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Britannia s Little Heart - A product review

little hearts , britannia  little hearts , little hearts , britannia industries ltd

Britannia Little Hearts has been unique in two sense one was packing and second was bite size small heart shaped biscuit  coated with sugar .

"'Little Hearts was launched in 1993 and targeted the growing youth segment. A completely unique product, it was the first time biscuits were retailed in pouch packs like potato wafers. The launch message introduced a special taste experience that made the unlikeliest characters - like Dracula and Frankenstein - melt. In 1997, the 'Direct Dil Se' campaign encouraged youngsters to openly express their feelings. And in 2003, two variants called Little Hearts Chocolate and Little Hearts Sesame were rolled out with a campaign "Dil sabka actually sweet hai". With Little Hearts, Britannia has tasted the sweet taste of success. ""
Source : Britannia Industries Ltd

Here is a  review of  Britannia Little Hearts

Taste --  Good  with flavours like sesame or chocolate

Color - Dark brown , baking good

Bite-  Soft  bite

Packaging-  Pouch packing with metalized wrapper

Ingredients-Wheat flour ,Sugar,Edible vegetable oil ,Milk solids,Raising agent ,Salt ,Yeast  Emulsifiers .
and Improvers .

Calories- 474 kcal per 100gms

Price -  Rs 10/-  for  60 gms

Competitors ---    Yet to have any competitor  


Add your comments

Health and Wellness products accounts for 50% of Britannias revenue

With changing lifestyle  , urbanization,  increase in per capita income  and working spouse these all have  made bread a staple food in India as its in other western countries .We are now taking breads  for breakfast luncheon and dinner as well .

Number of bakeries have opened up in neighbour hood  where one can buy his daily quantum of bread .
India has few major national bread manufacturers namely Britannia and Modern ( takenover by switz group) number is very low as compared to other countries such as USA or UK. Bread Manufacturing is volume driven and low margin industry with an disadvantage of  very low shelf life of products which then requires very robust supply chain management to deliver fresh bread  to consumer  daily .

The bread market has a business volume of 1.5 million tonnes. The bread industry has a production of approximately 27 lakh tonnes.  The major factors for growth in this segment are:


Brand loyalty

Volumes

Strong distribution networks

The major challenge faced by the organized bread sector at present is low margins of profit. Hike in the prices of major raw materials like sugar, vegetable oil, milk, and wheat flour has been accounted for the industry's low margins of profit.




The per capita consumption of bread in India is only around 1.5 kg to 1.75 kg in various zones. The consumption pattern in four zones is Northern States: 27% Southern States: 32% Western States: 23% Eastern States: 18 % ( ref -AIBMA)


Few large regional players have grown up to make up for the demand.

North India
Harvest Gold ,Bonn ,Perfect ,National,Kitty

West India
Vibbs

South India
Spencer

East India
 Britannia  ,Modern
Apart from these automated major bread manufacturers several bakery chains have sprang across the city maps. These bakery chain s provide  customers with artisan breads  with origin of recipe from Italy , France and Swiss. such as  Daily Bread , Hot Bread , Cookie Man   Oven Pick  andseveral others


Bread Manufacturers  have  started offering consumers with varieties of bread  such as  white bread ( most popular )  brown bread ,flavoured breads( garlic ) , gluten free bread ,buns 



more on bread industry  - A report


Note : Please add bread brands from your area .
Start & Run a Home-Based Food Business

Small biscuit manufacturers to cut retailers margin

Hit by spiralling prices for their raw material . Small and medium biscuit manufacturers of India such as Priya Gold , Bonn , Bisk farm and others have decided to cut down the retailers margin at least by 3-5% as other options like giving  further lesser grammage  may turn consumers to other brands . These small manufacturers were promoting their product through higher margins to retailer in comparison to  big players who  had bigger marketing , advertisement  and promotions .They have their fix margins for their retailer as stocks are consumed on brand name . Such smaller companies 20- 30 in numbers  and cover almost have the market share of Rs6,500/- Crore biscuit market

Biscuit being a very price sensitive market  manufacturers  are wary of price increase all the big manufacturers Parle , Britannia and  ITC  has reduced the grammage by 10 - 15%  to offset the price increase  with few price increase in some products .Already all the manufacturers have reduced the grammage by 10-15% further reduction would lead to consumer  shifting loyalties to other brands . Cutting retailers margin seems to be the last resort as they cannot rise price until these major manufacturers increase their price   . Lower retailer margin would definitely  would encourage retailers  to go for the major brands

Read more on ET

Bread Industry of India - A review

indian bread industry , bread industry of india ,  india bread industry review
With changing lifestyle  , urbanisation,  increase in per capita income  and working spouse these all have  made bread a staple food in India as its in other western countries .We are now taking breads  for breakfast luncheon and dinner as well .

Number of bakeries have opened up in neighbour hood  where one can buy his daily quantum of bread .
India has few major national bread manufacturers namely Britannia and Modern ( takenover by switz group) number is very low as compared to other countries such as USA or UK. Bread Manufacturing is volume driven and low margin industry with an disadvantage of  very low shelf life of products which then requires very robust supply chain management to deliver fresh bread  to consumer  daily .

The bread market has a business volume of 1.5 million tonnes. The bread industry has a production of approximately 27 lakh tonnes.  The major factors for growth in this segment are:


Brand loyalty

Volumes

Strong distribution networks

The major challenge faced by the organized bread sector at present is low margins of profit. Hike in the prices of major raw materials like sugar, vegetable oil, milk, and wheat flour has been accounted for the industry's low margins of profit.




The per capita consumption of bread in India is only around 1.5 kg to 1.75 kg in various zones. The consumption pattern in four zones is Northern States: 27% Southern States: 32% Western States: 23% Eastern States: 18 % ( ref -AIBMA)


Few large regional players have grown up to make up for the demand.

