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

{ January / February 2018 }





January/February 2018 Food & Drink News

{ Editor’s Foreword }

Black Is The New Purple

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




CHIEF EDITOR Michelle Hodgson

SUB-EDITOR Rachael Whiteley

SOCIAL MEDIA Benjamin Wainman

CONTACT US: FACEBOOK @food&drinkmagazine


s we recover from festive excesses and our thoughts turn to healthier eating, New Covent Garden Market has some interesting predictions for fruit and veg trends in 2018. Apparently “black is the new purple”, with produce such as black radishes and Shetland black potatoes replacing 2017’s trend for purple veg. Wonky veg continues to be popular, along with exotic citrus and heritage produce such as baby cauliflower and candy-striped beetroot. Specialist spuds and British berries also make the top 10.

INSTAGRAM @food&drinkmagazine

TWITTER @food_drink_news


Meanwhile, our focus this issue is on free from products, healthy eating, ethnic foods and packaging innovations, with additional features on businesses operating in food service, food distribution, printing and Italian food, among others. We hope you enjoy our latest news and features – and manage to stick to those New Year’s resolutions, at least until our next issue!

Michelle Hodgson CHIEF EDITOR

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

January/February 2018 Food & Drink News


{ Industry News }

VIKAN ADDS UST DETAIL BRUSH TO POPULAR ULTRA SAFE TECHNOLOGY RANGE Vikan’s Ultra Safe Technology (UST) brushware series incorporates hygienic design and the fully moulded UST bristle system to provide superior cleaning efficacy, hygienic cleaning of the brush, less risk of bristle loss, EU and FDA food contact approval and a lower risk of crosscontamination. Now, Vikan has added the UST Detail Brush to the popular range, reinventing detail cleaning and extending the benefits of UST to every nook and cranny in a food processing facility. Intended primarily for use in the food and beverage industry, the UST Detail Brush is designed for cleaning dry debris from corners, crevices, narrow gaps and other hard-to-reach areas. It features optimised

brush. Benefits include: • comprehensive EU and FDA food contact compliance • reduced risk of bristle loss due to UST’s unique bristle retention system • improved food safety and quality thanks to UST’s superior hygienic design • available in eight fully coloured options, so you can easily segregate different brushes for different uses, including allergen control soft bristles, excellent ergonomics and all the advantages of Ultra Safe Technology. In addition to its primary purpose as a detail cleaning brush, the UST Detail Brush is also perfect for use as a pastry or glazing

Find out more at Contact Vikan Customer Service at or call 01793 716760

WEALTH OF YOUNG ENGINEERING TALENT JOINS LORIEN Lorien Engineering Solutions has affirmed its commitment to nurturing new industry talent with the appointment of nine young graduate engineers, four at its UK office in the East Midlands and a further five at the company’s office in Poland. Jack Dawson, Roseanne MissendenJones, Lou Charpentier-Dusoir and Sarah Matthews have joined the firm at its UK headquarters in Burton-on-Trent, where newly qualified engineers play a fundamental part in the growth of the business. Jack Dawson is a Chemical Engineering graduate from the University of Bradford, and has experience in pharmaceutical processing. In his new role at Lorien he will work in the firm’s Utilities department where, like all new engineers, he will have the opportunity to work towards Chartered Engineer status. Outside of work, Jack is making a name for himself on the rugby field with Bradford Bulls RLFC and more recently with the first team at Derby RUFC. Lou Charpentier-Dusoir, who hails from Orléans in France, has joined Lorien’s Packaging department. She has a degree in Mechanical Engineering and a Master of Science in the Design of Rotating Machines. Lou said: “The diverse range of projects, and


the opportunity to experience the full life cycle of projects are what attracted me to Lorien. Also, the expertise and mentoring from my colleagues is perfect for a young graduate looking for experience”. Roseanne Missenden-Jones, who graduated from Loughborough University,

January/February 2018 Food & Drink News

said: “Lorien offers an accredited IChemE training scheme, with opportunities that cover a diverse range of industry sectors. Combined with exposure to all stages of the project life cycle, this offers an excellent opportunity to develop my technical expertise”. The final UK-based graduate, Sarah Matthews, has a Masters in Chemical Engineering. She was drawn to the challenges faced by female engineers along with the wealth of opportunities the industry offers, particularly the prospects offered at Lorien. Sarah is currently working in Lorien’s Compliance department, looking at potentially explosive atmospheres and machine safety. Lorien Director, Dave Mallinson, said: “Our Graduate Scheme allows recruits to work within experienced and multi-disciplined engineering teams delivering multi-million pound projects, as well as being part of our engineering development programme”.

{ Industry News }

SALES SOAR FOR HERALD’S RANGE OF EDIBLE STRAWS Six months on from the UK launch, Herald has announced overwhelming sales success for its range of edible straws and is now making plans to add further flavours to its selection in the New Year. Any new additions will sit alongside the popular best sellers, strawberry, lemon and lime, offering more choice to the pub, bar and HoReCa sectors, where the straws are currently selling so well. The UK’s sole supplier of edible straws, Herald initially targeted a mixed audience in a bid to test the market and anticipate demand. As an edible fruity product, it was

expected that the straws would appeal to parents and children as a sweet treat, selling alongside soft drinks at festivals and events and in family-friendly hotels and restaurants. The quality disposables manufacturer and supplier has, however, also experienced a

flurry of interest from the cocktail market. Managing Director of Herald, Yogesh Patel, explains: “The straws have the ability to turn a drink into an experience and, of course, there is also the environmental aspect – the straws don’t get thrown away when the drink is finished. These straws get eaten so they’re not adding to the waste that is currently causing major issues”.

For further information on Herald, log on to or call 0208 507 7900.

KNUTSFORD COMPANY TAKES HOME TWO GOLDS AT PRESTIGIOUS REGIONAL BUSINESS AWARDS Packaging Automation, a Knutsford-based manufacturer of tray sealing and pot filling equipment, has won regional recognition at this year’s prestigious EEF Future Manufacturing Awards. Packaging Automation, which employs 116 staff, won the Business Growth Award, which is given in recognition of a company delivering dynamic business growth through a consistent growth strategy. The company also won the Developing People Award, sponsored by Jonathan Lee

Recruitment. This award recognises the manufacturer that has done the most to build skills, harness talent and develop its employees. Packaging Automation was up against stiff competition from a range of innovative businesses – small and large – from across the region. It was selected by a panel of judges drawn from business leaders, industry experts and academics. With the regional titles now secured, Packaging Automation will now go on to

compete for the national titles at an awards gala dinner in London in January next year. Sam Ashton, Commercial Director at Packaging Automation, says: “Every business aims to grow, but it requires a defined strategy to achieve this. These awards are testament to our hard-working team who have been essential to delivering our growth plans and ensuring we go from strength to strength. It’s fantastic to get this far and now we’re all looking forward to the national finals in January to see how we measure up against the rest of the UK”. Jonathan Lee, Chairman at Jonathan Lee Recruitment, says: “People are critical to the success of any business. As the UK manufacturing sector continues to make a global impact, there has never been a more important time to develop and foster the skills of employees to remain at the forefront of innovation, particularly as the industry faces a skills shortage. Doing so is essential for any company wishing to stay competitive. Packaging Automation fully deserves these awards for the fantastic work that they do in nurturing their employees’ skills. We wish them the best of luck in the national finals”.

For more information about the awards visit:

January/February 2018 Food & Drink News


{ Industry News }

NEW ERP SYSTEM IMPROVES PRODUCTIVITY AND EFFICIENCY Factory ERP software from CSB-System is helping to deliver higher speed and efficiency and full traceability both up- and downstream at the new meat processing facility of leading Belgiam producer the Colruyt Group. The Factory ERP solution from CSB provides centralised control of all the processes at the plant in Halle while also providing full connectivity to Colruyt’s Group ERP system (SAP). This provides a more homogeneous and easy-to-manage IT landscape, where stand-alone solutions are eliminated and the number of interfaces minimised. Equally important, all processes and resources at the factory can be controlled consistently in accordance with industry-specific requirements.

The result is a system that enables company groups to manage their various factories in a decentralised manner, without having to make time-consuming, complex

and expensive adaptations in the Group ERP. As part of the new system, 75 softwareaided control points have been installed for the coordination and control of purchasing, cutting, batch management, production, nutritional value management, quality management and traceability. This helps to ensure optimum planning functionality for the 500,000 burgers and 340,000 schnitzels produced each year. Colruyt established a team with members from IT and production to support the project. These key users were trained extensively by CSB’s consultants, in order that they could later train and support other Colruyt employees themselves.

HEAT SEALING INNOVATORS, PA DEMONSTRATE PATENTED TECHNOLOGY AT FRUIT LOGISTICA HALL 10.1 STAND A-9 With its network of international agents and distributors, Packaging Automation has 55 years of unrivalled sealing expertise. PA supports a wide range of customers from the artisan to the multi-national, from initial concepts through to installation and beyond. On stand A-9, PA will be exhibiting the latest patented innovative technology in high speed tray sealing specifically designed for packing all varieties of fruit and vegetables. On display will be the flexible, fully electric SL4 Motion tray sealer which is just one machine in Packaging Automation’s portfolio that incorporates patented motion control technology. Other products boasting the same technology include the Revolution and Revolution XL machines. The development of this ‘motion’ technology means trays can be sealed at a higher cycle rate to any comparative machine on the market. Cycle speeds of up to 22 cycles per minute can be achieved in a single lane format. These high speeds are now being demanded by customers and


especially the produce market where the use of tray sealing has increased dramatically in the last 12 months. The increase in speed is due to the interpolating nature of the transfer arms working in conjunction with the in-feed and stepping conveyor allowing for a continuous feed into the seal cycle. There are additional benefits to customers using the motion control technology, there is increased stability of packs on transfer which is much smoother than the traditional method. Product handling is gentler and

January/February 2018 Food & Drink News

movement of product inside the tray is reduced with the seamless transfer. Markets benefiting hugely from this are blueberry and cherry packers; with blueberries the machine offers high throughput but minimal movement in the tray thus not losing fruit in the transfer. Cherry packers have also seen a large reduction of ‘stalk in seal’ which is a common problem with this product when transferring and sealing on other machines in the market caused by the aggressive movements of the pack on transfer, stepping and sealing. These features as well as many more will be demonstrated on the SL4 Motion machine being exhibited at the show. All of PA’s tray sealing machines have the flexibility to offer all seal formats including atmospheric, gas flushing and skin packing.

Tel: 01565 755000

{ Industry News }

VARIABLE SPEED DRIVE ELIMINATES GRINDER STOPPAGES Regular stoppages of a grinder used in the production of animal feed have been eliminated with the installation of an ABB variable speed drive (VSD) to control the input of ingredients. The VSD regulates the speed of a screw conveyor to ensure the grinding mill is not overloaded with raw material. Burniston Mill in Scarborough, produces animal feed by grinding grains such as wheat and barley. These are then pelletised to form the finished product. The original installation employed a vibrating table which fed the grain into the grinding mill. However, because of its age

the table was unreliable and often over-fed the mill. The motor had to work harder, resulting in current overloads that tripped

the motor and stopped production. Burniston Mill asked electrical systems specialist MP Electric to provide an alternative method for feeding the grinder. Working with ABB authorised value provider Halcyon Drives, a solution was developed using a 2.2 kW ABB machinery drive to control the speed of the motor driving a screw conveyor. The new system monitors the current drawn by the grinding mill motor and adjusts the speed of the screw conveyor to ensure the mill motor is not overloaded.

