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Automated biscuit manufacturing process - Video

Automated biscuit manufacturing process consists of following steps

Types of dough

Hard dough  and Short dough

Type s of biscuit

Glucose biscuits , Crackers , Cream biscuits , Coconut , Choco chips , Milk ,Sweet , Salty , Sweet n Salty







Impact of Indian Budget 2010 on bakery Industry

Finance minister has laid this years budget to the parliament . Pranab babu has done a fine balancing act  of pulls and pressure for growths as well as prudence on  deficit .

Bakery industry would be impacted by  the increase of excise duty from 8% to 10%  which would make bakery products such as biscuits , cakes ,rusk  costlier this year for common man .Much impact would be felt on  packaging material .except for cartons ( cbbs) where Corrugated boxes/ cartons manufactured by stand- alone manufacturers, subject to conditions have been given relief of 4% on excise duty.

Second major  declaration that would effect bakery industry  is the increase of price of petrol and diesel .This would definitely put pressure on the manufacture as inbound transportation  ( raw material )  and out bound ( finished good) transportation   charges would shoot up impacting the costing of the  products .

How ever  finance minister by rationalising tax structure  has given some tax relief to the salaried people hence  some relief to middle class .this would

Major allocation are made to NREGA program thus giving impetus to  rural  economy .Manufacturers would push  their products to these rural market .

 It has to been seen  what  big manufacturers do to offset these pressure ..

Sara lee blamed for misleading marketing on EarthGrain Bread

By Caroline Scott-Thomas, 26-Feb-2010

Sara Lee has issued a clarification statement regarding its EarthGrain-brand bread after organic farming campaigners at Cornucopia accused it of “misleading and unethical” claims.

Sara Lee sources Eco-Grain, which accounts for 20 percent of the grain in each of its EarthGrain loaves, from Cargill affiliate Horizon Milling. Sara Lee says the grain is grown using ‘precision agriculture’ – using satellite imaging to pinpoint fertilizer requirements in different parts of the field, thereby reducing fertilizer requirements and emissions, while increasing yield. The bread’s marketing is focused on ‘The Plot to Save the Earth, One Field at a Time’.

But the Wisconsin-based non-profit Cornucopia Institute issued a document on Monday, claiming that the EarthGrain marketing campaign has angered many in the organic community.

Food and Farm Policy Analyst at Cornucopia Charlotte Vallaeys said: "It's a crass example of a corporation trying to capitalize on the valuable market cachet of organic, while intentionally misleading consumers – without making any meaningful commitment to protect the environment or produce safer and more nutritious food."

The organization claims that the use of Eco-Grain wheat in its bread would only reduce related fertilizer use by about 3 percent.

In response, Sara Lee said that it had never claimed the grain was organic and issued a statement saying: “We’ve been completely transparent about the environmental benefits…At the moment, there is 20 percent Eco-Grain in our bread. We are looking to increase that percentage as more farmers are identified to grow the crop. We feel that by commercializing innovative farming practices like precision farming, which has a number of benefits for both the consumer and environment, EarthGrains can help to lead the bread industry in the right direction.”

EarthGrain bread is also marketed as 100 percent natural. Although the term ‘natural’ is not regulated, products that make a natural claim remain popular with consumers. ‘Natural’ was the top label claim in 2009, appearing on 23 percent of new product launches, according to Mintel’s Global New Products

Source :

Best plant layout for a biscuit factory

Biscuit plant layout are  unique for its production flow  . Most popular layout for biscuit plant s are

Sections which  are considered  in  biscuit plant layout design  are

Packing sections

Additonal first floor  can be built upon the ends for additional  packaging and pre mixing
H or I  type - Ideal  for  large area

 biscuit plant layout , biscuit factory layout , best plant layout  for  biscuit

L type -  Ideal for smaller areas

biscuit  plant  layout , biscuit plant layout ,  l shaped  plant layout

Foodex Japan 2010 , 02 -05 March 2010

Foodex Japan 2010

The 35th International Food and Beverage Exhibition


Asias largest Food and Beverage Trade Show. The event is a platform for exhibitors and visiting buyers to meet and interact, offering key opportunities for dynamic discussions and business possibilities to enter Asian and global markets.

Details :

Exhibition Date:

2010-03-02 to 2010-03-05


Venue: Makuhari Messe International Convention Complex, Chiba, Japan


Japan Management Association

3-1-22 Shiba Koen Minato-ku

Tokyo Japan



Belvita Breakfast new biscuit category from Kraft Foods

Belvita  Breakfast  , Belvita , Belvita   break fast

Kraft Foods is launching Belvita Breakfast - a biscuit that looks set to revolutionise the biscuit category.

Belvita Breakfast are delicious biscuits specially designed for breakfast. Made with wholegrain they are rich in cereals, contain vitamins and are a source of fibre.

An individually wrapped pack of 4 biscuits, enjoyed as part of a balanced breakfast, regularly releases carbohydrates over 4 hours to keep you going all morning.

The product has already seen huge success in Europe where it revolutionised the category, creating a whole new breakfast biscuit segment in markets such as France.

Jos McNulty, director of biscuits at Kraft Foods UK and Ireland, said: "Belvita Breakfast are delicious, crunchy biscuits specially designed for breakfast - perfect for those busy mornings".

"This is a completely new concept designed to revolutionise the biscuit category. With our track record of successful launches of Oreo and Mikado, we are very excited about this next groundbreaking innovation.

"Belvita Breakfast is an exciting opportunity for retailers to take the biscuit category into the next decade."

In the UK, two SKUs will be available: a 300g box containing six individually wrapped packs of four biscuits (available in Milk & Cereals and Fruit & Fibre variants), and a 50g pack containing one individually wrapped pack of four biscuits for on the go purchase (available in the Milk & Cereals variant).

Source: Kraft

ITC planning to enter food market of GCC

The booming economies of the GCC ( Gulf Co-operation Council ) countries which includes Saudi Arabia , Kuwait , Bahrain , Qatar , UAE ,Oman  with  major south Asian expats from India , Pakistan , Srilanka , Bangladesh and Nepal making majority  of the population Indian food companies have a ready market to exploit . Already we had presence of Food majors like Britannia , Parle , Haldiram  and Dabur in these regions .ITC has plans to enter GCC through its partners in UAE .

A report

Dubai: ITC, a multi business conglomerate, is planning to enter the food market of the UAE and the Gulf Cooperation Council (GCC) through a partnership with the Al Seer Group, a news report has said.

“We are currently not marketing any of our food products in the UAE but we plan to enter the market in a big way. There is an alliance with the Al Seer Group to distribute our confectionery products in the market,” a company source was quoted as saying by Emirates Business, a local newspaper.

The products ITC plans to market in the UAE and GCC include wheat biscuits under brand its Sunfeast, cream and tea biscuits cookies, crackers, candies, eclairs and chews etc.

The company forayed into the biscuits segment in India in 2003 with its brand Sunfeast and has managed to capture nearly 10% of the market.

ITC, with a turnover exceeding $5 billion and market capitalisation of $19 billion, is participating for the first time in the Gulfood exhibition. The firm displayed a number of its confectionery products in Dubai World Trade Centre.

ITC has a strong foods division supplying packaged foods, snacks, confectionery and biscuits.

The group has diversified its presence, from tobacco manufacturing, into packaged foods, consumer goods, hotels, information technology, branded apparel and agri business.

Report Source :

Future threats to food safety and strategies to tackle them - A study

By Guy Montague-Jones, 19-Feb-2010

Related topics: Industry drivers

Experts from Unilever, the Food Standards Authority (FSA), National Center for Food Safety and Technology (NCFST) have mapped out future threats to food safety and strategies to tackle them in a new study.

