Will $1 bread be burnt by new Goodman Fielder contract?

A rumoured contract between foods group Goodman Fielder and Coles could see the end of the supermarket giants' $1 private label bread offering.

According to SMH, GF shares surged today (25 June) amid news the brand had negotiated a contract, believed to be with Coles, after GF claimed earlier this year that it needed a price rise to continue supply to Coles beyond the end of June.

The contract's announcement overshadowed a profit downgrade for GF, with the group expecting a pretax profit of between $195m and $200m, down from median analyst forecasts of around $202.5m for the year to June.

"This result includes a significant increase in direct marketing expenditure," the company said, which will position it for growth in the new financial year.

Coles deal a rise in business for Toowoomba bakery

A multi-million dollar agreement between supermarket giant Coles and Homestyle Bake will see the Toowoomba bakery showcase their products on a national stage.

According to The Chronicle, the family-owned and operated bakery has signed a deal to beef up its baked goods supplies to the supermarket chain.

The business currently supplies about 20,000 loaves a week to 124 Coles stores in south-east Queensland.

"The meeting was essentially about further growth and focusing on increasing our volume to Coles," Homestyle Bake director, Brett Pascoe, told The Chronicle.

Pascoe said the deal with Coles is an opportunity for the business to grow further, having already expanded its staff from 11 when the company was established in 989 to more than 200 today.

"The agreement will allow us to grow even more.

"It will really allow us to put back even more into the community in which we operate from," he said.

Earlier this year, Coles conducted an extensive research program of its customers and found they wanted access to more local products from local suppliers and producers.

While the supermarkets' bolstered alliance with Homestyle Bake is in-line with this sentiment, just last week legal action was launched against it by the ACCC for engaging in misleading and deceptive conduct.

It's reported Coles bread marketed as ‘Baked Today, Sold Today’ and/or ‘Freshly Baked In-Store’, has actually been partially baked and frozen off-site – in places as far away as Europe and Ireland – transported to Coles stores and then ‘finished’ in-store.

In a statement issued by Coles, the supermarket expressed its intention to "vigorously defend the action brought against it by the ACCC. 


How Coles got busted for its bread

The former Victorian premier, Jeff Kennett, played an integral role in the latest round of bad headlines for Coles, with the supermarket giant accused of misleading and deceptive conduct.

Last year, Kennett got tongues wagging when he started enquiring about the origins of his bread and muffins, sending the baked goods to the ACCC and sharing his thoughts with talkback radio listeners, the SMH reports.

The consumer watchdog hadn’t received any complaints about Coles’ bread until then, but with Kennett’s profile and growing interest in the his cause, was forced to dig deeper.

Yesterday, the ACCC issued a statement announcing that it had launched legal action against the supermarket, which it accused of engaging in deceptive and misleading conduct, specifically in regards to ‘Baked Today, Sold Today’ and ‘Freshly Baked In-Store’ claims on various ‘Cuisine Royale’ and ‘Coles Bakery’ branded bread products.

The ACCC says the marketing of these products is misleading as the bread is partially baked and frozen off-site, transported to Coles stores and ‘finished’ in-store.

According to SMH, court documents have shown that the bakery products were either made in Ireland or had been initially baked in different locations in Australia, some of which were frozen, reheated and then sold as “freshly-baked in-store.”

ACCC chairman Rod Sims said, "There are two important issues at stake. First, consumers must be able to make informed purchasing decisions. Bread is an important grocery basket staple and customers need to be confident in claims made about food they buy.

"We believe consumers are likely to have been misled by Coles that the entire baking process, including preparation, occurred in-store, when in fact the bakery products were prepared and partially baked off site, frozen, transported and then ‘finished’ in store. Indeed, the Cuisine Royale products were partially baked overseas.

"Second and just as important, is the detrimental impact on the businesses of competitors. Misleading credence claims can undermine the level playing field and disadvantage other suppliers. In this case those suppliers are the smaller, often franchised bakeries that compete with Coles," Sims said.

Sims has also said that a Queensland consumer complained to the Queensland fair trading office when they found their “baked today” bread was actually frozen in the middle.

The action brought against it could see Coles hit with fines of up to $1.1 million per offence.

In a statement issued by Coles, the supermarket expressed its intention to "vigorously defend the action brought against it by the ACCC. 

