Food & Drink March/April 2017

FRUITAPEEL A FRUITFUL VENTURE

MARCH/APRIL 2017 £4.75

P02 FOOD AND DRINK NEWS MARCH/APRIL 2017

CONTENTS PAGE 04 NEWS UPDATES 20

SOFT DRINKS FOCUS

22

VEGETARIAN/VEGAN FOCUS

24

FRUITAPEEL

26

SHELDON’S

29

DELICIOUS IDEAS

04

FOOD GROUP 32

TRANGS (UK) LTD

35

TUTTOFOOD

36

YORKSHIRE GAME

38

LEEWAYS PACKAGING

20

22

SERVICES LTD

26

32

TO VIEW THE 2017 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44(0)1484 321000 TO EMAIL A COPY TO YOU 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.

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EDITOR’S FOREWORD chief editor michelle hodgson deputy editor rachael whiteley art director paul roper senior designer jamie quarmby graphic designer ben wainman advertising production rachael whiteley production manager rachael whiteley accountant kerry monkhouse MICHELLE HODGSON - CHIEF EDITOR

proofreader becky ashwell

Planet Media & Design Ltd Brooke’s Mill Armitage Bridge Huddersfield HD4 7NR Tel: 01484 321000 Fax: 01484 502237 Email: food@planet-media.co.uk www.foodanddrinknews.co.uk

THE GRASS IS GREENER Much has been written about the challenges facing the dairy industry, including the August 2015 headlines generated when dairy farmers memorably protested against supermarket terms and prices by walking their cows through the Stafford branch of Asda.

More recently, The Guardian reported on a story that it called “almost as rare as a freerange cow: a good news story about the British dairy industry”. It focused on small dairy farmers who are producing free-range milk in a bid to challenge the dominance of the megadairies and the low cost charged for milk at many of the major multiples and discounters.

Now Waitrose has announced that its farmers have exceeded their own target for outdoor grazing, with an average of 167 days last season. The supermarket was the first to guarantee that all of its dairy cows would spend a certain amount of time outside – this period of time has been increased from 100 to 120 days as a result. The target of 120 days takes into account the unpredictability of the British weather and the preference of cows to be inside during bad weather.

Heather Jenkins, Waitrose Director of Agriculture and Meat, Fish and Dairy Buying, said: “We’re proud of our dairy farmers for exceeding the targets that we set out in our original grazing pledge and it’s fantastic that we’re now able to extend it to 120 days.

Grazing ensures our dairy cows are producing great quality milk and contributes to our high animal welfare standards, which has always been fundamental to our business.”

At the same time, the supermarket has released figures on its top sellers entering the Office for National Statistics’ ‘Basket of Goods’ for the first time. Most notable is Non Dairy Milks, for which sales are up 170% year on year at Waitrose.

However, with the unexpected high increase in the UK inflation rate (2.3% reported on 21 March), consumers are likely to see the cost of their shopping basket contents rise over the coming year.

Our latest issue has a range of news stories and features, including a focus on vegetarian/vegan food and one on soft drinks.

We hope you enjoy reading it.

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NEWS UPDATES

BOUGHEY DISTRIBUTION CHANGES GEAR WITH MASSIVE INVESTMENT IN 100 NEW TRUCKS

Boughey Distribution is replacing its 100 strong fleet of trucks with Mercedes-Benz Actros. The company’s almost £8m investment follows an innovative 16-week driving trial, including competitive ‘shoot-outs’ with four different manufacturers. Boughey operates more than 200 trailers and manages 900,000 sq ft of warehousing from its headquarters in Cheshire. Also a member of the Palletline network, the firm works for some of the UK’s largest retailers in the ambient

grocery sector.

The four manufacturers who took part in the comprehensive Boughey trial were MAN, Volvo, DAF and Mercedes. Each manufacturer supplied the vehicle model they considered to be the best specification for Boughey’s needs, equipped with telematics.

Over four months, the Boughey drivers each drove all four rival trucks on a variety of routes and the results were carefully adjusted to take into account varying weather, payload and terrain, all of which have a significant impact on fuel efficiency and engine performance.

The four vehicles also took part in two ‘shoot-outs’ over predetermined motorway routes chosen to test performance rigorously. The four manufacturers each provided a

driver trainer who drove first, providing tips and advice, before the Boughey driver took over for the second leg.

At the end of the trials, Mercedes came first in terms of overall fuel efficiency and it also scored top marks for consistency by showing the least variation between the different drivers. However, Boughey Group Fleet Engineer, Paul Brimelow, confirms that there was far more to this major purchasing decision than just running costs.

Paul explains, “While value for money and whole-life cost were clearly important considerations, it was Mercedes’ great support package that sealed the deal for us. In terms of driver training provision, technician training, diagnostic equipment and parts stock, as well as

a dedicated parts person/administrator based on site, we are happy that we have picked the clear, most committed winner.

What’s more, our drivers were really positive about the Actros and there’s no doubt that the trucks look great too.”

So far, Boughey has taken delivery of 53 Mercedes Actros 2545 units with BigSpace cabs. The remaining 47 will have arrived by the end of October 2017.

FOR FURTHER INFORMATION ON BOUGHEY DISTRIBUTION AND ITS SERVICES, PLEASE CONTACT MARTYN NICHOLLS, COMMERCIAL DIRECTOR ON 01829 262231 OR EMAIL MARTYN.NICHOLLS@BOUGHEY.CO. UK

EXOTIC READY MEALS GET THE AUTHENTIC LOOK

A new range of exotic ready meals from leading French food manufacturer Soulié Restauration, part of William Saurin, is being given an authentic presence on shelf thanks to a bespoke pack from RPC Barrier Containers that resembles a

traditional tajine.

The new design for Soulié Restauration’s Garbit brand comprises a thermoformed multilayer polypropylene container produced

by RPC Bebo Plastik, combined with an injection moulded PP lid from RPC Bramlage, both in a warm terracotta colour. For effective branding, the lid is embossed with decorative details as well as the Garbit logo.

In addition to its attractive

presentation in retail outlets and in the home, which also means the container can be taken directly from oven to table, the barrier pack’s layer of EVOH provides effective protection against oxygen ingress to deliver an ambient shelf life of 18 months. Equally important, the lightweight, easy-to-handle pack offers maximum consumer convenience.

This latest solution continues the strong working partnership between Soulié Restauration and RPC Barrier Containers, who have collaborated on several innovative convenience food projects in recent years. As well as its expertise in barrier technology, the ability to

source both the container and lid from the same company was a key factor in RPC’s selection.

“The RPC packs are attractive, practical and maintain the quality of our ready meals,” comments Camille Chatelain, Product Manager at William Saurin. “RPC’s fastresponse through the development of the project was also a major benefit.”

The new Garbit range comprises three mouth-watering recipes: Beef Kofta & Spicy Merguez Sausage; Vegetables & Dried Fruits; and Chicken, Lemon & Olives.

WWW.RPCBARRIERCONTAINERS.COM

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NEWS UPDATES

NORTH WEST MANUFACTURER PACKAGING AUTOMATION’S TALENTED ENGINEER WINS BEST APPRENTICE IN CHESHIRE AND WARRINGTON Knutsford-based Packaging Automation (PA) the leading manufacturer and exporter of specialist food packaging machinery received recognition for its long established apprenticeship scheme this week when Electrical Engineer James Sydenham won Best Apprentice in Cheshire and Warrington in the apprenticeship category at The High Sheriff ’s Awards for Enterprise.

PA has trained more than 100 apprentices since the scheme started 30 years ago with former apprentices now holding director, management and team leader roles in the business today. As a rapidly

growing business, PA needs to continually recruit and has struggled to find engineers who have the specialist skills required for the design and manufacture of food packaging machinery.

The High Sheriff ’s Awards for Enterprise are Cheshire’s most prestigious awards for business performance. In partnership with the University of Chester, The High Sheriff ’s Awards gives Cheshire businesses the opportunity to shine and demonstrate they are an outstanding Cheshire business.

The award was announced at a ceremony held at Chester Racecourse presented by

psychologist, high-performance coach and New York Times bestselling author John Amaechi OBE. Speaking after the event James said: “It feels amazing to win, I never thought four years ago when I joined that I would be shortlisted for an award like this, never mind to win. PA has given me a great opportunity and I can’t thank them enough. The team on the shop floor have given me so much support and I am looking forward to a successful future with PA.

While working, James has completed his HNC in Electrical/Electronic Engineering.

James is now continuing to build his knowledge and thriving as an electrical fitter. PA recognises James’ potential to be a future leader in the business and he has been included in their recent Rising Stars development programme.

TEL: 01565 755000 WWW.PAL.CO.UK

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NEWS UPDATES CARGILL COCOA & CHOCOLATE LAUNCHES NEW COATINGS AND FILLINGS

RANGING FROM HEALTHY TO SUSTAINABLE AND CLEAN TO INDULGENT

Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and consumer preferences.

Each of the coatings and fillings responds to a trend identified in Cargill Cocoa & Chocolate’s recently issued Trends report, namely: Healthy, Sustainable and Clean, and Indulgent.

HEALTHY:

• Reduced sugar – for those torn between the desire to indulge and making healthy choices, these coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.

• Source of protein – the trend for protein continues to grow. Breaking free from sports nutrition, protein has now moved mainstream.

Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.

SUSTAINABLE AND CLEAN:

• Naturally coloured with plant extracts – consumers are increasingly looking for natural

ingredients and to avoid additives and colourings which can be perceived as unhealthy. Created using plant extracts to replace colourants – from beetroot to give a warm red colour, to spirulina for a deep blue – these coatings and fillings create endless possibilities.

INDULGENT:

• Lemon-flavoured – the demand for citrus flavours is booming worldwide. With natural colour and flavour this coating or filling brings zing and zest to sweet creations. There are also wider possibilities to innovate with even more colours and flavours, such as the popular orange and strawberry, or the on-trend coconut.

• Salted caramel-flavoured – when warm and comforting winter treats are required this coating and filling combines a vintage toffee flavour with a silky texture – appealing to adults and children alike.

TO FIND OUT MORE ABOUT THE COATINGS AND FILLINGS RANGE VISIT: HTTP://WWW.CARGILLCOCOACHOCOLATE.COM /PRODUCTS/COATINGS-ANDFILLINGS/CHOOSING-COATINGSFILLINGS/INDEX.HTM TO DOWNLOAD THE TRENDS REPORT VISIT: HTTP://WWW.CARGILLCOCOACHOCOLATE.COM /INNOVATION/GLOBAL-TRENDS/INDEX.HTM

MERGER OF FLEXIBLE PACKAGING COMPANIES

In a key strategic move designed to increase capacity and boost production efficiencies, Mercury Packaging (www.mercurypackaging.com) and CPS Flexible Ltd (www.cps-flexible.co.uk) have merged to form a major flexible packaging company with a combined turnover of some £16m and forecasted growth of 25% over a three-year period.

The newly-formed BRC (British Retail Consortium) accredited business will operate under holding company, Quicksilver, but retain the Mercury Packaging and CPS Flexible brand names. Primarily targeting the food, publishing, retail and security markets, it will run from the existing state-of-the-art production facilities located in Nottingham and Leicester.

Backed by a dynamic senior management team, the merged company offers high performance production equipment, including six extruders, three print presses and a range of converting machines, as well as lamination and in-house design capabilities.

CPS Flexible has extensive extrusion capability for the production of both polythene (PE) and polypropylene (PP) films to complement their print and bag-making functions. Mercury Packaging does not offer extrusion but boasts printing, conversion and lamination competencies.

Going forward, Mercury Packaging’s Chairman, Tony Stanger, will take on the role for the Group, and CPS Flexible’s current Production Director, Simon Rose, will become Group Managing Director.

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NEWS UPDATES

SPECIALIST FOOD SERVICE DISTRIBUTOR INVESTS IN HUBBARD ‘EFFICIENT COLD’ TRANSPORT FLEET Specialist Sussexbased food service distributor Express Foodservice, has taken delivery of four new DAF LF 45 twincompartment, box body refrigerated vehicles cooled by Hubbard Products’ 720 twin evaporator units.

Now reputed to be the third largest specialist distributor in England, Express Foodservice supplies over five million kilos of product per annum.

As well as delivering to large parts of the country its locations include Europe, Channel Islands and the Falkland Islands. Employing over 50 staff from their Rustington base, the company offers their range of frozen and chilled catering products to businesses and everyday private customers.

The new vehicles supplement their existing Hubbard Products cooled distribution fleet. As a longstanding customer of Hubbard Products, Express Foodservice is familiar with the performance and efficiency of the 720 range of twin evaporator units, having specified them on previous occasions. The Hubbard 720 AELT-24-3 in use with Express Foodservice operate at -21°C for the freezer compartment and 1°C for the chilled compartment. Fast pull down was a prime requirement for Express Foodservice, with delivery drops ranging from between 10 and 25 drops per route with door openings sometimes as long as one hour.

