J ANUAR Y/ FE B R UAR Y 2018
The magazine for the frozen food industry
ANNUAL LUNCHEON Event roundup
A COMMUNITY EFFORT Interview with John Marren
INTO THE DEEP FREEZE Feature
Frozen Raw Kuro & Red Velvet Prawns
created they judged now it's your turn
John Hyman Chief executive
BRITISH FROZEN FOOD FEDERATION Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541
01400 283090 www.bfff.co.uk
CHIEF EXECUTIVE John Hyman HEAD OF COMMERCIAL & SPONSORSHIP Paul Murray email@example.com 07718 588431 ADVERTISING & MEMBERSHIP Kate Miller firstname.lastname@example.org 07793 499871
PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Michael Bennett email@example.com ASSISTANT EDITOR Jessica Beckett DESIGN Cheryl Conant
Go online The Bulletin is the exclusive magazine for BFFF members. Printed six times a year, it has a readership in excess of 3,000 industry leaders, decision makers and buyers.
W ELCOM E Welcome to the January/February edition of the Bulletin Firstly, I would like to take this opportunity to wish all our members and colleagues within the frozen food industry a very happy and successful New Year. The start of any new year is an exciting time to look forward. We are busy planning our 8th Business Conference on 22nd February, where we have a tremendous line up of speakers on the ÂŁ10bn industry growth opportunity theme. In addition, we'll be holding our annual Health & Safety Seminar and our first ever Technical Seminar at the same time followed by our inaugural People Awards dinner in the evening. Further details can be found inside the Bulletin. Our commercial team are busy organising our Product Awards and Gala Dinner which is taking place in June. We have had a tremendous response to our new online entry system and thank you for your continued support. I would like to extend a warm welcome to our new Board members, Nigel Broadhurst, our new Chair, Wayne Hudson and Karen McQuade. I am delighted with the breadth of representation and strength of the Board which I am sure will continue to go from strength to strength. I would also like to thank Peter Allan for his contribution to BFFF since 2008, which he has been Chair of for the last three years. We look forward to his continued engagement with BFFF. It was great to see so many of you at our luncheon in November. We received some fabulous feedback, including 'best ever luncheon'! The Industry Forum was also very well attended with excellent presentations including some valuable advice on being 'Brexit ready' from the IGD and latest insight in both retail and foodservice markets. I wish you all a very successful 2018 and look forward to seeing you throughout the year at our forthcoming events.
The Bulletin is available to read online at www.bfff.co.uk/about-bfff/bulletin â€“ where you can also read all the latest news from BFFF and its members. 1
CON TEN TS
PEOPLE AWARDS SHORTLIST
AGM & BOARD MEMBERS
FACTS & FIGURES
HEALTH & SAFETY
ANNUAL LUNCHEON RECAP
TECHNICAL & LEGISLATIVE
INTERVIEW: JOHN MARREN
NEW MEMBER PROFILES
MEET THE TEAM
FEATURE: INTO THE DEEP FREEZE
shortlist announced The awards will be presented at a glittering event on the evening of 22 February 2018, at the Birmingham Hilton Metropole, following the BFFF’s Annual Business Conference. Finalists will be invited to an exclusive Presidents’ Reception before the awards dinner, where they will be able to celebrate their achievements amongst their peers.
Over 40 high flyers from the frozen food industry are in contention for the inaugural BFFF People Awards. The first-of-its-kind awards was launched by BFFF to celebrate the achievements of the best talent the frozen food industry has to offer.
John Hyman, chief executive of BFFF says: “These awards were launched to celebrate the unsung heroes that continuously drive the frozen food industry to be the dynamic and developing sector that it is. We know the level of talent that is out there, but the standard of entries we received was exceptional and it was really encouraging to see how many industry leaders put forward members of their teams that they believe are deserving of recognition.
There are 10 awards in categories such as Technical Champion, Marketer of the Year and Factory Manager of the Year. Nominations were submitted by the finalists’ manager or team leader and covered a wide range of job roles and experience. The finalists were chosen during an in-depth judging process by a stellar panel of experts from across the food and drink and HR industries. The six-strong judging panel was made up of Lynda Hulme, HR director Fowler Welch, Vince Craig, BFFF board member, Alison Cannon, founding partner, Resonate Search & Selection, Noli Dinkovski, associate editor, Food Manufacture, Nick Downing, IGD commercial director and Cheryl Bennett, director, Pelican Communications.
“In an industry that is continuously growing, with sales recently reaching £8.3 billion, introducing new talent into all areas of the industry and getting them inspired is crucial. Our Rising Star award aims to shine a light on the up and coming talent in the industry, who will be showcased in front of their peers on the night – make sure to keep an eye on these stars of the future!”
BFFF People awards shortlist Technical Champion Emma Meredith – Iceland Foods Marie-Isabelle Clastres – CP Foods Sharni Rigby - The Authentic Food Co. Gillian Wallace King – Brakes Louise Elsmore – Cargill Meats Europe
Health and Safety Champion Clare Crompton – The Authentic Food Co. Todd Hallam – Chalcroft Construction Bryan Atkinson – Cargill Meats Europe John Edwards – Brakes Claire Guy – McCain Foods (GB)
Sustainability Leader Andrew Crawford – Brakes Ann Rogers – JCS Fish Brennan Green – Paramount 21 Shirley Duncalf – Bidfood
Product Developer Karolina Fitzpatrick – Albert Bartlett Gemma Young – Bidfood Rachel Cook – Bidfood
Tim Matthews – Birds Eye Marcel Obry – Brakes
Factory Manager Jason Ash – Greenyard Frozen UK John Mellor – The Authentic Food Co. Mark Ditch – Iceland Foods Adam March – Rick Bestwick Michael Murphy – Whitby Seafoods
Commercial Champion Ben Robinson – Aunt Bessie’s Calum Kirk – Co-op Andy Breffit – Hopwells Laura Marshall – Meal Creations (Kerry Foods) Jane Marren – Company Shop
Supply Chain/Logistics Champion Michael Round – Rick Bestwick Kate Mackie – Iceland Foods Dale Hickman – GMS Group Derrick Curtis – Crantock Foods
Marketer of the Year Ginny Durdy – The Ice Co.
Gail Bridgeman – Bidfood Pete Johnson – Birds Eye Greg Foster – McCain Foods (GB) Mehdi Barani – The Authentic Food Company
Purchaser/Buyer of the Year Michelle Clever – The Authentic Food Co. Laura Manning – Bidfood Lauren Metcalfe – Iceland Foods Natasha Beaver – Laila’s Fine Foods Katie Marsden - Aunt Bessie’s
Rising Star Chris Healey – XPO Supply Chain UK Adele Robinson - Aunt Bessie’s Bradley Rodd – Bidfood Ben Parsons - Greenyard Frozen UK Colin Buckingham – Birds Eye David Roberts – UK Foodhall Adam Byrne – Rick Bestwick Aaron Cooper – Iceland David Wilkinson - The Authentic Food Co. Andy Small – Bidfood Shahid Mohammed – Bidfood
B FFF N EW S Updates from the BFFF team
Annual General Meeting results Our members, including proxy votes, unanimously voted to elect our new President and Chair of the Board, Nigel Broadhurst of Iceland Foods. They also approved the adoption of the annual accounts and both the Chairmanâ€™s and the Chief Executiveâ€™s report.
which he has chaired for the last three years. We look forward to his continued engagement with BFFF. Our thanks also go to Alastair Salvesen for his significant contribution to BFFF over the last 25 years as Past President, PIB Committee member and Audit Committee member.
Wayne Hudson of Birds Eye and Karen McQuade of The UK Foodhall were elected onto the Board.
We also welcomed Chloe Frankish who joins the Audit Committee as independent member. Chloe is a Chartered Accountant currently working as a Project Director at Smith & Nephew.
Our sincere thanks go to Peter Allan, who has stepped down from the role of Chair of the Board, for his significant contribution to BFFF since 2008 serving on the PIB Committee, Executive Council and the Board,
The BFFF Board now comprises:
Chair of the Board & Retailer Representative Nigel Broadhurst, Iceland
Producer Representative Karen McQuade, The UK Foodhall
Wholesaler Representative Producer Representative Stuart Smith, Wayne Hudson, Brakes Birds Eye Audit Committee Helen Wright, Finance Director, Aunt Bessie's Ltd. Ali Hannaford, Chairman and Director, Paramount 21 Ltd. Chloe Frankish, Finance Operations, Smith & Nephew
H&S Expert Group
Producer Representative Ian Stone, Apetito
Wholesaler Representative Wholesaler Representative Andrew Roberts, Nick Redford, Bidfood Caterforce
Chair of T&L Expert Group Vince Craig c/o McEvoy Foods International
Chair of Audit Committee Helen Wright Aunt Bessie's Ltd.
Todd Hallam, EHS Director Chalcroft Construction
Adrian Cooper, Quality, H&S, and Enviro Manager, XPO Logistics
Brendan McIntyre, Technical Director, Brakes
Aaron Scandrett, UK Group H&S, Enviro Manager, Froneri UK Ltd.
Dave Penson, H&S, Environment, & Energy Manager, Young's Seafood Ltd.
Graham Christy, Group Technical Director, Froneri UK Ltd.
Robert Ironmonger, H&S, and Environmental Manager, Greenyard Frozen UK Ltd.
Technical & Legislative Expert Group Vince Craig, Director, Meadowbrae Technical Services Ltd.
Paul Rhodes, Group SHE Manager, Greggs Plc.
Vince Craig, Director, Meadowbrae Technical Services Ltd.
Neil Walker, H&S, and Quality Manager Heron Foods Ltd.
Mark Lovett, Group H&S, Environment Manager, Apetito Ltd.
Stephen Dean, H&S Manager Iceland Foods Ltd.
David Morgan, H&S, Environment Manager, ASDA Stores Ltd.
Lee Deeble, QA Technician/ H&S Coordinator, Kent Frozen Foods Ltd.
Kate Taylor, H&S Manager, QHSE Department, Bidfood
Simon Aldous, H&S Manager, Moy Park Ltd.
Paul Duncalf, Head of Health & Safety, Brakes UK
Clare Crompton (McMahon), H&S and Enviro Manager, The Authentic Food Comapny Ltd.
Bryan Atkinson, Safety Co-Ordinator, Cargill Meats Europe
Chief Executive John Hyman, BFFF
Ian Mortimer, Group Technical Manager Apetito Ltd. David Jones, Director of Technical Services, Bidfood Sandra Brand, European Head of Policy and Regulatory Affairs, Birds Eye Ltd. Ken Glauch, Head of Technical. Booker Ltd. Gerry Thomas, Technical Director, Brakes Philip Proud, European Technical Director, Cargill Meats Europe
Dennis Futty, Quality Assurance Manager, Three Oceans Ltd.
