ABST Bakers Bite February 2016

MARCH 2016spine A4 Portrait Left inside page(Flat size 210mm x 297mm) Coming up in this edition: We talk to Kudos Blends about the different types of baking powders you can use and how they affect salt levels Plus ITS tell us how flavous are being used in the baking industry in NPD and what thetof#opar tbeaipsvntsedcnoomtnnsutfhre•caeruhsepinmndcgoaetrf2eeu0!no1dn6s future of flavouring might look like. spine

PORTING BAKINCE 1925 SUP ERY STUDENTS spine Supporting the bakers &TRIANEES S A4 Portraitof tomorrow... today Left inside pageThe Alliance for Bakery Students & Trainees Vision:\"As a cross functional organisation, the primary aim of the Alliance for Bakery Studentsand Trainees (ABST) shall be to facilitate and maintain a proactive dialogue within a united(Flat size 210mm x 297mm)baking industry around all issues relating to bakery education and training. In all itsthinking, the ABST shall always seek to retain, develop and maintain the underpinning craftskills and technical knowledge required by the baking industry. Further, the ABST shallforever offer guidance, share information and seek to support all who are studying bakeryor undertaking training within the industry.\"In this edition: that produce many different products to be used in spine baked products. Baking powder is a key ingredient inWe trust you all had a great break over Christmas and many confectionery products, and even some bread. IfNew Year holiday and are now back into college and you walk around the bakery isle in the supermarket ortraining! In this edition of the Bakers Bite we have been many other shops you will notice on the ingredienttalking to two ingredients suppliers that product products declaration \"flavouring\" in many cases. As this type ofmost bakeries will be using up and down the country. We product is used increasingly more, we thought it wouldhave been speaking to Kudos Blends, who are a Baking be a great opportunity to see what flavours are all aboutPowder manufacturer and ITS who are a flavour company and why we use them. PROUDLY SPONSORS YOUR We are also going to be talking about #HireMe, which we NEWSLETTER launched in October 2015. We have changed the process of applying for this to make it even more easier abst.org.uk for you to complete your information. For more information on this check out Page 2 opposite. We along with bakery employers believe this is a great opportunity to be even more proactive in your job search, and even gain vital work experience. We will also be giving you an update on conference 2016 on Page 7. For new members, why not have a look at our website, for more updates abst.org.uk and we also have our facebook page, facebook group and twitter feed @abst_ The website also has a live feed of bakery related job opportunites from Foodman Jobs, and makes paying for membership even faster and more convenient, by paying by PayPal. It is important to become a member again if you want to recieve your copy of future newlsetters, and if you want to attend our annual conference, which will be held in June 2016, where you can enter national competitions, and network with potential employers. If you want any more information please get in touch either via social media, or email [email protected]

Once you have completed this information, you just need to tick spine the skills that you have. Each area is broken down into different sections as follows: Bread - Fermented, Confectionery, Sugar Craft and Cake Decoration. Once you have gone down the list and selected the skills that you have, you can then add any additional information such as work experience you have already completed. A4 Another really important part of this scheme, is that it gives Portraitemployers in different areas of the country knowledge of students and trainees that are looking for employment in their area. We have got a list of different areas you have to pick from. Lets say for example you currently live in Sheffield, and you only Left want to work in Sheffield. You have the option on the application inside pageto only select Sheffeild, which would then ensure that any emplyers that see your application know that you are only looking for employment in Sheffeild. If however you are prepared#HireMe! to reloacte for the right opportunity, you can select UK & Ireland, which then lets employers know that you will be willing to relocate. You can select as many options as you like from the area list.BackgroundSome of you may remember back in October we let you(Flat size 210mm x 297mm)know that we were going to be running a new scheme called#HireMe which aims to help you into employment, workexperiences and placements. This scheme launched inOctober 2015 and many of you applied online. The schemewas very much in the early stages, so once we had someaplications, we worked with industry to determine if weshould make any changes to the information that we askedyou for.The feedback from industry was very useful. Industry didwant this type of information, and agreed that the schemewas a great idea. The only challenge that we faced was theamount of information that we recieved from students andtrainees, and how useful that was to bakery employers.After this feedback, we decided that we needed to makesome changes to #HireMe. There is the old saying, \"no onelikes change\" but we felt that in order for us to support youbetter, we needed to make this scheme even better, but alsomake it both easy & simple to use for both students, andemployers. We have now updated #HireMe in order toensure that the scheme is succesful.So what have we changed then? Example of the online application form spineIndustry said that what they really need to know is what skillsyou actually have. They want to know this, because if for Once you have submitted your application, you will recieve aexample you own a cake decorating business, and you need PDF copy of your answers, which gives you information of youra qualified cake decorator, you really want to know what current skills. You can keep this for yourself, which will be handyskills the potential applicant has before you ask them to an for any interviews you have in the future, or to help you write ainterview. It would be no good asking a bread student to the CV.interview, who does not have the knowledge or skills todecorate cakes. This is just an example, but you can see the The information you provide, is then collated into a PDF, andreason why industry asked us to review this part of the sent to industry. Employers, which include ingredients suppliersscheme. and bakery owners can then see your information and get in contact with you by the email you have provided if they have anySo how does it work? opportunities available.In order to be added to the scheme you first have to apply forit. That sounds more difficult than it actually is. This is simply If you have already been using this and have some feedbacka case of going online either on facebook or our website regarding the scheme, or even to let us know that you haveabst.org.uk and clicking the link for #HireMe. Once you have found a job through it, then please get in touch viadone this, you will be sent to a questionaire about yourself. [email protected] and will get in touchThis again, is really simple to complete, and is simply a case with you to answer any questions youo may have.of filling in your details including your email address. We areonly asking you to provide an email address to be contacted abst.org.ukon. Please make sure this is correct as if it isn't, potentialemployers will not be able to get in touch with you.