North India
Harvest Gold ,Bonn ,Perfect ,National,Kitty

West India
Vibbs

South India
Spencer

East India
 Britannia  ,Modern
Apart from these automated major bread manufacturers several bakery chains have sprang across the city maps. These bakery chain s provide  customers with artisan breads  with origin of recipe from Italy , France and Swiss. such as  Daily Bread , Hot Bread , Cookie Man   Oven Pick  andseveral others


Bread Manufacturers  have  started offering consumers with varieties of bread  such as  white bread ( most popular )  brown bread ,flavoured breads( garlic ) , gluten free bread ,buns 



more on bread industry  - A report


Note : Please add bread brands from your area .
Start & Run a Home-Based Food Business

Indian Universities and Colleges offering Courses in Food Technology

With Food Industry finally gearing up in India with Govt of India declaring food processing as Sunrise Industry and numerous foriegn companies eager to enter Indian market,  opportunities for food technologist are increasing  with these developments

Here are few Major  Indian Universities which  are offering Food technology courses from Bachelors degree to Maters degree .

  • BTech (food technology) HBTI, Kanpur

  •  BSc (food technology), University of Delhi

  •  BSc (food and nutrition) Dr Babasabeb Ambedkar Marathawada University, Aurangabad

  • BSc (food and nutrition) Kakatiya University, Warangal

  • MSc Tech (food tech and fermentation tech) University of Bombay

  • MSc (food science), Andhra University, Visakhapatnam

  • MSc (food and nutrition), University of Mysore

  • MSc (food technology)  GB Pant University of Agriculture Technology, Pant Nagar.
Most these universities  takes students through entrance exams  after  completion of 12 th exams with subjects like physic , chemistry ,maths







UK Major Bakery Chain’s n Cafe

Here  are Britain’s major bakery retailers which offers baked goods as their prime products along with other products

Namesales GBPno of cafe
Greggs ( Bakers Oven )628.21409
Subway ( Franchise)
1284
Costa ( Franchise)263849
Starbucks373.5699
SSP UK-445
Cafe Nero150385
BP –Wild Bean Cafe-247
M&S  Cafe-225
Pret  A  Manager224194
Source :  http://www.bakeryinfo.co.uk/

Kraft to take on Nestle in India



The country will be the new battleground for the world’s largest and second largest food companies


Kraft’s $19.7-billion acquisition of Cadbury Plc pits the world’s second-largest food company against its arch rival Nestle, the world’s largest player in the organised food space, in a market like India, which is an important one for most food companies today.


Till the Cadbury acquisition, Kraft had no meaningful presence in the country despite its best efforts to find a foothold here. At the moment, Kraft has a sales support office in Gurgaon, which it set up some four years ago after entering into a distribution agreement with two companies — Universal Corporation and Barkat Foods & Tobacco — to push three products, powdered flavoured drink Tang, chocolate brand Toblerone and biscuit brand Oreo. Of the lot, the most visible product is Tang with four flavours — Orange, Mango, Pineapple and Lemon — in both satchets and pouches.



A Tang satchet, for instance, costs Rs 4, while a 200-gram and 500-gram pouch costs Rs 35 and Rs 80 respectively. There are additional flavours as well such as grape variant, which is available via grey channels. A Kraft official says that Tang is positioned as a mass-market product in India. That is not the case with Toblerone or Oreo, he says, which are priced at Rs 50 for a 50-gram pack and Rs 45 for a 100-gram pack respectively. “The latter are premium products,” he adds.



The Cadbury acquisition, however, will give Kraft instant access to the mass-market chocolate and confectionery segment in India, helping it seal its presence at both the mass and premium ends of the spectrum. Cadbury, for the record, has a 70 per cent share in the overall chocolate market in India.



Moreover, Kraft will utilise Cadbury’s existing distribution network to push its own allied products such as Kraft cheese, say industry insiders. Indians, especially those with one or more members working in the Gulf, are familiar with the blue-coloured circular box that has the picture of a cow on it. Kraft cheese has been circulating in India through grey channels for long. The company, say industry observers, is likely to leverage this familiarity that Indians have for the product by quickly launching it in India.



This in a sense would mark its foray into the dairy products space — a market that is growing fast in India. Kraft, say industry insiders, has no desire to waste time in tapping the market potential that exists across segments of the food chain. So biscuits, snacks, confectionery, chocolates, dairy products, flavoured drinks are areas where its attention will be focused.



Analysts, however, say Kraft may find the going tough in the foods space in India. While giants such as Hindustan Unilever has been struggling with its foods business for long, there is enough competition already.



Nestle, for one, has had a presence in India for over four decades now with products in four categories — milk products and nutrition, beverages, prepared dishes & cooking aids and chocolates & confectionery. Groupe Danone, the world's largest yoghurt maker, on the other hand, formed a joint venture with Yakult Honsha Company of Japan in 2005-06, to launch its probiotic products in the country. At the moment, the company has Yakult, a pro-biotic health drink, endorsed by Bollywood actress Kajol, in the marketplace.



GSK Consumer Healthcare, another key player in the food & beverage space, has also been in India for long with products such as Boost, Horlicks, Maltova and Viva. It recently forayed into nutri bars under the Horlicks brand in addition to biscuits, which it did so in 2005. Then there are Heinz and Unilever with their portfolio of products in ready-to-eat, ready-to-cook, cooking aids, beverages etc.



This is not to forget domestic foods companies like Amul which have aggressive plans in the food space and have a considerable market share already.


Source
Author : Viveat Susan Pinto / Mumbai January 21, 2010
http://www.business-standard.com/

Most Popular brand of Cadburys Chocolate

cadbury chocolate , chocolate  cadbury ,  cadbury  chocolate , cadbury
Dairy Milk


Introduced in 1905, in an attempt to take on Swiss chocolate makers in the field of milk chocolate via the cunning means of putting even more milk in, Dairy Milk gradually took over the British chocolate market, expanded around the world, and boosted the mass appeal of chocolate. Or, if you're a dark chocolate snob, destroyed forever the idea of what proper chocolate should be in the public mind.


Easter Eggs

Cadbury didn't invent the idea of chocolate Easter eggs - that originated in France and Germany in the early 19th Century - but they were among the first to make them using modern manufacturing processes, first launching them in 1875, and establishing the chocolate Easter egg as a tradition.



Creme Eggs

The now-ubiquitous sugar-goop-filled ovoids didn't launch in their original form until 1971, although Cadbury had been making various forms of crème-filled egg things since 1923. They're now the biggest-selling confectionary item in the UK during the first few months of the year - we munch and slobber our way through 200 million of them every year.


