Hubbard Transport Refrigeration’s (Ipswich, Suffolk) new 520 Alpha direct-drive refrigeration system is designed for vehicles up to 10 tonnes and is suitable for both single- and multi-temperature delivery vehicles. According to the company’s sales director, Roland Gibson, the 520 Alpha offers customers low running costs combined with a fast service back-up, as well as scoring highly in terms of environmental impact and energy efficiency. He also says the unit is driver-friendly. The 520 has a capacity of up to 28 cubic metres at –20ºC, or up to 36 cubic metres at 0ºC subject to types of product and delivery patterns.
With the much talked-about credit crunch and economic downturn now setting in and the dreaded ’R’ word about to reach our shores, consumers are having to be so much more careful about how they spend their hard-earned cash at lunchtimes, while still demanding to be well-fed and, most importantly, enjoying the same quality of food they did before hard times began to set in.With restaurants all over the country reporting difficult times, and with the number of covers dwindling and average spend per head falling, everyone is seeking alternatives to attract customers and this presents an opportunity for food-to-go outlets, such as craft bakers and cafés. So what better way than a hot wholesome meal, served in the way of the nation’s favourite food, the hot sandwich, commonly known as the ’panini’?Panino, in Italian, means both roll and stuffed bread. There are many types of bread commonly used but a few are favoured: rosette, an airy roll with almost no crumb, slashed with a pattern resembling a flower; francesini, a sort of baguette-style roll; and, of course, the classic ciabatta. Apart from these classic breads, here at our SoHo Sandwich Co, we use Pizza Romana, made with ’00’ flour, rock salt and olive oil and ’Ciabattini Piatta’, a sourdough covered in Sesame & Nigella Seeds. When warm, the golden sesame seeds give a sweet-smelling aroma.The panino filling, for the majority of Italians, should contain cured meats; other ingredients are enjoyed along with the meat, but technically, bread and meat are enough to make a panino. However, for British tastes, we use a variety of interesting and creative fillings, designed especially for the paninis we supply to our customers, with the added incentive that we will supply a panini press, free on loan, provided they can meet our sales targets.In Italy, however, there are two schools of thought with regards to toasting these sandwiches; some love the crunchy bread, holding warm meats and melted cheeses. Others argue that this is just a trick to hide off-flavours. But if the bread, meats and other ingredients are fresh and the combinations are well-balanced, grilling is the only option for a real panino experience.So here are my favourite flavours, which I highly recommend you give a go and, hopefully, watch your sales increase in the hard times ahead.== Chicken Escalope & Swiss Cheese with Tangy Tomato Chutney ==IngredientsSliced chicken escalope 80gSwiss cheese 30gSliced beef tomato 40gTomato & balsamic chutney 40gSesame & Nigella Ciabattini 1== Creamy Brie with Smoked Crispy Bacon & Wild Cranberry Sauce ==Ingredients Smoked streaky bacon 30g Brie 50g Wild cranberry sauce 30g Plain ciabatta 1== Mediterranean Tuna Melt with Mozzarella Cheese and Balsamic Dressing ==IngredientsDolphin-friendly tuna in brine 50gDiced roasted peppers 20gRed onion 10gFinely chopped chives 5gSliced green olives 10gBalsamic & olive oil dressing 20gBuffalo Mozzarella cheese 40g== Giant Fish Finger Panini with Swiss Cheese & Tartare Sauce ==IngredientsLarge cod fish fingers 3Swiss cheese 40gTartare Sauce 40g—-=== Building a business on paninis: Caffè Nero ===Caffè Nero has been in business since 1997, and its range of paninis has been the backbone of its sandwich range for seven years. Its current range includes: Italian Mozzarella, Vine Tomato & Basil, Tuna & Provolone Cheese Melt and Ham & Smoked Mozzarella, and it frequently develops new fillings with a classic or artisanal theme. “They’re more popular than sandwiches,” explains Neville Moon, head of food and beverages at Caffè Nero. “We introduce two new products on a seasonal basis; our two summer specials were Pesto Chicken & Parmesan and Pepperoni, Mozzarella & Tomato.”He explains that the paninis used to be made fresh in-store but, as the business expanded and, with it, the product range, the coffee chain tied in its panini production with its out-of-store specialist sandwich