Sainsbury’s has announced Brian Cassin will join its board as a non-executive director.He will take up the position on 1 April and become a member of the company’s audit committee and nomination committee.The announcement comes ahead of the retirement of senior independent director John McAdam. McAdam has been a non-executive director for ten years, and will step down at the grocery retailer’s AGM on 6 July. Susan Rice will replace him as senior independent director.Cassin is currently chief executive of global information services company Experian, and joined the company after a career in investment banking.David Tyler, chairman at Sainsbury’s, said: “We are delighted to welcome Brian Cassin as a non-executive director. He is an ideal addition to our board, bringing present-day experience of running a FTSE40 company and of big data and analytics – topics of key importance to Sainsbury’s.”Sainsbury’s recently reported steady sales during its Q4 trading period.
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Deborah Bolton, managing director of Riverside Bakery, part of Addo Food Group, has won East Midlands Chamber’s Businesswoman of the Year award. Riverside Bakery is the UK’s leading chilled quiche manufacturer. The Nottingham site has its own specialist manufacturing facility and development team.The awards celebrate the achievements of women across Nottinghamshire, Derbyshire and Leicestershire. Bolton was nominated by her colleagues to receive the award, in recognition of 10 years of growth and success at the Addo site in Nottingham, under her leadership.Samantha Hart, head of group HR at Addo Food Group, said: “Deborah is an inspiration to so many at Addo as she constantly drives the business forward and identifies opportunities that keep the site thriving.”Bolton said: “I was incredibly honoured to be nominated. More than 300 people work at our site in Nottingham, and each and every one works together as a team to help make the business the success it is.”Last September, Pork Farms Group rebranded as Addo Food Group, following the acquisition of the chilled savoury pastry business Kerry Foods.
Belfast flour miller Nigel McLoughlin, of James Neill flour mills, has been awarded a prestigious Gold Medal by the National Association of British and Irish Millers (nabim).The accolade, which is the first medal of its kind to be awarded for a decade, was earned after McLoughlin came top in specialist examinations, taken by 600 students across 30 countries in five continents.Nabim has been running training courses for millers for more than 100 years, with students from all over the world.McLoughlin also successfully completed a project looking at technical improvements in the flour mill. Duncan Monroe, nabim president, congratulated him on his achievement in Belfast.“The success of Nigel and his predecessors, who have won the medal since it was first awarded almost a century ago, helps to sustain the most technically advanced flour milling industry in the world,” Monroe said.“That, to this day, blends craft and technology to produce superb flour used in an enormous range of delicious food.”James Neill has been milling flour in Belfast for 150 years and is a major supplier to bakeries throughout Ireland.
Fresh prepared foods manufacturer Bakkavor is set to hire 30 new members of staff at its sites in Nantwich and Crewe in Cheshire.The recruits will work within its bakery division, Bakkavor Bread & Pizza, which manufactures an average of 50 different types of products a week, including chilled pre-cooked breads such as flatbreads, doughballs, garlic baguettes and slices.The vacancies are across a range of functions, including production, hygiene, engineering and logistics, as well as health and safety.“Bakkavor Bread is on a roll and we are keen to welcome anyone who is wants to rise to the challenge and get in on a slice of the action,” said Paul Peachey, business director for Bakkavor Bread & Pizza.The recruitment drive is part of a UK-wide Bakkavor initiative, which saw the group recruit more than 2,500 people last year as it strives to meet increasing consumer demand for fresh prepared food. As part of this, it looked to fill 100 vacancies at its site in Bourne, Lincolnshire.Bakkavor currently employs more than 19,000 people across the UK.