Roses

Launched in 1938, Cadbury's miniature chocolate selection box is another classic brand - although in this case, Cadbury didn't get to the idea first. Roses' arch-rival in the miniature chocolate box market, Quality Street, was launched by Halifax-based sweetmakers Mackintosh's two years earlier in 1936. And, speaking for ourselves, we still reckon Quality Street's better.


Fingers

Dating all the way back to 1897, Cadbury Fingers remain as popular as ever. Biscuit. Chocolate coating. Simple. Effective.



Wispa

Discontinued in 2003, the bubbly Wispa bar was revived in 2008 following an entirely authentic grassroots campaign - including Facebook groups.


Flake

Created almost by accident - a Cadbury employee noticed how excess chocolate spilling over from the moulds fell in thin streams, creating the classic folded flake form - the Flake, launched in 1920, saw its sales soar after it introduced the novel idea of advertising it with a naked lady performing an erotic pantomime with the bar in an overflowing bath.



Fudge

A fairly basic bar, sure, consisting of a slab of fudge coated in chocolate. But the old advertising jingle - 'a finger of fudge is just enough to give your kids a treat', set to the tune of old English folk song and numbers station favourite 'The Lincolnshire Poacher' - is a maddening earworm.



Milk Tray

A box of chocolates - every ninja-like secret agent's favourite mysterious seduction technique.


Curly Wurly

The Curly Wurly's snaking strands of chocolate coated caramel are much loved, notably for the sheer joy that can be produced by getting Glaswegians to say the name out loud.



Source: http://www.metro.co.uk/

186 years Old History of Cadbury Brand


1824


John Cadbury, from a wealthy Quaker family, opened a grocer’s shop in Bull Street, a fashionable part of Birmingham. Goods include cocoa and drinking chocolate.

1831


Mr Cadbury moved into manufacturing, renting a small factory in Crooked Lane, Birmingham, to make cocoa and drinking chocolate.


1861

His sons, Richard and George Cadbury, aged 21 and 25, took over the business from their father, who was in poor health.

.1866


The brothers launched Cocoa Essence after George bought a revolutionary cocoa press from Dutch manufacturer van Houten.



1869


Production began at the new “factory in a garden”, four miles outside Birmingham, which was named Bournville.


1893


George Cadbury bought more land in Bournville to build a “model village” for industrial workers.



1897


Cadbury launched its first edible milk chocolate, created by adding dried milk powder to cocoa solids, cocoa butter and sugar.


1905


Cadbury Dairy Milk was launched to compete against the leading brands of Swiss milk chocolate.


1915

Milk Tray was launched, a no-frills box of chocolates for everyday eating.



1919



Cadbury merged with JS Fry & Sons so both companies could compete against Rowntree.


1921


Cadbury opened its first overseas factory in Hobart, Tasmania, followed by New Zealand in 1930.

1955

Cadbury moved into TV advertising on the launch night of commercial television on 22 September.

1969

Cadbury merged with drinks maker Schweppes.

2003

Cadbury became the world’s leading confectionery company after buying various chewing gum brands including Trident and Stride.

2008

Cadbury and Schweppes demerged, splitting its confectionery and drinks business.

Source : http://www.metro.co.uk/

Kraft Foods to take over Cadbury


UK: Cadbury to be taken over by Kraft Foods


19 January 2010
Source: just-food.com

One of  the biggest take over bid in world  food industry would be sealed between two  giants- Kraft s buying Cadburys stake .


Cadbury looks set to be taken over by Kraft Foods after the UK confectioner's board approved an increased offer from the US food giant this morning (19 January).


The Dairylea and Toblerone maker had until midnight to raise its bid for Cadbury - which previously stood at around GBP10.5bn (US$17.2bn) and had been repeatedly rebuffed by Cadbury management as "derisory".


The Cadbury board will now advise its shareholders to accept the renewed offer, which values the company at GBP11.5bn.


Kraft is offering Cadbury shareholders 840 pence per Cadbury share. The offer will consist of 500 pence in cash, with the rest made up of Kraft shares. In addition, Cadbury shareholders will be entitled to receive a special dividend of 10 pence per share.


Kraft is expected to borrow GBP7bn to finance the deal.


Irene Rosenfeld, chairman and CEO of Kraft, said it has "great respect" for Cadbury's brands, heritage and people.


"We believe they will thrive as part of Kraft Foods. This recommended offer represents a compelling opportunity for Cadbury shareholders, providing both immediate value certainty and upside potential in the combined company. For Kraft Foods shareholders it transforms the portfolio, accelerates long-term growth and delivers highly attractive returns, while maintaining financial discipline."


Roger Carr, chairman of Cadbury, said the firm believes the offer represents "good value for Cadbury shareholders".


"We are pleased with the commitment that Kraft Foods has made to our heritage, values and people throughout the world. We will now work with the Kraft Foods' management to ensure the continued success and growth of the business for the benefit of our customers, consumers and employees."



Cadbury shareholders have until 2 February to accept the offer.

Gulfood 2010 -Dubai -21-24feb

 Gulfood   one of the largest food trade exhibition in Middle Eastern region show case the opportunities in that area for food manufacturing  and others stake holders in food industry such as Manufacturers , Ingredient suppliers , Packaging suppliers..It would be held at Dubai International Convention and Exhibition Centre .

It would have categories for exhibits such as

Food and Drink
Ingredients Middle east
Restaurant and Cafe
Equipment and Hospitality
Processing and Packaging


Its an annual feature in Dubai .Every year major player in food industry come together and display their product and services.MENA ( Middle East and North Africa )  is fast becoming a major economic block for other s to trade with .

Along with exhibition there would be seminars and work shops on various issues related  to food industry.



Visit http://www.gulfood.com/  for more on the trade fair and  registration information

FRANZ HAAS take over of DFE Meincke strengthens its position in Global bakery equipment market


Franz Haas has complete portfolio after DFE Meincke takeover


By Rory Harrington, 19-Jan-2010

Franz Haas Waffel said its acquisition of DFE Meincke Holding has given it a complete portfolio, withthe deal set to make it a major global player in the bakery sector.


The Austrian company, a market leader in systems and equipment for the production of wafers, crackers and hard biscuits, told FoodProductionDaily.com that its purchase of a controlling stake in DFE Meincke was a "perfect fit". No financial details of the takeover were available.



