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November/December 2013

Special Report: Bread and Savouries Extra dough in fresh baked

2014 Annual Awards Launch Frozen v Fresh The Results Are In! Preface Management Services Directory Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative


The Bulletin

CONTENTS

THE BULLETIN I NOVEMBER/DECEMBER 2013

BRIAN YOUNG

DIRECTOR - GENERAL

PREFACE & BFFF NEWS

04

FACTS & FIGURES

11

NEW PRODUCTS

12

NEWS

15

Dear Members, Welcome to the November/December edition of The Bulletin, and may I take this opportunity to wish you and yours a very happy festive season ahead! In this issue, we have a feature on the thriving bread and savouries markets where fresh-baked and innovative flavours are driving healthy market growth. In fact, it was a savoury product - Delice de France Levi Roots’ Reggae Reggae Chicken Pasty - that was named overall catering product of the year at the BFFF’s 2013 Annual Awards. If that’s a trophy you think your company deserves, then read on because in this issue of The Bulletin we are launching our 2014 Annual Awards’ Call for Entries. Deadline for entries is Friday, December 6. Turn the page for how the judging works and the criteria used to judge both retail and catering product categories. Happy reading and, just in case I don’t catch up with you before then, a very happy Christmas and New Year to you from the BFFF Team.

FEATURES 19 MANAGEMENT SERVICES DIRECTORY

24

HEALTH & SAFETY

36

TECHNICAL & LEGISLATIVE 39 NEW MEMBER PROFILES 41

Brian Young, Director - General

British Frozen Food Federation Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541 T 01400 283090 W www.bfff.co.uk Director-General Brian Young Bulletin Editor Graeme Day Contributors Joanna Hancock and Su Dakin Advertising Manager Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk

DATES FOR YOUR DIARY

51

The Bulletin is published bi-monthly by the fabl for the British Frozen Food Federation. the fabl is a marketing and publishing agency specialising in strategic brand development, design, engaging content creation and innovative, cross platform delivery. the fabl Nesfield House, Broughton Hall Business Park, Skipton, Yorks, BD23 3AE T 01756 636 777 W www.thefabl.com Managing Director Mags Walker Editor Sarah Hardy

THE BULLETIN I NOVEMBER/DECEMBER 2013 03


PREFACE

The Bulletin

Preface by Brian Young, Director-General

PREFACE

BFFF AWARDS How it works

I am delighted to announce that we have launched our Annual Awards for new products. The 2014 Annual Awards will once again seek to recognise, reward and publicise the terrific quality in frozen food and ice cream.

04 THE BULLETIN I NOVEMBER/DECEMBER 2013

BFFF MEMBERS ARE, through their vision and commitment, developing and producing new products each year that meet and exceed consumers’ and caterers’ expectations in taste, quality and convenience. This year we thought it would be useful to remind you of how our awards are judged. All retail entries are judged by the ultimate experts - the consumer; catering entries are judged by qualified professionals - members of the Craft Guild of Chefs.


Sponsors

RETAIL - PROCESS n Products are tasted by a number of judging panels set up by an independent third party company. n The number of products entered will determine the number of panels. n Panels take place in homes across the UK, are geographically spread and provide a balance of City, Town, Dormitory and Outpost locations. n Panels are mixed groups comprising men and women of differing age and socio-economic backgrounds with each panel having a minimum of 12 consumers plus a Kitchen Judge who prepares and also scores the products. n Each product is judged by a minimum of four panels.

CRITERIA (IN ORDER OF IMPORTANCE)

n Overall n Flavour n Texture n Appearance n

Initial appeal (Pack)

n

Value for Money

n Instructions n

Likelihood of purchase

n Innovation Each criterion carries an individual weighting which is independently verified by Cambridge Market Research to ensure it reflects current trends.

Catering product of the year 2013 - Delice de France

Retail product of the year 2013 - Daregal

The question on Innovation covers the whole proposition including product, concept and packaging.

GENERAL

n No BFFF employee or member is involved in the judging process. n An independent marketing company runs the process. n At least four different judging panels covering a geographic and demographic spread. n Results are summarised from all of the individual panels, then checked and verified.

CATERING Products are judged by a panel of judges – typically five or six who are members of the Craft Guild of Chefs. Judges come from all areas of the foodservice industry and have expert knowledge and years of experience in the sectors they represent. They are also experienced food judges with most regularly participating in other food judging events. Judging takes place at a catering venue with products prepared by professionals in accordance with the instructions provided.

CRITERIA (IN ORDER OF IMPORTANCE)

n

Eating Quality

n Appearance n

Ease of Service

n

Suitability of Packaging

n Clarity & Accuracy of preparation instructions Innovation is of consideration in each of the criterion.

Retail and Catering entries can be both branded and own label, products must be launched or relaunched (with recipe changes) within 2013 and the awards scheme is exclusive to BFFF member companies. The overall results are not determined until all of the individual results sheets have been received. The winning products are simply those that receive the highest marks reflecting exactly the scores of the panels. There is no short listing or ‘expert panel’ review. Winning products are announced on the night of the BFFF Gala Dinner Dance - a fabulous evening of entertainment and an opportunity to celebrate company successes, raise the industry profile of your business and network with friends and associates, old and new. Date for your diary - BFFF Gala Dinner Dance and Awards Presentation Evening is being held at the London Hilton on Park Lane on Thursday, 12th June 2014. We are also pleased to advise that the Yearsley Group once again will be sponsoring the Retail Awards and NewCold will be sponsoring the Catering Awards. Our thanks go to Harry Yearsley and Jonathan Baker of Yearsley and Bram Hage and David Richardson of NewCold for their continuing support. We hope you will be one of the companies winning the accolades on that evening and we look forward to receiving your entries by no later than Friday December 6, 2013. Please do not miss out on this fantastic opportunity by processing your entries on time. THE BULLETIN I NOVEMBER/DECEMBER 2013 05


BFFF NEWS

The Bulletin

Triumph for First Members Update Seminar at Heritage Motor Centre

Almost 100 people representing 46 companies attended the BFFF’s first Members Update Seminar in October, supported by two sponsors – Endeco Technologies and Way Forward Technologies – and 14 exhibitors.

Way Forward Technologies

06 THE BULLETIN I NOVEMBER/DECEMBER 2013

HELD ON WEDNESDAY October 16 at the Heritage Motor Centre, Warwickshire, delegates braved the rain to listen to presentations on the current agenda of the BFFF from directorgeneral Brian Young and head of commercial Graeme Day. BFFF’s Su Dakin and Duncan Johnson, director of PA-BRDO, delivered an informative joint-presentation on the Primary Authority initiative and the many benefits it offers to BFFF members. Joanna Hancock provided members with an update on new H&S activities, whilst Su provided an update on technical issues. Brian provided a market update from data kindly provided by Kantar Worldpanel and Horizons. Michael Bennett, managing director, Pelican PR, gave an overview of the BFFF’s public relations campaign. Guest presentations were also made by sponsors - Michael Phelan, CEO, Endeco Technologies and Simon Whittle, director

of operations, Way Forward Technologies. Keynote speaker, economist Roger MartinFagg conducted an entertaining session on the state of the country’s finances, encouraging employers to increase wages by more than 4% in order to kick-start real economic recovery. Although, no triple-dip recession is predicted by Mr Martin-Fagg, the noted economist believes that 2014 will not witness a sustained economic recovery and deliver patchy growth. Delegates also enjoyed a free 45-minute tour of the fabulous Heritage Motor Museum. Steve Baker of BOC won the champagne draw sponsored by Chalcroft Construction. Exhibitors included: ASG Services, BJP Enterprises, Blue Castle Energy, Blueprint Automation, BOC, Campden BRI, Chalcroft Construction, Distribution Hygiene Services, FHG IPP Logipal , IBCS, Roythornes, SSI Schaefer, Vecta Sales Solutions and Vocollect.


Thanks For

Lunch! Iceland Foods

BFFF is very pleased to announce that Iceland Foods will again be sponsoring the Annual Luncheon Brochure at this year’s BFFF Annual Luncheon at the Hilton on Park Lane. The BFFF

Golden Valley Golden Valley Pallet Wrap Specialists (GVPS) is sponsoring the President’s champagne reception at this year’s BFFF Annual Luncheon. A relatively young company, GVPS has already established itself as one of the leading suppliers of film to companies across the food supply chain.

Via Coldstores BFFF is delighted that Via Coldstores Limited is sponsoring the audio-visual service at the BFFF Annual Luncheon. Via, a relative youngster in the cold storage industry, first opened its doors for business in June 2011 with one frozen coldstore at the Foxhills Industrial Estate. Since then the

TIPIAK The BFFF is delighted that Tipiak will be sponsoring the coffee and chocolates course again at this year’s Annual Luncheon. Tipiak is France’s leading manufacturer of sweet and savoury canapés and petits fours, most of which are handmade and finished for quality and authenticity. All products are frozen and available to the UK foodservice market

Here’s a few words about the generous sponsors of this year’s Annual Luncheon on November 26 – Iceland Foods, Golden Valley, Tipiak and Via Coldstores. Annual Luncheon is one of the most popular occasions in the frozen food calendar where companies representing the breadth of the cold chain come together and we are delighted that this leading company will feature strongly at the event.The BFFF much appreciate Iceland’s support and would like to thank it

for its generosity in continuing to sponsor the seating brochure at this year’s Annual Luncheon. Our particular thanks to Malcolm Walker and Nigel Broadhurst for giving their personal support to this major networking event. www.iceland.co.uk

Based in Gloucestershire, GVPS (who were awarded British Retail Consortium Accreditation in Storage and Distribution in 2012) supplies a range of innovative products to make wrapping more efficient, safer and less damaging to the environment. The most recent additions to its range are two new types of pallet wrap - the Carbon and Alloy ranges – designed to save users money on each pallet that they wrap and offered in both hand- and

machine-applied versions. Martyn Sumner, managing director, GVPS, commented: “The BFFF does a lot of excellent work for the industry and we’re thrilled to be associated with the Federation’s Annual Luncheon. The event is a first class networking opportunity and the GVPS team is looking forward to meeting old friends and making new ones at what is sure to be a marvellous occasion.”

company has seen exponential growth with the acquisition of a further three coldstores in the last 18 months.

full suite of services for the food industry, including multi-temperature storage, blast freezing, tempering, repacking, and decanting.

Following a refurbishment programme in excess of £2.5 million, Via Coldstores is now able to offer ambient, chill and frozen storage at all its locations – Foxhills Industrial Estate, Scunthorpe and Holmewood Industrial Park, Holmewood, Chesterfield. The company has grown from offering frozen storage to a

Stuart Hancock, managing director, Via said, “As a new company in a fiercely-competitive and highly-regulated industry, the BFFF has provided us with invaluable support and the BFFF is to be highly commended for its work in raising some of the key issues affecting the cold storage industry at the moment.”

exclusively from Central Foods Group. Tipiak canapés and petits fours provide a diverse and extensive range of flavours, shapes and toppings for all price points. This makes them especially suitable for busy chefs looking to provide complete customer satisfaction on occasions when time is at a premium and quality is paramount. Anne-Marie Beguin, senior national account manager, Tipiak said, “After the excellent reception we had for our Macarons, when they

were served for the coffee and chocolates course at the 2011 Annual Luncheon, we are thrilled to be able to provide BFFF members and their guests with them again this year. From feedback we have received during 2013, I’m sure the Macarons will be very popular!” We thank Gordon and Alison Lauder, managing director, Central Foods, and Anne-Marie Beguin of Tipiak for their generous support. www.centralfoods.co.uk THE BULLETIN I NOVEMBER/DECEMBER 2013 07


The Bulletin

William Brake OBE: An Industry Pioneer A Bulletin special tribute to the late William Brake and his contribution to the development and success of the UK’s wholesale frozen food industry.