maker. When it comes to the development of the range it’s all about teamwork, as the sandwich maker feeds ideas to Caffè Nero, and it feeds ideas back. The product then goes through various stages of test production before making it into outlets.As well as seasonal inspiration for fillings, the coffee chain likes to source authentic Italian ingredients, which it also feels differentiates it from competitors. “We try to give the paninis a bit more of an Italian edge,” says Moon. Rather than Italian-style ingredients, “we used authentic Parmesan cheese, mozzarella and pepperoni from Italy.” It avoids mayonnaise and relishes and doesn’t use butter in the range, preferring the flavour of the key ingredients to ’speak for themselves’. “The panini bread is hand-produced, as we’re always on the look-out for new Italian fillings,” adds Moon.As with many coffee chains, a large proportion of food sold is for takeaway. “It’s about 50/50 in terms of eat-in and food-to-go panini sales,” adds Moon. Paninis sold to-go are simply packaged in a paper bag with a napkin.Moon explains the company has looked at various methods of packaging in the past, but most were too wasteful. Due to the more rigid structure of a panini compared with a sandwich, they stand upright on their own, which replaces the need for any kind of cardboard packaging.If the experiences of Caffè Nero are anything to go by, the market for paninis is increasing. Caffè Nero also offers hot sandwich options, more popular in the winter months, as well as wedges, but it’s the paninis that win the popularity contest.
In these increasingly health-conscious times, we might expect fibre-containing bakery products to do especially well. But sales data tells a rather different story.In its June 2009 category report, Kingsmill quotes Nielsen figures that put total year-on-year value growth at 6.5% for bakery as a whole. Yet, while sliced wholemeal did little better than this category average; the everyday sliced white sub-category has notched up growth of no less than 15.2%; and premium white sliced has managed over 12%. So how can we explain away this apparent discrepancy?Given that the Nielsen figures focus on changes over the past 12 months, tighter consumer budgets could have something to do with the slower growth rates for healthier products. But Stanley Cauvain, director of the BakeTran consultancy, believes that sales of higher-fibre breads peaked some time ago and have fallen back to their current level of around 10-12% of the market. “Sources of fibre in the diet are much more varied than simply bread,” he stresses. “It’s far easier to make the link with fibre for breakfast cereals, for instance, and they have benefited more as a result.”Of course, comparisons with other types of sliced bread aside, in many food categories, growth of over 6% would be considered very ’healthy’ indeed. And Warburtons is among those brands that would claim the added-fibre market has not plateaued at all, and that consumer interest continues to grow. Customer category manager Katie Rowson says: “We recently introduced 600g Wholegrain Goodness to our range, which contains 56% wholegrain. This supersedes the benchmark of 51%.”In further support of this view, Bakels points to data from Mintel’s international database, which suggests that 42% of all wholegrain product launches in 2008 were bakery-based.Links with seedsNor need fibre sit in splendid isolation. The link with seeded breads helps to create interest. As Bakemark marketing manager David Astles puts it: “Seeds add flavour and more interesting texture, quite apart from the health benefits of the variety of seeds used.” Similarly, Hovis and Kingsmill variants are among those incorporating Omega 3 and calcium supplements.Or could it be that the pure fibre-in-bread market is saturated, and that any new share growth can only come from additional benefits? Premier Foods claims that by simply stating that two slices of Hovis Best of Both contain the same amount of calcium as a glass of milk, it has increased consumer appeal “by 70%”.A £1.5m Hovis Wholemeal campaign, run in January, was based on the premise that 18% of consumers buy both white and wholemeal bread.Meanwhile, the origins of the fibre in bread differ from one sub-category to another. Wholemeal, as its name suggests, uses the same constituents as the original wheat in the same proportions. Brown flour, now much less common, blends white flour and bran. Again, as the name suggests, Kingsmill’s 50/50 brand combines white and wholemeal