The history of baking powderspine A4 Portrait Left inside pageThe race to develop the first baking powder began in the early 1800s with the British, Germans and Americans all hoping to be the first to launch a (Flat size 210mm x 297mm)commercially viable product. The introduction of sodium bicarbonate kick started thatBaking powder is used in a number of different bakery products in the UK and race and the Brits won – thanksIreland. It is mainly used in confectionery products, although it is used in some to Alfred J Bird!breads also, such as Irish Soda Breads. There are lots of different baking Unbelievably, muriatic acidpowders available, and each variation is suitable for different products and (known today as hydrochloricprocesses. We have asked Kudos Blends, who are a baking powder acid) was one of the early acids used. Being both impracticalmanufacturer to fill us in with some more information on this subject. and dangerous to use, BirdAbout Kudos opted for tartaric acid. Available as a powder, it allowed him toKudos Blends was launched in 1999, by Managing Director Dinnie Jordan whose drive and blend it together with sodiumdetermination to provide bakers with high quality, functional products has seen the business bicarbonate and cornstarchgrow rapidly in the last 16 years. What once operated from a spare bedroom is now one of the giving the world’s first completelargest employers in the local area, supplying products across the globe. baking powder.Behind this growth is the company vision – to be the leading supplier of technically driven Hot on his heels, US chemistraising agents. By constantly analysing the trends that are influencing the bakery market Eben Horsford launched hisKudos have stayed ahead of the game, developing solutions to the challenges faced by ‘Prof Horsfords Self Raisingindustrial bakers. Bread Preparation’, which he patented in 1856. This Kudos Development Capability to New incorporated the first powdered Blends of KUDOSTM mill product reception, phosphate, monocalciumlaunched meeting & phosphate, which was produced Potassium on-site training areas from bones. completed Bicarbonate & PELL K TM1999 2001 2005 2006 2011 2013 2015 Over in Germany, pharmacist Dr. Oetker launched his baking Established Start of in-house Technical powder, aimed at the cake PELLTMas a manufacturing Centre market, in 1890 and the brand leading brand of opened is still widely available today. baking powder within the UK As an industry we have a lot to thank Alfred Bird for; not only market was he responsible for the first baking powder, but thanks to hisJobs that are a bit different... wife Elizabeth’s allergy to eggs, Alfred also invented Bird’sA career in the baking industry doesn’t necessarily mean being covered in flour and working Custard Powder – another storeanti-social hours. As an ingredient supplier with a real focus on the ‘chemistry behind baking’, cupboard ingredient we couldn’tit’s no surprise that a sound base knowledge of the bakery industry allows staff to progress be without.into a wide range of roles within the business. A high proportion our of sales, technical andquality teams are either food science graduates or have a real passion for baking. This spineunderstanding allows us to develop and fully test new products before they are launched in themarketplace, provide on-site support and assistance to our customers and to keep one stepahead of our competitors.abst.org.uk

