Ulster Grocer December 2018

GROCER ULSTER

TM

DECEMBER 2018

N O. 1 M AG A Z I N E F O R T H E LO C A L G R O C E R Y S E C TO R

Over 45 years at the heart of the Northern Ireland food industry

HENDERSON FOOD MACHINERY, IRELAND’S LEADING SUPPLIER OF NEW AND USED FOOD PROCESSING AND PACKAGING MACHINERY

GROCER ULSTER

TM

DECEMBER 2018

N O. 1 M AG A Z I N E F O R T H E LO C A L G R O C E R Y S E C TO R

Over 45 years at the heart of the Northern Ireland food industry

INDUSTRY SUPPORTS DRAFT DEAL AHEAD OF COMMONS VOTE

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epresentatives from the retail and agri-food sectors are broadly supporting Prime Minister Theresa May’s draft Brexit deal, set to go before the House of Commons on December 11.

Days after the PM visited Northern Ireland to shore up support for her draft deal, NI Chamber President Ellvena Graham urged local politicians to end their Brexit bickering at the Chamber’s annual dinner attended by 850 guests.

NI Chamber has echoed many in the local business community in supporting May’s plan, while the DUP continues to oppose it, advocating a ‘Norway-plus’ alternative.

Writing for the Belfast Telegraph, economist John Simpson said Northern Ireland could potentially stand to lose as much as 15% of gross income in a nodeal result due to jobs lost, investment deterred and changed migration.

Glyn Roberts, chief executive of Retail NI, said: “Retail NI believes that this

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draft deal is the best option on the table if we want to avoid a no-deal Brexit.”

Brian Irwin, chairman of the Northern Ireland Food and Drink Association and Irwin’s Bakery, said: “We need to face the harsh realities that a no-deal Brexit would bring to Northern Ireland and do everything we can to avoid it. Whilst the draft agreement may not be perfect, it provides an essential insurance policy in the interim period.”

Ivor Ferguson, president of the Ulster Farmers’ Union, said: “While not perfect, the agreement would ensure free and frictionless trade with the EU as well as ensuring goods from Northern Ireland would have unfettered access to GB. It also ensures minimal disruption to the long-standing relations between NI and the Republic of Ireland. Right now, the two options are this deal or no deal.

If there was another option on the table, we would consider it.”

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RETAIL NI LAUNCHES RADICAL PLAN TO REGENERATE HIGH STREETS

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evolved regeneration powers, a freeze on parking charges and small business rate relief are among proposals outlined in a 47-point plan launched by Retail NI to rejuvenate Northern Ireland’s high streets.

Launched at a Regeneration NI conference held at Queen’s University Belfast on November 29, the plan also calls for a town and cities partnership; retail development plan for each town centre; retail academies in every council area; a tech strategy for independent retailers; and the creation of funds for both rural town infrastructure and future high streets.

“Our Regeneration NI report is a radical plan to create 21st century town and city centres, updating our policy priorities and setting out new thinking for Northern Ireland’s high streets,” said Glyn Roberts, chief executive of Retail NI. “Too many of our villages, our towns and our cities are testament to a failure in regeneration policy to date.”

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QUAILS FINE FOODS:

MEAT & POULTRY:

FOCUS ON HEALTH:

AGRI-FOOD PROSPECTS:

THE BANBRIDGE STORE BOASTS 120 YEARS OF TRADITIONAL FARMING & BUTCHERY, AND HAS AMASSED OVER 30 GREAT TASTE AWARDS

AWARD-WINNING WOMEN AT DUNBIA AND KE NAKO BILTONG ARE SHAKING UP WHAT HAS TRADITIONALLY BEEN A MALEDOMINATED SECTOR

HENDERSON GROUP IS BOOSTING ITS FREE-FROM RANGES, WHILE MÜLLER & GLENISK ARE INNOVATING WITH LOWSUGAR, HIGH PROTEIN YOGURTS

GRANT THORNTON & INVEST NI DEBATE ISSUES, CHALLENGES AND OPPORTUNITIES IN NORTHERN IRELAND’S FOOD AND BEVERAGE SECTOR

EDITORIAL COMMENT Volume 53, Number 11 DECEMBER 2018 Editor: Alyson Magee E: a.magee@independentmagazinesni.co.uk Tel: 028 9026 4175 Contributors: Michele Shirlow, Jason Winstanley Sales Manager: Chris Keenan E: c.keenan@independentmagazinesni.co.uk Tel: 028 9026 4266 Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Ulster Grocer c/o Independent News & Media Ltd, Belfast Telegraph House 33 Clarendon Road Clarendon Dock Belfast BT1 3BG www.ulstergrocer.com @ulstergrocer www.facebook.com/ulstergrocer Subscriptions: £27.50 per annum

£37.50 per annum (outside UK) Designed & Produced by: Independent News & Media Ltd Tel: 028 9026 4000 Printed by: W&G Baird, Antrim Tel: 028 9446 3911 Latest ABC figures state that Ulster Grocer has an average net circulation of 5,846 per edition (1 July 2017 to 30 June 2018) Independent News & Media Ltd ©2017. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or stransmitted in any form, or by any means, electronic, mechanical, photocopying, recording, or otherwise without the prior permission of Independent News & Media Ltd.

WISHING YOU BUOYANT FESTIVE TRADING

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ecember is upon us and Christmas in sight. Here’s hoping shoppers set aside their Brexit anxieties and spend liberally over the festive period. Feeling everyone needs a bit of Christmas cheer, two of our news pages have been set aside for festive activity this month – enjoy!

Who wouldn’t want to see a giant shelf elf in a shopping trolley…?

And with the Brexit situation evolving on a daily basis, we’ll set it aside for now and turn to the plethora of content in our December edition.

Our cover star Henderson Food Machinery continues to grow its presence and services in the Northern Ireland industry and, over ps22-23, unveils plans to move to a new purpose-built site outside Crossgar in the New Year.

Meat & Poultry is a feature this month across ps20-25, showcasing one of Northern Ireland’s biggest agri-food sectors. And, as our feature demonstrates, it’s a sector full of innovation at every level from smaller artisan producers such as Ke Nako Biltong in Straid to Northern Ireland’s biggest company (across all industries) Moy Park.

The Meat & Poultry theme continues throughout the magazine, with our store focus (ps8-9) featuring Quails Fine Foods, a Banbridge business which has farmed and butchered for 120 years. And Mervyn Kennedy is the focus of My Life in the Grocery Trade on p16, opining on his farming background and commitment to producing high quality, healthier bacon.

In our Focus on Health over ps26-29, a high level of NPD is apparent in the yogurt sector, with Müller developing a new yogurt culture facilitating a sugar reduction in its popular Müller Corner range. And Irish yogurt brand Glenisk

is innovating in the high-protein market, rebranding its Greekstyle line as Irish Strained Protein Yogurt and launching a new GO20 granola and yogurt pot.

Alpro dairy-alternative yogurt is, meanwhile, among 132 free-from lines supplied by the Henderson Group, with its range also including brands such as Kelkin, Mrs Crimbles and Nestle Cereals. The retail group says its free-from sales have grown by over 50% this year.

The B-word of course comes up more than a few times in the December edition, including in the highly informative Q&A between business advisory service Grant Thornton and Invest NI over ps30-31.

In his answers, Invest NI’s John Hood provides an all-encompassing snapshot of the local agri-food sector and the issues, challenges and opportunities it faces.

And, rather than grumbling about Brexit uncertainty, he offers practical advice for companies of all sizes including a key recommendation that innovation will pave the path to success. If I may, I would urge you to read the piece in full.

Our next edition will of course be the Yearbook and, by then, there may or may not be more clarity on the Brexit situation.

Until then, we would like to thank all our readers and advertisers for their support in 2018 and, hopefully, ongoing in 2019.

Merry Christmas and a Happy New Year.

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NEWS

POLITICIANS URGED TO ‘STEP UP TO THE PLATE’

From left, Shaun McAnee, Danske Bank; Brian Irwin, Irwin’s Bakery and NIFDA; John Paul Scally, Lidl Ireland; Geoff Sharpe, Danske Bank; and Michael Bell, NIFDA.

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local voice fighting for local business interests is essential if the economy has any chance of surviving and thriving in a post-Brexit world, was the message to local politicians at the Northern Ireland Food and Drink’s Association (NIFDA) Annual Dinner.

The organisation also strongly backed the draft EU withdrawal agreement, saying that it was vastly better than a ‘nodeal’ scenario.

Held in partnership with Danske Bank at Belfast’s Hilton Hotel last month, the 22nd annual event was attended by around 270 industry leaders and political representatives.

“Credit is due to the industry for continuing to innovate and grow during extremely uncertain times, and NIFDA is committed to supporting the agri-food sector through events, programmes and lobbying of government on key issues,”

said Brian Irwin, chairman of NIFDA and Irwin’s Bakery.

“However, never before have we faced such turbulent times and we simply cannot put up with a vacuum where there should be strong and decisive leadership which is actively listening to and supporting local businesses.

“Northern Ireland is, of course, uniquely affected by Brexit, and many of our lobbying efforts in the last two years have been focused on how to best address the specific challenges facing the agri-food industry. We are currently involved, along with 20 other business organisations in Northern Ireland, in fighting the case for regional flexibility when it comes to immigration policy.

“We deserve to have leaders that will champion and support our industry, and our region, through the challenges of Brexit - to exploit the opportunities that lie beyond.”

AGRICULTURAL SUBSIDY SCHEME BRANDED ‘RHI ON STEROIDS’

BY MARK BAIN

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business incentive scheme dubbed ‘RHI on steroids’ by environmental campaigners could lead to payments of more than a billion pounds to UK investors over the next 20 years.

And the possibility has now been raised that up to seven huge agricultural companies could be milking the subsidies, over-claiming by as much as £38m for the installation and running of anaerobic digestion plants.

According to Friends of the Earth, payments which are made following

the granting of a renewables obligation certificate (ROC) to a facility are four times higher in Northern Ireland than the rest of the UK. An FOI request by the environmental group confirmed 179 anaerobic digestion units have planning permission in Northern Ireland, with 69 currently in operation.

They convert slurry into methane gas, creating energy which is fed back into the main electricity grid.

Based on information available on gas and electricity regulator Ofgem’s website,

campaigners estimate each unit will be entitled to around £900,000 per year in ROC payments with around £1.24bn set to be paid out on the 69 currently running over two decades.

Investigative website SourceMaterial has named several companies they believe are making multiple claims for a single facility under different company names.

“This is looking very serious,” said James Orr, director of Friends of the Earth Northern Ireland. “It’s RHI on steroids and there must be an enquiry.”

SUPERVALU AND CENTRA STOCK NI’S FIRST 100% HOMEMADE RUM

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new Northern Ireland-produced brand of rum, gin and vodka, ÍON, has secured its first local distribution deal with SuperValu and Centra.

Produced by the ÍON Distillery in Co Tyrone, the spirit range includes the first rum to be handmade in Northern Ireland, which Musgrave hopes will be a draw for shoppers after the Wine and Spirit Trade Association reported annual sales of rum in the UK have now topped £1bn in the UK. “Dark, golden and spiced rum sales have increased by over 10% at our SuperValu and Centra stores in 2018,”

said James McLornan, spirits buyer for Centra and SuperValu. “This is a good indication that rum is on its way to being the next big thing in the spirits world.

“Just like gin before it exploded in popularity, premium rum sales have started to increase at a fast rate, so we’re forecasting 2019 to be a great year for rum.”

Darren Nugent, distiller and cofounder of ÍON, said: “ÍON rum is made with the finest central American molasses, using a purpose built Caribbean doubler-style copper column still which is unique in Ireland and the

UK. We really hope that our locally crafted rum encourages more people to enter the thrilling world of rum.”

From left, Darren Nugent, co-founder of ÍON Distillery, and James McLornan, spirits buyer for Centra and SuperValu.

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NEWS - FESTIVE FOCUS

SUPERVALU LAUNCHES EXCLUSIVE SIGNATURE TASTES RANGE S uperValu has launched its festive Signature Tastes offering, featuring a range of party foods and desserts, fresh meats, festive side dishes, cheeses and condiments, in stores across Northern Ireland.

The launch is supported by an integrated marketing campaign including radio, digital, outdoor, press advertising and instore marketing, promoting the new Signature Tastes range.

COSTCUTTER AIMS TO MAKE CHRISTMAS EASY FOR RETAILERS

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ith Christmas 2017 worth an estimated £44bn, Costcutter Supermarkets Group has launched a series of 30-second guides to help its retailers cash in on growing sales throughout the coming festive season.

Hosted on the Group’s ActivHUB portal, the videos are designed to provide bitesized advice on maximising key categories including Christmas confectionery, party food and promotional products and complements an in-depth Christmas Made Easy Guide. The guide encapsulates insights, along with range and merchandising information and recommendations, to help retailers maximise Christmas sales.

“Our Christmas Made Easy Guide was many months in the making, bringing together advice from across the business, to help our retailers drive sales over the crucial trading period,” said Sean Russell, director of Marketing at Costcutter Supermarkets Group. “However, it’s also one of the busiest times of the year, so the 30-second videos are designed to quickly convey key information in an easy-to-consume way, with useful links if retailers want to find out more.

“For instance, did you know 68% of confectionery sales come from boxes and sharers over the festive season? And 64% of shoppers will be buying confectionery as gifts? The videos share useful and inspiring information, all designed to help our retailers drive sales and basket spend and make Christmas 2018 the biggest yet.”

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From left, Sarah Patterson, vegetarian ambassador; Ciara McClafferty, trading director; Noel McMeel, ambassador chef; and Jilly Dougan, innovation ambassador at SuperValu.

Musgrave, owner of SuperValu and Centra, has committed to spending £120m on local food and drink here this year and announced a 24% increase in its festive ranges available in stores.

Extending to over 100 products, the range features produce from some of the best producers on the island of Ireland including award-winning Smoked Salmon, a 6-Month Matured Christmas pudding, Comte Cheese and Manchego Cheese; all of which picked up two stars at this year’s Great Taste awards.

