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Britvic aims to make splash with young water drinkers

By on April 21, 2021

first_imgBritvic Soft Drinks (Chelmsford) is targeting 16- to 34-year-olds with the £2m launch of Drench water. The company says Drench is targeted at young adults on the go. Category director Andrew Marsden adds: “Drench will be the brand to be seen with.”Bottles have a non-drip flip-top valved cap, so they can be carried without leaking. They come in 500ml and 750ml sizes.Britvic will also relaunch its Pennine Spring brand in January 2006.last_img

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Royal thumbs up for Brockleby’s

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first_imgOrganic pork pie maker, Brockleby’s, has been given the royal thumbs up.Camilla, Duchess of Cornwall, paid a visit to the Melton Mowbray, Leicestershire-based company’s stand during a visit to Warwickshire’s Royal Show and decided to take one of its pies back for Prince Charles to sample.Charles is no stranger to organic products, which he produces at his Highgrove home. Said Brockleby’s owner, Ian Jalland: “We’ve worked really hard on perfecting the recipe and we know the Prince is a great supported of organic produce.”The company is the only producer of organic versions of the area’s famous pastry in Melton, with the pastry being made from organic, unbleached flour. The pie uses cuts of free-range, rare-breed, organic saddleback pork and is handmade at Brockleby’s in-store bakery.An EU ruling means that from October only pies made in the area will be able to bear the town’s name.last_img read more

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Seasonal seller

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first_imgThere are many varieties of plum available. Some are sweet and are suitable as dessert fruits and others are tart and can be made into jams or chutneys. Either type can be used for baking. There is a variety of skin colours from green and yellow to dark red and purple.The European plum has been cultivated since ancient times, probably originating in central or south Eastern Europe. Plums have formed part of the British diet for centuries with the Victoria plum first being cultivated in the 1840s in Sussex. Nowadays, there are over 300 varieties of plum grown in Britain. Look for plump smooth plums which have a good colour.For cooking, choose ones that are nearly ripe. Plums are an obvious choice for tarts, crumbles and cobblers and can be spiced up using cinnamon, ginger, nutmeg, cloves, star anise or vanilla or by adding ground nuts, such as hazelnuts, to the pastry, crumble or cobbler mix.Make a variation to a plum tart by cooking it as a plum Tarte Tatin or use plums in a traybake, for example, pressed into a sponge cake or pastry mixture and topped with a streusel and oat topping.In season: August – OctoberBy Fiona Burrell, co-author of Leiths Baking Bible, from the world-famous Leiths School of Food and Winelast_img read more

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Kingsmill achieves first with Carbon Trust label

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first_imgKingsmill has become the first UK bread brand to include the Carbon Trust’s Carbon Reduction label on-pack. It will be used on Kingsmill’s Great Everyday White, Tasty Wholemeal and 50/50 sub-brands from the end of June.A recent study by the Carbon Trust, looking at the manufacturer’s best-selling sub-brands, revealed that both Great Everyday White and Tasty Wholemeal have a carbon footprint of 1.3kg CO2e* per loaf, and Kingsmill 50/50 has a footprint of 1.2kg CO2e.The study was conducted in accordance with PAS 2050 & Footprint Expert, with the three brands representing 80% of Kingsmill’s volume sales. The study identified a number of areas that impacted carbon emissions for the three sub-brands – from growing wheat to baking, packing and distribution – which Kingsmill will aim to reduce.“We’re extremely committed as a brand to understanding the principles of carbon footprinting and identifying areas we can improve upon to reduce the environmental impact of our bakery products,” commented Mark Fairweather, Kingsmill’s CEO. “This is what our consumers expect and we believe is our responsibility as a major brand to fulfil.“Since the Kingsmill brand’s relaunch in 2007, we’ve been working to decentralise the bakery network, which has not only allowed us to increase our regional commercial focus but has also resulted in a reduction of carbon emissions of 8,000 tonnes. “However, we are determined to do more and that is why we’ve been working closely with the Carbon Trust since November ’08 to quantify, reduce and communicate the carbon footprint for each of our three best-selling sub-brands and achieve our goal of operating in a responsible and sustainable way,” he added. * A carbon footprint is the whole life assessment of the greenhouse gases (GHGs) measured in CO2 equivalents (CO2e) and includes a basket of six greenhouse gases (carbon dioxide, methane, nitrous oxide hydroflurocarbons, perflurocarbons and sulphur hexafluoride)last_img read more