Ashleigh Moore, Regulatory Affairs Manager, Greggs Plc. Emma Meredith, Food Legislation Manager, Iceland Foods Ltd. Janet Williams, Technical Manager, Kent Frozen Foods Ltd. Scott Johnston, Technical Director, Young's Seafood Ltd.
M EM BER NE W S Updates from BFFF members
A fresh catch for Pacific West At the forefront of quality and innovation in frozen seafood for the last two decades, Pacific West has launched two new products for 2018.
Caterforce celebrates record growth
Caterforce managing director, Nick Redford, has announced record growth at the leading foodservice buying group. Speaking at the bi-annual Caterforce Supplier Conference, at Celtic Manor in Newport, South Wales Nick (pictured below) revealed the group has grown sales by 28% to £547m since 2015, and is on course to achieve £121 million of like-for-like sales growth in 2017 compared to two years ago. In addition, Caterforce is forecasting an additional £84 million increase in sales by the time of its next conference in 2019.
Bamboo Charcoal Kuro Prawns and Red Velvet Prawns are set to cater for those keen to explore new trends and different flavours and will complement the more traditional products in the Pacific West range such as Panko King Prawns and Tempura Torpedo Prawns which remain a firm favourite across the foodservice spectrum.
“2018 is shaping up to be an exciting year, with Pacific West continuing to lead the value-added seafood market with outstanding innovation and creativity while the new product development team will continue to focus on emerging food trends from around the world, ready to create the next awardwinning seafood products.”
Martin Finegan, sales and marketing manager UK, said: “The demand for exciting seafood choices continues to grow across the foodservice and retail sectors and these new value added prawns, with their high impact panko crumb finish and colourful look, will certainly add drama to any menu – and they’re as stunning on the plate as they are to eat.
Martin added: “Pacific West owes its success to a simple, time-tested philosophy – an uncompromising dedication to producing only the freshest, highest quality seafood products and fulfilling this promise consistently.” ● pacificwestfoods.co.uk
Paramount invest in the future South West-based seafood and vegetarian manufacturer Paramount 21 has invested over £500,000 in new machinery to increase capacity in the last 12 months. Part of its initiative is to develop production facilities to supply a growing global demand for its foodservice products. Key investments have included extra freezing facilities along with extra ambient, chilled and frozen storage space and modern weighing and bagging equipment. Jon Phillips, managing director, commented: “It is vital we continue to invest in our
capability and facilities but the focus is not solely on production capabilities. Paramount remains loyal to its founding values of quality, service and innovation as well as being mindful of its environmental responsibilities and its trusted and loyal employees.” ● paramount21.co.uk
He said the record growth had been driven in large part by massive investment in infrastructure by Caterforce members, combined with improved marketing and new product development. Commenting on the results he said: “Caterforce is outperforming the foodservice market across all categories. This is particularly impressive given our historic strength in frozen, as we are now repeating this performance in ambient, fresh and chilled.” ● caterforce.co.uk
M EM B ER N E WS Updates from BFFF members
New partnership to revolutionise food industry data
Nielsen Brandbank and Erudus have joined forces to provide wholesalers and caterers with an unprecedented data pool of product information that will also provide significant benefits for manufacturers. The partnership will further enable foodservice businesses in the UK and Ireland to adhere to strict European regulations that came into force in December 2014 governing labelling and consumer access to allergen and nutritional data. Jon Shayler, chief operating officer of Erudus, said: “This is a huge milestone for Erudus which is already making waves in the foodservice industry.” Erudus encompasses 33,000 brand-entered product specifications and is already used by 93 wholesalers and 85,000 caterers for essential attribute data. Nielsen Brandbank, which is used by 98 per cent of UK FMCG suppliers, captures, creates and syndicates digital product content that fuels ecommerce success for its customers.
Coolkit keeps growing Burnley-based refrigeration specialist CoolKit has expanded its manufacturing facilities by a further 60 per cent.
This additional 25,000 square feet of industrial premises, close to its existing manufacturing facilities, will allow for expansion of van storage, displaying converted van stock, and growth in production capacity. It follows news that CoolKit has been selected as manufacturer of choice for Renault Trucks as part of its ‘Ready for Business’ range. The Renault Master refrigerated box van has been manufactured using a high-impact ultra-light GRP interior with aluminium kick strip fitted to the wall and floor joints and a high-density RTM Styrofoam insulation under vacuum pressure to create the vehicle body panels. An underbody refrigeration unit was specified, suitable for a temperature range of 0°C to + 3°C. Recording impressive growth, CoolKit’s revenue grew by 46% in 2016 reaching £10m for the first time since it was established in 2005. Jon Shayler, chief operating officer, Erudus, and Philip Gabillia, Western Europe commercial director for Nielsen Brandbank
“Anaerobic Digestion (AD) is central to government policies. We’ve had a long period in which it has not been given the advantages it should have been given. AD is not just a mechanism for providing energy but also makes an important contribution to the health of our soils. “AD’s story needs to be told much more widely. AD and bioresources are a very important contributor in the fight to rid ourselves of climate change, improve our soils, and eliminate large amounts of waste. “AD is an essential weapon in the war against climate change and an increasingly efficient way of completing the system by taking what cannot be 7
reused or directly recycled and giving it real value.” AD recycles organic wastes – including food – and processes purpose-grown energy crops into renewable heat and power, clean transport fuel, and digestate biofertiliser, which can help to restore nutrients and organic matter to soils. Former Environment Secretary Lord Deben was speaking at the Anaerobic Digestion & Bioresources Association (ADBA) National Conference 2017. www.adbioresources.org
M EM BER NE W S Updates from BFFF members
Leading chef to transform Iceland offer
Neil Nugent, the man credited with feeding half the population via his roles at Waitrose, Asda and Morrisons, recently turned his attention to Iceland and looks set to take the retailer’s food and produce offer on to another level.
Key to the turnaround at Iceland is its Power of Frozen initiative as well as a renewed focus on the quality of the frozen food offer that Iceland has built its name on.
Nugent’s initial challenge was to improve and build on the retailer’s sourcing capabilities and look to find the very best suppliers to work with. Particularly around fish and meat, Nugent stressed: “If you get it right then you really can’t tell the difference between fresh and frozen.”
Freezing fish or meat just after it has been caught or killed means Nugent and his team at Iceland can source quality produce from all over the world.
Shaun Foley has been appointed as operations director at Oakland International.
Nugent added: “We have to break a few of the myths around frozen food. That is part of my job. Be it with journalists or customers.”
Oakland Chief Executive and Co-Founder, Dean Attwell said: “Shaun brings 35 years of experience at the highest levels in the retail, food and FMCG sectors across Europe – I am delighted to welcome him to the team.
“Shaun’s expertise will ensure we continue to deliver value added services and help drive and support our customers’ success.”
Unicarriers, the globally active developer and manufacturer of industrial trucks has extended its range with the new TERGO UHD 160.
A wide range of safety features are offered as standard including the S3 Soft Motion System.
New man for Oakland
“We are selling sea bass that is farmed in Turkey, and within 24 hours can be scaled, gutted, frozen and with us here at Iceland,” he said. “It has all the same nutritional benefits.”
UniCarriers extends TERGO product family Set to become the preferred choice for demanding warehouse applications in logistics and industry, it can handle pallets of 1,000kg and offers excellent lifting and lowering speeds. The standard UHD 160 has a maximum speed of 12.5 km/h and can be adapted to accelerate to 14.5 km/h.
ADBA releases second edition of The Practical Guide to AD
The Anaerobic Digestion & Bioresources Association (ADBA) has released the second edition of The Practical Guide to AD, a key guidance document for developing and operating AD facilities in the UK. It contains content from over 50 contributors and expert stakeholders to include the latest regulatory, policy and technological developments in the AD sector.
The focus on frozen food is also a new challenge for Nugent (pictured) who in his previous roles would have been much more focused on the retailers’ chilled offers. But it also gives him and his team an advantage in that Iceland is not just well known in the UK for being the leading frozen food retailer, but with food producers all over the world.
Working with frozen food is very much part of a chef’s every-day life – the freezer is a chef’s best friend, is how Nugent describes it: “If you get a delivery of fish in to a restaurant the chances are you will freeze some of it. You really can’t live without a freezer as a chef.”
Taking into account numerous factors such as the current lifting height, this technology analyses mast reach and mast tilt as well as side shift, ensuring optimum stability.
Distribution deal for Seahawk Bantry Bay Premium Seafoods have entered into a distribution agreement with Seahawk Marine Foods Ltd, for the exclusive supply of their branded products into the UK and Irish foodservice markets.
As part of the ergonomic TERGO product family, the UHD 160 is also specified to a high standard to provide a comfortable, safe working environment. ● unicarrierseurope.com
M EM B ER N E WS Updates from BFFF members
Biomass boilers for Boardlink
Carton board ready meal tray manufacturer, Boardlink, has invested in renewable energy for its North Wales facility. The firm has installed biomass boilers to fuel its 32,500 square metre site in Hawarden. The investment of the two Fröling biomass boilers is Boardlink’s first step in its five-year plan to develop the manufacturing operation’s use of only sustainable and renewable energy.
Front row (L to R): Keith Boardall, Jane Nelson, Frank Appleton and Denzil Cooke; back row (L to R): Sarah Roberts, Stuart Turnbull, Andrew Baldwin, Howard Gill, Stephen Bull and Marcus Boardall
150 years of service at Reed Boardall
Ben Still, Managing Director of Boardlink, said: “The foundation of European carton board production is based on continuously growing, wellmanaged forests, as well as paperboard mills powered by
Reed Boardall, one of the leading names in the British food logistics sector, is celebrating the long service of five employees who are each marking at least 30 years of working for the business.
Hayley Wilkinson, who works at Birchall Foodservice scooped Customer Relations Award at Lancashire's Sub36 awards. The awards celebrate employees and business owners under the age of 36, who are working in the county.
“We believe that it’s our people who set us apart and we’re proud to be a family business which values every member of our team.” Reed Boardall has 175 employees who have been with the company for over a decade as well as 27 staff who have completed 20 years’ service.
Hayley joined the family-owned business as a teenager and is
Boost your coffee shop trade with Kara
The latest data has also shown that muffins continue to be a popular sweet breakfast purchase, with 44% of muffins bought at breakfast time being purchased in a coffee shop.
An inspirational customer care manager has been honoured for her creativity and passion.
Andrew Baldwin, managing director of Reed Boardall’s cold storage division, said: “Our loyal workforce plays a key role in our continued success, helping us to consistently provide high levels of service to our customers.
The range has been expanded following industry research which indicated that 31% of cakes bought for a snack, were purchased in a coffee shop.
Fueled by wood chips, the Fröling biomass boilers, which have been housed in a bespoke energy plant room, are 40% more efficient than Boardlink’s previous oil boilers, using a supply of CO2 neutral, naturally renewable raw materials.
Caring Hayley receives top accolade
Jane Nelson, finance assistant; Frank Appleton, fleet manager; Denzil Cooke, compliance manager; Stephen Bull, night manager; and Stuart Turnbull, trainer, all joined the family firm back in the 1980s.