Writing in the International Journal of Food Microbiology, scientists from both sides of the Atlantic pulled together their expertise to give an overview of the trends in technology, consumption, and trade that are likely to affect the prevalence of food-borne illness in the coming year.

The researchers concluded that the most important factors set to increase the burden of food-borne disease in the next few decades are increased global demand for food, international trade, and greater consumption of high-value foods like meat and poultry and fresh produce.

Risk factors

The study authors wrote: “Overall, increased consumption of certain food commodities known to be associated with food borne microbial harzards will increase food borne illness with a reasonably high degree of certainty.

“Examples here would include meat and poultry, driven by an increased ability to pay for high protein foods and fresh produce, driven by a trend towards health.”

Increased demand for refrigerated foods and extended shelf life products, fueled by greater desire for convenience, was also identified as a potential threat to food safety.

With the risk of food borne illnesses expected to rise, the authors set out the policies and tools needed to contain food safety threats.

Here, the scientists said the ability to first detect and investigate a food safety issue and then to develop effective control measures is crucial.

This means investment in effective global surveillance systems, investment in new food safety technologies and detection methods, and research into microbial hazards and their control.

International action

Considering the increasingly global nature of the food industry and food safety issues it is also crucial that countries work together more closely to tackle threats from food borne illnesses.

The authors said: “Conceivably, a country cannot solely rely on its own food safety management systems but would best share best practices and experiences in food safety management with its trading partners.

“In this regard, international standard setting bodies such as Codex Alimentarius might play a helpful role by the development of equivalent food standards aimed at reducing the burden of global diseases and facilitating international trade in food.”

Source: International Journal of Food Microbiology


Trends in technology, trade and consumption likely to impact on microbial food safety Authors: T.E. Questeda, P.E. Cooka, L.G.M. Gorrisb, and M.B. Cole

The Swiss biscuit industry had mixed result

The Swiss biscuit industry had a mixed year in 2009.

While sales within the country fell by 3.5 percent compared to the previous year, sales outside the country increased by 3.3 percent.

The biggest foreign markets for Swiss biscuits are Germany, which purchases 40 percent of the exports, followed by France, Austria and the Czech Republic.

In all, a total of 47,209 tons of biscuits were sold last year.

Popular brands  are Kambly ,Kaegy Fret Wafers,Migros - Belvita Biscuits


FSSAI to evolve rules on Imported food items safety and recall

NEW DELHI: The government is about to check the rampant import of food items flooding the market with a comprehensive set of rules that will trigger a recall of foods in case of contamination and issue alerts and warnings on dubious ingredients.

Representatives of the Central Board of Excise and Customs, agriculture ministry, Bureau of Indian Standards, Quality Council of India and the Export Inspection Council, among others, met on Wednesday, under the aegis of the Food Safety and Standards Authority of India (FSSAI), to evolve an integrated system to streamline food imports.

At present, there is an outpouring of colas and juices, chocolates, biscuits and even fruits into the modern trade. The system, the first of its kind, will address a string of issues such as reducing lead time for clearance of foods at ports and peruse of historical data of imported foods, among others.

FSSAI has teamed up with Hyderabad’s National Institute of Smart Government (NISG) to set up an integrated IT-enabled imported food safety system, which is expected to be finalised by mid-2010.

“Different parameters will be used to standardise different categories of foods. In case of frozen imported foods, for example, lead times for clearances at ports could be much lesser, compared to say, beverages like juices,” an FSSAI official said.

Author: Ratna Bhusan
Source- ET

WHO basic guidelines for Food Safety

According to the World Health Organization (WHO), millions of people worldwide suffer from unsafe food related ailments every year, and many die as a result of eating unsafe food. Some of the common related diseases include; cholera, dysentery, typhoid and intestinal worms.

WHO aims to promote food safety globally to minimize health risks from the farm to the table. WHO thus published 10 crucial facts about food safety in the world.

More than 200 diseases spread through food. Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.8 million children annually, and most of these illnesses are attributed to contaminated food or water.

Food borne diseases are increasing worldwide. Rapid urbanization is adding to risks, as urban dwellers eat more food prepared outside the home that may not be handled or prepared safely. Risky foods include; fish, beef and poultry meat.

Food safety is a global concern. Imported food products and ingredients are common in most countries. Stronger food safety systems in export countries can reinforce both local and cross-border health security.

There is risk of emerging diseases. About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products. Many of these diseases in people are related to the handling of infected domestic and wild animals during food production - in food markets and at slaughter houses.

Minimise the risk of Avian Influenza. The majority of H5N1 avian influenza cases in people follow direct contact with infected live or dead birds. There is no evidence that the disease is spread to people by eating properly cooked poultry. To avoid risk of food borne illnesses in poultry; separate raw meat from other foods, keep clean, wash your hands, cook thoroughly until the meat is more than 60 °C in all parts, with no pink areas.

Preventing disease starts at the farm. Preventing disease in humans starts at the farm and therefore stopping animal infections at the farm level can reduce food borne illnesses. For example, reducing the amount of Salmonella bacteria in farm chickens by 50% (through better farm management) results in 50% less people getting sick from the bacteria.

Chemical hazards can arise from cooking. Acryl amide, which may cause cancer, is formed from natural ingredients during the cooking of some foods at high temperatures (generally above 120 °C), including fried potato products, baked cereal products and coffee. Avoid overcooking when frying, grilling or baking food.

Everyone has a role to play in food safety. People along the food delivery chain like farmers, processors, vendors and consumers must ensure food safety. Safety at home is just as vital in this fight. Women are the primary targets for food safety education as they do prepare household meals in many societies.

School is a place for food safety too. Educating children on safe food handling behaviours is key to preventing food borne diseases today and in the future. Integrating food safety lessons into school curricula gives children essential life skills that can help to keep them and their families healthy.

The five keys to eating safe food. Adhering to the Five (5) keys to food safety is a key to survival. Keeping clean, separating raw from cooked food, cooking food thoroughly, keeping food at safe temperatures and the use of safe water are very important..

Haccp Food Safety

Source :

Kraft Food ready to take on the Rs 60,000- Crore Indian Food Market

Kraft recent take over of Cadbury Scheppes has given  it a solid plat form to  launch its products in India   mainly  cookies and chocolates  such as Oreo and Talebreno .Cadbury has  almost 70% market share of chocolates and has been reporting double digit growth rate .The main competitors would be MNCs Kelloggs, Nestle ,Unilever and local giants Britannia , Parle,Amul  and ITC .

An article in ET

Kraft Foods will soon launch its world-famous biscuit, chocolate and snack brands in India, taking advantage of Cadbury’s distribution network to put pressure on Nestle, Britannia and Unilever and enliven the Rs 60,000-crore foods market.

Kraft, which snapped up Cadbury in a $19.7-billion deal last month, also announced a new reporting structure for the chocolate maker’s key executives in India.

Anand Kripalu, managing director of Cadbury India, will be part of Kraft’s Asia-Pacific team and report to Pradeep Pant, president of the new Kraft Foods Asia-Pacific region. Mr Kripalu also gets additional responsibility for South Asia and Indo-China. Bharat Puri, senior vice-president, chocolates global category team, will continue in his current role, leading chocolate for Cadbury.

“...The energy is just phenomenal in this country. The buzz is so infectious and the excitement around Cadbury in the marketplace is so evident,” Sanjay Khosla, executive vice-president & president, developing markets and global categories (Kraft Foods & Cadbury), told ET in an exclusive interview. Mr Khosla is in India on a two-day visit with his top team to meet the Indian top leadership and visit the Indian marketplace. He also met employees of Cadbury India.

The makers of Oreo and Toblerone clearly believes that it has struck a goldmine in Cadbury India, which has delivered a 20% sales growth and a 30% jump in profit in the past three years. Cadbury also has a 70% market share in chocolates and a 30% share of the local confectionery market.