WILLIAM BRAKE (pictured right with his brother Frank) co-founded Brakes with two of his brothers in 1958, and remained chairman of the company until 1999. When he retired in 2002, the UK’s food and catering industry had changed beyond recognition. The Brake brothers had been at the forefront of that revolution and their company had been both a pioneer and a game-changer.

sideline, the brothers began a poultry business supplying caterers and named it Brake Bros.

Today Brakes Group is a giant in the UK and European food industry - often dubbed the Tesco of wholesale. Its historic success has largely been the result of the drive and vision of three brothers William, Frank and Peter Brake who started out with little more than the support of their parents and the determination to build a respected business.

In the 1960s, the company expanded into wholesale and distribution providing a wide range of frozen foods to pubs and caterers nationwide, and cashing in on the eating out market which was fast taking off. It was a natural step to begin making ready-meals and in 1969 the brothers opened their first cooked-food factory in Lenham producing multi-portion meals and meat products aimed at pubs. It was not unusual for William and his brothers to work 18 hours a day, seven days a week. By 1977, frozen had become the company’s main focus and it went public in 1986 with William as chairman.

Born in 1932, William grew up in London with his two younger brothers living over one of their father’s pubs. They attended London catering colleges where they honed their catering skills and knowledge before moving to Kent to run the Bull Inn in Lenham. As a

William served as Brake Bros PLC chairman until 1999, before becoming non-executive director and chairman of the remuneration committee until he retired in 2002. During the company’s growth, William played a huge role in turning Brakes into the leading food supplier

08 THE BULLETIN I NOVEMBER/DECEMBER 2013

to caterers in the UK and France. Brake Bros serviced the whole catering industry from hospitals to pubs, airlines and everything in between. To all of these customers Brakes brought food safety, food quality, distribution efficiency, affordability and a complete service. It also offered catering advice that enabled caterers to concentrate on their operation and their customers. As a pioneer, Brakes was largely instrumental in converting the British pub from a place that sold beer, spirits, crisps and a cheese or ham roll, into today’s pub restaurant businesses that have ensured the survival of what is an essentially great British institution. Over the years, Brakes won many awards and accolades, most notably for its continuous product innovation and quality. It was also once voted the best family controlled business in the UK.


William was a major influence in all of the outstanding achievements of the Brakes’ business, highly respected by management, staff, customers and suppliers for his affability, knowledge and leadership.

in 1990 and again in 2000. A supporter of many charities at home and overseas through the William Brake Charitable Trust, he was awarded an OBE in the Queen’s birthday honours list earlier this year

In 2002, when the Brakes family sold its shareholding, the company’s annualised turnover stood at £1.5 billion. Five years later, Brakes was sold for £1.3 billion by its private equity owner. Today it employs over 10,000 committed staff based in over 80 locations and is a leading European supplier to the catering industry.

In support of his brother’s nomination for an OBE, Frank Brake wrote: “William should not be judged by financial success alone but on the influence that he has had through the business on society at large. William should be judged by the company’s reputation with the city, suppliers, customers and most of all by the management and staff of the business.

Outside of Brakes, William also played a major role in the development of the industry. He was president of the Licensed Victuallers Society, served on committees of the British Frozen Food Federation, was a member of the London Bailliage and a keen supporter of the Young Chef of the Year competition. On a personal front, he was equally productive, despite set backs with major heart surgery

William was always most insistent on quality in all things and operating everyway to the highest standards. Corners could not be cut and the company continued investing heavily in all aspects to ensure the finest quality of product, very well-trained staff and the finest systems of operation and administration.” William died on Saturday August 17, 2013 in

his 82nd year leaving behind Valerie, his wife of 59 years, four children, 17 grandchildren and three great-grandchildren. He will be greatly missed by us all. THE BULLETIN I NOVEMBER/DECEMBER 2013 09


BFFF NEWS

The Bulletin

How they conducted the research

Nutritional value of frozen food proved Scientific research has dispelled the myth that fresh food is nutritionally better than frozen. Two independent scientific studies on compounds in fresh and frozen fruits and vegetables have proven that frozen produce can be nutritionally comparable to fresh - and in some cases actually contain a higher level of antioxidants. BFFF has been working with scientists at Leatherhead Food Research and the University of Chester who investigated the content of the most commonly bought supermarket fruit and vegetables and compared the antioxidant level between fresh and frozen. The evidence revealed that in 66% of cases, frozen fruit and vegetables had higher nutritional levels of antioxidant-type compounds on day three of storage.

Professor Graham Bonwick of the University of Chester’s Environmental Quality and Food Safety Research Unit, said, “Our data concluded that the concentrations of antioxidant compounds measured in frozen resembled those observed in corresponding fresh produce prior to refrigerated storage. However, unlike frozen, some fresh produce concentrations exhibited a decrease during refrigerated storage to levels below those observed in the corresponding frozen produce. The effects were most noticeable in soft fruits.” Frozen carrots in particular demonstrated the locked in antioxidant content of frozen food. Brian Young, BFFF director general said, “As we know, fast and highly organised methods of ‘harvest-to-freeze’ have evolved with the express purpose of minimising nutrient losses. In contrast, ‘fresh’ food has been shown to spend up to a month in the chain of producers, wholesalers and retailers before consumers have access to store and prepare them. During this time we know that product deterioration takes place - to the extent that they can have lower nutritional value than their frozen equivalent.” The results demonstrate that frozen can be nutritionally comparable to fresh food. At Leatherhead Food Research, author of the second study Dr. Rachel Burch, said, “We must disregard the mistaken opinion that ‘fresh’ food is always better for us than frozen.”

10 THE BULLETIN I NOVEMBER/DECEMBER 2013

n  Purchased fresh and frozen fruit and vegetable samples from each of the four main UK supermarket chains n  Stored each product for half a week - as might be the situation for a consumer who conducts a bi-weekly shop [source: IGD ShopperVista] n  Prepared composite samples from each produce type for analysis n  Analysed each sample for antioxidant-type compounds – Vitamin C, polyphenols, anthocyanins, lutein and b carotene n  Evaluated the results of the analysis to establish the differences between fresh and frozen Downloadable copies of the reports and further educational information on frozen foods for the foodservice industry can be found on BFFF’s website www.bfff.co.uk


FACTS & FIGURES

The Bulletin

Ready Meals Slows The Growth Of The Frozen Food Market SOURCE: KANTAR

The latest data kindly supplied by Kantar Worldpanel for the year to 15 September 2013 shows that the frozen food retail market is now worth just under £5.7 billion and grew by 3.1% in value year on year. During the same period volume grew by just under 1%, largely impacted by the slow down in the ready meal category with its volume falling by 4.7%.

THE IMPACT OF the fabulous summer weather has at long last given the ice cream sector a real boost and the value of the market now stands at just under £825 million with annual growth of 5.8% in value and 0.8% in volume. Other sectors to grow very impressively include frozen potato products growing by 9.9% in value, frozen vegetables growing by 6.7% in value and frozen meat and poultry growing by 4.8% in value. All these sectors are growing significantly faster than the grocery retail market and all are enjoying healthy volume growth. The total picture for frozen is being skewed somewhat by the continuing impacts of criminal activity in the ready meals market.

With the ready meals market now valued at £663 million, it has lost some £36 million in value year on year showing a decline of 5.1%. Whilst many commentators are already talking about the green shoots of recovery, the simple truth is that as far as consumers are concerned wages are still growing much less quickly than prices so their disposable income continues to be challenged. Frozen will continue to be the consumer’s friend and whilst some growth has slowed as a result of the criminal activity within processed meat, one shouldn’t lose sight of the fact that many categories are still enjoying very significant growth.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO YEAR ENDED SEPTEMBER 15, 2013 VALUE IN £000’ s 52 w/e 16th Sep 2012 to 52 w/e 15 Sep 2013

2012

2013

2012

2013

2012

2013

CONFECTIONERY

TOTAL FROZEN FOODS VALUE

2012

£5.52bn

2013

£5.69bn

VOLUME IN 000’S Kgs 52 w/e 16th Sep 2012 to 52 w/e 15 Sep 2013

2012

2013

2012

2013

2012

2013

CONFECTIONERY

TOTAL FROZEN FOODS VOLUME

2012

2.04bn kgs

2013

2.05bn kgs

THE BULLETIN I NOVEMBER/DECEMBER 2013 11


NEW PRODUCTS

The Bulletin

Exciting Teatimes From Birds Eye BIRDS EYE HAS revamped its kids’ range with the introduction of two new products, Chicken Space Shapes and BBQ Chicken Bites. The UK’s leading frozen food brand wanted to relieve the boredom of teatime by putting variety and choice back onto the menu and give parents a nutritious and reliable solution for an exciting meal. Andrew Elder, poultry general marketing manager, Birds Eye said: “The addition of Chicken Space Shapes and BBQ Chicken Bites to our kids’ portfolio is an exciting development for Birds Eye and as they are made with 100% chicken breast, mums can feel reassured that they are serving only

the best quality products to their kids. Exciting new shapes and flavours, as well as quality ingredients, mean that the whole family are sure to love them and also offer mums the perfect solutions for stress-free teatimes!” In addition, Birds Eye has introduced two new products, Veg Fusions and Melt in the Middle Fish Cakes, to stave off mid-week boredom for adults too. Offering quick and easy options that don’t sacrifice flavour or quality makes it easier for adults to enjoy a delicious dinner any time. For further information call 0203 128 6600.

Gluten Free On The Rise LEADING GLUTEN-FREE supplier, Dr Schar, has launched a Brioche Loaf and rebranded its Wholesome White and Seeded Loaves. Flavoursome and high quality, all products show Dr Schar's commitment to the glutenfree bread category. The delicious continental style, sweet brioche sliced loaf, offers a source of fibre and is free from colours and preservatives, making it an ideal breakfast option or enjoyed as a mid-morning/ afternoon 12 THE BULLETIN I NOVEMBER/DECEMBER 2013

snack. The Wholesome White has replaced the Fresher for Longer loaves after consumer research revealed nutritional content was a key sales driver. “Brioche products have seen exponential growth in mainstream bakery over recent years and they command a lot of retail shelf space, so we are delighted to offer a glutenfree option which will be a first for the UK market. We have worked closely with our parent company, Dr Schar, to stretch the boundaries in the free from sector,” says Emma Herring, senior retail brand manager of DS-gluten free. “For most, bread is an essential part of a 21st century diet and gluten-free consumers shouldn’t have to cut this food staple from their lives or accept poor quality substitutes.” For more information visit call 01925 865 100 or sales.uk@drschar.com

Classic’s Christmas With A Twist CLASSIC CUISINE HAS launched a range of festive favourites with an innovative twist for the foodservice industry this Christmas. Paul Hunt, new product development chef, Classic Cuisine said: “This year we have seen a continued growth with our traditional turkey meals, the most popular being the turkey tornado topped with a festive blend of zesty orange, cranberry and chestnut wrapped in bacon. We have also had an increased interest in our innovative vegetarian dishes.” For this season, Classic Cuisine has developed a fennel, cranberry and chestnut roast served with a cranberry relish and a tasty mushroom and artichoke Wellington. Its seafood offering salmon en croute with hand torn oyster mushrooms, asparagus and cream cheese has also been a popular option. Classic Cuisine, a well-established frozen ready meal company based in Northampton, also creates bespoke dishes and produces over six million meals a year. Its hand finishing capabilities allows it to add individual components and make adjustments to suit client requirements. For more information, visit www.classiccuisine.co.uk or call on 01604 644 884.