Kara, the foodservice brand of The Finsbury Group, has developed three new 10 inch cakes to add to its Indulgent Cake Collection.
bioenergy. This investment is not only the right thing to do for the business and environment, but it will also improve working conditions for our employees during the winter months.”
Naomi Ellis, Kara marketing assistant commented: “Coffee shops are expected to see significant growth in the next three to five years and it’s important that wholesalers and outlets update their offer to capitalise on this opportunity.” Kara's new and rejuvenated muffins have injected centres and are nut free and all are suitable for vegetarians, so are ideal for customers with intolerances. ● karafs.co.uk
now in her 13th year, having worked her way up from a customer care advisor to manager. The judges commented: "Hayley is creative, empathetic and passionate about her work. Putting customers first is what she lives and breathes." ● birchallfoodservice.co.uk
An HR update
MANAGING A DIVERSE WORKFORCE
The last issue of the Bulletin saw HR expert Cheryl Bennett of Pelican Communications guide us through some of the issues around managing change in the workplace This month at a time when sexual discrimination seems to be constantly in the news, Cheryl considers how we drive inclusion in our organisations.Cheryl specialises in organisational and people development. Her areas of expertise include culture change programmes, management training, executive coaching, team building and psychometric assessment. “We are all prejudiced’…true or false?” This is the question I use to kick off diversity and inclusion workshops. Interestingly most people agree that the statement is true. Of course, it isn’t what we think that matters but what we say or do. So, if most people agree that we ‘are all prejudiced’ how do we drive inclusion and manage a diverse workforce?
Step one: ensure that you have an equality policy that is fit for purpose.
This is a real issue for the food sector. Food and drink is the largest UK manufacturing sector, with a turnover of £110 billion in 2015. Much of it depends heavily on staff from elsewhere in the EU, mainly the postcommunist east. For example, the British Meat Processors Association says 63% of workers in the sector come from other EU countries and in some plants, it can be as high as 80%.
Step two: make sure that the policy is implemented: managers must understand that policy and abide by it.
That means it is up to date with legislation and right for your organisation. This is the easy bit. A little bit of internet research can result in a policy that suits your needs.
What happens if they don't? What measures do you have in place? This means educating managers and making sure what you create is workable. Getting buy-in of senior staff – making sure they ‘walk the talk’ and set the standard.
Even in a post-Brexit UK it is likely the food industry will continue to have an extremely diverse workforce.
Step three: ensure your organisation has a culture that promotes fairness and equality for all.
We all know that managing such a diverse workforce brings a whole set of complications. One thing is for sure, a company that embraces diversity is a company that will progress.
This is the most important step…but how? By using various approaches such as creating and embedding positive values, using a variety of internal communications, measuring behaviours as well as outputs through the appraisal process and running interactive training workshops to help managers understand how to deal with diversity issues when they arise. The aim of training is not to brow-beat or scare staff about discrimination cases, but to raise awareness, discuss potential issues in the workplace, and skill-up staff on how to manage difficult situations or better still: 'head them off at the pass'.
But how do we ensure inclusion and avoid discrimination? Remember that inclusion isn’t just about ethnicity, but what are known as ‘protected characteristics’: • • • • • • • • •
Age Disability Gender reassignment Marriage and civil partnership Pregnancy and maternity Race Religion or belief Sex Sexual orientation.
Having a diverse and inclusive workforce will reap rewards, bringing new approaches, different viewpoints and a wealth of experience to play. Making it work may not always be easy but is very worthwhile.
To book your place at the People Awards visit: http://bfff.co.uk/ category/business-conference/ or contact Jilly Wallis on 01400 664321 or email firstname.lastname@example.org
These aspects need to be ‘protected’ in everything your company does, from creating a recruitment advertisement through to implementing a change in working hours or choosing an employee for promotion.
If you’d like to take your staff through appraisal training or are interested in implementing an appraisal process in your organisation contact Cheryl Bennett at Cheryl.email@example.com
My advice on how to ensure success is to follow these three steps:
WHEN: Thursday 22nd February 2018 WHERE: Birmingham Hilton Metropole The NEC Birmingham, Pendigo Way, Birmingham B40 1PP The event will include a pre-event icebreaker dinner, conference and exhibition. This will all take place ahead of our inaugural People Awards dinner later that evening We have a stimulating programme confirmed around our theme:
THE Â£10 BILLION UK FROZEN FOOD GROWTH OPPORTUNITY! Keynote speaker:
Speakers include: Roger Martin-Fagg, Economist
Chris Hayward, Kantar Worldpanel
Andrew Roberts, Bidfood
Nick Downing, IGD
Graeme Littlejohn, Scotch Whisky Association
Kate Forbes, Birds Eye
Adrian Gahan, Former Conservative Party adviser Simon Stenning, MCA
Bev Mitchell, Iceland John Marren, Company and Community Shop
We are delighted to confirm our keynote speaker is the double Olympic champion, motivational speaker and business woman...
Dame Kelly Holmes
TO DOWNLOAD THE BOOKING FORM VISIT:
http://bfff.co.uk/category/business-conference/ or contact Jilly Wallis on 01400 664321 or email firstname.lastname@example.org
INTERESTED IN EXHIBITING AT THE CONFERENCE OR ADVERTISING IN THE CONFERENCE BROCHURE? Contact Kate Miller: on 07793 499871 or email email@example.com Thank you to our headline sponsor:
UPCOMING EVENTS “Outstanding seminar as always, one of the best in the safety world; always something interesting and attended by a great group of people.” -Rod Meadows, JLT Specialty
BFFF HEALTH & SAFETY SEMINAR Now in its ninth successful year, join leading industry experts to discuss a wealth of topics affecting our sector. This event is designed to provide members with guidance on a multitude of topical health and safety matters delivered by short sharp presentations and case studies. Topics this year include: • Behavioural safety • Fire safety case study & learnings • Road risk • Occupational health • Key Note Speaker - Prof. Tim Marsh. Sponsored by:
BFFF TECHNICAL SEMINAR BFFF is pleased to announce our inaugural technical seminar joining our other events to form one of the industry’s must attend events of the year. Join us for a wide-ranging and interesting debate on the major technical issues facing food businesses today. The seminar will focus on the practical - whether it is the future horizon scanning issues that will have an impact on your business or the solutions that are available now to help current challenges. Topics this year include: • ‘Regulatory impacts for the future including Brexit implications’ • ‘Risk management including fraud mitigation measures’ • ‘Practical emerging science and the Where Next? Issues’ Sponsored by:
The following details are the same for both of the above events: Where: Birmingham Hilton Metropole, Pendigo Way, B40 1PP Cost: £145+vat for member delegates £175+vat for non-member delegates
To reserve your place, request a booking form, or to receive a copy of the programme, email firstname.lastname@example.org
IGD investigates the skills gap in the food and grocery industry By Fiona Miller, Head of Employability and Skills, IGD
IGD’s research, Bridging the Skills Gap, was carried out during the first six months of 2017 and includes input from over 1,000 Year 9 and Year 12 students. In addition, over 200 professionals from some of the biggest companies across the food and grocery supply chain took part in our research and we discovered some revealing insights. The main findings from the research are:
Highlighting the role that the industry can play to inspire the next generation, three quarters (75%) of secondary school students say they want to learn more about jobs through work experience and just under two-thirds (63%) say they would like more opportunities to interact with employers face-to-face. Furthermore, of people aged 16-25 who have recently started working in the food and grocery industry, 58% claim that hands-on work experience was a major influencer in deciding to join the industry. While parents remain the first source of careers advice for secondary school students, with 77% saying this is how they get information about careers, followed by teachers and other education providers (64%), teachers acknowledge that they find giving advice about specific industries challenging. However, the role that the food and grocery industry can play is clear, with 88% of teachers agreeing that more interactions with industry professionals would help and nearly two-thirds (63%) valuing long-term engagement with a local company. Engineering roles are the most difficult to recruit Recruiting managers in the food and grocery industry find engineering roles the most difficult to recruit, with nearly half (48%) citing these roles as hardest to fill. However, nearly one in 10 (9%) Year 12 students claim that engineering is their dream job, showing that much of the work that has been done to encourage young people to study STEM (science, technology, engineering and mathematics) subjects appears to be paying
About Feeding Britain’s Future IGD has developed a series of programmes that provide lifelong learning for the food and grocery industry, which start with informing and inspiring school children about the world of work (Feeding Britain’s Future), equipping people to get started and upskilling them throughout their career (Leading Edge).
IGD, the education and training charity for the food and grocery industry, has launched new research that investigates the nature of the skills gap in food and grocery. This research will help to understand the underlying causes of the skills gap and what can be done to address the issues.
Engaging with young people is vital to build awareness
and grocery industry are further highlighted by IGD’s research. Prior to attending a twohour Feeding Britain’s Future workshop, one quarter (25%) of school students claim they have good knowledge of food and grocery, with the number of students describing their knowledge of the industry as ‘good’ rising to 87% after participating.
off and paints a positive picture. Other roles that are recruiting managers in the food and grocery industry find difficult to fill are jobs that require specialist technology skills, for example developing robotic solutions or in food technology, with 42% of managers finding recruitment difficult in this area. Roles in food production and other technical jobs like quality assurance are also cited by 31% and 23% of recruiting managers, respectively. Concluding, the top five hardest technical roles to recruit for in the food and grocery industry are science-based roles like food scientist or nutritionist, with 22% of recruiting managers struggling to find people in these areas. The food and grocery industry is attractive to young people Young recruits in food and grocery overwhelmingly agree that the industry has much to offer, with 89% saying that the opportunities for career development were a key reason for entering food and grocery. In addition, IGD’s research shows that the more students learn about the food and grocery industry and the opportunities available, the more likely they are to consider the industry for their future career. Before students take part in one of IGD’s Feeding Britain’s Future workshops, where students meet industry professionals and learn about employability skills, 43% say they would consider a career in the industry, this rises to 73% after a workshop. The value of face-to-face interactions with industry professionals, even in a relatively short time-frame, on perceptions of the food
Feeding Britain’s Future brings the food and grocery supply chain to life for students by taking industry professionals into schools, with 90% of students saying they feel more prepared for the world of work following a session. Since 2015, Feeding Britain’s Future has trained over 15,000 students supported by 3,000 industry professionals in schools across the country and aims to highlight the diverse range of careers the food and grocery industry offers, while also helping to develop the skills needed to thrive in the workplace. The feedback we get from teachers about the programme is consistently high with 100% saying the workshops have helped develop the skills of students. This research highlights how important IGD’s learning programmes are for the future of our industry and we’re constantly working to increase the impact of our training so even more young people learn about the exciting opportunities the food and grocery industry offers. In 2017, we’re aiming to train 10,000 students in Feeding Britain’s Future workshops, that happen in schools across the country. Read the full IGD skills research ‘Bridging the Skills Gap’ here. Fiona Miller, Head of Employability and Skills, IGD Fiona joined IGD in 2004 and since 2015, she has worked on IGD’s charitable initiative Feeding Britain’s Future. She now leads IGD’s work in employability and skills which includes Feeding Britain’s Future and IGD’s skills research. Prior to her current role, Fiona worked in IGD’s insight team where she managed and facilitated training projects and conducted primary research. This together with her previous experience of working for Waitrose and her voluntary work in education and youth development bring a breadth of experience to her current role. Fiona studied at the University of Birmingham where she graduated in 1998 with a BA Hons in German Studies.