The deal, which was agreed just before Christmas and formally ratified on 4 January, saw Franz Haas buy 85 per cent of its rival. The other 15 per cent stake remained in the hands of DFE Meincke’s Frank Muntzberg, who will continue to manage the company as CEO in tandem with the new owner.


Major player


"The strategic vision behind the acquisition is to become a major player in the bakery industry," said Haas Group spokesman Thomas Breg. "Meincke is a perfect fit for us. We are not cannibalizing each other but complementing one another. We specialise in plant systems for crackers and hard biscuits, while Meinke is a leader in soft biscuits and cakes. The acquisition gives us the complete portfolio.“


Breg said the takeover would create synergies in its technical and production departments that will enhance both business efficiency and customer service. The company will now be supplying machines for all aspects of the biscuit market. It pledged to work with DFE Meinke to provide customers with the best know-how in markets that continues to grow.


The company should begin to see the financial benefits of the acquisition by the end of the year, predicted Breg.

The company said it would spend the next three to six months evaluating the implications of the deal but that there were no current proposals for any closures or rationalisation. Breg describe DFE Meincke as a "clever and efficient company“.


Global growth


While R&D was a continued high priority for Franz Haas and DFE Meinke, the company would be focusing its efforts on bedding in operations in the wake of the takeover. Innovations would likely be brought to market to coincide with the Interpack trade show next year, said Breg.


In 2008, Franz Haas posted a turnover of €105m – with Europe and Russia accounting for 54 per cent of this total. Its North American market accounted for a quarter, while the Far East/ Pacific region was just under half this at 12 per cent. Africa accounted for four per cent of turnover, with the Middle East five per cent.


The company said it was now in a position to aim for sustainable global growth.

Source : http://www.bakeryandsnacks.com/

Install in motion Check Weighing machine to eliminate excess weight to the market

online check weghing  , check weigher , check weighing  , motion check weighing

While going through the material  consumption variance   report one might like to know the  reasons  for it , One of the major reason in bakery product material variance s is Give aways ( over weight of packed product). Due to faulty setting s  or mechanical issues  in bread production , cake production line or biscuit production lines .
It could be due to Dividers malfunction or Cutter /Moulders setting or configuration . The major steps is to rectify the problem in the equipment first but  for detection purpose bakery plants to set up   in motion checkweighers after packing section  in biscuit manufacturing and checkweighers at dividers end to measure the weight of the dough piece .
Installation of checkweighers  would   make the conventional table top scales obsolete   at some places . These checkweighers helps bakery manufacturers in two ways
Under weight
  • You can be  sure of the weights  products which comes through check   weighers  and its legal requirement for all manufacturers to adhere to the declared weight with some tolerance s.
Over weight
  • Any variation of weights whether Under weights or Over weights  does harm company interests . Corrections can be done  at manufacturing areas to get the proper  weight of the product
Working Principle of Checkweigher
Work on Pneumatic  applications,  pneumatic cylinders are used for retraction or  folding of conveyors  for rejection of packets. Product s are put on the conveyors which have load cells which gauge s weight and send signals to the  pneumatic cylinders  which  are activated through  .valves  compressed air  then either retracts or pushes the folding conveyor or some checkweighers have pneumatic nozzles on the conveyors surfaces which pushes the under weights and overweights through blast of compressed air   .Which drops the under weight or over weight packets . One has to check  the packing machine output to synchronize  with check  weigher .
Specification of Check weighers

Products/per minutes- packets/min
Set Weights = +/- gms
Tolerances =+/- gms
Air Pressure = kg/cm2
Major manufacturers of  checkweighers
Mettler Toledo
Ishida
Lock Inspection
Sartorius
Wright Machinery
Check weighers now days  have data storage where all details of  weights of the product can be stored and can be  retrieved analysis.
Any variation of weights whether Under weights or Over weights  does harm company interests . Corrections can be done  at manufacturing areas to get the proper  weight of the product.

Penguin Mint Multi Pack- New Product pack launch by United Biscuits


United Biscuits has announced the launch of its Penguin Mint variant in a stand-alone 9-pack, to sit along-side the recently launched Penguin Orange, and of course Penguin's iconic Milk Chocolate range.




The launch of the popular flavour (which is not just a Limited Edition), will offer retailers the opportunity to add further sales to the growing Chocolate Biscuit Bar (CBB) Category and capitilise upon the combined strength of the Penguin brand and popularity of Mint Chocolate biscuits



Penguin Mint and Orange were formerly available in an established 18 Variety-pack but have been re-launched as stand-alone 9-packs in order to increase consumer appeal to drive further growth. The mint variety (filled with delicious mint-flavoured chocolate cream) is available now to retailers at an MRRP of £1.53 per 9-pack.



Sarah Heynen, Sweet Biscuits Marketing Director at UBUK, commented, "Adding the Mint 9 pack to the Penguin portfolio was a natural progression as the flavour has proved hugely popular within the Variety Pack helping to grow the brand to over £33m RSV.



Source: UB

Carton sealing machines in bakeries

carton sealing machine , carton sealer , carton sealer machine
Finished product s be it  in biscuit/cookies  manufacturing plant or slab  cake production plants  are transhipped  into retailers  from  production hall  in cartons . Cartons  or CBB are either supplied in pre- form or  formed into  cartons . Cartons  are  filled or stuffed by these packs . The popular  configuration  available for  cartons are that of 1.5 kg , 2.5 kg , 5kg or 6kg . These carton are sealed  either from top or both from top and bottom by carton sealing machines . These carton sealing machines have adhesive  tape mounted on them which are then pressed onto the flaps of  carton and  sealing is done . Cut- off  Length of tape could be adjusted through adjusting mechanism.
Different type of carton sealer s are available  in  the market
Fixed dimensions type
Top tape head type
Top and bottom sealing type
Automatic adjustment as per carton dimension type

Basic principle of carton sealing machine
Head consists of  roller which  presses  the tape on to the  carton  and after  a particular length the cutter cuts the tapes due to spring pressure

Important parts  of carton sealing machines
Mandrel hold tapes
Head
Cutter
Bottom and top pressure roller
Side rollers
Sliding Guide  to lower  or raise the support as per the rquirement

Carton sealing machine specifications



  • Power supply 1P 110v/220v 50Hz/60Hz 300W/470W






  • Sealing speed -cartons/min






  • Carton size -L() x W() x H()mm






  • Tape size -48-72mm(Kraft or BOPP tape)






  • Machine size -L() x W() x H()mm






  • Popular Brand of carton sealer in bakery manufacturing units are
    Commarme
    3M
    ITW Signode

    India becomes largest importer of Palm Oil

    Demand of Palm has over shot in recent months thus making India the largest importer of Palm oil surpassing China . Palm oil is used by food processors like bakery , snacking and other food industry units.

