Guild also presented a number of other special awards of excellence to tea rooms across the UK, in recognition of their quality and consistently high standards in tea service.The anonymous judges award points for the variety, flavour, knowledge and service of the teas offered, together with the quality and service of food, décor, ambience and presentation.Bettys was praised for “its delightful surroundings, affable staff, and the ‘quietly efficient’ service that guests enjoyed”. The judges were also impressed by the variety and amount of sandwiches, scones and cakes on offer.Irene Gorman, head of The Tea Guild, said: “Bettys Café Tea Rooms in Northallerton offers a truly special tea experience and this award is very well-deserved. The attention to detail, quality of food, lovingly prepared by their team, who strive to ensure, where possible, that all food is sourced locally, and whose excellent knowledge and service of teas served, is second to none.”She added: “The tradition of afternoon tea has never been stronger, with Tea Guild members busier than ever. More and more people are taking time out to enjoy afternoon tea.”Lindsay Judd, manager, Bettys Tea Rooms, said: “We’re very proud to be members of The Tea Guild, and to be given The Tea Guild’s Top Tea Place 2012 Award is a huge honour – we’re absolutely delighted.”London’s Top Afternoon Tea Award went to the The Athenaeum Hotel, while the The Tea Guild’s Top City and Country Hotel Tea Award 2012 was awarded to Pennyhill Park Hotel & Spa in Surrey.The Tea Guild Awards are now in their 27th year.
The unusual warm weather in March has helped drive UK retail sales values up by 1.3%, according to the British Retail Consortium (BRC).Compared to last year when figures had declined by 3.5%, overall, this March saw a 3.6% rise in total sales, against a 1.9% decline in 2011. Food sales growth has remained steady and unchanged since February, while non-food items saw improvement. This included online, mail-order and phone sales, which were up 13.9% on a year ago – the best since December 2011.Stephen Robertson, director general of the BRC, said: “It’s worth remembering the sales comparison is against the weakest month of last year, largely caused by the movement of Easter in the calendar, and we’ll have to see whether this is additional spending or just shopping that has happened earlier than usual. Food sales growth continues to be largely underpinned by food inflation rather than by customers buying more.”The overall retail environment is still difficult. Discounting remains a key tactic for retailers trying to encourage consumers to spend, particularly on big indoor items. People are still struggling to balance household budgets against expensive fuel and utilities. The warmth of March was a help, but it will take more than a week of sunshine to transform retailers’ fortunes.”Helen Dickinson, head of retail, KPMG, said: “Increases in food prices rather than volumes was one of the factors behind the uplift in this month’s figures. Rising petrol prices continued to drive up transport and manufacturing costs, causing food prices to increase each month since the start of the year.“Retailers will be hoping Easter provides a much-needed boost, but many are not holding their breath and continue to focus on controlling margins and costs.”
(Photo supplied/Indiana Department of Natural Resources) The Indiana Department of Natural Resources has adjusted services, events and operations to protect Hoosiers and prevent further spread of COVID-19. Here’s what’s open and free, as well as what’s closed, as of Saturday, March 21:What’s openAll DNR properties including state parks, state forests, fish and wildlife areas, nature preserves and state recreation areas. Entrance fees at properties have been temporarily suspended.Campgrounds, cabins, inns. Meeting rooms remain open for groups within current State gathering guidance.All Indiana DNR-managed facilities at Brookville, J.E. Roush, Salamonie, Mississinewa, Cecil M. Harden, Cagles Mill, Patoka and Monroe lakes (campgrounds, wildlife areas, and boat ramps) remain open. However, public facilities managed directly by the U.S. Army Corps of Engineers at or below the dams at these lakes (tailwater areas, observation mounds, etc.) are closed.As noted, campgrounds, inns and cabins remain open at this time, but for those who would prefer to cancel or reschedule due to COVID-19, we are committed to waiving fees for cancellations or transfers of reservations and to issuing refunds as requested for inn rooms, campsites, cabins, group camps or other facilities held through April 30, 2020. This time frame may be extended as the COVID-19 status evolves.What’s closedAll property offices, while remaining open, will have restricted public access. For service at an office location contact information will be provided at the main entrance to the office.Nature Centers, Historic Buildings and Visitor Centers, Forest Education Centers, Recreation Buildings and enclosed picnic areas.State Park Inn pools and the aquatic center at Abe Martin Lodge until further notice.The exhibit gallery at Falls of the Ohio State Park’s Interpretive Center. The park remains open. The interpretive center restrooms and information desk are available.All group camps, youth tent and rally tent areas through April 30, 2020. Any groups with reservations have been contacted and fees will be refunded.Rentable recreation buildings are closed through April 30. Those with reservations have been contacted and rental fees are being refunded.Tri-County FWA Shooting Range.The DNR Customer Service Center in downtown Indianapolis is closed to public visits.EventsOutdoor interpretive events will continue while following the guidance for gatherings as established by the Indiana State Department of Health.Indoor public interpretive programs will be rescheduled to outdoor locations or cancelled if appropriate outdoor locations are not available at least through April 30, 2020.We will implement recommendations from the Indiana State Department of Health and will follow other directives from the State of Indiana regarding any future closures or cancellation and rescheduling of events. Notifications of any changes will be provided directly to guests and groups with reservations, and added to the DNR calendar.Online and phone optionsWe urge the public to do business with us by phone, email, or online. Here are your options:Indiana Fish & Wildlife Online License System.Make or change camping and cabin reservations online or by phone at 866-622-6746.Make or change State Park Inns reservations online or by phone at 877-LODGES1 (1-877-563-4371). Call center open 8 a.m. to 8 p.m. daily.The DNR Customer Service Center staff can answer questions at 317-232-4200 or 877-463-6367. It is open 8:30 a.m. – 4:30 p.m. Monday through Friday.Hours and Information for State Park Interpretive Centers can be found here. Facebook By 95.3 MNC – March 23, 2020 0 252 WhatsApp Pinterest Twitter WhatsApp Entrance fees to Indiana DNR properties suspended during health crisis Twitter CoronavirusIndianaLocalNews Google+ Facebook Google+ Previous articleSouth Haven marina closing due to high water levelsNext articleTriple digit speeder arrested for OWI on I-80/94 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Pinterest