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The Bulletin

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 paulmurray@bfff.co.uk 07718 588431 ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871

PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Jessica Beckett bulletineditiorial@bfff.co.uk 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 May/June edition of the Bulletin During our recent Business Conference, I announced the exciting launch of our new Member Benefit programme at our forthcoming Industry Forum taking place on 7th June. We have big ambitions to create a really strong range of member benefits over the next three years. We’ll be launching six new member benefits in June, more in November, and then constantly refreshing and bringing in new ideas. We’ll communicate these through our bi-annual Industry Forums and Bulletin magazine. There are still places available so see page 5 for further details. Our commercial team is busy finalising plans for our Gala Dinner and Annual Product Awards. Tickets are selling fast for the event which is always a firm favourite with BFFF members. It takes place following the Industry Forum on the evening of 7th of June at the Hilton Park Lane in London. We hope to see as many of you as possible there! I continue to represent our industry at regular round table meetings with Government, to ensure our members’ key issues and opportunities are recognised. We cautiously welcome the Brexit transition period being extended until 31st December 2020, to help encourage our members to invest for growth. Within the team, I’m delighted to announce Dan Schofield has joined the commercial team as Member Account Manager. Sadly, Jo Hancock is moving on to new pastures and I’d like to take the opportunity to thank her for all her hard work and commitment to BFFF for the past 12 years in both health & safety and member benefits. We wish Jo well and welcome Steve Pocock who has joined BFFF to lead on member benefits.

The Bulletin is available to read online at www.bfff.co.uk/about-bfff/bulletin – where you can also read all the latest news from BFFF and its members. 1


The Bulletin

CON TEN TS

Bulletin THE

The magazine for the frozen food industry

IN THE NEXT ISSUE

04

Coverage of the BFFF Gala Dinner Dance & Product Awards

BFFF NEWS

To advertise in the biggest issue of the year contact: katemiller@bfff.co.uk Advertising Deadline: 20th June 2018 To request a Media Pack or submit your company/product news email: bulletineditorial@bfff.co.uk

Coming up: Sep/Oct - Free From Nov/Dec - Convenience & Bakery

06

MEMBER NEWS 2


The Bulletin

12

15

NEW PRODUCTS

11

INTERVIEW: CORAL ROSE

PRIMARY AUTHORITY RE-LAUNCH

20

FACTS & FIGURES

32

22

HEALTH & SAFETY

FROM IGD

30

TECHNICAL& LEGISLATIVE

25

LIFE IN THE FREEZER

39 44

INDUSTRY SERVICES

35

NEW MEMBER PROFILES

26

Sweet Dreams

45

MEET THE TEAM

3

DIARY DATES


The Bulletin

BF F F NE W S Updates from the BFFF team

Member Benefit launches at Industry Forum June 7th

Innovators in Seasoning, Cures & Blended Ingredients

Don’t miss out on hearing about our brand-new Member Benefits!

We have big ambition to create a really strong range of member benefits over the next three years. We’ll be launching six new member benefits in June, more in November, and then constantly refreshing and bringing in new ideas. We’ll communicate these through our bi-annual Industry Forums and Bulletin magazine.

Bespoke seasoning blends, cures and functional blends for a wide variety of food types. • Savoury Meat Seasoning • Gluten Free Blends CUK-M-278 • Black Pudding / Haggis • Meat Glazes and Marinades • Gravies and Sauce Mixes • Brine Mixes for Cooked Meats • Meat Curing Blends

• Snack Flavourings • Stuffing Mixes • Breads and Bakery Blends • Dustings & Top Dressings • Herb & Spice Seasoning Blends

Registration and refreshments are open from 10am and the forum will begin at 10:30am with the introduction of our new Member Benefits. For the second part of the morning’s event Chris Hayward, Kantar Worldpanel and Fiona Speakman, CGA will be presenting the latest retail and foodservice market updates. Don’t forget this event is free to members so feel free to invite a colleague from your team to come along to what is set to be another popular BFFF event.

See more online ...

www.dalzielingredients.co.uk

A special thank you to Stephenson Harwood who are hosting the forum in their offices in Finsbury Circus, London, EC2M 7SH.

TEL: +44 (0)191 469 3078 info@dalzielingredients.co.uk

Spaces are limited so contact clairemathieson@bfff.co.uk as soon as possible to secure your place.

BFFF team news

Do you know a company thinking of joining BFFF?

Dan Schofield joins as Membership Account Manager

Our next Thinking of Joining seminar, sponsored by Daregal, takes place in Windsor on Monday 2nd July 2018, from 1pm.

This is an opportunity for potential new member companies to meet the BFFF team and find out how membership can benefit them followed by a riverboat taxi down to the Windsor Racecourse for the evening races and an evening of networking and entertainment! If you know any companies who may be interested in joining BFFF or finding out more about the seminar please contact: neeshacleary@bfff.co.uk

Gala Dinner Dance and Product Awards Our Commercial team are busy finalising the planning for our Gala Dinner and Product Awards evening taking place on 7th June 2018 and tickets are selling fast. Once again, we return to the Park Lane Hilton to celebrate as an industry the best in class latest new products. We look forward to seeing BFFF members and guests joining us for a great night of networking and entertainment.

After graduating in European Business and Finance in the early 1990’s, Dan began his working career within the automotive industry. From his experience in this sector and from other roles over his career, Dan has gained invaluable experience in customer account management. He is looking forward to his new career within the frozen food industry and working for BFFF as Membership Account Manager.

A huge thank you to our sponsors this year - Kerry Foods/Meal Creations are our Headline Sponsors for the Gala Dinner Dance, XPO Logistics are sponsoring the Product Awards, Bidfood are once again sponsoring the President’s VIP Reception, Iceland are sponsoring the seating brochure and Freiberger and NFU Mutual are partner sponsors.

Over the next few weeks, Dan will be in touch with his portfolio of members to gain insights into their business needs and to support developing plans that ensure that they are getting the most from their membership with BFFF.

There are still tickets available so contact jillywallis@bfff.co.uk for further information. 4


BFFF Industry Forum Thursday 7th June 2018

Member Benefit Launch! Hosted by:

Don’t miss our forthcoming BFFF Industry Forum taking place on Thursday 7th June 2018 where we will be launching six new exciting BFFF Member Benefits. Along with the introduction of our new Member Benefits, we will also have retail and foodservice market updates from Chris Hayward of Kantar Worldpanel and Fiona Speakman of CGA. The Industry Forum will take place ahead of the Gala Dinner and Product Awards, so why not join us for both. Seminar Timings: 10.00am - Registration & Refreshments 10.30am - Presentations Commence 12.30pm - Refreshments & Networking 1.30pm - Close

This forum is free for members to attend! Reserve your place now! Contact Claire on clairemathieson@bfff.co.uk or 01400 664308 Stephenson Harwood LLP, 1 Finsbury Circus, London EC2M 7SH


The Bulletin

M EM BER NE W S Updates from BFFF members

Birds Eye Peas ‘pop’ back on screens with new ad campaign

Birds Eye has popped back onto screens for its much-loved frozen peas, bringing back the iconic ‘pop’ in a new ad celebrating love, care and family mealtimes. its humble roots, being nurtured by generations of dedicated Birds Eye farmers – to being served for dinner at the kitchen table. Picked at the perfect moment to ensure the highest levels of sweetness, quality and nutrition, they are full of surprising goodness. A source of Vitamin C and rich in protein, Birds Eye peas are an easy, healthy mealtime choice for the whole family. For generations Birds Eye peas have been a household favourite, with the brand seeing growth of 6.2% in the last quarter due to a rejuvenated brand image and a trend towards eating more vegetables. Steve Challouma, Birds Eye Marketing Director, comments: “Continuing with the momentum of our previous ‘With Love from Birds Eye’ campaign, the advert aims to enhance the love families have for the teatime favourite, and remind them of the health and nutritional benefits of frozen peas. “We wanted to bring the iconic Birds Eye ‘pop’ to a new generation of consumers who love our peas. The Birds Eye ‘pop’ became a household sound in the seventies and is an iconic, recognised symbol of the taste and goodness that is unleashed every time a pea is harvested. It allows us to bring a key piece of British brand heritage back to life for modern audiences.”

Made famous in 1973 by a young Patsy Kensit, ‘Peas Go Pop’ was a hit with the British public and has since remained an iconic advert. The ad, which first aired in February, is part of a £4.2m media investment. It highlights the love and expertise that goes into creating the best quality peas and follows the journey of the pea from farm to fork – from

● www.birdseye.co.uk

Bannisters 10th Blast freezer sucess for anniversary makeover Blue Cube

To celebrate 10 years of baking success, Bannisters Farm has given themselves a makeover. It aims to entice busy shoppers to venture into the freezer aisle and try their product range.

Rick Bestwick – part of the Magnavale Group – has recently installed three blast freezers from Blue Cube Portable Cold Stores at its state-of-the-art Warrington and Scunthorpe facilities.

The illustrative design reflects the family’s love of the land. The Bannisters are a Yorkshire born and bred family who are proud of their heritage and bond to the Yorkshire Wolds, where they have farmed for generations. The simple but charming drawings represent the farming way of life, which the family wish to share with their customers.

Representing an order of nine blast freezers in total, the contract packer and cold storage specialist chose the high performance 28-pallet 62kW and 115kW units for their energy saving, cost and efficiency benefits. Rick Bestwick offers some 1.5 million sq ft of warehouse space and approximately 200,000 pallet spaces across all temperature regimes. It provides a complete range of supply chain solutions and added value services including frozen, chilled and ambient storage, blast freezing, microwaving, order picking and despatch, rapid air tempering, repacking, labelling and date coding.

● www.bannistersfarm.co.uk

Blue Cube – one of the UK’s leading providers of rental temperature controlled storage solutions for the food and logistics industries – has supplied five 28-pallet blast freezers offering 39.49m² of usable space to Rick Bestwick’s Chesterfield site and another four units across the Liverpool, Scunthorpe and Warrington facilities where they are attached to the cold store areas. ● www.bluecubepcs.co.uk

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The Bulletin

M EM B ER N E WS Updates from BFFF members

Industry first for foodservice

The partnership between Erudus and Nielsen Brandbank has reached a major milestone with wholesalers and caterers now able to immediately access standardised specifications for more than 100,000 products after successful implementation of Nielsen Brandbank’s database with Erudus.

