bakery industry

Private label bakery products giving competition to big brands

Sat, 21 Nov 2009 14:37:00 +0000

Private labels bakery products have become corner stone for many food retails to rake up good profits . Private labels have gained much of popularity with food retails who are gradually moving towards their own brands than to put big brands . Food retailers either with their own facility of outsourced manufacturing gets their bakery product .

Report, based on a consumer survey, reveals that while the adoption of private labels began with its value proposition, consumers perceive these store brands are offering quality at par with other national brands.

New Sets of manufacturers have sprung up to cater this private label requirements or manufacturers with idle capacity see this as good opportunity .Bringing extra jobs and employment .

Major food retailers like Reliance, Aditya Birla and Food Bazaar all have their private label bakery products . Private label foods have already been practised by retail giants like Wall Mart , Carrefour and Tesco .In addition to private label products they have live bakeries placed in their food courts.

Big Brands manufacturers have to innovate , launch new products with lower price strategy to counter this private label products invasion. Trade margins to be re worked with big retailers .

Griffins Food Ltd - A Major biscuit manufacturer in New Zealand - A profile

Sat, 21 Nov 2009 12:31:00 +0000

Griffin New Zealands Favorite biscuit manufacturer outsources production to Fiji

Sat, 21 Nov 2009 12:12:00 +0000

Britannia ready to negotiate out of court with Kolkatta Port Trust

Sat, 21 Nov 2009 10:20:00 +0000

Britannia has shown interest to negotiate out of court settlement with KPT ( Kolkatta Port Trust) with which it has ongoing legal battle for rent dispute value worth Rs13.0 crores.

Alipore courrt has already passed on interim order asking Britannia Industries Kolkatta to pay an Adhoc payment of Rs 6.63 crores against outstanding payment with KPT .

Earlier KPT has issued eviction notice to Britannia Industries Ltd , Kolkatta against which BIL has approached Alipore Court for stay order.

Read more on The Telegraph

Rancidity and its measurement in bakeries

Fri, 20 Nov 2009 05:50:00 +0000

Fat and Oils are major ingredients for any baked goods . These oils and fats are bought in bulk by these bakery manufacturers . Chances of fat or oil being rancid becomes high if stored for a longer period .This rancid fat or oil can then effect the quality of baked items . Fat and oil can be checked for rancidity prior to production by instrument called rancimant .What Is Rancidity? Rancidity is a very general term and in its most general meaning, it refers to the spoilage of a food in such a way that it becomes undesirable (and usually unsafe) for consumption. When people say that a food has "gone bad," what they're usually talking about is rancidity. Most of the time, but not always, rancidity can change the odors or flavors of a food in such a way that it becomes very unpleasant to smell or taste. While most any food can technically become rancid, this term applies particularly to oils. Oils can be especially susceptible to rancidity because their chemistry can make them exceptionally susceptible to oxygen damage. When food scientists talk about rancidity, they are often talking about a specific type of rancidity involving oxygen damage to foods, and this type of rancidity is called "oxidative rancidity." During the process of oxidative rancidity, oxygen molecules interact with the structure of the oil and damage its natural structure in a way that can change its odor, its taste, and its safety for consumption. Chemical reaction produces butryic acid which gives the foul smell and taste .Rancidity is caused by hydrolysis and oxidation. Heat, moisture and exposure to light will increase these chemical reactions and thus increase the likelihood of the onset of rancidity. Anti –oxidant added in during dough preparation prevents or delays oxidation hence the rancidity of oil or fat .How to measure the level of Rancidity?Apparatus called Rancimat is used to calculate effect of antioxidant on oil and fat . Other methods like used for determination of rancidity are Peroxide value ( Primary Oxidation)and Anisidine value( Secondary Oxidation) in fat or oil .Peroxide value provides the extent of rancidity present in the oil.Peroxide value is found by formation of iodine when oil or fat are reacts with iodine ion. Totox value are also used to check the quality of oil and fat .Totox Value = Anisidine value + 2x Peroxide value The 743 Rancimat is an instrument with two separately thermostatted heating blocks, each holding up to four reaction vessels containing 2 to 10g of sample.This means that samples can be run at one or two different temperatures.Up to four different instruments can be linked to a single PC via serial interfaces.Up to 32 samples at eight different temperatures can be measured.The short-chain carboxylic acids formed by the oxidation at elevated temperatures are collected in the deionised water and the conductivity measured.The conductivity time curve is shown live for each measuring point.The induction time is determined automatically from the second derivative of the measuring curve.[...]

