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ATLANTIS OF KILMORE QUAY: Ireland’s favourite fishmonger

CAVE DIRECT: The UK’s leading craft beer wholesaler

WE SEAL: Reusable and eco-friendly bag seals

From crop to consumption

Here at Inside Food & Drink, we are starting the year with a focus on healthy foods. Follow the journey of fresh food from a small seed to a delicious meal that tastes good and helps you feel great.

Managing Director

John White

Finance Director

Filomena Nardi-Smith

Editor

Phil Nicholls

Editorial Assistants

Imogen Ward

Hannah Barnett

Feature Writers

Andy Probert

Romana Moares

Richard Hagan

Colin Chinery

Business Development Manager

Darren Foiret

Research Editors

Jeff Johnson

Mark Simmonds

Judi Wheaton-Mars

Ginelle Lorenzo

Natalie Martin

Dane Coady

Becky Scrivens

Sam Ransome

Sales Director

Richard Brightmore

Sales Manager

Helen Leisi

Project Managers

Alexander Paterson

Tony Ingrouille

Kym Hamilton

Chris Renicar

David Earl

Lisa Smith

Will Tottie

Bobby Godfrey

Loretta Smith

Julien Carew

Art Editor

Philip White

Webmaster

Michael Stamp

Designers

Sarah Jones

Georgina Harris

Events Manager

Jasmine Lodge

Marketing Manager

Adam White

Administration & IT

Summer Clover

Gavin Bellward

Healthy living… and the occasional relapse

Welcome, Dear Reader, to the first edition of Inside Food & Drink of 2024. Since our Christmas edition, my team have worked hard to create this pre-Easter healthy living focus.

Humorously, at time of writing, it is Shrove Tuesday. Thus, we have a staff kitchen full of naughty-but-nice chocolate crêpes and pancakes, plus accompanying syrup, chocolate spreads and other, not quite so healthy treats. To follow that, I have also bought each of our team little chocolate treats ready for Valentine’s Day tomorrow!

Traditionally here, we start the year off with a weight loss club. Volunteers weigh-in early in January, then see who can lose the greatest amount of weight to win a small prize. I’m pleased to say that almost all competitors managed to lose some weight, and yours truly came fifth (no, not out of five, before you ask).

Such challenges make me think about what I eat and drink. My healthy living over these last six weeks has involved an improved diet with a little more exercise

than usual. The true challenge, of course, is to maintain this. I will be reading this edition to pick up some top tips!

So, what do we have in store for you? Well, the usually popular plating of advertisements, articles, news and views, along with upcoming events that we are proud to be official media partners with.

I hope that when some of you bump into our events team throughout the year, they will be slimline, toned and ready to get their step count in with ease, whilst visiting customers old and new at the exhibitor stands. That is, so long as they can resist the tasty enticements many of you use to lure in the passing visitor!

n

John White Managing Director

Managing Director John White dips a celery stick in chocolate, proving life is all about balance.

KINGDOM

All Things Butter partners with farming charity RABI

Organic dairy up-and-comer All Things Butter has partnered with RABI to support farming families across England, Wales and Northern Ireland.

British brand All Things Butter is excited to partner with farming charity RABI (Royal Agricultural Benevolent Institution). As part of its commitment to supporting the farming community, All Things Butter will be donating 1% of all its revenues to support RABI’s mission of aiding farming families across England, Wales and Northern Ireland in times of need.

The farming industry is increasingly put under strain due to factors beyond its control – EU funding, the cost-of-living crisis and climate change. Farmers face challenging, isolated conditions characterised by long working hours, and the sector has a rate of accidents 20 times higher than the all-industry rate. At the core of RABI’s mission is the commitment to address the unique needs of farming people. It offers one-to-one, expert support, advice and guidance, tailored to the individual circumstances of the farming person.

“All Things Butter relies upon the farming community to create its

products and is proud to have developed a range that is made from a British farm, using organic British cream,” said Toby Hopkinson, Co-Founder of All Things Butter. “We believe in giving back to the communities that sustain us, and are proud to partner with RABI, contributing to its mission to support farming families.”

All Things Butter, launched in November 2023 by Toby Hopkinson and chef Thomas Straker, is manufactured by Brue Valley Farm in Somerset. The farm has unwavering dedication to a production process that still uses traditional batching and hand-salting methods, including twice churning the butter to achieve the perfect texture and creaminess. More than just purchasing its produce, All Things Butter wants to form deeper relationships with the community and support the incredible industry at a time when they truly need it through the partnership with RABI. n

USA

Can recycling programme expands to the United States

The new US chapter joins 20 Every Can Counts chapters across Europe, the United Arab Emirates and Brazil.

Every Can Counts, the leading awareness programme for drink can recycling, has announced the launch of its United States chapter, a significant addition that follows closely after its expansion into the United Arab Emirates during COP28 in Dubai.

This new chapter enhances Every Can Counts' position as the leading global initiative dedicated to raising awareness about the recycling of aluminium drink cans. With 21 chapters worldwide, the programme's shared mission is to inspire and empower people to recycle aluminium drink cans, especially when they are on the go and away from home.

Every Can Counts US is a partnership between aluminium drink can manufacturers (Ardagh Metal Packaging, CANPACK, Crown Holdings and Envases) and aluminium suppliers (Constellium, Kaiser Aluminum, Novelis and Tri-Arrows Aluminum). These partners are passionate about encouraging people to do the right thing with their empty drink cans by recycling them.

The new chapter’s vision is to significantly increase the amount of aluminium drink cans collected and recycled in the United States with a focus on away-from-home drink can collection. These efforts are part of a multi-pronged strategy to make progress toward the ambitious US aluminium drink can recycling rate targets set by Can Manufacturers Institute (CMI) aluminium drink can members. These targets include going from the current 45% US aluminium drink can recycling rate to a 70% recycling rate by 2030.

To kick-start its away-from-home recycling efforts, Every Can Counts US is joining the City of New Orleans and many local organisations in the Recycle Dat initiative to make the 2024 Mardi Gras parades more sustainable. This year’s initiative hopes to surpass the 1,475 pounds of drink cans (nearly 150,000 individual cans) recycled during the 2023 parade season from those collected along the parade route and those sold to a local metal recycling facility. n

JAPAN

Forsea unveils first cultured eel

Cell-cultured seafood start-up Forsea Foods, Ltd. sails on its mission to save wild eel populations from near extinction by unveiling its first prototype of cell-cultivated freshwater eel. Forsea successfully replicated the traditional Japanese unagi eel (Anguilla japonica) featuring the same tender, succulent texture and rich savoury flavour as real eel.

The visionary start-up has been working together with the celebrated executive chef Katsumi Kusumoto to create two popular traditional Japanese dishes –unagi kabayaki (marinated grilled eel over rice) and unagi nigiri. Kusumoto runs the vegan restaurant SAIDO in Tokyo, which was voted the world’s best vegan restaurant in 2019 by the online vegan and vegetarian restaurant guide Happy Cow.

The company has achieved a working proof-of-concept that embodies the sensory attributes of real eel meat and is now prepped for scale-up. In the collaboration, Forsea contributes its

novel technology for cell-cultivating eel cuts, while Kusumoto contributes his culinary mastery to refine the product to perfection in texture and flavour. Forsea was the winner of the Startup Pitch Hour Prize at the AsiaPacific Agri-Food Innovation Summit last October in Singapore.

Forsea was founded in 2021 with a mission to turn the tide on the downward spiral of the ocean’s seafood populations by developing a cell-cultivated alternatives. Overfishing of eels has turned this aquatic delicacy into an endangered species. The immense popularity of eel meat in Asia, Europe, and the US poses significant challenges for suppliers who struggle to keep up with the surging demand. This leads to supply bottlenecks, illegal trade and high prices.

Forsea projects that its inaugural product will be ready for commercial launch in 2025 as it seeks strategic partners in Japan (the largest consumer of freshwater eel) and across Asia. n

FoodTech start-up collaborates with SAIDO restaurant to craft prized Japanese dishes based on cultivated eel.

NETHERLANDS

Plant-based food cheaper than meat and dairy

Dutch shoppers can save up to 20% when buying plant-based foods.

Plant-based meat and dairy products are now cheaper overall than conventional meat and dairy products in nearly all Dutch supermarkets, according to a study conducted by research body Questionmark on behalf of food awareness organisation, ProVeg Netherlands.

Questionmark compared the prices of shopping baskets filled with the 12 most common product types, including vegetarian meatballs, plant-based cheese and plant-based yogurt. The cheapest plant-based version was always compared with the cheapest animal-based counterparts of the same products from seven supermarket chains: Albert Heijn, Aldi, Dirk, Jumbo, Lidl, Plus and Ekoplaza.

The price advantage for plant-based foods can be up to €9.66 at Ekoplaza, a saving of no less than 20%. At Jumbo and Lidl, the price-conscious consumer also benefits from a cheaper plant-based shopping basket (€3.89 and €3.11 respectively). Only at Dirk does the consumer pay €0.18 more for a basket filled with plant-based products.

Similar studies commissioned by ProVeg in Belgium and Germany in 2023 have shown that prices of plant-based and animal-based foods are converging there as well, with more and more plantbased products reaching or crossing the point of ‘price parity’ with their animalbased counterparts.

Although consumers pay less overall for plant-based groceries, there are still large price differences between product categories. In the meat substitute category, the plant-based alternative is often cheaper, while plant-based cottage cheese and yogurt are always more expensive than their animal counterpart.

Jumbo is the first retailer in the Netherlands to implement a ‘price parity’ policy, coupling the prices of meat substitutes to their animal counterparts.

The Dutch supermarkets have also set goals to change the ratio of animal and plant-based proteins on the shelves. Aldi, Dirk and Ekoplaza are aiming for a 50/50 ratio by 2030. Albert Heijn, Jumbo, Lidl and Plus are raising the bar and aiming for 60% plant-based and 40% animal-based. n

Business resilience in

food and drink

David Plowman, Head of Property Risk Engineering at PIB, explores the subject of business resilience within food and drink manufacturers. In this article for Inside Food & Drink, he examines the risks that can interrupt a business and the challenges of implementing a business continuity plan.

Statistically, around 90% of companies that suffer a catastrophic loss are likely to go out of business within two years. This is a sobering thought, especially given the many challenges we currently face as a result of the ongoing economic uncertainty, increase in severe weather events and global geopolitical instability.

While business resilience is a growing concern within the food and drink insurance industry, with few currently moving beyond

David Plowman from PIB discusses risk engineering.

reactive crisis management. Although constraints on resources can impact the ability to implement a business resilience plan, especially on known issues, there is still a very good case for the sector to consider how to deal with a significant interruption.

Specific challenges

The food and drink manufacturing sector faces a number of specific challenges when it comes to business resilience or business continuity planning in the event of a significant interruption. Many of these challenges are exacerbated by the very nature of the food and drink industry, where a few key

customers often account for significant elements of a company’s turnover.

Additionally, many food and drink products are perishable, leading to lower maximum tolerable periods of disruption. Seasonal factors apply here too, including harvest periods, increased demand periods and seasonal products.

The food and drink sector has a limited ability to outsource due to required customer and other standards (such as BRC, Red Tractor, etc). The market is generally competitive with low margins and there may be seasonal capacity issues. Finally, complex supply chains

have limited margins for error and there are challenges around sourcing premises, installing hygiene measures and gaining accreditations.

Internal and external risks

Food and drink manufacturers face many, wide-reaching risks that could cause significant interruption in their ability to supply products. Traditional business continuity

David Plowman from PIB discusses risk engineering.