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In my world – the craft baker

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first_imgTom Herbert is a fifth-generation baker and director of Hobbs House Bakery, a multi-award-winning craft bakery, based in GloucestershireI’ve been thinking about how to get even more customers. I’m not a fan of advertising in the conventional way how many Chelsea buns would I have to sell to cover the cost? So, feeding the word-of-mouth, promotion notion, I need to cultivate an atmosphere and bakery offering conducive to encouraging great word-of-mouth.And what has got me stoked is thinking about my customers in a fresh way, and goading them into one of four categories. The first horde is ’strangers’ people who are in the shop for the first time and don’t know anything about us. Then there are ’acquaintances’ people we recognise, who know what they want and expect from us. ’Friends’ are a group of regulars we know well and ’fans’ are the special people who love what we do and are responsible for a heck of a lot of great word-of-mouth.And we’ve divvied them all up to see what we’re dealing with. This was very simple, only took a week and was totally worth it, because it not only highlighted just how many strangers we’ve been serving but, crucially, it is the first small step towards a more intentional interaction with customers.I’ve been aware of the difference in serving styles in my shops and, because I have allowed it, they vary wildly. Some people serve incredibly well and, of course, it’s possible to sell badly. But often, serving means standing in a display of products and notices, waiting to respond to the customer in a reactive way. This is fine with regulars, but can seem stand-offish to strangers and, worse, makes our wide range of products seem daunting. So we have a plan to help us recognise strangers and, using initiatives, incentives and impassioned training, we aim to entice more people to be our fans. First, we are looking at what we are saying and conveying on the outside, working our way towards the intentions of every interaction with a customer.This fresh approach has given me a clarity to prioritise activities and, so far, has resulted in funky new loyalty cards, a shiny paint job on the shop fronts, the aforementioned impassioned product training and using fresh baked smells to sell. It has lent a rejuvenated vigour to sampling surely the easiest, sure-fire way to shine a light on a product and sell it.To this end, we have also trialled a host of new sampling platforms, with a pink bird-table grabbing the most attention from passers-by, open to a quick peck of some tasty baked morsel. Simply asking “Madam/Sir, can I tempt you to a soldier?” works a treat if asked with a twinkle in the eye.We’ll beaver the autumn away, and if the shocking pink bird-table works well to engage strangers, then by Christmas, my wish to Father Christmas is that they’ll be fans.last_img read more