REVAMPED DEVELOPMENT KITCHEN OPENS FOR NPD VENTURES AND PRODUCT LAUNCHES Companies working on new products or re-launches can take advantage of the revamped development kitchen at food marketing agency DPM Services. The resource in Wilmslow, Manchester can be used to develop and test products, and introduce them to clients utilising the kitchen and presentation facilities, giving the opportunity to cook and taste the products as a full experience. Suitable for all food types, from meat and poultry products to dairy, baked goods, ready meals and beverages, the unit replicates the in-store environment with chiller cabinets and multi-deck units. Companies can evaluate how products and marketing materials will appear in situ, demonstrate new packaging elements, or even facilitate staff training. DPM Services Director, Alison Coulson, said: ‘Our new product development (NPD) kitchen is a fantastic resource for companies who want to use it as a one-off exercise to launch a particular

product, or as part of an integrated marketing campaign taking in all elements of the product life cycle.’ In addition to being a full service agency, providing all aspects of marketing, from concept to implementation, the DPM team can provide an additional service, helping companies gain a competitive edge by offering research and analysis, undertaking market gap reviews on similar products in the marketplace. DPM Services has more than 30 years of experience of marketing within the food and drink industry. Their unique approach brings expert insight into the whole of the food chain, from devising creative concepts and innovative packaging design to implementing marketing and advertising campaigns, communications, event management, research, quality assurance and logistics. See for more details.

January/February 2018 Food & Drink News


{ Industry News }

NEW ‘HOMEBIRD’ RANGE DRAWS ON EQUIPMENT EXPERTISE OF INTERFOOD A new range of sliced chicken and turkey products from a primary supplier of highquality meats to the Irish market is being produced using equipment supplied by Interfood Technology. O’Brien Fine Foods is based in County Kildare, a family-run business which numbers Tesco, Lidl, Musgrave, Dunnes and BWG Foods amongst the companies to which it supplies own label products. Originally trading as the Brady Family with some 18 members of staff back in 2000, the business now has over 300 employees, with the Brady Family ham brand still a household name throughout Ireland. In 2017 O’Brien Fine Foods came together with Hogan’s Farm and Manor Farm to launch Homebird – the only Irish chicken or turkey available in cooked meat slices. The company has based its success on homeraised produce and Homebird is produced from chickens and turkeys supplied by its

own farms in Ireland, with 100% natural ingredients in a range approved by Bord Bia (the company was the first ham producer to receive Bord Bia Quality Assurance). Also fundamental to its quality philosophy is the equipment used across the company’s two production facilities. Central to the production of Homebird, as well as to the other cooked meats in its range, are several machines from Interfood, the specialists in food processing equipment. A Maurer Atmos

cooker is used in the cooking of the meat, a Schroeder machine in the injecting and lacerating, a Poly-clip clipper to form the slicing logs, Weber slicers for slicing and a Sparc metal detector in the end-of-line packing of the product – all supplied by Interfood Technology. Paul Creighton, Engineering Manager at O’Brien Fine Foods, recognises the importance of the relationship with Interfood – “We started working with Interfood through James Wells at Interfood’s dedicated Irish office back in 2006 when we first purchased a Weber slicer. Since then we have invested in further Weber slicers, along with a wide range of other equipment. The service levels offered by Interfood are the best in the market”.

QUALITY AND DIGITISATION MAJOR FACTORS FOR FUTURE SUCCESS IN THE FOOD INDUSTRY Increased quality and a greater focus on digitisation in factories are two key trends identified in a recent global survey of 120 decision makers in the international food and beverage industry. The research, carried out by food and drink IT specialist CSB-System, revealed that respondents were optimistic about future prospects. As part of this, half of them specified quality, freshness and innovations as key drivers in defining product leadership. Although quality is seen as the biggest driver for success, two thirds of decision makers highlighted prices as the most significant challenge, with many sectors affected by high raw material prices, which are difficult to pass on to the trade or endconsumer. Legal requirements in terms of food safety, labelling and traceability were also an area of concern, the most recent example at EU level being the regulation on the provision of food information to consumers and the mandatory nutrition declaration.


Another important consideration is the requirement among retailers for permanent product availability and prompt response times. In these circumstances, respondents identified three business areas in particular where there was greatest potential for improvement – sales and marketing, production and intralogistics and

January/February 2018 Food & Drink News

information technology. In particular, enhanced IT systems were seen as critical in helping to reduce costs, effectively manage complex operations and improve overall responsiveness.

{ Industry News }

A POT OF QUALITY A bespoke multi-layer pot from RPC Bebo Bouxwiller is helping to deliver quality of product and presentation for a new range of sheep’s milk specialities from leading French dairy company Le Petit Basque. For its Douceur de Brebis desserts, Le Petit Basque required a packaging solution that was aesthetically pleasing while also guaranteeing the taste, freshness and extended life of the product. A key marketing requirement was that the inside of the pot should be white to emphasise the quality and purity of the dessert and the exterior sky blue to match the company’s

iconic and instantly-recognisable branding. The solution from RPC Bebo is a speciallydesigned 95mm pot manufactured using inline thermoforming which efficiently

transforms multiple technical polymers into the finished pack in a single production step. The pack has been designed to satisfy the customer’s exacting standards for hygiene and line efficiency throughout the filling operation. Equally important, a reduction in material usage meets Le Petit Basque’s sustainability requirements while still ensuring that the pot delivers the necessary strength and reliability throughout the supply chain and in consumers’ homes.

Tel: +33 (0) 3 88 71 78 00

NEW WEBSITE SIMPLIFIES TRAY SEALER SELECTION Tray sealing specialist Proseal has launched a new website, specifically designed to help visitors identify the best solution for their sealing requirements. The easy-to-navigate site includes two special sections to guide customers through the different Proseal machines and variety of options that are available to deliver fast, high- quality sealing for a huge range of products. Visitors can either search via the Food Categories page to identify the recommended equipment for different food

types, such as red meat, pork, poultry, ready meals, sandwiches and snacks, fish, produce and desserts. Alternatively, for those users who already know their process and sealing speed requirements, the Find My Machine page enables them to select these criteria

from a simple grid and then click on a button to bring up the suitable machines. The new website also provides full details of all Proseal models as well as the company’s ancillary equipment and comprehensive support services, including the ability of Proseal tray sealers to provide centralised set-up and operation of the entire packing line.

The new website can be viewed at

PARTNERSHIP THAT MITIGATES CROSSCONTAMINATION, FITS LIKE A GLOVE Market leaders Unigloves and BioCote have combined their expertise to create Europe’s first antimicrobial nitrile food approved gloves. Unigloves’ new Fortified single use gloves incorporate silver ion technology from BioCote, which has been scientifically proven to destroy 90% of bacteria within just 15 minutes and 99.5% in only two hours. BioCote is also proven effective against E. coli and Salmonella, antibiotic resistant superbugs like MRSA, VRE, CPE and CRE, invasive fungi species plus H1N1 influenza and the current Aussie flu strain. Exposure to BioCote treated materials

(such as the surface of a Fortified glove) prevents microbial colonisation and renders them non-infectious. Ionic silver particles are impregnated into the Unigloves synthetic nitrile during the manufacturing

process and are dispersed throughout the rubber polymer. Silver is an ideal antimicrobial agent due to its effectiveness against microbes and because it will not wear, wash off or leach out, thus protection lasts for the lifetime of the Fortified glove. Unigloves’ Fortified gloves are latex and powder free, chemical resistant and are available in sizes small to X Large. To take advantage of this collaboration of excellence, please contact Unigloves today.

Visit: /glove-ranges/fortified/

January/February 2018 Food & Drink News


{ Industry News }

IMPORTERS OF FINE GREEK WINE AND SPIRITS With the largest portfolio of Greek wines to be found in the UK, we represent 30 small and medium scale quality producers with approximately 80 different wines by over 35 indigenous grape varieties of Greece and 30 spirits of all styles. Amongst our labels there is an abundance of certified organic & biodynamic ones coming from the important Greek PDO regions: • Nemea • Naoussa • Santorini • Mantinia • Goumenissa • Zitsa • Lemnos • Cephalonia together with the wider Peloponnese, Macedonia, Epirus, the Aegean & Ionian Islands. Our vision is to showcase the Greek

Vineyard in all dimensions and promote the values of eating and drinking well, in a tradition inspired, yet continuously renewable way. This vision is aligned with the modern quest to explore local cuisines and winemaking methods, expand the knowledge and broaden our tasting experiences. Greek wine has being made continuously in the last 6000 years and its production has never ceased, not even under the most adverse historical circumstances. It has been seen by Greeks as a divine product since ancient times and its use stretches through to the most important Life occasions. It is elegant, diverse & characterful. Element of the soul! You are now invited to explore & enjoy it!


SWEET THINGS ARE HAPPENING AT RAGUS; FINDING YOUR IDEAL PURE SUGAR PRODUCT HAS NEVER BEEN SIMPLER! Looking for pure sugar products but don’t know where to start? Ragus has launched a new ‘Product Finder’, an innovative online tool that will help transform the way manufacturers source their pure sugar ingredients. This easy-to-use online facility provides useful guidance and information on the extensive Ragus manufactured range of functional sugar products and how they contribute to the appearance, taste and texture of foods, drinks and pharmaceuticals. Marketing Director, Ben Eastick, said: “This exciting development will make the selection process faster and easier. With the Ragus ‘Product Finder’ you can filter through over 50 different pure sugars to find the right crystalline sugars, syrups and treacles for your industry and your consumer products”. For further information please contact Ragus Press and Communications Officer, Kim Robinson:


Established in 1928, Ragus today are a leading supplier in the production of brown sugars, syrups and treacles for major food, drink and pharmaceutical companies. Ragus develop customised sugar formulations for a wide variety of applications from ethically sourced raw

January/February 2018 Food & Drink News

materials to the controlled transformation into high-quality functional ingredients. Ragus provides its clients with pure sugars for taste, texture and appearance of their consumer products based on our unique knowledge, experience and dedication.

