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

doi:10.1016/j.ijfoodmicro.2010.01.043

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

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


Author:  Dr DR. SEWAGUDDE SAMUEL
Source : http://www.observer.ug/
sewaguddesamuel@yahoo.com

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

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

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 : FoodBizDaily.com

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

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 .

Monginis Food Pvt. Ltd - A profile

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


Emplyees: 101 - 500 People

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

Website: http://www.monginis.net/

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

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

Mixers
Circulating fan
Extracting fans
Ahu's
Air washers
Cooling Towers
Air Compressors
Roots Blower
Conveyors
Baking oven  drive
Agitators/Stirrers
Pumps

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

Automated Case Packing for biscuit s/ Cookies

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

Sponsored Ad

Contact  for  private  label  and  contract  manufacturing - Biscuit

FRENVI PVT LTD

Email :info-india@frenvi.in

Website:wwww.frenvi.in  / www.frenvi.de

Mobile Number : 09035804172

Tortillas emerging as most popular bakery product in USA

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 - http://www.strategyr.com/Tortillas_Market_Report.asp



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 http://www.StrategyR.com/

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 .

 

Bread Manufacturing Process - Video

Bread Manufacturing process - which involves
Mixing
Dividing
Molding
Paning
Proofing
Baking
Depanning
Cooling
Slicing
Packing

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


HQ

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 : hupseng@tm.net.my

URL : http://www.hupseng.com/

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 : http://www.nvonews.com/
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

Britannia s Little Heart - A product review

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

Bread Industry of India - A 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

Name	sales GBP	no of cafe
Greggs ( Bakers Oven )	628.2	1409
Subway ( Franchise)		1284
Costa ( Franchise)	263	849
Starbucks	373.5	699
SSP UK	-	445
Cafe Nero	150	385
BP –Wild Bean Cafe	-	247
M&S  Cafe	-	225
Pret  A  Manager	224	194

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

Most Popular brand of Cadburys Chocolate

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/

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

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.

Carton sealing machines in bakeries

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

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 .

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

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 .