The majority of Hostess Brands’ snack cake business, including the Twinkies brand, has been sold for a sum of $410m (£270m) this week.A judge approved the move in a bankruptcy court on Tuesday (19 March), which will see the US bakery company hand over brands such as Ho Hos cream-filled cakes and chocolate cake Ding Dongs, to investment firms Apollo Global Management and Metropoulos & Co, as part of the multi-million-pound deal.Further sales of Hostess Brands’ assets were also approved, including the majority of the company’s bread business, including Wonder bread, which was sold to US bakery manufacturer Flower Foods for $360m (£237.1m).Mexican bakery firm Grupo Bimbo also acquired the Beefsteak bread brand for $31.9m (£27m).A further court hearing, due to take place on 9 April, is expected to reveal the approved sale of a number of brands, including the Drake’s Cakes, Sweetheart, Standish Farms, Grandma Emilie’s and Eddy’s bread businesses. Earlier this month, Hostess Brands confirmed on its website that the combined stalking horse bids for these assets totalled approximately $56.6m (£37.3m).The company, which went into liquidation last November, revealed three months ago that it had received preliminary bids for its assets.Hostess Brands revealed last year that it decided to close its doors for business after it lacked financial resources to cope with nationwide strike action over pay cuts. This was initiated by the Bakery, Confectionery, Tobacco and Grain Millers Union (BCTGM), which represents 5,000 of its employees.
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The Federation of Bakers is holding its annual conference to discuss the key issues facing the baking industry later this month.The event, which will be hosted by broadcaster Louise Minchin, takes place at Lord’s Cricket Ground on Tuesday, 21 May, and is held in association with Delifrance, AB Mauri UK & Ireland, Baker Perkins, Lesaffre UK & Ireland, and Zeelandia.Key speakers at this year’s conference include Gavin Rothwell, senior business analyst from IGD, who will be looking at the key influences on the retail sector over the next 12 months and Professor Andrew Challinor, from the Institute for Climate and Atmospheric Science, who will review the impact of climate change on farming and food production.The conference will also include a presentation from nutritionist and writer Amanda Ursell – a columnist and regular contributor for The Sun and The Times newspapers – who will be introducing the new consumer PR campaign that the Federation of Bakers are undertaking this year.’Slice of Life’ is aimed at educating the public about the nutritional benefits of bread, as well as engaging with key health and lifestyle media to bust the common myths surrounding bread.The conference will conclude with an open panel discussion looking at the role bread plays in maintaining a healthy, balanced diet, where Amanda will be joined by industry experts Richard Cienciala (Department of Health), Gavin Rothwell (IGD) and Alex Mayfield (Warburtons).Federation of Bakers director Gordon Polson said: “Each year the annual conference provides a great opportunity for our members and other food and baking professionals to get together and discuss the latest developments to the baking industry. “We’ve once again got a great line-up of specialists and experts from across the industry that will be presenting and sharing their findings and we’re looking forward to what we hope will be another successful conference.” To reserve a place visit www.bakersfederation.org.uk
National Bread Week took off in Ireland this year, baking up 62,000 tweets on Twitter about the event.The campaign, which encouraged customers to ‘love your loaf’, was organised by the Flour Confectioners and Bakers Association (FCBA), and kicked off at Bord Bía in Dublin by Senator Fergal Quinn, TV chef Rachel Allen and dietician Dr Mary McCreery.Retailers waved the flag for Irish bread by using campaign POS, putting stickers on packs of products and running events, promotions and competitions around the event.As part of the event McCloskey’s Bakery made and unveiled the world’s largest soda bread on St Stephen’s Green, Dublin.FCBA president Patrick McCloskey said: “We are delighted on how the campaign was received by businesses, consumers and the media alike. Ireland has such a strong bread heritage which we felt needed to be celebrated.“We would like to thank every business and everyone who got involved in the week to make it such a great success.”National Bread Week was supported by AB Mauri, Andrew Ingredients, Andrew’s Flour, Bakels, Cloverhill Food Ingredients, Daly Foods Ireland, DCL Yeast, Flogas, Gempack Foods, Ireks, Irish Flexible Packaging, J C Brow Packaging, James A Finlay Foods, JDS Foods, Kells Wholemeal, Macphie, Neill’s Flour Mills, O’Brien Ingredients, Puratos, Pure Ingredients, Rank Hovis, Valeo Foods (Ireland), Shackleton’s Milling and Zeelandia.
