Food & Drink News November/December 2018

{

ONLIN E MA NOW AGAZINE VAILAB LE!

NOVEMBER/DECEMBER 2018

EXCLUSIVE FEATURES EUROFRESH A FRESH APPROACH TO CATERING

W W W. F O O D A N D D R I N K N E W S . C O . U K

The EuroFresh team is passionate about supplying our customers with a wide range of the freshest, best quality produce. Responsibly sourced from trusted growers, delivered with care and efficiency, and all at competitive prices.

Contact us now to see how we can help your business grow: 01386 443343 Sales Office: 01386 443343 Email: salesoffice@euro-fresh.co.uk Website: www.euro-fresh.co.uk Follow us on Twitter: @EuroFresh123

{ Editor’s Foreword }

All Good Things Must Come to an End

PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

CREATIVE DIRECTOR Paul Roper

NATIONAL SALES MANAGER Sarah Hoyer

CHIEF EDITOR Michelle Hodgson

SUB-EDITOR Rachael Whiteley

SOCIAL MEDIA Benjamin Wainman

CONTACT US: FACEBOOK @food&drinkmagazine

INSTAGRAM @food&drinkmagazine

TWITTER @food_drink_news

CONTRIBUTE info@planet-media.co.uk

O

ur latest issue is packed with great features, including an in-depth article on bakeries and a special focus on cheese, fish, ready meals and meat. As the end of 2018 approaches, so does my time as Editor. After more than five years, I’m stepping down to focus on other aspects of my career. I’ve had a wonderful time interviewing industry people, from artisan producers to the directors of multi-nationals.

The magazine will, of course, continue with a new editor, David Barnett, an extremely experienced journalist.

I’ll continue to watch industry developments with great interest, from issues around animal welfare to innovation in food production, which will hopefully lead to positive steps such as the reduction of single-use plastic.

Thank you for reading – and remember: “You are what you eat – so don’t be fast, cheap, easy or fake!”

ADVERTISING advertising@planet-media.co.uk EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

Michelle Hodgson CHIEF EDITOR

Food & Drink News is published by Planet Media & Design Ltd. Company registered in England & Wales, number 09365661. All material is the copyright of Planet Media & Design Ltd. All rights reserved. Food & Drink News is the property of Planet Media & Design Ltd. This publication may not be reproduced or transmitted in any form, whole or part, without the written permission of a Director of Planet Media & Design Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

November/December Food & Drink News

3

{ November / December 2018 }

Contents ONLINE E MAGAZINABLE! AIL NOW AV

05 INDUSTRY NEWS 16 PRIMERA EUROPE 18 BAKERY FOCUS 23 TREE OF LIFE 27 HI-LINE CASH & CARRY 29 EUROFRESH 30 BLACKROW GROUP 32 PRIMA FOODS 34 ALFRED ENDERBY 37 ZENITH NURSERIES LTD

TO VIEW THE 2018 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44 (0)1484 321000 TO EMAIL A COPY TO YOU

4

November/December Food & Drink News

{ Industry News }

‘DISRUPTIVE THINKERS’ ANNOUNCED AS TICKETS GO ON SALE FOR CONFERENCE Influential figures from across the food and drink industry are set to attend BlasCymru/TasteWales 2019, where they’ll hear leading experts discuss why the industry needs to embrace the theory of ‘disruptive thinking’ at what is a critical time for its future success.

Headline speakers during the two-day event will include Claus Meyer, four-times winner of the World’s Best Restaurant title, Tansy Drake, who’ll be sharing her insights on the phenomenal success of Innocent smoothies and Penny MacKintosh from

Graze.

Sponsored by Princes and held on 20 – 21 March 2019, it follows on from last year’s hugely successful event and brings together producers, buyers and food industry professionals from across the world for this signature international food and drink trade event and conference at the Celtic Manor Resort. The focus will be on ‘Accelerating Sustainable Growth – faster, smarter, cleaner’ and to learn more on how to secure your place, visit: www.tastewales.com/en/conference/

PROSEAL TEST KITCHEN SERVES UP TRAY SEALING PERFECTION Tray sealing specialist Proseal has refurbished and expanded its popular Test Kitchen facility, providing an enhanced service to help food manufacturers identify their ideal tray packaging requirements.

Based at Proseal’s headquarters in Adlington, Cheshire, the Proseal Test Kitchen offers access to a wide variety of testing

machinery, allowing companies to carry out shelf-life trials and seal integrity testing in order to facilitate smooth product launches without the need to invest in their own materials and equipment.

The availability of more than 15,000 trial plates and vast stores of trays and films of different materials in stock for trial samples

and inspiration allows food producers to identify the most appropriate solution for their particular applications. In addition, Proseal can provide expert advice on the best packaging suppliers to use for different requirements.

Among the testing machines in the new facility are a vacuum tank, gas cylinders for MAP, gas analysers and Proseal’s ProTest unit.

The ProTest machine is a universal, bench-top peel strength testing unit that quantifies the peel strength of any tray and film combination. This tells users how much force is required to peel open the film – an invaluable tool in ensuring that a pack meets the required peel-ability standards that will ensure it offers the ideal balance between customer convenience and food protection.

The Test Kitchen has been designed to provide an ideal environment for food testing with excellent lighting, easy-clean surfaces, and storage for chilled and frozen products, while the increased area of the new facility means that it can now accommodate multiple users and prolonged trials.

Tel: 01625 856600 www.proseal.com

November/December Food & Drink News

5

{ Industry News }

MULTI-LANE CHECKWEIGHING AND DETECTION OFFERS HIGH-SPEED ADVANTAGES Interfood Technology is the sole representative in the UK and Ireland for the Sparc Systems range of weigh grading, bespoke conveyors, checkweighers and combination checkweigh/metal detection units. Included in the comprehensive range is the option of multi-lane systems, recognising the significant benefits this can offer in terms of speed, cost and capacity.

Available through Interfood’s dedicated Packing Solutions Division, the multi-lane systems including checkweighing, metal detecting and X-ray have been developed specifically to fill a gap in the market as checkweighing machines typically tend to be single line. This means they are not ideally suited to multi-lane packaging lines, requiring numerous individual machines to prevent the checkweighing and detection operation becoming a bottleneck on the production line.

The range of machines offers a simple,

ergonomic, modular design which is easy to clean and straightforward to operate and maintain. As single machines, they offer a saving in space compared to the footprint required for several checkweighers and, depending on the number of lanes, offer speeds of up to 2,000 parts per minute (ppm).

Designed for high-speed lines where products remain in the multi-lane format throughout, the systems offer excellent control and efficiency. Each unit is designed to meet specific production requirements,

with this bespoke approach ensuring the systems can be tailored for a range of processing applications.

The range includes the capability to retrospectively add checkweighing and vision inspection into the machine, providing the potential to meet changing and expanding requirements, without the need for investing in a new dedicated piece of equipment or impacting on the length or configuration of the line. The machines are all electric so do not require compressed air, giving the lowest cost of ownership in the industry.

All Sparc machines are fully compliant with the Codes of Practice (COP) of all the major retailers, as well as the COP developed by the British Retail Consortium for those that don’t have their own.

Tel: 01844 217676 www.interfoodtechnology.com

ROBOTICS AND AUTOMATION ARE THE FUTURE OF GROCERY INTRALOGISTICS, SAY FOOD RETAILING EXPERTS AT TGW EVENT The grocery retail industry is set to see even greater changes than it has done in recent years, and robotics and automation will be vital if satisfying customer requirements and expectations is to continue.

That was the conclusion of a conference on the future of grocery intralogistics hosted by automated materials handling solutions specialist TGW and attended by more than 50 leading international food experts, including major retailers and logistics companies from the UK as well as mainland Europe.

The audience, including delegates from Tesco, M&S, Aldi, Lidl, Ocado and Kuehne & Nagel, listened to guest presenters talk about the future of grocery retail, predictive analytics, robotics and connected warehousing before joining in discussions covering a range of topics surrounding the e-commerce journey.

The day finished with tours around TGW’s

new Evolution Park headquarters in Marchtrenk, Austria and demonstrations of automatic single-piece picking using TGW’s Rovolution technology.