With electric standby, the 720 Alpha twin evaporator is a split

system designed to provide optimum performance in mediumsized box bodies that are insulated for fresh or frozen produce transport.

Neil Holman of Express Foodservice comments: “In September 2014 we relocated to a larger and more efficient distribution depot, as a result of that move our daily delivery requirement has increased with significant consequence for our vehicles and their refrigeration systems. Hubbard Products’ maintenance and support have been exemplary – Hubbard’s engineer Nick Carter, has worked with us for over a decade and has helped us develop our business with his knowledge of transport refrigeration from both a maintenance and an operational viewpoint. This input has given us significant faith in Hubbard Products’ service and support, so much so that over 80% of our fleet is specified with their products.”

FOR FURTHER INFORMATION SEE WWW.EXPRESSFOODSERVICE.CO.UK AND WWW.HUBBARDPRODUCTS.COM

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NEWS UPDATES SELIG TO REDESIGN LIFT ‘N’ PEEL™ PICTOGRAM FOLLOWING EXTENSIVE MARKET RESEARCH Leading lining material manufacturer, Selig, is to redesign the legend on its Lift ‘n’ Peel™ easy-to-open container liner after focus group surveys revealed need for clearer opening instructions.

The Lift ‘n’ Peel easy-to-open, clean peel foil is engineered to maintain product integrity and prevent leaks, while the liners can be randomly printed with a customer specific logo or design to provide additional protection from counterfeiting. Lift ‘n’ Peel is used as the industry standard on necks of milk bottles in the UK and is the seal of choice for producers of packaged food and pharmaceuticals products around the world.

The research was commissioned by Selig from NSM Research Inc., and sought consumers’

responses and reactions to the foil design particularly its effectiveness in providing a reliable seal and how easy/difficult it is to remove. For a variety of packaged food products, the tamper and leak proofing properties of the container seal scored above concerns about easy opening and appearance. And in comparison tests, Lift ‘n’ Peel ™ was preferred over other types and makes of liner.

Of particular note, research carried out on peoples’ responses to the printed information on the foils showed that, whereas Selig has hitherto used the Lift ‘n’ Peel™ foil to promote the Lift ‘n’ Peel™ brand, consumers preferred pictograms and directional drawings to show them how to open the packaging correctly. These consumer concerns were confirmed in focus group discussions, prompting Selig to follow up with quantitative research on what pictogram to add.

Of three designs presented, a ‘single arrow’ style legend proved the most popular and, as a result, the company has decided to redesign its standard Lift ‘n’ Peel™ foils accordingly.

WWW.SELIGSEALING.COM

LINPAC ANNOUNCES LAUNCH OF LINTOP® SKIN FILM RANGE Brands and retailers can now benefit from enhanced vacuum skin pack (VSP) presentation thanks to the newly launched LINtop® PE HB SKIN film range from fresh food packaging manufacturer, LINPAC. LINPAC has designed the latest generation of high-barrier PE vacuum skin top films to enhance the performance and shelf-appeal of its Rfresh® Evolve rPET trays, resulting in the addition of an outstanding complete pack solution to its existing portfolio.

Retailers can expect greater on-shelf appeal due to the highly transparent, matt finish of the LINtop SKIN fully co-extruded top web, which delivers a secure seal when sealed at low temperatures and efficient ‘easy-peel’ opening for consumer convenience.

The complete VSP solution optimises the presentation of processed and red meats and fish due to reduced pack volume, the option to display

the pack vertically without cabinet adjustment and less food wastage due to longer shelf life performance.

Clear, white and black tray options are available for low profile and high protrusion applications.

Notably, the pack delivers improved flat-pack appearance with less tray distortion thanks to its production at lower seal temperatures.

The LINtop PE HB SKIN film range is produced in Pontivy, France, for use with LINPAC EPS, PP and rPET trays.

FOR MORE INFORMATION, PLEASE VISIT LINPAC.COM

UK FIRST AS NEW £8M ‘FREE FROM’ FACTORY OPENS FOR BUSINESS

The UK’s first dedicated gluten free, egg and dairy free manufacturing plant is now fully operational following a £8m investment by food coatings firm Bowman Ingredients.

Bowman Ingredients is continuing to lead the way in the free-from sector to meet increasing demand from its customer base of food manufacturers across Europe. The new production facility in Bedford is the first of its kind in the UK to be dedicated solely to the production of gluten free, egg and dairy free crumb systems and coatings, including batter mixes, pre-dusts and dry mix marinades.

Bowman Ingredients CEO, Rory Bowman, says: “We have been at the forefront of innovation in gluten free and free-from food coatings for 15 years but this investment takes us to a whole new level. We are now able to supply the volumes we need to meet increasing demand from our customers in the UK and Europe.”

Rory Bowman adds: “As well as expanding production, our dedicated gluten free, egg and dairy free blending plant will allow us to develop new products, increase flexibility and improve response times. All products are manufactured to a specification of less than 5ppm (parts per million) of gluten, to ensure the highest level of brand protection for our customers.”

As well as being a major player in the supply of free-from crumb systems, Bowman Ingredients also produces a full range of coatings for frozen and chilled food including value added meat, poultry, fish, potato and vegetable products.

FOR MORE INFORMATION VISIT: WWW.BOWMANINGREDIENTS.CO.UK

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NEWS UPDATES

SAPPI NAMED WINNER OF DISTINGUISHED WORLDSTAR 2017 AWARD SAPPI GUARD HIGH-BARRIER PAPERS PACKAGING SOLUTION IMPRESSED IN THE FOOD CATEGORY

Members of the World Packaging Organisation (WPO) recently judged Sappi’s Algro Guard OHG barrier packaging paper a winner in the food category of the distinguished WorldStar 2017 Awards. Representatives from Sappi’s Functional Papers product group will accept the award during the prestigious WorldStar Awards Presentations and Gala Dinner to be held in Dusseldorf at Interpack 2017.

The WorldStar Competition is one of the major events conducted by the World Packaging Organisation and is the preeminent international award in the packaging industry. WorldStar celebrates the continual advancement of packaging design and technology and creates a

standard for international packaging excellence.

The award-winning Sappi Guard barrier packaging papers from Sappi’s Functional Papers product group was introduced to the market in 2016 and was also the recipient of the prestigious German Packaging Award 2016 in the New Materials category.

“Sappi is pleased to be recognised by the WPO with this esteemed award,” said Kerstin Dietze, Marketing Manager Speciality Papers at Sappi. “Market interest in the innovative Sappi Guard high barrier paper-based packaging solution has proven extremely positive since its inception last year, indicating the strong demand for a highly sustainable alternative in flexible packaging applications.”

The Sappi Guard packaging papers from Sappi with integrated barriers and heat sealing properties is an attractive solution that is specifically optimised for gravure and flexo printing.

The innovative papers, such as Algro Guard OHG, provide integrated barriers against oxygen, water vapour, grease, aroma and mineral oil without the need for additional coatings or adhesives, reducing both costs and environmental footprint. Offering an alternative to foil and plastics, Algro Guard OHG makes packaging production simpler and more efficient. More than 80% of this paper-based packaging solution is comprised of renewable materials.

ADVANCED SOLUTION IN PAPERBASED PACKAGING

Belgian chocolate manufacturer Delafaille chose Algro Guard OHG

FIRST ADOPTER OF ALGRO GUARD OHG

COOL CHILE CO GET A BRAND NEW MAKEOVER! London’s Cool Chile Co is the long established leading supplier and manufacturer of Mexican foods. To reflect its evolution and the evergrowing popularity of its products within the retail sector, the company is updating its branding to include new-look coloured packaging, logo and website.

The logo, whilst still representing the iconic Aztec snake, has been redesigned. It will maintain its strong impact to enable customers to instantly recognise the brand together with the product name.

The snake still uses the original brand triangles but introduces more sections, to help communicate a

stronger letter ‘C’ whilst maintaining a snake icon. The byline, ‘Mexican food supplies’ will be removed to simplify the logo and to make brand recognition quicker and slicker.

The new premium packaging will be distinctive and high end, reflecting the quality of the products and giving them a strong visual identity so that they stand out more from other competitors. The pouch packs will be replaced with different packaging with more eye-catching points of difference. For example, each tortilla pack will have a small window so that the colour of the tortilla can be seen clearly.

as the packaging paper for its Amusette brand of luxury chocolate bars. Delafaille sought a solution that would improve product safety, userfriendliness and the overall aesthetics of the final product, all of which are achievable with Algro Guard OHG. Using a unique design similar to a teabag envelope, Delafaille found Algro Guard OHG optimised the manufacturing process and resulted in fast, cost-effective mass production. The use of paper instead of foil or plastic produced an end product with a more pleasing tactile experience for the consumer.

TEL: +49 (0) 518177 536 WWW.SAPPI.COM

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NEWS UPDATES

LYME BAY WINERY STRIKES GOLD AT INDEPENDENT ENGLISH WINE AWARDS 2017 promises to be another sparkling year for Devon-based Lyme Bay Winery, following gold and silver medal wins at the inaugural Independent English Wine Awards.

Lyme Bay's single vineyard designated still white wine, Bacchus Block 2015, secured one of only three gold medals at the awards. The winery’s 2015 still white Sandbar and sparkling Classic Cuvée 2013 netted silver medals.

This year, Lyme Bay English wines have already enjoyed a series of prestigious award successes, with a total of one gold, two silver and

three bronze medals from the Independent English Wine Awards, the International Wine Challenge, and the Pinot Noir Masters Competition, in which the winery’s Pinot Noir Rosé was the only still rosé in the world to be awarded a medal.

Managing Director James Lambert commented: “All of our wines are created with the same philosophy: to use the best quality grapes to make the best quality wines. The English wine sector is experiencing unprecedented growth and critical acclaim, and we hope these recent accolades will help

further establish the place of English wines on the world stage.”

LYME BAY’S BACCHUS BLOCK 2015, SANDBAR 2015 AND CLASSIC CUVÉE 2013 ARE ALL NOW AVAILABLE.

TEAM BEHIND ROSA’S THAI CAFÉ LAUNCHES NEW CONCEPT - SAIPHIN’S THAI KITCHEN Saiphin and Alex Moore, the duo behind restaurant mini-chain Rosa’s Thai Cafe and the newly-opened Lao Café, have now devised a brand new Thai food concept, Saiphin’s Thai Kitchen. Positioned as a complementary rather than competing brand to Rosa’s, the new concept has officially launched with a first site in London Fields, providing the local area with a delivery, take-away and eat-in service.

Adding speed and convenience to the commitment to quality made famous by their existing brands, Saiphin’s Thai Kitchen will specialise in seasonal curries, zingy salads, warming soups and great-tasting noodle stir-fries, all made from scratch with fresh ingredients.

Diners can either enjoy restaurantquality food at home through online

delivery, or eat in traditional Thai food court fashion at the bench-

style seating on site.

The brand is currently self-

financing, but is exploring external sources of funding, including crowd sourcing. The London Fields site is expected to be the first of many, both in London and beyond, with former investment banker Simon Penney set to lead Saiphin's Thai Kitchen through this exciting phase of expansion. Drawing on his indepth experience helping companies execute their strategic plans, Simon has led large teams globally and will lead the roll-out of new sites as well as the broader fundraising exercise.

THE LAUNCH IS PART OF AN EXCITING YEAR FOR THE MOORES, WHO SAW THE EIGHTH BRANCH OF ROSA’S THAI CAFÉ OPEN IN MARCH 2017, WITH FURTHER OPENINGS SCHEDULED FOR WEST HAMPSTEAD, SEVEN DIALS AND ONE TOWER BRIDGE.

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NEWS UPDATES

FORMER GORDON RAMSAY CHEF OPENS NEW OXFORD BLUE GASTROPUB ILLUMINATED BY BRIGHT GOODS LED FILAMENT LAMPS LED Eco Lights have announced that its Bright Goods LED filament lamps have been installed throughout the newly refurbished and prestigious Oxford Blue gastropub in Windsor, to create a traditional atmosphere with efficient lighting technology.

The Oxford Blue, located on the edge of Windsor Great Park in Berkshire, is housed in two former game keepers’ cottages dating back to the 1800s and was acquired in 2015 by Steven Ellis, former chef at three-Michelin-starred Restaurant Gordon Ramsey. After a lengthy refurbishment, the pub opened its doors on New Year’s Eve and boasts a 44-cover venue with a wine attic for private dining, a 14-seat lounge for drinks and a 16-cover outside dining area.

