JULY/AUGUST 2021
EXCLUSIVE FEATURES ALS FUTURE LOOKING BRIGHTER FOR LABORATORY COMPANY AFTER TESTING TIMES
W W W. F O O D A N D D R I N K N E W S . C O . U K
{ July / August 2021 }
Contents ONLINE E MAGAZINABLE! AIL NOW AV
04 INDUSTRY NEWS 14 FOOD-TO-GO FOCUS 17 ALS 20 THE COOK KITCHEN 22 RED BOAT GELATO
TO VIEW THE 2021 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44 (0)1484 321000 TO EMAIL A COPY TO YOU
2
July / August Food & Drink News
Editor’s Foreword
PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR
MANAGING DIRECTOR Jillian Evans
NATIONAL SALES MANAGER Sarah Hoyer
CHIEF EDITOR David Barnett
SUB-EDITOR Rachael Whiteley
CONTACT US: FACEBOOK @food&drinkmagazine
INSTAGRAM @Foodanddrinknews
TWITTER @food_drink_news
CONTRIBUTE info@planet-media.co.uk ADVERTISING advertising@planet-media.co.uk EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk
Though Covid-19 is very much still with us, and will be for some time, we are starting to see in the UK a return to the sort of life that we enjoyed before the pandemic. But just as things will not be quite the same as they once were for quite a while in general life, so it is with the food and drink industry. Over the course of the last few months, we have interviewed many business owners and bosses who have all said the same thing: they had to move quickly and imaginatively to survive the pandemic. This meant pivoting the business into a different direction or starting new processes and systems that they hadn’t operated before in terms of getting their product to their customers and clients. While some of these were emergency measures, it doesn’t mean they should be abandoned. Necessity is the mother of invention, and we might come out of this with some better systems that can survive beyond the pandemic and help companies thrive.
David Barnett CHIEF EDITOR
July / August Food & Drink News
3
{ Industry News }
MICRO DISTILLERY CREATES INNOVATIVE PERSONALISED BOTTLES WITH PACKAGING SOLUTIONS FROM ROLAND DG
Wild Distillery is a micro distillery that produces organic gin and vodka on the Danish island of Bornholm in the Baltic Sea. But despite its remote location, Wild Distillery is making waves with its innovative personalised packaging solution. For Wild Distillery’s owner, Henrik Nerst, sleek, premium packaging has always been central to the business. When designing the bottles for his range of gins and vodkas, he experimented with clear labels but was not happy with the finish as he couldn’t achieve a completely transparent look with a stickon label. This is when he knew he had to use a printer that could print designs directly on to the bottles. He decided to go in-house to save on cost and give him more flexibility than outsourcing if he wanted to change the bottle design. Henrik currently uses Roland DG’s VersaUV S-Series flatbed printer and LEC2-640 printer/cutter for his bottle designs, which consist of three printed surfaces to create a tactile and eye-catching 3D-like effect. The decision to go in-house with Roland DG printers from Danish specialist print equipment dealer, Vikiallo, was revolutionary
4
July / August Food & Drink News
for Wild Distillery. Owning an in-house flatbed printer allowed Henrik to branch his business model to provide premium quality customised private label offerings alongside his line of eight different gins and vodkas. He works in collaboration with companies to create their own bespoke bottle designs where quality and attention to detail are paramount. Since offering a personalisation option, Wild Distillery has worked with the likes of Aston Martin Copenhagen, telecoms company Telia, government departments and local artists to produce unique corporate gifts for their employees, board members and customers. “Our bottle designs are a huge part of what makes our business special,” comments Henrik. “When I started thinking about packaging, I had a clear vision for how I wanted our products to look: Roland’s UV technology has allowed that vision to become a reality. The VersaUV S-Series machine achieves the transparent look I wanted and more. It not only creates a premium quality finish, it also is exceptionally reliable, which has been essential for the smooth running of the
business. Owning an in-house printer has allowed me to be more flexible with my offerings, and single-handedly enabled me to branch into the personalisation market. I am incredibly proud of the bespoke designs we have been able to create for a range of companies and hope to continue to grow this offering in the future using Roland DG machines.” Roland DG’s VersaUV LEC2 and LEC2 S-Series range of UV roll-to-roll printer/cutters and flatbed printers provide exceptional UV print quality, accurate colour reproduction and precision cutting for customers like Henrik that demand absolute perfection with their designs. The S-Series model is an excellent option for print professionals branching into personalisation options, as it can print on to almost any object up to 200mm in height. Meanwhile Roland’s LEC2 models are extremely versatile and can print, cut, die-cut, perforate, varnish and emboss on a single device, on-demand, to save time and money for print businesses.