SuperValu has also curated a collection of hand-picked wines and spirits to complement the range.

“I’ve tasted the range and I’m blown away by the quality,” said chef Noel McMeel, SuperValu ambassador.

“Whether you are cooking a fresh turkey dinner with all the trimmings from scratch, or looking for the perfect party food to impress at your festive soirees, the new SuperValu Signature Tastes range has everything you need to make Christmas super.”

LIDL NI RESEARCH REVEALS LOCAL ATTITUDES TO CHRISTMAS

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ocal consumers are sticklers for tradition and keen to manage their spending this festive season, according to independent research* undertaken on behalf of Lidl Northern Ireland.

An overwhelming 98% of respondents found turkey, ham and all the trimmings including Brussel sprouts ‘essential’ to the meal, while 30% of respondents planned to stick to a budget. For Christmas Day food, drink and additional refreshments, the budget sat at under £100 for 31%; £100-£250 for 40%; £250-£500 for 20%; and £500plus for 8%.

“Our footfall would signal that NI is a nation of savvy shoppers and know that by shopping smart, it’s perfectly possible to have a luxury Christmas

without breaking the bank,” said Liam Casey, commercial director, Lidl Northern Ireland.

Casey said shoppers planning ahead tend to buy non-perishable favourites like mince pies, Christmas puddings, fudges and deluxe cheese from October to midNovember, moving on to frozen products, such as lobster and prawns from late-November to early-December and then, as the big day approaches, shopping for shortdate items such as turkeys, creams, fresh desserts, brandy butter, finger food, prosecco and New Year’s Eve treats. *The research was undertaken by MRNI Research, using a representative sample of Northern Ireland’s population from October 15-22.

NEWS - FESTIVE FOCUS

ELF ON THE SHELF PROMOTION OFFERS WINTER GETAWAY

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UROSPAR and Golden Cow have collaborated on a promotion offering shoppers the opportunity to spot the Elf on the ‘Shop’ Shelf in EUROSPAR stores and win £2,000 in holiday vouchers this Christmas.

The promotion is running in participating EUROSPAR stores from November 26, with children invited to spot the elf as it hides out in a different spot every day and then post pictures on the EUROSPAR NI Facebook page or fill in a competition form in store.

One lucky shopper will get their hands on £2,000 worth of travel vouchers for a winter getaway, while two runners up will each win a children’s bike. There is no limit on the number of entries made by shoppers.

“The scout elves have become increasingly popular with families and social media users in recent years, so

From left, Conor Toland, retail marketing manager, Henderson Group and TJ Hegarty, business development representative, Kerry Group.

we wanted to bring this fun concept out of children’s homes in the run up to Christmas and create something engaging for them in our stores,” said Conor Toland, retail marketing manager, Henderson Group.

Ashley O’Sullivan, from sponsor Golden Cow’s brand team, said: “This campaign was a perfect fit for the brand supporting families getting into the Christmas festivities and having lots of fun along the way.”

MAXOL AIMS TO RAISE £20,000 THIS CHRISTMAS FOR AWARE NI

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orecourt and convenience retailer Maxol is hoping to raise £20,000 this Christmas for its charity partner, AWARE, providing support, education, and information for people impacted by From left, Brian Donaldson, chief executive officer, The depression, bipolar Maxol Group, and Clare Galbraith, corporate fundraiser disorder and mood for AWARE. related conditions in Northern Ireland.

The initiative, now in its second year, will see Maxol donate 10p from every hot beverage purchased at participating Maxol service stations across Northern Ireland until December 31.

Throughout November and December 2017, Maxol raised just over £16,000 for AWARE and this year is hoping to increase the total amount raised to £20,000.

The funds raised by the campaign will go towards helping AWARE to provide support groups and education programmes across the country, while also increasing awareness of positive mental wellbeing in local communities.

“Mental health is such an important issue across Northern Ireland and we’re extremely proud of our partnership with AWARE who take the time to listen and support those who need their help most,” said Brian Donaldson, chief executive officer, The Maxol Group.

“I would like to thank all of our loyal customers for supporting our fundraising efforts and encourage everyone to once again get behind the campaign.”

STORE FOCUS

QUAILS HOLDS OVER 30 GREAT TASTE AWARDS

2018

QUAILS FINE FOODS, BANBRIDGE JOSEPH QUAIL TELLS UG ABOUT HIS FAMILY BUSINESS

Himalayan Salt Aged Beef Cheek (2*) Homemade Gourmet Steak Burger (2*) Himalayan Salt Aged Steak Burger (2*) Salt Aged King Steak

2017

Himalayan Salt Aged Rack of Lamb (2*) Himalayan Salt Aged Rib of Beef (2*) Himalayan Salt Aged Leg of Lamb Beef Dripping Honey Roast Ham

2016

Pastrami (2*) Dry Salt Aged Rib Roast (2*) Pork Sausages Flat Iron Steaks 2015 Dry Salt Aged Fillet Steak Pastrami

The family business dates back to 1898. Pictured here is Joe Quail and Puck at Tullyear, 1933.

2014

Himalayan Sirloin Steak (3*) Himalayan Salt Aged Fillet Steak (2*) Hanger Steak (2*) Wheaten Bread Pork & Leek Sausages Cote du Beef Dry Cure Bacon

2013

Beef & Caramelised Onion Sausage (2*) Ham & Gruyere Quiche (2*) Dry Aged Ribeye Steak (2*)

2012

Chicken Liver Parfait (2*) Sweet Cure Gammon

2011

Dry Aged Fillet Steak

2010

Dry Aged Sirloin Steak (2*) Dry Aged Rib Roast

2008

Honey Roast Ham

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Joseph Quail.

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anbridge is a busy town with numerous butchers, both in the market town itself and within easy driving distance.

A successful outlet therefore needs a point of difference, as well as product diversity to really stand out, with Quail Fine Foods being the result. It has evolved from the original livestock business and associated shop created in 1898.

“Four generations of the Quail family have been traditionally farming and butchering for over 120 years,” says Joseph Quail. “We select our beef from our own farm and quality farmers in our area.

We only use Limousin heifers as this ensures leaner, tenderer beef.”

It clearly works too, as recognised by the ‘meat

trade Oscars’ the Guild of Fine Food’s Great Taste awards, year after year.

A 2014 award of three-star status is the highest accolade so far and is displayed on the smart whites worn by proprietor and butchery staff alike, for the Himalayan Sirloin Steak.

“Over the last five years, only the Duchy of Cornwall’s beef has been an equal in that particular category,” says Joseph. “In fact, all of our hindquarter beef is dry-aged in our Himalayan Salt Chamber for a minimum of 28 days to ensure extra tenderness and flavour.

“This attention to detail has helped us win many Great Taste awards and this year we picked up two for our 28 Day Himalayan Salt Aged Beef Cheek, the Homemade Gourmet Steak Burger, and the

STORE FOCUS Himalayan Salt Aged Steak Burger.

“The business was also awarded one star for the 28 Day Himalayan Salt Aged King Steak.”

The company has been in business for over 120 years and has evolved from a small butcher’s shop to a modern-day food hall and delicatessen along with an in-store restaurant and a second, full service restaurant located in a nearby art gallery.

Most recently, the family business has also branched out with external butchery counters, through EUROSPAR, which Joseph says is an excellent partnership.

FAMILY BUSINESS “We have been here for many generations,” says Joseph, who currently operates the business. “Originally, my great grandfather Matthew Alexander Quail was the founder in 1898. While dealing in property and livestock, he also had a shop which was then in Rathfriland Street, Banbridge.

“In 1900 he moved to the current premises in 15 Newry Street and there the family lived on the first floor,” he says, adding that Joe Quail (senior) was born in 1906 and, at an early age, he left school to help his father.

The family then moved to a farm at Tullyear in 1923, which is still the Quail family home today.

The meat trade is really in the blood for the family, with the genesis of butchery starting when Joe (senior) was given the job of buying and collecting calves.

“On his way to Belfast, he often brought select cuts of meat with him for a butcher in Shaftesbury Square, many ending up with the well-to-do families on the Malone Road,” says Joseph. “While he was there, Joe learned a great deal by watching the butchers at work.

“In 1930, Joe took over the reins of the business at the age of 24 and ran it successfully for nearly 40 years. When he

retired in 1970, his son Jim became the third generation of the Quail family to manage the shop.

“With his strong interest in farming, he linked the farm and the shop, producing high quality Limousin meat for which Quails is well known.”

But it hasn’t always been easy. A devastating IRA bomb in 1998 closed the Newry Street premises and, while the shop was soon up and running in a temporary facility across the road, it was May 2000 before it reopened in an exciting new building.

“It now houses a butchery, deli and cafe,” says Joseph, adding that the 6,000-square-foot premises are set to expand into the same space again, upstairs from the existing facility.

Joseph wasn’t straight into the business with his dad though, spending seven years as a sales manager with the internationally-successful Foyle Meats, before graduating to running and expanding the family business.

HOSPITALITY INDUSTRY Quails at the Gallery, a restaurant at the F.E. McWilliams Gallery and Studio, also in Newry Road, Banbridge, has since proved to be successful.

“It overlooks their sculpture garden, thus enabling diners to enjoy a view of the current exhibition, while savouring

their meal,” says Joseph. “Also, the current partnership with Henderson’s led to a successful move into the grocery sector, with our own Quail’s Meat Counter in two large, very busy EUROSPARS, including one near the family store itself, on the main road into town.”

Joseph feels these, and many other offerings, mean Quails continues to excel and expand: “We are targeting fine foods alongside traditional butchery trade as well as moving into the hospitality sector and into grocery with SPAR and even outside catering for functions, large and small.

“There are many occasions when we have to entertain for a crowd such as weddings, christenings, anniversaries, bereavements, surprise parties, birthdays and retirement parties.”

Christmas is of course a busy time and Quails free range turkeys and geese, while not from the family’s own farm, are sourced from a local Co Down one.

At this festive time, the company also prepares bespoke hampers for their customers, selecting the finest local produce and presenting them in beautiful packaging.

“Even a selection of cheeses can be tastefully arranged in a gift box to provide an exceptional present for the food connoisseur,” says Joseph.

One thing that makes Quails different too is the huge range of sauces and seasonings, many produced under the Quails label: “In Quails, gifts can be found for the most discerning of food enthusiasts, from oils and dressings to sauces, spices and seasonings,” says Joseph.

However, the core business remains in the breeding, rearing and butchery of quality meat, as clearly evidenced by the ever-expanding list of awards.

“This is our really crucial ‘point of difference’ and, as well as product diversity, I hope we continue to really stand out, so that Quails Fine Foods can continue for many generations to come,” he says.

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GROCERYAID

GROCERYAID BRINGS A TOUCH OF MAGIC TO ANNUAL LUNCH

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ver £3,000 was raised for GroceryAid at one of the highlights of the NI Committee’s social calendar, the John Barrett Sunday Lunch held in Deanes at Queens on November 18.

Alongside a Champagne reception and four-course lunch, entertainment was provided by the Ian Hannah Experience and local magician Rodd Hogg, who baffled guests with his mind goggling tricks while his droll humour left a few red faces around the room.

Cliff Kells and Bernie Kells, with Sandra and Mark Gowdy and Stuart and Claire Best (White’s Oats).

Elaine and Clyde Adams, and Lyn and Richard Heaton (Sainsbury’s).

Pat and Joe Sloan, and Wilma McCullough (SHS).

Bryan Sterling (Holywood Partnership) with Mark McCammond and Sam Davidson (Henderson Group).

Janet and Alan Dorman (Savage & Whitten) with Pauline Sterling (Holywood Partnership).

Bryan and Alyson Magee, and Angela and Mark Glover (Ulster Grocer).

Mark and Arlene Hewitt, Jim and Siobhan McAlea, and Paddy and Grainne Donaghy (Kerry Foods).

Lynn McGarry, Mark McCammond, Beverley Davidson, Sam Davidson, Lorraine McCammond, Pat McGarry, Cathal Geoghegan and Eithne Geoghegan (Henderson Group).

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Aidan Fisher, Carl Stevenson and Katrina O’Halloran (PRM), Martin Agnew (Henderson Group) and Philip Morrow (PRM).

RETAILS NEWS - INDEPENDENTS

PLANNING PERMISSION SOUGHT TO RESTORE BELFAST’S HISTORIC QUEEN’S ARCADE A

planning application has been submitted for the £2m restoration and refurbishment of Queen’s Arcade, one of Belfast’s most iconic shopping destinations which includes an old-fashioned sweet shop and specialist tobacconists McKays.

If approved, the heritage project will bring the Arcade back to its former glory, including the restoration of its original iron signage and façade on Donegall Place, the

“WE BELIEVE QUEEN’S ARCADE HAS A BIG ROLE TO PLAY IN BRINGING PEOPLE BACK INTO THE CITY CENTRE.” Peter Lunn, Chairman Lunn’s Jewellers

laying of a new Italian terrazzo floor and the creation of new shopfronts.

Built in 1880, Queen’s Arcade was originally designed as a ‘fashionable promenade’ for ‘finely fitted shops’. Today it is home to Lunn’s Jewellers, which owns the Arcade, and a mix of cafes, restaurants and independent retailers.

RETAIL NI RESPONDS TO CHANCELLOR’S BUDGET R etail NI has broadly welcomed Chancellor Philip Hammond’s Budget, in particular the allocation of £2m to deal with the Primark fire and £650m to the Future High Streets Fund.

“The £2m for dealing with the aftermath of the Primark fire is welcome, but more will be needed to deal with the long-term impact of this dreadful situation,” said Glyn Roberts, chief executive of Retail NI. “We were one of the first business organisations to call for City Deals for Belfast and Derry/ Londonderry and are pleased to see them both progressed in the Budget.”

Roberts said that, while £450m had been expected for the Belfast City Regional Deal, the £350m allocated “is a very significant start toward potentially creating 20,000 jobs.”

“Retail NI will be seeking urgent clarification from the Government that

the proposed Business Rates Relief reduction outlined for independent retailers in England will apply to Northern Ireland,” he said. “We strongly believe that Business Rate relief should apply to Northern Ireland and will be campaigning for this.