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Bling’s the thing

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first_imgTime was when putting together a celebration cake was a logistical issue in white icing and dried fruit. Track forward a few decades and while logistics are still very much in evidence, the ingredients have changed beyond recognition. Nowadays, heavy alternatives to cake have been developed, which are capable of supporting the grandest of structures, while some bakers are styling creations of pure chocolate. And with techniques ever improving, some of the latest celebratory renditions could double-up as design icons.”It can be very much a design process,” explains John Slattery of Slattery’s Patisserie. “Customers come to us with some ideas in mind and we show them our catalogue of cakes. They pick out maybe five or six cakes that they like and we’ll design something based on that to match the theme of their wedding. So they’ll have something that is totally bespoke.”Design is such that cakes are fast becoming a real centrepiece for a wedding the table ornamentation with the ’wow’ factor, which lifts the rest of food and decorations. “People are really going for bling lots of diamante and Swarovski crystal and glittering decorations,” says Slattery. “People are also looking to use Swarovski crystal brooches to pin the ribbons, or create side-panels on the cake. This means that you can shine a nice spotlight on your cake and the light will bounce off it, making it look really incredible.”The trend for truly decadent-looking cakes seems at odds to last year’s economic climate of doom and gloom, but the effect on the wedded public, it seems, has been the drive to celebrate in style more than ever before. So while classic and restrained took the main theme of wedding confectionery a few years ago, nowadays people are looking for true glittering grandeur in their cele-bration cakes.Couture cultureMich Turner, of celebrity wedding cake favourite Little Venice Cake Company, predicts a true fashionista year, taking off from the monochrome trend of 2009. “I think this trend will continue, but taking more inspiration from the couture fashion houses, such as Chanel, Givenchy and Galliano,” she says. “Look out for designs including gilded chocolate with hand-piped black pearls following the corsetières and black and white polka dot frills with a flamenco feel. Designs will be romantic and feminine, but with measured style and structure. Sequins, pearls and frills will be huge.”Luckily for bakers, this doesn’t necessarily have to mean learning an entire new skills set, or taking a subscription to Vogue magazine. While an eye for design is crucial in successfully building a celebration cake business, there are many tools of the trade to help along the way.Jenny Stewart, editor at wedding cake specialist Squires Kitchen Magazine Publishing, has also spotted a trend for opulently dressed cakes, and, according to her, there are many resources to help meet the trend. “We’ve seen quite a few edible jewels and sparkles, and also some very opulent things, such as edible diamonds,” she says. “It seems as though people are looking for very lavish decorations, but there are some simple ways of making these. We produce some roll-out jewel moulds, for example, which bakers can use with our ready-to-roll icings. They can just fill the mould, pop them out, and then brush them with sparkly lustre dust for a really spectacular finish.”So the good news for bakers is that while wedding cakes undoubtedly require a top-of-the-range skill set, there are some easy accessories that can be used by those less accomplished in sugarcraft. Similarly, the rush of new, exciting sparkly accessories means that spectacular-looking cakes can be produced simply by using a deep and dramatic-coloured base and dressing it up in the fashionable lavish bows and pre-made jewels that are currently popular.”We found there’s a big trend for dramatic colours shades like gold and teal and burgundy,” says Diane Lunt of Renshawnapier. “And this means that decoration can actually be very simple. As long as you have a sufficient skill-set to cover a cake, you can be quite creative with the accessories fresh flowers, for example, can look incredible on a plain deep-coloured cake.Chocolate in favourBut while bling is in and big colours are popular, the runaway trend for 2010 also looks set to continue the theme for the bridesmaid’s favourite chocolate. Now that a fruit cake interior is passé and technology has allowed bakers to supply rich flavours, such as carrot cake or chocolate cake to support a towering structure, the predilection for celebrating with chocolate inside and out is still big.Slattery estimates that 60% of his cakes are chocolate-themed in one way or another and the popularity shows no signs of abating from previous years. And for bakers without the knowhow to create decorative ornaments in the medium of chocolate, there’s even better news. “You can now get a Belgian chocolate paste, made from real chocolate, but with all the usability of normal sugarpastes,” says Lunt. “This means that bakers can accurately describe their products as being made with real chocolate, but they won’t need the facilities or skill-set to temper chocolate or work with the raw product.”For bakers hoping to capitalise on the current chocoholic nature of cake-buyers, products like this spell pound-signs in the creation of saleable masterpieces within a comfortable profit margin.Yet chocolate paste isn’t the only way to team convenience with high returns. Bakels has also launched a new Genoese Mix Complete, which simply requires the addition of water to produce Genoese sheets and traybake lines. “The beauty of Genoese Mix Complete is that it is so easy to use,” says Pauline Ferrol, national sales manager, wholesale, for British Bakels. “Bakers can use the time saved on producing the Genoese slab to use their finishing skills to produce an exciting range of celebration cakes that will command a premium price.”Graham Dunton, chef patissier of Unifine Food & Bake, adds: “With the current fashion for chocolate cakes, many customers are buying our chocolate scrolls.”So while the demand for wedding cakes seems to be becoming ever more lavish, ornate and ornamented, improvements in products mean the baker’s job looks set to get easier as well asmore profitable. Cake trends – five hot styles for 2010 1. Chocolate. It was big in 2008, bigger last year, and looks set to get more popular still, as ever more couples are looking for chocolate cakes, either underneath the icing, wrought into the decoration or both. Our tip? Take advantage of the real chocolate pastes coming on to the market for an easy alternative.2. Bling bling baby. It seems the recession has had the reverse effect on the celebration cake market, with sparkly edible jewels, lavish bows and sugar diamonds all appearing. This year, no decoration is too opulent for marrying couples.3. Deep purple and red, and green and almost any other grown-up colour you can think of. Maybe it’s the new arrival of softer and easy-to-use fondant icings, or the increasingly popular habit of colour-matching across an event but, this year, eye-catching colour is where it’s at.4. So long fruit cake. With bakers now able to supply innovative alternatives to the traditional heavy fruit cake, nowadays several styles of cake can match the weight needed to support a towering structure. This year, carrot cake, chocolate cake and decadent alternatives to fruit cake are all proving popular.5. Edible ink. With technology ever advancing, cutting-edge bakers have got their hands on the latest trend printers that can festoon roll-out icing with edible ink designs. The result can be icing that matches the patterns or fabric of bridesmaid dresses, or meets a variety of creative options.last_img read more

