Oxo-to-Branston owner Premier Foods this week revealed its plans for RHM’s bakeries, following its acquisition of the food-to-milling group last December.In the cakes division, Manor Bakeries will be integrated into Premier’s operations in St Albans. And RHM’s Avana Cakes will be integrated into the RHM’s RF Brookes business, due to their common supply chain and customer base.The cakes division head office in Windsor will close in the first half of 2008. And cakes’ van sales operation is to close in the second half of the year, due to the high costs in servicing customers, it said.Sales for the cakes division since acquisition were expected to be ahead of the comparable periods in 2006, with a particularly strong performance by Mr Kipling, it added, following a trading update for the six months to 30 June. Gwyn Tyley, director of investor relations, told British Baker that its bread bakeries would continue to operate as a separate division.A “long-term strategic question” hung over the milling division, he admitted, as Rank Hovis produced more flour than the bakeries used. “This is something we need to review in the long term, but we won’t get to it for a long time,” he said.Premier said that in the bread bakeries division, sales and trading profit since acquisition were anti-cipated to be lower than the comparable period in 2006, impacted by increases in wheat prices and competitors’ promotions.It said it plans to recover further increases in wheat prices since February through bread price rises in the weeks ahead. And it also revealed plans for TV advertising for Hovis ’Best of Both’ bread and the launch of a new seeded Hovis loaf, starting shortly.
A new multihead combination weigher, the MBP C1, is available from PFM Packaging Machinery.It uses the same software as the firm’s top-of-the-range models to provide a speed/accuracy ratio which it claims is higher than other budget-priced machines of similar output. The weigher has been designed for dry goods such as snacks, confectionery and biscuits and is available with 10 or 14 heads to give a maximum speed of 75 and 120 weighings a minute, respectively.The MBP C1 weigher features interchangeable weighing modules. “The MBP C1 uses all 10 hoppers for maximum accuracy at speeds of 60 a minute and beyond,” said sales and marketing director Chris Bolton.[http://www.pfmuk.com]
Despite the fact that if you put ’retarder provers’ into Google’s internet search engine, it seems to think you’ve made a spelling error, these machines are an integral feature of many bakeries. A retarder prover cools dough products, allowing them to be stored, before transforming from a cold storage unit to a warm incubator-like environment, for the bread to prove ready for baking. It allows bakers more control over when their products are baked and enables them to prepare the dough in advance, but what are its other plus points?David Charlesworth, sales executive at Norbake, says the biggest advantage of retarder provers is the time it saves bakers, especially early in the morning. The goods can be retarded and stored overnight, ready to be put straight into the oven the next day. This means businesses don’t need to staff the bakery so early in the morning – which is handy for those bakers who aren’t so keen on the night shift. “One of the biggest problems bakers face is getting staff to come in early, so making the product in the daytime and having it ready for baking first thing in the morning, gives the baker a good start to the day,” he says. “Retarder provers can be used for the majority of dough products,” says Charlesworth. “The retarder acts like a refrigerator, stopping the yeast from developing the dough.” Products can then be stored inside for up to three days without any deterioration of the dough. For bakers looking to store dough for a much longer period without the risk of deterioration, there are other options. “A piece of equipment that follows on from a retarder prover is a dough controller,” says Charlesworth. “With this equipment, frozen dough products can be kept for two to three weeks with no deterioration.”Danish company Lillnord manufactures a dough controller called SupraLine, supplied by Norbake, with a patented system that claims to do just that. Lillnord’s range also includes its Semi Line retarder prover and SemiMiniLine retarder prover for trays. Charlesworth says he knows of one particular baker in the north-east who fills up his eight-rack dough controller with products when he goes on his annual two-week summer holiday.As Stewart Morris, director of European Process Plant (EPP), says: “Proving isn’t complicated, but is fundamental to the quality of the finished baked product.” That’s not to say things cannot go awry. For example, if there is not enough humidity, the product will not rise properly, or if there is excess moisture condensing on the dough, it can result in a tough crust, says Morris. It’s all about the control of temperature, humidity, air-flow and time. So, easy then.EPP supplies retarding and proving systems from German manufacturer MIWE, with capacities ranging from a few racks, right up to 200 or more.For example, MIWE’s Garomat model has five programme sections: fast cooling, proofing interrupted, proofing retardation, proofing and the support phase, and has an operating temperature range of between -25?C and 45?C.Many sizes fit allRetarder provers are available in all sorts of shapes, sizes and specifications to suit bakeries’ needs. Some models even have a built-in sleep mode, so bakers can essentially press the pause button on the production process.Chris Huish, sales and technical manager at