https://wilddistillery.dk/en https://www.rolanddg.co.uk/
{ Industry News }
INTRODUCING TWELVE BELOW, 4 X WINNERS OF THE SPIRITS BUSINESS DRINKS AWARDS Pioneering the UK’s first naturally low sugar tonic, Twelve Below sets itself apart from market-leading drinks brands. With a driven mindset to shake up and challenge the industry on categorised ‘low sugar’ drinks, Twelve Below wants to generate healthconscious awareness through the launch of their own innovative, award-winning tonics. Shockingly, traditional flavoured tonics can contain between 7 – 10g of sugar per 100ml serving; the same as you would find in 100ml of Coca Cola! Even drinks advertised as light, slimline or diet are misconceiving about their sugar content and well-known brands claiming to be ‘low in sugar’, are in fact replacing sugar with cheap sweetener substitutes which pose just as much a risk to our health. Founded by friends Ross Smethurst and Melanie McNelly, it is Twelve Below’s bold ambition to break through these misconceptions and develop a new category of mixers and soft drinks where the consumer’s health and knowledge is at the centre of the brand. They aim to challenge the drinks industry on the authenticity of ‘low sugar’ drinks brands, whilst changing the consumer’s perception that low sugar means taste is compromised. Twelve Below are uniquely positioned as the UK’s first 100% all-natural genuinely low sugar tonic, without compromising on taste. Inspired by British fruit flavours and sweetened with a dash of organic agave, their tonics contain 2.5g of natural sugars and have only 12 calories per 100ml serving. They promise great natural flavours and health-conscious drinks which can be paired with a range of spirits or simply enjoyed as a
sophisticated standalone drink. This month, Twelve Below won four awards at The Spirits Business inaugural Tonic & Mixer Masters. Winning three gold awards and one silver award for a range of their flavoured tonics, they were the most awarded brand in the light, low calorie tonic water category. Ross Smethurst, Co-founder of Twelve Below, said: ‘Twelve Below has come a long way in such a short time; we have built a strong consumer following. These awards mean that Twelve Below has finally taken the national stage and our range of low sugar tonics can now become mainstream. We believe that consumers can have healthier drinks without compromising on flavour. We want to be part of that movement in the UK and the rest of the world. “We entered the Spirits Business Tonic & Mixer Masters as we were keen to understand where we rated in the lowcalorie tonic market. As the tasting was blind, we felt this would give us a fair reflection of the taste of our range. We are delighted that in a blind tasting, we have won so many medals, as the top tonic range in the low calorie and diet mixers in the UK.” Winners of the Gold award: Rhubarb & Ginger: The unmistakably British taste of earthy rhubarb gently warmed by spicy ginger undertones, the amazing flavours in this drink complement spirits very well but it also works fantastically on its own. Pear & Cardamom: Richly decadent pear tonic water with an aromatic cardamom finish, this mixer is perfectly rounded and
daringly different. Apple & Garden Mint: Cool, fresh garden mint with juicy red apple, this tonic is a refreshing fusion of the best homegrown British flavours and adds sparkle to any drink. Winner of the Silver award: Classic Premium Tonic: Crisp and refreshing with a citrus twist, this delicate flavour profile makes the perfect companion for premium spirits to let them shine through. A Spirits Business judge on the panel said: ‘The Rhubarb & Ginger tonic water is aromatic and light, with flavours of sweet stewed rhubarb on the palate. The Apple & Garden Mint tonic has fresh green apples on the nose, with a touch of peppermint and would be nice in a G&T. Twelve Below’s Pear & Cardamom tonic water is a smooth, fresh and an exciting combination”.
About Twelve Below is the UK’s first all-natural genuinely low sugar tonic, sweetened with a dash of organic agave, 12 calories per 100ml serving and 100% natural. Our range of great-tasting flavours complement and enhance your spirit to deliver an elevated drinking experience. We are aiming to shake up the tonic and soft drinks industry, and will always create naturally low sugar drinks. Available at Booths, Co-op Midcounties group, Planet Organic and Dayla.
www.twelvebelow.co.uk
May / June Food & Drink News
5
{ Industry News }
NEW CASE PACKER EXPANDS PROSEAL’S FOOD PACKING SOLUTIONS Tray sealing specialist Proseal has extended its product portfolio with the launch of a high-speed fully automatic case packing system. The new patent pending Proseal CP3™ provides the ideal complement to Proseal’s extensive range of tray sealing machines to offer customers a complete primary and transit packing solution. The case packer combines efficient power consumption and a compact footprint with the ability to fill cases at up to 120 packs per minute. Key to the CP3’s exceptional performance is Proseal’s proven ProMotion tray infeed system. This maximises throughput by using following motion and intelligent buffering technology to effectively control the flow of trays, enabling them to feed continuously in the case packer without stopping. The CP3 can handle a wide variety of
pack formats, including trays, pots and sandwich packs, in materials such as A-PET, C-PET and board. Auto tool technology enables fast and easy format changes, while Quick Release (QR) conveyors allow swift removal and replacement to speed up and simplify cleaning and maintenance. The new case packer features the same high levels of construction and durability as
Proseal’s market-leading tray sealers and incorporates many of their advanced features. These include the ProTect™ user login and audit trail security system, which provides different levels of authorisation access for individual personnel, and full compatibility with the ProVision™ OEE and downtime analyser that delivers a comprehensive real-time view of machine performance. Set up and daily operation are simplified thanks to the user-friendly menudriven control panel with step-by-step prompts, error and status displays, and batch pack counter.
Tel: 01625 856600 Email: info@prosealuk.com www.proseal.com www.jbtc.com
FOOD STUFF & PERISHABLE CUSTOMS SPECIALISTS Brunel are supply chain specialists with our own in-house customs division and ETSF bonded warehouse just nine miles from the Port of Felixstowe. We have 16 brokers across four UK sites in Heathrow, Chepstow, Dover and Basildon. Recently having launched our own T1 Transit service into the EU, we are now handling multiple import and export entries to and from the EU. We offer perishable and general foodstuff consultancy / clearance services daily and are one of the few UK Brokers who are actively taking on new clients.
linked to all major seaports and airports in the UK with Descartes software. Being AEO approved by HMRC ensures we have met the approved HMRC standards for all licensed operators. Our team of customs clearance experts will guide you through the entire customs process and ensure you have all the correct documentation for a hassle-free, quick transportation.
European Transport
Brexit / customs clearance services: • Brexit Advisory Service with full HMRC Compliance. • AEO Approval (HMRC Gold Seal Approval) • Birds Authority (Bulk Import Reduced Data Set) • CFSP Guarantee Authority • Out of Hours Clearance Service • T1 Discharge at UK Border • Customs Clearance at all UK Ports Inventory Linked to Chief & Non-
6
July / August Food & Drink News
Inventory Linked Ports • Food Stuff & Perishable Customs Department • Import Duty Consultancy
Post brexit customs clearance Our in-house customs division offers a 24/7 service for any trailer arrivals and is fully
Our own in-house Brunel European transport division offers a full door-todoor end-to-end solution for EU importers or exporters. Coupled with our in-house customs division, we are offering full ex works to delivered door solutions inclusive of customs Brexit brokerage.
Contact us Let our team take the customs stress away and contact us on info@brunelshipping.co.uk today to discuss your requirements.