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British Food Fortnight starts tomorrow

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first_imgBritish Food Fortnight begins tomorrow (18 September) and bakers are gearing up to promote their British wares.Now in its ninth year, the event will run from 18 September – 3 October and endeavours to show the best of British food from across the country.The Tiny Cake Company will be at Richmond Indoor Market promoting its locally sourced ingredients. Wonderland Bakery said it will also be promoting the event at local farmers’ markets where it sells cupcakes, and will be offering a special seasonal flavour.“This year’s British Food Fortnight is a rallying cry for shops, pubs, restaurants and councils to start planning their Olympic promotions now so their customers can feast on British food as they cheer on our medal hopes,” commented organiser Alexia Robinson.“The eyes of the world will be on Britain in 2012 and patriotism will be at fever pitch. Food and sport go hand in hand and we want British food to be at the heart of everyone’s Olympic celebrations.”Visit www.lovebritishfood.co.uk to find out more.last_img read more

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Cake UK

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first_imgBritain’s road rage culture descended to new depths earlier this month when a woman threw more than a hissy fit in a Welsh cake shop.On hearing the news that her favourite fairy cakes, ironically named Sweet Tooth, were sold out, the woman reportedly threw herself to the floor in anguish, then launched an attack on the store owner, smashed display cabinets and hurled cupcakes around before fleeing the Sugarswirlz cupcakery in Cardiff.Perhaps the most disturbing element of this news is that she was accompanied by her two young sons, who emulated her charming behaviour by screaming and shouting in chorus. Police are searching for a “blonde and well-built” woman, and a businessman has stumped up £220 or 100 cupcakes to anyone who grasses her up.The set-to has more than paid off, with blanket coverage from the BBC to The Mirror and The Daily Mail boosting sales. “It’s quite surreal,” says owner Sally Dodd. “And it has attracted lots of people to the shop. Yesterday we sold 600 cakes, which is three times the usual amount.”The assailant was still at large, at the time Stop the Week went to press. Contact Cake Crimewatch with any information (and we may even share the reward with you).Cake Crimewatch FranceLe Parisien reported on a 64-year-old ’cake burglar’, who allegedly stole from up to 20 pensioners after feeding them cakes spiked with sedatives.The cakey fiend met his 75-88-year-old victims on the street or in shops, he would apparently arrange to meet at their home for coffee and laced cake, having struck up a rapport. He would then proceed to snaffle cash and credit cards once they’d passed out.The man, who operated in the Paris suburbs, was rumbled after a suspicious 88-year-old faked eating the cake and pretended to fall asleep, watching him scouring the flat for loot.The moral of the story? Never accept cake from a strange Frenchman (no, they’re not all strange!)last_img read more