“In India, the intention is to build on what is already built. We have had discussions on Monday and this is of strategic importance to Kraft. At this stage, we are just taking a look at the exciting business and seeing how we can scale it up further. We will look for opportunities down the line,” Mr Khosla added.

Cadbury’s entrenched brand position and a large distribution network have provided the Illinois-based foods giant with a once-in-a-lifetime opportunity to increase growth in emerging markets. Cadbury got 38% of its growth from emerging markets. The figure for Kraft is a low 20%.

But Kraft also realises the pitfalls of competing in a market as diverse and competitive as India. The packaged processed foods segment is estimated to be worth about Rs 60,000 crore. Though it is growing at about 14-15% every year, it is intensely competitive, with multinational giants such as Nestle, Unilever, Kellogg pitted against domestic successes such as Parle, Britannia, Amul and ITC Foods. The advertising and marketing expenses are high and the success rate’s low.

New Pack design of Digestive biscuits from United Biscuit s for Indian Market

mcvities pack , mcvities packaging design , mcvities  pack design
United Biscuit has launched its product in Indian Market with two basic design of Pillow pack and ATC packs for its Mcvities range of digestive biscuit

Source : Lopez Design

Bio degradable packaging for food products - search for new product

 Bio  degradable packaging , Bio degradable  packaging

Packaging  has become the major environmental hazards as people buy more packaged food  and manufacturers coming up with more packaged food products , its for the packaging industry to come up with feasible bio degradable  material so as to reduce the environmental impact of packaging .Any research or development  for Eco - friendly  packaging are welcome and should be popularised  by the food manufacturers .

New food packaging is being developed that is made of a sugar-based polymer, which means it could be composted at home along with organic waste.

The degradable polymer is made from sugars known as lignocellulosic biomass, which come from non-food crops such as fast-growing trees and grasses, or renewable biomass from agricultural or food waste.

This compares to current bio-renewable plastics which tend to use crops such as corn or sugar beet, adding pressure to supply. In additions around 7% of worldwide oil and gas resources are consumed in plastics manufacture.

The search for greener plastics, especially for single use items such as food packaging, is spurred by environmental concerns, as well as economic and supply reasons, according to by Dr Charlotte Williams, who is leading the team or researchers at Imperial College London.

Dr Williams said: “Our key breakthrough was in finding a way of using a non-food crop to form a polymer, as there are ethical issues around using food sources in this way.”

It comes at a time when many UK grocery retailers and manufacturers have pledged to cut waste to landfill and improve their environmental credentials.

The oxygen-rich sugars in the new polymer allow it to absorb water and degrade to harmless products – meaning it can be tossed on the home compost heap and used to feed the garden.

And because the new polymer can be made from cheap materials or waste products it also stacks up economically compared to petrochemical-based plastics.

The polymer has a wide variety of potential uses, not just food and it could be in use within two to five years

Author:Sarah  Hills London
Source :

Basic Facts about rotary moulder and cutter - biscuit production equipments

Moulders and cutters are the basic equipments for any biscuit production line . Biscuit plant capacities are  designed with respect to moulder/cutter design .Forming section  or process are the technical name given to the area in which moulder/cutter operates .

Moulders :  These are cylindrical shaped equipments which have dies/cups  holding dough and which imports its design on the dough . These when pressed with pressure roller form the  biscuit shape and size .These are meant for Short Dough  type biscuits /cookies.Its hollow cylindrical pieces with tie rods and shaft.Hardness of  the pressure roller need to checked regularly  and should be  between 70-85 shores

Cutter : These are cylindrical  shaped equipment which  cut laminated sheets of dough in various shape and size of biscuits . Cutter roller has  got cups /dies  which are mounted on the surface of the cylinder .Different shape  and size are  available   for biscuit  production but for optimisation the circular shape is most popular shape of  biscuits.Its hollow cylindrical pieces with tie rods and shaft.Mainly used for  cutting variety ( laminates of dough)  or Hard Dough .

Size : Depending upon plant capacities, baking time  the moulder/cutter are designed . Normally the size is categorised in Diameters the most used diameter are  10"  and 12".

Basic Output of Moulders/Cutter s are calculated as =  Number of rows x Numbers of column s x RPM

Types of Moulder/Cutters -

One piece rollers
moulding roller  , cutter , cutter , moulding , cutter
Ring type

Metallic rings
FG Plastic rings
Engraved Cutter s

To protect these cutters/moulders in biscuit production line its highly recommended to place  metal detector before dough comes in contact with them .

Weight variations in biscuits  originates from the cutters/moulders   the minor variances in weights can be sorted  out by adjustments in pressure roller/moulders/knife combination.

Major variation in biscuit weights can be sorted out by  skinning of moulders/cutters .

Change over of moulders /Cutters  are major activity in any biscuit production line  following methods are used to reduce the change over time from one variety to another

Chain Hoist Motorised or Manual
Hydraulic Lifter
Movable Unit- Complete Unit
Precaution is required while dismantling and installing these molders/cutters as any accidents can damage the cups/dies of the moulders/cutters.Normally these are wrapped in protective sheets .

Maintenance team has to keep the major load  bearings at the ends  in good condition for  better performance of these moulders and cutters .

Shree Renuka Sugar Ltd to buy Brazilian Firms

Mumbai, Feb. 21: Shree Renuka Sugars Ltd has swooped on Brazil for the second time in just three months to pick up Equipav S.A. Açúcar e Álcool for $329 million, or Rs 1,530 crore, and become the third largest producer in the world.

In November, Shree Renuka, which will also be No. 1 in the country after the Equipav deal, had brought Vale Do Ivai for Rs 1,100 crore.

Equipav is one of the largest sugar and ethanol companies in Brazil. It has two mills with integrated co-generation facilities in Sao Paulo. They have a combined cane crushing capacity of 10.5 million tonnes per annum (mtpa), or 4,400 tonnes crushed per day (tcd).

Shree Renuka’s buy will be the biggest overseas acquisition by an Indian sugar firm.

The company will fund the deal through internal accruals and money raised earlier via a qualified institutional placement issue.

Equipav also has a co-generation capacity of 203 mega watt (mw). The plan is to expand the combined capacity of the mills and power production to 12mtpa (56,600 tcd) and 295mw, respectively.

Equipav’s requirement of cane comes from around 1,15,000 hectares of land, of which nearly two-thirds are cultivated by the company.

Shree Renuka said the mills had an easy access to the main ports of Santos and Paranagua.

The Indian firm will acquire not less than 50.79 per cent, and the remaining stake in the venture will be held by the Equipav group.

Equipav had a net debt of approximately $822 million, (Rs 3,821 crore) as of December 2009.

Shree Renuka said its investment would be used to fund capital expenditure for expansion, repay debt and increase working capital.

According to the company, the deal is subject to approval of a debt restructuring package by the lenders and certain other conditions customary to such transactions.

Though it did not provide any further details, the company said the deal was likely to be closed in 40 days.

Banco Itau BBA, Brazil and Motilal Oswal Investment Advisors were the strategic and financial advisers to Shree Renuka.

Brazil is the largest producer and exporter of sugar in the world, and India is the largest consumer. The acquisition comes at a time sugar prices are ruling firm both in the international and domestic markets.

According to an analyst, the acquisition is a huge positive for Shree Renuka as it can now secure raw material at a time of supply deficit in sugar.

The company said the buyout would bolster its presence in the central and southern region of Brazil and enhance its competitiveness and size, globally.

Vale acquisition

Shree Renuka’s Vale acquisition included two sugar and ethanol manufacturing facilities in the Brazilian state of Parana, with a combined cane crushing capacity of 3.1mtpa.