United Biscuits reduces saturated fat by further 50%

Wed, 18 Nov 2009 12:54:00 +0000

UB of UK has declared another round of reduction in saturated fat for its , McVitie's Digestives, McVitie's HobNobs and McVitie's Rich Tea by 50 % following a similar reduction 12 months ago.

Last year it has reduced saturated fat by 50 % in McVitie's Digestives, McVitie's Rich Tea, McVitie's HobNobs, McVitie's Light Digestive, McVitie's Light Rich Tea and McVitie's Light HobNobs by 50%. It shows the commitment of United biscuits towards lowering of fat content in its product . Recently it has been awarded the IGD health and wellness award .It has come up wih the punch line of '' Now lowest ever saturated fat same great taste".

Read more on talkingretail.com

Annapoorna- 2009 to show case "Future Bakery ",Mumbai 25-27Nov,India

Tue, 17 Nov 2009 03:17:00 +0000

Annapoorna 2009 , Organised by FICCI and Koelnmesse would be held atVenue: Bombay Exhibition Center, Mumbai (IndiaDate: November 25-27 ,2009Annapoorna is of the largest Indian Food trade exhibition where all stake holders of Indian food industry come together and can exchange technology , trends and can promote their products . International buyers get to know about Indian food industry and can have business tie ups or collabrations .Foreign participationSouth Africa( Partner country), Belgium, Brazil, Germany, France, Italy, Korea, Tunisia, Poland Malaysia, Spain and Thailand.Product ProfileFish, Shellfish and Seafood Products, Frozen Food Products, Fruit and Vegetable Products, Grocery Products, Meat and Poultry, Milk, Dairy and Ice Cream Products, Organic Food, Raw Materials, Rice and Rice Products, Sweets and Confectionery, Alcoholic and Non-alcoholic Drinks, Bread and Baked Products, Conserves, Spices, Fine, Health and Baby Foods, Food Additives and Ingredients.Visitor ProfileForecourt Retailers ,Hypermarkets ,E-Retailers ,Departmental Stores Managers ,Dieticians / Nutritionists / Food Technologists ,Franchisees & Franchisers ,Bakery / Confectionery ,manufacturers ,F & B Managers ,Wholesalers ,Hotel Supplies Dealers / ,Distributors ,General Retailers ,Maintenance / Quality Control Managers ,Specialty Outlet Managers ,Packaging and Distribution Centers ,Supply Chain Distributors ,Dealers ,Hotel & Resort Management ,Purchasing / Merchandising Managers / Buyers ,Restaurant Management ,Fast Food Outlets,Airline / Institutional Catering Management ,Other Related ServicesHighlightFuture Bakery : This year focus is on bakery industry . Indian bakery industry is growing at the rate 13-15% and has room for more players as we don't have much of competition on a national scale . Bakery market is estimated to be Rs 5000/- Crore .150 Exhibitors from 15 countries would display products and services this year .ContactFICCIFederation House, 1, Tansen Marg,New Delhi - 110 001., India.Tel: +(91)-(11)-23738760 -70Fax: +(91)-(11)-23320714/23721504Koelnmesse GmbH Messeplatz 1 KoelnDeutschland,Germany-50679 Phone: +(49)-(221)-8212313Fax: +(49)-(221)-8212105[...]

Biscuit Packaging - PICS

Mon, 16 Nov 2009 18:41:00 +0000

I have been writing on bakery industry for last one year along with that I have collected few snaps/picture through my Kodak digital camera whenever possible and had few selective biscuits brand which ever I can lay my hand on . You can find all sorts of packaging and shapes of biscuit. Please check this out hope you would like these pictures .In case you have any such pictures do send it me .