    India's total import of  oil  in year 2009 would b 9.0 - 9.5 million tonnes higher than China's 8.6 million tonnes,out of which palm oil  alone would be around 6.4million tonnes

    Recent drought in several parts in India  and appreciating  rupees against weak dollar  are two reasons which  has taken imports to higher level .Governemen has also removed duties on raw oil and reduced import duty to 7.5% on refined oil.

    Read more

    Nestle to use heat treated flour for its refrigerated Cookie Dough

    Nestle is the one of the largest supplier of refrigerated dough for baked products such as cookies , bread and pizza s in USA  .  Earlier in 2009 there was major food safety issues over people getting ill on consuming Nestle refrigerated products .

    To ensure this Nestle has planned to heat the flour supplied to it  prior to production .This would require to change the production set up in its existing plant at  Danville, Va. This precaution would  enhance the safey of flour from  E.coli  contamination .

    Read more

    Canada Bread Company to invest in largest bakery manufacturing unit in Ontario -Canada


    Press release
    TORONTO - Canada Bread Company, Limited today announced it will invest approximately $100 million in its Fresh Bakery operations to construct a new 370,000 square foot bakery facility in southwestern Ontario. The investment reinforces the Company's strategy of establishing competitive large scale facilities that provide a manufacturing platform to support its innovation agenda and drive top line growth.

    "This new bakery facility will be the largest in Canada and reflects our commitment to investment and growth as Canada's leading value-added bakery business," said Richard Lan, President and CEO, Canada Bread. "It will drive significantly improved efficiencies in our manufacturing and supply chain, providing the capacity to support organic growth and the growing needs of our customers."

    The design of the new facility will integrate modern equipment, best-in-class technologies and sound environmental principles to ensure it operates to the highest standards of operating efficiency, quality assurance and environmental management.

    The Company is currently investigating several potential locations for the new facility and a final decision on the location is expected by the end of March 2010. Construction is expected to commence within six months of securing a location with the first production lines being commissioned approximately 12 months later.

    The Company will close its three existing bakeries in the Greater Toronto Area which have aging assets that have been further constrained by urban development and cannot support the business' long-term growth. Production will be transitioned over a two-year period as operations at the three plants are wound down, with the first bakery currently expected to close in late-2011, the next in early 2012 and the third in early 2013. Employees will be given opportunities to consider the 300 positions at the new facility or other available jobs elsewhere across the Company's operations.

    The total capital investment of approximately $100 million includes land, building and equipment. In addition the Company expects to incur restructuring costs totalling approximately $25 million, which includes $5 million in non-cash items. These costs include asset decommissioning and severances, and will be recorded in the Company's financial statements over the next three years.

    Canada Bread Company Limited, which is 89.8% owned by Maple Leaf Foods Inc. (TSX:MFI), is a leading manufacturer and distributor of fresh bakery products, frozen par-baked products and fresh pasta and sauces. The Company had 2008 sales of $1.7 billion and employs approximately 8,500 people at its operations across North America and in the United Kingdom.

    For further information: Media Contact: Jeanette Jones, VP Communications, Ph: (416) 926-2020; Investor Contact: Michael Vels, CFO, Ph: (416) 926-2028

    Source: Canada Bread Company Limited

    Bharti Walmart cashing on Atta and Jeera Biscuits

    Shelves on EASY DAY retail super market are stuffed with Atta( whole wheat flour) and Jeera biscuits . Popularity of these variety are due to fact that these are considered to healthy options against other branded biscuits .

    These biscuits are outsourced /private labels from local manufacturers and marketed by Bharti walmart Easy Day .

    Automation in Bread Manufacturing -Post Baking

    Excellent video which I came across searching for bread manufacturing automation . Countries with highly automated bread plants can adopt these Pallet making robots without any human handling which would save on labor cost and  increase productivity. Robots are being deployed in many European and American bakeries

    Watch now




    What is in the name?

    I have been to many cosmopolitan cities  thanks to my fathers transferable job  in Indian Air force   We moved around to many cities Major ones were Mumbai , Delhi , Chandigarh and Shillong  after completion of my education I went to complete my graduation at Bhopal . Back in Delhi for job  and then to Dubai , Musqat and Abu Dhabi in connection with Job .  Since Child hood I  have been visiting Bakeries  for our Daily  breakfast breads and Cookies for snacking .  Celebrations were done with Cakes and Pastries all  from  nearby  bakery shop .
    I can still remember the smell of baked goods in these small bakeries  and with unique names  such as “ Bake n Shop” ,
    “City Bakers”  etc . Getting stuffs in oily paper bags .We could get our own recipes made with these bakers .
    With ever expanding  popular bakery chains and cafe opening in every popular joints in city landscape we are getting new names . I have wondered  what went in to these bakery owners  mind before naming their  shops , cafe , brands .
    Some were based on location  ,others on owners family name  and some on the origin of  products such as Swiss , French or Italian  each catering specific population .
    Fascinated by their names  I started to collect  these names   and could be read  at
    Buy Ebook On Bakery Names

    Do add your favorite names .

    Parle - G and Tiger expensive - Glucose Biscuit Price revision

     As expected the the two major brands of glucose biscuits which almost cover 80-85% of  glucose segment in Indian biscuit market  has increased the price of most popular product pack ie 100 gm .

    One of your cheapest food products - one that's a daily sustenance item for many millions and a daily must-have with evening chai for many others - has just become more expensive.


    And the price increase comes after as many as 11 years, a measure of the dramatic increase in food prices in recent times.

    Parle Products has increased the price of its glucose biscuit brand Parle-G by over 25%,while Britannia has raised the price of its brand Tiger by 10%.


    ITC Foods chief Ravi Naware said ITC's Sunfeast glucose brand will soon go the Britannia way. Till a few days ago, a 100 gm pack of these biscuits was priced at Rs 4.