Mono, says one of the main benefits of retarder provers is that they take away the peaks and troughs in the level of production. Swansea-based Mono Equipment, part of the AFE Group, manufactures and supplies bakery equipment, and is the agent for its sister company Williams Refrigeration.The firm supplies two different retarder provers aimed at craft bakeries – the 17-tray Crystal RPC1T (upright model) and the 10-tray RPCC2-18U (bench model). It also supplies the Modular DRP, designed for use in retail bakeries.”You tend to get a better product, because you can set the retarders up for a very gentle proof,” explains Huish. “You can develop more flavour and will get a nicer product.”The latest addition to Mono’s range is the Doughmaster. The control panel is located in the door for ease of use and according to Huish all you have to do is set the time you want the dough ready for and the rest is done for you. “We do what we call a pod system, which is where the refrigeration unit is outside the cabinet rather than inside, so it’s easier to maintain and there are no compressors or condensers hanging down inside,” explains Huish. “There is also the option of a low-medium prove or low-medium retard if the customer wants it.”One thing to remember is if you’re thinking about investing in a retarder prover, make sure it is a compatible size with your oven. “There’s no point having 60 racks of proved bread if your oven only holds 30,” says Charlesworth.—-=== Case study: JG Fletcher & Son (Bakers) ===J G Fletcher and Son (Bakers), in Wigan, purchased three 15-rack Lillnord retarder provers from Norbake – one in 2004 and two more in 2006 – and director Glyn Fletcher says he is considering purchasing more in the future. Fletcher says it was improving the quality of product that prompted his initial decision to invest in the units.”We used to have older retarder provers, but we couldn’t get a consistent product all the way along the rack,” he explains. “With these new ones, the technology they have and the spread of the air flow around the product gives you a good quality product across the rack. They’re absolutely superb.”He says that as well as improving product quality, they have also helped with costs. “They have cut our staffing needs down, particularly at weekends, because you’re not starting from scratch; you’ve already got some stock that’s ready to go.”His staff already work nights, but it has enabled them to come in four hours later than before. It also means that, as soon as the oven man comes in, he’s got something to do. He bakes, and then the other staff come in and the production staff start later on.Despite the fact the three units set him back around £75,000, Fletcher says they are cheap to run and have definitely saved him money in the long run. “All the latest technology means they don’t use a lot of energy and are environmentally friendly,” he says. “We’ve not only saved money, but have also helped the quality of our product.”
We fragile humans all feel the need to be a part of something – a community, a club, a team, a clan – and the more exclusive or special that group is, the more special and safe we feel. It’s why village-dwellers love to have a pewter tankard behind the bar of their local… it’s Friends, it’s Cheers, it’s tribal.So when Baldwin, Siegel and Bowker opened a store in Seattle’s Pike Place Market in 1971 (lifting the Starbucks name from Herman Melville’s Moby Dick), and Howard Schultz exploited the Italian model in the 1980s, this imported phenomenon with a community feel rapidly became a goldmine.The people who frequented their coffee shops in the early days found a little local sanctuary to hide in or meet and ’chill’ for a few moments each beleaguered day. In my view, unfortunately, success meant the inevitable happened: Starbucks became a large corporation. The profit monster reared its ugly head; the shops became slightly dog-eared; the ’assembly line’ became more mechanical and the personal connection and empathy disappeared to be replaced by… industry.Competitors like Costa are performing better. The fact that their environments are, in my view, slightly warmer and more inviting may not be entirely divorced from their success. When companies or brands stop making us feel special, we will start looking somewhere else.Some of my colleagues are sceptical about Starbucks’ US experiment to take the Starbucks brand away from three of its stores in Seattle (there are no plans to do the same in the UK yet). The idea is to reconnect with its customers and its pre-globalised roots, with more flexible opening hours, an alcohol licence and live events. I’m less cynical about it – unusually for me – provided the execution is right. 15th Avenue Coffee and Tea, as it will be known, feels like it’s being created to provide havens for people to relax in. But the execution is everything – the environment, the staff, the products, the ambience, every detail needs to be right.It needs to make you feel part of it, just like the local village pub, where you know the names of the bar staff, they know your favourite drinks, everyone knows or recognises nearly everyone. It’s proposing the joy of local community in a developed world where local community has been systematically dismantled.The real danger they face is history repeating itself. When a brand model is right, you need to look after it and ensure everything you do remains true to the brand. You can gently evolve it to keep it fresh, but the second you lose what the brand stands for, you’ve lost the brand. A brand isn’t a function, it’s an emotion; and it’s this fundamental that we’ll explore next month.