Culinary Creators DAREGAL HAS LAUNCHED two products to help give character and a unique taste to recipes. As a grower of aromatic herbs and plants, Daregal has introduced a range of flavoured bag infused oils. These 100% natural solutions will add a hint of genuine freshness to a chef’s creation, with all the qualities of fresh herbs. The range includes Garlic, Basil, Parsley, Chives, Coriander, Rosemary, Lemongrass, Lime and Chilli. In addition, Daregal’s ready to use Pesto&Co will bring originality, personality and distinction

A Taste of Retro

to hot or cold dishes. The new range includes Green pesto, Red pesto, Tomato & Basil pesto, Garlic pesto and Peppers and Chilli pesto. Easy to use, Pesto&Co products are packaged in a 10L bag in box and can be kept refrigerated for three weeks. For more information contact Aurelie. marteau@daregal.fr or call +33 (0)1 64 98 29 12

LEADING FROZEN DESSERT brand Coppenrath & Wiese is capitalising on consumer demand for retro desserts by launching its Apple Danish Bar. The latest addition to the brand's comprehensive range of frozen desserts, which can be served warm, the new product - a joint development with Asda - is made using fresh apples. Bernard Maher, commercial manager, Coppenrath & Wiese said: “Nostalgic and retro style desserts seem to be enjoying a revival. We’ve witnessed a number of our

hot desserts, with nostalgic flavour combinations, enjoying a resurgence. For example, Coppenrath & Wiese’s strudels have seen outstanding success, with a current year-on-year sales growth of 17%. The ‘homely’ warm apple, light pastry and brown sugar flavour of the Apple Danish Bar I’m sure will remind many consumers of desserts from their childhoods.” For further information call 01977 521262 or email bmaher@coppenrath-wiese.com

Daloon Extends Meat-Free Range LEADING MANUFACTURER OF frozen ethnic snack foods Daloon has extended its all-new range of mainstream meat-free products. The Simply Meat Free range includes Vegetable 1/4lb Burger, Vegetable Burger, Vegetable Finger, Spicy Bean 1/4lb Burger, Cheese & Jalapeno Crispbake, Glamorgan Sausage, Vegetable Sausage, and Vegetable Grill - all made from tasty, wholesome vegetables. These are ideal for vegetarians and those looking to cut back on their meat consumption. Quick and easy to prepare, and served as a snack, side order or buffet dish, they oven bake or deep fry from frozen in minutes. Geoff Burgess, managing director, Daloon

said: “The extension of our new Simply Meat Free range is a natural progression for the company and represents a significant step forward for Daloon. The vegetarian and meat reduced market is showing significant growth in the UK and is set to continue. Given that the majority of Daloon’s top-selling ethnic snacks are vegetarian, we will make full use of our extensive knowledge of developing vegetable based recipes to bring exciting and innovative ideas to the meat free market in the near future.” For more information visit: www.daloonuk.com THE BULLETIN I NOVEMBER/DECEMBER 2013 13


NEW PRODUCTS

Pidy Gets Spicy PIDY, FAMILY-OWNED pastry manufacturer, launched a range of Spicy Cups at the Lunch! show held recently. The Spicy Cups feature four hot flavours from around the world and includes earthy African falafel, aromatic Asian curry, fiery Mexican chilli and pungent Southern pepper flavour. Robert Whittle, general manager, Pidy UK said: “Pidy has successfully launched a fruity cup and a veggie cup range and the latest extension to this range is the very exotic Spicy Cups. This is a perfect fit for our UK customers as the British market is so dynamic in its flavour profile, I really believe that these Spicy Cups will appeal to caterers as customers

Bite Size Fish Big on Taste strive for more exciting taste sensations.” Pidy’s new product development team researched a variety of ingredients from around the world that represent different tastes and levels of heat and spice to make its new canapé range. These tantalisingly tasty Spicy Cups can be filled with a variety of fillings from seafood, vegetables to salsa, mint and sweet chilli sauces. Pidy is also launching a pre-baked frozen range of pasty suitable for the foodservice and eat out industry. For more information, visit www.pidy.com or call 01604 705666.

Delicious Desserts

WEIGHT WATCHERS IS extending its range of iced desserts with the introduction of Strawberry Cheesecake and Raspberry Pavlova Mini Pot Swirls. Manufactured under license by frozen dessert and ice cream 14 THE BULLETIN I NOVEMBER/DECEMBER 2013

The Bulletin

specialist, Icefresh Foods Ltd, the products join the 10 strong range of Weight Watchers Iced Desserts and can be found in Asda. At less than 90 calories with a ProPoints® value of two per pot, each box contains two Strawberry Cheesecake pots and two Raspberry Pavlova Pots made with real strawberries and raspberries. Scott Wilson, brand manager at Icefresh, said: “Weight Watchers Iced Desserts offer consumers a guilt-free take on their favourite desserts. We take existing favourites, such as cheesecake, and reduce the fat and calories whilst maintaining the indulgent flavours customers have come to expect.” www.weightwatchersfoods.co.uk

CROWN FOODS HAS launched a new retail range of ‘mini’ flavoured frozen fish. The family-friendly smaller portions include 25g Salt & Pepper Chunky Fish Bites and 60g Salt & Vinegar Mini Fish Fillets, and despite the size they are still big on taste. “These products are golden, crispy and aromatic so appeal to all of the senses. As well as tasting fantastic, they are also IQF and hugely convenient as we have carefully chosen the flavours and product sizes to be both practical and attractive to the whole family,” said James Rasor, product & qa director, Crown Foods. “We have had a great reaction from retailers who are thrilled that our innovative flavoured lines are now available for their shops. Our first national convenience retailer will be selling both lines in their 180 plus stores from September.” For more information, call 01590 677616 or email marketing@crownfoods.co.uk


NEWS

The Bulletin

AT A GLANCE Snowbird Flies Solo

TCS&D Showcase SSI Schaefer SSI SCHAEFER, a leading supplier of logistics and material flow systems, exhibited at the recent Temperature Controlled Storage & Distribution 2013 show in Peterborough. SSI used the event to showcase its standard range of storage equipment for both frozen and ambient environments, manning its stand with experienced technical consultants to help visitors explore storage solutions. On the stand, SSI exhibited its extensive range of plastic containers which provide protection for loose items in the chilled and frozen environments. Reusable and returnable, these containers also help reduce packaging costs and stock damage.

Bob Jane, sales manager dynamic systems, SSI Schaefer, said: “As we had hoped, a good cross section of visitors were attracted to this event from a number of different industries and not just from the UK; there were a number of overseas visitors who we were able to meet on our stand. With such a positive outcome, I’m sure SSI Schaefer will continue to view this event as a key part of its marketing strategy for its increasing success in this sector.” For more information, contact: SSI Schaefer on 01264 386600 Email: solutions@ssi-schaefer.co.uk www.ssi-schaefer.co.uk

Country Range New MD COUNTRY RANGE GROUP has appointed Coral Rose as managing director from November 1, 2013. Rose, formerly the group’s marketing and projects manager, has been in food service for 20 years. She takes over from Colin Birchall who is retiring as managing director after 21 years at the helm to become group chairman. Birchall said: “The Group is well positioned to build upon substantial organic growth and with new members Hendersons, Valley Foods, Caterfood and Dunns Food and Drink coming on board over the last 18 months, the Group’s membership, operating out of 25 depots throughout the UK and Channel Islands, are uniquely placed to achieve an increasing

share of the UK Foodservice marketplace. Coral is absolutely the right person to lead the company in the next phase of development and will be supported by an expanded trading team, a new systems and data manager and a dynamic board of directors.” Coral Rose

Snowbird foods, manufacturer of fully cooked and frozen sausages, meatballs and other comminuted meat products, has undergone a management buyout. New owners are former directors Philip Paul and Albert McGovern who will run the company as joint managing directors.

Olympic Bake-off Kent-based artisan bakery, Speciality Breads won the prestigious Baking Industry Awards (BIA) Customer Focus Award for 2013 for its supply of frozen breads to Olympic’s caterer, ARAMARK. It delivered 25,000 loaves and 120,000 rolls to three Olympic villages.

SSI Schaefer Racks SSI Schaefer used the recent Temperature Controlled Storage & Distribution 2013 show in Peterborough to showcase its racking range and Orbiter, a high-density storage and retrieval system.

Freshly Baked Booms Lantmannen Unibake’s 2013 Bread Barometer, which surveyed consumers in five European countries, reveals that in the UK freshly baked is seen as the most important reason for buying bakery products with over a third saying ‘fresh baked’ was their primary reason for purchase - up 20% in two years.

THE BULLETIN I NOVEMBER/DECEMBER 2013 15


NEWS

The Bulletin

Yearsley Go-ahead For Superhub Three YEARSLEY LOGISTICS HAS been given a green light to build its third Superhub, a 150,000 pallet cold store in the Great Haddon Employment Zone, Peterborough. To be built in phases starting in 2014, the £65million-facility will create a 385,000sqft part mobile rack and part automated crane cold store. Automated crane facilities need up to 30% less energy to operate due to their design, reduced door openings and minimal lighting requirements. Combined with super insulation, LED lighting and solar panels, the new store aims to

be one of the most energy efficient in the country ensuring Yearsley Logistics remains an industry leader for building cost effective, sustainable solutions. Harry Yearsley, managing director, Yearsley Logistics, said: “Several years ago we saw that the frozen industry was moving to shorter lead times. Our strategy to embrace this by investing in Superhubs in strategic locations, as well as implementing new systems and processes should comfortably deliver this and maintain our industry leading position. The

Peterborough site is in the ideal location given its proximity to the A1 and A14 and we are extremely pleased to have received detailed planning permission.” Yearsley’s other Superhubs are its Hams Hall development which was completed in 2012 and the recently opened Phase 5 extension to its Heywood head office. Together the three Superhubs will service the whole of the UK with a consolidation service for manufacturers into retailers. www.yearsley.com

Gold Medal For Speciality Breads Olympic Bake-off KENT-BASED ARTISAN BAKERY, Speciality Breads has won the prestigious Baking Industry Awards (BIA) Customer Focus Award for 2013 for its supply of frozen breads to Olympic’s caterer, ARAMARK. BIA was set upby British Baker Magazine in 1987 to recognise industry excellence. Speciality Breads was chosen from thousands of applicants to be sole bread supplier tasked to deliver tasty ‘thaw and serve’ artisan breads to the three Olympic’s and Paralympic’s villages. The London Olympics was a massive catering operation with 15,000 or so athletes eating more than a million meals, served across more than 40 locations, with a choice of 1,300 dishes. Margate-based Speciality Breads supplied 25,000 loaves and 120,000 rolls in total including unusual local recipes like the traditional Kentish Huffkin as well focaccias, olive breads and ciabattas. 16 THE BULLETIN I NOVEMBER/DECEMBER 2013

Peter Millen, managing director, Speciality Breads, said: “It’s rare for a small business like ours to get the chance to get involved in such a high profile event. We are all still talking about our Olympic triumph and we’re delighted that our breads played a small part in creating so many Team GB winners, and so many electric sporting moments. And, of course, we are especially pleased to win an award for our involvement.” Speciality Breads bakes more than 100 hand-made authentic bread lines, fresh-frozen for the foodservice sector. It only uses 100% British wheat, is dedicated to traditional craftsmanship and is Red Tractor certified from field to plate, meaning all of its breads are produced ethically, sustainably, safely and hygienically. For more information, contact Peter Millen on 01843 209442, or email peter@specialitybreads.co.uk. www.specialitybreads.co.uk


AT A GLANCE Three Oceans Award Three Oceans was named ‘Best Overall New Supplier’ by Caterforce in its first year as the company’s fish partner and also nominated as ‘Best Overall Own Label Supplier’.