Wholesalers and caterers can now access an unprecedented data pool of product information, in a ‘game-changing’ move described as the first phase of ‘bringing the industry together’.

Jon Shayler, chief operating officer at Erudus, said: “Erudus is now the largest foodservice data pool in the UK and this news is a huge game-changer for the industry – where else can a wholesaler and its customers instantly access specifications for more than 100,000 products?” Erudus encompasses 100,000 brand-entered product specifications and is already used by more than 100 wholesalers and 85,000 caterers for essential attribute data. Nielsen Brandbank, which is used by 98 per cent of UK FMCG suppliers, creates, manages and syndicates digital product content that fuels ecommerce success for its customers. ● www.erudus.com

GridBeyond - the new name for Endeco Technologies transforming energy demand into opportunity. GridBeyond, formerly Endeco Technologies, recently unveiled their new brand, marking the evolution of the company, its technology and the growth of opportunities available within energy. Michael Phelan, CEO & co-founder commented “GridBeyond works with large energy consumers, many of which are in the frozen food sector, to balance supply and demand on the electricity grid. To do this, our world-class technology reduces or increases the on-site energy consumption when required. Participating sites are highly rewarded by National Grid for this controlled management of energy usage.” He continued, “GridBeyond simplifies the

In my

VIEW with

Richard Walker

complex energy market for our clients. Our technology brings together grid revenue programmes, savings through peak avoidance, energy optimisation, OEE and predictive maintenance, with a dashboard for enhanced energy analytics and benchmarking. This enables our clients to generate new income streams, make huge energy cost savings and boost their sustainability credentials.” For more information, contact GridBeyond on 01923 431 638, or visit ● www.gridbeyond.com

“Until Iceland can guarantee palm oil is not causing rainforest destruction, we are simply saying ‘no to palm oil’. We don’t believe there is such a thing as guaranteed ‘sustainable’ palm oil available in the mass market, so we are giving consumers a choice to say no to palm for the first time. “Having recently been to Indonesia and seen the environmental devastation caused by expanding palm oil production first hand, I feel passionately about the importance of raising awareness of this issue – and I know many British consumers share my concern and want to have a real choice about what they buy. This journey has shown me that, currently, no major supermarket or food

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manufacturer can substantiate any claim that the palm oil they use is truly sustainable, as the damage being caused to the global environment and communities in South East Asia is just too extensive.” Richard is Iceland’s Managing Director. Iceland has become the first major supermarket to announce it will remove palm oil from its own label food. It says it has made the ethical decision to demonstrate to the food industry that it is possible to reduce the demand for palm oil whilst seeking solutions that do not destroy the world’s rainforest following a collapse in orangutan numbers. www.iceland.co.uk


The Bulletin

M EM BER NE W S Updates from BFFF members

Winner of the Aviko Great British Breakfast revealed Following a search for the nation’s best breakfast dish, Aviko has crowned Bar Dos Hermanos as the winner of its Great British Breakfast competition.

CoolKit joins Ford QVM Program Refrigerated vehicle specialists, CoolKit has been approved for Ford’s QVM scheme, which ensures the quality of converted vehicles meet the high standards in manufacturing and quality control.

To enter the Great British Breakfast Competition, chefs, caterers and operators were encouraged to share what it is that makes their breakfast great for a chance to win £500 and a month’s supply of Aviko Hash Browns and Aviko Hash Brown Bites. Situated in Leicester, Bar Dos Hermanos has been awarded the title of ‘Great British Breakfast’ for its Classic English Breakfast which allows customers to build their own breakfast.

As a Qualified Vehicle Modifier Program (QVM) converter, CoolKit now provides a warranty for the conversion that matches Ford in terms of mileage and duration.

Andy Hussain, owner of Bar Dos Hermanos said: “At Bar Dos Hermanos we offer our breakfast and brunch menus at the weekends and wanted to create a bespoke offering that would excite our customers and give them a reason to celebrate. We are delighted that our breakfast has been recognised and we think it is the opportunity for personalisation that makes it stand out. ” Building on last year’s successful search, the competition forms part of Aviko’s Great British Breakfast campaign to highlight the importance of the breakfast and brunch to operators. Mohammed Essa, Commercial Director UK and Ireland, Aviko, said: “With breakfast fastly

FAST NEWS

CoolKit launches all-inclusive package

becoming our most innovative market we wanted to celebrate the best and recognise the great work chefs and caterers are doing. Congratulations to Bar Dos Hermanos for winning the ‘Great British Breakfast’ with an entry that shows the profitability of providing consumers with the opportunity to pick their own breakfast items.” ● www.aviko.co.uk

McCain make marketing design easy

McCain Foodservice is launching a range of creative marketing aids, which will help operators stand out from competitors and maximise profits around key dates and menu events. From printed flyer and poster creations, to emails and social media posts, McCain has created a range of eye-catching designs and graphics to meet the needs of different operators, enabling them to create and market their own events and menu theme days, such as Easter.

Jo Holborn Marketing and Category Controller explains why it’s so important: “Our research shows that in a highly competitive trading environment professional marketing content can provide a vital edge, helping operators to stand out from the crowd and attract customers.” To download a range of on-trend marketing design templates visit www.mccainfoodservice.co.uk/marketingdesign-made-easy/ ● www.mccain.co.uk

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CoolKit launched an in-house aftercare department, providing refrigerated vehicle service, maintenance and repair nationwide. The new department, supported by customer service and an account management team, is ready to provide an outof-hours and weekend support system tailored to each customer’s unique requirements.

New Appointment for Oakland International Multi-temperature supply chain operator Oakland International has confirmed Luke Attwell as the company’s new Distribution Manager. Luke will step into his new role to take on responsibility for Oakland’s Redditch facility.


The Bulletin

M EM B ER N E WS Updates from BFFF members

Reed Boardall marks silver anniversary Reed Boardall is marking its 25 years since the Yorkshire-based frozen food storage and distribution business opened its first cold store at its Boroughbridge site. In 1992, the family business opened the doors of the 3,000 pallet capacity store. Initially with only one customer on board, the new store grew rapidly adding new staff and expanding with a further 9,000 pallet spaces a year later. Twenty-five years on, Reed Boardall has become a £60m turnover business, working with leading food manufacturers and retailers across the UK, storing around £100m worth of products on their behalf. It is now one of the biggest employers in the area, employing 780 staff, and its single 55 acre site in

FMCG Executive Network specialise in recruiting professionals across the whole FMCG sector. We recruit at all levels across the following disciplines: • Sales, Marketing & Category Management • Production & Engineering • Supply chain & Procurement • Technical & NPD

Boroughbridge is the largest of its kind in Europe.

Our success over the past 19 years has come down to simply taking the time to understand our customer’s business, how it operates and providing bespoke recruitment solutions that add real value. That means understanding how you and your business tick, building a true partnership - one that’s not just about ‘finding the right person’ but supporting the growth and success of your organisation from within.

Keith Boardall, Chief Executive, says: “Reaching our 25th birthday is quite an achievement and I think the fact that the company is continuing to flourish is testimony to the strength of our original blueprint for the business– we’re still doing what we set out to do, we’re just doing it on a larger scale now, having grown alongside our customers.”

But perhaps most importantly, it means doing what’s right, never delivering quantity at the expense of quality, and always offering you the most honest, tailored and insightful advice. FMCG Executive Network is a trusted and recognised recruitment brand within the FMCG industry who always provide a professional service for both our customers and candidates alike. To find out a little more about how we’d operate as your chosen recruitment partner please get in touch. Contact Richard Clarke (Joint Managing Director) Tel: 07791 489442

or

Sarah Todd Tel: 02036 676700 - London 01159 841801 - North E-mail: sarah@fmcgexecutive.com Website: www.fmcgexecutive.co.uk

● www.reedboardall.com

Green gas industry responds to NAO renewable heat report

Responding to a new report from the National Audit Office (NAO) on the cost-effectiveness of the Renewable Heat Incentive (RHI), Charlotte Morton, Chief Executive of the Anaerobic Digestion & Bioresources Association, said: “As one of the technologies supported by the RHI, biomethane (or green gas) is currently heating over 300,000 homes and displacing almost 800,000 tonnes of CO2, the equivalent to taking almost a million cars off our roads. As a home-grown, renewable source of heat, it is helping to decarbonise the UK’s gas grid and improving energy security through reducing the need for expensive natural-gas imports from unstable parts of the world. for this scheme, and that as a result it will have to work even harder elsewhere.”

“With support for the RHI due to end in 2021, we’re calling on the government to put in place long-term support for renewable heat to help give certainty to the green gas industry. The government should also set an effective carbon price that would better demonstrate green gas’s excellent value for money in reducing emissions and producing home-grown renewable heat.”

“But right now the government doesn’t know how it is going to cut carbon from heating systems in millions of homes and businesses around the country. There is a limited amount of time to work with, so it needs to start making real progress now.”

Meg Hillier MP, Chair of the Committee of Public Accounts, said on the publication of the NAO’s RHI report: “The government faces a huge challenge in cutting harmful carbon emissions. The NAO report shows how the government has massively cut back its ambitions

The report states that a decision on the successor policy to the RHI is due to be announced this year. ● www.adbioresources.org

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The Bulletin

ME M BER NE W S

Updates from BFFF members

City of Glasgow College student chefs crowned

City of Glasgow College fought off competition against nine other colleges, to scoop the prestigious student Chef Challenge crown. The final took place in front of live audience at national hospitality and foodservice exhibition, Hotelympia. The winning team, led by lecturer Robbie Phillips and students Erin Sweeney, Jordan McKenzie and Lee Christie, came first in the highly competitive 90-minute competition in which they had to cook a three-course, threecover menu. This year’s theme ‘Around the World in Three Spices’ meant competing teams had to incorporate fresh and ground spices in each of their courses. While the judges were impressed with the skills, professionalism and creativity demonstrated during the event, London’s Westminster Kingsway College and Northern Ireland’s South Eastern Regional College took the runner up places on the day, finishing

second and third respectively. Winning team member Erin who was competing in the challenge for the second year said: “We still can’t quite believe that we’ve won but we’re completely and utterly over the moon. While it’s been incredibly tough, it’s literally been the best experience of my life.” Emma Holden, Organiser of the Country Range Student Chef Challenge, said: “A huge congratulations to the City of Glasgow College team on winning this year’s hotlycontested competition. Not only did Erin, Jordan and Lee show they could handle the pressure of cooking in front of a live exhibition audience but their dishes were incredible and wowed the judges when it came to taste.” ● www.countryrange.co.uk

Brexit heralds storage opportunities for the UK

NewCold, the deep-frozen storage and logistics specialist is looking at possibilities for a new UK site to accommodate increased UK market activity and in anticipation of the demand expected to be triggered by the ‘Brexit effect’ in European supply chains. According to NewCold Country Director Jon Miles, the movement of goods from central European hubs into the UK will become more complex, based on the likelihood that we will leave the Customs Union and the impact that will have on supply chains.

final 40 miles of the journey to the Channel Tunnel taking five hours. The time and risk associated with these increased journey times will mean that the most obvious solution is to store the products closer to the market in the UK.”

