The Le Duff Group subsidiary has announced the bolt on of Pandriks Holding BV – a Netherlands company that makes organic and artisanal baked treats – for an unspecified amount.
As a partner to the world's leading hospitality professionals, Bridor has been committed to preserving artisanal knowhow for over 30 years. The global company – which is headquartered in Brittany, France – employs production methods that respect the raw materials, processes and end product, remaining true to French baking knowhow in collaboration with a cast of respected chefs, such as Perre Herme, Sébastien Canonne and others who are recognized as Maison Lenôtre and the Meilleurs Ouvriers de France (best craftsmen in France).
According to Bridor, Pandriks is driven by the same values.
“The acquisition of Pandriks is consistent with Bridor's strategy,” said Philippe Morin, worldwide CEO of Bridor.
“It gives us the opportunity to take a leading position on key markets such as the Netherlands and Germany. This acquisition will also strengthen our teams with the highly experienced, qualified and motivated people from Pandriks joining Bridor. Pandriks will bring to life the Bridor purpose: Share the bakery cultures of the world.”
What’s the new acquisition all about?
Founded in the Netherlands in 2012, Pandriks specializes in traditional and organic breads, made under its own label (SlooOW: a home bake-off option) and private label, including an extensive range of stone-oven baked bread that is sold frozen for instore bake-off, as well as in MAP format, to leading retail chains.
It runs two production facilities – in Meppel, Netherlands, and Fulda, Germany (where it is known as Bio Breadness) – which centrally positions it to supply its main European retail chains, as well as overseas customers, with buns, bâtard loaves and traditional baguettes.
Pandriks had a 2023 turnover of €150m and employs a 400-strong workforce. The company will retain its identify – both in brands and values – after the deal is completed.
“We are excited about the opportunities that lie ahead as we embark on this new chapter with Bridor,” said Pandriks CEO Peter van den Berg.
“Pandriks has grown significantly in recent years and wants to invest in further expansion to optimally serve our clients. With Le Duff Group as our new shareholder, we believe that it is possible to achieve our goals while preserving our unique identity, philosophy and strategy.”
What it means for the wider group
The acquisition also emphasizes Le Duff Group’s commitment to the bakery sector, a strategy that has built its success on the priority given to “quality and indulgence on the plate for the wellbeing of consumers,” said founding chairman Louis Le Duff.
The Group owes its success to multiple restaurant chains, including Brioche Dorée, Del Arte, Fournil de Pierre, La Madeleine and Kamps, among others. It has a presence in over 100 countries, 18 production sites, a 19,000-strong workforce globally and a turnover of nearly €3bn in 2024.
The integration of Pandriks will expand the Group’s production capacity and bolster its product portfolio, particularly in the organic bakery market. It will also strengthen the Group’s foothold in Northwest Europe and bring on board a talented team of professionals who share a common vision of learning and passing on knowhow.
Pic left to right: Jean-Jacques Masse, Meilleur Ouvrier de France for Cuisine Gastronomy, Jean-François Girardin, president of the Meilleurs Ouvriers de France Association, Louis Le Duff, Phillipe Morin and Frédéric Lalos, Meilleur Ouvrier de France for Bakery.
Plant-based ingredient supplier Woodland Foods has acquired Idan Foods to address the growing demand for outsourced produced development.
The move allows Woodland to expand its finished product offerings, while upscaling its customer base, end market diversification and manufacturing capacity and footprint.
Woodland believes there are ample opportunities to pair Idan’s breading capabilities with its inhouse culinary and flavor profile development capabilities to bring more bespoke products to market. Idan is already an important partner to foodservice chains and industrial customers that rely on protein-forward solutions.
Waukegan, Illinois-based Woodland develops plant-based specialty ingredients, including herbs, spices, mushrooms, rice, grains, chilies, nuts, seeds and fruits. Hawthorne, New Jersey-based Idan, for its part, has developed a strong portfolio of branded offerings within breading and batters, coating systems, baking mixes and seasonings.
Both companies bring to the table an enviable network of customers in foodservice, industrial and foodservice distribution. Woodland is also excited to leverage its sales team to drive topline growth in Idan’s existing product portfolio.
