Bread is back

first_imgFresh bread sales in the US are on the rise, indicating that the Atkins diet is further loosening its grip on dieters.Grocery stores reported sales up 3% to $6.1bn in the last two years, after seeing a 2% dip in 2003/4. US sandwich and bakery stores also reported sales up 13% since 2004.Industry analysts said fast food chains, such as Jack in the Box, avoided a big fallout from the low-carb craze because they were quick to respond with wraps and salads. Jack in the Box recently launched a Bread is Back campaign.The proportion of adults on a low-carb diet in the US is down from 16% in early 2005 to 10% this year, according to research.last_img read more

Campaign for ’real’ bread

first_imgPeople are taking a real interest in the quality and origins of their food. But when they look into bread, what do they find?” asked Andrew Whitley. “The awkward truth may be that despite all the efficiency gains and technological advances of the past few decades, the nation’s bread has actually changed for the worse.”Often, bakers fail to state honestly what goes into their products, he claimed, resulting in customers not having all the information they need when choosing their daily bread. “And if, inexplicably perhaps, that bread seems to make them unwell, they often abandon it altogether. The industry responds with marketing, embracing the health agenda if it can add some value, but it is reluctant to examine itself from the ground up.”The author of the controversial book Bread Matters, made it clear that his views are not intended to express blame, but to encourage improvement in the industry. He quoted figures from the US Department of Agriculture, which indicate a decline of up to 50% in the vitamin and mineral content of a wide range of food crops since the Second World War and bread wheat is no exception. “This reduction in mineral content has come about because the so-called ’green revolution’ in plant breeding concentrated on increasing yields through intensive agriculture, involving artificial fertilisers, irrigation and chemical fungicides and insecticides. To this day, the selection criteria for bread wheats are yield, straw length, pest resistance and milling quality, including how white the resulting flour may be. Nutritional quality is of interest to wheat breeders only where stock feed varieties are concerned. If nutrition is not among the selection criteria, it isn’t surprising that modern bread wheats lack certain micro-nutrients.”However, certain nutrients are on the increase. “No problem with a bit more protein in wheat, you might think,” he said. “But it seems that selecting for bread-making quality has inadvertently accentuated the levels of certain gliadin fractions within the wheat protein; and, as luck would have it, these gliadins seem to be the very things which trigger coeliac and other sensitivities to gluten.”The move from traditional stone-milling and sieving has also taken its toll on the nutritional content of flour, said Whitley, claiming that roller-milling white flour leaves it with fewer important nutrients, including calcium, iron and B vitamins. Also, the removal of vitamin E, located in the wheatgerm, was a benefit to the millers in greatly extending the shelf-life of white flour. “Not for the last time, nutritional integrity was trumped by commercial expediency,” said Whitley.Another huge change that Whitley observed in baking methods was the replacement of fermentation time with high-speed mixing and chemical additives, which has removed the lactic acid bacteria (LAB) that take hours to develop and perform vital functions in bread dough. He quoted studies showing that fermenting dough for six hours, as opposed to 30 minutes, removes about 80% of the potential carcinogen acrylamide.”But perhaps the most significant recent discovery about lactic acid bacteria is that they can, in a long-fermented dough, completely neutralise the gliadin fraction that is responsible for triggering the coeliac response,” he said.”One of the biggest changes in bread in recent years has been the replacement of chemical impro-vers, such as potassium bromate and azodicarbonamide with enzymes. This is not the place to ask how additives, that were previously passed as safe, turned out to be carcinogens. But there is little evidence of a precautionary approach being adopted when it comes to using enzymes in bread.”Whitley said the industry is failing to be honest about how bread is made. “To describe a product as ’clean label’, when all that means is that the substances used are classified by law as ’processing aids’, which do not have to be declared, is morally equivalent to lying. To promote ’clean label’ improvers and their like specifically to and for consumers, who are concerned to eat more healthily, is cynical and unworthy. If the enzymes these improvers contain are so safe, why not declare them on the label?”Once upon a time, “fresh” used to mean “recently baked”, he continued: “In a world of permanent ’freshness’, the real pleasure of freshly baked bread is lost – stolen, one might say, by an unholy alliance of misplaced technology, marketing spin and stock-loss pressure from supermarket buyers. “The same ethical fog surrounds the bake-off sector, where the slogan ’freshly baked’ could be replaced by the more truthful ’newly reheated’.”Whitley wants bakers to “dispose of that old excuse for inaction – competitive pressure”. “Competition on price is always a race to the bottom. The rapid growth in organic, Fairtrade, local sourcing and so on suggests that the smart way to compete is to get ethical.”It seems hardly sustainable to develop ’healthy eating’ ranges by adding a few popular nutrients – calcium, Omega 3 – if your basic wheat flour is progressively losing nutrients because of careless plant breeding and over-aggressive milling, or if your no-time breadmaking method prevents those nutrients from becoming bio-available. But if the nutrients added are as important as the marketing spin now suggests, the obvious question arises: are not the basic, unfortified breads rather less than healthy?”Whitley summed up by saying: “Finally, I invite all millers, bakers and others who see their daily work as having something to do with nourishing healthy people to come together in a campaign for ’real’ (or perhaps ’living’) bread.”Agreed the details will be a challenge. But, if we can, we will have a platform on which to rebuild public trust in bread and ensure that, to all of our fellow citizens, we can honestly say that bread matters.” nlast_img read more