“TGW has always taken a holistic view of the handling requirements of its customers,” says TGW Logistics Group CSO Christoph

Wolkerstorfer. “This event and others like it reflect that philosophy and provide all of us with a clearer idea of the way forward for the grocery industry.”

www.tgw-group.com

November/December Food & Drink News

7

{ Industry News }

PACKAGING AUTOMATION DEMONSTRATE EXCEPTIONAL TECHNICAL ADVANCES AND INDUSTRY 4.0 SOLUTIONS Packaging Automation are the pioneers in electric heat-sealing technology and are the only supplier to provide machines which are fully electric. PA’s range of machines use proven, patented, motion control technology to maximise the speed of the machine, reduce lost time and operate without using any costly compressed air reducing end users’ carbon footprint.

Branston, who supply retail, wholesale and food manufacturing companies with fresh and ready prepared potatoes, continue to benefit from using PA’s new technology and have dramatically improved the efficiencies and reduced the cost of their process by upgrading their old pneumatic machinery to Revolution fully electric tray sealers.

Neil Ashton, PA's Operations Director, commented: “To simply upgrade the technology on current pneumatic machines would mean missing key benefits and technical advances in the market which new machinery would give. A great example of this would be the Revolution seal station, which now uses minimal energy through years of expertise and development at PA.

“The patented electromagnet technology allows us to use much less energy than any of our competitors and provides recharge time in between cycles. The magnets only use a small 24v supply but give 300% more sealing force. The benefit of the additional force is that we can reduce seal time and increase throughput.

“The structure of the machine is critical with the increase in force so the ingenious designed frame on the Revolution allows for this. An older machine simply would not stand the force nor the test of time as technology has advanced. With our expertise in innovation we are able to stay ahead of the game and continue to provide the fastest, most environmentally friendly machines on the market today.”

PA are now able to equip customers with industry 4.0 tools that will provide management information to deliver production improvements across the factory.

All machine models are now designed to incorporate an RFID authorised fob recognition system, which prevents unauthorised changes to the function of the machine, restricts operator user access to appropriate levels of the HMI screen and provides a log of changes made; Data Connect – a live data acquisition and production management tool which provides a web-based view of real-time production data to highlight inefficiencies, compare performance across different lines and shifts to help prioritise improvement activities; Diagnostics – an industrial remote access system which allows full line diagnosis of a packaging line by the PA support team to increase machine up time.

Tel: 01565 755000 www.pal.co.uk

ISHIDA’S GENTLE SOLUTION FOR STICK SNACK PRODUCTS Ishida’s ability to devise solutions for specific products has been underlined by the introduction of a new multi-head weigher, designed to handle the challenges of stick snack products at high speeds.

Pretzel sticks are a popular snack in Germany, Turkey and the Middle East and are a growing market globally. Their fragile nature makes them particularly difficult to pack in an automated weighing system.

The Ishida stick weigher has been designed for gentle handling of the fragile snacks to minimise potential breakages. It ensures optimum flow of the sticks, with reduced angles throughout, a low-profile inlet chute, convex dispersion table and waterfall ends for smoother transition of the long products into the pool hoppers.

To enable flexibility in handling different pack sizes the weigher is supplied with

suitable for the packing of product into bags but can also be combined with other downstream equipment.

Available as a stand-alone weigher or with an Ishida snacks bagmaker for a fullyintegrated solution.

In addition, Ishida can install a complete line from the moment the sticks exit the oven, with special nonvibratory belt feeders that provide gentle handling and ensure the correct length and alignment of the sticks as they enter the weigher. special hopper inserts aligning the sticks to keep them upright, ready for a clean transfer.

The Ishida stick weigher is particularly

Tel: 0121 607 7700 www.ishidaeurope.com

November/December Food & Drink News

9

{ Industry News }

BRITTPAC LAUNCH NEW RANGE OF PET FOOD CANS USING RPET After a number of customer trials, Brittpac have launched a comprehensive range of PET food cans, with and without handles, using rPET. Richard Fox and David Smith, Directors of Brittpac, commented on the product launch.

David, who was the technical brains behind the project said, “When we started to look at the snack food market we were aware that the work we had already done on the double seal lid made for an airtight and safe lid, which would result in increased product shelf life and being a see-through can enables consumers to see in an instant how much product they have left without having to open the can. The can itself is very robust, therefore secondary packaging can be

Richard continued: “Having come up with the designs, we thought the idea of having a PET can for snack foods would be well received by consumers. Being unbreakable they offer huge safety benefits if they are used in the kitchen and storage cupboards.

From our research into the snack food market and their filling operations we know these cans can be used on any filling line without any change in parts or line modifications.”

The beauty of the new rPET cans is they can be used for a whole host of storage ideas. reduced, taking the filled cans to major retailers.

LAKES GIN LAUNCHES AT CO-OP NATIONWIDE The Lakes Distillery is celebrating after securing a listing at 263 Co-op stores nationwide for its award-winning The Lakes Gin. Co-op has reacted to significant growth in the category to increase the gins available in its outlets.

In the year ending 31 March 2018, UK gin sales overall rose by 28% in volume and by 33% in value to reach £1.5bn, meaning that sales have more than doubled in value in five years (£696m y/e March 2013) according to the Wine and Spirit Trade Association (WSTA) The award-winning Lakes Gin is a classic gin with vibrant notes of juniper, orange peel and lemon citrus.

The botanicals are steeped overnight in the finest English wheat spirit, along with pure Cumbrian water, sourced from the River Derwent.

The Lakes Gin is already listed

10

with major retailers and specialist retailers across the country and UK World Duty Free stores in all UK airports. The Lakes Distillery has recently announced additional World Duty Free listings with its iconic Steel Bonnets and The Lakes Elderflower Gin Liqueur.

Nigel Mills CBE, Chief Executive Officer of The Lakes Distillery, said: “We are thrilled and proud that The Lakes Gin has been listed in Co-op stores across the country.”

www.lakesdistillery.com

November/December Food & Drink News

Tel: 01264 315356 www.brittpac.com

{ Industry News }

ISHIDA FLEXGRADER INCREASES THROUGHPUT Since the installation of two Ishida FlexGraders, Hungarian poultry processor Tranzit Food have nearly doubled capacity with the same number of line operators.

The FlexGraders are grading duck and goose parts into fixed weights for Tranzit.

Packs are individually weighed and then diverted to packing stations, where they are placed into a transit case for onward supply.

The 20-station FlexGrader processes around 3,600 ducks and 1,600 geese every hour, compared with the 2,000 and 1,000 birds delivered by the previous manual system. Line operators are assigned several stations, where the packs are placed into

pack not within the specified tolerances for a run is diverted to a special bin and reweighed. Tranzit reports that the Ishida FlexGrader is simple to use. Changeovers between birds can be done in less than a minute by entering the required specification on the Remote Control Unit, which can be done while the FlexGrader is in operation. The open frame design allows for fast and easy cleaning.

The FlexGrader is operating 10 shifts a week. Output is up to 28,000 birds per shift. cartons and receive an outer case label.

The flexible system weighs and grades packs by their individual weight, and any

Tel: 0121 607 7700 www.ishidaeurope.com

NEW LONDON HQ FOR LEADING LITHUANIAN FOOD PRODUCER Retailers interested in stocking leading Lithuanian food brands will be pleased to hear that Zemaitijos Pienas has now opened a UK base in central London. The office will provide a local liaison point for the company’s most popular brands, including Dziugas, Pik-Nik, Magija and Germanto.

Zemaitijos Pienas is Lithuania’s leading dairy business and has an excellent track record for both traditional hard cheese and innovations such as the Pik-Nik sticks, a peelable mozzarella stick and Magija dessert bar made from soft curd and bitter chocolate.

To underline its commitment to the UK market even further, the sales team has been expanded too, with permanent staff based in the UK. They will provide the local liaison point for buyers, providing marketing support and sales initiatives. This new operation opens up an immediate level of service to businesses interested in discovering new and interesting products made to the highest standards. The products offer an invaluable opportunity to tap into the growing market for Eastern European products as well as offering innovative new products British shoppers.

Grated Dziugas is a new cheese sensation from Lithuania. There is an extra dimension to grated Dziugas, from its excellent aroma to the depth of flavour it adds to any dish. It will enrich sauces, lift salads and add a gourmet touch to bakes, flans and pastas. It is obvious why Dziugas is prized in its native Lithuania as the equivalent of cheese gold!

Suitable for vegetarians.

