FD29

FD29 n MAY/JUN 2024

i FD &

FROM CROP TO

(

(inside FOOD&DRINK

CONSUMPTION

Where

food and drink are at one

SCHOKINAG

KISMET KEBABS

NOBLEWOOD GROUP

A glimpse inside the chocolate factory

The UK’s favourite doner

Distilling premium spirits

Tasty samples The team at Inside Food & Drink is lucky enough to receive a varied selection of mouthwatering samples. While many of these items appear in our regular Taste of the Season feature, all of them are also posted on LinkedIn. Here is a compilation of the amazing videos created by our Social Media team.

Managing Director John White Finance Director Filomena Nardi-Smith Accounts Chloe Frosdick Angel Esherwood Editor Phil Nicholls Editorial Assistants Imogen Ward Hannah Barnett Antonia Cole Feature Writers Andy Probert 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 Amy Lawrence Sales Director Richard Brightmore Sales Manager Helen Leisi Project Managers Alexander Paterson Tony Ingrouille Chris Renicar David Earl Lisa Smith Will Tottie

© Inside Food & Drink 2024 No part of this publication in any form for any purpose, other than short sections for the purpose of review may be reproduced without prior consent of the publisher.

Company Reg No: 06783092 • Company VAT No: 167 6757 57

2 Inside food & drink

Bobby Godfrey Loretta Smith Mika Warner-Wright Art Editor Philip White Webmaster Michael Stamp Designers Sarah Jones Sam Moyse Georgina Macleod Head of Editorial Development Jasmine Lodge Marketing Manager Adam White Administration & IT Summer Clover Gavin Bellward

T: +44 (0)1493 445121 +44 (0)1502 566216 E: media@insidepublication.com W: www.insidefoodanddrink.com

John White Managing Director

Sweet treats and IFE meets Managing Director John White’s services were ‘needed’ to help test some tasty samples.

W

elcome, Dear Reader, to your latest edition of Inside Food & Drink. As regular readers will

Clearly, I need to conduct further research into the art of willpower.

A little further away from the office nib-

know from my ramblings on this page, this

bles, I sent a team to sample the delights

publication is a firm favourite in our office.

on offer at the IFE event in London, where

This is not because it is more exciting to

we were pleased again to be official media

work on than its sister publications, more

partners. Our team spent a very busy, long,

so because of the many food and drink

but successful day meeting customers old

samples that we receive to review, and

and new at this prestigious gathering. I did

then share amongst the team.

give them food allowance funds; however,

The latest edition was no exception, with its

it seems that they were well-fed whilst

focus on sweet treats and being produced

chatting with some of you at your

during Easter. This meant we received a fair

exhibitor stands!

share of chocolate eggs, amongst many

I will leave you now to enjoy the many

other naughty but oh-so-nice delights!

articles, news items, event profiles and

Now, I would normally have no issue

advertisements within the following pages,

with receiving such gifts. However, they

whilst I book a slot on the office exercise

also arrived during our office weight loss

bike during morning break!

n

challenge. Suffice to say, two weeks into the challenge, I had gained three pounds!

If the very presence of the products in the office were not tempting enough, my marketing team even had me helping

GET INVOLVED To have your company’s latest product, technology or concept included in Inside Food & Drink, contact us today.

by posing with those products for some LinkedIn promotional post photos.

media@insidepublication.com

Inside food & drink 3

intro 03 06 10 14 20 22

Director’s comment Country focus Special report Taste of the season Latest news Innovations

46 Van Drunen Farms Europe

EVENT PARTNERSHIPS 26 Upcoming events 30 IFE 2024 review

FOOD &

56

Beverage

Notting Hill Bakery

Omega Ingredients

36 SCHOKINAG 4 Inside food & drink

64

i FD Contents &

Kismet Kebabs

70

Noblewood Group

Celli Group

104

78

HP Indigo

112 86

96

Diepvries Urk

Cafento International

MANUFACTURING

& SERVICES Inside food & drink 5

COUNTRY FOCUS Latest developments from the UK’s industry

UNITED

KINGDOM M&S innovating its way to net zero through new funding Marks & Spencer has announced a string of new investments in collaborative, pioneering projects, funded through its Plan A Accelerator Fund, to help achieve net zero by 2040 goals. The UK’s most trusted brand, famous for new and exciting products, is now turning its market-leading approach to innovation towards tackling climate change. riven by an obsession with quality

D

Working with all 40 M&S Select Dairy

and innovation, everything at M&S

Farmers in its unique milk pool, this UK

starts with an exceptional product,

first-to-market initiative will remove a

sourced and made with care so that it is

projected 11,000 tons of greenhouse gas

the highest quality and simply too good

emissions from the atmosphere annually,

to waste.

cutting M&S’ RSPCA-assured core fresh

Today, the focus for M&S is on becoming

milk carbon footprint by 8.4%. As always,

a net zero business across all its operations

there’s no compromise on taste or quality

and entire value chain by 2040. The brand’s

and the brand continues to honour its

strength in supplier partnerships and inno-

25-year strong milk pledge, which com-

vation position it well to drive big changes

mits to pay farmers a fair price for the

through collaboration with suppliers and

milk they produce.

partners – recognising that no one can deliver net zero on their own.

M&S has announced a £1 million

This year the retailer has also been first to market by investing in an exclusive new green fertiliser available to all its M&S

investment in a change to the diet of the

Select Dairy Farms, plus a collaboration

pasture-grazed cows in its milk pool to

with a British supplier to bring to all M&S

reduce the amount of methane produced

Cafés a new paper fibre cup and lid which

in a cow’s stomach and released into

can be easily recycled with paper at-home

the atmosphere.

or on-the-go recycling.

6 Inside food & drink

n

COUNTRY FOCUS Latest developments from the Australian industry

AUSTRALIA The Natural Confectionary Counveils 50% less sugar range Mondelēz Australia, the parent company of the much-loved Aussie brand The Natural Confectionery Co, is launching the new delicious 50% less sugar lollies range including Berry Wave and Tropical Blast flavours.

he brand-new Aussie-made jellies

T

the snacking experience, whilst also

deliver a delicious flavour experience

continuing our legacy of delivering

with a twist, containing 50% less

better-for-you lollies,” said Amy Richards,

sugar compared to the average amount

Senior Marketing Manager – Candy ANZ

of sugar present in leading candy jelly

for Mondelēz. “With consumers becoming

products. Backed with a 4.5 health star

more focused on health and well-being,

rating and no artificial colours, flavours

the Natural Confectionery Co’s new range

or sweeteners, the new range is the

provides a treat which meets the growing

perfect treat.

demands for reduced sugar snacking

The new Tropical Blast lollies are bursting with the tropical flavours of mango, lime, and boysenberry, packed in exciting trop-

options, while still delivering the taste and flavours that Aussies expect.”

All lollies can be enjoyed on-the-go, on

ical themed shapes including a tiger,

a road trip, at a party, BBQ or simply as

a leaf and a lightning bolt. The new Berry

a treat at home. These delectable lollies

Wave Lollies include delicious raspberry,

are the perfect lower sugar treat, made

blackcurrant and mixed berry flavoured

to share with friends and family.

jellies, arriving in fun shapes including the world, a wave and a whale.

“Through the launch of the 50% less sugar range, we are redefining

The Natural Confectionery Co. 50% Less Sugar lollies in Berry Blast and Tropical Blast flavours can be found in Woolworths, Coles and convenience stores.

n Inside food & drink 7

COUNTRY FOCUS Latest developments from the Canadian industry

CANADA Hygiena announces Health Canada approval of rapid E. coli detection in raw meat products Hygiena, a global leader in food safety solutions, has announced that its innovative method for detecting Escherichia coli O157:H7/NM in raw meat products has received official approval for publication. his method, referred to as the BAX®

T

quality. The upcoming availability of

System Real-Time PCR assay for E. coli

Hygiena's method in the Compendium's

O157:H7 Exact, has been granted a

online index will provide access to an

respected position in the Compendium of

official copy of the method.

Analytical Methods, identified as MFLP-115.

Hygiena, develops, produces and provides best-in-class One Health DiagnosticsTM

The BAX System Real-Time PCR assay represents a major leap in food safety tech-

solutions from farm to fork for global cus-

nology, offering quick and precise detection

tomer bases. As one of the few organisations

of the pathogen E. coli O157:H7/NM in a

in the world to uniquely focus on food safety

variety of raw meat products. Its inclusion in

throughout the value chain, the company

the Compendium signifies its sensitivity and

maintains the belief that the health of people

specificity, with the fastest turn-around-time

is closely connected to the health of animals

solidifying its status as an essential tool for

in our shared environment.

food safety professionals globally.

With a sizeable global presence, Hygiena

The Compendium of Analytical Methods,

is headquartered in Camarillo, California with

which will soon feature this method in both

numerous offices and customer application

of Canada's official languages, is a critical

centres in the Americas, Europe, Africa, Asia

resource for stakeholders in the food

and Australia. The company also partners

industry. It plays a pivotal role in main-

with over 180 distributors in more than 100

taining high standards of food safety and

countries worldwide.

8 Inside food & drink

n

COUNTRY FOCUS Latest developments from the Greek industry

GREECE

Care Foundation supports farmers in Crete and Rhodes During the next three years, TUI Field to Fork Greece will boost sustainable agriculture on the Greek islands of Crete and Rhodes by connecting over 500 farmers with local food production units and hotels on the islands. his project will create better income

T

are supported in transitioning to more

opportunities for the producers and

regenerative agricultural practices.

increase the offer and diversity of

The initiative is expected to contribute

sustainable food products, whilst also

to the overall restoration or sustainable

raising awareness amongst staff and

management of over 100 land parcels,

visitors about the incredibly rich history

which is the equivalent of 300 hectares.

of Greek gastronomy.

It will empower Crete and Rhodes to

Together with Futouris and the Sustainable Food Destination Organisation, the initiative implements a full learning and

become shining examples of sustainable food destinations in Greece.

In Rhodes, the TUI Field to Fork programme

practice cycle which targets the produc-

is implemented within the framework of

tion of olive oil, wine, avocados, honey,

Rhodes Co-Lab Sustainable Destination,

herbs and other products. 300 farmers on

a cooperation between TUI Group, the TUI

Crete and 200 on Rhodes will benefit from

Care Foundation and the Government of

the initiative.

the South Aegean to develop Rhodes into

The German Ambassador to Greece,

an international beacon for the sustain-

Mr Andreas Kindl, recently welcomed the

able development of holiday destinations.

initiative by taking a site tour at partner

The TUI Field to Fork programme is being

winery Lyrarakis, near Heraklion. At the

developed and tested there as a concrete

vineyard, the delegation had the opportu-

solution which can then be replicated in

nity to learn more about how local farmers

other tourism destinations.

n Inside food & drink 9

SPECIAL REPORT Louis Carbonnier of Hokodo outlines the technology trends for 2024.

New technology this is necessary in order to grow and

Louis Carbonnier, Co-Founder and President of Hokodo, explores for Inside Food & Drink the technology trends that food and beverage businesses should be adopting in 2024.

evolve. Fortunately, there are plenty of innovative pieces of technology to help businesses overcome almost every issue facing the B2B F&B sector.

The omnichannel experience During the pandemic, remote interactions became ‘the new normal.’ Sellers were

M

ore than ever, businesses in

forced to change their approach to

the food and beverage (F&B)

finding buyers in the only space they

industry are adopting techno-

were allowed to – online. Businesses

logical solutions to tackle the challenges

boosted their digital presence with video

facing the sector. In fact, 67% of businesses

conferencing tools, automated chatbots,

surveyed by KPMG in 2022 said that they

online marketplaces and social media, all

will embrace emerging technology plat-

of which were prioritised over traditional,

forms over the next two years – and that

in-person sales.

10 Inside food & drink

y for 2024 Although no longer facing the same

Embedded finance solutions allow for the

restrictions as during the pandemic, B2B

seamless integration of payments, lending

buyers have warmed to the ease and

or insurance at the point of need, stream-

accessibility of digital purchasing journeys,

lining the purchasing process by reducing

and it is unlikely that offline purchasing will

barriers to entry for products and services.

become common practice again. 97% of

Although embedded finance solutions

B2B buyers are happy to make purchases

are commonplace in the B2C world, in the

in an end-to-end, digital self-serve model,

B2B space embedded finance products,

meaning that failing to offer a succinct

such as flexible payment terms and trade

digital shopping experience could be doing

credit insurance, are not as widely available

a business more harm than good.

or adopted, despite the benefits they bring

In the F&B sector, 75% of web searches take place on a mobile device

in affordability and accessibility.