{ Industry News }

ECLIPSE MAGNETICS SHOWCASING MAGNETIC SEPARATION AND METAL DETECTION SYSTEMS AT CFIA RENNES 2018 Eclipse Magnetics is exhibiting a selection of products from its comprehensive range of high performance magnetic separation and metal detection systems at CFIA Rennes from 13-15 March on stand 5 – D12. Eclipse Magnetics’ separation systems satisfy the high performance, manufacture and surface finish standards demanded by the food industry. Eclipse also has ATEX type approval, and regularly supplies full certified ATEX compliant separators directly from its factory, significantly cutting costs and shortening turnaround. Magnetic separation systems are used in almost every processing industry to remove ferrous and para-magnetic contamination from process lines, preventing product contamination and damage to machinery. Eclipse produces high-quality, high-power

magnetic separators for most applications, including bulk, grain, dry powders, damp powders, liquids and syrups and a comprehensive range of metal detectors and vibratory sieves. Manual clean or fully automated systems for 24/7 operations can

also be provided. Laurent Pirez, Technical Sales Manager (France) at Eclipse Magnetics, said: “We are delighted to be exhibiting at CFIA this year. As experts in magnetic technology, Eclipse Magnetics knows that one of the greatest challenges to processing industries is ensuring the maximum integrity of the finished product. Contamination risks exist at most stages of production and we offer high-performance, high-quality solutions for each stage; from incoming ingredients to outgoing finished product”. To find out more about our magnetic separation systems and metal detection products, please visit at stand 5 – D12 at CFIA Rennes from 13-15 March or visit

INNOVATION TAKES INNOVATIVE RECRUITMENT 2018 looks set to be an interesting year for the food, drink and ingredients industry with shifting consumer needs, regulatory changes and fewer resources all coming into play. In response, the industry is doing what it does best - innovating. Think technological solutions for our stretched global food supply. Multi-sensory food and drink that uses texture to create sharable consumer experiences. Or foodsafety strategies for ‘clean-label’ snacks. No matter how a company decides to innovate, one thing is clear: recruiting the best talent can be the difference between falling behind and staying ahead. In today’s candidate-driven market, recruiting the best takes innovation of its own. Imagine you’re in need of a dynamic product developer who has experience in everything from recipe development to processing and production, and who has a sharp command of consumer trends. Where do you start? And how do you go about enticing a qualified candidate who is happily

employed in another country? Recruitment thrives when you adopt a fresh approach to both technology and people. There’s a skills shortage and your ideal candidate could be anywhere. In a market in which qualified candidates are in short supply, reaching talent quickly is imperative. You need to use cutting-edge tools to find them and the timeless art of conversation to attract them.

Grapefrute is a one-stop shop for international sourcing and recruitment in the food, beverages and ingredients industry. With over 13 years of international experience, language is no barrier: we operate worldwide and know it takes more than a network to find the right talent. Thanks to innovative search techniques, we can deliver more candidates in minimal sourcing time. But all the technological tools in our stable wouldn’t mean much without our in-depth market knowledge. If you’re going to attract the best talent, especially someone who’s already employed, you need to love what they love - whether that’s frozen foods, natural extracts, or synthetic emulsifiers. Tel: +31 475 770 777 Email:

January/February 2018 Food & Drink News


{ WTCE }

Onboard Catering Focus WTCE returns with expanded floor space and improved networking focus Spanning four halls, the leading global event dedicated to travel catering, passenger comfort and travel retail, will host more than 350 suppliers showcasing the latest food and drink products available for onboard. In addition, with a host of services and solutions for the passenger comfort industries and a jam-packed educational programme, the event represents the ideal place for airline and rail buyers who are looking to source new products, stay up to date with industry trends and build their business network. Already confirmed for 2018, visitors can see fresh, pre-cut fruit and vegetable assortments from JUST by Hessing B.V. who will showcase its range of beverages, Just Fruit Cups and fruit salads; spirits, wines and champagnes from FBS International – a leading supplier for airline and rail companies; and a diverse selection of biscuits, wafers, chocolates, snack foods, cakes, energy bars and other chocolate-coated products from Ceylon Biscuits – the largest manufacturer and exporter of own brand as well as private (OEM) labels for the onboard industries. A range of new exhibitors will also join the line-up for the first time, showcasing a wide range of products including Mezete Mediterranean appetisers, soups and ready meals from Kashih Food Production; British bakery snacks from NIBNIBS including its awardwinning coconut mini biscuits and Ovin Pion Vodka – an award-winning French vodka from Ovin Pion GmbH & Co. Visitors can find these exhibitors and more in the

popular Focus on World Travel Retail and New Exhibitor Villages, which will be revamped and expanded, with four zones dedicated to first-time exhibitors. These areas introduce airline and rail buyers to companies that have never been showcased at the event. Newly launched products will also be under the spotlight in the WTCE What’s New Onboard area, bringing the latest product innovations launched to the market in the past 12 months to the Hamburg Messe. The Taste of Travel Theatre, in association with Onboard Hospitality, will also return to lead the debate at WTCE 2018 with more cutting-edge presentations, live chef demonstrations and new product launches to inspire and delight. Attendance is free of charge and a full programme will be announced in the coming months. WTCE 2018 will also feature, for the first time, the Business Meeting Hub – a dedicated place for attendees to schedule meetings to discuss new contracts and potential partnerships. VIP guests are invited to book space in advance of, or at the show. With a dedicated area for professional meetings to take place, the VIP Buyers’ Lounge will this year provide an exclusive space for VIP guests to unwind while taking advantage of the complimentary facilities available, including meals and refreshments throughout the day.

Registration for WTCE 2018 is now open. Visit for more information.

January/February 2018 Food & Drink News


{ Onboard Catering Focus }

BITESWELOVE INTRODUCES NEW DELICIOUS NUTTY SNACKS TO THE ONBOARD MARKET As consumers increasingly value health and taste when choosing their onboard snacks, BitesWeLove offers them a colourfully designed alternative for sugar-rich bars or salty instant soups. With their ‘delicious, nutty bites to brighten your day’ the nut mix brand positions itself right in the centre of today’s healthy snacking movement. It’s not surprising the quest for healthy snacking products is taking off in the air. Studies show that over 46% of (US) consumers are having over three snacks a day. 60% of them wanting their snacks to not only taste great, but also deliver on nutritional needs. And a whopping 90.6% of consumers state that they choose snacks based on tastes they enjoy. Consumers today also love convenience, experience and sustainability. Making them more interested in quirky, healthy brands such as BitesWeLove, with a clear focus and identity. They offer delicious and healthy nut-based snacks wrapped in compostable packaging. The bright colours and playful design attract immediate attention. The brand doesn’t compromise on health or taste. Each bite is a mix of carefully selected ingredients and flavour combinations; there are sweet, savoury and natural varieties. Every 35g pack contains over 15g of nuts, has at least two nutritional benefits, and is always under 200kCal. Research shows that daily consumption of a handful of nuts significantly reduces the risk of death due to cancer, heart disease and respiratory disease, and that replacing traditional snacks with nuts leads to a more nutrient-rich diet. BitesWeLove taps into the

demand for healthy snacks with their nut mixes and an optimistic proposition. Helping everyone to make a positive, healthy choice during travels, workdays or at home. The timing is right, as the nuts and seeds, and dried fruit segment are expected to collectively account for 27.2% of the global market share of healthy snacks in 2025.


January/February 2018 Food & Drink News

Come and visit the BitesWeLove team (and try out some snacks) at the World Travel Catering & Onboard Services Expo (WTCE) coming in April. For more info, samples or enquiries, send an email to Marleen Basart at

{ Onboard Catering Focus }

AIRLINE FOOD PACKAGING INTO THE FUTURE The Alexir Partnership have been working with the travel and airline sector for over 10 years and in even that brief period many changes have taken place, especially to what is being offered onboard as well as the rapid growth in buy onboard. The move away from a complimentary hot meal to buy onboard has opened up great opportunities for innovative hot snacks, especially for the short-haul routes, however packaging has had to keep pace to enable the snack to work within the whole product life cycle. This may involve freezing at the point of manufacture before being heated onboard and presented to the passenger in a fit-for-purpose package which offers a positive customer experience. As the hot snack buy onboard market continues to expand to offer an even wider variety of snacks from around the world this presents new challenges for specialist food packaging manufacturers to ensure that the product gives the same experience to the passengers in the air as if eaten at source on the ground. Peter Hargreaves from The Alexir Partnership explains that years of working in this unique market sector has enabled Alexir to not only have a deep understanding of the market requirements but has also helped

them to be able to offer specialist ovenable material and boards as well as develop patented packs specifically for the travel sector. The ALEXIPACK (pictured above) is such a pack which was developed and patented by The Alexir Partnership’s design team – it is primarily a carton board leak-proof tray which is dual ovenable as well as freezer safe. It self-vents and offers excellent branding opportunities and the fine extruded PET coating to the inside enables high speed filling and sealing on conventional heat sealing lines. With the current increasing pressure worldwide to reduce both plastic as well as aluminium food packaging the ALEXIPACK really does offer a viable alternative.

Snack Boxes have also changed over the last few years with far more sophisticated food item choices within the box helped by extended shelf life being offered by the improved primary packaging. The printed carton board Snack Box is still the preferred choice to pack, ship and deliver to the passenger, being lightweight, environmentally friendly, packs well on the standard trolley systems (Atlas or similar), gives very good product protection and again offers excellent branding for the airline. Peter Hargreaves says that with the continuing pressure on airlines from the terminal food outlets the airlines have to keep upping their game and this is where The Alexir Partnership continues to help. Offering innovation, constructional design and packaging manufacture as well as copacking from their own manufacturing sites here in the UK Alexir can either just supply bespoke packaging or co-pack your products offering a full service. As environmentally friendly innovative food packaging becomes even more important The Alexir Partnership is ready to work with you on the challenges for the future.

MV FOOD & SERVICES MV Food & Services was created in 2008 with the aim of serving the transportation industry with top quality food products. Initially, the long-term experience in providing the airline and hotel industry with one of the world’s best extra virgin olive oils through the sister company Castello Monte Vibiano Vecchio has opened the market. After six years of successful operation, MV Food & Services has decided to enhance both the quality and variety of its offer by innovating the current portfolio. Being known in the industry as a frozen snack and light meal provider, 2015 will be remembered as being the year of expansion and remodelling of the entire organisation. Structured internally in order to serve perfectly its customers, MV Food & Services

has developed operational links with local food producers and processors that stand for top end quality, reliability and full traceability. The central Italian region of Umbria being its natural home, MV Food & Services aims to transmit as much as possible the Mediterranean and southern European

lifestyle through its products. Simple ingredients, enhanced by spices, herbs and obviously the Italian professional and traditional cooking are paramount. The collaboration with Michelin star chefs adds a defined touch of class to the products. Quality is not only communicated by the final food product itself. MV Food & Services has invested in professionally trained and educated staff in order to make sure that all behind the scenes remain as such. Logistics, administration and customer care are a simple given and must flow as smoothly and reliably as possible. The customers’ needs are the main focus – just as it always should be.

January/February 2018 Food & Drink News


{ Food & Drink Expo 2018 }

Food & Drink Expo Set to Showcase Industry’s Most Exciting New Epicurean Trends Hottest new global products on show at UK’s leading food and drink trade exhibition This spring from 16-18 April, Food & Drink Expo will return to the NEC in Birmingham, showcasing some of the industry’s hottest new brands and talent. The show is set to offer advice from thought leaders and provide consultancy on some of the most pressing topical issues and trends from reducing plastic packaging to the incredible rise in consumers looking to include more plant-based food in their diets. A behemoth of the UK’s food and drink calendar, the exhibition promises an exciting speaker programme covering food waste, personal nutrition, brand building, how SMEs can thrive in a tough marketplace, provenance and food pairings. This year, visitors will be able to see and sample produce from 25 countries including Canada, China, Cyprus, Dubai, France, Hong Kong, Iceland, India, Iran, Ireland, Italy, Latvia, Malaysia, Netherlands, Russia, Slovakia, South Africa, Spain, Sri Lanka, and Turkey. This provides an unparalleled opportunity to gain key insights and tap into global trends. Helping buyers to identify unique products from around the world, the show will feature nine pavilions. These include Taste of Nova Scotia; Taste Cork; Food & Drink Wales; Scotland Food & Drink; the Italian Trade Commission; Orkney Quality Food; and Drink Chambre


January/February 2018 Food & Drink News

D’Agriculture De Dordogne, as well as further flung Dadao TONGTU (Beijing Expo) and Iran International Exhibitions Co. Alongside the exhibition itself, Food & Drink Expo will once again provide an insightful series of live seminars sharing the very latest food and drink trends, tackling industry issues and quandries and examining predictions for the future. The collection of sessions will be hosted by some of the food and drink industries movers and shakers. The event theatre will provide the opportunity to enjoy lively discussions hosted by high profile speakers and garner astute market insights and ideas to support growth. Dan Dixon, Sales Director at Food & Drink Expo, said: “The show only takes place every two years but provides a unique, first-hand opportunity to see some of the most exciting and of-the-moment products on the market. The event also affords buyers and representatives from foodservice and grocery industries the chance to meet the people behind these businesses. In an ever more digitalised world, this is often an invaluable opportunity to understand product USPs, as well as offering the opportunity to build oneto-one relationships with key people.”

