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Please click on link below for application form from the Irish Bakers Benevolent Society

Application for financial assistance from IBBS (1) (1) (1)

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A new report has set out to debunk the myth that bread bloats.

The recent study by the British Nutrition Foundation (BNF) found there is no support to claims that bread made by the Chorleywood Bread Process (CBP) causes bloating and gastrointestinal discomfort in a different way to other bread-making processes.

Dr Elisabeth Weichselbaum, author of the report, said: “For the average healthy consumer, there is no evidence that regular consumption of bread causes bloating or gastrointestinal discomfort, or that the way in which bread is produced, by modern or traditional methods, leads to different effects on the gastrointestinal system.”

Weichselbaum added that bread is an “important” source of dietary fibre, which is required for bowel health, and most people in the UK “would benefit from increasing their fibre intake”.

She added that many people were unecesarilly reducing their fibre intake by cutting back on bread because they mistakenly believed they had some sort of food allergy.

“As with other forms of allergy, the proportion of people who perceive they are allergic to wheat is clearly higher than the actual prevalence of wheat allergy. If a wheat allergy is suspected, diagnosis should be made via standardised tests and unnecessary wheat avoidance may lead to inadequate intake of key nutrients.”

Alex Waugh, director at the Flour Advisory Bureau said: “Even though nine million loaves of sliced bread are eaten daily in the UK, making a positive contribution to our good health as a nation, misconceptions still persist about the nutritional value of sliced bread. That’s why we commissioned this independent report to understand the science before reaching out to consumers to address their concerns.

“Sliced bread has been a part of our lives for over 50 years, and the sandwich for 250 years and, according to research, 57% of us believe the CBP process should be celebrated as an iconic invention, alongside the likes of the internet, space travel and the mobile phone.”

This latest report follows research by Campden BRI from November last year that proved that the levels of B2, B5, B6, folic acid and vitamin E are higher for both white and wholemeal bread produced by CBP compared to white and wholemeal bread made by sourdough bulk fermentation.

To see the Weichselbaum report in full, click on the following link: http://onlinelibrary.wiley.com/doi/10.1111/j.1467-3010.2011.01943.x/abstract

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Did you know that extensive research is available to the bakery trade through Teagasc?

http://www.relayresearch.ie/

RELAY's role is to assist the food industry and associated stakeholders exploit / gain maximum benefit from the knowledge, technologies and innovations generated from publicly funded research in Ireland. It aims to be a one-stop-shop for food research information for all industry stakeholders.

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Labeling Guidelines

What is the mandatory nutrition declaration, and where will consumers find it?

Under the new rules, the energy content and amounts of fat, saturated fat, carbohydrates, sugars, protein and salt, must all be stated in a legible tabular form on the packaging, together and in the same field of vision. Where space does not permit this, the information may be presented in linear format.

All this information must be expressed per 100g or per 100ml. It may also, in addition, be expressed per portion, and may be accompanied by guideline daily amounts (GDAs), per 100 g or 100 ml or per portion, after the Commission has defined portion sizes.

Food labels may also, and in addition, state the energy value and the amounts of the nutrients using other forms of expression (e.g. graphics or symbols, such as the traffic light system), provided that these meet certain criteria.

The energy value may be repeated in the principal field of vision alone or together with the amounts of fat, saturates, sugars and salt. In this case, these four items may be expressed per portion alone, if the energy value is expressed both per portion and per 100g/ml.

The mandatory nutrition information may be supplemented voluntarily with further information on other nutrients (mono-unsaturates; polyunsaturates; polyols; starch; fibre; vitamins, and minerals). However, this voluntary information must not be displayed to the detriment of space allocated to mandatory information.

What has been agreed to guarantee that information is legible?

As a general rule, the draft regulation provides for a minimum font size for the mandatory information of 1.2 mm for the x-height. However, if the largest surface of a food package is less than 80 cm², the minimum font size is reduced to 0.9 mm. Also, if the largest surface of a food package is less than 25 cm², the nutrition declaration is not required.

In line with the internationally agreed standards within the Codex Alimentarius, food packages whose largest surface is less than 10cm² do not need to bear a nutrition declaration or a list of ingredients. However, the name of the food, possible allergens, the net quantity and the date of minimum durability must always be indicated, irrespective of the pack size.

 

 

 

What information will be available on allergens?

Under the current legislation all ingredients - including allergenic substances - must be indicated on the labels of pre-packed foods. At the request of the rapporteur, supported by MEPs on the negotiating team, in  future allergenic substances will have to be highlighted in the ingredient list, so that consumers can find the information on allergens at a glance.

Under the new legislation, allergen information will also always have to be available for non-pre-packed foods which are sold to the final consumer. The same applies when foods are packed on the sales premises at the consumer's request or pre-packed for direct sale. Member States may take measures to decide how the information on allergens is to be made available for non-pre-packed food.

What has been agreed for vegetable oils?

At the request of MEPs, consumers will in future be informed about the sources of vegetable oils. This will enable them, for example, to identify palm oil, given that environment and animal welfare organizations have highlighted the fact that unsustainable palm oil plantations endanger rain forests

When will the new rules enter into force?

Once the legislation is approved and published in the EU Official Journal,  food businesses will have three years to adapt to the rules. They will then have two more years (so five years in all), to apply the rules on the nutrition declaration. If the nutrition declaration is provided on a voluntary basis already at an earlier date, it must comply with the new rules within three years of their publication

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Good year for Irish bakery exports

Bakery exports from Ireland increased by over 35% in 2015 and are now valued at around €185 million, based on sales figures from January to September 2015.
Orla Donohoe, bakery market manager at the Irish Food Board, Bord Bía, told British Baker: “Sales are primarily growing in the bread category, but cake products as well.”
She added: “It has been a very positive picture for the bakery sector. We have a lot of new companies entering and others growing organically and we have a handful of very big exporters across the sector and they are really accounting for the majority of exports abroad”.
While the UK is the main market for Irish bakery exports, Sweden and Poland are considered to have great potential for sales.
Donohoe recognised gluten-free products to be one of the big trends of the moment. She said: “We are investing a lot in that area [gluten-free] this year to look at what’s happening in some of the key markets such as the UK, and also some of the high growth European markets such as Sweden. But gluten-free is in double-digit growth.”
UK sales strong
There were higher baked goods sales to the UK, in particular, but also to other EU markets. International markets increased in volume in places including Australia, North America and the Middle East.
Chocolate and sugar confectionery also increased exports – the UK was the largest market in that sector. Internationally, sales to the US were strong.