PICTURES

Fats and Oils in Baking

Mon, 16 Nov 2009 12:52:00 +0000

All Bakery products contain fat or oil of different variety during baking process .Fat or Oil are important ingredients after Flour and Sugar .% of fat varies from product to product. Various type of fat and oils are used by bakers as per the need and availability .Few popular fat or oil are HVO ,Partial hydrogenated oil, Butter oil, Palm oil,Refined palm kernel oil ,Coconut oil , Soy oil.etc.


Fat or Oil perform various role in these bakery products . Few of important role are mentioned below

• Shortening
• Emulsifier
• Lubrication
• Machinablity
• Absorption
• Texture
• Flavour
• Aeration
• ShelfLife
• Nutrition
• Heat Transfer

Bread manufacturing

It provides the flavour , lubricates the dough and retain gases to give texture as it give lift to the bread loaf . Retains moisture and helps in machinability /slicing .

Biscuit Manufacturing

Fats and oil are used in biscuit to shorten the gluten formation . Fat also helps in machining , moisture retention , creaming .

Cake Manufacturing

Fats and oil in cake manufacturing helps in aeration,tenderising , emulsification and creaming and icing application .

Donuts

Heat tranfers , binding for coatings

Pastry

Use of fat results in flakes ,texture , shelflife

International Bakery Exhibition 2009,15-18Nov,Tehran ,Iran

Mon, 16 Nov 2009 11:29:00 +0000

ibex 2009 ,3rd International Exhibition of Bakery and Related Industry will take place in Tehran, Iran, Tehran International Permanent Fairground with area of 1500sqm on 15-18 December 2009 with the permission of T.P.O.I (Trade Promotion Organization of Iran), Ministry of Commerce, Ministry of Health and Medical Education and Ministry of Industries and Mines.

Executive Committee Address:   ITG Company - No.2 - Nima Dnd. - After Dadman Crossroads - Farahzadi Blvd - Shahrak Gharb , Tehran , IranPostal Code:   1468914366Tel:   +98 (21) 880 70 833Fax:   +98 (21) 880 70 693Website:   www.ibex-en.com E-Mail:   info@ibex-en.com

Latest Bakery equipments in market

Mon, 16 Nov 2009 10:47:00 +0000

Bakery equiments manufacturers are innovating and experiments with newer technology and coming up with mahinery which meet customers demand and help bakeries in

• improving efficiency
• low energy
• automation
• safety
• low maintenance
• Food grade parts

Few of the popular bakery equipment in the market are

• Tweedy mixers - Baker Perkins
• Accurist2 Divider- Baker Perkins
• Multitex4 dough Moulder- Baker Perkins
• Electric modular ovens - Sopaco s
• Bellift 275 Nozzle Depositor-Beldos
• Bell cake depositor-Beldos
• Crusto Bread Line -Rademaker
• Modular laminating concept-Rondo
• Eco -nova system in oven - MIWE( Michael Wenz GmbH)
• FTM Oven - Mecatherm
• Capway Ovens

These machine are easy to maintain , versatile for different products and with less changeover time .

European Commission reduces the maximum permissible limit of 11 pesticides

Sun, 15 Nov 2009 07:40:00 +0000

The European Commission decided today to reduce the permitted maximum residue levels (MRLs) of eleven pesticide active substances because of safety concerns.