{ Food & Drink Expo 2018 }

SUNCREAM ICE CREAM SHOWCASE NEW GELATO GOLD FLAVOUR WHITE CHOCOLATE CHERRY SWIRL & TWO NEW LOWER SUGAR ICE CREAM FLAVOURS! Celebrating 50 years’ experience in manufacturing ice cream, Suncream are excited to be attending the Food & Drink Expo 2018. This year we will be showcasing our new Gelato Gold 50th anniversary flavour, “White Chocolate Cherry Swirl”, made in honour of our founder Domenico Manfredi; cherry was his favourite flavour ice cream! This takes the Gelato Gold range to 16 delicious flavours; all made with 20% double cream. Alongside our new Gelato Gold flavour Suncream Ice Cream will also be showcasing two new flavours to their popular lower sugar and 99% fat free ice cream range, Strawberry & Mint. Also you

will be able to sample our Summertime ice cream & Premium Dairy Free Sorbet ranges. So lots of great-tasting, awardwinning ice cream to sample on stand K180. You will be spoilt for choice!

THE TRUE TASTE OF CORNWALL! Callestick Farm is set in beautiful Cornish countryside close to the north coast of Cornwall. Farmed by the Parker family for over 50 years, Callestick is the perfect balance of traditional values, experience and modern efficiency. The team at Callestick have been producing the finest Cornish ice cream for 29 years. They use milk from only their herd of Jersey x Friesian cows, which are grass fed extensively and only come in for housing before calving. Cornish cream, finest fruits and the best confectionery are added to the milk to produce a seriously creamy Cornish ice cream experience – all flavourings are natural and additive free. “We currently produce in the region of 35 flavours ranging from our signature Clotted Cream Vanilla to Chunky Stem Ginger, Double Chocolate Fudge or Honeycomb, Butterscotch Pecan, Blood Orange or Blueberry Sorbet. We have won many awards, particularly for our Vanilla Bean ice cream made with Madagascan Bourbon. Chefs are always on the lookout for something different for their menus – we are able to accommodate, but what sounds

better than Cornish Clotted Cream Vanilla for an irresistible choice?’ says Angela Parker who’s responsible for new product ideas. New flavours for this season include Passionfruit ice cream, Sticky Toffee Pudding, Salted Pistachio and two new sorbets in Pomegranate and Gin & Lemon flavours. The ice creams are available nationally through different supply routes – sizes include 4L, 5L Napoli, Theatre tub (125ml) is useful for both retail & leisure and the 500ml for retail.


At this year’s Food & Drink Expo visitors can discover the great taste, flavours and inspiration behind Radnor Hills’ diverse range of soft drinks. They have developed a strong portfolio of products designed to suit all customers’ needs including pure spring water, sugar free flavoured water, adult premium pressés, healthy children’s drinks and pure fruit juices. Be one of the first to try their new Heartsease Farm reduced sugar range now with less than 5g of sugar per 100ml but still with the same great taste! This premium adult soft drinks range is perfect for any occasion and is available in seven delicious flavours. They will also be showcasing their innovative tetra pak range of cartons in 125ml, 200ml and 250ml portion controlled pack sizes – ideal for on-the-go consumption! Make sure you visit their stand M191 and have a taste! Email:

Contact us on: 01872 573126 or

January/February 2018 Food & Drink News


{ Ethnic Foods Focus }

WHY ETHNIC MARKETING SHOULD BE PART OF YOUR 2018 MARKETING PLAN With a new year upon us, it’s a good time to reflect on and review your marketing activities. What’s more, if your brand hasn’t tried ethnic marketing yet – it couldn’t be a better time to do it now. Only one in five brands in the UK target ethnic minorities, whilst they have a spending power of £300bn. Whether you’re a retailer, distributor or a brand, ethnic marketing is very effective and sets you apart. At GottaBe!, an awardwinning multi-cultural marketing agency, we work with various brands from the FMCG sector to help them develop effective marketing campaigns that not only get people talking but also get them to try the brands. Let’s take sampling as an example, a recent study shows that 73% of consumers said they were likely to buy a product after trying it. Only 25% said the same thing about seeing a television commercial.

Most people go to the grocery store with a list, or at least a good idea of what they need to buy for lunch, dinner or the weekend’s snacks. They don’t necessarily go looking for your product. However, if a real person is standing in the aisle and offers them a sample of your product, they’re more likely to stop. Once they’ve tried the

item for themselves, they’re more likely to buy it – even if it’s not on their shopping list. It can be even more effective if the promoter speaks the same language as the target audience. Targeting ethnic minorities doesn’t necessarily have to happen at the store, we’re proud to offer our clients more than just bi-lingual promoters. Our team can plan the entire marketing campaign aimed at specific groups of ethnic groups – in more than 45 languages, including Polish, Punjabi, Romanian, Filipino and Urdu – making interaction easy, from print, radio, social media, events, sponsorships to online. Every campaign we create and execute is bespoke and tailor made to our clients’ needs. Our passion is to help our clients succeed – at the end of the day – it’s Your Product, Our People!. Give us a call on 02380 634283 and let’s have a chat about how we can help your product

TAJ FOODS Leading suppliers of frozen world foods, TAJ Foods, have an extensive coverage of the African, Latin American and South Asian markets within the UK. With limited shelf space, global weather conditions and raw material challenges, the frozen food industry continues to be a competitive market. Despite this, TAJ continues to grow as the leading ethnic frozen brand, reaching millions of customers’ year on year. We spoke with Operations Director, Devik Solanki, on his views regarding the world foods market. “We are seeing a growing trend of mainstream customers trying new and exotic products from around the world. TAJ is excited to be a key player in this movement as a leading supplier of high-quality and authentic products. Operating since 1980, our aim has stayed the same, to provide quality, effortless and innovative cooking products to the market. The most recent product launches include our diced garlic and ginger


which have proven to be a strong addition to our popular herb range. Our customers are always excited for the launch of our new products to see how their kitchen experience can be made easier. Next month, will see the roll-out of our new low fat exotic frozen yogurts and multi-pack naan breads with Morrisons.” Operating over numerous sites across the

January/February 2018 Food & Drink News

UK, TAJ Foods can facilitate next-day deliveries across the UK mainland. Internationally, they have grown distribution sites in Europe, the Middle East and Australia allowing coverage across the globe. Devik added: “Chefs absolutely love our products and this year the foodservice sector is a key area of development for us. We have seen a strong demand within the street food and ready-to-eat market. We are welcoming partners to work with and facilitate this growing market.”TAJ Foods’ clientele ranges from major wholesalers to independent retailers and supermarkets.

For trade enquiries, please contact the Sales team on 0208 594 1542 /

{ Vanlogik }

Leave POD Paperwork in the Rearview for Good In a day and age where traceability is considered a requirement and not a luxury, capturing proof of delivery is no exception.


or many years companies delivering their produce have relied on paper and pen to acknowledge a successful delivery – it’s 2018 and times have changed. Developed specifically for foodservice, Vanlogik is the app that gives fast, real-time information in the form of a simple, easy to use Android smartphone application, offering a cost-effective way to streamline deliveries. No stone was left unturned in the development, and after discussing functionality with some of the UK’s leading foodservice providers Vanlogik not only meets expectations, it exceeds them. Functionality-wise drivers are able to handle rejected goods, plan their delivery route, capture photographic proof, manage unable to delivers, collections, call the customer direct from the app and to top it all off, check their vehicle for compliance. But having great functionality doesn’t mean complicated. Designed in such a way to reduce user error and simplify drivers’ lives, makes the app extremely user friendly and reduces time needed for driver training. Integrating with existing software systems delegated office staff can manage drivers’ deliveries, track their location, send instant notifications and streamline fleet management – not to mention reduce paperwork and save office space from overflowing POD folders. The benefits don’t just stop at your staff and drivers, customers will have credit notes processed faster, always have a digital proof of delivery sent to their

email address and have complete comfort signing for goods, which in turn offers great customer service when discrepancies arise as they do. With time-stamped photos for rejected products and unable to delivers, nothing is left to chance, just clear and concise evidence linked to each drop, product and customer. Vanlogik has been developed in consideration of the fast-paced environment that foodservice operates, and the vehicle check-in side of the app will reduce errors, protect your drivers and ensure all your fleet is compliant and legal. No need for laborious duplicate data entry, each vehicle has its information pre-defined so all drivers need to do is scan QR codes labelled over specific check areas on their vehicle, and tap away until all checks are complete. Office staff are given live information at all times should a customer wish to find out where their delivery is and fleet management staff can see if vehicles are up to date with legal requirements such as MOT expiry and service intervals. Vanlogik will not only save companies money through efficiency but will give foodservice the opportunity to offer unrivalled customer service, all whilst managing their deliveries effectively.

Contact Affinitus now for a free demonstration –

January/February 2018 Food & Drink News


{ Free From Focus }

The Best Thing Since Sliced Bread? As growth in the free from sector continues, sales of sliced loaves are down as the wider population samples gluten free – and a host of other free from products While free from food is designed to offer more choice to those who have food allergies and intolerances – in particular to ingredients like gluten, dairy and nuts – many shoppers are choosing to consume free from food for its perceived health benefits and ‘natural’ profile. According to Kantar Worldpanel, more than half (54%) of UK consumers purchased a free from item in the first three months of 2017, an increase of 3.3 million people compared with its survey from the year before. Young people, affluent shoppers and Londoners are said to be leading the trend, although with consumption this high, the wider population is clearly on board. Indeed, free from products have not been the preserve of health food shops for some time, and are now available across all the major multiples and discounters. The popularity of gluten free – including for many who are not coeliacs or wheat intolerant – has also affected the sale of standard sliced loaves, compounded by a wider range of choice in lunchtime alternatives, such as salad pots, the vogue for reducing carb intake and increased bread prices.

FreeFrom Food Awards 2018 Now in their 11th year, the FreeFrom Food Awards announce their shortlist in February and winners on 17 April at the annual FreeFrom Food Awards networking event. There are a total of 23 awards, ranging from product awards such as Breakfast Foods or Desserts and Puddings to awards for innovation, export and retailing. There is even an award for Foods Designed for Children, which is judged with the help of a panel of 616 year olds.


