Manor Bakeries has stemmed the decline in sales of its Mr Kipling brand, but sales of its other main cake brands continue to fall, latest TNS data suggests.The data highlights the increasing strength of supermarket own-label alternatives, with all the supermarkets growing market share on own-label cakes over the year. Overall, Manor Bakeries sales were down by 3.2% in value to £178.6 million, mainly due to shoppers buying less often, according to TNS. That meant it lost its position as the number one cake manufacturer in the UK in 2005, with Tesco private-label the dominant ambient brand. The TNS cake market overview, covering the 52 weeks to January 2006, shows sales of Mr Kipling branded cakes were up 0.1% to £107.6m. Performance of its two other main cake brands was less positive. Cadbury cake sales were down 9.2% in value to £46.9m and Lyons’ cakes sales were down 5.2% to £22.7m.Meanwhile, United Biscuits McVities’ cakes brand also suffered over the year, with sales down 4.7% to £50.6m.As the ambient cakes brands suffered, the big food retailers grew market share of private-label alternatives. Tesco’s market share of its private-label cakes went up 7% to 16.4% over the year, a share worth £188.5m. Sainsbury’s private-label sales went up 7.5% to 9.9%, a share worth £113.8m. Marks & Spencer’s ambient cake sales were up 3.9% to 7.1%. Asda’s share went up 3.7% to a 7.2% share, worth £83.3m. And Morrisons saw a 6.4% rise to 6.7% or £77m. By comparison, Cadbury’s cakes market share was down to 4.1%, Mr Kipling’s was 9.3%, and Lyons was 2%. McVities cakes had a 4.4% market share in 2005.The data also highlights growth in sales of slab cakes, cut cakes and small pies over the year. Small cakes, such as French fancies, had the biggest market share overall. Muffins saw the greatest sales decline over the year, with market share falling 5% to 4.7%.
Marks & SPENCER’s efforts to develop a ‘caring’ image helped it triumph at this year’s Sammies – the annual British Sandwich Industry Awards. The retailer took four of the 14 awards and won both the Sandwich Retail Multiple and New Sandwich of the Year categories for the second year. M&S sandwich buyer George Hebditch said using cardboard to pack its sandwiches had added value and shown shoppers that it was environmentally responsible, while an initiative to donate money to Shelter on sandwich packs over Christmas had proved popular.M&S also increased its premium lines and answered calls for more variety with its Limited Edition sub-brand, which introduced new sandwiches every few months. One of these – New York Deli Pastrami, with pastrami, Gruyere, Emmenthal, sauerkraut and pickled gherkins on rye and carraway seed bread – won the New Sandwich of the Year award.Said Hebditch: “Fillings don’t need to be weird and wonderful – it’s about taking a modern twist on a classic or exploring new flavours and trends.” He added that M&S had widened the appeal of some old favourites, such as Prawn Mayonnaise, by reducing the calories.Variety was also key for Baker Sandwich Maker award winner Coughlans, which introduces a new sandwich each week to maintain interest. “It’s worked because we have the confidence to try new fillings, such as buffalo mozarella, pine nuts, basil, avocado, spinach and plum tomatoes. And we aren’t afraid to take popular products off the shevles,” said MD Sean Coughlan. “Customers want quality and consistency.”He added that its new Munch store format had made a big impact: “It’s a much more modern concept. We’ve tried to break down the stuffy barriers.”Phillip Brown, founder of Philpott’s sandwich bar chain, won the British Sandwich Industry Award for his contribution to the industry, while his business walked off with the Specialist Sandwich Bar Chain of the Year Award for the sixth time in 11 years. Brown said: “We have worked on giving our customers a ‘tangible hug’ when they come into our shops. We give them charm, choice and opulence, but they can also order on-line which is an important part of what we do.”While established names took a number of the awards, several newer sandwich operations were also recognised, including Café Mana in London, which took the Independent Sandwich Bar category. Mark Arnold at Brambles Foods won Overall British Sandwich Designer. Organic firm ‘Fresh! Naturally’ won the Workplace Sandwich Supplier of the Year award.