Besides, it got stakes in logistic assets, including terminals for storage and loading of sugar and ethanol at the Paranagua port.

On the second acquisition, Narendra Murkumbi, managing director of Shree Renuka, said, “This investment brings us closer to building a global sugar and ethanol business combining the most cost-efficient and scalable production areas in the world along with a leading presence in the largest ethanol and sugar markets of the world.”

The buyout will also help the company meet its raw material requirements.

Source : The Telegraph

Canada Bread Company to invest in largest bakery at Hamilton -Canada

Steve Arnold

The Hamilton Spectator
(Feb 19, 2010)

A deal that landed a new multimillion-dollar baking plant as the anchor tenant in Hamilton's newest industrial park was completed at a breakneck pace of less than a month because both the city and the company were anxious for a deal.

"We were very motivated to find a location, and Hamilton was very motivated to have us," said Jeanette Jones, communications vice-president for Canada Bread. "We were anxious to find an attractive piece of property that met all of our requirements, and Hamilton had the infrastructure."

Canada Bread, 90 per cent owned by Maple Leaf Foods, announced Wednesday it will spend $100 million to build a new bakery on the east Mountain, in the Red Hill Business Park in the Nebo Road-Twenty Road area.

It's the same parcel of land considered by Maple Leaf in 2005 for a major pork-producing facility. That plan, which would have brought 900 jobs into the city, was eventually scuttled by neighbour opposition.

The new bakery will employ up to 300 people and replace three aging bakeries in Toronto that have been hemmed in by urban development.

It was only 38 days ago -- Jan. 12 -- that Canada Bread announced it was looking for a new location somewhere in southern Ontario for a modern new facility that would give it the production capacity and room for new products it needs. The company was already scouting locations before making the announcement and held preliminary meetings with Hamilton officials early in January. The deal was hammered out Feb. 8.

"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," company president Richard Lan said in a news release at the time. "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."

A particular goal for the new plant, he said, would be to support the company's "innovation agenda."

A final decision on a new site wasn't expected before the end of March.

With the entire province to choose from, Jones said Hamilton rose quickly to the top of the company's list.

"We had some potential sites in mind in January because we were very anxious to get started," she said. "We were already familiar with Hamilton, and that helped move the decision along."

Maple Leaf Foods already operates a meat processing plant in Hamilton, a pork processing factory in Burlington and a rendering plant in Dundas, while Canada Bread has a pasta- and sauce-making facility here employing 340.

Lan noted all of those factors in the company news release announcing the final choice.

"This city is a great location to support our continued growth with a skilled workforce, excellent infrastructure, and ready access to markets," he said. "These benefits collectively led to our decision."

In an e-mail response, Mayor Fred Eisenberger said the speed with which the Canada Bread deal was completed is a testament to hefty investments the city made in its economic development strategy in 2008 and the "seamless customer service" allowed by combining the planning and economic development departments.

"We have an excellent team working for us," he wrote. "We are cost competitive when it comes to property taxes and development charges, and generally, we are investment ready."

The federal government's Southern Ontario Development Program will provide a $2-million repayable contribution for pre-engineering and design activities to build the plant.

The city now hopes the Red Hill Business Park will become a hub for food production. Canada Bread has already told the city its suppliers will be interested in locations close to the bakery.
as on

Monginis Food Pvt. Ltd - A profile

Company Name: M/s.Monginis Foods Pvt.Ltd.

Emplyees: 101 - 500 People
Monginis , Monginis cake , Monginis cake , Monginis cake  brand

Main markets: Southeast Asia

Business Type: Manufacturer

Product/Service: Pastries, Namkeens, Packaged Cakes, Wafers, Cookies

A brief profile : Monginis Food Pvt. Ltd. Opened its doors in India nearly 100 years ago. Mr Mongini, an Italian, started a bakery and catering services in India. During those times, when it was a favorite with the Europeans in Mumbai. Little excuse was needed for the Englishman to pick up a Monginis cake whenever there was an occasion in his family. A birthday, an anniversary, a wedding or even tea-time would not be complete without Monginis.

Our first shop was located in Mumbai's Fort area, and it was a favorite with the Europeans. Managed by the two Italian brothers in those times, Monginis was a must at every celebration. Even then Monginis cakes, pastries and savouries were baked to perfection and were in great demand. In the 1960s, Monginis was bought over by the Khorakiwala family and after that history was made. By 1971, the idea of having a nationwide franchise network and reaching out to customers in their neighborhoods was born.

Ever since then, the Khorakiwala family has successfully expanded its operations to various cities in India like Mumbai, Kolkatta, Hyderabad, Goa, Pune, Nasik, Rajkot, Baroda, Ahmedabad, Indore, Orissa & Surat and have proceeded to demonstrate, much to the delight of all our customers, what the Monginis products and experience is all about. Globally Monginis has its strong presence in Cairo, Egypt, and besides supplying to neighboring countries like Libya, Yemen, Sudan in the African Continent. Monginis brand also caters to the prestigious UK market and will soon be expanding to the other European countries. Monginis headquarters has a well-equipped lab and has gained the HAACP certification since past 2 years for maintaining and assuring best of the hygiene and quality standards of our products and for our customers.

For years, Monginis cake brand has simply been making people happy and this is evident as today it stands as the no. 1 cake brand in India. Whatever flavor you choose, you'll be treating yourself to a delicious classic. Whatever celebration reason, Monginis has products to suit the same. To enhance the customer satisfaction, Monginis now ventures into three more brands offering the same variety and quality.

Contact Persion: Mr. Zoher Khorakiwala

Zip Code: 400053


Address: B / 60, Off. Link Road, OPP. City Mall, Andheri (W) ,, Mumbai, M

Fax: 91-22-40786795

Tel :91-22-40786786

Olive Oil can replace trans fat in bakery products

Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.

Despite the strong and characteristic flavour profile of extra virgin olive oil, when used to partially replace margarine in a Madeira cake, a panel of tasters rated the reduced trans fat cake as the most preferred, according to findings published in the LWT - Food Science and Technology.

In addition, researchers led by Adamantini Paraskevopoulou from the University of Thessaloniki also report that substitution with the extra virgin olive oil did not affect the appearance or odour of the final cakes.

Moving away from partially hydrogenised shortening

Shortenings play a key role in cake making by helping to trap air bubble in the batter, which helps with leavening of the product, while also enhancing crumb tenderness, and enhancing moistness and mouthfeel.

However, many shortenings are based on vegetable oils that have undergone partial hydrogenation, a process that converts the oil into semi-solids for a variety of food applications. The process produces trans fats, which are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.

But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.

In the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate.

The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.

Commercial baked goods such as crackers, cookies and cakes, along with many fried foods, like french fries and doughnuts contain trans fats.

In their new study the Greek researchers formulated cakes with margarine only as a shortening, extra virgin olive oil only, or with a combination of margarine and olive oil. Results showed that inclusion of extra virgin olive oil increased the batter density, and boosted the cake volume.

No effect on the appearance or odour of the cakes was recorded, they added. While the cake prepared only with extra virgin olive oil was rated the least preferred by a panel of 20 tasters, the score was “very close to those obtained for the control cake”, wrote Paraskevopoulou and his co-workers.

“Attending overall liking, the cake prepared with extra virgin olive oil/margarine mixture was the most highly preferred by the panellists,” they added.

Source: LWT - Food Science and Technology
“Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil”
Authors: A. Matsakidou, G. Blekas, A. Paraskevopoulou

Sugar to be imported by most of Indian food and beverages manufacturers in coming months

NEW DELHI: Undeterred by 30-year-high world market prices, beverage companies Coca-Cola & PepsiCo are scrambling to buy sugar overseas to make

sure they are not compelled to slow down bottling lines during the peak demand months of summer.