Quality ingredients are essential

first_imgProduct quality and provenance are becoming increasingly important to retailers and consumers. Yet, for some suppliers, the sourcing of raw ingredients comes well down the list when formulating products.There is now much greater consumer understanding of the provenance of food and a higher level of expectation that companies will provide top-quality products using the best raw materials. No company is exempt. It is no longer acceptable to treat ingredients as the lowest common denominator when producing food products.As producers of British Lion Quality egg products, we undertook detailed research into this area recently and the results show that consumers expect the eggs used in manufactured products to be both British and of the highest quality. Consumer consciousness over product provenance has steadily gathered pace for several years, and our research showed that some 80% were prepared to vote with their pockets and buy products on the strength of their ingredients. Suppliers that do not use British eggs within traditionally British foods risk alienating consumers, who may feel they have been misled.In recent years, there have been a number of issues associated with eggs and feed, including dioxins, nitrofurans and medical residues. The Lion Quality scheme’s robust Code of Practice ensures that these risks are minimised. Lion Quality egg products are produced to the highest standards in Europe. Standards include feed controls, vaccination of the laying flock against salmonella, full traceability and additional food safety controls.But it’s not just about avoiding a negative consumer reaction; there are some very positive benefits that can be gained from using high-quality ingredients. Lion Quality egg products ensure buyers are guaranteed a top-quality British product, produced to the highest standards of food safety. Consumers want to buy British, so why not make a virtue of the fact that you are using British ingredients?As an industry, we are in discussions with a number of organisations about promoting ’British’ on-pack. Some companies, such as McDonald’s and Aunt Bessie’s, have already used the Lion mark in their own marketing campaigns. The mark has consumer awareness of 86%, by far the highest for any food quality mark, so suppliers can capitalise on its recognition.There is also increasing concentration on carbon footprints and local sourcing. Massive media interest in this area again provides potential pitfalls, but also huge opportunities. Today’s consumers expect transparency as a matter of course. There is no longer such a thing as ’just an ingredient’. Manu-facturers need to think in terms of whole product provenance and deliver what the consumer wants.Forward-thinking manufacturers should capitalise on changing consumer expectations, deliver high-quality products that use the best ingredients and turn this into a marketing advantage, by leaving the consumer in no doubt as to the product’s provenance. Lion Quality egg products may just provide that essential ingredient.l Clive Frampton is chairman of the British Egg Products Associationlast_img read more