Pik-Nik cheese sticks are the fun way to eat mozarella cheese and an ideal product for snacking. Each Pik-Nik pack contains four cheese sticks. To ensure they are kept in perfect condition each Pik-Nik cheese stick is individually wrapped, ready to be added to lunch boxes or shared out between friends and family.

A curd sensation – the new Magija dessert bar opens up a whole new area of interest for cheese lovers. Put alongside cheesecake as a delicious sweet treat, Magija is made of fresh curd with a smooth creamy taste that is irresistible when counter-balanced with a quality dark bitter chocolate coating.

Germanto’s spicy cheese cubes are the perfect ingredient to keep in the fridge to enliven everyday meals. Add into a cheese flan, grilled vegetables or a raw salad for a really filling way of lifting a meal to be something special. Made from fresh milk with no artificial flavours or preservatives.

November/December Food & Drink News

11

{ Industry News }

CARGILL CELEBRATES A DECADE OF SUSTAINABILITY AND INNOVATION IN GHANA WITH INVESTMENT PLANS AND FARMER SUPPORT Cargill’s cocoa and chocolate business has commemorated its 10th anniversary in Ghana by announcing plans for future investment and farmer support.

Cargill’s 2022 road map for Ghana includes: • 80,000 farmers receiving capacity building support and facilitated access to inputs through our Farmer Field Schools.

• The provision of one million new cocoa seedlings for rehabilitation of old farms and 200,000 shade tree seedlings to protect cocoa trees and improve biodiversity.

• Access to crop protection for 30,000 farmers.

• Completion of 100% mapping of farms; using geolocation and perimeter of the farms to allow deforestation monitoring and farm development.

• 9,000 ha of cocoa developed into a cocoa agroforestry system within the Cocoa & Forests Initiative.

Commenting during the anniversary celebration event at Cargill’s cocoa processing facility in Tema, Ghana Managing

Director, Pieter Reichert, said: “Our 2022 roadmap is fully aligned with our global sustainability goals and consolidates our continuing support for a sustainable cocoa business here in Ghana. Completion of our mapping programme will ensure farm sizes are accurately recorded to support farmers in decision-making and investment. At the same time 80,000 farmers will be trained in good agricultural, environmental and social practices to support certification.”

Combatting deforestation is also an important part of Cargill’s sustainability approach. As a signatory of the Cocoa & Forests Initiative Cargill is committed to zero deforestation in its global supply chain by

supporting activities to promote sustainable farming practices and improve the livelihoods of cocoa farmers and their communities. Towards 2022, Cargill has now committed to develop 9,000 ha of land into a cocoa agroforestry system within the Cocoa & Forests Initiative.

During the event Harold Poelma, President of Cargill Cocoa & Chocolate, also emphasised the importance of growing the sector using innovation: “We must embrace new technologies as a way to drive sector growth. For example, we have introduced emoney into our business model. This allows Cargill to buy cocoa directly from farmers and their cooperatives and pay them by electronic transfer, ensuring the money reaches them swiftly, safely and accurately.

Ultimately, this improves the livelihoods of farmers and their communities. At the same time, new technological solutions are driving more precise, accurate traceability within the cocoa supply chain.”

www.cargill.com/sustainability/ cocoa/re-defining-our-goals

CRUNCHY CRANBERRIES™ BY OCEAN SPRAY Ingredient specialist J O Sims has launched Crunchy Cranberries™ by Ocean Spray in the UK. The crunchy ingredient format has been created using a new drying process and is intended to provide food manufacturers with new application and innovation opportunities, based on the fruit’s distinctive crunchy texture.

“Texture in general and crunchiness in particular are trending characteristics across many food sectors and markets,” says J O Sims’ Innovation Manager, Emma Raper.

“This new fruit ingredient from Ocean Spray combines the aroma and bright red colour of cranberries with a lasting crunchy texture, especially in snack, cereal and confectionery applications.”

“Crunchy Cranberries™ Sweetened Dried Cranberries are slowly baked using an Ocean Spray proprietary drying process

12

low moisture content (<5%). We anticipate this new format being chocolate-coated in confectionery, used as toppings for yoghurt and salads, in cereals, or eaten as a crunchy ingredient in conventional trail-mixes or on their own as a snack.”

Crunchy Cranberries™ were launched at the SIAL food trade show in October, where they were nominated for the “SIAL Innovation Award”. Ocean Spray and J O Sims will be exhibiting Crunchy Cranberries™ at ISM from the 27 to 30 January in Cologne (Hall 5.2 stand H035).

For more information please contact emma.raper@josims.com which makes them stay crunchier for a longer time,” says Raper. “The berries are robust, low in dust and free-flowing in processing. Not surprisingly they have a very

November/December Food & Drink News

www.josims.com/ingredientscru nchycranberries.html

{ Industry News }

IT SOLUTION ENSURES EFFICIENT DELIVERY TO OVER 6,000 CUSTOMERS An Austrian fish processor is managing the logistical process of supplying orders to thousands of customers a week using an IT solution from CSB-System.

Eisvogel supplies around 6,000 different outlets several times a week in both Austria and Germany. The incredibly efficient CSB IT system ensures the company meets high quality and freshness requirements.

The system uses delivery lot numbers to enable traceability of products, while electronic data informs butchers as to how the fish are to be processed.

All filled packs are individually weighed and labelled, and a calibrated weighing report is created. All data is immediately

registered in the system for inventory update and provision of goods for sale. The CSB software also contains specific label templates for the creation of individual

customer labels.

A cumulative label is printed for the carton and prepared for delivery, and customer-specific order picking is completed using EAN 128 barcodes. The integrated Route Management in the CSBSystem then allows Eisvogel to organise its delivery route.

The user interface is easy to navigate, dramatically reducing employee training costs. Field staff connect to the software via their laptops, ensuring availability and delivery dates are always met.

Tel: 0049 2451 625 430 www.csb.com

L.A.C. IN UPWARD SPIRAL L.A.C. Conveyor Systems have teamed up once again with Intralox® to build a 3.5 metre-high Spiral Conveyor incorporating Intralox’s patented DirectDrive™ System.

Intralox recognises L.A.C’s experience and production capabilities as one of the few UK licensed installers of their patented DirectDrive System (DDS) for Spirals. Quality,

trust and teamwork ensure that both companies complement one another in the production of Spiral conveyors and other movement systems that incorporate the innovative DDS. Intralox’s DDS has a major advantage over failure-prone tension-driven, stainless steel belts by relying on a patented operating system that engages the belt edge directly with the drum to generate zero slip and significantly reduce belt tension. No drum-belt edge friction means reduced tension and simple, reliable performance. Maintenance and cleaning expenses are significantly decreased and production time maximised.

The DDS can also improve product orientation and maximise load-carrying capacity on any given conveyor and has the further advantage of simplifying Spiral operating controls. Simply put, Spiral conveyors using the patented DirectDrive System technology receive dramatic benefits.

Spiral conveyors are well known in the food

manufacturing industry and offer effective product proving and cooling in confined spaces and L.A.C. have experience in building Spiral conveyors to meet exacting customer requirements in food factories and elsewhere. L.A.C. can ensure full movement connectivity with any Spiral conveyor as well by manufacturing bespoke conveyor systems that feed and take off. L.A.C. are excited to be teaming up again with Intralox by incorporating the DirectDrive System into their latest to date, 3.5-metre-high Spiral which is destined for the food industry.

“With L.A.C as a preferred supplier of Intralox, our customers benefit from the best possible advice and solutions for their conveying needs, backed up by industry leading guarantees and after sales service.” comments Intralox’s Corporate Account Manager, Stephen Hubbard The combination of LAC’s exacting quality standards of manufacture teamed up with the unique DirectDrive System will result in Spiral conveyors that will optimise line efficiency, reduce overheads and improve overall factory performance. Get in touch to see how we can power your food production line.

Tel: 0115 975 3300 www.lacconveyors.co.uk

November/December Food & Drink News

13

{ Industry News }

TGW’S ROVOLUTION WINS THE 2018 AUSTRIAN ROBOTICS AWARD Automated handling solutions specialist TGW has won the ‘Business’ category in the 2018 Austrian Robotics Awards with its ‘Rovolution’ robot technology. The judging panel was impressed by TGW’s intelligent, self-learning and flexible system for fullyautomated single-piece picking.