Firm orders have been placed for delivery of sugar up to June. Cola companies are now gearing up to contract sugar for the remaining season, when soft drink demand is at its peak. Industry analysts say beverage companies are incurring heavy losses – especially in top-selling packs like 200-ml glass bottles or 600-ml and 2-litre PET packs, due to record high sugar prices. Sugar contributes up to 25% share of soft drink production costs. But after having raised prices just a few weeks ago, it may no longer be possible to make consumers share their burden.

Unlike chocolate and biscuit manufacturers, beverage companies also do not have the option of reducing the quantity in their packaging. Right now, indigenously-produced sugar is available in the wholesale markets of Maharashtra for Rs 34 per kg. But beverage companies are learnt to have bought sugar overseas for the June shipment at a significantly higher prices at Rs 40 per kg (at factory gate) because they

Read more on ET

Party Platter Cookies re called on allergen presence -FDA

Legal news for Maryland product liability attorneys – Giant Food Inc announced through the FDA the recall of Party Platter Cookies for health risk do to undeclared almonds.

Landover, MD - ( – The Food and Drug Administration (FDA) announced Giant Food LLC’s voluntary recall of its 24-ounce Party Platter Cookies, due to undeclared allergens, February 10, 2010.

The Maryland-based company recalled the Party Platter Cookies due to traces of almonds and an almond paste that could pose a potential health risk for consumers who could have an allergic reaction to the unlisted ingredient. The product was on shelves at Giant’s stores marked as a “Giant Food Party Platter Cookies with a UPC number 0200148262.” The cookies were sold in a rectangular packaging on a platter wrapped in plastic and sold in the bakery section of the store.

There have not been any reports of illness or allergic reaction in correlation to consuming the cookies. All consumers who have purchased the Giant Party Platter Cookies are advise to throw away the rest of the cookies and bring their receipt to the closest Giant supermarket to receive a full refund. For more information regarding this particular recall, consumers may reach Giant’s corporate brands line at (877) 846- 9949 9 a.m. to 4 p.m. Monday through Friday.

The Corporation operates 180 supermarkets in Maryland, Virginia, Washington D.C. and Delaware. For more information on the company, visit Giant online at

GMP 's ( Good Manufacturing Practices) in Bakery - Food Equipements

Following are the guidelines for maintaining GMP's for equipments in bakery plant

 Adequate equipment layout avoiding congestion

Glass handling procedures records and Inspection

Engineers/Technician trained in hygiene

Pre Cleaning of product containers

Condition of equipment ,no corrosion, loose paints  and frayed belt

Use of food grade material

Control of foreign objects -Documentation of machine parts

Maintenance programs  - Gaskets/no temporary repairs

Temperature control

Safety guards does not hinder cleaning

Energy savings in Motors

Motors  are widely used in bakeries  and the prime movers  .One of the easiest way to reduce energy consumed by motors is to repalce higher hp rated  motors with lower hp .Once you record the actual load on the motor  to the  provided hp  by the manufacturers then select the hp as per the actual load . In some cases we can  reduce the motor hp  by 20-30% of the ratings .Similiarly there are several other methods to reduce energy consumption by the motors

Energy savings in Motors

Some of the equipments with higher hp motors in bakeries

Circulating fan
Extracting fans
Air washers
Cooling Towers
Air Compressors
Roots Blower
Baking oven  drive

Record the actual load s and  the rated loads . Replace the higher hp with the required load .

Food brands major factor for buying decision of Indians- A survey

Indians have become increasingly wary about the food that they buy, thanks to the rising issues concerning the safety of food and the resultant food-borne diseases. According to the Nielsen global online survey, 97% Indians consider safety of food an important factor in deciding where they shop and 73% Indians are confident in the safety of the food that they purchase from their local store.

As per the survey, India along with Ukraine is the second most willing nation to pay a premium for food that is safe (85%). Saudi Arabia and Phillipines lead with 86% votes in their willingness to pay a premium for safe food.

More than six in ten Indians think that the food manufacturer has the main responsibility for providing them with safe food. Around 30% hold the government responsible for providing safe food and only 8% think that the retailer has the main responsibility in providing safe food to them. However, Indians trust the government the most when a food safety scare arises (32%). With 29%, food manufacturers are the second most trusted entity in case of a food safety issue. Over 26% Indians trust media and only 13% trust retailers when they are skeptic about food safety.

“Food contamination is a problem that Indians face every now and then. Food supply in the country is often fragmented involving a multitude of middlemen, which exposes it to various types of fraudulent practices. In such conditions Indians are very careful of where they make purchases from and mostly go by the name of manufacturer.

The retailer is not seen as the prima donna in India, the manufacturer is,” said Biswarup Banerjee, associate director, marketing communications, South Asia, The Nielsen Company.

Nearly nine in ten Indians (86%) believe that they are responsible for the safety of food they consume at home. This is higher than the global average of 75% who believe that they are responsible for the safety of food that they consume at home.

The most important reason why Indians buy locally made products is because they think that by doing so they are supporting the local farmer or producer.

Source :Nielsen

Indian Bakers to Finance Minister on this year budget

Indian Budget is an annual exercise presented by finance minister to the parliament on 28th Feb every year . Taxes , Duties , Subsidies and other policy are declared for the fiscal year .

Automated Case Packing for biscuit s/ Cookies

Global Bread Market to Reach $170 Billion by 2015

Press release

The global market for bread is projected to exceed $170 billion by the year 2015. This is primarily driven by the rising standards of living, increasingly westernized lifestyles, and reduced time for making elaborate home cooked meals/breakfast, among the consumers worldwide. Asia Pacific in particular is witnessing spurt in growth in the bread industry, with several new bakeries being opened in China and Hong Kong over the last few years, reflecting the growing popularity of bakery products among the consumers.

San Jose, California (PRWEB) February 11, 2010 -- Consumers in modern societies place a lot of importance on convenience. Persistent changes in work force participation and attitudes, as well as growing incomes, have led consumers to emphasize more on convenience. Women hard pressed for time, consider bread as a more convenient alternative to other staples, such as rice, which require substantial preparation time. The newly introduced "buttery" breads, which require no additional butter, are gaining a substantial share in the market at the expense of traditional loaf bread.

Europe and the US dominate the world bread market, as stated by the new market research report on bread. Bread is the staple diet in most North European nations such as Denmark, the Netherlands, and Sweden. Turkey, Germany and Italy are the leading countries in Europe in terms of per capita bread consumption. Of late, manufacturers are introducing whole-grain and multi-grain breads as healthier options.

Bread: A Global Strategic Business Report

In the present scenario of economic slowdown, bread demand is being driven by consumer preference for dine-in meals and brown bag lunches. Homemade food is more nutritious and offers more value for money to consumers, thereby generating curiosity among them to explore innovative ways of using bread. Increased level of health consciousness among consumers has brought whole grain bread and bread with fiber content into focus. Of late, consumers are not only more cautious about food ingredients, but are also concerned about the source of origin of the food and its ingredients. Further, environmental concerns are driving the sales of organic food products, as consumers are taking informed decisions in purchasing products.

Key players dominating the global bread market include Associated British Foods Plc, Allied Bakeries, Fine Lady Bakeries, Flowers Bakeries, Inc., Frank Roberts & Sons Ltd, Franz Family Bakeries, Greggs plc, Grupo Bimbo S.A. de C.V., George Weston Bakeries Inc., La Brea Bakery Corporate, Pepperidge Farm, Inc., Premier Foods plc, Sara Lee Corporation, Warburtons, Ltd., and William Jackson Food Group Limited, among others.

The report titled "Bread: A Global Strategic Business Report" announced by Global Industry Analysts, Inc., provides a comprehensive review of industry overview, product overview, product introductions/innovations, profiles of major players, and recent industry activity. The report analyzes market data and analytics in terms of value sales for regions including The United States, Canada, Japan, Europe, Asia-Pacific, and Rest of World.