"Coles has only just become aware of the ACCC legal action and will fully examine the ACCC statement before making any further comment," the statement reads.



ACCC launches action against Coles for misleading bakery claims

The Australian Competition and Consumer Commission (ACCC) has launched proceedings in the Federal Court against Coles.

The ACCC is alleging Coles has engaged in false, misleading and deceptive conduct in the supply of bread that was partially baked and frozen off-site, transported to Coles stores and ‘finished’ in-store. The products were then promoted as ‘Baked Today, Sold Today’ and/or ‘Freshly Baked In-Store’ at Coles stores with in-house bakeries.

The legal action covers various ‘Cuisine Royale’ and ‘Coles Bakery’ branded bread products.

The ACCC alleges that labels on these par baked products stating ‘Baked Today, Sold Today’ and in some cases ‘Freshly Baked In-Store’, and nearby prominent signs stating ‘Freshly Baked’ or ‘Baked Fresh’, were likely to mislead consumers into thinking that the bread was prepared from scratch in Coles’ in-house bakeries on the day it was offered for sale.

Coles also uses these same representations to promote bread that has been made from scratch in Coles’ in-store bakeries. A statement issued by the ACCC says it is "concerned that Coles’ lack of distinction in its promotional representations between bread products that are freshly prepared from scratch and par baked products is misleading to consumers and places competing bakeries that do freshly bake from scratch at a competitive disadvantage."

ACCC chairman Rod Sims said, "There are two important issues at stake. First, consumers must be able to make informed purchasing decisions. Bread is an important grocery basket staple and customers need to be confident in claims made about food they buy.

"We believe consumers are likely to have been misled by Coles that the entire baking process, including preparation, occurred in-store, when in fact the bakery products were prepared and partially baked off site, frozen, transported and then ‘finished’ in store. Indeed, the Cuisine Royale products were partially baked overseas.

"Second and just as important, is the detrimental impact on the businesses of competitors. Misleading credence claims can undermine the level playing field and disadvantage other suppliers. In this case those suppliers are the smaller, often franchised bakeries that compete with Coles," Sims said.

In a statement issued by Coles, the supermarket expressed its intention to "vigorously defend the action brought against it by the ACCC. 

"Coles has only just become aware of the ACCC legal action and will fully examine the ACCC statement before making any further comment," the statement reads.


Dozens of expressions of interest for Byron Bay Cookie Company

A number of companies are reportedly considering buying troubled food manufacturer Byron Bay Cookie Company, with expressions of interest registered from as far away as India.

Receivers were appointed in March 15, after Slater International, the parent company, had a court notice lodged against it by the Australian Taxation Office on February 28 for unpaid taxes, worth as much as $1.35 million at last November.

The 23-year-old company’s collapse came shortly after announcing plans to expand its franchising operations, reported by Food magazine.

Today it is reported that receivers have said there have been around 40 expressions of interest registered, some from as far off as India.

"We are looking to find a buyer for the business and have already issued a number of information memorandums to parties who have signed confidentiality agreements," Derrick Vickers of PricewaterhouseCoopers, who are leading the receivers, told Fairfax Media.

A number of employees are reported to be chasing superannuation payments going back two years.




24 hours with Masterol Foods

Food magazine recently launched its Industry Map, where we ask food manufacturing professionals to shed light on the trials and tribulations of their work. Here, Nathan Cater, managing director at Masterol Foods, which manufactures and distributes vegetable oils, processing aids and ingredients, takes our Q&A.

What are your primary roles and responsibilities in your job? Give us a day in your working life.
I’ve done most of the jobs here at one time or another, from working in the warehouse and in production through to sales, marketing and product development. My role now is mostly of a managerial nature. I contribute to the overall direction of the company, particularly in terms of product development for the different market segments we engage with.

I also help to ensure that Masterol's R&D function interacts well with sales and marketing.

Because I have a broad understanding of the systems and the way information flows through Masterol, I also have the role of ‘problem solver’ – a hat which directors at many small and medium sized companies have to wear! These problems often revolve around our manufacturing operations, such as identifying the best way to transition to larger batch sizes when sales of a product increase.

Other things I do on a daily basis include discussing what we need from suppliers and how we can work more closely with them, addressing our customers’ needs and providing them with technical support and advice on our products and how they are best used.

