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December 2016/January 2017

Raising Champions within the Bakery Sector “For the Good of all”


MESSAGE FROM THE CHIEF EXECUTIVE Time seems to be flying this year. We have been in extensive negotiations with Skills Development Scotland regarding our funding for next year and we are delighted to report that the major cut that has affected us this year has been reviewed with a much more positive outcome expected for our new contract in April 2017. This is good news and means that we will be able to continue with the good work that our training team has been doing all over the country.

President’s Welcome It was a pleasure to represent Scottish Bakers at this year’s Irish Association of Master Bakers (IAMB) conference in Kilkenny. I would like to congratulate Eugene Baker from Pat the Baker on his installation as President of the Irish Association. Lesley and I look forward to welcoming Eugene and his wife Susan to our future events. It was a brilliant weekend and we have a great relationship with the three organisations that make up the IAMB. We provide bakery apprenticeships in Northern Ireland for their members and are currently now establishing a new apprenticeship in the Republic of Ireland. What a fantastic weekend was had by all. I was kindly invited to visit Tunnock’s by Boyd Tunnock himself. It was just amazing to see the energy, enthusiasm and passion that Boyd still has for his business, along with his personal commitment to the local community and the bakery sector. We also held our Annual General Meeting and strategy away days on the 1st & 2nd November. This year we had more members wanting to come onto the Board than we had spaces for! So we held an election and each of the board members who were up for election were elected back onto the Board along with Keith Stuart, Managing Director of RT Stuart and Gary Reid, Managing Director of Reids of Caithness who were additionally elected to our now full Board. I would encourage all of our members to come and join our Board (if space allows!), as it is a very worthwhile and educational experience. I would also like to say a big thank you to Graeme Ford along with Past President Alan Stuart for their many years of loyal service and for all their commitment in helping guide our board and association, developing its further success, it truly is a fantastic trade that we all share together. Craig McPhie President, Scottish Bakers

On Behalf of the Scottish Bakers Team & Board of Directors, we would like to wish you all A Merry Christmas & Prosperous New Year!

If you would like to place an article in the February/March Newsletter, please contact

It was great to get out to meet John Smith and his team in Huntly and you can see more inside on that as well our visit to Tunnocks with our President Craig. I also assisted to launch the productivity plan for the food and drink sector in the Scottish Parliament and chaired the morning session of the British Society of Baking conference in Leamington Spa. We ran three roadshows in Inverness, Aberdeen and Glasgow. A big thank you to Skills Development Scotland, DE Product Labels, and the Clydesdale Bank and City of Glasgow College for hosting us and to everyone who attended. We also held our AGM and Board Strategy Away Days and it was good to welcome our new Board members and to see the interest there is to join our Board. As a result of the away days we are revising our future strategy and have posted out a copy of our Annual Report that was presented at the meeting. We hope you enjoy reading it and agree that it captures our activities in our 125th Year. We also had the judging of this year’s World Championship Scotch Pie Awards and it was fantastic to see so many butchers and bakers enter. We welcomed the Lord Provost of Edinburgh, the Rt Honourable Donald Wilson as a guest judge. We also welcomed our first competitor from the USA, Kevin Haggard from Sunblest Foods who sells Scotch Pies and other products at Highland Games across the States, he made his pies at RT Stuart, home of the founder of the World Championship Scotch Pie Awards.We also had our new category Macaroni Pie, that attracted 50 entries and celebrity judges ex Celtic player Simon Donnelly and Managing Director of Partick Thistle Ian Maxwell who judged the football pie award. As always, please don’t hesitate to contact me at any time. Alan Clarke Chief Executive, Scottish Bakers

contents 2 US Entrant Enters World Championship Scotch Pie Awards Scottish Bakers Wins Best Conference Development Award 3 World Championship Scotch Pie Competition Judging Day 5 British Society of Baking Conference 6 Scottish Bakers AGM and Board Strategy Away Days 7 Member Benefits 9 Bakers Scoop 11 Regional Roadshow - Inverness/Aberdeen/Glasgow 13 J&I Smith 14 Nutritional Labelling Factsheet/Advice

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Raising Champions within the Bakery Sector

