Chicago Town Deli

first_imgAs part of its drive to bring value-added solutions to the frozen food sector, Schwan’s (Leyland, Lancashire) is launching a range of frozen quiche under a new Chicago Town Deli sub-brand.The three-strong range will be merchandised in the frozen savoury bakery aisle alongside pies and pastries. Variants include: 3 cheese & roasted red onion, broccoli & bacon and bacon & mushroom.Available as a twinpack, the products can be baked in 25 minutes and are aimed at mums with busy households as a mealtime solution, and are priced at £1.59 per twinpack.last_img read more

US distributor targets Mexico

first_imgThe ambitious US distribution company Nascent Wine has bought a Mexican distributor of bakery supplies as part of a plan to become the largest food distributor by scooping up many of the country’s 25,000 small distributors.Nascent paid MEX$290,000 (£14,000) for JM Distribucion, which supplies bakers in Tijuana, Mexicali and Ensenada and represents three large Mexican brands (Produpan, Marglas and La Florida) and the US bakery supplier Bakemark-Westco.Nascent’s chief executive Sandro Piancone said Nascent already has three other Mexican distributors in its sights. There are over 25,000 foodservice distribution companies in Mexico with estimated annual revenues of approximately $1.5 million, said Nascent.Mexico’s poor roads mean distribution is handled by small vehicles making frequent deliveries.last_img read more

Greenhalgh’s

first_imgGreenhalgh’s (Bolton, Lancs) has just launched its new range of savouries, jointly developed with top Indian chef Bishal Risaily, head chef at Victoria’s India in Longridge, Preston.There are four savouries in the range, all made with spicy fillings. The Moreish Beef Pie, Lamb Biryani Pasty and Tandoori Chicken Pie are all made with shortcrust pastry, while the Balti Slice, made with puff pastry, has been improved with added spices, sultanas, lentils, methi, ginger and chillilast_img

Commodities watch

first_img]Since May, prices for Argentine and Mexican honey have continued to decline, despite a weak US Dollar, according to Fuerst Day Lawson’s (FDL) Market Report: 30 October 2007 on honey.The specialist ingredients supplier addressed the question of how long prices for honey will continue this trend. Demand from Europe and the USA is quiet at this time of year with “the holiday season in full swing” and with food manufacturers already having secured their stock. “It is now clear that the recent decline in prices from Argentina and Central America should be interpreted as sellers reducing their prices in the face of slack demand.”According to FDL’s report, some honey-makers are holding on to supplies, hoping for a higher market, but: “They will have to wait until later in the summer to see if the increased demand that is then likely to come from Europe and the USA will translate into higher prices.” FDL predicts that prices should not change too much over the coming weeks.Although there was still no official notification from the EU authorities of a resumption of shipments of Brazilian honey to Europe, the report predicted that shipments may resume late in 2007. But this would be too late to have any influence on Argentine honey prices this season.Honey from China is below the previous estimated levels: “Despite a strong Renminbi against the US Dollar, we continue to believe that Chinese honey, despite the necessary extra analysis costs, is fully competitive against Argentine honey and we see no reason why Chinese prices should decline in the short- or medium-term.”last_img read more

Briefs

first_imgn Starbucks’ US chairman and former chief executive, Howard Schultz will immediately replace chief executive Jim Donald. Starbucks said the leadership shuffle is part of a series of initiatives to help improve its performance.n What has been described as Britain’s first Polish supermarket has opened in Sunderland. The Polskie Food Company in Holmeside stocks a wide range of Polish bakery items and breads.n A new website, [http://www.foodanddrinkforum.co.uk], has been launched by The Food & Drink Forum. The aim is to help keep the industry up to date with support, training and development opportunities.n Bakers should consider capitalising on the growing trend for online shopping. Retail specialist, Actinic, found in a survey that respondents reported a 27% rise in the number of customers buying online at Christmas, compared to the same period in 2006. They also reported an increase in internet revenues of 46%.n Northern Foods announced on Friday 11 January, that its acquisition of a soup plant from Baxters Food Group would improve its production footprint in the UK.n Police have been investigating inapropriate, religious graffiti at Pentland Bakery in Herts. Pentland owner Mr Munir said the graffiti referred to Islam in an offensive way.last_img read more

Study reveals high salt content in baked goods

first_imgMany croissants, pastries and muffins that are commonly consumed for breakfast contain more salt than a rasher of bacon, it has been claimed. The revelation followed research conducted by Consensus Action on Salt and Health (CASH), which looked at more than 200 food items. It found that that many sweet pastries contained high levels of salt. Starbucks’ Cinnamon Swirl, for example, contained 1.74g of salt, which is equivalent to nearly a third of the recommended 6g daily intake. In addition, certain American-style muffins were found to have more salt than a standard bag of crisps and Costa’s Raspberry and White Chocolate muffin contained as much salt as three bags. Burger King’s Big Breakfast Butty with HP Sauce contained 5.6g of salt while the EAT bacon butty contained 2.3g.In a statement responding to the CASH research, Starbucks said it believed in the “importance of choice”. A spokesman said: “We continually review and adapt our food range to meet our customer needs. This includes examining salt and fat content, working with third parties and regularly introducing new healthier options. For example in September we added our new apricot and oat slices, which are high in fibre and low in salt.”last_img read more