“We welcome the introduction of the Digital Service Tax and would urge the Treasury to use the £400m it will raise to reduce Business Rates in Northern Ireland and across the UK. The freeze of Fuel Duty will help many of our members’ running costs of their vans.

“We would examine in greater detail the Government’s proposals for a plastic levy, to ensure that it does not have a negative impact on our members.

Questions also need to be asked as to what the extra £320m for the NI Executive is going to be spent on given that we have no Executive.”

“The recent destruction of the Bank Buildings has been a horrendous experience for city centre retailers, but this city and its people are resilient, and we have a vision for its future,” said Peter Lunn, chairman of Lunn’s Jewellers. “We believe Queen’s Arcade has a big role to play in bringing people back into the city centre.”

Queen’s Arcade is a Category B1 listed building and is Belfast’s last remaining Victorian shopping arcade. Designed

by James McKinnon, the building was revamped in the 1930s with its shop fronts redesigned at that time by renowned London shop fitters Frederick Sage & Co. Depending on planning, it is hoped that restoration works will start in January 2019 and be completed in May 2019.

NFRN WELCOMES LANDMARK RULING ON BUSINESS RATES FOR ATMS

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n a landmark decision, the Appeal Court has ruled that retailers will no longer have to pay business rates for cash machines outside their shops and will be refunded for payments backdating to April 2010.

The Court also ruled that shop owners should not pay business rates on ATM machines inside their stores.

NFRN (National Federation of Retail Newsagents) has welcomed the decision, estimated to recoup £300m back for businesses struggling with burdensome rates and a challenging trading environment, as benefitting retailers, consumers and local communities.

“Convenience stores play a pivotal role in the survival of many local communities, where more and more vital services close down,” said Mike Mitchelson, president of NAFN. “In recent years, many bank branches in the UK have shut down, making access to cash increasingly difficult for consumers. As a result, consumers increasingly rely on ATM operators and retailers to access financial services. Without local convenience stores, the sustainability of these rural areas would clearly be under threat.”

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RETAILS NEWS - SYMBOLS

SUBWAY OPENS ITS FIRST DRIVE-THRU IN IRELAND G lobal submarine sandwich chain leader SUBWAY opened its first sandwich Drive-Thruin Ireland last month, on the Boucher Road in Belfast.

Representing an investment of £250,000, and creating 20 jobs, the new store features the latest SUBWAY Fresh Forward concept store design launched earlier this year.

The new Drive-Thru concept, brought to the Boucher Road area by franchisee owner Damian Havlin and his family, will help tight-fortime customers.

“We are delighted to develop the SUBWAY presence in Northern Ireland and wanted to offer something different to the already loyal SUBWAY

destination for time restricted commuters, health-conscious families and forward-thinking millennials, making it the ideal location for SUBWAY’s first Drive-Thru in Northern Ireland.

Bringing both convenience and quality, the store represents our continued commitment to Northern Ireland and SUBWAY’s continued innovation in food and service.”

This year, the brand celebrated its 20th year in Northern Ireland and has opened over 105 stores, creating over 1,500 jobs across the country. The Boucher Road Drive-Thru store is one of eight SUBWAY Fresh Forward stores planned for Northern Ireland over the next six months.

From left, Kevin Clarkin, store manager; Stacey Brown, development manager of Subway; and Damian Havlin, franchisee owner.

customers,” said Havlin. “It’s such an exciting time for us and we’re delighted to be opening the first Drive-Thru store in Ireland.”

Stacey Brown, development manager for SUBWAY Northern Ireland, said: “The Boucher Road area is a thriving

NEW-LOOK LOTTO TICKETS NOW ON SALE

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amelot, operator of The National Lottery, has urged its retail partners to create a buzz around new features added to the Lotto last month.

Additions include bigger, fixed cash prizes including £1m for matching five main numbers + the Bonus Ball, jackpots that will be won more often, and a new ‘rolldown’ mechanic.

For the first time, sales commission will be paid out when a player claims a Match 2 free Lotto Lucky Dip prize in store, resulting in an average annual commission boost of around £5m.

Retailers can earn an extra £10 by uploading a picture of their new Bigger Cash Prizes Playstation POS through Camelot’s AllStars

Bonus Event up to December 8.

“Taking full advantage of the changes will not only boost retailers’ bottom lines, it will also help maximise The National Lottery’s contribution to Good Causes and add to the around £30m raised every week for local community projects,” said Duncan Malyon, retail director at Camelot.

Camelot UK Lotteries also announced last month that total National Lottery ticket sales for the first six months of its 2018/19 financial year (April 1 to September 29) were £3,456.3m, an increase of £175.9m on the first half of 2017/18. Camelot’s retail partners earned £147.2m in commission, up £7.4m on the first half of 2017/18.

SPAR EMPLOYEE IS A CUT ABOVE A

Sharon Grimley is pictured with colleagues at SPAR Belvoir.

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SPAR employee from south Belfast has sacrificed her long locks to raise money for two local cancer charities.

Sharon Grimley, who works in SPAR Belvoir Road in South Belfast, was getting her waist-long hair cut last month, with all money raised going to Friends of the Cancer Centre and Cancer Fund for Children.

Her hair was donated to The Little Princess Trust, which provides wigs made from real hair to children who have lost theirs due to cancer treatments.

“I’ve wanted to cut my hair for a while, but it seemed like such a waste

for all this hair to be dumped in the bin whenever so many little girls face losing their hair as part of their cancer treatment,” said Grimley. “When I found out about the work of The Little Princess Trust, I knew that I wanted to support their work.

“Working with The Little Princess Trust has really opened my eyes to the difficulties children and young people living with cancer face so that’s why I’ve decided to try and raise some money for two local cancer charities, too.

“Everyone I work with in SPAR has been so supportive and our customers have been extremely generous.”

RETAIL PROFILE

MACE CASTLE STREET REBRANDING DEFIES CITY CENTRE FIRE BLOCKADE

From left, Michelle McDonnell, food to go advisor with MACE; Michael Quinn, store owner; and Alastair Patterson, regional sales manager, MACE.

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t may not be as dramatic as a phoenix rising from the ashes, but a little bird has arrived above a MACE in downtown Belfast, just yards from the blackened ruin of Primark’s Bank Buildings.

Store owner Michael Quinn is now reaping the benefits of the symbol group’s new branding – including the bird logo – and is confident that he can put the problems of the store’s near isolation, due to the dangerous state of the firegutted department store, firmly behind him.

Primark has since re-opened in what was to be an extension of the original store. Michael said the loss of footfall because the cordon closed his and dozens of other traders off from Belfast’s main shopping street was damaging.

“Castle Street has always been a main thoroughfare in and out of the City Centre, and the closure of the entire Castle Junction just below the shop was a blow,” he says. “However, I am confident that the major in-store investments, just completed, will more than make up for any losses and give us not only a bumper

Christmas, but also a great New Year.”

As well as the new, brightly lit and colourful MACE façade, the store now benefits from having an ATM, a major plus as there wasn’t one in the street itself before.

Added to that, the opening of MACE’s own Munch & Co hot food facility instore means the experienced proprietor is confident for the future.

“Just as well too, as the whole concern is very much a family business,” he says.

“My sons, Christopher and Conaire and daughters Neidin and Sorcha all work in one of the four MACE stores I have in the City Centre and one suburban outlet, so their future is more secured now too as is that of the 30 full- and part-time staff employed across the individual sites.”

Michael has a long track record in retailing, originally working as a trainee manager at J&J Hasletts, the first MACE wholesaler in Northern Ireland.

“I was almost two decades in various roles there, managing a variety of

company-owned stores, before taking the plunge with a partner and taking on my own outlets.

“In 2010, I then became sole owner of the MACE stores in Castle Street, High Street, Royal Avenue, Donegall Square East and the student village at Queen’s Elms in south Belfast.

“The post-property crash recession was in full flight then, so it wasn’t always easy, but by opening long hours, offering convenience and a quality service and excellent products, we have seen things developing well,” he says. “The fire that destroyed the five-storey Primark store this summer was a big shock of course, and while thankfully no one was hurt, the long-term closure of the street less than 100 yards from the Castle Street store was a set-back.”

Turning to the now wellestablished MACE wholesaler, Musgrave SuperValuCentra, he says: “Thanks in large part to their support and investments, I have been given not only a fresh, new look as a MACE Store of the Future, but also the chance to reinforce the existing largely convenience-based trade.

“I think this is a winning offering, with Munch & Co’s food-to-go counter and the new Frank & Honest coffee station.

“I am confident that having survived the street closure, hopefully soon to be lifted, that I will indeed have a bumper Christmas.

“The return of passing trade once the street opens again, and the arrival of several hundred staff in the new Primark a few doors down will be very positive.

“The new Store of the Future facia, complete with Mace bird above the door is certainly a sign of the times for me… and while it may not be exactly the phoenix rising from the ashes of Primark, it can only bode well for the future.”

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RETAIL NEWS - MULTIPLES

LIDL NI COMMITS TO REAL LIVING WAGE FROM 2019

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idl Northern Ireland last month confirmed it will introduce the ‘real’ Living Wage from early next year, boosting wages from £8.75 to £9.00

per hour for 11% of employees with the remainder already receiving in excess of the rate.

The voluntary Real Living Wage has been set at £9 by the Living Wage Foundation, to reflect the real cost of living in Northern Ireland, and sits higher than the government-set National Living Wage.

Lidl is the first supermarket in Northern Ireland to match the Foundation’s new pay recommendation, continuing its track record as the first major retailer to introduce the Living Wage here for all employees.

The new increase comes into effect from March 1, the start of the company’s

next financial year, and will benefit employees currently earning £8.75 per hour across its 38 local stores and Distribution Centre in Nutts Corner, Antrim.

“Our people are central to our success,” said Conor Boyle, regional director for Lidl Northern Ireland. “They look after our customers, drive our operations and support our communities.

By continually investing in our team, we continue to retain and attract the best employees and, in turn, continue to serve our customers in the best way possible.

This approach is pivotal to our success and our position as Northern Ireland’s fastest-growing supermarket.”

NEW FOOD-TO-GO RANGE LAUNCHED IN 100 STORES

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round Noon and Henderson Wholesale have launched an innovative new food-to-go range as part of a multi-million-pound per annum partnership.

Newry-based Around Noon led the project to completely revamp the convenience retailer’s offering of pre-packed sandwiches, wraps, and salads. It has extended its food-to-go offering to be available all day including breakfast and hot food items and has placed greater emphasis on healthy eating options including a range of granola, cut fruit, salads and <300Kcal range. Fulfilled by Around Noon, it has also introduced a variety of vegan

and vegetarian options including sandwiches, flatbreads, wraps, nourish bowls and meze platters.

Set to be available in over 100 SPAR and EUROSPAR stores across Northern Ireland, the new Daily Deli range includes more than 60 product lines, a new brand identity and a suite of new packaging and signage.

Around Noon has supplied Henderson Wholesale with products including prepackaged sandwiches for more than five years.

“Our shoppers want options without compromising on quality and value,” said Gareth McAnlis, food development manager, fresh foods at Henderson

Wholesale. “The level of innovation and new product development also means there’s always something in the pipeline to help keep our customers happy.”

From left, Philip Morgan, sales director at Around Noon, and Gareth McAnlis, food development manager, fresh foods at Henderson Wholesale.

MEET CO ANTRIM’S MILLION POUND MAKER

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UROSPAR stores across Northern Ireland are on a quest to raise £1m for charity partner, Cancer Fund for Children, with one Co Antrim store excelling in the mission.

Gail Boyd owner of Creighton’s EUROSPAR, Finaghy, has been a dedicated fundraiser for Cancer Fund for Children since 2011. In that time, Creighton’s has taken part in countless fundraising adventures, raising over £250,000 by taking part in all Cancer Fund for Children challenges including ziplining across the Lagan and abseiling down the Europa.

Teams have competed in marathons around the globe, conquering 26 miles 14

From left, Gail Boyd is pictured with her Creighton’s colleagues.

in New York, Berlin, Prague, London and Belfast, and participated in trekking expeditions all over the world including

the Inca Trail, Cuba, Banff National Park and the Rocky Mountains.

“In the past seven years, EUROSPAR and VIVOXTRA staff and shoppers have raised over £900,000 for Cancer Fund for Children, so now we are giving our partnership a big boost to try and Make it to £1 Million before the end of the year,” said Bronagh Luke, head of Corporate Marketing, Henderson Group.

Shoppers in Co Antrim can get involved in the final push to make it to one million either in their local EUROSPAR or VIVOXTRA store or by visiting the Make it to £1 Million web page, where they can meet all regional Million Pound Makers.

MY LIFE IN THE GROCERY TRADE MERVYN KENNEDY, KENNEDY BACON WHAT IS YOUR CURRENT ROLE? I am currently the owner of Kennedy Bacon in Omagh, as well as a fulltime farmer.

BRIEFLY OUTLINE YOUR EMPLOYMENT HISTORY TO DATE I was born into a farming family and that has always been my main occupation.

I had a factory producing dry cured bacon and hams for foodservice in the 1990s. I gave this up to return to full-time farming after the collapse of the Celtic Tiger in the Republic of Ireland. I started the now-Kennedy Bacon in 2013 because the public kept asking me to start producing my high-quality products again.

WHAT DOES YOUR ROLE INVOLVE? My role as owner is to ensure a quality product is produced by our company. I have built up many years of experience and skills in the dry curing industry. I cure all the pork by hand and lead progression and sales to further innovate and boost the company.

WHEN DID YOU TAKE UP THIS POST? I have always had an interest in producing good food and I started our present company in 2012/2013. I started by curing for individual customers and then went on to bring my product to

our local market in Omagh and then on to shows and fairs all over the north of Ireland. I then went on to find farm shops and delicatessens which were more than willing to stock our products. Now our products can be found in a wide variety of supermarkets and shops.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part of my job is surely my interaction with customers and other traders at the local markets. I thoroughly enjoy spending time with the animals and being around the farm in general.