Trade bodies have given a cautious welcome to the extension of Brexit negotiations to 31 October.The European Council this morning (11 April) agreed to extend the Brexit process, and has said this extension could be terminated if the Withdrawal Agreement had been ratified before then.This means the immediate threat of a no-deal exit – which could have happened tomorrow (12 April) – has been removed.“I think, like everyone else, the threat of an imminent no deal being lifted is good news,” Federation of Bakers chief executive Gordon Polson told British Baker.“However, the air of uncertainty has to be lifted as soon as possible. The government/parliamentarians must get to work sooner rather than later to resolve the present totally unsatisfactory situation.”Alex Waugh, director of the National Association of British & Irish Flour Millers, said the association was relieved no-deal had been avoided for now.“Things could still go wrong, however, so where businesses are setting up processes to plan for no deal they should carry on doing that – they now have more chance to get them finished,” he added. “If it had been Brexit day tomorrow, I don’t think those processes would have been ready.””Collectively in the UK we need to use the extra time to work out with what kind of future relationship we want to have with the EU. It is indecision on this point that has been a major cause of our failure to reach an exit agreement.”The Food & Drink Federation (FDF) said food and manufacturers would be “mightily relieved” the threat of no-deal had been lifted.“The additional time must now be used wisely,” added FDF chief executive Ian Wright. “Government and Parliament simply must give us a coherent plan to lead us out of our current mess.“It must be a way forward that allows us to make progress in resolving the future of our relationship with the EU, taking full account of the needs of food and drink businesses.”Exclusive research by British Baker has shown the industry has become increasingly concerned about Brexit.Each January since the referendum, as part of research for British Baker’s Bakery Market Report, readers have been responding to whether they agree with the statement: “Brexit will have a negative impact on my business in the coming year.”In 2017, 10% said they ‘agreed’ or ‘strongly agreed’ Brexit would have a negative impact. In 2018, that figure rose to 29% and, in the survey conducted this January, rose again to 46%.Meanwhile, the proportion who ‘disagreed’ or ‘strongly disagreed’ Brexit would have a negative impact on them has fallen from 56% last year to just 21% this year.
Award category sponsored byWinner: Marks & SpencerBakery has been a focus for Marks & Spencer (M&S), with the business recently refreshing its point-of-sale material to give it a “warmer tone of voice”.And the retailer has been working to make its in-store operation more efficient and customer-facing.Activity has included changing location of equipment in the bakery, altering staffing hours to ensure there is a trained baker to serve and help its customers and maintaining availability of fresh products.M&S has also launched a new customer information system, designed to ensure staff have access to real-time product information, including full ingredients and allergens, by scanning a shelf-edge ticket.Breads offering a point of difference – whether a sourdough or a fruited loaf – have been a focus for M&S as it looks to align itself with changing trends and customers’ needs.“Customers are eating less bread and, when they choose to eat it, they want to eat better and eat a product that they really enjoy,” explains the business, which was declared the winner after impressing judges by offering a consistent approach across all the stores visited during the judging process.“Stores offered excellent quality and presentation, with impressive staff knowledgeof baking process and products. With strong NPD, waste reductionand stock control, M&S is a worthy winner.”Peter Drew, marketing director at sponsor Lantmännen UnibakeFinalist: AsdaAsda – which says its top priority from its in-store bakery offer is to have freshness, consistent quality and availability throughout the day – has continued its mission to make bakery shopping simpler for the customer. The retailer’s back-to-basics approach has included improved baker training materials, innovation such as new Tiger Coburg and Salt & Pepper Baguette scratch breads, and investment in price and value.Finalist: BoothsBooths’ vision for bakery retailing is simple – to make quality accessible and to provide a dynamic shopping experience. The retailer says it benefits from having talented craft bakers in its region, which means it is consistent in delivering quality products and creating a memorable shopping experience through the sight and smell of its loose bakery offering.Finalist: LidlIntroduced into Lidl stores in 2011, bakery has become a key element of the retailer’s offer. Bakery is positioned at the front of Lidl sites in a move designed to entice customers through the doors, and, last year, the business introduced a promotion that trialled 21 new products over the year. While ensuring strong availability, food waste reduction has been a focus for Lidl.Finalist: MorrisonsRange development has been in the spotlight at Morrisons, including new The Best Belgian Chocolate Hot Cross Buns, made from scratch in-store. The business has also driven growth in its pick’n’mix rolls after improving quality and unveiling new lines. And it has developed new fixtures to promote its pastries and Viennoiserie while simplifying its bakery operationby introducing new ingredients.Finalist: TescoTesco is in the third phase of a three-year plan to develop its in-store bakery operation. The first year was built around stabilising and resetting its ISB operation, the second on simplifying and differentiating, and the third is about integrating, sustaining and evolving the plan. Key areas of focus include clean-label products, reduced packaging, health and sustainable ingredients, alongside innovation and collaboration with suppliers.