“This award is a fantastic confirmation of our work. Positive feedback from customers as well a large number of inquiries from potential customers are proof of the fact that we have our finger on the pulse of the industry,” says Harald Schröpf, CEO of the TGW Logistics Group.

“Rovolution’s technology is based on research from cognitive robotics, machine learning, and image recognition,” says Markus Gusenbauer, Director Group Technology at TGW. “Unexpected events are corrected autonomously and completely without human intervention, which allows for uninterrupted work processes 24/7.”

Rovolution’s second major advantage is its enormous flexibility. It can cope with a huge variety of article and packaging types, including both firm and soft packaging.

“System performance using gantry robots is significantly higher than with classic jointed-arm robots and can be seamlessly

integrated into the TGW system world”, says Harald Schröpf. “The market has been waiting for a solution like Rovolution, and we’re happy to provide it.”

www.tgw-group.com

LORIEN SUPPORTS DISTRIBUTION CENTRE FOR M&S Lorien Engineering Solutions is supporting the construction of a new distribution centre for Marks & Spencer (M&S).

As part of its five-year transformation plan, M&S will open a 495,000 sq ft Clothing & Home distribution centre in Welham Green, Hertfordshire, early next year.

The site, which was acquired from Tesco, is being upgraded utilising proven technology.

Lorien, a multi-disciplined engineering and project management business, is supporting the construction of the new centre by fitting mezzanine floors for storing boxed and hanging merchandise ready to be picked for customers. It is also providing seven-days-a-week health and safety guidance across all construction work.

Once fitted out and fully tested, the Welham Green centre is expected to start operations early next year. It will serve 150 stores in the South-east and employ more than 500 people.

14

Phil Colquhoun, Head of Projects at Lorien, said: “The logistics industry is evolving. Companies need supply chains that meet the needs of demanding consumers. We’ve developed our expertise

November/December Food & Drink News

in this area and are well placed to help companies to harness automation technology and design distribution facilities that are fit for the future.”

A spokesperson for M&S said: “The retail industry is fast moving and we must be agile to stay competitive. The new site in Welham will enable us to deliver even better service for our customers.”

Lorien Engineering Solutions, a division of GP Strategies Corporation, is based in Burton-upon-Trent. It specialises in capital projects for food, brewing, drinks, life sciences, advanced manufacturing, logistics and safety compliance.

Lorien’s revenues in the UK and Poland increased by 11% during 2017, and with a best-ever sales performance, it was the most successful year in the firm’s 33-year history.

www.lorienengineering.com

{ Industry News }

INTRODUCING A NEW CLASSIC – HOT CHOCOLATE LESS SUGAR Barry Callebaut Beverages UK has added a new product to its popular Classic range, Chocolate Less Sugar. With approximately 70 calories less than the award-winning manufacturer’s renowned Creem Choc product, this latest drink keeps pace with market demand, containing a reduction of refined sugar, without compromising the rich quality hot chocolate that Barry Callebaut is renowned for.

Sales Director for Barry Callebaut Beverages UK, Tracy Southwell, comments: “With the Classic Chocolate Less Sugar drink, we’re essentially providing choice. A reduced sugar hot chocolate should not ask consumers to compromise on taste just because they’re making an informed decision to choose a healthier option.”

“The nation’s palates are gradually changing and there is a growing preference for a reduced sweetness. This is a good step forward in providing a range that continues to meet the needs of our evolving market

synonymous with delicious, authentic chocolate drinks.

Caprimo – A range spanning from the traditional to the modern and exotic providing an array of flavoured cappuccinos, guaranteed to please the most discerning cappuccino drinker.

Le Royal – Traditional vending products that come with a continental twist, giving them a huge appeal to the wider European market alongside a loyal UK customer base.

The company is an established advocate of sustainability, working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP). Barry Callebaut is renowned for working to increase productivity and improve the quality of cocoa while positively impacting on livelihoods on a large scale.

and the discerning consumer.”

Other names in the Barry Callebaut Beverages product range include: Van Houten – A historic name, with a pedigree that spans almost 200 years,

For further information on Barry Callebaut Beverages and its products call 01244 370500

GOOSE ISLAND LANDS IN EAST LONDON The Chicago brewery, famed for its approachable take on craft beer with the likes of Goose IPA and Midway Session IPA in addition to its highly sought-after Bourbon County Stout, has opened its first European Brewpub in the heart of east London. Calling Shoreditch home, the new Brewpub will serve up a triple threat of delicious beer, a Chicago-inspired menu and a rotating programme of live music acts.

Headed up by Siebel Institute-certified Brewmaster Andrew Walton, the Brewpub brings to London previously unavailable brews like Old Man Grumpy, Fog Bowl and Next Coast, as well as an array of microbrews exclusive to London that have been brewed on site. Walton is also the first in Europe to manage the Rack AeriAle system, an innovative nitrogen draftdispensing system that connects barrel-aged beers directly to the pub’s tap system without the risk of oxidisation.

Speaking on the opening, Walton said: “I am so stoked for Goose Island fans and fans-to-be to see what we have in store. I’ve been working on some crazy delicious microbrews like our Shoreditch Porter and a Cantaloupe Goose.

I know London has always held a special place in Goose Island’s history, and I can’t wait for us to make our mark on British beer culture, creating a new experience in the heart of east London, where foodies, beer drinkers and music lovers alike can join together in appreciation of a good time – and great beer.”

To learn more about Goose Island, the brewery and upcoming events visit www.gooseisland.com, Facebook, Twitter and Instagram (@gooseshoreditch)

November/December Food & Drink News

15

{ Primera Europe }

Personalisation is the Key to Stand Out From the Crowd As we approach Christmas each year, there are a few things we can always count on: Christmas decorations seem to go up earlier than the year before, musicians will release Christmas-themed songs and there will be several Christmas specials on TV.

R

etailers adjust their marketing and update all branding with a lot of festive flair. Logos and product labels incorporate elements associated with Christmas to be used throughout the season.

Especially over this period, they take advantage of the benefits it brings by promoting their Christmas goods through their shop windows, adding holiday spirit to a brand. To make the seasonâ&#x20AC;&#x2122;s magic work on a product, it needs to stand out on retail shelves. Retailers know that Christmas is an inspiring time for giving: to family, friends and even co-workers. Therefore they add elements like Santa Claus, stars or Christmas trees on the product labels or packages.

When switching to holiday editions and their specific advertisement offering your customers the possibilities to highlight seasonal products with an individual note, can make them more personal and positively affect the business performance. Bringing the Christmas spirit to an item, by including a loved oneâ&#x20AC;&#x2122;s name on the product label or a festive note to a tag or card is part of making merchandise enticing. It is the personal touch

16

November/December Food & Drink News

that adds real value to any gift. Ultimately, offering your customers the most personalised items out there can impress your audience and provide them with the

{ Primera Europe }

opportunity to create the most exclusive Christmasthemed tags or special edition labels. Offering customisation can be a key factor for smaller businesses to effectively compete against bigger brands.

Running a small business or just getting started working your way into customisation and looking for possibilities to match your customers’ requests during holiday shopping? Primera’s LX500e Color Label Printer is the answer. Special labels can include full-colour photos, illustrations, graphics, text and barcodes. Print them, where and in quantities you need them.

Ordering massive quantities of pre-printed labels is no longer needed, there’s no lead time and no set-up charges, either. Small and compact in size, LX500e won’t take up too much space and can print up to 101.6mm width, making it ideal for gifts like uniquely labelled wine bottles, specially decorated soap bars, holiday tags on gift sets and much more.

Are you a more established business and looking for a highly professional device to help you handle your customers’ requests more flexibly than ever?

Primera’s newest, fastest-ever and most versatile printer, the LX910e, makes it all possible. It prints with dye or pigment ink, all in the same printer, by simply changing out an ink cartridge. Choose dye ink for brilliant, intense and eye-catching prime labels and pigment ink for producing durable labels, which are

highly resistant against water and UV light. It utilises one tri-colour ink cartridge with an integrated print head. With every cartridge change users get a new print head, simplifying maintenance, lowering ongoing operating costs and making clogged nozzles a nonexistant issue. Process black is dark and crisp and uses no more ink than a separate black ink tank would on the same amount of text or graphics.

LX910e can be used to print the best quality Christmas labels for foods and beverages like coffee, wine, bakery, confectionery, meat, cheese and hundreds of other speciality and gourmet foods as well as for cosmetics and retail.