flour in equal proportions. And as Cauvain at BakeTran explains, blends used in brands such as Hovis Best of Both are a composite of different grades of flour from the original wheat berry.But whether the bread is wholemeal (or wholegrain), standard brown or the white-with-fibre style of loaf, process parameters should not really need to be changed, says Cauvain. “The big technical challenge with fibre-enriched breads is that the fibre component tends to be non-functional – and that can have a negative impact on softness and volume. One of the reasons why consumption of wholemeal bread recovered, historically, was that bakers learned to adapt their recipes, particularly optimising the improvers, to create that softness.”On the face of it, ’fibre’ sounds like a fairly straightforward health proposition, and it is one that many consumers feel they understand – certainly in the context of digestive health. This can help brands, which may decide they need do little more than flag up the amount of fibre or the proportions of the Guideline Daily Amounts (GDAs).Declarations of fibre content are governed by EU legislation (see box). But beyond that, as the science of fibre deepens, it is becoming more, rather than less, difficult both to define what it is and to sum up – and substantiate – its benefits. Nicky Gillett, nutrition and health development manager at Kingsmill, says: “The ability to tell consumers why they need fibre, rather than just how much a product contains, would be a major step forward for the food industry.”Verbal jugglingMany of today’s ’claims’ are more exercises in verbal juggling than meaningful statements. Warburtons, for instance, points to the “approved wholegrain declaration” that it features on-pack: “People with a healthy heart tend to eat more wholegrain foods as part of a healthy lifestyle”. This subtly suggests a causative link without actually stating one.Any ability to go further, of course, hinges on health claims currently being evaluated by the European Food Safety Authority (EFSA).Among the ingredients on that long list, Cargill Health & Nutrition’s Barliv barley beta-fibre demonstrates the possibilities that EFSA approval might open up. Business development manager for Europe Olivier du Châtelier says: “Our claim relates to Barliv’s cholesterol-reducing properties. But there is research to suggest that it may also have the potential for other benefits relating to blood sugar and satiety.”He adds: “It’s already a proven ingredient in the biscuit category, and has been marketed successfully to an Italian biscuit manufacturer.”Whatever claims brands will be able to make a year or two from now, the need for dietary fibre will not go away. Bakels quotes government recommendations that we should eat 18g of fibre a day, and compares this with current average consumption of 12g for women and 15g for men. Here as elsewhere, baked goods still have a leading, positive role to play.—-=== Defining fibre ===EU rules state clearly when the claims ’source of fibre’ and ’high in fibre’ (or similar) can be used. Products must contain, respectively, at least 3g of fibre or 6g of fibre per 100g, or else 1.5g or 3g per 100kcal.Not quite so clear is the actual definition of what constitutes ’fibre’. The European Food Safety Authority (EFSA) recently proposed that it should include “all carbohydrate components in foods that are non-digestible in the human small intestine”. A list followed, which included polysaccharides, oligosaccharides and resistant starch.Stanley Cauvain, director of the BakeTran consultancy, points out that the single phrase “resistant starch” can be interpreted in up to four different ways. And 30 years ago, he adds, no one would even have considered including resistant starch in a definition of ’fibre’.The UN Food and Agricultural Organisation’s Codex Alimentarius Commission is currently considering definitions of, and ways of testing for, fibre. As Cauvain puts it: “You cannot have one without the other.”
A new metal detectable elastomer, designed to help bakeries reduce the risk of rubber contamination in bread and other bakery products, has been launched.Detectaseal is FDA-compliant and has been developed by Precision Polymer Engineering (PPE). Fragments as small as 2mm can be identified by conventional, in-line, metal detection equipment.The o-ring seals are available as FDA-compliant grades of EPDM, nitrile and fluorocarbon (FKM) elastomers, in blue and black, and in standard and non-standard sizes for use in bakery equipment.