The Scottish Association of Master Bakers has assumed the new corporate identity of Scottish Bakers, as part of a revamp of the organisation’s operations. “As part of this, we wanted to create a fresh public image,” explained chief executive Kirk Hunter. “We felt it wasn’t obvious to the public what the SAMB was all about.” Hunter added that the association wanted a new name to better convey what the SAMB does as an organisation. Its new public image will be extended to its publications and website.All members are now encouraged to actively promote the fact that they are part of Scottish Bakers, although the limited company, SAMB, will still remain intact, as will its traditional logo.
The ailing organic sector received a boost at the start of July, when the Organic Trade Board (OTB) had an application for £1m match-funding from the EU approved for the UK’s first generic awareness-raising promotional campaign. The cash will be spent over the next three years by the organisation, which was set up to better represent the interests of organic businesses and brands although no individual brands will feature in the campaign.When the OTB formed two years ago, British Baker reported that the organics sector was beginning to fall foul of image problems and accusations of a lack of direction, especially set against the rapid emergence of the popularity of Fairtrade (Sunset for Organics, 13 June, 2008). This was borne out when the Soil Association announced gloomy sales for last year, with bakery hardest hit. In the same week as the OTB’s good news, Patrick Holden, who had been director oaf the Soil Association since 1995, stepped down, announcing it was “the right time to hand over to a successor to take the work of the association forward”. It will now look ahead to Organic Fortnight 2010 (3-17 September), which it hopes will “challenge the perception of elitism”, by positioning organic as accessible, affordable and an everyday choice. See: http://bit.ly/aLY90oMeanwhile, organic manufacturers will have to find a space on their packaging to squeeze in yet another logo. From this month (1 July), all pre-packaged organic goods have to carry the new Euro-leaf logo. However, before you rush all your existing packaging off to landfill, a two-year transition period has been issued to allow businesses to catch up with the change. Next to the new EU organic logo, a code number of the control body is displayed, as well as the place where the agricultural raw materials were farmed. It will be obligatory for all pre-packaged organic products from the 27 Member States to use the logo, which is meant to enhance consumer protection and promote organic farming. Operators will still be able to use national/private logos in addition to the compulsory EU logo, and it will be optional for imported products and non pre-packaged organic food. However, let’s not forget that there are other approved certification bodies in the UK: Organic Farmers & Growers, the Biodynamic Agricultural Associa-tion and the Organic Food Fede-ration, as well as bodies working in Ireland, Scotland and Wales.The Organic Food Federation charges between £375 and £450 and has 25 certified bakers on its books. Director Julian Wade says the cost of ingredients has risen considerably and will have put some people off going organic, and he adds that some are less inclined to get certification because of the cost.But he reckons certification is good value for a “thorough process”. Says Wade: “I don’t think it matters to consumers who has certified a product, as long as it’s organic. We want to keep people certified, not make life tougher for them.”One of its recent converts is Stevie B’s bakery in Crediton, Devon, which had been selling organic loaves for years, but realised it couldn’t tell customers about it, says partner Lynda Bundey. It has just finished the lengthy process of certifying all 72 organic loaves with the Federation, and although Bundey reckons it was “a bit of a silly point we never pretended to be certified and just told the truth”, she acknowledges that, as the business grew, it could have become an issue. But she adds: “I don’t think it matters to people that we are certified; no one has remarked on it since, and they haven’t mentioned what kind of certification we’ve got. It’s the bread that’s important.” Different accreditation It goes against the grain, but some small bakers are effectively being priced out of getting organic certification.To carry the venerated Soil Association stamp, companies must fork out £548 plus VAT each year and a percentage of turnover if sales are more than £180,000 a year but it’s just not viable, according to the small Handmade Bakery in Slaithwaite, Yorkshire. The company uses organic ingredients and broadcasts this to customers but reckons it is simply too time-consuming and expensive to get certification. “We’ve barely got time to bake bread, let alone fill in all the forms,” owner Dan McTiernan explains.He has been berated by a Soil Association-accredited baker who accuses McTiernan of undermining the concept. But this same baker admits his only annual holiday was taken up by organic certification bureaucracy. McTiernan says: “I believe in certification, as it’s important to safeguard the sector. I