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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 firstname.lastname@example.org 07718 588431 ADVERTISING & MEMBERSHIP Kate Miller email@example.com 07793 499871
W ELCOM E I hope you all had a great summer! Our inaugural People Awards is moving at an exciting pace! With 11 different cross-functional award categories, we are encouraging all members to nominate either team members or colleagues. This can be done easily via a link from our website and is free to enter. Don’t forget the deadline for nominations is 6th October and the shortlist will be revealed during our Annual Luncheon on 21st November. I’m delighted to confirm our Business Conference programme enclosed on page 9 of this edition of The Bulletin. We have secured a high calibre line-up of speakers including Dame Kelly Holmes who will be inspiring us with the story of her journey to Olympic glory.
PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Rachel Ferguson firstname.lastname@example.org ASSISTANT EDITOR Jessica Beckett DESIGN Cheryl Conant
Go online The Bulletin is the exclusive magazine for BFFF members. Printed six times a year, it has a readership in excess of 3,000 industry leaders, decision makers and buyers.
I am pleased to say that our Annual Luncheon has been launched and tickets are selling fast so please book as soon as possible to ensure you don’t miss out! I would like to take this opportunity to announce the completion of some pioneering work to reduce accidents in the food and drink industry which has now been endorsed by the Health and Safety Executive (HSE). The guidance gives operators, contractors and engineers clarity on how the WAH Regulations are relevant to their operation and can be put into practice. BFFF intend to include further examples of industry best practice in the guidance in the coming months. Congratulations to Jo on a brilliant achievement. In November, BFFF’s Annual General Meeting and board elections take place. This year, we have two positions up for election: Small Producer/ Importer and Large Producer/Importer. Two positions are also up for re-election: Medium Producer/Importer and Retailer Representative. If you are interested in standing for election there is more information in this Bulletin. I urge each and every member to make their voices heard and vote. You can do this in person at the AGM on 21st November or by proxy beforehand. BFFF is your organisation and we want you to have your say on who will help shape it – both now and in the future.
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
Annual Luncheon 2017 When: Tuesday 21st November 2017 Where: London Hilton, on Park Lane The BFFF Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from both the retail and foodservice sectors, as well as those companies supplying essential services to the industry.
The 2017 event is set to be yet another ‘not-to-be-missed’ occasion for our member companies and their guests. The Luncheon will provide an ideal opportunity for our members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive line-up of guests from the many organisations with whom we work on our members’ behalf.
Last year delegates said: “This is always an enjoyable occasion and a great opportunity to entertain, catch up with old friends and network” - Ian Hyland, Moy Park “A key attraction of the annual event calendar, for meeting with key players and influencers in the frozen foods industry and to catch up with old colleagues and friends” - Chris Sturman, FSDF To book your tickets, please contact: Jilly Wallis on 01400 664321 or Email: email@example.com
To discuss sponsorship opportunities, please contact: Paul Murray on 01400 283092 or Email: firstname.lastname@example.org
To place an advert in the Annual Luncheon Seating Brochure, please contact: Kate Miller on 07793 499871 or Email: email@example.com
In partnership with:
C O N TEN TS NEWS
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BFFF news Facts and figures Annual Product Awards launch HR Update Business Conference launch Members news New products
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Big Interview: Tom Denyard, Tesco Drama-free free-from IGD: Shoppers want 5 a day Technical & legislative Health & safety New member profiles
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Industry & services Marketplace Meet the team Diary
BUSINESS CONFERENCE LAUNCH
TOM DENYARD, TESCO
BFF F NE WS Updates from the BFFF team
Industry Forum November 2017
The BFFF Annual Luncheon takes place on Tuesday 21st November at the Park Lane Hilton, London.
The next Industry Forum will take place on the morning of Wednesday 22nd November, following the Annual Luncheon and is sponsored by Chalcroft.
Tickets are £125 +vat each with tables of 12 available to ensure exclusivity and a limited number of tables of 10 at the rear of the room. It’s a superb networking opportunity, with the majority of tickets selling out within the first three weeks. So to avoid disappointment please complete and return your form with payment to firstname.lastname@example.org at the earliest opportunity to secure your tickets. The form and further information are also available on our website.
The next Industry Forum will take place on the morning of Wednesday 22nd November, following the Annual Luncheon and is sponsored by Chalcroft.
AGM & Board Elections
We are delighted to confirm we have secured a great line-up of speakers including Graham Loudon, CGA, James Walton, IGD and Chris Hayward, Kantar Worldpanel who will be taking us through UK retail, foodservice and consumer economic updates. The event, which is free to members, will take place at the Double Tree by Hilton Hotel London - West End, WC1B 4BH commencing with registration and refreshments at 10am and presentations following at 10.30am. Our forums typically last around 2 hours and are ideal for members to keep up to date with what is happening in our industry.
BFFF’s Annual General Meeting takes place on Tuesday 21st November. This year, we have two positions up for election: Small Producer/ Importer and Large Producer/Importer. Two positions are also up for reelection: Medium Producer/Importer and Retailer Representative. The medium producer role is currently being served by Ian Stone of apetito and the retailer representative role is currently being served by Nigel Broadhurst of Iceland and both will be seeking re-election at the AGM.
If you wish to attend please contact email@example.com If you are a company with offices in London with a meeting space big enough to accommodate around 100 delegates and would like to host a future Industry Forum then please contact firstname.lastname@example.org
We have provided more details of the criteria and requirements for being a Board member on page 5. If you are interested in standing for election for any of these positions please contact Emma Cranidge (email@example.com) for a nomination form or give us a call if you would like a chat to find out more before applying. We would encourage all members to vote either by attending the AGM which is a brief meeting starting at 10.45am at the Hilton on Park Lane before our Annual Luncheon, or return your proxy vote to ensure that you have your say in the running of the Federation. We will be sorry to lose Peter Allan of Cargill Meats Europe as our Chair and Vanessa Lewis of Summit Foods Ltd as a Board member who have served the BFFF Board since its inception with great distinction. Peter Allan joined the Producer/Importer/Broker Committee in 2008, was elected Vice-Chair in February 2010 and Chair in November 2010. He was then elected as Vice-President in 2012 and took on the role of Chair of the Board when the Federation incorporated in 2014. Vanessa Lewis also joined the Producer/Importer/Broker Committee in 2008 and then served on the Executive Council from 2010. She also joined the BFFF Board when the Federation incorporated in 2014. Both Peter and Vanessa have served the BFFF Committees and Board for the last nine years. On behalf of our members we would like to thank both Peter and Vanessa for their significant contribution and service to BFFF.
BFFF Board Election of Directors 2017/18 Board of Directors are elected on a 3 year rotational basis at the AGM. The process for candidates to be nominated begins in September. The following vacancies are due for election by rotation: Small Producer/Importer:
Membership subscription Band A - less than £5m frozen UK turnover
Membership subscription Band D - over £25m frozen UK turnover
Membership subscription Band B or C - £5-£25m frozen UK turnover Ian Stone is currently serving in this role and will be seeking re-election
Representative from the retail sector of membership Nigel Broadhurst is currently serving in this role and will be seeing re-election
Eligibility Criteria: • • • •
Any Senior Manager/Director from a Voting Member is eligible to stand for election Board Directors will serve for an initial term of 3 years and can be selected for a second term Only one representative per Voting Member may sit on the Board at any one time Each individual nominated by a Voting Member must be proposed and seconded and must, in the opinion of the Board, fulfil the necessary criteria to become a Director of BFFF
Responsibilities/Requirements: • • • • • • • • •
Attendance at board meetings (six per year - 3 via teleconference and 3 physical meetings) To stay informed about Federation matters, prepare well for meeting, including reading all Board papers, to review and comment on reports appropriately Actively participate in the Board’s annual evaluations, strategic planning and subsequent reviews of the strategic plan Approval of BFFF’s annual budget, subscription levels, audit reports, any capital expenditure and being informed of, and meeting all, legal and fiduciary responsibilities Contributing to an annual performance evaluation of the Chief Executive and Chairman Assisting the Chief Executive and Board in identifying and recruiting other potential Board Members Partnering with the Chief Executive and other Board Members to ensure that board resolutions are carried out Where appropriate, serving on ad hoc committees or put forward suitable representatives Ensuring BFFF’s commitment to a diverse Board and staff that reflects our membership
If you are interested please contact firstname.lastname@example.org or email@example.com for an application form
FAC TS & FIG U RES
Frozen Food Retail Market Growth Accelerates To +3.0% YOY
The latest frozen food retail statistics have shown that frozen food continues to excel with value growth across almost every category in the 52 weeks to 18th June 2017. The latest statistics, provided by Kantar Worldpanel, value the retail frozen food market as a whole at over £5.8bn having seen an impressive 3% value growth year on year, outperforming growth in the big four retailers which saw sales increases of between 1% and 2.3%.
Another category performing well is frozen vegetables which saw a 4.5% value and 3.4% volume growth year on year. This category includes notable hero products such as sweet potato and diced onions which tap in to the growing consumer trend for convenient nutrition and easy meal-prep.
Yet again, ice cream and confectionary categories are driving growth with a combined increase in value of over half a million pounds year on year (yoy). These two categories (which include on-trend frozen fruit) saw 5% and 8.7% volume growth respectively (yoy). Together, they represent 22% of the value of the total frozen food retail market.
John Hyman, chief executive of British Frozen Food Federation said: “This quarter’s results are particularly encouraging with almost across the board value growth and exceptional volume growth in many categories.
52 w/e 19 Jun 16 52 w/e 18 Jun 16
“What we’re seeing is testament to the fact that frozen food, particularly frozen fruits and vegetable ingredients, is ideally placed to tap
Source: Kantar Worldpanel *Savoury food includes frozen bread, frozen stuffing, cooked poultry, meat products, processed poultry, savoury bakery, vegetarian products and other frozen food
into the trends underpinning consumer eating habits. “More and more people are jumping on the meal-prep trend and frozen makes it even easier to access convenient yet nutritious food as well as the occasional sweet treat which is seeing sales rise.”
Gala Dinner Dance Product Awards BFFF Annual Product Awards 2018 Launching Soon! If you have an exciting, new or innovative product, don’t miss out. The BFFF Annual Product Awards provides members with an opportunity to showcase product excellence on the biggest stage in the industry. A new online entry portal www.bfffproductawards.co.uk will be open for entries from 1st October to 17th November 2017.