More Dough In Fresh Baked THE KEY TO unlocking the revenue potential of bakery is in fresh baked goods, according to new research by Lantmannen Unibake. Its 2013 Bread Barometer, which surveyed respondents in five European countries, reveals that in the UK, freshly baked is seen as the most important reason for buying bakery products. Over a third said ‘fresh baked’ was their primary reason for purchase, a 20% increase in two years that marks the growing importance of freshly baked amongst today’s consumers. Almost three-quarters said they are tempted to buy bakery products when they smell fresh baking. Using the aroma of bake-off products, including sweet and savoury pastries, croissants, sweet treats and speciality breads, entices consumers to in-store bakery or outlets and is key to driving sales. Kate Raison, marketing director, Lantmannen Unibake UK, said: “The Bread Barometer research has provided us with in-depth bakery insight into consumer priorities and eating habits that retailers and caterers can benefit from. There is a clear need for high quality bakery fixtures that deliver a range of freshly baked goods throughout the day in line with

demand. To overlook the importance of freshly baked would be to miss out on the revenue opportunity it presents.” Other key findings of the survey include that 87% of consumers are influenced by quality when it comes to bakery purchases and eating on-the-go continues to significantly influence the market. This trend is particularly strong amongst younger consumers, as 42% of 18-34 year olds eat more meals and snacks than they did two to three years ago, rising from 35% in 2011. Breakfast on-the-go remains a hot revenue stream, with 11% of people surveyed purchasing breakfast on-the-go at least once a week and 22% at least once a month. Lantmannen Unibake UK is one of the UK’s leading suppliers of high quality bakery products to retailers, wholesalers and the foodservice industry. Parent company, Lantmannen Unibake, is the largest manufacturer of frozen bakery products in Northern Europe with 23 bakeries in 18 countries.

Country Rose Country Range Group has appointed Coral Rose, formerly its marketing and projects manager, as managing director from November 1, 2013. She takes over from Colin Birchall, retiring as managing director after 21 years to become group chairman.

Pallet Wrapping Laws Tighten Golden Valley Wrap Specialists warns of increased scrutiny of loads by European police forces who are robustly enforcing laws on cargo security to get hauliers to better wrap palletised loads – or stay put.

... And Yearsley Superhubs Yearsley Logistics will build its third Superhub, a 150,000 pallet cold store in the Great Haddon Employment Zone, Peterborough starting in 2014. The new £65million facility will comprise a 385,000sqft part mobile rack and part automated crane cold store.

For more information: Visit www.lantmannen-unibake.co.uk, or call 01276 850500 THE BULLETIN I NOVEMBER/DECEMBER 2013 17


NEWS

The Bulletin

Three Oceans Scoops

Caterforce Award Euro-Cops Spotlight Pallet Wrap ANECDOTAL EVIDENCE SUGGESTS that police forces across mainland Europe are robustly enforcing laws on cargo security, according to Golden Valley Pallet Wrap Specialists. Its evidence reveals that hauliers transporting palletised loads are being required to demonstrate that the pallet wrap used to secure each pallet has been applied to measurable parameters. If pallet wrap is found to be insufficiently sturdy to ensure safe transport of a load, the haulier is being forced to wrap the pallet again before continuing the journey. Martyn Sumner, managing director, Golden Valley Pallet Wrap Specialists, said: “We understand that Belgian and German police forces are taking a particularly aggressive stance on the issue. It seems that it is more important than ever to ensure that palletised loads are securely wrapped with a material that will provide load stability and protection from the warehouse or manufacturing plant right through to the end-user destination.” Golden Valley, which is the exclusive UK distributor of the Carbon and Alloy ranges of pallet wrap, contends that the wrong type of pallet wrap and inappropriate or poorly maintained pallet wrapping machinery are the things most likely to cause a load to fail to meet EU standards.

18 THE BULLETIN I NOVEMBER/DECEMBER 2013

THREE OCEANS WAS named ‘Best Overall New Supplier’ by Caterforce in its first year as the company’s new fish partner. The Caterforce Group, a Buying & Marketing Consortium working with seven of the UK’s leading independent foodservice wholesalers, made the award at its Suppliers Conference 2013 where Three Oceans was also nominated as ‘Best Overall Own Label Supplier’. Geoffrey

Druce, director, Three Oceans, said: “A very proud moment for Three Oceans, which really demonstrated that our ethos in being the unrivalled ‘best in class fish’ provider, added to our passion and energy to nurture and grow sales with our customers will win through - just keep focused, committed and above all deliver quality, integrity and sustained relationships then success will follow.” Established in 1991, Caterforce Wholesalers has a combined turnover in excess of £300 million and specialises in the delivery of frozen, chilled and grocery products to independent foodservice operators, including pubs, restaurants & hotels, throughout the UK. It provides a ‘one-stop shop’ by offering an extensive range of branded frozen, chilled and grocery products, together with a comprehensive range of own label products, marketed under the Caterforce brand.

Snowbird In Management Buyout SNOWBIRD FOODS, MANUFACTURER of fully cooked and frozen sausages, meatballs and other comminuted meat products, has been bought by its own management – to the cheers of employees at its Middlesex base. The company, which has had four owners in six years, has been bought by directors Philip Paul (right) and Albert McGovern (left). They will now run the company as joint managing directors along with sales director Roy Anderson.

Paul, who joined the business from school in 1981, believes the change will mean faster decision making and a more settled management style. McGovern, former finance director, joined Snowbird in 1995 after working in finance with the world’s largest oil company and in the food industry. “Foodservice buying groups, frozen food wholesalers and ready meals manufacturers like our ideas, our quality and our convenience and we will be able to give them more of that in the immediate future,” said sales director Roy Anderson, who joined Snowbird in 2000. Investment is planned in the short term to enable Snowbird Foods to capitalise on more profitable ideas currently on the drawing board. For more information, contact Roy Anderson, Snowbird Foods Ltd, Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD. Tel: 020 8805 9222. Fax: 020 8804 9303. www.snowbirdfoods.co.uk


FEATURE

The Bulletin

Special report - Bread and Savouries

Fresh Baked Dough Rising

Versatile Doughballs from Kara

There’s nothing quite so appetising as the smell of fresh-baked bread – and that appeal is great news for the UK’s frozen bread manufacturers. Although volumes in the overall bread market have been static for the past six months and plant bread has actually declined by 1%, In Store Bakery (ISB) volume has grown 4.4%, and that means more frozen dough – and more dough for frozen. ACCORDING TO LANTMANNEN Unibake’s 2013 Bread Barometer, 76% of consumers say that it is important that bakery products are freshly baked with 35% saying freshness is by far the most important factor for consumers buying bread and baked goods. This is up 20% on 2011. With 73% saying they are tempted to buy bakery products when they smell fresh

baking, there’s a clear incentive for retailers to further invest in in-store bakery facilities and product offering – and a proven idea for foodservice to kick start growth. The 2013 Bread Barometer surveyed respondents across five European countries. Kate Raison, marketing director at Lantmannen Unibake UK, says: “Operators should look to capitalise

on the findings of the research. For example, buying in high quality frozen bakery items that are quick to bake-off straight from frozen, and made using specialist techniques, will allow operators to bake-off small batches during the day to meet consumer demand and provide maximum freshness, which in turn can drive profits.” THE BULLETIN I NOVEMBER/DECEMBER 2013 19


frostkrone – Germany’s market leader for deep-frozen finger food and snacks

frostkrone – Germany’s market leader for deep-frozen finger food and snacks frostkrone is a medium-sized company and market leader in Germany for deep-frozen finger food and snacks. Our high-quality products are manufactured at our plants in Rietberg and Verl. Since 1997, we are producing our products for food retailers and discounters in Germany and European countries, mainly under private label brands.

Chili-Cheese-Nuggets

Our production facilities are IFS and BRC

variety of convenience products. We are keen

certified, both at higher level and our current

to experiment and made it part of our business

annual production volume amounts to 5,500 tons.

philosophy in close cooperation with our custo-

We successfully achieved to bring long-time

mers. We accompany ideas to marketability and

popular products from eating out (Food Service)

are tracing consumer preferences. frostkrone

into the retail market.

is keeping an eye on market trends and consumers’ eating habits. Our products are marketready for the freezers. Our most popular products are Mozzarella Sticks, Cream Cheese Jalapeños and Chili-Cheese-Nuggets, all available with a coating in crispy breadcrumbs or batter. At the moment, we are intensifying our sales activities

Brie Bites

on the European markets.

We are producing tailor-made products for our customers.

Contact data

We are developing tailor-made finger food and

Frédéric Dervieux – CEO Jörg Schilling – Managing Director Sales & Marketing Georg Eggers – Key Account Manager Europe

snack products, and this in terms of shape, breading, filling, piece weight, total weight of the finished product, packaging in folded boxes or tubular bags, design, variety of dips and components etc. frostkrone Tiefkühlkost GmbH has a high flexibility in terms of production and a large

Address: frostkrone Tiefkühlkost GmbH Konrad-Adenauer-Straße 28 D-33397 Rietberg, Germany Phone: Mobile: Email: Web:

+ 49 (0) 5244 / 90 36 - 146 + 49 (0) 152 / 541 574 39 g.eggers@frostkrone.de www.frostkrone.de

DE NW-216EG


FEATURE

The Bulletin

Lantmannen Unibake is the largest manufacturer of frozen bakery products in Northern Europe with 23 bakeries in 18 countries.

and Bakehouse-branded Savouries, such as the Cheese Twist and Tomato and Cheese Swirly, which are great day-long grab-and-go products.

Raison said: “The demand for variety in breads and baked goods is growing from ethnic breads and sandwich, rolls, brioche, middle eastern flatbreads, Italian and Turkish breads, premium baguettes, bagels, pretzels with variations in sizes. More premiumisation is adding value to bread and miniaturisation in baked goods is growing because it means consumers can have guilt free treats.”

Speciality breads includes gluten-free options, now available in a wide range of baked goods. Dr Schar’s DS-gluten free has scored a first to market with a Brioche Loaf exclusively available at 50 Tesco stores across the UK. It has also rebranded its Wholesome Loaves, responding to consumer research, which revealed nutritional content was a key driver to customer purchase.

To capitalise on the variety trend, Lantmannen, which has two bakeries at Milton Keynes and Bedford, is gearing up to meet demand at an operational level by building a new, more flexible, bread-making line. Leading products include its Schulstad-branded Danish Pastries

Emma Herring, senior retail brand manager of DS-gluten free, said: “Brioche products have seen exponential growth in mainstream bakery over recent years (Nielson Data. 52 w/e 24 December 2012) and they command a lot of retail shelf space, so we are delighted to

offer a gluten free option which will be a first for the UK market. We have worked closely with our parent company, Dr Schar, to stretch the boundaries in the free from sector.” Whilst retail dough sales are on the rise, foodservice remains flat. Innovation is seen by many manufacturers as the best way for caterers and restaurants to ingite a recovery. Speciality Breads managing director Peter Millen said: “In foodservice, where frozen bread is the norm, whilst the casual diningdisciplined menu sector have been slugging it out over price in order to keep full, others have taken the quality route on the basis that when eating-out budgets are tight and customers are cutting back on the number of occasions they dine out, diners want a quality experience and not just a budget meal.” He adds that customers are also actively choosing products including Speciality Breads’ products that demonstrate provenance and sustainability, a factor that is evident by the increasing number of Red Tractor certified menu items appearing right across the foodservice sector. Kent-based Speciality Breads has seen a continued growth in demand since its move to 100% Red Tractor certified production which means from field to plate all of its breads are produced ethically, sustainably, safely and hygienically. Speciality Breads bakes more than 100 hand-made authentic bread lines, fresh-frozen for the foodservice sector. Millen said that discerning caterers are increasingly looking for breads other than the traditional offerings as their customers are influenced by wider travel, constant bombardment by TV chefs and exotic cookery programs.

Speciality Breads’ Rosemary Focaccia

Speciality Breads is meeting those needs with new breads such as its Sunflower & Pumpkin roll or Rosemary Focaccia loaf. To help with portion control, a key to maintaining profitability, Speciality Breads has also increased its range of meal accompaniment breads and tapped into the trend for miniaturisation with its popular THE BULLETIN I NOVEMBER/DECEMBER 2013 21


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DUSTRY AWARD W G IN IN KIN

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All of our bread is made with 100% British wheat — supporting UK farmers

For full range please contact info@specialitybreads.co.uk call 01843 209442 or visit www.specialitybreads.co.uk


FEATURE

The Bulletin

Speciality Breads’ Mini Tin Loaves ‘mini tins loaves’ which are now available in farmhouse white, multi-grain, onion and sweet brioche. Versatility is the recipe for the success of Kara’s frozen doughballs which are celebrating a year-on-year surge in growth of almost 50%, the company says. Kara, the foodservice brand of Fletchers Group of Bakeries, developed its doughball product to allow caterers and chefs to create a variety

of favourites from one product – including pizza bases, garlic bread and bread rolls. It can also be made into focaccia, flatbread, tear and share, garlic bread and calzone, enabling restaurants to expand and adapt their menu depending on customer demand. Natasha Quinn, marketing manager, Kara, said: “As well as having a great quality in taste and texture, they also carry no artificial

colours, preservatives and flavours, which puts them on the market as one of the most healthy frozen bakery products. The product is cost-effective and space saving, allowing the customer to potentially expand their menu, with relatively little outlay. We are seeing increasing demand for products which deliver innovative solutions for modern and forward thinking caterers and chefs.”

