Ferré & Consulting Blog (English Version)

Analysts have placed Nestlé as the frontrunner to secure Polish confectioner E. Wedel from Kraft with final bids due by the third week in June.

Hershey and Nestlé are among the final six bidders for Wedel, along with private equity firms Bridgepoint, Advent International and two unnamed companies.

Wedel is said to be valued at €2-300 million. The 150-year-old confectioner is Poland’s oldest chocolate brand and became part of Cadbury in 1999.

The Polish company, as well as Romanian assets, is being sold off by Kraft as part of the takeover agreement of Cadbury. The disposals were imposed by the EU as a condition for the takeover deal.

Companies Kraft, Nestle, Wedel

Hershey plans to spend $250-$350 million in capital investments to improve and expand its facilities, while cutting up to 600 jobs as part of its overhaul.

The ‘Next Century’ capital investment includes a $200-$225 million plant expansion of the existing West Hershey facility and approximately $50-$75 million in distribution and administrative facilities located in Hershey, Pennsylvania.

As part of the project, production will transition from the company’s century-old facility to a planned expansion of the West Hershey facility, which was built in 1992. This change is expected to result in the reduction of approximately 500 to 600 jobs as investments in technology and automation result in enhanced efficiency in the new building.

David West, president and CEO, says, “Our investment will create a highly flexible, cost-effective manufacturing facility that will enable us to remain competitive with global players. The old factory is a proud part of the company’s heritage, but the facility is over 100 years old, and simply cannot be modernised to meet the manufacturing needs of a 21st century business. We operate in an ever-changing global marketplace and will continue to make the difficult decisions necessary for our business to succeed over the long term.”

Hershey estimates that the Next Century program will incur pre-tax charges and non-recurring project implementation costs of $140-$170 million over the next three years. This estimate includes $20 million in project implementation and start-up costs. At the conclusion of the program in 2014, ongoing annual savings are expected to be approximately $60-$80 million.

The Company expects 2010 net sales to increase 6-7%, including an approximate one point benefit from foreign currency exchange rates. Operational savings from project Next Century will not begin to be realized until very late 2011 and will be fully achieved in 2014.

Companies expansion plans, Hershey, job cuts, project Next Century

Increasing consumer interest in natural, clean label products and naturally coloured foods has lead CSM United Kingdom, along with its European counterparts, to set a July 2010 deadline for the replacement of synthetic AZO colorants with non-AZO colorants used in their products.

‘CSM’s transition to non-AZO colorants across its product portfolio has been in direct response to the increasing number of large and small bakeries who have for some time been eager to use natural colours in their consumer menu. Now, bakers can use every one of our products in the full confidence that they are adhering to EU regulations and meeting consumers’ health concerns associated with AZO colorants,” explains Ivor McKane, business unit director – artisan and industry, CSM United Kingdom.

CSM’s switch to non-AZO colorants anticipates a new EU regulation stipulating that products containing AZO colorants be labelled with the following heath warning: “May have an adverse effect on activity and attention in children.”

Food Safety, Ingredients AZO Colorants, coloured foods, CSM UK

For the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the North and South American qualifier for the Coupe du Monde de la Boulangerie.

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup).

Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories:

1. Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties.
2. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise.
3. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery.

The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned.

To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition.

Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent.

The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Source: Baking Buyer

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup). Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories: Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery. The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned. To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition. Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent. The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Bakery, Events Europain, he Bread Bakers Guild of America, IBIE, Louis Lesaffre Cup

With Father’s Day just around the corner, Great American Cookies is inviting customers to celebrate what makes their dad one of a kind with a made-to-order Cookie Cake created just for him. Cookie Cakes, one of the company’s signature products, are available in a variety of sizes and feature festive designs for any of Dad’s interests. The celebration is supported by NexCen Franchise Management, Inc., a subsidiary of NexCen Brands, Inc.

Great American Cookies’ Cookie Cake catalogue features a vast array of Father’s Day designs including themes around fishing, music, golf, football and many more. Customers can also work with a Great American Cookies cookie artisan to create a completely unique design for their dad. Of course, Cookie Cakes are backed by the Great American Cookies customer promise: All Cookie Cakes are baked fresh in store daily, will have the perfect personalized message and can be ready in 15 minutes or less.

“Finding a Father’s Day gift that’s as special as the dad in your life can be challenging,” said Jenn Johnston, senior vice president of brand marketing for NexCen Franchise Management. “We’re proud of our large variety of distinctive designs and our ability to work with our customers to personalize any Cookie Cake to create a delicious gift to satisfy Dad’s sweet tooth.”

Customers can stay up to date on all of Great American Cookies’ new products and promotions by becoming a fan on Facebook, following the brand on Twitter or by joining Great American Cookies’ e-mail fan club—CookiE-mail.

Source:  Baking Buyer

Companies, Confectionery Father's Day, Great American Cookies