What training/education did you need for your job?
I’ve been in the food industry my whole working life, so it’s all I know. With regards to education – I have formal training in chemistry, management and information technology, but have developed a strong understanding of the technology behind anti-sticking, glazing and release agent products by simply spending years working hands-on in the industry.

How did you get to where you are today? Give us a bullet point career path.

  • Graduated university in 1999
  • Worked in the food industry throughout my years at university
  • Established Masterol Foods in 2009 to capitalise on the knowledge I gained throughout my studying years.

What tools and/or software do you use on a daily basis?
Spreadsheets, spreadsheets and more spreadsheets. We have a database management system which handles most of our day-to-day activities with regards to logistics and manufacturing. It implements full traceability of all raw materials from receipt at our facilities to their use in finished products through to when the finished product is delivered to our customers.

What is the one thing that you are most proud of in your professional life?
The people I work with. Without their support and commitment to our company and our products, we’d be fighting a losing battle. I believe many companies don’t have the right people in key positions. This causes a myriad problems, the sources of which may appear difficult to spot even from the inside. In my opinion, the source is often right at the beginning – they failed to recruit the right people. I’m very proud of the people I work with and what we achieve together.

Biggest daily challenge?
Time management. It’s very easy for me to get immersed in the details of one particular project and forget about other things I’d planned to do on a given day. Without a high level of attention to detail, some of the products we’ve developed might never have come to be – it’s a matter of finding a balance between what you want to do and what you have to do.

Biggest career challenge?
Getting new products off the ground – it’s unbelievably difficult. No matter what you want to do, there is almost always someone out there who has a head start. That moment when everything aligns and things start to snowball – I think most people fall before they make it that far. This is a constant challenge – it’s not one you conquer and then move on from. With new products comes new knowledge, new experiences, new customers and suppliers, and so on. Managing all of these while trying to get a new product off the ground is pretty intense.

What is your biggest frustration in your job?
I believe doing business in Australia is very difficult. This is due to a range of factors – things like our relatively small market size and low population density through to industry dynamics including the concentration of power in the hands of a small number of large and powerful competitors in many industries. This means achieving the economies of scale necessary to take on the ‘big boys’ is always going to be difficult. There are plenty of other factors too, such as the way business is treated by both sides of government at all levels. Our business environment is highly regulated.

What is the biggest challenge facing your business?
Innovation. High exchange rates mean Australian manufacturers are having difficulty competing with imports and for the same reason it’s tough to get export business too. Exchange rates used to make local manufacturing more attractive because they helped to offset the high cost of production and the high cost of doing business in Australia, but that’s not the case today. This is why innovation is so important for Australian manufacturers. I don’t believe it’s possible to build a strong manufacturing business in Australia without a constant focus on innovation. Build a better mousetrap, as the saying goes.

Is there anything else about your job you want Australia to know about?
Being in business is more daunting than it looks. It isn’t for the faint-hearted. Despite that, I’m passionate about Australian manufacturing and in particular, the food industry and our contribution to it.

If you would like to take part in Food mag's Industry Map, click here.

To read another Industry Map Q&A, click here.


UK pie manufacturer fined £375,000 for safety breaches

Andrew Jones Pies, a west-Yorkshire based pie manufacturer which is now in administration, must pay £375,000 after a gas explosion killed one man and injured another.

The manufacturer was last month found guilty of health and safety breaches, with a judge at York Crown Court claiming it had "failed dismally."

According to foodmanufacture.co.uk, the judge said while the company isn't in a position to pay the fines, the charges reflect the manufacturers' failings.

The explosion occured in 2009 when baker, David Cole, tried repeatedly to light a 30 year old oven, unaware that gas was building up inside the baking chamber, eventually causing the door to blow off the oven and hit Cole, who was then trapped when part of the roof collapsed.

Cole died at the scene and another worker, Marcys Cartwright, was badly hurt.

The case is similar to one closer to home, with directors at Pokolbin's Drayton's Family Wines accused of failing to ensure the safety of their workers, following a 2008 explosion which killed two people.

Workcover NSW has launched criminal proceedings against the winery more than 18 months after a coroner found that poor safety measures were a major cause of the blast which killed winemaker Trevor Drayton and boilermaker Eddie Orgo.