Savouring Success The award-winning Levi Roots Reggae Reggae Chicken Pasty taps into the UK’s adventurous food spirit, and that’s one of the secrets to savoury success according to producer Delice de France. Mariam French, marketing manager UK, Delice de France & Cuisine de France said: “48% Of UK Diners Say They Like to Try Dishes They Haven’t Had Before (Mintel 2013). At Delice de France we buy into many different insight reports and one is the Horizon’s ‘Ones to Watch’ report which tracks and follows emerging small chains in the Foodservice Industry. Some of the fastest growing small chains are Turtle Bay (Caribbean Casual Dining) and Giggling Squid (Thai) and that indicates consumers are eager (and are enjoying) trying global cuisines and exotic flavours. This is why we launched our Levi Roots Pasties as we thought they were a fantastic example of great soulful Caribbean spices and flavours! “We are definitely going to be leveraging more exciting Global flavours from around the world – so watch this space!”

In the out of home market, hot hand held savouries are in big demand as on the go products for convenience and saving time. To take advantage of this Delice has taken consumer favourites and turned them into more convenient ‘on the go’ eating formats such as its new Hand Held Pizza snacks launched in October 2013 – an 11” pizza folded up to be hand held in two flavours, Margherita and Ham and Mozarella. “These products are fantastic and have been developed with the best ingredients including Durum Wheat Semolina made in Fregona, situated in the foothills of the Venetian Prealps, amongst prosecco vineyards. All toppings are placed by hand and the dough is rolled by specialists who know not to over-handle the product. We are sure it’s going to be a winner!”

THE BULLETIN I NOVEMBER/DECEMBER 2013 23


MANAGEMENT SERVICES

DIRECTORY

DHS

Distribution Hygiene Services

DISTRIBUTION HYGIENE SERVICES LIMITED CONTACT DETAILS ADDRESS Five House Farm Business Park, Sandon Road Therfield, Hertfordshire SG8 9RE WEBSITE www.distributionhygiene.co.uk TEL 01763 287267

24 THE BULLETIN I NOVEMBER/DECEMBER 2013

KEY PEOPLE CEO DR. ROBERT PERRYMENT MA. LLD Robert.perryment@distributionhygiene.co.uk MOB 07801 312133

KEY CLIENTS TESCO; SAINSBURY; MORRISONS; WAITROSE; BOOKERS; ICELAND; BRAKES GROUP; 3663; GREENCORE; GEA REFRIGERATION; JCI; STAR REFRIGERATION; J&E HALL.


SUMMARY OF COMPANY & SERVICES HIGH LEVEL ‘DEEP CLEANS’ in chilled and frozen environments; evaporator cleaning with associated condensate lines. Exterior cleans; roof and gutter cleaning and refurbishment. Photovoltaic panel investment provided to reduce energy costs. A specialist set of services designed especially for the food production and distribution industry.

into insignificance when compared with the recorded savings in energy costs.

Distribution Hygiene Services Limited (DHS) has been involved in providing specialist cleaning and energy conservation initiatives for the chilled and frozen food environments for the past fourteen years.

The exterior of buildings that the general public recognize as providing food that they purchase is an important advertisement. If the building is dirty and unkempt, the customers might well wonder what the inside of the building is like!

Constantly looking to stay at the forefront of all technological developments that will be of value to their ‘blue chip’ client list they have worked very closely with all the major refrigeration companies to provide cost effective cleaning of evaporators. An important published experiment with Brakes Group illustrated explicitly that the cost of regular cleaning paled

The massive rain storms that we have been experiencing have put large warehouse roofs, gutters, and siphonic drain systems under great strain. Ingress of rainwater into food storage areas can be a major problem. DHS now offers annual gutter cleans with a full gutter and drain inspections – refurbishment of gutters has become a recent specialty.

For ‘deep cleaning’ in freezer chambers, DHS have worked closely with chemists both at home and overseas to produce product that make it possible to clean even very large areas in freezing conditions.

Always looking to provide further ancillary services, much research has taken place to provide renewable energy for refrigeration that will reduce the carbon footprint of their clients, has resulted in advice on the provision of PV panels on the roofs of freezer warehouses. Given the recent economic strictures, capital expenditure of any sort has been difficult, even the ‘no-brainer’ conclusion that to reduce annual energy costs is to produce as much electricity in-house. DHS has now found investors who are prepared to pay for the capital cost and resell the energy back to the client company at a cheaper rate that the energy that is presently being purchased from current suppliers. The mission statement for DHS is to provide cost effective services whilst causing as little disruption as possible to the operation efficiency of the site.

THE BULLETIN I NOVEMBER/DECEMBER 2013 25


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MANAGEMENT SERVICES

DIRECTORY

BJP ENTERPRISES CONTACT DETAILS TEL 0845 222 0012 EMAIL info@biosure.co.uk

KEY PEOPLE WEBSITE www.biosure.co.uk www.toxsure.com

BRIGETTE BARD bbard@biosure.co.uk 07850 155666 (South) JUDE ASHWORTH jashworth@biosure.co.uk 07974 213550 (North)

• ToxSure’s unique patented design allows for the simultaneous detection of up to 12 drugs, including alcohol

KEY OPERATIONAL DATA BJP ENTERPRISES LTD, a BFFF Associate Member, would like to introduce ToxSure – a single step, oral fluid drug & alcohol test. Now available for the first time in the UK,with the imminent change in drug driving legislation, increasing numbers of companies are finding it necessary to incorporate a workplace drug screening policy into current Health & Safety procedures.

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• Easy to read results that are available within minutes • ToxSure is single step. No additional solutions need to be added. • ToxSure device incorporates a colour change indicator in the collection swab to confirm when sufficient sample volume has been obtained. • ToxSure device is tamper evident and observed collections mean the test is almost impossible to ‘cheat’ THE BULLETIN I NOVEMBER/DECEMBER 2013 27


MANAGEMENT SERVICES

DIRECTORY

FHG IPP LOGIPAL KEY PEOPLE CARL MCINERNEY Country Director MAIL CMcInerney@ipplogipal.co.uk

KEY CLIENTS FROZEN: Cuisine de France, Dawnfresh, Frank’s Ice Cream, Simon Howie, OSI CHILLED: Bakkavor, Moy Park, Bernard Matthews, Copella, New Covent Garden, Onken, Tropicana

28 THE BULLETIN I NOVEMBER/DECEMBER 2013

CONTACT DETAILS ADDRESS Building 2020, Copse Drive, Meriden Business Park, Coventry CV5 9RN

WEBSITE www.ipplogipal.co.uk TEL 01676 524000

SUMMARY OF COMPANY & SERVICES FHG IPP LOGIPAL UK & Ireland was established in 2005 and since then has enjoyed successive year-on-year growth to become the second largest pooling supplier and a leading high quality pallet pooling specialist. In April this year, the company moved to new larger premises on the same Meriden Business Park, near Coventry, where it started up. This was as result of a doubling in business size since 2009.

The new HQ enables FHG IPP Logipal UK & Ireland to better meet its ambitious future growth targets while at the same time developing organisational capability in the areas of people, process and systems to better serve its customers. The company’s success has been based on a clear value proposition of delivering high quality pallets using a simple process to service the whole supply chain at a competitive price. Quality, simplicity, service, flexibility and value are hallmarks of its business approach.


BACKGROUND FHG IPP LOGIPAL experiences European-wide growth in chilled foods pallet business. Customer focus and clarity of costs are proving to be decisive winners While FHG IPP Logipal has a major presence in the chilled and frozen food sector in the UK and Ireland, it is also well represented in the sector within Europe. Only last year it won a Dutch food industry federation facilitated tender for the transport of fresh products to members of Superunie (a Dutch cooperative wholesale society that represents 14 leading supermarket organisations), plus other retailers and food service companies. As a result, the majority of the producers chose FHG IPP Logipal. There are many Dutch companies active in the chilled food sector. As a Dutch family-owned

business, FHG IPP Logipal naturally speaks the same language in more ways than one. It sees many similarities in the way businesses are managed. Customers are won over by the customer-focused approach and clarity of invoicing. Growth in the chilled foods pallet sector is not just confined to the Netherlands and the company expects further expansion across all its European markets.

QUALITY ASSURED 800MM X 1200MM PALLETS The chilled foods sector favours the use of 800mm x 1200mm pallets. By using these pallets, chilled foods producers can be guaranteed the quality and origin of all pallets and FHG IPP Logipal sees a trend of users preferring pool pallets in this sector. FHG IPP Logipal increasingly operates more and more of this type of pallet for the distribution to retail and foodservice companies, replacing Euro-pallets.

FHG IPP Logipal ensures that both users and recipients always have the right number of pallets available. A specially designed web portal provides direct communication and support options. The company has a clear and simple pricing structure with no hidden surcharges.

THE BULLETIN I NOVEMBER/DECEMBER 2013 29


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Way Forward Technologies

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WAY FORWARD TECHNOLOGIES LTD CONTACT DETAILS ADDRESS Cart Lodge, Hill Farm, Church Lane, Ford End, Essex CM3 1LH

KEY PEOPLE WEBSITE www.wayforwardtechnologies.co.uk TEL 0844 330 7183 01245 237 007

SUMMARY OF COMPANY AND SERVICES FOR OVER FOUR YEARS, WFT has led the way in providing highly energy efficient LED lighting, most recently, in partnership with Digital Lumens Inc. a Boston, USA-based High-Tech lighting design, controls and manufacturing company. Over the course of those four years, WFT has successfully delivered substantial savings in lighting energy, to companies such as Associated British Ports, Ardo UK, Johnson & Johnson, Sport for England and is currently implementing one of the largest LED contracts within the Cold Storage and Distribution sector for the Yearsley Logistics Group. Savings on lighting energy alone can be as much as 97% and when installed in Cold Stores, reduced refrigeration costs means that our LED lighting can produce Capital Paybacks of less than 18 months. Our lighting solutions are not just making Financial Directors happy but also provide

RAJ SAMTANI 07875 213 135 raj@wayforwardtechnologies.co.uk SIMON WHITTLE 07508 201 011 simon@wayforwardtechnologies.co.uk KEY CLIENTS

dramatically improved levels and quality of light, which is a big plus with the Health & Safety Departments. In addition we are able to reduce the Carbon Footprint of our customers all of whom have wanted to achieve their sustainability goals. Indeed our lighting can be a key part of attaining the ISO 14001 accreditation.

YEARSLEY LOGISTICS GROUP Highly efficient Cold Store LED lighting ARDO UK LTD Highly efficient Cold Store LED lighting CHILTERN COLD STORAGE GROUP

Our customers are currently benefiting from; • Saving over 2,000,000 watts each every second, of every day, of every year and rising. • Reduction of over 9,000 tonnes of CO2 emissions per annum. • Financial savings of almost £2 million annually and increasing. And this is only the start, so we welcome all enquiries, for a free no obligation lighting survey / design and detailed financial report.