Jon said: "Currently, it is possible for a food producer to store product in a warehouse close to the coast in Belgium or France and deliver directly into UK distribution centres within acceptable lead times. However, a recent study by Imperial College London has indicated that even an additional two-minute stop at customs checkpoints could lead to the

NewCold has already bolstered its UK deepfrozen storage and handling capability with the addition of 600,000 cubic metres of fully automated deep-frozen capacity to its Wakefield site and was expected to be fully operational by April 2018. ● www.newcold.com

Lawyers for the food sector

• • • • • • • • •

Contracts Debt recovery Product recalls Agents and distributors Employment Intellectual property and branding Transport and logistics Competition Corporate and commercial

Contact Peter Cusick of our food team on: 01775 842500 www.roythornes.co.uk

Portfolio careers are on the rise Research undertaken by Jonathan Lee Contract Recruitment suggests experienced specialists are opting for contract and interim work where they have greater flexibility and can build a career portfolio of interesting projects and grow their

While the majority of over 50s in contract roles (89%) choose to work on this basis, the next largest group is 30-39 year olds (57%) who cite pay (63%), more interesting work (55%) and career advancement (45%) as key reasons for opting for contracting rather than permanent roles. Workforce mobility and easier skills transfer will be key platforms for addressing skill gaps and will enable companies to plan for uncertainty, adapt to new technologies and deal with fast-changing market realities including big data, connectivity and Industry 4.0. Jonathan Lee has seen a growing number of interim specification technologists, production managers, operation managers, supply chain managers and general managers within the food and drink sector. ● www.jonlee.co.uk

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BFFF Primary Authority Scheme

A Free Member Benefit Service

What is Primary Authority?

Our Primary Authority partners are:

Primary Authority is a government run scheme that helps protect businesses from unnecessary legal challenges. It helps to ensure businesses operating in the food sector are doing so safely and legally. Primary Authority is an extension of the old ‘Home Authority’ principle where your local authority and your business worked together to ensure you were on the right side of the law. Government have recognised that enforcement and interpretation of legal regulations was sometimes variable in its approach, and that many businesses operated outside their own local area, so in 2009 they launched the Primary Authority scheme. The vision for Primary Authority is to allow business to ‘trade with confidence’ throughout England. Once you have Primary Authority advice signed off within a registered partnership, your operating practices can’t be challenged by any other enforcement authority.

Types of Partnership There are 2 types of Primary Authority scheme; direct and coordinated. Direct partnerships: A direct partnership with a Primary Authority can look at your specific policies or operating procedures on site and assure themselves that you are operating within the law. In effect they endorse your operations and policies. Given their legal status as a Primary Authority partner this advice then has legal backing for your business. Co-ordinated partnerships: BFFF operates a co-ordinated Primary Authority scheme and we have an expanding range of sector-wide advice. This partnership operates in the same way as the direct partnership but you don’t need to deal with the Primary Authority directly, BFFF does that for you. You can also rely on this advice as it also has the legal backing for your business.

Why Join the BFFF Scheme Now? The national Primary Authority Scheme has just been amended and relaunched. Up until now it has been difficult for all but the biggest businesses to have both co-ordinated and direct partners but recently this has changed. Now any BFFF member can benefit from advice, whether it is tailored to your business or sectoral advice put in place by BFFF. Don’t worry if you were signed up to the BFFF schemes before, it all still applies. [A series of unique BFFF schemes are available for Fire Safety only, please contact us for more information.]

What Expertise do BFFF’s Partners Have? Over the past few years BFFF has worked with a number of local authority experts. We have chosen our partners with care based on their knowledge of the sector and expertise in each of the specialised areas: • • • • • •

Health and Safety Food Safety & Hygiene Food Standards & Labelling Weights & Measures Fair Trading Fire Safety

We have found the advice from our partners to be consistently practical and sympathetic to the views of the industry, whilst they all have first class knowledge of the relevant legislation. More information about BFFF’s PA partners and their expertise can be found on our website, here: http://bfff.co.uk/members/primary-authority/

How Can the BFFF Scheme Benefit Your Business? •

We can facilite access to a wealth of experience and understanding of the scheme.

Over 30 pieces of sector wide advice - additional advice driven by member requirements.

BFFF do all of the administration for setting up a scheme for you just contact us and we will do the rest.

Trade with confidence - no unnecessary enforcement queries.

Can potentially save you money.

Free to join – as it’s free why wouldn’t you?

Member Testimonials “Having access to a resource such as the PA scheme with BFFF has meant that our business has always had a route to obtain advice on such subjects as and when was needed. The advice has always been delivered concisely, quickly and was no more complicated to request than writing an email. This has allowed our business to trade confidently with customers on technically difficult areas while avoiding additional costs which are sometimes associated with obtaining third party assistance.” “We have used the PA almost since its inception for Fire Safety Advice. We have used our annual visit to verify that the Fire Risk Assessment has been completed / reviewed and remains compliant. We have also used the service to argue a point with our insurers, who were asking for unnecessary improvements. I cannot fault the service, you would be ill advised not to make use of it.” “These initiatives led by BFFF have led to reduced risk for our business/greater confidence to operate in a grey legislative area and has saved time and money on queries being raised in these areas.”

For further information please contact: Martin Forsyth Email: martinforsyth@bfff.co.uk Dir Tel: 01400 283094

or

Crystal Holmes Email: crystalholmes@bfff.co.uk Dir Tel: 01400 664309


The Bulletin

NEW

Slice into success with Kara’s new Celebration Cakes Kara, the food service brand of the Finsbury Group, has launched two Kara Celebration Cakes; nine inch unsliced cakes that are perfect for any out of home celebrations. With 37% of consumers ordering cakes in a pub or restaurant for either a celebration or a get together with family or friends, Kara’s new Celebration Cakes enable outlets to sell a whole cake which are ideal for the end of meal celebration. The first of this duo is the Chocolate Celebration cake, made of a moist chocolate sponge, and filled and covered in chocolate ganache buttercream, with a side decoration of milk chocolate drops and finished with marbled chocolate curls; this cake is the perfect party piece for any chocolate lover’s extravaganza. For customers with a sweet tooth, the Sponge Confetti Cake is a real family favourite. Made of a soft white sponge, filled with sweet cake filling and a delicious raspberry jam, all covered in candy cake filling and decorated with multi-coloured confetti sprinkles; it’s ideal for any festivity.

dining experience. Kara asked 200 people if they would order the Celebration Cakes when dining out, 90% of consumers said they would purchase the Chocolate Celebration Cake and 75% would order the Sponge Confetti Cake. Jane Deegan, Kara Marketing Manager said: "The new Celebration Cakes are a great addition to the Kara product range. With 95% of chefs stating they would add the two Celebration Cakes to their menus the cakes are a great way for vendors to offer customers a complete dining out package." To see the full Range of Kara cakes or for more information on Kara, visit www.karafs.co.uk or call 0161 351 2399 to speak to a member of the customer care team.

Kara’s new Celebration Cakes both come unsliced, allowing for chefs to add personalised decorations to cater to individual occasion. Chefs may wish to simply add candles or hand pipe messages to cater to each celebration, further personalising and enhancing the customer's

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The Bulletin NEW PRODUCTS

Ignite the senses and your profits

New sourdough breads for caterers

McCain Foods is launching New Menu Signatures Staycrisp Medium and Julienne Skin-on Fries, helping caterers to ignite the senses of their customers and stand out from the competition with fresh-style, crispy fries that stay hotter for longer.

UK foodservice specialist ARYZTA Food Solutions is bringing four new crafted sourdough breads to the UK market, helping caterers profit from a highly popular variety and put provenance at the very top of their menus.

The two new cut options extend the popular Staycrisp range of fries, giving caterers the opportunity to deliver a thrilling dining experience with a choice of rustic-style gluten-free, hot and crispy fries to match their menu.

Supplied frozen and part baked, the new range includes a Sourdough Bloomer, XL White Sourdough, Sourdough Baguette and innovative and spiced new Fruit & Nut Sourdough. The crust, which has come to define this iconic bread, is enhanced by stone baking, making for even more texture.

Innovative soft-boiled egg unveiled

Nothing added, nothing taken away

With a soft-boiled egg being one of the nation’s favourite ways to eat eggs, Anglia Crown has now delivered a solution to put them back on the hospital patient menu with the innovation of Yowk.

New Naked Baked Jacket Potatoes from Bannisters Yorkshire Family Farm are aimed primarily at those following a healthy eating plan. Perfectly sized, British grown, wholesome potatoes, freshly baked in their skins before being frozen to capture that mouth-watering just baked taste.

Yowk is a response to the FSA’s recent announcement that raw or lightly cooked eggs are safe to consume if they bear the British Lion Mark. The Yowk egg is individually packaged and is ready to eat in five minutes. Fully pasteurised, it is pre- cooked to make the egg white set whilst the yolk remains runny.

Naked Baked Jacket Potatoes provide a simple, quick, healthy base dish, waiting for the consumer’s imagination to transform it with a filling of their choice.

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Proud to support the BFFF and sponsor this year’s Gala Dinner Dance.