Bakery manufacturers using imported eggs in their products could be risking their reputation after new research found consumers were “dismayed” to discover foreign eggs are regularly used in British-made food.Focus group research, commissioned by British Lion Egg Products, found that consumers felt the use of foreign eggs compromised the quality and value of the product they were buying. Respondents assumed the eggs in products such as quiche would be British and were “shocked” to find out that they often contained imported eggs.The UK imported the equivalent of around one billion eggs in 2009, in the form of egg products, such as dried, liquid and frozen eggs, which are widely used in bakery products. The 2008 annual market price for 100kg of eggs in the Netherlands was E79 and in Spain E103, while in the UK it was E116, according to the European Egg Processors’ Association.Craft bakery chain Birds of Derby uses the British Lion egg logo on point-of-sale material to highlight to customers that the company only uses British eggs. Mike Holling, retail operations manager, said: “The British Lion mark gives us confidence that the eggs we are buying are produced to the highest food safety standards for example chicks are inoculated against salmonella. Our customers also like the fact we use regional and British ingredients whenever we can.”
Warburtons has insisted that its surprise entry into the snacking market, announced last week, would not distract it from its core bakery product development.The firm will launch two new ranges with a healthy eating USP in March: ChippidyDooDaa Pitta Chips, which are twice-baked and come in four flavours and two pack sizes; and SnackaDoodle Wholegrain Snacks, made of 70% wholegrains, sold in 20g bags and a six-pack multipack.”While bakery has fantastic penetration and is what we are truly focused around, this will introduce us to new eating occasions and new consumers, and broaden the appeal of the brand,” said commercial director Roz Cuschieri. “Our muffin and sliced product launches this year are performing beyond even our own expectations, and we’ll have another raft of bakery NPD at the end of spring into summer.”A separate snacks team has been created, headed by new business director John Uttley, and follows a £2m investment in machinery, unrelated to the announced £25m revamp of its Bolton bakery.Uttley said the entry into snacks was part of a long-term project. “We haven’t set ourselves any targets in the first year,” he said. “It’s about learning how the consumer will react to the products and making sure we’ve got things absolutely right.”Consumers’ initial response to it has been one of surprise. But they are not daft. It is a baked product, it’s a pitta so why not? We have a lot of confidence in the product and we see ourselves in it for the long term.”
Trade body Scottish Bakers wants to have 70% of Scottish bakers on its membership books by 2015 and give Scottish bakers a stronger voice in parliament.”The first thing we need to do is identify the population,” said Alan Clarke, chief executive of the trade body. “How do you define a baker? That has been our biggest hurdle. We need to build a knowledge base of information that we can share with members and stakeholders.”The organisation has commissioned Improve to research and identify the number and demographics of bakers in Scotland and has created a stakeholder map, which pinpoints all the bakeries in Scotland. It has also recruited a new business development manager, who will work alongside a team of trainers to recruit new members and build relationships with existing ones.”Each of our trainers has their own region and will identify bakers that are known members,” he said. “My president and I will visit the Highlands & Islands shortly to engage with our member bakers, ensuring they remain part of our organisation.”To make membership even more beneficial, Scottish Bakers now gives free guidance on health and safety and employment law, plus a utilities advice service, which offers bakers a free review of current contracts to reduce running costs.”We’re also now licensed by Skillsmart Retail to deliver the Mary Portas owner-manager development programme for bakery companies across the UK,” said Clarke “We aim to raise the skills levels across the UK.”At our board meeting recently we agreed to set up a new policy group, to which we will invite the key players in government agencies. We will use that to lobby government departments with key policy drivers.”