What some of Last year’s Product excellence award winning members say:
Now in its 31st year, the awards recognise the very best of product excellence from across the frozen food industry. In response to member feedback, all entries for the 2018 Awards will be online via www.bfffproductawards.co.uk Information about the Product Awards, including full terms and conditions, is available on the website.
Retail Product of the Year 2017 Winner
We take pride in our robust and independent judging process. Retail products are prepared and judged by panels of consumers up and down the country. Foodservice products are prepared by chefs in a state of the art catering facility and scrutinised by experts drawn from across the industry. A report detailing product feedback from the judges can be ordered on entry or by separate request to the BFFF. As always, no shortlist will be revealed, and the winners will remain top secret until they are presented with their Gold, Silver and Bronze awards at the Gala Dinner Dance and Awards Presentation at the London Hilton on Park Lane on Thursday, 7th June 2018. Not to be missed, this is an opportunity to gain sector-leading product development status amongst the elite of the food industry, as well as joining friends and colleagues on a great night out.
“This win is incredibly exciting for the whole team and it is a great celebration of their constant dedication and hard work.”
Fridrik Thorsteinsson, Managing Director – Northcoast Seafoods Ltd. “This win is incredibly exciting for the whole team and it is a great celebration of their constant dedication and hard work.” “A great amount of attention, innovation and passion has been shown by our new product development team, making this is a very welldeserved win.” "We are incredibly proud of this achievement, it is testament to the varied products that Northcoast Seafoods source, procure and ultimately produce to form our own label, Fishmonger’s Favourite.” Foodservice Product of the Year 2017 Winner Nik Basran, Managing Director – The Authentic Food Co. “We are delighted to be awarded the top honour in foodservice, it is a testament to our business culture and our commitment to creating complete product solutions that centre on great tasting authentic food. To win this award twice in four years is a reflection of the team striving for excellence year after year.” “Our business started with an authentic samosa over 30 years ago, and while we are now experts in multiple cuisines and channels, we are delighted to be recognised by fellow industry leaders on our foundations.”
For more information or to request launch info please contact: Alex Gipps Tel: 01400 283090 Email: firstname.lastname@example.org
An HR update
finding the right people
As part of our focus on people in the lead up to our first Annual People Awards, the last issue of The Bulletin saw HR expert Cheryl Bennett of Pelican Communications discuss the importance of employee engagement. In this edition Cheryl guides us through the minefield of finding the right candidate when recruiting. Cheryl specialises in organisational and people development. Her areas of expertise include culture change programmes, management training, executive coaching, team building and psychometric assessment. Many of us think we know how to interview and select the right people when recruiting. I am sure we all think this is a pretty straight forward task. After all how hard can it be? But ask yourself; ‘do you think you can pull the wool over someone else’s eyes at times?’ most people would say ‘yes’, and if this is the case, what makes you think that someone else can’t do that to you? It’s no surprise that recruitment companies often have a money back cut off after three months, because it can take nearer six months to decide if someone is right for your organisation or for that person to decide if your organisation is right for them! So how do you make sure you are recruiting the right person? Well my answer is quite simple really: find out the answer to three magic questions: 1. Can they do the job? 2. Will they do the job? 3. Will they fit in? I'd suggest that it is impossible to be sure of answering all three questions simply at an interview. My experience tells me that interviews are the most unreliable method of selection. Research from a study carried out by Monster shows how first impressions can completely ruin a candidate’s chance of being offered a job: for example more than two thirds of employers (71 %) are immediately put off if the interviewee has tattoos.1 So how do we answer the three magic questions? The best approach is to use a multi-assessment approach known as the ‘assessment centre’. This needn’t be complicated or long-winded but is proven to be much more robust and objective than an interview alone.
Putting it into practice How do you create the assessment process? Well, follow these simple steps: 1. Decide what good looks like: Ensure you have a profile of your ideal applicant. This includes a job description and a set of competencies against which you can measure the candidate. It is important to compare applicants against this profile and not against each other. 2. Use the profile in the job advert: This helps the applicants decide if they are right for the job and if the job is right for them. Remember that recruitment is a twoway process so include something to entice candidates: what is good about working for you? What benefits can you offer? 3. Put together an assessment process: It’s easy to find out ‘Can they do the job?’ All you need to do is decide which tools will assess which skills. A really good process will test each essential competency without simply relying on the applicant’s word. The hardest of the magic questions to answer is ‘Will they do the job?’ This is better done through a psychometric test such as a personality questionnaire. This tells you what is not always visible such as deep rooted characteristics and energy levels. 4. Don’t do it alone: Make sure that other people are involved in the assessment process – it is much more robust and objective this way. Ensure those who are involved are clear on what is required so they are looking for the right evidence too.
5. Use behavioural interviewing: The interview usually answers the question of ‘Will they fit in?’ Be careful that you don’t wander off topic or ask leading or hypothetical questions, as the applicant will simply tell you what they think you want to hear. It is vital to ask questions that will provide real examples and gather ‘live’ evidence. For example: • Ask about their part in an event which definitely occurred, as past performance is the best predicator of future performance. • Gather information from what you see in the interview such as making a good initial impression, speaking fluently, listening well or building rapport. Make sure you stop the candidate speaking in generalisations such as ‘usually…’ and using ‘we’ instead of ‘I’. 6. Score applicants: Use a rating scale for each competency being assessed and make sure you score each candidate against it. If there are several people assessing candidates then share scores at the end of the process and use that to make the decision. This will not only help you to make a good decision, but will also protect you from any claims of discrimination that may be made from a disgruntled unsuccessful applicant. If you’d like to find out more about putting together an effective recruitment process contact Cheryl Bennett at Cheryl.email@example.com
WHEN: Thursday 22nd February 2018 WHERE: Birmingham Hilton Metropole The NEC Birmingham, Pendigo Way, Birmingham B40 1PP The event will include a pre-event icebreaker dinner, conference and exhibition. This will all take place ahead of our inaugural People Awards dinner later that evening We have a stimulating programme confirmed around our theme:
THE Â£10 BILLION UK FROZEN FOOD GROWTH OPPORTUNITY Speakers confirmed so far include: Roger Martin-Fagg, Economist
Chris Haywood, Kantar Worldpanel
Andrew Roberts, Bidfood
Nick Downing, IGD
David Williamson, Scotch Whisky Association
Kate Forbes, Birds Eye
Adrian Gahan, Sancroft International Simon Stenning, MCA
Bev Mitchell, Iceland John Marren, Company and Community Shop
Keynote speaker: We are delighted to confirm our keynote speaker is the double Olympic champion, motivational speaker and business woman...
Dame Kelly Holmes
TO DOWNLOAD THE BOOKING FORM VISIT:
To book your place visit: http://bfff.co.uk/category/business-conference/ or contact Jilly Wallis on 01400 664321 or email firstname.lastname@example.org
INTERESTED IN EXHIBITING AT THE CONFERENCE OR ADVERTISING IN THE CONFERENCE BROCHURE? Contact Kate Miller: on 07793 499871 or email email@example.com
You still have time to nominate a deserving colleague or employee so please visit:
www.bfffpeopleawards.co.uk for futher information and entry forms
M EM BER NE W S Updates from BFFF members
New look for Blue Cube
Blue Cube portable cold stores unveils striking new van livery.
Demonstrating its commitment to providing the best possible service to its UK-wide customer base, Blue Cube Portable Cold Stores Limited – leading supplier of rental temperature controlled storage solutions for the food, pharmaceutical, logistics and manufacturing industries – has unveiled its fleet of vans with striking new logo and livery in line with the company’s revamped corporate identity.
Dawn Foods Head Applications chef Robert Loud and Laura Gibbons, Dawn's first student ambassador
New Dawn campaign looks after today's classics & tomorrow's traditions
Steve Blakemore, Blue Cube’s managing director comments: “Our Blue Cube vans are the window to the soul of the
Dawn Foods is looking after the past, present and future of bakery, with a new campaign to support artisan bakers and caterers in re-inventing traditional classics. As part of the campaign, operators also have the chance to win £1,000 worth of Invicta bakeware.
business so it is important that they reflect our new corporate identity. “However, we recognise that a successful brand is based on more than image so our fleet of vans are fully equipped with everything our service and support team need to deliver excellent service and support, including a full range of spare parts to ensure first fix and routine maintenance on our cold stores and blast freezers.” ● www.bluecubepcs.co.uk
Partnering with Food Historian Seren Evans-Charrington and University College Birmingham (UCB), the ‘Creating New Traditions’ campaign combines historical expertise with new industry talent, to produce contemporary takes on sweet bakery items. As part of the partnership with UCB, Dawn Foods has appointed Laura Gibbons, a final year Bakery and Patisserie undergraduate at the university as the company’s first Student Ambassador. Working with Dawn Foods Head Application Chef, Robin Loud, Laura has been focusing on recipe revivals of traditional sweet products for a series of bakery recipes throughout 2017. Recipe ideas to inspire include a Battenburg Mousse, Trifle Bar and Black Forest Domes. ● www.dawnfoods.com
Dawnfresh trout given royal endorsement
Trout from Scotland was given the Royal stamp of approval when the £3.1m expansion of the RR Spink & Sons facility in Arbroath was officially opened by HRH The Princess Royal.
The company, which is part of Dawnfresh Seafoods, is one of the UK’s largest processors of seafood. It uses trout farmed on its sites in Scotland to deliver the highest quality products for top retailers. The 170-strong team in Arbroath prepares every product by hand – from curing and smoking to slicing and finishing – producing around 170,000 packets of fish a week. Dawnfresh employs over 30 staff in farming fish which is then sent for processing to Arbroath and Uddingston, Lanarkshire, as well as being exported abroad as whole fish. The Princess was shown around the facility by Alastair Salvesen, chairman of Dawnfresh. ● www.dawnfresh.co.uk 10
M EM B ER N EWS Updates from BFFF members
Food Team International opens new BRC highcare accredited facility Food Team International has announced a strengthening of its partnership with the Ebrofrost Group with the opening of a new BRC Highcare accredited factory in the UK.
Sea Products International moves into top new facility One of the UK’s leading frozen seafood suppliers Sea Products International Ltd, known throughout the industry as ‘SPI’ has been based in Birmingham for over 44 years. The company has already begun production of its renowned IQF Pasta, all on home soil and can now offer customers ready-to-eat short cut fresh cooked pastas.
Until recently the company operated from Birmingham Wholesale Market, The UK's largest city centre market. But when plans to redevelop the market were unveiled, Sea Products International needed to relocate its offices.