Capitalising on the vogue for seeded breads, ingredients supplier Bakels’ low Glycaemic Index (GI) Multiseed Bread Mix has been one of the most successful launches in the company’s history, says MD Paul Morrow. He claims that its customers are profiting from the trend towards low-GI products and the point-of-sale promotion conducted by the firm.And the brand is being endorsed by bakers around the country. Multiseed Bread Mix may be aimed at the healthy-eating market, but the reason it sells so well is its taste, according to award-winning Wrexham baker Dawn Van Rensburg. She is the sixth-generation family member to be involved in running Gerrards Confectioners in North Wales, which has 10 retail outlets and six custom-made sandwich and snack delivery vans, all supplied from the central bakery in Wrexham. She claims that Gerrards’ success in its sixth generation is based on a reputation for quality. “Our family business is well-known for producing only the best. My husband Dirk started ‘Gerrards Direct’ quite recently to provide a direct delivery service of our products to company workplaces and it has been very successful, mainly due to the fact that people recognise our name and like our goods.”Gerrards introduced multiseed bread about a year ago and it has already become the bakery’s top-selling bread line, accounting for 20% of wholesale bread sales and 13% of retail bread sales. And with the retail price of a 400g loaf at £1.24, Van Rensburg says she is making a healthy profit. “We’ve never had a single customer complaint over price – the product tastes good, which is what our customers have come to expect.”With low-GI diets now having a major impact on the healthy eating market, Bakels mix means that bakers can produce low-GI bread with reduced salt, suitable for dieters and diabetics. By using the concentrate, bakers can also produce bread and rolls that will appeal to health-conscious customers while boosting profit margins, claims Bakels. “Gerrards is achieving a good price for a 400g loaf,” adds Morrow, “but some of our customers are selling bread [made with the mix] for as much as £1.40.”While the product may be aimed at the health-conscious consumers, one Yorkshire baker is selling 1.2 tonnes a month of baked goods using the mix – from just one shop and a tearoom. Gordon Nicholson, the fourth generation of the family, now runs the business with his father David. “It has been a fantastic success,” says Nicholson. “Customers have been known to drive more than 20 miles from Leeds and Halifax to purchase low-GI bread.”He puts the success of the mix down to a series of factors. “Firstly, we never launch a product unless our staff is 100% behind it, so we tried it out on them first and they loved the taste. That means they have recommended it to our customers and sales have soared. Secondly, we made good use of Bakels’ point-of-sale material, which includes a leaflet explaining how low-GI bread may help consumers lose weight as part of a calorie-controlled diet. And thirdly, it is proving extremely popular with students at the nearby sports college and with parents of schoolchildren for lunchboxes.”As well as selling rolls, baguettes and 400g loaves, Nicholson’s has a thriving sandwich trade with tuna & sweetcorn, crab & prawn and ham salad being the most popular fillings.Bakels says that more than one million bakery customers have now been given the facts behind low-GI bread, thanks to the company’s point-of-sale campaign. The promotion, entitled “Great taste, great waist”, explained how a GI diet works and how low-GI multiseed bread can contribute to that. According to Bakels, more than 1,300 bakery shops – most of which are in the craft sector – took advantage of the promotion and Bakels has now distributed more than one million information leaflets to support the campaign.“It has been extremely well received in the craft sector,” adds Morrow. “It offers bakers a huge opportunity to capitalise on the GI trend. All the indications are that low-GI products will continue to grow in popularity.”Bakels’ Low Gi Multiseed Bread concentrate contains pumpkin, linseed and sunflower seeds which, together with wheat bran and oat flakes, produce a darker-style bread with a coarse, open texture. The concentrate is used in a ratio of 1kg to 1kg flour and is available in 16kg bags.Bakels is planning a new consumer campaign for the mix, due to break in the autumn.What is the Glycaemic Index?The GI ranks carbohydrates on how fast they raise blood sugar levels. A low-GI food is absorbed slowly, maintaining more even blood glucose levels.