David Plowman, Head of Property Risk Engineering at PIB

plans take into account issues that may occur at the premises, such as fire, flood or breakdowns. However, a number of other factors also exist that could produce a significant challenge, should they occur. Business resilience planning needs to consider both internal and external risks that may impact the organisation and its ability to supply.

There is an extensive list of significant factors that businesses should consider. This includes geopolitical risks, such as sanctions or the inability to source supplies from particular countries of origin. Then there are transportation risks, which range from shipping issues to foul weather conditions, all of which can cause a failure to deliver.

Additional significant factors would be major workplace accidents, disruptions to IT systems or product-specific issues, such as recalls and the associated reputational risk. Finally, with the food drink sector, there is the risk of a harvest failure.

Risk engineering support

Working with corporate clients in the food and drink manufacturing sector, PIB helps to build an understanding of the risks to business resilience that can face an organisation.

PIB goes beyond simply finding risk transfer solutions. Its experienced team has the capability and know-how to provide guidance and support to businesses on all aspects of enterprise risk management and business resilience. PIB will work with a client’s own risk management processes to integrate resilience into standard business planning.

The practical support available from PIB includes help in identifying risks and maximum foreseeable losses to ensure the correct (and not excessive) levels of risk transfer are put in place. PIB will also help clients to identify additional off-site risks and ensure they are appropriately considered. Finally, there is assistance in understanding the potential mitigating measures - both to prevent risks from materialising and also how the business might respond in the event of an incident. n

To find out how PIB can help your food and drink manufacturing organisation to achieve greater business resilience, please contact David Plowman and his team at: www.pib-insurance.com

for the new year Feel good fixes

As many often do, Inside Food & Drink is kickstarting the year with a focus on healthy living. Having survived the January blues, we have set to work, scouring the world of food and drink, determined to locate delicious examples that taste good and make you feel great. Below you will find just a few such examples that are guaranteed to leave you wanting more.

NOJO is a proudly female-owned, B-Corp certified company that is working hard to create delicious cooking sauces with sustainability in mind. Made with plant-based ingredients, NOJO has a delicious range of awardwinning sauces that are sure to satisfy. Consumers can choose from a selection of six awe-inspiring options, including White Miso Cooking Sauce and Teriyaki Stir-Fry Sauce. Keen to inspire, NOJO has also created its own recipes that are sure to make its flavours pop.

“The White Miso Cooking Sauce was deliciously creamy. I gave one of NOJO’s recipes a try – pairing it with aubergine, spring onion and a sprinkling of chilli – it was the perfect pairing, with the two flavours complementing one another. I can’t wait to give the rest of the NOJO range a try.” – Phil White, Art Editor.

NOJO

Cheesies

On a mission to combine cheese and crisps without the addition of junk, Cheesies was established in 2019, as a healthier twist on a snacking favourite, providing the next flavourful fixation without revolutionising people’s snacking occasions.

Cheesies are the perfect choice for those looking for a feel-good snack that is low in sugar and carbs. Made from just one ingredient, these zingy bites are formed from blocks of cheese that are baked until crunchy.

Available in five tongue-tingling flavours – Cheddar, Red Leicester, Chilli, Gouda and Goat’s Cheese

– Cheesies are the feelgood snack than can be enjoyed on-the-go and without the need for refrigeration. Ever responsible, all of Cheesies’ cheese comes from off-cuts to reduce industry-wide waste, with the cheese for its Cheddar, Chilli and Red Leicester samplings sourced from a single family-owned farm.

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“I really enjoyed the punchy taste of the Cheesies range. Packaged for snacking, each one has its own distinctive taste and strength. They’re not just limited to snacking too, I added some Cheddar Cheesies to the top of my pasta bake to give it an extra cheesy, crunchy topping.” – Phil Nicholls, Editor.

You can get your Cheesies fix by heading to: https://www.cheesies.co.uk/

TASTE OF THE SEASON

Exciting ways to stay healthy

SHREDDY

Initially established during Lockdown, SHREDDY entered the market with a female fitness transformation app aimed to get people moving. Since then, SHREDDY has gone on to create three hugely popular SHREDDER protein bars (Gooey Salted Caramel, Chocolate Brownie Crunch and Peanut Butter Cup). Now, the company is targeting the supplements market, helping those who are embarking on their personal fitness journey.

SHREDDY SUPERGREENS contains over 30 daily greens, including kale, broccoli, spinach and brussels sprouts, combined with the sweet flavouring of mango and pineapple, it’s hard to believe something so healthy could taste so good! Developed to combat the unaffordability of supplements, SHREDDY SUPERGREENS is jam-packed with 62 ingredients and extracts, to provide an immunity-building, energy-restoring, probiotic superfood that also helps maintain healthy hair, skin and nails.

i F D &

“As someone who is always on my feet, I often forget to take the time to make sure I’m looking after me. SHREDDY SUPERGREENS is a great solution that is hassle-free and quick to mix. It has been a welcome addition to my hectic day, and its fruity flavour is the perfect palate pleaser. ” – Hannah Barnett, Editorial Assistant.

To learn more about SHREDDY’S dedication to providing the best guilt-free, gut-friendly supplements, head on over to: https://shreddy.com/

Known for producing cheeses that are deliciously different and full of British taste and character, Applewood is a connoisseur of hearty rustic cheese. With almost 60 years’ experience behind it, the company has melted its way into the hearts of the nation, creating Britain’s favourite smoky cheddar. For those looking to cut down on dairy, Applewood has the perfect solution. After launching Applewood Vegan in 2019, the smoky cheese expert has done it again with its new Vegan Bites. Having just won its 15th award, this bite-sized offering is perfect for grab and go snacking or grated on a hearty dish. However you enjoy your “cheeze”, Applewood is here to help your snacking dreams come true.

“Applewood Vegan Bites are ideal for any cheese lover. Smoked cheese is my go-to when I am making a sandwich, and having it packaged in a convenient size made quickfire lunch decisions that much easier.” – Imogen Ward, Editorial Assistant.

To find out more about Applewood’s enticing range, travel on over to the website: https://applewoodcheese.co.uk/

Applewood

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Solar powered soft drinks

ASof February 2024, 75% of the electricity used to make Britvic soft drinks in Great Britain is generated by a 160-acre solar farm in Northamptonshire.

Providing clean energy to factories in Rugby, London and Leeds, the ten-year solar power agreement covers three quarters of Britvic’s electricity needs in this country – with the aim of reaching 100% solar powered operations in the near future.

The solar site, commissioned in January 2024, will generate 3.3GWh of power, enough to power the equivalent 11,500 homes. This could cut as much as 1,113 tonnes of carbon dioxide from the drink manufacturer’s supply chain each year – the equivalent of planting 260,000 trees.

Working with renewables provider Atrato Onsite Energy, the 650,000sqm solar installation, will scale up to produce 27GWh. This initiative is part of Britvic’s long-term commitment to achieve net zero carbon emissions by 2050.

The project makes use of a former quarry site that is unsuitable for farming, with

double-sided solar panels that use tracking devices to follow the sun, increasing efficiency by 10%. The site will provide opportunities for allowing nature to flourish – a rewilding approach that will increase biodiversity.

The announcement is the latest milestone in Britvic’s Healthier People, Healthier Planet sustainability strategy. Last year Britvic signed an agreement to produce Ballygowan Mineral Water using 100% renewable electricity from wind energy. The company also launched an £8 million project to improve energy efficiency and cut carbon emissions by 50% at its Beckton site. n

Stuart and Deliverect supercharge food delivery

Last-mile delivery solutions specialist

Stuart has announced a new partnership with operations and order management platform Deliverect. This partnership will help restaurants increase and improve their delivery offering through an integrated platform by connecting Stuart’s leading last-mile delivery platform with Deliverect’s seamless order and operational management technology.

Both organisations have technology at the centre of their business and have worked to make their platforms as user-friendly as possible for restaurant partners. Now, large or small restaurant businesses can access this combined platform to tap into the delivery market.

This new capability will enable businesses to expand their customer base through a robust delivery offering, increasing their overall revenue and helping them navigate slower economic periods. Especially for small restaurant businesses, delivery can significantly grow their business and enable them to weather difficult economic periods.

“Businesses now operate in an increasingly digital-first economy where consumers demand a frictionless order experience,” said Cornelia Raportaru, CEO of Stuart. “This partnership marks a new chapter for both Stuart and Deliverect, uniting the best of Stuart’s expertise in urban logistics and Deliverect’s integrated tech capabilities to improve the digital food ordering experience for both business owners and consumers.”

“As Deliverect continues to revolutionise the restaurant industry, our partnership with Stuart marks a significant stride forward in expanding our ecosystem,” added Joe Heather, Regional GM Northern Europe at Deliverect. “With Deliverect’s Dispatch solution and innovative delivery capabilities from a multitude of partners like Stuart, we are empowering restaurants to manage their own last-mile delivery experience, seamlessly connect with their customers, redefine their delivery experience and unlock new dimensions of operational efficiency.” n

Lir Chocolates launches Baileys Chocolate and Guinness Easter eggs

Popular Irish chocolatier Lir Chocolates is expanding its offering in preparation for Easter.

TOhelp retailers capitalise on Easter confectionary sales, leading Irish chocolatier Lir Chocolates is expanding its range introducing three new Easter eggs, while also bringing back a seasonal favourite.

Baileys Chocolate is launching two new Easter eggs, a Baileys Salted Caramel Easter Egg and Baileys Strawberries and Cream Easter Egg. To cater for consumers seeking to trade up to indulgent, adult Easter treats.

The Baileys Salted Caramel Easter Egg has a milk chocolate shell with crunchy caramel pieces and includes Baileys Salted Caramel Chocolate Truffles, while the Strawberries and Cream Easter Egg is a white chocolate shell with strawberry pieces, accompanied with Strawberries and Cream Truffles.

Baileys Chocolate is also bringing back its much-loved Baileys Chocolate Original Easter Egg for 2024. The Baileys Chocolate Easter Egg includes a milk chocolate shell egg with a hint of the iconic flavour of Baileys Irish cream liqueur, accompanied by Original Baileys Chocolate Truffles.

Lir Chocolates is also launching a brandnew Guinness-flavoured Rugby Ball Easter Egg. The new treat comes with a robust dark chocolate shell, alongside Guinness chocolate truffles.

With striking designs for maximum shelf impact, each egg is in a carton with no plastic fitments as Lir Chocolates continues its journey towards reducing plastic from its packaging and providing more sustainable products for consumers to buy. n

Warrior announces Protein Water

Leading sports nutrition brand, Warrior®, owned by KBF Enterprises, is launching a new product line to celebrate a successful start to 2024.

Following the huge success of its renowned range of high protein bars, flapjacks and supplements, leading sports nutrition brand Warrior has expanded its portfolio to include the new Warrior Protein Water.

This latest addition is a fruit-flavoured, easy-to-consume high protein, low calorie drink, packed with essential vitamins and electrolytes to maintain hydration levels. With the added benefit of 10g of Collagen Peptides, this healthy drink boosts protein intake, whilst also helping to nourish skin, hair and nails.

Offering a convenient alternative to on-the-go protein powders, Warrior Protein Water is sugar-free with less than 50 calories per bottle. Available in two refreshing flavours, Tropical and Berry, which are suitable for vegetarians and vegans, these drinks are produced without any genetically modified ingredients. Each 500ml bottle is ideal for those looking for a tasty way to hydrate whilst on-the-go, or to enjoy during, or after, a workout.

The Warrior Protein Water launch is yet another achievement for KBF Enterprises

which has secured retail listings with Asda and Tesco in the past 12 months.