From our kitchen to yours. We provide authentic tasting dishes from all around the world. From our kitchen to yours, every single dish we create is unique. To find out more visit mealcreations.co.uk

 

@mealcreations mealcreations

Part of


The Bulletin INTERVIEW

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The Bulletin INTERVIEW

Together, we are stronger

“We’re a disciplined buying group,” says Managing Director Coral Rose, who is based at the group’s head office in Lancashire. “That means we buy together, sell together and market together. “From a supplier perspective we act as one unit and have events like group sales meetings, national promotions and national marketing activities. That’s what makes the Country Range Group different.”

– nobody knows that better than the Country Range Group. The foodservice buying group has recently celebrated its 25th anniversary and a record breaking financial year.

And it’s that point of difference which has helped the CRG build up an annual turnover of £430m. Despite its clear success and unique business model, the group has maintained its close-knit membership for over two decades. Coral added: “We’re about quality, not quantity. We want to

Made up of 12 independent wholesalers, operating from 15 depots, with 25,000 customers across the UK and Ireland, it’s clear the CRG is more than ‘just’ a buying group.

make sure any wholesaler that wants to be part of our group understands the way we work. And in doing that we will ensure they achieve faster and more profitable growth as a result. That is our sole purpose.” Country Range Group members have a 50:50 profit and cost sector client base with caterers spanning everything from schools to care homes and pubs. In addition to offering all the ‘big brands’, the Group also has its own label, Country Range. It currently offers 800 lines including chilled, ambient, frozen as well as cleaning products. The brand boasts an annual turnover of £100m. The Country Range Group even produces its own magazine, Stir It Up, as well as recipe suggestions and inspiration ideas aimed at helping caterers get complete value from its products and services. Coral joined the group in 2010 before taking on the role of MD the following year. “I’ve always been in foodservice,” said the mum-ofthree. “Foodservice is all about people and that’s what I love about it.” Before the CRG Coral had worked for Watson & Philip (now Brakes), RHM and also ran her own marketing consultancy. But she remains one of the few senior women in food wholesaling. She said: “It’s shocking the number of women in this industry and the more senior you get, the less women there are. It has changed over the years, albeit very gradually. I recently went to an event with 55 people and I was one of two women.”

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The Bulletin INTERVIEW

As a result Coral is supporting Women in Wholesale – a campaign run

Coral added: “There is very limited new product development in

by former Better Wholesaling editor Elit Rowland which aims to highlight

ambient but in frozen it is fantastic. The flavour combinations available

the benefits and opportunities for women in the industry.

especially in desserts and breads are brilliant.

“We need to change perceptions,” says Coral. “We need to increase

“Frozen is helping caterers to do so much more and the consolidation

diversity, make things flexible, get women interested in taking on senior

scheme means they can afford to take a risk on a new product, which

roles or encourage them into the industry and develop them to those

in turns keeps their menus fresh.”

senior levels.

With 25 years of success under its belt, what does the future hold for

“Wholesaling isn’t about dusty warehouses, it’s about food – and who

the Country Range Group?

doesn’t love food?

“We’ve just completed our 2020 Planning,” says Coral. “We’ll be

“Not only that but this is an industry that is in growth, it’s exciting, and

focusing on delivering for members by developing things like category

the opportunities are there and growing.”

management, digital and data and the Country Range brand.

With more than 20 years in foodservice, one of Coral’s career highlights

“The marketplace is tough, there’s lots of big changes on the horizon,

goes right back to her early days. The Country Range Student Chef

but we are confident that by really maximising how we work together,

Challenge is something she set up at Watson & Philip in the 90s and

the next 25 years will be just as exciting as the last.”

which has since come full circle.

www.countryrange.co.uk

The annual challenge, run in association with the Craft Guild of Chefs, sees teams of student chefs prepare, cook and present a three-course menu. They must battle it out against each other in front a live audience and are judged on a wide range of skills. Coral added: “It’s something I set up so when the opportunity came to take it back on I jumped at it. It’s really good to promote student chefs. Once again, it’s all about encouraging a new wave of talent in to the industry.” The buying group has been a member of BFFF for many years, and despite providing all temperature regimes, it says frozen is “the one to watch.” Coral added: “Sales are quite mature in ambient, there are some developments in chilled but certainly the biggest growth opportunity for the CRG is in frozen. “Caterers recognise the multiple benefits of frozen products – from convenience, food waste prevention and addressing skills shortages. But above all, quality. There is no perception in foodservice that the quality of frozen is inferior. “It’s tough out there for caterers so the benefits of frozen really do help to maximise profits which is essential.” In order to help customers take full advantage of frozen, the Group has set up a frozen consolidation scheme. Central hubs store mixed products to enable members to offer their customers a wider range of different products without having to commit to a full pallet.

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Celebrating British-made temperature monitoring and tracking

Seven Telematics has been proudly supporting the British frozen food industry for 30 years with its British-made Transcan temperature recorders and vehicle tracking system. The company’s achievement has now been formally recognised through its membership of the Made in Britain organisation. Made in Britain aims to bring together manufacturers to highlight their success in making British products. Seven Telematics has been manufacturing the world’s best-known temperature recorder at its Worthing site for three decades. Every Transcan will soon proudly display the Made in Britain marque to show that it is manufactured in Britain to the highest standard. This British-made quality has earned the loyalty of many businesses, including some of the UK’s largest coldchain logistics companies, such as Brakes and ACS&T (the distributor for McCain). While the company is proud of its long tradition of British-made quality, it continues to innovate in its industry. Gaining the new Made in

Britain marque follows the company’s successful launch of the Transcan Advance, the next generation of its hugely popular Transcan temperature recorder. As everyone in the British frozen food sector knows, temperature data loggers are vital to a company’s reputation and profit. Because they are usually mission-critical, attempting to save money by buying foreign products is a costly mistake. Yet too many critical products used in the UK are manufactured in the Far East and have dubious quality control and return rates. The Transcan data loggers have a return rate of just 0.4%, with half of those returned with no fault found. This is probably why there are currently more than 245,623 Transcans on the road! Similarly, the Seven Telematics Seven Eye vehicle tracking system is developed and managed by the company’s in-house UK team.


Another initiative launched by Seven Telematics is now benefiting frozen food businesses even further. Many long-term Transcan users are tied into relationships with niche telematics providers, for example providers which are warehouse-based, or routing scheduling-based, but they still require vital temperature information from their Transcan to be displayed and alerted on through these systems. In response to this, Seven Telematics now offers streamlined Transcan data connectivity to all third-party telematics systems.

Michael Kane, Director of Seven Telematics said:

“

As a British manufacturer for many years, we are delighted that Seven Telematics has now joined the Made in Britain organisation. Following on from the Brexit vote, our European customers approve of our British manufacturing process and welcome the Made in Britain marque as it distinguishes the Transcan Advance from products made elsewhere in the world which may not meet high standards or perform as effectively. We are proud to support the British frozen food industry with British-made products.

“

This affords a much greater degree of control and the capacity to adapt the system in direct response to customers’ needs and feedback.

To find out more about Seven Telematics, visit www.seventelematics.co.uk


The Bulletin

FACTS & F IG U RES FROZEN FOOD RETAIL SEES VALUE GROWTH ACROSS ALL CATEGORIES The retail frozen food sector has got off to an impressive start to 2018, with first quarter results showing value growth across every category, with total market value growth staying strong at 6.6% Statistics from Kantar Worldpanel for the 52 weeks ending 25 March, show that volume increased 2.4% creating an additional £95 million worth of value for the sector.

producers have put strong investment in developing their ranges of high quality products to meet consumer trends and demand for easyto-prepare gourmet dishes. It’s great to see classic frozen categories such as pizza and ice cream experiencing a boom in value and volume as ranges are being enhanced with high quality, innovative and ontrend products that allow consumers to experience restaurant standard food in the comfort of their own homes.”

Category leaders include savoury food* which has seen growth accelerate to 10.2% followed by ice cream at 8.4% and frozen fish at 8.3%, both of which have emerged as market leaders in recent months through a combination of innovation in NPD and focus on premium. Pizza has seen impressive volume growth of 8.3% compared to this time last year, with volumes up 5.1%.

“Following my announcement at this year’s BFFF Annual Business Conference of the industry’s ambition to reach £10bn in sales across both retail and foodservice this is a promising start, with a growth of £95M in Q1 taking the sector to £6.1bn."

Savoury food was also the leader in volume growth, up 7.7% with pizza and frozen confectionary following with 5.1% and 4.1% volume growth respectively. “It’s really positive to see every single category across the frozen retail market in value growth,” said John Hyman, chief executive of the British Frozen Food Federation. “Across the entire sector, manufacturers and

Source: Kantar Worldpanel *Savoury food includes frozen bread, frozen stuffing, cooked poultry, meat products, processed poultry, savoury bakery, vegetarian products and other frozen foods.

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For more information on the frozen food retail market visit British Frozen Food Federation at www.bfff.co.uk.


With over 850 BFFF members expected again this year, there’s never been a better time to guarantee your seats at the industry’s biggest and most established dinner dance. Celebrate product excellence from across the frozen food industry as we announce the winners of this year’s annual product awards. Enjoy an evening of superb networking with industry colleagues. Email jillywallis@bfff.co.uk to book your tickets now! Gala Dinner Headline Sponsor:

Product Awards Headline Sponsor:


The Bulletin

IGD identifies challenges and opportunities within the frozen meal category

Importance of having a healthy option in purchase decision - mean score out of 10

6.7

By Nicola Ball, Shopper Insight Manager, IGD

Frozen Meals Shoppers

Great prices, high quality, convenient solutions and a varied range are all expected by shoppers when buying food and groceries. To remain competitive retailers and suppliers need to meet shoppers’ basic needs while continuing to innovate to excite shoppers and appeal to their evolving needs.

5.4

In this article Nicola Ball, Shopper Insight Manager at IGD reveals what shoppers look out for when buying frozen meals and how shopping behaviour within the frozen meal category compares to others. Understanding shopper behaviour in this context will help you to identify potential growth opportunities for the category.