EFAFLEX
Doors to the think tank
Pioneering EFAFLEX folding doors lead the way to DEUTZ AG’s state-of-the-art innovation centre
A new innovation centre that incorporates the latest state-of-the-art technology for DEUTZ AG was recently unveiled, in Cologne-Porz. The building was designed to create a flexible, ‘feel good’ space where employees could develop and shape prototype conceptual ideas into projects, products, or investment opportunities. Two of EFAFLEX’s EFA-SFT® THERM high-speed folding doors were installed to facilitate engines, tractors, and other large equipment to enter the 380 square metre building.
"We have approximately 40 different EFAFLEX high-speed doors already in use here at the plant," explains Harald Krämer, responsible for the plant infrastructure at DEUTZ AG Cologne. "So, it was only natural that we chose the doors from this premium manufacturer once again in this new modern building." Michael Halfen, Head of the Agile Centre of Excellence at DEUTZ AG, describes the importance of the doors for the building in more detail: "This building is the creative heart of our company. From within these rooms, ideas are encouraged to grow beyond their departmental boundaries. Our company stands for a pioneering spirit, passion and a culture of innovation." Effective planning and logistics are required in the innovation centre for this concept to become a reality in the shortest possible time and relies on all participants and components working together in harmony. Frank Vonnahme, responsible for construction projects at the plant, adds: "The doors have to be reliable. If we had problems with the doors, we would not be able to get the equipment into the garage where we are working on the prototypes. That would really put us under undue stress." The door folds keep the driveway free. "The aesthetical appearance of the doors also fits in perfectly with the theme of the innovation," says Frank Vonnahme. "The planners opted for folding doors for
various reasons. We have a crane runway here to move heavy equipment. Due to the sheer size and dimensions, no other door could be installed. In addition, the doors as they fold back must not block the driveway in front of the building, and so this model was perfect for us." With the EFA-SFT® THERM now being used in the innovation centre, an innovative new development was introduced into the door curtains. The door leaf now consists of a frame which is made of highly thermally insulated steel profiles and 40mm thick EFA-THERM® laths. Thanks to the EFA-THERM® laths which are a standard feature in this door model, a new level of thermal insulation has been achieved that had never previously been accomplished for folding doors. The EFA-SFT® has been specially developed for outdoor applications and, due to its high thermal insulation, meets the stringent requirements for installation in an existing building, e.g. for energy conservation-related renovations. The doors also have a positive impact on the energy efficiency of new industrial buildings. PMMA triple glazing can be selected as an option for the door filling and, thanks to the new holding rail in the door leaf, the filling can be swapped out quickly and easily. There are numerous additional options to adapt the EFASFT® optimally to every façade. The surface of the door leaf in the innovation centre was manufactured using a special coating based on the colour chart according to customer requirements. The terminal strip and safety light barrier take care of door security. If the terminal strip encounters an obstacle during the closing process, the door shutters stop. The door system opens completely and closes automatically after the auto-close delay. The safety light barriers integrated into the side of frame is offset to the door closing level, and the height of the safety light barriers is variable. As an added safety option, a light curtain can be mounted to the frame to monitor the area in front of the door closing level up to a height of 1.755m. The light curtain prevents the door system closing if an obstacle is detected. Both Harald Krämer and Frank Vonnahme have also had exceptional experiences with EFAFLEX’s customer service team which when required arrives quickly to site. "If a door wasn't working here, it could quickly have a detrimental impact on production. The doors also had to be assembled and installed under a tight time schedule. That also worked great with EFAFLEX." In the meantime, another EFA-SFT® THERM has been installed in the Kaizen workshop next to the innovation centre. www.efaflex.com
{ Industry News }
HRS HEAT EXCHANGERS ACQUIRED BY EXCHANGER INDUSTRIES LIMITED Exchanger Industries Limited (EIL), the Canadian market leader and globally recognised designer and manufacturer of heat transfer products for the energy, petrochemical, industrial and clean power generation sectors, has acquired HRS Heat Exchangers Ltd (HRS). Financial terms have not been disclosed. HRS is a specialist global supplier of heat exchangers and custom process systems across the environmental, food, beverage, chemical and pharmaceutical sectors. The acquisition creates new opportunities by combining HRS’s capabilities and market sectors with EIL’s accelerating expansion into power generation, liquified natural gas (LNG), renewable energy, power storage and biofuels applications. The HRS management team will be retained, playing a critical role in
executing plans for international expansion. Mark el Baroudi, CEO of EIL, stated: “For decades, we’ve worked hard on behalf of our customers in Canada, the US and 25 countries worldwide, consistently providing them with mission-critical, innovative solutions in some of the most demanding environments. The HRS acquisition will provide numerous benefits to our customers including a broader capability to deliver heat transfer solutions to environmentally sustainable projects in the biogas and wastewater treatment sectors, in addition to EIL’s existing projects in clean power generation, LNG, emissions-free power storage and biofuels applications”. The acquisition provides EIL immediate access to a global footprint with scalable hubs in both India and Spain, and a combined portfolio of anti-fouling technologies. It also represents an extraordinary opportunity to expand its exposure to an impressive international customer base across the US., UK, Spain, Mexico, India, the Middle-East, Malaysia, Australia and New Zealand. As evidence of this, HRS was ranked 161st in the Sunday Times HSBC international league table that tracks the international growth of UKbased companies. “Our combined manufacturing capability and leading-edge product technologies will
strengthen our value proposition and increase market penetration internationally,” continued el Baroudi. “This acquisition combines the capabilities of both parties to enhance an already differentiated market position, creating better outcomes for everyone we serve.” Steven Pither, Founder and CEO of HRS, added: “We’re thrilled to join the EIL family and continue our journey to building a highly respected global supplier of heat transfer products.”