Macphie (Glenbervie) says its American Fermented Doughnut Mix and American Cake Doughnut Mix produce soft, tender doughnuts, which are rich in flavour with minimal fat absorption and contain no hydrogenated fats.To create an indulgent centre, it supplies its Vanilla Flavoured Continental Filling and for US-style toppings, Macphie’s 5th Avenue Icings offer smooth and glossy American fudge icings, available in caramel, white chocolate, dark chocolate, coffee, lemon and strawberry varieties.Alternatively, dust with Sweet Snow – a granular, free-flowing dusting powder, which will not dissolve when chilled, frozen or defrosted.
Speaking at an event last week to mark flour and ingredients supplier Bowman’s 150th anniversary, David Lang, analyst and consultant for Investec, suggested that we may be at the beginning of a sea change that could transform the UK flour industry beyond recognition.Eventually, milling could become an almost entirely free-market industry, with negligible quoted company involvement, he said. And he put the long-term ownership of three major players in milling – Rank Hovis, Allied and ADM – in question. The “juicy cashflow” available with food companies is virtually irresistible to private equity (PE), and it is likely to be the top bidder for food industries.”It might sound a bit far-fetched, but PE has injected an extra, urgent industry dimension,” he said. We are in the middle of a takeover boom, with PE offering a massive acquisitions war chest. Some analysts reckon that all publicly traded companies are up for grabs. Now there’s speculation that Premier is thinking of hiving off Rank Hovis’ free flour trade and the likely winner of any auction would almost certainly be PE.”Such a deal would mirror Allied Mills’ 2002 sale to ADM and forms a much broader pattern of milling industry change. Premier is focused on high-margin brands, while flour only delivers around 5-6% margin against a backdrop of falling bread volumes. In 2006, Allied Mills re-entered the market with mills in Tilbury and Manchester (it had kept Neills of Belfast). Meanwhile, Allied Bakeries was heading for another loss this year, he said, while owner ABF is prioritising retailer Primark. “There have to be strong questions over how long they are going to stick around in milling and my guess is not forever,” said Lang. He also questioned whether flour would survive indefinitely under ADM, saying “the company’s direction may be elsewhere”.”This could fuel further growth of a vibrant independent milling sector. If Warburtons succeeds in marginalising Kingsmill and halting Hovis, the scene is going to be set for further independent miller growth and rationalisation by the majors.”nervousnessAlso at the event, Alastair Dickie, director of crop marketing at the Home Grown Cereals Authority, acknowledged nervousness in the food industry over the impact of demand for biofuels on raw material prices, but anticipated a 20% rise in world supply of grain over the next four to five years.”You will get more grain in the world because the price is up,” he said. “This demand event, which is linked to biofuel, is probably going to sustain the base price slightly higher and that is going to give a comfort zone to the agricultural sector. There are tracts of Russia, which haven’t grown anything for 10 years, that are going under the plough this autumn. So we will get more grain by 2009.” n
There are just two weeks to the 16 May deadline for getting your entries in for the Baking Industry Awards 2008. With 11 categories celebrating all that’s great about our industry, the climax will be a gala dinner at the Grosvenor House hotel in London on 15 September when the winners will be announced.Now in their 21st year, the awards are the benchmark for quality and innovation in the UK baking industry, which makes it one of the most exciting to work in anywhere in the world. Among those attending the awards dinner will be representatives from major plant bakeries, craft bakers, millers, the major supermarkets, trade bodies in the bakery industry and suppliers.Each of the 11 categories has a sponsor and the sponsoring company organises a panel of judges, who will select the winners. Each panel contains representatives from the sponsoring company, plus an independent expert judge selected in agreement with British Baker.For an entry form or advice on completing it, call Stephanie Smallwood at William Reed Events on 01293 610433.