also recognise that we could charge more if we had certification, but the extra money we made would probably go to the Soil Association. It costs £75 to register each new recipe, which just stifles creativity.”Back in 2007, the Soil Association revealed to BB it was targeting a shake-up of the organic certification system, so that hundreds of small bakery companies missing out on organic certification could gain access to the scheme. It planned to press Defra and the EU for graded levels of certification, with commercial director Jim Twine announcing: “We would like to see a system developed that is more appropriate to people’s size and scale. This would potentially bring down the cost and include a lot more people within the certification system.” Entry-level option Andrew Whitley, co-founder of the Real Bread Campaign, reckons the Soil Association provides an element of campaigning unlike other certification bodies it’s a promotional cost and isn’t a bad deal but has been calling for an entry-level option. “You could take more in a certification fee from people selling more, like taxation.”However, three years on and the UK’s biggest certification body has quietly parked the idea. “We have always tried, and will continue to try to be more accessible to smaller artisan producers as we appreciate cost is an issue,” explains a spokeswoman. “We have no plans to introduce an entry-level certification, and we believe we have an obligation to consumers not to dilute our standards or certification procedures on the basis of cost.”It insists it is committed to helping the bakery sector during “this difficult period” and it could certainly do with some help. Although organic sales have seen double-digit growth for almost every year since records began in 1993, sales of organic bread and bakery items dropped by 39.8% during 2009 the worst-performing food sector, according to the association’s Organic Market Report. However, comparative figures for the year to February 2010 showed the rate of decline in organic bread had been cut to 9.4%.So what’s the problem? It points to difficult trading conditions along with technical challenges in “making a bread that meets modern expectations of shelf-life while still meeting organic criteria”. “We need to do more to educate consumers about the benefits of organic food, particularly in areas where the benefits might not be so obvious, such as bakery,” she adds.Maybe so, but perhaps education isn’t the only reason for the dip. Whitley, at the Real Bread Campaign, believes it is the larger firms pulling out of the sector when there was an apparent drop in demand and supermarkets misreading the signs, rather than the reluctance of small bakers to get certified, that has caused the sector to stall. “The bread some of the big companies produced was similar to the standard offer there wasn’t a significant point of difference other than the word ’organic’,” he says.And there is criticism in some quarters that the Soil Association is effectively a trade union that growers and manufacturers feel obliged to join. With a modest 74 bakers licensed to display the stamp a figure that has remained fairly steady in the last few years surely there is scope for more to join up?Perhaps organic bakers could be encouraged to join by relaxing the Soil Association’s extremely stringent standards. Unbowed, the Soil Association spokeswoman adds: “It would be difficult to see how we could make certification more accessible without reducing its rigour. I don’t feel that would benefit the consumer and that cost is the only barrier to bakeries choosing organic certification.”So where can we expect to see growth if more bakers don’t jump on the organic bandwagon? Whitley believes organic bread growth will come from grass-roots bakers growth will be slower than in the late 1990s, but more sustainable, he says. But for some small bakers, their contribution won’t be counted if they’re not certified, while others might not even bother moving into organic products because the category’s sales have dipped. A week is a long time in organics
Rye flour that is claimed to be low-GI is among the products that have failed to win approval by the European Food Safety Authority (EFSA) in its final batch of rulings on food health claims.Health claims for other bakery ingredients, including pumpkin seeds, which were said to help maintain normal urination, also failed.The panel ruled that: “On the basis of the data presented… a cause-and-effect relationship cannot be established between the foods/food constituents which are the subject of this opinion and the claimed effects.”The publication of the final series of 35 evaluations is the culmination of more than three years’ work. Since 2008, the Panel on Dietetic Products, Nutrition and Allergies (NDA) has assessed 2,758 food-related general function health claims to determine whether they were supported by sound scientific evidence. In the final batch of claims, just one in five was approved.The panel did approve some health claims for bakery ingredients. These included products with “specific dietary fibres related to blood glucose control, blood cholesterol or weight management”. In addition, the claim that walnuts do improve the function of blood vessels was approved, meaning this can now be used on foods containing walnuts. Claims that sugar-replacers used in bakery, including xylitol and sorbitol, could control blood glucose levels after eating, were also approved.”EFSA’s independent evaluation concluded that a considerable number of claims made on foods are backed by sound science, including claims related to a wide range of health benefits,” said Professor Albert Flynn, chair of EFSA’s NDA Panel.