January/February 2018 Food & Drink News

The awards are described as celebrating: “the innovation and imagination shown by the food industry in creating foods that are free of wheat, gluten, dairy, eggs, nuts, soya, sulphites and other allergens”. Having recently celebrated their 10th anniversary, the organisation behind the awards recognises how much the free from market has grown over that period on its website ( “Ten years ago – a tiny cottage industry; today – a multi-million pound business!”

Multiple allergies In addition to products that are free from one particular ingredient, such as gluten or nuts, there are an increasing number of products coming to market that are suitable for people with multiple allergies. D&D Chocolates (, for example, are now soya free, as well as dairy and gluten free – all made in a nut-free unit. Whereas in the past those with allergies and intolerances would have struggled to find a great selection of dairy-free chocolates for Christmas, there is now a much wider choice, covering everything from Advent calendars to Chocolate Minty Snowmen.

Not just free from In some cases, companies operating in the free from sector also champion other specialist food production, such as organic. Award-winning, family-run business Doves Farm ( began producing organic and heritage flours in the late 1970s, as well as being an early pioneer of naturally gluten-free flours,

{ Free From Focus }

reintroducing lost ancient grains back to the UK. The specialist flour producer supplies a range of free from products under its FREEE by Doves Farm brand, and owns 80% of the UK’s free from flour market. Most recently it has launched to new gluten-free baking mixes for retail: FREEE by Doves Farm Sponge Mix and FREEE by Doves Farm Seeded Bread Mix. Both are free from gluten, peanuts and milk, and the Seeded Bread Mix is also egg free and vegan friendly. This foray into gluten-free convenience products shows just how mainstream free from products have become: the bread mixes follow earlier launches of free from mixes for white bread and pizza base – and its product suite of around 60 gluten free and free from items also includes pasta, breakfast cereals, biscuits and oat bars.

and Salted Caramel Tart, Bramley Apple and Blackberry Tart and Tart Au Citron now available in 187 Waitrose stores. “Waitrose already stock some of our best sellers from our gluten-free sausage roll to our award-winning gluten-free pork pie and they’ve also played a key role in launching our gluten free snack packs,” explains Sam Benjamin, Brand and Marketing Manager at Too Good To Be Gluten Free. “We are really pleased they’ve chosen to start listing our desserts, which add some real depth to the Too Good offer at Waitrose.” The desserts are made with high-quality ingredients that Sam Benjamin says makes them indistinguishable from gluten alternatives, and the brand also sells through a number of other outlets, including Sainsbury’s, Morrisons and the Co-op.

Looking outward Widely available As mentioned earlier, free from foods are now firmly established in the mainstream, with many sales today through the major multiples. The UK’s leading gluten-free pastry, Too Good To Be Gluten Free (, recently secured a new listing in Waitrose for some of its desserts, with Too Good’s Dark Chocolate

The demand for free-from products in the UK has led to a great deal of innovation and many new product launches from manufacturers in this country. However, the market for these products is, of course, potentially a global one. In 2016, the value of exports of the food and drink sector passed £20bn for the first time, yet only one in five UK manufacturers in the sector currently export. With global sales of gluten-free

increasing by 12.6% in 2016 to $35bn (£26.2bn), there are clearly opportunities out there. Last November, the Department of International Trade (DIT) and the financial services provider Santander UK organised a four-day trade mission to Spain for 14 UK organic and gluten-free food manufacturers. The idea was to network with distributors and buyers, and find out the potential for signing trade deals. The trip coincided with a leading organics products trade fair in Madrid, Biocultura 2017. “The UK’s food and drink sector is a global success story and the industry is ahead of the curve in terms of the healthy food market and, in particular, gluten-free,” says Alicia Ferrero Vega, International – Santander Corporate & Commercial Banking. “Santander is dedicated to helping UK businesses trade and export overseas and our trade missions are a powerful, highprofile and increasingly popular means to directly connect firms with distributors, buyers and other key stakeholders.” With both the home and the export market offering a raft of opportunities for manufacturers and suppliers of free-from products, and continuing interest from consumers, this looks like a category that will continue to grow and thrive in 2018.

SALLY LYONS – FOUNDER FODMAP EASY LTD Fodmap Easy Ltd, are delighted to announce the arrival of the Australian-based ‘FODMAPPED for you!’ range to the UK. ‘FODMAPPED for you!’ was the world’s first dedicated low FODMAP friendly range of readymade foods, specifically designed for people living with IBS and other gastrointestinal diseases. 1:7 of the UK population is diagnosed with IBS/IBS type symptoms. This is compared to the 1:100 gluten intolerant population, where we have seen a huge rise in gluten free products over 10 years. Research has shown that in around 70% of people with IBS, a low FODMAP diet has resulted in a reduction in symptoms. FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) are a collection of poorly absorbed simple and complex sugars found in some

fruits/vegetables, milk and wheat. FODMAPs don’t cause IBS, but can trigger symptoms for some people with a sensitive gut, such as bloating, abdominal pain and diarrhoea. Following a low Fodmap diet can prove difficult, especially with a busy lifestyle. The current ‘FODMAPPED for you!’ range includes readyto-eat soups and sauces. Made from real ingredients, the entire ‘FODMAPPED for you!’ range is 100% free from onions, garlic and gluten (some of the main triggers for people with IBS), while retaining its flavour, and is safe for people with IBS. Crucially, every product is certified with the FODMAP Friendly logo (one of only two registered

certification programmes worldwide that identifies the FODMAP levels of packaged food). The next 12 months are exciting for Fodmap Easy Ltd. We have collaborated with the IBS network UK ( to raise awareness of the support this fabulous charity offers with a contribution of sales from their website going towards the charity. We have a broadening of the brand happening in 2018, with the introduction of an ‘on the go’ and ‘baking’ range of ‘Fodmapped for You!’ foods. We are beginning to make our mark on the independent health food sector with plans to list with one of the UK supermarket’s big 5. For more information about the brand or becoming a supplier, then get in touch at

January/February 2018 Food & Drink News


{ Packaging Innovations }

UK’s Leading Packaging Show Calls for Truly Innovative and Sustainable Solutions The UK’s largest event for the entire packaging community, Packaging Innovations, Empack and Label&Print, returns to Birmingham’s NEC on 28 February and 1 March 2018. With the reduction of plastic packaging a current hot topic in the media, the event comes at a time when there is more attention on the packaging industry than ever before. The two-day event, which shines a spotlight on the most cutting-edge innovations within the packaging industry, is once again calling for the most sustainable packaging solutions to come forward and take part in its highly anticipated Ecopack Challenge, which will run in collaboration with Marks & Spencer. The competition offers companies that are creating innovative and environmentally responsible products the chance to develop an idea with Marks & Spencer, as well as being crowned Ecopack Challenge champions. The Dragons’


January/February 2018 Food & Drink News

Den style session will see four shortlisted companies demonstrate why they should be voted best in show, not only by an expert panel, but also the show’s interactive audience. Kevin Vyse, Primary Foods Packaging Technologist & Packaging Innovation Lead at Marks & Spencer said: “Marks & Spencer is pleased to continue its support of the Ecopack Challenge and is looking forward to seeing what new sustainable packaging ideas the show has to offer this year”. Commenting on the Challenge, James DrakeBrockman, Divisional Director for Packaging at Easyfairs, said: “The Ecopack Challenge is open to anyone with a truly sustainable solution for packaging, and we

{ Packaging Innovations }

welcome submissions from any companies that are creating innovative and sustainable offerings. We launched Ecopack back in 2008, when we first identified sustainability as becoming one of the biggest challenges facing the packaging industry. Ten years later, the issue of sustainability is more prolific than ever and we are excited at the

prospect of discovering some of the very latest and most innovative new solutions available to the packaging community”. New for 2018, the Innovation Lab will join the Ecopack Challenge, as part of a series of features aimed at enhancing visitor exposure to environmentally friendly packaging across a range of industries and inspiring them to

take more creative and bold paths in future. This new area will showcase groundbreaking products, materials and services, providing visitors with the perfect platform to meet the great minds behind these ideas.

A GOOD YEAR FOR THE WILKINS GROUP The Wilkins Group enjoyed much success in 2017. It started the year by launching a new digital division for the luxury packaging market and ended it with an award win. The global packaging firm – which has 500 staff across five countries – manufactures packaging for the worldwide food market and all UK supermarkets, with food taking up around 80% of its orders in the UK. In fact when it comes to wholly owned independent companies, it is the largest in the country. The firm has been at its current site, in Private Road Number 1 in Colwick, Nottinghamshire, since 2000 and employs 270 people there, printing about 800 million cartons a year. The Wilkins Group has seen great results since investing £600,000 in a digital foiling and varnishing machine for its new digital Fuse division, enabling it to cater for the luxury packaging sectors, including cosmetics, liquor, the greeting card industry and luxury confectionery.

Justin Wilkins, 41, sales and marketing director at The Wilkins Group, said: “There has been such a buzz around Fuse, customers who have seen it have been so impressed. It is doing wonders for us as a company. “Everyone in our business will walk down an aisle and feel a sense of pride when they see a product they’ve been involved in. “Going forward, we just want to keep innovating and helping those retailers sell their products.”

The company has also enjoyed recent success at the Midlands Family Business Awards, where it won the award for International Trade. Justin’s dad, Andre Wilkins, Managing Director, accepted the award. Andre and his father Ken founded the company in 1963. Today, The Wilkins Group employs around 500 staff globally, including at hubs in Sri Lanka, Romania, China, India and Bangladesh. It has occupied its 160,000 sq ft. head office in Nottingham for the past decade. It also owns a 78,000 sq ft. warehouse across the road, which is used for a subsidiary third party logistics business, Fusion. Justin’s mum Ann is Financial Director and older brother Aron, 46, is a Director who looks after systems, IT and production.

More information at or

January/February 2018 Food & Drink News


{ National Convenience Show }

National Convenience Show to Provide One-Stop Shop for Retail Business Growth UK’s leading trade event will help c-store operators and independent retailers flourish by getting the low down on latest trends The National Convenience Show offers the perfect forum for convenience stores, forecourt traders, independent retailers, symbol groups, off licences and wholesalers to conduct these investigations. It enables owners and buyers to review the best fresh produce and products, as well as identifying new technology and services, from POS support to cutting-edge payment processes, that can improve efficiency and the in-store experience. In addition, it is packed with almost 130 exhibitors from companies including Jacobs Douwe Egberts, the coffee expert; Tropicana Wholesale, the health and sports nutrition distributor and Primal Pastry, which produces healthy food on the go. Sessions at the Retailer Hub – the show’s on-trend


January/February 2018 Food & Drink News

stage for topical discussions – are designed to keep store owners up to date with the latest product and consumer trends, allowing them to grow their businesses in the most profitable direction. One such presentation, delivered by research company him!, will share the latest convenience shopper trends insights to help retailers tailor their businesses for the future. Award-winning business expert Kate Hardcastle has shared her insights on TV, as well as having transformed companies across the country. Now, she is coming to the NEC and will be on hand to answer all business queries coming her way at the National Convenience Show.