Tel: 01923 232335 info@uk.hrs-he.com www.hrs-heatexchangers.com
PROSEAL’S DECADE OF SUCCESS WITH PROCARE CUSTOMER SUPPORT PROGRAMME Tray sealing specialist Proseal is celebrating the 10th anniversary of its successful preventative maintenance programme, PRoCARE®, as the company continues to fulfil its longstanding commitment to delivering outstanding customer support. Launched in 2011, PRoCARE provides a comprehensive aftersales service through a series of scheduled inspections and maintenance of equipment in order to minimise unexpected and costly downtime. A decade later, PRoCARE has become so successful that Proseal has established a dedicated department to co-ordinate the programme to ensure continuity of service and speed of response are maintained. “In today’s fiercely competitive markets and where consumers are expecting new products
8
July / August Food & Drink News
faster than ever, manufacturers need to be able to rely on their machinery to function at optimum capacity,” explained Daryl Henshaw, Proseal’s Key Accounts Manager. “Loss of production for any reason means a loss of sales, profit and potentially food. Having proactive preventative maintenance support can help to significantly reduce these risks and
prevent unnecessary food waste.” Available 24/7, 365 days a year PRoCARE provides both on-site and remote service and advice that helps to maximise machinery performance and uptime. “PRoCARE is about reducing the risk of breakdowns, while driving up efficiency: a well-maintained machine is less likely to breakdown” concluded Daryl Henshaw. “The feedback has been overwhelmingly positive. Most customers have reported huge reductions in downtime as a result of going from reactive maintenance to proactive PRoCARE.”
www.proseal.com www.jbtc.com
{ Industry News }
LILK BRAND ONE OF THE FIRST IN UK TO USE SIG’S UNIQUE CARTON BOTTLE COMBIDOME SIG and Framptons bring standout packaging innovation to the plant-based beverage market. SIG recently partnered with contract packing solutions specialist Framptons to install a new generation combidome filling machine, the first of its kind in the UK. Now Framptons will further support the plantbased sector, as start-up Lilk becomes one of the first in the UK to launch new beverages in SIG’s unique carton bottle combidome. There has been a rapid increase in demand for plant-based innovation in the UK, with much of the growth coming from young and dynamic brand owners, such as Lilk, who often start with small volumes. Working closely with the team at Framptons, start-up companies now have the opportunity for their products to be copacked and supported through the entire production journey, to bring exciting plantbased innovation to market in the unique combidome carton pack. The distinctive combidome is very much a disruptor in the plant-based sector, standing out with its unique look and shape. Lilk will launch two plant-based products in
combidome: The Common Blend Oat & Rice and The Lush Blend Oat, Coconut & Quinoa. With Framptons as the co-packer, Lilk can clearly differentiate its new products, which blend the best seeds and grains, ensuring they stand out in this unique packaging solution. Will Martin, Business Development Director and Joint Owner at Framptons, commented: “Being the first in the UK to offer our plant-based customers, such as Lilk, the chance to use combidome presents
an exciting innovation opportunity. Both the aesthetics and practical function provide a step change in carton packaging and combidome also has an excellent environmental footprint. The two new Lilk beverages immediately stand out in combidome to offer consumers the best features of both a carton and bottle”. With Framptons as the co-packer, young plant-based start-ups can now offer this uniquely eye-catching packaging for their products. Russ Lisle, SIG UK & Ireland Key Account Manager: “The last five years have seen a massive increase in demand for plant-based beverages, with the UK leading the way as more consumers switch from traditional dairy products. Our partnership with Framptons can offer smaller plant-based innovators the chance to elevate their new products in the marketplace and clearly differentiate from competitors in our combidome carton bottle”. The partnership between SIG and Framptons creates a platform in the British and Irish markets to deliver innovative product and packaging solutions that enable businesses to satisfy ever-changing needs.
STEVE MUSK ENGINEERING LTD HELP CONFECTIONERY GIANT HIT CONTAMINATION REMOVAL TARGET WITH ECLIPSE MAGNETICS’ PNEUMAG SEPARATOR Foreign body prevention and detection is an important element of food safety and compliance with metal contamination posing one of the most problematic factors in food manufacturing, presenting the risk of costly product recalls, process stoppages and damage to expensive machinery. Working with one of the UK’s leading confectionery companies, Derbyshire-based Steve Musk Engineering Ltd installed Eclipse Magnetics’ Pneumag technology to its 30tonne bulk sugar silo in-take and line side, placing a 4-inch Pneumag to the bulk tank intake and a further two 3-inch Pneumags on the silo-to-line production twin-stream system. Steve Musk of Steve Musk Engineering said: “With its high-strength magnets and overall high quality, the Pneumag is the top
choice for applications within all sectors of the food industry that deal with powdered products such as sugar, flour and cocoa. It’s easy to clean and the service and technical knowledge from Eclipse Magnetics are second-to-none. We initially chose to work with their products upon a recommendation and we are certainly pleased to have done so. The excellent results of the Pneumag speak for themselves”. Since installing the separators, the company have reported that their target of significantly reducing metal particles entering the production line has been achieved following installation, with the technology assisting protection of both the sugar and the plant machinery further down the process line.
July / August Food & Drink News
9
{ Industry News }
WHITWORTHS REPORTS 19% REVENUE GROWTH IN 2020 AS A CLEAR CORE STRATEGY, INNOVATION AND PROFIT REINVESTMENT PAYS OFF Whitworths announces its annual results for financial year 2020 (53wk ending December 2020).
In summary: • Whitworths returns to operating profit in 2020 (operating profit £3.4m 2020 vs £0.6m loss in 2019) • Topline revenue growth is up 19% at £25m (£142m 2020 vs £117m 2019) • Turnover improvement has been driven by significant business wins, brand innovation and expansion towards a more diversified customer base
2020 business performance Whitworths’ improvements continue for the fourth consecutive year with success attributed to: • A continued focus on removing non-core and non-profit-making business • Brand innovation and diversification of the customer base, through the launch of NPD like Whitworths’ Protein by Nature range. Created in response to consumer trends around natural protein and meat reduction, the Protein by Nature range of beans, pulses and grain pouches is a step change for Whitworths, delivering outside of the brand’s heritage in dried fruit and nuts. Further innovation in savoury nuts is expected by Whitworths later this year as the business uses its nut-sourcing capability to add to the growth in evening snacking. The brand’s repositioning and focus on healthier snacking comes as only 8% of all consumption occasions are around sweet baking. • A largely positive impact of Covid-19 on the business over the past year, despite the brand being hit during this period. Although the business has incurred some increased costs to ensure the site and the workforce are Covid-19 safe, Whitworths continued to fully operate during the Covid-19 period, to provide the continued service that is expected by Whitworths’ customers.