“Last year was a phenomenal year for product innovation and we are thrilled to be starting 2024 by introducing Warrior Protein Water to the market,” said Kieran Fisher, Founder of Warrior and KBF Enterprises. “This provides an easy and convenient solution for people to boost their protein intake whilst on-the-go, and we are confident this new addition will excite new and existing customers.” n

from crop to consumption

EVENT PARTNERSHIPS

A selection of upcoming events, followed by a preview of IFE 2024.

29April - 01 May 2024

Food & Drink Expo

Food & Drink Expo provides the number one route to the UK food and drink market, helping hundreds of companies showcase exceptional products. Buyers and decision-makers across the whole industry are invited to uncover the hottest trends and latest product launches.

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23-25 April 2024

Seafood Expo Global

Seafood Expo Global/Seafood Processing Global is the worldwide seafood marketplace, serving industry professionals and buyers from all corners of the supply chain. If you purchase seafood for your business, then you simply cannot afford to miss this event.

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25-27 March 20

IFE 2024

IFE, International Food & Drink high-quality and effective bus event will have a range of ne to uncover what the exciting food and like in 2024 and beyond.

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23 May 2024

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Show

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28-29 May 2024

World of Private Label International Trade Show

For over 35 years, PLMA’s annual World of Private Label International Trade Show has brought retailers together with manufacturers to help them find new products, make new contacts, and discover new ideas that help private label programmes succeed and grow.

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Why not give your event exclusive coverage to thousands of readers and connections globally? Contact us: events@insidepublication.com

IFE 2024

IFE, International Food & Drink Event, the UK’s ultimate business event for food and drink product discovery, returns to ExCeL London on 25th to 27th March 2024. The event showcases the latest innovations in the sector and empowers buyers to elevate their offerings, according to Federico Dellafiore, Event Manager for IFE.

Inside Food & Drink last spoke with IFE in 2022, so how has the show evolved since then?

What is new for this year?

It is hard to believe how much the show has evolved over the past two years! Since 2022, we have introduced an exciting feature

called the New Products Tasting Theatre. Visitors will have the opportunity to hear pitches from startup brands and sample ranges from a number of key distributors, this year including Bidfood and Sysco.

Federico Dellafiore, Event Manager for IFE, updates Inside Food & Drink.

Federico Dellafiore, Event Manager for IFE

Can you please share your anticipated numbers of visitors and exhibitors?

This year, we are expecting over 27,000 buyers to attend the show and meet with more than 1,500 exhibitors representing thousands of amazing products.

Please summarise for us what a visitor might expect from a trip to IFE.

A visit to IFE is an immersion into the world of food and drink, with exciting (and delicious) new products around every corner and

a packed content programme unveiling the most important trends and topics in the sector.

It is a true journey of discovery for buyers, who rely on IFE to sample the latest new products and meet face-to-face with the people behind the brands. With over 30 countries represented at the show, IFE is a unique chance to sample not just the very best of British, but also quality food and drink products from around the world.

The show is also an unrivalled networking opportunity for the industry, with visitors from across the UK and around the world

meeting friends old and new to collaborate, learn and do business.

One of our speakers this year, DesignHawk Founder Brett Goldhawk, said: “IFE never fails

to deliver on inspiration, insight and innovation. It’s one of my favourite events every year, as I get to discover everything food and drink, network with amazing people, try great products and unearth future trends emerging within the industry.”

As the largest event for food and drink buyers in the UK, what are the benefits of attending IFE as an exhibitor?

IFE’s size makes it an incredible opportunity for food and drink brands to meet directly with thousands of potential buyers across

Federico Dellafiore, Event Manager for IFE, updates Inside Food & Drink.

2024, ExCeL London

www.ife.co.uk

retail, wholesale, hospitality, travel and much more. We find a lot of the suppliers that take part in the show speak with not only the buyers they want to meet, but also potential partners from completely unexpected sources which takes their business in an amazing new direction!

With IFE taking place alongside sister events IFE Manufacturing, HRC, The Pub Show and chef competition International Salon Culinaire, the event is packed with professionals from the full food, drink and hospitality sector. IFE is a hive of collaboration and new opportunities.

In addition to exhibiting at the show, suppliers can take advantage of a number of opportunities including live product pitching, meet the buyer events hosted by Aramark and the Federation of Wholesale Distributors and entering the World Food Innovation Awards.

The floor at IFE is divided into multiple sections. How does this structure impact the experience of attending the show?

We have 14 unique sections at the show which include Vegan & Plant-Based, Drinks, Chilled & Frozen, and a newly introduced Fresh Produce Section in partnership with the Fresh Produce Consortium. This layout is great for navigating the show as we have a lot of category-specific buyers in attendance, as well as visitors interested in exploring the diversity within different categories.

We also have a section called The Startup Market, where companies trading for less

Federico Dellafiore, Event

than two years can showcase their products and buyers can discover completely new brands and meet face-to-face with ambitious and innovative entrepreneurs.

Several of the themed sections at IFE reflect modern food trends, such as Vegan & Plant-based, Free from, organic, etc. How important is it to highlight these trends within the show?

One of our key mission statements is to showcase innovation and new products at IFE, not to mention highlighting the most important industry trends and the product types growing in popularity with consumers.

25 – 27 March 2

In addition to reflecting trends, the show is often a starting point and a launchpad for the brands of tomorrow – a glimpse of the future of food and drink.

IFE also runs a range of business support features as part of the show. How popular are these sessions?

We have a Business Services section of the show where visitors can meet experts on distribution, export, marketing, ESG, logistics, supply chain services and more. In our Certification Clinic organisations including RSPCA Assured, BRCGS, Halal Certification Europe, SALSA and The Vegan

www.ife.co.uk

Society will be on hand to shed a light on industry accreditation. In our Exporters Hub visitors can hear about the latest trends and challenges in international trade, plus our sister show IFE Manufacturing is home to a range of suppliers providing services including design, labelling and compliance.

Which aspect of IFE are you personally most excited about?

This will be my first time at the show since taking over as Event Manager, so I think I am most excited about just seeing all our plans come to life and meeting face-to-face with our exhibitors, visitors and partners over the three days!

To conclude, is there anything further that you would like to share with our readers?

IFE, part of Food, Drink & Hospitality Week, takes place on 25-27 March 2024 at ExCeL London. Register for your complimentary trade ticket at ife.co.uk and do not miss your chance to be part of the UK’s biggest celebration of industry innovation. n

2024, ExCeL London

from crop to consumption

PRODUCERS

atlantis of kilmore quay cave direct fazer petrou bros ugo foods group

Atlantis of Kilmore Quay has been Ireland’s favourite fishmonger for several years, sustainably supplying the best fresh seafood and in-house smoked fish to discerning chefs, retailers and the public. With exceptional product quality and range, the company remains focused on protecting the ocean environment while keeping a weather eye on consumer trends. Managing Director John Kenny spoke to Andy Probert.

Established 30 years ago, Atlantis of Kilmore Quay is a family-owned and operated fishmonger based in Wexford, on Ireland’s southeast coast. It has built a formidable reputation for sourcing the best fish, delivering quality products and defining Ireland’s fish industry with a hands-on approach.

“From trawler to table, Atlantis of Kilmore Quay is driven by a desire to showcase the best product range that allows food lovers to experience restaurant standard seafood

dishes at home,” said Managing Director John Kenny.

Becoming a permanent fixture for discerning chefs, retailers and consumers has enabled John and his business partner, Mark O’Connor, to evolve the business.

John’s family initially operated several fishing vessels from Wexford, landing the freshest seafood and exporting most of the catch. Soon, Atlantis of Kilmore Quay spotted an opportunity to supply restaurants and hotels on its doorstep.

Today, the business is Ireland’s leading fishmonger whilst retaining close ties with the Wexford fishing community. Atlantis of Kilmore Quay has 20 fishing trawlers from Rosslare to Castletownbere under contract to deliver fish and shellfish to its processing facility. Exotic species, like sea bass, red snapper and marlin, are sourced from trusted international suppliers.

Partners in sustainability

Atlantis of Kilmore Quay is a verified member of Origin Green – Ireland’s pioneering food and drink sustainability programme designed to achieve sustainability targets that respect the environment.

Recently, the company has made significant reductions in water consumption, cutting energy use by over 10%, investing

in new delivery vans with improved fuel efficiency and committing to a further reduction in general waste by 24%.

Following an overhaul, the company utilises 40% less packaging, eliminating over three tonnes of waste annually for its Haddock Goujons alone. Atlantis of Kilmore Quay has also launched a nutritional pet food brand derived from fish parts that cannot be used for human consumption

“Our location at Wexford makes sourcing locally for most fish very easy,” John said. The waters off the coast of Kilmore Quay are known as the Celtic Sea;

part of the Atlantic Ocean, and home to a great variety of fish from cod to prawns. The company works with a few select partners to guarantee quality produce. This includes Saltees Fish, a family fishing business founded by the O’Flaherty brothers in 1996 and now operating one of Ireland’s largest fishing fleets.

Kingfisher Fresh is another trusted partner, which was set up in 2007 by Michelle O’Neill and Brian Everard. It is a fellow member of Origin Green and partner in the White Fish Fishery Improvement Project, programmes working towards sustainability. The company works with Bord Iascaigh Mhara, Ireland’s Seafood Development Agency, to improve fishing methods, focus on conservation measures to secure the future of the fishing industry, and protect the environment.

Goatsbridge Trout is a sustainable trout farm near Thomastown, County Kilkenny. Each catch is delivered daily from the crystal-clear waters of the Little Arrigle

Atlantis of Killmore Quay Directors, Mark O'Connor (Left), John Kenny (Right)

River that runs through the family’s estate, giving the produce a unique taste and texture.

“Atlantis has enjoyed a successful working relationship with Peter and the team at Gastrome Professional Ingredients for several years,” explained John. “Here at Atlantis, we find the Dutch Spices superior range fully meets our needs. The range of products are versatile in their application and consistently high quality. The range offers a wide variety of allergen-safe, (including glutenfree products), in which we have full confidence, ensuring that Atlantis can offer a competitive product to the retail market.”

Atlantis of Kilmore Quay’s oysters, clams and mussels are supplied by Kelly Oysters in Galway. A family business since 1963, their shellfish is reared in a small inlet in Kilcolgan, where they are nourished by the nutrient-rich Atlantic waters.

Brothers James and Willy Walsh run Rosslare Crab and work their trusty fishing

boat off the coast of Rosslare. They have lobster and crab pots in the sea from Tuskar Rock to Carnsore Point. The impact on the lobster and crab fishery is minimal and sustainable, given their traditional approach and use of vessels under 25ft. They typically land brown crabs, spider crabs and lobster.

“We are proud of our long associations with local suppliers and partners,” said John. “they have been an important part of our business since the start.”

Dishes of innovation

In becoming the leading purveyor of fish to hotels, top-class restaurants, national supermarkets and even home delivery, the company has stayed on top through its commitment to innovation in creating added-value recipes and investment in its people and premises.

Its Sea Fishers Protection Authorityapproved facility houses a 5,000 sqft state-of-the-art temperature-controlled filleting hall, a 500-pallet capacity cold store and a purpose-built smoking kiln. It also features the latest processing equipment, technology and machinery to ensure the best in food safety.

In 2020, despite economic uncertainty and Covid-19, Atlantis of Kilmore Quay upgraded its machinery and packing lines enabling continued growth, better use of

Irish-landed fish, and reducing its environmental footprint. Improvements were partly funded by the Irish Government and the European Maritime and Fisheries Fund under the Seafood Capital Investment Scheme.