St. Joseph County requiring face masks in public, hand sanitizer in businesses Pinterest CoronavirusIndianaLocalNews Facebook Google+ Facebook Google+ Previous articleMichigan reports 43,754 confirmed COVID-19 cases on SundayNext articleTeen injured Sunday while volunteering at West Noble food drive Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. WhatsApp Twitter By Jon Zimney – May 3, 2020 32 1852 Twitter (Photo supplied/Centers For Disease Control and Prevention) The St. Joseph County Health Department is ordering all residents wear face masks in enclosed public spaces or businesses when within six feet of another person. They are also ordering all businesses to provide hand sanitizer at entrances and at any high-touch surfaces.The orders take effect at midnight on Tuesday, May 5 and will be in effect until at least July 4.95-3 MNC received the following release from The St. Joseph County Health Department:As the St. Joseph County Public Health Authority, pursuant to the authority granted by lndiana Codes 16- 2O-1 et seq. and 16-41-9 et seq., in the interest of protecting all St. Joseph County residents, and reducing the spread of communicable disease, specifically the novel Coronavirus (COVID-19), I order the following to take effect throughout St. Joseph County, lndiana, beginning on May 4,2020 at 11:59 p.m. and to be in effect untilJuly 4, 2020.Locally, our data and public health indicators suggest on-going community transmission of SARS-CoV-2, the virus that causes the disease referred to as COVID 19. The intent of this Health Order is to protect the health and safety of the residents of SJC from the morbidity and mortality caused by SARS-CoV-2. lt is anticipated that this order will remain in effect until such time as the level of immunity within the population is estimated to reach 70% of the population as determined by serological testing of a representative sample of the population of the county. The following is hereby ordered to be in effect: Any business establishment open to customers shall make alcohol-based hand sanitizer that contains at least 60% alcohol readily accessible at the entrance and in proximity to hightouch surfaces.A face covering over one’s nose and mouth shall be required for any persons entering an enclosed public space or place of business, unless such persons have a medical exception indicating that a face covering is ill-advised for health reasons, or the face covering prevents the persons from delivering or receiving services. The face covering shall be worn at all times when physical distancing of at least six feet cannot be maintained.This Order is, hereby, issued on May 3, 2020, pursuant to the lndiana Code provisions listed above and in a manner consistent with all statutory authority delegated to me as the St. Joseph County Public Health Authority. The Governor of the State of lndiana has recognized local county authority to guide and monitor the residents within their counties; therefore, I will continue to monitor the health of St. Joseph County residents and will issue additional orders as necessary.Robert M. Einterz, M.DHealth Officer Pinterest WhatsApp
I am delighted to welcome you all to the Midlands. Right at the heart of Britain’s automotive industry. Here, we are incredibly proud of our manufacturing history – home of some of the biggest brands in the world, the Mini, Aston Martin, Jaguar Land Rover – and equally proud that this is where the future of travel is now being made.Now alongside Formula One – so much a British institution – we have Formula E leading the way at the cutting edge of green automotive technology, and this just shows how exciting this future can be.Our automotive industry is one of this country’s great success stories. And as Britain looks to the future – as we build a global, outward facing country outside of the European Union, and as we forge a stronger, fairer economy – we are building on our strengths and investing in Britain for the long term.We have an impressive track record in research and development, world class talent and skills, some of the best universities around the globe and one of the most productive research bases in the world.Over the next decade, we will see the biggest ever increase in R&D investment in our history, aiming for total R&D to hit 2.4% of GDP by 2027. Our corporate tax is the lowest rate in the G20. And through our modern Industrial Strategy, we are backing the industries and technologies of the future, as we foster growth in every corner of our country.At the heart of that strategy are four grand challenges – global trends set to change the way we live and work – including clean growth and the future of mobility.Because, over the coming years, the way we commute, travel and have our goods and services delivered will change