10
July / August Food & Drink News
Exciting future Whitworths is looking to further diversify its customer base with some new business wins, a new channel distribution agreement and further brand innovation in 2021 and beyond – including the implementation of packaging redesign, recycling roll-out and a packaging reduction programme. In addition to this, plans for increased brand support will commence later this year, seeing Whitworths return to TV screens nationwide with the launch of a new 60-second TV creative. Further afield, momentum is gathering in Whitworths’ export business, especially with activity in the Middle East, China and North America. Commitment to Whitworths’ site regeneration project that commenced in June 2019, is continuing in 2021 after delays due to Covid-19. With a re-investment by the end of 2021 of £8m, plans are to complete the project in the next two years investing in total approximately £10m. The site
regeneration will enhance the long-term success of the business by improving capacity and ongoing productivity, while decreasing environmental impact. Mark Fairweather, Whitworth’s CEO, comments: “We’re pleased to see our hard work pay off with results improvement for a fourth consecutive year which can be attributed to a clear focus on our core strategy. Having repositioned our brand into healthy snacking, the launch of Whitworths’ Protein By Nature ready-to-eat range is our first step in diversifying further into healthier mealtimes and taking us into a whole new category while retaining our natural credentials. We’ve been working hard, and are extremely committed to the site regeneration and ongoing investment for long-term success. Our export business is gathering momentum and we look forward to seeing the results of this activity in the future”.
{ Industry News }
FOOD COMPANY DRIVER RECRUITMENT PLAN BEATS THE PINGDEMIC STAFFING PROBLEM
A leading food supply company is ahead of the curve after recruiting 15 drivers as a nationwide shortage made worse by the ‘pingdemic’ hits UK deliveries of fresh food. Many supermarkets and wholesalers have been forced to reduce deliveries or even shut down and big gaps have appeared on the shelves as staff are forced to self-isolate after being pinged by NHS Track and Trace. Harlech Foodservice, which has bases in Criccieth and Chester, had already geared up its delivery service by taking on an extra 15 drivers and is also taking on more warehouse staff to meet demand. Managing Director David Cattrall said: “We have successfully recruited 15 drivers and our deliveries are rolling out as usual – we are even going out to pick up stock from suppliers who normally deliver to us. “We are collecting 100 pallets a day that would normally be delivered to us and today that will include 26 pallets of ice to get our customers through this summer heatwave. “This is a really busy time of the year for us here in North Wales as the schools have broken up and people are heading for the
12
July / August Food & Drink News
tourist spots across Mid and North Wales so it’s important to reassure our customers that they can rely on us for deliveries. “It’s one of our busiest times of the year and it was something we had planned for so thankfully we have been able to cope and keep our customers supplied at their busiest time of the year.” The reassurance from Harlech Foodservice comes as many in the sector were under stress with Richard Walker, head of Deeside-based grocery chain Iceland announcing their own plans to recruit 2,000 spare staff to help cover absences. The retailer has been forced to reduce trading hours and even shut some stores as it experienced staff shortages caused by workers being pinged by the test-and-trace app. Harlech has also already begun a special late night ordering service – customers can order up to 10pm at night to request stock on their website with night staff at Harlech’s depots working through the small hours to pick the orders for delivery the next morning.
It has proved very popular as hotels, guesthouses, caravans and campsites fill up in the sunshine and demand rockets. David Cattrall said: “The 10pm order cut off has proved very popular with our customers as it allows them to place and increase orders at the end of service and that’s why we are looking to recruit at least 20 more warehouse nightshift staff at £10.69 an hour and with a £500 bonus if they stay with us to the end of September. He added: “We’ve been able to afford these rises is because we have worked on improving our systems and working practices during lockdown, for example by improving our e-commerce website which makes it easier for customer to search for products and see our transparent prices. Harlech Foodservice Ltd, which was founded in 1972, deliver more than 5,000 product lines to hotels, restaurants, cafés, pubs and public sector customers across Wales, Shropshire, the Midlands and the North West.
{ Industry News }
GOVERNMENT INTERVENTION CALLED FOR BEFORE PARLIAMENTARY SUMMER RECESS The supply chain to the UK’s leading manufacturers is teetering on the edge of collapse this summer and needs urgent Government intervention – Enginuity has warned. A ‘perfect storm’ brought about by a Brexit exodus of European drivers, Covid testing delays at UK and European ports, self-isolation, a hiatus in training and examining HGV driver, and summer holidays are blamed for the acute shortage of drivers. New research, from Enginuity shows there are currently approaching 100,000 vacancies for HGV 1&2 and delivery drivers – whilst there are more than 4,000 unfilled positions for transport planners and analysts. The acute shortage of lorry drivers, which is already causing some food shortages, is beginning to disrupt the manufacturing process across the country and with the summer holidays looming, experts fear the situation is going to get a whole lot worse. Ann Watson, CEO of Enginuity Group – a not-for-profit organisation supporting skills development across engineering - has called
for urgent talks with government to avoid a catastrophic breakdown in the production line. “This constitutes a very dangerous situation which threatens to derail the Covid recovery. “We are on the verge of a crisis which threatens the viability of manufacturing across the country – we need some urgent
intervention from Government before the House rises for summer recess. “Manufacturing is of strategic importance to the UK economy and never more so as firms seek to assert themselves globally post-Brexit. Supply chains have already seen major disruption due to parts and materials shortages caused by Covid. “We are seeking a collective solution that will protect industry from the ripple effects of this crisis. Unless our supply chains function effectively, firms risk their own financial security – something which will have major knock-on effects for employment and skills. “In the short term, we are urging the government to reconsider adding foreign drivers to the Shortage Occupations list – a move which would provide some immediate easing and reduce the need to relax Drivers’ Hours rules.” The majority of HGV vacancies exist in the Southeast England, the East & West Midlands, the East of England and the Northwest – all major manufacturing hubs.