What about adding an extra sparkle on your tags or printing shiny holiday versions of your labels? Gold, silver, metallic red or blue details will, for sure, thrill your customers. Offer those holiday shoppers all that glitter in a colour of their choice by adding a luxurious touch to their gifts. Primera’s foil imprinting system, the FX500e, is the perfect accessory to the LX-Series label printers highlighting pre-printed labels with added metallic foil design elements like borders, graphics and fonts.

For more information about Primera’s LX-Series label printers visit http://primeralabel.eu

November/December Food & Drink News

17

18

November/December Food & Drink News

{ Bakery Focus }

New Products for New Markets Worth billions to the economy, the bakery sector is currently facing issues around sugar and salt reduction, labelling and regulation, food waste and plastic use, and – of course – Brexit.

T

he Federation of Bakers (www.fob.uk.com), which represents the UK’s largest baking companies, lists the UK bakery market’s retail sales value as being worth £3.6bn, with almost 11 million loaves and packs sold daily.

It’s a huge market but, like any manufacturing industry, baking has many outside concerns and forces to take into account.

The FOB’s 2018 Annual Report In the FOB’s 2018 Annual Report, Chairman Mike Roberts points out some of the challenges facing its members.

“Brexit is likely to have an impact on the bread industry and the Federation continues to monitor closely the challenges and opportunities that lie ahead, particularly the key issue of supply

of labour. In addition there are other ‘emerging’ issues such as Rules of Origin.”

Other key issues include new labelling over nutrition and measures to avoid contaminants during processing – for example, for gluten-free products. Also high on the list of concerns are drives to lower the levels of salt in bread and sugar in morning goods, while reducing food waste and making packaging more sustainable.

Indeed, the widespread use of plastic is mentioned in the report as “a major concern for consumers, retailers and manufacturers”, with a recognition that the FOB needs to address the issue to meet the expectations of regulators and consumers.

At the same time, there is positive news as innovation and NPD continue to feed the bread and morning goods category,

November/December Food & Drink News

19

{ Bakery Focus }

vital for an industry that operates in such a competitive retail environment.

Snacking and food on the go Baked goods are a large part of the food-onthe-go market and companies like Carrs Foods (www.carrsfoods.co.uk) are keen to supply it – most recently with a new range of seven individually wrapped products from its St Pierre brand. These include Croissant, Pain au Chocolat, Brioche Swirl, Brioche Chocolate Chip Roll, Caramel Waffle, Caramel Cake Bar and Chocolate Cake Bar – all of which join the existing suite of Belgian waffle products (Butter, Chocolate & Cinnamon).

The Mintel UK Consumer Snacking Market Report from May 2018 found that 96% of us eat between meals, with 69% doing so daily. While taste and value are the top driving factors, shoppers apparently also choose different types of food depending on their mood – with happiness being the dominant emotion for people choosing bakery products.

“As the food-to-go sector continues to go from strength to strength and the number of outlets consumers shop for snacks in also increases, it’s clear that this sector offers all retailers some great opportunities,” says Jeremy Gilboy, Managing Director of Carrs Foods, owners of the St Pierre brand.

“Our new research into food-to-go shopping habits gives a clear message to retailers that breadth, variety and convenience are all important factors to consider and they can maximise the trend by offering a range of snacks to meet the needs of all ages, occasions and moods! Not forgetting that with 35% of respondents saying that they don’t want messy-to-eat on-the-go foods, individually wrapped items offer a clear advantage.”

Reducing sugar As conversations continued this year around sugar reduction, Mr Kipling (www.mrkipling.co.uk) began 2018 with the launch of a new range of reduced-sugar slices. Available in three flavours – Smashing Strawberry, Rockin’ Raspberry and Awesome Apple – the slices are made with real fruit and have been given brightly coloured packaging featuring animal characters.

“Families are increasingly looking for lower sugar alternatives to standard treats, and this range has been designed to fill a gap in the cake segment,” explains Helen Warren-Piper, Marketing Director at Premier Foods, which owns the Mr Kipling brand. “Made with real fruit and coming in at an average of 92 calories per slice, the range will hit the spot with households across the nation as our research demonstrated that people are eager for family snacks using fruit and with reduced sugar content.”

Free-from baked goods Another big news story in baked goods is the rise of vegan and gluten-free products to cater for growing demand – and not only from the specialist outlets.

Genius (www.geniusglutenfree.com) is known for producing bread, wraps and pasta, as well as hearty products, from meat pies and sausage rolls to vegetable quiches and apple pies.

As well as producing gluten-free alternatives to popular products, Genius also focuses on food that is ‘Good for the Gut’, such as the Genius Carb Cutter Bread Crisps.

Containing quinoa, linseed and chicory root inulin “a naturally occurring prebiotic fibre

20

November/December Food & Drink News

{ Bakery Focus }

that contributes to normal gut function”, the bread crisps contain half the carbs of regular crispbreads on the market.

The company was started in 2009 by Lucinda BruceGardyne after her son was diagnosed as gluten intolerant, and is today stocked in all of the major multiples, as well as the Co-op Booths and a number of independent stores.

Home baking Free-from products are also now available for home baking: Genius supplies packs of gluten-free shortcrust and puff pastry, ready for the consumer to roll out at home, and BFree (www.bfreefoods.co.uk) has just launched its Bake At Home Baguettes. Designed to be baked in home ovens for 10 minutes, the baguettes come in two different varieties: the triple seeded demi baguette, made with super seeds, and the white demi baguette. Suitable for vegans, both are high in fibre and low in fat, and have no added sugar. The company already has a large range of wheat and gluten-free products, from white rolls and brown seeded sandwich loaves to pitta pockets and quinoa and chia seed wraps.

“We know that coeliacs and those suffering from

food allergies and intolerances want to eat and enjoy the same foods as everyone else,” says BFree’s Managing Director, Alex Murphy. “The smell, taste and texture of warm freshly baked bread is a comforting and homely food that until now many of these consumers have missed out on, but they can now enjoy baguettes like everyone else without any guilt or discomfort. The products are also a great alternative for regular consumers looking for a healthier option.”

As the Federation of Bakers’ report has highlighted, there are plenty of companies rising to the challenge of creating new products to suit what is a longestablished but ever-changing sector.

November/December Food & Drink News

21

{ Tree of Life }

New Shoots at Tree of Life The largest wholesale distributor in the nutrition and healthy lifestyle channel, Tree of Life is part of the growing Health Made Easy group, currently celebrating its latest acquisition.

A

group of businesses that invest in health and wellbeing products, Health Made Easy recently confirmed the acquisition of The Health Store (Health Stores (Wholesale) Ltd), following an offer to shareholders in June 2018.

The move will allow the group and board of directors to invest further into the business, enhance service levels and provide more choice to their customers through access to thousands of additional complementary product lines across ambient, chilled and frozen ranges.

This latest acquisition is the third made by the Health Made Easy group in the past 12 months. It follows that of Higher Nature Ltd, a leading vitamins, minerals and supplements brand, and Peppersmith, a confectionery business with dental protection benefits. Tree of Life joined the group in 2011.

Based in Newcastle-Under-Lyme in Staffordshire, the Health Made Easy group has a strong position in its sector. The purchase of The Health Store will consolidate the group’s buying power, with group sales expected to top £90m per annum.

The Health Store heritage The latest to join the Health Made Easy group, Nottingham-based company The Health Store is a leading player in the wholesale market, predominantly

distributing products to the independent channel.

Established more than 85 years ago, the company has a long-established trade with specialist health retail stores and is a leading health food wholesaler, supplying customers throughout the UK, Ireland, Europe and Asia.

Its 12,000 products include food and drink, body/personal care, supplements and remedies, home care, sports nutrition, pet care, chilled and frozen. The business also supplies special diet products that cater for a variety of markets, including gluten free, wheat free, nut free, dairy free and vegan.

Benefits to Tree of Life With a large suite of products, and a growing number of suppliers and customers, Tree of Life is successfully following a strategy of making healthy food more widely available – an aim that will only be helped by this latest acquisition of the parent group to which it belongs.

“Health and wellbeing products are among the fastest-growing categories in British grocery, and our sector faces unprecedented speed at which consumer buying habits are changing,” says Chief Executive Officer, John Weaver. “This has resulted in continued growth for Tree of Life across all the channels we operate in, as we have remained agile to take advantage of these changes.”