For more details about this comprehensive market research report, please visit -

About Global Industry Analysts, Inc.

Global Industry Analysts, Inc., (GIA) is a reputed publisher of off-the-shelf market research. Founded in 1987, the company is globally recognized as one of the world's largest market research publishers. The company employs over 800 people worldwide and publishes more than 1100 full-scale research reports each year. Additionally, the company also offers thousands of smaller research products including company reports, market trend reports, and industry reports encompassing all major industries worldwide.

Global Industry Analysts, Inc.

Telephone 408-528-9966

Fax 408-528-9977

Email press(at)StrategyR(dot)com

Web Site

Good manufacturing practices ( GMP's) in bakery - Food Handling Practices

Good manufacturing practices are basic steps for food or bakery industry to ensure products from being free from contamination  and any food safety  hazards.

Following are the activity in food handling practices which would help in adhering to GMP's( Good Manufacturing Practices)

  • Use of color coded equipments

  • Adequate control of product containers

  • Accountability of Ingredients for production - Traceability

  • Temperature control disciplines

  • Risk assessment and HACCP  documentation

  • Control over refused ,clean , covered , emptying frequency

  • Control of Foreign object/Metal detection

  • Between Batch cleaning procedures

  • Proper Sterlisation of surfaces and equipments

  • Full training of  Food handlers

Above are basic requirement for  any bakery  units to follow GMPs

Source - World food Program

Tortillas emerging as most popular bakery product in USA

tortillas , tortillas baked  products , popular tortillas

GIA announces the release of a comprehensive report on Tortillas market. Consumption of tortillas is growing at a steady pace in recent years. The growth is partly attributable to the rapid expansion of the
Press Release

Latino population and the increasing popularity of tortillas among other cultures and countries as a favorite snack and meal option. In the US, tortillas have emerged as the fastest growing bakery product, and are next only to sliced bread in terms of sales.

San Jose, California (PRWEB) February 10, 2010 -- Tortilla is a flat (unleavened) white bread that serves as the staple food for Mexicans and Central Americans. The word 'Tortilla' is derived from the Spanish root 'Torta', which means 'a plain round cake'. Tortillas are eaten all round the year, and are offered in various flavors and colors depending on the type of corn used in making them. Americans extensively use tortillas in different foods and most commonly in burritos, which is a traditional food of northern Mexico. Mexicans who have settled in the southwestern parts of the US continue to eat tortillas as staple food. Flour tortillas are used in restaurants for preparing a range of Mexican and non-Mexican cuisine. Further, with the increase in Hispanic population, tortillas are no longer considered as ethnic bread, but as mainstream dish.

Mexicans are among the largest consumers of tortillas in the world as stated by the new market research report on tortillas. Corn Tortillas form the staple food of Mexicans and tortilla factories are found commonly everywhere including cities, towns and villages and at times a single street may house more than one tortilla factory.

Tortillas: A US and Mexican Market Report

Tortilla industry encompasses several small players serving local markets and a few large players serving the global markets. Even as consumption of tortillas is high in Mexico, there is virtually no competition in this market because products are mostly undifferentiated. There are about 60,000 tortillerías in Mexico, and Gruma is the only major supplier of corn flour in the market. In the US, the number of significantly larger tortillerías is higher than in Mexico, and hence competition is intense.

Key players dominating the US and Mexican markets include Gruma S.A.B. de C.V, Gruma Corporation, Mission Foods, Grupo Industrial Maseca, S.A.B. de C.V, Grupo Bimbo SA, Grupo Herdez SA de CV, Kellogg Company, Nabisco Inc., and Pepperidge Farm Inc. among others.

The report titled "Tortillas: A US and Mexican Market Report" announced by Global Industry Analysts, Inc., provides a comprehensive review of industry overview, key market trends, product overview, profiles of major players, and recent industry activity. The report analyzes market data and provides analytics in value sales for the US, and Mexico.

For more details about this comprehensive market research report, please visit -

About Global Industry Analysts, Inc.

Global Industry Analysts, Inc., (GIA) is a reputed publisher of off-the-shelf market research. Founded in 1987, the company is globally recognized as one of the world's largest market research publishers. The company employs over 800 people worldwide and publishes more than 1100 full-scale research reports each year. Additionally, the company also offers thousands of smaller research products including company reports, market trend reports, and industry reports encompassing all major industries worldwide.

Global Industry Analysts, Inc.

Telephone 408-528-9966

Fax 408-528-9977

Email press(at)StrategyR(dot)com

Web Site

Government planning to ban domestic sugar for industrial use

This move  would definetly harm   Indian sweet , soft drink  ,ice cream , chocolate  and  bakery manufacturers  as  these items has  significant sugar content.

In a bold and drastic new plan to bring down sugar prices the Union Government is proposing a ban on the use of domestic sugar by industry.

According to the new plan sweets makers, soft drink makers, ice cream manufacturers, chocolate companies and biscuit makers will have to import sugar for their products.

Bulk consumers account for two third of the sugar consumed in India. Most of the sugar is used by confectionery and soft drink makers.

The proposal will be referred to the Union Law Ministry before implementation.

Union Government has already limited stock limits of sugar to 10 days from the existing 15 days.

Biscuit makers on Tuesday said the move would have an adverse impact on their production and they should be allowed to keep supplies for at least 30 days.

view full story

Sandwiches out of favour in U.K

 Sales of bread, traditional rolls and baps have fallen, according to TNS figures, suggesting that shoppers are moving away from the traditional British homemade sandwich to foreign alternatives.

In the last year volume sales of bread, traditional rolls and baps across all retailers fell by 1.2%, the TNS data for December 2009 showed, while French croissants have soared by 33%.

Meanwhile, Indian Chapattis and Mexican tortillas have grown by 18%, Indian naan bread rose by 13% and bagels increased by 11%.

And the indications are that instead of a making a sandwich with bread, a roll or a bap, increasing numbers are opting for croissants, wraps, bagels or Middle Eastern or Indian breads.

Tesco bakery spokesman, Andy Simpson, said: “There are so many bread varieties from all around the world now available in the UK and these are drawing sales from traditional loaves, rolls and baps, which have reigned supreme in bakeries for hundreds of years.

“While croissants have been commonplace across the UK since the 80s, it’s naan bread, chapattis, bagels and more recently tortillas that have now established themselves as popular snack alternatives to the traditional sandwich.”

He added that the main reason for this was the UK was more multicultural, popularising different cuisines.

However, he said it was also down to the diversity of bread now commonly found on supermarket shelves.

by Sarah Hills London

Alternate heating for bakery ovens

Different types heating application are availbale for baking ovens . Widely used  type of heating for baking ovens are

Gas ( Lpg and Cng ) Ovens
Electric Ovens
Diesel Fired Ovens

But  for few bakers  which lay importance to clean technology and lower maintenance opt for

Infrared Heating for Baking ovens

•Infrared emitter is selected depending upon various factors like application, wavelength etc.


•Types of emitters are reflector heat lamp, quartz tube and ceramic emitter.

•Rapid heating of the product and low energy cost as the heat is targeted to the required surface.


Thermic fluid heating for baking ovens

Thermic fluid is circulated in pipes which then radiates heat into oven s. These are now being used for biscuit manufacturing  in tunnel type ovens

Advantage s are many


  • High thermal efficiency and economical operation
  • Temperatures up to 380 degrees centigrade (*dependent upon thermal fluid type) 
  • No water treatment is required 
  • Internal corrosion and scale are eliminated 
  • No pipe corrosion 
  • Bellows sealed valves and simple burner components virtually eliminate maintenance
These can result in saving in energy cost .