The basics of baking powder Baking powder reacts within your cake, sconeChoosing the right baking powder or crumpet to create carbon dioxide gas. These spine gas bubbles are then trapped within the batterOur PELL™ and PELL K™ ranges of baking powder are made up of or dough matrix, creating a light, airy, uniformover 80 different products, and are still growing. Choosing the right texture and excellent volume; in simple termsbaking powder for bakery applications can mean the difference between they give us products that look good, taste greata cake that is OK and one that is truly exceptional. If the most suitable and most importantly that consumers want tobaking powder is not being used, you are likely to be making good cakes buy. All baking powders need moisture in orderbut they have the potential to be better. to start the reaction; it’s understanding how heat can also influence this reaction that is the key toLet’s look at an example – you are making a classic pound cake, buthave various sized tins. The same batter is used for fairy cakes with a making the most of your baking powder.10 minute bake time, and a large Victoria sponge with a 45 minute bakeA4 Portraittime. As the texture, and therefore end product quality is governed bythe amount of gas that is captured and retained within the cake, timing Cakes & Sconesthe gas release with when the cake sets is crucial. Heat transfer is pageMuffins Doughnutsquicker in the fairy cakes, so any gas needs to be released very early in Soda Whatthe bake. With the Victoria sponge, heat transfer is much slower Farls products use Pizza BasesLeft insidemeaning a more gradual gas release is needed.It is not unheard of to use one baking powder for both cakes, this wouldgive acceptable results. However if you were to use a specialist, delayedaction baking powder for the larger cake you could certainly improve end(Flat size 210mm x 297mm)product volume and texture. baking powder? TortillaAnother aspect to consider is process tolerance. In an ideal world there Biscuits & Naanwould be no delays to your production time allowing batters and doughs Cookies Breadto be mixed just in time to go onto plant. However, delays do happenand by choosing a specialist, heat activated baking powder you can ACID +make sure the gas released during these holding stages is minimised. BICARBONATENot only does this give a better product, it also reduces waste as you getto achieve consistency regardless of how long the hold time. Don’t HEAT MOISTUREforget – even if there are no process delays, physically mixing, holdingand depositing a batter or dough takes time – see below diagram. CO2 + H2O +By changing to a more functional baking powder you can improve both REACTION SALTSquality and consistency, both of which contribute to reducing waste,which ultimately can reduce cost and save your business money. InnovationThe Bakery Process We were the first company globally to launch a bakery specific stabilised grade of potassiumMIXER Mixing Stage bicarbonate into the market – the chemistry behind Slight gassing which was so unique we have both European and HOLDING Global patent pending status on the technology. Our TANK Holding Stage KUDOS™ Potassium Bicarbonate, and PELL K™ Minimal gas release low sodium baking powders allow bakers to reduce the sodium content of their baked goods by up to Baking Stage 50% without affecting taste, texture or quality. Since Full reaction for optimum oven their launch in 2005, they have allowed bakers to spring easily meet the ever decreasing sodium targets set by both the Department of Health and retailers. AsDEPOSITOR the need to reduce dietary sodium intake moves globally, so does our reach. We now supply to all OVEN four corners of the world, and continue to lead the way as thought leaders in sodium reduction solutions. spine abst.org.uk

spine A4 Portrait Left inside page (Flat size 210mm x 297mm)International Taste Solutions (ITS) is a company based in Newbury, Berkshire, UK. It was formed in 2009 byMike Bagshaw who is the Managing Director. The company strives to be the most innovative and agilesupplier of high quality natural taste and texture solutions to the bakery and health/wellness marketsincluding sports nutrition. Since its inception, the company has steadily grown its portfolio of high qualityproducts. ITS also provides a speedy response and flexibility as part of its commitment to excellent customerservice and support.ITS’s success can be attributed to its dedicated, hands-on Products and projects that we work on:management team comprising highly qualified personnel,including experienced food technologists. The management TASTEteam's blueprint for sustained growth and top quality development Natural Flavouringswork is achieved through a commitment to the company’s vision of Flavour infused fruit / oatsdelivering innovation, passion and agility. SeasoningsThe company is proud of its innovation work and has a highly Masking Technologycreative team to develop new and exciting products. Mike Bridging TechnologyBagshaw added, “using our flavour creation lab, applications suiteand state of the art test facilities, we work closely with customers TEXTUREon development projects – whether it’s improving recipes, Crunch & Crispdeveloping a new product or lowering costs”. AdhesionITS works hard to monitor new flavour trends and new innovative Softnesstechnology in order to expand its’ product portfolio and is active in Mouthfeelmany sectors of the food industry including bakery, bakeryingredients, dairy and desserts, snacks, cereals and sports HEALTHnutrition. ITS has also launched a sister company, Tasteful Fat replacementCreations www.tastefulcreations.co.uk which operates an e- Sugar replacementcommerce site. Tasteful Creations was started to supply high Salt reductionquality natural flavours and baking ingredients to the home bakers High proteinand smaller bakery businesses who seek high quality bakery Free fromingredients in order to obtain professional results. FortificationSugar reduction solutions: spineSugar is an important contributor to flavour by interacting withother ingredients. Depending on the food application, sugar hasthe unique ability to heighten flavour or depress the perception ofother flavours. The addition of sugar during processing orabst.org.uk