Fettle Design was commissioned to create an interior that combined the historical elements of the building with modern, efficient lighting technology. Fettle specified Bright Goods LED filament lamps: Catherine (6W sepia tinted GLS), Jane (6W sepia tinted pear-shape) and Elizabeth (3W clear candle).

They were installed throughout the premises in the restaurant, bar, wine attic, hallway, WC’s and outside dining area. Each lamp boasts an impressive 100Lm/W efficiency.

Andy Goodwin of Fettle Design said: “Bright Goods LED lamps have that element of traditional about them which was key to the overall concept we had for the restaurant.

They were perfect for this setting, emitting a warm white colour temperature that replicates the

nostalgia of the early Edison incandescent models. Trying to play on the heritage of the building, we wanted the lighting in the restaurant space to be fully dimmable to keep the atmosphere as intimate and enticing as possible.”

Steven Ellis said: “We had a vision of creating an exceptional dining experience in the comfort of a traditional country-style gastropub and wanted to make it as authentic as possible. We have created an

atmosphere that looked like it had been there for hundreds of years rather than just created by us. The appearance of the Bright Goods LED lamps are exactly right for our concept and furthermore, offers energy efficiency and low maintenance.”

WWW.BRIGHTGOODS.CO.UK EMAIL: SALES@BRIGHTGOODS.CO.UK TEL: 01276 691 230

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NEWS UPDATES LOMA ENSURES PEACE OF MIND FOR MCKASKLE FAMILY FARM Illinois-based Loma Systems® (www.loma.com) has completed the installation of a Bulk Flow Xray inspection machine at McKaskle Family Farm, Braggadocio, Missouri. This followed the supply of a rental X5 SpaceSaver X-ray model in 2016, prompted by a customer asking the farm to urgently switch from metal detection to X-ray inspection technology to meet vital HACCP requirements.

Kaye and Stephen McKaskle farm over 2,000 acres organically and cultivate crops including popcorn, basmati and long grain rice, soybeans, corn, cotton and oats.

The farm markets organic popcorn and rice under the Braggadocio® brand, and co-packs and provides bulk and ingredient organic grains. All McKaskle products are non-GMO project verified, orthodox kosher, OCIA and USDA certified organic.

The SpaceSaver model offers a 25% improvement in detection performance compared with previous generation systems.

Stephen McKaskle says: “Both the Loma X-ray systems have helped strengthen our quality control

processes by checking for contaminants that the metal detector would have been unable to find. It has alleviated a lot of stress from the business and provided the peace of mind that we have protection from the risk of costly product recalls and potential damage to our reputation and brand.”

THE PRIMAL PANTRY CELEBRATES ITS THIRD BIRTHDAY WITH NEW LISTINGS The Primal Pantry, the UK’s first Paleo bar brand, is celebrating its third birthday year with further listings across 600 WHSmith travel distribution points and full store listing of six SKUs across Booths. It has also increased its export market from 26 to 31 countries over three months, with bars stocked in 40 La Place stores in the Netherlands, talks with major French chain Intermarché and listings in South Africa.

The raw food brand is now stocked in nearly 4,000 stores nationwide across Sainsbury’s, Tesco and wholefood stores. The range has expanded from five fruit and nut bars to include three protein bars and multipack bars in 2016.

The Primal Pantry’s mission is to provide delicious and nutritious bars, which can fully complement a healthy lifestyle, free of grains, dairy, refined sugars and vegetable oils. Bars are made by cold-pressing fruit and nuts without any additives, flavourings or colourants.

Suzie Walker, Founder of The Primal Pantry, says: “I am so proud to see how our brand has developed and expanded so rapidly over three years. These key new listings with WHSmith and

Booths make The Primal Pantry bars more accessible for consumers who value real food and want a healthier snacking option.”

WWW.PRIMALPANTRY.COM

SMART PRODUCTS AND SERVICES HEADLINE IN ABB’S BIGGEST EVER UK PRODUCT GUIDE

Smart sensors, apps and services that enable users of motors, variable speed drives (VSDs) and controls to tap into the opportunities offered by the Internet of Things (IoT) headline in ABB’s 2017 product guide.

These include the world’s first affordable sensor for tracking the performance of low voltage (LV) motors. The ABB smart sensor for LV motors is simply attached, without wiring, to the frame and monitors key parameters such as temperature and vibration.

The data is drawn into a central cloud-based dashboard to provide maintenance crews with a real-time view of key performance indicators, showing which motors need servicing and when.

The 120-page guide also includes VSDs and motors designed for use in specific industries.

These include IEC stainless steel washdown motors, which meet the strict hygiene standards demanded by the food and beverage industry. The motors’ stainless steel casing, which is rated to IP69K, means the motors can resist direct water sprays at 100 bar and 80ºC, allowing food production equipment to be cleaned in place.

FOR A FREE PRINTED COPY OF THE GUIDE EMAIL ENERGY@GB.ABB.COM OR CALL 07000 DRIVES (07000 374837) OR TO DOWNLOAD A PDF OF THE GUIDE GO TO WWW.ABB.CO.UK/ENERGY

P14 FOOD AND DRINK NEWS MARCH/APRIL 2017

NEWS UPDATES KLÖCKNER PENTAPLAST AND LINPAC LAUNCH RESOURCE EFFICIENT MODIFIED ATMOSPHERE PACK

Leading fresh food packaging manufacturer, LINPAC, has teamed up with specialist films manufacturer, Klöckner Pentaplast, to create a resource efficient modified atmosphere pack (MAP) for fresh perishable food and liquids.

The novel design combines an APET++ rigid base web from Klöckner Pentaplast with a LINPAC LINtop® PET HB barrier lidding film to create an appealing, secure pack that enables a reduced time to market for packers and retailers.

Created to protect and preserve cured and cooked meat, cheese, fresh pasta, convenience food and liquids, and support a reduction in food waste, the mono PET pack features cutting edge MAP technology and is fully recyclable.

Packers can process the APET++ lightweight mono film at lower sealing temperatures and with a shorter seal time on thermoforming lines than comparable PET sealant base webs. In addition, an increase in thermoforming speed is made possible due to better heat transmission.

Retailers of the pack can expect greater onshelf appeal due to the outstanding anti-fog and increased haze properties of LINtop PET HB, as well as enhanced and consistent burst peel performance for consumer convenience.

The base and lid combined present a lightweight, sustainable rigid pack solution that offers a high level of food safety and security throughout the supply chain.

FOR MORE INFORMATION, PLEASE VISIT LINPAC.COM

VERSATILE 24-HEAD WEIGHER HANDLES WILD MUSHROOMS A 24-head multihead weigher from Ishida Europe is providing excellent speed, accuracy and flexibility for Magda, the French leader in frozen wild mushrooms, to help deliver an increase in production of 30%.

The Ishida 24-head, 4-Mix, waterproof model provides an enormous number of weight combinations, offering the industry-leading accuracy associated with Ishida multihead weighers at impressive speeds. This effect is further multiplied by including a set of 24 ‘booster’ hoppers that can save known weights of product unused in one weighment, making them available for the next. For a four-mix product, Magda is currently filling packs at up to 65 per minute.

As Patrick Chalamet, Factory Director at Magda’s packing centre in Pierrelatte, southeastern France, recounts: “I’d known about Ishida for some years and I turned to this manufacturer again when assembling a list of four suppliers to tender for a new multihead weigher. I reached my decision by comparing the test data from each weigher, most notably when it came to accuracy, bearing in mind that we work with expensive raw materials, and the speed we were looking for.”

Magda’s staff have found the Ishida weigher, with its intuitive touchscreen interface, simple to

learn and operate, whether for single products or mixes. They are also impressed with how simple it is to clean the weigher, which has easy liftoff/drop-on hoppers and radial feeders and is waterproof to IP66 rating.

WWW.ISHIDAEUROPE.COM

MOVE TO BIGGER PREMISES AS 4 ACES CONTINUES TO RAISE ITS GAME 4 Aces has completed its long-awaited office move, with the popular packaging specialist settling in to over 32,000 sq ft of warehouse space, holding 2,000 pallets and 1,500 sq ft of office space, with parking and space for multiple container vehicles deliveries, on River Way Industrial Estate in Harlow.

The accomodation gives the company over triple the square footage of space it had at its previous address and will enable 4 Aces to continue with its ongoing expansion plans and best manage its rapidly accelerating growth.

The move, which has cost in the region of £550,000, has triggered further investment in the company, including the purchase of two new VNA (Very Narrow Aisle) forklifts and an automated order system with handheld scanners, linked with stock, to avoid picking errors. The supplier has invested heavily in the latest technology to ensure that the

company’s impeccable customer service record is maintained in the face of its significant growth.

Director of 4 Aces, Ray Penn, is looking forward to welcoming customers and suppliers to the new base: “The company is moving on to a whole new level as we step up our operations.”

FOR FURTHER INFORMATION ON 4 ACES AND ITS PRODUCTS, VISIT WWW.4ACESLTD.COM OR CALL 01992 535774

MARCH/APRIL 2017 FOOD AND DRINK NEWS P15

NEWS UPDATES BIOKLENZ DISINFECTANT GETS APPROVAL FROM M&S Warrington-based supplier of hygiene solutions, Klenzan, has recently received approval under the Marks & Spencer product accreditation scheme for its premium non-QAC based disinfectant, Bioklenz.

As part of Klenzan’s continued innovation and development of hygiene products for the food, dairy and beverage industries, Bioklenz has been over a year in the making, undergoing a series of tests against the latest exacting standard – BSEN 1650. This test protocol requires proven efficacy against yeasts and moulds including ‘spiny spore’ which are significantly harder to eliminate than regular spores.

All M&S food and beverage suppliers and producers must use approved disinfectants that satisfy exacting standards and that are both effective and safe. Bioklenz has undergone rigorous testing by Campden BRI to achieve approved status and is the first M&S approved disinfectant to be put through the ‘spiny spores’ test.

Peter Littleton, Technical Director at Klenzan, had this to say: “We have worked hard to develop

Bioklenz into a premium disinfectant and delighted to launch it onto the market this year in its new and improved form. Achieving accreditation from M&S is the highest accolade and testimony to our endeavours to produce a product that is second to none.”

With over 25 years’ experience, Klenzan remains one of the most trusted manufacturers of industrial hygiene solutions in the UK and works with high profile clients in the food, brewing and beverage, dairy and pharmaceutical industries. An expert in its field, Klenzan uses its innovative chemistry and industry insight to manufacture, design, install and maintain solutions across all areas of cleaning technology.

TEL: 01925 234696 WWW.KLENZAN.CO.UK

NEW WHITEPAPER LOOKS AT HOW TO CREATE A HACCP STANDARD FLOOR FINISH Implementing a Hazard Analysis and Critical Control Point (HACCP) food safety management system is a central priority for today’s food industry, as it is critical to complying with the standards of regulatory authorities, governments and consumers.

Flowcrete UK has produced a whitepaper entitled ‘What is a HACCP Food Safety Management System and How Does it Relate to Flooring?’ to help F&B businesses learn about this preventive risk assessment tool. As the whitepaper explains, being HACCP compliant is vital to fulfilling the increasingly strict requirements of food industry regulators. Many nations will require produce to have been produced according to the same or similar principles, this means that failing to meet the HACCP benchmark can stop businesses from trading domestically and internationally.

The HACCP process involves analysing hazards and putting in place appropriate controls to reduce contamination. Getting the floor area right is central to this, as failing to do so could put the facility at risk from unwanted bacteria build-up

which could infiltrate and spoil produce on-site.

In the whitepaper, readers will be able to find out what flooring characteristics and certifications to look out for to ensure that floors within production, processing and storage areas live up to the HACCP standard. If you would like to learn more about this increasingly important topic visit our website to read the paper.

WWW.FLOWCRETE.CO.UK

INK ENSURES QUALITY CODES IN GREASY APPLICATIONS

Linx Printing Technologies has introduced an ink that is able to adhere to substrates covered with an oily or greasy film, making it ideal for a variety of food and light engineering applications.

The new Linx Black grease-penetrating ink 1063, which has been specifically developed for the company’s market-leading Linx 8900 Series continuous ink jet (CIJ) coders, is a dye MEK-based ink. Its contains a black dye which delivers excellent contrast and legibility on transparent or pale coloured materials, while its special formulation enables the printers to code through a light film of oil, grease or condensation, and to preserve code quality if the code is exposed to these later in the process.

Typical applications include a variety of food packs, such as butter, margarine, spreads and salad containers, meat and dairy processing, and packs that are coded before a cooking process, as well as engineering environments where oil and chemicals may be present.