There are a number of embedded

– so companies not optimising their

finance solutions that businesses can

digital experience are missing out on

adopt to streamline customer experience

a huge chunk of the market share. This

and improve their site’s usability. With an

year, B2B sellers should focus on investing

embedded payments solution, technologies

in the technology required to facilitate a

are integrated within an app or website,

seamless, customer-centric user experience

meaning that buyers do not need to enter

across all channels. Companies should

their card details for every transaction

streamline and connect operations across

– speeding up the purchasing process.

all touchpoints with buyers, including cus-

Embedded insurance allows buyers to

tomer service tools, marketing messaging,

attach an insurance policy as an add-on

payment systems, fulfilment capabilities and

to their purchase. For B2B shoppers, this

buyer accounts.

is particularly useful when making a purchase from overseas. With an integrated

Introduce embedded finance

insurance policy, the buyer can protect

It is estimated that the global embedded

their goods at the click of a button.

finance market will exceed $7 trillion by

Similarly, embedded lending is of

2026. Despite this, many B2B sellers are

particular use for both B2B sellers and

unaware of its potential to drive growth.

buyers in the F&B space. Embedded lending

Inside food & drink 11

SPECIAL REPORT Louis Carbonnier of Hokodo outlines the technology trends for 2024.

allows buyers to access deferred payment

a company can combine multiple invoices

facilities or short-term financing at the point

for a hospitality business over an agreed

of purchase, without needing to engage

period and pay in one go, saving

with a traditional lender. Payment providers

precious time.

like Hokodo have developed embedded lending solutions which allow B2B buyers

Embrace AI

to access a digital, streamlined version of

Around 1 in 6 UK organisations have

trade credit.

embraced at least one AI technology,

Many hospitality businesses operate

and businesses are noticing the differ-

under squeezed liquidity and within tight

ence it can make. Following a 10-week

margins, so utilising payment terms can

trial of computer vision technology, Marks

help to improve cash flow and offer much

& Spencer reported an 80% reduction in

needed flexibility to invest in new growth

warehouse accidents.

strategies. In addition to deferring pay-

It is important to consider where AI could

ments or paying in instalments, Hokodo

benefit an F&B business in a way that is cost

also offers trade accounts, meaning that

effective and truly beneficial. Looking at

12 Inside food & drink

the internal processes at a company and

be used to create content and messaging

working out which are draining the most

for a business based on real buyer

time or money is a great place to start, as

activity, or it could serve as a tool to

well as asking customers for honest feed-

analyse real-time data to drive product

back on the business platform and ser-

development, build market insights and

vice. Below are a couple of suggestions

create personalised buyer experiences.

for AI that can benefit the F&B industry.

Whether optimising the digital experi-

For F&B businesses with a range of

ence, introducing embedded finance or

products or services on offer, manually

embracing the latest development in AI,

checking that pricing is up-to-date and

consider this article the perfect opportunity

accurate can be a laborious task – and

to reassess your business and decide where

this is important to staying competitive

technology could improve the offering.

in a saturated market. Adopting AI-driven

Buyers are becoming more tech-savvy, and

pricing software could make this process

in a crowded industry survival depends on

less time-consuming, as AI can analyse

your ability to adapt – your business cannot

market data in real-time and adjust

afford to be left behind.

n

prices accordingly. Market demand or supply chain disruptions could have a huge impact on pricing, so an automated system will make sure that a business is not under- or over-charging customers – keeping prices competitive.

Another easily accessible tool is Generative AI (GenAI). Most people have probably come across GenAI as a consumer – perhaps using ChatGPT to save time on a lengthy email at work or used an AI image generator to create a picture

About Louis Carbonnier Louis is the Co-Founder and President of Hokodo, where he leads the product strategy of the company’s payment terms solutions.

Louis was previously the head and founder of the Digital Agency at Euler Hermes, the world’s leading trade credit insurer and part of the Allianz Group.

Louis started his career in strategy consulting at Oliver Wyman, where he was a Principal in the Financial Services practice.

of a pet.

However, GenAI also has practical applications for the B2B world. GenAI can

For more information about Hokodo, visit: https://www.hokodo.co/ Inside food & drink 13

TASTE OF THE SEASON A selection of sweet treats

A chocoholic’s

paradise

Here at Inside Food & Drink, we are known for our sweet tooth. Whether that be chocolates, cakes or bars, we love getting our hands on the tastiest treats that the industry has to offer. One great example is confectionary giant Cadbury’s. In recognition of 200 years of Cadbury’s, we have compiled a list of top treats to really tingle your tastebuds.

Cadbury’s Initially established in 1824, Cadbury’s has dedicated two centuries to developing the perfect chocolate treats for the nation. With the brand holding a special place in the hearts of many, Cadbury’s is home to the famous Freddo, the mouthwatering Marvellous Creations and the iconic Dary Milk bar. Offering something for everyone, the Chocolatier has even produced its own range of plant-based alternatives.

In its latest quest to satisfy the nation’s chocolate cravings, Cadbury’s introduced the Dairy Milk & More selection to supermarket shelves. Featuring Caramel Nut Crunch and Nutty Praline Crisp, this line places a fun twist on the classic chocolate bar.

Each 180g bar offers a flavour-filled experience that is bound to leave an impact.

iFD “The Nutty Praline Crisp bar was delicious! As a fan of Cadbury’s, I was really &

excited to get my hands on its latest creation, and the bar didn’t disappoint. With

hints of almond wrapped in a hazelnut praline, atop a layer of wafer goodness, this new bar is a new firm favourite of mine.” – Antonia Cole, Editorial Assistant.

To get the latest goodies, and find out more about the 200 years of Cadbury’s, head over to the company’s website: https://www.cadbury.co.uk/ 14 Inside food & drink

Baileys Baileys came to the market in 1974 as the world’s first cream liqueur. Now 50 years later, it remains the most loved spirt around, evolving into new forms and flavours. From Strawberries & Cream and Mint Choc Shake to Colada and Tiramisu, the company has successfully expanded its ranch to meet the varying demands of the market.

Confident in its ability to encapsulate its customers’ favourite flavours, the company also curated its own brand of tantalising truffles. Original, Salted Caramel and Strawberries & Cream are great options for those looking to indulge, and the list just got bigger. Baileys Birthday Cake Truffles are the perfect way to celebrate your birthday in style.

iFD &

“The Birthday Truffles were a delight. The white chocolate was so creamy and moreish, and it was perfectly paired

with the sweet inner filling, which smoothly combined the fun flavour of frosted cake with the bubbly essence of Baileys.”

– Sarah Jones, Designer.

Find the latest Truffles at: https://www.baileys.com/en-gb/

Inside food & drink 15

TASTE OF THE SEASON A selection of sweet treats

Flapjackery

Award-winning flapjack artisan, Flapjackery was born from the dedication of two passionate cooks in 2015. Carol and Sally have been producing fabulous flapjacks from their Devonshire kitchen ever since. With a portfolio bursting full of flavour, the company produces exceptional treats that are made from 100% natural ingredients and are entirely gluten-free.

Customers can choose from premade boxes or create their own (boxes come in sizes of 8 and 12). With 20 flavours to choose from, including Raspberry and White Chocolate, Honeycomb Rocky Road, and Caramel Latte, these make the perfect present for any flapjack fan.

iFD &

“There were so many delicious options to choose from, but the Clotted Cream Fudge was by far my favourite. The deliciously creamy taste of the clotted cream

worked really well with the buttery flapjack. It is a genius combination that everyone should experience.” – Filomena Nardi- Smith, Finance Director.

To try these delicious delights for yourself, head on over to: https://www.flapjackery.co.uk/

16 Inside food & drink

Tony’s Chocolonely

Amsterdam-based Tony’s Chocolonely is on a mission to make chocolate 100% exploitation-free. Having spent the last 14 years raising awareness and money to strive for a slave-free cocoa industry, the company has produced some great chocolate to help spread the message.

From classics such as milk chocolate to the more outrageously brilliant White Strawberry Cheesecake (inspired by Ben & Jerry’s). Tony’s Chocolonely has made waves within the chocolate industry, perfectly reinventing the sweet treat as we know it.

iFD

“Tony’s Chocolonely supports a brilliant cause, and it has really opened my eyes

&

to the devastating hidden depths of the chocolate industry. The chocolate itself

is delicious and I feel good knowing that every bite I take helps a good cause.”

– Adam White, Marketing Manager.

You can find out first-hand the steps that Tony’s Chocolonely is taking to improve the chocolate industry, here: https://tonyschocolonely.com/uk/en

Inside food & drink 17

TASTE OF THE SEASON A selection of sweet treats

NOMO

Holding the title as the UK’s number one Vegan & Free From chocolate brand, NOMO prides itself in creating delicious, chocolate alternatives that taste just as good as the real thing. Heralded as a chocolate revelation, the company seeks to remove FOMO from the agenda and replace it with NOMO – No Missing Out. For those looking to treat their friends and family to NOMO’s vegan & Free From range, the company has some excellent choices available, including the renowned Cookie Dough chocolate bar.

iFD &

“The Cookie Dough chocolate bar was a treat for all the senses. Filled with crumbly cookie dough, this delicious bar smelt amazing and tasted even better. The creamy

chocolate was the perfect partner for the sweet taste of the cookie dough. I will definitely buy this again!” – Phil Nicholls, Editor.

Have FOMO NO MO-re. You can find the full range here: https://nomochoc.com/

18 Inside food & drink

Inside food & drink 19

LATEST NEWS latest news from around the food and drink industry

Jack Daniel’s and McLaren Racing unveil 2024 whiskey he Jack Daniel Distillery unveiled the

T

Accelerator, McLaren Racing. “The launch

2024 edition of a limited Jack Daniel’s

of last year’s bottle was a huge success,

Tennessee Whiskey bottle to com-

and it is great that we continue to launch

memorate its partnership with McLaren

unique and exciting activations for our

Racing. Available in Formula 1 race markets

fans globally.”

across the globe and select states in the

The limited-edition McLaren Racing

US, the limited-edition Tennessee Whiskey

commemorative bottle is Jack Daniel’s

features new packaging and design with

classic Tennessee Whiskey grain bill of

a papaya twist on the iconic Old No. 7 logo

80% corn, 8% rye and 12% malted barley,

and dynamic striping.

bottled at 80 proof (40% abv). Distilled

The limited-edition bottle celebrates

in Lynchburg, Tennessee, the whiskey is

the new racing season and the second

mellowed drop by drop through 10 feet

year of the global partnership between

of charcoal before maturing in new,

two of the world’s most iconic brands.

American white oak barrels handcrafted

“We’re proud to celebrate the continued

to the highest standards. It will be available

partnership between McLaren and Jack

in a 1L bottle in select markets across the

Daniel’s, two brands known around the

US as well as a 1L and 700mL size in F1

world for representing a spirit of boldness

race cities internationally.

n

and authenticity,” said Jamie Butler, Global Brand Director, Jack Daniel’s. “Together, we’ve created unmatched fan experiences around F1 races and are looking to build upon that success and accelerate in the new race season.”

“We are delighted to be collaborating

GET INVOLVED To have your company’s latest news included online or in our Inside Food & Drink magazine, contact us today.

with Jack Daniel’s as it releases another limited-edition bottle,” said Matt Dennington, Executive Director, Partnerships &

20 Inside food & drink

Please send to:

media@insidepublication.com

Walkers rolls out paper multibags for Snack A Jacks alkers, the UK’s most loved

W

an ambition of reaching net zero emissions

crisps brand, has announced

by 2040.

bags for all Snack A Jacks multipacks, set

plans to eliminate fossil-based plastic in

to reduce the brand’s use of virgin plastic

crisp and snack bags by 2030. This ambition

by 65 tonnes per year.

applies to UK brands including Snack

the rollout of new, paper outer

Across PepsiCo Europe, the company also

The new packaging format will be avail-

A Jacks, Walkers, Doritos, Quavers, Wotsits,

able across Snack A Jacks Salt & Vinegar,

and Pipers, and will be delivered by using

Sour Cream & Chive and BBQ flavours. The

100% recycled or renewable content.

outer paper bag can be widely recycled

“Our outer paper multibag packs are

in home recycling bins and collected at

working well on Walkers Baked, giving us

kerbside, alongside other paper packaging,

the confidence to roll out this format across

and is set to lower the greenhouse gas

more of our snacks brands,” said Gareth

emissions of each pack by 52%.