Spam s -

  Dont know how to prevent these spams coming regularly on my post . Sorry readers  I m trying to fix this problem . Any ideas ? Pl help

Bread Manufacturing Process - Video

Bread Manufacturing process - which involves

Hup Seng Perusahaan Makanan- Malaysia s major biscuit manufacturer- Aprofile

Establsihed in year 1958  -Hup Seng Perusahaan has expanded to become Malaysia s top biscuit manufacturers .Plants are Haccp and BRC  food safety programs certified . With an international market coverage that spans Asia, Africa, Oceania, Europe and North America,

Products  It has  wide product range of  biscuits  such as Marie , Cream sandwich , chocochips , crackers ,cookies

Brands  HUP SENG  ,Estra ,Corneo, Coffee Marie ,Chippy chips , Sultana , Butter Cookies , Milk n Honey, Flying fish , Teddy Bear


14, Jalan Kilang, Kawasan Perindustrian Tongkang Pecah,

83010 Batu Pahat,

Johor, Malaysia.

Tel : 607-4151211 ,Fax : 607-4151777

Person to Contact : Mr. Kerk Chu Koh

(Managing Director)

Email :


United Biscuits Plant inaugurated by Himachal CM

Chief Minister Prof Prem Kumar Dhumal inaugurated the 16th Plant of the United Biscuits in the world. United Biscuits produces world  famous brands of biscuits such as Mcvities .
Chairman of United biscuits (UB) Dr David fish with Partap Kalia who specially reach Kala amb to participate in the inaugural function of the plant, first in India
Addressing a gathering in the inaugural function of the united biscuits (UB) plant at industrial area Kala amb Chief Minister said that few states were opposing the industrial package for the state but they should be familiar with the fact that Industries were not migrating from Punjab and Haryana but Industrial groups were planning to open their new plants in Himachal to get the benefit of industrial package. He said that it was the state to sacrifice in armed forces, providing electricity and drinking water to other states of the country but now few neighboring states were opposing the package for Himachal. Chief Minister said that Union government was providing the industrialbenefits to state where the people were raising the weapon against the integrity of the country. Chief Minister was hinting the industrial benefits to Jammu and Kashmir. He also said that the state government would not tolerate unwanted strikes similar industrialists should know that discontented labor could not give better results. Chief Minister said that a united biscuit (UB) is the world third largest biscuit manufacturing group which would expand the business in near future.

Chief Minister Prof Prem Kumar Dhumal inaugurating the 16th Plant of the united biscuits in the world.
Mr. Manoranjan Kalia, Industries and Commerce Minister of Punjab congratulated the management of United Biscuits Private Limited for launching an internationally acclaimed product in the country.
Mr. Jeff Van Der Eems, Chief Operating Officer, United Biscuits Private Limited detailed out the activities of the company in India and broad.
Chairman of the UB group Dr David fish was also present on the occasion. Interacting with Hindustan Times he said that it was the 16th plant of the UB group in the world.

Posted by : Shailender Kalra
Date: 05.02.2010

How to reduce packaging cost in bakeries

Basic Ideas for packaging cost reduction watch this video

United Biscuits to commence production at Himachal Plant

Nahan: World’s third largest biscuit manufacturing company united biscuits (UB) having US$2 billion branded snacks business would start production in Kala amb industrial area of the district Sirmour on Friday.

Chief minister Himachal Prof Prem Kumar Dhumal in the presence of the Chairman of the UB group David fish would inaugurate the plant. United Kingdom (UK) based company had purchased the plant of Bonn brad (S.S. foods) few months back with the investment of 15-20 crore located at Kala Amb industrial area in Himachal. The director Industry Manoj Kumar says the presence of this plant in Himachal pardesh would give a new outlook to industrialization in the state. He also said that as per his information UB biscuits have 100 years old brand McVities which has been enjoyed by the world since 1850.

However in totality UB has already made an investment of 40 crores for this plant and also plans to invest another 20 crore till the end of this year. As per as the information the officials Ben, Jastin,Lucy and Sanjay of British high commission with Industry and commerce Minister of Punjab are also likely to participate in the inaugural program of the plant. According to the information gathered from the industry department, UB identified as a market with great potential than it made foray into the Indian market by deciding the production in Himachal Pardesh. UB India today directly and indirectly employees over 1000 people and also plans to continue expanding its presence in the year 2010. According to further information UB holds strong number two position in its core market of the United Kingdom and Europe. Sources of the industry department said that all the approvals to UB biscuits were given in time bound manner. According to further information UB biscuits have total 15 production plants across the UK and Europe with the annual capacity of 1.3 million tones of biscuits, snacks and other products. Although, it was not clear but sources said that Kala amb plant of U B would the first one in India. UB brands and products have a huge global appeal and that is the reason UB has been rapidly growing in other international markets as well such as North America to the Middle East, Africa and Australia. According to further information an UB biscuit is the first industry in the Kala amb industrial area, which would be inaugurated by the chief Minister Prof Prem Kumar Dhumal during this tenure. According to further information UB would offer India McVities digestive biscuits made of wholesome wheat with a rich source of fiber .On the other hand Member secretary of Industry department Mr.Tilak Raj Sharma said that it was correct that a united biscuit was a reputed group of the UK. He also said that the officials of the British high commission, Punjab industry Minister and Director Industry Manoj Kumar are also likely to reach in the inaugural program of the plant.

Source :
Posted by : Shailender Kalra

Irene Rosenfeld - Krafts CEO -A profile

Irene Rosenfeld: She certainly takes the biscuitThe head of Kraft, one of the world's most powerful women, was never going to back down in her takeover of Cadbury, despite upsetting investor Warren Buffett and incurring the wrath of British workers and politicians

 Irene Rosenfeld works in an industry that provides a rich seam of puns for headline writers and scribes alike. The Kraft Foods chief executive is the Big Cheese, the Cookie Queen, the cat who got the (Cadbury's) Creme Egg. Not surprisingly, she is often referred to as having drunk the Kool-Aid (yet another Kraft brand) of her mega-corporation.

It is all good, clean fun that has brightened the accounts of Kraft's successful attempt to take over beloved British chocolate-maker Cadbury. It was a classic business battle that unusually made the jump from the business pages to the front pages. It pitted the sprawling American conglomerate against the plucky British independent. It involved some of the most famous brands in British consumer life. It saw hostile bids, public spats, shareholder revolts and a campaign to keep the firm resolutely British.

If it had been a Hollywood movie conforming to type, Cadbury would have emerged unscathed. Rosenfeld and Kraft would have slunk back to Chicago with their tails between their legs. British chocolate-making would have continued – Willy Wonka-like – to exist at the centre of cultural life for the sweet-toothed and free from the malign influence of foreign industrialists.

But this is real life. Rosenfeld won her battle and the Cadbury board in the end happily surrendered to a higher Kraft bid and recommended the deal to its shareholders. Such are the imperatives of modern capitalism and, in truth, few realistic observers ever saw any other likely outcome.

But there is no doubt that it was a remarkable coup for Rosenfeld. Not only did she lead one of America's biggest companies into one of the biggest deals of its history, she did it by riding roughshod over the objections of its most high-profile investor, Warren Buffett. The "Sage of Omaha" had come out publicly against the deal, something that would strike terror into the hearts of almost any chief executive. But Rosenfeld did not shirk. Politely, but firmly, and never with a trace of doubt, she just ploughed on. Rosenfeld wanted a deal. And a deal she got.

No one should have been surprised. Though her public profile is deeply private and unfailingly polite, Rosenfeld is not someone to be pushed around. Buffet might have his mass following, but Rosenfeld is no pushover. She has flourished as a woman in a man's world. She is one of just 12 women running a top US corporation. Among the 30 US firms in the Dow Jones Industrial Average, she is one of just two.