{ National Convenience Show }

With health and wellbeing still a major theme across industries, a further session will focus on the continued growth in demand for free-from products, protein-

enhanced snacks and antioxidant-enriched drinks. Other insights offered at the National Convenience Show this year will include

capitalising on the demand for provenance; learning how to enhance an offer by meeting trends for personalisation, speed of service and targeting younger consumers; and how to maximise consumer spend in store. With consumer demands constantly changing, the trend for premiumisation forcing operators to continually evolve, and the need to stay one step ahead of competitors, retailers will come away from the 2018 show with plenty of essential advice to apply to their own businesses. Dan Eversfield from the National Convenience Show said: “The convenience channel is a great place to be right now. Deeply engrained in shopper behaviour and with a strong future forecast, now is the time to capitalise on wavering loyalty to the bigger grocers. The National Convenience Show provides a one-stop opportunity to see the latest and just-launched products and services, as well as unrivalled expert advice to learn from, all in the same place.”

CHOPSTIX TO UNVEIL NEW MODEL AT NATIONAL CONVENIENCE SHOW 2018 With UK consumers spending more than ever on Asian influenced food, fast-growing brand Chopstix is preparing for continued growth in 2018. One of the ways the group intends to meet its ambitious plans is with its brand new CHOPSTIX METRO model which will be unveiled at this year’s National Convenience Show. With lower operating, staffing and entry costs than almost every other Food-to-Go offering in the sector, a fully operational demo of a brand new CHOPSTIX METRO unit will be set up and manned by the Chopstix team at stand G39 for the duration of the Show. As well as meeting with the senior team from Chopstix, attendees will be able to enjoy live cooking and sampling, whilst finding out how CHOPSTIX METRO can be incorporated into the smallest convenience unit and deliver higher than average returns. Max Hilton Jenvey, Global Head of Franchise at Chopstix, notes; “Franchising plays a key role in our ambitious growth plans, so to make our brand as attractive as possible to an even

wider audience, we have developed the METRO concept. We appreciate the premium of floor space within the convenience environment, therefore have created a model which requires as little as 139 sq ft. I think that this, coupled with the low entry, staffing and operational costs, and higher than usual financial return associated with METRO, where complicated food is made easy, will prove an irresistible combination for many potential partners within the convenience sector”. Chopstix was founded by Sam Elia and

Menashe Sadik, and under their stewardship, the brand is becoming one of the most talked about in the sector and they comment: “We believe the CHOPSTIX METRO model will be a game changer for us, moving forward. Through multi-site and master franchise agreements, as well as our own continued investment in new store openings, Chopstix is set to become even more visible within the convenience sector”. Already recognised by leading industry commentators as one of the country’s most exciting brands, Chopstix tripled its outlet count in just 2 years and currently operates 75 company owned and franchised outlets in partnerships with leading multi-site operators including Welcome Break and Applegreen. Offering a fresher, healthier and faster alternative, Chopstix’s tasty menu and contemporary surroundings attract all age groups and demographic profiles.

January/February 2018 Food & Drink News


{ Foodex Preview }


Industry giants converge on NEC, Birmingham to showcase disruptive and cutting-edge technologies, set to transform the ‘smart factories’ of the future Foodex 2018 will welcome more than 400 manufacturing suppliers including Busch UK, Bizerba (UK) Ltd, Addmaster UK, ULMA Packaging, Multivac, Handtmann, Reiser, Stephan UK as well as a raft of new exhibitors lined up to showcase their latest innovations. Demonstrating how to streamline processes, minimise waste and boost profits in the bakery sector, Cybake – Britain’s number one bakery management software specialist – will introduce its new, cloudbased version of its bakery management system. Giving operators full control over all bakery operations, Cybake provides improved insight into the bottom-line, with modernised orders, invoicing, recipe management, stock control traceability and


compliance. Further demonstrating how to reduce costs and maximise efficiency, JBC Industrial Services Limited will showcase its HALO real time remote monitoring system. The boilerhouse monitoring system uses analogue, digital and mod bus outputs to provide a critical overview into asset performance. Helping to deliver cost savings through optimal performance, the HALO system also improves fault response times with instant alerts on failures, helping to determine both maintenance and investment strategies. The monitoring system, which enables effortless predictive maintenance, helps to prolong equipment life, minimise downtime and increase revenue for improved efficiency, reliability and availability. As well as providing the opportunity for buyers to discover the latest technologies and connect with potential suppliers, Foodex

January/February 2018 Food & Drink News

will also play host to an extensive programme of interactive events, discussions and debates. In the seminar theatre, visitors are invited to join the likes of the Campden BRI Group, Food Storage & Distribution Federation (FSDF), Fresh Produce Consortium and the British Standards Institution (BSI) who will take to the stage to discuss the latest sectorspecific trends and topics impacting the bakery, beverage, dairy, fresh, ingredients, logistics, meat and seafood sectors. Speaking about Foodex 2018, Event Director, Dan Dixon, said: “The manufacturing industry is on the edge of a potential precipice, with the circular economy and the growing pressure to improve sustainability set to dramatically transform the industry. It is a critical time for manufacturing professionals to explore the latest trends and technologies to enhance their business operations.”

{ Foodex Preview }

RIGGS AUTOPACK DEPOSITORS & FILLING MACHINES ON SHOW AT FOODEX 2018 Riggs Autopack Ltd will be exhibiting a selection of their high-quality volumetric depositors and filling machines, transfer pumps and conveyor filling lines at this year’s Foodex Show. Visitors to the Lancashire company stand on J261 will see a twin head automatic filling machine with conveyor, transfer pump and a selection of semi-automatic filling machines with foot pedal control designed for small- to medium-scale food production. Riggs Autopack’s depositors and filling machines are available as a semi-automatic stand-alone unit for artisan companies and small-scale food producers, or as an automatic conveyor filling system for medium- to large-scale food manufacturers. They provide damage-free depositing of hot or cold liquid, semi-liquid and suspended solid products, and accurately fill most container types or size. If you’re investing in a high-quality semi

pouches or bags, then Riggs Autopack could have the solution.

Stand J261 Riggs Autopack Ltd Premier Mill Brunswick Street Nelson Lancashire BB9 0HU Tel: 01282 440040 Email –

or fully automatic depositing system to accurately fill jars, bottles, pots, tubs, ready meal trays, cartons, buckets, jerry cans,

COOLFLOW DTX – HEAT TRANSFER EFFICIENCY MADE COOL! First-time exhibitors at Foodex, Hydratech, will be highlighting the importance of heat transfer fluids and cooling-fluid maintenance in maximising process cooling efficiency. Since ‘98 Hydratech have manufactured a range of specialist fluids and inhibitors for use in food and beverage cooling systems. By placing great emphasis on a consultative approach to coolant selection, backed up with 24-7 technical support, Hydratech have developed an envious reputation across the cooling-fluids industry. A long-term commitment to R&D has resulted in several key advances in coolant technology, which will be highlighted at Foodex. CoolFlow DTX continues to prove that disruptive technology need not be the sole domain of the electronics or computer sectors. Since launch in 2010, CoolFlow DTX has steadily increased market share as a more efficient alternative to propylene glycol-based coolants. Energy savings associated to improvements in CoP were measured at 17% by Arla (Oakthorpe Dairy)

and calculated at >10% by Star Technical Services. Process cooling systems designed around CoolFlow DTX – instead of PG – require smaller components. e.g. compressors, evaporators, heat exchangers, pumps and pipework. For detailed performance analysis and due diligence data on CoolFlow DTX, Hydratech have produced the DTX Dossier which will be available on their stand. Hydratech also blend a range of secondary refrigerants based on PG and potassium formate brines. CoolFlow NTP, CoolFlow USP and CoolFlow LVF are supplied in large volumes to a wide range of customers

operating in the food and beverage sectors. To ensure long-term efficiency and minimise downtime, all CoolFlow products are formulated with high-performance corrosion, scale and biological inhibitors. As with all working fluids it is important to periodically review their condition, through chemical and physical analysis. Hydratech operates the Fluid Monitoring Program for just this purpose, plus a range of Fluid Management Services.

For more information please visit Hydratech on stand Z269.

January/February 2018 Food & Drink News


{ Foodex Preview }

KECOL PUMPING SYSTEMS OFFERS SOLUTIONS TO MANY PRODUCT TRANSFER PROBLEMS Kecol Pumping Systems Ltd are manufacturers of air-driven, positive displacement piston pumps and priming devices in polished stainless steel or carbon steel, for transferring high viscosity nonflowable products from drums and containers as used in the cosmetic, food, pharmaceutical, chemical and general industries. Products in drums or similar sized vessels that normally need to be heated in order to reduce the viscosity – can be transferred cold. Products with a viscosity up to 10,000 Poise can be transferred (cold) using the Kecol Maxiprime Pump and follower plate system and is also used to transfer pastes and products that stick to the inside of an open top drum, wiping the inside of the drum or vessel, eliminating product waste. Kecol Air Powered Drum Pumps and transfer systems are suitable for all standard size closed top or open top drums and can be adapted to suit open top containers with an internal diameter up to 1,200mm. Non contact parts as well as contact parts are available in polished stainless steel, clamptype construction is also available for hygienic applications.

Typical applications in the food industry include transferring tomato puree, concentrated fruit juice, honey, fruit pastes, biscuit creams, jams, butter, margarine, sweet mincemeat, sausage meat and meat pie fillings with cooked vegetables. Applications in the pharmaceutical and cosmetic industries include transferring mascara, petroleum jelly, face creams, base creams, magnesium hydroxide, aluminium hydroxide, toothpaste, lip-gloss waxes and suntan lotions.

VIKAN HIGHLIGHTS VALUABLE SERVICES Showcasing their latest cleaning tool innovations for the food and beverage industry including the Stainless Steel Scraper for hard to reach deposits, the UST Detail Brush for detail cleaning in dry environments and the UST Short Handled Hand Brush, Vikan will be highlighting their range of services under a new ‘Hey Vikan’ catchphrase. These services include: • The new makes finding answers to product and hygiene related questions easier than ever. • Site surveys. The first step a food processing plant or other facility can take


January/February 2018 Food & Drink News

towards improved cleaning tool related hygiene. • Declarations of Compliance which Vikan supplies for every hygiene range tool they make and which can be downloaded in multiple languages from Diary date. Tuesday 17th April at 3.45 in the Foodex Theatre Vikan’s Global Hygiene Specialist Debra Smith will give a featured talk entitled ‘Global food safety schemes and cleaning tools’.

