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Threat to price of bread downplayed as Coveney warns of Rules of Origin food issues
Exports from the UK to the EU are tariff-free, but only if 15% or less of the wheat from which the flour is made is not of UK or EU origin
The UK flour milling industry has been advised by the Agriculture and Horticulture Development Board (AHDB) that traders examine their eligibility under the TCA, before exporting. File Picture.
Wed, 07 Apr, 2021 - 15:30
Stephen Cadogan
Fears that Brexit would push up the price of bread in Ireland have receded.
Analysis of the complex Brexit rules has indicated it would be an issue only if the UK and EU wheat crops are so poor that more than 15% of Canadian wheat would have to be included in flour sent from Great Britain to Northern Ireland, and then exported south across the border for bread making.
Growers raise concerns over imbalance in standards
16 February 2021 |
Some growers fear an imbalance between their production standards and those required of imports
As Red Tractor consults on bolstering its standards, some cereal growers have voiced concerns over the requirements they are expected to meet compared with foreign imports.
In January, the UK’s largest assurance scheme, Red Tractor, announced that it was consulting the industry on significant changes to its standards.
The consultation is set to run until 5 March and intends to roll out the proposed changes in November this year.
Red Tractor say they are consulting to ensure their standards remain fit for purpose, evolving to keep up with legislation and best practice, as well as to reflect the issues currently on consumer’s minds.
New legume flour improves blood glucose response to white bread Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread.
Bread is one of the UK’s favourite foods. According to the association of UK Flour Millers, the product is purchased by 99.8% of British households, with the equivalent of approximately 11m loaves sold each day. The majority (60-70%) of this bread is white.
While undoubtedly a popular staple, bread has a high-glycaemic index due to its highly digestible wheat starch. When this starch is quickly digested to glucose in the body, it causes a large spike in blood glucose levels. It is thought that helping consumers better manage their blood glucose could help reduce obesity and type 2 diabetes.
Flour trade body NABIM rebrands for first time in 150 years
11 January 2021 |
After nearly 150 years, the industry trade body has changed its name
The National Association of British and Irish Millers has undergone a rebrand for the first time 150 years due to its previous old fashioned image.
The industry body, known as NABIM, has changed its name to UK Flour Millers as part of a revamp aimed at raising the sector s profile.
It comes as the flour milling industry experiences unprecedented demands due to the Covid pandemic, coupled with the UK s departure from the EU.
“The decision has not been taken lightly, but as an acknowledgement of changing times and perceptions,” said director Alex Waugh.