    Parle has now raised the price of Parle-G - launched in 1939 and said to be the world's largest selling biscuit - to Rs 5 for a 99 gm pack.


    Britannia has reduced the pack weight to 90 gm and kept the price constant at Rs 4. Parle and Britannia between them command over 80% of the glucose biscuit market and have almost destroyed the unorganised market by keeping the price so low.


    Parle last revised the price in 1996, from Rs 3.75 for 100 gm to Rs 4. Tiger was launched a year after that.


    And despite some sharp increases in the costs of inputs in recent years, Parle held on to the price, compelling Britannia to do the same.

    Biscuit inputs like wheat and edible oils have seen price increases of 15-20% or more in the past one year alone, and dairy products' prices have risen by as much as 35% in just the past three months.

    Both Parle and Britannia have been hit badly by these input costs. In the first nine months of this fiscal, Britannia's net profit has fallen nearly 43 per cent.

    Source : TOI

    Top Pizza manufacturers and Retailers in USA

    Pizza  or Pizzaria Industry  has seen robust growth in last year in USA . Pizza is one of the few segments that crosses the entire spectrum of the restaurant industry. Pizza is  spreading from the quick-service segment to the fast casual and casual dining areas. It is even represented by gourmet and fine dining.

    Few popular  sauces  offered  in USA
    Tomatoes ,garlic butter , Alferdo , Barbeque , Hot and Spicy

    Apart from regular cheese , roasted vegetables  non veg options are hot favorite among Pizza lovers.
    Few of the popular toppings apart from vegetarian  in pizzeria industry USA
    Pepperoni , Italian sauges,Chicken,Pork Saugages,Ham, Bacon,Ground Beef,Shrimp ,Anchovies and Clams


    Top Pizza manufacturers , Retailers and Chains  in USA

    • California Pizza Kitchen
    • Cici s Pizza
    • Domino Pizza
    • Fox Pizza
    • Little Caesars
    • Papa John
    • Papa Murphys
    • Pizza Hut
    • Pizza Inn
    Few of them have presence  across the globe for example  Domino s, Pizza Hut or Papa Johns

    BIG 3 of Indian Biscuit Industry might increase price of their products

    Wholesale sugar prices have reached a record high, at Rs 4,250 per quintal, taking retail prices to almost Rs 50 a kg.

    ITC says while it is making every effort to further improve supply chain efficiencies to mitigate the impact on consumers, a price rise is inevitable, given the significant increase in input costs.

    Chittaranjan Dar, chief executive of ITC’s foods division, says: “We do not normally touch consumer prices on the basis of only periodic price fluctuations of commodities. However, this time around, certain inflated commodity prices are here to stay on a medium-term basis. With an unprecedented rise in sugar prices, along with increase in prices of many agri-commodities such as wheat/maida, oil, etc, the impact on costs is over 15-20 per cent, in an industry where profit margins are traditionally low.”

    Britannia also says it would have to increase prices. Neeraj Chandra, COO and VP, reasons: "While we are taking strong steps to mitigate the effect of commodity price increases, there would be an imperative to increase prices...We are constantly monitoring these and will take price increases as appropriate.”

    To some extent, future contracts (where a wholesale seller and buyer sign a supply contract for a certain period, agreeing on a price, which is insulated from fluctuations during the period) have helped companies sustain prices. But, as and when the contracts expire and come for renewal, it would be necessary for the companies to mull a price rise.

    Parle Products Ltd Group Product Manager Mayank Shah says: “Till now, future contracts have shielded us. But, if the prices continue to rise at this rate, at the time of renewal we will have to pay higher price and, consequently, we will have to consider a price hike.”

    Shah adds that Parle is closely monitoring the situation and hasn’t raised prices yet. But one in the near future is not ruled out.

    Source : http://www.business-standard.com/

    How to get better Yields/Output in bakery manufacturing units

    Yield  can be defined as finished products per unit of inputs for example  100 cartons per x kg of flour . Manufacturing units  have certain wastages which if  reduced or eliminated can enhance out put of the process . bakery processes  such as mixing , forming and baking have certain wastages which results into  wastage's .  Other  wastage's can be  considered as give aways  such as excessive weight .
    Here are few process in bakery which results  into wastage's and low yield .
    Pre mixing Area
    Flour  and Sugar Dust wastages at  sifters  and during bulk transfer through pneumatic conveying to silos .These can be reduced and eliminated by  proper maintenance of equipments and tightening of fastener and gasket where ever possible s. Conveying pipelines have flanges which when loose can result in flour or sugar wastage .  Sweepings can show the extent of flour or sugar dust wasted .
    Mixing  Area
    Mixers  are the most important equipment which prepares the dough  dough leakages and spillages can be eliminated by providing proper inlets to mixers and unloading of dough in trolleys and dough trucks .
    Forming Sections
    Bread
    Dough leakages are found at  Dividers  which can be reduce by proper maintenance . Over weight dough pieces can go to the next phase if not checked  mechanical dividers sometimes give overweight dough pieces .Flour dusting if done has to be monitored .
    Biscuit
    Dough leakages are found at laminators rolls , gauge rolls  and moulders  these can be reduced by providing flanges at the sides . Moulders /Cutter if not set properly can results in over weight product which results in lower yields. Weights are to be checked in regular interval  at this stage .Flour Dusting done has to be monitored regularly .
    Baking
    Burner Parameters ( Temperatures ) to be monitored continuously  which  if not done can result into unbaked or over baked products which has to be rejected .
    Packing
    Major problem in packaging are defective packing due to  labels ,sealing problem  or Under weight /Overweight rejections ( has to be rectified at forming section or baking section ) .
    Packaging parameters to be monitored regularly for any packing defects as these results in  REWORK which  again reduce  the Yield .
    Spillages
    Most of the liquid ingredients which are  transferred through pipelines are to be checked for spillages such as Fat , Milk , Butter  etc .