Winner of 2014’s Innovation Award, Cinnamon Square is number seven in the BIA 12 Days feature – ready to launch a new brand as well as expand the business.Paul Barker, owner of the bakery, spoke to British Baker about his plans for 2014, and stated that he will also be extending the baking school.“We are expecting 2015 to be an exciting year for us at Cinnamon Square. We are always innovating here and have a few projects ready to explore post-Christmas.“We will be evolving our cake decorating department, which has built a strong reputation locally since the introduction of that part of the business a few years ago.“There will be an addition to our website, which will target a specific product range to raise sales and distribution nationally.“A new brand will be introduced during 2015, which I am personally championing. I can’t give more details until we are ready to launch.“The Cinnamon Square brand is a really strong with award-winning products to match. We will be working hard on establishing the best ways to get these branded products accessible nationally, and would welcome any discussions with interested parties.“Our baking school, which has been integral to the success of Cinnamon Square, will include more courses to further build on its reputation. My Complete Baking Day course makes its debut in March and sold out within a few weeks of launch.”
Workers at the Tangerine Confectionery factory in York will begin fresh industrial action in the run-up to Christmas.Members of the GMB union voted to reject a 1% pay offer that led to a four-day strike action back in November. Tangerine increased its offer by 0.25%, with a 15-minute break, and the workers have until Friday to respond or the deal will be taken off the table altogether.“I am disappointed with the absence of any proper dialogue from Tangerine,” said Ben Kirkham, GMB organiser.“GMB members have maintained their dignity whilst facing continued provocation to their job security. This clearly undermines the relationship Tangerine has with its workers and shows the dispute is justified. The cost of living in York is at its highest in the region, however workers at Tangerine are paid on average £4,000 less a year now than 10 years ago.”A spokesperson for Tangerine Confectionery stood by what it said to British Baker in November that it was “surprising that some York employees have taken this step, particularly when [the company is] investing more than £8m at the site during a period of intense competition within the UK confectionery market”.Tangerine is the UK’s largest sugar confectionery and branded popcorn manufacturer, and its brands include Butterkist Toffee Popcorn and Princess Marshmallows.
Campbell’s Bakery in Crieff plans to set up what managing director Iain Campbell describes as ‘the first bakery school in Scotland’.The first class will run on 28 January, following a ‘test class’ in October that Campbell said was well received.He told British Baker: “It’s been an idea for a while – ideally we’d like to expand into the derelict hotel next door and make it a full-time bakery school. We’re in talks with a local property developer on that front, but we’re starting out on our existing premises first.”Campbell hopes that launching classes at the bakery first will demonstrate to potential funders that there’s a significant demand.“I’ve done my research,” he said, “and from what I can see this is the first purely dedicated bakery school in Scotland.”Campbell said his wife Ailsa gave him the idea – he has already done “bits and pieces” of teaching with a local high school for the past five years, and has trained two young Scottish Bakers of the Year: “I’m hoping to sign another one so I can make it a hat-trick.”Scottish Bakers said they were not aware of any other dedicated bakery schools in Scotland, and wished Campbell all the best with his endeavours. They also noted the recent investments in bakery at the City of Glasgow School.Last month Scottish Bakers won the Conference Development category accolade for the second consecutive year at the UK Associations Awards.
Family-owned bakery Aulds has placed its retail business into liquidation to focus on its wholesale and production operation.The move is designed to turn around the company, which reported a loss of £430,000 on turnover of £15.4m in the year to 1 April 2017.The retail business has been forced into an “unsustainable loss-making position” by a combination of pressure from high street and supermarket competition, as well as increasing ingredient, distribution and wage costs, according to the liquidators.All 26 Thomas Auld & Sons stores across Scotland will continue to trade while joint liquidators Paul Dounis and Steve Ross of RSM Restructuring Advisory consult with around 180 Aulds’ retail staff and assess the retail division with a view to selling all or some of the stores as a going concern.Aulds products will countinue to be available in independent outlets and 50 Scotmid stores supplied by the business, and this will not be impacted by the liquidation of the retail division.Aulds managing director Alan Marr, a fourth-generation descendent of founder Thomas Auld, said the retail liquidation was the only way to protect the rest of the business, which employs a further 200 people.He explained that the move would ensure the survival of the brand and safeguard 200 jobs across its two other subsidiaries:Aulds Bakeries Limited, which manufactures fresh and frozen bakery products, including World Pie Champion Special Pie and Aulds fudge doughnut on a site in Greenock;Aulds Delicious Desserts, which has a manufacturing facility at Inchinnan, supplying the foodservice market with premium desserts, and has grown 8% annually over the past three years.“We have invested considerable time and effort over a period of several months looking at alternative courses of action which would allow us to avoid the voluntary insolvency of our retail business,” he said. “Unfortunately, the losses in our retail business are such that the rest of the group is no longer able to sustain it.“We sincerely regret that a significant number of our colleagues will be affected by these circumstances, and we’ll be working closely with local job centres and other services to help people into new jobs if necessary.”Marr added that the business passionately believed in its products and was committed to a successful future.Founded in 1900 by Thomas Auld, the company was taken over and led by Thomas’ nephew, Ian Marr, in the 1950s. The fourth generation of the Auld family joined the business in the 1980s, with Ian’s children, Fiona and Alan, joining their father. Alan became managing director in 1991.