Producing only best sellers, the range includes macaroni, rigatoni, penne, gramigna & trivelli. All products are individually quick frozen, ensuring the quality of the product is locked in to create high quality, authentic and al dente classic pasta, perfect for ready meal and pasta salad producers.
This created the opportunity to develop a first class working environment for their staff and improved facilities including QA, test kitchen and product presentation rooms which have already been in use by both customers and suppliers in the development of their business with SPI. The new offices have now been officially opened by Erik Salén of Largus and Stephen Brown of Landauer Limited. Stephen Brown said: “The closure of Birmingham Market presented us with an ideal opportunity to invest in SPI by purchasing offices local to their previous location and provide the team at SPI with the opportunity of developing their already successful business.”
The Food Team said: “This new venture will help us to reduce lead times on all of our standard products, and with 9000mt capacity, give us flexibility to work on bespoke new customer partnerships.” ● www.foodteamgroup.com
US based Lineage Logistics acquires Partner Logistics Lineage Logistics, one of the world’s largest temperature-controlled warehousing and logistics companies, has acquired Partner Logistics, Europe’s leading cold storage provider and the world’s largest automated cold storage company.
Greg Lehmkuhl, Lineage’s President and CEO said: “Our acquisition of Partner Logistics represents Lineage’s ongoing commitment to serving our customers’ global supply chains by delivering dynamic, sophisticated cold chain logistics solutions.
The transaction marks the first international acquisition by Lineage and represents significant growth in its warehouse automation strategy.
“We are thrilled to welcome the Partner Logistics team and are confident their incredible industry expertise, particularly in automation, will accelerate Lineage as a thought leader in this area with existing and new customers.”
“This is a great opportunity for our company and our customers,” said Duco Buijze, ex-CEO of Partner Logistics, now SVP Europe at Lineage, adding: “We are excited to join Lineage, increasing the resources we have for growth and to expand our service offerings.”
● www.partnerlogistics.eu 11
M EM BER NE W S Updates from BFFF members
Caterforce Launches 2017 Supplier Conference
Leading foodservice buying group Caterforce has launched ticket sales for its bi-annual Supplier Conference held at Celtic Manor on Thursday 16th November 2017.
Oakland’s Health and Food Safety Manager Takes the Plunge Health and food safety manager Mark James took on a challenge when he took part in a charity skydive in July in aid of UK children’s charity Winston’s Wish.
Caterforce MD Nick Redford (left) with 2015's guest speaker Rory Bremner
The conference, which is in its 4th edition, is aimed at bringing foodservice suppliers face to face with Caterforce buyers and its members. Following the group's exciting growth which has taken turnover to over £500m, this integral event in the industry calendar will offer the opportunity for suppliers to find out about Caterforce’s recent performance and its plans for the future as well as learning more about the opportunities for working with one of the UK’s leading foodservice buying groups.
Delegates will hear from a range of figures from within the group as well as some exciting guest speakers, including sporting legend Kris Akabusi. Tickets include conference attendance, lunch, dinner and entertainment as well as overnight accommodation at the prestigious Celtic Manor resort. ● www.caterforce.co.uk
Growth in gluten-free sales drives £2.5m manufacturing expansion for Dalziel Ingredients Work has started on a £2.5m warehousing expansion for Dalziel Ingredients, as demand doubles for its gluten-free options on bespoke seasoning blends, cures and functional ingredients. The UK specialist is adding a new 16,000 sq. ft. warehousing facility - equivalent to a storage capacity of 1,400 pallet spaces, a new product development centre and a fourth high speed automated packing line with the latest checkweigher technology and metal detection capabilities. Completion is expected in early 2018 in a move that will add another 10 new jobs to its 100-strong workforce based in Gateshead. “Our sales have grown year on year and this expansion enables us to invest in raw materials
Mark, who works for multitemperature distribution business Oakland International, is always looking for new ways to challenge himself and push the boundaries, both in work and in life in general. A natural philanthropist, Mark donates his time and professional expertise to help a range of causes and childrens' charities including Winston’s Wish and supporting Redditch and Bromsgrove charity the Oakland Foundation. Winston’s Wish needs to raise £2.6 million annually to support children, young people and their families after the death of a parent or sibling, and with 41,000 UK children bereaved every year and more than 100 children bereaved every day, Winston’s Wish is actively supporting 40,000 children every year. ● www.oakland-international.com
in much larger volumes to increase our efficiencies” explained Dalziel Ingredients sales director Richard Wilson. “It enables us to increase our production capacity to make us as flexible as possible, so we maintain the high levels of customer service we’ve built our business on. We’re increasing production of gluten free products because we have the expertise in developing them and a dedicated gluten-free production line to produce them safely to the highest standards.” ● www.dalzielingredients.co.uk
Mark James of Oakland International
M EM B ER N EWS Updates from BFFF members
Bells exports its We Love Cake Gluten-free Christmas lines to Australia
partnering with Bakery Depot, an Australian business specialising in the importation and distribution of bakery products.
Bakers from Bells of Lazonby are celebrating after sending the first pallet of their We Love Cake branded, gluten-free goodies Down Under.
“They are assisting us in continuing the successes of our We Love Cake brand overseas.”
The family-run bakery will send 200,000 mince pies and 100,000 Iced Fruit Cake Slices for Australian customers to enjoy for the first time this year.
Appetite for gluten-free food in Australia is rapidly increasing with almost 20% of new product launches containing a gluten-free claim.
The products will be sold from September onwards, throughout the Christmas period, in over 700 Woolworth’s stores.
To capitalise on this, Bells is already planning to extend its range in 2018 to export more year-round gluten-free products to the nation.
Michael Bell, managing director said: “We are delighted to be
Almondy launches new Boardlink invests £100K into carton board tray and production capabilities its plate forming facilities Retail and foodservice manufacturer Almondy AB is launching a brand new production line to increase capacity at its Torslanda production facility.
Boardlink, the largest paper plate manufacturer in the UK and producer of some of the most resilient ovenable board ready meal trays in the industry, has announced an investment of £100,000 to increase its capacity.
The new line, which will form part of its BRC AA grade facility, will focus on producing Mississipi Mud Cakes for both own brand and private label.
The contribution is set to increase capacity on key lines by 25%, meeting the demand for recently secured business and future opportunity in this growing market.
The move comes as a result of the growth in popularity of the Free-From market where the brand excels. A spokesperson said: “Historically we have focussed on the Mondelez brands such as Daim, Cadbury’s and Toblerone but we can now take advantage of the growing private label Free-From market as well.”
Boardlink, based in Hawarden, North Wales, currently supplies its sustainably sourced and widely recyclable range of dual-ovenable board trays to major food retailers, food service providers and manufacturers throughout Europe. Its range of over 50
One of the Givesco group of bakeries Almondy AB is based in Torslanda, Sweden, producing only gluten free products. ● www.almondy.com
board trays, which are PET coated and widely recyclable, can be printed to meet requirements and are suitable for industrial and conventional ovens, as well as freezing. They can sustain extremely high and low temperatures (-40ºC to 200ºC), satisfying a broad range of uses including ready meal applications, hot puddings, pies and raw meats. ● www.boardlink.co.uk
New ro duct s P
Iceland and Millie’s unveil breakfast range
The existing ‘Millie’s At Home’ range is also being expanded with the addition of a Ready-to-Bake Party Pack, (£5 15 Pack/480g) and a Ready-to-Bake Limited Edition Milk and Toffee Cookie Dough (£2.50 6 Pack/192g). “Our introduction of Millie’s At Home and other exclusive supplier deals has proved to be a positive move for us, and popular with our customers. Expanding this partnership is a reflection of these successes,” said Neil Nugent, Head of Food Development at Iceland.
Iceland has expanded its partnership with Millie’s At Home with the launch of an exclusive breakfast range.
Revamped product ranges and a new store format saw Iceland’s earnings grow 6.3 per cent to £160 million in the year to 24 March.
‘Millie’s at Breakfast’ is now available in 520 stores, featuring All Butter Croissants (£2 4 pack/240g), Pains aux Raisins (£2 2 pack/192g) and Pains au Chocolat (£2 4 pack/320g).
The Bulletin NEW PRODUCTS
Kara introduces three new autumn cakes to its Indulgent Cake Collection Kara Foodservice has extended its successful Indulgent Cake Collection with three new 10 inch round cakes for autumn. Kara’s Indulgent Cake Collection now includes a decadent, triple layered Banana and Toffee Kiss, three banana sponges, topped with toffee buttercream, decorated with toffee ‘kisses,’ caramel, chocolate and banana pieces and a chocolate drizzle; a classic reinvented.
To finish off the new trio, Kara’s finalé is a Dulcé de Leché. This delicious cake will keep customers yearning for more, and is something caramel lovers will dream about. With deserts increasing on menus by 18%* this past year the three cakes are a great addition to the Indulgent Cake Collection.
With millennials continuing to drive the ‘foodie culture’ the three new cakes make for perfect ‘social media’ snaps, in particular Kara’s Rose and Vanilla Shimmer cake.
● www.karafs.co.uk *MCA Market Report- Top of Mind Report 2017
Dawn expands range with gluten-free brownie and crème cake mixes
Dawn Foods has expanded its gluten-free offering with a gluten-free Chocolate Brownie Mix and a gluten-free Chocolate Crème Cake Mix
Mintel states the ‘free-from’ market, which includes gluten-free, is expected to rise from £470m in 2015 to £672m by 2020. The opportunity to offer gluten-free sweet bakery products as another product line is fast expanding. Dawn’s new gluten-free mixes feature natural colours and flavours, do not contain palm oil and are FSA 2017 salt compliant too. Both products offer the same taste, texture and volume as Dawn’s regular mixes and can be used to make other products including traybakes and loaf cakes, enabling bakers to cost-effectively offer a range of gluten-free products from one 12.5kg bag of mix. ● www.dawnfoods.com
Country Range unleashes its Awesome Foursome range of dressings Country Range, the leading independent foodservice brand, is offering a helping hand to pubs, bars, restaurants and cafes with the launch of four new on-trend dressings and sauces – Honey & Mustard Dressing, Citrus & White Balsamic Dressing, Ranch Dressing and Peri Peri Sauce. The fantastic foursome can be used straight from the jar and are available to foodservice outlets exclusively through the Country Range Group network of independent wholesalers – www. countryrange.co.uk/where-to-buy/. The new additions to Country Range’s exciting catalogue of products follows research which revealed that Honey & Mustard is now the third favourite dressing in the UK, while sales of white balsamic have increased 10-fold in the last three years. Martin Ward, Country Range
Group Trading Director, said: “We’re constantly looking to refresh and add to our product catalogue and as a company we must keep abreast with the latest food trends around the world. Following the recent Unilever Food Solutions study we felt it was the right time to unleash these four new products to caterers and foodservice operators and are confident the response will be positive.” ● www.countryrange.co.uk
TESCO'S TOM DENYARD IS NO NEWCOMER TO FROZEN. Read his insights into how shopping habits are changing and how frozen will rise to new challenges.
