Top ten sweets of the summer revealed

After analysing sales predictions and reviewing trends from previous summers, Bonds Confectionery has predicted that a mix of traditional, retro, old favourites and some crazy new innovations will make up the top ten sweet choices for summer 2014. Family choice, Skittles, topped the list with Rowntree’s Fruit Pastels and Millions coming in second and third, proving that the old favourites are still the reigning top treat for the UK consumer. The results also revealed the differing demands between children and adults when it comes to their sweets preferences, with the younger generation leaning towards the more fashionable and innovative lines, whilst the adults seek nostalgia and familiarity. The top ten sweets for summer 2014 as revealed by Bonds Confectionery are: 1. Skittles 2. Rowntree’s Fruit Pastels 3. Millions 4. Retro Mix Bag 5. Bonds Confectionery Fruit Jellies 6. Tung Toos 7. Toxic Waste 8. Brain Licker 9. Bonds Confectionery Lemon Sherbet 10. Bonds Confectionery Spray Candy The old favourites still prove to be the most popular choice, with both Skittles and Fruit Pastels captialising on the sharing bag trend in recent years. However the tiny, chewy Millions sweet balls is the one consistent bestseller on a weekly basis for Bonds Confectionery, with Toxic Waste and Brain Licker the only other two lines which see similar sales peaks. Proving that the younger generation is fast becoming the key decision maker when it comes to a confectionery purchase. Philip Courtenay-Luck, managing director of Bonds Confectionery explains: “What we often see throughout the year is that as the season changes our taste palate changes with it. So, the likes of a hard-boiled mint humbug or cough candy from our Traditional Sweet Shop range feel too heavy to enjoy on a hot day, yet a sour flavoured jellied sweet or citrus sherbet is the perfect treat for the summer months. “It’s no surprise that the likes of Rowntree’s and Skittles are at the top, it’s often the case that as adults we all love the feeling of familiarity, even when it comes to a simple treat. Adults would rather enjoy a product they know and love rather than experiment with the latest crazy concept candy. This is something that children tend to favour and is becoming a huge trend across the confectionery industry.” Bonds Confectionery understands that the children’s market is where the industry is looking for its most innovative products. To ensure that the company stays ahead of its competitors, Bonds has a team of experts that travel across the world in search of the latest, coolest sweet products to bring back to the UK market. A trend that these experts are noticing year on year is the demand from children who want the more experimental sweet flavours and textures, with original flavours such as apple, blue raspberry and bubble gum as well as different textures always the most popular for the younger audience. The more fashionable ranges that feature chewy, oozy, gummy and spray candy textures are also big on the agenda for what children want to purchase in 2014. Philip adds: “Our children’s section is very strong, which we are very proud of. We have more than 200 lines dedicated to just the younger audience. Plus, we have the UK’s biggest selling small bag range, our own brand 39p range, which is proving to be number one choice for that all important after school market. The range is also beneficial for parents as the amount of sweets their child is consuming is controlled thanks to the smaller sized bags. “These crazy concepts and strange flavours are only set to become more demanded and regular on the UK confectionery market. What must be remembered is a children’s taste palate is something completely different to that of an adult. Not as focused on flavour, kids are always looking for the coolest, most shocking sweet to show off to their friends in the playground. Novelty is key to succeeding in this sector of confectionery. We often see the likes of our Tung Toos, Toxic Waste and Brain Licker as our bestsellers when the younger audience is making the purchase.” Interestingly, Bonds Confectionery has seen a notable increase in the sales of products that are the more traditional sweet or a retro classic. Especially ones that invoke the idea of nostalgia in the adult consumer, which is why the launch of the Retro Classics bag in 2013 was Bonds Confectionery’s most popular to date. Philip continues: “In the 80s and 90s these products were aimed towards the kids’ confectionery market, but as the consumers grew up the target audience for that specific product moved with it. Since launching our Retro Classic Range in 2013, we have sold more than one million bags. As can be seen from the outstanding figures, it was an immediate success, especially with the over 40s market as it evokes childhood memories, which in turn encouraged spend as the consumer wanted to taste their favorites sweets all over again” The rest of 2014 is looking set to be a busy time for Bonds Confectionery, with four new lines currently in production looking set to hit the shelves in time for Autumn. Philip concludes: “Confectionery, like everything else, is permanently evolving. We are constantly developing new products to keep up with the current trends. We are always looking for the most innovative, interesting, fun and delicious products for our consumers, as this is what today’s shopper demands. Not only that, as the children’s sector is moving so fast at present, we review our product lines every five weeks as a item can be in and out of fashion that quickly.”