Callan, UK Packaging Sustainability Lead,

This follows the successful introduction of

PepsiCo. “The new packaging will help fur-

the format for all Walkers Baked multipacks

ther reduce our non-fossil plastic use, while

last year. The move to paper multibags

also helping to lower our carbon footprint

forms part of PepsiCo Positive, the health

as we work towards our commitment to

and sustainability transformation plan from

creating a world where packaging never

Walkers’ parent company, which includes

becomes waste.”

“As the UK’s favourite rice cake brand, we’re proud to be introducing even more reasons to love our delicious snacks,” said Hannah Freeman, Marketing Manager, Snack A Jacks. “Easily recycled with the usual household paper recycling, these new outer packs can be disposed of thoughtfully with little fuss.”

n

Inside food & drink 21

INNOVATIONS Latest innovations from the food and drink industry

New range of herbal teas launched by owner of Typhoo Tea Herbalistas, a groundbreaking range of five herbal teas, is set to revolutionise the market.

T

he new Herbalistas range is a unique

Distinctive striking bold pack designs

innovation positioned to tap into a

will stand out on herbal tea shelves and

new mood and mind space. Rising

online, appealing to both new and existing

stress in the UK is particularly prevalent with young people who are actively searching

herbal tea drinkers.

The launch will be supported with

for ways to adapt to an overwhelming

a digital sampling campaign in April and

always-on lifestyle.

the brand will debut at Natural Organics

The five teas are: Bedtime Bliss, Zen Time,

Product Europe in April 2024. Plans are

Shine & Rise, Happy Place and Daily Restore.

underway to expand sampling, as distri-

They are available online at Ocado, Amazon

bution grows, to in-store and festival

and www.herbalistas.co.uk with an RRP

events in the coming months.

of £4.50.

Herbalistas is not an ordinary tea, it combines great tasting botanicals with clever plants. Each blend includes plant adaptogens, nootropics and amino acids to deliver a micro dose of happiness in every cup.

More than just herbs, it's about the ritual of the tea break; the moment of mental realignment and connection using natural herbal restoration.

With complex natural blends, Herbalistas want to inspire a new generation of young herbal explorers (18-30 years) in need of a hot comforting power-break.

22 Inside food & drink

n

Smartwatch connects to Schaerer coffee machines Today, smartwatches make our lives easier in many areas. Together with the Swedish wearable tech company Turnpike, Schaerer is now offering retailers an exceptional smartwatch integration solution for its coffee machines. his solution proactively informs

T

at regular intervals. Instead, the watch

employees about upcoming service

uses the machine consumption data,

tasks, thereby increasing both staff

transmitted in real time, to proactively

efficiency and machine availability. The

inform staff that a service, such as

basis for this is the digital solution Schaerer

refilling milk, is required.

Coffee Link. Its interface enables the seam-

In addition to notifications for required

less networking of Schaerer machines on

ingredients, other events can also be

the Internet of Things and thus integration

transmitted to the smartwatch, including

into Turnpike's cloud services and

upcoming cleaning, descaling or any

smartwatch software.

machine malfunctions. This allows the

The sale of specialty coffees contributes significantly to revenue in petrol and service

employees to optimally schedule all tasks into their workflow.

stations, as well as in convenience stores.

The new smartwatch application

At the same time, servicing the machines,

was implemented for the first time for

most of which are used for self-service, is

long-standing customer Circle K. The

a challenge for the staff. In addition to their

brand, which belongs to the Canadian

main tasks, staff must ensure that the coffee

company Alimentation Couche-Tard Inc,

machines are filled with sufficient coffee

is one of the world's largest operators of

beans, milk or toppings.

convenience shops and petrol stations.

The smartwatch integration solution

The company currently has a total of

from Schaerer and Turnpike takes the

around 1,800 Schaerer Coffee Soul

pressure off staff to check the machines

models in its facilities.

n Inside food & drink 23

iFD from crop to consumption &

EVENT PARTNERSHIPS A selection of upcoming events, followed by a review of IFE 2024.

24-

FACHPAC

18-19 September

2024

Casual Dining Casual Dining is the most important date of the year. There really is no substitute for doing business face-to-face. Every restaurant, pub, bar, hotel, contract caterer and leisure business should attend Casual Dining at ExCeL London. Get even more from Casual Dining by visiting the co-located sister show lunch!

FAC pa The for the pack Solution-orie exhibit their ing lively exc

[click h

[click here] for weblink

18-19 June

2024

Automation UK Automation UK, organised by the British Automation & Robotics Association, returns to CBS Arena in Coventry. This two-day event will provide an unparalleled opportunity for visitors to see the UK’s leading suppliers showcase their innovative automation and robotics solutions. [click here] for weblink

11-13 June

2024

Multimodal

As the industry's annual meetin shippers and other supply cha offers attendees and exhibitor nect and make logistics more sustainab offers visitors over 60 conference sessi industry speakers. [click here] for weblink 26 Inside food & drink

26 September 2024

CK

CHPACK is a European trade fair for ckaging, technology and processes. e event is therefore an important guide kaging industry and its customers. ented thinkers meet at FACHPACK to innovative packaging solutions, creatchanges in the exhibition halls.

28-30 September

here] for weblink

Athens Coffee Festival

ng place for cargo owners, in professionals, Multimodal s a space to innovate, conble. Multimodal 2024 also ions hosted by leading

2024

Athens Coffee Festival is a large celebration of coffee and its surrounding culture, addressed equally to industry professionals, home baristas and the general public. The festival Coffee Masterclasses, presented by award-winning baristas, will showcase all the new trends and ideas dominating the international coffee scene. [click here] for weblink

Why not give your event exclusive coverage to thousands of readers and connections globally?

Contact us: events@insidepublication.com Inside food & drink 27

EVENT REVIEW A short review of IFE.

Event Review: IFE 20 IFE, International Food & Drink Event, the UK’s ultimate business event for food and drink product discovery, returned to ExCeL London on 25th to 27th March 2024. A team from Inside Food & Drink attended the event that showcased the latest innovations in the sector. Report by Jasmine Lodge, Head of Editorial Development. media partners to IFE, a

AS

A fresh event

team from Inside Food &

The heart of an event is the exhibition

Drink were lucky enough

floor, and IFE did not disappoint. More

to attend this busy event. While it was

than 1,500 exhibitors were present,

a long day, we all had a fascinating time

grouped into 14 sections covering the

exploring the huge variety of food and

whole food and drink sector. This layout is

drink companies exhibiting at the show.

great for navigating the show, especially

30 Inside food & drink

024

for the many category-specific buyers in

companies participating included global

attendance, as well as visitors interested

giants and innovative startups such as

in exploring the diverse offerings within

BelOrta, Florette, Chiquita and Dole, among

different sectors of the industry.

others. These exhibitors represented a

New for 2024 was the Fresh Produce

broad spectrum of the industry, bringing

Consortium (FPC) Fresh Produce Section.

their latest products and solutions to

This was a collaboration between FPC and

the forefront.

IFE, introducing a dedicated section for fresh produce. From the number of visitors in this part of the show, this new section had clearly ignited considerable interest and excitement.

The new Fresh Produce Section showcased an impressive array of premium produce and industry expertise. Notable

“Attending IFE was a feast for the senses. The range and variety of the food and drink on display was incredible. I have lost track of the number of mouthwatering samples I tasted.” - Filomena Nardi-Smith, Finance Director.

Inside food & drink 31

EVENT REVIEW A short review of IFE.

Find

“Walking the exhibition floor at IFE was a very pleasant experience for the whole Inside Food & Drink team. We all found a warm welcome from every exhibitor we visited.” David Earl, Project Manager..

Overall, IFE 2024 proved to be not just a trade show, but a testament to the dynamic nature of the food and drink industry, showcasing the latest trends, innovations and solutions. IFE provided a unique opportunity for professionals to

In reflection of the new section’s suc-

gather insights, foster collaborations and

cess, Nigel Jenney, Chief Executive of the

drive their businesses forward in an ever-

FPC expressed his pride and excitement

evolving market landscape.

for the success of the event: “It was truly exhilarating to witness the buzz around

Supporting programme

the FPC Fresh Produce Section. The level of

Alongside the exciting selection of

engagement and interest from attendees

exhibitors, IFE also offered visitors an

has been nothing short of outstanding.”

impressive selection of supporting features.

32 Inside food & drink

d oiut more about IFE:

www.ife.co.uk

In the Business Services section, visitors could meet experts on distribution, export, marketing, ESG, logistics, supply chain services and more.

For more specialised advice, there was the Certification Clinic. Present were organisations including RSPCA Assured,

“Exploring the amazing selection of exhibitors at IFE was made so much easier by the way the show grouped together the stands into areas with a common theme.” Sam Ransome, Project Manager.

BRCGS, Halal Certification Europe, SALSA and The Vegan Society, all ready to shed

to a range of suppliers providing services

light on industry accreditation. Likewise,

including design, labelling and compliance.

in the Exporters Hub, visitors heard about

Finally, IFE 2024 offered an engaging pro-

the latest trends and challenges in

gramme of seminars and talks to enlighten

international trade.

visitors. From the state of the nation to

Of course, this is all alongside the sister

understanding the customer perspective,

event of IFE Manufacturing. This was home

keeping up with socials to the AI revolution, this year's seminar programme was curated to present visitors with the insights to grow their business, and keep up to date with the latest trends.

n

Inside food & drink 33

iFD from crop to consumption &

FOOD & BEVERAGE schokinag omega ingredients

van drunen farms europe

kismet kebabs

noblewood group

notting hill bakery

cafento international

SCHOKINAG

I PROFILE

36 Inside food & drink

SCHOKINAG is a leading industrial chocolatier backed by more than a century’s worth of expertise. Following the implementation of a new global strategy, the company is witnessing rapid expansion. Managing Director Judith Laudenklos explained more, in an exclusive interview with Inside Food & Drink. Report by Imogen Ward.

based SCHOKINAG has been

O

has maintained a strong presence in the

focused on the implementation

European market since its establishment

of a new global strategy designed to

in 1923. Having recently celebrated its

stoke innovation and market development.

100th anniversary, the company made

ver the last few years, German-

“Our global strategy encourages company-wide growth,” said Managing Director Judith Laudenklos. “It has

As a top-tier chocolatier, SCHOKINAG

sure to show its appreciation for employees and customers alike.

“We took our employees on a delightful

enabled us to introduce a new gourmet

trip along the Rhine River,” Ms Laudenklos

line. Our parent, Guan Chong Berhad,

explained. “There was good food, good

has also recently opened a new

music and lots of dancing. We also organ-

cocoa processing plant in Ivory Coast,

ised a special present for our customers,

allowing us to get products directly from

which included traditional chocolates and

the source.”

our brand-new salted caramel selection.”

Inside food & drink 37

SCHOKINAG

I PROFILE

Solidifying success

targeting its white chocolate line. Having

Last year, in line with its global strategy,

previously invested in the modernisation

SCHOKINAG released a new solid line.

of its white chocolate production in 2019,

Available in bag sizes from 5kg to

SCHOKINAG decided it would be benefi-

800kg, the new machinery has expanded

cial to extend once more (boasting an

SCHOKINAG’s capabilities considerably.

increased capacity of 90,000 tonnes

“The new line has increased the

per year).

capacity of our packaging options and

“We have been working with white

has enabled us to take on more work

chocolate for many years, and it was

in-house compared to previous years,”

the right time to reinvest in this area

said Ms Laudenklos. “This has been

of the business,” Ms Laudenklos con-

great for business.”

tinued. “The initial investment occurred

Following the success of this invest-

in 2023, and that line has been up

ment, the company decided to extend

and running since the beginning of

its capacity once again, this time

this year.

40 Inside food & drink

“When there are hard times, people find solace in chocolate, and the small joy it brings. That is why I enjoy working in the market” “Reinvestment is always on the cards

“Now, more than ever, our customers

for us because it helps to secure the

are in search of sustainably sourced

future of our production capacities to

products,” Ms Laudenklos explained.

guarantee the efficiency and reliability

“We comply with all the environmental

of our production processes.”

requirements, and we expect our suppliers to do the same. We are a member

Sourcing sustainably When it comes to chocolate farming,

of Sedex as well.”

