UK Flour Milling Industry 2015
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1 UK Flour Milling Industry 2015 The National Association of British and Irish Millers 21 Arlington Street London SW1A 1RN
2 Wheat is the most widely grown crop in the UK and is the raw material for the flour milling industry. Flour is a nutritionally valuable food and is used for making bread, biscuits, cakes, pies, pizzas, pastries, batters, coatings, and as a versatile food ingredient. The UK is self-sufficient in flour with a small positive trade balance. The flour milling sector remains compact and highly efficient with a total annual turnover from all sources of approximately 1 billion. Nearly all millers in the UK and Republic of Ireland are members of nabim, which is the trade association for the sector. Our supply chain The flour milling industry is the third link in the supply chain that connects farmers to consumers. In 2015, it is estimated that almost 1.9 million hectares of wheat will be harvested in the UK. Approximately 40% of this area is varieties with bread or biscuit making potential (nabim Groups 1 3). Wheat is sourced from grain merchants, farmers and central stores in the UK. Our customer base is diverse, ranging from large plant bakeries to craft bakers, biscuit & cake makers, secondary processors, food processors, retailers and house-hold consumers. Wheat Most of the wheat used by UK millers is grown in the UK. For bread-making, Group 1 varieties are preferred since they contain high levels of appropriate quality proteins. Other varieties are grown for specific bread-making uses and the production of biscuits, cakes, batters and coatings. Specifications are exact and flours must consistently perform to the stated level which depends on the quality and characteristics of the wheat being used to make the flour. Imports, where necessary, are sourced mainly from Germany, Canada, France and the USA. Together, the UK flour milling industry is the largest single processor of British wheat and it has worked hard to encourage production of the best varieties and to make use of what UK farmers produce. The result is that usage of home-grown wheat is now double the level of forty years ago; typically a large number of flours and breads are produced entirely from UK grown wheat. In 2015 the proportion of UK wheat used by flour millers will be almost 80% although several years ago it rose to an all time high of 87% with the remaining 13% being imported mainly because it has different qualities used to produce stronger flours that are required by our customers. Flour Milling Flour milling is an automated and efficient part of the food industry and is the link between farmers and other food processors. It has evolved a long way from the days of water-driven and wind-driven mills. Modern flour mills rely on a combination of skills and high technology to function as continuous-flow operations. Many of the larger mills operate for more than 360 days per year. In recent years the industry has seen an expansion in capacity with several new mills being built. There continues to be consolidation so that there are now 30 companies operating 50 mills. The four largest companies account for approximately 65% of UK flour production with a further ten companies
3 producing significant quantities of flour. Many of the smaller millers have developed niches ranging from pre-packed flours and mixes to those for specific uses such as flours for speciality or ethnic breads. UK Flour Production (000 tonnes) 1988/9 1998/9 2008/9 2012/ / /15(e) Total flour production 3,974 4,478 4,861 5,121 4,998 5,397 Flour Type (%) White breadmaking Brown breadmaking Wholemeal breadmaking Biscuit Cake Pre-packed household Self raising N/A N/A N/A N/A Food ingredients N/A N/A Starch manufacture and other UK Wheat Usage (000 tonnes) 1988/9 1998/9 2008/9 2012/ / /15(e) Total UK harvest 11,714 15,018 17,227 13,261 11,921 16,606 Total wheat usage * 5,121 5,660 6,836 6,581 6,403 6,810 Home grown usage 3,796 4,632 5,627 4,787 4,934 5,380 EU usage , Third country usage Total imports 1,325 1,028 1,305 1,794 1,469 1,430 * Prior to 2012/13, usage includes malt, seeds and breakfast cereals. All figures include biofuels, starch and other. Types of UK wheat used by flour millers Group Description % of 2014 UK wheat crop nabim Group 1 Consistent bread making wheats. 13% protein, 250s HFN and specific weights 76kg/hl. 17 nabim Group 2 Bread making potential. Some are inconsistent, others suit specialist flours. 8 nabim Group 3 Soft wheats for biscuits, cakes etc. Low protein and an extensible but not elastic gluten. 12 nabim Group 4 Feed wheats. 58 The quality and safety of both raw materials and end product is paramount to the industry. Assured sources guarantee good standards of crop production and food safety, backed up by independent inspections. UK millers only purchase wheat that has been assured. nabim is a strong supporter of initiatives like the Red Tractor Combinable Crops Assurance Scheme and Scottish Quality Crops (SQC) that retain and enhance consumer confidence in the food supply chain. Although there are different procedures for guaranteeing similar standards in imported grain, millers ensure that equally robust food safety standards are maintained. nabim also operates a scheme (the intake proficiency scheme) to ensure common standards of testing when wheat arrives at flour mills. Flour products As a result of advances in technology and the skill of the miller, the industry produces more than 400 different types of flour to meet increasingly specific customer demands. Much of the flour that is produced is sold in bulk to the larger bakers and food manufacturers. Smaller amounts go to craft and instore bakeries; some is pre-packed and retailed direct to consumers. The other main products from flour milling are bran for human consumption and wheat feed used in the manufacture of livestock feeds. Economics Although energy and transport remain significant costs for the milling sector, the purchase of wheat is the main input cost for flour. Like most commodities, the price of milling wheat depends on supply and demand on a world-wide scale. Wheat prices rose sharply in 2007 and have been volatile since, mainly because of crop conditions in key wheat producing regions of the world and a range of other contributory factors. Prices for wheat in the UK follow the global supply and demand trend and this has an impact on both UK farmers and UK flour millers. In 2014 most northern hemisphere countries harvested big wheat crops which led to a fall in feed wheat prices. However, the availability of good quality bread wheat varieties was diminished and this resulted in bread wheat prices in remaining on a par with the previous year. It is estimated that world wheat production in 2015 will be slightly higher than last year at 725 million tonnes, which is the highest level for 6 years. This anticipates increased production in the USA and Russia. However, it is the level of wheat stocks in the USA and elsewhere which is key to the global wheat market. World wheat consumption is forecast to be 714 million tonnes which reflects the continuing demand for wheat, especially in the developing economies of China and India, as both