The ink is suitable for use on many different materials including glass, metal and a wide range of plastics such as HDPE film, polypropylene containers and caps, and treated and untreated orientated polypropylene (OPP) for flow wraps and stand-up.

WWW.LINXGLOBAL.COM

P16 FOOD AND DRINK NEWS MARCH/APRIL 2017

NEWS UPDATES ULMA PACKAGING BOOSTS UK TEAM WITH STEVE BROOKS

SELIG GROUP TO SHOWCASE ITS LEADING LINERS AT INTERPACK 2017 HALL 7, LEVEL 1, STAND B06.

ULMA Packaging Ltd, the leading packaging machinery and complete automated lines supplier, has boosted its UK workforce with another sales appointment, which coincides with the launch of the exciting ultrasonic sealing Vertical Form Fill Seal (VFFS) machine.

Steve Brooks takes up the position of VFFS Business Manager to spearhead this commercial strategy. He brings a wealth of experience in the international packaging industry and automation-specific projects to ULMA’s UK operations. Steve will help drive sales of its technically advanced vertical equipment into a wider range of market sectors.

VFFS equipment can help companies optimise their packaging to combat consumer food waste and improve pack presentation.

ULMA’s systems can boost productivity for food processors by reducing format changing times and cleaning regimes.

ULMA’s UK Managing Director, Chris Pickles, said: “The investment in sales expertise goes hand in hand with an expanding product portfolio which will help continue the growth the company has enjoyed over the past years.”

Steve added: “Because the company is part of a multi-faceted cooperative which is totally committed to the Global Packaging Machinery marketplace, it provides great stability and fantastic after sales support for customers, which I consider very important in a fast-changing industry.”

TEL: 01909 506 504 EMAIL: INFO@ULMAPACKAGING.CO.UK WWW.ULMAPACKAGING.CO.UK

Selig, a leading worldwide manufacturer of tamper evident cap and closure lining materials, will return to Interpack this year to demonstrate its leading induction seal solutions of one and two piece structures, widely used throughout the pharmaceutical, food and beverage, healthcare, cosmetics and agrochem industries.

Four major products will take centre stage on stand B06: the newly redesigned, easy-toopen, market-leading Lift ‘n’ Peel™; Safe-Gard plus™ a two-piece wax laminated induction liner that offers unparalleled packaging protection in extreme heat environments; Lift ‘n’ Peel™ and Pharma Peel – the first consumer preferred liner that offers tamper evidence and hermetic sealing.

On top of that, visitors to Interpack will get an exclusive introduction to the soon to be launched DELTAFUZE™ for fatty foods. This new product is especially designed to meet the

challenges of sealing and protecting containers for fatty foods.

In addition, visitors to Stand B06 can also pick up a copy of the third edition of the PHT™, Selig’s essential technical guide to pressure, heat and time for anyone involved with induction cap sealing.

WWW.SELIGSEALING.COM

FORTRESS INTERLOCKS APPOINTS JO SMITH AS MANAGING DIRECTOR Fortress Interlocks is delighted to announce the appointment of Jo Smith as its new Managing Director. This appointment is a quick promotion for Jo, who only joined Fortress as Finance Director in November 2015.

Prior to joining the company Jo spent most of her career in the aerospace industry, beginning at Lucas Aerospace on the company’s graduate programme in 1997. Over the last 10 years she has held various leadership roles with UTC, a large US corporation.

Her last role was Division Finance Director for UTC’s Aerospace Actuation division, with responsibility for SBUs in the UK, France, Italy, USA, India and Poland. Her career has included key leadership positions within Finance, Operations and General Management.

WWW.FORTRESSINTERLOCKS.COM

MARCH/APRIL 2017 FOOD AND DRINK NEWS P17

NEWS UPDATES ECEX HELP GIVE LUCOZADE RIBENA SUNTORY AN ENERGY BOOST AND A BREATH OF FRESH AIR

ECEX Air Intake Screens are helping to save energy and improve operational efficiency at Lucozade Ribena Suntory’s factory in Coleford, The Forest of Dean, by improving heating, ventilation and air conditioning (HVAC) systems.

LRS, a leading soft drinks manufacturer in the UK and Ireland, collaborated with ECEX to produce a solution specific to the requirements of a factory located in a forest environment. Pollen, leaves and dust can impact operations when deposited on filters as well as heating and cooling coils, significantly increasing energy consumption due to reduced airflow, decreased heat exchanger efficiency and reduced HVAC system capacity.

During their assessment of LRS’s factory site, ECEX experts noted that, despite regular labour intensive, maintenance and cleaning, the cooling tower air inlets were still suffering from a significant reduction in airflow and air handling

systems were working unduly hard. Airflow reduction was resulting in wasted energy, additional strain being placed on factory systems and increased maintenance requirements.

ECEX’s solution was to fit four Air Intake Screens to the supply air and two on the cooling towers, preventing fans and pumps being clogged by airborne debris. The benefits include savings on filter changing costs, reduced maintenance times and a dramatic reduction in energy consumption.

WWW.AIRINTAKESCREENS.CO.UK

CUP IS TOP OF THE HOPS RPC Bebo Bouxwiller is producing the beer cups for La Brasserie de Monaco, a famous bar and restaurant that has helped pioneer the growth of luxury beer.

The transparent thermoformed polypropylene cups are being used to serve the bar’s renowned ‘Biere de Monaco’, produced in its on-site microbrewery. They are personalised with the brand logo, emulating the image of the starting block of the F1 Grand Prix.

The cups offer a slim, elegant design that combines easy handling and convenience with excellent strength and stability.

The Brasserie de Monaco is a large bar and restaurant situated on the ‘Route de la Piscine’ in the Port of Monaco. Many important annual events are celebrated in this privileged and prestigious area, the most famous of which is the Monaco Formula 1 Grand Prix.

The brewery was therefore added eight years ago with a capacity of 1,500 hectolitres per year.

Two people, including the Master Brewer, are in charge of production of a very good lager beer, a white beer and several seasonal speciality beers.

60% of the production is consumed on the premises and the remainder is distributed to other bars in Monaco.

EMAIL: INFO.BOUXWILLER@RPC-TEDECOGIZEH.COM

PREMIUM DESSERT MAKER RHOKETT SELECTS ISD SOLUTIONS FOR NEW ‘CLEAN ROOM’ PRODUCTION FACILITY

Specialist composite panel contractor ISD Solutions has completed the fit out of new high care production facilities for Rhokett, a luxury dessert maker, which supplies Marks & Spencer, Waitrose, Pret A Manger and Sainsbury’s. The new 1,410m2 food processing centre at Cranbrook will provide Rhokett with further capacity to match high levels of demand for its upmarket cheesecake and patisserie range.

Under the £150,000 contract ISD Solutions’ Coldstore division was responsible for the design and ground floor fit out of the new warehouse, incorporating manufacturing and food preparation rooms, as well as cleaning, wash-down and lobby areas.

The construction includes a total of 2,200m2 100mm PIR panels with a food-safe laminate skin to form the walls and ceilings, with bespoke trims and detailing around columns, alcoves, doors, stairs and lifts as well as ovens, chillers and freezers.

Approximately 95% of fittings and finishes were designed and manufactured by ISD Solutions’ in-house team ensuring greater accuracy, flexibility to meet client requirements and high quality for the 12-week project.

Rhokett Chairman, Peter Le Voir, said: “The new clean room style facility delivers the capacity we need to meet demand for our bespoke desserts. ISD Solutions’ expertise in composite panel cold stores, technical knowledge, flexibility and high quality workmanship, has helped to deliver a first class solution to support Rhokett’s continued expansion.”

TEL: 01452 520 649 WWW.ISD-SOLUTIONS.CO.UK

P18 FOOD AND DRINK NEWS MARCH/APRIL 2017

NEWS UPDATES

HESPER FARM INVEST IN YOGHURT POT FILLING & SEALING SOLUTION

Set off the beaten track in the Yorkshire Dales, Hesper Farm is a proud producer of traditional Icelandic style Skyr Yoghurts. Made by their pedigree Holstein Friesians, the Aireburn Herd, they are part of a proud dairy tradition that goes back generations.

Hesper Farm purchased their first Riggs Autopack Series 3 depositor in 2015 to operate in conjunction with a manual sealer from Seal-itSystems.

Their Riggs Autopack Model 1000 Series 3 depositor was a semiautomatic unit and proved invaluable with the flexibility to fill 150g, 450g, and larger containers with all styles of yoghurt ranging from smooth vanilla to strawberry, blueberry and black cherry flavours, complete with fruit additions. However, due to increased demand and rapid growth, they soon realised that a higher level of automation was required.

As part of their investment programme, Hesper Farm approached Riggs Autopack and Seal-it-Systems to find a fully automated solution. Working together, engineers from Riggs Autopack and Seal-it-Systems modified the existing semiautomatic depositor to a fully

automatic depositor to work with a new, bespoke Rotary Sealer.

The Rotary Sealer de-nests one pot at a time from a stack, then using a rotating platen passes each pot through various stages from product depositing with full control integration to the depositor, through foil lid placement, sealing, coding, and finally delivery via a belt conveyor to the packing station.

Previously, two operators were required; one mixing and filling the product, and one then sealing and coding. This has all changed with the new integrated automatic solution that is not only working faster but reducing labour, enabling greatly improved production efficiency.

Sam Moorhouse, owner of Hesper Farm, said “My Riggs

depositor machine is very important to us, without it we’d never be able to meet demand. We produce in small batch sizes and we need quick changeover, damage-free depositing, fill accuracy and hygiene is also key.

Our depositor gives us all that. The assistance offered by both Riggs Autopack’s and Seal-it-Systems sales team in providing us with this new automated solution was second to none”.

TEL: 01282 440040 EMAIL: INFO@RIGGSAUTOPACK.CO.UK WWW.RIGGSAUTOPACK.CO.UK

RAVENWOOD LAUNCHES END OF LINE QUALITY CONTROL SYSTEM Linerless guru, Ravenwood Packaging, has unveiled its latest game-changing technology, the VXR, combining vision, X-ray and seal check technology.

The new compact and high-tech arrangement provides an allinclusive process for the seamless production of sleeving, contaminate detection and sealing of trays.

Customers will benefit from fully automating their production lines, alleviating the need for manual checks which are costly in terms of manpower and time consuming when production deadlines are tight.

These three technologies fall under the operation of just one machine, incorporated into just 1.9m. The ‘end of line’ solution provider to meet the food industry’s stringent requirements.

“Supermarkets are demanding improved quality, 100% error-free labelling and reduced costs – placing increased pressure on suppliers,” says Paul Beamish, Founder and Managing Director of Ravenwood Packaging. “The new VXR machine will not only meet these demands but will outperform manual operations for a fully streamlined process.”

The key functionality of the VXR system, when combining the three technologies, is to identify and reject food trays that are seen to contain errors. Ravenwood’s VXR will solve these issues with ‘Sapphire’ carbon nanotube field emission technology.

Sapphire is a leading technology in the field of X-ray, boasting low energy, high speeds and resolution for unparalleled performance.

VISION

With ‘Vision’, the machine automatically detects faulty labels, printing errors and poor quality print. Expect analysis of label position, quantity and orientation.

All printed information is checked including barcodes, use-by dates and traceability codes. The system also boasts a user-friendly interface for rugged factory environments.

Ravenwood stipulated this at the design phase. “The machine must be simple and easy to use,” said Beamish.

types of bones. Products are cast aside and placed in the removable reject bin.

SEAL CHECK

Contaminates in the seal are also screened, ensuring trays and food packages are properly sealed. Foods that have ‘slipped’ could potentially obstruct the seal. The system also examines for the correct position of the food and number of products within the tray – for example, number of meatballs.

X-RAY

The VXR is programmed with heightened sensitivity for detecting dense mass and contaminates, and identifies foreign bodies such as glass, metal, ceramics, including all

FOR FURTHER INFORMATION, CONTACT NATALIE BONNER ON 01284 749144 OR EMAIL MARKETING@RAVENWOOD.C O.UK

P20 FOOD AND DRINK NEWS MARCH/APRIL 2017

SOFT DRINKS FOCUS

SOFTLY DOES IT AS THE SOFT DRINKS INDUSTRY LEVY IS FORMALLY INTRODUCED THROUGH THE FINANCE BILL 2017, DRINKS MANUFACTURERS CONTINUE TO LOOK FOR INNOVATIVE WAYS TO REDUCE SUGAR CONTENT

The news in the government’s Spring Budget 2017 that the Soft Drinks Industry Levy is to go ahead as planned in April 2018 has had a mixed reception from those in the industry, from those who continue to oppose it to others who are already releasing new lower sugar recipes.