== Award sponsors’ comments ==Baker of the YearSponsored by:”As a firm of bakers ourselves, we want to see the expertise of craft bakers maintained and developed. We have changed the emphasis this year to look more at the individual baker, examining how they are tackling green issues and how they plan to pass on their skills. We are particularly looking at innovation, motivation – what makes them tick.”Stephen Bickmore, commercial manager of Vandemoortele UK== The Achievement in Bakery Training Award ==Sponsored by:”We chose to sponsor this award as we feel it bridges the gap between business needs and personal development. In order to sustain profitable business growth both in individual companies and across the industry, we need to continually invest and improve our most valuable asset, our people. Those businesses that will survive now and in the future will be those that provide a platform for individuals to strive for personal and business excellence. We were overwhelmed by the quality of entries last year.”George Thomopoulos, managing director, Rich Products== Bakery Food Manufacturer of the Year ==Sponsored by:”I believe the awards spur people on towards excellence and that must be good for our industry and something ADM should be associated with. We want to see businesses which recognise consumer trends and react to them and market opportunities by thinking through their business and product propositions for the longer term – a good idea, a quality product, concerns for food safety and so on.”Tim Cook, sales and marketing director, ADM== Bakery Supplier of the Year ==Sponsored by:”This year, we are looking for suppliers to present an example of an excellent supplier-retailer partnership that has delivered a step-change in the customer offer. Seeking out the best in the industry will create a strong platform from which to face the challenges ahead.”Companies that strive to achieve operational excellence, underpinned by a passion for quality and product safety should enter this award, as should those who have raised standards of corporate social responsibility.”Nick Townend, category manager for bakery, Sainsbury’s== Celebration Cake Maker of the Year ==Sponsored by:”This is my first year of being involved with the Baking Industry Awards and I feel this is an excellent opportunity for all our customers to showcase their individual talent. It’s a chance for employers to celebrate the achievements of their staff and the rewards for the winner are substantial, as those who have succeeded in the past will testify.”Tony Sharpe, managing director, Renshaw== The Craft Business Award ==Sponsored by:”We’re looking for the craft bakery which shows the most passion and we want to find out what they are doing to diversify and market their bread products in a very competitive market. As a prominent UK miller we think it is vital that we show support for the craft bakers – those who get up at 3am each day.”Sara Reid, marketing manager, RHM== The Customer Focus Award ==Sponsored by:”BakeMark UK is proud to sponsor the Customer Focus Award 2008. At BakeMark we aim to continually keep ahead of the challenges facing today’s bakers, so we want to highlight the bakeries which adapt and improve to stay ahead of changing consumer demands with this award.”We look forward to yet another outstanding year of truly exceptional bakers, who have consistently demonstrated dazzling, superior craft and customer service to become benchmarks in their profession.”John Lindsay, country manager, BakeMark UK== In-Store Bakery of the Year ==Sponsored by:”As an integral part of the supermarket offering, ISB means consumers can indulge, experiment and enjoy the freshest of craft bakery products in-store. It is our pleasure to again sponsor the In-Store Bakery of the Year category. Entrants are contributing further to raising the profile of their expertise, their craft and their value in retail. Through the Baking Industry Awards, we can strengthen the reputation of ISB and inspire appreciation of this ’jewel in the supermarkets’ crown’.”Ian Dobbie, MD, Délifrance== The Organic Award ==Sponsored by:”We want to promote organic food in bakery and we are looking for the most innovative approaches to achieving this, while making products more affordable to customers. The range has improved over the last few years but we want to see this taken to a new level.”Huw Edwards, bakery director, Asda== Plant Product of the Year ==Sponsored by:”The need for innovation is crucial particularly in times of raw material inflation. The focus of this award is for manufacturers to be able to demonstrate their innovation within their manufacturing environment.”As ever, innovation must meet customer need and this should be demonstrated through sales figures presented