Publications

Additives in Bread (Sept 2011)

Factsheet on additives used in bread, what function they perform and information on UK legislation

FOB Annual Report 2010

Federation of Bakers Annual Report and List of Members 2010

Food Allergies (Oct 2011)

Factsheet on food allergies; definition of a food allergy vs. food intolerance; common causes; ingredients labelling; food safety/hygiene and good manufacturing practice.

Better Sliced and Wrapped! (Jan 2002)

A bakers' dozen reasons for choosing sliced and wrapped bread.

Bread Values II (June 2001)

Report undertaken by retail specialists Management Horizons Europe on behalf of the Federation of Bakers and the National Association of British and Irish Millers providing an in-depth analysis of the UK bread fixture. It identifies five key areas for discussion contained in a 'manifesto for dialogue'; segmentation, price, instore bakeries, product innovation and availability.

Bread: Myths and Facts

Leaflet produced in conjuction with the Flour Advisory Bureau which dispels a number of myths about bread.

Breathe Easy (revised 2008)

A health and safety training DVD programme on controlling dust in bakeries produced by The Federation of Bakers in conjunction with the National and Scottish Associations of Master Bakers and the Health and Safety Executive.

The training package contains a DVD; Introduction, Trainer's Notes and Topic Cards; Multiple Choice follow-up Questions and a copy of the booklet, Guidance on Dust Control and Health Surveillance in Bakeries containing advice for employers.

British Bakery Market (Sept 2010)

Factsheet on the UK bread and bakery snacks market including a market overview, information on market growth and consumer trends, the bakery snacks (morning goods) market, and breads of the world.

How Bread is Made (Oct 2011)

Factsheet on how bread is made; ingredients, legislation, production methods, the chorleywood bread process and a schematic on how a plant bakery works.

Code of Practice on Bread Weight Checking for Plant Bakers (2006)

Industry guidance on meeting the requirements set out in the Weights and Measures (Packaged Goods) Regulations 2006. This document has been reviewed and a new guidance is now available to order via the publications order form. The cost quoted is for members. For non-members the cost of the guidance is £45.00 + VAT.

Drive Safe: A Guide to Dealing with Driver Tiredness (April 2003)

Driver tiredness is to blame for one in five crashes on UK motorways – costing the lives of around 350 people every year. In conjunction with Awake, the renowned sleep research agency, the Federation of Bakers has developed a CD-Rom training package which helps companies identify and combat the problem of driver tiredness.

Consisting of three PowerPoint presentations containing detailed trainers' notes and publicity posters the package will enable you to promote the issue using material developed by the UK's leading research agency on this issue. The presentations can also be edited to incorporate your company branding.

The package covers:

• the particular dangers faced by the baking industry regarding driver hours and routes

• short-term ways of avoiding tiredness and dispelling myths surrounding driver fatigue

• long-term solutions to driver tiredness including suggestions on suitable shift patterns and ways in which home life can help ease the problem.

Guidance on Dust Control and Health Surveillance in Bakeries (2008)

Written guidance on how to control dust in a bakery environment.

Bread and the Environment (Oct 2011)

Factsheet on the plant baking industry's environmental policy regarding packaging waste.

The Economic Effects of Constant Below-Cost Selling Practices By Grocery Retailers (July 2002)

Report produced for the Federation of Bakers by independent academic, Paul Dobson, Professor of Retail Strategy and Industrial Organisation at Loughborough University, assessing the impact of below cost selling generally and specifically on the bread market. The report identifies the damage the practice can cause through distortion of competition between large and small retailers as well as the distortion caused in competition between suppliers and examines possible policy options that could help to end the practice.

The Federation of Bakers (Jan 2005)

Factsheet about the Federation of Bakers; who we are and what we do.

The Future of the Bread Retailing Market (Jan 2003)

Heralded as the most comprehensive analysis of the British bread market in recent years, this report prepared for the Federation of Bakers by Professor Leigh Sparks and Pamela Bremner of the Institute of Retail Studies at Stirling University, tackles the issues that will face the British bread market and examines the socio-economic trends that will impact producers, retailers and consumers alike.

Keeping Bread Fresh (Jan 2009)

Factsheet on methods of storing bread to maintain freshness.

Labelling (Oct 2011)

Factsheet on labelling of wrapped bread including information on UK legislation governing weights and measures and nutrition and health claims.

Our Daily Bread - The Role of Bread in the British Diet (June 2007)

In June 2007 the Federation of Bakers and Flour Advisory Bureau commissioned nationwide research involving 2000 adults to investigate bread consumption in Britain.

The aim of this report is to highlight the positive contribution bread makes to the UK diet. The results show that bread consumption is dominated by white bread and as a consequence it makes a greater contribution to nutrients such as fibre and calcium than other types of bread.

Perception and Understanding of Health Components of Bread (May 2003)

Research undertaken by industry think tank Institute of Grocery Distribution (IGD) on behalf of the Federation of Bakers investigating consumer health perceptions of bread. The report highlights the need for a co-ordinated baking industry campaign to address a widespread lack of nutritional understanding which threatens to undermine the bread industry.

Safety Memoranda

A comprehensive set of engineering best practice guidance for all the major tasks in a bakery environment. Covering areas such as tunnel ovens, conveyors, provers and coolers, mixers and many more.

These Safety Memoranda are available as a complete set ONLY and cost £120.00 per set plus VAT, postage and packaging which includes the first year's updating service.

The annual subscription thereafter is £82.50 plus VAT per set or £150.00 for three or more sets.

Tackling the Weight of the Nation (Sept 2003)

A report by Dr. Susan Jebb and Dr. Toni Steer of the MRC Human Nutrition Research in Cambridge, commissioned by the Flour Advisory Bureau and Grain Information Service in response to the current epidemic of obesity in the UK and to counter the faddy diet approach to weight loss. This report pulls together extensive research in relation to low-fat, high-carbohydrate diets and shows conclusively that an effective, realistic and achievable strategy for long-term weight management with clear health benefits does exist.

The Bread We Eat (Jan 2002)

Factsheet on the different types of bread we eat in the UK

The Vitality Eating System (July 2007)

Developed by a nutritionist, the VES eating plan consists of a nutritionally balanced diet containing complex carbohydrates, such as bread, pasta and cereals, along with protein, fruit and vegetables.

The 7 day eating plan is flexible and practical, plus the weight loss is achievable and realistic.

Wheat Hypersensitivity Report - January 2010

This report commissioned by the Flour Advisory Bureau and partially funded by the Federation of Bakers shows that too many people are self diagnosing food allergies and could be restricting their diet unnecessarily and without proper advice.

The Wheat Hypersensitivity Report, authored by Dr Heather Mackenzie and Dr Carina Venter of the University of Portsmouth reveals that over half of the British population believes that wheat allergy is a common illness and also believe that in 2009, wheat was the most commonly self reported food allergen for both men and women.