Bakery retailers in the West Midlands and Wales are fighting big drops in footfall, while London has actually seen shopper numbers rise, according to new research from the British Retail Consortium.Retail footfall in May, June and July fell 1% across the UK, compared to the same period in 2010, but this masked big regional differences, according to the research conducted by Springboard for the BRC. Wales and the West Midlands saw footfall slump by 9.2% and 6.6% respectively, while Greater London actually saw a 1.6% rise.These big regional differences were reflected by the experiences of bakers that BB spoke to. A spokesperson for Greggs said the company was doing its best business in London and the south east, “but the north seems to be a lot tougher”. Paul May, CEO of Patisserie Holdings, which owns Patisserie Valerie and Druckers, said that trading in the West Midlands had also been tough. “Our London stores have been really resilient this year and are showing positive growth. However, our Druckers stores in the West Midlands have had to work really hard just to stay level. We also closed a couple of stores in Wales last year.”Mike Holling of Birds of Derby said that variable footfall was also an issue within individual regions. “We are seeing pockets of positive and negative areas,” he said. “Our shops in the city centres of Nottingham and Derby are struggling more, but the suburbs are doing well, as are shops in market towns where the councils are trying to make an effort.”BRC director general Stephen Robertson said the regional differences were related to cuts in the public sector, where this formed a bigger proportion of the economy and where customer spending was likely to be hit.
By Jon Zimney – October 8, 2020 0 286 WhatsApp Google+ Domestic violence cases increasing as pandemic wears on Twitter (Photo supplied/ABC 57) During the coronavirus pandemic, domestic violence cases have increased.Melissa Iannuzzi, communication and special events coordinator for the Indiana Coalition Against Domestic Violence, says that the number of deaths related to domestic violence has increased in Indiana by 86% compared to this time last year.She said a big reason is due to the isolation.“I mean survivors can’t go to work and get help,” said Iannuzzi. “So, we kind of have to be creative about ways to reach out to our friends and neighbors, and make sure they’re okay.”She said during the pandemic housing, and stable basics have been harder to find for survivors, which is why organizations like her’s need donations and funding to help survivors get the resources they need to feel safe during an unsafe time for everybody.Domestic violence also isn’t just physical abuse. It can be emotional, verbal, or even financial.“The abuser will take out loans or credit cards in their partner’s name,” she said. “They’ll do different things to ruin their credit, so they have to stay with them.”Iannuzzi said the abuser will even keep them from working, which can create barriers down the road if the survivor chooses to end the relationship.There are also other societal factors that can trap a survivor in the relationship such as mental health, racism, and sexism.“Survivors usually end up with some kind of criminal conviction, either because they try to fight back and they had charges against them, or they’re driver’s license expired because of financial abuse.”Iannuzzi said a lot of people have a certain idea of what survivors should do, like end the relationship or go to a shelter, but it might not be that simple or what’s best for every survivor.If you know someone who is in a domestic abuse situation, she advised making sure the person knows you’re there for them, because one of the survivor’s barriers to finding help may be their fear of judgment.“Remember that it’s their journey, it’s their experience,” she said. “You’re here to help, but the most important thing you can do is provide non-judgmental support.”If you’re the one in a domestic violence situation, her advice is to get in touch with a domestic violence advocate who can help you make a safety plan.The Indiana Coalition Against Domestic Violence has a 24-hour statewide hotline you can call, 800-332-7385, and she says they have a number of resources on their website to help you figure out what your next step should be. Twitter Google+ CoronavirusIndianaLocalNews Facebook Pinterest Previous articleIU Study: Half of Indiana voting machines have security issueNext articleUniveristy Park Mall shooting suspect appears in court Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Pinterest Facebook WhatsApp
(Photo Supplied/South Shore Line) The South Shore Line’s Bikes on Trains program is returning.Bike cars will be available on select trains from April through October, on five morning and three evening rush-hour weekday trains, three morning and seven evening off-peak weekday trains and 14 weekend trains.Bike cars are bike rack-equipped in addition to regular seating, and are clearly marked with a bike symbol located on the windows of the car.Bikes are not permitted during special Chicago events such as Lollapalooza and the Chicago Air & Water Show.For more information, visit mysouthshoreline.com or download the SSL app. South Shore Line’s Bikes on Trains program returns By Brooklyne Beatty – March 29, 2021 0 211 WhatsApp IndianaLocalNews WhatsApp Pinterest Facebook Pinterest TAGSAprilbikesbikes on trainsSouth Shore Linetrains Google+ Twitter Twitter Facebook Google+ Previous articleSouth Bend Spring ReLeaf Program begins this weekNext articleMan charged in April 2020 shooting sentenced to 26 years Brooklyne Beatty