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WORLD CHAMPIONSHIP SCOTCH PIE COMPETITION RECEIVES ITS FIRST U.S ENTRY Scottish Bakers were over the moon to welcome its first ever international entrant to the World Championship Scotch Pie Awards. Kevin Haggard, owner of Sunblest Foods in Santa Maria, California put his pies up against the best Scotland has to offer! It was up to head judge Ian Nelson and his team of experts, along with a few well-known faces, to put the pies through their paces alongside some 500 other baked beauties to select the best Scotch Pie, Football Pie, Macaroni Pie, Steak Pie, Sausage Roll, Cold Savoury, Hot Savoury, Vegetarian Savoury, Haggis Savoury, Bridie and Apple Pie in the land. Kevin said “It’s really great to be here and I am so pleased that I have the opportunity to see how my Scotch Pies and Football Pies measure up against the world’s best, this is a dream come true for me. I opened my bakery in Seattle in 1988 when I was 28 years old so it’s still a young business! Sunblest is a bakery that makes a line of traditional meat pies and I’m only one of a few bakers in the US that makes a Scottish meat Pie. I saw an opportunity some years ago now to develop the market for superior meat pies and so I contacted the Pacific Northwest Scottish Society, and I provided pies for a Burns night dinner. This is how I was introduced to the Scottish community in Seattle and this allowed me to begin selling pies at the Highland Games. I now sell pies at the highland games in Seattle, Chicago, San Francisco, San Diego, Phoenix, Albuquerque, Denver, Salt Lake City, Detroit, Tulsa, Dallas and many smaller cities you probably wouldn’t know the names of. But to be here, in Scotland, meeting generations’ old bakery businesses, I just hope my pies make the grade!” The Sunblest Pies joined this years’ bumper crop of entries which includes a wide range of ‘products at their peak’ with accolades on offer for the best:

Scotch Pie, Football Pies & Savouries, Macaroni Pie Steak Pie, Sausage Roll, Cold Savoury, Hot Savoury Vegetarian Savoury, Haggis Savoury, Bridie and Apple Pie.

Kevin Haggard, Sunblest Foods, Alan Clarke, Scottish Bakers CE

Scottish Bakers Chief Executive Alan Clarke said “It has been fantastic to welcome Kevin to the competition, his passion and enthusiasm for the Scotch Pie is infectious, he’s definitely in the right place! We wish him all the best and hope to see him at the Awards Ceremony in January where the World Champion Scotch Pie winner will be announced!”

SCOTTISH BAKERS WIN AWARD FOR THE BEST CONFERENCE DEVELOPMENT FOR THE 2nd YEAR RUNNING!!! Susan Whyte and Scott Anderson represented Scottish Bakers at the United Kingdom Association Conference and Awards staged at the Hilton Hotel Wembley on Thursday 17th November. We submitted applications for two awards and were delighted to be shortlisted for both: • Best Conference Development • Best eLearning/Online Education As part of the event we participated in a round table discussion on both of our shortlisted categories. Much to our delight we won Best Conference Development for the second year running... A brilliant accolade for Scottish Bakers! Unfortunately, we narrowly lost out to the Association of the British Pharmaceutical Industry in the Best eLearning/Online Education award, however there is always next year!

The Scottish Baker

Raising Champions within the Bakery Sector

World Championship Scotch Pie Awards Judging day

9th November 2016, Carnegie Conference Centre, Dunfermline.

The day had finally arrived for Butchers and Bakers across the land to show Scottish Bakers panel of judges what they are made of! As most of us lay snuggled up in our cosy bed, Butchers and Bakers across the land were working away in the small hours preparing their World Class Pies, Bridies, Sausage Rolls and Hot and Cold Savouries! Over 500 hundred savoury delights from ninety Butchers and Bakers made their way to Dunfermline where they would be judged by an expert panel of 50 Judges.

The Rt. Hon. Donald Wilson

Scottish Bakers were delighted to welcome celebrity judges: The Rt. Hon. Donald Wilson, the Lord Provost of Edinburgh joined former Celtic player Simon Donnelly, Partick Thistle Managing Director and SPFL Board Member Ian Maxwell who, alongside the expert judges would select the best pies & savouries sold at a football match in Scotland. David Beattie chairman of Patrick Thistle was excited about this and said: “It’s important to remember that managers and players are customers too and this gives us the opportunity to celebrate the great pies that are served every week in grounds all across Scotland.”