Fine Food awards praise Aussie producers

The Royal Agricultural Society of Victoria has awarded five champion trophies to producers Australia-wide as part of the Royal Melbourne Fine Food Awards’ Autumn Program.

This is the awards' first year and it received 284 entries across the four categories: Bread and Baked Goods, Pantry Goods, Packaging and Cider and Perry, with 138 medals awarded overall.

In the Bread and Baked Goods category, champion trophies were awarded to Rustica Sourdough Bakery (VIC) for Passionfruit Curd Filled Tart and Sweetness The Patisserie (NSW) for Gluten Free Caramel Tart.

Three champion trophies were awarded in the Pantry Goods category, with Liv Luv Gourmet Foods and Robinvale Estate (VIC) taking out champion cereal / muesli for Fine and Sunny Granola, while Neumos Produce (VIC) won champion nut product for Goulburn Valley Hazelnuts.

Champion salt/spice was awarded to The Natural Spice Company (VIC) for La Baobab, Noccas, West African Paste.

The Regimental Condiment Company received a packaging champion trophy for The Officer’s Tasting Tin.

While no champion trophies or gold medals were awarded in the Cider and Perry category, five silver medals were presented. These went to Vok Beverages (SA) for Three Oaks Cider; Henry of Harcourt (VIC) for Kingston Black; Napoleone and Co. Cider (VIC) for Methode Traditionnelle Apple Cider; and Pear Cider and Little Creatures Brewing (VIC) for Pipsqueak Cider.

RASV CEO, Mark O’Sullivan, said, "On behalf of the RASV, I congratulate all medal winners on achieving excellence in fine food production at the inaugural Royal Melbourne Fine Food Awards’ Autumn Program.

"The RASV is delighted to acknowledge superlative produce with the Autumn Program, and is proud to support Australian producers and offer unique marketing opportunities."

Fine food producers from Victoria were awarded 78 medals overall, while NSW took out 27 and Queensland 19. South Australia, Tasmania and Western Australia were awarded eight, five and one respectively.

Moving north, at the Sydney Royal Fine Food Show's Aquaculture Competition, two first-time exhibitors have taken home major awards.

Pialligo Estate from the ACT was awarded the Champion Salmon Product for its Traditional Smokehouse Fillet of Smoked Salmon.

The Champion Trout Product went to Snowy Mountains Trout Farm, located in Tumut in Southern NSW, for their Smoked Rainbow Trout Fillet.

Both producers also won a Gold and a Bronze medal each.

Sixty-two medals were handed out at the Aquaculture Competition, across categories including Farmed Prawns; Sydney Rock Oysters; Smoked Salmon and Ocean Trout (cold and hot smoked); Salmon or Trout Caviar; Smoked Rainbow Trout; and Salmon or Trout Pâté.

Gold Coast Marine Aquaculture had a successful Show, picking up two Gold medals and a Silver, as well as being named Champion Prawn Exhibit for its Gold Coast Tiger Prawns.

Tathra Oysters once again took home the title of Champion Sydney Rock Oyster Exhibit as well as three Gold and one Silver medal. 

Steward-in-Chief Gerry Andersen said the quality of this year's entrants was extremely impressive, and gave special mention to the Oyster category.

"The floods had a devastating effect on the North Coast oyster farmers but the quality of the entrants from waters that were not affected was very high with the Champion Oyster again an exceptional example of what can be achieved with careful farming," he said.

For more results, click here.


Masterol Foods rising to the challenge despite tough times

The high Australian dollar and competition from foreign imports hasn't stopped Masterol Foods expanding its range of products in the hope that its customers will soon see the value of home grown, healthier alternatives.

Masterol Foods manufactures and distributes vegetable oils, processing aids and ingredients to food manufacturers, from local operations through to national and international brand names.

While Nathan Cater, managing director at Masterol Foods, says the family-owned business is smaller than some of the giant manufacturers in the industry, Masterol has developed a number of products previously unavailable in the Australian market including a range of fluid shortenings for the baking industry. The new range of shortenings are healthier, and perhaps most importantly, Australian.

“They are essentially a different spin on normal bakery margarines and shortenings which are traditionally palm-based products. Instead of being palm-based, which often equates to 50 to 60 percent saturated fat, our pastry and biscuit shortening is Canola-based so saturates are down to 25 or 26 percent, and it is predominantly Australian grown and made content,” said Cater.