Are Minis the next big thing?

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Taura Natural Ingredients has introduced Minis– possibly the world’s smallest real fruit pieces.

As tiny as a grain of quinoa, Minis is an innovative range of extremely small real fruit pieces developed to enable food manufacturers to add the benefits of real fruit to applications where it has not before been possible – creating a new world of opportunities.

Demand is increasing across Asia-Pacific markets for very small real fruit pieces that are suitable for use in fine bakery and confectionery applications such as ultra-thin biscuits and premium thin chocolate tablets. This increased demand can be attributed to health-conscious consumers seeking out indulgent products with fewer calories so they can enjoy snacking on treats without the guilt.

Minis are also expected to be popular as toppings on donuts and muffins and as inclusions in fruit & nut mixes. They are perfect as a fresh addition to frozen dairy beverages and desserts, and as a fruity twist in popcorn products. Their high fruit content means Minis are bursting with flavour, aroma, colour and a have a soft, chewy texture – a set of benefits Taura Natural Ingredients has dubbed ‘F.A.C.T.’

Created for the Asia-Pacific market, Taura Natural Ingredients is targeting Minis at a range of sectors including industrial food manufacturing, bakery, confectionery and quick service restaurants. The small size and the consistency of the Mini’s™ pieces means that they travel easily through production equipment such as depositor nozzles and rollers, offering exceptional distribution.

Produced using Taura Natural Ingredients’ unique URC process, Minis offer the same superior performance that the company’s other products are already known for. They contain high fruit content with no artificial colours or preservatives, which means they are perfect for clean label products. They are free-flowing and bake stable, so they won’t burn, bleed or discolour during baking, and they have a water activity of 0.41 – 0.45 to suit both dry and moist applications.

Peter Tinholt, General Manager Asia-Pacific at Taura Natural Ingredients, says: “The market is crying out for very small real fruit pieces that offer an alternative to ingredients that contain high levels of added sugar and other additives, such as sprinkle-style products. Our expertise in the fruit ingredients market has enabled us to create the perfect solution in the form of Minis. Each piece offers a tiny explosion of flavour, aroma, colour and texture in a wide range of products. Minis enable our customers to use real fruit ingredients in places where they have never been before.”

URC (Ultra Rapid Concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as cakes, snacks, confectionery and chocolate for both the retail and quick service restaurant sectors.

Educational programme gets to grips with safety risks

Independent expertise will be in evidence at Health and Safety North 2014 which takes place at The Bolton Arena on 8th and 9th October.

Opening the two day conference programme, which is independently organised by the British Safety Council, will be the Deputy Director of Chemicals Regulation at the Health and Safety Executive, Ian Travers. In his presentation, entitled ‘Corporate Governance – Getting to Grips with Significant Safety Risks’, Ian will share learnings from the major hazards sector which can be read across to the management of risks in other sectors. He will also share insights on how senior executives can focus on business vulnerability.

A different style of seminar is also featured at the event in the form of a drama based presentation called ‘Safety Leadership and Culture’. Delivered by Shaun Curry and Harry Gallagher of Macnaughton McGregor, the session promises to be interactive, practical and effective and the organisers say their style of delivery effects a long-term change in attitude – not just a short term change in behaviour – and helps to build lasting positive cultural change.