The Bulletin INTERVIEW
'Our changing shopping habits and the growth of convenience pose an acute challenge for frozen, and the industry needs to respond to these changes.'
Despite the growth of the discounters and the rise of online shopping, Tesco remains the UK’s largest supermarket with its 3,500 stores and website accounting for 27% of UK grocery sales. The supermarket also accounts for 24%, by value, of all frozen food purchases and this is growing at over 2% annually. Tom Denyard is the man responsible for Tesco’s frozen aisles. Tom Denyard, doesn’t have too many problems sleeping. Tesco’s new category director for prepared foods says: “I don’t lose any sleep over whether there are sufficient opportunities to grow frozen food.” The 35-year-old, father of two, has recently taken on the role, having previously been responsible for frozen food at the UK’s largest supermarket chain. He’s now part of a 60-strong cross functional team that lives and breathes prepared foods, looking at everything from sourcing products, consumer insights and which products are right for which retail format. The good news is that he believes there are still enormous opportunities to innovate within frozen foods, but only if the industry can respond to the changing shopping habits of customers. Birmingham-born Denyard is no newcomer to frozen, having started selling ice cream when he joined the Unilever graduate scheme in 2004. After various sales and marketing roles within Unilever, working on brands such as Pot Noodle, Marmite and Bovril, he spent a year at M&S as Head of Brand-Foods before returning to Unilever as Global Strategy Director and then joining Tesco in 2015. Initially he worked in the retailer’s Stores team, before becoming category director of frozen food in November 2016. He says that, whilst a lot has changed in frozen in the last 15 years, the fundamental challenges for the category remain the same: quality perception and shopping experience. In his new role, he remains responsible for frozen but now also looks after prepared chilled and convenience foods. He explains: “It’s a much broader role, but from a customer point of view there’s a lot of synergy. We sell baskets not products, and are always trying to improve the shopping experience of our customers, by ensuring that we offer the right range in the right place to meet their needs.” The comment is an interesting insight for food producers already supplying, or looking to supply Tesco. Whilst price remains important, the supermarket is working hard to match shoppers’ changing needs around different meal occasions. This approach is partly a response to our changing shopping habits and partly a way of maximising the potential of Tesco’s multi-channel approach to its customers. Denyard makes the point that the approach isn’t new, but that there’s an opportunity to bring it together more effectively than in the past. In fact, the approach builds on the strategy of simplifying the business which was introduced by CEO David Lewis when he joined Tesco from Unilever in September 2014. Since then the retailer has divested itself of several parts of the business no longer seen as core such as
Graph from Kantar Worldpanel
The Bulletin INTERVIEW
its opticians, its Blinkbox on-demand video service and its fixed-line and broadband business. Tesco’s estate includes everything from convenience Express stores to huge Tesco Extras, as well as online and click and collect. Each format is designed to cater for a different shopping requirement from the traditional weekly shop to ‘something for tea tonight’.
'Will the frozen sector be able to come together to deliver change? '
“People shop more frequently than they used to and are buying smaller baskets, often buying to consume on the same day, as a result, proximity of shopping is increasingly important and has driven the expansion of convenience stores,” says Denyard. “Our changing shopping habits and the growth of convenience pose an acute challenge for frozen and the industry needs to respond to these changes. “Clearly frozen has great potential in online where shoppers aren’t put off by having to go down the frozen aisle and the temperature integrity of the product can be maintained door-to-door. But the industry also needs to think about traditional stores and convenience,” says Denyard. “Despite offering many convenient and cook-from-frozen dishes, frozen is under represented in convenience. Producers need to think about how they make more of this opportunity and demonstrate the relevance of frozen food to changing shopping and eating habits.” That said, Denyard is quick to acknowledge the success of frozen fruit, pastry and desserts, especially ice cream. He highlights the explosion of frozen fruit as a breakfast topping and for smoothies, saying frozen is simply the best place to buy for convenience, value and reduced waste. He also cites innovations in ‘fresh from the oven’ pastries such as pain au chocolate, where sales are not as spectacular but repeat purchase is high, and ice cream, where he believes there’s room for even more innovation. “When I’m talking to our suppliers, I encourage them to think about occasions rather than products. Their NPD needs to be driven by thinking about what consumers are looking for at mealtimes, not what their factory has the capability to produce. “We know that this does require investment in consumer insight and we do make the effort to share our knowledge and market insight with suppliers as and when it’s appropriate, in order to encourage more innovation.” He adds: “More broadly the whole industry needs to think about how best to align frozen to the trends that are driving the market. This is the thing that does keep me up at night: will the frozen sector be able to come together to deliver change?"
Breaking the ice...
First job: Joined Unilever graduate scheme working in frozen food. Family: Married with two children, threeand-a-half year-old Kelly and one-year-old Samson. Favourite team: Aston Villa Favourite meal: A really good burger and chips (hopefully frozen). Person you'd most like to have dinner with: Nelson Mandela, I found his biography, Long Walk to Freedom, truly inspirational. Favourite book: Shantaram a 2003 novel by Gregory David Roberts, in which a convicted Australian bank robber and heroin addict escapes from Pentridge Prison and flees to India. The novel is commended by many for its vivid portryal of tumultuous life in Bombay. Favourite film: Gran Torino directed and produced by Clint Eastwood, who also starred in the film. It's a really classy movie.
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The Bulletin ADVERTORIAL
How to help shoppers on their mission to eat more
FRUIT AND VEGETABLES
Natasha Maynard, Nutrition and Scientific Affairs Executive at IGD, explores how food and drink businesses can help shoppers get their ‘5 A Day’.
This aspiration has remained broadly consistent year on year. The UK government recommends that we eat at least five portions of a variety of fruit and vegetables per day. In addition to fresh, dried and canned varieties, frozen fruit and vegetables also count towards your 5 A Day intake. Frozen fruit and vegetables are a convenient alternative to fresh varieties and in some cases, can be more nutritious too. However, with few of us achieving this recommendation2, here are three ways you could help shoppers on their way to 5 A Day. Three ways to help shoppers eat more fruit and vegetables 1. LABEL FRUIT AND VEGETABLE PORTIONS Providing information on appropriate portion sizes can help consumers understand what food and drinks count towards their 5 A Day intake. Composite foods are also an important source of fruit and vegetables. Labelling the number of portions in these products could help consumers to increase their 5 A Day intake and encourage food businesses to add more fruit and vegetables.
% Shoppers’ prioritising ‘eating more fruit and veg’
2. REFORMULATION Helping consumers eat 5 A Day means offering convenient and innovative products containing fruit and vegetables.
% of shoppers
Health remains high on the list of shopper priorities. According to our latest research, more than eight out of 10 shoppers are actively trying to improve their diets, with eating more fruit and vegetables cited as the top aspiration1.
With increasing pressure on food companies to make their products healthier, fruit and vegetables can be used as a tasty and often more nutritious alternative to other ingredients. A recent survey of UK food and drink businesses reaffirmed that salt, sugar, fat and saturated fat are the top areas of focus for most when it comes to reformulation3. The good news is that shoppers are increasingly open to reformulation, with more than three quarters (77%) saying they’re happy for food companies to make products healthier provided they’re still as tasty1. This can sometimes be achieved by adding more fruit and vegetables, for instance. 3. PROMOTION OF FRUIT AND VEGETABLES With nearly two-thirds (65%) of shoppers perceiving healthier eating to be more expensive, and 60% of shoppers feeling there aren’t enough special offers on healthy foods, some shoppers may need further convincing that fruit and vegetables, and products containing them, are accessible and affordable. Here are some recent examples of retailers promoting fruit and vegetables in different ways: •
Aldi’s Super 6
promotion, the retailer chooses six pieces of fruit and vegetables to discount each week •
Tesco offers free fruit to children while their parents shop
Lidl has trialled a range of fun size vegetables with names and packaging designed to appeal to children
Natasha Maynard, Nutrition and Scientific Affairs Executive at IGD Natasha joined the nutrition, health and science team at IGD in 2016 and plays a key role in delivering IGD’s Healthy Eating programme, a collaborative industry initiative to encourage healthier eating across the UK.
HOW CAN IGD HELP?
Prior to joining IGD, Natasha has a background in nutrition and product development in the food industry. She is a registered Associate Nutritionist (ANutr) with the Association for Nutrition and holds a MSc in Nutrition and Food Science from the University of Reading.
IGD’s Healthy Eating programme involves working with hundreds of companies throughout the food chain to encourage healthier eating in the UK. We have recently updated our best practice guide that sets out the principles on how to calculate and communicate fruit and vegetable portions in composite food and drink products. You can download the free guide by visiting: igd.com/charitableimpact/healthy-eating/voluntary-guidance IGD has also launched a series of free pop-up workshops to help the food and grocery industry tackle reformulation. The workshops are helping to inspire and guide companies on their reformulation journey. With a varied speaker line-up and attendees, the workshops are suitable for manufacturers and caterers across all categories within the food industry, including small businesses. The last date on the tour is hosted by McDonald’s in London on 18 September. To book your free place visit: igd.com/charitable-impact/ healthy-eating/champions-of-change-howyou-can-make-your-products-healthier 22
IGD shopper research;
In a recent survey
1700+ shoppers surveyed
of UK food and drink
in April 2017
businesses, 76% of
According to latest
respondents had already
results from years 5 and
started their reformulation
6 of the National Diet
journey and identified salt,
and Nutrition Survey
sugar, fat and saturated
rolling programme, 27%
fat as their top areas of
of adults aged 19-64 are
meeting the 5 A Day
Gluten Free, but 100% Great Taste Capitalising on the rising consumer demand, Ardo now offers a tasty range of gluten free products including: sweet potato fries, vegetable fries and honey glazed parsnips. • GLUTEN FREE • Crispy and delicious • Healthy alternatives to the classic Potato French fries
Sweet Potato Fries
Crispy, prefried Sweet Potato Fries
Mix of prefried Carrot & Parsnip fries
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Honey Glazed Parsnips
Prefried Parsnip pieces coated in honey
The Bulletin FOCUS ON...