The company’s in-house smoking kiln produces high-quality smoked salmon, haddock, mackerel and more innovative fish like cod, bass and hake, using oak shavings to create an exciting and delicious offering.

Atlantis of Kilmore Quay’s master smoker loves experimenting with different flavours like beetroot, gin or barbecue. From its famous Kilmore Quay Seafood Sausages to Master Chef Meal Kits, the company’s innovation team brings new and nutritious seafood dishes using local artisan ingredients.

Products from essentials like Dublin Bay Prawns to value-added specialities

like scampi and breaded fillets are stored in optimum conditions and available for delivery when needed. For quick, convenient options for the family, Atlantis of Kilmore Quay has a selection of oven-ready meals like salmon-en-croute. Gluten-free breadcrumbs are used on breaded products, while its haddock goujons were developed to use the smaller Wild Irish Haddock.

Fishing for opportunities

Clients can track products from trawler to table with the company’s comprehensive tracing system, giving complete confidence in traceability.

“The main issue for Ireland’s fishing industry is that it has the biggest fishing waters in Europe, but the smallest fish quotas,” John reflected. “It is an ongoing battle to get a fair share.

“Atlantis of Kilmore Quay must focus on doing more with less raw materials. While Covid rocked us, we pulled through and are now trading ahead of where we were before the pandemic.”

With 60% of its business dedicated to food service and the remainder to national retailers, Atlantis of Kilmore Quay retains ambitions to enlarge its retail footprint, expand its export trade and grow its Harley and Marley brand.

“Our goal is to make it easy and enjoyable to choose seafood meals that are healthy, high quality, sustainable and delicious,” John concluded. “It’s not only about the taste, freshness, texture and colour, but showing respect to the fish throughout its natural, healthy life, protecting our oceans and rivers, and ensuring species will continue to flourish for generations.” n

With more than 40 years’ experience, Cave Direct is the UK’s leading craft beer wholesaler. Having built up a solid portfolio, the company is determined to keep on growing. Newly appointed Managing Director Neil Kitching sat in on an exclusive interview with Inside Food & Drink, to explain more. Report by Imogen Ward.

With several new brewery partners added to the Cave Direct lineup, plus new and exciting flavours on the way, the company is set to experience an action-packed year.

“So far, 2024 has kept us busy, and we are expecting that to continue throughout the rest of the year,” said Managing Director Neil Kitching. “The industry is still experiencing the after-effects of Covid. It has been a turbulent ride, but we are back up at our pre-Covid turnover rates, and that is set to continue rising.”

Cave Direct was established in 1979 by Colin and Louise’s father, Brian Gilhespy, with both of them joining soon afterwards.

Since then, Cave Direct has developed a striking portfolio which features craft beers from a large array of breweries.

The big buyout

In September last year, with retirement on the mind, the owners of Cave Direct agreed to a management buyout.

“Louise and Colin decided on the MBO route as a way of ensuring that Cave Direct continues as an independent owner-operated business,” Mr Kitching explained. “Louise will remain a Director and Colin will be Chairman of the Board with myself as MD, plus Laurence Smale and Michael Rochester taking up Director roles.”

With the desire to secure the company’s future, holding the best interests of the business and its people in mind, the owners decided that a management buyout was the way to go. This not only secured the future of the business, but also allowed for the familial ethos of the company to continue, with Laurence Smale, (Ms Smale’s son), a prominent part of the team.

“They really wanted the business to stay the way it is for the next generation,”

Mr Kitching continued. “The structure of the business was also an important factor to consider, and this development was set to improve that going forward.”

Crafted collaborations

Cave Direct’s extensive portfolio is only possible thanks to the hard work and innovative nature of its brewery partners. Each one has worked hard to produce first class beers that prioritise quality ingredients and taste.

German-based brewery Paulaner – one of Cave Direct’s main partners – offers a wide selection through the wholesaler, including one non-alcoholic Weiss.

“The alcohol-free sector is quite big in Germany, accounting for about 7%-8% of the country’s overall turnover from the beer

industry,” Mr Kitching explained. “In comparison, it’s quite a new sector for us; but we work with a great selection of brewers who are experts in non-alcoholic brewing.”

Also on offer, for those looking for a 0% option, are several other top-quality options from the likes of DONZOKO, Tiny Rebel and LERVIG.

When looking for new products to add to its collection, Cave Direct first looks to its chain of valuable suppliers.

“The suppliers are the unique selling point of Cave Direct,” Mr Kitching commented. “We bring in beers that are unparalleled, from creative minds all over the world. This would not be possible without our suppliers. When looking for new additions, we turn to them first, because we know and trust the premium quality of their products.

“We are actually in the process of introducing some new products from LERVIG we have a good development programme with them, which is currently focused on

3.4% beers. This is a new category that has evolved from the UK tax regulations, with beers with an alcohol volume of 3.4 or less being taxed at half the rate of higher percentage beers.”

Cave Direct intends to further develop its ongoing supplier relationships as well. These people are an incredibly important element of the business, and their expertise is pivotal to providing Cave Direct’s customers with the very best selection of craft beers.

The perfect portfolio Cave Direct has developed an extensive portfolio of top-quality craft beer, which is divided into two ranges: exports and domestic. Within these categories, the company also offers several options that are sold exclusively through Cave Direct.

Just last year, the company added two new breweries to its exclusive range. Flötzinger, a 120-year-old, family-run brewery in Germany was of particular interest, thanks to the premium quality of its 5.5% lager.

The wholesaler has also seen an increasing demand for dry stout. In response to this, Cave Direct recently added Slow Life – a 4.5% nitro stout produced by award-winning Irish brewer Whiplash.

“There’s been a lot of interest for dry stout, and Whiplash are the perfect partner to meet that demand,” Mr Kitching explained. “The brewery has been operating for around six years now, and it produces a fantastic liquid.”

Whiplash launched with Cave Direct in October last year; two months after Flötzinger joined the wholesaler’s exclusives range. Both breweries have received positive praise from Cave Direct’s customers, and the company is looking forward to exploring future opportunities with both.

“The launch of Flötzinger and Whiplash has been very successful, and in February we made the decision to integrate them both into our core range,” said Mr Kitching. “The remainder of this year will be spent establishing support from our customers, before we look to introduce more products.”

What next?

Just like every other business, Cave Direct has felt the impact of inflation and increasing energy prices, with its cost of operations increasing by around 20% over the last few years. In an attempt to overcome these rising costs, the company

has been searching for ways to improve its efficiencies.

“We are trying to bring as much of our operation in-house as possible,” said Mr Kitching. “We now have our own fleet, that delivers to 90% of the UK, and we intend to pursue other improvements in the future.”

As it continues to grow, future development remains a large goal for Cave Direct. The buyout brings with it a new structure that will support future growth plans –including a desire to develop a portfolio of American breweries.

“We are really trying to develop the presence of American breweries in the UK,” Mr Kitching added, in conclusion. “We’ve been going out to talk to companies there: we even plan to attend a craft beer conference in Las Vegas.

“I think expanding into the American market will be a really exciting development for a lot of people. The key for us

is bringing over to America the freshest, most innovative beers by developing a good trade route that keeps the beer fresh, while minimising as much of the carbon footprint as possible.

“No matter what the future brings, we have an amazing group of people who will see us through and support our every success.” n

With a permanent presence in eight countries and a 133-year history of excellence in the food industry, Fazer is deservedly a household name across the Nordics. Starting out as a confectionery company, Fazer has diversified into multiple food sectors, with its latest success being in the oat product market. Yelena Piskun, Operations Director, and Taija Felt, Commercial Director, spoke with Richard Hagan about Fazer’s new, exciting range of oat-based products.

Fazer’s story began 133 years ago when Karl Fazer returned to Finland carrying the secrets of Swiss chocolate making after studying in Switzerland Karl Fazer started the company with a small cafeteria in Kluuvikatu, Helsinki, offering home-made chocolate made using fresh, locally produced milk. The café is in exactly the same place today, and Fazer's most popular chocolate, Fazer Blue, is still

made with fresh milk. As the company gradually grew, it diversified into the baking sector.

To support these baking operations, Fazer opened its first mill in Finland in 1971, which it still owns and operates to this day. In 2013, Fazer began oat milling and the almost overnight success of its oat-based products would lead Fazer to buy a second mill in Sweden, only three years later, bringing both mills under the Fazer Mills umbrella.

A powerhouse of oats Oats has since become a major growth sector for Fazer and it is an opportunity that the company has substantially leaned into, according to Commercial Director Taija Felt: “Oatbased products are one

of our key strategic focus areas. Fazer has made substantial investments in oat product development, innovation and production capabilities. Recent investments include building up two new oat mills in Finland and Sweden, thus doubling the capacity. We now confidently say that Fazer is a powerhouse of oats.

“Added to that, we have world-class oat expertise and highly skilled professionals. Some of our employees have spent almost their whole lives working with oats, giving us the versatility to produce a variety of oat products.”

Fazer’s oat product portfolio bears this out, already boasting over 200 oat products delivered to B2B and B2C customers in 40 different countries. Its oat catalogue includes flours, flakes, bran, porridges, oat drinks, gurts, oat-based cooking products and others. The raw materials for all of these oat products are locally sourced from nearby farms in Finland

and Sweden, further adding to the portfolio’s sustainability and credibility.

An indulgence for every palate

Fazer’s complete product portfolio includes a catalogue of ingredients for its B2B clients - such as bakeries - and a delicious range of Fazer-branded consumer products such as confectionary, biscuits, smoothies, bread and sweet bread, the aforementioned oat products and even an innovative oat rice.

Notably, in 2022 Fazer also began producing and selling xylitol made from oats. Sold under its ‘Xylimax’ branda comprehensive range of 100% xylitol products - Fazer’s new oat-based xylitol is manufactured in-house using Fazer’s brand new, patented upcycling technology that produces xylitol from oat hulls, those

being another side stream product. This innovation makes Fazer the first food production company in the world to produce xylitol from oats, and the first to use oat hulls as a raw material for another value-added product.

The waste product generated by the xylitol production process - a side stream known as oat cake - is then sent to a nearby energy plant, which is able to generate power using the cake, the energy produced by this is then supplied back to Fazer and used at its mill.

Reducing and reusing waste

Food waste is one of sustainability challenges that Fazer has tackled. “We have put a lot of focus and emphasis on food waste reduction,” said Taija Felt. “In one effort to address this problem, we developed innovative new bread improvers

for our baking industry customers. These improvers allow the industry to prolong the shelf life of their products, so that their bread can stay fresher and softer for a longer period of time.

“This reduces food waste across the whole food chain, and it’s all powered by the latest technologies and knowhow that we are developing at the Fazer lab team in Finland.”

Food waste in its own milling is also being addressed by another of Fazer’s innovations. At the end of 2023, Fazer launched the new generation Oat Protein SGen – short for ‘Sustainable Generation’. This new superfood protein is manufactured from Nordic oats using oat bran that is produced

as a side stream - a byproduct – of the oat drinks manufacturing process.

“It’s a very versatile ingredient and suitable for many different applications, including dairy alternatives, healthy snacks and meat analogues,” Taija Felt explained “We expect to see even more sustainable and wellness-promoting products from side streams emerge from our Fazer lab team.”

Synergising across borders

Yelena Piskun joined Fazer Mills in late 2023 and was tasked with synergising the operations of Fazer’s two mills, developing a mutual culture across the border with both teams and harmonising the

management of the two operations, amongst other responsibilities.

“It’s a big project combining several sites into one business, but it’s boosting the business in general and improving our customer service,” said Yelena Piskun. “We now have one voice, harmonised ways of working and synergised practices That all makes us stronger.”