November/December Food & Drink News

23

{ Tree of Life }

Established in 2001 from regional wholesaler Nature’s Store, the company has grown to become the largest wholesale distributer in the nutrition and healthy lifestyle channel, since new owners took over in 2011.

“Very simply, we’re here to make health easy,” says John Weaver. “For our suppliers, we enable them to access any retailer and indeed anybody interested in buying their product. For our customers, we want to be a one-stop health shop, not only for product but also for advice and support. For our staff, we offer them a balanced work-life equation, by offering regular free healthy lunches, providing support and information, putting our health products in our vending machines, operating a cycle-to-work scheme. It even expands out into the community, where we support local sports teams.”

An efficient operation Based in Newcastle-under-Lyme in Staffordshire, the business distributes 10,000 products from a unit of just under 100,000 sq ft.

“We are semi-automated and we have a very efficient operation in managing this large SKU count that we refresh a quarter of during the course of one year,” John Weaver explains. “We have invested heavily, and four years ago implemented new ERP systems that have enabled us to bolt on new technology, so we have a very efficient warehouse management system, finance system and links with trade on the way in and the way out through EDI.”

An eye on the future Having moved from a narrow distribution channel policy to a multi-channel policy, Tree of Life has teams for each trade channel, from the major multiples, Ocado and Amazon, to specialist health stores, organic supermarkets, farm shops, garden centres and fitness studios.

“Our job is to ensure that we find the greatest affinities between the products and the channels,” says

24

November/December Food & Drink News

John Weaver. “To make the products available so that shoppers can buy them. From the independent sector to major multiples, we can advise how to range and manage product, including very new categories where data is inaccessible or poor. We have a buying and purchasing team with a very significant skill set, bringing decades-long experience to bear on product range and looking out for the next trends, including sustainability, packaging and CSR.” This core expertise includes consolidating both health product and knowledge, including engaging with specialists on categories such as vegan, vegetarian, raw, protein, gluten free and other free from.

“The focus over the next few years is to capitalise on sharing the combined experience throughout the Group, to continue to fuel our growth and product development plans,” says John Weaver. “With a wider range of products available from within the Group, we can continue to deliver on our strategy of making health easy by bringing the latest products to wherever the consumer wants to shop for these ranges.”

Tel: 01782 567100 Email: info@treeoflife.co.uk www.treeoflife.co.uk

November/December Food & Drink News

25

{ Hi-Line Cash & Carry }

The Cash & Carry That Cares With a large new unit in Peterborough added to its Croydon site earlier this year, Hi-Line Cash & Carry now delivers across the majority of the UK.

O

ffering a friendly, personal service, the wholesale cash and carry business has a wide customer base comprising retailers, off licences, pubs, restaurants, clubs, forecourts and other wholesalers.

Focusing on alcoholic and non-alcoholic beverages at the Croydon site and a wide range of groceries at the new Peterborough site, Hi-Line offers a warm welcome to visiting customers and delivers across the UK six days a week.

Early growth Founded in 2003, the company’s recent growth has been driven by Managing Director, Sharmmi Jeganmogan, who purchased the business in September 2009.

“I used to run different shops and wanted to move into something bigger,” he explains. “At that time, the company had just one branch in Deptford, south-east London, and the turnover was around £4m-£5m. After I bought the company, I increased the cash and carry trade and started doing more deliveries, which led to sales going up.”

New site The next step was to move from Deptford to Croydon, now the company’s head office. At just 11,000

sq ft, the unit focuses predominantly on wholesale alcoholic and soft drinks, along with a few impulse purchases such as sugar, coffee, tea, chocolate and tobacco.

The new unit in Peterborough – a huge 44,000 sq ft warehouse, which opened in March 2018 – has allowed the business to expand into groceries, with a particular focus on Polish food and soft drinks, to cater for the large local community.

“Business is growing quickly there and because the warehouse is so big, we can fit in a lot of products – whatever I put in there, it’s still not full!” says Sharmmi Jeganmogan. “I always wanted a unit in the Midlands and the previous owner told me he was closing down so I approached the landlord and took it over. The rent is cheaper in Peterborough than in Croydon, even though the site is four times bigger. It’s a very good delivery hub as a lot of cities are within reach.”

Delivering across the UK The company operates seven vans and hires additional trucks in order to deliver six days a week across the Midlands, London and the south. It also has a small delivery depot in Peacehaven near Brighton and a pallet service is used for deliveries further afield.

“I’m looking for more clients in the Midlands because that’s where the business is booming right now. Within

November/December Food & Drink News

27

{ Hi-Line Cash & Carry }

the M25 there is more competition and more traffic – each van can only do one set of deliveries a day. It’s much easier to move around in the Midlands.”

Beating the competition With plenty of competitors in the market, many located within a mile range of the Croydon branch, HiLine has focused on customer service to stand out.

“Everyone who walks into our cash and carry gets a personal service,” says Sharmmi Jeganmogan. “We chat to customers, offer them refreshments and walk around with them to show them new products; we even help them to load their purchases. Some of the bigger companies are more corporate, but when you walk into Hi-Line, our staff make you feel special.”

As well as being coached in good customer service, the 50+ employees are trained in areas such as health and safety, and money laundering. Many of the staff have been with the company for several years and the company has a family-run feel.

Landmark and marketing Annual sales are expected to be around £25m this trading year. Membership of Landmark Wholesale helps buying power, which will continue following the organisation’s recent merger with the UK’s other largest buying group, Today’s, to form Unitas Wholesale.

“When you are part of a group you get better prices and more incentives from suppliers,” says Sharmmi Jeganmogan. “Some of the larger brewers won’t even open an account for you unless you are part of a buying group. Landmark also provides marketing and offers own-brand products.”

While new custom is often won through word of mouth, the company also supports activities in Croydon such as local club football matches and community events. Sharmmi Jeganmogan is also very involved in the local community, from chairing the South Croydon Day Centre for the Elderly to working

28

November/December Food & Drink News

closely with the youth offenders services to taking part in local politics.

Meanwhile, the two Hi-Line sites are being separated into two companies under the same group umbrella.

While the future may see further expansion, for now Hi-Line Cash & Carry is looking forward to welcoming more customers at its current successful sites.

Tel: 0208 6643050

{ Eurofresh }

The Fresh Approach to Catering Dedicated to serving customers in the wholesale catering and processing industries, EuroFresh is celebrating its 20th anniversary with a fresh new website.

P

rofessional and willing to go the extra mile, the EuroFresh team pride themselves on offering great customer service with dedicated account managers for every customer. Operating seven days a week, the business works hard to supply caterers with whatever they need, as and when they need it.

Recent investment in a new website shows the commitment EuroFresh has made to presenting a more interactive experience for its customers, with content streamed from its Twitter feed and further engagement with customers through its other social media platforms.

“We’re a forward-looking company operating in a traditional field,” says Chief Operating Officer, Mick Jones. “The revamped website has allowed us to bring the company up to date and show some of the changes as they happen in the industry, as it’s a rapidly changing sector – especially catering.”

A leading distributor for micro herbs, herbs and baby leaf within the Vale of Evesham, EuroFresh works closely with all of its growers in the region on a oneto-one basis. It’s also one of the main distributors of cauliflower from Cornwall, and has built strong working relationships with growers in Kenya for fine beans, mangé tout and sugar snaps.

A reliable, cool-chained delivery service operates six

days a week across most of the country, with around 75% delivered by the company’s own fleet of vehicles.

The location of EuroFresh, in the heart of the Vale of Evesham, is ideal both for transport links and for sourcing high-quality produce, grown in optimum conditions. Produce is stored, packed and delivered from a state-of-the-art chilled warehouse; this includes one of the company’s specialities, exotic mushrooms, which can be ordered by chefs in mixed packs.

One of the company’s key strengths is its knowledgeable staff. “Our team are all dedicated to this industry,” says Mick Jones. “Most of them have been in produce all their lives and know it inside and out. They are not just there to take customer orders; they are always happy to answer any questions and deal with any challenges that arise. Some of our staff have been here 10 or 15 years and have started at the bottom and worked their way up, so they know every part of the procedure. They have worked in the warehouse and understand issues that can come up with supply and transport, which makes them well placed to help our customers.”