Face to face at Costa

first_imgWould you describe bakery pro-ducts as key to your offering?Our customers see our hot-eat sandwiches, most notably our paninis, as a key differentiator in the food we offer. As such, we are very demanding about our bread recipes and how they must be delivered to the same standard worldwide.Sandwiches and pastries are a natural accompaniment to coffee and as such form a major part of our food offer and sales mix. What bakery products do you sell and what proportion of this makes up sales?We currently sell four pastries: chocolate twists, almond crois-sants, pains au raisin and plain croissants. Our annual pastry spend is about £4 million. We also have a range of hot and cold sandwiches and paninis – about 17 different fillings at any one time. Sandwiches total about 40% of our food sales. What is your typical visitor to the shops or consumer of bakery products?Our typical customer varies depending on the location of our stores and the different countries. Our stores range from shopping centres to bookstores, to on the high street, to motorway stations. As such, we need to cater for varied tastes and age groups.What all our consumers have in common is that they’re looking for a break and some sustenance. Our customers are relatively discerning and automatically expect a great cup of coffee from us every time. We also aim to offer a range of great food that can be eaten as a snack that perfectly complements the coffee. What are the biggest challenges you face in your job?The biggest challenge involves working at such a fast pace over so many different countries and time zones. We open on average over 200 stores annually and anywhere from three to five new countries.We strive hard to ensure that we’re aware of all global food trends and are continually deciding how these trends can be interpreted in our food offer. And this can differ by country.In the UK, our biggest challenge is the amount of space we have to display our food to the customer. This means we have to be very specific about the level of sales we need from each sku for it to remain in the range.While this is a good discipline, from a development point of view, I would like to have more space to offer even more food. What is the most successful product/supplier that you’ve introduced to your stores?We have a great partnership with all our key suppliers. We deliberately use the word partnership, as this is how we view them.For example, our sandwich manufacturer Buckingham Foods has been working with us over the last four years and has just won our tender to continue in this sector of our business for another three years.How many products would you say you introduce annually?We work on a seasonal basis with our food offer. Generally we change a minimum of at least four products across the ranges each month. One month, it could be sandwiches, the next month cakes and the third month pastries and so on.We also take into account key festive times of the year, such as Christmas or Valentine’s Day. Last year we calculated that we had introduced over 100 new food products over the year. In what ways do your role and those of the buyers overlap?I have a procurement team – one in sweet products, one in savoury and one in beverages – that works for us throughout the development process, as well as the price negotiation, to ensure they are fully coherent with our requirements and the end-product we are looking for. Explain the business’ structure – how many stores, locations/ regions and branding.Costa has just over 650 stores in the UK; of this, about 450 are our equity estate and therefore owned by the brand, while the remaining 200 stores are either concessions or franchised. Costa also operates in a further 21 countries, ranging from the Middle East to Romania and Poland, to India and to Shanghai. We opened in Moscow in Russia recently. How do you go about sourcing new products/suppliers?We are contacted by many suppliers looking for us to take their products. We generally attend all the key and relevant food shows globally, so we meet some sup-pliers there.Our current suppliers also do the same and, quite often, will recommend products they think might be suitable for the brand. Word-of-mouth and industry publications are also good sources of information. How did your career progress before joining Costa Coffee?My background initially was in high volume contract catering with Letherby & Christopher, Leith’s and Compass working at various sites in deputy or general manager roles; Ascot and Windsor Race courses, Lords Cricket Ground, EICC. During this time, my key areas of focus always included the hospitaly menus and progressed into assisting the set-up of the chef training schedules. I then moved more into the food development side of the business with Aramark developing their ’fresh!’ food concept – 10 modular hot and cold food concepts that could be implemented in different contract catering accounts. Key accounts here included Arthur Andersen and Credit Suisse First Boston. From this point I decided that I wanted to move into retail and was approached by the MD of Costa at the time, Mike Tye, who had formerly worked with Aramark, to join Costa, taking on responsibility for their food offering and product development. Do you trial products in-store?Our customer is at the heart of any development we do. As such, we are continually trialling new products, new methods of cooking food and new ways of merchandising in our stores. Generally, there are at least three to five different trials going on in our UK stores at any one time.We have a defined brief for all our suppliers of what the food at Costa should be about, so with our current supply base, we are rarely presented with food that does not match our strategy or our customer needs. What are your dos and don’ts for bakery suppliers?My main tip would be not to arrive at your first meeting, open your laptop and give a standard credentials presentation. It is very boring and does not make your potential buyer feel that you have spent any real time thinking about their company, their brand and their customers. We want to see the product and then, if it is a good product, all those details become relevant. If not, it’s just a waste of time. What do you particularly enjoy about your job?The variety and scope of the role is amazing. One day I can be looking at scoping the seasonal food offer in China with our in-market team, to inducting new franchise food development personnel, to being part of our food development review panel in the UK, reviewing our Christmas sandwich range, to determining the market opening strategy for a new country. I enjoy working with our food development teams throughout Costa internationally – we trade in 22 countries – to help develop their careers and widen their view of how Costa can work successfully in different regions. What are your key respon- sibilities at Costa?As head of food development, I work with our food development team and our procure- ment team to ensure we have the right food on offer, at the best quality and price we can find.At Costa, we recognise there may be some regional variations needed. This does not mean that the core of the brand is substantially changed, as the Costa experience is what our customers want wherever they go, but subtle changes work well.My main responsibility is to set the strategic direction for the food at Costa. I am also involved in any new market openings, understanding the competitive set and deciding what the opening food range will look like.The day-to-day management of the food development teams over different overseas time zones also keeps me busy.last_img read more