Sustainable milling

Fazer has joined the Science-Based Target Initiative (SBTI), a global programme that seeks to ensure that corporate emissions reduction goals align with the objectives in the Paris Agreement in particular, and with climate science in general.

“Our commitment to the SBTI is firm; it requires lots of work and investments as well as working with and reviewing our company culture,” Yelena Piskun said.

In addition to upcycling its side streams, Fazer has switched to using 100% renewable electricity at both of its mills. “We also have a sustainable farming programme, called Grain Vision, in which we work closely with our local farmers, advising them on how to cultivate grain with the most sustainable methods,” Yelena Piskun explained.

Concluding, Yelena Piskun celebrated her new work with Fazer: “I chose to join Fazer because I was inspired by its values : Northern Liberty, True Relationships, Fearless Creativity. We’re brave and strong.

“None of our products contain anything we’re unsure about; they’re good, healthy and loved by so many people. I always have our products in my home, in my kitchen. When you’re personally consuming the products you create, then that’s the best quality guarantee!” n

Petrou Bros Dairy Products is a renowned and successful producer of Cypriot dairy products, founded in 1982. Since then, the company has operated with the stated mission of providing high-quality products that exceed a customer’s expectations and ensure a safe and healthy environment for employees. Hannah Barnett spoke to Commercial Manager Michalis Petrou to find out more.

The last five years have been busy at Petrou Bros. The company has opened two new production lines as well as ramping up its investment into green energy.

The first of these developments involves a new 6,000 square metre production, packaging and logistics area for halloumi cheese. “We have doubled the size of the factory; we now have 15,000 square meters just for the production of our

signature halloumi,” Commercial Manager Michalis Petrou said.

The second expansion pertains to the new filling lines, pasteurisation line and automation for fresh milk and fresh juice. This is a €10 million investment into a stateof-the-art factory and is fitted out to a high standard of EU-approved technology.

Petrou Bros continues to dominate the market, with a 35% share in authentic halloumi cheese production, which is

exported to 40 countries. The company now produces more than 80 million litres of milk and more than 10,000 tonnes of halloumi. This success is supported by 270 employees and a turnover that exceeds €100 million.

New ventures

In March 2023, the organisation opened a new production line for fresh milk, under its Alambra brand. With 40 years of tradition, experience, and know-how behind it – as well as a leading position in the field of processing fresh milk for cheese making – the company is able to guarantee the quality and freshness of the milk. It now offers goat’s and cow’s milk at a range of fat percentages, alongside natural juices, plant-based milks and other beverages.

“This fresh milk production line is especially for the local Cypriot market,” said Mr Petrou. “We offer fresh milk on a daily

basis. We have been producing different dairy products like cheeses and yoghurts for the past 40 years and the only thing we didn’t produce was fresh milk. So, we have the opportunity now. Alambra is a unique brand that can offer a whole range of dairy products.”

Petrou Bros is also channelling investment into green energy and has recently installed solar panels onto its facilities, as well as purchasing an innovative biogas plant.

“Based on current estimations, we are covering about 50 per cent of the total demand of energy from our solar panels, because Cyprus is an extremely sunny island,” Mr Petrou explained.

“The biogas plant allows us to process waste and create biogas for the energy of the factory. And we have also been investing in a central cooling system, using ammonia, which will have a zeropollution effect.”

PETROU BROS I PROFILE

Global success, local spirit

Despite its worldwide presence and success, Petrou Bros Dairy Products is a proud local company. “As we are an island, we cannot import any milk,” said Mr Petrou. “The milk we process and sell is 100 per cent Cypriot. Each litre of this milk is collected from Cypriot producers, and we use it in our cheese-making process too.”

The halloumi made by Petrou Bros is a protected designation of origin product, as set out by the EU. This means it must be produced in a certain way, in a specific area, using traditional methods.

“We have to follow the procedures and standards that the government gets from the EU,” Mr Petrou explained. “Our halloumi cheese must be made with 100 per cent local milk, and there is a minimum

percentage of sheep’s and goats’ milk that you have to use in a cheese to call it halloumi. There are also various other production procedures and parameters that must be met, and we do so proudly.”

Like any successful company, it is vital that Petrou Bros maintains a strong relationship with its supply chain. The company has 400 milk suppliers spread across Cyprus and uses its own fleet of trucks to collect milk daily.

“Then we do a quality check for each batch of milk that we receive at the factory,” said Mr Petrou. “So, it’s very important to have transparent and direct communication with our suppliers. We are a family-owned business; therefore, it is vital that we maintain the personal touch with our supply chain. The key to our success is that we are transparent and fair, and we expect the same back.”

The company remains active in the community in many other ways also, by running multiple Corporate Social Responsibility initiatives. For example, Petrou Bros recently partnered with the charity Goal in Life, helping to fund the renovation of the paediatric ward of Archbishop Makarios III Hospital in Cyprus.

“We also work with supermarkets, and we agree that for each litre of milk we sell, a percentage of the income will be donated to a charity,” Mr Petrou explained. “It is not a fixed figure: each period we agree to run the campaign with a different supermarket chain, with a percentage of the income to be donated to a different charity.”

Continuing the legacy

Going forward, Petrou Bros looks set to maintain its leading position for halloumi cheese production and to continue

PETROU BROS I

Michalis Petrou Commercial Manager

promoting the delicious, traditional, Cypriot cheese worldwide. This is alongside the backdrop of an unstable global market, in which all companies are to some extent impacted by various wars and rising costs.

For Mr Petrou, however, the challenges are to be expected when inheriting the reins of a well-loved family business. Petrou Bros is a company he has grown up with and one he knows inside-out.

“I am second generation,” he said “and I started getting involved in the family business from 10 years old. So, all of us in the family know the business really well and we know how to produce efficiently and how to promote what we do successfully It is our company.

“I love what I do. Therefore, it’s very important to maintain and improve the level of success for the next generation by continued investment. The key to success for me at the Alambra organisation is to keep the passion for the business by always focusing on the next thing.” n

Ugo Foods Group is a fourth-generation family business which prides itself on innovation and never compromising on quality. Hannah Barnett spoke to Charlie Ugo, Group Operations Director, and his brother Freddie, Head of Corporate Social Responsibility, to learn what makes this forward-thinking family firm tick.

There are businesses run by families and then there are family businesses. Ugo Foods Group is the latter. A large measure of its enduring success is down to the company’s strong commitment to moral values and innovation, as passed down from its original founder.

“It’s not just about producing highquality food, we want to make a better impact on the planet,” said Head of Corporate Social Responsibility, Freddie Ugo. “That’s our philosophy. A lot of that comes from being a family business. It started with our great-grandad. He passed it down to our grandad, Leo, who passed it down to our father, Paul, who still works here as Chairman. And then there’s me and Charlie.”

Innovators from the start

Ugo Foods Group is infused with the values and vision of its founder, Luigi Ugo He emigrated to the UK from Italy in the

early 1920’s and began selling paper bags of homemade pasta, not a wellknown product in the country at the time.

In 1929, Luigi opened his first delicatessen on Gerrard Street, Soho, and began making fresh pasta in the window of his shop. Another man, who was trying – and failing –to source noodles for a Chinese restaurant, spotted this activity.

“Nobody was making noodles in the UK at the time,” Group Operations Director Charlie Ugo explained. “This man eventually ended up teaching my great grandfather how to make noodles and opened his Chinese restaurant next door. Gerrard Street is now the centre of Chinatown. So, we’re quite proud of our part in that history.”

As a result, Ugo Foods Group spent much o f the interwar period producing Chinese cuisine. There was a fundamental shift in focus following the Second World War, and the company began manufacturing dried and fresh pasta once more, supplying

high-quality shops like Selfridges, John Lewis and Harrods. Innovation and new cuisines fit for the UK palate followed in abundance.

“We brought gnocchi to the UK and developed the first gnocchi machine using fresh potatoes rather than dried,” said Charlie Ugo. “We also produced organic and wholewheat pasta for the first time in the UK in the ‘60s. We even created a gluten free solution in the early ‘90s. A lot of the period from the ‘60s onwards was about innovation and how we could create a bespoke, unique product offering for the UK. We started experimenting with lots of different fillings and flavour profiles.”

Ugo Foods Group now produces 500 million parcels of pasta a year from its HQ in Hertfordshire, accumulating a turnover of £25 million.

The company continues to innovate and its Cromer Crab and Crayfish raviolo

As seen on TV

Ugo Foods Group recently appeared on BBC TWO’s Inside the Factory. In the episode, Charlie Ugo showed Gregg Wallace an innovative machinery process that makes the company’s popular Cromer Crab and Crayfish raviolo so delicious, while Cherry Healey took a trip to Norfolk to meet the ingredients suppliers.

recently won a Gold Q Award; the ultimate accolade, bestowed on products which are truly outstanding.

Ugo Foods Group remains committed to using the highest quality ingredients in innovative ways, like a semolina-blend flour base for pasta dough.

“The semolina has a large grain size, is very yellow and high in protein, which allows us to create quite a unique dough,” explained Charlie Ugo. “This means we can reduce our egg content versus competitors, lowering our carbon footprint, while still having the texture and flavour expected.”

Socially aware sustainability

As a conscientious company run on family values, it is no surprise that Ugo Foods Group is keen to minimise both its environmental and social impact.

“Something that sets us apart is that we have a lot of charitable commitments that actually make a direct impact,” said Freddie Ugo. “We don’t just give a pot of money and say: ‘go ahead and use it,’ we like to be involved.”

This includes a partnership with the European Nature Trust, helping to preserve wildlife and ecosystems in Italy. A local hospice, Keech, for terminally ill

children, is supported with fundraising initiatives and by inviting residents to the factory to learn pasta making.

On the environmental side, Ugo Foods Group has almost eliminated scope 1 and 2 emissions by moving to renewable energy sources and replacing refrigerants. The company has also developed a semi-bespoke system for its triple-layered boiler to significantly increase efficiency and reuse waste heat as part of a reclamation system.

“We’re directly involved in the sustainable measures we go for,” Freddie Ugo explained. “We’re doing our due diligence, but we actually care about it. And that also comes across in the ingredients that we buy. There’s been multiple occasions where we’ve changed supplier because we realised there was either an ethical or an environmental issue with them .”

The company works closely with suppliers; sourcing ingredients as locally as possible and prioritising partners that are focused on carbon

reduction. In particular, Ugo Foods Group highlighted ethical flour millers, Wildfarmed.

A pint of pasta

Both Ugo brothers are particularly passionate about the eradication of waste where possible. As a result, company wastage has significantly reduced in recent years; but it cannot be entirely avoided due to vital quality control processes. Of course, Ugo Foods Group has multiple innovative solutions to mitigate this.

One partnership with a notable celebritychef-turned-farmer, involves feeding pigs uncontaminated scraps, thereby reducing food waste and the emissions usually derived from animal feed. Though successful it is not a consistently reliable solution to excess waste, due to variation in demand.

The next step involved even more innovation, when the novel idea of brewing beer from pasta was raised.

“We didn’t know whether it was even possible,” said Charlie Ugo. “We did

some early-stage trials with pots and pans in the kitchen to see if we could create fermentable sugars. This took maybe a year and a half to advance to a point where we had a good quality product. We have since patented that process throughout Europe and the UK, and we’ve launched applications globally.”

And with that, Beyond Belief Brewing Co. was born. The process involves using surplus fresh pasta as a base malt replacement, saving 2/3 of a litre of water and over 110 grams of CO 2 for every pint.