With a new packing facility planned for the exotic mushrooms and a new website to shout about its achievements, EuroFresh is now able to look forward to the next 20 years of trading.

November/December Food & Drink News

29

{ Blackrow Group }

Experts in Engineering With expertise drawn from working in a range of industries, Blackrow Group offers everything from the delivery of large turnkey projects down to manufacturing of component parts.

Whether manufacturing equipment, installing new lines or expanding a food production facility, the Blackrow Group prides itself on a professional and positive approach. Established in 1979, the market-leading business is particularly adept at taking projects all the way from concept phase to final handover.

“Working across different industries allows us to bring in best practices,” says Eifion Evans, Group Head of Projects. “For almost 40 years, we have built up a great depth and wealth of expertise, knowledge and experience, which we can transfer to our many food projects. The food industry is incredibly innovative, with added focus on sustainability and environmental impacts.”

A 14,000m2 state-of-the-art plant in Grimsby, with seven bespoke manufacturing workshops, offers the space and equipment to manufacture and test largescale projects prior to installation. Home to a large team of highly skilled design engineers, mechanical and electrical engineers, pipe fitters and fabricators all with very diverse skill sets, it’s one of the largest sites in the industry.

30

November/December Food & Drink News

“One of our strongest assets is that very little is contracted out as we can do nigh on everything inhouse, with a high level of quality control as we are not so reliant on outside suppliers. It’s refreshing to see the full support that the various skill sets give to each other.”

Services range from factory installations and engineering project management to electrical engineering and engineering design services – all delivered to the highest standards. This includes gantry, mezzanine and platform manufacture, conveyor systems, control and automation systems, and pipework fabrication and installation.

We also offer our services to key equipment suppliers and have just completed projects in such places as Italy, Finland and the UK on their behalf.

With a huge existing client base, new projects tend to be self-generating from recommendations and turnover has been increasing year on year. Customers are predominantly based in the UK and mainland Europe – although projects have been completed as far afield as The Democratic Republic of the Congo and

{ Blackrow Group }

Australia – and if a customer wants a project carried out in a particular place, Blackrow is happy to step in.

Indeed partnership working is a key part of the company’s ethos.

To complement the Grimsby facility and a small Scottish office, Blackrow is planning expansion into the southern corridor early 2019 and, later, the Midlands.

Other infrastructure projects to support growth include physically expanding the machine shop, electrical division, design office and additional car parking.

“It’s all part of our organic growth plan,” says Eifion Evans. “It’s a great company to be part of, with an exceptional can-do ethos.”

Tel: 01472 889200 www.blackrow.co.uk

November/December Food & Drink News

31

{ Prima Foods }

All About the Taste

Award-winning manufacturers of specialist shortenings, catering components and mixes, Prima Foods is now also firmly established in the gluten-free sector.

S

ervicing ready meal manufacturers, wholesalers and retailers, Prima Foods manufactures innovative bakery ingredients and meal components, from its BRC AA grade manufacturing site in South Wales.

Established in 1998, the company started manufacturing suet at its current site in 2008, doubled in size after winning a retail contract with Premier Foods and branched out into the gluten-free market, investing around £1m in its facilities over the past five years.

The potential market not only comprises coeliacs and their families and friends they cook for, but also millennials, for whom gluten free is a lifestyle choice – and there are export opportunities across Europe.

The company’s new gluten-free range began with award-winning bakery mixes and quickly moved to cooked ready meal components such as dumplings, stuffing balls, dough balls and similar products which it sells within its existing customer base.

In March 2018, Prima’s Gluten Free Choux Pastry Mix won the Chef’s Choice Award for Innovation. The awards showcase the achievements of the foodservice industry and the company was thrilled when the judges’ comments included that no one could tell the mix was gluten free.

32

November/December Food & Drink News

The winning product is part of the company’s Chef’s Promise range, created in 2016 to produce gluten-free baking mixes and components that are simple to make, provide consistent results and – importantly – don’t compromise on taste.

The secret ingredient is Executive Chef Massimo Bishop-Scotti, who heads up innovation, bringing over 30 years of experience to creating great-tasting products. “Our focus from day one was to try and get the product to taste as good as the gluten-containing foods,” he says. “You can really notice the difference in several products when you consider the texture, taste and flavour.”

For 2019 the range has now broadened to focus on frozen pastry and ready-to-bake components aimed at the foodservice and bakery sectors. MD Peter Rice says, “We could see a growing demand for free-from products but our research indicated that ‘pre-baked’ or ‘thaw and serve’ products did not deliver the quality that the end customer was looking for. As a result, we developed the ready-to-bake range, to improve quality and taste for the consumer, whilst opening up the chance for a wider range of establishments to offer a freshly baked product – which happens to be gluten free” Recently listed at Bidfood, its range of ready-to-bake,

{ Prima Foods }

sweet and savoury scones is a good example of how caterers now have a real option to serve delicious, freshly baked gluten-free cream tea, without compromising on taste for those not on a free-from diet. Soon, kitchens at every skill level will have a serious option to offer delicious, freshly baked products to their customers which are both safe and easy to serve.

For more information on stockist of the Chef’s Promise range throughout the UK or to discuss other NPD opportunities, including gluten-free products, see contact information below.

Duncrue Food Processors Ltd (DFP) was established in 1979 and has grown to become one of the UK’s leading Beef Dripping producers. Our primary operation is the manufacture of high quality Beef Dripping which is sold to the fast food, catering and food manufacturing industries.

DFP produces a full range of Dripping products, from traditional yellow Dripping, refined white de-odorised Dripping to the top of the range Premier Jus used in the food manufacturing trade.

If you require any further information about our company or products please contact our office:

Julian Rice Commercial Manager Tel: 01604 791769 Sales@primafoods.co.uk Massimo Bishop-Scotti Head of Innovation Tel: 01554 759959 Massimo@primafoods.co.uk www.primafoods.co.uk

Tel: 02890 351422 Email: info@dfproc.co.uk Web: www.dfproc.co.uk November/December Food & Drink News

33

{ Alfred Enderby }

Simply the Best Naturally smoked using traditional processes, Alfred Enderby’s salmon and haddock are a firm favourite of top chefs – and the Great Taste Awards judges.

34

roducing award-winning smoked salmon and haddock is a time-honoured skill, fired by a passion for quality and craft-manship.

At Alfred Enderby, only the best will do, from the quality of the fish to the smoking process, which takes place at a 100-year-old smokehouse on the Grimsby docks. It takes four people to load the fish, which is smoked overnight for 14 hours, infusing it with the flavour of the chimneys’ tannins and tar.

“I’d love people to understand the effort and passion we put into making the product,” says Patrick Salmon, owner and Managing Director. “We only fill our houses once a day, which is quite a lengthy and costly production method. But if you want the best quality, that’s what you have to do.”

P

to 3% of entries.

Judges’ comments about the salmon included: “It is silky and smooth, sweet and succulent and cuts like butter. It is just divine – a stunning product – congratulations!” And for the haddock: “An attractive succulent piece of fish with great smoky aroma, which flakes well, giving excellent meaty texture, the smoke is natural and subtle bringing out the great-tasting haddock.”

It was the first time Alfred Enderby had entered the awards, and Patrick Salmon sees the company’s success as recognition of their approach. “There are corners that can be cut in production and we simply will not do that. We take a great deal of pride in our products; they are good because we care.”

Success at the Great Taste Awards

Michelin-starred restaurants

This commitment to quality was recognised this year with not one but two Great Taste Awards, the industry benchmark for excellence.

The smoked haddock received two stars, awarded to only 15% of entries each year, and the salmon won the highest accolade of three stars, which is only awarded

The company supplies wholesalers across the country and a number of Michelin-starred restaurants.

Fans include Mitch Tonks and Marco Pierre White, who has said: “Simply the most delicious smoked salmon I’ve eaten in decades.

“Marco Pierre White said our smoked haddock

November/December Food & Drink News

{ Alfred Enderby }

should have got five stars at the Great Taste Awards, even though they only go up to three!” says Patrick Salmon. “There are even other fish merchants who come here to buy from us.”

A long heritage While the smokehouse has been in operation for 100 years, Alfred Enderby gave the company his name when he bought the business in 1961. He later passed it on to his son, Richard Enderby, who sold it to Patrick Salmon on retirement.