KOOKY LAUNCHES TO BRING EXOTIC DRIED FRUIT TO THE UK MARKET A fruity new brand, Kooky, has launched in an exciting move that brings exotic snacks to the UK market. Available from today, Kooky’s quirky product range includes freeze dried, light and crispy jackfruit, mango and mangosteen, and gently dried, soft and chewy banana and dragon fruit. Farmed in Thailand and produced with no added sugar, each product is as nutritious as it is healthy. Born out of the founders’ desire to share the beauty of exotic fruits in ways people haven’t experienced before, the Kooky range promises striking colours, deliciously different textures and flavours, and remarkable nutritional benefits. Considered extraordinary wonders of the natural world, exotic fruits have previously been difficult to attain for those without the resources to travel. Now though, thanks to Kooky, these delicacies are both more accessible and affordable. Dried to keep the goodness inside, Kooky’s range of beautifully unusual snacks are 100%
fruit, making up one of your five-a-day. Convenient, guilt-free and full of flavour, the snacks are loaded with vitamins, minerals and antioxidants that will keep customers looking and feeling great whilst allowing them to travel with their taste buds. In development for two years, Kooky’s journey began when mothers Aline Burgmann and Deena Tan met while dropping their daughters off at school. What started as regular school-gate natters soon blossomed into a fast and furious friendship. Bonding through their Asian roots and Western upbringings, Aline and Deena found themselves sharing stories and
challenges involving their East-West fusion of traditions, cultures and mindsets. Recognising a shared passion for exotic fruit, the duo created Kooky, intending to bring the best fruits of the East to the West by utilising unique relationships with Thai farmers that serve to empower local producers. Discussing their plans for Kooky, Aline said, “Following Kooky’s launch, our focus will be on breaking into new markets and as such are looking to partner with retailers across the UK. We would welcome anyone interested in stocking Kooky to get in touch, and we look forward to introducing you to our pretty unique fruit”.
For more information, please visit www.iamkooky.com . Retailers interested in stocking Kooky should contact Deena@iamkooky.com or Aline@iamkooky.com
July / August Food & Drink News
13
{ Food-to-go Focus }
Food-to-go market set to bounce back as office workers return As lockdown forced the majority of workers to abandon their offices and do their jobs from home during the pandemic, there was a major casualty: the food-to-go market. Sales of the traditional office worker’s lunch of a meal deal grabbed from Boots, M&S or supermarket express stores declined massively from March 2020. Prior to Covid-19, the food-to-go sector was booming, with its growth outpacing that of any other eating out sector. But trends monitor Lumina Research recently reported that the market slumped by a massive 45.5% over the course of 2020. While the bigger retail brands were able to weather the storm more easily, the smaller independent cafes and outlets who relied on office trade and who had found success with their own meal deals were more badly hit, with many forced to close altogether for the duration of the pandemic said Lumina. However, there is better news as Lumina is predicting that the market will swiftly revive, and anticipates it will reach a value of £22.6bn by 2024. Key indicators for this include Waitrose’s recent sales
14
July / August Food & Drink News
figures, which recorded a boost of 213% sales in picnic and food-to-go products in March this year, compared to the same month last year, when lockdown measures first began to bite. That is backed up by coconut water manufacturer Vita Coco, who say their product is a popular meal deal choice and are seeing signs of a huge boost in demand as people go back to their traditional office roles. They say: “One of the tangible losses to office workers over the last year or so working from home was not being able to reach for the classic meal deal from the nearest Tesco Local or Boots on the corner by the office at lunchtime. But, now with offices slowly reopening to those wishing to return, it seems that interest in the humble meal deal has never been higher. “Vita Coco has seen a whopping 427% increase in sales of their coconut water when purchased as part of a meal deal compared to this time last year, showing that office workers’ lunchtimes are once again being
{ Food-to-go Focus }
made all the more delicious with the reintroduction of the classic meal deal”. Vita Coco is pushing the idea that food-on-the-go meal deals can actually be a healthier option, too. They teamed up with Dr Tom Micklewright at Push Doctor to offer tips and advice on picking the most balanced but tasty options on the high street. Dr Micklewright advises: “Where they can, people should be choosing low-sugar options, ideally from unprocessed food sources. Whilst certain types of fat needn’t be avoided, a diet low in fat will help to keep your cholesterol level and body weight within a healthy range. “Foods full of complex carbohydrates, rather than processed sugars, are more likely to give you the energy to see you through the rest of your day.” According to the Lumina report, though, we might see a difference in the way the sector operates as some workers go back part-time and continue to work some days from home. They anticipate that home workers may be targeted by a new category that emerged over the pandemic:
food to ‘go home’ or the ‘makeaway’. Many brands capitalised on the fact that home workers had access to their kitchens but perhaps still had limited time to cook during the day by marketing boxes which allowed workers to create restaurant or cafe dishes at home with little fuss. According to Lumina, in January 2021, one in five consumers had already purchased a kit, whilst over a third (35%) expressed a future intention to do so. So while the UK continues to move towards a post-Covid19 future, it might not be the same set-up we saw in the past, and the Lumina Intelligence report expects the makeaway offering to continue to expand and develop as operators re-open sites across the next few months. And the Lumina report points to another emerging trend that is on the rise post-Covid-19: coffee, with the market growing among young people especially, who picked up the habit of getting a takeaway hot drink while walking with friends during their allowed exercise sessions during lockdowns.
July / August Food & Drink News
15
{ ALS }
Future looking brighter for laboratory company after testing times The past 18 months have been challenging for all businesses in the food and drink industry, but it’s been doubly difficult for ALS Laboratories (UK) Ltd. Even before the coronavirus pandemic struck and led to the first lockdown in March last year, the company — which offers a wide range of food, drink, water and pharmaceutical testing across the UK — began 2020 in devastating fashion. On New Year’s Day, a major fire broke out at one of the company’s laboratories. No staff were injured but there was widespread fire and smoke damage. Work began immediately on transferring the company’s testing work out to its other sites whilst re-building work took place. But then the Covid-19 crisis hit. Nigel Richards, Sales and Marketing Director for ALS, says: “2020 was dominated firstly by the fire at Rotherham and the subsequent rebuilding of the lab and secondly by the impact of Covid-19. “Having implemented Covid-19 controls across all of our sites, we maintained a full service offering throughout the pandemic. However, demand did fall as some food categories (such as food to go) were more impacted than others and sadly, some of our clients were forced to stop trading completely. As a result, we made the difficult decision in November to close our site in Mirfield in West Yorkshire and transfer testing to other sites in Rotherham, Carlisle and Shrewsbury.”