Breakthrough for bread shelf-life

first_imgA breakthrough method to increase the shelf-life of bread by up to 14 days has been licensed to food ingredients company Puratos. Food scientists at University College Cork (UCC) developed the method, which has now been patented, using lactic acid bacteria. Puratos, which supplies the baking and confectionery industry worldwide, will upscale the scientists’ work to industrial level, before bringing it to market. Professor Elke Arendt and her research team in the Department of Food and Nutritional Sciences have been working on improving the shelf-life of cereal products, by natural means, for the last 10 years, and had particular success using lactic acid bacteria in bread products.The research revealed that “the incorporation of strains of lactic acid bacteria in bread not only improved the shelf-life of the product but had other benefits as well”. Its use produced a finer crumb texture and flavour, volume and nutritional value were also improved. “Sourdough is known for its excellent taste and traditionally extends shelf-life,” commented Filip Arnaut, R&D director at Puratos. “Based on UCC’s new technology we will bring this to the next level. The new sourdough will have all the benefits of traditional sourdough and in addition extend the shelf-life of baked products, which is what our customers want today.”last_img read more

French fancies

first_imgLa Boulangerie, Brakes’ own-brand bread and patisserie specialist, has launched a new range of French-style patisserie offerings, including three patisserie bars and three tartelettes.La Boulangerie Delice aux Cerises is a soft chocolate sponge topped with cherries, enrobed with a rich chocolate mousse and finished with a chocolate flavoured glaze. La Boulangerie Opera is made with layers of almond sponge, light espresso cream and rich chocolate ganache, and finished with a chocolate flavoured glaze. La Boulangerie Pont Neuf has a crunchy chocolate brownie and hazelnut biscuit base, topped with a rich chocolate ganache, chocolate mousse and a velvety dark chocolate coating. La Boulangerie Tartelette au Chocolat is a butter and almond pastry base, filled with a chocolate ganache. La Boulangerie Tartelette au Citron is a lemon-based tartelette, while La Boulangerie Tartelette au Poire features a butter and almond pastry, filled with a sweet crème patisserie and almond frangipane, finished with a half pear.The products are handmade by patissiers, with the patisserie bars individually wrapped in clear plastic wraps, and the tartlettes in individual paper cases.last_img read more

Clean-label egg replacement

first_imgClean label ingredients manufacturer Ulrick & Short has launched a wheat-based flour to replace egg in sponges, muffins and cupcakes, for example.Ovaparox is designed to help bakers overcome the mounting issue of fluctuating egg prices, while achieving cost savings of up to 30%, claimed the firm. It comes in powder form, and then needs to be combined with water to produce the equivalent of liquid egg. Ovaparox can replace up to 50% of the egg in cakes without compromising on quality, taste, bake volume or shelf-life, according to the company.last_img read more