In response to the Budget announcement, Ian Wright CBE, Director General, Food and Drink Federation (www.fdf.org.uk), said: “We continue to oppose the Soft Drinks Industry Levy because of its undue focus on sugar (as opposed to calories) and because there is no evidence that it will reduce obesity. Consequently, while we’re pleased to see the Chancellor acknowledge the efforts made by soft drinks manufacturers to reduce sugar levels in their products, we continue to believe that implementation of the Levy should be paused while such good progress is being made voluntarily.”

Meanwhile, Justin Arnesen, Director of R&D Tax and Grants at performance consultancy Ayming (www.ayming.co.uk), said: “The sugar tax has been hotly debated since its announcement last March, but now that the government has confirmed the Levy it should lead to a surge in investment in innovation over the next two years. Soft drinks manufacturers will be seeking to achieve the same level of taste whilst reducing the sugar content of their drinks to below the taxable threshold.”

It was also confirmed in the Budget that the £1bn expected to be raised from the Soft Drinks Industry Levy during this Parliament will land in the coffers of the Department for Education, to fund school sports and healthy living programmes.

As Justin Arnesen also pointed out, drinks manufacturers have had plenty of notice of the sugar tax and will be able to claim back a large

part of any investment in developing new products, through the UK R&D tax incentive. “The scope of the incentive is relatively broad for innovative companies, with costs for improving the performance of manufacturing equipment and methodologies, and even packaging developments, all potentially qualifying under the R&D tax incentive.”

Other recent product launches also reflect the drive to reduce sugar content ahead of the introduction of the Levy. These include craft soda brand Dalston’s (www.dalstoncola.co.uk), which has expanded its collection with a range of all-natural, low-calorie canned soft drinks. Launched into Whole Foods and Ocado, with further stockists in the pipeline, the drinks are all under 100 calories a can. The core flavours are Cola, Lemonade and Orangeade, all made from real fruit ingredients, spring water and beet sugar – without the high sugar

content found in some sparkling soft drinks.

Talking about the new product launch, Duncan O’Brien, founder of Dalston’s, said: “We think it’s the perfect time to offer premium soft drinks in cans. Our range is made from carefully sourced ingredients, and blended with the adult palate in mind. Cans give us a great canvas for communication so we’ve decided to put calorie content on the front of pack and highlight the attention we place on sourcing with our trademark Dalston’s ‘D’.”

The company’s Managing Director, Dan Broughton, said: “We want to kick-start a craft soda revolution and offer the consumer of tomorrow a soft drink offering that meets their needs for a healthier, refreshing and permissible treat.”

Meanwhile, NIX&KIX (www.nixandkix.com) has announced a relaunch of its range, with a lower sugar content recipe and new look packaging. The UK’s first range of chilli-infused soft drinks has spent nine months testing the new recipes to achieve below 4.8g sugar per 100ml for its range of Mango & Ginger, Peach & Vanilla and Cucumber & Mint drinks. The vegan-friendly drinks are also free from artificial sweeteners. Instead, founders Julia Kessler and Kerstin Robinson sought out natural ingredients with health benefits, such as cayenne chillies.

“After a bit of research we found that capsaicin in chillies has metabolism boosting and energy releasing properties,” said Kerstin Robinson. “More interestingly, it gives you an endorphin rush. As the body defends itself against the heat of a chilli it releases endorphins,

MARCH/APRIL 2017 FOOD AND DRINK NEWS P21

SOFT DRINKS FOCUS which leaves you with a ‘high’.”

“The flavour kick from the chilli means that we can get away with a much lower sugar content,” said Julia Kessler. “Which is great if you need a little refreshment during the day or a healthier mixer option at night.”

It will come as no surprise that innovation in the health and freefrom sectors is at the forefront when it comes to the winners of the 2017 Product of the Year, the world’s largest annual consumer-voted award for product innovation. What’s more, the winner of the No Added Sugar category (one of 38

categories) was Sparkling Ice, a vitamin-enhanced, low-calorie, sparkling water, created by Talking Rain Beverage Company (www.talkingrain.com).

The Seattle-based brand, which is one of the fastest-growing nonalcoholic beverages in the US, launched three flavours – Black Raspberry, Orange Mango and Peach Nectarine – into the UK and Ireland in May 2016, with particular focus on major cities, such as London, Dublin and Belfast.

Of course, the trade in soft drinks goes both ways. Specialist drinks manufacturer Fentimans Botanically

Brewed Beverages (www.fentimans.com) was recently named one of the UK’s top 100 exporters – placed at number 30 in the Lloyds SME Export Track 100 league, published in The Sunday Times in February of this year.

The only drinks manufacturer in the league table, Fentimans exports to more than 65 countries worldwide with overseas sales standing at £5.9m (2015 figures).

Based on the outskirts of Hexham, Northumberland, the company creates its non-alcoholic beverages using botanical brewing – an age-old technique that combines

infusion, blending and fermentation of natural ingredients, creating flavours that include Traditional Ginger Beer, Victorian Lemonade, Cherry Cola and Wild English Elderflower.

While technology may come to the fore as soft drinks companies look to reduce the sugar content of their current products or create new low-sugar beverages to bring to market, the time-honoured traditional methods used by others continue to win over consumers with recipes that have stood the test of time.

P22 FOOD AND DRINK NEWS MARCH/APRIL 2017

VEGETARIAN/VEGAN FOCUS

PLANT LIFE VEGANS MAY ONLY MAKE UP AROUND 1% OF THE UK POPULATION BUT THEY ARE GROWING IN NUMBERS – AS ARE THOSE LOOKING TO CUT DOWN ON THEIR CONSUMPTION OF MEAT AND DAIRY

According to a survey carried out

by Ipsos MORI for the Vegan Society and Vegan Life magazine last year, the number of vegans in the UK has grown by more than 360% over the past 10 years, to reach 542,000 people (aged 15 or over).

The motive for switching to a vegetarian or vegan diet can include a combination of perceived health, environmental and/or religious reasons. Veganism is particularly popular among young urbanites, with 42% of vegans falling between the ages of 15-34 and 88% living in urban areas. It’s also thought that young people are influenced by celebrities who follow a vegan diet, such as Miley Cyrus, Liam Hemsworth, Woody Harrelson and Casey Affleck.

Following a petition promoted by Associação Vegetariana Portuguesa (the Portuguese Vegetarian Society), a new law recently made providing a vegan option compulsory in Portuguese public canteens. This includes schools, universities,

hospitals and prisons.

“Promoting the rights of the vegan population is as important as campaigning and informing people to adopt veganism, in our perspective,” says Nuno Alvim, spokesperson for Associação Vegetariana Portuguesa. “This law seems to be an important first step on the political level.”

Whether or not campaigning in the UK achieves a similar result, there’s no doubt that shifting to a more plant-based diet has never been easier, with more options on the supermarket shelves and restaurant menus.

The Mintel Global New Products Database (GNPD) records a 25% increase in vegetarian and a 257% increase in vegan claims in global food and drink launches between September 2010 and August 2011, and September 2015 and August 2016 respectively.

“Natural Balance Foods (www.naturalbalancefoods.co.uk) was one of the first UK companies

to launch unprocessed snacks brands made using raw, wholly natural, plant-based ingredients,” says its Marketing Director Marina Love.

“Since then many other food manufacturers have taken Natural Balance Foods’ lead to develop their own ‘wholefoods’ that are free-from and vegan, but also meet the needs of all consumers looking for great tasting snacks that don’t compromise on nutrition values.”

Natural Balance Foods’ brands Nakd and TREK account for six of the top 20 single selling products in the cereal bar category and 2017 will see the company drive further growth with innovative product and flavour NPD. Recent new launches include vegan-friendly, dairy-free and gluten-free Lemon Drizzle bars and TREK Chunks.

Alternatives to dairy, such as soy and almond milk, have also seen a dramatic rise in sales over the past year or two. Omya (www.omya.com) supplies highpurity natural calcium carbonates for

fortification purposes, suitable for calcium-enriched vegan drinks. Its Calcipur® brand has a particularly high content of bioavailable elemental calcium (approx. 40%) and low sedimentation rates, which help with stability and improve the drinking experience of plantderived beverages, such as those made with soy, rice, oats, coconut and almonds.

“The growing desire for vegan options is a current driver and offers great potential for our business,” explains Stefan Lander, Vice President Consumer Goods at Omya. “Many consumers now eschew cow’s milk products because of ethical or intolerance reasons but don’t want to miss out on their nutritional benefits. Because of our formulation expertise and our wideranging ingredient distribution portfolio, we are able to develop non-dairy drinks that combine indulgence with a highly valuable nutritonal profile.”

Recent new product launches

MARCH/APRIL 2017 FOOD AND DRINK NEWS P23

VEGETARIAN/VEGAN FOCUS from the online health food superstore, Healthy Supplies (www.healthysupplies.co.uk), include Tiger Nuts and Flavoured Pumpkin Seeds, which have been added to its own-brand range, Sussex Wholefoods. Ideal for snacking or sprinkling on cereal, tiger nuts are, of course, not nuts but the tubers of the yellow nutsedge plant, which are rich in vitamins, minerals, fibre and slow-release carbohydrates. Available in sweet and savoury options, the Flavoured Pumpkin Seeds are high in fibre, protein and essential fatty acids.

Evexia Thrive, a new, gluten free, fresh pasta brand, available from Sainsbury’s, Asda and Ocado, offers both filled vegetarian options and unfilled vegan pasta. These include gluten free Chickpea Fusilli, which is dairy free and has a low glycemic load.

Asda has also just announced that it will be putting the Vegan Trademark on 16 items, with more to be released in the next few months. These range from Extra Special Triple Distilled Vodka and

Rich Balsamic Dressing to Meat Free Beef Style Quarter Pounders and Tomato Ketchup.

The major multiple already has a wide range of own-brand snacks suitable for vegans, plus chilled and frozen goods, including veganfriendly lemon cheesecake.

Lizzy Massey, Vice President Asda Own Brand, said: “Our customers are at the heart of everything we do and we know that they have different needs and demands from our products. That is why we have listened to feedback from our customers and are proud to put vegan labelling on our own brand products.”

As well as eating out at specialist vegan and vegetarian restaurants, vegans and vegetarians also have more options open to them at restaurant chains. Italian chain Zizzi (www.zizi.co.uk) has just launched what it calls “its most creative menu ever... offering something for everyone with its growing vegan range, gluten free options and under 600 calorie dishes”. This includes vegan desserts, such as Sticky

Chocolate and Praline Torte served with coconut and chocolate ripple gelato.

With so many young people on board, it’s no surprise that veganism is also a trend in the festival world.

The number of vegan festivals has doubled from around 40 in 2016 to 80+ in 2017 and VegfestUK (www.vegfest.co.uk) has now launched a free online guide listing the cities and counties involved.

These range from smaller regional events with around 30 stalls and 500 visitors, up to the 300 stalls and 15,000 visitors expected at three-day London exhibitions.

“We love seeing more and more people going vegan,” say the VegfestUK organisers. “It’s better for them, the planet and for the animals of course too. For us as organisers of the biggest vegan events in the UK,

we welcome more vegan events and we are so pleased, albeit not totally surprised in how much the vegan festivals have grown since we first started 18 years ago.”

Karin Ridgers, MC for VegfestUK and Founder of VeggieVision TV, says: “Vegan festivals are suitable for everyone not just for non-meat eaters. Food lovers, vegan curious, families, environmental and animal lovers – well everyone is welcome and their feedback afterwards is incredible. Visitors cannot believe the choice of vegan-friendly foods available.”

As choice increases in this sector, it’s likely that more consumers will look at increasing their consumption of vegetarian and vegan foods – whether or not they go the whole (meat-free!) hog.

HEALTHIER SNACKS JUST GOT REAL! Consumer demand for healthier, guilt-free snacking is the driving force behind the phenomenal success of the Eat Real brand, launched just three years ago and already achieving sales of £15m a year.

These award-winning and innovative pulse-based snacks are perfect for vegetarian and vegan diets and also meet the needs of consumers with specific dietary requirements. Gluten free, lactose free and suitable for Kosher diets, they’re also popular with people who are making lifestyle choices and rejecting traditional snack and confectionery items in favour of more transparent ‘good for you’ products.

“Healthy food is no longer

considered a luxury – it’s becoming much more accessible to consumers who are seeking tasty, enjoyable and healthy alternatives - and food that is suitable for vegetarian or vegan diets is no longer purely a niche market,” says Debbie King, Director of Commercial Sales & Marketing at Eat Real.

Made from all natural ingredients, ‘what you see is what you get’ from Eat Real – there are no hidden nasties. They’re free from all 14 declarable allergens as well as artificial flavourings, colourings and preservatives.