After nearly a century of innovation, Ugo Foods Group is not the kind of business to rest on its laurels. The company recently introduced fully recyclable packaging, investing hundreds of thousands into

converting its machines as a response to feedback from customers.

And there is plenty more to be done, according to Freddie Ugo: “We’re in the process of getting B Corp status. We’re signing up to the Science Based Targets Initiative to set a verifiable carbon emission reduction goal. We’re working with various consultancies to do lifecycle assessments of different products. Carbon accounting is a very collaborative thing, and we are trying to make it more accessible to smaller producers.”

This scope of innovation, as always, extends to the products themselves too.

“We are trying to do what we have always done: bring new things to the UK, just like our great-grandfather did,” Charlie Ugo concluded. “So, of course there is plenty coming up in the new product development pipeline.” n

from crop to consumption

MANUFACTURING & PACKAGING

redpack packaging machinery tummers food processing solutions we seal

RedpackPackagingMachineryhasexpertlymanufactured flow-wrapsystemsforthepast50years.Now,celebrating itsanniversary,thecompanyisbusierthaneverinvesting innewmachineryandexpandingitscustomerbase.General ManagerGaryHowardexplainedmore,inanexclusive interview.ReportbyImogenWard.

With a combined expertise of 756 years, the team at Redpack Packaging Machinery is renowned for designing and manufacturing reliable equipment with the help of its three pillars of strength:

“Our three pillars – quality, service and innovation – aid our strategic goals,” General Manager Gary Howard explained. “If a project doesn’t have all three elements, then we don’t do it. We dedicate a lot of time to our customers; not only listening to their needs but the needs of their customers as well. They are the ones that use the machines, so we have to pay attention to what they do and where improvements can be made.”

Founder Michael Briston established his precision engineering company in 1973, providing machined parts for companies in and around Norfolk, UK, one of which

was Redpack. In 1997, Mr Briston acquired the brand rights to Redpack, and the company evolved into what it is today.

50 years on from those humble beginnings, Redpack has continued developing a legacy of reliable machines that stand the test of time. As proof of this, the company is still servicing some of the original 100 models that were manufactured more than 40 years ago. “

SCHNEIDER ELECTRIC

Since 2017, Schneider Electric has proudly collaborated with Redpack Packaging Machinery, pioneering innovative solutions in the food and beverage sector, with a focus on sustainability. Together, we are optimising production, integrating cuttingedge technology and deploying eco-friendly practices. This partnership reflects our shared dedication to environmental protection through innovation, ensuring a greener, more efficient future for industry.

We look forward to continuing our commitment to sustainability, demonstrating our shared vision for a more responsible and forward-thinking global community. editorial

REDPACK PACKAGING MACHINERY I PROFILE

The perfect portfolio

Over the years, Redpack has built a gleaming portfolio dedicated to the world of packaging. From produce to bakery, and snack to healthcare, the company manufactures the perfect solutions for a wide range of sectors. Currently, the most popular choice amongst Redpack’s customer-base is the NTS.

“The NTS is our most popular product because it was designed by our customers,” said Mr Howard. “They told us what features were needed, and we developed our design around those requests.”

With a solid presence in the fresh produce market, the company is aware of the extra requirements that come with packaging loose produce.

The NTS top seal flow-wrapper is renowned for its user-friendly command screen, easy configuration and its ability to process hardto-handle produce. It can be used with both flow and shrink wrap and is the ideal choice for customers looking to quickly and efficiently bag their trayless produce, making it perfect for the fresh market.

Ready to invest

In celebration of its 50th anniversary, the company’s portfolio is set to grow once more with the addition of five new products, including several machines that will help make its customers’ operations more efficient.

“When developing a new product, it should always be designed to what your existing market needs and what potential new mar kets might require,” said Mr Howard.

“We looked at the packaging industry as a whole – at the current trends – and we realised that one machine that would really enhance it was a tray sealer.”

Armed with this knowledge, Redpack designed and developed a new machine capable of processing produce that relies on the stability of hard plastic trays and the security of a soft top seal.

All of Redpack’s machines go through rigorous testing before they go on sale, as the company wants to ensure the quality and longevity of each one. Throughout this stage of the process, the machines are exposed to safety, electrical and mechanical testing before being trialled with clients.

“Weight is another important factor within the fresh produce market, as our customers need to be able to provide accurate measurements on their packaging,” said Mr Howard. “Because of this, we have also developed checkweighers.”

REDPACK PACKAGING MACHINERY I

The company is also keen to enter into quality control, with the addition of its new metal detectors and x-ray machines. These allow customers to test their produce to ensure metal and foreign objects have not made their way into the food.

Reinjecting funds

Thanks to an increase in demand, and the news that more machines are on the way, Redpack made the strategic decision to redevelop its current floor space to further increase production capacity.

“We moved to our current facility around seven years ago, and it was four times the size of our previous premises,” Mr Howard explained. “However, we soon filled that space because of our everincreasing production rates. We currently have a large office space that is under -

utilised, so that will be divided into new production areas to make the most of our current square footage.”

Whilst Redpack’s facility undergoes a revamp, the company plans to improve the efficiency of the building with an upgrade to its BMS system.

“Our BMS system has been great, but it is getting quite old, so we are now looking into more efficient ways to heat and cool our facility,” said Mr Howard. “We want to make sure that this is completed at the most practical time, so we are allowing ourselves between 12 and 24 months to get it done.

“We are also looking at battery storage because we generate far more electricity than we need during the summer months. The hardware of our machines is also being upgraded, to make them more efficient and less wasteful. We have already implemented auto-standby features that

Gary Howard General Manager

detect when there’s not enough product being processed, to ensure power is not being consumed unnecessarily and film is not being wasted.”

To further improve the footprint of its machines, Redpack has also been collaborating with customers and film suppliers to ensure its machines are compatible with paper, biodegradable and compostable films.

“We are always focused on improvement, because we truly believe that nothing is a finished article,” Mr Howard concluded. “That’s what drives everyone that works here; nothing is ever too much trouble, and everyone is so hands on. Once, our Managing Director fixed our floor cleaner because it was out of commission, and he had the skills to do so. Everyone mucks in, and the products benefit because of it.” n

Tummers Food Processing Solutions is the globally recognised leading specialist in the development and improvement of processes in the potato and tuber processing industry. Head of Sales Edwin Langbroek spoke with Richard Hagan about how the company’s latest investments will ensure its continued market leadership.

Tummers Food Processing Solutions, based in the Netherlands, specialises in the development, design, manufacture, installation and maintenance of processing equipment for the global potato industry. Selling to customers

ranging from major multinationals to family-owned companies and emerging processors, businesses around the world rely on Tummers’ machinery to reliably and consistently produce the highest-quality products every day.

The company offers a comprehensive package of products and services, all of which are sourced from within its manufacturing facility in Hoogerheide, in the province of North Brabant. This includes the whole scope of any project, from sales and project management through to engineering, production, shipping, installation and commissioning.

That immediately sets the company apart from the competition, according to Edwin Langbroek, Head of Sales: “We have the entire scope of supply in-house,

Head of Sales Edwin Langbroek

including all of the deliverables needed to support our customers from A to Z. This enables us to have full control on the quality of every step in the process.”

For its electrical controls, Tummers Food Processing Solutions trusts the Eltra Group

to provide it with the highest quality electrical control equipment for its various processing lines. Tummers’ relationship with Eltra extends back to the early days of both companies. “We grew together,” said Mr Langbroek. “We’re part of what they do and vice-versa; we’ve experienced mutual growth both in terms of volume and professionalism. It’s a great example of a successful partnership and it’s comparable to the way we partner with other companies as well.”

The power of potato flakes

Tummers’ potato flake processing machinery has always made a substantial contribution to the company’s revenue. Potato flakes are a core ingredient in a wide variety of food products, including stackable crisps/chips, many different fabricated snacks, gnocchi, instant potato mash, soups, potato croquettes, sauces, thickeners and various other products.

“A lot of products in the supermarket that don’t have the shape of a potato or even the original texture of it, are made with potato flakes,” revealed Mr Langbroek.

TUMMERS FOOD PROCESSING SOLUTIONS I PROFILE

The potato flake market has seen sustained growth and Tummers Food Processing Solutions has consequently continued to enjoy notable success in this area, particularly in developing economies. “There has been worldwide growth in processed foods such as snacks, but also in frozen products and ready meals,” said Mr Langbroek. “Growth in India and China has been especially strong.”

But Tummers’ continued growth in these and other markets is not left to chance; Indeed, it is by design.

The root of process research

At the start of 2024, Tummers Food Processing Solutions proudly opened the doors to its brand new, state-of-the-art research and development laboratory. The Tummers Innovation Centre has been specifically designed to allow the company to carry out advanced testing and prototyping for its customers – not only in terms of potato processing, but that of other food materials, too – including starches, proteins, yeast and algae.

“There are so many different potential applications of our technology that it’s very useful for us to have this facility,” explained Mr Langbroek. “It allows us to work with our customers to find the right application for drying their product.

“Our growth in markets such as China and India is due to our continued product development using the latest technology. Since 2019, we have really stepped up our development programme, and our highly skilled R&D department is our latest step to ensure that we remain the industry leader in these and other markets.”

Saving vapours, saving energy

In one of its latest and most significant technological breakthroughs, Tummers Food Processing Solutions has introduced a new evaporation process for its potato flake drum dryers. This E 2 E SteamClosure promises to vastly reduce the energy

TUMMERS FOOD PROCESSING

required for potato mash evaporation. The groundbreaking new system captures, processes and reuses the vapour produced during the potato mash drying stage, resulting in energy savings of approximately 70% versus the traditional drum dryer system. The energy recovered from the reuse of the vapour is then used to generate steam to power the drum dryer.

“We believe that the conventional means of powering a flake line is not sustainable and won’t last,” said Mr Langbroek.

“By exploring this new method of running a flake line, we can drive the drying process with electrical energy instead of gas.

The energy required can be generated by renewable sources such as solar and wind. That’s how we see a factory of the future.”

In addition to this innovation in the evaporation process, Tummers offers a similarly revolutionary system for steam peelers, the E 2 E Condenser.

“We now have a system to recover the energy that is normally just lost and turn

it into usable hot water that we can reuse in the factory’s process,” continued Mr Langbroek. “We focused on the two biggest energy consumers in a potato processing line – the steam peeler and drum dryers. Now, by reusing as much energy as possible from the steam exhausts, we have been able to eliminate emissions, lower energy costs and generally drive more sustainable factories.”

Expansion plans

Tummers Food Processing Solutions is happy to announce that in 2024 it will open its first sales office in the United States. Located in Boise, Idaho – the heart of America’s potato industry – the new office will open in partnership with Southern Fabrication Works, a local specialist in industrial food processing equipment. This physical presence in the important United States market promises to further increase Tummers Food Processing Solution’s own share in the US.

Simultaneously, Tummers will begin a joint venture in India with Food Processing Technologies India (FPT India). Tummers has enjoyed a long-term relationship with FPT India who have represented Tummers in the subcontinent for many years, and this JV is a natural extension of that successful relationship. The JV will initially see the opening of an Indian sales and service office, but it is also hoped that it will later incorporate a fabrication facility.

Concluding, Mr Langbroek emphasised the company’s high-quality offering: “We have the best flake lines in the world in terms of end-product quality, capacity, ease of operation and reliability. These are the most important reasons why customers choose Tummers.

“We truly are ahead of the competition. With that in mind, we look forward to continuing our growth worldwide.” n

PATENTS, PRODUCE AND THE PERFECT SEAL

Utilising its reusable and eco-friendly bag seal, We Seal plays a vital role in keeping industrially produced bread fresh. Having successfully conquered this sector, the company is now turning its talents to table-top sealers. CEO Richard Hobson revealed more, in an exclusive interview. Report by Imogen Ward.