preparation of foods not only gives flavour, but Popular flavourings spinecontributes to the texture and mouthfeel. Therefore a Flavour trends come and go but core flavours such as vanilla,reduction can often leave a product tasting bland. strawberry and chocolate are key for sweet bakery products. WithinSweetLITE™ range of products has been developed by this range there are a variety of profiles such as cooked, jammy, juicy,ITS to enable manufacturers to make significant sharp etc. These flavourings are used in a variety of applicationsreductions in sugar content whilst still retaining the true including icings, cakes, flapjacks, pancakes, muffins and many othercharacteristics of their products. This has been proven in types of bakery products.flapjacks, granolas, clusters, cookies and cereal bars in Tropical flavours such as pineapple and mango are gaining popularitywhich a 20%-40% sugar reduction was achieved with nodetrimental effect on flavour or function.A4 PortraitSalt reduction: especially with the summer Rio Olympics coming up soon. In line with this, we also expect to see an increase in interest in Cocktail flavours such as Mojito, Margarita and Strawberry Daquiri. Being an innovative supplier of flavours, ITS is constantly increasingSalt is one of the most effective flavour enhancers used it’s range of flavours. Bakeries are always looking to introduce new and interesting twists to their creations and so our range of ‘Great British Pudding’ flavours including toffee fudge and rhubarb and custard has been gaining in popularity. Research finding from Innova has shown that chocolate is the leadingin baked goods today. The reduction of salt has asignificant impact on flavour in breads and other bakedgoods as the new stricter targets by the FSA include aLeft inside page10% reduction to about 0.90g salt per 100g in bread androlls. flavour across all the regions for cakes – pastries and sweet goods launches tracked during 2013 to 2014There is a clear opportunity within the food industry toaddress this flavour loss as the salt content of bread is(Flat size 210mm x 297mm)reduced. To accomplish this, ITS has developed a rangeof natural flavour systems that effectively replenish theperceived loss in flavour as a result of reducing saltlevel.The ‘EnhancR’ range of flavour systems offer a range ofprofiles including ‘Crusty’, ‘Toasty’, ‘Savoury’, ‘Creamy’and subtle ‘Sour’ notes.Improving Softness, Moistness, Visual Seasonings in breadAppearance, Flavour and Aroma in Cakes: Bakeries are starting to pay new attention to artisan preparations, health issues, and opportunities to surprise and please consumersMany currently available cake enhancers focus on just with new bread varieties, flavours and textures.one or two selected attributes often with variable results. For the last 3 years, top flavors for bread and bread products launchesThe EnhancR™ range from ITS can address all these tracked varied across all the regions. Garlic is the top flavour in Northfreshness attributes over the life of the product. America and Australia/New Zealand, while sesame is prominent inEnhancR™-XTRA and EnhancR™-CL combine new Europe. Cheese ranks first in Asia and Latin America. In Middle East/ingredient technology with selected functional North Africa, both sesame and garlic are equally popular.ingredients to influence crumb texture and moistness,retard staling and enhance flavour in all types of cakeand sponge. They are currently available in Vanilla &Chocolate flavours, however, ITS can work on selectedprojects for bespoke formulations.Hot Cross Buns spineThere is no doubt that the traditional Hot Cross Buns willremain a popular fare for Easter but the appeal of non-traditional Hot Cross Buns flavoured with Fudge,Cranberry and Spiced Apple is on the rise.Here are some of our Easter flavours:Traditional bespoke Bun Spice combinationsBun spice & cinnamon flavoured sultanasYoghurt flavour & Red Berry flavoured dried cranberriesMarmalade flavour & Lime with Orange flavouredsultanasSpeculaas spice & Speculaas flavoured sultanasChoreg spice & Choreg flavoured sultanasChocolateToffee FudgeHoneycombPanettone abst.org.uk

