Coulton’s Bread Ltd, one of the UK’s leading distribution bakeries, is opening a new depot at Kingmoor Park, Carlisle under the Hethertons Original brand name. This will be their 5th site that also includes Liverpool, Manchester, Bradford and Newcastle.
This depot is a strategic partnership between Coultons Bread Ltd and Allied Bakeries
The new depot will be distributing the Hethertons-Original brand of loaves and also the full catalogue of Kingsmill brands including Burgen, Allinson, and Sunblest
The joint venture has created 21 jobs in the area and will provide a more fuel effective way to distribute bakery products throughout Cumbria, and reduce the carbon emmissions by using the latest Euro 6 vehicles and telemetrics technology to reduce excess mileage.
Hethertons Original depot opening date is 1st September 2014, will also be supported by a PR and marketing push throughout 2014 across trade and consumer press.
Howard Hunter, MD of Coulton’s Bread Ltd, comments:
“This is an exciting time for us all at Coultons Bread as we look to grow our 3rd party logistics of bakery products at this very challenging time in bakery. Margins have been really squeezed by the supermarkets and this has led to the larger brands looking for a more cost effective solution to distribute their products to the growing convenience sector. Having trialed the business model with Allied Bakeries for over 12 months now at our 4 other depots, we have shown that this is a more cost effective way of getting the products to the stores without the need of bakeries sending their large vehicles many miles from their bases to reach a wider audience.”
To place an order for Hethertons Original call Coulton’s Bread Ltd on 0800 160 1912.
Allied Bakeries is one of three divisions of Allied Milling and Baking, which in turn is part of Associated British Foods plc. Their household brands include Kingsmill, Burgen, Allinson and Sunblest
Click this link below to see the product range.
By Martyn Leek
Britain’s Best Loaf: revealed at the Bakers’ and Butchers’ Fair
Do you make Britain’s Best Loaf? If so, here is your chance to prove it at this autumn’s Bakers’ & Butchers’ Fair.
The event, which will be held on 12 October at Newark Showground in Nottinghamshire, gives bakers the opportunity to win awards and view a host of products and services, as part of the exhibition.
The event also features a host of demonstrations from expert bakers – including Birds of Derby and Chris Foxall, of the Village Bakery. It also gives bakers the chance to face off against their butcher rivals with the return of the National Pie Competition.
For more details on how to enter Britain’s Best Loaf or the National Pie Competition see bakersandbutchersfair.co.uk.
Martyn Leek, editor of British Baker, said: “Britain’s Best Loaf had huge support from the baking community last year for an inaugural competition and I am sure this year will see the same positive response this year.”
Baking industry veteran, Colin Lomax, will again chair the judges’ panel.
– See more at: http://www.bakeryinfo.co.uk/news/fullstory.php/aid/13003/Search_is_on_for_Britain_92s_Best_Loaf.html?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly%2BIssue%2B435#sthash.cpvvvsog.dpuf
By Bronya Smolen
Paul Hollywood and Mary Berry: GBBO returns tonight at 8pm, BBC 1
The Great British Bake Off hits TV screens tonight for a fifth series, but a new report has suggested the number of Brits who are baking at home is falling.
Research from Mintel revealed that 85% of UK adults baked at home in 2013, but this figure has dropped to 77% in 2014.
Predictions for the year get soggier compared to a healthy rise in 2013, despite reports that whole cake sales have dropped in line with home baking trends.
Home bakers using baking mixes have also dropped from 72% in 2013 to 67% this year. This has caused a relative drop in sales of mixes, from £59 million in 2012, to an estimated £52m in 2014.
On the other hand, retail sales of cake coverings, decorations, culinary aids and cooking chocolate are expected to rise, with 2014 sales of these products predicted to be up 80% on 2009, growing from £98m to an estimated £176m.
Emma Clifford, senior food analyst at Mintel, said: “Consumers’ tendency to spend more time in the home to save money during and after the recession provided an ideal climate for home baking to thrive in. Nowadays there are a vast number of sources for bakers to get inspiration from – with The Great British Bake Off proving to be a runaway hit. However, with the economy rebounding, consumer confidence improving and people more willing to go out and have fun, home baking faces intensifying competition for people’s free time.
“Furthermore, while concerns about health are nothing new, the escalating debate surrounding the dangers of sugar in 2014 is likely to have been particularly damaging to the home-baking market. Home-baking brands can do more to ensure they appeal to health-conscious consumers, emphasising that there are many ways to experiment with healthier baking.”
Health trends have caused one-third of bake-at-home Brits to limit how often they create the sweet treats, according to Mintel’s research. A further 31% agree they often look for healthier recipes. Twenty-five per cent of those who baked partly from scratch said they choose products low in sugar or sugar-free, or low in fat or fat-free (24%).
Victoria Sponge prevails
The report showed standard cakes, such as the Victoria Sponge, were the most popular baking option, with 65% of people making these totally from scratch in the past 12 months, yet 57% making small cakes like cupcakes.
Clifford said: “In order to maintain the appeal of baking as people spend more on other leisure activities, brands can focus on the importance of baking as a life skill, and one which should be handed down through the generations. In this way, they could encourage the older generation to teach their grandchildren how to bake. As well as a learning activity, this can also be positioned as a means for them to spend quality time with their families.”
The research also showed a variance in baking from region to region, with most home bakers who baked from scratch being from the south west and Wales (76%). Meanwhile, 75% of Londoners and consumers in the north west and Yorkshire and Humberside baked from scratch, with 72% in the south east and East Anglia, 71% in the East and West Midlands and 69% in the north and Scotland.
– See more at: http://www.bakeryinfo.co.uk/news/fullstory.php/aid/12987/Great_British_Bake_Off_returns_amid_drop_in_home_baking.html?utm_source=newsletter_weekly&utm_medium=email&utm_campaign=Newsletter%2BWeekly%2BIssue%2B433#sthash.JuZPRJfE.dpuf