in the entry.”Dan Oakley, MD, Puratos UK== The Quality Product Award ==Sponsored by:”Quality is a key driver of the emotional connection that customers have with the baking category, so we will judge quality across a broad umbrella of products, covering many areas. Judges will assess entrants by what the finished products looks and tastes like. And they will want to see how your product differentiates itself from other comparable products in the market and in your shop and how you achieved the end result in terms of ingredients, manufacturing process, flavours and aroma.”Neil Franklin, category manager, Tesco== Paul Barker, ==owner of Cinnamon Square, who won The Skills Achievement Award in 2007, sponsored by Rich’s, and the Asda-sponsored Marketing Award”Winning the award was really great because we had only been going two years and it gave us recognition for all the effort we had put into the business. It was especially good for our baking courses, because it gave them extra credibility. When people participating in our courses see that we have won a skills award, it reinforces that they are good. It’s definitely helped with the numbers attending our courses. The Marketing Award, which we also won, was also recognition for the fact that we had taken a risk by putting so much on our Cinnamon Square signature brand. It is helping us to move to the next level, when we will be looking to go through wholesalers.’== Chris Spoors, ==winner, In-Store Bakery of the Year, sponsored by Délifrance”Our team is still riding the wave of winning the In-store Bakery category at the 2007 Baking Industry Awards. Consumers expect a high-quality in-store bakery and as the only genuine craft within retail, winning the award celebrates our expertise and keeps the focus on ISB.’Since accepting the ISB category accolade for his team at the 2007 Baking Industry Awards, Asda’s Boldon Colliery former bakery manager Chris Spoors, has been promoted to the position of fresh food team leader. His success and that of his team is a true testament to how the Baking Industry Awards transform people, departments and perceptions of ISB, one of the fastest-growing areas within food retail.
There is less than a month left to register for the Baking Industry Summit 2008, on 27 November, so make sure you reserve your delegate place now. The Summit, which will focus on Corporate Social Responsibility (CSR), is taking place at One Great George Street, London, and will host a variety of top speakers, including Lucy Neville-Rolfe, executive director (corporate & legal affairs), Tesco.There will also be speakers from Asda, Greggs and Bells of Lazonby, as well as packaging and waste experts who have tackled bakery-based issues head-on and will share their experiences. To book a place, contact Helen Law on 01293 846587 or email [email protected] You can also book online at www.bakingsummit.co.uk. Ticket price: £225 + VAT.
It took several hundred loaves of bread, a tonne of ostrich meat and 1,500 chefs to prepare. But Iran’s attempt to make the world’s largest ostrich sandwich wasn’t just to notch up an entry in the Guinness Book of Records. The monster snack was also created to raise the profile of healthy eating – given ostrich meat’s reputation as a low-fat, low-cholesterol alternative to chicken.While a 1.5km-long sandwich isn’t recommended for dieters, it’s testament to the profile sandwiches have in the health arena – or rather, could have. In the year to February 2008, sales of ’healthy’ sandwiches dropped by 1%, in volume and value (TNS Worldpanel). Meanwhile, premium products – deemed ’less healthy’ in the report – were up by 1%.This is in contrast to the increasing focus on healthy eating among shoppers: back in 1995, 11% were looking for healthy foods, whereas today it stands at double that level. That focus reaches its peak in January, when everyone attempts to make amends for the excesses of Christmas.