Sen. Young joins call to protect broadband providers during outbreak

first_img Sen. Young joins call to protect broadband providers during outbreak Pinterest Pinterest Google+ Twitter Google+ WhatsApp Facebook Facebook CoronavirusIndianaLocalNews WhatsApp By Carl Stutsman – April 7, 2020 0 352 Twitter As discussions continue about another Coronavirus stimulus package Indiana Sen. Todd Young is joining a bi-partisan effort to fund small broadband providers, and make sure low-income families stay connected.The Keeping Critical Connections Act was introduced in March and would appropriate $2 billion to fund the effort. That money would be available to any small broadband provider with fewer than 250,000 customers, if they are willing to provide free or discounted services to families in need.A letter from the supporting legislators say that small broadband providers support more than $10 billion in economic activity, which could be in danger if people can’t afford to pay their bill during the pandemic.You can read the full statement from Sen. Young’s office below:WASHINGTON – Today, U.S. Senator Todd Young (R-Ind.) joined a group of senators on a bipartisan, bicameral letter urging Senate and House leaders to include dedicated funding to help small broadband providers sustain internet services and upgrades for students and low-income families in any future legislation in response to the coronavirus (COVID-19) pandemic.Last month, Senator Young introduced the Keeping Critical Connections Act to help small broadband companies provide critical internet services and upgrades for students and their families during the coronavirus pandemic. The bill would appropriate $2 billion for a Keeping Critical Connections fund at the Federal Communications Commission under which small broadband providers with fewer than 250,000 customers could be compensated for broadband services—if they provided free or discounted broadband services or upgrades—during the pandemic for their customers that were low-income families who were unable to pay their bills or provided distance learning capability for students. “In recent weeks, unemployment claims have surged, and schools across the country have closed in an effort to limit the spread of coronavirus, leaving many Americans—including low-income families and students—without critical internet connectivity. Many small broadband providers have committed to continue providing voice and broadband services and upgrades despite ongoing economic hardships facing many Americans,” the members of Congress wrote.“Small providers—which contribute to more than 77,000 jobs and support more than $10 billion in economic activity in the United States— may be unable to sustain services if customers are unable to pay for a prolonged period of time, jeopardizing broadband connectivity for customers all across this country. Without action from Congress, small providers may be unable to continue to help ensure that the communities they serve can access distance learning and telehealth services.”Full letter:Dear Majority Leader McConnell, Speaker Pelosi, Minority Leader Schumer, and Minority Leader McCarthy:We write to urge you to include dedicated funding in any future legislation to help ensure small broadband providers can keep students and low-income families connected during the coronavirus (COVID-19) pandemic. Many students and low-income families are facing financial hardships due to the pandemic need assistance from small broadband providers—many of which have already committed to sustain critical internet services and provide upgrades to ensure that the most vulnerable among us stay connected.In recent weeks, unemployment claims have surged, and schools across the country have closed in an effort to limit the spread of coronavirus, leaving many Americans—including low-income families and students—without critical internet connectivity. Many small broadband providers have committed to continue providing voice and broadband services and upgrades despite ongoing economic hardships facing many Americans. Small providers—which contribute to more than 77,000 jobs and support more than $10 billion in economic activity in the United States— may be unable to sustain services if customers are unable to pay for a prolonged period of time, jeopardizing broadband connectivity for customers all across this country. Without action from Congress, small providers may be unable to continue to help ensure that the communities they serve can access distance learning and telehealth services.It is for this reason that we introduced the bipartisan Keeping Critical Connections Act, which now has 11 cosponsors in the House and 17 in the Senate. While the third coronavirus relief package included funding for rural broadband deployment, it did not include funding to help small broadband providers sustain services and upgrades for students and low-income families. We now urge you to include funding in the next expected relief package for a temporary emergency relief fund at the Federal Communications Commission to help small broadband providers continue these critical services for students and low-income families throughout the pandemic.Thank you for your attention to this important matter. We stand ready to work with you to help small broadband companies keep communities connected at this critical time.Sincerely, Previous articleLess Inmates at St. Joseph County Jail; Less people being arrestedNext articleMichigan still needs poll workers ahead of May 5th election Carl Stutsmanlast_img read more