L-R: Alan Clarke, Ian Nelson, Rt. Hon. Donald Wilson, Simon Donnelly & Ian Maxwell

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The Introduction of the Macaroni Pie proved to be a roaring success, this cheesy favourite had the second highest amount of entries behind the Scotch Pie! Ian Nelson, head judge said: “We knew that this delightful savoury was a Scottish favourite worthy of a category of its own, and the high number of entries proves this to be true , butchers and bakers now have more chances to win in our vegetarian savoury products category.”

Alan Clarke

At 11am Scottish Bakers Chief Executive Alan Clarke welcomed all the judges and carried out an inspiring presentation, following this Alan asked Head Judge, Ian Nelson, to carry out his briefing session. Teams of two were allocated a category to judge, marking each of the products on external and internal appearance and eating properties including smell, texture and of course taste. Each product entered was given a unique code so that the judges had no clue as to which butcher or baker had made it. Ian Nelson once again did an excellent job in leading the team and as a thank you each judge was presented with their very own bottle of World Championship Scotch Pie Whisky to take home. Thanks to all our judges. We can’t wait to find out who has won at our awards ceremony in January!

Ian Maxwell, Simon Donnelly

World Scotch Pie Championship Awards Ceremony Date: Wed, 11th January 2017 Venue: Westerwood Hotel, Cumbernauld TIME: 12:30-4pm Tickets: £30 To book contact

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Raising Champions within the Bakery Sector

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BRITISH SOCIETY OF BAKING CONFERENCE The BSB attracted a record number of attendees to their autumn conference, with presentations from high profile speakers which included:- Tesco bakery chief Gordon Gafa; Genius Foods’ Boss Roz Cuschieri; business consultant and former chief executive of Allied Bakeries David Garman; Carrs Flour’s Julius Deane; the National Skills Academy’s Justine Fosh; Warings Bakery’s Daniel Carr; and Kantar Worldpanel’s Matthew Verity, together with bakery students from University College Birmingham, who spoke about their bakery courses and hopes for the future. The morning sessions were chaired by Alan Clarke and the afternoon sessions by Mark Young of Ingram Brothers. President Craig McPhie attended as a guest of the BSB and it was an excellent conference, with very interesting presentations.

Gordon Gafa, Tesco Bakery Chief

L-R: Craig McPhie, Paul Turner, Jane Tyler & Alan Clarke

BSB Conference Delegates

At the start of the day there was a special presentation of an inscribed silver salver to Scottish Bakers Life Member Jim Brown for his outstanding service to the BSB as conference coordinator for 10 years and in many other roles since he joined the BSB in 1974. Jim had decided to stand down as conference coordinator this year and the BSB committee wanted to recognise his efforts. As well as his gift he received a standing ovation from everyone in the room. While stepping down from his day to day involvement with the BSB, Jim will retain his role as BSB Treasurer. Jim Brown, Scottish Bakers Life Member

SCOTLAND FOOD & DRINK CONSULTATION Scotland Food and Drink held several meetings across Scotland to consult on the refresh of the food and drink strategy for Scotland. Several of our members attended their meetings across the country with our Chief Executive Alan Clarke attending the one in Edinburgh. In addition to this Scotland Food & Drink Chief Executive James Withers gave an update on the process and the findings to our Board at our strategy away days. The consultations are continuing with the new strategy being launched in Spring 2017. This is important as it will influence where Government spending is focused and its important that the bakery sector benefits from this. James Withers, Scotland Food & Drink CEO

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Raising Champions within the Bakery Sector

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Scottish Bakers AGM and Strategy Away Days

Celebrating 125 years The 1st and 2nd Of November saw Scottish Bakers host its AGM and Board Strategy away days in the Westerwood Hotel, in Cumbernauld.