THE BULLETIN I NOVEMBER/DECEMBER 2013 31


SAFETY

COMPETITIVE ADVANTAGE

SECURITY

SPEED TO MARKET

FURTHER EXCELLENCE

LOYALTY

EFFICIENCY

CUSTOMER SATISFACTION

SUSTAINABILITY

SURPASS FOOD INDUSTRY EXPECTATIONS Enhancing processes, systems and skills is fundamental to your ongoing success and sustained growth. We help you continuously improve, transforming your services and value chain by increasing performance, safety, quality and sustainability and managing risks. Our experts also support you in developing talent, so that you can make the most of every opportunity to further excellence. Visit: www.sgs.co.uk/bfff

SGS IS THE WORLD’S LEADING INSPECTION, VERIFICATION, TESTING AND CERTIFICATION COMPANY

WWW.SGS.CO.UK


MANAGEMENT SERVICES

DIRECTORY

SGS UNITED KINGDOM LTD CONTACT DETAILS ADDRESS SGS House, 217-221 London Road, Camberley, GU15 3EY WEBSITE www.sgs.co.uk/bfff TEL 0800 900 094

KEY PEOPLE MARTYN CLARK Client Manager Sector Specialist – Energy Management MAIL martyn.clark@sgs.com

SUMMARY OF COMPANY & SERVICES SGS is a world-leading inspection, testing, verification and certification company. With our local knowledge combined with a global footprint, we are the trusted route to independent audit and management systems certification. Our energy audit and management system solutions can help you to comply with recognised standards, such as ISO 50001. This certification establishes an international framework for the supply, use and consumption of energy in any organisation and can help you to reduce energy use and greenhouse gas emissions, decrease energy costs and incorporate energy-saving measures into your business practices and supply chain. Achieve ISO 50001 certification with an independent SGS assessment to stand out from the competition and demonstrate to customers, suppliers and other stakeholders that your organisation is committed to energy efficiency. Ben Glover, Management Systems Coordinator at FCG, who recently achieved certification to

Thomas Irwin, H&S Manager at Morrow Group, who recently attended ISO 50001 Auditor Conversion Training said,

ISO 50001 said “To other organisations thinking about ISO 50001, I would say go for it. It enables you to control your energy use and it’s an effective way of cutting costs. You could be consuming large amounts of energy without even noticing, so its worth seeing exactly what you use.” SGS will work with you to identify the best energy management practices and offer you a proven approach to develop an energy management system addressing critical aspects of energy performance. We also provide training opportunities to increase your workforce awareness of the benefits and process of implementing an energy management system. In addition SGS capability extends to Quality, Health and Safety, Environmental, Information Security, Supply Chain, Sustainability and other management system verification and certification. Our aim is to help organisations improve the efficiency and effectiveness whilst at the same time meeting and exceeding stakeholder needs.

“An excellent course exceptionally delivered.”

THE BULLETIN I NOVEMBER/DECEMBER 2013 33


Campden BRI

Training and development support

food and drink innovation

Campden BRI has a long-standing reputation as a major specialist training provider to the food and drink industry

Why Campden BRI? • Unrivalled comprehensive choice of scheduled courses • Bespoke training available at a time and place of your choosing • Dedicated academies providing structured development for your staff and/or suppliers • Purpose built training and conference facilities • Extensive pilot plants for practical activities

The partner of choice for continued professional development Campden BRI Station Road Chipping Campden Gloucestershire GL55 6LD UK +44(0)1386 842000 email: information@campden.co.uk

www.campdenbri.co.uk


MANAGEMENT SERVICES

DIRECTORY DIRECTORY

CAMPDEN BRI CONTACT DETAILS ADDRESS Station Road, Chipping Campden, Gloucestershire WEBSITE www.campdenbri.co.uk TEL +44 (0)1386 842000

KEY PEOPLE TRAINING@CAMPDENBRI.CO.UK +44(0)1386 842104 INFORMATION@CAMPDENBRI.CO.UK +44 (0)1386 842000 MEMBERSHIP@CAMPDENBRI.CO.UK +44(0)1386 842125

KEY CLIENTS PRODUCERS MANUFACTURERS PROCESSORS MILLERS AND BAKERS LOGISTICS & TRANSPORT COMPANIES RETAILERS FOOD SERVICE COMPANIES EQUIPMENT MANUFACTURERS BREWERS & DISTILLERS

SUMMARY OF COMPANY & SERVICES CAMPDEN BRI PROVIDES technical, legislative and scientific support and research to the food and drinks industry worldwide. We offer a comprehensive ‘farm to fork’ range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, sensory, training and technical information services. Campden BRI has a long-standing reputation as a major specialist food and drink training provider. We understand the importance of personal development and training in helping

industry to develop and maintain the skills it needs both now and in the future. In addition to our comprehensive choice of scheduled courses, we also offer bespoke training that can be delivered at a time and place of your choosing. This flexible option offers significant savings on course fees, travel time and accommodation expenses when you need to train several staff in the same subject, and also ensures that the content and format of the training meets your specific needs.

Our Technical Academies are the pinnacle of our training and development offering. Our unrivalled breadth of expertise in food science and technology make us the partner of choice for many major food companies’ academies. We can offer academies that cover the entire food chain – from agri-food production, ingredients, and raw materials, to quality and safety management, through to legislation and labelling, food hygiene and food manufacturing technologies, and consumer and sensory science and nutrition and health issues.

THE BULLETIN I NOVEMBER/DECEMBER 2013 35


HEALTH & SAFETY

The Bulletin

Written and compiled by Health and Safety manager, Joanna Hancock

HSE Improves Injuries Website Health and Safety Executive (HSE) has updated its website to make it easier to report an incident, notify a workplace concern or seek interpretation on guidance. The changes follow the closure of HSE’s general telephone advice service Infoline in 2011, following budget cuts. HSE SAYS ‘a small team’ is available in office hours to deal with calls from those who are unable to use the website or who require further technical clarification. However it is urging business and the public to use the website in the first instance, either to find information or to notify HSE.

36 THE BULLETIN I NOVEMBER/DECEMBER 2013

New forms have been introduced on the website to make submitting enquiries online quick and easy. Visitors who click on the “Contact HSE” tab at www.hse.gov.uk now have four options: n to report an injury at work (ie. an incident under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR)) n to notify HSE of a workplace concern n to make gas safety enquiries and notifications n to obtain technical advice or interpretation of guidance In the case of reporting fatal and major injuries, a telephone service is still available (the Incident Contact Centre, call 0845 300 9923 Monday to Friday, 8.30am to 5pm). All other incidents should be reported online.


Universities Launch New Health and Safety Study The Universities of Reading and Portsmouth have launched a major new study to examine how the social standing and perceived value of health and safety regulation have changed over the past 50 years.

HISTORY AND LEGAL scholars will look at why the phrase ‘health and safety’ sparks such hostility among so many Britons, despite regulation saving thousands of lives. The two-year project will see researchers interview key stakeholders from the health and safety industry, including former regulators, politicians and policymakers, workers and trade union safety representatives, employers and managers, and others who have played an active role in the law in this area over the past half century. In addition, focus groups will assess public attitudes and perceptions towards health and safety regulation and researchers will examine the changing representation and arguments about it over time.

The research project, funded by the Institution of Occupational Safety and Health (IOSH), is called ‘Changing Legitimacy of Health and Safety Regulation, 1960–2013’ and began this autumn. Launching the research, Professor Paul Almond from the University of Reading’s School of Law and the project’s Principal Investigator, said, “Health and safety regulation is an important area of law that affects everyone… Rates of injury and death have fallen, and health and safety management is an accepted part of business. But public hostility towards ‘elf and safety’ has increased dramatically, with negative media coverage of these issues coming to the fore. So why do we seem to think so badly of laws that, on the face of it, have been a success story and what can be done to alter public perception?”

Call To Arms The Health and Safety Executive (HSE) has published a revised leaflet on upper limb disorders (ULDs). THE LEAFLET, INDG171 Managing Upper Limb Disorders in Your Business, explains:

tendons, ligaments, nerves or other soft tissues and joints in the upper limbs such as the neck, shoulders, arms, wrists, hands and fingers. They are often called repetitive strain injuries (RSI), cumulative trauma disorder or occupational overuse syndrome.

n what ULDs are n their causes and symptoms n how to manage the risks around ULDs n what employers can do to help their employees

The leaflet explains the duty of employers, with reference to the Health and Safety at Work, etc Act 1974 and the Management of Health and Safety at Work Regulations 1999, to manage and control the risks associated with workrelated ULDs.

Although the guide is aimed at employers and managers in small businesses, the HSE says the publication will also be useful to employees and their representatives. ULDs are conditions which affect the muscles,

It points out that ULDs are widespread across a range of industries and jobs. Any type of work that involves a worker using their arms to carry out tasks can lead to ULDs, eg computer use and manual handling. THE BULLETIN I NOVEMBER/DECEMBER 2013 37


HEALTH & SAFETY

The Bulletin

HSE Food Industry Case Study

Employees Arm Trapped in Unguarded Machine This case study outlines the prosecution of a salad and vegetable processing company following an accident after one of its employees suffered serious injuries to her arm when it became caught in a potato-blanching machine. SUMMARY A 22 year-old woman was employed as a night-shift hygiene operative. She was in the process of cleaning when she slipped and fell towards the conveyor of the potato machine. As she put her arm out to stop herself falling, it became trapped between the conveyor belt and rollers. As a result, she broke three bones and dislocated her elbow. She was off work for eight months and has had to have a metal 38 THE BULLETIN I NOVEMBER/DECEMBER 2013

plate fitted permanently in her left arm. An HSE investigation found that the machine had been used without a guard for more than a decade, and that the rollers were regularly cleaned while they were still spinning. ACTION The company pleaded guilty to a breach of Regulation 11(1) of the Provision and Use of Work Equipment Regulations 1998 for failing to ensure the dangerous parts on the machine were guarded. They were fined £10,000 and ordered to pay £2,026 in prosecution costs. ADVICE The investigating inspector said: “A young worker has suffered a life-long injury that could easily have been prevented if they

[the company] had put more thought into the safety of its employees. “Sadly the machine had been operated without a guard for more than 10 years, making it almost inevitable that someone would be injured if they came into contact with the dangerous moving parts. The company has now installed a simple mesh guard over the rollers which means they can be cleaned without the risk of workers’ arms being dragged in.” On average, 34 workers are killed and nearly 5,000 suffer major injuries in the manufacturing industry in Great Britain every year. Information on preventing injuries is available at www.hse.gov.uk/manufacturing


TECHNICAL & LEGISLATIVE

The Bulletin

Written and compiled by Technical and Legislative manager, Su Dakin

goods originating in a country shall be those wholly obtained or produced in that country, defining ‘goods wholly obtained in a country’ to mean: live animals born and raised therein. This is not consistent with the proposal to have been raised and slaughtered. Origin of Primary Ingredients

Origin Labelling Gets Clearer Proposals on origin labelling - Food Information to Consumers Regulation requirements for Article 26 on country of origin and place of provenance – have begun to see the light of day. Mandatory Origin Labelling of Meat Paragraph 2(b) of Article 26 concerns the mandatory labelling of pre-packed fresh, chilled and frozen meat of swine, sheep, goats and poultry with the country of origin. The Commissions early proposals require labels to show: a) The last Member State (MS) or third country of rearing (at least two months for pigs, sheep and goats and one month for poultry) to be indicated as ‘Reared in: [name of the MS or third country]’ b) The MS or third country of slaughter indicated as ‘Slaughtered in: [name of the MS or third country]’

country, origin can be indicated as ‘Reared and Slaughtered in...’ e) All carcasses in a batch must be reared in the same MS and slaughtered in the same MS f) Where several cuts of meat are included in the same pack but from animals reared and slaughtered in different MS or third countries, the list of those MS or third countries should be provided Whilst there is no derogation for voluntary labelling in the proposal, a source in Defra had taken this to mean that regional declarations (such as Scottish) and other manner of presentations (national flags) would not be permitted. The Commission has since confirmed that these other representations would be permitted: log onto http://tinyurl. com/ndddos6 for more details. There are still some areas, however, where the proposal is at odds with consumer expectations and conflicts with existing regulations:

c) A reference code for the link between the meat and the animal or group of animals

n Irish - recognised as the Island of Ireland sits across two member states, recognisable to the consumer as an origin. We do not know how this will be dealt with.