With sales of free-from products soaring across both retail and foodservice sectors youâ&#x20AC;&#x2122;d be hard pressed to find a sector that is performing betteR. It is a sector that is booming with Mintel predicting it to be worth ÂŁ558 million by 2018 and ÂŁ673m by 2020 and the latest statistics from Kantar showing a 36% increase in free-from sales year on year (in the 12 weeks to 26th March 2016).
Is it really possible that this relatively small group is suddenly buying vast amounts more from the free-from aisle or is there another group responsible? The answer it would seem is a little bit yes and no.
So what is driving this phenomenal growth in a market that not so long ago was fixed with a functional or medicinal label? Does the UK suddenly have a rapidly increasing group of allergy sufferers or is there something else behind this upturn in fortunes?
Mintel suggests that one in five households say that at least one person in the household purchases free-from for allergy or health reasons where as one in four households purchases free-from for lifestyle reasons.
According to Allergy UK 44% of the UK population suffers with some sort of allergy, however the Food Standards Agency estimate between 1% and 2% of adults and 5% and 8% of children has an allergy to one or more particular foods while one in 100 adults suffers from coeliac disease.
With the rise of social media platforms such as Instagram and other community based apps such as MyFitnessPal, has come a growth in interest in eating for wellness or of consumers being much more aware of what is in their food and where it comes from.
The Bulletin FOCUS ON...
Kara Foods, Pancake
The Bulletin FOCUS ON...
This yearning for ‘clean’ or healthier foods has led to many consumers looking to cut some ‘allergen’ foods from their diets due to a perception of free-from foods being a healthier choice – despite evidence to support this perception being somewhat lacking according to some commentators. As a result, demand for free-from has increased, inspiring a raft of NPD from established free-from brands as well as the emergence of a huge range of new, health conscious free-from brands. In addition, the foodservice market has seen an influx of NPD in free-from products as suppliers look to meet demands of operators and outlets to easily meet the requirements brought by the tightening of allergen laws 18 months ago. All of this of course is in turn appealing to those food allergy sufferers making their shopping and dining experiences all the more appealing with 48% of buyers expecting to expand their free-from shopping repertoire in the next six months. So the opportunity is clearly golden for free-from but how can BFFF members and their customers tap into it?
Sweet treats Paul Whitely, head of marketing at Aryzta Food Solutions says: “the rise of special diets is frequently hitting the headlines with the demand for gluten-free goods higher than ever and a burgeoning market place for lactose free.” Aryzta suggests that outlets can tap into the glutenfree trend by offering a free-from option to compliment other trends such as afternoon tea.
Kara Foods, Bagel Chicken Cesar Salad
Kara Foods, Seeded Cafe Roll
The Bulletin FOCUS ON...
Arzyta, Mini Gluten-Free Afternoon Tea Selection
Arzyta, Mini Gluten-Free Scones
Paul continues: “It is little wonder the tradition of afternoon tea remains as popular as ever. But whilst cake’s popularity shows no signs of abating, caterers must stay alert to changes in the wider marketplace if they are to fully exploit the profitability of the occasion.
free-from arena is improving all the time because so many people are choosing to adopt this eating pattern for lifestyle reasons rather than necessity. This has driven the quality and innovation of the entire category upwards to the taste profiles and variety of mainstream, conventional product standards.
“With this in mind we’ve launched a range of sweet treats including Mini Gluten-Free Afternoon Tea Cakes, Mini Gluten-Free Scones and a Gluten and Dairy Free Lemon Cake to appeal to the third of consumers buying free-from and looking for afternoon tea out-of-home.”
“With this in mind, we benchmark all of our We Love Cake gluten, wheat and dairy free range against mainstream lines as well as freefrom to ensure our products taste every bit as good as the real thing, but without any compromise on product safety for allergy sufferers.”
Similarly, Dawn Foods has launched a range of free-from products in order to tap into the “opportunity to offer gluten-free sweet bakery products” including a gluten-free Chocolate Brownie Mix and a gluten free Chocolate Crème Cake Mix which can also be used for a variety of other traybakes and loaves.
Additionally, in the desserts sector at least, We Love Cake predicts that there will and should ultimately come a time that free-from products and mainstream products are indistinguishable in terms of flavour and quality and Emily suggests that this could have benefits for the caterer: “This would help to reduce waste especially across the foodservice market where some catering establishments and restaurants may be limited for kitchen/freezer space. Stocking one fantastic product which covers the needs of both an allergy sufferer and a mainstream consumer helps to reduce waste and drive volume per SKU.”
Emily Sudell, marketing executive at We Love Cakes suggests that in the sweets category at least the expectation is for free-from products to match the quality and flavour of mainstream product lines. She suggests that “The quality and innovation of products across the
The Bulletin FOCUS ON...
Crown Advantage, Beef Lasagne
The idea of offering free-from products that cater equally for those with allergies, those looking for healthier lifestyles and those looking for a mainstream product is one that is echoed in the savoury sector.
Reflecting on the importance of the booming sector, Farm Frites marketing manager Nic Townsend adds that allergen-free is top of the businesses agenda this year. Nic says: “It isn’t new to offer allergenfree foods but it is an area which still needs developing. Allergy UK tells us that 93% of consumers are more likely to choose an outlet which is up to date on allergy awareness.
Jo Holborn, marketing and category controller at McCain Foods says: “The demand for gluten-free foods is growing, and although only a small percentage of the population have coeliac disease, a growing amount of consumers are actively looking to remove or reduce gluten from their diet.” She continues: “It’s vital that caterers can offer great tasting gluten free-menus, and particularly the most popular options. It’s also worth remembering that the people seeking gluten-free options will rarely be eating alone, so there is an impact on those they eat with too. “To support caterers with products that meet the needs of them and their customers, McCain redeveloped and re-launched Menu Signatures Traditional Chips, Sweet Potato Fries and Gourmet Chips last year to make them gluten-free. As well as meeting consumer demand, it also means caterers can stock one line, serving all customers the same chips.”
"All of our fries are gluten-free and we help operators understand how they can offer these side dishes with confidence. Menu labelling is important to demonstrate this awareness and we know that this starts with a confidence among operators. As suppliers to the trade, we have a strong remit to help them serve side orders with trust.” However, many suppliers are recognising that consumers are not just looking to free-from for allergen reasons. Riverside Foods managing director Leigh Morris says: “Gluten-free is no longer a niche market just for consumers with gluten intolerances but for a wider consumer base seeking an all-round healthier diet. We felt strongly that as a dedicated supplier to the foodservice sector, we needed to develop and offer a gluten-free range to improve the choice for consumers eating in and out of the home.”
The Bulletin “Our gluten-free range has been created with the utmost care for customers with gluten intolerances and we especially developed a gluten-free breadcrumb which does not compromise on taste or texture.”
Grasping the opportunity It would seem that this rise of popularity in free-from foods offers many frozen brands an opportunity to build their own success as consumers look for a free-from label.
According to Kara Foods, “Customers are now opting to eat glutenfree in one in twenty out of home dinner occasions and overall, 30% of consumers rated gluten-free as the most important dining trend this year.”
JCS Fish managing director Andrew Coulbeck says: “free-from’ is an instinctive marketing angle for added value frozen seafood, which already benefits from widespread consumer understanding that fish is naturally healthy.”
For this reason Kara has recently launched a partnership with established gluten-free brand Genius Foods to offer “a superior glutenfree product to the foodservice market”. Marketing manager Jane Deegan says: “The expansion of the Genius range into foodservice comes at a great time, as research has shown the catering industry is missing out on an estimated £100 million a year by not catering for people with coeliac disease. The range allows an opportunity for out of home (OOH) vendors to capitalise on this growing market and expand their product offerings.”
He adds “Whilst we didn’t design BigFish Brand as a specifically ‘Free From’ brand, it is relatively easy for us to add this message to our products. And with research showing that around one third of British consumers are regularly buying and eating free from foods, it makes sense for us to remind consumers that fish can be a naturally healthy part of any diet which seeks to avoid major allergens such as gluten and soya. Frozen is a perfect format to make free-from foods more readily available.” So it seems that the free-from movement is here to stay and consumers are more and more going to be looking for that free-from label both in retail stores and in foodservice outlets. The challenges for retailers and outlets are likely to be to meet ever increasing demands for new innovation and the opportunities are great for frozen suppliers and manufacturers to help them overcome these.
Kara Foods, White Seeded Club Sandwhich
Bif Fish, Piri-Piri Free From Riverside Foods, Gluten-Free Chicken Mini Fillets
Birds Eye, Gluten-Free Fish Fingers
Farm Frites, Ultimate Chip
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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
Welcome to the first in a series of guest articles for the Technical and Legislative section of the Bulletin. Our aim is to inform and link to experts for the benefit of members regarding general issues affecting business today. The following article comes from Crowe Clark Whitehill:
Cybercrime and data protection is an issue for SME food and drink businesses Cyber criminals target organisations to steal and extort money, taking personal and financial information about employees, clients and suppliers
criminals. In addition to the threat posed by cyber criminals, data breaches may be the result of administrative errors.
Organisations have a duty to maintain data security and deter and prevent cybercrime. A cybercrime/data protection incident can result in reputational damage, financial loss, public embarrassment as well as subsequent fines from the Information Commissioners Office. If found at fault, organisations can be fined up to £500,000 but rising shortly to €20 million with the introduction of the General Data Protection Regulation (GDPR) from May 2018.
All organisations are vulnerable. The Office of National Statistics estimates that fraud and cybercrime make up 47.3% of all UK crime. The Government’s Cyber Security Breaches Survey 2016 shows 24% of businesses in the UK have had a cyber breach in the last 12 months, increasing to 65% in large businesses. Organisations that hold certain types of data such as personal, identity, financial and/or intellectual property, are particularly attractive to cyber
What can SMEs do to strengthen resilience to cybercrime and data protection? Cyber security involves strengthening defenses to prevent a breach from occurring. It is impossible to achieve 100% protection and forward-thinking companies focus on cyber resilience. Resilience involves being prepared for a cybercrime and data protection issue, accepting that it might happen at some stage and having plans in place to manage, mitigate and recover quickly.
Improving cybercrime and data protection resilience does not have to be expensive. Several straightforward steps will protect businesses from 90% of the most common cyber threats. There are two sides to cybercrime and data protection resilience, before a breach and after a breach. Each side is described below the figure.