== Reinventing the ’healthy’ sandwich ==So, other than steering well clear of turkey as a filling, what can the sandwich-makers do to tap into that January health drive, and revive sales? “The problem with sandwiches is that, to the health-conscious, the bit on the outside is usually viewed with as much disdain as the bit on the inside,” explains Don Williams, director of branding and marketing experts, Pi Global. “If the ’healthy sandwich’ market is to compete effectively with everything else on offer, then it needs to re-invent itself with more engaging, tasty, adventurous, choices, perhaps using breads that aren’t the ubiquitous British sliced style.”The variety of breads used in today’s sandwich market is higher than ever, with wraps, ciabattas, wholegrain and wedges all offering options to a choice-hungry public. But it seems the bread element is a missed opportunity for the healthy sandwich.”It’s still just seen as a carrier,” says Gary Gibbs, head of product development at British Bakels. “We need to go beyond that and see bread as an opportunity to improve a sandwich’s health credentials.”As Gibbs points out, the sandwich market lags behind the bread market when it comes to making the most of its health benefits. “In the main, bread is the healthy part of the sandwich and the industry is missing a trick. Omega 3, low GI and whole grain all represent opportunities that are currently being overlooked,” he adds.== Multiseed approach ==The Bread Roll Company has managed to tap into this, with the launch of two multiseed products last January: multiseed paninis and multiseed bloomers. Two of the company’s best-sellers are also multi-grain rolls: a multigrain sub roll and a multigrain square roll.”The multigrain square roll contains not only high-fibre malted wheat flakes and rye flour, but is also packed with healthy seeds such as linseed, millet, poppyseed, pearl barley and sunflower seeds,” says commercial director Sue Ville. “The multigrain sub is a less rich version of this recipe for customers looking for a lighter multiseed option.”Adding variety to bread is one option. But there are also opportunities to take things out. Though the number of people who think they have one intolerance or another far outweighs the number who actually do, more and more people are buying ’free-from’ foods.Fresh! Naturally Organic’s founder and CEO Chantelle Ludski admits that some see this as a fad. But the bottom line is that it “sells well in January”. And that’s in spite of it not always looking nice, or being to everyone’s taste. “Some say gluten-free tastes a little like cardboard and the bread doesn’t rise so well either,” she says. “These breads could certainly do with some more work.”== Salt removal ==Much of the work has, instead, been focused on removing something else from breads – salt. This has helped many manufacturers already meet the 2010 Food Standards Agency’s target for salt reductions. Indeed, the fact that so much salt has been removed from bread has given sandwich-makers some flexibility in terms of fillings.The new targets proposed for 2012 are a different story, however, with bacon and ham under threat, according to Jim Winship, director of the British Sandwich Association. Consumer choice will also be restricted, he adds, and there’s the risk that sandwiches will lose their taste. This is not a foreign conundrum for the makers of healthy sandwich ranges, which have historically been branded as ’bland’.According to Pi Global’s Williams, the independents could learn a lot from the supermarkets, which have been “far more convincing in acknowledging consumers’ quest for taste as well as health – at a reasonable price point”. He highlights Tesco, which, with its ’Fresh in the City’ range for London, is tackling the idea that own-label pre-packed sandwiches are unhealthy and of poorer quality. “The branded sector has not tackled the marketing of the ’healthy sandwich’ convincingly,” he adds. “There’s an opportunity for someone to shake this category up.”One company heading in the right direction is Fresh! Naturally Organic, with its ranges concentrating on taste and presentation first, and organic second. The argument over whether organic food is healthier will rumble on for some time to come, but looking good and tasting great are prerequisites for any healthy sandwich nowadays.Ludski admits that sandwiches are “probably not promoted enough as healthy”. Though there’s year-round relevance to eating healthily, January offers great opportunities, which is why the company always launches a detox sandwich that month which, says Ludski, “always performs brilliantly”.