d) In the case where both rearing and slaughter took place in the same MS or third

n Regulation 2454/93 concerning the commons customs code clearly asserts that:

The Commission is also looking at implementing requirements for Article 26 paragraph 3 that concerns where an origin indication is given voluntarily for the food that is different to the origin of its primary ingredient. A primary ingredient(s) of a food is a component of the food that represents more than 50% OR which is usually associated with the name of that food and for which a quid declaration would normally be required. The Commission’s proposals allows three levels of precision, EU/Non EU, member state or region. It’s important to note as a principle that, if an origin is given for the food, the origin to be given for the primary ingredient must be presented with at least the same precision or better. Only where an ingredient is a component of a raw material and where there is more than one origin can the origin declaration be less precise ie. EU / non EU. Sensibly water, unless a natural mineral or spring water, is not considered a primary ingredient at any level. The origin of the primary ingredient must appear immediately after the origin indication for the food, in the same font and using the same font size. In both of these areas, the Commission must adopt implementing acts by December 13. By this time the Commission must also submit a report to the European Parliament and the Council on meat as an ingredient, along with a proposal if necessary. Indications on the current proposals are that they will apply from April 1 2015. THE BULLETIN I NOVEMBER/DECEMBER 2013 39


TECHNICAL & LEGISLATIVE

The Bulletin

Fish Labelling No Longer In Murky Water The Government has recently published the new Fish Labelling (England) Regulations 2013, replacing the previous 2010 Fish Labeling Regulations; separate and parallel regulations have also been published in Wales, Scotland and Northern Ireland. THE REGULATION AND accompanying UK guidance, reflects changes to EU requirements and several EU Regulations: the labelling, consumer information and traceability requirements of Regulations (EC) 104/2000, 2065/2001, 1224/2009, and 404/2011. The Regulation and associated guidance attempts to assist fish businesses understand which requirements apply to which products and should help to clarify what has become an extremely complex regulatory area. The Fish Labelling Regulations 2013: n Introduces new labelling requirements to provide the scientific name and a previously frozen declaration at the point of retail, enacting Council Regulation (EC) 104/2000 on the common organisation of the markets in fishery and aquaculture products. n Gives responsibility to the Secretary of State for drawing up and publishing a list of commercial designations of fish species accepted in the United Kingdom along with laying down detailed rules on how the consumer information aspects are to be applied. n Defines the enforcement rules for EU Regulations 104/2000 2065/2001. As well as enforcing the traceability requirements 40 THE BULLETIN I NOVEMBER/DECEMBER 2013

of Council Regulation (EC) 1224/2009, it establishes a Community control system for ensuring compliance with the rules of the common fisheries policy and Commission Implementing Regulation (EU) 404/2011 laying down detailed rules for its implementation. n Gives authorised enforcement officers powers to serve improvement notices for failure to comply with the labelling or traceability requirements. The Regulations involved are: Article 4, Council Regulation 104/2000 this relates to consumer information and labelling provisions. It requires all fishery and aquaculture products included within Chapter 3 of the Customs Code Combined Nomenclature (CN Codes) to be marked or labelled at the point of retail sale to the final consumer with the following information: a) the commercial designation of the species; b) the production method (caught at sea or inland waters or farmed); and, c) the catch area. Chapter 3 of the CN Codes covers fish whether live, fresh, chilled, or frozen; fish fillets and other fish meat, fresh, chilled or frozen; smoked, dried, salted, or brined fish; crustaceans and molluscs. Commission Regulation 2065/2001 provides the detailed rules that apply the provisions of Council Regulation 104/2000. Council Regulation (EC) 1224/2009 requires that Member States ensure that the following information is available to the consumer at

retail sale (from Article 8 of Regulation (EC) 2065/2001): d) The commercial designation e) The scientific name f) The relevant geographical area g) The production method h) Whether the fisheries products have been previously frozen or not Commission implementing Regulation (EU) 404/2011 provides the detailed rules applying the provisions of Council Regulation 1224/2009. It requires that Member States ensure that the requirements shown above are indicated on the label or appropriate mark of the fisheries and aquaculture products offered for retail sale, including imported products. It allows the scientific name of the species to be provided via billboards or posters and also requires an indication if products have been previously frozen using the word ‘defrosted’. The absence of this wording at retail level shall be considered as meaning that the products have not been frozen beforehand and later defrosted. In addition to the Regulations and guidance, an updated list of UK Commercial Designations (approved fish names) has also been published. To download the new Regulation go to : http://tinyurl.com/nje9959 To download the updated guidance: http://tinyurl.com/ovvokpt To download the commercial designations list: http://tinyurl.com/pygozbp


MEMBERS

The Bulletin

BFFF Signs Fourteen New Members Fourteen companies have recently

To find out more about BFFF’s new members, read the New Member Profiles on the following pages.

joined the British Frozen Food Federation including leading blue-

1COLD

www.1cold.com

42

ATLET

www.atlet.co.uk

43

IBCS

www.forklift-batteries.co.uk

44

SPECIALITY BREADS LTD www.specialitybreads.co.uk

45

FRECCO

www.frecco.com

46

CREA

www.crea-mc.com

47

KARRO FOOD GROUP www.karro.co.uk

48

Over the course of 2013, BFFF has attracted over 40 new members and there are several more in the pipeline. This continuous recruitment illustrates the range and value of services being offered to members by the BFFF.

MEC CONTRACTORS

www.mec-contractors.com

49

BLUEPRINT AUTOMATION

If you can recommend any companies that you feel would benefit from membership, please contact Graeme Day on 01400 283092.

www.bpa-flexolutions.co.uk

50

chips such as major financial services provider Barclays and global bar code specialist GS1. OUR LATEST NEW members in the food sector include Lutosa (UK) Ltd, a producer of frozen chips, potato and vegetable products, Frecco Food & Beverage, whose products include frozen soup, sauces and gravies and the Karro Food Group which specialises in frozen sausages, burgers and meat-based accompaniments. The Craft Guild of Chefs has also joined BFFF as a reciprocal member. In the logistics and services sector, new sign-ups include 1Cold, which engineers and supplies ‘turnkey’ solutions to a wide range of temperature controlled environments, MEC Electrical Contractors, which specialises in high and low voltage infrastructure, and BJP Enterprises which offers a range of products and services including seafood and drug and alcohol testing kits. Following the BFFF’s Windsor Seminar, newly recruited members include fork lift truck manufacturer Atlet and IBCS, which supplies forklift batteries, chargers and services. Also joining the membership are Vecta Sales Solutions, which provides tools to improve sales productivity and customer retention, marketing and business consultants Crea MC and Vocollect, a leading provider of innovative voice technology solutions

THE BULLETIN I NOVEMBER/DECEMBER 2013 41


NEW MEMBER

PROFILE

1COLD

1Cold is one of the fastest growing providers of specialist construction services to the food, pharmaceutical, research & aerospace industries. With over 50 years of experience in the UK and a history in the installation of food processing & food manufacturing facilities, 1Cold is proud of its reputation for delivering value engineered ‘turnkey’ solutions, where a wide range of temperature controlled environments are required. UTILISING COMPOSITE PANELS to provide thermal insulation & hygienic conditions, a unique blend of resources and a portfolio of dedicated, experienced individuals, 1Cold offers ‘in-house’ expertise in the design, project management & construction of coldstores, chillstores, freezers, cleanrooms, test chambers, data storage & firewalls. The UK chilled & frozen food industry is one of the most advanced in the world, not only because of its range of products, but also because of its approach to food safety standards & management systems. With the introduction of ever more stringent legislation & demands from insurers to comply with standards of fire protection &

hygiene, 1Cold recognises the importance in providing specialist services to address the requirements of legal compliance. You will see tangible benefits from working with 1Cold. We have refined our systems, being ISO 9001 APPROVED, resulting in an efficient, and high quality service. We recognise our greatest resource is our people; we therefore invest in training & personal development. In order to ensure standards of quality & health & safety are maintained, our installation engineers are 100% CSCS qualified. As a sign of our commitment, we have been awarded the CSCS PLATINUM certificate and hold accreditations with CONSTRUCTIONLINE, SAFECONTRACTOR & CHAS.

Address: Claybank Farmhouse, Umberslade Road, Earlswood, Solihull, B94 5PY Tel: 01564 702 269 42 THE BULLETIN I NOVEMBER/DECEMBER 2013

Fax: 01564 702 270 Email: info@1cold.com Website: www.1cold.com


NEW MEMBER

PROFILE ATLET - IMPROVING THE PROFITABILITY OF YOUR MATERIAL HANDLING

ATLET Atlet Ltd is part of the UniCarriers group, a worldwide manufacturer of MHE. To us, business is personal. Everyone at Atlet is personally committed to the success of your material handling. WE ARE ONE of Europe’s leading forklift truck manufacturers and material handling experts, and are committed to improving the profitability of your material handling. From our sales team, analysing and diagnosing your logistics situation, to our Service Engineers, making sure your forklift truck fleet is fit for action at all times. All based on your unique situation. ATLET TRUCK ERGONOMICS (TERGO) The Atlet Tergo family of reach trucks represents a coming together of operatorcentric ergonomic features, all designed remove the negative effects of repetitive strain and fatigue.

Address: Jane Morbey Road Thame, Oxon, OX9 3RR Tel: 01844 215501

The unique mini steering wheel with floating armrest reduces RSI across the shoulders by 96% and the Ergologic multifunction control lever further reduces RSI risk by providing an ergonomic and balance driving position. The electrically adjusted floor, sculpted seat back, weight sensitive seat suspension, tilting seat and driver operated powered battery change are all features that make the Tergo the world’s most ergonomic reach truck Atlet forklift trucks are produced at our production plant outside Gothenburg.

Fax: 01844 216492 Email: lindsay.pocock@atlet.co.uk Website: www.atlet.co.uk

THE BULLETIN I NOVEMBER/DECEMBER 2013 43


NEW MEMBER

PROFILE

INDUSTRIAL BATTERY AND CHARGER SERVICES Industrial Battery and Charger Services was founded in 1984. Its aim is to provide outstanding service to the materials handling industry. We have grown to be one of the largest independent providers of industrial battery and charger products in the UK.

IN 2012 WE moved to our new head office, with enhanced workshop, and office facilities, and we are also ideally located close to the motorway network. We have two further strategically located workshop facilities in the West Midlands and Scotland. At IBCS we believe in building long term relationships, not only with our customers, but also with our suppliers, and this has been the foundation of our continued success. We are committed to offering high quality products, and service, along with sound advice on the correct solution, according to the customer’s requirements, and budget. We can offer a total package, from a simple battery or charger repair, to designing a full battery room solution. IBCS are committed to maintaining high standards of health and safety, both for our employees and our customers, so in 2013 we became members of the Safe Contactors scheme. At IBCS, we not only offer outstanding service, but we also source our products from some of

Address: Unit 4 Eden Close Hellaby Industrial Estate Rotherham South Yorkshire S66 8RW Tel: 0845 208 8748 44 THE BULLETIN I NOVEMBER/DECEMBER 2013

the most innovative suppliers in the world today. In March 2013 we were appointed UK distributor for the Fronius range of battery chargers. Fronius charger units are the most advanced battery chargers available today. The Active Invertor Technology, and gentle charging profile, give an impressive range of benefits to the forklift truck user, including substantial energy savings, a reduction in battery maintenance, and extended battery life. Fronius chargers also offer temperaturecontrolled charging for batteries that work in extreme temperatures, ensuring that your battery is always charged for optimum performance resulting in longer battery run times and longer battery life. In keeping with our commitment to outstanding service, all of our service engineers are now using the latest internet-based service documentation, ensuring you get the information you need, as quickly as possible.

Fax: 0845 208 8749 Email: sales@ibcs.co.uk Website: www.forklift-batteries.co.uk


NEW MEMBER

PROFILE

SPECIALITY BREADS LTD With more than a hundred delicious, authentic fresh-frozen bread lines available to our wholesale foodservice customers, creativity is our middle name. We’re dedicated to providing beautiful artisan breads positively bursting with flavour and texture, delivering the very best of British.