Focusing on legal issues and looking back at some of the most significant court cases in the last twelve months will be Kevin Bridges, Partner and Chartered Safety and Health Practitioner, Pinsent Masons LLP. Entitled ‘Health and Safety – Looking Back at some Landmark Judgments’, Kevin’s presentation will focus on the impact of the sentencing council guidelines on the level of fines in health and safety cases and provide an update on Corporate Manslaughter.

Other educational content that addresses, risks across a business is the seminar ‘Putting Risk Control at the Heart of Health and Safety’. Delivered by Helen Devery, Partner and Head of Office at BLM LLP, she states that good safety management techniques build on best practice and that can include the lessons learned from legal claims and prosecutions. In this session, Helen will present on how to use legal risk management techniques in order to improve safety control and incidents.

Slips, trips and falls are a major cause of accidents in the workplace but perhaps are not being given the attention they should according to Mark Thomas, Consultant, with his seminar which takes place on day two of the event. Mark aims to give an overview on key controls to help reduce such accidents within the workplace.

Event Director Tim Else says, “We’ve made sure our educational programme addresses the hottest topics affecting the industry today. We want our visitors to be kept up-to-date with all the news and legislation that could affect their workplace. In addition, this year’s event features an exhibition of which 40% of the companies, trade bodies and training providers are completely new compared to last year giving the repeat visitor access to new information. The event also features a revised and improved layout and the event space has now doubled compared to 2013, resulting in the event covering all of the 5000 sq m available!”

Along with event partners Arco, DuPont and NQA and title sponsor 3M, Health & Safety North 2014 is supported by the British Safety Council and officially endorsed by the International Institute of Risk & Safety Management. To register online visit www.healthandsafetyevents.co.uk.

Successful US launch for Maverick Innovations’ Flavours

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Maverick Innovations, the pioneering creator of specialist natural flavours, ingredients and aromas, successfully introduced its range of Flavours with Provenance to the US market at the IFT Annual Meeting and Food Expo in New Orleans. Steve Pearce, Owner and CEO of Maverick Innovations, says, “We launched Maverick Innovations, the sister company to Omega Ingredients, at IFT last year and it was fantastic to receive such a welcome back to the show from our existing partners as well as a lot of new interest and contacts. For just over a year we have been supplying a number of the major American manufacturers of household food and drinks products with our flavours. Melanie Evans, Technical & Creative Director of Maverick Innovations, says, “Our Flavours with Provenance were extremely well received, particularly the fruit flavours. But it was our nut-free nut flavours which stole the show on the Maverick Innovations stand – these comprise Nut Free Peanut, Nut Free Hazelnut, Nut Free Pistachio, Nut Free Almond and Nut Free Pecan. The new innovative range of flavours with heating and cooling effects such as ‘Fire and Ice’ also proved very popular. These demonstrate an initial heat followed by a cooling back note to enhance the various flavours.” Flavours with Provenance, nut-free nuts and the Fire and Ice flavours make up part of the ever-expanding Maverick Innovations portfolio which offers not just a range of quality natural flavours, but the best possible flavour and aroma characteristics of its type. The successful new Flavour with Provenance range includes an array of specific provenance flavours – Florida Orange, Scottish Raspberry, English Blackcurrant, Sicilian Lemon, Ecuadorian Passion Fruit, Tahitian Vanilla Extract, Brazilian Lime and American Niagara Grape. Maverick Innovations also offers a collection of other specialist flavour ranges. Rose and Lavender, fresh from an English Country Garden; Mint Humbugs and Cola Bottles, throwbacks to days of old and part of the Bygone Confectionery range. Then there’s the Oriental Express, which includes Ginger and Szechuan Pepper and the Chocolate range, which has all of the most popular chocolate combinations. Meanwhile, the Great British Orchard conjures up the flavours of a British Autumn harvest, while The Christmas Collection is suitably festive. There is also a comprehensive “Free From” range, including various nut themed products.

Juiceburst launches no added sugar range for schools

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In response to the new School Food standards for food and drink in schools announced by the Department for Education last month, JUICEBURST will be launching a new 330ml Schools approved range ahead of the legislation coming into force in January 2015.