Forbes magazine recently ranked her sixth on its list of the 100 most powerful women in the world. She was just five places behind German chancellor Angela Merkel. That is pretty rarefied company. As results in the epic Kraft vs Cadbury battle showed, the surprise was not that Rosenfeld won. It was that anyone really doubted her.

Rosenfeld, however, does not fit the media archetype of the ball-busting American businesswoman. There are no dramatic power suits, no huge shoulder pads, expensive hairstyles or a personality so large and aggressive that it overcomes the testosterone levels of the male executives. Instead, Rosenfeld is the classic example of still waters running deep.

Throughout the battle over Cadbury, Rosenfeld did just enough media work to ensure that she was present but never enough to mean she became the story. She was never off-message, charming the press, but never letting them leave with a real story of the kind that journalists' love and chief executives hate. She was all about the deal, all the time, a true competitor in the sense that it was the end result that mattered, not achieving it in dramatic style.

That sense of competitiveness came early to Rosenfeld, but it did not spring from obviously fertile ground. She is a child of the American suburbs of the 1950s, an era much frowned upon since the cultural revolution of the 1960s, but one that Rosenfeld's quiet, understated but muscular approach to business seems to typify.

Rosenfeld was born on 3 May 1953, to a young Jewish couple, Seymour and Joan Blecker, who had settled in Westbury, about 30 miles from New York. It was a story-book suburban upbringing. Her father served in the army during the Second World War and then became an accountant. Her mother was a stay-at-home mom dedicated to raising her two daughters. Rosenfeld excelled at pretty much everything at school. She was a keen sportswoman, something that she continues to be with her well-known passion for roller-blading. She played on school sports teams and even now she still cites her high school sports teacher as a major influence.

It is no coincidence that that teacher, Joan Case, went on to become one of the first female administrators in New York state's once male-dominated teaching system. Another oft-cited influence is Martina Navratilova whose forceful playing style, without being showy, matches Rosenfeld's ideas about business. Rosenfeld's drive was obvious. She often jokes about how seriously she took her role as treasurer in her local Brownie group, but the truth behind the gag is obvious. She was a keen student, acted, sang in a choir and worked on the student newspaper. On Kraft's website, Rosenfeld describes her childhood ambition thus: "President of the United States… really!"

But despite such lofty ambitions Rosenfeld almost opted for a life in academia. Attracted at first by its top-notch athletics reputation, Rosenfeld went to study at the Ivy League Cornell University in 1971. Though injury cut short her sporting activities, she excelled academically. She gained a degree in psychology (something that many of her admirers see as very significant) and then a masters in business administration and a doctorate in marketing and statistics. She also met her husband, Phillip Rosenfeld, who was a fellow student. They had two daughters and Rosenfeld finished her doctorate (to acclaim) while heavily pregnant.

Tragically, Phillip died in 1995. Rosenfeld kept his surname, using her maiden name as a middle name, even after marrying her second husband, Richard Illgen, an investment banker.

After her doctorate, Rosenfeld faced a choice: academia or business. She chose the latter, using her marketing skills and natural feel for consumers' wants at a New York advertising agency. After two years, she switched sides and went directly into her former clients' businesses, joining General Foods in 1981. That began her long career in the world of mass-produced food.

As General Foods grew and was eventually swallowed by Kraft, so Rosenfeld's career flourished. Kool-Aid was her first brand, which she successfully started pitching to youngsters rather than their parents. Successes with other household brands of the American kitchen followed – such as tinkering with how Oreos could be sold in China – and she rose up the ranks. She was, as one might expect, a highly competitive workaholic, but one who was known for seeking out and embracing new ideas. In a world where brand names are household staples, there is a natural conservatism. But Rosenfeld defied that and with great success.

After three years at rival Frito-Lay, she was asked back to Kraft as chief executive in 2006. At that time, the firm was in trouble, focused on lay-offs and cost-cutting. Rosenfeld rapidly replaced layers of management and turned the company around. She then controversially sold off its frozen pizza business and launched the Cadbury deal. It was all risky stuff but carried out with her usual understated certitude.

She and her husband live in an exclusive Chicago suburb. But the two-storey, £2.4m property is hardly a mega-mansion. They are a private couple, active in the local synagogue and occasionally attending the opera. They give generously to charity, but not in a way designed to be noticed. In effect, it is the life that Rosenfeld grew up with in the 1950s and 1960s, just updated to a much wealthier suburb. Indeed, it is impossible to find anyone willing to fault Rosenfeld's decency.

Even Buffett, as he waged his campaign against the Cadbury deal, admitted as such. "I think's she's a decent person. She could be a trustee under my will. I just don't want her making this particular deal," he said. When even your foes can't find a bad word to say about you, you must be getting something right. But that is not to underplay her resolve or willingness to take risks.

Beneath the still surface lie doubts but also an even stronger will to overcome them. A rare insight was provided into Rosenfeld's mind in 2007, in a speech at her alma mater, Cornell. She discussed the philosophy behind her radical rejig of Kraft management. "Sometimes I lie awake thinking, 'Should we?' And then I think, 'How can we not?'" she said. It is hard not to see such an attitude in her bold triumph of bringing the Cadbury deal home

 Source : Paul Harris The Observer, Sunday 24 January 2010

Sara Lee - First Co To Use Eco -Green Wheat For Baking

By Brad Dorfman

CHICAGO, Feb 1 (Reuters) - A green loaf of bread is usually something you do not want to find on store shelves, but Sara Lee Corp (SLE.N) is hoping using "green" grain will help attract consumers to its EarthGrains bread.

Sara Lee will announce on Tuesday it will be the first packaged food company to use Eco-Grain wheat in its baking.

Eco-Grain was developed by Horizon Milling, a joint venture between agribusiness giant Cargill Inc [CARG.UL] and farmer and rancher owned CHS Inc (CHSCP.O). It is grown using farming practices that reduce fertilizer and it requires less land than organic farming.

The bread will also cost the same $2.49 to $4.09 for a 24-ounce loaf as EarthGrains currently costs. That should appeal to consumers interested in helping the environment, but not if it means paying significantly more for organic bread, said Kyle Marinkovich, marketing manager at Horizon Milling.

"This is an easy way that they can impact the environment," he said.

Sara Lee is No. 2 in a fragmented U.S. bread industry -- trailing Thomas' English muffin maker George Weston Ltd (WN.TO) -- with 5.8 percent of the market, according to Euromonitor International. Sara Lee's North American fresh bakery products earned $2.2 billion in revenue in fiscal 2009.

Private label manufacturers increased their market share during the recession. With the myriad private-label bakers now making up 17.3 percent of the market, branded players such as Sara Lee need to work even harder to attract customers.

"That seems to be one of the categories where (consumers) don't perceive significant difference between private label and branded offering," Morningtar Erin Swanson said of the bread business.

Eco-Grain wheat is grown on a handful of family farms and Horizon hopes that production will increase "exponentially" as demand for the grain increases, Marinkovich said.

To start, 20 percent of the wheat used in EarthGrains wide-pan bread will be Eco-Grain wheat, with the company looking to use more Eco-Grain wheat in the bread going forward. Sara Lee also plans to use Eco-Grain wheat in its EarthGrains thin buns -- a sort of flat sandwich bun -- later this year.

Sara Lee is trying to tap into consumers concerned about the environment by launching a marketing campaign for the Eco-Grain bread with the slogan "plot to save the Earth, one field at a time."

"We think about this as a movement, think about this as a first step and something we want to build upon," said Tim Zimmer, vice president for Sara lee's North American fresh bakery business. (Reporting by Brad Dorfman; editing by Michele Gershberg and Andre Grenon)

Source : Reuter
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