“Another advantage is that a liquid formulation means manufacturers are able to use significantly less when compared to traditional shortenings or margarines. It enables manufacturers to design healthier bakery products because you can use up to 20 percent less and the shortening itself has around half the level of saturated fat.”

The pastry and biscuit shortening is suitable for a range of applications and Masterol is hoping to get some of the big brands onboard, hopefully giving imported palm-based products a run for their money.

"Many bakery margarines and shortenings come from Asia, and as a result of the exchange rate, they're cheap too. We have been able to develop Australian grown and manufactured alternatives while remaining competitive with the price of imported product,” said Cater.

"[Palm-based products] are the incumbent in these sorts of applications, so we're more selling our products based on them being an innovative approach – number one, the pricing is competitive. Number two – they’re suited to medium- and large-scale operations because there is no need for cutting and weighing blocks of margarine or shortening, and three – it's going to offer your customers a healthier product because bakery products tend to have a lot of saturated fat in them.”

Other than that, Cater says manufacturers can continue doing what they're doing, making top quality bakery products, but with the knowledge that what they're producing is healthier and is supporting the local food manufacturing industry.

"The main thing that I think will impress people is that the products they're making and the quality they're currently getting from their formulations won't change," he said. "It will taste as good or even better than what they're making now."

While Masterol prepares to release its new range of shortenings to the market, it also has a range of locally designed and manufactured products for the confectionery industry which, again, offer alternatives to imported products.

"We are heavily involved in the confectionery industry with regard to glazing agents for confectionery and chocolate products – products such as jellies and scorched almonds.

“For example, the jellies are coated with an oil to stop them from sticking together and drying out," Cater told Food magazine. “We are the only people in Australia that make most of these products. All panned chocolate and confectionery, for example scorched almonds, liquorice bullets and chocolate-coated sultanas, need to be glazed. We are the only people in Australia that make the shiny stuff."

While proud of these industry-leading products, Cater says Masterol’s biggest accomplishment is simply the fact that it manufactures top quality, home-grown products for use both here and abroad.

“We’re designing and manufacturing these products here as opposed to importing them. Without innovation, I don’t think it’s possible for local manufacturers to make significant inroads in the current market – the only way to succeed is if there is a commitment to research and development and a degree of innovation in what you’re doing.”


PureBred Gluten Free Hot Cross Buns

Product name: PureBred Gluten Free Hot Cross Buns

Product manufacturer: Cuisine Royale

Ingredients: Water, Sultanas (16%), Rice Flour, Tapioca Flour, Canola Oil, Thickeners (460, 464, 1420, 466), Maize starch, Psyllium Husk Powder, Potato Starch, Yeast, Partially Inverted Sugar Syrup, Egg White Powder, Rice Bran, Plum Puree, Orange Peel (1.3%), Mixed Spices (Coriander, Cinamon, Ginger, Nutmeg, Fennel, Cloves, Cardamon), Glucose Syrp, Rice Starch, Concentrated Fruit Juice, Salt, Cinnamon, Lemon Peel (0.3%), Sugar, Preservative (200), Acidity Regulator (330)

 Shelf life: eight days

Packaging: Food grade heat sealable polypropylene with a 30 micron gauge, suitable for recycling.

Product manager: Aisling O’Loughlin

Brand website: www.pure-bred.com

What the company says
One in 100 Australians struggle to enjoy the humble Hot Cross Bun at Easter because of a gluten-free diet.

Fortunately, these Australians don’t have to miss out anymore thanks to a new Hot Cross Bun range which tastes just like the real thing.

PureBred’s new Hot Cross Buns have been specifically created with the dietary needs of those with coeliac disease and other food allergies in mind – they are high fibre, wheat free, gluten-free, dairy-free, soy-free and nut-free.

PureBred’s delicious Gluten Free Hot Cross buns come in packs of four, are generously spiced, fruity and have a soft, fluffy consistency with a crisp, bread-like crust.

Until recently, taste and texture has been a major issue with gluten-free products. PureBred’s Hot Cross Buns deliver a mouth-watering taste and consistency and are perfect for those with delicate stomachs who don’t want to be denied a treat this Easter.

PureBred Hot Cross Buns will be available nationally at Coles from 6 February 2013.