News story: New Chair of the Court of the Bank of England appointed

first_imgDido Harding, Don Robert and Dorothy Thompson have been reappointed as non-executive directors for a further term. Tim Frost will step down as non-executive director on 31 May 2018.About the CourtThe Court of the Bank of England is the governing body responsible for managing the affairs of the Bank, outside the formulation of monetary policy. The Court’s responsibilities include determining the Bank of England’s objectives and strategy, and ensuring the effective discharge of the Bank’s functions and the most efficient use of its resources.Its members are appointed by the Queen on the recommendation of the Prime Minister and the Chancellor of the Exchequer. The appointment and reappointment processes are regulated by the Office for the Commissioner of Public Appointments. All appointments to the Court are made on merit and all appointees have confirmed that they have not engaged in any political activity in the last five years.About the appointeesBradley FriedBradley Fried has been a non-executive director at the Court of the Bank of England since 2012. Before his appointment as Chairman, he was Deputy Chairman of the Court and Chairman of the Audit and Risk Committee. He is a co-founder of Grovepoint, prior to which he was Chief Executive Officer of Investec Bank plc.Bradley is currently a non-executive director on the board of the Financial Conduct Authority and Payment System Regulator. Following this announcement, he will step down from both positions.Diana NobleDiana Noble is a non-executive director at the Business Growth Fund, a position she has held since 2016. She was CEO of CDC Group plc between 2011 and 2017, and Executive Vice President of the Clinton Foundation’s Health Access Initiative. She began her career in Private Equity as a partner at Schroder Ventures which became Permira.Anne GloverAnne Glover is Co-founder and CEO of Amadeus Capital Partners Limited. She is a member of both the Council for Science and Technology, and London Business School’s Private Equity Institute Advisory Board. She is an Honorary Fellow of the Royal Academy of Engineering In 2006, she was awarded a CBE for Services to Business.Diana ‘Dido’ HardingDiana Harding is currently a non-executive director on the Bank of England’s Court of Directors and Chair of the Bank’s Remuneration Committee. She sits in the House of Lords as a Conservative peer and is a member of the Lord’s Economic Affairs Select Committee. She is a trustee of Doteveryone and a member of the UK National Holocaust Foundation Board.Dido was Chief Executive of TalkTalk Telecom Group plc from 2010 to May 2017 and before this worked in a range of business roles.Don RobertDon Robert joined the Court of the Bank of England as a non-executive director in July 2014. He currently serves as non-executive Chairman of Experian plc. He has held previous executive roles with First American Corp and Credco Inc.Dorothy ThompsonDorothy Thompson was CEO of Drax Group plc from September 2005 up to December 2017. She is also a non-executive director of Eaton Corporation plc and chair designate of Tullow Oil.Before joining Drax, Dorothy worked for InterGen, an independent power company. Dorothy started her career in development banking, working for the Commonwealth Development Corporation in the UK and Malaysia and the National Development Bank of Botswana in Botswana.Further informationBradley Fried, Diana Noble, Don Robert and Dorothy Thompson have confirmed that they have not engaged in any political activity in the last five years. Anne Glover has declared that she has undertaken activity for Democrats Abroad, and that she donated $10,000 to the Hillary Clinton campaign in 2016. Dido Harding has declared that she takes the Conservative Whip in the House of Lords. She has also declared that she has donated around £2,000 to the Conservative Party over the last seven years, and that she is married to the Conservative MP, John Penrose.The gender breakdown for this appointment is below: Non-Executive Director of the Court 25 men, 10 women 2 men, 3 women 2 women Bradley Fried has been appointed as Chair of the Court of the Bank of England, with effect from 1 July 2018. He will replace Sir Anthony Habgood who has been Chair since 2014. Bradley has been a non-executive director at the Court of the Bank of England for six years.Diana Noble and Anne Glover will also join the Bank’s governing body as non-executive directors.The Governor, Mark Carney said: Applicants Shortlisted for interview by selection panel Appointeecenter_img I am delighted that Brad Fried has agreed to take on this vital and demanding role for the Bank. He will build on the strong foundations established by Anthony Habgood over the past four years. Anthony overhauled the Bank’s governance and improved the workings and transparency of Court, leaving behind him a body that is well positioned to guide the Bank for years to come. I also welcome the appointment of Diana Noble and Anne Glover to Court. The depth and range of their private sector experience will be major assets to Court’s oversight of the Bank’s activities. I would also like to thank Tim Frost for his many contributions to Court and its Committees over the past six years. Chair of the Court 3 men, 2 women 2 men, 0 women 1 manlast_img read more