FACTS & F IG U RES FROZEN FOOD RETAIL GROWTH ACCELERATES TO 6% YOY
The retail frozen food sector finished the year on a high maintaining the impressive growth that saw it exceed the £6bn milestone for the first time ever in 2017. Statistics from Kantar Worldpanel for the 52 weeks ending 3 December, show that the value of sales was up 6.1% and volume increased 2% creating an additional £64 million worth of value for the sector. Star performing categories were savoury food, up 8.8% in value, closely followed by ice cream at 8.5%. Frozen vegetables and fish also recorded significant value growth of 7.2% and 6.7% respectively. Savoury food was also the star performer in terms of volume, up 7.2% over the 12-month period, confectionery also did well up 6.7% in volume.
“It’s great news to see the value of the category continuing to grow at a faster rate,” said John Hyman, chief executive of the British Frozen Food Federation. “The growth is in part due to the continuing premiumisation of frozen food and a growing awareness by consumers that frozen can be as good as or better quality than fresh and is often superior value.” He added: “A lot of work has been spent communicating the benefits of frozen to consumers, with focused and innovative marketing campaigns from brands and retailers contributing significantly to the
Source: Kantar Worldpanel *Savoury food includes frozen bread, frozen stuffing, cooked poultry, meat products, processed poultry, savoury bakery, vegetarian products and other frozen foods.
change in consumer perceptions that we’ve seen in recent years. “Consumers are much more tuned-in to the benefits of frozen food including waste reduction, convenience and health and are discovering the breadth of choice in highquality, on-trend products that are available to them with little preparation at home. Increasingly, consumers are choosing the premium products on offer in the frozen aisle to replicate restaurant quality food at home, and this has contributed to this value milestone.”
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Collaborative creation, Chocolate Pavé, now available nationwide After months of development and refinement the ‘Inspired by’ Chocolate Pavé, a collaborative creation between celebrated chef James Tanner and pioneering bakery operator ARYZTA Food Solutions, is now available for distribution nationwide. Perfect for restaurants, hotels, pubs and B&I catering, where consistency and quality are key requirements, the ‘Inspired by’ Chocolate Pavé is a rich chocolate brownie base, topped with a milk chocolate praline feuilletine and decadent Ecuadorian chocolate truffle, decorated with chocolate mirror glaze and cacao nibs. Available as a frozen finished item, the dessert can also be ‘pimped and paired’ with other flavours for a more premium dessert.
ARYZTA Food Solutions is a UK foodservice specialist – parent to a family of brands to meet the needs of modern hospitality. Sub-brands include: high-end frozen patisserie and viennoiserie brand, Coup de pates; essential ingredients and ready meal solutions from everyday bakery brand, La Carte; gourmet Swiss bakery brand, Hiestand; American sweet bakery brand Otis Spunkmeyer and inspirational ingredients and garnishes from Bouquet Garni. ARYZTA Food Solutions also supplies beverage concepts from ProJuice.
James said of the dessert: “I’m really looking forward to having the Chocolate Pavé on my menu. Although it works perfectly well as a dessert on its own, it can also be easily premiumised and I will definitely be experimenting with different flavours to adapt it for different occasions and see what works best.”
For more information on the range call 0844 499 3311, email: firstname.lastname@example.org or visit: www.aryztafoodsolutions.co.uk
The Bulletin NEW PRODUCTS
Frozen stone oven baked mini pizzas and pizza baguettes
Caterforce ready made sauces The Chefâ€™s Selections range of sauces, from Caterforce, allows chefs to create bespoke menus without having to prepare every element of the dish from scratch. The new sauces include flavours from around the world; Bolognese, Tomato & Basil, Tikka, Korma, Balti, Sweet & Sour and Chilli con Carne. Available in 2.5kg tubs they allow time-poor chefs to add exciting flavours and versatility to their menus.
Nicco Foods has been working closely with Fugers Food Group of the Netherlands, to develop a new range of pizza snacks, pizza baguettes and breaded cheese bites. The products were launched within the convenience and foodservice sectors for Christmas 2017 with great success. Nicco Foods is expecting to grow the range and customer base for these products in 2018.
Country Rangeâ€™s insPIEred additions
Country Range adds to breads Country Range has added to its growing range of frozen breads and rolled out Plain Bagels in two different formats - 85g sliced and 115g unsliced.
Leading independent foodservice brand Country Range has added to its range of products with the launch of two Mini Party Pies (Party Chicken and Mince Beef and Ale).
Bagels are enjoying a resurgence in the food sector due to the growing trend for healthy brunches and lunches.
Packed full of flavour, the pies come in an ovenproof tray and are ready to eat in just 18 minutes.
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The Bulletin BFFF ANNUAL LUNCHEON
President Chair encourages industry to collaborate to drive growth Nigel Broadhurst, the newly elected chairman of the British Frozen Food Federation (BFFF) board, called on every part of the frozen food industry to work “together to get our message across to every consumer.”
He went on to say that industry members need to proactively involve themselves in the issues where they can make a real impact, for the betterment of their businesses and the industry as a whole. Nigel added: “We need to grasp the nettle and take action, now, working together to get our message across to every consumer, restaurant owner or operator, catering establishment and foodservice provider.”
Speaking to over 1,000 business leaders at the Federation’s Annual Luncheon sponsored by NewCold, at London’s Hilton Park Lane on 21 November, Nigel highlighted the huge potential of the £8.3 billion UK frozen food industry as “innovation, investment and insight continue to drive this industry forward.”
Nigel also paid tribute to the outgoing chairman Peter Allan who has “made a brilliant contribution to the BFFF both as chairman for the last three years and also since 2008 on various committees”.
Nigel, who is also managing director at Iceland, praised the ‘dynamic’ frozen food industry and its strengths saying: “Our producers are delivering some of the best innovation in food production in the market. Our supply chain has never been more efficient or controlled, and investment into our industry has never been greater.”
After the lunch, guests were entertained by British ventriloquist and comedian Paul Zerdin. Winner of the 2015 America’s Got Talent TV show, his hilarious performance had the Hilton Ballroom ringing with laughter.
The speech follows the news that the frozen food retail sector has achieved sales of over £6 billion, with foodservice contributing a further £2.3 billion, with current growth in excess of 5%. This means that the potential for the industry to hit the £10 billion mark is a truly realistic target and will be the focus of the Federation’s annual conference in February.
As well as headline sponsor NewCold, the event was generously supported by Bidfood which sponsored the President’s Reception, NFU Mutual which sponsored the general reception and Iceland which once again sponsored the seating brochure. Other sponsors included Endeco, Freiberger and XPO Logistics.
Nigel said: “We are also enjoying strong growth in premium products, where our consumers and foodservice customers alike are fast realising that high quality frozen food is often better, and certainly cheaper, than chilled alternatives. “If Clarence Birdseye invented the freezing process for food today, he would surely be awarded a Nobel prize. “With today’s challenges centring around health, our freezing process locks in vitamins and nutrients so frozen fruit and vegetables are proven to be more nutritious than fresh, which start to lose nutritional value the minute they are picked or pulled out of the ground.” He also highlighted the issue of food waste saying: “As a nation we waste an amazing ten million tons of food a year – a quarter of all that is produced – and still transport over four million tons of that to landfill. Just think how much of this could be avoided if frozen products replaced their chilled alternative. Not only would this deliver massive economic benefit, but it would be good for the environment too!”
TASTY, HEALTHY & CONVENIENT
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1. Ali Hannaford of Paramount 21, Paul Murray, BFFF, and Sam Brower, Quattro Foods. 2. Andrew Roberts (CB) with Bidfood team and John Hyman, BFFF (R). 3. Andrew & Jane Thorne, Freiberger partnership sponsor. 4. Ashley Hopwell and Andy Breffit, Hopwells. 5. AGM In progress 6. Bram Hage of New Cold, Nigel Broadhurst new BFFF president and Peter Allan, immediate past president, enjoy Paul Zerdin's act. 7. BFFF Past-presidents table.
9 8. Bidfood 1st table. 9. Bidfood Ice Sculpture. 10. Bidfood 2nd table. 11. The Bidfood team.
12. Iceland Foods. 13. Iceland brochure sponsor. 14. Helen Spauls and Jenny Mulholland of Smethurst & Rod Ainsworth, FSA. 15. Clark Campbell, Newlywed Foods, Richard Ewins, Meadow Vale, Chris Harrison, Deemak. 16. John Hyman and his guests. 17. D'Arta Foods 18. Darren Smith of NFU being a good sport. 19. Newcold headline sponsor. 20. Commercial Table. 21. Craemer, The UK Foodhall, Freiberger, and Endeco who were also partnership sponsors, share the evening.
22. New President Nigel Broadhurst delivers his first Annual Luncheon speech to a packed ballroom. 23. Martin Forsyth with guests of BFFF technical expert group. 24. New President Nigel Broadhurst with past-presidents Howard McEvoy and Peter Day. 25. Newcold table. 26. Lewis Young, Lana Parakhomikene, Lucy Travis & Simon Spence, Westbridge. 27. NFU General reception sponsor. 28. Moy Park table. 29. Newcold, headline sponsor 30. Liz Johnson, Freeworld Foods and Robert Reader, XPO.
31. Bram Hage (far left) with Newcold team and guests.
40 32. Simon Brentnall and guests of health & safety expert group. 33. Laura Marshall, Adam Ferrier and Bruce Alexander of Kerry Foods. 34 The Ice Co. 1st table. 35. Katie Cox and Chris Chandler, Daloon. 36. Tony Nuttall, Gary Speak and Paul Booth, SFC Wholesale. 37. Star Agro Marine Foods table. 38. XPO, partnership sponsor, table. 39. Toastmaster, Steven Warwick. 40. Westbridge table. 41. The Ice Co. 2nd table.
48 42. Nicola Mills, Billington Group, David Garland and Helen Blyth of Bar Foods. 43. Retirement presentation to Harry Yearsley by John Hyman. 44. Nigel Austick, Janis Sargent and Ed Robinson, Lakeland Dairies. 45. Presentation to our outgoing President, Peter Allan (c), Nigel Broadhurst (R), John Hyman (L) 46. New President, Nigel Broadhurst, welcomes guests to his table.