Food mag awards in focus: Baked Goods and Confectionery

The Food Magazine awards will return in 2013 and with entries closing on 24 April, now's your chance to have your product recognised by industry peers!

In this preview of the annual awards, we're looking at another two categories: Baked Goods and Confectionery.

Baked Goods would be a suitable category for all products that use a dry heat cooking process, whether sweet or savoury. Products that can be entered in this category include cookies, bread, pastries, pies and quiches.

Confectionery is appropriate for all kinds of sweet snack foods on the Australian market, such as chocolates, lollypops, gummy candies and boiled sweets.

The entry process for these two categories is simple; all you need to do is submit details of your company and the product (name, website, address etc) as well as information on how the product is processed, it's significance in the market, any details on export opportunities and what measures were taken to ensure food safety.

Images also need to be provide upon submission.

In last year's Food Magazine awards, the Baked Goods crown went to Byron Bay Cookie Company for its Falwasser Gluten Free Rosemary Sea Salt Crispbread.

About the winner
Djacinta van der Meulen, marketing assistant at Byron Bay Cookie Company, said "The Falwasser is a great looking and tasty gourmet snack which hits the mark for ceoliacs and people wishing to consume a gluten-free diet. It is a great all round entry- Byron Bay Cookie Company is going from strength to strength."

The judges added that the company's move into savoury flavours has been a success.

"This company is well known for its quality sweet baked products so a venture into savoury has really tested their innovative ability. The gluten free wafers have been well thought through with great ingredients and packaging," they said.

When the company decided to venture into the savoury side of things, it aimed to provide the best quality, and so the crispbread had to be packed adequately to ensure it remains crisp.

Boasting a 12 month shelf life, the range of crispbreads is doubly wrapped using modified air packing; firstly shrink-wrapped into a plastic tray then flow-wrapped to guarantee its freshness. The quality assurance team retests the packaging on a regular basis and also test new material and make necessary adjustments if required. 

Van der Meulen said that successful marketing has been a matter of engaging with retailers.

"Having key distribution and retail partners and promoting well through those channels has been very much a contributing factor to the success of the brand."

Other flavours in the Falwasser Crispbreads range are cheese and onion, pepper and chive, sesame seed and natural as well as gluten free natural and the award winning gluten free rosemary and sea salt.

The Confectionery title in the 2012 Food Magazine awards went to Heilala Vanilla Limited for its Heilala Vanilla Syrup.

About the winner
Development of Heilala Vanilla's Syrup came as family owner-operators John Ross, daughter Jennifer Boggiss and husband Garth Boggiss saw the troubling breadth of very unnatural syrups on offer. 

"There are a number of Vanilla Syrups available; all contain either whole or partly artificial chemical vanilla flavours. Genuine and real Vanilla is one of life's great pleasures, so we wanted to create a product that could have a wide range of applications,  in coffee's, cocktails, over pancakes and ice cream", said Jennifer.

Garth Boggiss said that in order to come up with the syrup idea, Heilala Vanilla engaged food technology researches at Massey University in New Zealand to help develop the techniques of extraction and seed processing technology.

"There was actually a project that university students worked on for us so they looked in the market at what was available and they looked at a category that really needed a pure vanilla flavour added to it so it was actually a university project," Garth said.

The vanilla used by Heilala is farmed on Tonga using sustainable practices and the farm was originally set up as an aid project by John Ross who was originally a dairy farmer.

The challenges of farming have a direct impact on the end result of the vanilla syrup as Jennifer Boggiss points out. "We have two current challenges; firstly increasing our supply of Vanilla from Tonga, both from our plantation and other growers in Tonga. Vanilla is sensitive to climatic conditions and the last two seasons have been very wet.  As we grow our product range and markets – which now include retail, food service and food manufacturing in New Zealand, Australia and USA the supply of Vanilla becomes critical to our future growth.

"The second challenge is ensuring we are constantly innovative and researching new food products that are 100 percent pure vanilla. Heilala Vanilla is globally unique; being the only vanilla company that is 'plantation to pantry'," she said.

For information and entry details, click here.

The 2013 Food Magazine Awards are proudly brought to you by Platinum sponsor Heat and Control. Other sponsors include Flavour Makers, Janbak, HACCP Australia, Kerry Ingredients, Newly Weds Foods, Tronics, APPMA, Earlee Products and Kurz.