New information on toxicology, consumer exposure and the expected pesticide residues indicated that the existing MRLs for these substances might no longer be safe for all EU consumer groups.
At the request of the Commission, the European Food Safety Authority (EFSA) assessed the safety of these MRLs taking into account the latest available information. For several of them, EFSA concluded that there is a risk that acceptable intake levels may be exceeded for one or more consumer groups, such as children.
EFSA forwarded its opinions to the Commission and published them on the EFSA website. Based on EFSA's findings, the Commission decided to lower the MRLs for all pesticide crop combinations for which a potential risk was established. These are, for example, dimethoate on cherries (from 1 to 0,2 mg/kg) and fenamiphos on carrots (from 0,5 to 0,05 mg/kg).
The adopted MRL regulation will enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
Source : European commission

Benzoic Acid reason for Dr Pepper recall in Ireland

Sun, 15 Nov 2009 07:31:00 +0000

12 November 2009 - Coca Cola Hellenic Bottling Company has withdrawn certain batches of Dr Pepper in Northern Ireland, because of high levels of benzoic acid, the UK Food Standards Agency (FSA) has announced.

Coca Cola Hellenic Bottling Company is contacting all its customers who received the affected Dr Pepper to make sure it is withdrawn.
The affected bottles have only been distributed in Northern Ireland and the Republic of Ireland and no other batches of Dr Pepper are known to be affected.
The product being withdrawn is:
Product: Dr Pepper (500ml)Batch codes: KH42315L91807 to KH42359L91807 and KH40000L91907 to KH41120L91907'Best before': end December 2009

Source : FSA UK

India imports wheat to cover shortfall in output

Sun, 15 Nov 2009 06:31:00 +0000

India has received first lot of its imported wheat from Australia .Traders from Singapore have confirmed about the sale .About 10,000 tonnes have been procured and would be unloaded in southern ports of India.The deals had been sealed between $270 and $300 a tonne, including cost and freight, mostly for Australian Prime Wheat (APW).
Anticipating shortfall in this year wheat output traders have started buying wheat from other countries like Australia .Prices Southern India are something between$ 329 to $350 a tonne
Source: Reuters

Do you dunk biscuits/bread in tea ?

Sat, 14 Nov 2009 18:44:00 +0000

Poll survey
People still prefer to dunk their biscuits , bread , cookies in tea or milk .
yes - (83%)
no - (0%)
sometimes - (16%)

European Food Safety Authority updates acceptable daily intake for food colors

Sat, 14 Nov 2009 18:17:00 +0000

EFSA ( European Food Safety Authority) has updated Acceptable Daily Intakes ADI for three colors out of six Southampton colors submitted for review which are linked to hyperactivity among children . These artificial food colours Quinoline Yellow (E104), Sunset Yellow FCF (E110) and Ponceau 4R (E124).

The other colors were Tartrazine (E102), Azorubine/Carmoisine (E122) and Allura Red AC (E129).

The Scientific panel has confirmed that these colors may be used in products like bakery products ,soft drinks and dessert as they could not find any direct evidence of these colors impacting behavioural effects.

Recently UKs FSA ( Food Standards Agency ) has asked food manufacturers in UK to voluntarily ban these six colors after an scientific study conducted by Southampton University linked them to hyperactivity among children.

EFSA own scientific panel has agreed only on quantum of intake for three colors and maintained the levels for other colors

source : FBD Read more

Gardenia Bakeries Philippines Inc increase s it capacity to reach new areas

Fri, 13 Nov 2009 17:48:00 +0000

Gardenia Bakeries Philippines Inc ( GBPI) is Philippine's largest bread manufacturer . GBPL is planning to increase its total bread by 75% through new setups and plant modification .It has commissioned new plant with capacity of 6000 loaves per at Binan ,Laguna . It would be the biggest bread plant in Philippines with equipments imported from USA, Germany and Japan . This would cover areas such as luzon and metro manila


GBPI is planning to set up two plants in Cebu and wants to have one that would have a capacity of 2,000 loaves, set up by the second quarter of 2010.