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Goshen man coughs near police, claiming to have COVID-19

By on April 20, 2021

first_img Pinterest Goshen man coughs near police, claiming to have COVID-19 By Jon Zimney – April 12, 2020 0 313 Facebook Twitter Google+ WhatsApp Facebook Google+ WhatsApp CoronavirusIndianaLocalNews Twitter Pinterest (“Cuffs4” by banspy, Attribution 2.0 Generic) A Goshen man who claimed to have coronavirus coughed on a police officer during his arrest. It happened during a struggle with police.Officers were called to Brookside Manor on Wednesday, April 8, on a report that Robert Smith, 33, punched one woman in the eye and tried to choke another when an argument erupted during a game of Uno.(Photo supplied/Elkhart County Jail)The struggle with police began when the arrived, while he was in the car heading to the hospital for treatment and then, at the jail, according to 95.3 MNC’s reporting partners at The Elkhart Truth.It was at the hospital when investigators say Smith claimed to have COVID-19 and coughed near an officer.Read the original story from The Elkhart Truth. Previous articleGovernor Holcomb announces taskforce to track COVID-19 spendingNext articleMan hospitalized in critical condition after shooting in South Bend 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.last_img read more

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“Boomerang employees” becoming more common

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first_img Twitter Twitter Pinterest Facebook Google+ By Jon Zimney – October 19, 2020 0 311 Google+ WhatsApp “Boomerang employees” becoming more common Facebook (“The grindstone” by Kathryn Decker, CC BY 2.0) What’s a boomerang employee? They’re an employee that leaves a job, only to eventually come back.Numerous studies have been done to examine the performances of internal and external hires, but not many have looked at boomerang employees, so Professor of Management at Purdue University Mike Campion’s study decided to change that by analyzing data on 30,174 employees of a large retail chain.“Historically, boomerang employees or employees that left were viewed as disloyal,” said Campion. “However, I observed, and I’ve been in the profession many years, that in some context rehiring is common.”He gave the example of when he worked at IBM full-time in the ’80s before coming to Purdue.“When people would quit they would often throw a party for them and would be like, ‘We’ll see ya later.’”He said at the time he thought it was odd that people would tell others that even though they’re going to work for a competitor they might work with each other at the company again in the future.Now, we’re in an era that an average employee will work for many different employers during their career, and companies have become more open to rehiring former employees.“I think the value of boomerang employees is they know what they’re getting into, and their job performance is likely to be predictable,” said Campion.In the study boomerang employees initially performed similar to external hires and internal promotions, but as time went on it appeared that both the external hires and internal promotions began to perform better while boomerang employees stayed the same.He gave this advice to employers looking to rehire a former employee.“They’re likely to be a predictable person, who will work at about the level they worked at before,” Campion said. “They’re probably not going to be a superstar, but they might have improved.”He said they may also be more likely to leave again.His advice to people who want to return to a company they worked at before is if you’re going back to an employer bring a fresh perspective, new knowledge, and skills to the job.Campion also made it clear that this study did not apply to employees wanting to return to a company after having to leave because of the coronavirus pandemic.He said we could see more boomerang employees as the economy recovers from the pandemic, but told employers not to look at them the same as a normal boomerang employee because they were forced to leave the job. Pinterest IndianaLocalMichiganNews WhatsApp Previous articleIndiana contract tracers reporting lack of cooperation from virus-stricken peopleNext articleDemocratic candidate calling for more coronavirus precautions ahead of gubernatorial debate 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.last_img read more

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