PureBred White Farmhouse Loaf

Product name: PureBred White Farmhouse Loaf

Product manufacturer: Cuisine Royale


  • Water
  • Rice Flour
  • Tapioca Starch
  • Thickeners (460b, 464, 466, 415)
  • Maize Starch
  • Tapioca Flour
  • Viatamins: Thiamin, Folic Acid
  • Psyillium Husk Powder
  • Canola Oil
  • Potato Starch
  • Wholegrain Maize Flour
  • Yeast
  • Egg White Powder
  • Invert Suga

Shelf life: eight days

Packaging: Food grade heat sealable polypropylene with a 30 micron gauge, suitable for recycling.

Product manager: Aisling O’Loughlin

Brand website: https://www.pure-bred.com

What the company says
PureBred’s range of gluten free bread has been created with the health and dietary needs of Australians in mind.

One in one hundred Australians are living with coeliac disease and gluten intolerance. Tasty gluten free bread is a much sought after food for Australians living with gluten intolerance and coeliac disease. Many people avoid bread completely as they are limited to tasteless ‘cake-like’ bread that crumbles in your hands.

PureBred contains an exclusive sourdough recipe to deliver the taste of traditional bread to people who’d given up hope. PureBred is high fibre, low fat, gluten free, wheat free and dairy free bread that you don’t have to toast to enjoy.

PureBred contains half the amount of fat of the leading brand of gluten free bread, up to three times the amount of fibre and comes in small, portion controlled slices to help control calorie intake.

PureBred is available in White Farmhouse Loaf, Super Soft White Sandwich Rolls, Multigrain Farmhouse Loaf and Seeded Wholegrain Sandwich Rolls. PureBred is available at Coles.


New CHEP container rises to challenge for yeast manufacturer

A new addition to its IBC range, the CHEP Intercon has increased efficiencies at Australian yeast and bread improver manufacturer, Lesaffre.

The company was previously using the CHEPBox, an Intermediate Bulk Container (IBC), designed specifically for food industry applications, to move its liquid yeast from its Melbourne manufacturing site to its Perth distribution site.

Then, 12 months ago, CHEP approached the company with the new CHEP Intercon, which Peter Gaddes, CHEP senior business relationship manager, sai would add efficiencies to Lesaffre's supply chain.

Made from food-grade polypropylene, the Intercon is designed specifically for the food manufacturing sector and can be used for liquid and dry food applications including juices, edible oil, meat and vinegar, and, in Lesaffre's case, liquid yeast.

The Intercon is more than 60kg lighter than the CHEPBox and can hold 50 litres more liquid yeast.

Russell Cotterell, national logistics and purchasing manager for Lesaffre Australia Pacific, said "The reduction in the weight of our freight, combined with the ability to move more product has cut our annual freight component. The reduction from 144 trips to 140 trips a year is a huge benefit as the Melbourne to Perth trip is logistically one of the most expensive channels in the country."

Cotterell said staff on the company's manufacturing floor were happy with the change.

"A drop door on the side of the unit enables easy access to the base for manual filling and placement of liner bags, so our staff can reach further down inside the Intercon without having to bend," he said.

"The strong, lightweight construction also means the Intercon is easy to manoeuvre within our plant during filling, while the unit's four-way design allows forklifts access from all four sides, providing improved OH&S standards and greater handling efficiencies across the plant."


Goodman Fielder to sell NZ flour milling business

Food manufacturer Goodman Fielder has announced that it is selling its Champion Flour Milling business to Japan’s Nisshin Flour Milling for $51 million.

The baking company’s sell-off of Champion, expected to take place in February next year, is in line with its strategy of narrowing its focus in an attempt to become profitable again. It reported a $146.9 million loss for 2011-2012.

“This transaction is another example of the successful execution of our strategy to divest non-core businesses to enable us to focus our capital and marketing expenditure and our internal resources on our core categories and brands,” said Chris Delaney, Goodman’s CEO.

“Together with the sale, we have also structured a long term supply partnership with Nisshin to ensure Goodman Fielder maintains an efficient supply of flour and related products for our businesses in New Zealand.”

The sale of Champion follows the sale in August of its Integro edible oil business. The following month Goodman Fielder announced that it would trim the number of its factories to 35 or fewer.