irrevocably.Electrification, self-driving cars, delivery drones and electric cargo bikes – will all help reduce traffic, improve journey times and safety, and free-up space in our towns and cities.But innovation will also clean up our air – and that is why we are here today, at this, the UK’s first zero-emission vehicles summit.How we accelerate the transition to zero-emission vehicles – and ensure cleaner air for all our people – is one of the most pressing issues in modern transport. That we have here government representatives and industry experts – from every continent – shows how global this issue is, affecting towns and cities around the world. And as we stand on the brink of the next revolution in transport – a green revolution – I want to see Britain, once again, leading from the front and working with industries and countries around the world to spearhead change.That is why I have set this country an ambitious mission. To put the UK at the forefront of the design and manufacturing of zero-emission vehicles and for all new cars and vans to be, effectively, zero emission by 2040.Already we are taking significant strides forward. Our electric, UK-manufactured cars account for one-in-five sold in Europe. Our batteries are among the best in the world.And our Road to Zero Strategy is the most comprehensive plan globally – mapping out in detail how we will reach our target for all new cars and vans to be, effectively, zero emission by 2040 – and for every car and van to be zero emission by 2050.We are investing in the design, development and infrastructure needed to speed up the uptake of green vehicles. We are providing £1.5 billion for ultra-low-emission vehicles by 2020, and creating a £400 million fund to invest in the roll-out of charging point infrastructure, in partnership with industry.We have legislated to ensure charge points can be easily accessed and available at motorway service stations and other petrol stations.We will consult on the introduction of green number plates – and how they might be used to promote clean vehicles and increase their use.We are providing a £2 million grant for e-Cargo bikes, creating a zero-emission option for last mile deliveries.And today we have provided over £100 million of funding for innovators in ultra-low-emission vehicles and hydrogen technology. With a further £500 million of investment from key industries in this sector, creating over 1000 jobs across the UK.So we are driving change further, and faster.But this is not just about new technologies. It is also about new skills and job opportunities – which is why I am delighted that Coventry and Warwickshire Local Enterprise Partnership has invested in a new Degree Apprenticeship Centre with the University of Warwick, focusing on the high-value manufacturing sector and backed by £10 million of government local growth funding.Together, all these measures will drive the design, use, uptake and infrastructure necessary for cleaner, greener vehicles – and in doing so, it will help us drastically reduce a major contributor to our global warming emissions, as we seek to meet the Paris Climate Change Agreement.But we cannot do this alone. At the One Planet Summit last year I announced we would invite, to the UK, policy makers and industry leaders from across the world to provide impetus to this vital market. We are here today because the issues we face are not the preserve of any one country. They belong to all of us – and they require all of us to pull together, to solve the problems that all our countries face.Governments, industry, innovators from around the world need to work together to transform the development of the zero-emission vehicles market.So, this afternoon I am hosting an Automotive Investment Roundtable with leading supply-chain companies from Germany, the USA, Japan, China, Spain and India, to explore what more we can do to accelerate the development of a zero-emissions market – and to highlight the UK’s offer. Today demonstrates that the government’s commitment and comprehensive strategy has given businesses the confidence to invest and to innovate, and help deliver the zero-emission transition for the benefit of us all.And I want to urge everyone here to make the most of this summit, make connections, explore possibilities – and to use this as a starting point to convince others of the importance of the green revolution in transport.And let’s not lose sight of why this is so important.Because yes, it’s about innovation, new ideas and exciting developments.But it is about so much more – for ourselves, and for the generations to come.So that our children in schools and nurseries that sit alongside main roads – do not have to breathe in harmful emissions in a bid to get an education.So that our cities’ parks and green spaces really are places where you can get out and get some clean, fresh air.So that families everywhere – from the country to the city centre – can ensure a healthy environment even for their most vulnerable members, young and old.We have long lived with the idea that traffic is polluting. We know that no longer needs to be true. And we are on the brink of making it a thing of the past.Let’s do so together. And transform the world in which we all live for the better.
