Allied Bakeries are delighted to announce that new Allinson product, High Fibre White, has been named The Grocer’s top launch for 2013 in the Bread Category. The editorial team from the Grocer selected Allinson from a shortlist of 9 products
Kingsmill, the number one bakery brand in impulse, is pleased to announce the winners of its first Christmas Community Grant competition, which aims to help retailers engage with their local communities in the run up to Christmas.
– £2,000 – Senior citizens Christmas dinner – Crianlarich Store, Perthshire
– £1,000 – Lets make Downley Christmassy – Tara’s News, Buckinghamshire
– £1,000 – Caldercruix community Christmas Celebrations – Caldercruix Post Office, Lanarkshire
A panel of judges, made up of prominent, industry experts and representatives from Allied Bakeries, met at the company’s headquarters to judge the competition entries, which ranged from holding a carol concert to decorations and lights for the local area, and after much deliberation chose an overall winner and two runner-ups.
Mike Bailey, Channels Director, Allied Bakeries said: “Kingsmill understands that retailers can have a huge impact on their local communities, and with Christmas being the single biggest sales opportunity in the calendar, being involved in the community also means engaging with shoppers which can have a positive impact on sales too. We hope that these grants will give the winning retailers an opportunity to build relations with their local area and celebrate the festive season as a community.”
Kishor Patel, Nisa Local, commented: “Christmas is the busiest time of year for local retailers, so getting involved in the community is essential. However, the entries in the Kingsmill’s Christmas Community Grant competition have proved that retailers also genuinely care about their local communities too. The competition entries demonstrated that community engagement doesn’t have to be a big, daunting task – it can be the little efforts that make a big difference to locals, and your business.
Brian Craig owner of Crianlarich Store (awarded £2,000), entered the competition after local council and grant funding cutbacks meant it wasn’t going to be possible for the Crianlarich community to have their annual Senior Citizens Christmas Party. The £2,000 grant from Kingsmill will go towards this party, which has been a tradition in the community for the past 20 years. The judges awarded top prize to this idea for its multi-generational aspect and the way it brings the whole community, of all ages, together.
Brian Craig, owner of Crianlarich Store, said: “We are so pleased to be the winner of Kingsmill’s Christmas Community Grant campaign, especially at this time of year. Our local community will be thrilled to be able to attend the Senior Citizens Christmas Party for another year running, which will help bring everyone together during this wonderful time of year – Merry Christmas!”
The winners in detail:
– Winner £2,000: Crianlarich Store, in Perthshire in Scotland, won top prize to be able to continue hosting the Crianlarich Senior Citizens Christmas Party. The event is organised by the younger members of the community for the benefit of older people. However, due to local council and grant funding cutbacks it wasn’t going to be possible to host the party in 2013. The £2,000 will therefore make it possible to alleviate rural isolation by bringing young and older people together from across the community to socialise and enjoy a festive evening.
– Runner-up £1,000: Tara’s News, in High Wycombe in Buckinghamshire, was a runner up, gaining funding towards a Christmas evening which will ultimately produce proceeds that will go towards a charity currently supporting one of the local children who is suffering from Battens disease. The Kingsmill grant will help provide a 20ft Christmas tree, Christmas lights and refreshments for the evening.
– Runner-up £1,000: Caldercruix Post Office, in Lanarkshire in Scotland, was also named a runner up, with the funding enabling the Caldercruix Community Development Project to hire the community centre for the day and host a community Christmas event, which will be open to all residents in the village. Specifically the funding will provide refreshments and staff to organise and manage the event as well as provide 500 selection boxes for children.
This week – for the second year running – Allied Bakeries were named ‘Bakery Manufacturing Company of the Year’ at the prominent Food Manufacturing Excellence Awards.
This award recognises the progress Allied Bakeries have made over the past year. As well as being named overall category winner, Allied Bakeries were commended for the investment made in their bakeries, their focus on safety and the consumer led innovation that has grown the Allied Bakeries brands.