SCHOKINAG is also a member of the

many major chocolatiers fail to implement

German Initiative on Sustainable Cocoa,

ethical practices and equality for those

which leads programmes focused on pro-

farming the cocoa. SCHOKINAG, however,

moting sustainable cocoa and improving

operates with key guiding principles

the livelihood of cocoa farmers.

which are inspired by laws on equality and

“We try to promote Fairtrade and

safety. The company also relies heavily

Rainforest Alliance as much as we can,

on suppliers who maintain the strictest

and we actively participate in the work

environmental and social awareness.

of the German Initiative on Sustainable

Inside food & drink 41

42 Inside food & drink

SCHOKINAG

I PROFILE

Cocoa,” Ms Laudenklos added. “We also

flexible,” said Ms Laudenklos. “We are

have our own programme, which we are

determined to continue doing so as we

running in collaboration with our parent

head into the future. We also intend to

company. ‘Good Cocoa & Beyond’ was

continue offering the highest quality prod-

set up to improve farmer income, help

ucts and services to our customers. That

protect the environment and ensure

is very important to us. Of course, we will

traceability of our cocoa.”

also continue to monitor our raw mate-

Through the programme, SCHOKINAG

rials, especially the cocoa, to maintain full

helps to address socio-economic

transparency for our customers. This will

challenges for cocoa farmers and has

also help keep them informed regarding

been successfully doing so since the pro-

market developments and changes.”

gramme was established back in 2020.

Although the company is in a strong position as it continues its mission for

For the future

improved transparency within the cocoa

As it sets its sights on the future, SCHOK-

market, there are still challenges ahead.

INAG is determined to maintain its sense

“The cocoa market itself is a challenge,”

of identity. According to Ms Laudenklos,

Ms Laudenklos explained. “It is very

this determination, alongside the com-

much driven by speculators, and the

pany’s ability to work closely with its

price of cocoa continues to rise. That

customers, remains an important priority.

is without even considering the cocoa

“We love working alongside our cus-

shortages that the industry is experi-

tomers and offering a service that is highly

encing. This is the third year in a row

44 Inside food & drink

that the market is in deficit, and the

highest peaks, and there was industry-

shortfall is only increasing.

wide panic: processors stopped offering

“We are also experiencing other issues

cocoa semi-finished products, and

outside of our control, such as energy

customers didn’t know what to do.

price hikes and climate change. These

There is huge uncertainty in the industry,

alone are extremely concerning. The real

so times remain tough.”

question is, how long will these problems

Despite the rocky market conditions,

remain? We are yet to see the end of it,

Ms Laudenklos still believes in the power

and of course, when it comes to sustain-

of chocolate: “It is a source of happiness

ability, a primary concern currently

for all, and it continues to be enjoyed by

revolves around the EU deforestation

millions of people. When there are hard

law, which fails to consider the right

times, people find solace in chocolate,

to self-determination of producing

and the small joy it brings. That is why

countries, while imposing an immense

I enjoy working in the market.

administrative effort, there is a lot of work that still needs to be done.”

“The future of the market is hard to predict. Just last February, it reached its

“Over the years, I have worked in companies of different shapes and sizes, and as a medium-sized business, SCHOKINAG is a great company to work for.”

n

Inside food & drink 45

VAN DRUNEN FARMS EUROPE

46 Inside food & drink

I PROFILE

Family-owned, Van Drunen Farms Europe processes all-natural and functional food ingredients, specialising in fruit, vegetables and herbs. With facilities around the world, the company grows and manufactures freezedried, drum-dried and IQF ingredients. General Manager of Van Drunen Farms Europe, Marko Vermezovic, discussed the company’s growth and new products, in conversation with Imogen Ward and Antonia Cole.

art of the Van Drunen Farms group,

P

production capacity, today, annual

Van Drunen Farms Europe is based

production capacity is around 750MT of

in Serbia with headquarters in

freeze-dried fruits/vegetables. Despite

Banatsko Karađorđevo. Opened in 2002,

the global and financial challenges of

this site was one of the biggest American

the pandemic, in 2023 the company was

investments in Serbia at $13 million. This

able to grow its production volume by

production site currently has approxi-

28%, compared to the previous year.

mately 130 employees.

With its head office in Momence, Illinois,

“We focused on increasing our customer base and offering new, profitable

parent company Van Drunen Farms has

items,” said General Manager Marko

grown into one of the biggest freeze-

Vermezovic. “This meant that despite

drying companies in North

the crisis, we managed to grow. We will

America. With several plants

continue to use our initiative – and pas-

across North America, Serbia

sion for our company – to expand even

and Chile, the company has

more this year.

expanded capacity to increase

“As our products are seasonal, there

sales from plants outside of its

are many factors that can influence

head office.

our results, which is what makes our

As part of this investment, Van

position as a global distributor of ingredi-

Drunen Farms Europe began growing its

ents so beneficial. If there is an issue at

client base in 2006, and by 2017 internal

one of our sites, then we can outsource

sales matched external sales. Since 2021,

and rely upon our other sites to maintain

Van Drunen Farms Europe has doubled its

our production.”

Inside food & drink 47

VAN DRUNEN FARMS EUROPE

I PROFILE

New innovations

Van Drunen Farms Europe has also

Van Drunen Farms has offered oil coating

worked alongside its partners to accom-

for products, to further fit client require-

modate client’s pricing requests by

ments, since 2021. The company’s

adjusting blends of fruit to allow clients

clients expressed a need for oil coating

to buy more cost-effective alternatives.

to benefit their individual businesses and

“We work with our clients to achieve

processes, so Van Drunen Farms worked

blends that meet both their quality and

to accommodate this.

affordability needs,” said Mr Vermezovic.

Approximately 25% of the production

“It is important to us that the standards

at Van Drunen Farms Europe is now oil

of our products remain high, whilst we

coated, highlighting how beneficial this

deliver tailored options and customisable

development has been for both the

service to our clients.”

company and its clients.

“We utilise our relationships with our

Safety and sustainability

clients and work together to provide

The company invests into new technology

innovative solutions to their problems,”

for facilities including metal detectors to

explained Mr Vermezovic. “We will listen

ensure high levels of food safety are met.

to client feedback and collaborate with

This means that the products delivered

our suppliers to ensure that we are

to clients are safe and of good quality.

providing the best possible products

“We are recognised as a producer of

and satisfying client needs.”

50 Inside food & drink

some of the best quality ingredients,”

d on mutual e d n u fo m a te a ilt u b ve “We ha so that we s, e tl ti b jo f o ss le rd a g re respect, d effectively” n a y tl n ie ic ff e r e th e g to all work

explained Mr Vermezovic. “To maintain that

large octagon boxes that can hold 100

standard, we invest large amounts of time

to 140kg of freeze-dried fruits, compared

and money to analyse and inspect all our

to the previous 5 to 10kg boxes.

raw materials. Every material is undergoing

“By developing this new packaging,

detailed and thorough inspections so that

we are helping our customers in their own

we can be confident that we are delivering

operations,” said Mr Vermezovic. “When

the best possible products to clients.”

distributing our products, these larger

Last year, Van Drunen Farms Europe also introduced a new packaging line of

boxes are easier to transport, access and dispose of.”

Inside food & drink 51

Inside food & drink 53

VAN DRUNEN FARMS EUROPE

I PROFILE

This new line of packaging uses less

committing to handling food products

plastic and thus, has less impact on the

safely and partnering with trusted

environment. By using larger individual

suppliers. Van Drunen Farms Europe

boxes, fewer plastic liners are necessary

cares for our planet by improving

for delivery and so plastic wastage

the efficiency of facilities, production

can be greatly reduced, leading to

processes and by implementing good

more sustainable practices.

agricultural practices.

Van Drunen Farms Europe is working to implement the use of more renewable

Partnerships and plans

energy sources on site. The company

“We are building our reputation as

hopes to reduce carbon emissions by

a reliable company for our clients,”

utilising sustainable energy and becoming

explained Mr Vermezovic. “Every cus-

more environmentally conscious.

tomer is important to us, whether their

The company ensures that it is fulfilling

orders are big or small. We treat every

its social responsibilities to both people

customer equally and value each indi-

and the planet. It encourages growth

vidual customer experience. We are

and development for employees in

establishing long-term relationships,

a safe working environment, as well

which means that we are dedicated

as supporting local organisations

to being attentive to clients’ needs

and communities.

and creating solutions to their problems.

The company cares for the public’s

“To be able to provide this service

health and well-being by researching

for our clients, we rely on our suppliers

the nutritional value of many ingredients,

to collaborate and innovate with us.

54 Inside food & drink

We see how important our suppliers

expand capacity to increase production

are to our success. By working together,

volume and develop new products.

we can continue to build strong rela-

The company is hoping to expand

tionships that benefit both companies.”

into the Scandinavian market and will

Van Drunen Farms Europe has gained

be attending the Nordic Organic Food

a large international client-base

Fair in Stockholm, October 2024. This will

through recommendations from

introduce the company to new parts of

regular clients, showing how impressed

the world and to exciting opportunities

clients have been with the company’s

for growth and development.

products and service. The company

Van Drunen Farms Europe will continue

has gained an impressive reputation

to develop and grow whilst maintaining

by delivering exceptional service,

its long-standing family values. The com-

which has then contributed to levels

pany believes in looking after employees

of growth.

and working with the community to

“It’s easy to be a good partner when there are no issues,” said

ensure success.

“Working for Van Drunen Farms Europe

Mr Vermezovic. “The difference with

is so rewarding,” explained Mr Vermezovic.

our company, is that we’re still a good

“The company really cares about

partner when things go wrong. We

employees and their wellbeing. We have

will work with partners and suppliers to

built a team founded on mutual respect,

provide solutions quickly and efficiently

regardless of job titles, so that we all work

to clients.”

together efficiently and effectively. We make

In the future, Van Drunen Farms Europe hopes to continue growing. It wants to

sure to maintain these relationships and inspire each other to be our best selves.” n Inside food & drink 55

NOTTING HILL BAKERY

56 Inside food & drink

I PROFILE

Notting Hill Bakery has earned a reputation in London for delivering top-quality, hand-shaped artisan bread, viennoiserie and patisserie.

Initially established exclusively to serve Sally Clarke’s restaurant and shops in West London, the company has expanded its reach to cater for a diverse selection of wholesale clients. Hannah Barnett spoke to Adrian Maccelari, Managing Director, to learn more.

ovember 2023 marked

N

from Sally to sell to other businesses.

a significant milestone for

Sally was way ahead of the curve.”

Notting Hill Bakery, when it officially

potential has expanded, while its dedica-

transitioned into a fully indepen-

tion to top-quality produce continues.

dent operation.

Indeed, while a new entity on the dotted

the company now known as

“The bakery grew out of Clarke’s,

Under the new name, the company’s

line, Notting Hill Bakery enters the market

a well-known restaurant in Notting

armed with decades of experience

Hill, that was opened by Sally Clarke

operating at the highest level of the

in 1984,” said Managing Director,

bakery sector.

Adrian Maccelari. “That makes the bakery one of the oldest artisan bakeries in London.

Securing the market

Before there was a Gail’s or a Bread Factory,

Notting Hill Bakery began operating

Sally (Clarke) was making bread. In fact, the

as a significant player in the wholesale

founder of Bread Factory used to buy bread

market in 2010, when two important things

Inside food & drink 57

Inside food & drink 59

NOTTING HILL BAKERY

60 Inside food & drink

I PROFILE

happened – the company signed a con-

of pastries produced per night. A packing

tract to provide the bread and viennoiserie

team makes sure that all customers receive

on all Eurostar trains, and a significant

the correct goods, and the five delivery

investment was made in the bakery.

drivers ensure on-time delivery.