Pre-emptive preparations 1. Diagnose The first step to improving cybercrime and data protection is to establish your organisation’s unique vulnerabilities and the extent to which it is prepared for an incident. This is an important step as different organisations will have different vulnerabilities and comprehensive diagnosis enables a proportionate response. Tasks to be undertaken during the diagnosis stage include: • Mapping databases and information assets to establish what data your organisation holds, where it is stored, how it is used, how different systems interact and the security measures which protect them • Assess the strength of cyber defences to determine whether existing cyber defences adequately reflect your organisation’s cyber vulnerabilities and how systems and processes can be redesigned to reduce vulnerabilities 32
• Test cyber defences to determine whether they are operating as intended and how vulnerabilities might be exploited
• Remediation to recover: the nature of the data and systems affected by an incident will influence recovery options. It may be possible, for example, to contain the damage by alerting affected parties in a timely manner, or to minimise the negative publicity by swiftly and clearly stating what actions are underway to fix the problem and ensure it does not reoccur.
• Assess incident response preparations to determine whether they are likely to reduce an incident’s impact and enable quick recovery. 2. Strengthen The next stage is to address your organisation’s vulnerabilities and strengthen its protection levels. This includes developing tailored action plans that include prioritised recommendations allocated to specific organisational functions or named individuals.
3. Mitigate In the event of an incident, it is important that you respond in a proportionate and considered way to avoid unnecessarily severe legal and financial consequences.
Tasks to be undertaken during the strengthen stage include:
• Minimise legal consequences: the outcome of a cybercrime attack and a data breach are frequently the same – the compromise of individuals’ personal data. This can lead to compensation claims and regulatory action. It is important to ensure that following an incident information provided to the media and the regulator is assessed and controlled. Legal advice should be obtained, ideally from a firm with proven data protection expertise and successful interactions with the Information Commissioners Office
• Preparing incident response plans and training incident response teams to be ready • Planning for compliance with the General Data Protection Regulations (in force May 2018) •
Addressing existing vulnerabilities
• Creating crisis communications infrastructure to manage the PR associated with a breach and avoiding losing customer confidence.
• Mitigate fines and penalties: Regardless of whether personal data has been compromised by a cyberattack, a data breach has been caused by a systems failure, or simple human error such as a lost laptop on public transport, businesses should ensure they respond appropriately to both claimants and the regulator
In the event of a cybercrime and / or data protection breach it is important your organisation reacts quickly. If support from third parties, for example specialist IT firms, will be necessary then agreements should be put in place in advance of an incident. Days lost attempting to find a firm with the right expertise, agree a fee, and arrange a contract are days during which an incident is not being contained.
• Proactive PR and reputation building: Once the crisis has passed, it may be necessary to proactively restore a business’ reputation. Future business-as-usual PR and marketing activities should be coherent with the incident’s impact on medium and long-term business messaging and narrative.
Do not assume your current IT provider has the skills and expertise necessary, check what they can do and what they cannot do. Consider putting agreements in place with firms that can provide specialist investigation and legal advice too. Having access to such expertise may help to mitigate the negative impacts of a cybercrime and data protection issue.
Crowe Clark Whitehill Crowe Clark Whitehill LLP is a leading UK audit, tax and advisory firm. Crowe's Forensic and Counter Fraud Services team are specialists with a high-level national and international track record built up over many years. We have advised clients of all different types and sizes, including SMEs, food and drink businesses, governments, major national and international companies and high profile charities.
Reactive actions can be split into three parts. 1. Manage • When an incident occurs, organisations need to act quickly to stop it, contain the incident, and recover normal operations. Managing an incident involves: •
Incident triage with an immediate response that is swift, proportionate and effective
Crisis communications and media management to position the business as the authoritative source of information about the incident.
We help businesses to counter fraud by measuring, managing and minimising fraud as a business cost. We also provide investigation and intelligence services, including expert investigations, litigation support, business intelligence services, due diligence and advanced data analytics. For more on Crowe visit: www.croweclarkwhitehill.co.uk/our-services/advisory/forensic-counterfraud-services/ Or contact Eoghan Daly on email@example.com
2. Investigate In parallel with the incident triage, a professional investigation of the incident needs to take place. This is an important stage of your organisation’s response, helping to find out what happened, how a reoccurrence can be prevented and how negative impacts can be minimised.
BFFF members are involved in the food supply chain and later in 2017 a revised publication
• What happened and who is affected: identify those responsible, and more importantly, prevent further financial, legal and reputational loss
real life examples of controls in place. The document builds on TACCP principles (Threat
• Severity of the breach: identify the information and systems which have been compromised and the potential adverse impacts on your organisation
both cyber attacks and deliberate contamination risks within their business.
PAS 96 ‘Guide to protecting and defending food and drink from deliberate attack’ will be available probably in October . This revision has incorporated the latest updates on resisting cyber attacks in food companies. BFFF has helped in the review and BFFF members have provided Assessment via Critical Control Points) a technique similar to HACCP which many of you are familiar. Together with the above principles members should be in a good position to deter
H EALTH + SAFETY
From health & safety manager, Simon Brentnall and Crystal Holmes, health & safety assistant.
HSE endorses new BFFF guidance for working at height Pioneering work by British Frozen Food Federation (BFFF) to reduce accidents in the food and drink industry has been endorsed by the Health and Safety Executive (HSE). The Guidance for Working at Height (WAH) on refrigerated vehicles was developed over four years by BFFF under the leadership of Joanna Hancock (pictured right), Head of Health & Safety, with assistance from the Food Storage and Distribution Federation (FSDF) as well as input from 30 stakeholders. Until now, engineers working at height on vehicles and trailers were doing so without detailed industry guidance on good practice. The project involved establishing a working group to create new protocols, holding detailed negotiations with stakeholders and practical demonstrations to illustrate the effectiveness of the new safety guidance. BFFF intends to include further examples of industry best practice into the guidance in the coming months.
"After many years of collaboration, we are delighted to publish this guidance for the industry on this extremely important area."
Commenting on the WAH guidance, Warren Pennington, HM inspector of health and safety said: “Falls from height account for 6% of all accidents in the food and drink sector and I congratulate BFFF’s leadership here in writing guidance which helps to address this.” The guidance gives operators, contractors and engineers clarity on how the regulations relevant to their operation can be put into practice. This includes an example of the practical implementation of the hierarchy of control measures to be considered when working at height, which must be followed systematically. Joanna Hancock, said: “After many years of collaboration, we are delighted to publish this guidance for the industry on this extremely important area. We are encouraging all industry stakeholders to embrace the guidance and continue working on improving safety within the sector, while working towards avoiding the need to work at height in the future.
As well as being endorsed by the HSE, the guidance has been developed in full consultation with BFFF’s Primary Authority Wakefield MDC. For a copy of the guidance in full, please contact: firstname.lastname@example.org
The Bulletin HEALTH AND SAFETY
Biggest Seminar Ever!
"The most informative day in my diary for the year." “Outstanding seminar as always, one of the best in the safety world; always something interesting and attended by a great group of people.”
This year’s H&S seminar was another great success with over 100 delegates in attendance The seminar was packed with a variety of speakers and topics including: HSE priorities and target areas for 2017/18, fire safety common failings, using behaviour insights, composite panel inspections, leadership case studies, roll cage incident case study, manual handling guidance, implementing occupational health systems and inspirational keynote speakers. The presentations from this years’ seminar are all available on the BFFF website at bfff.co.uk/health-safety/seminar/
“This seminar was extremely professional, well attended and a very informative and professional set of speakers.”
We would like to thank once again our sponsor, Seven Telematics, for their continuous support. Next year’s seminar is on 22nd February at Birmingham Hilton Metropole, along with our brand new People Awards, so please save the date.
Long Hours and Poor Heart Health Researchers have confirmed that people who work long hours have an increased risk of developing irregular heart rhythms, a condition which can potentially lead to blood clots, stroke, heart failure and other heart-related complications. The study, published in the European Heart Journal, was based on nearly 85,500 men and women. It found that, compared to people who worked a normal week of between 35 to 40 hours, those who worked 55 hours or more were approximately 40% more likely to develop an irregular heart rhythm known as atrial fibrillation during the following 10 years. Commenting on the research, Professor Mika Kivimaki, from the Department of Epidemiology at University College London (UK), who led the research, said: "These findings show that long working hours are associated with an increased risk of atrial fibrillation, the most common cardiac arrhythmia. This could be one of the mechanisms that explain the previously observed increased risk of stroke among those working long hours. Atrial fibrillation is known to contribute to the development of stroke, but also other adverse health outcomes, such as heart failure and stroke-related dementia." smoking and physical inactivity, or living with an established cardiovascular disease. For a healthy, young person, with few if any of these risk factors, the absolute increased risk of atrial fibrillation associated with long working hours is small."
Professor Kivimaki added: "A 40% increased risk is an important hazard for people who already have a high overall risk of cardiovascular disease due to other factors such as older age, male sex, diabetes, high blood pressure, high cholesterol, being overweight,
ADVANCED COLD LOGISTICS
“The difference between ordinary and extraordinary, is that little extra” Newly extended 143,000 pallet frozen automated warehouse in prime Wakefield location, built to 21st Century standards with proven technology and systems Compelling transport offer utilising Euro V1 tractors and a variety of trailers including Standard, Double Deck and Automated trailers, for optimum flexibility
NewCold is proud to support the BFFF and sponsor this year’s Annual Lun cheon
Integrated, collaborative, logistics solutions offering improved product, security, safety and quality from the production line to delivery Sustainable supply chain planning. Working with customers to add value, through innovative thinking and a genuine partnership approach to finding improvements A culture, and a team, focused on service and supporting our customers to achieve their goals
Contact: Jon Miles +44 7740 924 695 E: email@example.com www.newcold.com
INTEGRATED SERVICE PROVISION THROUGHOUT THE COLD CHAIN
From Paul Murray, Head of Commercial.
More new members
We are delighted to welcome six new members Bawnbua Foods, The UK Foodhall Ltd, MacAndrews & Company Ltd, Coolkit Ltd, Brand Ambassadors and Mulini Exhibition Services to the BFFF family. Northern Ireland and Greater Manchester based Bawnbua Foods is an Added Value Meat & Poultry processor making a range of quality products across three market sectors: Prime Meat & Poultry, Cooked Meat Solutions and Added Value Meat Solutions. They operate as a multi-species producer, processing beef, lamb, pork, chicken, game and exotic meats. Their frozen products are available in a wide variety of pack formats for retail, foodservice and food manufacturing sectors. The UK Foodhall Ltd is dedicated to providing healthy, local food for schools, which is why all of their products are produced in line with healthy option guidelines and manufactured in Britain. All of their meat and poultry is British and assured by Red Tractor, QMS, Freedom Food or Scotch Beef. Their MSC fish products are made in Britain and even their innovation is delightfully British. MacAndrews collect from your suppliers' address by road, transfer it on to rail and then ship by sea on their fixed schedules across Europe and Russia. They make the final delivery to your final destination point. MacAndrews manages this entire process so you don't have to, whilst achieving a leaner and greener supply chain.