47. NFU Mutural table. 48. Rick Bestwick and DFDS share a table.
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A Community The Bulletin
“I realised there was a significant problem and that whilst food banks were doing a great job in alleviating the symptoms, they were not able to cure the sickness.” Food shortages and famines have played a major part in human history, empires have waxed and waned depending on the availability of food. Bread and circuses kept the Roman mob at bay and armies marched on their stomachs.
Many people working in the food industry are alive to the issue and numerous companies now sell or donate excess food to the growing redistribution network through organisations like Company Shop and charities such as FareShare, the Felix Project and Olio.
Today, we live in an age of ‘super abundance’. Since the end of the Second World War, a combination of government subsidies, imaginative and efficient food producers, manufacturers and retailers have led to a world of plenty in countries like ours. Many of us are used to being able to eat what we want, when we want, an experience our ancestors would have marvelled at.
But food insecurity is often a symptom of a range of different issues that affect people. At least that’s the view of one man who is trying to adopt a broader approach to tackling the issue.
We’re so used to the availability of high calorie food, without the physical effort of growing and preparing it ourselves, that obesity is now a major health issue in western societies. However, not everyone is sharing in this bounty. Food poverty, or food insecurity, is a growing issue. One in four low-income families struggles to eat regularly. The crisis has been driven, in part, by rising prices, stagnant wages and insecure employment. Research from The Food Foundation, a thinktank examining issues around food in the UK, reveals that 8% of all adults, and 7% of working adults, are food insecure: lacking sufficient and secure access to food because of a lack of money. A further 13% of adults are only marginally food secure. At the same time, the UK wastes a massive amount of food. Waste charity WRAP estimates that the UK wastes 10 million tonnes of food a year, 60% of which could have been avoided. This wasted food has a value of over £17 billion and is generated from UK households as well as the hospitality and foodservice, food manufacturing, retailing and wholesaling sectors.
John Marren, is well known as the founder and chairman of Company Shop, the UK’s largest redistributor of surplus food. His organisation sells food that has become surplus to manufacturers, often for reasons related to forecasting, aesthetics or short life, through a network of five superstores, the most recent of which opened in St Helens in January, and 19 factory-based or e-tail shops, saving the equivalent of 3,750 skips of food that would otherwise be wasted every year. The company has 100,000 members all of whom must work in the food industry, emergency services or NHS to be eligible. A Barnsley-lad, John has spent a lifetime in the food industry helping reduce food waste. Bur four years ago he became increasingly frustrated to read more and more about spiralling food poverty and decided to do something about it. John, 65 said: “I realised there was a significant problem and that whilst food banks were doing a great job in alleviating the symptoms, they were not able to cure the sickness. I knew if I used the knowledge and infrastructure of Company Shop and worked with our partners in the food industry, I could build a social model that would be truly dignified and innovative in the space that exists between food waste and food insecurity.”
“This is a hand-up not a hand out." John Marren (left) with Gary Stott at one of the Community Shops
He spent a year looking at different approaches to tackling the problem around the world and was impressed by Europe’s social supermarket movement. But whilst these stores helped tackle the issue they were dependent on the products donated from the food industry and had no control over the range they stocked.
Since opening, John says that nearly 400 people using the shop and its support services have been able to get back into work. “This is a hand-up not a handout,” says John. “Members can continue to shop with dignity. The money they save can then be used to help them improve their lives, often through simple things like buying a new pair of shoes that don’t leak.
John wanted to do more than just feed people. “I felt there was a fire raging and I wanted to do more than just fight it. I wanted to help put it out. That meant helping people improve their lives not just feed them.”
“I am regularly approached by people thanking me and telling me how Community Shop has helped turn their lives around. I tell them it’s not about me it’s about the support we receive from numerous food manufacturers and retailers who donate the food that makes the shops possible.”
To realise his vision, he teamed-up with Gary Stott, a veteran of the voluntary and social enterprise sector. Together they opened the first shop in December 2013. Community Shop provides affordable food combined with training and support for eligible members designed to build stronger individuals and more confident communities, getting people back into employment or education, or helping them to address the issues in their lives that they might be struggling with.
His efforts have come to the attention of the wider public and Community Shop was featured on an edition of Jamie and Jimmy’s Friday Night Feast at the end of 2018. Speaking during the show Jamie Oliver described Community Shop as an “incredible food waste campaign”, saying: “We’ve got to amplify what Community Shop are already doing. I honestly think that it is projects like these, if they could be scaled up, they are the solutions we need within our country.”
Across Community Shop’s four stores, two in Yorkshire, one in Lincolnshire and one in Lambeth, London, surplus food and products are redistributed to members at heavily discounted prices. When members shop in store, the revenue raised powers the activity of the Community Hub, where the team connects with and inspires every member who comes through the doors. Members gain access to debt advice and employability skills, cook club and home budgeting, and a range of other services. Membership is limited to 750 households and each household can be a member for nine months. For many people, the impact has been transformational.
John is convinced the need continues to grow. “In five years’ time I expect we will have 15 to 20 Community Shops in areas of high deprivation,” says John. “Whilst this will be an enormous help to many people it would be so much better if this work wasn’t needed and food poverty was a thing of the past.”
Community Shop in numbers
Community Shop works in close collaboration with Company Shop. Food businesses that supply Company Shop can choose to donate a percentage of that food to Community Shop, ranging from 10% to 100%. Alternatively, manufacturers can opt for a proportion of the revenue from products sold through the Company Shop to be donated to the scheme. This approach allows Community Shop to offer and manage a full range of products rather than having to cope with peaks and troughs of donations.
• 3,651 members have been served • Four out of five members engaged with the hub • 3.8 million meals made with food bought from Community Shop • 174 members into higher education • 395 members into employment • 91% have been able to save money
So far £2 million has been invested in the initiative which is supported by a range of organisations such as Coalfields Regeneration Trust and the National Lottery. And many grocery firms and food manufacturers are partners, including Sainsbury’s, Muller, ASDA, Brakes and Kerry.
• 98% say they have access to the tools and skills they need to achieve their life goals • 93% say their mental wellbeing has improved • Members save on average £201 each month
BFFF Thinking of Joining Seminar Monday, 2nd July 2018 Do you know a company that could benefit from becoming a member of BFFF? Then they should attend our recently launched Thinking of Joining seminar in Windsor on Monday 2nd July 2018. Companies interested in joining the BFFF are invited to join us at this complimentary event. Attendees will hear from our team of experts about all the benefits the BFFF has to offer and the services we provide. You will also hear first-hand how being part of BFFF has benefited an existing member. Members of the BFFF team will be on hand to answer your questions and make introductions to industry colleagues. Whether youâ€™re interested in marketing your brand, raising your company profile, accessing our vast technical and health and safety expertise or engaging existing or potential customers, then this is the event for you. There is even an opportunity to have fun whilst networking as we move to the Windsor races later in the day. Spaces are limited so to register your interest in attending this event, please email: email@example.com Sponsored by:
TE C H N I CA L & L E G I S L AT I V E
From head of technical, Martin Forsyth and Denise Rion, technical manager
Are you GDPR Ready? The General Data Protection Regulations (GDPR) come into force in May 2018 and, despite the fact that they have been widely publicised since 2016, a recent survey identified that only 7% of businesses felt they were ‘very prepared’ for the new law, with the majority of businesses less so. To a large extent, the regulations have been introduced in order to bring the custody and use of personal data in line with the way in which organisations operate. The regulations are aimed at reinforcing the responsibility of those who store, use and process individual’s data.
controllers, which shifts the regulatory burden towards sub-contractors. Controllers must have written agreements in place with all processors. Individuals’ right to be informed has been enhanced: The key issue here is that the business must make sure that individuals understand who is collecting their data and the purpose for, and means by which it is being collected and processed. This will most likely require you to revise your privacy policies, and a privacy notice must be given to the individuals at the time their data is collected.
From a business perspective, directors should be aware that losing or misusing data will be a very real risk in terms of financial penalties and reputational damage. If you need any further ammunition to get the issue raised at high levels, the maximum fines of 4% of an organisation’s annual worldwide turnover or 20 million Euros (whichever is the greater) should focus the mind!
Individuals can now ask to be ‘forgotten’: Businesses must erase all data within one month but the point to remember here is that data only needs to be erased if storage and processing can no longer be justified – it is a ‘qualified’ right.
The key concepts the regulations introduce and reinforce are: Ensure you have a lawful basis for processing personal data: Establishing a clear legal reason for obtaining and processing individual data is a major element within the regulations. If you rely on consent, this must be ‘explicit’ – ie. freely given, specific and informed. There must be affirmative action – so no pre-ticked boxes. Consent can be withdrawn at any time and you should keep an audit trail to demonstrate when and how consent was obtained. If you have existing marketing lists which relied on an ‘opt out’ to give consent, you will need to go back to these people to gain active ‘opt-in’ consent.
Data portability: The regulations introduce a new right for individuals to ask to have their data transferred to themselves or between organisations – in a machine readable format. Data breach reporting: It is the responsibility of the data controller to report data breaches to the ICO unless risk is unlikely. Breaches must be reported to the ICO as soon as possible, and where feasible, within 72 hours. For breaches which could result in high risks, the individuals impacted must be notified too.
Transparency and accountability is key: The ICO (the regulator in this area is the Information Commissioners Office) expects organisations to be able to demonstrate compliance and ensure a risk-based approach to data processing. Processors: Organisations that process personal data on behalf of a third party will be directly responsible to the ICO in addition to data
TECHNICAL & LEGISLATIVE
You should note that in relation to Data Subject Access Requests, no fee is now payable and responses are required within one month, unless the request is manifestly unfounded or excessive.
GDPR ACTION PLAN: THE TOP TEN STEPS The actions you need to take depend very much on your business, the type of data processed and the nature of the business relationships, but the 10 step guide below will at least form a framework around which you can start to build your GDPR action plan.
Check IT systems to ensure that you can respond to access requests and easily rectify data errors or erase redundant data. Check whether data should be encrypted.
Appoint a GDPR lead to manage the process and inform all key decision makers within your business how the law is changing and the increased level of risk. Review all third party supplier arrangements to check that processing is governed by a written agreement which contain regulatory prescribed guarantees.
Engage in a process of data mapping and identify the customer/ employee/ target personal data you hold and determine the legal basis, purposes and the means of your processing. Check whether data goes outside of the EU as the regulations state that data transfer must not take place outside the EU unless there are adequate safeguards in place.
Review and update all relevant policies and procedures - what is the data, why and how is the data processed and protected, how long do you retain it and when do you destroy data? Consider staff training and ongoing audits to identify risks and highlight red flags.
Clarify and document your ‘legal basis’ for processing – check consents are valid and, if not, re-approach individuals or delete data. Remove any opt-out pre-ticked boxes.
Summary Despite the requirement to develop new procedures and re-write policies, the GDPR should also be seen in a positive light. It is an opportunity to re-engage with individuals, ensure that you are speaking to clients and contacts who want to hear from you and that you are only storing relevant and useful data. In any event, however you view the changes, you need to take action now to ensure you comply by the deadline.