The value equation – price vs quality? Price is always front of mind for shoppers, but the importance of price in the purchase decision differs by category. Frozen meals rank fifth out of 34 categories where price was an important consideration at the point of purchase (household paper is first followed by laundry, ice-cream and still drinks). To grab shoppers’ attention, price communication needs to be bold, simple and impactful. Although price plays an important role in shoppers’ purchase decisions, the majority of frozen meal shoppers are prepared to pay extra for what they perceive to be higher quality. Frozen meals rank second out of 34 categories where shoppers agree that it’s worth paying more to get better quality. Ensure that you are communicating the quality credentials that matter most to shoppers on pack, on point of sale materials and in advertising and other communications.

Average Grocery Shopper Source: IGD category benchmark research, July 2017. Base: 100 frozen meal shoppers in supermarkets/hypermarkets

The importance of health

Nicola Ball, Shapper Insight Manager, IGD

average of 13%. Suppliers should look for new opportunities and increase food experimentation, while retailers should minimise product duplication in frozen food category. Aligning innovation to different needs or occasions can increase product consumption and attract new shoppers into the category – for example developing meals for a dinner party or late evening snack or meals to consume post-exercise. With limited space in-store unlimited choice is not practical, therefore having the right range in the right store to meet a variety of different shopper needs is vital. 74% of frozen meal shoppers decided to buy the specific product they had purchased once in store compared to a grocery average of 60%. When launching new products within this category it is crucial to get execution right in-store to increase the number of shoppers trialling products.

Many shoppers aim to eat healthily, with 85% claiming they have at least one healthy eating priority, eating more fruit and vegetables and reducing sugar being the most common. However, a healthier product can’t be at the expense of taste. Communicating the key health benefits on pack will increase the appeal among healthconscious shoppers and make it easier for them to decide at the shelf. Language, colour and imagery all play a role in creating health associations among shoppers.

Great prices, high quality and convenience It is crucial for retailers to provide a range of options across different price tiers to meet the needs of shoppers with differing budgets. To succeed in this category products will need to demonstrate value through great prices, high quality and/or convenience.

About Nicola

Willingness to experiment

Shoppers want help making a choice

Nicola joined IGD as Shopper Insight Manager from Lion in Australia, where she worked in the sales team as a Customer Insight Manager. She has over nine years of grocery experience working within market research agencies and leading manufacturers.

Frozen meals are one of the top categories where shoppers are open to different products. Therefore retailers should highlight new products in-store, through signage, displays and on-pack messaging.

Despite the demand for new and different products, frozen meals rank fifth out of 34 categories where shoppers find it hard to make a choice.

Nicola is passionate about understanding shopper behaviour and has a BA degree in Geography and Sociology from Sheffield University.

Flavour is especially important to shoppers in frozen meals. On their last trip, 28% of shoppers chose a specific product because it was a different flavour or type that they wanted to try versus a category

The biggest request from shoppers in this category is for clearer nutritional information, visibility of health benefits and for ingredients to be clearly displayed at the shelf so they can quickly make an informed decision.

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WORKING AT HEIGHT SEMINAR Preventing Falls Whilst Working on Mobile Refrigeration Units 4th October 2018 - The Kube, Leicester Racecourse Join BFFF and FSDF for practical solutions behind the industry leading guidance In August 2017 the British Frozen Food Federation published new industry guidance on Preventing Falls Whilst Working on Mobile Refrigeration Units. Since then the BFFF and FSDF has been working together to provide evidence of best practice within the industry and definitive examples where this guidance is being put into practice.

A must attend for directors, health & safety professionals, managers, engineers working with or responsible for, working at height on mobile refrigeration systems Join us for a range of theoretical and practical sessions of working at height including: • • • • •

HSE presenting the legal expectations of preventing falls from height Case studies of actual falls from vehicle accidents Legal and claims implications if the guidance is not followed Summary of BFFF Preventing falls guidance to ensure legal compliance Practical solutions to work on vehicles with refrigeration units with risk assessment concept of ‘avoid’, ‘prevent’ and ‘minimise’ - including 6 HGV vehicles with practical access solutions.

Price: £150+vat members / £180+vat non-members Please email crystalholmes@bfff.co.uk for your booking form British Frozen Food Federation Warwick House, Unit 7, Long Bennington Business Park, Newark, Nottinghamshire NG23 5JR Tel: 01400 283090

Food Storage & Distribution Federation Unit 7, Diddenham Court, Lambwood Hill, Grazeley, Reading, Berkshire RG7 1JQ Tel: 0118 988 4468


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 you’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: neeshacleary@bfff.co.uk Sponsored by:


The Bulletin

Life in the

FREEZER People Award winners

Andy Breffit

Michael Round

After 50 years in the food industry, there’s not much that’s surprises Andy Breffit anymore.

Mike Round was recently crowned supply chain and logistics champion at the BFFF People Awards.

So receiving the Lifetime Achievement award at the BFFF’s inaugural People Awards came completely out of the blue for Andy, Hopwells’ Commercial Director.

As site manager for temperature-controlled storage expert Rick Bestwick, he is responsible for all activities across the Warrington branch.

He said: “I didn’t know anything about the award so it was a huge surprise, but a really nice one.”

Mike, 35, said: “I love what I do, it’s fast paced, constantly changing and no two days are ever the same.

Andy has been Commercial Director of the frozen food distributor for 21 years but is now looking forward to retirement.

“The size of Rick Bestwick means you really can make a difference to the business. Even with how big we’ve become over the last few years, we’re still a really close-knit team and that’s a great way to work.”

“It’s been a fantastic 21 years here. I entered and exited with the same job title and it’s been an honour to witness first hand Hopwells go from strength to strength and I’m sure with a new generation of talent at the helm, it will continue to grow and prosper.”

Mike, who lives in Warrington, first started out in the logistics industry aged 19 as a warehouse operative. Keen to carve out a career he attended night-school, gaining professional qualifications, before being offered his first managerial role.

Andy is now in semi-retirement as he prepares to hand over the reins to Hopwell’s Ashley Hopwell. He says he will use his new-found spare time to do more of the things he loves – golf, gardening and spending time with his family which includes his two sons. Leaving the food industry behind marks the end of an era for Andy, 69, who lives with his wife in Newark, Nottinghamshire.

He has worked his way up the ladder at Rick Bestwick, from shift manager in 2012, to warehouse manager and finally operations manager – a position which won him the BFFF People Award for his round-the-clock commitment to overcoming a technical issue that would have seriously impacted customers had it not been for his efforts.

Starting out as a supermarket manager aged 19, he went on to work for the likes of Cadbury Foods, Lyons Seafoods, and Blue Crest before joining Hopwells.

Since then he has been made site manager, a role which sees him take charge of all management at the site including operations, health and safety, stock and admin and warehouse.

“I’ve had a fantastic career,” said Andy. “But the highlight has to be helping Hopwells to triple its turnover in 20 years – that’s definitely one of my biggest achievements.”

He said: “It is an intense job but I wouldn’t have it any other way.” And when he’s not in work? “I enjoy spending time with my family,” he added. “I have a seven-year-old daughter and a three-year-old son so they keep me very busy!”

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The Bulletin

Sweet Dreams

26

Freeworld Food Ltd, "Dots" doughnuts.


T

The Bulletin

he UK’s sugar tax has been launched – a move which will see a levy placed on drinks with high levels of sugar. The initiative is part of a campaign to tackle childhood obesity. So far initial reactions seem positive, with many big players already reformulating products to significantly cut the sugar content. But with the tax now rolled out across the drinks industry, could food be next? Or is the sector already independently making a shift to this direction?

Consumers’ love of sweet treats doesn’t seem to be shaken by the war on sugar. Sales continue to increase with value growing ahead of volume, suggesting that premium is leading the way. While consumers are making much more health-conscious decisions across the board, figures show that this simply does not correlate to the sweet treats category as it continues to make up household staples, with 93% of British households regularly buying biscuits, for example. So, as volumes of biscuit sales increase by 1.8%, are consumers turning away from frozen desserts and treats?

It’s actually the opposite, as frozen ice cream and confectionary

Another area that is pushing growth in retail is the rise of the health

categories continue to see growth in both value and volume,

conscious consumer. Kantar analysts have identified low calorie

consistently heading up the frozen food market as a leading category

options as a huge potential area for growth for ice cream, potentially

as well as outperforming similar non-frozen categories.

driving further spend. Speaking to The Grocer, Isabel Zakers, from

In the 52 weeks to 25th March 2018, frozen confectionary saw a year

Kantar, says that added product benefits such as lower calories, lower sugar and additional protein have helped drive up average prices by

on year (yoy) value increase of 3.3% with volumes increasing 4.1% in the

5.9% to £2.71 per litre (Kantar Worldpanel w/e 5th November 2017). She

same time period. Ice cream sales are also seeing growth with an 8.4%

says: “Ice creams are fulfilling more needs in order to justify this higher

value increase and 1.5% volume growth. Combined, the two categories

price point to consumers, particularly healthy options.”

are currently worth £1.3bn, representing a significant contribution to the overall £6bn frozen food retail market. And they don’t seem to be

Conflicting trends of occasional indulgence and health focus may be

slowing down any time soon.

driving growth across retail, but the foodservice sector is approaching the health conscious consumer in a slightly different way – a mini way

This ice cream boom is mainly down to the focus on innovation and

to be precise!

NPD, as well as a shift in meal occasions – ice cream no longer relies solely on the sun to come out to be a consumer consideration. The

Food producers have identified a move to mini indulgences as a way

category as a whole is moving away from family-sized white tubs of

for consumers to balance their desire for a sweet treat and the need

Neapolitan and is positioning itself as an aspirational dessert through

to take a healthier approach to diets. Steve Lyons, Sales Director for

exotic flavours and sophisticated branding, encouraging consumers to

Thomas Ridley Foodservice says: “Treats such as macarons have

take a trip down the freezer aisle for that evening indulgence or dinner

become hugely popular and they are incredibly versatile from a flavour

party dessert.

point of view. Miniature versions or petits fours of some of our favourite desserts are trending with consumers who still want a treat but don’t

This is evidenced in the figures as yoy volume growth is up 1.5% on

want a full size dessert.”

2017, while value sales are up 8.4%. According to Pladis research, 44% of UK adults are planning more nights in and manufacturers are capitalising on the increasing demand for restaurant quality desserts at home, with a push on premium. 27


Lantmännen Unibake miniature pastries, Portuguese custard tart.

Bells of Lazonby, We Love Cake range

The Bulletin

Dawn Foods, dessert discs, black forest mini cakes.