Perfectly timed for ‘Back to School’ in September, the new JUICEBURST range will go into production early that month to meet the demand of the new academic year. Adhering to the new government specifications, the new juice drink range will contain 150ml of juice and no added sugar.

The new range will be available in six flavours (Orange & Passionfruit, Apple, Apple & Blackcurrant, Tropical, Lemon & Lime and Pomegranate & Blueberry), all of which count as one of your five a day. Each variant will be sweetened using natural sugar substitute Stevia, which responds to the increased consumer focus on natural ingredients.

Each bottle will continue to adopt the brand’s successful Blippable label to give consumers the chance to play games and win prizes. The JUICEBURST core range re-launched at the start of last year to become the world’s first digitally interactive soft drink. It went on to be named the second most Blipped brand in 2013 (Blippar figures, January 2014), beating all other FMCG brands.

Jon Evans, Marketing Director for JUICEBURST, says: “We have been very busy developing a range of products that not only meet the new criteria, but deliver the great taste consumers have come to expect from JUICEBURST.

“By fast-tracking development we have been able to bring the new range to market four months ahead of the legislation to ensure Wholesalers and Catering managers have plenty of time to make the switch to our new Schools range ahead of January 2015.”

Renowned chef unveils plans for Culinary Academy

As a restaurateur, TV presenter and Guild for Chefs UK Master Craftsman, Chef Damian Wawrzyniak has a lot on his plate.

His latest venture is the establishment of the brand new City of London Culinary Academy, designed to help attendees develop unrivalled technical skills as well as gain invaluable insight into the art of classic cuisine and its origins. Set to open its doors in 2015, the academy draws on the experience of master chefs boasting over 30 years of culinary experience across the globe.

Overseeing the venture is Chef Wawrzyniak himself, experienced at Copenhagen’s two Michelin Star restaurant, Noma.

All class modules have been personally designed by Wawrzyniak who is now working on sourcing restaurant quality equipment and fine tuning the learning systems. As well as helping students refine tasting palates, sharpen knife skills and master presentation, Culinary Academy will bring a unique history aspect to the classroom. This module will delve into the origins of cooking in order to help students gain an enriched understanding of how modern cuisine has evolved over the centuries.

Wawrzyniak says: “Incorporated into the curriculum is a fascinating History of Cuisine module which delves into the origins of cooking and the techniques that were used thousands of years ago. Students will gain an enhanced knowledge of gastronomic history, learn about the historical significance of certain ingredients and explore the ways in which the culinary past has shaped the face of contemporary cuisine.”

Attendees of the Culinary Academy will enjoy state of the art facilities including a polyvalent room, food laboratory, multifunctional theory rooms and multimedia demonstration room where celebrity chefs will carry out professional demonstrations and master classes. The academy will also boast the highest quality equipment designed to simulate a five star commercial kitchen environment.

Lecturers hail from leading schools across the globe, handpicked for their exceptional teaching skills and great approach to student learning. Damian Wawrzyniak will assume the role of Head of the Academy, bringing a wealth of experience, expertise and unparalleled passion to the table.

The Culinary Academy will run short and long term courses, open to students across the UK. The highest performing chefs will be offered the chance to complete their training at a prestigious British restaurant where they can gain first hand industry experience with the country’s finest chefs.

With its cutting edge facilities, diverse curriculum and dedicated team of cookery connoisseurs, Culinary Academy is set to emerge as London’s premier institution for industry standard chef training.

G’NOSH expands range and launches nationwide

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G’NOSH is expanding its lifestyle-driven ‘gourmet nosh’ product range with the launch of ingredient-led world food inspired Meals in Minutes into Waitrose and Ocado.

The brand’s existing range of four award-winning fresh Dips are also going on-shelf into Waitrose and, in an expansion boom, its tapas-style Pinchos will also launch nationwide into Sainsbury’s.

Central to the brand’s lifestyle-led values is a celebration of bold, global flavours and simple, honest ingredients that sing out in each product. Leading a new trend in modern eating, G’NOSH allows consumers to create joyful home dishes, catering conveniently for modern lifestyles: from non-elitist noshing to special occasion entertaining.