“The inherent strengths of Idan, including their commitment to quality and partnership with key customers, is a great fit with Woodland's broad channel reach, culinary capabilities and global sourcing approach,” said Woodland CEO John Buckles.
Added Idan CEO Giorgio Nadi, “We look forward to accelerating our growth and continuing to partner with our current and new customers."
The Official Snack of Little League and Positive Coaching Alliance (PCA) are showcasing all the ways Little League coaches help kids and communities with a coveted award that recognize coaches who exhibit positive qualities of leadership and inspire kids to be the best they can be, both on and off the field.
This year, the Campbell Snack-owned brand will be honoring one baseball coach, one softball coach and one Challenger Division coach. The winners will be announced ahead of the Little League Baseball World Series this summer and awarded a $5,000 grant to help support league needs and initiatives.
What makes a winning coach?
Honorable sportsmanship; respect for other teams and athletes; and always having a positive attitude in the face of challenges are some of the characteristics that Lance, PCA and the Little League want to highlight. The coaches who will really stand out already have demonstrated being a positive role model, encouraging Little Leaguers to be involved in their community, and above all, going beyond their duties to better their community. Be sure to share specific instances or stories of how the nominated coach has positively impacted their Little League team and community.
The caveat: nominations must be active coaches associated with an affiliated Little League Baseball, Softball, or Challenger Division program, with at least three years of coaching experience.
All nominations must be submitted by June 2, 2024. The judges include members of the Lance, PCA and Little League communities, as well as former Coach of the Year recipients.
Winners will be notified ahead of the Little League World Series tournaments.
Stephanie Hildon has been enlisted as the UK savory pastry manufacturer’s new MD, effective May 7, 2024.
Hildron takes over from Sam Mitchen, who is moving on to become MD for the Savoury Pastry category at Samworth Brothers.
Hildron brings extensive industry experience with her, including 25 years in commercial roles selling products ranging from baby food to sofas, and most recently as CEO of Langmead Herbs, growing it from a £13m to £24m business since 2018. She achieved this through a combination of winning new retailer contracts and improving operational efficiencies.
She also brings with her a passion to instil the company’s vision, boost product innovation and build strong customer relationships.
Ginsters “is a phenomenal brand with a rich history and a firmly established position as category leader,” said Hildon.
“Recent work from the brand has been incredible and has delivered real cut through and I can’t wait to join the team and be part of the brand’s continuing success.”
Added Mitchell, “I am delighted I will still be working with the Ginsters brand in my new role at Samworth Brothers and am confident that Stephanie will do a brilliant job as MD. I wish Stephanie huge success in her new role, and look forward to working together in an exciting new chapter for Ginsters."
Brakes is hosting three live food events this year, each featuring more than 60 exhibitors (both small and national brands), alongside live demonstrations and presentations on trends.
An online event is running alongside the physical events, which will enable out-of-town customers to access content virtually.
Foodie Expo kicks off in Scotland on May 1, followed by a trip to Birmingham on May 22 and ending in the South of England on September 25.
The Scottish event takes place at the Royal Highland Center at Ingliston (in the western outskirts of Edinburgh). A range of demonstrations will be held throughout the day, hiihlighting topical events and the latest trends in foodservice, including Grab & Go, Plant-Forward and Summer Dining.
There will be more than 70 stands allowing customers to talk to a wide range of suppliers and sample new and interesting food, drink and catering supplies.
The Expo moves to Birmingham in May, with similar demonstrations alongside the addition of specialist care and education presentations, ad more than 60 stands.
Paul Nieduszynski, Sysco GB CEO, said, “Last year, we launched our first major live events since the pandemic and the feedback was excellent. There’s nothing like being able to see, smell and taste food to help make decisions on menus.
“This year we’ve expanded the Foodie Expo to include live demonstrations so that we can provide practical examples of how products can be used in kitchens.”
Brakes online event showcases 45 virtual stands and features a raft of resources like recipes, insights and solutions to save money, time and labor. As well as viewing that latest products, customers can enter competitions to earn mybrakes rewards cashback.