Core to the Eat Real range are the Hummus, Lentil and Quinoa Chips, Quinoa Puffs and Veggie Straws, available in impulse (to go) and sharing bags, with the Hummus

and Lentil Chips containing up to 48% less fat than traditional potato crisps. Eat Real is bang on trend with ‘no added sugar’ varieties in the Hummus and Lentil Sea Salt and Chilli & Lemon flavours; Eat Real has also just extended the range with the launch of additional organic options for its Hummus and Lentil Chips, also containing no

added sugar, and Veggie Straws.

“We’re living in an increasingly health-centric society and the preference for natural, simple and flexible diets is predicted to grow significantly,” added Debbie. “This will only drive further expansion of vegetarian, vegan and other plantfocused formulations.”

P24 FOOD AND DRINK NEWS MARCH/APRIL 2017

FRUITAPEEL

A FRUITFUL VENTURE A PREMIER FRUIT AND CONFECTIONERY SAUCE SUPPLIER TO THE MANUFACTURING INDUSTRY, FRUITAPEEL IS CELEBRATING ITS 10TH ANNIVERSARY WITH PLANS FOR FURTHER GROWTH AND DIVERSIFICATION

New appointments, new accounts and increased capacity, Fruitapeel is certainly not standing still as it heads into its 10th anniversary year.

“The three drivers of the business are service, quality and people,” explains CEO Terry Haigh. “We have to be commercial but what we offer is quality of service and attention to detail. If a customer has a problem we turn it round very quickly. Our reputation precedes us

now – people are coming to talk to us.”

The company’s ever-growing customer base includes major multiples, key sandwich retailers and many other food service customers.

This has led to growth of 30% year on year for 2016-2017 and projected growth of a further 40% for 2017-2018, along with expansion of its production facilities on the outskirts of Liverpool.

PRODUCTS AND CUSTOMER BASE

From fruit and confectionery sauces to pie fillings, and from compotes and coulis to yoghurts and ripples, Fruitapeel’s suite of products has expanded to encompass chilled, ambient, bake stable and freeze-thaw stable products.

These are available in a range of formats, including bottled products, sealed tubs, pouches and state-ofthe-art aseptic offerings.

Having recently secured two large accounts with Morrisons for its instore bakery and cake shop business, Fruitapeel can now count the supermarket as one of its biggest customers.

“We have bought new equipment to launch products for Morrisons and it’s all gone really well,” says Terry Haigh. “We will deliver more business with them through innovation. We’re also working with

MARCH/APRIL 2017 FOOD AND DRINK NEWS P25

FRUITAPEEL major sandwich retail and food service customers. That’s where our diversification into different product sizes is working really well.”

Indeed the company is able to make its products accessible to artisan producers, farm shops and high-street bakers requiring 100 kilo batches in sachets, as well as multinational customers, such as ice cream, dessert and cake manufacturers using several tons of product a day.

INCREASED CAPACITY

Having started 10 years ago by producing sauces in one cooking vessel, Fruitapeel has grown to become a business with 10 vessels with more than 70-ton daily capacity – this will increase to 100 tons a day within the next two months – across a huge range of products in several packaging formats.

Recent infrastructure investment in its 60,000 sq ft facility, close to Liverpool, has been both in the development side and also on the factory floor, with the purchase of five new production machines to help the company stay ahead of the game both in product innovation and packaging innovation.

“We will have new lines, four new vessels arriving in April, pouch filling machines, tub filling machines, tub sealers, and new and innovative blast-freezing facilities,” says Terry Haigh. “We’ve also opened up what I’m told by customers is the only free-from dairy facility in the UK, in strategic partnership with Middledale Foods.

We will launch with four customers into that facility by the end of the year.

“We have recognised that what our customers require from us is a more varied range of products.

Sachets is a good example. It’s an expensive process but we’ve put machines in place so that we can use our existing technology alongside new technology to produce much fresher products, hot filled and longer life, and it’s rocketing for the business.”

The company is also close to completing the acquisition of a second 60,000 sq ft factory within 12 miles of the first factory. This is designed to be an extension of the site: an overspill with manufacturing facilities to be decided on, depending on demand.

INVESTMENT IN PEOPLE

To take the company forward in its next phase of growth, Terry Haigh has appointed a new General Manager, Shaun Noakes, to head up the team, which also includes two new managers and the promotion of existing staff following skill assessments. Staff levels will reach 70 by the year end, compared with 43 people a year ago.

“Our investment in people in the business has been substantial, to support our growth,” says Terry Haigh. “If we want to be the best we need to employ the best and there will be further appointments of Finance and Technical Directors to complete the senior team.”

Further investment in both technical and NPD resource will benefit the drive to widen the company’s customer and product offering. At the same time, Fruitapeel has taken great pains to retain its flexibility, reacting quickly

to get new products launched and samples to panels.

10TH ANNIVERSARY YEAR

Although the company was registered in 2006, trading began in 2007, which makes 2017 Fruitapeel’s 10th anniversary year.

“Over the past 10 years we’ve grown from nothing into a £10.3m turnover business, currently employing 65 people,” says Terry Haigh. “It’s definitely a milestone and we’re sending out some literature and gifts to thank our customers who’ve been with us for that period. Some have been with us from the start, including some large dairies and ice cream manufacturers.”

GROWTH AND THE FUTURE

The 30% growth seen in the company’s financial year 2016-17 (ending February) has been substantial, particularly for the industry it operates in – and more is to come.

Orders already secured for the next financial year are projected to deliver additional overall growth of 40% for 2017-2018, which translates into a £4.7m increase, up from £15m for 2016/17.

“These are budgeted figures, not

pie in the sky,” says Terry Haigh.

“They are for contracts and business already awarded. Growing 70% over two years is significant and this is why we’ve invested heavily in people, from general management, sales and factory floor to technical and NPD. We’ve done this in the past, and now we’re doing it again.”

After listening to customers and their requirements, Fruitapeel has added some diversity in terms of its finished product packs, which is having a significant effect on the growth of the business.

“We’re not looking to stand still, we want to grow further and support our customers in their requirements,” says Terry Haigh. “We were also voted number 16 in the top 30 fastest growing food producers in the UK by The Grocer magazine at the end of last year. It was quite a surprise to us, but it was good that people recognise we’re no longer a small company – and we have even bigger ambitions.”

FRUITAPEEL LTD STOPGATE LANE, SIMONSWOOD MERSEYSIDE L33 4YB TEL: 0151 5485612 WWW.FRUITAPEEL.CO.UK

P26 FOOD AND DRINK NEWS SHELDON’S MARCH/APRIL 2017

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MARCH/APRIL 2017 FOOD AND DRINK NEWS P27

SHELDON’S

INVESTING IN SUCCESS NEW PRODUCT LAUNCHES, NEW LISTINGS, NEW MACHINERY AND A NEW PRODUCTION UNIT – IT’S ALL CHANGE AT SHELDON’S, AND THE FEEDBACK HAS BEEN EXCEPTIONAL

Having undergone a major rebrand in 2014, when the company changed its name from G.H. Sheldon to Sheldon’s, the family-run business is now presenting its heritage and new products in appealing new packaging.

But that’s not the only change at the fast-moving bakery. Over the past year, there have been several new product launches, including soft rolls and a brioche, which are not only winning the company superlative praise from customers, but also new listings in a range of outlets.

To support increased production, the company has invested further in new machinery and started to look at options for automation, as well as putting funds into a new production unit.

NEW PRODUCTS

Last July, Sheldon’s launched a 12pack, sliced, soft-batch roll; a new product for the company, which has been a great success, both in terms of sales and customer feedback.

Whereas in the past it might have taken some time to get feedback on a new product launch, in these days of online reviewing, Sheldon’s has been able to see the immediate response – direct from their customers’ keyboards!

Customer reviews have praised the texture, flavour and taste of the new rolls, as well as their value for money and the fact that they freeze and defrost well. Consumers also like the fact that the rolls come presplit for convenience.

Reviews have included: “These are definitely an improvement on standard supermarket rolls. They

have a nice flavour, and being presplit was helpful when making up packed lunches.”

Another customer said: “I use a lot of rolls for sandwiches and these are by far the best I have tasted. Very light and don’t taste processed at all.

Great flavour and softness.”

Sheldon’s has also recently developed a high-quality brioche, driven by customer demand – and where better to go than a French company for authenticity. “We had a flurry of enquiries from customers about making brioche,” explains Company Secretary, Sarah Sheldon.

“This prompted us to develop a brioche in partnership with a French company, as we wanted to achieve an authentic product.”

In addition to the brioche, the company is working with a number of its customers to develop new

products, such as various types of deli rolls and continental-style rolls.

There is no resting on their laurels when it comes to existing products, either: recently the directors decided that it was time to revisit Sheldon’s potato cake recipe.

The potato content was increased and the product was relaunched in October 2016.

In fact, the company’s research and development staff are continually looking into different ingredients and flavours to satisfy retailer demand for new products to bring to market.

NEW LISTINGS

The business counts several major multiples and discounters among its customer base, including Sainsbury’s, Morrisons, Tesco, the Co-op, Asda and Aldi, along with a number of

P28 FOOD AND DRINK NEWS MARCH/APRIL 2017

SHELDON’S independent retailers across the UK and in Ireland.

The investment made into revitalising the company brand paid off immediately as Sheldon’s picked up further retail listings. First, the company’s four-pack wholemeal bap was launched into Asda and then the business secured national listings with Ocado for its white Lancashire oven bottom muffins, brown muffins, teacakes, white barm cakes, brown barm cakes and potato cakes.

In recent years, Sainsbury’s began a national listing for Sheldon’s cheese-topped baps and large brown baps, while increasing distribution of Sheldon’s oven bottom muffins.

Now the company has secured further national listings of its branded products, in particular these signature Lancashire oven bottom muffins.

It has also secured a major new foodservice customer, which will no doubt have an impact on sales moving forward.

“We have received reports from around the country about how good the quality of the products are,” says Sarah Sheldon. “A lot of the retailers come to us because they know how we work, and that we can cope with the peaks and troughs. We’re good at dealing with the big volume orders that come in at short notice, and that’s what the retailers want. They want that availability on-shelf and we’ve learnt to cater for that requirement.”

STATE-OF-THE-ART FACILITIES

GH Sheldon was originally established in 1949, although founder Harold Sheldon had worked in bakeries since 1924. His son Graham has been at the helm since 1973 and the Manchester company now manufactures its traditional muffins, baps, potato cakes, teacakes and other bakery products from modern, state-of-the art facilities.

Since 2007, Sheldon’s has been putting money back into its two bakeries and machinery, including a £1m recent investment in doughmaking equipment, along with five

new articulated tractor units and trailers to increase national coverage.

“It’s an ongoing programme to ensure we can continue to manufacture top-quality products,” Sarah Sheldon says. “We’ve also been looking at robotic automation over the past six months and have invested money in development, with the expectation of moving forward with this as soon as is practically possible.”

The business is also in the process of setting up a further production unit, close to the current site, in order to cope with future demand.

At its most recent BRC food safety audit, Sheldon’s secured a double A plus grade; the business is also an approved member of the RSPO and maintained all of its retailer and other customer approval audits to a high standard over the past year, while increasing turnover by 20%.

Staffing levels have also increased, including a new Project Engineer, an additional Manufacturing Manager and a new Documents Specialist for the food safety

paperwork. And in recognition of her drive and achievements, Sarah Sheldon was herself nominated for the ‘Person with Purpose’ award and the ‘Business Master SME’ award for the Northern Power Business Awards, held earlier this year.

Looking ahead, the goal is to significantly increase the company’s brand growth and exposure by continuing with ongoing marketing activity, securing further national coverage and continuing to offer

excellent service. As Sarah Sheldon says: “We have a fantastic reputation for quality and first-class service already, and want to build on this.”

G.H. SHELDON WHOLESALE BAKERS LTD 10 STAINBURN ROAD, OPENSHAW MANCHESTER M11 2GW TEL: 0161 2236276 EMAIL: ENQUIRIES@SHELDONS.CO.UK WWW.GHSHELDON.CO.UK

HEYGATES The independent

family flour millers We are pleased to supply GH Sheldon and we wish them every success in the future.

Bugbrooke Mill, Bugbrooke, Northants NN7 3QH Tel: 01604 830381 Fax: 01604 831865 www.heygates.co.uk

MARCH/APRIL 2017 FOOD AND DRINK NEWS P29

DELICIOUS IDEAS FOOD GROUP

THE HEALTHIER SIDE OF SNACKING A REBRAND AND THE LAUNCH OF NEW PRODUCTS WILL REPOSITION SWEET IDEAS UNDER THE BROADER DELICIOUS IDEAS FOOD GROUP TO BETTER REPRESENT THE COMPANY’S APPROACH TO HEALTHY SNACKING The snacking market has for some time been shifting as consumers demand healthier options from food on the go. This is especially true for those purchasing single portions, whether from vending machines or retail outlets, who want to see a range of healthy choices as an alternative to crisps and chocolate.