WESeal has taken sealing by storm with its innovative bread seals. Successfully holding 95% of the UK’s bread seal market, the Leeds-based company is in hot demand.

“Since 2016, we have more than tripled in size and turnover,” explained CEO Richard

Hobson. “We’ve successfully doubled our manpower, we are operating 24 hours a day, and we are now exporting to 21 countries in addition to supporting all the major household names in the UK.”

With roots dating back to the ‘70s, We Seal is well equipped to offer the market the very best resealable and recyclable bag sealing options.

“Our seals are 100 per cent recyclable, and they are also helping to combat food waste, purely through the retention of freshness,” Mr Hobson continued. “Our seals can add more than a day to the shelf life of bread.”

In 2016, the company proudly acquired the intellectual property for the machines that apply its seals to bagged bread. The company has made significant mechanical improvements since then, and, among other things, the machines are now capable of processing 10 times more seals than previous generations.

“As a result of several very tactical acquisitions, we own the intellectual property of our machines, which dates all the way back to the 1970s – when this style of packaging was first introduced,” Mr Hobson said.

We Seal’s machines are not the only element to receive a revamp: the company recently patented a new design for its seals, making them more user friendly.

“We have adjusted the way we cut our seals, to introduce an angled edge,” Mr Hobson continued. “From a consumer perspective this is a very simple idea, but

INNOVIA FILMS

Innovia is a material science company and major producer of speciality BOPP (polypropylene) films using ‘Bubble’, Stenter and Cast technologies. It holds a leading global position in the markets for high-performance coated packaging, tobacco overwrap, graphic media solutions, label and security films.

Our films are sold to brand-owners, end-users and converters across the globe. They are used by some of the world’s best known brands across a variety of consumer goods.

Innovia employs over 1,400 people worldwide and has production sites in Australia, Germany, Poland, Mexico and the United Kingdom, all with a focus on high-quality value added products, Research & Development, and excellent service. editorial

it is actually a very clever way to provide an easy lift edge, without completely redesigning the product.”

Fresh Seal

Following year-on-year success, the company is setting its sights on a new sector. Fully aware of the frustration that consumers face when trying to open freshly sealed produce from butchers and green grocers, the company has designed, developed and patented the easy to open Fresh Seal.

“Most people will probably be familiar with the torment of trying to open a bag of fresh produce that has a tape seal on it,” said Mr Hobson. “After wrestling with it the only solutions are to rip the bag or cut off the seal. We have recently patented an easy open & reseal solution that is polypropylene based, allowing it to be recycled with the bag. A lot of the tape currently used in this market is incompatible when it comes to recycling.”

Expected to hit the market by the third quarter of 2024, Fresh Seal joins the company’s growing portfolio of 100% reusable and recyclable seals.

Recycled content

Fully aware of the environmental impact that can be caused by an abuse of plastic, We Seal has worked hard to ensure its seals are environmentally friendly.

Following the introduction of new legislation in the UK, recycled content became a huge focal point for the pack -

aging industry. As a result, We Seal spent a lot of time researching chemically recycled plastics (CRP), with the hopes that this could be the perfect solution for its seals. After securing a deal with its supplier, the government guidelines were changed once again, and CRP was no longer a viable option.

“Following a lot of work on our end, the government decided there wasn’t enough CRP in circulation for it to be used as a recycled material,” said Mr Hobson. “CRP was pulled from the legislation at

the last minute, leaving us to seek out something else.”

Ever determined, We Seal did not give up and set to work implementing a different solution. With the government agreeing to the use of post-industrial recycled waste, We Seal decided this was the route to take.

“We have to follow the legislation: and of course post-consumer plastic is not food grade, so that’s why we landed on postindustrial recycled waste,” Mr Hobson continued. “This is waste material that is created within the manufacturing process: it then gets extruded and fed back into our products.”

Although this is the route currently being undertaken by We Seal, the company is open to adapting in the future. One area it is interested in is biopolymers. However, being a small manufacturer, We Seal understands that it is not in a position to drive market change this development would therefore depend on the direction of the market.

Implementing improvements

Always eager to advance its technologies and techniques, We Seal recently entered into a Knowledge Transfer Partnership with the University of Derby. The two entities will complete a partially government funded research project costing more than £250,000. It is expected to last around two years and will help We Seal find new ways to improve and innovate.

“We Seal operates with five main pillars: our employees, our supplier partnerships, our customers, the quality of the products we manufacture and our ability to innovate,” Mr Hobson explained. “We are constantly searching for new ways to innovate and make our products better, with the environment and the consumer in mind.

“In line with this commitment, we have been awarded a Knowledge Transfer Partnership with Derby University. This university will look at our current methodology and find ways to best improve our materials and techniques.”

There are several exciting solutions that Mr Hobson could see being offered as a result of this Knowledge Transfer Partnership: “There may be a way to incorporate composite materials into our machinery designs. Also, we would be interested to look at the orientation capabilities of our machines. When bread is packaged, it travels along a conveyor belt horizontally. Other produce, like apples for example, are sealed vertically, and our machines are currently incapable of doing this. We are very interested in adapting our machines to meet this need.”

We Seal CEO, Richard Hobson

Following the two year period, We Seal expects to be in a position to move to the next stage, where it will begin to implement initial improvements.

As We Seal gears up to tackle this new project, the company also hopes that 2024 will be a year filled with more export opportunities.

“Given that the growth of this business will be export, we are excited to be seeing

huge opportunities worldwide as more and more bakeries are putting sustainability first, and looking to move away from the old-fashioned sealing solutions which can’t be recycled,” Mr Hobson said, in conclusion. “When the time comes, we are ready to invest in local manufacturing, whether that be in the US, Canada or Australia. This will really enhance our presence and expand our capabilities.” n

from crop to consumption

BAKERY

prima bakeries porokylän leipomo oy c.h. guenther & son

Prima Bakeries Ltd acquired Cornish Premier Pasties Ltd in 2020. Both companies have a longstanding reputation for producing premium and authentic Cornish Pasties. Mark Norton, Managing Director of both companies, sat down with Inside Food & Drink to explain how the two businesses work in unison to provide the nation with delicious Cornish treats. Report by Imogen Ward.

P rima Bakeries Ltd and sister company Cornish Premier Pasties Ltd are both incredibly successful producers of Cornish delicacies. With such prominent presence in the industry, an acquisition came naturally for both.

“The day that Prima Bakeries acquired Cornish Premier Pasties was an incredible achievement,” Managing Director Mark Norton commented. “Prima Bakeries was always the smaller of the two – even now, Cornish Premier Pasties is double the size – yet we were in a position of stability that enabled us to take on another business that we could grow and protect.”

The origins

First established in 1978, Prima Bakeries (located in Redruth, Cornwall) was originally a pizza base manufacturer, but quickly turned its hand to craft baking delicious and authentic Cornish products. Mr Norton

acquired the company in 2010 – armed with a background in food, Mr Norton was new to the bakery industry and was looking for the perfect business to call his own.

“When I came across Prima Bakeries, it was a craft bakery that had enormous expansion potential,” Mr Norton said. “Over the last 13 years, we have successfully grown the business tenfold.”

The family-run company has been incredibly successful, providing bakery goods for resale in shops, other family businesses and visitor attractions across Cornwall. As the business grew, it soon became clear that capacity was becoming a problem.

Joining forces

Mr Norton was well acquainted with fellow pasty producer, Cornish Premier Pasties, having known owners Frank and Fiona for

many years. After setting up the business in 2007, the two owners ran Cornish Premier Pasties successfully until it came time for them to retire in 2020. It was then that the opportunity arose to make the younger company a part of the Prima Bakeries family.

“Frank and Fiona were very keen to sell to someone who would develop their brand and their business whilst looking after their staff,” Mr Norton explained. “That’s why they entrusted the business to me.

“It was a very exciting but scary time for us, as the sale went through just before the Covid Lockdown in January 2021, but we had faith in its products and its people to see us through. The company specialises in Cornish and flavoured pasties, as well as sausage rolls and slices. It also produces a lot of private label products for other businesses, and, unlike Prima Bakeries –

which, historically, has always operated solely in Cornwall – Cornish Premier Pasties sold typically outside of the county and was less well known to those residing within.”

It was because of this distinction that a decision was made to retain both brands as separate entities that could also wor k cohesively together.

In October 2022, Cornish Premier Pasties was awarded the Western Morning News’ Business of the Year award. Earlier in the year, the company had won gold and silver in the prestigious World Pasty Championships.

Today, the two companies remain incredibly successful and, as a combined force, are the fourth-largest manufacturer of Cornish Pasties in the world, with a forecast turnover of £14 million in 2024.

“Cornish Premier Pasties has the same footprint and equipment that it had

Jason Jobling Operations Director

Mark Norton Managing Director

when its turnover was half the size of now, which really highlights the organic nature of our growth – we haven’t gone out and bought new customers,” Mr Norton continued. “We have simply implemented careful production planning based on stock levels and sales demand: and we also operate with sophisticated computer models that pre-empt what we are going to need.”

Producing perfection

Despite being two separate brands, Prima Bakeries and Cornish Premier Pasties are always keen to work together to guarantee the most efficient operation.

“All of the beef skirt that is used in Prima Bakeries’ pasties is actually processed at the butchery department in Cornish Premier Pasties,” said Mr Norton. “Prior to the acquisition, we would have to purchase our skirt from a third party. We can now buy it all in bulk, which gives us greater control over the quality and price.

“We also bulk buy our flour as we use around 20 tonnes per week, which is a lot. Alongside raw materials, the two companies also share services from IT to insurance and electricity contracts.”

The dedication to improved efficiency is reflected in other areas of the businesses. When it comes to thinking sustainably, both companies are committed to the cause. All ingredients are sourced locally (where possible), which not only helps to reduce Scope 3 emissions, but also guarantees the quality and authenticity of the products.

“Being sustainable is a win-win situation for the industry, because it is good for th e planet and it saves money,” Mr Norton explained. “With the recent spike in energy prices, going in a different direction made sense. We did everything we could to minimise our energy usage and then began looking into ways of generating our own electricity. 300 solar panels were successfully installed onto the roof of our factory building, which will generate 20

Cornish pasties fact file:

It probably comes as no surprise that the two companies’ bestselling product by far is the Cornish Pasty

This accounts for around 70% of the Group’s overall production rate of 35,000 pasties each day.

per cent of the factory’s requirements and reduce our carbon output by 50 tonnes a year. During the peak of summer last year, the panels were providing 98 per cent of our daytime energy needs, which is incredible.”

As the two companies head into 2024, Mr Norton expects the future to be fruitful: “Our main goal is to grow profitability on a sustainable basis, as that allows us to continue to provide an excellent service to our customers and, as a living wage employer, look after our valued employees.

“I have spent the last 13 years growing Prima Bakeries and the last three expanding Cornish Premier Pasties: that gives me a huge amount of self-satisfaction. People look forward to our new product releases, and that includes our employees as well. They like working with us, learning new things and earning a living in such a beautiful part of the country.” n

Porokylän Leipomo Oy (Porokylä Bakery) is a Finnish family business that was founded in 1983. The company specialises in handmade baked goods with a priority on great taste, consistent quality and good service. Hannah Barnett spoke to CEO Erik Kärki and Communications & Sustainability Manager Laura Hyvärinen to learn more.

IN2023, Porokylä Bakery celebrated 40 years of operation by producing a commemorative book, dedicated to the history and significant milestones of the company. This sort of pride in its work and history is one of the things that makes the Finnish bakery stand out.