{ Caffe Concerto }

Affordable Opulence London-based business Caffe Concerto has had another busy year, with new branches opening far and wide – from Oxford to Saudi Arabia!


he upmarket Italian cafe chain offers mouthwatering cakes, delicious meals and live music, all in elegant and ornate interiors. The 18 branches of Caffe Concerto located across the London region have been joined by a branch in Birmingham’s Grand Central, a smart shopping mall adjacent to New Street Station, and another at Westgate shopping centre in Oxford. Furthermore we are very proud to announce the new opening of our store just off Oxford Street. Recently the brand has travelled even further afield, with new branches in Qatar and Dubai and restaurants in Riyadh and Jeddah, Saudi Arabia. Caffe Concerto operates out of a head office in Piccadilly. While each branch has features that give it its own distinct identity, what they all share is a stylish, upmarket look that makes each visit feel like an


We supply in to a range of hotels, restaurants, schools, hospitals, offices, food manufacturers, cafes, coffee bars, care homes, caterers and wholesalers.

occasion. One of the USPs of Caffe Concerto is live music at some of the branches, including jazz bands and pianists. The company’s experienced Food Development team, led by an Executive Development Chef, work hard to bring exceptional high-quality dishes to the menus. Ingredients are traceable, responsibly sourced and delivered on time to restaurants to ensure freshness. Breakfasts include full English or traditional continental, with eggs, pastries, pancakes or healthy fruit salad. The lunchtime and evening menu offers everything from Italian pasta and risotto dishes to sea bass, chicken and classic burger dishes. With patisseries on site, Caffe Concerto is also a place to treat yourself, with cakes, pastries or gourmet afternoon tea – with the option of Prosecco for added sparkle! While the attractive pastries and cakes on display in the windows are no doubt a major contribution to drawing in passers-by, tables can also be booked online in advance. Various occasion cakes and gateaux can be ordered online via the company’s website, with free delivering within a 0.5 mile radius of a branch that delivers. These include birthday, wedding and other celebration cakes, along with cakes specifically designed for the children’s market.

Call us today to open an account on 0333 016 0333 or email

We deliver nationally to over 5000 locations on a weekly basis and offer a 6 day delivery service. Our food service range consists of 400 products which we have hand picked to meet the needs of our customers.

The passion to deliver for our customers January/February 2018 Food & Drink News



January/February 2018 Food & Drink News

{ GH Sheldon }

Muffins & Much More! As the popularity of Sheldon’s Lancashire Oven Bottom Muffin spreads across the UK, recent investment has promoted quality, consistency and efficiency of production


amous in the north-west region for many years, Sheldon’s has seen significant growth in its brand in recent years, in particular for its Lancashire Oven Bottom Muffin, for which the company has secured national listings in four major retailers over the past year. The rate of sale per store per week is so high that Sheldon’s Lancashire Oven Bottom Muffin can now be found even in smaller shops, such as central London convenience stores with very little space and minimal ranges. “It is fantastic to see our signature product performing so well down south and further north,” says Director, Sarah Sheldon. “The fact that shelf space has been allocated for this product when space is at such a premium in the convenience stores is a real testament to the performance of this unique, highquality, versatile product.” In addition to massive growth of the brand, sales of Sheldon’s 12-pack sliced baps and six sliced hot dog rolls have

accelerated, particularly in the barbecue season and party seasons, and for celebrations such as Bonfire Night and Halloween.

New artisan range To complement the existing range, Sheldon’s has developed a new artisan range with a luxurious feel and taste, which is due to be launched this year. This new range builds on the strong brand foundations the company already has, based on excellent quality products. Other recent product launches include a high-quality brioche developed in partnership with a French company for authenticity. A great success, both in terms of sales and customer feedback, these product launches have been winning the company new listings in a range of outlets.

Investment and automation A recent £1m investment in roll-making equipment has streamlined the

January/February 2018 Food & Drink News


{ GH Sheldon }

production process and there has been further investment in the development of robotic automation over the past six months, with the expectation of moving forward with this as soon as practically possible. The business has also just placed orders for two new state-of-the-art dough-mixing machines, as well as a conveyor system with an automatic tray turntable for its second factory. This facility was set up in 2009 close to the current site to manage increasing demand for products. “The recent investment puts us in a position of strength in terms of securing 100% order fill for the customers, particularly if the weather is good, as we see phenomenal spikes in the demand for our rolls,” explains Sarah Sheldon. “Putting money back into the business assists with quality, consistency and efficiency, as well as offering health and safety benefits.” A new dedicated Transport Manager has been taken on to help with the increased national coverage and the company is in the process of recruiting a couple of apprentice engineers. “The maintenance of machinery is absolutely key in a fast-moving manufacturing facility with a short shelf life product and orders that can have huge spikes at very little notice,” says Sarah Sheldon. “As the saying goes: ‘If you look after your machines they will look after you!’” The upshot of the new listings and investment is that turnover has reached £16m for the current financial year and Sheldon’s has once again secured a double A plus grade at its most recent BRC food safety audit.

based company changed its name from G.H. Sheldon Wholesale Bakers Limited to Sheldon’s in 2014, undergoing a major rebrand and changing its packaging to present the company’s heritage and new products in an appealing new light. The business today counts several major multiples, foodservice and other large bakeries among its customer base, including Sainsbury’s, Morrisons, Tesco, Asda and the Co-op, along with a number of independent retailers across the UK and in Ireland. “We’re good at dealing with the big volume orders that come in at short notice,” says Sarah Sheldon. “Retailers want that availability on shelf and we’ve learnt to cater for that requirement.”

Looking ahead

A heritage still celebrated today

As the company looks to the future, there are both opportunities and challenges ahead. “There is a big demand for bread rolls and consumers want to buy quality,” says Sarah Sheldon. “We have challenges along the way, as all companies do. One example is the huge increase in cheese prices we have seen over the past couple of years.” In the short term, Sheldon’s 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 top quality products and excellent service. With a suite of products that includes classic favourites and exciting new launches, and the facilities to satisfy ever-increasing customer demand, Sheldon’s is on course to meet its goals and continue to flourish moving forward.

Established in 1949 as GH Sheldon, the company was able to draw on the experience of its founder Harold Sheldon, who had worked in bakeries since 1924. His son Graham took over in 1973 and the Manchester-

Tel: 0161 223 6276 Email:

“The long-term goal is to spread the brand in order to maintain a healthy business and keep employing our trained, loyal workforce,” says Sarah Sheldon.


January/February 2018 Food & Drink News

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

January/February 2018 Food & Drink News


{ Terinex }

Founded on Innovation This year’s relaunch of Terinex’s ranges of ovenable bags, wraps and convenience products under the globally recognised Bakewell® banner is set to take the company to a whole new level.


manufacturer and supplier of catering essentials since 1966, Terinex is also a leading converter of films used for cooking, food packaging and product preservation. The company supplies four main product categories. First, oven bags and ovenable films in retail packs, folder bags as found in flavouring sachets, and fit-forpurpose solutions for foodservice providers and food manufacturers. Second, catering consumable products including siliconised parchment paper, aluminium foil and clingfilm. Third, facial tissues; and finally, food and non-food packaging film – printed and plain. “We are currently seeing successes in all four of our key markets,” says Managing Director, Toby Cottam. “I believe our biggest

successes are yet to come following 12 months of work to prepare the business for our 2018 Bakewell® launch. Our focus with retailers will be to consolidate our cooking convenience products into a defined category and demonstrate the added value and additional sales this can deliver”.

Innovation and acquisition The business was founded in 1966 by Bryan Ruskin, based on the development of foil-edged roasting wrap; shortly afterwards, he developed Terinex’s most successful product, the PET oven bag. In 1972, the business was purchased by Reckitt & Colman who introduced clingfilm and aluminium foil conversion in 1975, along with the registration of the iconic Bakewell® siliconised parchment paper brand. Ten years’ later, Terinex moved to its current premises in Bedford and, in 1997, the business was acquired by a private owner, Rob Campbell, who introduced facial tissue conversion to the business in 2004. The current owners, OGM Holdings Ltd, took over in 2007, then in 2015 purchased QC Packaging Films based in Ripley, a flexographic food packaging film printer and convertor. The main site in Bedford incorporates the main offices, manufacturing and warehouse facilities, while the newly acquired site at Ripley has a small operations and admin team and provides conversion of food and non-food packaging films and warehousing. A total of 75 employees work between the two sites. “Training, development and staff retention are key to our business plans to ensure we are able to deliver our new business strategy and growth aspirations,” Toby Cottam explains. “People are the heart of our business and investing in them is investing in our future.”

Broad customer base As the business manufactures, converts and trades such a wide spectrum of products, its customer base is incredibly broad and falls into a


January/February 2018 Food & Drink News

{ Terinex }

number of market sectors. Key customers vary from major retailers and retail facilitators in many countries around the world to global foodservice providers and food manufacturers, and a host of distributors and wholesalers who offer catering consumable products and facial tissues as part of their portfolio.

Rebranding in 2018 As part of its new business strategy, the company is currently rebranding the majority of its retail and catering consumable products under the Bakewell® name – the well-known and historic brand for its siliconised parchment paper. “This is a very exciting time for Terinex as we are investing heavily in raising awareness of our great products and educating people in how fantastic these products are in helping make cooking healthier, tastier, quicker and cleaner,” says Toby Cottam. “Having invented the oven bag back in 1966, Terinex to this day still makes the best quality oven bags on the market and, due to our flexible manufacturing capabilities, we are constantly looking to innovate our product range and introduce new and exciting products, making cooking tasty, healthy, convenient and cleaner. This gives consumers more time to enjoy the results and means less time scrubbing their oven and cooking trays.”

Moving forward With turnover circa £10m, Terinex is expecting further growth following major restructuring. Retail and catering products have been re-positioned to bring value to customers, offering differentiation and innovation, and customer service is proactive and responsive. The team has also been expanded over the last 12 months to support the company’s growth aspirations. While there is manufacturing capacity to grow into, Terinex is fully committed to investing where necessary to support new business wins. “I’d like to see Terinex sales more than double in the next five years, as Bakewell is established as the market leader in ovenable convenience products in retail. This will be led by our extensive range of oven bags and associated ovenable cooking aids, helping consumers’ cooking experience to be quicker, cleaner, healthier and tastier.” Why not visit their newly launched website to find out more about their product range and try out their delicious recipes! Tel: 01234 364411


Established in 1964, Norpak is a family run business with a strong heritage and a trusted reputation. We are recognised labelling and packaging specialists, offering a comprehensive range of industry-leading products and services, supplying everything from industrial label printers to ribbons and bag ties. Over the years, Norpak has become a recognised and respected supplier across a broad spectrum of sectors, exporting products and services around the world. Get in touch to see how Norpak can help meet your packaging needs

Tel: 01274 681022 Email: January/February 2018 Food & Drink News


{ Vittoria Group }

The Place to Go for Italian Food in Edinburgh With everything from family restaurants and fine dining to a cafe for the younger market, the Vittoria Group makes great Italian food for locals and visitors to Edinburgh alike


selection of distinct eateries under one umbrella, the Edinburgh-based restaurant and delivery group was established in 1970 when Alberto Crolla Snr opened the first Vittoria on Leith Walk. Fast-forward to today and Alberto’s son, Tony, now presides over a group of five restaurants and four delivery services. Vittoria Leith Walk, popular with locals and office trade, has been joined by pizza restaurant La Favorita (opened in 2005); Vittoria on the Bridge (2007), the largest restaurant in the group, popular with tourists; the cafe-style Taste of Italy (2010), which tends to pull in a younger crowd; and a fine dining restaurant with an extensive wine list, Divino Enoteca (2012). Although they have distinct profiles, the restaurants share an Executive Head Chef and a group Hospitality Manager; the business also remains family run and the majority of its 250 staff have an Italian background. Founder Alberto Crolla Snr still opens up Vittoria on Leith Walk, which he’s done every day since 1970, and two of the restaurants are managed by his sons. The group is rooted in the community and sponsors both Hearts and Hibernian football teams. The special relationship forged with the clubs includes offering season ticket holders 20% off their bill, and the company has ad boards and trailers at the grounds. Other marketing includes radio advertising and social media activities; the trailer also served 750 pizzas at ‘Sleep in the Park’, a recent charity event in Edinburgh

to raise awareness of rough sleeping. The business invests back into the restaurants and a programme of refurbishment is currently underway, including extensions to some of the kitchens. With turnover increasing around 5% yearly, future plans include further openings in Edinburgh and possibly beyond. “We don’t rest, we’re always looking for ways to improve,” says Hospitality Manager, Chris Logan. “There are so many restaurants popping up in Edinburgh, you have to be ahead of the game. We pride ourselves in not being a chain; we have a lot of regular guests who come back just for that reason.”