== Special offers ==For the smaller shops, a daily or weekly special is an effective tool, according to some experts. A ’special’ ingredient such as sun-blushed tomatoes or rocket can be selected in a variety of fillings for that day or week. Using fresh, raw or grilled vegetables can help add texture, flavour and colour. Presentation is often forgotten.”It’s depressing how some sandwich bars just have the same five containers day-in day-out,” says Steve Pearce, MD at Southover Food Company. “Everyone needs to look seriously at the trends for provenance, health and presentation.”This is where Pret A Manger has done a “fantastic job”, he says. The chain is certainly held in high regard by many in the industry – perhaps given its different take on healthy eating. There is no nutritional guidance on the packs, but a free leaflet is available for the entire range. Its recent ’eat with your head’ campaign is not about points and low fat, but about sensible eating and balance.It offers a ’Slim Pret’ range, but these are not half the fat or calories, they are simply half the sandwich at half the price. It offers customers choice, so they can mix and match as opposed to halving the pleasure for those trying to lose weight.The Slim Pret range was initially launched in Hong Kong, where smaller portions are popular. Here, it’s a different story. Katy Carver, Weight Watchers brand manager for Greencore, suggests that’s why Slim Pret “doesn’t do a job” for slimmers, because it leaves them feeling hungry. Hence, Weight Watchers has gone in the opposite direction. Its triple wedge range keeps within the points plan and is now a “best seller”, she says. There’s also a new triple wrap on its way in time for the January health drive.While a sweet chilli chicken filling is not quite up there with what the Iranians achieved, it shows that a healthy sandwich does not have to be small and boring.—-=== Smaller wallets and smaller waists ===Post-Christmas shoppers will have expanded their waists, but shrunk their wallets and healthy options can be the most effective way to get them to part with cash. Here are a few tips from the experts:l Healthy specials can be a good marketing tool in Januaryl Wraps aren’t necessarily healthier, but shoppers perceive them to be, so are a good January choicel Free-from options will also be popular (ie free-from wheat or dairy)l Detox options will be highly sought-after, so look to use ’superfoods’ to add valuel Try experimenting with spices to add flavour. Moroccan and Tunisian could become more popular in the coming monthsl Ditch the mayonnaise and replace it with crème fraîchel Steamed chicken, thinly sliced, can be a cheap and healthy filling – and most importantly in January, it’s not turkeyl Maintain choice. What customers say and what they do are different. Some will still want the BLT, so try adding a healthy twist to ’unhealthy’ favourites
Cocoa and chocolate supplier Barry Callebaut has reported solid volume and value growth in the past 12 months.In its full fiscal year results between 2010 and 2011, the Swiss-based global company reported an overall 7.2% increase in sales volume, with an increase in Western Europe by 1.8% to 671,424 tonnes. Its sales revenue, however, outperformed volume growth at 7.5%.This is despite the company announcing the sale of Stollwerck, its European Consumer Products business, to Belgian Baronie Group in July. As a result of this move, Barry Callebaut has refocused on serving the business-to-business markets supplying its premium chocolate, fillings and decorations to artisan bakers and food manufacturers. Juergen Steinemann, CEO of Barry Callebaut, said: “We saw another year where we delivered on our targets. We again outperformed the global chocolate market, both with our Food Manufacturing Products and our Gourmet business. “With the sale of our European Consumer Products business we confirmed our strategy. I am proud of our performance in the emerging markets and the fact that we were able to also sign four new strategic partnership agreements. This proved once again the attractiveness of our business model.”The company’s Food Manufacturers Products business and Gourmet & Specialties Products division, which includes confectionery, bakery, pastry and the HORECA (hotels, restaurants and catering) business, also showed good growth during the 12-month period.
2 Sisters has told British Baker that it has yet to find a reasonable offer for its Holland’s Pies brand.A spokesperson from the international food company, which serves the retail, foodservice and manufacturing sectors, said it had been unable to find a suitable buyer within the past 12 months for the frozen and chilled pie brand. The company is hoping for an offer of at least £20m for Holland’s Pies, which also produces pasties, sausage rolls and puddings.2 Sisters took on the pie brand back in April 2011, when it acquired Northern Foods, which also included brands such as Fox’s Biscuits, Goodfella’s pizzas and Matthew Walker Christmas puddings. The 2 Sisters spokesperson said there was no specific deadline for the sale of Holland’s Pies. “There is no need to sell the business, especially while trading is tough.”Premier Foods also sold its Brookes Avana business to 2 Sisters for £30m in January.