Scottish Bakers Board of Directors

The Annual General Meeting was chaired by President Craig McPhie with a presentation from Chief Executive Alan Clarke on our Annual Report and Audited Accounts. The election of Board Members took place which saw Alan Stuart and Graeme Ford retiring from the Board and an official vote of thanks was recorded. We had to go to an election this year with more members wanting to come onto the Board than we had spaces. The members who were successfully elected were each of the existing members who stood for re-election and Keith Stuart, Managing Director of RT Stuart and Gary Reid, Managing Director of Reids of Caithness.

Linda Hill, Board Memeber

Before dinner, Jane Tyler from RedBlack Software shared her ideas around the benefits of a Scottish Bakers IT Working Group. Jane presented some very interesting and thought provoking ideas that could benefit Scottish Bakers and our training arm - NFDT.

Jane Tyler, RedBlack Software

Keith Stuart, Board Member

Gary Reid, Board Member

Strategy Away Days The strategy away days started with a presentation and update of the Food and Drink Strategy for Scotland by James Withers, this was followed by us looking at smarter ways around potential joint membership of both associations. During the afternoon the Board and management team conducted an analysis of the Strengths, Weaknesses, Opportunities and Threats and identified key issues that would be explored in more detail later in the away days.

Dee Scott, Board Member

Jim Fox, Coca-cola

Day 2 The morning began with an inspiring and motivational talk around ‘How to Influence Policy’ by Jim Fox Head of Public Affair, Coca Cola. Jim managed to get everyone thinking about how they can maximise opportunities by clever use of information and evidence. The second part of the morning was spent focusing on our key objectives and priority areas for the next three years. As a result, a full business plan will be devised that takes in to account all of the findings generated by the Scottish Bakers Board and management team which will be presented to the January Board Meeting. To view the 2016 Annual Report and Year Book visit:

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Raising Champions within the Bakery Sector

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Scottish Bakers Member Benefits Are you getting your monies worth?

Having carried out a recent review of our member benefits it seems that many Scottish Bakers members are not taking full advantage of the great selection the of services that are on offer. As a member, you are entitled to access any of www. services below, so don’t waist any more time, you could be saving £££’s, visit you details the all get to login unique your Member Area using your forgotten have you If codes. n promotio and numbers contact need, including login details, please contact or call 01383 661555.

They offer a wide range of services including insuring commercial and professional businesses of all sizes from small bakeries through to large production bakeries. Range of their services: ‘Arthur J Gallagher Ltd is one of the top independent insurance brokers in the UK.’

‘Up to 49% off Fleet Wide Cover to all Scottish Bakers Members’

• • • • • •

Business Interruption Directors & Officers Employers / Products / Public Liability Property / Credit, Warranty & Indemnity Insurance Cancellation & Abandonment Latent Defects

The AA is one of the UK’s most trusted brands and one of the most popular providers of breakdown cover. The Scottish Bakers AA Discounted Breakdown Cover can offer: • Roadside Repair or Recovery • Transportation of vehicle & passengers • Accident Management Easy Recruit is the recruitment partner offering temporary or permanent recruitment solutions. They are the main supplier to the Scottish baking industry. Service benefits:

‘Scottish Bakers members will receive 20% discount from their fixed rates’

• Significant time savings, transparency, protection against illegal workers • Prepare for all audits announced or unannounced. • The software that offers real time management information, empowers businesses with data to make budgetary decisions, control, measure and monitor costs by department or location. We understand that fuel can contribute significantly to your operating costs, ESSO will deliver a commodity based pricing package that offers a very competitive price for diesel.

‘Up to 8p per litre saving (compared to the UK average)’

Bakers fuel card can offer: • No Card Fees • Up to 8p per litre saving (compare the UK average) • Access to an extensive network in the UK and Europe • Manage your vehicles in a click You can also collect Tesco Club Card points across the ESSO network in the UK saving you even more money.

FoodChain Europe, is an authority on advising food businesses in meeting their legal compliance. With legislation compliance more important than ever, this service gives our members access to expert advice, when needed, through an email support service. Free online help service & Access to expert advice in the following areas: ‘No need to get stressed, email for free advice!’

• Trading Standards Legislation • Food Safety Legislation • Food Hygiene Regulations • Food Labelling requirement in the UK and EU • Overseas labelling requirements for exporters And more... Food Tech system’s primary aim is to support the food and beverage industry in the UK, by understanding and responding to your needs with a hands on professional and effective, friendly approach.