    How to Increase Labor Productivity in Bakeries

    Increasing labor productivity in your bakery means increasing value added per worker or per hour worked.
    Many bakery plants in developing world are labor intensive  .Workers  are involved in most of the jobs such as transportation , packaging , feeding to mixers and packing machines , unloading and loading at stores and dispatch , Material movement inside production hall ,Ingredient preparation  ,Hygiene and sanitation , pest  control , rework , taping , sealing and other miscellaneous activity .
    Output of any manufacturing unit can be increased by automation  or  capital investment but it would require major capital investment which most of the bakeries are not in position to do .
    Hence other options are smaller modifications in plant layout  to increase productivity,discovering any new recipe with lower  cost ingredients  or  optimize time of process .Options for labor productivity  are either  you control on several wastages in labor activity or Innovate in process.

    Wastages which  results in  low productivity  are

    Waste during Operations  -Too much handling of products and  packing material .
    Waste of Movement – To much movement in packing section where movements involves
                                        .Packing material from stores to shop floor
                                         Changeover  to different product
                                         Re work of rejected packets
                                         Taping on cartons
                                         Labeling , coding , stickering  and strapping
                                         Transferring carton boxes  to pallets
    Waste on Rework -  Companies are focused for  production figures rather than quality products through  process with quality checks in place.  Rejected materials are then re worked for packaging involving labor .World class measures defects in parts per millions ( PPM)  where as here in our country budgeted defects are in terms of 5%-3%.
    Physical strain and stress on workers – Process have certain activity where workers are physically stressed or strained impacting productivity  . One of them is material handling   which can be reduced by having equipments such as pallets trucks , trolleys , chain hoist , drum tilters , forklifts etc.Working Environment also adds to worker productivity  companies have to provide dust proof ,proper ambience in their factory to work .Few standards are  mentioned in Factory Act which relates to  min and max weight s which a worker can handle  , noise , sanitation , height and lighting of factory .

    Areas of Improvement in big and medium bakery manufacturing units

     

    In coming months I  would  be putting up thoughts on improvement  topics for bakery  manufacturing units . Bakery manufacturing units  or bakery businesses  have functions like sales and marketing , procurement , finance ,stores /warehouse , quality  apart from production .

    Following are areas  for improvements in big and medium scale bakery manufacturing units

    • Product levels
    • Process levels
    • Store Management/Inventory/Receivables
    • Procurement
    • Finished Product
    • Yield
    • Labor Productivity
    • Machine Productivity
    • Production Planning and Delivery system
    • Cost Management Information System
    • Morale  and safety of employees

    Above mentioned factors are critical for any  business   and  have to be monitored  by company management for better results .

    USA Top bakery manufacturers by sales-2009

    Following are the  USA major bakery manufacturers by sales .

    Manufacturer
    Sales ( Million Dollars )
    Sara Lee Bakery
    642
    George Weston Inc( owned by Grupo Bimbo)
    621
    Flower Foods Bakeries Group
    603
    Interstate Bakeries Corporation
    557
    Bimbo Bakeries
    510
    Pepperidge farm
    440
    Stroehmann Bakeries  Inc
    149
    Le Brea
    89
    Source :AIB

    USA - Bakery and Bread Industry Outlook 2010


    From breakfast bagels to lunchtime sandwiches to dinner rolls, the bread market is weathering the recession quite well. Originally predicted to grow 2.1 percent in 2008, Mintel International’s latest figures show the bread market instead grew 7 percent. Even higher growth is expected for 2009 and through 2013.
    In 2008, the U.S. bread market reached $20.5 billion, according to Research and Markets. Fresh bread sales that year were $6.6 billion, compared to $545 million for frozen bread/roll/biscuits/pastry dough and $207 million for bread/rolls/bun dough, reports Baking Management. Bread sales in all categories had gains in 2008.
    Key new product trends in the bread aisle include whole grains, fiber, added calcium and products designated organic, all-natural or HFCS-free.
    Whole grain breads are expected to remain strong, and consumers also are demanding more natural breads with nutritional ingredients, premium breads that feature quality ingredients and artisan breads. Traditional or “ancient” grains, such as amaranth, quinoa, sorghum or spelt, will become more popular, especially for wheat-intolerant consumers, according to Mintel.
    “An increasing number of consumers are adopting a ‘natural lifestyle’ with a focus on health and well being that includes green living, sustainability and natural products,” says Stephany Verstraete, vice president of bread marketing at Hostess Brands, Irving, Texas. To that end, Hostess – the new name for Interstate Bakeries Corp. – in the past year introduced what it claims is the only national brand of natural bread, Nature's Pride.
    “Increasing the general nutritional content -- from calcium enhancement to fiber and other nutrients -- will continue to show strength as a trend,” she continues. “We introduced a reformulation of our Wonder Classic and Wonder Classic Sandwich breads to provide the same amount of calcium as 8 oz. of milk in two slices and a good source of vitamin D.”
    Last year, some of the nation’s largest bread manufacturers introduced products for cholesterol-conscious consumers, hoping they will look to the loaf as a defense against elevated low-density lipoprotein (LDL), or bad cholesterol. Mexico-based bakery giant Grupo Bimbo’s Arnold (the brand name in the northeastern and southeastern U.S.), Brownberry (the name in the Midwest) and Oroweat each launched plant sterol-enriched loaves. Thomas’ also added the cholesterol-fighting fortifiers to new English muffin and bagel products. And supermarket chain Kroger recently launched six varieties of proprietary Active Lifestyle breads featuring plant sterols.
    The irony is, most consumers say that they won't pay extra for healthful bakery items. But for those who will, whole-grain products top the list – along with other grains such as oats, barley, and sorghum -- or specialty products deemed "worth the extra cost." Bakery consumers also say they want products that are locally produced, healthful, all natural and organic — but only if they don't have to pay a premium.
    Gluten-free continues to grow in the in-store bakery. An April 2009 Packaged Facts report estimated the size of gluten-free market at $1.56 billion with a compound annual growth rate of 28 percent from 2004 to 2008. These products are sought not only by those with medical conditions requiring a lifelong adherence to a gluten-free diet but also by consumers who believe that a gluten-free diet is more healthful.
    When volatile commodity prices affected bakery prices, 61 percent of consumers switched to store brand breads and bakery items, according to What's in Store 2010, the annual trends report from the Madison, Wis.-based International Dairy-Deli-Bakery Association (IDDBA).

    Source
    http://www.foodprocessing.com/articles/2010/foodbeverageoutlook.html
    Look Into the Future: The State of Food & Beverage Industry;Diane Toops, News & Trends Editor- Dave Fusaro, Editor in ChiefThe state of the nine categories of the food & beverage industry and what 2010 holds for them.