Despite the challenges of the fire and Covid-19, the company finished 2020 on a positive note. They secured significant new business with two major UK food groups. They then went on to win the ‘Company of the Year’ award at the SOFHT (Society of Food Hygiene and Technology) awards in December which was a proud moment and a testament to the hard work and resilience shown by their staff in a difficult year. Nigel says: “At the current time, Covid-19 remains as big a challenge as ever. Despite the successful roll-out of the vaccination programme, the number of Covid-19 infections and cases of staff having to self-isolate
July / August Food & Drink News
17
{ ALS }
because of the Track and Trace app has increased dramatically. This has led to spikes in staff absences which in turn has led to some impact on service. “In these situations, we have been able to leverage our unique size and scale, and utilise the contingency within our six food testing labs to transfer work on a short-term basis from site to site depending on demand and capacity constraints.” Notwithstanding this, staff recruitment and retention remains an ongoing challenge – as it is for much of the food industry. ALS has established links with colleges and universities, and with a variety of staff agencies around the country. One of the key success stories in this area has been at their Shrewsbury laboratory where they have developed a strong relationship with the University of Chester. Students go there for work experience but in some cases end up joining on a permanent basis. As a result of these efforts, ALS has recently received the ‘Premier Placement Provider Award’ from the university. Nigel adds: “In addition, we work hard to provide every new joiner with initial training through our inhouse Training Academies, lay out clear career plans for them and encourage every employee to build a fulfilling career rather than just have a job. We also have a range of benefits in place including ‘Perk Box’ and a ‘Celebrating Success’ scheme to reward those who go above and beyond in their jobs”. Despite the challenges posed by COVID ALS has continued to invest heavily across the business and are close to completing major refurbishment work at their sites in Shrewsbury and Trowbridge. They have also started work on improving some of the staff facilities at Rotherham and Carlisle, and installed new dietary fibre and protein analysers to further boost capacity within their nutritional chemistry laboratory at Chatteris.
18
July / August Food & Drink News
ALS is also continuing to invest in their industryleading client portal ‘ALSolutions’. In September last year, they added ‘VisuALS’ to the range of capabilities as well as expanding the range of FAQ publications to help assist clients with a series of commonly asked queries. ‘VisuALS’ allows results from sampling points to be displayed on an image of the factory or floor plan to give a quick and clear representation of hotspots where issues may be present within the environment. Looking ahead, the company is set to unveil new branding for ALSolutions this Autumn, incorporating a fresh new ‘look and feel’ which will enhance the client user experience. It will also be accompanied by the inclusion of some new features that are based on feedback from clients. “Listening to our clients is an important part of what we do,” says Nigel. “Only by constantly adapting and improving can we stay ahead of the field”. ALSolutions now has 3,557 active client users in UK and 10,549 client users globally (this is across 20 regions – not all food). In the UK, ALS is averaging over 1,000 unique client logins per day and fast approaching 95% of samples being registered online. As a consequence of lockdown and the imposition of travel restrictions, ALS’ popular Technical Training Workshops that were held at different laboratory locations were moved online. Nigel say: “If anything, these webinars have proved even more popular as we are able to reach a wider audience who can take advantage of the training without having to travel and give up a whole day”. Keith Watkins, ALS’ experienced Technical Specialist, has been responsible for carrying out many of these sessions with assistance from Company Microbiologist Andy Muirhead and other members of the Consultancy Team based in Rotherham. At the end of the first trading quarter in
June, ALS was showing strong year-on-year growth and whilst this was to be expected given the effect of the first lockdown in late March last year, it was still very welcome to see many of their clients starting to grow their own businesses and resume ‘normal’ trading. In particular, they have seen a big increase in new product development activity which is often seen as a barometer of confidence levels within both the retail and manufacturing sectors. Also noticeable is the recent increase in mergers and acquisitions and the continued consolidation of food manufacturing, both geographically and organisationally. With its UK-wide coverage, multi-site site network and broad range of tests and services, ALS is able to adapt to these changes and to the constantly changing needs of its clients. Nigel adds, “We work hard to try and anticipate future trends in the market and highlight these through our Horizon Scanning service which is available through the ALSolutions portal. One of the newly emerging areas of concern is that of ‘PFAS’ contaminants. Per- and polyfluoroalkyl substances are a group of man-made chemicals (previously known as PFCs) that have been used in a range of common household products, fabric, furniture and carpet stain protection applications, some types of fire-fighting
foam and also in food packaging. “The key exposure pathway is ingestion of drinking water. There is mounting evidence of adverse health outcomes including possible links with high cholesterol, thyroid disease, pregnancy-induced hypertension, ulcerative colitis, testicular cancer and kidney cancer. At ALS, our Environmental business unit offers an LCMS/MS analytical technique known as ‘TOP Assay’ which provides a pragmatic and cost-effective solution to assessment of risks from PFAS.” https://www.alsenvironmental.co.uk/aboutus/news/Analysis-of-Per--and-Polyfluoroalkylsubstances-PFAS_1300
July / August Food & Drink News
19
{ The COOK Kitchen }
COOK, the company with a conscience, goes for capacity boost COOK Trading Ltd, which is based in Sittingbourne, Kent, has recently installed new equipment that has boosted capacity by a whopping 50%.