I honestly cannot think of a worst part. I see things like vans or machines breaking down as challenges to be overcome.

BRIEFLY OUTLINE A TYPICAL DAY There really is no set or typical day.

But I usually start with feeding the pigs around 5.30am and come in and shower before, perhaps, working at a market or attending to matters in the factory. My main job is curing so that can be a lengthy process as all meat is cured by hand. Evenings which are devoid of markets or womenâ&#x20AC;&#x2122;s groups are spent on animal welfare. A major part of my work on the farm is checking for animals that require attention or extra care. It is usually midnight or later when I retire to bed.

WHAT HAS BEEN THE PROUDEST MOMENT OF YOUR CAREER TO DATE? My proudest moment to date has been being invited by shop owners and supermarkets to display our products in their stores and the positive feedback from customers in general. I was also delighted to win two gold stars in the recent Great Taste awards for one of our products.

WHAT IS THE BEST THING ABOUT BEING INVOLVED WITH THE LOCAL RETAIL INDUSTRY? The best thing about being involved in the local food industry is having a chance to make a difference as to how food is produced. We do not over-process our products. We add less salt and no phosphate or water, ensuring our product is the healthiest it can be. Our aim, as a company, is to produce premium and tasty products at competitive prices. This, I believe, we have achieved.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I love to go for long walks on the beach or in forests with my partner and Radley, our dog.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I have always had a secret desire to be involved in the distilling industry and would really like to make and export poteen. My great grandfather was a poteen maker in Donegal in the 1890s.

I think that might to be my next big venture. Watch this spaceâ&#x20AC;Ś

FOOD & DRINKS NEWS

RETAILERS CAN COUNT ON QUALITY AND SMART IDEAS

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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ncouraging and assisting our 450-strong portfolio of member companies to benchmark themselves against businesses in Britain and further afield is a key focus for Food NI. We do so because this is a route to greater competitiveness and also a way to raise awareness of the quality, innovation and outstanding flavours now underpinning the food and drink industry here.

Our companies, I am delighted to report, are recording greater success in major awards than ever before. We’ve seen dozens of smaller businesses in particular winning in exacting competitions including UK Great Taste and Blas na hEireann.

Our work on behalf of the industry was also recognised in the influential World Travel and Tourism Awards, at which we gained the World’s Best Food Destination ahead of the likes of San Sebastian in Spain for leading the hugely successful Year of Food & Drink in 2016; a massive endorsement of the quality of food and drink now readily available here for visitors in particular.

It was great, therefore, to see four of our companies winning significant recognition in the recent UK Quality Awards, one of the most influential competitions of its kind, especially for retailers. Companies which lift Q Awards attract the attention of leading retail buyers in Great Britain.

I congratulate our successful members – Avondale Foods, Lurgan, Clandeboye Estate Yoghurt, Bangor, Belfast’s Jawbox Gin and Prep House Sauces from Crossgar. Another local company, TS Foods of Castlewellan was recognised for product innovation. These companies can be justifiably proud of finishing ahead of competitors in their respective categories.

We were thrilled to see so many companies coming out on top in such a prestigious competition. Significantly, most of the winners from Northern Ireland are smaller companies which, as the awards demonstrate, are manifestly able to hold their own against much bigger producers.

Launched in 1979, the UK Quality Food Awards recognise and reward the best in retail, wholesale and foodservice food and drink. Being able to include the distinctive blue Q logo means they’ll now be able to feature it on their packs to show consumers that their product really is special.

The Q logo is an independently-verified mark of quality and should be of tremendous benefit as they seek to build sales in the strategically important marketplace.

The Quality Awards are based on a rigorous judging process which is entirely independent and comprises over 400 industry experts, nutritionists, dietitians, chefs, chef-lecturers, home economists, food writers, consultants, restaurateurs, food technologists and developers, category experts, brewers, distillers, Masters of Wine, company chief executives, packaging gurus and retail professionals.

Winning a Quality Award really is a mark of distinction. We’d love to see many more local companies entering next year.

The outstanding contribution of our member companies to the growth of the Slow Food movement in the UK has also been recognised in the organisation’s awards.

Our winning companies in the awards which also celebrate a quality food experience in Northern Ireland were Hannan Meats, Moira as Best Butcher; Abernethy Butter, Dromara, Slow Food Producer of the Year; Indie Fude, Comber as Best Deli; and Charlie Cole of Broughgammon Farm, among our most innovative and environmentally-driven companies, was named Slow Food Person of the Year.

There were awards too for Ewing Seafoods in Belfast as Best Fishmonger; Bara Bakehouse, Comber, the Best Bakery; Inns Market, Belfast, Best Market; and the French Rooms, Bushmills, the Best Restaurant.

Slow Food, led in Northern Ireland by Paula McIntyre, our good friend and great supporter of local food, celebrates Northern Ireland’s unique culinary heritage, world class products and highly skilled and dedicated producers.

Food NI is a committed supporter of awards as they reward the innovation in our industry and our focus remains on promoting our food and drink both here and in key markets such as Great Britain and the Republic of Ireland, our single most important export market.

FOOD & DRINKS NEWS

CONSUMER INSIGHT AND MARKET UPDATE

BY JASON WINSTANLEY, SENIOR INSIGHT AND RESEARCH MANAGER, MOY PARK

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s Brexit turmoil swirls all around, one could be forgiven for thinking that the UK consumer is facing a crisis of confidence. In fact, whilst the full implications on the consumer mindset of November’s political chaos have yet to crystallise, there is so far no indication that the slow burn of Brexit negativity has had a particularly adverse effect.

In October, GfK’s monthly measure of Consumer Confidence dropped by a point; certainly not a sign of panic.

Similarly, according to the latest shopper data from the IGD’s ShopperVista programme2, most shoppers appear to be relatively relaxed about the 12 months ahead. Whilst 77% think food prices will rise over the next year, 70% do not expect to be worse off financially.

Similarly, two-thirds do not expect to see any change in the focus of their grocery shopping in the year ahead, whilst only a fifth expect that their focus will shift away from quality and towards saving money.

However, although consumers may not expect to change their grocery

shopping behaviour too much, that doesn’t mean that they aren’t concerned about the effects of Brexit. Recent Moy Park research3 shows that 70% of UK consumers are concerned about the potential economic consequences of Brexit, although only a quarter are seriously concerned. In terms of shopping behaviour, the research backs up the IGD findings, in that it does not suggest that there has been any significant change.

However, what does appear to be suffering is the willingness of consumers to make a major purchase, such as a holiday or furniture, with over half of consumers agreeing that they are cutting back on spend in this area.

And what of consumers in Northern Ireland, which is clearly the region of the UK which is receiving most of the press around Brexit? Well, things here are still positive, but there are some nuances compared to the rest of the UK. Half of Northern Irish consumers say that their household finances are in good shape, which is actually a little higher than the

rest of the UK, but they are more likely to be thinking about cutting back on large purchases, and they are slightly more concerned about the economic impact of Brexit3. This suggests that the average Northern Irish shopper is adopting a slightly more cautious approach to spending than the rest of the UK, and the latest data on grocery sales from Kantar Worldpanel would appear to bear this out. Grocery growth of 1.4% is a little behind that of GB, and shoppers are making slightly fewer trips and buying slightly less volume compared to 20174.

So, as we head towards the actual denouement of Brexit, it is fair to say that there is an element of caution in consumer spending behaviour – on both sides of the Irish Sea – but that things could be far, far worse.

[Source: 1 – GfK Consumer Confidence, October 2018; 2 – IGD ShopperVista Monthly Tracking Data for October 2018; 3 – Moy Park research, November 2018; 4 – Kantar Worldpanel, 52 weeks to 4th November 2018]

BARR SOFT DRINKS REVS UP ROCKSTAR ACTIVITY WITH MOTORCYCLE GIVEAWAY

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arr Soft Drinks recently partnered with Circle K Ireland to give shoppers the chance to win a new motorcycle worth €10,000.

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Eye-catching displays have been built in around 100 Circle K stores, generating increased consumer awareness across some of the best retail sites in Ireland.

Using the Circle K Loyalty App, customers were able to enter by taking advantage of a €2.50 deal to purchase two cans of Rockstar and by scanning their Play or Park ‘Game Tag’ at the checkout.

The activity resulted in double-digit growth for Rockstar sales across the period. Retailers were also given the chance to win a hamper based on their sales and how effectively the promotion was activated in-store.

The lucky winner of the Husqvarna Vitpilen 701 Motorcycle was Rui Sobreiro (pictured) and the top three performing sites were the Wicklow, Dublin Port and Ballysimon Road. All were invited to a prize presentation at Circle K in Dublin Port.

Gavan Morris, Ireland Sales Manager at Barr Soft Drinks, said: “Ireland is a key strategic market for the Barr international business and we continue to invest heavily in this market. This latest partnership with Circle K and Rockstar is an example of our sustained activity to drive footfall into stores.”

ADVERTORIAL

THOMPSON’S PUNJANA GETS FESTIVE FLOURISH

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hompson’s Tea, the fourthgeneration family business blending Northern Ireland’s best-selling tea, is giving their iconic Punjana pack a festive makeover this Christmas.

The Thompsons’ state-of-the-art blending and packing facility in Belfast has been quietly producing a special limited-edition Punjana pack with a festive flourish that is due to hit the shelves of supermarket outlets across the province before the end of November.

Ross Thompson, joint managing director, said: “Having enjoyed another encouraging year with successes at this year’s Great Taste awards, including two gold stars for our Punjana brand, we decided it was cause for celebration, and what better way than by adding a cheerful, festive flourish to our bestselling 80s and 160s designs.”

Having been awarded a grand total of 20 gold stars this year by the Guild of Fine Foods, the Thompsons’ tally of Great Taste awards has risen to over 100 stars since first submitting their teas a decade ago. The highest honour of three stars (awarded to less than 2% of all entries) was won by Thompson’s Signature Blend and also by their recently launched Thompson’s Special Everyday blend.

Amongst their other successful winners was Thompson’s hero brand, Punjana, winning two stars and maintaining its position at number one, having won

more stars than any other product in the all-important Blended Tea Bag category.

“The launch of our limited-edition Punjana packs coincides with a time of year associated with a drop in temperatures and a subsequent rise in tea consumption as people come together to spend time with their families over Christmas. The fact that our particular ‘Punjana red’ ties in seamlessly with Santa’s festive suit is a fortunate coincidence, and we hope our new designs put a smile on the face of our customers at this time of year,” said Ross Thompson.

Thompson’s Tea, from their tea blending and packing facility in Belfast, now produce tea for more than one third of Northern Ireland’s tea drinking population, with over one million cups of

Punjana enjoyed each and every day. The Thompsons have long striven to make the “perfect everyday cuppa” and, with these latest awards, have surely taken one step closer to achieving that goal.

Even today, as has been the way for the last 120 years, it is only ever a member of the Thompson family who is entrusted with tasting and approving each and every blend, their assurance that the tea inside will be the same award-winning Punjana taste and flavour that Northern Ireland tea lovers have been enjoying since 1896.

The launch of these exciting new packs will coincide with Thompson’s 12 Days of Christmas, their annual festive social media campaign which will see 12 daily giveaways celebrating fantastic locally produced products as well as some other exciting aspirational brands.

The Thompson family share their passion for tea blending.

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MEAT & POULTRY

MOY PARK CELEBRATES 75 YEARS OF TASTY CHICKEN I

reland’s number one poultry brand, Moy Park, is celebrating its 75th anniversary in 2018.

To coincide with this milestone, the business relaunched its branded breaded range in April, supported with the rollout of an integrated marketing campaign Masterfully Crafted, Marvellously Tasty and, as a result, the range has seen yearon-year growth of 8.3%1.

With the first phase of the relaunch now complete, Moy Park is embarking on an Ireland-wide campaign, which will be a real celebration of 75 years of Tasty Chicken.

“2018 has been an important year for the brand and Moy Park,” said Briege Finnegan, senior brand marketing manager. “With our 75th anniversary celebrations, we were delighted to relaunch the breaded range and unveil our new look and feel.

“For the remainder of this year, we will continue to support the brand relaunch, through our 75 years of Tasty Chicken integrated marketing campaign, which will come to life through outdoor, cinema, digital advertising and engaging social media content to support the core breaded product range in the Irish market.

LMC LAUNCHES SCHOOL COOKERY DEMONSTRATIONS

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nnual beef and lamb post-primary school cookery demonstrations were recently launched by the Livestock and Meat Commission for Northern Ireland (LMC), with the first event held at Friends’ School, Lisburn.

Ian Stevenson (second left), chief executive, Running until March 2019, LMC, and Lisa Donnan (second right), home economics teacher, are pictured with pupils 330 demonstrations will be from Friends’ School, Lisburn. delivered to post-primary school pupils from across Northern Ireland.

Carried out by a team of nine qualified demonstrators, the aim of the initiative is to show pupils quick, simple and tasty ways they can cook beef and lamb while educating them on the benefits of eating red meat as part of a healthy balanced diet.

“We have been running these post-primary school beef and lamb cookery demonstrations since 1999 and every year since then they have surged in popularity,” said Cherrie Kenny, education services manager at LMC. “LMC’s Northern Ireland Beef and Lamb Farm Quality Assurance Scheme has recently been added to the school syllabus, meaning that GCSE and A-Level pupils now have the opportunity to learn about traceability, provenance and sustainability.

“This year we have also created 20 exciting new beef and lamb recipes which are available on our website.”

Visit: www.food4life.org.uk for a range of educational resources.

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“Through our 75 years of Tasty Chicken campaign, we really want to evoke memories and feelings of nostalgia linked to Moy Park and celebrate our heritage. Further we will also pay tribute to our mascot Moy P, who was introduced back in the 1970s in Moy Park’s original iconic advert of the banjo playing chicken.”

The core Moy Park breaded product range includes Hot & Spicy and Southern Fried Mini-Fillets, Cheese & Bacon Sensations, Garlic Kievs and Goujons and is stocked in major multiples and convenience retailers in the Republic of Ireland and convenience retailers in Northern Ireland.