Check targets within acquired marketing lists have consented to their data being transferred to you. If necessary, re-obtain consent, and ensure individuals know your identity ‘as soon as practicable’.
Julia Seary is a Partner in the Corporate and Commercial team at BFFF members’ Roythornes Solicitors. www.roythornes.co.uk . She can be contacted on 01775 842500 or firstname.lastname@example.org
H EALTH + SAFETY
From health & safety manager, Simon Brentnall and Crystal Holmes, health & safety assistant.
Health and safety fines up 80%
The latest enforcement figures published by the Health and Safety Executive (HSE) for Britain indicate a major rise in health and safety fines, of around 80%, from £38.8 million in 2015/16 to £69.9 million in 2016/17. Commenting on the new figures, a source at the HSE said: “Though there were fewer prosecutions taken in 2016/17, the statistics show an increase in fines to £69.9 million from the 2015/16 total of £38.8 million… Twenty large fines accounted for £30.7 million of the new figure.”
Figures for 2016/17, some of which are provisional, indicate the following: • A total of 593 cases prosecuted by the HSE and, in Scotland, by the Crown Office and Procurator Fiscal Service (COPFS) had a verdict reached. •
A conviction was secured (for at least one offence) in 554 of the 593 cases; a conviction rate of 93%.
Those found guilty of health and safety offences in 2016/17 received fines totalling £69.9 million, an average penalty of around £126,000 per case — more than double the average fine in 2015/16.
The 2016/17 data on prosecutions shows a large annual increase in the total fines, rising from £38.8 million in 2015/16 to £69.9 million in 2016/17, indicating an increase of 80%. This is the second consecutive year which has seen a large increase in health and safety fines. 2016/17 is the first full year where new sentencing guidelines have been in effect.
“HSE are active in enforcing health and safety legislation and this has major implications for BFFF members, as failures can result in hefty fines. HSE will be visiting approximately 1,000 food and drink premises in Quarter Four (January to March 2018). The inspections will focus on two of the main causes of ill-health in the sector which are currently occupational asthma from exposure to flour dust in bakeries, cake and biscuit manufacturers and grain mills and musculoskeletal disorders (MSDs) – predominantly lower back pain and upper limb disorders from manual handling activities and repetitive tasks across the sector. Visits will target those rated high as inadequate performers and have not been visited in the last three years.” “He added: “There are a range of health and safety issues which are particularly relevant to the frozen food sector, such as the safe use of ammonia, slips, trips, legionella, manual handling, workplace transport and working at height. The BFFF health and safety team can provide members with guidance and advice on how to deal with a wide range of issues. If you have any questions, give us a call it’s part of your membership.”
While fines remain the most common penalty following a conviction, the use of immediate and suspended custodial sentences has increased in 2016/17. In the previous year, 4% of offences convicted resulted in an immediate custodial sentence and this has increased to 6% in 2016/17. Similarly, there has been an increase from 6% of offences convicted resulting in a suspended sentence in the previous year to 12% in 2016/17.
Poor mental health at work costing billions An independent review into workplace mental health has revealed that 300,000 people with a long-term mental health problem lose their jobs each year and that poor mental health costs the UK economy billions every year.
The report, entitled Thriving at Work and published in October 2017, has highlighted the following: Statistics from the Department of Work and Pensions reveal that 300,000 people with a long-term mental health problem lose their jobs each year.
Poor mental health costs the UK economy between £74 billion and £99 billion a year.
Analysis by Deloitte, commissioned by the reviewers, also reveals a demonstrable cost to employers of between £33 billion and £42 billion of the above number.
In contrast, evaluations of workplace interventions to support mental health at work show a return to business of between £1.50 and £9 for every £1 invested, with positive effects on business and productivity.
In response, the reviewers are calling on all employers, regardless of size or industry, to adopt six “mental health core standards” that lay the basic foundations for an approach to workplace mental health. These cover mental health at work plans, mental health awareness for employees, line management responsibilities and routine monitoring of staff mental health and wellbeing. Large employers and the public sector are expected to go even further, demonstrating best practice through external reporting and designated leadership responsibility.
The investigation was commissioned by the Prime Minister in January 2017 and led by the mental health campaigner and former HBOS Chair Lord Dennis Stevenson, and Paul Farmer, Chief Executive of the charity Mind.
Paul Farmer said: “Workplace mental health should be a priority for organisations across the UK. Every employer in the UK has a responsibility to support employees with mental health problems and promote the mental wellbeing of their entire workforce.”
The Bulletin HEALTH AND SAFETY
New Institute for risk and regulatory research The Health and Safety Executive (HSE) and the University of Manchester (UoM) have committed to launching an institute for risk and regulatory research. of health and safety knowledge and expertise. The Institute will deliver research, training and learning on a national and global stage, and will support HSE and the University of Manchester even further in growing capability and expertise in the management and regulation of risk. Health and safety practitioners from around the world will be able to learn and benefit from the knowledge and learning opportunities available from the Institute, taking back an enhanced competence to their own countries where it can be used to improve safety and health locally. One of the key aims of the Institute’s work will be to take the lessons learned from four decades of incident investigations and research and making them accessible to industry. The work will help to make sure that mistakes are not repeated as new technologies and industries emerge. Both partners are keen to bring new technologies to fruition safely and more quickly by addressing safety, health and regulatory barriers before they emerge. The University of Manchester and The Health and Safety Executive (HSE) signing the agreement to launch an Institute for Risk and Regulatory Research.
HSE Chief Executive, Dr Richard Judge said: “We are excited by the opportunities that establishing this new Institute brings, and by the opportunity to cement and strengthen our long running partnership with the University of Manchester. This directly supports our regulatory activities. In creating an international centre of excellence for risk and regulatory research, we are also providing a focal point for working with others. As part of that, we will invite forward-thinking contributors to work with us on the Institute’s future programmes to prevent workrelated death, injury and ill health.”
The Health and Safety Executive (HSE) and the University of Manchester (UoM) have committed to launching an institute for risk and regulatory research. The new Thomas Ashton Institute will capitalise on the existing strong international credibility of both the University of Manchester and HSE. It will act as a hub for risk and regulatory excellence reaching out globally through its educational activities and acting as an authoritative source
More information can be found at www.ashtoninstitute.ac.uk/
Global expert is H&S seminar keynote
Professor Tim Marsh, founder Ryder-Marsh Safety, has been confirmed as the keynote speaker at February’s Health & Safety seminar. A world authority on behavioural safety, safety leadership and organisational culture, whilst working at UMIST, Prof Marsh was one of the team leaders of the original UK research into behavioural safety in the early 1990s. He is also one of only a few Chartered Psychologists who are also Chartered Fellows of IOSH. Tim (pictured) is founder of Ryder-Marsh Safety and has worked with more than 400 major organisations around the world, including Apple, the European Space Agency the WHO and the UN. BFFF head of health & safety Simon Brentnall said: “Tim is a world-class expert who will be a major highlight of the seminar. I’m sure all the delegates will be fascinated to hear what he
has to say.” “This promises to be yet another excellent event and I encourage members who have not already registered to do so.” Taking place on 22nd February at the Birmingham Hilton Metropole Hotel, the seminar will provide attendees with the latest professional advice on health & safety trends, legislation and issues affecting the frozen food industry. In addition to Prof Marsh’s speech, there will be presentations covering human behaviour, tackling workplace stress, transport road risk, fire safety guidance, claims defensibility, crisis management and all supported with practical case studies. 41
The event runs alongside the BFFF’s Annual Conference as well as the inaugural People Awards, which will take place in the evening. Tickets for the event can still be booked by contacting Crystal Holmes at the BFFF on email@example.com.
blend of old and new is proving profitable for frozen seafood with sales value and volume on the up. Despite a drop in 2016, recent figures show the category is fighting back with year-on-year growth sitting at 5% (Nielsen 52 w/e 04.11.17). And one of the nation’s favourites is being hailed as bucking the trend…fish fingers. Value growth sales have hit over 7% according to Birds Eye’s marketing director, Steve Challouma. With a new-found love of fish fingers (+9% MAT), shoppers are also checking out what else the frozen aisles have to offer. As a result the firm’s coated fish sales have shot up by more than 14% in a year. Steve said: “Shopping habits and consumer trends are integral to growth of the frozen fish category – more brands need to be innovative so we can drive interest and offer new propositions that appeal to consumers. We’re consistently looking to transform our product portfolio to appeal to the array of changing consumer tastes. “Following the shift to a bold new product-driven strategy, we’ve introduced several NPD in 2017 to further drive growth and will continue to launch innovation-led products in 2018 including our core products, fish fingers and coated fish in the New Year.” Gluten free fish fingers, a re-launched Inspirations range and new whole fillet MSC cod and basa (ASC) in signature golden batter were amongst last year’s new products. Basa however remains the 13th most popular fish species according to Seafish – the industry authority on seafood. Salmon, cod and tuna take the top three spots followed by warm-water prawns, haddock, and cold-water prawns. But a report from the EU claims we will need to encourage the public to try new types of seafood if we are to extract more food from the oceans and feed growing human populations. The Food from the Oceans report says we should harvest smaller fish and shellfish such as mussels, but also algae and seaweed. Karmenu Vella, European Commissioner for Maritime Affairs and Fisheries, said: “The growing global population can’t be fed by agriculture alone. Luckily, there is vast potential in the ocean. This report will help in two ways. It points to how we can get more food from the ocean. And it indicates how to do that sustainably."
Photo Credit: Baakafrost
Although we may not be seeing algae on menus any time soon, figures from Seafish, show that the public’s appetite is diversifying. Value, volume and unit sales growth has been reported for: cod, pollock, haddock, mixed seafood, sole, tuna, sea bass, mussels, mackerel, shrimps, kipper, crab, whitebait, clams, coley, tilapia, trout, sea-bream, barramundi, eel, redfish, langoustine, mahi mahi, barracuda, whiting and marlin.
which global respondents most often say they are willing to trade up, particularly when it comes to better meat or seafood.
But despite salmon prices leaping by as much as 50% last year following a deadly algae bloom in Chile and parasite outbreak in Scotland and Norway, it remains the nation’s favourite fish.
Tom Blair, head of marketing, said: “The coated seafood market indexes against a younger and more affluent shopper, a segment that the Whitby brand has been able to attract into the category.
The Guardian reports that price rises have been slow to filter through to supermarket shelves because fish is generally bought on six- to 12-month contracts and salmon is one of a basket of items targeted in the supermarket price war with discounters Aldi and Lidl. Major supermarkets keep prices down on luxuries such as salmon, especially at Christmas, to try to tempt shoppers through their doors.
“Consumers are becoming increasingly time-poor and have complex work and social lives, resulting in changing cooking and eating habits. Whitby Seafoods is using this insight to drive further innovation that helps shoppers navigate frozen seafood based on the occasion they are shopping for. Along with our Bloomin’ Special recipes, our aim for this approach is to bring a younger shopper into frozen seafood.”