Press release: UKEF and VAMED present export opportunities at London supplier fair

first_img Sectors in which UKEF has supported exports include: aerospace, healthcare, telecommunications and transport. Mobile +44 (0)7791 797810 Bond insurance policy Bond support scheme Buyer & supplier credit financing facility Direct lending facility Export insurance policy Export refinancing facility Export working capital scheme Letter of credit guarantee scheme About VAMEDFounded in 1982, VAMED has become the leading global provider of a full line of services for hospitals and other health care facilities. The group has implemented about 850 projects in more than 80 countries on five continents. VAMED’s portfolio ranges through project development, planning and turnkey equipment, with an option for maintenance, technical, commercial and infrastructure services to total operational management of health care facilities.With its portfolio of services, VAMED covers the entire range of health care, from health tourism and preventive medicine including medical care and nursing to aftercare and rehabilitation. VAMED is Austria’s leading private provider of rehabilitation services and, through VAMED Vitality World, the company is also Austria’s largest operator of thermal spas and health resorts.In the year 2017 the VAMED group was responsible for more than 18,000 staff worldwide, generating a volume of business of €1.7billion. UKEF has a regional network of 24 export finance managers supporting export businesses. Find your local representative here. Register for the VAMED supplier fair. Apart from its activities in Zambia, VAMED is successfully active in many other countries in Africa and around the globe where the company is providing first class health care facilities in South and Central America, the Middle East and Asia. This event will also provide attendees with insight on VAMED´s global activities.In addition, UK companies will learn how UKEF, as the UK’s export credit agency, can boost UK exports by providing financing for major international healthcare projects, as well as helping companies access trade finance to fulfil their international ambitions.VAMED is a global provider for hospitals and other facilities in the healthcare sector. To date it has delivered 850 projects in more than 80 countries.When completed, the Kasama hospital will have a capacity of over 300 beds, including 48 for paediatric patients, and eight theatres, and will help the Zambian Government improve healthcare in rural areas and reduce its dependence on overseas treatment.Event Details Thursday 4 October 2018 08:30 – 17:30 St James’ Court Hotel, 54 Buckingham Gate, London, SW1E 6AF Free to attend Deadline for registration – 26 September Delivering world-class healthcare depends on cooperating with the leading suppliers in the field. We are delighted to team up with UK Export Finance and the Department for International Trade on this supplier fair and look forward to meeting suppliers who share our passion for improving healthcare provisions to communities around the world. UK Export Finance is the UK’s export credit agency and a government department, working alongside the Department for International Trade as an integral part of its strategy and operations. It exists to ensure that no viable UK export should fail for want of finance or insurance from the private market. It provides finance and insurance to help exporters win, fulfil and ensure they get paid for export contracts.center_img This event follows the recent launch of the Export Strategy, which sets out how the government will support businesses of all sizes to make the most of the opportunities presented in markets around the world.BackgroundUK Export Finance Find UKEF’s latest country cover positions. UKEF supports exporters with a range of products that include: The UK is at the forefront of technological innovation in healthcare, and our recently launched Export Strategy sets out how we will ensure that our world-class suppliers can thrive in a global marketplace. I am delighted that UK Export Finance and the Department for International Trade are partnering with VAMED to harness UK expertise to deliver this transformational healthcare project, improving the lives of millions of people in Zambia. UK Export Finance and the Department for International Trade are partnering with global healthcare provider VAMED to showcase export opportunities for UK companies in Zambia at a supplier fair on 4 October 2018.Companies attending the event will find out more about opportunities to supply VAMED’s Kasama Hospital project in Zambia, which will bring much-needed healthcare provision to the northern region of Zambia and improve the lives of nearly two million local residents.Baroness Fairhead, Minister of State for Trade and Export Promotion, said: Media enquiries: Robert Maccabe, Head of Press and Corporate Communications John Griffin, VAMED UK, said: Email [email protected]last_img read more