Step in Sweet Ideas, a company with a heritage in sweets going back to 1991 and a reputation for producing high-quality snacks. On 1 March 2017, the business changed its name to the Delicious Ideas Food Group, gathering three divisions to sit under this banner: Healthyideas, Snackideas and Deliciousideas plus keeping Sweetideas to cover their confectionery brands.

A HEALTHY STEP FORWARD

Both the rebrand and a huge increase in product sales are being led by a move towards providing healthier options for consumers.

The company’s brands of Healthyideas markets snacks such as raw nuts, seeds and beans whilst the savoury snacks and naturally flavoured nuts come under the banner of Snackideas, and Deliciousideas comprises more indulgent flavours such as yoghurtcoated fruits and nuts, and dark chocolate snacks.

“Over the past three years the business has been re-inventing itself to offer a comprehensive range of innovative healthy and ‘free-from’ snacking options which has coincided with the increased media coverage highlighting the danger of too much sugar in our diets,” says CEO and co-founder, Jonathan

Potter. “In 2017, consumers are far more knowledgable about the food they eat. Snacking on the go is far more prevalent with less of us eating the traditional three meals per day but looking for our nutritional requirements through grab and go products. We have produced products to fill these dietary requirements.”

“Our confectionery sales are still showing single digit growth due to the renaissance of retro sweets but this is overshadowed by our Healthyideas brands which are 172%

up YOY with products such as ‘Raw Protein Power’ and ‘Super Fruit Nut & Seed Boost’ performing well on the shelves of outlets through the UK. We have been trying to reduce sugar in all of our products to give a clear message to the consumer plus product ranges include gluten free, wheat free and dairy free options, which meet the demands of today’s consumers.”

NEW PRODUCT LAUNCHES

In collaboration with the rebrand, the company has launched

a healthy snacking portion control range called #Snackboost.

“It’s a mini version of our successful Healthyideas sharing pack range,” explains Jonathan Potter. “It’s based on the feedback from our client base: busy 18-30 year olds are seeking healthier options from snacks that fulfil their nutritional needs, particularly protein based”.

The 10 products sells in store for 50p-70p and are designed in colourful on-trend packaging.

These healthy snacks also have the benefit of being CQUIN meeting NHS accreditation guidelines and Government Buying Standards (GBS) compliant. “The NHS has been tasked with providing healthier products and they have to meet certain criteria.

We’ve had lots of fantastic feedback and we’re pleased we’ve stolen a march on the competition, as there are not many others offering NHS compliance.”

REBRANDING AND REFRESHING THE OFFER

To accompany the name change, the company worked with a marketing agency on a rebranding exercise.

“Everyone knows Sweet Ideas, but the misconception is that Sweet Ideas only sells sweets,” explains Jonathan Potter. “We wanted to create a seamless transition to becoming Delicious Ideas Food Group; it was a case of migrating the business over to the new company name, with new branding and a new logo, as well as a new website, www.delicious-ideas.com and a company blog.”

P30 FOOD AND DRINK NEWS DELICIOUS IDEAS FOOD GROUP MARCH/APRIL 2017

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MARCH/APRIL 2017 FOOD AND DRINK NEWS P31

DELICIOUS IDEAS FOOD GROUP CONTRACT PACKING

The business also has a contract packing business: Manasty Packing, operating to BRC AA standard accreditation. They produce ranges for brands across the UK plus airlines and the high street, as well as supplying Delicious Ideas Food Group as well as other wholesale businesses.

A grant of £50,000 from Eastern Agritech has helped to fund a new production line, added to their existing two lines and helping to

increase capacity to allow for the production of half a million packs a week, helping the business move forward.

A FAMILY BUSINESS FROM THE START

Based in Peterborough, the company last year celebrated 25 years in business, which marked a good point to take stock of where it might be heading over the next 25 years.

It was founded by Jonathan Potter

and his father Clive, who began by selling sweets from the back of vans to local shops, garden centres and forecourts.

“Our business has moved on tremendously since then,” says Jonathan Potter, “but it’s still family run; my sister Emma is Technical Director, my mum Jan Potter still makes an appearance weekly and my uncle Keith Potter only retired from the business last year.”

By applying the family ethos with its 28 employees, staff turnover has

remained very low. “We try and treat everyone well and as part of the family which in turn is rewarded by our staff in their commitment to the business.”

EXPANDING PREMISES

The company has been based on one site in Orton Southgate, Peterborough, since 1991. The 5,000 sq ft factory has expanded into 21,000 sq ft within the estate and there are plans for further expansion, either on the same site or to new premises, depending on what becomes available.

The company delivers across the UK and aims to get orders to customers within two working days.

As far as possible, it uses locally sourced products for its ranges, in a bid to keep its carbon footprint low.

LOOKING AHEAD

The next step is to secure further listings with contract caterers and with vending companies, which are currently under pressure to add in healthier options.

With 31% year-on-year sales growth to 2016, following 25% the preceding year, the company is well placed to capitalise on its rebrand and new product launches.

“Our priority over the next 12 months is to promote #Snackboost throughout the foodservice and vending sectors and to cement our position in the healthy snacking sector,” says Jonathan Potter. “We’re looking to launch a couple of school compliant products during the year, building on our own brands and looking at more innovation so watch this space!!”

DELICIOUS IDEAS FOOD GROUP 31-39 CULLEY COURT, ORTON SOUTHGATE, PETERBOROUGH PE2 6WA TEL: 01733 239003 FAX: 01733 238004 EMAIL: SALES@DELICIOUSIDEAS.COM WWW.DELICIOUS-IDEAS.COM

P32 FOOD AND DRINK NEWS APRIL 2017

TRANGS (UK) LTD

THE TRUE TASTE OF VIETNAM FOR AUTHENTIC HAND-MADE SEAFOOD AND PARTY FOOD, TRUST IN TRANGS – THE VIETNAMESE MANUFACTURER NOW SUPPLYING ACROSS THE GLOBE One of the largest suppliers of finger food and frozen and chilled party food into UK major multiples and discounters – also selling into manufacturers and foodservice companies – Trangs UK Ltd is part of the wider Trangs Group.

From its dedicated site in Ho Chi Minh City, in southern Vietnam, Trangs manufactures hand-made products using a variety of seafood ingredients and vegetables primarily sourced from Vietnam.

PRIVATE LABEL

Around 95% of the company’s

products are private label, which Trangs UK’s Business Development Manager, Parm Bains, explains is unusual for an Asian manufacturer.

“We sell into three sectors: retail, foodservice and food manufacturing, so consumers can consume our products in lots of different ways,” he says.

In the UK, customers include most of the major retailers and discounters: Sainsbury’s, Waitrose, Asda, Morrisons, Aldi, Lidl and the Co-op. However, Trangs also supplies ready meal manufacturers who use its products as ingredients

MARCH/APRIL 2017 FOOD AND DRINK NEWS P33

TRANGS (UK) LTD to produce finished products, for example a ready meal destined for supermarket shelves. Through foodservice companies Trangs’ products also appear on restaurant menus.

FOUNDATIONS AND EARLY SUCCESS

The business was founded by Trang Ho, who left Vietnam for Sydney, Australia as a refugee in the 1960s. A culinary chef, he began importing products from Vietnam in the early 1980s for supply to local retailers in Australia.

A major step forward came in 1985, when the company captured supply into Coles and Woolworths, the largest food retailers in Australia, and began to focus on private label business. This success allowed Trang Ho to move back and set up a factory in Ho Chi Minh city, in southern Vietnam, using mostly Vietnamese ingredients to manufacture the hand-made products that today are shipped all over the world.

GLOBAL DOMINATION

From this point onwards, Trang Ho’s objective was to develop the business into a global producer, growing the team and the factory, and securing the necessary accreditations for food manufacturing. While the company does create some products for its own Ocean House brand, the majority are destined for private label.

“Trang Ho’s vision from the beginning – and he came from very humble beginnings – was to specialise in the skills required to supply private label,” explains Parm Bains. “All of our products are 100% made in Vietnam – that’s the core competency and ethics of the business. We’re passionate about Vietnamese food and we want to maintain the authenticity of handmade products.”

Frozen products are shipped by sea then repackaged where necessary in each country for the retailers’

Freight forwarders specialising in the worldwide movement of cargo for the food and drink industry, with vast experience in both frozen and ambient cargo.

Tel: 0161 874 3830 Email: sales@edgewl.com www.edgewl.com

Coatings The Food

Food Coatings International Ltd Tel: +662 740 0688 Fax: +662 050 5600 Email: info@fci.co.th www.fci.co.th y n a p m o C

FCI, based in Thailand, specializes in designing, manufacturing and selling food coating & seasoning systems to global markets. The creation of innovative products is fundamental to our business.

Product customization, research & development, confidentiality, quick response, flexibility and cost competitiveness are key elements of FCI’s marketing strategy.

Product Range: Coating Mixes Marinades & Seasonings Breadcrumbs Designer Blends

P34 FOOD AND DRINK NEWS APRIL 2017

TRANGS (UK) LTD

chilled and frozen depots, in line with their individual requirements, which vary customer by customer.

UK, EUROPE AND THE REST OF THE WORLD

In 2007, Trang Ho set up a UK base in Park Royal on the outskirts of London, which today has 10 staff working in sales and administration.

They include Stephanie Tran, General Manager for Trangs UK and Trangs Europe, who hails from the same region of Vietnam as Trang Ho and studied in Paris before joining the food industry.

“The whole objective of the European operation was to secure business, contracts and customers in the region,” explains Parm Bains. “A lot of the global retailers work on a similar level and the company already had the experience of supplying Coles and Woolworths in Australia. However, the UK market is one of the most stringent markets globally when it comes to food hygiene. We evolved the team to make sure we had the right people in place – the right sales people and

the right technical people to ensure we complied with all the legislation required to supply customers in the UK and Europe.”

Today Trangs has sales offices not only in the UK and at its original Sydney base, but also covering America, Canada and South America. Parm Bains is also heading up the sales office for the Middle East, which has been identified as a potentially huge new market.

GROWTH AND DIVERSIFICATION

Currently turning over around $80m US (£64.42m) a year, the company has seen year-on-year growth. This has come through developing established markets such as the supply of Christmas party snacks in the UK, and also through diversifying into new categories.

“The philosophy is that we’re passionate about Vietnamese products such as seafood and vegetables, and now we’re diversifying into areas like coconutbased products, whether water, oil or milk,” says Parm Bains. “Coconut is a real superfood and consumers are

picking it up. We’ve invested in a factory to produce coconut-based products and, through our knowledge of how to supply private label customers, we’re moving that factory forward to supply our retail customer base with a variety of coconut products.”

Although the business faces some competition, in particular from companies in Vietnam, Thailand and India who are looking to enter the UK and European markets, Parm Bains attributes Trangs’ success to the relationships it has forged with its customers. “We work very closely with the buyers, product developers and technologists within each retailer, food service provider or manufacturer. Some of our customer relationships in the UK have been in place since 2007; Sainsbury’s are a good example – they are still an existing and growing customer for us.”

With production reaching around 9,000 tons per annum, the company is investing in a new dedicated factory to produce its mainstream product lines as gluten free

alternatives, and accommodate growth on a global level.

“We’re very innovative as a business and each sales team will look at strengths and growth within their own individual market. It’s not only about providing our customers with high-quality products, but also keeping in line with market trends.

Gluten or wheat intolerance is affecting consumers on a global level and gluten free is a huge sector within the pre-packaged food market. There’s also huge growth in the vegan sector, another area we’re looking to focus on.”

With a clear strategic vision to carry out Trang Ho’s objective of continually growing the business, Trangs looks set to continue its quest for global domination in the years to come.

SUITE 215, CROWN HOUSE, NORTH CIRCULAR ROAD, PARK ROYAL, LONDON NW10 7PN TEL: 0208 965 3176 FAX: 0208 043 0473 EMAIL: INFO.UK@TRANGSGROUP.COM

MARCH/APRIL 2017 FOOD AND DRINK NEWS P35

TUTTOFOOD

AT TUTTOFOOD MILANO FOCUS ON ITALIAN AND INTERNATIONAL F&B EXCELLENCES AS THE INAUGURATION DAY NEARS, MORE AND MORE REASONS EMERGE TO SEE THE NEXT TUTTOFOOD MILANO WORLD FOOD EXHIBITION, THAT WILL BE HELD AT THE FIERAMILANO FAIRGROUNDS FROM 8 THROUGH 11 MAY, AS A MUST-SEE EVENT FOR ALL INTERNATIONAL AGRIFOOD PROFESSIONALS. fairgrounds and throughout the city with Week & Food, part of the Milano Food City week.