M

anufacturers are walking a tightrope of delivering guilt-

create ranges that meet all of these requirements, while still offering a

free treats while offering consumers products that are still

high quality, tasty product for consumers to indulge in. But if they can

indulgent and aesthetically appealing, making the treat feel

achieve this, there’s a huge range of opportunity to increase sales with

like an occasion. Jacqui Passmore, Marketing Manager UK and Ireland

diners.

for Dawn Foods says they are helping caterers achieve this balance

Penrith-based family bakery Bells of Lazonby has seen huge successes

with the relaunch of its Fruit Fillings range. “There’s increased demand

in its We Love Cake free from brand, which is growing 27% yoy. Its

for sweetness from more natural sources such as real fruit rather than

latest move into the world of free from is registering products with The

refined sugar,” she comments. “Dawn’s relaunched Fruit Fillings range

Vegan Society to carry the Vegan Trademark, having identified a key

has a high fruit content, with some products in the range containing

opportunity for dairy-free with millennials. One third of 16-34 year olds

whole fruit to reflect consumer preferences for a less processed and

are claiming that they are planning to cut back on milk-based products

more natural mouth feel and taste.”

(Harris Interactive), with a further 19% of consumers saying they will

Free from items are no longer rare dietary requirements, but are

spend more on dairy-free products in 2018 (IRI Research).

quickly becoming the norm on menus with more people choosing to follow specific diets, cutting out ingredients or whole food groups such as dairy and gluten. This has increased pressure on producers to

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The Bulletin

Lantmännen Unibake miniature pastries

E

Bells of Lazonby, We Love Cake, vegan brownie

mily Sudell, Marketing Executive at Bells of Lazonby, said: “These are now some of our best-selling lines, showing that many are not deterred by the Vegan symbol being on pack

– portraying an air of inclusivity across consumers. Indeed, research shows that 51% said they welcome the rise in vegan foods available in shops, cafes and restaurants (Opinion Matters).” Another opportunity, particularly in the foodservice sector, for growth is the ever-expanding meal occasions that sweet treats cover, now encompassing the whole day; from breakfast and brunch, to coffee breaks, afternoon tea and evening desserts. As such, there are increasing opportunities for outlets and manufacturers to capitalise on their offering. Afternoon tea is booming according to Samantha Winsor, Assistant Brand Manager at Lantmännen Unibake UK, who says the opportunities for sweet treats lie in hot drinks and social occasions. “With endless opportunities for personalising or theming afternoon teas, they are continuing to grow in popularity across a variety of outlets.” She added: “Regularly refreshing this British classic is achievable with relatively little effort on the part of operators but is vital in keeping consumers interested and engaged with your offering. Lantmännen Unibake UK recommend offering miniature pastries alongside premium teas as an afternoon tea with a modern twist.” Sharer-style meal occasions, such as afternoon tea, are thought to be a particular hit because they allow customers to have a taster of a number of things, without feeling like they’ve over-indulged. As consumers’ expectations of dining out continue to expand, smaller sweet treats can provide flexibility in menu planning, allowing outlets to continually update their offering with new products. Using frozen bakery products increases this versatility further. With a long shelf life, quick defrost times and no waste, the new Dots doughnut range from Freeworld Foods Ltd is an example. With over 50 products to choose from, they all thaw and serve in 40 minutes. Whether the sugar tax will go from drink to food remains to be seen. But it is clear the public’s appetite for sweet treats is as hungry as ever.

Thomas Ridley, macarons.

And with innovation across the sector in abundance, there is no doubt the industry can rise to any challenge.

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The Bulletin

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

update

Packaging - good or evil? 1.5g of plastic keeps them fresh for 14 days.

With the recent announcement from Michael Gove that there will definitely be a bottle deposit scheme in England (a system where a small fee is applied to drinks containers at the point of sale, which can later be reclaimed), we thought it would be good for us to take a step back and review the facts. All packaging can’t really be bad can it?

There are many functional demands packaging may need to fulfil, and the designers have to balance all these whilst also ensuring that costs and environmental impacts are kept to a minimum. For instance, packaging must protect the contents from hazards such as vibration, moisture, heat, odours, light penetration, micro-organisms or pest infestation.

What is it and why do we need it? The average consumer probably thinks of packaging as a box, a carton, a bottle, a bag etc. However, the legal definition is not quite as straight forward. When introducing new laws which set packaging recycling targets, the European Commission had to agree a legal definition of what packaging is. Many hours were spent considering whether things such as carrier bags, lollipop sticks and even flower pots were ‘packaging’.

It may also need to be easy to open, be resealable, tamper-evident or child-resistant. Ovenable trays will often be needed for readymeals and liquids must be easy to pour without leaking or spillage. In addition, packaging also needs to carry information about the product, some of which is required by law. All these considerations need to be taken on board before you even start to think about making the design attractive to consumers.

Many consumers think packaging is simply used to ‘house’ the product but of course it’s also there to offer protection. Indeed, without it, many products would be damaged or spoiled before they even reach the shops. This can be seen in less developed countries where, because their distribution and packaging systems aren’t as sophisticated as ours in the UK, as much as 50% of food never reaches the consumers' plate.

Why so many types of packaging? Packaging doesn’t just include the primary or sales packaging (what we take home) but the secondary packaging (boxes, trays and film wrap that group the items together) and transport packaging (cartons, larger containers and pallets that allow the grouped items to be loaded onto lorries). The packaging for all three types is chosen in combination to provide the level of protection to keep damage and wastage to a minimum.

Of course, there are some items which can be bought without any packaging, such as loose fruit and vegetables. However, produce is less likely to be wasted if it has been prepacked, not only because the packaging protects it from spoilage and handling damage, but also because the information printed on the pack helps stock rotation in the store and at home. For example, unwrapped cucumbers lose so much moisture that they become unsaleable after three days whereas just

Furthermore, there isn't a single 'best' material for all products – the most appropriate packaging material is chosen according to its particular application. Cardboard provides rigidity, aluminium foil

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The Bulletin TECHNICAL & LEGISLATIVE protects against moisture and light, plastics are resistant to tearing, and so on.

What’s the problem with plastic? Each year, 400 million tonnes of plastic is produced and 40% of that is single-use-plastic we'll only use once before it's thrown away. Additionally, not all plastic can be recycled. This may be due to what it is made up of or because it's too costly or difficult to do so. It’s estimated that UK consumers use 13 billion plastic drinks bottles a year. More than three billion of which are not recycled but instead are incinerated, sent to landfill or end up as litter in towns, the countryside and the seas. Local authorities spend around €173,000 a year cleaning beaches. Not all the plastic in the sea comes from beverage litter but figures show it accounts for the largest proportion at around 33%. Nurdles (small plastic pellets used as raw material in the manufacture of plastic products) account for 9%, other plastic litter 9%, plastic dust 4%, plastic bags 1% and microbeads 1%. Plastic waste has created an artificial island of plastic material twice the size of France in the North Pacific Ocean which is thought to contain 79,000 tonnes of floating waste. Most plastic debris (94%) ends up underwater, posing a risk of ingestion and entanglement to over a hundred species including seals, sea turtles and gulls and of course eventually humans – It is thought that European shellfish consumers ingest around 11,000 pieces of microplastic per year! 70% of the debris eventually sinks to the sea floor, where the consequences are unknown.

The magic answer? Deposit return schemes won't solve all the problems but there's no question that it's a step in the right direction and will almost certainly achieve three things: 1. It will tackle the plastic packaging entering the seas from our shores. Norway has seen the use of such schemes achieve packaging recycling rates for plastics (and the other materials covered) approaching 100 per cent.

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2. It will drive an increase in the quality of material collected. Currently, material collected by local authorities' kerbside systems is often contaminated by unwanted materials which hinders recycling. However, with more effective separation at source (via the reverse vending machines that Michael Gove says will definitely form part of the system), material will be of much higher quality. 3. It will have a knock-on benefit to domestic recyclers who often struggle to obtain material of high enough quality to reprocess in the UK. Without having to deal with contamination (and pay to landfill or incinerate those unwanted materials) the economics of recycling stack up much more positively.

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However, there is little evidence that the bottle return scheme would reduce overall plastic consumption. In fact, in Belgium and Germany the use of such schemes saw an increase in single use containers to the detriment of refillables. Hopefully the government will take a much more holistic and ambitious approach, working with the devolved nations and learning from the world's most eco-friendly countries to introduce further policies to tackle the problems inherent in our current use of plastics.

31


The Bulletin

H EALTH + SAFETY

From head of health & safety, Simon Brentnall and Crystal Holmes, health & safety assistant.

update

Game changing ISO 45001 published

The world's first International Standard for occupational health and safety, has been launched. ISO 45001:2018, Occupational health and safety management systems – Requirements with guidance for use, has been published by the International Organisation for Standardization (ISO) it sets out to provide a robust and effective set of processes for improving work safety in global supply chains. Designed to help industries and organisations of all sizes, ISO says

a framework for a safer workplace for all, whatever sector you work in

that the new International Standard is expected to reduce workplace

and wherever you work in the world.”

injuries and illnesses around the world.

More than 70 countries were directly involved in the creation of this

‘Game changer’

important document, developed by ISO/ PC 283, Occupational health and safety management systems, with the British Standards Institution

According to 2017 calculations by the International Labour

(BSI) serving as the committee secretariat.

Organisation (ILO), 2.78 million fatal accidents occur at work yearly.

Replacing OHSAS 18001

This means that, every day, almost 7700 people die of work-related diseases or injuries. Additionally, there are some 374 million non-

Because ISO 45001 is designed to integrate with other ISO

fatal work-related injuries and illnesses each year, many of these

management systems standards, ensuring a high level of compatibility

resulting in extended absences from work. This paints a sober picture

with the new versions of ISO 9001 (quality management) and ISO 14001

of the modern workplace – one where workers can suffer serious

(environmental management), businesses that already implement

consequences as a result of simply “doing their job”.

an ISO standard will have a leg up if they decide to work toward ISO 45001.