The judging process for the Food and Drink Federation Awards 2013 has now been completed and Allied Bakeries are delighted that the Kingsmill Fruit & Fibre range has been shortlisted in the Innovation category. You can view the full list of finalists at www.fdf.org.uk/event.aspx?event=5044
Allied Bakeries has announced that it is officially the number two bakery manufacturer in the UK*. Allied Bakeries’ Kingsmill brand is also confirmed as the number two bread brand in the UK.
Mark Fairweather, CEO of Allied Bakeries explains: “Over the past few years we have followed a plan focussed on building a strong, sustainable bakery business as we’ve invested in our brands, our bakeries and our ways of working. We’re seeing the benefit of that work as we build stronger relationships with our customers and take on new business with new customers such as the contract to supply Kingsmill, Allinson and Burgen bread to over 4,000 Co-operative Food stores.
“I’m delighted to be able to confirm that one of the results of our hard work is that the growth we’ve seen has moved us to the number two position in this highly competitive market.
“Our new partnership with the Co-operative is now an established part of our total operation and a credit to the hard work of all our colleagues.
“Our investment in infrastructure, innovation, brands and people – the largest capital expenditure programme in UK bakery – sees us operating on a significantly stronger platform than ever before.”
The company’s latest stage of this investment is the opening of a new bread line at its Walthamstow plant. This new breadline will exclusively manufacture Kingsmill 50/50, Soft White and Tasty Wholemeal, with a capacity to produce 10,000 loaves per hour. The line comes equipped with new oven provers, coolers, and bagging and slicing equipment, as well as a revamped dispatch area.
Allied Bakeries is currently updating assets, driving efficiencies, improving ways of working and future proofing the company’s operations. The improvement programme enables Allied Bakeries to maintain a high level of service to all its customers – old and new – by delivering consistent quality and fresh bread direct to the customer’s premises.
*Nielsen, Value and Unit Sales 12 weeks ending 6 July 2013
Following the filter judging stage of the 2013 CIPD People Management Awards, Allied Bakeries are delighted to be shortlisted in the Talent Attraction and Management category.
You can find out more about the CIPD awards at http://www.cipd.co.uk/pm/peoplemanagement/b/weblog/archive/2013/06/18/cipd-people-management-awards-2013-unveils-finalists.aspx
Allinson, one of Allied Bakeries’ bread brands, has today announced the launch of a new £1m marketing campaign, including its first TV advertising in over 10 years, new product developments, a packaging redesign and a refreshed consumer website, which heroes the deliciousness of the products.
Promoting the “wholesome and hearty” qualities of the range and putting Allinson bread front of mind, the campaign of activity aims to
reinforce the brand’s values for baking wholesome and great tasting bakery products.
New product development
High Fibre White 800g
Placing the needs of shoppers at the heart of its new product development – Allinson identified that its consumers, typically female, +45, are striving to give their families great ta ting healthier eating options. Recognising this need, Allinson has launched High Fibre White. Looking and tasting just like soft white bread, Allinson High Fibre White is made from ultra-fine wheat fibre so, unlike other healthier white loaves, it contains exactly the same amount of fibre as wholemeal bread.
Available in an 800g format and available from January 2013, the new loaf aims to provide retailers with a unique offering and an opportunity to add growth to their bakery category.
High Fibre White and Wholemeal rolls
Allied Bakeries’ consumer insight also indicated an opportunity in the in-home lunch and evening meal market, so have launched exciting and innovative products to capitalise on this.
Allinson High Fibre White and Wholemeal rolls, are the perfect accompaniment to soups and salads or sandwich fillings. They are stamped before baking, making them easy to tear apart and are available in packs of four from February 2013.
In partnership with contagious content, Allied Bakeries is launching its first TV advertising campaign for Allinson in 10 years. The new 20-second advert features a mother and two children – with the mother and oldest child teaching the youngest how to pronounce the brand name ‘Allinson’. The ad is designed to build brand awareness and drive appetite appeal. It will highlight the latest product innovation from the range.