“I had a background in food production and bought the company knowing it had a fabulous product that I was keen to preserve,” he says. “My aim is to maintain and enhance quality, and to promote the established provenance and brand.”

Most of the fish is caught in the north-east Atlantic, in particular around Iceland (the Icelandic fishing quota has gone up this year because of their commitment to sustainability) before being brought to the fish market at Grimsby for grading-then auction.

Quality and quantity One of the challenges for the company is the uphill battle to persuade consumers to eat more fish and better fish.

“On average, consumers only eat one portion of fish per person per week,” says Patrick Salmon. “The big challenge is that some consumers are terrified of fish; they complain about the smell and don’t know how to cook it. Fish is very good for you and a good option for people thinking of reducing their consumption of meat.

I eat fish probably three or four times a week and my cholesterol has dropped two points since I bought the company.”

Another concern is the impact of the producers operating in volume with small margins, who look for ever-cheaper fish, sometimes from dubious sources

where, Patrick Salmon says, there are fish stock and labour concerns.

Looking ahead While the company doesn’t currently export, apart from one-off projects such as supplying Marco Pierre White’s new hotel in Singapore, this remains an option for the future.

“Brexit has put the brakes on things for now and we have a lot of opportunities here in the UK,” explains Patrick Salmon. “We offer a range of ecommerce products direct to the public and we’d like to do more of that and for the public to understand the quality and provenance better.

“We’re growing in terms of the quality of the business, but we have to compete with the big factory outlets that send fish through kilns 24 hours a day and often smoke the less good quality fish, which doesn’t have the depth of flavour. My kids have just come back from travelling around the world and they said: ‘we’re scuppered as we can’t eat salmon anywhere else as yours is the best!”

Tel: 01472 342984 www.alfredenderby.co.uk

November/December Food & Drink News

35

ALTAMURA

Trust by nature Italian baby leaf specialist We are a producer organisation and we have put together the best farms in the Piana del Sele (Salerno, Italy). Our crops are immersed in those fertile hills, halfway between the Amalfi and Cilento coasts, on a surface of about 400 hectares. We are specialised in the production of baby leaf.

We have been taking care of the growth of our leafy vegetables for three generations. We produce over 50 varieties of baby leaves with the integrated defence method that safeguards man and the environment. 20% of our fields are used solely for organic farming production.

We combine the power of nature with the latest technologies to conserve the raw materials we distribute in over 28 countries worldwide: products for industry and medium and large-scale distribution. Our goal is to keep the leaves fresh and natural from the field to the table.

Via Pacinotti, Pontecagnano Faiano (Salerno), Italy Email: info@opaltamura.com TEL +39.089.20.31.32 FAX +39.089.20.31.32 www.opaltamura.com

36

November/December Food & Drink News

{ Zenith Nurseries Ltd }

Wash Champion of British-grown baby leaf produce, Zenith Nurseries is celebrating its 40th anniversary with the opening of a new wash facility.

H

aving established an impressive reputation for the production of quality unwashed baby leaf produce, destined for the catering and wholesale sectors, Zenith Nurseries has this year branched out into a new area.

A new BRC-accredited wash facility has been opened on the company’s site in the Vale of Evesham, offering washed and prepared salads to caterers, in particular at the high end of the market.

As the business celebrates 40 years since it was originally established, this expansion is expected to open up new markets and promote growth moving forward.

New wash facility The brand new, purpose-built facility has been up and running since August of this year, following a programme of investment in both the building and the machinery required to offer this new service.

“The business has been built up over 40 years and we’ve expanded massively in that time,” explains the company’s General Manager, David Holder, who has been working with the company for just over a year.

“The idea was to push the business forward by offering washed salad to both new and existing customers.

Some customers want both washed and unwashed, so the good thing now is that they can buy from one source rather than two.”

The new facility is an add-on to the existing buildings, from where the business has operated since its inception. Fully BRC accredited, it stretches over 11,500 sq ft and is designed as a best practice example of a high-efficiency, through-flow facility, with built-in redundancy to enable continued production during any unforeseen circumstances.

There has also been investment in new purposedesigned fine leaf drying and packing machinery, including new washers, dryers, multi-heads, baggers, fully accredited check-weighers and a metal detector to reduce foreign bodies – an important concern for customers.

“We can do chopped or baby leaf, we can prepare whole head lettuce in there and we can also do baby leaf mixes – everything is clean and ready to eat,” says David Holder.

The new unit sits alongside the existing unwashed packing facilities, which were purpose-built for packing punnets and bags to different sizes as required by customers.

Outdoor and protected growing The core produce grown by Zenith Nurseries is baby leaf salad, including wild rocket, baby spinach, baby iceberg, red lettuce, red chard, bulls blood, watercress, mizuna and lambs’ lettuce. Customers can also ask for mixed baby leaf. In whole head lettuce, the varieties

November/December Food & Drink News

37

{ Zenith Nurseries Ltd }

available include oak leaf, lollo rosso, lollo biondo, endive and multi leaf.

Red Tractor-certified for growing outdoor produce, the company is able to offer sustainable crops due to investment in protected growing.

“We grow outdoors all year round, but we’ve also got tunnels and glasshouses and have recently invested in a further 24 acres of new protected growing facilities,” says David Holder. “We like to supply English produce when we can and, by protecting it under tunnels, it allows us to have a longer growing season.”

The tunnels and glasshouses allow the season to extend beyond the typical outdoor growing cycle of mid-May to mid-October. With protected growing, the season can range from the end of April to the end of October and even beyond.

“We’re very weather dependent,” says David Holder.

“This year we had a late start because of the cold weather and a lot of rain, then we had a very warm summer. For the winter season we have very strong links with our Italian suppliers. The growers send over produce for us to pack and deliver to caterers.”

and Nick Barone, two Italian brothers from the Palermo region of Sicily, who had settled in the UK. The business remains a family concern today, as it is run by their sons: Joe’s son Frank Barone is the current Managing Director.

Originally, Zenith was a general produce grower, focusing on vegetables such as leeks and spring onions, which grow well in the Vale of Evesham. Around 20 years ago, they moved on to growing salad produce and later added in unwashed packing for processors.

The new wash facility marks a natural progression in the growth of the business.

Quality and service are paramount Over the years, Zenith has built up long-term relationships with its customers, many of whom the team has worked with for years.

“We’re really built on quality and service; those things are paramount to our business,” says David Holder.

“Once we have a customer on board, they keep coming back because of this.”

The future The best location for growing – and distribution Located in the Vale of Evesham, close to the Worcestershire market town of the same name, Zenith Nurseries stretches over land that is famous for horticulture. The rich and fertile soil of the region is perfect for growing produce.

The company’s location is also convenient for distribution, being close to major road arteries such as the M5, M40 and M42, and a relatively short distance from London.

While several clients are based in the local area, Zenith uses third-party transport companies with refrigerated vehicles to deliver across the UK.

A heritage of 40 years The company was originally founded in 1978 by Joe

38

November/December Food & Drink News

While most marketing to date has been through phone calls or word-of-mouth recommendations, a website will be set up moving forward.

To further enhance sustainability, the company is currently building new tunnels and expects to continue this expansion next year. Looking further ahead, there are plans for expanding the factory.

“There has been growth over the past 10 years and we would like to see more growth on the unwashed produce that we’ve always done,” says David Holder.

“But the new wash facility is key to our growth. By the end of 2019 we’re hoping for large sales from there and for the factory to be full. We’re expecting it to be a very good investment for the future.”

Tel: 01386 831959 Email: info@zenithnurseries.co.uk

Gloucester Compressed Air Specialists Limited • Service • Sales • Hire • 24Hr Callout

We are pleased to be associated with Zenith Nurseries and wish them continued success for the future.

Tel: 01452 840042 Mobile 24Hr: 07971 099334 / 07967 731801 Email: sales@gcasl.co.uk

www.gcasl.co.uk

Unit 2, Kempton Road, Keytec 7 Business Park, Pershore WR10 2TA Tel: 01368 556607 E: enquiries@acrsltd.co.uk

We are proud to have a long association with Zenith Nurseries, providing refrigeration equipment for their temperature control requirements and congratulate them on 40 years of producing best produce in the Vale of Evesham.

ACRS provide the full range of professional refrigeration services for all types of cold chain activities, including cold stores, chilled stores and temperature controlled loading bays.

November/December Food & Drink News

39