ISO 45001 provides governmental agencies, industry and other affected stakeholders with usable guidance for improving worker

The new OH and S standard is based on the common elements found

safety in countries around the world. By means of an easy-to-use

in all of ISO’s management systems standards and uses a simple

framework, it can be applied to both captive and partner factories and

Plan-Do-Check-Act (PDCA) model, which provides a framework

production facilities, regardless of their location.

for organisations to plan what they need to put in place in order to

David Smith, chair of project committee ISO/PC 283 that developed

minimize the risk of harm. The measures should address concerns that

ISO 45001, believes the new International Standard will be a real game

can lead to long-term health issues and absence from work, as well as

changer for millions of workers: “It is hoped that ISO 45001 will lead to

those that give rise to accidents.

a major transformation in workplace practices and reduce the tragic

ISO 45001 will replace OHSAS 18001, the world’s former reference

toll of work-related accidents and illnesses across the globe.” The

for workplace health and safety. Organisations already certified to

new standard will help organisations provide a safe and healthy work

OHSAS 18001 will have three years to comply with the new ISO 45001

environment for workers and visitors by continually improving their OH

standard, although certification of conformity to ISO 45001 is not a

and S performance.

requirement of the standard.

Smith adds: “World standards writers have come together to provide 32


The Bulletin HEALTH AND SAFETY

Changes to Fines for Commercial Drivers The Driver and Vehicle Standards Agency (DVSA) has announced that, from 5 March 2018, lorry, bus and coach drivers who drive tired can be fined for every time they’ve done it in the last 28 days. DVSA can fine drivers up to £300 if they’re caught breaking the rules. They can also be prosecuted or have their vehicle immobilised. Previously, DVSA could only fine drivers for: • •

offences committed that day ongoing offences, like manipulating tachograph records, which record drivers’ hours.

Fines for older offences From Monday 5 March 2018, DVSA traffic examiners started issuing on-the-spot fines for any drivers’ hours offences committed in the last 28 days. In a single roadside check, DVSA traffic examiners can issue fines for up to five drivers’ hours offences. It means drivers could be fined up to £1,500 in a single check if they’ve consistently broken the rules. It won’t matter if the offences took place in Great Britain or elsewhere. The rules will also apply to drivers who don’t live in Great Britain. However, they’ll need to pay any fines before being allowed to continue their journey. DVSA will immobilise their vehicle until they pay.

overseas operators whose drivers regularly do this. Crashes involving tired lorry drivers can be devastating. Almost a quarter of injuries in accidents involving lorries are fatal or serious. About 40% of sleep-related accidents involve commercial vehicles. According to the Royal Society for the Prevention of Accidents (RoSPA), driving while tired may be responsible for:

Fines to deter drivers from not resting properly

• •

1 in 5 of all accidents up to a quarter of serious and fatal crashes.

As well as giving fines to drivers for recent offences, DVSA traffic examiners have started issuing fines to deal with drivers who don’t properly rest. Lorry, bus and coach drivers must take a 45-hour rest break at least every fortnight.

And according to DVSA, 6,300 drivers’ hours fines were given to lorry drivers by DVSA between April 2015 and March 2016.

Since 1 November 2017, DVSA has started to fine drivers up to £300 if they spend their full weekly rest break in their vehicle in places where it causes a problem. For example, if a lorry driver spends their full break in the cab of their lorry in a layby.

Illegal parking, noise and litter nuisance Spending the weekly rest break in the cab can: • •

contribute to drivers not properly resting expose drivers to poor living conditions.

info@1cold.com www.1cold.com

It can also cause problems in local communities. In some areas, lorry drivers have parked illegally or inappropriately while taking the 45hour break, and have caused residents to complain about noise, litter and anti-social behaviour.

Call us today on 01564 702269 Specialists in the Design, Project Management and Construction of Hygienic, Fire Rated and Temperature Controlled Environments

During 2016, authorities in Kent took action against 3,700 lorry drivers for parking illegally or inappropriately.

Targeting problem areas DVSA traffic examiners will target places where this is causing the biggest problems, such as residential areas and laybys. DVSA will also work with its counterparts in other countries to deal with

INDUSTRIAL CHILLERS / COLD ROOMS / COLD STORES

33


You requested..we delivered! BFFF Launches 3-Year Gold Membership It’s Arrived! The launch of our new 3-Year Gold Membership Package - an all-inclusive package of membership subscription fees and attendance at key events, simplifying administration and planning for members.

What’s included? Three year membership fees and tickets for attendance at: Gala Dinner Dance & Annual Product Awards Annual Luncheon Annual Conference / People Awards / H&S Seminar / Technical Seminar

The benefits: Simplified membership payment and event attendance in one annual invoice Secure best possible tables/seats at key events Allows improved planning of internal/external attendees Improved budgeting 30% discount on conference day delegate rates

To find out more and take advantage of this exciting new offer, contact Paul on Email: paulmurray@bfff.co.uk or Tel: 01400 283090


The Bulletin

update

From Paul Murray, Head of Commercial.

More new members

Since the last issue, we are pleased to welcome eight new members. Lowtherm Construction Ltd. specialises in the design, build and maintenance of temperature controlled environments. They have provided, with their own skilled workforce the manufacture and installation of quality insulated products, to be manufactured and assembled mainly for the food and chemical Industry. Integral UK Ltd. is a leading independently owned mechanical, electrical and fabric property maintenance business in the UK, providing both planned preventative and reactive maintenance to over 1,600 clients in 60,000 locations. Carrier Transicold UK Ltd. helps improve transport of temperature controlled goods with a complete line of equipment and services for refrigerated transport and cold chain visibility. Bowlander Ltd. For almost 30 years Bowlander has been one of the UK’s most innovative and customer focussed natural ingredients suppliers to UK and Irish food manufacturers. Ebrofrost UK is the international holding company for the joint-venture between Keck Spezialitäten GmbH and Danrice A/S. The partners are Stephan Keck (MD) and Ebro Foods. EBROFROST with its subsidiaries is the leading manufacturer in Europe of cooked, frozen pasta, rice and cereals of all kinds. Principal Logistics Technologies Ltd. is an industry leader in innovative warehouse management software & supply chain solutions. S.T.I. (UK) Ltd. is one of Europe’s leading providers of transport solutions. Their vast network is strategically located in 10 countries and is unified by a common strategy and a common working model, with harmonised quality requirements, haulier processes, TMS and IT platforms. SmithCarey Ltd are focused on setting new standards in FMCG recruitment and training. They believe in putting people first, treating them properly, doing what they say they are going to do and delivering successful outcomes

and outstanding levels of service. Through personal touch they work with you to attract, retain and develop the very best talent in industry. Retraction: In the last issue, we published incorrect contact detail for FMCG Executive Network Ltd. FMCG Executive Network Ltd, are recruiters of professionals for the FMCG sector, specialising in sales, marketing and category management positions. Their growth and success comes down to the simple but powerful promise they make to their clients: "To work for you as though we are one of you" For more information, please contact: Richard Clarke (Joint Managing Director) Mobile: 07791 489442 Or Sarah Todd Recruitment Consultant M: 07803 513728 O: 02036 676700 - London O: 01159 841801- North Email: sarah@fmcgexecutive.com Website: www.fmcgexecutive.co.uk In this issue, we are pleased to highlight recent new member Stefano Toselli, Jonathan Lee Recruitment Ltd. and Principal Logistics Technologies Ltd. If you would like to book your New Member Profile in The Bulletin, please contact neeshacleary@bfff.co.uk. For membership enquiries please contact: Kate Miller Tel: 01400 664320 Mob: 07793 499871 Email: katemiller@bfff.co.uk Or Dan Schofield Tel: 01400 283095 Mob: 07921 405218 Email: danschofield@bfff.co.uk

35

New member profiles

M EM B E R SH I P


Jonathan Lee Recruitment For over 40 years, Jonathan Lee Recruitment has supplied engineering, manufacturing and technical professionals to the food manufacturing sector. Our specialist team of consultants, many of whom are technical and industry professionals with relevant engineering backgrounds, offers an in-depth understanding of the skills, experience and personal attributes required for a variety of roles that include: • • • • • •

industry to future-proof their talent pipeline. Our suite of services continues to evolve, covering permanent and contract recruitment, interim management, executive search, managed services, talent management solutions and design services.

Engineering & technical Operations & manufacturing Supply chain & logistics Accountancy, finance & risk Digital & 4IR implementation Automation, robotics & controls

“Our specialist team of consultants, many of whom are technical and industry professionals with relevant engineering backgrounds, offer an in-depth understanding of the skills, experience and personal attributes required for a variety of roles.”

From entry-level graduate to executive and board level appointments, we source permanent, contract, interim and executive candidates across the UK and internationally. With over 85% repeat business, we take the time to really understand business needs and priorities, adopting a partnership approach to help achieve our clients’ talent acquisition plans. We are committed to continuous improvement, employing the latest initiatives in recruitment, digital media and candidate attraction to keep us at the forefront of industry evolution. We work closely with industry partners and professional bodies, such as the BFFF, to support candidates, clients and the wider industry. Our expertise in future skills; specifically, the skill-sets needed for the adoption of Industry 4.0 technologies, is assisting clients and the wider

Contact Scott Williams scott.williams@jonlee.co.uk 36


Stefano Toselli Stefano Toselli's origins go back to 1981 when the company was formed as ‘La Roue du Pays d'Auge’. Through acquisitions and a management buy-out in 2010, it grew significantly throughout the years to become the No1 Chilled and Frozen lasagne manufacturer in Europe. In June 2017, Ter Beke acquired the business, strengthening their position in Europe and further enabling their strategy for worldwide distribution of Lasagne.

our clients the utmost confidence in our ability to supply superior products in line with our consistently high customer service levels. Supporting the BFFF is key for us having had significant presence and success in the UK frozen market.

The 15,000 square metre highly automated production site in Normandy, France, has an extensive portfolio of ready meals including Lasagne and Cannelloni for both private label and branded sectors.

“Our team of over 250 employees pride themselves in the quality of both our products and services and this is our primary objective.”

Our ability to meet short deadlines from our customer’s requests from conception to on-shelf has always given us a leading edge, along with our many years of experience and dedicated R&D department to help clients select a product that fits their portfolio. Within our range we can manufacture from 350g to 3kg, catering for both retail and foodservice and exporting to over 30 countries worldwide.