Tel: 0131 524 1592 Web:

We are pleased to be associated with Vittoria Group and wish them continued success for the future. Tel: 01738 646666


January/February 2018 Food & Drink News

{ Prima Foods }

The Suet Smell of Success Investing in dedicated free from facilities has opened up new avenues for leading suet and gluten free baked goods manufacturer Prima Foods


ood manufacturers, retail outlets and foodservice providers looking for gluten-free suet, pastry, baking mixes, puddings and meal components can now source what they need from Prima Foods. Established in 1998, the company started manufacturing suet at its current site in 2008, doubled in size after winning a retail contract with Premier Foods and branched out into gluten free in 2014. “The suet market is niche, so we needed to expand,” explains Managing Director, Peter Rice. “We provide solutions to help other manufacturers get into gluten free without the huge capabilities or investment needed.” Over the past five years, Prima has invested around

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

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

£1m in its facilities. These comprise a suet factory supplying large UK manufacturers for products such as dumplings, ready meals, mincemeat and Christmas puddings; a gluten-free factory supplying foodservice with 1kg baking mixes, which will this year start making retail pouches; and a third factory to make components and finished products from these mixes. These raw and cooked ingredients range from gluten-free puddings, gluten-free pastry pucks, lids, blocks and stuffing balls to components for gluten-free meals or snack foods. The 40 staff include Head of Innovation, Massimo Bishop-Scotti, an experienced pastry chef who has helped Prima develop new ranges, including ready-tobake products. “We’ve been focusing our efforts on the technical challenges,” says Peter Rice. “If a product doesn’t taste as good as the real thing, we don’t launch it.” The potential market not only comprises coeliacs and the families and friends they cook for, but also millennials, for whom gluten free is a lifestyle choice – and there are export opportunities across Europe too. Prima has already launched a range of 10 gluten-free products into foodservice, with strong interest in readyto-bake components, but with further opportunities in manufacturing and retail, the aim is to double its £6m turnover in three years. “It’s a leap of faith as you can’t be a bit gluten free, you have to invest in the facilities and research upfront. Operations like ours are the trailblazers, but there’s a lot of potential and we can help others by offering them gluten-free solutions.”

Tel: 01604 791769

If you require any further information about our company or products please contact our office: Tel: 02890 351422 Email: Web:

January/February 2018 Food & Drink News


{ EFG Foodservice }

Fast & Flexible Foodservice Servicing businesses in and around London, EFG Foodservice prides itself in being reactive in terms of trends and flexibility of delivery The horse and cart may have been replaced by a fleet of ultra-low emission vehicles, but the Essex Four and Grain Company, now trading as EFG Foodservice, is proud of its roots. Run by the Spinks family since 1936, the company gained a royal warrant to deliver meats, cereals and fruits to HM the Queen in 1962, and counts top London hotels and businesses among its customers today. This success is attributed to fast reaction times to both market trends and delivery options. “People are always looking for something unique, especially in the age of Instagram,” says Director, Tim Spinks, the fourth generation of the family-run company. “It’s about being different and providing something people haven’t seen before; a bit of flair goes a long way. We’re very reactive in terms of trends our customers demand – a recent

example would be truffles on Christmas puddings – and in terms of being able to be flexible in our approach to delivery.” Supplying an extensive range of wholesale catering food and drinks, EFG services diverse sectors, from hotels, restaurants, pubs and clubs to offices, department stores, local authorities, schools and care homes. “We’re quite versatile,” says Tim Spinks. “We segment each area; the needs of offices are very different from schools or care homes.” While it specialises in ambient foods, EFG has broadened its product suite to include chilled and frozen food, drink and non-food items. As a member of the Country Range Group, EFG can take advantage of buying power and innovative ideas. “The group often gets together to talk about how

With a turnover of around £14.5m, increasing year on year, the company is certainly heading in the right direction, although there are some concerns around what Brexit might bring.


January/February 2018 Food & Drink News

{ EFG Foodservice }

different members are doing things; we review things like insurance costs and talk about the areas where people have been successful and whether that can be replicated.” Activities are concentrated in London, Essex and Hertfordshire. A head office and 24,000 sq ft warehouse in Hackney provides local employment and facilitates speedy deliveries across the capital, including through the challenging central London routes. There’s also the option of phone and collect for local businesses. Meanwhile, an existing site in Baldock, Hertfordshire, will be replaced in 2018 by a brand new facility in Stevenage, following a £1.4m investment. “One of our USPs is to be able to react quickly in London,” says Tim Spinks. “We know the areas, we know the roads. For example, while Bank interchange is closed for 18 months, our drivers are coming in earlier, at 4.30am, so that customers don’t notice any difference to the service.” Operating out of both sites, the temperaturecontrolled delivery fleet comprises 14 large vehicles (7½ tonnes and 11 tonnes) and six smaller 3½- tonne vehicles. Over the past three years, since the announcement of the ultra-low emission zone in London, set to extend in 2020, the company has renewed 75% of its fleet to meet the London 2020

standards. “We’re ahead of the game so we’d be happy for the legislation to come in tomorrow!” The 71 workers across the two sites include a new Head of Marketing, and there are plans for a new customer-focused website, an improved online ordering process and increased social media activity moving forward. On the product side, keeping ahead of the curve is also key. “There will continue to be growth in free from products; people are choosing days or weeks to be gluten free or to follow a vegan diet to see how it goes for them. It only takes small changes to a menu to offer gluten free, but there’s still a lot to be done for restaurants and hotels to take advantage of this market.” With a turnover of around £14.5m, increasing year on year, the company is certainly heading in the right direction, although there are some concerns around what Brexit might bring. “It’s a difficult industry,” says Tim Spinks. “London restaurants and hotels are getting hit by higher rents and rates, and the price difference of commodities from the week before Brexit to now is astonishing. It’s an interesting economic climate and it’s going to be very unpredictable for 2018, but we are prepared and working with our clients to help them through.” As for the future, rather than go national, the board of Directors – Tim, his uncle and his father – are focusing on EFG’s heartland of London, Hertfordshire and Essex. “We want to continue to grow while providing the best service we can, be the most reactive for our customer base and employ people locally. We want to be the best we can be in the areas that play to our strengths.”

Tel: 020 8985 9000

January/February 2018 Food & Drink News



January/February 2018 Food & Drink News

{ R&RW Bartlett }

Going Back to Their Roots Established supplier of parsnips and turnips, Roy & Rod Bartlett has also turned its attention to carrots – investing in specialist machinery, more acreage and a new pack house


he addition of carrots to the R & RW Bartlett product list in 2011 came about through customer demand and was facilitated by new partnerships. “We entered a farming partnership with one of our neighbours, whose land had never grown carrots before, so we had access to virgin land,” explains Partner and Director, Rod Bartlett. “It’s a natural progression and bolts on to our existing business very cleanly. Once we started growing carrots, it opened up a whole new customer base but also complemented our existing customer base, as we had more than just parsnips and turnips to offer.” Having started with 10 hectares of carrots, the business – which is based just south of Lichfield, Staffordshire – increased its acreage year on year and today grows 180 hectares of carrots for an ever-expanding customer base. Clients range from supermarkets and foodservice customers to the wholesale trade and

food manufacturers, including some large contracts with prominent vegetable crisp manufacturers.

Major investment The new crop might have begun as a small endeavour but its success has led to significant investment back into the company. At first, the business was able to utilise existing machinery, but as the carrot acreage expanded, it became necessary to invest in separate harvesting equipment. “We’ve had to start making specific investments for each crop, so we now have a bespoke harvesting team for carrots and also for parsnips,” says Roy Bartlett. “We run a Dewulf self-propelled harvester and two JCB Fastracs hauling 20-tonne trailers to the pack house; that equipment is bespoke to carrots.” In 2014, R & RW Bartlett opened a new cold store dispatch fridge with docking bays, to ensure the integrity of both culture and distribution.

January/February 2018 Food & Drink News


{ R&RW Bartlett }

The next investment programme focuses on the pack house, which is set for a £750,000 extension, with new camera graders, polishers and new equipment bespoke for carrots. Previously everything was run on the same machinery but the pack house has been extended to facilitate the preparation of carrots. “Parsnips and carrots require different washing techniques,” Rod Bartlett explains. “Carrots are more robust and require stiffer brushes on the polishers; parsnips are softer skinned and they prefer a softer brush. The camera grader works for carrots but not parsnips, even top-class ones, because of the uneven surface of the vegetable.”

A market move The other big news this year is the planned move of Birmingham Wholesale Market from the town centre to a brownfield site just outside the centre. This will take place in March – and R & RW Bartlett’s wholesale business will be moving with it. This will be the fourth wholesale market in Birmingham that Roy Bartlett has been involved in. “We’re making a £200,000 investment into the new market, putting in cold store facilities and warehousing. It’s a separate business to our growing and packing business, but it has always worked in conjunction with the rest of the company and it’s very much part of our business.”

A family with a long heritage The Bartlett family has been farming in Staffordshire for six generations and Roy’s grandmother was the first in the family to take vegetables to Birmingham market. As a fifth-generation farmer, Rod was proud to

welcome his daughter Laura into the business. The business is also supported by between 80 and 120 staff, including agency staff, depending on the time of year, with demand for help particularly high over the Christmas period. In addition to the land afforded by the 600-acre family farm, the business has entered partnerships with its neighbours to allow it to grow a total of 1,000 acres of cereals and 1,000 acres of roots.

Looking further afield – and ahead The team regularly attend international shows and the company already exports to a number of customers in Europe, including for the expat market in France and Spain. More recently, the company has been sending parsnips to Canada. “There is a calling for them, a specific window, so we made contact with a buyer in Canada and this is the fourth year we’ve sent parsnips out there.” As for the future, the investment in the pack house and the new wholesale market in Birmingham mark the start of a five-year plan. “What we’ve already done is a massive achievement, but we have to make ourselves more cost effective and put in more efficient machinery to make sure our costs are as low as possible,” says Rod Bartlett. “You’ve got to be cost effective to compete. It’s a big investment, but if you’re not constantly innovative in your production, you’ll fall behind. This way, we can give our customers the price and service they need.”

Tel: 01543 481215

In addition to the land afforded by the 600-acre family farm, the business has entered partnerships with its neighbours to allow it to grow a total of 1,000 acres of cereals and 1,000 acres of roots.


January/February 2018 Food & Drink News

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January/February 2018 Food & Drink News


Food & Drink News January/February 2018  

Check out the new look Food & Drink News now available on issuu. Including the latest industry news, focusses and features.

Food & Drink News January/February 2018  

Check out the new look Food & Drink News now available on issuu. Including the latest industry news, focusses and features.