It was at this time that Mr Maccelari was

The company maintains the highest food

asked to head up the bakery on behalf

safety and quality standards with SALSA

of Sally Clarke. “I come from a wholesale

accreditation in place since 2016. Traditional

bakery background,” he explained. “So, for

methods of production are still followed

me, it was natural to move into bigger pro-

in most areas of the bakery, this includes

duction with more customers and logistics.

making quiche bases by hand and prepping

So, that’s when we started to develop Sally

veg in-house. Notting Hill Bakery also sets

Clarke Bakery as a wholesale brand.”

itself apart due to the sheer range of prod-

Since becoming Notting Hill Bakery,

ucts it offers.

the company has retained all its old cus-

This includes a cake section headed up

tomers, and still supplies the Sally Clarke

by a highly skilled French patisserie chef,

businesses. However, being entirely its

a biscuit section, a savoury section and

own entity will allow the company the

a pastry section. On the bread side, the

freedom to develop, grow and thrive in

company focuses on sourdough, ciabatta

the competitive bakery market in London.

and focaccia. It also has a range of rolls,

“We now have the opportunity to brand

baguettes and brioche rolls, including

our own goods under Notting Hill Bakery and supply some of our retail customers,”

vegan brioche.

“We are a one-stop shop for our

Mr Maccelari said. “We have a great

customers,” said Mr Maccelari. “A lot of

working relationship with Bayley & Sage,

bakeries just do bread, pastries and maybe

the large upscale London-based deli

a couple of muffins. One of our strengths

group. We can now look at retail options

is having the skillset in-house that means

including ‘own’ label and promoting the

we can offer a customer a whole basket of

Notting Hill Bakery brand.”

goods rather than them having to buy from

Notting Hill Bakery currently has 65

four different suppliers.”

staff to support, manage and produce a vast range of goods including cakes,

As strong as its suppliers

biscuits, savouries and bread, with

As a high-quality outfit, the core ingredi-

around 12 employees dedicated to each

ents for Notting Hill Bakery are flour and

section. This takes place within a 10,000

butter, which were initially sourced solely

square foot facility which, true to brand,

from France.

is located off Golborne Road in the heart of Notting Hill.

Since Brexit, the company has moved to a more hybrid model. All butter still comes

It is a significant wholesale operation, with around two tonnes of bread and half a tonne

Inside food & drink 61

NOTTING HILL BAKERY

I PROFILE

from France because it arrives pre-pre-

fired oven made by the WP Bakery

pared for use in croissants. The company

Group,” Mr Maccelari added. “That was

also still uses French suppliers such a Moul-

a big investment of around £130,000

Bie for specialty goods, but roughly 60%

so we went to several different oven

of ingredients are now locally sourced.

suppliers before we decided, but WP was

“Luckily, there are some excellent British

the company that filled us with the most

mills around,” Mr Maccelari explained. “We

confidence. The ovens are great quality,

currently use Carr’s and Heygates. Both

but the standard of aftercare service

have adapted their flours to artisan bread

was equally important.”

making, which meet our requirements.

“We primarily use three dry goods suppliers

Future focused

for everything, from yeast through to nuts,

The bakery is now looking at ways to

seeds and bulk dry goods. We have

increase the brand awareness by way of

a few speciality suppliers on the patisserie

small, retail outlets within a few miles of

side that provide us with niche items that

the main bakery. It hopes to have a first

we can’t get from the bulk suppliers.”

site open by summer 2024.

For equipment, the company has good

In a crowded sector, Notting Hill Bakery

relationships with Creeds, who are agents

has been successful thanks to doing

for Merand and Ferneto in the UK and with

things its own way. The company has no

Scobie Mcintosh, distributor for Revent

social media presence, though that may

Ovens, inventor of the world’s first rack oven.

change if it pursues its retail plans, and it

“And about four years ago, for our new

mainly relies on existing relationships and

facility refit, we bought a German gas

62 Inside food & drink

word-of-mouth to secure business.

Another of the secrets of the company’s

simultaneously preserving its core focus on

success, besides the committed and

high-quality goods produced by traditional

passionate bakery staff, is a shallow

methods. Passion and dedication are the

management team.

key elements to the company’s success,

“There are only four of us in the office looking after the sales, customers and

with the same values reflected by those who work there.

operations,” said Mr Maccelari. “So, we

“I am a complete foodie,” Mr Maccelari

react very quickly and are highly flexible.

concluded. “Anything food related is up my

I meet all the customers myself and take

street. Every time we develop a new bread,

them samples, so they can see that the

tweak a recipe, or put five litres more steam

person who runs the business is also the

on the French baguette, I want to have

direct contact.

a look at the progress with the team on

“Generally, we don’t have too many

the floor. Thankfully, we have a very

customer-related issues. And if we do,

experienced, skilled and passionate

we can resolve them quickly. It’s not as

team. Everyone’s excited by what they do.

if we have a sales side with 16 people on

“It’s hard work, we can’t just make

the phone to get through to. Even though

12,000 products a day and stick them in

we’ve grown seven times bigger than

a box to ship next month. We must repeat

when we started, we still run things the

the process from scratch every single

same way and the customer is the most

day. So, it’s quite challenging, but it is

important part of that.”

also supremely exciting.”

n

Notting Hill Bakery looks set to continue to evolve in new directions, while

Inside food & drink 63

OMEGA INGREDIENTS

64 Inside food & drink

I PROFILE

Renowned worldwide for cutting-edge biochemistry and all-natural raw materials, Omega Ingredients delivers exquisitely sourced flavour projects.

Product Manager Martyn Warner explained to Hannah Barnett how the company made its name with a focus on high-quality, provenance-driven, natural flavours and extracts (kiiNotes®). mega Ingredients fuses a portfolio

O

“We often create bespoke flavours spe-

of processing knowledge with

cific to requirements, rather than offering

sophisticated manufacturing

them from a library. This enables our

capabilities. The company harvests,

customers to develop a food or beverage

extracts, analyses and composes

product customised to a market where

botanicals from around the world to

the consumer is ever more demanding

create top-of-the-range flavours for

about naturally sourced items.”

the food and drink industry.

“Unlike many of our competitors, we are

Historically good taste

unapologetically all about natural taste,

Omega Ingredients was founded in 2001,

and do not compromise on that,” said

with the intent to supply natural, innova-

Martyn Warner, Product Manager.

tive and sustainable ingredients. “At the time, the industry was dominated by synthetic ingredients for flavouring,” said Mr Warner. “Our founder and CEO, Steve Pearce, travelled the world meeting

Product Manager Martyn Warner

farmers and producers and building

Inside food & drink 65

OMEGA INGREDIENTS

I PROFILE

strong partnerships. We are still

therefore a match made in a perfumed

working with many of them today.”

heaven for both Omega and Robertet, with

As the business grew, Omega shifted

the company’s site in Ipswich specialising

its focus from ingredients to the creation

in the manufacture of liquid natural flavour-

of flavourings. The company now boasts a

ings and extracts for the beverage, dairy

vast portfolio of natural flavours, scents and

and culinary sectors.

ingredients. This, combined with the team’s expertise and creativity, allows Omega to

Fantastic facilities

provide cutting-edge solutions that are

With quality at the heart of all Omega

truly like no others available in the market.

does, the company goes to great lengths

In 2022, Omega joined the Robertet Group.

to ensure that everything it produces meets

The latter has an extensive and illustrious

the highest standards. Therefore, investing

history in the sector: founded in 1850, it is

in the latest equipment and expertise is

based in the home of perfumery in Grasse,

a given. As Mr Warner put it: “We are spoilt

on the French Riviera. Robertet remains the

for choice when it comes to our specialist

world leader in 100% natural and sustain-

production and extraction facilities.”

able ingredients for the flavour, fragrance and beauty industries. The acquisition was

66 Inside food & drink

The company’s capabilities include both traditional techniques for

distillations and infusions, and cuttingedge methods such as supercritical CO 2 extraction, a spinning cone column and molecular distillation.

Omega opened a Culinary Science Suite in 2023, as a creative space for customers to taste, smell and experience the company’s flavours. All samples are prepared by the Head Development Chef, who was previously employed

EcOmega

by high-end London restaurants. The

Omega sources all its ingredients sustain-

suite allows customers to work with the

ably and ethically, while striving to reduce

flavourists and applications team on-site,

its impact on the environment. The com-

accelerating the development process.

pany has made several commitments to

“It’s not just a competitive advantage

sustainability, including reducing waste

for us,” said Mr Warner. “We sell our

through effective planning, re-using where

flavours to other food manufacturers and

possible and recycling what is generated

retailers across different sectors. So, we

from its business operations.

pass on the advantage to our customers, meaning they can sell more products.”

“Because we work with natural ingredients, we pay extra attention to our impact

Inside food & drink 67

OMEGA INGREDIENTS

I PROFILE

on the environment and the natural world,”

technological attributes of the extracts

Mr Warner said. “Being eco-conscious is

offer our customers a unique competitive

one of our values. For the last five years,

advantage over conventional extracts.”

we’ve been raising money for environmental charities like Surfer’s Against

The sweet smell of success

Sewage, organising and participating in

With global support within the group,

beach cleans along the Suffolk Coast and

the company can spot trends from around

countryside, as well an annual ‘Climb &

the world and bring them to the UK market

Clean’ challenge for the whole team to

before any competitors.

go up a mountain and litter pick en route.”

“Our diverse portfolio of botanicals

The company is also researching the

and extraction techniques, combined

possibilities of natural ingredients

with our innovative team who think outside

produced from surplus food. A recent

of the box, has enabled Omega to be at

development has investigated creating

forefront of the Lo&No alcoholic spirits

extracts from fruit and vegetable peels.

sector,” said Mr Warner. “We worked with

“We take surplus product, extract,

the company that developed the first

analyse and compose flavourings and

non-alcoholic spirit. That was a really

ingredients to put back into the food

special project. We have since helped our

supply chain,” Mr Warner explained. “It’s

customers to produce some of the most

a great example of upcycling and the cir-

successful Lo&No alcoholic spirits ever

cular economy. Moreover, the taste and

launched by creative entrepreneurs.”

68 Inside food & drink

To remain ahead of the curve, the

Omega’s ambitious growth plans: it

company works closely with its suppliers

intends to double the size of the company

and partners around the world. “It’s the

in the next five years.

breadth of our suppliers that really con-

“The flavouring industry is such an

tributes to our success,” said Mr Warner.

interesting business to be a part of,”

“We work directly with the growers and

Mr Warner concluded. “It can be little

manufacturers wherever possible, each one

understood by consumers, despite

specialising in their product. This ensures

being used so widely. It’s fantastic to

we are selecting the very best ingredients

explain to our customers how natural

to create our flavours, rather than going

flavours and extracts are made and

to a single supplier that can offer it all.”

the advantages they offer.journey is

Not content with the state-of-the-art

very satisfying.”

site it already has, Omega is also building

“As an agile organisation, we are

a brand-new production facility next door.

always developing something new.

It will be dedicated to the liquid manufacture

To see a project through, from the

and blending of natural flavourings,

early concept and development stages,

increasing capacity and efficiencies to

to being able to purchase a product con-

serve the UK and European markets. The

taining our natural flavouring solutions

facility will feature eco-conscious initiatives

in the supermarket is brilliant. We believe

such as solar panels and rainwater har-

in building strong relationships with our

vesting, as well as being built from sustain-

customers, so supporting them on their

ably sourced materials wherever possible.

journey is very satisfying – for Omega,

In addition to building its team and expertise, the new site will facilitate

our customers and ultimately, the end consumer.”

n

Inside food & drink 69

KISMET KEBABS

I PROFILE

Kismet Kebabs is a UK-based kebab manufacturer with a broad portfolio.

Marketing Manager Gulseren Enver discussed the company’s growing success, product ranges and dedication to collaboration, in conversation with Hannah Barnett and Antonia Cole.

F

rom its four-acre site, the company

pany. Kismet Kebabs distributes products

delivers on avenge about 110 tonnes

through both wholesale and retail avenues,

of kebab products a week and is

with approximately 80% of sales being

committed to producing high-quality kebabs for clients and consumers.

wholesale and 20% being retail.

“Kismet Kebabs has grown through

Established in 2008, the company has

our investments into new technology and

grown continually by developing products

automating our production process,” said

and facilities. It now has 14 different flavour

Marketing Manager Gulseren Enver. “On

varieties and around 120 staff members

our site, we now have 12 machines with the

contributing to the success of the com-

capacity of holding 300kg of Doner kebab meat per robotic machine. The investment in automated machinery has not only increased efficiency, but also ensured consistency in the quality of our products.”

Convenient kebabs Kismet Kebabs offers semi-cooked and sliced kebabs with the choice of doner kebab meat and chicken kebab. The semi

70 Inside food & drink

Inside food & drink 71

72 Inside food & drink

KISMET KEBABS

I PROFILE

“Overall, innovation is at the core of everything we do at Kismet Kebabs.