For more information on products, orders and distribution please contact Moy Park on 028 38 352 233.

Source: 1 - Kantar 52 w/e 15th July

DOUBLE SUCCESS FOR DUNBIA AT WOMEN IN MEAT

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isa Hand, head of supply chain at Dunbia, has picked up two awards at the inaugural Women in Meat industry awards in London.

Hand, who has worked in the meat industry for 20 years, lifted the category award for From left, Lesley Waters, celebrity chef; Lisa Hand, head of supply chain, Dunbia; and Meat Businesswoman: Charlotte Huggins, sales director at Kerry Manufacturing & Foods.

Processing, before being named overall Meat Businesswoman of the Year.

Held at The Royal Garden Hotel in Kensington last month, the awards were presented by Ready Steady Cook star Lesley Waters.

“All of the finalists are amazing women and have achieved so much,” said Hand. “It is a wonderful thing to have recognition in the industry for all of our contributions, and hopefully we can encourage more women to consider a career in the meat industry.”

Alan McKeown, corporate services director, Dunbia, said: “We are absolutely delighted to see Lisa win these awards.

She makes an outstanding contribution to the success of our company and has earned tremendous respect from suppliers and customers right across the trade.

“She fully deserves this recognition, and I have no doubt this will encourage other women in our business to continue to build their own career success in the industry.”

MEAT & POULTRY

AWARD-WINNING KE NAKO BILTONG SEEKS SUPPORT

Alanagh Chipperfield and Ilse Van Staden at the Balmoral Show 2018.

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apid expansion to meet rocketing demand fuelled by multiple awards has characterised 2018 for Ke Nako Biltong, which is currently seeking

investment to grow its business further in 2019.

Business owners Alanagh Chipperfield and Ilse Van Staden became overnight stars after competing in the Tom Kerridge-hosted BBC series Top of the Shop, winning the UK-wide overall accolade.

Their biltong, produced from organic Irish beef at Ballylagan Organic Farm in Straid, then went on to pick up a Great Taste star and both gold and the Best in Farmers’ Market prize at the Blas na hÉireann Irish food awards.

Chipperfield is a lecturer in animal biology at Belfast Met, and Van Staden the butcher at Ballylagan, while the pair has played rugby for, respectively, Ulster and Ireland.

Van Staden, who is from Pretoria, is also a qualified chef and used a family recipe to create the biltong. She also creates other South African specialities such as droewors under the Ke Nako Biltong brand, and an innovative range of prime cuts and value-added lines including boerewors as Ballylagan’s butcher.

Having poured substantial investment into an expansion of their facilities for curing and dry airing at Ballylagan this year to keep up with rising demand, Chipperfield and Van Staden are now seeking financial backing to facilitate their ambitious plans to roll out the celebrated brand.

Ke Nako Biltong is currently available at Ballylagan Farm Shop, delis and farmers’ markets around Northern Ireland and online at www.kenakobiltong.co.uk.

If you are interested in supporting the business, contact Ilse or Alanagh on 07846 992410 or at kenakobiltong@ hotmail.co.uk.

ULSTER RUGBY PLAYERS BRING FINNEBROGUE MAKES ASDA’S FESTIVE SAUSAGES EXTRA SPECIAL HOME THE BOEREWORS

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innebrogue has created an Extra Special Ultimate Pig in Blanket line for Asda stores across the UK, as part of its Christmas accompaniments range.

Other products in the range include Extra Special Red Onion Stuffing & Bacon Wraps, Pork, Plum & Sloe Gin Cocktail Sausages, From left, John Cowan, Finnebrogue Asda Veggie Caramelised Red account manager; Moray Gray, Finnebrogue Onion & Rosemary Stuffing Artisan’s new product development manager Asda; and Simon Fisher, Asda Downpatrick Slab and a Pork, Cranberry for general store manager. & Orange Stuffing Slab.

The Downpatrick-based company has been supplying Asda with its Extra Special sausages since 2014, and the new Christmas lines will see Finnebrogue Artisan products sold in up to 584 UK Asda stores.

“We have continued to build our relationship with Asda, thanks to our innovative approach, dedication to new product development and consistent quality,” said Moray Gray, Finnebrogue Artisan’s new product development manager for Asda.

“Ours is the UK’s first pig in blanket table centrepiece. They are traditionally extremely popular at Christmas and bought in their thousands, so we’re confident a larger variant will appeal to those customers who usually have them on their festive shopping lists.”

Michael McCallion, senior buying manager local foods, said: “At Asda, we’re always keen to support Northern Ireland’s agri-food sector and help local food companies grow their business through Asda’s national channels. It is fantastic to see Finnebrogue Artisan’s products on sale throughout the UK, especially at this time of year, when food – and in particular local produce - is in high demand for the Christmas table.”

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lster University Business school and two Ulster Rugby players have partnered to produce a South African boerewors sausage.

Full-back Louis Ludik and prop Schalk Van Der Merwe, both from South Africa, have worked for five months alongside the Business School’s experts in food innovation in Coleraine to find the perfect blend of South African spices and locally produced beef to create Hellbent, their version of the boerewors.

Funding to work with the University’s Business School was provided by an Innovation Voucher from Invest Northern Ireland.

“The function of our Testing Suite in Coleraine is to support product innovation and new product development providing facilities for research, nutritional evaluation and sensory testing,” said Dr Amy Burns, director of the Food and Consumer Testing Suite (FACTS).

“As professional sportsmen, Louis and Schalk appreciate the nutritional value of foods but were desperate to incorporate much-loved flavours from home in their diet.

South of the equator, boerewors are firm favourites but litle known here so the guys approached us to see how they could produce their own version with a view to turning their passion for healthy food into a commercial venture.”

The rugby duo is working with Carnbrooke Meats in Dromara to bring the product to the catering trade From left, Louis Ludik, Schalk Van Der Merwe and Dr Amy Burns, Ulster University Business School. initially.

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HENDERSON FOOD MACHINERY

HENDERSON FOOD MACHINERY LOOKING TO THE FUTURE David Henderson

SUPPLIERS OF HENDERSON FOOD MACHINERY INCLUDE: Apple Depositors Deighton Equipment FPE Grinders Havantec Food Equipment Henkelman Vacuum Packers Jay Craft Food Machinery Keymac Packaging Systems Metalbud Nowicki N&N Food Processing Equipment Peboeck Group Porlanmaz Bakery Machinery PPM Bag Sealers Robot Coupe Equipment Rotech SIAT Thissen & Stecher Cooking Vessels Thompson Machinery Mixer Grinders Treif Dicing & Slicing Equipment

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xciting times lie ahead as the team at Henderson Food Machinery prepare to move to brand new purpose-built premises incorporating a new factory and office accommodation on the outskirts of Crossgar, Co Down, early in 2019.

The new 9,000-square-foot unit will provide the opportunity to showcase the varied range of both new and used food processing and packaging equipment that can be supplied. Customers will be able to view machinery and have the option to trial their products in the state-of-the-art factory.

Led by Managing Director David Henderson, the business is now in its fourth year of operation. Team HFM includes Debra Henderson as Accounts Director, Sales Director Julie Bell, Sales Manager Josh Stuart, Operations and Health & Safety Manager Shauna Killen with Office Administrator Rachael Casement. The team also includes an

BRANDING IS IMPORTANT TO US, AND WE HAVE WORKED HARD IN THE LAST FOUR YEARS TO GET THE BRAND WHERE IT IS. WHAT WE NEED TO DO NOW IS MOVE TO THE NEXT LEVEL. WE’VE GOT A CRACKING SALES AND CUSTOMER-FOCUSED TEAM, AND WE LOOK FORWARD TO 2019.

David Henderson, managing director, Henderson Food Machinery Company

in-house engineer and two general maintenance and warehouse staff.

HFM has partnered with ANE Solutions in Ballymena, which offers complete engineering solutions for the food industry. With over 30 years’ experience in this sector, they specialise in designing, engineering, installing and maintaining bespoke, automated solutions.

Competitive pricing, great customer

HENDERSON FOOD MACHINERY service and a bold marketing strategy are all paying dividends for Henderson Food Machinery, which has continued to grow and consolidate its position as Ireland’s leading food machinery supplier over the past year. Sales Director Julie Bell says that by focusing on an excellent after sales service, we keep our customers happy and ensure repeat business. “It’s music to my ears when a new customer contacts us because we have been recommended to them. Our team’s experience means that we can help customers ranging from the smaller artisan producers right through to huge manufacturing companies with hundreds of production staff.”

David Henderson agrees: “We’ve taken on a lot more partners, and we’re dealing with a lot more customers. HFM are very much customer- and price-focused which has resulted in getting a lot of enquiries for machinery along with repeat business and new customers. Our priority is to be customer- and price-focused as we realise today’s marketplace is ever changing.”

This dynamic aspect also applies to the Henderson Food Machinery website www.hendersonfoodmachinery.com which is updated daily as stock changes.

It is currently being redeveloped to make it more user friendly.

While also supplying into sectors such as meat, fish, poultry, confectionary,

Rachael Casement, Julie Bell & Shauna Killen.

pet food, fruit, dairy and brewing, particularly strong areas for the business this past year have included bakery, ready meals and vegetables. Henderson Food Machinery works with big brands such as Havantec, Deighton, Jaycraft and Apple Food Systems. “We’re driving the business forward,” says David. Around three quarters of all trade would be in new equipment, with the remainder used machinery, while 65% of business would be in Ireland, 25% Great Britain and 10% exported globally to markets such as Saudi Arabia, Europe, the United States,

Canada, Australia and New Zealand.

2019 will continue to show a strong presence for the company exhibiting at CATEX in Dublin in February, the National Ploughing Championships in Co Offaly and the PPMA in Birmingham in September. Following a successful show at Gulfood in Dubai this month, David and the team will return there next autumn. At Balmoral Show in Lisburn in May, Henderson Food Machinery will have their stand in the NI Food Pavilion, having recently been invited to become a member of Food NI. Henderson Food Machinery is also returning, meanwhile, for another year as a sponsor of the Best Brand category at the Ulster Grocer Marketing Awards and Blas na hEireann Irish Food Awards. Further marketing activity spans company vehicle branding to strong social media activity; particularly on Twitter. “We like to make sure we stand out from the rest,” says David.

“Branding is important to us, and we have worked hard in the last four years to get the brand where it is. What we need to do now is move to the next level. We’ve got a cracking sales and customer-focused team, and we look forward to 2019. We’ll keep driving the business forward and, combined with our relocation, I know it’s exciting times ahead.”

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MEAT & POULTRY

HENDERSON GROUP CHALLENGES CHRISTMAS BIG SHOP WITH CONVENIENT FESTIVE OPTIONS

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enderson Wholesale’s Fresh Team has been working hard over the past few years to get the right fresh meat and poultry offer to meet their shoppers’ needs.

There has been extensive market research, taste testing and new product development, all of which has yielded great results, pushing SPAR, EUROSPAR, VIVO and VIVOXTRA stores to become a destination of choice for Tonight’s Tea. Looking to Christmas, the team has been working with K&G McAtamney, one of Northern Ireland’s most established butcheries, to offer a wider range of seasonal products.

“We have considered every type of Christmas gathering when developing the

festive products with K&G McAtamney,” says Steven Kennedy, meat & fresh foods trader at Henderson Wholesale.

“As such, new products introduced include turkey joints, pork joints, flavoured cocktail sausages and stuffing, all great quality products, positioned at a competitive price point.

Many stores will also offer fresh turkeys from Grove Farms, duck from the awardwinning Silver Hill Farm and gammon from local suppliers Cookstown, Brady Family and Fred C Robinson.

“Now, the entire Christmas dinner solution is available in the convenient surroundings of our local SPAR, EUROSPAR, VIVO and VIVIOXTRA stores.”

Over 300 stores offer 2 for £7,

and 2 for £5 product ranges across the SPAR enjoy local and McAtamney meat and poultry ranges, from steak joints and pork fillets to the very popular SPAR enjoy local fresh chicken in a bag.

“The seasonal market is one that we have taken ownership of thanks to our SPAR enjoy local range and continued partnerships with local suppliers across Ireland,” said Kennedy. “We are at the point where we are the destination of choice for every meal occasion.”

More information can be found at spar-ni. co.uk and eurospar-ni.co.uk.

FOCUS ON HEALTH

MÜLLER REMOVES SUGAR WITH NEW YOGURT CULTURE

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üller Corner, one of the UK’s best loved yogurt ranges, is set to reduce sugar by up to 9% and gain a creamier texture, thanks to the discovery of a new yogurt culture.

Following a rigorous research and development process which involved access to more than 13,000 strains, Müller discovered that the combination of two specific yogurt strains1, created a less sour tasting yogurt which means less sugar is required to be added to create a better taste.

Having already reduced total sugar by 13.5%2, equalling 1759 tonnes, the new mild recipe allowed Müller to reduce sugar in its Müller Corner range by 9%3.

At the same time, the dairy company is also removing all added sugar from its core Müllerlight range, reducing the total sugar content by up to 28%4.

Müller, the Official Yogurt Of British Athletics and Athletics Ireland5 has worked for the last 18 months to develop the new culture and the new recipes, which will be available from May 2019.

It’s backed by consumer testing6, with

respondents preferring the thicker texture and creamier taste.

The discovery is part of Müller’s £100m investment to innovate, develop, manufacture and market a new generation of yogurt and desserts products.

Having recently reformulated Müllerlight Greek Style and Müllerlight Fruitopolis so that they include 0% added sugar7, Müller had also previously reformulated the iconic Müller Corner Strawberry flavour so that it has 19% less sugar and launched Müller Corner Plain, the dairy company’s first ever Müller Corner made with unsweetened natural Greek style yogurt.

Michael Inpong, chief marketing officer at Müller, said: “From industry leading sugar reformulation to helping children to become more active, we’re extremely passionate about empowering people to live more healthy lifestyles.

“So as the UK’s favourite yogurt brand, the challenge we faced was how to reduce sugar, without ever compromising

on taste.