At the moment people are buying slightly more, smaller packs of frozen fish for a higher average price but signs are emerging that prices are now on the way up. Whether it will push shoppers into trying new products remains to be seen. But with premiumisation one of the key trends, it is clear consumers are willing to shell out when it comes to frozen fish.
A more adventurous consumer is also shaping innovation in the category. Paramount 21 has recently launched a Thai-style Cod and Prawn Fishcake and say Asian influences continue to appeal across menus.
Whitby Seafoods say shoppers are helping to drive up the average price paid in frozen fish and growing volume sales by taking the opportunity to trade up. Whilst a decline in promotional activity in all major retailers has impacted prices paid in store.
Sarah Cumber, marketing manager, said: “Creativity is sparked by the wealth of global flavour profiles and NPD innovation is thriving. Innovation is also influenced by being allergen-aware - the appetite for free-from shows no sign of slowing down and inspired Paramount to develop a gluten-free product range to meet demand. Indulgence and healthy lifestyle are both trending making menu decisions tricky!”
Data experts Nielsen report that the growth of the premium sector is outpacing growth for many fast-moving consumer goods categories – with everyday consumables rising to the top of the list of categories for
The Marine Stewardship Council (MSC) is an international non-profit organisation. It recognises and rewards efforts to protect oceans and safeguard seafood supplies for the future. Its mission is to use its ecolabel and fishery certification program to contribute to the health of the world’s oceans by recognising and rewarding sustainable fishing practices, influencing the choices people make when buying seafood and working with partners to transform the seafood market to a sustainable basis.
Westbridge Foods, Fish Skewer
Westbridge Foods has also taken advantage of consumers’ increasingly daring palettes whilst bucking trends. As a result the firm has developed a range of fish skewers including Cajun Tuna, Teriyaki Salmon and Mango and Habanero Cod Skewers. Harry Scarrott, NPD manager at Westbridge, said: “Skewers and kebabs accounted for 33% of all seasonal retail lines this year. With the health trend still booming, fish and seafood is growing in popularity due to high protein and low fat nutritional value.” Despite a turbulent 12 months for salmon, the nation’s number one seafood continues to reign. More than a million salmon meals are eaten every day with 39% of people eating salmon regularly, and spend on the species almost twice as much as the next two fish species combined.
BigFish Brand, Chili & Lime Goujons
Paramount 21's Smoked Haddock & Mozzarella Fish Cake
And it’s also good news for frozen according to Louise Coulbeck, director of salmon specialist JCS Fish. “Unit sales of frozen natural salmon fillets show a 10% increase in sales, contrasting with the same statistic on chilled salmon, when unit sales decreased by 6.6% over the same period. This suggests that consumers are really getting the message about the value and convenience of frozen.”
The Aquaculture Stewardship Council (ASC) is an independent, international non-profit organisation that manages the world’s leading certification and labelling programme for responsible aquaculture.
JCS Fish and its BigFish Brand has more than doubled its sales volume over the past 12 months with growth of 117%. The firm has recently launched a new breaded range including salmon bites and goujons with plain, lemon & pepper and chilli & lime breadcrumbs.
It works with aquaculture producers, seafood processors, retail and foodservice companies, scientists, conservation groups and consumers to:
Louise added: “When we considered the market landscape, coupling the most popular premium species with one of the most popular formats was a no brainer.” Convenience has always been at the heart of frozen – particularly when it comes to seafood. So does the rise of the food delivery market present an opportunity for the category? Faroese salmon farming group Bakkafrost think so. The firm entered the UK market in 2013. Its best known product is frozen salmon portions, specially produced for the catering and homedelivery markets. Torkil Davidsen, head of UK operations at Bakkafrost said: “This allows customers to plan ahead by stocking up for a month or two. It also means we are typically able to maintain the price for longer, whereas fresh fish prices can change daily.” And with more consumers than ever making their way down the frozen fish aisle - be that in person or online - and perceptions more positive than ever, now is the time for the industry to net the advantages.
Recognise and reward responsible aquaculture through the ASC aquaculture certification programme and seafood label
Promote best environmental and social choice when buying seafood
Contribute to transforming seafood markets towards sustainability.
From Paul Murray, Head of Commercial.
More new members Happy New Year to all our members . 2018 is set to be a busy year and already the team are hard at work, taking bookings for the Business Conference, Exhibition and inaugural People Awards on 22nd February. This event offers you a unique networking opportunity with businesses across the membership and is not one to be missed. Contact Jilly Wallis as soon as possible to secure your place: firstname.lastname@example.org or 01400 664321. To offer you the best opportunities for lead generation and product placement, we have available some exhibition spaces and advertising options at the Conference. Contact Kate Miller to discuss your requirements and how we can help: email@example.com or 01400 664320 / 07793 499871. Since the last issue of The Bulletin we are pleased to welcome Jonathan Lee Recruitment Ltd into membership, supplying the engineering and manufacturing sectors with exceptional people for nearly 40 years. Their professionalism and integrity mean they take time to listen to your requirements and provide only the best people for your roles.
We are also pleased to welcome Kiddyam Ltd. into membership. Kiddyum Ltd. are a children's ready meal producer based in Manchester. Their range of ready meals are packed full of exciting flavours and textures for children to enjoy and are made from natural ingredients and nothing else. In this issue we highlight the products and services of recent new members CoolKit, DriveTech, Mullini Exhibition Services, and Erudus.
Kate Miller Membership Account Manager Tel: 01400 664320 Mob: 07793 499871 Email: firstname.lastname@example.org
New member profiles
M EM B E R SH I P
Coolkit CoolKit’s award-winning fridge van conversions lead the way in the temperature controlled transport industry. But what makes our conversions special? It’s a combination of factors but it can be summed up in three words: attention to detail. From bespoke 3D CAD software designs, through to state-of-the-art “Our conversions offer CNC machinery fabrication and superior quality control systems. We durability, quality, have the experience too. Our highly skilled team has created more than 7,000 successful fridge van conversions over the last decade. strength, flexibility With innovative in-house design and manufacturing, our conversions and capabilities boast the best payload capabilities on the market, offering durability, way above current strength, quality, robustness and flexibility way above current industry industry standards.” standards. We have over 30 fridge van conversion bays at our 4-acre manufacturing facility in Lancashire. That makes it the largest panel van refrigerated conversion facility in the UK, with a team of fully trained engineers ready to tackle a variety of jobs, from a single fridge van to hundreds of vehicles for national fleet customers. We are able to operate across numerous market sectors and have an experienced sales team dedicated to understanding exactly what’s required in a refrigerated vehicle for it to perform to the best of its abilities.
We use light, strong and durable GRP sheet with woven roving reinforcement as our regular surface, avoiding the use of weighty timber elements in the wall construction. Load bearing floor panels benefit from additional reinforcements and a choice of finishes to suit particular operations, all factors that have led to our vehicles being recognised as The Refrigerated Panel Van 2017 by industry peers.
Attention to detail means CoolKit conversions are completed with a neat sealed perimeter on the door skins, reassuring our customers that no water will penetrate the van load space. The original door fittings and releases are also retained, ensuring their reliability after the insulation is fitted.
Contact Tel: 0845 459 5418 E-mail: email@example.com Website: coolkit.co.uk 48
DriveTech DriveTech is the world leader in fleet risk and safety management, and driver training. It is also the UKâ€™s largest provider of driver offender retraining courses. With a track record built over the last 25 years, DriveTech now delivers fleet consultancy, driver assessment and training services in over 95 countries, in 35 languages through over 40 partners. These products and services improve driver safety, reduce fleet running costs and ensure compliance with legal and duty of care responsibilities.
â€œDriveTech is the UK's largest provider of driver offender retraining courses. â€?
In the UK, DriveTech delivers educational courses, as an alternative to punishment, to people who have committed a motoring offence or who have crashed. DriveTech currently serves 12 UK police forces and Transport for London (TfL) directly and 34 UK police forces indirectly via NDORS (the National Driver Offender Retraining Scheme).
Contact Pamela Davey, Business development manager E-mail: firstname.lastname@example.org Website: drivetech.co.uk
Mulini Exhibition Displays and Services Ltd.
With its wealth of experience in the exhibition and events industry Mulini Exhibition Displays and Services ltd, has now become the exclusive exhibition contractor to BFFF.
We pride ourselves in manufacturing top end, high-quality exhibition display systems, designed to grow and built to last. We are so confident of our display frames, that they are covered by a ‘no quibble’ guarantee as customer satisfaction is our focus.
“Our unique 'Turn Key' service is tailored to the needs of your company. ”
We also provide a global service for our UK and international client base. Products offered include a range of shell scheme or space only options. The stands are manufactured at our production facility in Lincolnshire using a range of modular systems that we can build to most shapes and sizes. We produce custom made back walls, counters, plinths and ‘Point of Sale’ units. We also offer a brochure printing and distribution service with the option of online ordering facility.
Should you require flooring, we offer the hiring or purchase of modular flooring; carpets or floor tiles, all at competitive prices. Our focus is to ensure a ‘complete’ and ‘stress free’ service for our clients. We always go the extra mile by managing your stand within the venue; liaising with the exhibition organiser; designing your stand; manufacturing the hardware; checking your artwork; printing your graphics; pre-build in our depot; organising logistics, installing and dismantling your stand globally. All of this is included in the price given.
Our unique ‘Turn Key’ service is tailored to the needs of your company, giving a complete package from the initial concept to final storage in our warehouse and every stage in-between, whether you choose a simple roll up banner or a bespoke stand. All booth variations are available for hire or purchase.
Contact Tel: 01406 371319 or 01406 372660 Email: email@example.com Website: muliniexhibitionservices.com
In order to promote your brand, Mulini also provides a comprehensive range of accessories including, monitors, TVs, iPad stands, literature stands and furniture for rental or purchase. Your stand can include branded storage rooms and wall-mounted flat screen LCD monitors. 50
Erudus Erudus is the food industryâ€™s collaborative solution to sharing product data. More than 1,200 food manufacturers ranging from farmhouse kitchens to multinational brands use it to communicate product specifications to approximately 100 wholesalers and 85,000 caterers. The cloud-based software contains more than 34,000 products, which includes data on allergen, nutrition, dietary, images, packaging, logistics, storage, and certificates.
â€œSay goodbye to new line forms and say hello to Erudus.â€?
We help food manufacturers share their product information across the food industry quickly and accurately. Erudus is fast becoming the single pan-industry data pool helping negate the need for trading partners including producers, manufacturers, distributors, wholesalers, operators, and caterers to request and send multiple manual new line forms.
We are revolutionising food industry data and partnered with Nielsen Brandbank, which is used by 98 per cent of UK FMCG suppliers, to jointly provide an unprecedented data pool of product information.
We want manufacturers to say goodbye to new line forms and say hello to Erudus.