Contact Tel: 00 33 (0)231 20 05 96 E-mail: sales@stefano-toselli.com Website: stefano-toselli.com

Our team of over 250 employees pride themselves in the quality of both our products and services and this is our primary objective. We are IFS and BRC quality accredited and our in-house laboratory gives

37


Principal Logistics Technologies

Principal Logistics Technologies are specialist providers of warehousing and supply chain solutions to third-Party Logistics (3PL) providers like Cold Move, Grocontinental Ltd., Norish Ltd., Rick Bestwick Ltd., and Food Manufacturers like Dale Farm Ltd., Morrisons PLC., and Total Produce PLC. Principal Logistics Technologies are proud to be an Associate member of the BFFF and we look forward to sharing our experiences and learning from its extended membership.

Our solution utilises mobile computing technology (barcode scanning, wireless label printing, voice and/or RFID) to provide real-time data capture of product. In doing so we enable digitalised workflow control ensuring optimised efficiency, complete audited adherence to product handling and storage rules and full forward and backwards traceability. Our Business Intelligence (BI) dashboards summarise and visually represent data to ensure complete real-time management and control which, when interpreted and acted upon, enables highly optimised operations.

“Our expert team have a wealth of knowledge and experience in deploying solutions for 24x7 high volume operations in the UK, Ireland, EMEA and China.”

Our expert team have a wealth of knowledge and experience in deploying solutions for 24x7 high volume operations in the UK, Ireland, EMEA and China. And, with an industry leading client retention rate of 97.6% since our inception in 1993, our support experts have an enviable track record. Our expertise includes: • • • • • •

Contact Joe O'Shea, Sales Director joe.oshea@principalsystems.com Mobile: +353 87 9794888 UK: +44 121 3680057 principallogisticstechnologies.com LinkedIn: principal-systems-ltd Twitter: @Principal_L_T

Ambient, Chill and Frozen Single-site and Multi-site Operations Standalone Warehouse Management Systems and End-to-end Supply Chain Operations 3PL, Manufacturing, Importers and Distributors Storage, Consolidation and Cross Docking Raw Material, Production and Finished Goods

38


From transport partners to solicitors, suppliers to retailers, The Bulletin industry services directory is your goto guide for member services. Featured this edition is: BOC Limited

ACS&T Logistics

39

Industry services

The Bulletin


IN DUST RY S E RV IC E S

SECTOR

Industrial Gases and Engineering

BOC Limited BOC supplies the UK & Ireland’s most comprehensive range of industrial, medical and special gases, associated products and services. BOC has been producing atmospheric gases, including oxygen, nitrogen and argon, for over 120 years.

and speciality gas equipment for food freezing, chilling and modified atmosphere packaging applications. With a secure supply in stock around the UK and Ireland, BOC provides unrivalled national coverage and a comprehensive service that can be customised to clients’ needs.

CONTACT DETAILS

ADDRESS

With seven Air Separation Units (ASUs) and a network of major production facilities, distribution centres and retail stores across the UK and Ireland, its portfolio covers thousands of different gases and mixtures, and the equipment and services required to support them. Within the food sector, BOC supplies high purity gases, gas mixtures

The Priestley Centre, 10 Priestley Road, Surrey Research Park, Guildford, Surrey, GU2 7XY, England WEBSITE www. bocfood.co.uk TEL 0800 111333 EMAIL

KEY TEAM MEMBERS

food@boc.com

Andrew Baldwin, Managing Director, Cold Storage Marcus Boardall, Deputy Chief Executive

41


Blast Freezing and Tempering Chill out, we’re the experts.

BRC certified experts in food storage and distribution

To find out how we can help you, contact our sales team today. +44(0) 1472 358207 | fiona@acst.co.uk | www.acst.co.uk


IN DU ST RY S ERV IC E S

SECTOR

Cold Storage & Logistics

ACS&T Logistics Food logistics specialist ACS&T’s vigorous commitment to quality standards is ensuring it leads the way in blast freezing, cold storage and distribution services for food manufacturers. ACS&T has achieved BRC certification for the ninth year running for its temperature controlled storage and distribution facilities at all its sites in Grimsby, Wolverhampton, Tewkesbury and Scarborough.

The benefit of ACS&T’s blast freezing process is a product of knowledge and efficiency, enabling food products to be rapidly reduced in temperature to -18°C. This allows products to be stored in peak condition until a time they are needed. Products are then reinstated to their original quality by tempering specialists, preserving the integrity of the food.

ACS&T has significant capacity in blast freezers and rapid air freezers to store food products at their very best.

The company provides full traceability across the food chain, with strict control procedures through to final delivery.

Working in partnership with food clients, ACS&T is able to fulfil demands and maintain market price by blast freezing and holding product until it’s needed.

ACS&T’s extensive estates include fourteen cold stores, two ambient stores, and large, dedicated and shared-user temperature controlled transport fleets which are able to move volume nationally.

Every stage of the process is bespoke and client driven - blast freezing, storing, then tempering exactly the quantity of food that customers need when they require it.

As a subsidiary of global group Camellia Plc, ACS&T’s expertise in multi-temperature food logistics spans nearly a century.

KEY TEAM MEMBERS Malcolm Johnstone, Managing Director Sara Ryder, Head of Business Development

43

CONTACT DETAILS

ADDRESS Estate Road Number 2, South Humberside Industrial Estate, Grimsby NE Lincolnshire, DN31 2TG WEBSITE www.acst.co.uk TEL + 44 (0) 1472 358207 EMAIL enquirie@acst.co.uk


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...

Dan Schofield

Membership Account Manager How long have you worked at BFFF?

Starter and main or main and dessert?

I joined BFFF in January 2018. In the past I have worked primarily in the automotive accident repair market sector and have dabbled in the European timber trade as well. Even though I have limited knowledge of the food sector I am learning quickly and will always welcome any help and advice from anyone within the industry.

Definitely main and dessert if it came down to the crunch.

What do you enjoy most about your job? Working with the great people at BFFF. All my colleagues have made me feel very welcome from day one. This is a sure reflection on how they deal so professionally with existing and potential members. I know that I will really enjoy meeting all the members in my care and look forward to developing strong relationships with you all.

What is your favourite colour? Blue.

What do you like to do at the weekend? Most of the time I am taxi-ing my children to football training or matches as most parents do (I think!). When spring and summer arrives, I dust off the leathers and blow the cobwebs away with a ride on the bike in between the domestic chores etc. I am also a bit of a closet mechanic and love fixing things. We have a Cocker Poo called Poppy that is adorable but loves to destroy most things – mainly the things that cost a fortune to replace.

Who inspires you? This has taken a lot of thought and I cannot pin point any particular one person but there are a few that I do look up to and admire for their achievements – Clint Eastwood and David Beckham!

Do you have any hobbies? My main hobby is that I am an avid motorcyclist and currently own a BMW R1200GS. I love riding on the continent where you can really enjoy the comparatively empty roads. I also enjoy attempting DIY, gardening and taking our dog for walks out and about. I’m a Derby County Supporter surrounded by family who are all Nottingham Forest supporters which, funnily enough, makes for interesting conflicts twice a year.

What is your biggest achievement? I have completed a local charity cycle ride several times which involves cycling 35 miles off road at the start of winter. It seems easy but when it rains, it takes about 9 hours to complete.

What is your favourite place? France, especially the hotter parts ! Being more specific it would have to be The Dordogne. Lovely countryside and steeped in history.

44

“I know that I will really enjoy meeting all the members in my care and look forward to developing strong relationships with you all” If you could invite one person round for dinner, who would it be and what would you eat? Starter would have to be marine based and more than likely mussels in garlic butter with a salad. The main meal would have to be a medium rare T-bone steak with all the trimmings. Dessert would be either a lemon based desert, something like a short crust tart or lemon mouse. My guest would be my gorgeous wife since we rarely get to have meals for two!


The Bulletin

DAT E S f o r y our

D I A RY .

2018

4th October

7th February

Working at Height Event

29-30th May

The Kube Leicester Racecourse www.bfff.co.uk

Technical Seminar Birmingham Hilton Metropole www.bfff.co.uk

PLMA Show Amsterdam www.plmainternational.com

Specialist event for anyone working at height.

Keep up to date with the latest technical news.

21st–25th October

7th February

SIAL Paris Nord Villepinte, Paris www.sialparis.com

Health & Safety Seminar Birmingham Hilton Metropole www.bfff.co.uk

The world's largest food innovation exhibition.

Keep up to date with the latest H&S news.

20th November

17-20th March

2 July

BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk

IFE ExCel London www.bfff.co.uk

Thinking of joining BFFF? The Harte and Garter Hotel Windsor, Royal Berkshire SL4 1PH

Top networking event for retail and foodservice.

The UK's larget food and drink event.

Trade Show.

7th June BFFF Dinner Dance & Annual Product Awards Evening London Hilton on Park Lane www.bfff.co.uk

The definitive awards for the frozen food industry. nd

Find out about becoming a member of BFFF.

20th-21st September Lunch! ExCel London www.lunchshow.co.uk

13th June

2019 7th February BFFF Annual Conference & People Awards Birmingham Hilton Metropole www.bfff.co.uk

Find out the future of frozen food.

BFFF Dinner Dance & Annual Product Awards Evening London Hilton on Park Lane www.bfff.co.uk

The definitive awards for the frozen food industry.

Go online Visit bfff.co.uk for even more news from the frozen food industry.

45


COOKIE CRUSH

OUR NEW PREMIUM DONUTS!

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BAKES FOR ALL SEASONS ••

Providing the ingredients for life’s sweet moments

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*Innova Research

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There are lots more delicious flavours in our range, visit dawnfoods.com for further details.

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The summery taste of lemon has always been a popular flavour in sweet bakery and the number of cookie flavoured product launches* has rocketed in the past two years. Lemon & Cookie flavours are definitely on-trend!

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pired by o ins u

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At the heart of our Summer Smiles campaign are donuts, the treat that started our business nearly a century ago. That is why we launched these two mouth-watering new flavours.

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Fall in love with our newest Premium Donut flavours with delicious end to end fillings: Lovely Lemon and Cookie Crush!

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TWO NEW PREMIUM FLAVOURS THAT WILL PUT A SMILE ON YOUR CUSTOMERS’ FACES THIS SUMMER

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May/June 2018  
May/June 2018