CASH criticises retailers on high festive salt levels

first_imgConsensus Action on Salt and Health (CASH) has slammed supermarkets, coffee shops and sandwich chains for selling Christmas bakery products that contain high levels of salt.  The pressure group, which argues that salt is responsible for raising blood pressure and increasing the risk of strokes and heart disease, surveyed 87 products in seasonal ranges. These included sandwiches, salads, pies and desserts. The highest salt product found on the high street was the Christmas Full Works Sandwich from EAT, which contained 4.2g salt per portion, over two-thirds of the daily maximum salt intake for adults. Other sandwiches with high salt levels included Marks & Spencer’s Three Wise Sarnies (3.07g), the Co-op Festive Triple (2.6g) and Subway Chicken and Stuffing (2.5g).CASH was also critical of some sweet treats, pointing out that a Costa Christmas Chocolate cake had 0.94g salt per portion – the equivalent of nearly two packets of crisps. “The huge level of salt seen in some of the products is particularly shocking when you consider that many children may be eating these products,” said Katharine Jenner, nutritionist and CASH campaign manager. “To offer new high-salt options on the menu, when the nation is trying to reduce its salt intake, is quite simply irresponsible.”last_img read more

Seaweed bread provides satiation benefits

first_imgIt has been revealed that seaweed has appetite-supressing qualities after a university student incorporated it as an ingredient in a loaf of bread.Anna Hall, who is studying MSc Nutrition with Public Health Management, has won an Alpro Foundation Award for Masters in the UK for her thesis about food and nutrition and its impact on health, the environment or the economy.She said the fortified bread was much higher in fibre than standard bread and therefore helped people feel full after eating fewer calories.“Results from this study suggest that seaweed presents an attractive option for food manufacturers, particularly in the bakery sector, aiming to maximise the health-giving potential of their dietary fibre-rich products,” she explained.Hall, who is currently working with Sheffield Hallam University’s Food and Nutrition Group alongside her studies, conducted two trials with the bread. The first, on 79 sensory panellists, indicated that seaweed (Ascophyllum nodosum) can be incorporated into a staple food, such as bread, with no deterioration in consumer acceptability.She also looked at whether the bread could affect people’s appetites by testing it on a number of healthy but overweight men aged 18 to 65.A breakfast of scrambled eggs on toast was given to the men, comparing the seaweed-containing bread to standard wholemeal bread.Participants reported they felt fuller and less hungry after seaweed-enriched bread, and that they consumed significantly less energy both at lunchtime and over the course of that day.Hall will collect her award at the National Nutrition and Health Conference at the Olympia Conference Centre in London today (Friday 26 November).last_img read more

Bertinet to teach kids about baking

first_imgSchool children around the country are being offered baking lessons via a live video-link from French baker and chef Richard Bertinet.Bertinet, who runs the Bertinet Kitchen and Bakery in Bath, plans to hold the interactive baking classes for primary schools using Skype or video conferencing. The classes aim to teach children all about bread, allowing them to discover the difference between hand-crafted bread and bread bought from the supermarket. They can also learn how to make speciality breads such as fougasse or focaccia. The lessons are accompanied by a copy of Bertinet’s book Dough, along with cooking accessories for bread-making. Classes are currently free and will be offered to one school per month during term time.Children at Thames County Primary school in Blackpool took part in a recent trial when they made bread under Bertinet’s watchful eye.Said partner Jo Bertinet: “We’ve always worked closely with local schools and have seen how much the children get from being hands-on – it’s a good and fun way to learn about baking. However, it was frustrating that we were missing those children from across the country.”The pair hope to sign a deal with a major computer manufacturer, which will improve the technology and enable them to roll the concept out more widely.last_img read more

SWAT Team called to home after shooting in South Bend

first_img Previous articleFamily dog rescued, revived during house fire on Karen Drive in ElkhartNext articleWhitmer lifting restrictions on high schools, colleges, entertainement venues 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. Facebook Facebook Twitter WhatsApp Google+ Pinterest IndianaLocalNews SWAT Team called to home after shooting in South Bend Pinterest Twitter WhatsApp (Jon Zimney/95.3 MNC) One person was taken to the hospital after being shot in South Bend.Officers with the South Bend Police Department were called around 7 p.m. to the area of Lincoln Way West and Brookfield in response to shots fired.When they arrived, they found the victim who was taken to Memorial Hospital with non-life-threatening injuries.Officers then learned that the suspect may have gone into a home with a hostage.The SWAT Team and Negotiating Team was called in.After about two hours, the SWAT Team made entry but no suspect or hostage was found.Anybody with information is asked to call Michiana Crime Stoppers at 574-288-STOP or 800-342-STOP or the Investigative Bureau at 574-235-9263. By Jon Zimney – December 19, 2020 0 545 Google+last_img read more