spine A4 Portrait Left inside page (Flat size 210mm x 297mm)#ABSTAnnualConference2016 country judge the products that you have been tirelessly working on. During this time, you are free to enjoy SplashOur annual conference is drawing closer by the day, and Landings water park, and crazy golf. Dont foget we also haveplanning has been underway since last conference to make our live classes and #LobTheCob that you can enter on thesure that 2016 lives up to your high expectations! Everyone Saturday. You will have the opportunity to go into the judgingthat has attended conference over the past few years has area after judging to get feedback from judges, which is reallyreally enjoyed it, and if you are in two minds as to whether to important. On the Saturday night, we have our black tie dinnergo this year, then just ask your friends that have been and awards ceremony. This is a great opportunity for you topreviously. take pictures and celebrate your successes in the competitions.So, what actually happens at conference? Conference is agreat experience for so many reasons. We split the conference Sundayinto three days, with events happening on all of them so there Sunday is your oportunity to go into Alton Towers with youris something for everyone. free ticket. If you dont want to do this, then you can still use the water park and crazy golf at the hotel before you departFriday home. Keep an eye on facebook, twitter & our website forFriday is the day where you have the chance to network, both more information.with students from other colleges and also industry. It is agreat time to talk to industry representatives about what kind spineof careers there are in the baking industry. We also have livedemonstrations throughout the day, so you can ask for tipsand advice on lots of different topics from the experts.The night is fancy dress themed and this year it will be mafiavs. Gangsters, so dont forget to bring your fancy dress withyou. There are prizes for the best fancy dress, both male andfemale, which is £50 each this year, so well worth making theeffort. We also have entertainment for you to take part in onthe night.SaturdaySaturday is all your competitions. Judges from all around theabst.org.uk

spine A4 PortraitLeft inside page(Flat size 210mm x 297mm) #LobTheCobWe thought it would be good for new Selling them by yourself There are lots of other ways that collegesmembers that have just joind to know If you cant sell them in the college have used to raise money includingabout the ingredients initiative. If you shop, then why not sell them yourself? organising events such as coffeeare only reading this now, its not to late You could sell them to family and mornings, bake sales in college andto get involved in this and raise some freinds or even around college at through getting sponsored for events suchmoney towards funds for conference. dinnertime as long as you ask for as #LobTheCob. This has been an event permission of course. A lot other that has been taken part by colleges sinceHow it works is that some of our colleges have raised funds this way. If 2010, when it was invented. The idea issponsors have agreed to send your you arent able to make the products that you are sponsored to compete incollege free raw materials such as during your practical time in lesson, #LobTheCob where competitors frombreadmixes and cake mixes. You can then ask if you can make them in the around the UK and Irleand go up againstthen use these raw materials to make bakery during lunch time or on yout each other in the final at conference toproducts, which you can then sell to breaks. You will need to ask college if \"Lob the Cob\" using an oven peel. Theraise funds for conference and other you are able to use the bakery furthest \"Lob\" wins the title. In order to takeactivities throughout the year. There equipment. part, you need to hold semi finals atare lots of different ways in which you college or work, and the two longestcan take advantage of this scheme, Which ever way you decide to raise throws (male & female) from each collegeand below are some suggestions that funds, make sure that ask for or work place go through to the final.have been used by other colleges over permission from your lecturers Originally students and apprentices usedthe years: beforehand. to get sponsored to take part, however this is optional. For more information Including the rules on how to play #LobTheCob please go to our website abst.org.ukSelling them in the college shop To give you an example of how much spineA number of colleges are allowing you can raise by selling a few muffinsproducts to be sold in the college shop, a week, you would surprised how itwith proceeds from the products going adds up! To show you how much youinto a seperate account, so that all the could raise heres an example:money raised is put towardsconference costs. The money raised Examplehas then been used to put towards 10 x muffins per week (2 per day)costs of coaches to get to Alton £1.00 each = £10.00 per weekTowers, so that you dont have to pay 25 weeks x £10.00 = £250.00the full amount. Please ensure that youspeak to your lecturers before selling It really is that simple! We have to saythese in the college shop, as some a massive thankyou to our sponsorscolleges have rules against doing this. that are supporting the ingredientsIf this is the case, dont worry, as a iniative, as we wouldnt be able to donumber of other colleges have the this without them! To get details of thesame challenge, hence the reason for suppliers contact information to recievethe next suggestion. the ingredients, please speak your lecturers who will have the info! abst.org.uk