“By changing the culture we use to make our yogurt, we’ve created something completely unique. Not only does the new Corner yogurt recipe have a thicker and creamier texture, but it has less sugar. It’s backed by our consumer sampling, and we’re very excited to bring this new recipe to market.”

Selected and combined specific strains from two species: Streptococcus thermophilus and Lactobacillus bulgaricus 2 Across its branded yogurt portfolio. Total sugar SWA per 100g, less 3.8g lactose allowance per 100g (based on Kantar volume data). Public Health England: Sugar Reduction – Achieving the 20%. Year end 2015 vs Year end 31st August 2017 3 Per 100g 4 Per 100g 5 Official Yogurt as Proud Sponsor of British Athletics & Athletics Ireland 6 Based on taste test responses from a group of 150 people 7 Contains naturally occurring sugars 1

WORLD’S BIGGEST MEAT ALTERNATIVE PRODUCTION FACILITY OPENS

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he world’s biggest meat alternative production facility has opened at Quorn Foods’ Belasis site in Billingham. The factory expansion of 9,500m2 will double production capacity of Quorn’s core products, adding approximately 20,000 tonnes per annum. It is part of a £150m investment by Quorn Foods, reflecting an increase in flexitarian and vegan diets, and the fact that the UK is the most advanced meatfree market in the world.

The state-of-the-art production facility will produce 1.33M packs of Quorn products per week, equivalent to the meat produced by 1,600 cows.The efficiency improvements the expansion will deliver will help Quorn Foods continue to reduce its carbon emissions per tonne of food produced, already down by 35% since 2012.

Opening the facility, Tees Valley Mayor Ben Houchen said: “Huge householdname businesses are thriving in this region. Quorn Foods’ products are sold around the world, making it an important part of our export economy.

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It is just one example of how our skills base will help businesses and with them, our region, succeed in an outwardlooking post-Brexit world.

“This new multi-million-pound facility, which will double Quorn Foods’ output, shows the firm’s confidence in our area as a great place to invest and do business. It brings with it good jobs, better working practices and the potential for further investment - all central to our aim of driving forward a high-growth, high-wage, low-welfare economy.”

Quorn Foods Chief Executive Kevin

Brennan says: “We are the world leader in meat alternatives and have seen our business grow by 16% in the last year. We see decades of growth ahead of us as consumers respond to growing environmental concerns around meat production.

We provide dramatic sustainability benefits compared to meat and with this new facility will enhance those benefits further. Sustainability is at the heart of our organisation and we are committed to ensuring we are being responsible with the carbon footprint of our business.”

The move closely follows Quorn Foods’ elimination of 297 tonnes of non-recyclable plastic from its supply chain and the pledge to achieve 100% recyclable, reusable or compostable packaging by 2025.

With scientists predicting a climate change point-of-no-return as early as 2035, flexitarian and meat-free diets have an important role to play. The green-house gas emissions from a bag of Quorn Mince are 90% lower than beef mince.

FOCUS ON HEALTH

GLENISK FLEXES ITS MUSCLES WITH IRISH STRAINED PROTEIN YOGURT REBRAND AND NEW GO20 LAUNCH

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lenisk, one of Ireland’s fastest growing brands, has launched a new high protein convenience product, GO20, and rebranded its existing high protein yogurt range to meet growing consumer demand for highprotein, high-quality produce.

THE GREEKS HAVE GREEK YOGURT AND NOW IRELAND HAS IRISHSTRAINED! Glenisk took the decision to rebrand its highly successful Authentic Strained Greek Style range to Irish Strained Protein Yogurt to celebrate the uniquely delicious Irish milk that it’s made from – promising the same recipe and taste, with a brand-new look.

Strained in the traditional Greek and Icelandic style, Glenisk’s yogurt is strained using four times the amount of milk as conventional yogurt, resulting in a thick, creamy consistency. Glenisk

uses fresh Irish milk from grassfed Irish cows, with nothing artificial added – ever.

Glenisk’s new Irish Strained Protein Yogurt range is 0% fat, low calorie and has up to 10g protein per 100g serving. The range is available from retailers nationwide in Multipack 4 x 100g format, single 150g pots and larger 450g-500g varieties. It also includes a delicious new zesty Lemon flavour, available in 450g and 150g servings.

GO20 – HIGH PROTEIN, HIGH CONVENIENCE Glenisk has launched a brandnew high protein granola and yogurt pot to market for Q4– GO20. Another first for Glenisk, this unique product offers 20g protein per 170g combined serving without any artificial additives,

preservatives or sweeteners.

The GO20 range, currently listed in Musgrave and independent stores, is particularly targeted at the healthconscious, high-protein consumer, fulfilling their need for tasty, healthy and nutritious food on the go. It comes in two varieties – a Natural 0% Fat Protein Yogurt base with highprotein Mixed Berry Granola and a slightly more indulgent Vanilla 0% Fat Protein Yogurt base with high-protein Coconut & Dark Chocolate Granola.

FUELLING IRISH RUGBY PERFORMANCE As the Official Yogurt of Irish Rugby since 2016, Glenisk will continue to fuel the performance of the Irish Senior Men’s with the Irish Strained Protein Yogurt and GO20 ranges, as well as the Senior Women’s squad, the U20s and the Connacht and Munster teams.

See glenisk.com for futher information.

FOCUS ON HEALTH

HENDERSON GROWS FREE-FROM RANGES THROUGHOUT AMBIENT AND FRESH

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enderson Group has increased the number of ambient free-from products across its SPAR, EUROSPAR, VIVO and VIVOXTRA stores in recent years. Free-from sales have grown by over 50% in 2018 and ambient lines have more than doubled in the last three years to 132 in 2018, now including ranges from Kelkin, Mrs Crimbles and Nestle Cereals.

The ambient range includes products from rice cakes, breads, biscuits and cake to core grocery and confectionery, with sales being driven, not only due to intolerances, but also to improve digestive health and weight loss*.

Harris Interactive has found that the biggest demographic of free-from purchasers is 25–34 year olds (64%), closely followed by 35-44 year olds (59%).

Henderson Group’s fresh food department has also responded to the growing demand for dairy alternatives

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and free-from products to produce an extended offering of the popular dairy free items available on the market.

Iain Dickson from Henderson’s fresh team says the alternative options are only going to continue to grow as shoppers seek healthier products: “Only a few years ago, the options for gluten-free, dairy-free and sugar-free items were a fraction of what they are today, driven by both consumer demand and innovation.

“Our SPAR, EUROSPAR, VIVO and VIVOXTRA stores are perfectly positioned to pick up everyday essentials, and it is a fact that today’s essentials now include dairy-free, sugar-free and gluten-free products. As a wholesaler and retailer with such a huge presence across Northern Ireland, we’re aiming to provide the right range for those seeking healthier choices and free-from alternatives.”

In its fresh food category, Hendersons now offers 30 alternatives to milk, butter, cheese and yogurt from brands including Alpro, Lactofree, and Flora Dairy Free. They have also recently added a new range from Califia which includes almond milk, (natural, vanilla and

chocolate coconut) and two dairy-free coffee impulse options - due to the success of the category.

“The taste and quality of these products is now comparable to that of regular products,” says Iain. “The highquality level is attracting new consumers into the category, extending their appeal to those that are looking for healthy options for a healthy lifestyle.

“We will continue to grow our range as demand for these products increases, as well as looking at our own-brand products to ensure they’re adapted to new shopper missions.”

This latest expansion of speciality products which can now be found in over 400 stores across Northern Ireland gives SPAR, EUROSPAR, VIVO and VIVOXTRA stores a competitive edge against other retailers. *Food Manufacture, 2017

AGRI-FOOD PROSPECTS From left, Charlie Kerlin, head of Agri Food at Grant Thornton and John Hood, director of Food and Tourism, Invest NI.

INNOVATION KEY FOR THE FUTURE OF THE LOCAL AGRI-FOOD SECTOR CHARLIE KERLIN, HEAD OF AGRI FOOD AT BUSINESS ADVISORY FIRM GRANT THORNTON, RECENTLY MET WITH JOHN HOOD, DIRECTOR OF FOOD AND TOURISM AT INVEST NORTHERN IRELAND, TO DISCUSS THE STATE OF THE FOOD AND BEVERAGE SECTOR IN THE REGION AND ITS CURRENT CHALLENGES AND OPPORTUNITIES CHARLIE: Food and beverage is a key sector of focus for Grant Thornton locally, nationally and internationally.

How significant is the sector to the Northern Ireland economy?

JOHN: Very significant. Food and drink is our largest manufacturing sector, representing around a quarter of manufacturing output, a quarter of manufacturing employment and a quarter of manufacturing exports. From an economic development perspective and in terms of the geographical spread, it’s more than just the figures. If you look at the constituents within the supply chain: the producer, the primary farmer, the processor, the retailer and the consumer, it is probably the only area of economic development that touches everyone in Northern Ireland to a greater or lesser extent.

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CHARLIE: How would you assess the health of the sector generally and what KPIs support this assertion?

JOHN: If you look at our targets set by the Agri-Food Strategy Board, which was to grow the sector from £4bn to £7bn, it currently sits at around £5bn. The turnover figure is very healthy, but one of the challenges is how to make the sector more productive in broad terms around Gross Value Added per employer. To do that, we need to make our companies as profitable as possible.

CHARLIE: What are you seeing as the big structural changes that might need to happen in the food and beverage sector and how is Invest NI assisting?

JOHN: One of the key things in terms

of structure that I’ve seen recently is changes in ownership, particularly in our largest sectors of raw meat, poultry, dairy and pig meat. That level of consolidation through acquisition will probably continue but I think in terms of structure, I would contend that one of the biggest challenges we face is to invest in capital and automation to improve productivity going forward.

Economic development is not always about job creation, we have got to focus on productivity and profitability in certain sectors, food and beverage being one. If you invest in capital, you may still have the same number of jobs, but they will be higher value jobs. We have supported companies with capital grant support to help assist necessary investment.

AGRI-FOOD PROSPECTS CHARLIE: With the predominance of family-owned businesses in the sector, are owners dealing with succession?

JOHN: That is always challenging.

In farming for instance, we’ve seen the average age of farmers increase.

Sometimes, the children are not keen to get involved in the business and they feel they can make a better living somewhere else. To an extent, the same might apply to some family-run food businesses. I think innovation is key for the future and we would be keen to assist with that innovation, which is often driven by the next generation.

CHARLIE: How do innovative companies ensure they achieve scale through those innovations?

JOHN: I think that is one of our biggest challenges. If you look at our sales outside of Northern Ireland, the vast majority is vested in about 15 to 20 companies. That ‘mittelstand’ as it is termed in Germany, or middle-sized company is really what has driven the success of the German economy and we would like that for Northern Ireland. So, our challenge and the challenge for our companies is to take those firms that are turning over £1m to £3m with 50 or 60 people and help them become businesses with 150 people and turning over £10m or £15m. You won’t be able to do that in Northern Ireland alone, because the market is not big enough, so you must look further afield and that is where we will work with companies.

CHARLIE: For many of our clients in the sector, Invest NI has been a key partner working alongside us in helping to grow their businesses. Are you convinced now that Northern Ireland companies are aware of what Invest NI can offer in terms of the breadth of services?

JOHN: We see ourselves very much in the trusted business partner space and we want to be much more integrated in terms of helping companies fulfil their potential.

It’s not just about providing grants. Food and beverage is the only sector that has a dedicated business development team whose job it is to facilitate sales within our key target markets of Great Britain, Europe and the Middle and Far East. Increasingly, we are carrying out consumer insight support, providing good quality information and data on the buying behaviour of consumers to allow companies to make decisions and to better convince retailers to stock their products.

CHARLIE: What is the level of interest from firms seeking to export to Great Britain or the Republic of Ireland, compared to elsewhere in the world?

JOHN: To put it into context, at the minute, we only sell 3% of our produce outside of the European Union and, no matter what way you look at it, there are some limitations to the amount of product that we have. The second issue is there are a lot of opportunities in food and beverage around the world, but we don’t yet have a large enough range of companies to fully avail of all the opportunities. When you consider other markets, it’s not just about selling.

You need to understand the relationship, whether you deal with a retailer directly or through a distributor, you need to understand what the price point is and, crucially, make sure we have an export health certificate which may have been negotiated at an EU level, UK level or a Northern Ireland level. Logistically, have you someone on the ground if there are issues? Selling into outside markets is more complicated and complex than people think. Our job is to try and simplify that. I think it’s about managing the expectations of firms and encouraging them to test themselves out in the nearshore markets such as Great Britain and Republic of Ireland first. Entering new markets can be risky. We want to work with companies that are keen to sell outside Northern Ireland and we will help de-risk that for them.

CHARLIE: How would you view the potential merger between Sainsbury’s and Asda and has its impact been scenario planned for Invest NI companies that supply those firms?

JOHN: All retailers have taken a look at how they do business as a result of the discounters coming in, and the drive is to have less choice and less choice means fewer products listed. It goes back to the point on innovation. If you can provide innovative products efficiently and evidence that they are what the consumer wants, there will undoubtedly be opportunities.

CHARLIE: Is accessing funding a key issue for the sector now?

JOHN: Invest NI has a suite of products available in relation to finance and the uptake has been good. With the banking crisis at an end, we’ve a much more normalised economy, so access to capital isn’t as big an issue. We can offer capital grants to SMEs so if you are a small business, you can get maximum capital

against your average expenditure of 30% and if you are a medium-sized business, 20%. It’s about trying to encourage companies to make that investment and if it also encourages financial institutions to take comfort and invest as well, then all the better.

CHARLIE: The next few months and years will be a particularly challenging time for the industry and the continued proactive support of Invest NI will be critical to navigating the inevitable market changes. What practical things are Northern Ireland food and beverage clients doing in anticipation of Brexit, for example?

JOHN: One of the biggest challenges around the exit from the European Union has been uncertainty.

That said, Great Britain remains our largest market so even in the worst-case scenario, our largest market will remain open and still present opportunities.

We have seen companies stockpiling, whether it be raw materials or packaging materials.