‘Ashley & Fraser Tait are professional and experienced Food Technologists who have over 50 years’ experience between them within the food industry’

• • • • • •

BRC (Pre -Audi/Prep/Mentoring) Salsa (Pre-Audit)/Prep/Mentoring) HACCP (Prep/Mentoring/Review) Internal Audit (Prep/Mentor/Review) H&S Risk assessment, audits and mentoring Transport Management

otten ve forg a h u o If y tails, gin de your lo ntact rg co kers.o please tishba t o . c s 5 lucy@ 66155 01383 or call

The Scottish Baker

Raising Champions within the Bakery Sector

Scottish Bakers has, for the last 10 years, been participating in the member benefit schemes offered by specialist service provider HMCA (Hospital & Medical Care Association). These arrangements provide Scottish Bakers members, their families and employees, with a simple means of securing the high quality, value-for-money benefits and services offered by HMCA. The HMCA Benefit Plans on offer comprise:

‘Private medical plans are up to 50% cheaper than competition’

‘Scottish Bakers members have benefited from £444,000 in valuable reliefs’.

• • • • • • •

Private Healthcare Plans Travel Insurance Plan Income Protection Plan Dental Plan Personal Accident Plan Term Life Plan Hospital Cash Income Plan

Jumpstart, the UK’s leading research and development (R&D) tax relief specialist, has been working in partnership with Scottish Bakers since 2010 and during this time has helped member companies gain £444,000 in valuable reliefs. It has also identified more than £2 million in eligible spend. Now the Edinburgh-based company is turning its attention to English-based bakers, to bring its unique blend of technological and business expertise to bear south of the border. For the past four years, Jumpstart has been educating members of Scottish Bakers on the potential benefits of R&D tax relief, helping them understand what is eligible, identifying eligible companies, and assisting them to submit compliant claims. Qualified Employment Law solicitors for any query relating to HR or Employment Law, no matter how routine. It is a fully insured 24/7 service covering:

‘Scottish Bakers most used service, on average 500 calls per annum!’

• Personnel and Employment Law Advice • Access to an online HR template document library • Health and Safety Advice If our members have an HR issue that results in an employment tribunal, Lindsays will work with you to resolve the case and represent you in the tribunal if necessary. The helpline can also provide advice on issues including: • • • • • • •

Control of substances hazardous to health Manual handling Health & Safety at Work Act regulations Legal requirements; Display screen equipment Reporting of injuries, disease, dangerous occurrences; Noise, Fire safety, Accidents/incidents

National Food and Drink Training in partnership with SQA offer a wide range of training options specifically for the Food and drink:

‘Awarded the largest contract for the delivery of Food and Drink Modern Apprenticeships (MA’s) in Scotland’

• • • • • • • • • •

Hygiene Safety for Food Handlers SVQ 2/ Modern Apprenticeship Craft Bakery Skills Distribution Skills Food Sales and Service Skills Production and Processing Skills Automated Plant Bakery Skills Food Manufacturing Excellence SVQ 3/Modern Apprenticeship Food Manufacturing Excellence

Glasgow based Occupational health service who specialise in offering the required legislative health care needs for all employees. As a member of Scottish Bakers you can access the following services within your premises or within their city centre clinics: ‘Service carried out within your premises’

• Lung function and skin assessment • Audiometry (hearing tests) • Face Mask fitting • Drivers Medicals (from delivery vans to fork lift trucks) • Safety Critical Medical assessments And more... Scottish Bakers Utilities has supported over 50 Scottish Bakers members to get the best deal from their utilities, saving anything between £250-£20,000 per business! We specialise in securing the very best price and products in the commercial gas, electric, water and telecoms markets. Scottish Bakers Utilities has access to all of the UK’s leading providers which gives our members a single point of contact to not only achieve best pricing but also to have improved products and customer service to their business.