G’NOSH Meals in Minutes promises to revolutionise part-scratch cooking with creative meal solutions in a range of three delicious varieties, exclusively at Waitrose. Piquant Prawn & Chorizo in a Spicy Tomato Sauce uses Ecuadorian prawns and paprika spiced pork from Northern Spain, Mussels & Prawns in a Garlic Butter Sauce with plump Galician mussels, and a delicious slow-cooked Italian Sausage Ragu using Northern Italian sausage studded with fennel seeds.

The recipes have been created by the award-winning G’NOSH Founder Charlotte Knight and her team. A modern woman originally from New Zealand and inspired by her extensive global travels, Charlotte ensures the ingredients used are of the highest quality, with responsibly sourced seafood, and pork reared on selected assured farms.

Home-cooks will simply need to add pasta, rice or vegetables for an effortlessly prepared yet satisfying plateful.

The existing range of globally inspired, fresh G’NOSH Dips celebrate world flavours with the enticing Roasted Red Pepper, Sweet Black Bean, Smoky Roasted Aubergine Babaghanoush and Beetroot & Mint varieties. These award-winning products have built a cult following – they’re the biggest branded dip sold on Ocado and have also been recognised by the buyers at Waitrose, who are now taking the range to its shelves nationwide.

G’NOSH has also launched tapas-style Pinchos (RRP: £3.29) into Sainsbury’s stores: a tasty combination of juicy prawns and chunky chorizo, with a lemon and chilli dressing. Pinchos are perfect for everyday noshing or enjoyable entertaining with friends.

Driven by modern eating, and seeing a trend for time-poor consumers wanting the very best in varied ingredients, Charlotte has created everyday simple food that captures this upsurge in the joy in eating, celebrating different flavours from around the world.

Founder of G’NOSH, Charlotte Knight, says: “Since launching G’NOSH dips to consumers three years ago, I’ve always intended to expand our reach further with products that embody the brand’s philosophy for down-to-earth, good quality ‘gourmet nosh’.

I believe modern shoppers have been looking to retailers to challenge them by offering more interesting and diverse foods that aren’t afraid to use bold flavours.

Consumers want to be assured of great ingredients and provenance in their food, but still need a convenient solution that fits with everyday living. The new Meals in Minutes, Dips and Pinchos range celebrate this joy in modern eating to resonate with our current lifestyles.”

Leon, Starbucks and EAT to host keynotes at lunch!

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Henry Dimbleby, co-founder of Leon and a founding director of the Sustainable Restaurant Association, Steve Flanagan, UK marketing and category director at Starbucks, and Sarah Doyle, brand director at EAT are just three of the big name Keynote speakers already confirmed to appear at this year’s lunch! show, which returns to the Business Design Centre in London on 23rd and 24th September.

Martin Hambleton, head of procurement & innovation at En Route International, will also be adding lunch! speaker duties to his impressive CV. He has held senior buying positions at Elior UK, EAT and DO&CO. As a buyer, Hambleton has been a keen supporter of lunch! for years, calling it “the best trade show a buyer can attend”. As a speaker, his ‘Buying Masterclass’ looks set to prove just as essential.

Running throughout the two day show, lunch!’s free business seminars are renowned for attracting a host of high-profile brands and industry leaders from across the food to go retailing and contract catering industry. Past speakers included representatives from Pret, YO! Sushi, Subway, M&S Foods, Caffè Nero, AMT Coffee and the Compass Group UK & Ireland.

The Working lunch! Theatre, sponsored by Magrini, will also include sessions by entrepreneur Tim Hall, creator of healthy fast-food brand Pod, and Richard Garcia, founder and owner of Cook & Garcia. Other new sessions include ‘Lunch as we knew it… A post-recession review of the lunch market,’ hosted by Emma Read, director of marketing and business development for foodservice analyst Horizons.

This essential market update will give an overview of established and upcoming trends in the vibrant food-to-go sector, and look ahead to what’s likely to happen to the market now that the UK is out of recession.