Source: Getty ImagesSuppliers have reduced the sugar content of cakes, biscuits and morning goods since 2015, according to new figures from Public Health England (PHE).The average amount of sugar per 100g in biscuits sold through retailers fell 1.6% between a baseline of 2015 and 2019. Cakes, meanwhile, saw a 4.8% sugar reduction and morning goods a drop of 5.6% although the baseline for these categories was 2017, rather than 2015.However, they remain well below the government’s voluntary target of 20% reduction by 2020.Overall, average sugar reduction across all categories stands at 3% with retailer and branded breakfast cereals, yoghurts and fromage frais recording some of the biggest falls in sales weighted average sugar – around 13% between 2015 and 2019. Sugar levels in chocolate and confectionery remain relatively unchanged but product sales have increased.Puddings, meanwhile, recorded an increase in sugar per 100g of 2%.Looking at the out of home market, cakes and biscuits recorded the second and third largest decreases in sugar content, respectively. Cakes saw a 6.8% reduction and biscuits a 3.9% one.“We’ve continued to see some progress in reducing sugar in a number of everyday food and drink products and this shows that success is possible through reformulation,” said Dr Alison Tedstone, chief nutritionist at PHE.“Yet, overall progress remains too slow. Faster and more robust action is needed to help us consume less sugar, which will help us become healthier and lower the economic burden of obesity and preventable pressure on the NHS.”In response to the new figures, Graham MacGregor CBE, chairman of Action on Sugar and Professor of Cardiovascular Medicine, Queen Mary University of London, said it was “abundantly clear that the government’s voluntary sugar reduction programme is simply not working”.“Food and drink companies that want to do the right thing are crying out for a level playing field, which can only be achieved by setting mandatory targets for calorie and sugar reduction. The soft drinks levy has shown that this approach is both best for business, and best for everyone’s health, including people from more disadvantaged groups.“It’s imperative that whichever organisation takes over from Public Health England, they implement comprehensive and compulsory reformulation targets across the whole of the food and drink industry to gradually reduce the amount of sugar and excess calories in food and drink.”
Source: Ginger BakersGinger Bakers has launched a monthly Cake Club subscription box service.The Cumbria-based bakery is offering subscribers a choice of either four tray bake portions, a sponge loaf cake or a fruit cake delivered direct to their door each month.Membership options are a three-month subscription (£35), six months (£70) or a year (£135, working out at £11.25 a month). Customers can opt for either original or gluten-free products.“Like many, we’ve adapted our business during the pandemic to ensure that we could continue to service our customer base and to continue to employ our staff through this really difficult period,” said Lisa Smith, owner and founder of Ginger Bakers. “We were fortunate that we had an online presence but the pandemic has given us the impetus to really concentrate on that aspect of our business and develop a trading footprint outside the north west of England and to further enhance our consumer offering rather than relying solely on trade customers to sustain our business,” Smith added.Ginger Bakers’ purpose-built bakery is located just outside Kendal within the Lake District National Park. The company also provides a wholesale and click-and-collect service
Walter joined a local Farmington family last month, and is helping ease some of the stress of the pandemic.FARMINGTON – As the pandemic carries on, the need for connection at home continues to grow. For some, the issue has been solved with the help of the Franklin County Animal Shelter.Over the summer pet adoptions and sales across the country boomed, according to the Washington Post. With people working from home and unable to get out the desire for animal companionship grew. As a result, shelters and breeders saw a huge spike in demand.The Franklin County Animal Shelter has seen an increase in adoption rates, as well as a reduction in animals. The shelter mainly relies on transports from rescue shelters in the south for dogs.“We have a couple rescues down south, like Mississippi, Alabama that pull from kill shelters and they transport them north to us, but with everything with Covid the state kind of put a halt on that for a little while,” said Kaylene Huff, the Front End Supervisor and Media Coordinator at the Franklin County Animal Shelter.Even though the transports are up and running again, the numbers still are not as high as they were.“We used to be able to pull 10-15 dogs at a time and now the highest transport we’ve had since last March was about six dogs,” said Huff.Farmington resident Meg Willing just adopted a second dog, seeing the 12-week-old chocolate doodle Walter as a benefit to everyone in the house, including her 15-year-old mini poodle Mousse.“I think the pandemic has asked us all to connect more fully with our sense of home, which means different things for different people. Maybe that’s baking bread or learning to knit a sweater or reading a new book series or nostalgia watching Dawson’s Creek. Animal companionship is something that’s deeply interwoven to my sense of home, so that seemed like a natural choice for me,” wrote Willing.Pet adoptions aren’t for everyone though. Huff advises anyone looking to adopt to really make sure they have the available time and should take into account how much time they will have when the pandemic ends.“Right now you’re home, but that can cause issues once you start going back to work with separation anxiety. All of a sudden you’re not there anymore which your pet has kind of gotten used to,” said Huff. “There are certain variables you need to take into account before you go down that road.”With that said anyone with any interest in scheduling an appointment can reach the Franklin County Animal Shelter at 778-2638.