Coolkit was established in 2005, and are now a leading UK manufacturer of fridge van conversion, utilising their own bespoke design of insulated lining kits to create a superior quality, and effective refrigerated vehicle. Brand Ambassadors works in partnership with household names throughout the UK and Europe reaching the UK and European discount value retailers. Mulini Exhibition Services provides a range of shell scheme options for purchase or rental, with a full facility to create graphics to promote your brand. All booth/stand variations are available for hire, for the duration of the show or purchased by the exhibitor for future use. In this issue we highlight recent new members Craemer UK, Albert Bartlett & Sons Ltd, Vittles Foods Ltd and Blue Cube Portable Cold Stores Ltd. If you would like more information on becoming a member, please contact: Kate Miller Membership Account Manager Tel: 01400 664320 Mob: 07793 499871 Email: firstname.lastname@example.org
New member profiles
M EM B E R S H I P
NEW MEMBER P R OFIL E
CRAEMER UK Craemer UK is a pioneer in the field of high quality plastic material handling products for the food processing industries. For the past 50 years, the company has been developing, constructing and manufacturing high-quality reusable plastic pallets as well as crates, boxes, tubs and containers for the food industry.
Craemer has now developed the brand new CB3 pallet box, which has all the hallmarks of the Craemer standard for reliability and long life expectancy. With a standard pallet size of 1200 x 1000mm, one piece moulded with a three runner base for fork trucks and pump truck lifting, the brand new CB3 will serve the needs of the food industry for many years to come. Manufactured from food grade HDPE with a 610 litre capacity, the CB3 is the perfect solution for food transport and storage. Featuring special reinforced ribbing to resist impact, the pallet boxes can be transported in stacks of four when empty.
The EURO H1 hygienic plastic pallet is a Craemer original and the established standard in the food industry since 1993. It offers Europe wide exchangeability thanks to its GS1 stamp. The EURO H1 with central box retainer is the basis for all standardised box systems. The German Fraunhofer institute confirms a lifetime of 12 years and longer as well as extreme robustness. As well as the food industry, several supplier industries such as the packaging industry and other fresh produce areas also count on this quality. The Craemer UK team are looking forward to engaging with fellow BFFF members and developing meaningful partnerships over the forthcoming months. Contact: 0800 032 4291 www.craemer.co.uk email@example.com
Craemer’s plastic products support the logistic processes with long lifetime, high quality and reliability. They are easy to clean and ensure a consistently high standard of hygiene.
“The Craemer UK team are looking forward to engaging with fellow BFFF members and developing meaningful partnerships over the forthcoming months.”
NEW MEMBER PROF ILE
ALBERT BARTLETT & SONS LTD. Albert Bartlett is a family owned company and the UK’s leading supplier of potatoes.
“With a process of on-going innovation and new product development it is an exciting venture.”
Established in 1948, the business is now a popular household name and is dedicated to providing tasty food by developing its range to fit with today’s meal providers. The company is fiercely committed to providing a branded range of the best potatoes grown in the most responsible way. Albert Bartlett potatoes are grown across the UK from the far north of Scotland to Cornwall and across to Northern Ireland and the Island of Jersey. In 2015, the Company purchased a frozen facility in Westwick, Norfolk, and applied its long experience and expertise to a new frozen range, made using the famous Albert Bartlett Rooster potatoes which are grown, prepared and frozen in the UK. In addition
to its branded frozen range, Albert Bartlett is also delivering a number of own label lines in collaboration with key partners. The Westwick factory now employs over 100 people and is a rapidly expanding operation for the Company. With a process of on-going innovation and new product development it is an exciting venture. Albert Bartlett joined BFFF upon entering the frozen sector, to gain access to its industry expertise and network of like-minded businesses. Contact: 01236 762 831 www.albertbartlett.co.uk firstname.lastname@example.org
NEW MEMBER P R OFIL E
VITTLES FOODS LTD Vittles Foods, based in Leicester, is the UK arm of the Givesco group of bakeries, producing a wide range of frozen desserts and bakery products. Vittles Foods has focussed for over 20 years on the Food Service market and has now established a strong business servicing many key food service operators across the restaurant, wholesale and pub group markets. 2018 will be an exciting year for our business with the opening in January of our new 3,000 sq/m manufacturing facility which will have the capabilities to service the retail market. We will be able to produce a wide range of cold and hot eating desserts, both sharing and individual. This range will include the capability to offer sharing, pre-portioned, product. We already have a team led by Peter Simpson (Managing Director) who covers all technical, commercial, supply chain and administration requirements for the Food Service market. The new retail division will be
led by our General Manager, Alastair Crimp, who can develop products from both Vittles in the UK and our other Givesco bakeries across Europe. This allows us to offer UK retail customers the widest possible range of frozen desserts. This includes branded opportunities as well as private label due to our license agreement with Mondelez. The branded portfolio includes Oreo, Cadbury’s, Philadelphia, Daim and Toblerone. As a new manufacturer into the frozen retail market, we want to use our membership of the BFFF to help establish our name and demonstrate the wide range of products that we can develop for the frozen retail market. Contact Alastair Crimp 07841 023276 email@example.com www.vittles.co.uk http://vittlesfoods.co.uk/
“As a new manufacturer into the frozen retail market, we want to use our membership of the BFFF to help establish our name and demonstrate the wide range of products that we can develop for the frozen retail market.”
NEW MEMBER PROF ILE
BLUE CUBE PORTABLE COLD STORES LTD “From blast freezing to tempering, Blue Cube’s storage solutions meet the logistic industry’s specific ‘on-thego’ needs.”
Launched in 2009 and part of the Turner Group, Staffordshirebased Blue Cube Portable Cold Stores provides technology-led, temperature-controlled portable storage solutions - ranging from thermally - efficient units to the latest generation fridges. All add value and increase opportunities for food manufacturers, processors and packers. Fundamental to Blue Cube’s on-going success is a passion for customer service, high quality products and the use of cuttingedge technology to deliver sustainable productivity and efficiency improvements. The company’s rental storage solutions can link to an existing facility, provide additional production or storage space, and fill unused or odd-shaped areas. Blue Cube’s cold stores and blast freezers are compliant with relevant food industry regulations making them ideal for high care facilities. The chilled, ambient and frozen storage units are suitable for internal and external use, and can be linked to create a larger production facility.
Blue Cube’s bolt-on remote access data management systems allow customers to dial in to review data, diagnose issues, and prove temperature ranges, for standard reviews and audits.
From blast freezing to tempering, Blue Cube’s storage solutions meet the logistic industry’s specific ‘on-the-go’ needs. It can supply and install a range of units of all shapes and sizes to effectively manage all product movements. Blue Cube’s solutions offer significantly lower running costs, high capacity (up to 28 pallets) and elevated, single or linked options, enabling cross docking and ensuring the integrity of the chill chain through-out the operation. Blue Cube’s technical support department offers nationwide tailored service support packages 365 days a year, 24 hours a day. Blue Cube has joined the BFFF to help support its growth strategy and widen awareness of its advanced temperature controlled storage solutions and first class service delivery. Contact Tel: 0333 3202620 Website: www.bluecubepcs.co.uk Email: firstname.lastname@example.org
From transport partners to solicitors, suppliers to retailers, The Bulletin industry services directory is your go-to guide for member services. Featured this edition is:
Support your business with a
LEADING EUROPEAN FROZEN SUPPLY CHAIN PARTNER
Food and drink: multi temperature Worldwide capabilities Over 25 UK locations Multi-user Co-packing Value added Blast freezing Tempering
CONTACT US NOW: Brooke Hadfield Business Development Manager - Temperature Controlled & Ambient +44 (0)7824 835690 email@example.com uk.xpo.com
Find out how, as a worldwide frozen logistics provider, we can help you.
IN DU ST RY S ERV IC E S
Logistics & Transport
XPO Logistics XPO Logistics is a top ten global provider of transportation and logistics solutions providing cuttingedge supply chain services. Services include freight brokerage, intermodal rail, last mile, and expedite by ground and air; highly engineered contract logistics; highvalue-added warehousing and distribution; and global forwarding. XPO serves more than 50,000 customers with a highly integrated network of 1,440 locations in 34 countries with more than 88,000 employees serving the manufacturing, retail, industrial, technology, aerospace, commercial, chemical, life sciences, and government sectors. XPO Logistics provide robust, responsive and highly cost-effective solutions for major manufacturers and retailers.
As a European leader in temperature controlled logistics, XPO Logistics operates more than 3,900,000 mÂł of specialist temperature controlled warehousing and over 1,500 vehicles across 100 chilled and frozen sites in 14 countries. We design dedicated and shared-user solutions of large and small manufacturers, wholesalers, retailers and food service companies, creating best-in-class warehousing and distribution services to meet any requirement, regardless of size and complexity. In the UK, our customers include: Bernard Matthews, Birds Eye, Iceland, The Cooperative Group, Hain Daniels, LantmĂ¤nnen, Marlow Foods, McCains, Tesco, WM Morrisons and Mars Petcare.
ADDRESS XPO House, Lodge Way, New Duston, Norhtampton, NN5 7SL WEBSITE www.xpo.com TEL 07824835690
We understand the critical aspects of the supply chain and use state-of-the-art technology to provide visibility, feasibility and control.
KEY TEAM MEMBERS Martin Atkinson, Business Unit Director Brooke Hadfield, Business Development Manager
IN DUST RY S E RV IC E S
Seven Telematics Ltd Seven Telematics is the leading manufacturer of temperature data loggers, remote monitoring and vehicle tracking for road transport and cold storage applications. Transcan® temperature data loggers are recognised as the world’s most widely used road transport temperature monitoring device. Transcan® products have been watching over freight across the globe for over 20 years and provide the standard in monitoring critical cargo conditions whilst in transit. Seven Telematics combine the trusted format of Transcan® recorders with state of the art technology through their Seven Eye® telematics system, offering both standard vehicle tracking for dry freight vehicles and real-time temperature monitoring and alerts for refrigerated transport, via satellite links to their range of EN12830 verified temperature
data loggers. Live temperature monitoring with alarm alerts deliverable by SMS and/or email to designated recipients is in addition to all the usual vehicle and driver management data including fuel economy analysis, digital tachograph interface, KPI reporting, fuel tank level, axle load monitoring, etc. Seven Telematics has been founded on delivering the highest standards of service and product knowledge. Customers demand exacting standards as the transportation and temperature controlled logistics sector begins and ends with product integrity. With years of proven experience in the sector, Seven Telematics will ensure that product standards remain paramount to your transport and logistics operation.