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The Scottish Baker

Raising Champions within the Bakery Sector

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The BAker’s Scoop McGhee’S WINS Best Family Business of the Year The McGhee’s senior management team are delighted to announce that the McGhee’s Group won Best Family Business of the Year in the 2016 Glasgow Business Awards. The company was also award winning in the category Most Outstanding Business, 2016. “This fantastic award couldn’t have happened without the hard work and dedication of every one of our colleagues within McGhee’s Bakery, our drivers, office and sales staff, as well as everyone at Wallace Bakers, Fords, Fergusons, Lamonds and at Kerrs Bakery.” “This is another prestigious and valuable award that comes as we’re nearing completion of our extension at McGhee’s that will impress our existing customers as well as drive potential new customers to take notice and consider us for exciting new business opportunities.”

Scottish Bakers visit Tunnocks

L-R: Alan Clarke, Boyd Tunnock, Craig McPhie, Jim McPhie

MacLean’s Highland Bakery Launches VIP Shortbread VIP Shortbread has announced the launch of their Christmas range of personalised Shortbread. The new joint venture between business owners Rene Looper of Tuminds and Lewis Maclean of Maclean’s Highland Bakery. Initially the designs are specifically for Christmas but the online venture aimed at both the UK corporate and gift markets will also offer birthday and special occasion gifts in the New Year. The joint venture is a direct result of the new owners participating in a summer management course recommended to them by Highlands & Islands Enterprise.

The “Scotland Can Do Scale” programme was aimed at entrepreneurs who wanted to grow their businesses. Business owners Rene Looper of Tuminds and Lewis Maclean of Maclean’s Highland Bakery both came back from the course full of ideas and motivation to do something different. For further information please visit

Boyd Tunnock phoned President Craig McPhie and invited him and our Chief Executive Alan to join him for lunch and a tour of his premises. As you can see from the picture Boyd is still a bundle of energy and as enthusiastic about his business. “It is essential to invest in your business. Recently we have invested more than £5 million in new equipment ensuring that we can increase capacity to maintain and attract new customers.” Tunnocks sell their products all over the world and still has one traditional Scottish bakery in Uddingston serving their local community. Boyd took pride in painting on a message on an original table that his family had used when they first started baking. He enthused: “It’s important not to lose your heritage or forget the community where you came from. Without the vision and hard work of previous generations we wouldn’t be where we are today and I hope future generations are able to say the same.” President Craig was impressed “It’s just amazing to see the continuous investment that Tunnocks do. Their continuous strive for excellence is an example to us all.”

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Alan Clarke met with Puratos Managing Director, Julian Lewis and Customer Development Manager Steven Spratt during their visit to Scottish Bakers members and customers. The relationship between both organisations has never been stronger; Puratos has offered to support Scottish Bakers 40 Group and National Food & Drink Training. Training by hosting a study tour to Belgium next year. Together, both organisations aim to work more closely on developing training resources that will benefit the industry and utilise the facilities on offer.

The Scottish Food & Drink CEO Sleep Out

We’re spending one evening sleeping rough for Social Bite because there are too many that face no other option!

The event on 15th December is raising funds to build a village for homeless people to live for 12 months. Over the course of the year, as well as having a roof over their heads, they will be connected with full support to help them get back on their feet. We know there are lots of fundraising initiatives you’re asked to support every year. We believe this could transform the lives of some particularly vulnerable individuals in Scotland. Any donation will be hugely appreciated and make a big difference. Thank you so much in advance for your support!

Donate here: news/scottish-food-drink-ceo-sleep-out

Team members: Alan Clarke (CE, Scottish Bakers), Julie Hesketh-Laird (CEO, Scotch Whisky Association), Patrick Hughes (CEO, Seafood Scotland), Uel Morton (CEO, Quality Meat Scotland), David Thomson (CEO, Scottish Food & Drink Fed), James Withers (CEO, Scotland Food & Drink) Six of Scottish food and drink’s Chief Executives have teamed up, dug out their woolly hats and will be joining 150 other Scottish business leaders to face a cold winter’s night sleeping rough as part of Social Bite’s CEO Sleep Out.