HUNTERSVILLE, N.C. — With only 28 days left until the green flag drops for The Sprint Unlimited At Daytona, Sprint today unveiled the complete 2013 Miss Sprint Cup lineup to the more than 1 million Miss Sprint Cup followers on Facebook and Twitter. Newcomer Brooke Werner (Granville, Vt.) will join returning members Kim Coon (Orlando, Fla.) and Jaclyn Roney (Ann Arbor, Mich.) this season.Miss Sprint Cup represents the Sprint brand around the track and in Victory Lane wherever the NASCAR Sprint Cup Series competes. The three representatives also serve as the fans’ “friend on the inside,” delivering behind-the-scenes updates, pictures and videos via Facebook and Twitter, while highlighting Sprint products and offers.Hailing from the “Green Mountain State,” Werner adds a Northern charm to the Miss Sprint Cup lineup. The former Miss Vermont USA stuck to her hometown roots while growing up by hiking the Green Mountains and listening to bluegrass music. When she isn’t at the racetrack, Werner enjoys snow skiing, antiquing and watching old movies. After receiving her degree in public relations from Champlain College, Werner worked at a nationally recognized youth-marketing agency, where she served on the community committee, helping to coordinate donations to regional non-profit organizations.“It’s truly an honor to be selected to wear the Miss Sprint Cup fire suit this year,” said Werner. “Kim, Jaclyn and the rest of the Miss Sprint Cup legacy have done an amazing job of bringing fans closer to the sport, and the opportunity to be a part of that is incredibly exciting. I’m looking forward to meeting all of the race fans at The Sprint Unlimited Experience and, of course, my first Victory Lane!”Coon returns for her third season as Miss Sprint Cup, which makes the former marketing and public relations professional the veteran member of this year’s lineup. “Last year was such a great season, filled with lots of fun and exciting experiences,” said Coon. “I went skydiving, hunted for rattlesnakes, drove on an off-road course, helped host NASCAR After The Lap and met tons of amazing fans. I’m looking forward to making many more memories this season.”Rounding out the 2013 lineup is Roney, who is entering her third season as Miss Sprint Cup. The Eastern Michigan University grad joined the program in July 2011 and is looking forward to another thrilling season of racing.“Being Miss Sprint Cup for the past two seasons has allowed me to encounter such amazing opportunities,” Roney said. “Each race weekend is so different and I count my blessings each morning when we head to the track. There are only three tracks I haven’t been to yet — Kentucky, Watkins Glen and Darlington — and I hope to mark those off my NASCAR bucket list this season.” The program has gained tremendous recognition among race fans and industry members, with the Miss Sprint Cup representatives greeting thousands of fans every race weekend at The Sprint Unlimited Experience, Sprint’s mobile marketing display.Thanks to their engaging personalities and knowledge of the sport, the Miss Sprint Cup lineup serves as popular interview subjects among local media looking to get an insider’s view on the activities surrounding race weekends. As the Miss Sprint Cup program’s popularity has grown, they now regularly participate in charity events and appear at other NASCAR sponsors’ events. In all, the Miss Sprint Cup representatives took part in more than 900 media interviews and appearances in 2012.Follow Miss Sprint Cup on Facebook at Facebook.com/MissSprintCup or Twitter @MissSprintCup. Newcomer Brooke Werner joins returning members Kim Coon, Jaclyn Roney