Source: PladisPladis-owned Jacob’s has launched ‘baton-shaped’ versions of its Mini Cheddars to tap into evening consumption occasions.Described as “light, nibbly, baton shapes”, the new Jacob’s Mini Cheddars Sticks are golden-baked with real cheese.Available in 150g packs (rsp of £1.99), the treats come in two flavours: Rich & Tangy Cheddar and Grilled Cheddar & Sizzling Steak.Jacob’s Mini Cheddars Stick will be available exclusively in Tesco this January. Further rollouts will take place across multiple grocery and convenience stores in February.Packaging will be recyclable through Pladis’ partnership with Terracycle.The latest launch follows the unveiling of Jacob’s Mexican-inspired Mini Cheddars earlier this year, which has added £3.5m-worth of incremental sales to the brand.“We’re very excited to introduce shoppers to a fresh new format for our bestselling Jacob’s Mini Cheddars brand, taking it beyond its traditional round shape for the first time in its history and building beyond its multipack heartland with larger, sharing bags,” said Christopher Owen, marketing controller at Pladis UK&I.The launch will be supported by a “high-profile” marketing campaign, going live across TV, digital and social from 8 March 2021. Pladis hopes to unlock sales among younger adults, it added.“We know that over a third of UK households (37.5%) already buy Jacob’s Mini Cheddars, but we’ve spotted an opportunity to welcome even more people into the brand with a totally new and innovative concept,” said Owen.“With our latest launch, we’re giving shoppers a bold, cheesy taste sensation which they can enjoy across even more eating occasions – particularly those increasingly popular evening sharing moments,” he added.
Penalties come on the heels of events occuring at Texas Motor Speedway DAYTONA BEACH, Fla. — Penalties have been issued to the No. 29 team in the NASCAR Camping World Truck Series as a result of violations following the June 7 event at Texas Motor Speedway.The No. 29 truck was found to have violated Sections 12-1 (actions detrimental to stock car racing); 12-4J (any determination by NASCAR officials that the race equipment used in the event does not conform to NASCAR rules detailed in Section 20-B of the rule book) and 20B-12.8.1A (The roof failed to meet the minimum height requirement during post-race inspection) of the 2013 rule book.As a result of this violation, crew chief Doug Randolph has been fined $5,000. The team has also been docked six championship driver (Ryan Blaney) and six championship truck owner (Brad Keselowski) points. FULL SERIES COVERAGE• View all articles • View all videos • View all photos
Update: Thanks to Jon’s Music Channel 2, we have footage of “Up On Cripple Creek.” Enjoy!Gov’t Mule continue their rockin’ spring tour, powering up an excited Trustee’s Theater in Savannah, GA last night. Yesterday also marked the fourth anniversary of Levon Helm’s passing, creating quite the emotional performance. The Band’s music has had a profound impact on just about everyone in the scene, including Warren Haynes and co.To celebrate Helm’s legacy, Mule played a classic from The Band’s rich catalog for the occasion. “Up On Cripple Creek” came during the second set, spurring the crowd to sing along to the song’s iconic chorus. The show also featured covers of The Beatles, Howlin’ Wolf, and a debut of Weather Report’s “A Remark You Made.”While video of Mule’s “Cripple Creek” from last night has yet to surface, we can watch their version from their three-set New Year’s Eve 2015 performance at the Beacon Theatre:You can also watch fan-shot footage of “Banks Of The Deep End” from last night, below:Full setlist:Edit this setlist | More Gov’t Mule setlists