We are excited about the future possibilities as we continue to evolve and expand our range.

“Several factors set Kismet Kebabs apart from our competitors in the marketplace, including our exceptional quality, innovative product range, convenience and versatility. Overall, Kismet Kebabs focuses cooked kebab stands out as a customer

on quality and innovation, positioning us as

favourite for several compelling reasons:

a leader in the kebab industry. We remain

affordability, versatility, and exceptional

committed to upholding these core values

quality, creating a more convenient expe-

as we continue to grow and evolve,

rience for consumers.

delivering satisfying and delicious

“Customers can use this product to get the takeaway taste and experience at

kebabs to consumers.”

Kismet Kebabs believes in fostering

home,” explained Ms Enver. “Fast-food

strong relationships with suppliers

outlets can also utilise the product in

and wholesale partners to ensure

their businesses to benefit their own pro-

the success and sustain-

ductions. There are many people that the

ability of the business.

product can benefit.”

Kismet work with

The semi-cooked and sliced range has grown in sales by 500% in the past two years. Bringing flavour and convenience at a low cost is what sets the demand for the semi-cooked and sliced range so high.

Kismet Kebabs’ focus is on providing an authentic taste to satisfy consumers.

“At Kismet Kebabs, we place a strong emphasis on innovation in product development to continuously meet the evolving tastes and preferences of our customers,” said Ms Enver. “We are constantly exploring new flavours to enhance the range. As we expand and develop our semi-cooked and sliced range, we are currently in the development stage of introducing new flavours that will complement our existing offerings.

74 Inside food & drink

approved suppliers to maintain rigorous quality standards.

By working together collaboratively, Kismet can continue to drive innovation, efficiency and value throughout the supply chain. The broad portfolio of flavours allows the company to fit individual client needs across a range of fast-food outlets. Kismet Kebabs gives businesses the option to choose a kebab flavour that best fits their menu, so that the client can be more successful.

Eco-travel The company is promoting more sustainable practices within operations by

its carbon footprint and fostering a more

encouraging environmentally

environmentally conscious community.

friendly travel to and from the

Kismet Kebabs is working with

workplace. By highlighting the

Smarter Travel for Essex Network and Team

benefits of walking, cycling

Modeshift to improve and develop sustain-

and using public transport,

ability practices within the company’s

the company is reducing

workforce. Kismet Kebabs has achieved Modeshift’s silver level STARS accreditation and is aiming to be awarded the gold level within the next six months.

“We are always looking for ways in which we can help the environment, but also our workers,” said Ms Enver.

“By encouraging eco-friendly transport, our workers not only benefit the environment, but their own health and wellbeing.”

Value of collaboration Kismet Kebabs recognises the importance of suppliers to operations and the ability to develop high-quality and innovative products. “By collaborating with our suppliers, we enhance innovation and creativity within our operations to make

Inside food & drink 75

KISMET KEBABS

I PROFILE

the best possible products for consumers,”

standing of what our clients need and

explained Ms Enver.

what is currently in demand. It is vital for

The company also values clients and

us to understand our client base so that

continuously works to satisfy client needs.

we can adjust to the demand and keep

By providing a high-quality product with

our prices competitive.”

high-quality service, Kismet Kebabs retains

Kismet Kebabs has been connecting with

a loyal client base where some businesses

potential clients and consumers through

have been collaborating with the company

digital media. Social media is an effective

since its establishment in 2008.

way to present a product visually to a new

“We make sure to maintain a steady

market. The more personal aspect of social

stream of communication with our clients

media also helps to build a sense of famil-

through consistent quarterly meetings,”

iarity and trust with the brand.

said Ms Enver. “We can gain an under-

The company has been working with content creators and influencers to promote products online. A recent campaign generated six million views on TikTok, one of the most popular social media platforms globally.

“It is so important for us to be involved with social media and really use it as a tool to expand our company’s brand and client base,” explained Ms Enver. “In the digital landscape, trends are always changing,

76 Inside food & drink

and we need to stay up to date with

of the Semi cooked and sliced kebab into

what’s popular in order to utilise these

the B2C marketplace has appealed to

avenues of promotion.”

a broader customer base.

Kismet Kebabs continues to build brand

Kismet has built long lasting partnerships

awareness and drive engagement via

with wholesale distributors, establishing

embracing trends and developing strate-

a network to reach customers across all

gies. It ensures customer satisfaction

regions of the United Kingdom. The company

through collaboration, innovation and

has also built a strong brand presence by

high-quality products.

embracing digital marketing. These mile-

The company’s history reflects a journey

stones collectively contribute to the growth

of growth and development, marked by

and evolution of Kismet Kebabs Ltd, shaping

key milestones that have helped shape

its identity as a trusted provider of quality

its identity and success. The Expansion

kebab products in the industry.

n

Inside food & drink 77

NOBLEWOOD GROUP

78 Inside food & drink

I PROFILE

Headquartered in Montenegro, Noblewood Group is a premium maker and distributor of premium and super-premium spirits, including the world-renowned Beluga vodka. The company offers spirits in over 100 countries worldwide.

Managing Director Andreas Ioannides discussed the company’s new product releases and global reach, in conversation with Imogen Ward and Antonia Cole.

oblewood Group is launching a

N

wells located below the pine forests that

new range of lower ABV vodkas.

surround the distillery. Six rectifying columns

Having both on- and off-trade

with copper filters are then used to ensure

appeal, this launch will greatly increase

that clear, high-proof Alpha grade ethanol

the possible markets that the Beluga

with a purity level of 96.3% is produced for

brand can reach.

the company’s spirits.

“Lower ABV vodka is a brilliant innovation

Noblewood Group also utilises modern

for us,” said Managing Director Andreas

technology in the distillation process

Ioannides. “We are keen for consumers

with gas chromatography, charcoal fil-

to try the line as it reaches more markets.

tering columns and quartz sand filtration.

So far, the Beluga brand has only been

Integrating technological innovations into

focused on 40% ABV premium vodka, so

the distillation process allows Noblewood

this line is very exciting as we are trying

Group to make the highest-quality spirits

something completely new.”

that modern technology can achieve.

Its Montenegro production site has the

Modern and organic

capability to make 750,000 9L cases of

Founded in 2022, Noblewood Group is a

vodka and 550,000 9L cases of gin per

privately-owned company, with a distillery

year. This is as well as producing 14,000

in Jaunkalsnava, Latvia, and a blending

bottles per working day shift, with an

and bottling facility in Nikšić, Montenegro.

automated bottling line accompanied

The company offers a field-to-table product.

with handcrafted decorations.

Noblewood Group manages its products’ entire journey from the sourcing of raw materials and distillation to reaching the end-consumer.

The distillery uses organic Baltic grain supplied by certified bio-farms and grown without pesticides, artificial fertilisers, food additives or ionising radiation. Pure, clean water is supplied from 120m deep artisan

Inside food & drink 79

DVARP As an architecture design and build office at DVARP, we prioritise clients’ needs and economic strategies. Our platform integrates consultancy and construction to provide comprehensive guidance. Collaborating with Noblewood Group on various projects in Montenegro has been a pleasure. Notably, we transformed a maritime museum in Porto Montenegro Marina into a contemporary office space for the group. We eagerly anticipate devising new, innovative solutions tailored to Noblewood Group’s vision and requirements.

editorial mention

Inside food & drink 81

NOBLEWOOD GROUP

I PROFILE

The company has operational offices in

Beluga Celebration, Beluga Transatlantic

Montenegro, Latvia, the United States, the

Racing, Beluga Allure and Beluga Gold Line.

United Arab Emirates and Cyprus, employing

From Beluga Noble being best consumed

more than 300 people across the globe.

with caviar, Beluga Celebration having

Noblewood Group’s Beluga brand

been created to commemorate special

vodka has sold over 2.6 million bottles

moments, Beluga Transatlantic paying

across more than 40 countries in top

homage to the Adriatic, to Beluga Allure being inspired by the sport of polo and Beluga Gold Line having a special opening ritual and featuring a designated hammer to crack it open, each of these bottles has unique theming to deliver an immersive and luxury experience.

Noblewood Group has also collaborated with the iconic French crystal house Lalique, creating the limited-edition super premium vodka expressions, Beluga Epicure and Epicure Noir by Lalique, making it the first and only vodka brand to do so. Both brands share the same standards of high quality and refinement in their products, making this partnership a premium culmination of both brands’ mastery of their respective industries.

The company is also launching a new range of infused spirits in the coming months, the Beluga Adriatic Botanicals.

This is a collection of lower ABV spirits, infused with natural fruits and herbs,

retailers such as Kaufland, Metro, Auchan

with no added sugar.

and Edeka. The indisputable quality of

The premium Beluga vodka coupled

Noblewood Group’s spirits has resulted

with different natural flavours and lower

in the company’s global success.

ABV creates the opportunity for Beluga products to fulfil a wider range of ever

Fresh flavours

evolving consumer needs. This new col-

The company has a range of spirit

lection can be enjoyed on its own or as

expressions and premium vodkas based

part of a cocktail.

on different cultural influences. The Beluga vodka brand consists of Beluga Noble,

82 Inside food & drink

The collection offers a fresh experience in the form of three unique flavours: cucumber

Inside food & drink 83

NOBLEWOOD GROUP

I PROFILE

and mint, rose and lime, pear and linden. The

pot heating, reducing transportation emis-

cucumber and mint flavour aims to provide

sions and carbon production.

a crisp and refreshing experience. The rose

The facility is ESG compliant, with 750MW

and lime flavour is light and aromatic. Lastly,

of energy being redistributed into Latvian

pear and linden creates a juicy, but delicate

State Energy every month. To reduce

flavour profile.

waste, Noblewood Group gives excess

“I’m excited to see where this launch will

nitrogenous fertilisers to local farmers,

take us,” said Mr Ioannides. “So far, we’ve

enhancing the soil health of the region.

had incredible feedback from the market,

“Sustainability doesn’t stop at production

and we are looking forward to hearing from

for us,” explained Mr Ioannides. “It is about

our consumers. We hope that everyone will

how we behave as a group; it is at the heart

embrace this new innovative line and enjoy

of our core values as a company. We chose

the flavours we have to offer.”

to base ourselves in Montenegro because it’s a UNESCO protected territory and one

Ethical production

of the first countries in the world to declare

Noblewood Group integrates sustainability

itself an ecological state. The location aligns

into the heart of operations. The company

with our own values of environmental pro-

uses hardwood chips from local farms for

tection and sustainability.”

84 Inside food & drink

International connection

growing our global footprint and are contin-

Noblewood Group has a global structure

uing to invest in brand development and

that allows it to connect with people from

innovation. Our new botanicals range will

various countries and cultures around the

widen our market as well as our upcoming

world. With local representatives and

premium rum and gin brands.”

dedicated ambassadors in the United

Noblewood Group works closely with

States, Israel, Germany, France, the

distributors and partners to understand

United Kingdom, Australia, the United

market needs and customise marketing

Arab Emirates and more, the company

strategies towards individual countries.

has access to many core markets.

The company has a goal to operate

These representatives and ambassadors

globally, but to build relationships locally,

make sure that the company’s guidelines

delivering a personalised experience to

are being met, brand and product knowl-

different cultures.

edge is delivered to the market and that

“My job allows me to learn about and

brand activities are being implemented.

embrace different countries,” concluded

“We are hoping to continue expanding

Mr Ioannides. “I love meeting new people

across the world into Europe, South America

from all over the world and hearing their

and Asia,” said Mr Ioannides. “We are

stories. We get to see our products evolve in each step of development to become the high-quality, premium spirits on our shelves. It is amazing to see so many people come together to form our global strategy and work towards our long-term vision for the brand.”

n

Inside food & drink 85

CAFENTO INTERNATIONAL

86 Inside food & drink

I PROFILE

Cafento is a Spanish international coffee business with roots stretching back to 1930.

These days, the company, alongside its successful subsidiary Irish coffee roastery Java Republic, is pushing to be increasingly innovative and sustainable. Managing Director, Cafento International, Emma Brett explained to Hannah Barnett what this entails.

S

tanding out from the pack may be increasingly difficult in the everexpanding, trend-based coffee

business, but that is not an issue for Cafento.

Not only does the company have almost a century of history to back it up, but it is continuously evolving.

“The transparency in everything we do sets us apart,” said Emma Brett, Managing Director, Cafento International. “We walk the talk, and we do it with the mission, passion and values that are the backbone of the company. The customer is at the heart of everything we do, and our commercial agenda is driven by fulfilling their needs.