GBPI started commercial operations in the Philippines in January 1998 with a 2,000 loaf per hour capacity plant. By 2001, GBPI operated the first fully-automated and the largest bread manufacturing facility in the country with a 4,000 loaves per hour capacity.
It now has six production plants including four loaf plants, a pandesal bun plant and a snack cake plant.
Source : http://www.malaya.com.ph/

Bakery plant material handling equipment s

Fri, 13 Nov 2009 14:35:00 +0000

Larger bakeries and plants requires various material handling equipments which are help full during the production as well as material movement from raw material warehouse and finished material ware house .Material to be transferred using material handling in bakery are cartons , raw material and ingredients bags , vessels, drums ,packaging material , and machinery etc .Factory and warehousing layouts has to be such where on can have easy movement of these equipments and machinery . Selection of material handling equipment has to be on parameters like width , height and load which it would handleFollowing are material handling equipments used in large bakeriesForklifts>Pallet trucks hydraulic ( automated or manual)Conveyors - Swivel and hinged type or plain conveyorsTrolleys ( dollies)- for ingredients and toolsSteel transport rack>Oven racks>Pan cartsHand CartsDrum TiltersChain hoist ShelvingRacking Conveyors Dough trucks and trolleys Heavy load nylon slings /BeltsPalletsThese equipments are required for seamless operation in a bakery plant . Maintenance has be done regularly to keep these equipments in good condition .It would require battery ,chargers , nylon wheels and lubrication , hydraulic oils , bearings and other material for maintenance[...]

FSSAI to limit trans fats in packaged food product

Thu, 12 Nov 2009 04:35:00 +0000

Northern Foods to consolidate its operation

Wed, 11 Nov 2009 14:45:00 +0000

Northern Foods with popular brands like Fox biscuit is among the largest biscuit manufacturers in UK . Northern Foods plan to build new plant was shelved due to high cost of machinery and overheads but it would now go for upgrading its plant at Batley,West Yorkshire and Uttoxeter, Staffordshire. It has also planned to automate the production facility at Kirkham factory in Lancashire , with robotics.

It also have plans to expand its share into British biscuit market through M&A and it could bid for Burtons biscuit maker of Jammy Dodger s and Wagon wheel brands of biscuit.

Read complete story

UK Greggs joins British Retail Consortium

Wed, 11 Nov 2009 14:28:00 +0000

Greggs, the UK’s leading bakery retailer, has announced that it is joining the British Retail Consortium. Ken McMeikan, Chief Executive of Greggs said: “We are pleased to announce that we are joining the British Retail Consortium. “We’ve joined the BRC for its knowledge and experience and to be part of a strong voice that helps shape retailing in the UK. The BRC represent an increasing number of food retailing and high street catering businesses and as a member organisation we are looking forward to making a contribution to a successful BRC and retail industry.” BRC Director General Stephen Robertson commented: “It’s great that in these tough times Greggs recognises the value BRC membership brings in terms of lobbying, technical expertise and retail intelligence for retailers of all types. During this uncertain economic and political period it’s important that the BRC continues to increase its strength, representing the
broad church of UK retailing
Source :kamcity.com

Significance of E-numbers used on bakery product packs

Wed, 11 Nov 2009 11:22:00 +0000

What are E numbers ?

E numbers are systematic way to identify different food additive .Food additive which passes the ESFA ( European Food Safety Authority )standard s are given these E numbers . E numbers are simple code which shows that these addtitive are safe to use and products containing these food additive are authorized to be sold in European nation.

Some additives have long chemical names and the driving force behind the idea was the need for a system of identification that was the same in all languages and easy to fit on a food label.

These standards are being accepted by most of the food manufacturers across the globe and one can find these numbers on all food product packs .

Major categories of Food additive and their E series

Colors ( 100 )

Preservatives ( 200)

Antioxidant (300)

Sweeteners(900)

Emulsifiers/improvers/stabilizers/gelling agent/thickeners (400)

Others

Bakery manufacturers mainly bread and biscuit manufacturer display following E number’s on their pack . It varies from product to product .