    Nestle to buy Krafts Frozen Pizza Business


    VEVEY, SWITZERLAND — Nestle S.A. has agreed to acquire Kraft Foods Inc.’s frozen pizza business in the United States and Canada for $3.7 billion.


    The acquisition includes the DiGiorno, Tombstone, California Pizza Kitchen, Jack’s and Delissio brands, two Wisconsin manufacturing facilities as well as an option to assume leases for pizza depots and delivery trucks.

    The acquisition would elevate Nestle to one of the largest, if not the single largest, player in the frozen segment of the U.S. grain-based foods market. In 2002, Nestle spent $2.6 billion to acquire Chef America, Inc., the maker of frozen products sold under the Hot Pockets brand. Since 1973, the company has owned the Stouffer’s frozen foods brand.


    "This frozen pizza business greatly enhances Nestle’s frozen food activities in North America, bringing together a selection of great U.S. and Canadian brands, industry-leading R.&D. and excellent route-to-market capabilities, which complement our existing ice cream direct-store-delivery," said Paul Bulcke, chief executive officer at Nestle.



    Nestle said the acquisition brings leadership in the frozen pizza category where the company only had a minor presence until now, and is a natural fit with Nestle’s focus on delivering convenient, premium, frozen foods.


    Beyond frozen grain-based foods, the company also is one of the largest players in the U.S. ice cream market, principally with its Dreyer’s brand.


    While a natural fit with its frozen foods franchise, the acquisition marks a departure from the company’s recent emphasis on acquisitions in the health and wellness arena.


    The company acquired Jenny Craig in 2006 and Gerber and Novartis Medical Nutrition in 2007.


    Kraft said the sale would allow it to focus on other segments of its business. The company is in the process of pursuing a hostile takeover of Cadbury P.L.C.



    "Selling this business now not only delivers an attractive return for our shareholders but enables us to better focus our resources on priority global brands and categories," said Irene Rosenfeld, chairman and c.e.o. at Northfield, Ill.-based Kraft. "Nestle is well-positioned to continue building these powerhouse pizza brands given its strength in frozen foods."



    Kraft estimates its pizza business generated net revenue of $1.6 billion in 2009.


    source: http://www.bakingbusiness.com/

    Nestle Opens Research Centre for Biscuits in Chile

    By Guy Montague-Jones, 05-Jan-2010



    Nestle has opened a new research and development centre in Chile to help the company create healthier biscuits and cereal snacks.

    Chilean health minister Alvaro Erazo and Nestle CEO Paul Bulcke were among the leading figures who gathered today for the inauguration in Santiago.


    Opened today, the new R&D centre will bring together experts from nutrition, engineering, product development and quality control, to develop ways of making products healthier.


    Research goals


    This will entail work to reduce fat and sugar levels to make biscuits lighter, without compromising on taste or texture.

    Research will also focus on developing biscuits with bioactive ingredients to improve digestive health, and fortified products tailored to tackle local micronutrient deficiencies.


    Sharing knowledge


    By being based at Nestle’s industrial site in Maipú, scientists at the centre will be able to work alongside those involved directly in the manufacturing side of the business.


    Researchers will also work with colleagues in other Nestle R&D centres around the world. The company has recently been expanding its research network, and in September last year it opened a chocolate research centre in Broc, Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment.


    The Chilean centre will also become involved in local governmental initiatives and partnerships with universities such as the Pontificia Universidad Católica de Chile and the Universidad de Chile



    “The research at this centre will provide exciting opportunities for innovation in a very important product category,” said Bulcke. “It will allow us to offer consumers in Latin America and beyond the choice of tasty, healthy, more nutritious biscuits.”



    Latin America is major biscuit market for Nestle, accounting for 60 per cent of its global biscuit sales. In Chile, Nestle has been present for 76 years, and today has 7 production facilities in different parts of the country.

    Source :www.bakeryandsnacks.com

    Production Incharges Job :Openings/Vacancy in Parle Products

    Openings/ Vacancy for  Production Incharges  for Parle  Products Pvt Ltd ( Biscuit and Confectionery )

    Age : 25 - 40

    Qualification :  Science Grad or Food technologists

    Exp : 3- 5 years

    Apply with in 10 days from issuance of  ads (   shine  HT dt 05.01.2010 )

    Post  your cv  to below mentioned address

    Mr Anup Banerjee
    GM - Business Development
    Parle Products Pvt Ltd , Vile Parle (E ), Mumbai - 400 057

    Britannia Offers Health Starter Kit with Nutri choice biscuit pack

    With rapid growth witnessed in health and nutrition food products in India, Britannia Industries is looking to extend its presence in the segment. Along with improving the existing brands to make them more healthy, it is planning its future launches with the growing health conscious consumer in the mind.



    Britannia has a portfolio of products in biscuits, bakery and dairy categories. Around 50 per cent of its revenues, of Rs 3,000 crore, is learnt to be coming from products in the health and nutrition category. "We started focusing on the health segment around 10 years ago. In the last three-four years we have accelerated our presence in the segment and are seeing double digit growth," said Neeraj Chandra, COO Britannia Industries.


    The company has products like Milk Bikis, Tiger and NutriChoice which are its primary offerings in the health segment and has just launched the NutriChoice Health Starter Kit ( Priced @ Rs100/-)consisting of three biscuit boxes, a seven-day pre-activated Talwalkars gym pass, a gym sipper bottle and a health diet chart. "We have renovated some of our brands to make them healthier. We have removed 10,000 tonnes of transfats from our products," said Chandra.



    The market size for health and nutrition food products is estimated to be Rs 3,000-4,000 crore. The overall growth in the biscuit category is in low-double digits. However, health-focused biscuits are recording a growth of 20-25 per cent, said Chandra.



    Britannia has an urban-rural consumer divide of roughly 60 : 40. While urban consumers continue to drive growth in the health segment, the desire to shift to healthier products, according to Chandra, is increasing in rural areas. The company was non-comittal on price rise. "Input costs have increased significantly in the last few months. We are examining it. Price rise would depend on the market," said Chandra.

    Source : Business Standard
    "Each brand of bakery product has its own storyand history behind them to tell .Bakerybazar intends to discover and unravel these stories before you""



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