KNOWLEDGE AND AWARENESS MEAN MORE BUSINESS

No wonder that 92% of the available exhibition area is already booked, while several sectors are already sold out, such as TUTTOMEAT, TUTTOSWEET, TUTTODRINK, TUTTOMULTI and TUTTODAIRY. A SPECIAL FOCUS ON RETAILING

In particular, TUTTOFOOD 2017 will put a spotlight on retailing. Retail Next is the project in cooperation with Daymon Worldwide that TUTTOFOOD dedicates to contemporary largescale retailing to increase visibility and generate new opportunities.

Thanks to four dedicated moments – Retail Plaza, Retail Meets Retail, Retail Meets Suppliers and Retail Meets Milan – TUTTOFOOD

2017 will become a hub that helps retailers meet upscale brands, share hot topics and market scenarios and favour knowledge sharing with the overall food & beverage industry.

The Retail Plaza is an area where Italian and international players will engage in an ongoing debate through workshops and parallel sessions on such themes as private labels or customer-centred product design, while Retail Meets Retail is a matching opportunity for Executive Managers and Category Managers. Retail Meets Suppliers will give visibility to large-scale retailing players and will support their scouting activities and, finally, Retail Meets Milan will involve them in the events TUTTOFOOD 2017 is organising outside the

Knowledge sharing will be another strength of TUTTOFOOD 2017, whose prominent feature will be the Academies, educational opportunities specialising in the different exhibition sectors.

Just to give a taste of their type and level, topics will range from new export opportunities for meat in markets like North and South America or for charcuterie in Asia, to labelling and geographic protection issues, up to insights into the most innovative technologies.

Together with knowledge sharing, awareness of a more sustainable industry, both ethically and ecologically, is another important topic that will be discussed. FIPE, the Italian Association of Public Bars, will promote at TUTTOFOOD 2017 a charter on the values of hospitality that aims at developing excellence, customer orientation and customercentric organisation, environmentally friendly and sustainable practices for a more inclusive business.

THE WORLD MEETS THE CITY AT WEEK & FOOD

Finally, one more reason not to miss TUTTOFOOD 2017: Week & Food, the cross-city food event, will bring to food and drink the spirit of the renown ‘Fuori Salone’, the impressive array of street events that literally seize the city during its design week and that draw crowds of aficionados from all over the world.

Among Week & Food’s most attractive dates are the aperitivotime events in the charming piazza of Arco della Pace, overlooked by the eponymous marble arch, where TUTTOFOOD exhibitors will have the opportunity to present their top products through show-cooking and tasting moments. Zona Tortona’s Superstudio will be the venue of Italian Gourmet, a major tasting and cooking experience where TUTTOFOOD will be present with a large multi functional area mixing business and customer experience. At Taste of Milano, Milan’s must-be events for chef and gourmet lovers, TUTTOsimonesimonepimpimpim will be present with a large multifunctional area mixing business and tasting.

FOR MORE INFORMATION ABOUT TUTTOFOOD: WWW.TUTTOFOOD.IT, @TUTTOFOODMILANO, #TUTTOFOOD2017

P36 FOOD AND DRINK NEWS YORKSHIRE GAME MARCH/APRIL 2017

MARCH/APRIL 2017 FOOD AND DRINK NEWS P37

YORKSHIRE GAME

THE GAME IS ON DRIVEN BY THE VISION OF ITS NEW OWNERS, YORKSHIRE GAME IS ON A MISSION TO MAKE GAME MORE ACCESSIBLE TO CONSUMERS – ALL YEAR ROUND As the first to pack small game into skin pack for its two major clients – Marks & Spencer and Sainsbury’s – Yorkshire Game has long been at the forefront of change.

Now the company is looking to break down more barriers in order to appeal to a wider range of consumers.

“It’s a very exciting product category area,” says Adrian Lyons, Managing Director since July 2014 and one of the company’s new owners. “Our aim is to make game more accessible to everyone, all year round.”

Supplying wholesalers, butchers, catering butchers, restaurants, retailers and other processors, the company is committed to high standards, from the quality of its products and the production process to customer service and the partnerships it forms.

HOW AND WHERE TO BUY

The business has identified two key barriers to entry. First, that the traditional view of game is marketing a whole bird, whereas the modern consumer is more interested in purchasing product, in the same way that they would buy pre-packed chicken breasts. The second is about where to find the products on sale.

“There’s definitely an appetite among younger consumers to try game, in part because of the health benefits, but they don’t always know where to find it and what to do with it,” explains Adrian Lyons. “The skin packs made a huge difference to sales, as now the retailer has two weekends to sell the product, whereas before it had a very short shelf life and was presented in an old-fashioned way. It’s encouraging

the business now has everything covered, with a huge amount of experience across the food arena.

BUILDING RELATIONSHIPS

the consumer to think of ways they could use the product.”

FLAVOUR AND HEALTH

In recent years, sales of game have increased as consumers look for alternative sources of protein.

“We see it as flavour without compromise, whereas with a lot of healthy products you are definitely compromising on taste,” says Adrian Lyons.

As a result, the business is looking at new ways to market its products – a shift that he describes as “a journey from stainless steel to food”.

This includes a redesign of the website and marketing material to reflect images of food rather than animals and birds.

NEW OWNERSHIP

Originally founded in 1983 by Louis and Sandy Baxter, who retired in 2005, the business began by processing in-feather game bought from local shoots and supplying it to

the restaurant trade, settling in its current home – a custom-built factory in Brompton-on-Swale, near Richmond, North Yorkshire – in 2003.

While the company has been evolving for some time, the management buyout in January of this year is a clear driver of the new direction.

New Chairman, David Salkeld, has 30-plus years in the food industry at a senior level, including as CEO of Arla Foods, Grampian Country Food Group and Symington’s. Another new shareholder, Catherine Shuttleworth, is the owner of Savvy Marketing, an award-winning marketing business based in Leeds. “She’s incredibly shopper-focused and is bringing a lot to the business, including working up a market plan and a trade sector plan,” says Adrian Lyons.

With further investors with backgrounds in engineering and manufacturing, and in game supply,

Over the years, Yorkshire Game has built up strong relationships with its suppliers, and everything is packaged on site for quality and traceability. “Quality is paramount to us so we’re working even closer with the estates now,” says Adrian Lyons. “There are audits into biodiversity and there’s a lot of work we do back of house to ensure food safety. We upgraded the site in 2015 and there’s a continuous improvement plan in place, along with a number of initiatives in new technology.”

Turnover has increased and the company now employs 30 permanent staff, with around 75 people employed in the high season.

While the export market continues to be challenging despite Brexit, Adrian Lyons feels there is plenty of scope for expansion within UK markets for the time being.

There has also been investment in people and processes to bring game up to the level of other companies operating in the protein sector. “It’s made us fit for purpose moving forward and it’s a very exciting place to be as new owners. We now have a site that is world-class on game and we believe that puts us in a very strong position.”

YORKSHIRE GAME LTD TEL: 01748 810212 FAX: 01748 810228 EMAIL: SALES@YORKSHIREGAME.CO.UK WWW.YORKSHIREGAME.CO.UK

P38 FOOD AND DRINK NEWS MARCH/APRIL 2017

LEEWAYS PACKAGING SERVICES LTD

GREAT SERVICE – SIGNED, SEALED AND DELIVERED BUSINESS SHOWS NO SIGN OF SLOWING DOWN FOR PACKAGING COMPANY LEEWAYS, A FIRM AT THE TOP OF ITS GAME, WITH OVER 40 YEARS’ EXPERIENCE.

Leeways Packaging has been providing high-quality packaging and processing services to UK businesses since 1971. Today, the family-owned company is one of the leading suppliers of thermoformed plastic packaging and processing solutions in the UK. Leeways is without doubt one of the most experienced firms in its field – and while its core business remains focused on the food industry, the

company is certainly not standing still. As Elliot Wren, Sales Director, explains, recent years have seen a plethora of innovations and investments, which are set to ensure that Leeways maintains a keen edge on its competitors as it moves into the future. These include the expansion of the company’s inhouse development studio, with two additional high-speed CNC machines, and the ability to

manufacture production tooling onsite, reducing development and tooling lead times. And it’s not just about investing in machinery; the design team has also doubled, offering even more conceptual, innovative packaging solutions than ever before.

INVESTMENT AND INNOVATION

Based in the heart of Gloucestershire, with excellent road

links to all destinations across the UK, Leeways boasts facilities that occupy a site totalling over 145,000 sq ft. “We have invested massively over the past 24 months, in manufacturing equipment, design and development, tooling production and in warehousing,” says Elliot Wren. All manufacturing takes place in the Leeways High Care Manufacturing Plant, which provides validation and ensures full

MARCH/APRIL 2017 FOOD AND DRINK NEWS P39

LEEWAYS PACKAGING SERVICES LTD compliance of all critical systems, facilities and environments, with 100% inline metal detection for all products prior to packing. “In the company’s manufacturing facility, we’ve installed four new large bed machines, with another on order and due to be delivered in March 2017,” says Elliot Wren. The results are already demonstrably impressive: “The company’s overall production capacity now exceeds 1 billion trays per year.” New investment in Leeways’ warehousing facility and systems allows the company to accurately monitor customer stocks, which means a more reactive and efficient response to clients’ requirements. It also equips the business with the capability of holding up to a whopping 10,000 pallets. The process is smooth and swift, from receipt of goods to palletisation, order receipt, pack and order assembly, right through to delivery to end user, and all stages are now completely traceable through the stock-management systems.

“Our NPD team has gone from strength to strength,” says Elliot Wren. “Three CNC machines have been installed, and they now allow us to produce resin moulds and samples for our customers’ projects with a very quick turnaround time. This also enables us to build full production tooling inhouse, again reducing lead times, and offering greater flexibility.”

CREATIVE SOLUTIONS

One aspect of the Leeways business that sets its apart from its competitors is its emphasis on innovation. The company is constantly experimenting to originate new designs, which give its clients a leading edge and ensure high levels of productivity and efficiency. With an extensive Product Development and Design Studio, Leeways is able to provide in-house tooling and samples; recent growth in this department allows the company to produce sample moulds and patterns for its clients to an extremely high standard.

Leeways has created a whole range of packaging designs, catering for a wide variety of products and and market sectors. The company offers both bespoke solutions, for branded and private label companies, as well as a Made to Order range, which allows firms to choose from a wide range of existing options at no extra cost.

The design team at Leeways, who use 3D modelling software, also work closely with the sales staff and toolmakers, so that the service offered to customers is truly integrated – which makes for efficiency and flexibility. One example of the benefits of the inventive, problem-solving Leeways approach is the use of strengthening and design features. These help make it possible to reduce packaging weight in some cases by 10%.

PEOPLE FIRST

Customer care is paramount at Leeways, and the firm has retained a solid, loyal customer base. “But we also continue to welcome new customers on board,” says Elliot Wren. “These range from large, high-profile names to family-owned independent start-up companies.”

Leeways is proud to be a 100% British-owned company, with all packaging being produced entirely in the UK. Alongside the company’s technical and product innovations, Leeways is investing in the most important area of all for any business: people. “We have recruited and invested in key positions such as Customer Service and Support, New Businesss Development Managers, NPD and Production Management and efficiency- and processimprovement roles,” says Elliot Wren. “All of these appointments are helping the company to maintain the high level of service and quality that our customers expect of us.”

AN EYE FOR DETAIL

The attention to detail and impeccable standards of customer care are clearly paying off. Leeways

has consistently achieved BRC A Grade standard, and the company continues to grow year-on-year by 10%, resulting in just over £16m turnover to the end of June 2016.

As for future expansion, with new machines installed and arriving next year and plans for a second manufacturing facility underway, capacity and efficiency gains are expected to grow by 20%30% over the next two years.

Going forward, Leeways remains passionate about continuing to focus on establishing and maintaining excellent relationships with its customers. “We expect to see continued steady growth, and increased efficiency, and we plan to stick to what we’re good at,” says Elliot Wren. And on this occasion, it seems size really doesn’t matter. “We have no desire to be the biggest,” he insists. “We just want to continue being regarded as the best!”

LEEWAYS PACKAGING SERVICES LTD LOBSTOCK, CHURCHAM GLOUCESTER GL2 8AN TEL: 01452 750487 EMAIL: INFO@LEEWAYS.CO.UK WWW.LEEWAYS.CO.UK

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