Uel Morton

James Withers

Patrick Hughes

Julie Hesketh-Laird

Alan Clarke

David Thomson

The Scottish Baker

Raising Champions within the Bakery Sector

Scottish Bakers Autumn Regional Roadshows










Food & Drink Businesses

Delegate Packs

The transition from Summer to Autumn is a beautiful time of year and we took advantage of this by hitting the road for our 2016 Autumn Roadshows. Starting in Inverness, then over to Aberdeen and finally Glasgow saw Scottish Bakers welcome over 100 delegates representing 70 food and drink businesses all eager to ‘Future Proof’ their business by staying ahead of the game! Based on feedback from our members, we designed the programme around ‘need to know’ topics such as: Continuous Improvement, Nutritional Labelling, Occupational Health Surveillance and everyone’s favourite…Employment Law.

George Asher & Alan Clarke

The morning session saw Scottish Bakers Chief Executive, Alan Clarke welcome everyone before officially launching Scottish Bakers Online James Allan Bakery Academy. Following on from this, our Lean 6Sigma Black Belt expert Hani Muhtadi from Delta Consulting provided an informative and inspiring insight on Scottish Bakers latest qualification - Food Manufacturing Excellence (FME).

Official Launch of Scottish Bakers James ALlan Online Bakery Academy

Hani, demonstrated the powerful benefits of FME for businesses through some ‘out of the box’ exercises and methodologies along with a clever twist of a ‘childhood favourite fable - the Tortoise and the Hare’.

Hani Muhtadi, Delta Consulting

The Scottish Baker

Raising Champions within the Bakery Sector

The afternoon session welcomed Stephen Doherty from OH Works who provided a thorough overview of occupational health surveillance checks, flour dust and easy to follow steps to maintain good practice.

Steven Doherty, OH Works

Next up was Fraser Tait from Food Tech Systems who took us through the latest Nutritional Labelling requirements which come in to force of the 13th Dec 2016. Due to popular demand, we have produced a step by step fact sheet on Pg 14.

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Feedback Captions:

“I took two management employees to the Inverness Roadshow, both definitely enjoyed and benefitted from attending.”

Gary Reid, MD Reids of Caithness

Fraser Tait, Food Tech Systems

Our Regional Roadshow Sponsor, David Edwards, of DE Product Labels provided helpful information around the types of labels required for different types of food & drink packaging and storage conditions. David is also working closely with Food Tech Systems and companies who require support around Nutritional labelling requirements.

“Just to say a very big thank you for a well organised roadshow. It was very informative and I think everyone enjoyed the whole event.”

Pamela Chalmers, MD Chalmers Bakery

David Edwards, DE Product Labels

Last but by no means least, Ben Docherty from Lindsays Solicitors, who provide Scottish Bakers Member Employment Law helpline, navigated his way through some of the key issues and common mistakes made by businesses, these were: Managing Disciplinary Issues, Absence Management and Contracts of Employment.

“I personally had an enjoyable and informative day on Tuesday so it was well worth coming along.”

Greg Rendall, Rendall’s Bakery, Orkney

Scottish Bakers would like to say a huge thank you to Skills Development Scotland for their continued support, DE Product Labels for their sponsorship, Clydesdale Bank and Glasgow City College for their hospitability, Harry Gow and Chalmers Bakery for providing lunch, all our speakers and finally to all the delegates. If you would like any information on any of the topics discussed at the roadshows please contact Ben Docherty, Lindsays Solicitors

The Scottish Baker

Raising Champions within the Bakery Sector

SCOTTISH BAKERS VISIT TO J & I SMITH, HUNTLY Scottish Bakers Chief Executive Alan Clarke and Marketing Manager Angie Foreman were given a warm welcome by J & I Smith director, John Smith Junior and his team. Founded in 1969 by John Smith Senior and his wife Isabella Smith, J & I Smith opened their doors at Balvenie Street in Dufftown, Moray and quietly worked away at producing a wholesome range of traditional goods. Over the next few years they opened other shops in the North East of Scotland, at Mid Street, Keith and Castle Street, Huntly. Due to increased demand for their goods they moved their centre of production to Gordon Street in Huntly in 1980. However the expansion doesn’t stop there. Recently the company purchased a production bakery in Whitehills that specialises in pies, known to locals as George Moir Savoury Foods. Taking on a work force of 13 brings their total payroll to 80 making them one of the largest bakeries in the North East. The tour of the bakery was incredible, don’t be fooled by the modest shop front entrance as behind this offers a substantial office and administration area, large production & storage area and packing & dispatch area! John believes the key to their success is’ reinvestment’, just walking around the facility and seeing the variety of baking equipment & machinery pays testament to this. The recent down turn in the Gas and Oil industry has inevitable put a strain on businesses in the North East however John and his team are focused on the future and looking to grow their product range and invest in energy efficient equipment which will cut down costs and enhance production. Alan Clarke said, “Angie and I were really impressed by the size, scale and product range offered by J & I Smith, you would never guess an operation of this size was tucked behind the shop front entrance. Nothing beats resilience and innovation and J & I Smith have this is abundance, Good luck in your next adventure with George Moir Savoury Foods, I’m sure this will be a great success”.