STUDENT spine &LefAt 4inPsiodretrpaTaitRNgAeEINWESE(FlatUpcoming Events size 210mm x 297mm)Here you will find some events that are due to take place, that you may be interested in learning more about. We will also keepyou updated with other events that are happening via facebook and twitter. These events are not organised by the ABST, and wesuggest that you visit the individual websites for more information. Squires Kitchen Farmham Maltings, Surrey, UK 11th - 13th March 2016 From live demonstrations by star guests to inspirational designs in the wedding cake showroom and competition hall, there is so much to see and do throughout the exhibition weekend. If you would like more information about this event search online for the Squires Kitchen exhibition. If you are going, and even entering competitions, let us know how you get on and send us in some pictures of your entries. Dont forget you can also share on facebook and twitter. We always like to see what you have been doing. Farm Shop & Deli Show spine The Farm Shop & Deli show will take place at the NEC in Birmingham between the 18th - 20th April 2016. There are lots of competitions during the show to go and see, as well as some great exhibitors to get inspiration from. If you want any more information on this event, and want to get tickets then search Farm Shop and Deli online to get all the information you need. ABST Annual Conference Just in case you missed it on page 7, save the date for our annual conference weekend which is taking place from Friday 10th June - Sunday 12th June 2016. We are still organising conference, so for the update on costs, which will be early next year, keep your eyes on facebook, twitter and our website. Further details will be in our May Conference newsletter as well, so keep your eye out for it when it gets delivered through your door.abst.org.uk

youhwahvate your opportunity to tell everyone what spine been doing? great things you've been doing at college or in the workplace during the year. Get in touch with us on facebook, twitter, email or via our websiteA4 PortraitThe Great Limmerick Pancake Flipping eventLeft inside pageWell done to everyone at Limerick who took part in the pancake flipping day to raise funds to attend events from the ABST. Pancakes were available throughout the day to the public.(Flat size 210mm x 297mm)#LobTheCob Update! hocwan weWe hope you have got your peels and cobs at the ready, because we support YOU?will once again be holding our #LobTheCobFinal at conference in June2016. If you have a great idea of how we can support you even more during your bakery,The national bakery school have been busy practising #LobTheCob and education, then please let us know! We wanthave very kindly put pictures on facebook. Have any other colleges been you to get the most out of your bakingpractising or are planning to take part? If so let us know, by either education, whether you are at college or in aposting on facebook or twitter. work placement. We have already started to run some new spine ideas, such as the Lerning Days, which have been a great success. Combining this with conference, we belive we are giving you some great opportunities to not only learn new things, but also learn more about the industry, meet new people and network with potential new employers. We would like to do more, and this is why we are calling on our members, to let us know what you would like to see more of next year in 2016. You can get in touch with us on facebook, twitter, via our website or even by email [email protected] If you are attending conference, you can also speak to anyone on the comittee about ideas you have to further improve opportunities to you. abst.org.uk

spineSupporting the bakers Coming up in your May IssueA4of tomorrow... today ABST Conference 2016 PortraitYour next newsletter will be all about our annual conference which is taking place in June and Alton Towers. Keep checking our website, Facebook and twitter feeds for more updates in the meantime!Left inside page (Flat size 210mm x 297mm)ABST Learning DayDue to the success of the #abstlearningday held in March2015, we are planning to hold a further learning day in theSouth of the UK later in 2016. Keep checking for more info onFacebook and twitter to make sure you dont miss out!get in touch We will also be letting you know about other great opportunities that are available to you through the ABST,Communication Secretary and also what we have planned for the year! Dont forgetChristopher Foxall to pay for your membership to make sure that you [email protected] all the updates and further issues.General Secretary spineMatthew [email protected] [email protected] SecretaryGraham [email protected] SecretarySophie [email protected] [email protected] Tutor Representative Dawn Gemmell [email protected] Conference Secretary Chris Abbott [email protected]