The Erudus team are looking forward to being part of BFFF and working closely with forward-thinking organisations to gain a deeper insight into the technical aspects and key issues faced by food manufacturers, wholesalers and the wider industry.
Hundreds of thousands of new line forms are still exchanged at enormous cost. This extends from operational inefficiencies to amending incorrect data, which can prevent sales as well as pose a risk to consumer health.
Contact Tel: 0333 121 89 99 Email: firstname.lastname@example.org Website: erudus.com
By uploading information once to one place, all parties can access the same trusted source of data confident the manufacturers themselves have entered it, reducing the risk of error.
From transport partners to solicitors, suppliers to retailers, The Bulletin industry services directory is your goto guide for member services. Featured this edition is: Endeco Technologies
Reed Boardall Group
Simplifying the complex energy market for the frozen food & logistics sector As an award winning demand side response aggregator, our state-of-the-art technology and engineering expertise ensures your business can monetise, automate, benchmark and optimise energy consumption. Endeco clients take advantage of: • • • • • • •
Participation in the latest National Grid revenue schemes Automated price peak avoidance Improved overall equipment effectiveness Energy optimisation with the online portal Exclusive benchmarking and energy analytics Strengthened sustainability credentials All with no impact on operations
For more information, call us on 01923 431638 email us at email@example.com or visit www.endeco-technologies.com
IN DUST RY S E RV IC E S
Logistics, cold storage
Endeco Technologies connect leading food production, cold store and logistics companies to the energy market.
Our technology, expertise and holistic approach to finding energy flexibility means we simplify a complex area of energy management to deliver cost and energy saving programmes, smart tariffs, efficiency optimisation and participation in National Grid revenue schemes. Industry Experts Over 300 sites across the UK and Ireland choose to work with Endeco Technologies. The majority are food, cold store and logistics businesses, meaning Endeco are your industry experts in energy demand management. Our clients include Brakes, Palmer & Harvey, Fowler Welch and Natureâ€™s Way Foods. Technology Our unique technology enables clients to participate in a number of schemes and programmes within the same platform, whilst
ensuring that as new opportunities become available, sites are easily transitioned. This same platform ensures that using your energy demand flexibility to take advantage of such opportunities has no impact on your operations. The platform not only connects and controls your demand assets, but generation and storage too.
Energy Flexibility & Renewables Energy flexibility in commercial and industrial sites is increasingly important to National Grid, as the influx of renewable generation means that demand can outweigh supply. The premise that energy demand can be commoditised means that reducing demand on the grid is a commodity the system operators are willing to pay for. So, whilst generating a new revenue stream and optimising efficiencies and savings, businesses can bolster their green credentials too by enabling renewable integration on a national level.
ADDRESS 54 Clarendon Road Watford WD17 1DU WEBSITE www.endeco-technologies.com TEL +44 (0)1923 431 638 EMAIL firstname.lastname@example.org
KEY TEAM MEMBERS Michael St Leger, Corporate Account Director 55
lighten your load
Reed Boardall can provide all the frozen and chilled services you need â€“ and more. We work round the clock to the shortest response times to ensure fast, next-day delivery, all from our single-site distribution centre, with additional services including multi-temperature distribution, blast-freezing, up-tempering and SSCC labelling. It all adds up to fully integrated logistics for the modern temperature-controlled supply chain. The Reed Boardall Group, Bar Lane, Boroughbridge, North Yorkshire YO51 9NN Tel: 01423 321315 Email: email@example.com
IN DU ST RY S ERV IC E S
Cold Storage & Logistics
Reed Boardall Reed Boardall is one of the leading temperature controlled food distribution businesses in the UK, storing and delivering frozen food on behalf of large and small manufacturers across Britain, Europe and further afield to all the UK's best-known supermarkets. Operating 24/7, Reed Boardall provides a total, integrated service with its 180-strong fleet of state-of-the-art vehicles moving up to 12,000 pallets a day, and storing around £100m worth of products on behalf of its customers. Based at a single 55 acre site in Boroughbridge, Yorkshire, the group is committed to providing an industry-leading, highly reliable ‘order today, deliver tomorrow’ service – meaning that customers, whatever
their size, can be confident that their products will be where they need them, when they need them. Having perfected the art of meeting orders by combining different products from various suppliers, Reed Boardall is able to provide efficient and cost-effective next day delivery even for small orders. With a 20 year heritage serving this niche sector, the group is still a family-owned business, committed to forging long-term relationships with its customers. Reed Boardall has consistently proved itself to be a reliable, responsive and cost-effective partner to the best known names in the UK food industry.
ADDRESS Bar Lane Boroughbridge North Yorkshire YO51 9NN WEBSITE www.reedboardall.com TEL 01423 321315 EMAIL firstname.lastname@example.org
KEY TEAM MEMBERS Andrew Baldwin, Managing Director, Cold Storage Marcus Boardall, Deputy Chief Executive
M E M B ERS M A R KETPLACE
Food Sector Lawyers • Contracts • Debt recovery • Product recalls • Agents and distributors • Employment • Intellectual property and branding • Transport and logistics • Competition • Corporate and commercial
MICHAEL WARD L I M I T E D
FLEET REFRIGERATION SERVICES
JOBS CARRIED OUT
Your Ad Here
Call us today on: 01204 669 247 www.michaelwardonline.co.uk Follow us:
Contact Peter Cusick or Peter Seary of our Food and Drink team
01775 842500 www.roythornes.co.uk @roythornes_food
Authorised service partner We also service and maintain all marques, Thermo King, Carrier, GAH, Hubbard/Zanotti, Webasto, Eberspacher
It’s here... The NEW Craemer Pallet Box CB3 900kg Load. 610L Capacity. 35kg Weight. Key feat
rs of Colou • R a nge d e HD PE ra G d o o F • ption • RFID O lisation a n o rs e •P Options
For more details contact our sales team on:
0800 032 4291
email@example.com Tel: +44 (0)191 469 3078 www.dalzielingredients.co.uk
Quality, the best value.
MEM B ERS MA R KETPLACE The Bulletin Classified firstname.lastname@example.org www.1cold.com
Call us today on 01564 702269 Specialists in the Design, Project Management and Construction of Hygienic, Fire Rated and Temperature Controlled Environments
INDUSTRIAL CHILLERS / COLD ROOMS / COLD STORES
Take advantage of a regular, cost-effective presence in the BFFF’s bi-monthly trade magazine. Advertise here for as little as £100 per month including online. Call Kate on 07793 499871 or email email@example.com
FOOD AND DRINK SECTOR INSURANCE Our specialist team has the experience to help you build a risk control and insurance strategy to help achieve your business aims and protect your stakeholders interests. With an indepth understanding of the food and drink sector, a wealth of experience and a corporate culture of delivering excellence we are able to tailor our solutions to our clients’ individual needs.
For more information contact: Garry Moseley T: 07760 168 224 E: firstname.lastname@example.org www.ajginternational.com Arthur J. Gallagher (UK) Limited is authorised and regulated by the Financial Conduct Authority. Registered Office: The Walbrook Building, 25 Walbrook, London EC4N 8AW. Registered in England and Wales. Company Number: 1193013. www.ajginternational.com FP624/2015 exp.02/09/2016
Do you stand out on the shelves? Get in touch to discuss your next packaging design project: 01457820807 | email@example.com
The Bulletin MEET THE TEAM
Meet the team
In this series The Bulletin catches up with one of the BFFF team. This edition we spend five minutes with...
Head of Commercial How long have you worked at BFFF? Three years in June although I have been associated as a member or guest at BFFF events since 1979 so it sometimes appears much longer.
What do you enjoy most about your job? I guess it’s the wide range of different elements of the BFFF service delivery. With such a “broad church” of members there is always a very diverse set of needs to be met. The fun in working right across the different sectors of the food industry is very attractive to me as it presents different and generally enjoyable challenges each day .
Who inspires you? Dr. Martin Luther King Jr. I didn’t know too much about Martin Luther King Jr. in my early years, I was aware of him, of course, but he never really had significance for me. As a Brit, I didn’t understand the extent of the racial inequality he was addressing. Years on, reading and reflecting, what strikes me now, especially in the current political climate, is that he never advocated violence, fear, or hatred. He motivated people to create positive change leading the debate, preaching how much we’re all alike, and how we should feel love and compassion for each other. A message that continues to this day.
Do you have any hobbies?
Blue (There is certainly no red in Leicester).
I have been a keen record collector since the 70s and have somewhere in the region of 3400 singles and circa 1000 LPs taking up valuable space in our house (as my wife constantly reminds me).
What do you like to do at the weekend?
What is your biggest achievement?
What is your favourite colour?
If there is a Leicester match on, I attend home and away with my daughter, otherwise both my wife and I are keen “Northern soul fans” and we tend to visit music events and weekenders across the country throughout the year.
Starter and main or main and dessert? Always starter and main.
Becoming a father of two children.
What is your favourite place? The Trang archipelago group of islands, Andaman Sea, Thailand. One particular island is Koh Kradan which is a less popular Trang beach. Plenty of sand, sea and silence, oh and of course the odd cocktail.
If you could invite one person round for dinner, who would it be and what would you eat? My grandfather and we would have old fashioned stew made by my grandmother.
“The fun in working right across the different sectors of the food industry is very attractive to me as it presents different and generally enjoyable challenges each day.”
DAT E S f o r y our
D I A RY .
22nd February BFFF Business Conference & People Awards Birmingham Hilton Metropole www.bfff.co.uk
Find out about the future of frozen food.
24th-26th April Seafood Expo Global Seafood Expo Global Brussels Expo, Belgium www.seafoodexpo.com/global
20th-21st September Lunch! ExCel London www.lunchshow.co.uk
Frozen & Chilled Foods Golf Day Belton Woods, Grantham Contact: Richard Cogan Tel: 01732868288
SIAL Paris Nord Villepinte, Paris www.sialparis.com
Technical Seminar Birmingham Hilton Metropole www.bfff.co.uk
The world's largest food innovation exhibition.
Keep up to date with the latest technical news.
PLMA Show Amsterdam www.plmainternational.com
Health & Safety Seminar Birmingham Hilton Metropole www.bfff.co.uk
Keep up to date with the latest H&S news.
5th-8th March Hotelympia ExCel, London www.hotelympia.com
The UK's largest foodservices & hospitality event.
BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk
Top networking event for retail and foodservice.
BFFF Dinner Dance & Annual Awards Evening London Hilton on Park Lane www.bfff.co.uk
The definitive awards for the frozen food industry.
Thinking of joining BFFF? The Harte and Garter Hotel Windsor, Royal Berkshire SL4 1PH
Food & Drink Expo NEC Birmingham www.foodanddrinkexpo.co.uk
Find out about becoming a member of BFFF.
Go online Visit bfff.co.uk for even more news from the frozen food industry.
Visual Foods Limited, 54 Hagley Road, Edgbaston, Birmingham, B16 8PE Telephone: 0121 753 0202