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bakery firm’s expansion adds pie jobs to workforce

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FACT SHEET Food Information Regulations (FIR) Nutritional Labelling (1169/2011)

Nutritional Labelling Are your Label Ready?

Scottish Bakers have teamed up with Food Tech Systems to offer support around the Nutritional Labelling Regulations which are coming in to place next month. This fact sheet gives you the key information to ensure you remain compliant, if you have any questions please contact Most of the general food labelling and information requirements of the EU FIC apply from December 2014 with nutritional labelling for most prepacked food becoming mandatory from 13th December 2016.




Energy / kJ kcal



Order is changed:


of which saturates

• Fat after Energy, Protein is moved down

of which sugars



of which sugars

• Fibre is out and Sodium is changed to Salt

of which saturates


• Information must be stated per 100g or 100ml





Format can be in tabulated form (as per example) however it can be in linear format as well. Both must comply with set format.

Exemptions • Bakery products unpackaged and sold directly within bakery and front shop. • Bakery products sold within shop in a sealed pack but made in bakery. •

Bakery products made and sold within 30-mile radius from manufacturing site or 30 miles from county border (neighbouring county).

• Small baker, deemed as 10 or less employee’s total turnover <2 million Euros per annum.

Salt equivalent

Key areas of the regulation include: • For pre-packed foods, allergen information must be emphasised in a way that distinguishes allergens from other ingredients. For non pre-packaged food (including catering) allergen information must be made available. • Nutritional labelling will be required from most pre-packed foods from Dec 2016 and this must be present in a consistent format. This is required if you make a nutritional or health claim such as adding vitamins or minerals to the food/drink. • A minimum font size will be introduced for mandatory info. This also extends to voluntary front of pack (FOP) info.

Font Size Summary:

• Pack size >80cm square require 1.2mm minimum • 25-80cm square require 0.9mm minimum • 25cm square is exempt from regulations

• Country of origin will be required for fresh, chilled and frozen meat of sheep, pigs, goats and poultry from 1st April 2015. Meat already packed may be sold after this date until stock are exhausted. • Date of freezing (on first freezing where products have been frozen more than once) will be required for frozen meat, frozen meat preparations and frozen unprocessed fishery products sold as such to consumers. • Added water over 5% must be declared in the name of the food for meat products and meat preparations which have the appearance of a cut, joint, slice, portion of carcass of meat. For more information email

Saturday 25th February 2017

An evening of fun, laughter, great food and amazing entertainment.

A NIGHT NOT TO BE MISSED! Featuring: Host: Michelle McManus Entertainment: Col and the Gang & Disco Charity Raffle / Auction / Dancing / Games Venue: Crowne Plaza Hotel, Glasgow, G3 8QT Ticket Cost: £50 + VAT per person Sparkling Drinks Reception: 6pm Carriages: 1am

Luxury Three Course Meal To Book Tickets & Tables: Contact Susan or Lucy on 01383 661555 Email: To Book Accommodation: Contact Crowne Plaza on 0141 306 9988 quoting Scottish Bakers Glasgow Dance with a discounted rate of £110 (inc VAT)

We look forward to seeing you! Event Partner

*Please contact Lucy Carpenter on with details of any raffle or auction prizes that you would like to donate and we will include them on the big screen. All proceeds will go to the Scottish Bakers Benevolent Fund and the Make a Wish Foundation.


The Scottish Baker December 2016/January 2017  

Scottish Bakers Newsletter

The Scottish Baker December 2016/January 2017  

Scottish Bakers Newsletter