The advert will run for three weeks from 18 February – 10 March.
Chris Heyn, Group Brand Manager at Allied Bakeries said: “We’re really excited by the prospect of Allinson bread being back on TV after 10 years. Our aim is to remind consumers that we have a great range of products and bring Allinson to the forefront of consumers’ minds with a light hearted and fun advert.”
Allinson packaging redesign
Allinson’s new packaging, designed by Family (& Friends), reinforces its taste credentials, whilst making it stand out from other loaves on the shelf. The new packaging is bright, colourful, and modern, and has been rolled out across the whole range, including Allinson Wholemeal, Allinson Sunflower & Pumpkin and the new Allinson High Fibre White loaf.
Chris Heyn, (Group Brand Manager at Allied Bakeries) said: “The decision to redesign the packaging was driven by comprehensive consumer research, carried out by Allied Bakeries, which found that the Allinson packaging needed to better showcase the delicious taste of the range, while giving it more stand out on shelf. The packaging has performed really well in trials so it’s great to now see it hitting the shelves.”
Guy Shepherd, Category Director, Allied Bakeries, explained: “The healthier white segment, presents a huge opportunity, which is why we’ve invested in not only the brand but developing our NPD.
Our research shows that High Fibre White is seen as innovate and unique. There currently isn’t anything else like this being produced by any other major branded bread manufacturer and so it has a definite USP. We’ve had positive feedback from consumers who like white bread but who also want the health benefits of wholemeal, this loaf is genuinely new and different and will help to attract new buyers to the sector.”
Allied Bakeries, part of the Allied Milling & Baking group, has today launched a new careers website.
Nigel Toon, HR Director, Allied Bakeries said: “We produce 10 million loaves a week and deliver to many of our customers every day. Our people already make a huge difference, but hiring newtalent to strengthen our workforce will be the key to our future growth.”
With 99.9% of the population buying bread on an annual basis, the bread and bakery market is experiencing sustained demand. However, to keep on top of the competition – Allied Bakeries is investing in its brands, people and infrastructure to drive innovation, meet modern consumer needs and deliver growth for customers.
Nigel Toon continues: “Now is an exciting time to be joining the Allied Bakeries team. Our investment programme is now well under way and we’re delighted to say our efforts are already being recognised. Allied Bakeries has recently been named the nation’s Best Baker at the Food Manufacturing Excellence Awards, and Most Desirable Employer at the YourFoodJob awards, the Food Industry People Awards.
“The new careers website has been refreshed to tell the story of who we are and where we’re going. It’s an opportunity for candidates to understand what we offer and how it feels to work here.”
Allied Bakeries has today unveiled details of a new, state-of-the-art, bread production line in its Stockport bakery. Revamped as part of a wider capital expenditure programme, the bakery has seen over £35m invested in it over the course of a five-year development scheme.
The investment ensures the bakery is in position for long-term growth, with new technology and processes to improve not only quality but consistency, supporting the manufacturers’ market leading innovation in products and competitive agility.
The new bread production line at Stockport will deliver increased productivity; more streamlined working methods and improved staff performance.
AB Pennine Regional General Manager, Carl Hampson, explains: “The site has been equipped with the latest technology, which has been designed specifically for Stockport to deliver greater efficiencies. As well as being more energy efficient, the new plant will reduce waste during the manufacturing process.
“We’ve put a lot of thought into the site build to ensure it can deliver against business objectives. All our buildings have been designed and constructed around the new bread production line. Even the layout of the factory has considered all aspects of safety, efficiency and ergonomics during its design to allow greater space for our staff to operate effectively within. ”
As well as optimising the performance of its infrastructure, Allied Bakeries is investing in training its staff to ensure the workforce is in a position to deliver future growth. A five-week training programme has been designed to transform bakery operatives into capable, empowered manufacturing technicians equipped with operational, problem solving and diagnostic skills.
Ongoing investment in the site will see further improvements throughout 2013, including improved staff facilities, raw material storage, vehicle wash facilities and car parking.