We want to be business partners, not just a supplier. That means we're always willing to go further, dig deeper and aim higher.”

A successful chapter Cafento has had a productive, if eventful, few years. In a period that has seen a global pandemic, rising costs, inflation and an

Inside food & drink 87

88 Inside food & drink

CAFENTO INTERNATIONAL

I PROFILE

ongoing war in Europe, the company has

share as the largest independent family-run

managed to keep things running steadily.

coffee company in Spain, and probably the

But how?

second within Ireland,” Ms Brett reflected.

“We’ve kept our customers at the forefront,

“We have the HQ in Tineo, northern Spain,

and we’ve remained reliable business part-

where we produce the majority of our

ners, both in Spain and in Ireland,” said

coffee, and another in Ballycoolin. We do

Ms Brett. “We’ve got a motivated and

business across both countries, and we

passionate team, which is difficult, given

have regional teams nationwide to sup-

the circumstances that everyone faces,

port every local customer.”

but that has enabled us to continue with the success that we’ve had. We’re still

Sustainable standards

standing and we’re still growing.”

The company has also made significant

Part of this growth is thanks to acquisi-

progress on its net zero journey. Before it

tions. Over the last five years, Cafento

was acquired by Cafento, Java Republic

has acquired four companies in Spain,

was already a highly sustainable business,

as well as Java Republic in Ballycoolin,

building the world’s first carbon neutral

Dublin, and its distributor in Cork. It

roastery back in 2011.

currently employs around 500 people, of which 80 are in Ireland.

This carbon neutral status must be maintained on an annual basis. So, in

As another metric of a productive year,

2023, the company installed 315 solar

in 2023 Cafento made over €100 million in

panels on the roof of its HQ. The 130KW

revenue. “We have maintained our market

system provides around 100,160KW per

90 Inside food & drink

year, equating to 43% of the company’s energy requirements or 100% of the electricity needed to power 14 houses for the entire year.

“Plus, we’ve changed all our single-use packaging to recyclable or combustible, we have an ever-evolving decarbonisation agenda and there’s zero waste to landfill at production facilities,” said Ms Brett. “This means all coffee waste is composted and much of it is converted into fertiliser for farms.”

Java Republic also runs two packagingfree cafes in Ireland, with coffee transported and stored in re-usable containers.

In Spain, Cafento has eliminated all plastics from packaging and reuses its hessian coffee sacks. Additionally, 120 tonnes of coffee waste, known as the husk, are used to generate biogas across Spain.

These initiatives are part of a wider understanding that customers in today’s

Inside food & drink 91

CAFENTO INTERNATIONAL

I PROFILE

world expect continuous sustainable

“So, we’ve spent time over the last eight

action from companies. “The upcoming

months developing cold brews, and now

generation have the mindset to ask what

serve it in our café in Ireland. And there’s

a company is doing and is it sustainable?”

several options that go with that, like tonic

said Ms Brett. “We want to ensure we’re

espresso, peach, lemonade or vanilla cold

as transparent as we can be and that it is

brew. This ensures that we are ahead

not just skin deep. That’s fundamental.”

of the game on this trend of cold coffee drinks, which is something separate

Ahead of the game

from iced coffee.”

Long gone are the days when coffee options

The development continues in Spain,

were limited to with milk, or without. Both

where in 2023 the company launched

Cafento and Java Republic recognise the

a kombucha range with five different

need to provide a range of seasonal drinks

flavours: lemon and mint, fruits of the

for B2B customers and consumers alike.

forest, pineapple, passionfruit, and

Up and coming beverage options already

jalapeno, selling 70,000 bottles to 1,200

offered by the company include matcha,

customers last year. “We recognise that

chai, pumpkin spice and turmeric lattes.

trends are changing,” said Ms Brett. “So,

“The list is long, but we want to make

we’re trying to be innovative. It will take

sure our clientele has a different offer

some time, but we’ve got the products

for their consumers,” Ms Brett explained.

ready and available.”

“There’s a huge focus on cold drinks in the market now.

92 Inside food & drink

In order to continue to offer a reliable service, while also creating products ahead

Emma Brett, Managing Director

of the curve, Cafento must also maintain

has become a huge industry, so expec-

strong relationships with its suppliers.

tations for beverages of a premium

“They’re absolutely key,” said Ms Brett.

quality have grown.”

“This goes from suppliers for green coffee

This dedication to training extends to

to recyclable cups, to machinery, to pack-

some of the company’s CSR initiatives. One

aging. The key to building long-term rela-

notable programme run in Spain trains

tionships is being transparent and open to

people with Down’s syndrome as baristas.

developing a solution together.

They then go on to compete in the Down

“In September 2024, we will celebrate

Barista Championships. “We also offer

25 years for Java Republic, and it's getting

support and ensure the right people are

up to 100 years with Cafento. If we keep

in the room to get them employment

the dialogue open, then we get optimal

afterwards,” Ms Brett added.

results and longevity.”

It is clear that Cafento will continue to succeed thanks to its fundamental focus

People power As a one-stop shop and bean-to-cup

on both people and products.

“Seeing the team succeed is something

producer, it is vital for Cafento to share

that excites me,” Ms Brett concluded.

the benefits of its experience with both

“Passionate expertise, and a happy team,

the internal team and customers.

makes a great company. I also love meeting

“Training is fundamental to ensure that consumers get the best premium coffee,” said Ms Brett. “It means cus-

customers and experiencing firsthand what their needs and wants are.

“Plus, I love the smell of coffee. I feel very

tomers are kept up to date on how to

lucky to be based in our Dublin roastery,

serve coffee. Consumers are increas-

so when I come in early the morning, that

ingly discerning about coffee, which

is the smell that greets me.”

n

Inside food & drink 93

iFD from crop to consumption &

MANUFACTURING & SERVICES celli group

hp indigo

diepvries urk

CELLI GROUP

I PROFILE

Celli Group is a global leader in the design and manufacturing of beverage dispensing equipment and accessories. The company is recognised as a leader in the industry for innovation, digitalisation, design and the quality of solutions with a strong emphasis on sustainability. Recently, Celli has launched a product set to revolutionise the sanitisation of beer lines. Hannah Barnett spoke to Cesare Schiatti, Head of Digital Solutions, to learn more. an industry where sanitisation

IN

standard in the operations of a pub as

activities are exclusively handled

a smoke detector.”

tion's complexity, Celli’s pioneering Hi-ClO

its 50th birthday this year. Following

product ensures operational effectiveness

a decade of acquisitions, it is now made

and optimal sanitisation outcomes, offering

up of 11 production sites with almost 700

an effective remedy to the challenges

employees mostly based in Italy, the UK,

faced by traditional methods.

France and Spain, though there are com-

by technicians due to the opera-

“This is a pretty unique product,” said

Celli was founded in 1974 and celebrates

mercial entities all over the world.

Head of Digital Solutions Cesare Schiatti.

“Yes, there are already some portable

Dispensing the future

sanitiser machines that use automation,

Celli’s groundbreaking Hi-ClO product

but they are not as safe by design, or con-

optimises resource allocation and improves

stantly monitorable, as ours are. This is the

overall efficiency in the sanitisation process.

first solution that offers the full package

By streamlining the entire procedure, Hi-ClO

to launch into the market and become as

provides an innovative digital system

96 Inside food & drink

designed to revolutionise the way machines are maintained.

In the UK, beer lines are sanitised every two weeks on average, according to Mr Schiatti. Yet, there are some potential pitfalls in the current system: the sanitiser is harmful if accidentally consumed and it is a somewhat complex operation to perform without training.

Hi-ClO exists to overcome these challenges. It generates hypochlorous acid, with a bactericidal efficacy 80 times higher than the hypochlorite acid commonly used Cesare Schiatti, Head of Digital Solutions

Inside food & drink 97

CELLI GROUP

I PROFILE

in standard chlorine-based cleaners. The

It also guides them through the first steps,

hypochlorous molecule is very effective

such as opening the taps and connecting

against microorganisms but harmless for

the lines to the rinsing head.

human beings or large animals.

“The molecule is very interesting, but

“And from there, the procedure is fully automatic,” said Mr Schiatti. “So, the

it’s not widely adopted, because it’s very

system washes the lines, generates the

unstable,” Mr Schiatti explained. “If these

sanitiser and leaves it in the line, before

molecules are put in a bottle of water, it will

eventually rinsing with new fresh water.

quickly return to normal water salts. So, it’s

The app then notifies the user that the

useless after a few minutes. But since we

process is complete.”

are generating and using it immediately, it is very efficient.”

As an almost entirely automated service, the Hi-ClO app reminds a point-of-salesmanager when sanitisation day arrives.

100 Inside food & drink

As a natively connected product, Hi-ClO offers full monitoring of the procedure to

ensure it is carried our properly, providing

In the UK, the point-of-sales managers

the possibility to have a safe and automatic

generally already do the operation, but

sanitisation process for beer lines.

the workload is still eased. A manager can launch the process late at night before they

Highs of Hi-ClO

close a pub and find the system cleaned

The sustainable advantages of the

and ready to use the following morning.

product are clear. If Hi-ClO can enable an increase in the percentage consumption of draft beverages, as opposed to bottled, then this is a progressive step. “One litre of draft is about 10 times more sustainable than a bottle, generally,” Mr Schiatti said.

Additionally, as the sanitiser solution dissolves so quickly, it removes the need to dispose of a toxic substance. The eventual goal of Hi-ClO is to move ownership of the process universally from technicians to point-of-sales managers.

“Probably the most important thing,” Mr Schiatti added, “is that we do not have technicians moving from one point of sale to another, just to run sanitisation.

It depends on the country, but 60 to 80 per cent of a technician’s activities are related to such operations, so it removes a lot of carbon emissions.”

Inside food & drink 101

CELLI GROUP

I PROFILE

Celli presented the solution as a proto-

Transforming the industry

type at the prestigious Drinktec exhibition in

For Celli to remain so innovative, a close

Munich back in September 2022, and has

relationship with suppliers and partners

piloted the product with several breweries

is vital. As a result, Hi-ClO was developed

around the Europe in the last year. The

alongside technology engineers Gate Srl

industrial version is now ready to launch.

and the University of Ferrara.

Like any innovative product, many months

In order to enhance Celli’s digital design

of development have gone into creating a

capabilities, in 2022 the company also

state-of-the-art piece of kit. However, the

acquired Padua-based Uqido, which

biggest challenge when launching Hi-ClO

specialises in IoT, Augmented and Virtual

has not been technological, but psycholog-

Reality, AI solutions and computer vision.

ical, according to Mr Schiatti: “The industry

“Uqido is a pure software house, and we

is pretty traditional, so pushing adoption is

are leveraging its capabilities in order to

always the toughest part.”

make better native digital products like

102 Inside food & drink

Hi-ClO,” said Mr Schiatti. “So, as this technology becomes ever more adopted, we decided to internalise such skills in order to have them easily available.”

Working in the dispensing equipment business, Celli proudly brands itself a ‘Beyond the Bottle’ company, and therefore sustainable by design. “We fight the waste of single-use packaging in favour of beverages supplied in reusable containers,” said Mr Schiatti. “There are several projects ongoing to help build more sustainable beverage dispensing systems and we have recently been granted silver EcoVadis certification.”

is super cool. Yes, it’s tough because this is

Mr Schiatti remained confident, and

an industry where people are accustomed

inspired, by the power of data and tech-

to managing their issues with traditional

nology to transform a traditional industry

tools and we are telling them to use their

into a digital one.

thumb on a screen. But it is also very exciting

“We are moving decision-making from

because we are ahead of the curve and

something based off gut-feeling, to data-

there is a huge opportunity to transform

driven analysis,” he concluded. “That, for me,

the standard.”

n

Inside food & drink 103

HP INDIGO

I PROFILE

PIONEERS IN THE DIGITAL

PRINT REVOLUTION HP Indigo offers a wide range of digital press solutions for commercial, label and packaging printing. Regina Guslitzer, Sustainability & Application Business Manager, spoke to Hannah Barnett about where the company came from, where it is going, and the sustainability value of digital print.

104 Inside food & drink

F

ounded in 1977, in Israel, Indigo was always known for its innovation. In 1993, the company introduced the

E-Print 1000 press, one of the earliest digital offset color printing presses.