Others have taken space in other jurisdictions because they’ve been required by their suppliers to have some kind of facility within the European Union that will allow them to continue to supply. From an Invest NI perspective, we have a range of products and solutions that we have available including a selfassessment online tool to try and allow companies to understand some of those issues that are likely to be of greatest concern to them.

CHARLIE: What thing would you do (if you had the power) to transform the sector in Northern Ireland?

JOHN: It goes back to encouraging firms to make the investment that will make businesses as efficient as possible. If you begin to focus more on the profitability rather than the turnover, whether that be through investment in physical capital, human capital or through identifying markets that potentially give a better return, Northern Ireland could be transformed.

If we could turn companies that are making 1.5 to 2% profit into companies that are making 8 to 9% profit, it will be transformational. Ultimately, I believe we have the pure, natural quality products that would sell anywhere in the world. We’ve got to make sure that we manufacture them to the highest standards that we can, to the best of our ability and sell where we get the maximum return.

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AGRI-FOOD NEWS

FOUR UNION PRESIDENTS UNDERLINE SHARED VISION FOR UK AGRICULTURE P residents of the four UK farming unions recently came together at the NFU Cymru Conference 2018 to underline their shared visions for the industry, and to call on politicians to mirror that level of ambition.

NFU Cymru President John Davies, NFU President Minette Batters, NFU Scotland President Andrew McCornick and Ulster Farmers’ Union President Ivor Ferguson took to the stage for a UK: A nation united by farming session held during the Welsh Farming: Ambition for Growth conference in Llandrindod Wells.

“We are now entering a time of unprecedented change which presents a once-in-a-generation opportunity to shape the future of agriculture in the UK,” said Ferguson. “The UK farm unions

From left, Andrew McCornick, NFU Scotland; Minette Batters, NFU; John Davies, NFU Cymru; and Ivor Ferguson, UFU.

collectively have a vision of a productive, progressive, sustainable and most importantly profitable farming sector and we want to work with the Government and other industry partners to realise this.

“At a UK level, key issues need more legal certainty. These include the

UFU PUBLISHES LIMITED-EDITION CENTENARY MAGAZINE

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lster Farmers’ Union is capping off its centenary year by recognising the support and contributions of members with a oneoff publication of its historic magazine, The Farmers’ Journal.

Filled with stories and pictures from members, past presidents and staff, it gives a snapshot of some of the highlights from the last 100 years.

“For 100 years, the UFU has been the voice of farmers in Northern Ireland but, without the support and contributions of our members, we couldn’t have reached UFU’s centenary edition. this historic milestone,” said Ivor Ferguson, president of UFU. “Like all the presidents before me, and those who will follow in the coming years, I am proud to represent the faming families that make up our membership.

“Looking back through past events and photographs, we can see how much the industry has changed but it is still driven by the determination of farming families to produce top quality food and care for the countryside. Despite the dramatic changes, farmers today have much in common with those who created the UFU in 1918. The mission remains the same - to secure a fairer deal for farmers now and in the future.”

First published in 1920, The Farmers’ Journal was the main way the organisation communicated with members for over 50 years.

The magazine can be purchased in UFU group offices or online at www.ufuhq.com.

It costs £5, with all proceeds going towards Air Ambulance Northern Ireland.

The first edition, published in 1920.

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standard of imported food, longer term funding for agriculture and the effective operation of the agri-food supply chain.

It is also essential that future support arrangements must reflect final decisions on trade relationships with the EU-27 and the rest of the world.”

Batters said: “At a time of such uncertainty, the bond and solidarity between the four UK farming unions has never been more important. As the UK’s impending departure from the European Union approaches, it is important that our politicians across all areas of the UK and the EU show that same level of vision and ambition – putting food at the centre of their plans and ambitions - to give UK farmers the platform to achieve and prosper in the future.”

CALLS FOR CREATION OF UK QUALITY FOOD SCHEME

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UK Geographical Indicators (GI) scheme should be created after the UK leaves the EU to ensure Northern Ireland’s quality food continues to be recognised, according to the Ulster Farmers’ Union (UFU).

Northern Ireland currently has three products with EU Protected Geographical Indication (PGI) status, Comber New Potatoes, Armagh Bramley Apples and Lough Neagh Eels and one with EU Protected Designation of Origin, Lough Neagh Pollan.

“It is a missed opportunity if we don’t strongly market and promote, both at home and further afield, the high standard of food produced here,” said David Brown, deputy president of UFU. “Protected geographical status guarantees a product’s quality and specificity. It is a useful marketing tool, as it helps consumers recognise a product and allows them to buy it confident in the quality.

“Already, our neighbouring nations have significantly more products with protected status and they are forging ahead with food promotional activities.

“There is a very real chance that Northern Ireland could be left behind. Competition in world export markets is fierce and timing is everything.”

UFU says it supportive of government plans to allow existing PGIs to be automatically protected under the proposed UK GI scheme, and for all UK PGIs registered under the EU schemes to continue to enjoy protections in the EU in the short to medium term.

AGRI-FOOD NEWS

AFBI SPENDING FELL SHORT OF PUBLIC SECTOR STANDARDS

BY ADRIAN RUTHERFORD

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public body, Agri-Food and Biosciences Institute (AFBI), has been criticised after auditors found governance failures in its spending.

A report published last month said some financial practices at AFBI showed a fundamental disregard for the principles of public sector accounting.

The institute provides high-level scientific services to customers in the agri-food sector, with the report by Auditor General Kieran Donnelly flagging issues with its 2016/17 accounts.

It highlights failures in governance within AFBI which led to material financial transactions that were outside

UFU CONCERNED AT LACPATRICK PRICING

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lster Farmers’ Union has responded to reports LacPatrick producers would not be paid their promised bonus in November, following on from a penny per litre reduction in LacPatrick’s base price as it completes its merger with Lakeland.

“This is a double blow for already unsettled suppliers, who only last month experienced issues over their monthly milk cheques,” said Ivor Ferguson, president of UFU. “It seems LacPatrick members are paying for previous mistakes and that banks are now influencing the milk price, leaving a bad taste in the value banks attach to the family farm businesses.”

UFU says it was assured by LacPatrick in October that everything was in place for a smooth transition to the merger, with the only issue the wait for formal approval from UK and Irish competition authorities.

Milk has been produced in the knowledge that this payment would be paid, and farmers have already factored it into their own cash flows and business decisions, says the union, and farmers are already facing a costly winter due to pressure on fodder stocks and high feed prices.

“As a business about to merge, which is seeking goodwill from farmers, LacPatrick and the banks needs to steady the ship now to ensure that its members see a fair return for the milk they are producing,” said Ferguson.

accepted practice in public sector financial management.

During 2015/16, AFBI entered into an agreement with the Centre for Innovation and Excellence in Livestock (CIEL), a collaboration aimed at delivering industry-led research to make the livestock sector more efficient.

In 2015/16 and 2016/17, AFBI issued sales and pro-forma, or estimated, invoices worth £1.8m to CIEL. AFBI provided these invoices for CIEL to secure funding in advance of year-end deadlines for eligible spending, to ensure AFBI would be able to maximise funding in future years. However, no assets had been bought by AFBI at that time.

Donnelly said the use of these invoices

was “concerning”, and outside accepted practice in public sector accounting.

His report reads: ‘AFBI failed to disclose their existence over several months during the course of the audit... What is of most concern is that these actions were taken with the full knowledge of senior management and authorised by AFBI’s [then] chief executive(s).’

A spokesperson for AFBI said: ‘AFBI has been working closely with the NIAO on the audit of the Annual Report & Accounts for the financial year 2016/17, accepting all recommendations arising from the NIAO report and identifying a number of actions to be undertaken to ensure that all recommendations are implemented fully.’

UK FARMING UNIONS URGE DAIRY FARMERS TO SPEAK UP FOR FAIR CONTRACT TERMS T he four UK farming unions have urged all dairy farmers to engage with the forthcoming government consultation on dairy contracts to make their voice heard and speak up for a more effective dairy supply chain, with fairer terms for farmers.

The organisations have reiterated their support for regulated contract terms for dairy farmers and will be extensively consulting with their members when the consultation is issued, in an effort to rebalance where the risk currently sits within the dairy supply chain.

A joint statement reads: ‘For too long, dairy farmers have shouldered too much of the risk in the dairy market and in many cases have been subject to unfair contract terms and trading practices. As outlined in the GCA review published in February, there is clearly an imbalance of power within the dairy supply chain.

‘As we await the Government’s consultation on dairy contracts to be issued, in order for us to understand the proposals in full, we are using this time to consult with our members

extensively. We want to understand their views on dairy contracts and our final responses to that consultation will reflect our members’ views. We are all keen to constructively engage with industry and Government to deliver the improvements we all want to see.

‘Together, we want to see flexible and innovative regulation that delivers fair terms for farmers and an equitable balancing of risk between farmers and buyers. We have been exploring a range of legal mechanisms to achieve this, including looking at Common Market Organisation legislation as well as other legal powers that the government might use to achieve effective regulation.

“As we leave the EU, the UK dairy market needs to be fit for purpose; commercially focused, innovative and competitive. It is vital that we have a properly operating dairy market where risk is shared across the supply chain.

“Dairy farmers need to be in a strong position to develop professional and sustainable relationships with their buyers, while operating to fair trading terms.’

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MARKETING NEWS

RETAILERS AT HEART OF NEW NATIONAL LOTTERY TV CAMPAIGN T he National Lottery is incorporating one of its greatest assets into its new Amazing Starts Here marketing campaign – its retailers.

New TV advertisements to promote Lotto Rollovers feature four store owners around the country in their shops celebrating the announcement of the Rollover with everything from confetti cannons to laser shows.

Camelot, operator of The National Lottery, went one step further in its quest to put retailers at the heart of its latest campaign, with real-life proprietor Tina Thomas of Pontlliw Post Office & Village Stores in Swansea starring in one

of the TV spots, in which a brass band parades through her shop as a Rollover is announced.

“Our retail partners play a massive role in The National Lottery’s success, exciting

MAXOL SPONSORS ULSTER MINI RUGBY FOR FIFTH YEAR

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orecourt and convenience retailer Maxol has celebrated the launch of Maxol Ulster Mini Rugby Festivals for the 20182019 season.

Now in its fifth year, Maxol’s title sponsorship of Ulster Mini Rugby began in 2013 and offers an ideal fit to reinforce its brand ethos of being ‘at the heart of’ local communities across the country.

Eight Maxol Mini Rugby Festivals are held at various rugby clubs throughout the province, with 32 primary school mini rugby teams participating in a four-day Finals Festival at Kingspan Stadium in Belfast, the home of Ulster Rugby.

Each year approximately 1,500 six to 12-year-olds and over 70 primary schools take part in the Maxol Ulster Mini Rugby programme, with the aim of giving local young players their first taste of the sport while also learning the basic skills that go behind it.

“As a family-owned business that lies at the heart of the Northern Ireland community, this sponsorship enables us and our retailers to continue to support grassroots rugby and give something back to communities who have supported Maxol over the years,” said Brian Donaldson, chief executive officer, The Maxol Group.

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customers about the jackpots on offer and helping to raise vast sums of money for Good Causes,” said Duncan Malyon, retail director, Camelot. “A player walking into a shop to buy a National Lottery ticket is the first stage of an incredible process that culminates in around £30m a week in vital funding for great projects all over the UK and the making of hundreds of millionaires every year.

“With the new Amazing Starts Here campaign, we’re looking to firmly establish playing The National Lottery as something everyone in the country can feel great about – and our retailers are absolutely crucial in helping us to do that.”

GENESIS CRAFTY SUPPORTS SCHOOL WITH DONATION OF BUNS M agherafelt-based Genesis Crafty recently helped boost the fundraising efforts of Tor Bank school’s hard-working team at a coffee morning hosted as part of Macmillan’s World’s Biggest Coffee Morning initiative.

The bakery supplied a range of buns and cakes, which were sold by the school staff to raise money for the charity.

The helping hand from Genesis enabled the staff of Tor Bank School in Dundonald to raise an impressive £350 for Macmillan Cancer Support. The school, whose pupils are aged 3–19 and have severe learning disabilities or profound and multiple learning difficulties, have a 120-strong team of teachers, classroom assistants, physiotherapists, occupational therapists, speech and language therapists, art therapist, aromatherapist and nurses.

Genesis wanted to support their bid to raise vital funds for Macmillan, which works closely with cancer patients.

Pictured are, back row, Claire Breen (second left), acting principal of Tor Bank, Laura McKnight (second right) of Genesis, and Tor Bank pupils Emily, Katie, Lucy and Andrew.

BUSINESS NEWS

START-UPS PITCH TO AGRIFOOD GIANTS AT INNOVATION EVENT

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maginative and radical food start-ups from across the world attended an Open Innovation Forum held at the Institute for Global Food Security, Queen’s University Belfast, last month.

Among novel concepts showcased at the event were robots capable of arable farming; a vending machine producing personalised smoothies from fresh fruit and veg, ordered from a smartphone; food labels

Lycotec’s product looks and tastes like regular chocolate but is actually made with oil-based products designed to aid weight and blood-lipid management.

indicating when a product has begun to spoil; and the world’s first 3D candy printer.

Some of the entrepreneurs such as Durrow Mills, an Irish company producing more easily digestible, sprouted flours, are already trading commercially. Others including HigherSteaks, a team creating in vitro meat created in the lab from stem cells, are at an earlier stage of research and development.

Among local SMEs

making the final cut to pitch to agri-food giants, including PepsiCo, P&G, Siemens, Mars and Heineken, was Food Safe System, an app to help restaurateurs cut through red tape and comply with food-safety legislation created by Newry chef Neil Bradley. Another, Zero Waste Biotech, demonstrated a model for converting food and other organic waste on-site into biomass within 24 hours.

“This is a very exciting event and a rare opportunity for SMEs to get direct access to some of the world’s leading companies,” said Stephane Durand, manager of the Agri-Food Quest Competence Centre, which links more than 30 leading Northern Ireland agri-food businesses with top scientific researchers at Queen’s, Ulster University and AFBI.