ADDRESS The Coach House, 67 London Road, Newark, Nottinghamshire, NG24 1RZ WEBSITE www.seventelematics.com TEL +44 (0)1636 550320 EMAIL firstname.lastname@example.org
KEY TEAM MEMBERS Michael Kane, Sales Director
PA R T OF THE M AGN AVA L E GRO U P PA R T OF THE M AGN AVA L E GRO U P PA R T OF THE M AGN AVA L E GRO U P
TEMPER ATURE CONTROLLED STOR AGE
BESPOKE TEMPER ATURE REGIMES STATE- OF-THE-ART UPTEMPERING FACILIT Y
TEMPER ATURE CONTROLLED STOR AGE
BESPOKE TEMPER ATURE REGIMES STATE- OF-THE-ART UPTEMPERING FACILIT Y
TEMPER ATURE CONTROLLED STOR AGE
BESPOKE TEMPER ATURE REGIMES STATE- OF-THE-ART UPTEMPERING FACILIT Y
DATE CODING SLEEVING MICROWAVING R APID AIR TEMPERING BL AST FREEZING CASE PICKING ITEM PICKING DATE CODING SLEEVING MICROWAVING R APID AIR TEMPERING BL AST FREEZING CASE PICKING ITEM PICKING DATE CODING SLEEVING MICROWAVING R APID AIR TEMPERING BL AST FREEZING CASE PICKING ITEM PICKING
proud sponsors of sponsors BFFF Businessproud Conference & of Exhibition 2017 BFFF Business Conference & Exhibition 2017 Hiltonproud Birmingham Metropole sponsors of Hilton Birmingham Metropole BFFF Business Conference & Exhibition 2017 7th March 2017 7th March 2017 Hilton Birmingham Metropole 7th March 2017
DISTRIBUTION PARTNER DISTRIBUTION PARTNER
Rick Bestwick 01246 854 999 Rick Bestwick www.rickbestwick.com 01246 854 999 Rick Bestwick www.rickbestwick.com 01246 854 999
BONDED BONDED BONDED WAREHOUSING WAREHOUSING WAREHOUSING PACKING PACKING PACKING & RE-PACKING & RE-PACKING & RE-PACKING CO -PACKING CO -PACKING CO -PACKING BUYING BUYING BUYING OVERSTOCKS OVERSTOCKS OVERSTOCKS L ABELLING L ABELLING L ABELLING
CROSS CROSS DOCK CROSS DOCK CONTAINER DOCK CONTAINER CONTAINER LOADING LOADING LOADING & UNLOADING & UNLOADING & UNLOADING RETAIL RETAIL &RETAIL FOODSERVICE & FOODSERVICE & FOODSERVICE CONSOLIDATION CONSOLIDATION CONSOLIDATION E XPORTS E XPORTS E XPORTS
Providing a unique portfolio of services Providing a unique portfolio of services and pioneering technology and pioneering technology Providing a unique portfolio of services to bring bespoke solutions to the bring bespoke solutions and pioneering technology to food industry to bring the food industry to bespoke solutions to the food industry
IN DUST RY S E RV IC E S
Cold Storage & Logistics
Rick Bestwick Leading temperature-controlled food specialist Rick Bestwick has been working in partnership with transport providers, DFDS to provide an improved supply chain solution for all of its customers. As Europe’s largest logistics provider, DFDS has the size, credibility and ability to provide an improved service across their supply chain. This means customers can be confident their products will be transported to and from where they need to be, on time and in the best condition. Today, the partnership has carried out in excess of 58,000 deliveries across the UK, Europe and internationally since the companies joined forces. The support from DFDS has enabled Rick Bestwick to provide a ‘one-stop shop’ that ensures maximum
efficiency and customer service as well as lowering prices for all parties. The partnership has enabled both companies to share knowledge, best practice and commercial opportunities and the combined expertise gives Rick Bestwick and DFDS a unique position in the market that paves the way for the future of the supply chain. In addition, the collaboration has also recently been shortlisted at the Motor Transport Awards 2017 for the partnership award category. The arrangement has been rolled out across all of the Rick Bestwick companies, allowing even greater links and therefore greater possibilities and services to customers looking for a comprehensive and reliable temperature controlled solution.
ADDRESS Park Road, Holmewood Industrial Park, Holmewood, Chesterfield, Derbyshire, S42 5UY WEBSITE www.rickbestwick.com TEL 01246 854999 EMAIL email@example.com
KEY TEAM MEMBERS Kevin Hancock, Managing Director
MEM B ERS MA R K ETPLACE
Food Sector Lawyers • Contracts • Debt recovery • Product recalls • Agents and distributors • Employment • Intellectual property and branding • Transport and logistics • Competition • Corporate and commercial
MICHAEL WARD L I M I T E D
FLEET REFRIGERATION SERVICES
JOBS CARRIED OUT
Call us today on: 01204 669 247 www.michaelwardonline.co.uk Follow us:
Contact Peter Cusick or Peter Seary of our Food and Drink team
Authorised service partner
We also service and maintain all marques, Thermo King, Carrier, GAH, Hubbard/Zanotti, Webasto, Eberspacher
It’s here... The NEW Craemer Pallet Box CB3
Innovators in Seasoning, Cures & Blended Ingredients
900kg Load. 610L Capacity. 35kg Weight. Key feat
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
rs of Colou • R a nge d e HD PE ra • Fo o d G ption • RFID O a lisation • Pers on ns Optio
• Snack Flavourings • Stuffing Mixes • Breads and Bakery Blends • Dustings & Top Dressings • Herb & Spice Seasoning Blends
For more details contact our sales team on:
0800 032 4291
See more online ...
TEL: +44 (0)191 469 3078 firstname.lastname@example.org
Quality, the best value.
MEM B ERS MA R KETPLACE
Call us today on 01564 702269 Specialists in the Design, Project Management and Construction of Hygienic, Fire Rated and Temperature Controlled Environments
We know food inside out Strategic counsel, brand identity, media relations, crisis management, internal communications, digital & social media, design and much more.
INDUSTRIAL CHILLERS / COLD ROOMS / COLD STORES
FOOD AND DRINK SECTOR INSURANCE Our specialist team has the experience to help you build a risk control and insurance strategy to help achieve your business aims and protect your stakeholders interests. With an indepth understanding of the food and drink sector, a wealth of experience and a corporate culture of delivering excellence we are able to tailor our solutions to our clients’ individual needs.
For more information contact: Garry Moseley T: 07760 168 224 E: email@example.com
The Bulletin Classified Take advantage of a regular, costeffective presence in the BFFF’s bi-monthly trade magazine. Advertise here for as little as £100 per month including online. Call Kate on 07793 499871 or email firstname.lastname@example.org
www.ajginternational.com Arthur J. Gallagher (UK) Limited is authorised and regulated by the Financial Conduct Authority. Registered Office: The Walbrook Building, 25 Walbrook, London EC4N 8AW. Registered in England and Wales. Company Number: 1193013. www.ajginternational.com FP624/2015 exp.02/09/2016
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...
Denise Rion Technical Manager How long have you worked at BFFF? Just over a year. I joined August 30th 2016.
What do you enjoy most about your job? Working with a great team and meeting new contacts from across the industry.
Who inspires you?
It has to be the author J.K Rowling. Despite everything life could throw at her she kept on trying and never gave up…. Something I try to teach my children.
Do you have any hobbies?
I like warm colours ….reds, oranges and yellows.
I’ve recently joined the gym and have surprised myself after seven years of no exercise whatsoever…. So perhaps this could be my new hobby?....Watch this space…. beach body here I come!
What do you like to do at the weekend?
What is your biggest achievement?
What is your favourite colour?
What I like to do and what I end up doing very rarely meet in the middle! Being a busy working mum means that my weekends are filled with out of school activities. If I’m lucky I get time to grab a cuppa and settle down to watch an episode of whatever I’ve got recorded on Sky from weeks ago!
Starter and main or main and dessert?
I was always a starter and main kind of girl but since I’ve been married it’s more main and dessert now. I blame my husband’s sweet tooth!
Becoming a mum of course.
What is your favourite place? The Sacré-Coeur Basilica in Montmartre, Paris. It’s a magical place.
If you could invite one person round for dinner, who would it be and what would you eat?
Probably one of the celebrity chefs and then they could do the cooking! A proper Sunday roast with James Martin would be nice or perhaps an Italian meal cooked by Gino D’Acampo… I think he could be quite entertaining!
“I love working with a great team and meeting new contacts from across the industry.” DENISE RION
DAT E S
f o r y our
D I A RY
Anuga 2017 Kolnmesse,Cologne, Germany www.anuga.com
BFFF Business Conference & People Awards Birmingham Hilton Metropole www.bfff.co.uk
The world's leading food fair for the retail trade, foodservice and catering.
Find out about the future of frozen food.
BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk
Technical Seminar Birmingham Hilton Metropole www.bfff.co.uk
Top networking event for retail and foodservice.
Keep up to date with the latest technical news.
17th May Frozen & Chilled Foods Golf Day Belton Woods, Grantham Contact: Richard Cogan Tel: 01732868288
7th June BFFF Dinner Dance & Annual Awards Evening London Hilton on Park Lane www.bfff.co.uk
The definitive awards for the frozen food industry.
21stâ&#x20AC;&#x201C;25th October 22nd November
BFFF Industry Forum Double Tree by Hilton Hotel London- West End www.bfff.co.uk
Health & Safety Seminar Birmingham Hilton Metropole www.bfff.co.uk
Keep up to date with the latest industry news.
Keep up to date with the latest H&S news.
SIAL Paris Nord Villepinte, Paris www.sialparis.com
The world's largest food innovation exhibition.
20th November 5th-8th March Hotelympia ExCel, London www.hotelympia.com
The UK's largest foodservices & hospitality event.
BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk
Top networking event for retail and foodservice.
Go online Visit bfff.co.uk for even more news from the frozen food industry.