4 food and animal feed. For 2015/16 the total global harvest area is forecast to be a 17-year high at 224 Mha. As always the weather will play a major role in price direction. In the UK, the area of winter wheat planted for harvest in 2015 is expected to fall slightly to 1.80 million hectares. It is difficult to predict national production but the 5-year average yield of 7.9t/ha would produce a crop of 14.2 million tonnes. This estimate is heavily dependent on growing conditions in the first half of 2015 and on the area of spring-sown wheat. The advent of the three-crop rule is likely to increase spring sown crops in general. Our partners The UK milling industry continues to work closely with departments of the UK government, the devolved administrations in Northern Ireland, Scotland and Wales, and other stakeholders such as the Food Standards Agency. transfer programme that is funded from the AHDBlevy. nabim and individual milling companies are members of Campden BRI and fund specific studies in addition to the member-funded programmes. Milling companies also fund near-market research to assist their own competitiveness. Our environment All UK industry sectors are concerned with the issues of sustainability and reducing environmental impacts. The sustainability of our supply chain is of paramount importance to our members. Within the flour milling sector nabim assists members in understanding relevant environmental issues and in meeting various environmental targets such as those associated with energy use, emissions and the production of waste. Contact is also maintained with the Food & Drink Federation, WRAP and The Environment Agency to assist this process. Our people Within the sector we work closely with plant breeders to produce wheat varieties with suitable levels of functionality. We also work closely with farmers, agronomists, others in the agricultural supply chain, and grain merchants. Millers are contributors to the UK grain levy and we actively support AHDB Cereals and Oilseeds and are members of several committees. Research The flour milling sector participates in two BBSRC research clubs - the Diet and Health Research Industry Club (DRINC) and the Crop Improvement Research Club (CIRC). nabim is also involved in candidate projects being submitted for funding to Innovate UK. Like other processor organisations, the milling industry helps to steer the research and knowledge The UK flour milling industry is committed to the development and welfare of its employees. Similarly, training, health and safety are important aspects of nabim s work. A key function is to support companies in the development of their employees. This takes several forms with a seven module distance learning programme offering an overview of the industry and its processes. Developed and delivered by nabim, and kept up to date by the retention of current millers who form a team of tutors and examiners, the programme is the foundation on which almost all milling training in the UK is built. It is also used by millers across the world, notably in Africa, the Middle East, Australia and south-east Asia. More advanced training takes place through the Advanced Milling Diploma which is supported by Campden BRI and the Buhler Training Centre in Switzerland. Twice a year, nabim runs management development conferences for members through its Young Millers Section. nabim is a focal point for the industry s work to maintain high standards of occupational health and safety. It collates and disseminates data on accidents, and also facilitates discussion of a range of safety topics. The close working relationship that has been developed with the Health and Safety Executive has been beneficial to the industry as a whole. Information about our products nabim s Flour Advisory Bureau (FAB) is a central source of information on all matters relating to flour and bread in the UK. The Bureau communicates with consumers, the media and health professionals via its website, and a dedicated press office function to provide recipes, storage and cooking information to encourage usage as well as providing facts about the nutritional value of flour and bread. On average people in the UK derive approximately 20% of their food energy from flour, which also provides more than 30% of dietary fibre, a fifth of protein and similar proportions of vitamins and minerals such as calcium and iron. In 2015 nabim will continue its partnership with the Federation of Bakers and others to deliver media initiatives aimed at addressing misconceptions about flour and bread, especially sliced bread.
5 FAB also works with the AHDB and the Federation of Bakers (FoB) to provide an educational resource for schools and families which provides everything needed to teach children where grain-based food comes from and its nutritional value. As well as classroom-based resources such as lesson plans, activity sheets and videos, grainchain.com also offers hands-on experiences designed to cultivate a passion for baking both at home and in the classroom. These include baking days for children, teacher training sessions with expert professional bakers, and occasional live Bake-off events. For further information contact: The National Association of British and Irish Millers 21 Arlington Street, London, SW1A 1RN Tel: Fax: info@nabim.org.uk Cover picture: Allied Milling s mill at Tilbury, Essex.
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