DWF PROPOSES A PRACTICAL APPROACH TO BREXIT

From left, Maurice Evans, Evron Foods, Craigavon; Judith Alexander, Bank of Ireland; and Chris Wheeler, DWF.

“I

t’s time for details - not dilemmas,” according to Dominic Watkins, global head of Food Group for legal business DWF. Speaking at a seminar in Belfast, he

gave the leaders of over 100 of NI’s top food and drink organisations, including Craigavon-based Moy Park and Evron Foods, a legal overview of Brexit’s potential impact on the sector.

Covering some of the biggest issues which could impact on growth such as labour shortages, tariffs, and trade deal scenarios, he said: “Brexit is a tangled web and there are a multitude of implications for businesses to consider.

“The NI economy, particularly the food and drink sector, faces a challenging and uncertain future until a deal is reached.

“But businesses can and should take action now to ensure they are in the best possible position for any period of instability. They can review processes,

identify priorities including opportunities and threats and prepare for the worst while hoping for the best, until there is greater clarity on the road ahead.”

From left, Briege Finnigan, Moy Park; Gerry Ward, DWF; and Aisleigh Graham, Moy Park.

with the challenges of an ever-changing labour market, HTS TACKLES THE PR OF HR Faced a skills deficit, and a lack of industry appeal, a new Invest NI

From left, Georges Senninger, Avondale Foods; Harry Hamilton, Harvesting Tomorrow’s Skills; and Michael Gould, Dept for Employment & Learning.

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supported initiative - Harvesting Tomorrow’s Skills – is helping NI’s food and drink industry challenge perceptions and attract new talent to the sector.

HTS recently brought together top experts in people development, recruitment and social media marketing for a PR of HR seminar which was attended by over 100 HR directors and senior business leaders.

“There are currently 800 job vacancies in the sector – and that number is likely to keep growing,” said Harry Hamilton, project facilitator of HTS, while declining to comment on reports he had turned down an offer to star in the recent film, Bohemian Rhapsody. “Through these seminars, workshops and wider training, our aim is to support NI’s food and drink businesses and help them sell the sector and the many opportunities it presents.”

Further details on HTS are available from http://nifda.co.uk/hts/.

APPOINTMENTS

GROUP MANAGER APPOINTED TO FRESHLY CHOPPED NI Michele Reid

Mark Huddleston

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ichele Reid has been appointed group manager for Mount Charles’ healthy eating franchise, Freshly Chopped NI. Reid will oversee the opening of Mount Charles’ Freshly Chopped restaurants across Northern Ireland and Donegal, along with staff training and development.

She has been an employee with Mount Charles for over 17 years, and has worked her way up the ranks from trained chef, to her new management role.

HUDDLESTON JOINS IOD MANAGEMENT Mark Huddleston has been appointed management and leadership ambassador at the Institute of Directors Northern Ireland. He will engage with IoD members and all other stakeholders.

Jenna Bell

ACAS NAMES NEW CHIEF EXECUTIVE

S

usan Clews has been announced as the new chief executive for the Advisory, Conciliation and Arbitration Service (Acas).

Clews joined Acas as an adviser and conciliator in 1993, has held a variety of senior roles within the organisation since then and currently works as Acas’ chief operations officer.

“Susan is an experienced and knowledgeable leader who knows Acas inside out through her many years of service to the organisation,” said Sir Brendan Barber, chairman of Acas.

“Her energy, drive and commitment

will be invaluable in her new role and I look forward to working with her to maintain our reputation as Britain’s leading authority on workplace relations.”

Acas provides free and impartial information and advice to employers and employees on all aspects of workplace relations and employment law. It supports good relationships between employers and employees which underpin business success. It is an independent and impartial statutory body governed by a Council made up of members from business, trade unions, academia and the law.

NI CHAMBER NAMES EXECUTIVE Jenna Bell has been appointed business development executive at the Northern Ireland Chamber of Commerce and Industry. She is responsible for recruiting and retaining NI Chamber members.

SHELFLIFE

To see your product featured in Shelf Life, contact Chris Keenan at c.keenan@independentmagazinesni.co.uk or Tel: 028 9026 4267

DALE FARM INTRODUCES NEW FORTIFIED MILK N orthern Ireland dairy co-operative Dale Farm has introduced a new fresh semi-skimmed milk, fortified with vitamins and minerals, which is now available in Tesco stores.

Milk Plus was developed following research revealing that adults and children in Northern Ireland could be lacking in vitamin D. The only vitamin produced by the body, vitamin D is largely formed by exposure to sunlight and, as a result, those living in Northern Ireland do not get enough.

Further research also uncovered that 50% of people surveyed would welcome a fortified milk which could replace the family’s current milk purchase and negate the use of supplements.

Milk Plus is low in fat with a 250ml glass providing 100% of the UK recommended daily amount of vitamin D and is high in calcium and vitamin B2.

“As a dairy company rooted in

From left, Sandra Weir, fresh food buyer for Northern Ireland, Tesco; Stephanie and Hayden Todd; and Darren Hughes, senior national account manager at Dale Farm.

innovation, Dale Farm is dedicated to consistently launching great-tasting products that provide essential nutrients and vitamins,” said Darren Hughes, senior

BRING THE MAGIC HOME THIS CHRISTMAS WITH LINDT L indt has pledged to Bring the Magic Home again this Christmas with lots of exciting creations to choose from.

Among NPD is a 287g Lindor Gift Box, featuring classic Lindor milk chocolate truffles embellished with a red bow, 40g Lindt Snowmen in a choice of three colours and a 166g Lindt Christmas Sharing Pack containing a selection of iconic Christmas novelties.

Returning for another year, meanwhile, is the Lindt Teddy.

Lindt products are available from supermarkets nationwide.

national account manager, Dale Farm.

“Fortification in foods and beverages is growing in popularity as a handy delivery mechanism for added nutrients.”

METCALFE’S POPCORN LAUNCHES NEW DISNEY KITCHEN SHARING BAGS

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etcalfe’s launched two new sharing bag size formats in late October, with the initial launch packs featuring characters from Disney Pixar’s Incredibles 2.

The two new products mark the beginning of a new Disney Kitchen range by Metcalfe’s, with further releases expected in the New Year.

Available in the bestselling Sweet ‘n’ Salt and Cinema Sweet flavours, the new, larger sharing bags will weigh 120g and 115g respectively and feature 96 calories, 3.4g and 3.6g of sugar per 20g serving.

All products featuring the Disney Kitchen banner meet Disney’s European nutritional guidelines which promote fruit, vegetables and wholegrain and set limits on sugar, salt, fats and portion sizes.

“At Metcalfe’s, we’re committed to creating popcorn that’s fun to eat whilst empowering parents to make lighter snacking choices,” said Sam Garnham, senior brand manager for Metcalfe’s.

Metcalfe’s has also recently launched two new formats of low-calorie snacking products – Corn Chips and Mini Ricecakes.

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TOBACCO NEWS

WKD CREATES CHRISTMAS WINDOW DISPLAYS

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KD is providing free festive PoS materials and creating eye-catching Christmas window displays for retailers in Northern Ireland. The now traditional seasonal support from brand owner SHS Drinks will bring some WKD-style festive cheer to shoppers and passers-by alike.

With over 40% volume share, WKD is the RTD category-leader in Northern Ireland by far, with its share of sales bigger than that of the next nine branded competitors combined1.

Available via the SHS Drinks sales team, the festive-themed WKD POS items are designed for maximum visual impact. Supplemented with Christmas

decorations, the branded items will be used by SHS to build the seasonal WKD window displays that have become so well-known over the years.

While the attention-grabbing window activity will entice customers into stores, a range of WKD price promotions is set to appeal to shoppers once inside.

In addition to the outlet-based activity, a far-reaching Christmas social media campaign will raise brand awareness and ensure that WKD is top of mind for RTD shoppers. The digital support will include opportunities for consumers to win seasonal giveaways, such as WKD bobblehats and Christmas cocktail pitchers to use at festive gatherings.

1Source: Nielsen NI Take Home MAT to 06.10.18

LOCAL CHEMIST CREATES A NEW GIN A new Tyrone-based gin brand, Symphonia, has collaborated with Belfast brand agency The Foundation with the aim of creating a unique offering in the crowded gin market.

Symphonia founder Ric Dyer, who has a PHD in Chemistry and 30 years of pharmaceutical experience, has combined his knowledge of science and quality to produce an innovative series of spirits using ingredients from the local area, Dry Gin, Apple Gin and Fruit Cup. “The Foundation spent time getting to know me and to understand the unique process I use for gin distillation,”

said Dyer. “From this understanding, they then developed brand and naming concepts that gave me different, highly creative ways to present my gin and I am delighted with the response people have had to Symphonia as a brand.”

Steve Neill, head of design at The Foundation, said: “We used a combination of bold typography, illustration and photography to represent the overall brand, and its product range. It was important for us to communicate the unique qualities of Symphonia and to promote the logical yet creative elements that make this particular gin stand out.”

COPELAND GIN TOASTS RETURN JAWBOX NAMED OF LIMITED-EDITION WINTER GIN BEST GIN AT LONDON inspiration and more. o Down-based Copeland Spirits Unlike liqueurs, which are has brought its ChristmasC AWARDS sweetened with syrup and lower in inspired Spiced Apple and Blackcurrant gin back for the festive season. The limited-edition, fruitinfused gin was an success with consumers in 2017, with over 2,500 units sold.

This year, just 2,000 bottles of the flavoured gin are available in Northern Ireland, exclusively from independent retailers and Belfast International Airport.

Selected bottles will be packaged in a luxurious gift bag featuring a scannable QR code, taking consumers to a dedicated section on the website filled with cocktail 38

strength, Copeland Spirits’ range carries full strength gins all at 37.8% volume. The Spiced Apple and Blackcurrant flavour features only locally grown fruit, with Copeland Gin sourcing over 90kg of blackcurrants and apples apiece from local farmers and producers to create the three batches.

The infusion process began in September with the bottled result delivering a deep berry colour and an intensely familiar festive flavour layered with sweetness and carrying a kick of cinnamon.

J

awbox Small Batch Gin has been named winner of the Quality Drinks Award 2018 Best Gin at the Quality Food & Drink Awards in London.

Judged by a panel selected from 400 industry experts, the Quality Food & Drink Awards recognise and reward the best in retail, wholesale and foodservice food and drink products available in the UK. “It’s fantastic for the brand and a huge pat on the back for the whole team,” said Gerry White, founder of Jawbox Gin. “Jawbox is only what it is today thanks to the passion and enthusiasm of the people behind the gin, including the talented team at Drinksology who designed the bottle and the dedicated team at our distillery.”

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IN THE HOT SEAT TELL US ABOUT YOURSELF I started life out in the world of marketing agencies where I worked with many high-profile brands across many different countries. It was great fun; however, after nearly 10 years of working within this world, I decided to jump ship and go client side to work for Boost Drinks as their consumer marketing manager. I really enjoy psychology, so I love getting into the hearts and minds of what our consumers want and working with our agencies to bring this to life.

IN THE HOT SEAT FRAN MATTHEWS, CONSUMER MARKETING MANAGER AT BOOST DRINKS

WHAT DOES A TYPICAL DAY INVOLVE? My day-to-day role involves driving the consumer marketing for Boost Drinks throughout the UK. This involves developing the marketing strategy with the business against our overall company objectives, managing our marketing agencies who develop and execute so many weird and wonderful campaigns for us, and working closely with our Product and Sales team at Boost towers to ensure all our plans are aligned, whilst being in control of the budget. Every now and then, I manage to escape the office and enjoy some of our campaign launches with our consumers which is always great fun.

WHAT HAS BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? Being awarded Joint Winner of the Lorraine Hall Young Marketeer of the Year award has been one of my proudest moments in the industry. Northern Ireland is an incredibly important market to us at Boost; being the number one, two and three top selling soft drink in the convenience sector is a huge achievement for the brand and to be recognised as being part of this, by driving the brand love amongst the people of NI, is amazing.

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB? The people and mind set. Hands down.

Simon Gray founded the business back in 2001 and has grown it like a family.

We all work hard, genuinely care about the brand and each other, whilst having some good laughs along the way. We are also very open minded and are willing to try new things, so when one of our lovely agencies comes to us with a crazy campaign idea, we go for it.

WHAT IS THE BEST ADVICE YOU HAVE EVER RECEIVED? Test and learn. We don’t have all the 42

answers, but life is about being brave sometimes so give it a go and if it doesn’t work quite how you hoped, learn from it.

Also learn from your successes because there is always a way to make those bigger and better successes in the future.

WHAT TALENT WOULD YOU LIKE TO HAVE? I would love to be able to speak another language. If I could have any super power in the world I would love to speak all languages, so I can join in every conversation. Although I think people think I talk too much so perhaps it’s a good thing that I can’t.

WHAT ARE YOUR FUTURE PLANS/ AMBITIONS? To continue to build the Boost brand across the UK and the rest of the world.

There is so much room for the brand to grow and I really hope that I am a part of this for years to come. On a personal note, I love to travel so I would like to be able to tick some more amazing places off my bucket list, including South Africa, America and Japan.

WHOM DO YOU MOST ADMIRE? My dad. He worked his way up from not

having a lot in life and the success he achieved was nothing short than amazing to me. He was a true entrepreneur and worked hard to build a business which he was proud of. He never let anything get him down and always had a smile on his face.

WHERE IS YOUR FAVOURITE PLACE? Lindos in Rhodes. This is where my husband and I got married and, as cheesy as it sounds, it was one of the happiest times of my life. We spent the full week with all our family and friends to celebrate the occasion and I would do it all over again in a heartbeat. Sun, cocktails and laughter! What’s not to love?

WHAT IS YOUR FAVOURITE FOOD PRODUCT? Baked camembert with crusty bread, onion chutney and a glass of red wine is my absolute fave! I could sit and have that all day every day!

HOW DO YOU RELAX? I love a bath full of bubbles, candles, music and wine. After a long day at work, it’s a nice place to just switch off.

Ulster Grocer would like to thank our advertisers and readers for your support this year

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