Biscuit’s have E numbers

E500ii ,E 503 ii ,E521 ,E322,E 471 ,E 481ii

Bread’s have E numbers

E 282 , E 481,E 260,E1100( improver ),E 924 a ( improver),E 300 (anti oxidant)

Check complete list of food additives with their E numbers

Food additive in bakery products

Wed, 11 Nov 2009 06:19:00 +0000

Apart from major ingredient s like flour , fat , sugar , salt , ammonium bicarbonate and others .Bakers should also be aware of� numerous food additives available� for bakery products . Emulsifiers( denoted by E numbers ): GMS , poly sorbate , lecithin , CSL , SSL Dough Conditioners Calcium stearoyl lactylate , Sodium stearoyl lactylate , Sodium stearoyl fumarate ,Potassium bromate , Carrageenan , Tetrasodium pyrophosphate , Fumaric acid Leavening Agents Sodium bicarbonate , Ammonium bicarbonate , Yeast , eggs , Gyceroyl monostrate Preservatives Anti-oxidants Tocopherols (Vitamin E) ,Ascorbic acid and sodium ascorbate (Vitamin C) ,Erythorbic acid (like vitamin C, but not a vitamin) ,BHA (Butylated Hydroxyanisole) ,BHT (Butylated ydroxytoluene) Sodium citrate ,Lecithin ,Propyl gallate Anti-microbials Sodium benzoate ,Benzoic acid ,Potassium sorbate ,Sorbic acid ,Natamycin ,Triclosan ,Triclocarban ,Hexachlorophene ,Acetic acid (vinegar) ,Salt ,Sugar ,Calcium propionate ,Sodium propionate ,Lactic acid ,Sodium nitrite ,Sodium nitrate ,Propylene glycol ,Butylene glycol ,Honey Sweeteners Sucrose ,Invert Sugar ,Fructose,High Fructose Corn Syrup ,Neotame ,Acesulfame-K ,Aspartame Sucralose ,Saccharin ,Lactose Colors Annatto ,Beta carotene ,Carmine ,Saffron ,Turmeric ,,llura Red ,Tartrazine ,Indigo ,Sodium caseinate ,Calcium caseinate ,Ferrous Gluconate Flavours Acids Acetic acid (vinegar) ,Citric acid ,Lactic acid ,Stearic acid ,Phosphoric acid ,Fumaric acid Tartaric acid Esters Methyl Vanillin ,Ethyl Vanillin ,Denatonium benzoate Chocolate Vanilla ,Monosodium glutamate (MSG) ,Hydrolyzed vegetable protein Scent Ethanol ,SD alcohol ,Stearyl alcohol ,Cetyl alcohol ,Glycerine (glycerol) ,Menthol Fruits Figs, Dates,Prunes , Cherries , Nuts , Coconuts , PeaNuts Moisture Controller Glycerine (glycerol) ,Sorbitol ,Sodium PCA ,Propylene glycol ,Butylene glycol ,Panthenol Stabilizer Corn syrup (mostly glucose) ,Sodium caseinate ,Calcium caseinate ,Polyethylene glycol (PEG) Polypropylene glycol (PPG) ,Lecithin ,Hydroxymethylcellulose ,Sodium Carboxymethylcellulose Xylenesulfonates ,Agar ,Gelatin ,Pectin ,Alginate & proplylene glycol alginate, Starch ,Modified Starch ,Carrageenan ,uar bean gum ,locust bean gum ,Gum Acacia ,Gum Arabic ,Brominated vegetable oil ,Xanthan Gum ,Gum Tragacanth ,Ghatti ,Karaya ,Furcelleran [...]

FDA Updates Food Code -2009

Wed, 11 Nov 2009 04:24:00 +0000

US FDA ( food and drug administration ) the nodal agency of USA monitoring food safety issues . Food codes are updated in regular intervals for standards required on food safety.Food code serves as a way for state and local regulators to harmonize food safety regulations.

The FDA’s Food Code is the model for state, city and county regulation of about 1 million restaurants, retail food stores and vending and food service operations in the U.S

Highlights of revision Food codes:

• Each provision in the Food Code is prioritized to assist the industry and regulators have a maximum impact on food safety.
• Cut leafy greens are now included among the foods that require time and temperature control for safety.
• New requirements were added to improve awareness of food allergens.
• New requirements were added related to cleaning and sanitizing of equipment and surfaces

Read more on FDA food codes

Britannia Nice Time - A product review

Tue, 10 Nov 2009 17:45:00 +0000

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