Indigo was acquired by technology giant

Sustainability and Application Business Manager, Regina Guslitzer

Hewlett Packard (HP) in 2001, in recognition of the potential of digital printing

customers. The company has been granted

technology, and became HP Indigo.

more than a thousand patents for a host of

“We have been the innovation leaders in our industry for several decades,” said Regina Guslitzer, Sustainability & Application

inventions in hardware, software, ink and other supplies.”

HP Indigo also retains a 60% market share

Business Manager. “We regularly break

in digital printing, covering the commercial

boundaries and open new opportunities for

print market, labels, flexible packaging and folding cartons, software and service solutions. “Our install base includes 7,000 presses,” said Guslitzer. “And we have more than 4,000 global customers, ranging from small print shops with one digital press to large global print giants commanding hundreds of presses across several sites.”

HP Indigo’s worldwide workforce of 2,500 employees operates from a 41,000 square meter HQ in Israel, where it is one of the country’s top ten exporters, with additional sites in Barcelona, Spain, and Alpharetta, Georgia, USA, and a production plant and business site in Singapore.

The digital advantage Digital print in general has a myriad of advantages, many of which contribute to sustainability. HP Indigo’s digital print maximizes sustainability benefits, including saving substantial amounts of

Inside food & Drink 105

106 Inside food & drink

HP INDIGO

I PROFILE

media. Converters save 80-90% of setup media waste compared to analogue. The impact is dramatic, since media is the main contributor to the carbon footprint of print jobs. In fact, 60% of CO2 emissions from printing stems from media usage.

“Another advantage of digital printing

brands to enhance inventory turnover and mitigate packaging obsolescence.”

is on-demand delivery and no minimum

“We see it in action in a supermarket:

order requirements. This is particularly

brands can offer a wide variety of flavors

crucial vis a vis the rising trend of person-

of yogurt, each with different images

alization (versioning),” explained Guslitzer.

on the packaging, without requiring the

“With the proliferation of SKUs, forecasting

converter to change analogue plates.

poses a significant challenge. On-demand

It’s a truly sustainable benefit for the

delivery and no minimum order policies

customer,” Guslitzer said. “Of course,

empower CPG (consumer packaged goods)

there are always challenges as well,” she added. “The main challenge of digital printing is that very long runs become less cost-effective. Therefore, HP Indigo’s new series of presses focuses on higher productivity at a low running cost to fulfil our analogue-to-digital transformation vision.”

Sustainable solutions HP Indigo’s Sustainability Program was launched in 2006 and has expanded every year since, focusing on main sustainability KPIs such as CO2 emissions and circularity.

It started with a spare part and supplies take-back initiative to reduce waste and the circularity-driven, pre-owned press program, which remains very successful.

“Customers value the sustainability attributes of pre-owned presses and their significant cost-effectiveness,” said Guslitzer.

The company recently developed a carbon footprint calculator to help customers account for the CO2 emissions of each printed job – information now widely required by converters and brands. The

108 Inside food & Drink

SYNAPTIK As the market leader in online quality control

calculation is based on main CO2 contributors, such as media, process and supplies.

Having the emission data per job enables customers to control parameters by choosing low carbon footprint media, energy efficient print modes, and a more efficient usage of supplies.

for lamination, Synaptik is positioned as one of HP’s main partners for finishing the conversion of digitally printed flexible packaging.

For over 10 years, Synaptik has been developing and supplying gScan as the perfect solution to avoid failures in lamination. gScan ensures the highest

Durable HP Indigo presses continue to

quality of the laminated structures, while

perform reliably for more than a decade

cutting production costs, adhesive con-

after installation, eliminating the need to

sumption and material scrap. Therefore,

build new presses more frequently.

HP trusts Synaptik as a key technology

Furthermore, predictive care, along with

partner in order to achieve excellence

other AI-based features like preventive

in productivity and sustainability for the

maintenance, troubleshooting and virtual

lamination of digitally printed flexible

service support systems, significantly

packaging applications.

reduce travel by service teams and the environmental impact associated

editorial mention

with it.

In addition to HP Indigo’s focus on

cartons and commercial applications are

press and process sustainability, the

certified for recycling and compostability

company invests continuously in print

by accredited institutions and associations

circularity compliance. HP Indigo printed

such as Cyclos-HTP, TUV, and Certico,

products, labels, flexible packaging, folding

according to relevant standards in the

Inside food & Drink 109

HP INDIGO

I PROFILE

U.S. and EU, and regularly updates compli-

“For a company like HP Indigo, time elapses

ance to new requirements and regulations

from one Drupa event to the next, because

across all printing segments.

it is the largest printing exhibition, and only happens every four years,” continued

On display at drupa

Guslitzer. “For companies in the printing busi-

HP Indigo has a history of impactful pre-

ness, Drupa is a milestone to work towards

sentations at Drupa. In 2012, the company

and from which to launch new products.”

commanded the single largest booth at

In response to the need for high-quality

the trade show, which was brimming with

digital printing at analogue speed, HP

printing presses, supplies and service

Indigo has launched its innovative LEP x

solutions. At the 2016 event, data-driven

technology, based on the company’s core

software solutions were added to the

LEP printing process, which now runs at a

leading press portfolio, creating a combined print ecosystem that enables exceptionally

speed of up to 120 meters per minute.

LEP x seeks to put an end to the associa-

successful operations.

tion of digital print with short runs and can

110 Inside food & drink

achieve unprecedented productivity.

With LEP x , one HP Indigo press delivers

job so dynamic. “I thrive on challenges,”

the earning power of a few conventional

opportunity to help HP Indigo lead the

presses, at a lower TCO. In addition, by

way to optimal sustainability for the print

bringing the value of digital print to any

industry,” she said.

run-length job, converters can grow their

she concluded. “And I’m driven by the

“Our products influence many

revenues and competitive edge. LEP and LEP x will continue to coexist and evolve,

people around the world, either directly

enabling HP Indigo customers to grow

team’s role is to implement the changes

and prosper.

that will reduce our environmental impact

“At drupa 2024, we will be showcasing the first LEP x technology representative,

on our planet, and this both excites and

or through brands and businesses. My

engages me.”

the HP Indigo V12 Digital Press, which provides brands with new opportunities to

Print partnerships

optimize their supply chain and reduce

HP Indigo’s leading partners include, but

inventory obsolescence,” Guslitzer said.

are not limited to, A B Graphic International,

HP Indigo continues to invest its R&D efforts in four main areas: versatility, automation,

Karlville Swiss Sagl, Synaptik Lamination SL, Brotech, and Michelman.

productivity and sustainability.“Regulations

“Over the years, we have developed

and sustainability guidelines are becoming

close relationships with our suppliers and

more and more demanding, driven by gov-

partners,” said Guslitzer. “We share similar

ernments and brands,” Guslitzer explained.

goals, like reducing the environmental

“This sometimes requires modifications to

impact of our mutual customers. We are

our products, while maintaining print quality

continuously improving supply chain man-

and versatility.”

agement in raw materials, logistics and

But for Guslitzer, it is striving for solutions in the modern print world that make the

transportation, without compromising on quality and availability.”

n

Inside food & Drink 111

DIEPVRIES URK

I PROFILE

Co-packing company Diepvries Urk is encompassed by almost a century’s worth of experience connected to the Dutch fishing sector. Now, with the fourth generation taking the helm, the company is rearing to grow. CEO Hendrik van Veen explained more, in an exclusive interview. Report by Imogen Ward.

D

iepvries Urk was established

Netherlands, the company began exporting

in 1928 by the van Veen family in

these cubes across the entirety of Europe.

response to the growing needs of

As time progressed, so did technology.

local fishermen.

Fridges were invented and the fishing

“My great-grandfather started the

vessels invested in their own cooling

company in 1928,” said CEO Hendrik van

systems and ice machines. As a result,

Veen. “Back then, the business was cen-

Diepvries’ ice production began to dwindle,

tred around the manufacture of giant ice

and the company needed to evolve.

blocks for cold closets. He made them for

The van Veen family noticed an increasing

households, restaurants and anyone who

popularity of frozen fish, worldwide. Inspired

needed refrigeration. He also produced

by this trend, the company took on a new

these blocks for the local fishing vessels

challenge and began freezing fish products.

so they could keep their produce fresh.”

“Initially, we were using very basic methods that involved iron plates, trolleys

Building a business

and a freezer,” explained Mr van Veen. “This

From there, Diepvries expanded produc-

method took so much work, and it really

tion, adding ice cubes to its portfolio, and

inspired my family to find a better solution.

once Urk became connected to mainland

We became one of the first companies in

112 Inside food & drink

the village of Urk to use a freezing belt – this

continuously kept at below freezing tem-

was the first automatic system dedicated

peratures. To accommodate this energy

to freezing whole and filleted fish.”

requirement, Diepvries relies on an air

From here, the company continued to

source heat pump to capture any heat

innovate and improve its freezing process,

from its production lines. This energy is

and today is known as a leading producer

then reutilised in its offices and canteens.

of frozen fish products.

Diepvries is also committed to ensuring

A family affair

a sustainable production. As an expert in

Each generation of van Veen has left a

freezing produce, the company relies on

mark on the co-packing company, adding

a production line that is consistently and

crucial changes to its capabilities. Now,

Inside food & drink 113

DIEPVRIES URK

I PROFILE

line, and my father is still very much involved in the business. We are a no-nonsense family, and we work hard to get things done. That same sentiment is reflected in all of Diepvries’ employees.

“As the fourth generation of van Veen, we have been keen to leave our mark on the company. From the get-go, I introduced a new logo and branding, which I felt was an incredibly important first step. We were with the fourth generation of van Veen

also inspired to expand our co-packing

officially on board, the company is busy

services to other non-fish related products.

evolving once more.

As a result, we now package mozzarella

“The business has always been a big

sticks, onion rings, chicken products and

part of our family, and from the moment

snacks. This was a great initiative, because

my siblings and I could help, we would,”

it brought in a lot of new volume to our

said Mr van Veen. “Although we have been

factory – we were no longer relying solely

involved in the company for many years, the

on fish products.”

fourth generation was officially integrated

This strategic portfolio development

into the business in September last year.

has had a domino effect on Diepvries’

“My oldest brother is a truck driver; my

future plans – inspiring another impor-

youngest brother is Chief of a production

114 Inside food & drink

tant growth milestone.

Inside food & drink 115

DIEPVRIES URK

I PROFILE

demand by investing in new operating space,” commented Mr van Veen.

“To achieve this, we have developed several potential plans.

“We are really pushing for this development, with construction targeted to begin before the end of this year. The expansion will be completed with our environmental commitments in mind, and we intend to

Generational growth

install solar panels on the roof to be as

Thanks to Diepvries’ renowned reputation

self-sufficient as possible.”

and its ever-increasing capabilities, the

Diepvries anticipates its new production

company has witnessed several years

space will be operational by the end of

of impressive growth. Over the last four

2025. The new space will be utilised for

years, the company successfully doubled

logistics – primarily storing clients’ pallets

its turnover and, as a result, has decided

– as well as an additional breading line.

to expand its physical presence.

Already producing for the convenience

“We need to accommodate our

market, Diepvries has plenty of experience

evolving portfolio and our increased

with breading products. So, the company

116 Inside food & drink

felt confident in its ability to extend this

to ensuring this quality is maintained

area of production.

throughout the entire production process.

“We have witnessed a growing demand

“We have a really important role to play

from clients on the production side, asking

in our clients’ value chain,” Mr van Veen

about breading and pre-frying,” said

said, in conclusion. “So, we must trust our

Mr van Veen. “We are already doing some

employees in their ability to get the best

breading, but it is on a small scale, and

produce out onto the shelves.

pre-frying is an element that we have

“We are also concentrating our efforts on

never dabbled in before, but we were

becoming an all-round production partner

excited to give it a go.

for our clients. Being able to successfully

“It was really the most logical next step

handle the production and the logistics is a

for us to take and will really enhance our

crucial combination, if you ask me, because

offering as a co-packer.”

a lot of our customers don’t have both

As it continues to explore this market

a logistics department and their own pro-

further, the company is grateful for the

duction space. We will continue provide

high-quality produce of its suppliers.

that assistance, whilst also working hard

Without them, it simply would not have any

to implement new processes that will

business. The company also relies heavily

help make the lives of our clients that

on its employees, who are dedicated

much easier.”

n

Inside food & drink 117