To register for a free trade pass, visit www.lunchshow.co.uk.

East London pub scene star rises with crowd loan

A fast-growing East London pub chain is set to open its fourth pub after receiving a £43,000 refurbishment loan from peer-to-business lender, rebuildingsociety.

Electric Star Ltd, which operates The Star of Bethnal Green, The Star of Kings and The Star by Hackney Downs, is opening the doors of The Jackdaw and Star in Homerton later this summer, following a bespoke refurbishment.

rebuildingsociety works by allowing hundreds of individual lenders to pledge varying amounts towards a loan request posted on its website. It administers monthly capital and interest repayments on behalf of its borrowers.

So far over 60 loans, totalling more than £3m, have been created by rebuildingsociety for firms in a variety of industries across the UK.

Rob Star, owner of Electric Star, explains: “I’ve always had a strong relationship with my bank, but the last time I went for a loan, it took them five months to turn me down. With rebuildingsociety it was less than four weeks from our initial application to receiving the cash in the bank, and I’ve raised awareness of our business to hundreds of potential customers.”

Throughout the loan process, Rob interacted with members of rebuildingsociety’s lending community, who wanted to find out more about Rob’s business plans and financial projections.

“I enjoyed answering questions about the business. It made me think hard about certain aspects and was a valuable exercise. We believe we’re doing the right thing in a changing market. People want an experience now, not just a pint.

“We’ve embraced this by franchising our kitchens to chefs who are passionate about their food, which combined with our penchant for craft beers and a packed events schedule is really appealing to people in East London”, says Rob.

Nick Moules, Marketing Manager at rebuildingsociety adds: “Our lenders could see the clear growth trends in Rob’s business. He now has hundreds of new stakeholders with an interest in the success of his business. When Rob expands again, he will probably have a crowd of lenders ready to help him achieve his plans. We believe there is true value in raising loans from individuals ahead of the banks, and by that we don’t just mean the faster turnaround, competitive rates and waived repayment charge that we offer.”

CMB Engineering celebrates Queen’s Award victory

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After winning The Queen’s Award for International Trade, senior members of CMB Engineering were honoured to be present at a royal reception held at Buckingham Palace to celebrate the company’s achievement. Andrew Truelove, General Manager at CMB Engineering and John Crabtree, Lead Engineer at CMB Engineering, were personally congratulated by Her Majesty The Queen.

The occasion marks the third time that the Shipley engineering company has won a Queen’s Award, being previously named a winner of The Queen’s Award for Technological Achievement in 1986, followed by The Queen’s Award for International Trade in 2010.

Andrew Truelove says, “We are delighted to once again be in the prestigious position of winning a Queen’s Award in recognition of CMB Engineering’s commitment to excellency in engineering and our contribution to International Trade. Having the opportunity to be personally congratulated by the Queen is truly magnificent and not only a huge seal of approval for all of us but also a great reminder of our achievement as a company.”

Since starting its operations in the thirties, CMB Engineering has been committed to developing superior canmaking machinery as well as providing support to can manufacturers by supplying spare parts and after-sales services. Through the years the company has continued to demonstrate outstanding growth as a result of its engineering excellence and its focus on overseas business, which now spans over seventy countries.

The majority of the company’s sales now derive from its international customer base with three established Regional Sales Managers covering the Americas, EMEA and Asia Pacific. In addition, CMB Engineering also works with trading partners in Japan, China and Korea, reinforcing the support provided to overseas markets, with full time service engineers based in Hong Kong and Brazil as well as in the UK.

In addition to attending the royal ceremony, CMB Engineering recently hosted a celebration which took place at the company’s headquarters in Shipley to commemorate its fiftieth anniversary at the site.

Marc Hoche, Head of Sales at CMB Engineering, says, “It is events like this that reminds us all of the CMB Engineering company values and therefore the reason behind our success. Looking at everyone who was present on the day, it is refreshing to see an atmosphere filled with pride and happiness. We are very excited about the future and confident that we will continue to provide top quality products and services to our customers worldwide for many more years to come.”