“The company has consistently kept growing over four decades, so we know we have done something right,” said Erik Kärki, CEO: “and we have a very healthy corporate culture. We are always looking for different kinds of expertise and incorporating it into our process. This enables us to make the very best rye bread, gluten-free bakery products and other baked goods.”

The company operates three production sites, as well as two in-store bakeries in the cities of Nurmes and Lieksa, all in eastern Finland. The former specialises in the company’s signature traditional rye breads, Karelian pasties, loaves and sweet pastry. The bakery in Lieksa is known for its popular gluten-free products made with high-quality ingredients.

The bakery supplies large retail chains across Finland and is FSSC 22000 certified for its food safety management system. In 2023, the company had a turnover of €25 million, with rye bread making up about 45% of revenue and the gluten-free products approximately 30%. Porokylä Bakery employs 180 people.

Baking sustainably

In the summer of 2023, Porokylä Bakery opened a new factory that will allow the company to produce higher volumes of rye bread in a more sustainable setting.

As Communications & Sustainability Manager Laura Hyvärinen pointed out, even the upgrade itself was carried out in a sustainable manner: “The machinery that we have invested in is not all brand new; we have rebuilt parts, and the factory building was already there, but now it’s been transformed into a bakery. So, the refurbishment had a sustainable aspect because everything was not made new.”

To source its energy, the company has also invested in a new biogas plant located nearby the new site, which is due to open in spring 2024. This means that oil ovens will switch to biogas, powered by the bakery’s own food waste. The other ovens already run on wind power.

“Transforming our energy usage is something we’re very proud of,” said Ms

Hyvärinen, “and at the moment, all the electricity we are using is from wind. We intend to stay with this renewable source, while planning to eliminate fossil fuels entirely.

The company also aims to decrease food waste in other ways and has already been fairly successful with this venture. The average percentage of food waste in the Finnish food sector is 10 to 15%, but Porokylä Bakery has cut it down to 4% – and is still striving to improve on that, with some production lines already down to 2%.

“A big portion we are donating to charity, too,” Ms Hyvärinen added, “we have just found a transportation partner that will transport the food waste to the Helsinki area for that purpose. Some is also donated as animal food, where possible.”

Though to a certain extent the bakery has been striving to improve its environmental footprint and reduce waste for years, Ms Hyvärinen is the first Sustainability Manager Porokylä Bakery has had. The appointment is symptomatic of a general shift in attitude towards sustainability and the needs of the future.

Always evolving

Porokylä Bakery – though best known for its traditional rye bread – is aware that to continue to grow, a business needs to evolve, or it will stagnate.

“Long ago, we had one baker with a lot of gluten-free baking experience, as she had been making them for her daughter for years,” Mr Kärki explained. “We thought it was something we could try: maybe there was a place in the market for this kind of product; and there was.”

Indeed, the development of the glutenfree range has allowed the skills and experience of Porokylä Bakery’s dedicated bakers to really come to the fore.

“There can be a conception of glutenfree products as not being very flavoursome and lacking a good texture,” Ms Hyvärinen added, “but our bakers have managed to make very tasty products. We do both sourdough breads and sweet baked goods in gluten-free form now.”

Porokylä Bakery also offers services for both retail and food industry companies in private label manufacturing, and is now looking into international business. “We have been collaborating with the biggest Finnish players for years and now we are also looking abroad,” said Ms Hyvärinen.

Customer favourite

Another significant part of the company’s success is thanks to its strong supply chain and good relationships with its partners.

“We have one main partner, that does 60 or 70 per cent of the logistics and we have worked with them for two decades; so I think that this is a sign of how well we work together,” Mr Kärki said.

Porokylän Leipomo also works closely with S Group, a large Finnish co-operative supermarket chain. “They are very important to us, and as they have been growing in recent years, we have managed to grow alongside them,” Ms Hyvärinen said.

KINNUSEN MYLLY

65 Oats is a family-owned mill in northern Finland, producing the world’s purest oats using state-of-the-art technology. As one of the rare strictly gluten-free oat mills in the world, these gluten-free oats have a wide variety of applications in the food industry.  editorial mention

The bakery also works closely with its ingredients suppliers; in particular local rye farmers. Some ingredients for glutenfree products cannot be grown in Finland so must be sourced abroad, but in general, the company strives to make its products as Finnish as possible.

Customer insights show that consumers are very loyal to the Porokylä Bakery brand. “Growth comes from both glutenfree and rye bread,” said Ms Hyvärinen. “We produce different kinds of rye bread, but the original one is very traditional, and those customers are generally older – in their sixties and above. The new products are aimed more at younger families.”

For Mr Kärki, it is a privilege to be able to take his family business into this new, dynamic phase: “This business has been

in my family for such a long time, I have a deep attachment to it, and I like getting to work with different kinds of people as a result. Also, having a business that is successful and growing makes a big impact on livelihoods in our area of Finland. So, that is also something that keeps me motivated.”

Coming from a diverse career background, Ms Hyvärinen can offer a different perspective: “I’m a food scientist,” she concluded, “and I’ve worked in both the food industry and in communications related to food science. So, I’m very happy to still be working in the field, and now improving sustainability too. It’s important, in what can be a challenging and upsetting world, to be doing something to make things a little better.” n

C.H. Guenther & Son is a leading food manufacturer that has delivered highquality products and ‘just baked from scratch’ flavours for over 170 years. With manufacturing locations worldwide – including Europe’s most advanced bakery – it is making significant strides in sustainability through energy and waste reduction, and progressive farming practices. Andy Probert discovered more in discussion with Rosalinda Sanquiche, Global Senior Manager, Sustainability & Communications, and Jean-Charles Philippon, Managing Director, Europe.

IN1851, C.H. Guenther & Son (CHG) began life as a humble flour mill near Fredericksburg, Texas. Its entrepreneurial visionary of the same name switched operations to neighbouring San Antonio, and CHG has been a powerhouse of production ever since.

Now employing 4,100 people across 29 manufacturing facilities in the U.S., Canada, and Western Europe, the company is a leading supplier of value-added grain-based and frozen food products for food service clients and select consumer markets.

CHG’s current portfolio focuses on ten areas ranging from artisan bread, buns, and English muffins to baking, griddle, batter, and breading mixes, biscuits, doughs, gravies, and dips. Its much- loved

retail brands, such as Pioneer, White Wings, Sunbird, and Cuisine Adventures, have been present at family meals for generations.

While CHG which is owned by Pritzker Private Capital is deeply committed to advancing food quality across its diverse operations, its dedication to sustainability is deeply embedded within its DNA.

Sights on Coventry

These principles are best demonstrated at its latest high-tech operation at Coventry, in the UK. The £38M facility, which employs 90 people, can create 72,000 buns an hour or 1.1 million buns a day - one of the fastest bun production lines in Europe. The 106,000 sqft plant, designed and

built from scratch, is C. H. Guenther Bakeries in Europe’s third UK site.. Significantly, the facility is fully supported by McDonald’s as it will create fresh, quality buns exclu sively for the fastfood giant’s restaurants.

Jean-Charles Philippon, CHG’s Managing Director, Europe, said the facility underscored the company’s longstanding commitment to McDonald’s, which it has been supplying with fresh, quality buns since 2005.

Sited ideally in the West Midlands between major UK cities, the facility has been praised by senior McDonald’s management to help better serve their customers and is an excellent example of the work it is achieving with CHG.

The site is designed to BREEAM ‘Excellent’ specification and is targeting an EPC ‘A’ rating. Supporting CHG’s environmental commitments to reduce electricity, natural gas, and water intensity, and a zero waste

to landfill target, the building has installed solar PV, electric vehicle charging infrastructure, and a water recycling system.

“CHG is committed to high quality products, while sustainability and flexibility are key considerations with this latest facility,” said Mr Philippon. “We believe the development will become a key asset in C.H. Guenther Bakeries’ European growth plan.

“One of our core values is to offer bespoke production that exceeds customers’ expectations. Our customers are considered valued partners as we often collaborate with them to ensure we’re fully invested in their specific operations. Ensuring we never compromise on quality means their end users get the best products.”

Sustainable strategy

Rosalinda Sanquiche, Global Senior Manager, Sustainability & Communications said CHG, backed by its parent company, is continuing to make significant strides in

sustainability activities on all its sites. This is through energy and waste reduction, advanced farming practices, and increased use of sustainable and recyclable sources for its product ingredients and packaging.

The company produced its first environmental, social, and governance report in 2022 and highlighted the many initiatives it is achieving, which are being shared with stakeholders, suppliers, and customers.

“Sustainability has become a firm focus for us. We are one of the few bakers in the industry to tackle Scope 1 and 2 carbon emissions, and we are now looking at Scope 3,” said Ms Sanquiche. “We began this initiative with our German plant, and it is now being rolled out across the company’s footprint.”

The report highlights a variety of sustainability measures undertaken. For

e ach metric tonne of product CHG creates, it is working to reduce the usage of electricity and natural gas, and waste generated to help lower its carbon footprint.

CHG supports farming practices and water efficient technologies that protect watersheds in communities at drought risk. Its facilities also meet all environmental compliance requirements, ensuring water released into community systems is contaminant free.

Most of the organic waste CHG plants produce is diverted from landfill and converted to animal feed. CHG also diverts waste through upcycling, turning organic materials into new product. Working towards zero waste to landfill has already been achieved at eight facilities.

A greater focus has also been placed on products made from sustainable ingredients, according to Ms Sanquiche:

“CHG requires all vendors to adhere to a Supplier Code of Conduct that tracks where ingredients are grown and harvested.”

CHG is also working closely with partners to develop packaging that is 100% reusable, recyclable, or industrially compostable by 2025 for retail markets.

“Our effort remains to reduce electricity, natural gas, and water intensity from

a 2022 baseline with SBTi-aligned goals and to target zero waste to landfill,” she explained. The corporate headquarters in San Antonio, Texas, is a LEED Silver building, using solar panels and an innovative HVAC system.

CHG’s R&D and culinary team is innovating with clients to provide options for healthy offerings: high protein, low sodium, whole grains, clean label, and more. It is also seeking out sustainably sourced or harvested ingredients, including RSPO certified palm oil.

Praise for staff

“Having customers that share our beliefs and values, and backed by a parent company that is prepared to invest heavily, demonstrates how serious we

are in driving our sustainability goals further,” Mr Philippon agreed.

The company is also fully aligned with helping farmers look at new ways of innovating in growing wheat, maximizing yield while being mindful of best agricultural practices.

Both interviewees paid tribute to CHG’s global workforce in their commitment to maintaining best practices in performance, many geared towards the company’s sustainable goals.

The company is bestowed with many experienced workers who have served more than five, ten, and 20 years. “They are at the heart of what we do; they bring forward ideas for change and how we can evolve into a better company,” said Ms Sanquiche. “We ensure that the performance of the company and our sustainable goals are always interrelated.”

Additionally, CHG’s efforts to increase diversity and educate its workforce about diversity, equity, and inclusion (DEI) culminated in the company being named by Newsweek as one of America’s Greatest Workplaces for Diversity for 2023. CHG began its DEI journey in 2021 with a threeyear strategy to align diversity goals with its corporate business plan. The organization has spent the last two years implementing various programs and initiatives to help create a more diverse and inclusive corporate culture.

In conclusion, Mr Philippon said: “We never lose sight of what drives the consumer and how we work collaboratively with our partners to deliver on those trends and perceptions. CHG will never compromise on quality and will always strive for excellence. Those principles will always underpin our approach and growth.” n