Quantum technologies will impact all aspects of our daily lives and will be powerful tools in the hands of scientists addressing the medical, environmental, security and societal challenges of the future. The UK is in a world-leading position and will benefit from the prosperity and security these new technologies will bring. The UK has taken another step forward in the international race to become a quantum superpower with a £235 million funding boost. This includes establishing a new National Quantum Computing Centre, a quantum challenge to bring technology to markets and boost the economy, and new centres for doctoral training to upskill future experts.These new technologies will help address the medical, environmental, security and societal challenges of the future. They are the next generation of sensing, imaging, timing, navigation, communications and computing devices, using sub-atomic particles to take computing performance far beyond the abilities of existing ‘classical’ technologies.Quantum sensors will see things we currently cannot see: the buried pipes and cables that cause costly delays to construction projects or the light from hazards obscured by mist or fog. Quantum computers will perform in a way classical computers will never be able to perform, for example: rapidly cracking previously unbreakable codes investigating the complex interaction of cells in the body or analysing complex weather systems Digital Secretary Jeremy Wright said: There is a huge future for cutting edge science in the UK which is why we are investing in ambitious technologies, like quantum, in our modern Industrial Strategy. Quantum technology has already developed sensors that can visualise the invisible deep underground, and see round corners. It makes the impossible, possible and now we are backing UK innovators to continue this world-leading work. The National Quantum Technologies Programme, which has been in place since 2014, was extended with a £235 million investment announced by the Chancellor at Autumn Budget. This is on top of the £80 million announced in September for the continuation of 4 quantum development hubs and means the UK’s pioneering programme will receive £315 million between 2019 and 2024. Delivered through UK Research and Innovation, the individual projects being taken forward are: a new National Quantum Computing Centre to be established, that will provide the equipment and expertise necessary to develop the underlying technologies for workable, scalable machines; enable the development of software; and enable companies to exploit the insights they bring for competitive advantage a Quantum Challenge (i.e., the ISCF Wave 3) that will seek to commercialise quantum technologies in industries across the economy a new training and skills package, including Centres for Doctoral Training, that will inspire people to consider careers uncovering the opportunities that will come with quantum technologies Quantum sensors and clocks will enable navigation in areas where satellite signals from GPS and Global Navigation Satellite Systems are unavailable.Business Secretary Greg Clark said: The UK will establish a new National Quantum Computing Centre in the race to build the world’s first universal quantum computer quantum technologies include a new generation of sensing, imaging, timing, navigation, communications and computing devices and is already helping us to crack new codes and understand human cells better through our modern Industrial Strategy we are driving the development of the most potentially revolutionary, cutting-edge technologies, and accelerating their adoption in real-world, industrial environments in order to realise their benefits for business, consumers and wider society The new National Quantum Computing Centre will allow businesses and universities to pave the way for the development of this emerging technology in the UK and help solve problems today’s computers are unable to address. With this new funding for the National Quantum Technology Programme, alongside Industrial Strategy Challenge Fund commitments, we are extremely well placed to realise the commercial and social benefits of this groundbreaking innovation.