The cool news comes courtesy of a brand-new Starfrost Helix spiral freezer at the new site of the producer, wholesaler and retailer of high-quality frozen ready meals. COOK has more than 80 shops across the UK and its 300-strong workforce puts its heart and soul into a wide variety of foods from meat such as lamb, beef and port to poultry, to fish. Although the new freezer has allowed them to massively increase their production capacity, COOK still operates very much on the principles it did when it was founded almost 25 years ago by Edward Perry and Dale Penfold. COOK’s founding statement is “To cook using the same ingredients and techniques that a good cook would use at home so all our food looks and tastes homemade”. In short, they provide the sort of dishes that you would happily cook at home, with all the best ingredients. And that loving attention to detail is born in COOK’s own kitchens, where the team puts the dishes together in a hand-crafted way. According to COOK’s Project Manager Ben Walker, the new equipment allows them to upgrade from static blast freezing to a continuous method of freezing at their kitchen in Sittingbourne, Kent.
20
May / June Food & Drink News
The company’s products are proving so popular that they needed to upgrade their kit but maintain their desire for the best quality, which is why they chose the Starfrost Helix model, getting the company to design a bespoke solution that perfectly suited COOK’s needs. So successful has it been that COOK has commissioned Starfrost to design and install another machine, which has the capacity to freeze 3,600 meals an hour and further increase the company’s capacity. While COOK is revolutionising its own workplace, it is also making strides in creating a better working environment on a wider scale. COOK is definitely a company with a conscience, as evidenced by the fact that in 2013 they became one of the UK’s first certified B Corporations, part of a global movement of companies reinventing business as a force for good in society. From the founding of COOK in 1997, the ambition for the business was about more than money. They say their goal was always to create a company that was good for shareholders while also nourishing relationships with everyone who comes into contact with it – employees, communities, suppliers and
{ The COOK Kitchen }
customers. To become a certified B Corp they need to pass a rigorous test every three years to prove they meet tough standards of social and environmental performance, accountability and transparency. And that commitment to doing the right thing has paid off — even in tough times. The company says: “In 2021 – the year of Covid-19 and the most challenging we’ve ever had – we were thrilled to retain the very top, three-star rating for the fifth year running and be ranked 29th out of all big companies in the Best Companies survey. What’s more, we were the #1 Best Food & Drink Company To Work For and received a special award for Giving Something Back in recognition of over 200,000 meals donated to vulnerable people during the pandemic and our RAW Talent programme that helps people rebuild their lives through the security of a good job, that helps people trying to rebuild their lives back into the security of a decent job”. You can add to that COOK’s commitment to the environment as well. Since October 2017 they have been purchasing 100% renewable electricity for their company-owned shops and kitchens, resulting in their carbon footprint shrinking by over one third. They add: “We have set ourselves the target of being
net zero carbon in our direct operations by 2030 and working with the Carbon Trust, we have set ourselves a science-based carbon reduction target that, if we achieve, will ensure we are doing at least our fair share”. And they are careful where they source their food from, working only with suppliers who share their own high standards regarding provenance of the food and sustainability of their operations. If COOK is not 100% happy with a supplier, they look elsewhere or ask the supplier to align more with their ethos. Co-founder and co-CEO Ed Perry, says, “COOK has its roots in the coffee shop started by my parents almost 40 years ago. We are still family-run, independent, and passionate about supporting likeminded businesses. It’s in our DNA. “Getting people together over good food is what we’re all about, so get in touch and let’s see if we’re a good fit. I hope we’ll be able to work together in a meaningful way for the long term.”
www.COOKfood.net
Specialists in all aspects of Fabrication, Maintenance and Bespoke Works. We are pleased to be associated with The COOK Kitchen and wish them continued success for the future. 63 Woodberry Drive, Sittingbourne, Kent ME10 3AX Tel: 01795 435910 Mobile: 07801 590970 Email: drfabrications@hotmail.com
May / June Food & Drink News
21
{ Red Boat Gelato }
Ice cream is the dream Tony and Lyn Green are passionate about ice cream — so much so that Tony went to study it in Italy so they could make their growing series of North Wales Red Boat parlours the absolute real deal.
Made from their gelato production hub in Llangefni in the heart of Anglesey, and sold in four parlours around the area — Beaumaris, Menai Bridge, Caernarfon and Prestatyn – the gelato they serve up is the product of Tony’s time at the world-famous Carpigiani University. And it’s really paid off. Tony says: “I spent some time there working with the most amazing, inspiring people from all around the world and I came back here fully inspired to be creative, and because of that I quite frequently hear my favourite three-letter word, and that's ‘wow’, when our customers see the ice creams we’ve got lined up”. While Red Boat is now an established and muchloved brand among consumers, the company has now launched an ambitious push into selling online and through outlets other than their distinctive parlours.
22
July / August Food & Drink News
Early in 2020 they invested £130,000 in equipment to produce 120ml pots of gelato, which followed on the year before from a huge £300,000 investment in specialist equipment for the Llangefni hub. To say ice cream is a passion for Tony and Lyn is an understatement. The business was set up in 2009 and Tony came from a background that was diverse but didn’t give any clues to his future career — he worked in the Merchant Navy in the catering division, then in a few restaurants, but then moved to sales for a truck company. But the dream was always the ice cream — and not the stuff you get served up from your local van, but the rich, textured Italian gelato. “Everything has to be perfect,” says Tony. “So we make a strawberry ice cream but we don’t buy in strawberry ripples, we make our own strawberry ripple
{ Red Boat Gelato }
using real strawberries. And it’s the most delicious ice cream you can imagine. It’s this attention to detail that makes it so special.” The Llangefni hub has viewing windows so people can watch the ice cream being made, making something of a visitor attraction for the area — and a literal shop window for prospective customers and partners to see exactly how much hard work and imagination goes into producing Red Boat products. While the consumer-led side of the business is now firmly established, Red Boat has been undertaking a programme of investment and innovation to take them forward into the B2B market. They are now selling not only to restaurants but venues such as National Trust sites, cinemas, theatres and theme parks — in fact, they’re taking on an average of three new customers a week. Added to that, they’ve just made a £55,000 investment into equipment to develop their own Red Boat line of chocolates to complement the ice cream. It all adds up to a very cool outlook for the company
that makes quality ice cream with passion and imagination, and which has already won the hearts of customers and is now striking out with ambitious plans to forge links with B2B partnerships.
www.redboatgelato.co.uk
July / August Food & Drink News
23