SAVVY WHOLESALERS DEMAND NOTHING BUT THE BEST Bread making is very different compared to just a decade ago. Tastes have become much more sophisticated. Today’s savvy consumers want much more than regulation white and brown sliced breads, which means our wholesale customers also demand something a bit different. And that’s exactly what we deliver. 100% BRITISH INGREDIENTS AND RED TRACTOR CERTIFICATION We’re proud of our Red Tractor Scheme certification, which means everything we bake is 100% British, guaranteed traceable from field to table. It means we support British farmers in their aim to produce foods as ethically and sustainably as possible. And it proves we meet extremely high standards of safety and hygiene, too. MARRIAGE’S FLOUR We love Marriage’s flour. The Marriage family have been farming the glorious Essex countryside since the 1600s and milling flour in the traditional manner since 1824.

Address: Unit J2. Channel Road Westwood Ind. Estate Margate CT9 4JS Tel: 01843 209442

We think their award winning white, brown, wholemeal, rye, spelt and barley flours represent the very essence of rural Britain, giving our breads a unique touch. OLYMPIC-STANDARD FLAVOURS! You really can’t beat the flavour of freshly baked, instantly-frozen artisan breads. Their popularity was evidenced by our role as supplier of breads to the 2012 Olympics, via the respected foodservice giants Aramark. CONSTANT INNOVATION The British artisan bread scene is evolving remarkably fast, and we enjoy keeping up with developments. Every year we add a fresh, new collection of artisan breads to our range, which keeps our wholesale customers coming back for more. BAKING HAPPY BREADS FOR HAPPY WHOLESALERS We bake happy breads. As our MD Peter Millen says, “Once someone comes to work for us, they tend to stay. Our people really love what they do, and it shines through everything we bake.”

Fax: 01843 231378 Email: info@specialitybreads.co.uk Website: www.specialitybreads.co.uk

THE BULLETIN I NOVEMBER/DECEMBER 2013 45


NEW MEMBER

PROFILE

FRECCO A REFRESHING NEW FROZEN CONCEPT FOR FOOD SERVICE PROFESSIONALS. Frecco Food & Beverage Ltd is a manufacturer and supplier of all natural portioned frozen food and drink products. We supply our customers with an extensive range of sautéed, crushed or blended purees packed full of natural goodness and the flavour of fresh ingredients in a convenient, no-waste format. AT FRECCO FOOD AND BEVERAGE LTD, we are constantly evolving our product line, expanding from our intensely flavoured alternatives to fruit teas and cordials and soups, sauces, porridges and blended meals. We work with our resident, award-winning chef, at our 10,000 sqft, state-of-the-art factory in Southampton, to ensure that all of our recipes deliver on taste and quality. Each Frecco is frozen in single serve portions, which allows us to capture all the natural goodness and flavours of the fresh ingredients used. This helps ensure that every Frecco delivers an explosion of flavour that is unrivalled on the market today, while each of our soft drinks contains a real piece of fruit to add to the visual appeal. Our products are extremely versatile – take our drinks range, for example. With over twelve options in the range, you can choose from Wild Berry, Cranberry, Ginger & Lemon, Spiced Apple or Traditional Mulled Wine to serve hot, while flavours such as Iced Coffee, Mocha, Traditional Cloudy

Lemonade and Strawberry Lemonade are perfect served cold over crushed ice. All Frecco’s are available in two formats for ultimate convenience and to minimise wastage. Individually-wrapped portions are ideal for single serve sauces in a café environment or 24-hour hotel room service, while unwrapped or ‘Naked’ Frecco’s are available in re-sealable bags of 20 or 40. We can also supply portion packs, e.g. six, eight or ten Frecco’s per bag. We share a passion for quality frozen food and drink solutions. Our SALSA accreditation confirms we adhere to the legal requirements of producers and the enhanced expectations of ‘best practice’ of professional food buyers across our food, drink and baby food ranges. We are also approved members of the British Contract Manufacturers and Packers Association.

Contact: Sian Ellingworth Address: The Westwood Centre, 10 Nutwood Way, Calmore Industrial Estate, Totton, Southampton, SO40 3SZ 46 THE BULLETIN I NOVEMBER/DECEMBER 2013

Telephone: 0845 606 0471 Email: sian.ellingworth@frecco.com Website: www.frecco.com


NEW MEMBER

PROFILE

CREA

We provide business and marketing consulting to help our clients achieve a competitive advantage in their markets. We help increase revenue, profitability and accomplish our clients’ objectives. TODAY, DATA COMES from everywhere; media, shopper, transactional, financial, social and so on. This trend is on the rise and is set to expand in the future. At Crea, we believe that data is a vital asset for companies striving to generate sustainable growth. We exist to empower companies to make more informed decisions, helping them truly understand their data. We bring this to life by applying our unique expertise and scientific approach through the use of data analytics and modelling, which we call Modelbased Consulting. Building the crucial link between data (the WHAT) and diagnosis (the WHY), our clients achieve a deep understanding of their consumers’ purchasing behaviours and attitudes. This allows them the valuable opportunity to make the right business and marketing decisions for their needs:

Address: 3rd Floor, 12 Bridewell Place, London EC4V 6AP Tel: +44 1425 615024

we offer an impartial, objective and informed view into a client’s performance within their market. Bolstered by our scientific approach to customer insights, we specialise in both model and fact-based techniques, including the manipulation and analysis of multiple sets of raw shopper and consumer data. Through our tailored, flexible and reliable approach, we can help you fulfil any brand marketing business objectives. Whether you’re looking for cost reduction, increased sales, or the evaluation of a current marketing strategy, we will work with you to help achieve the best business outcomes you need for your products or services. For an informal chat about your data strategy and how Crea could help you extract critical business and customer insights from it, please call Neal Middle on either of the phone numbers below.

Mob: +44 7967 183762 Email: enquiries@crea-mc.com Website: www.crea-mc.com

THE BULLETIN I NOVEMBER/DECEMBER 2013 47


NEW MEMBER

PROFILE

KARRO FOOD GROUP Karro Food Group is a leading supplier of Pork to the UK’s retail supermarkets, foodservice wholesalers and manufacturing. The business operates through integrated farming, slaughter and processing operations from nine sites (Cookstown, Malton, Hull, Stoke, Scunthorpe, Haverhill, Wiviliscombe plus Brydock Farm and Feedmill), with a group turnover of £540 million. In January 2013 Endless supported management in a buy-out of the Pork Division from the Vion Food Group.   Our vision is to maintain and improve our position as the UK and Ireland’s most effective and efficient pig processor through world-class manufacturing excellence.   Karro Food Group slaughters between 44 – 45,000 pigs per week with full production chain traceability.   We operate our Foodservice business out of three sites within the UK :Karro Food Group – Hull – this site produces our range of Plumtree Sausages, Mawbeef Beefburgers. This site as full BRC, BQAP and Freedom Foods accreditation. Karro Food Group – Stoke – this site produce our range of Halal Sausages and Halal

Beefburgers. This site as full BRC and Halal accreditation The sausage product capabilities are: n Value (32%) to Premium (70 – 90% plus). n Species: Pork, Beef, Chicken, Lamb. n Halal dedicated site at Stoke. n Casings: Collagen, Natural Casings. n Bowl Chopped and Mince Mix. n 4s to 32s. n  Lorne. n

Sausage Patties.

n

Pigs in Blankets

n

Stuffing Balls / Meatballs.

n

Kebabs / Koftas.

Address: Karro Food Group Liverpool Street, Hull HU3 4HW Tel: +44 (0) 1653 693 031 48 THE BULLETIN I NOVEMBER/DECEMBER 2013

The burger product capabilities are: n Economy to 100%. n QF & Interleaved. n 2oz, 4oz, 6oz, 7oz, 8oz. n Tenderform & Rustic Style technology. n Species: Beef, Pork, Lamb, Chicken. n Halal dedicated site at Stoke. n Named species: Aberdeen Angus, Scotch Beef. n Grills.   Karro Food Group – Scunthorpe – This site produces our range of Key Country Bacon with a range of products aimed at the foodservice market. This site has full BRC accreditation & BQAP.

Email: info@karro.co.uk Website: www.karro.co.uk


NEW MEMBER

PROFILE mec

electrical contractors

REFRESHING ELECTRICAL MAINTENANCE MAJOR INTERNATIONAL FIRM Cargill Meats is so pleased with their suppliers, MEC Electrical Contractors, they’ve referred them to another world-wide household-name company, Heineken UK! THE CONTINUOUS WORK from Cargill Meats confirms their confidence in a positive relationship with staff at MEC spanning 10 years. The food processing company’s electrical distribution system from 11,000 volts through to 415 volts transformers, switchgear and cabling has been supplied, installed and maintained across several sites within the Hereford and Wolverhampton area. Cargill’s electrical co-ordinator, Rob Hankins praised MEC: “Their engineers and electricians have grown with us over the decade and are known and trusted. They offer us preventative and reactive maintenance on call-out, such as the case when we had a cable fault and any of the numerous switchgear issues that have caused us loss of power or production. Fitting in with our production schedules, they have also carried out planned maintenance, redirecting HV cables for new production, locating the cables, organising excavations and so on. We stay with them because of the very good service we’ve had over many years.”

Telephone: 0114 272 0833 0121 503 0035

MEC’s Engineer, Richard Chaffe, also stated: “We use our longstanding expertise to work out the best solution for the client, repairing, or reconditioning equipment to save costs. We’ve even installed brand new energy efficient transformers and switchgear, depending on the situation and the needs of each individual site. Our clients want someone on the end of phone who is reliable and suitably knowledgeable to quickly address their problems. We’ve looked after Cargill’s power factor correction, dealt with faulty tap changers on transformers, tested HV relay breakers and flagged up potential issues on switchgear before it has had a chance to fail and cause serious damage to profitability. The capability of MEC is extended through our parent company, Slaters Electricals, who provide additional support through supplying discontinued parts from a very large range of stock. We’re always looking to solve Cargill’s immediate issues as well as aiming to save them money, which is a very rare service to come by.”

Sheffield Birmingham

Rob Hankins at Cargill also added: “We’re very happy to recommend MEC – perhaps we can say they refresh the parts other contractors can’t reach!”   You can contact MEC in Sheffield on 0114 272 0833 and in Birmingham on 0121 503 0035 to see how we can support your operations or visit our website www.mec-contractors.com. MEC and Slaters are proud of their 65-year history supporting firms including Bernard Matthews, Coca Cola, Masterfoods, Morrisons, Tesco and Wincanton, as well as British SME manufacturers and distributors UK-wide.   STOP PRESS: For SMEs in the Midlands, we have access to European Union funds that can reduce the cost of low-energy installs such as our Lo:Loss transformer by £2,400. Why not call us to see how to cut your bills and get a rapid return on your low energy investment?

Email: sales@mec-contractors.com Website: www.mec-contractors.com

THE BULLETIN I NOVEMBER/DECEMBER 2013 49


NEW MEMBER

PROFILE

BLUEPRINT AUTOMATION (BPA) ABOUT BPA Since 1980 BPA designed and supplied over 3000 case packing systems worldwide. The range of case packing systems grew from a gravity case packer for horizontal packing only to pick and place systems for horizontal and vertical packing (even possible on one machine), Delta Robot systems, loading systems for flow wrap and thermoform machines, and stacking products like tortillas. Since the BPA Group took over Racupack in June 2013, BPA also supplies cartoning systems. The industries BPA supplies, varies from frozen food to confectionery and from snacks to detergents.

BPA AND THE FROZEN FOOD INDUSTRY For the frozen food market BPA designed the Modular Gravity Case packer (MGC) and the Rotary Gate Packer (RGP), with a maximum capacity of 150 bags per minute. These case packing lines can pack any horizontal packing pattern: lengthwise and crosswise packing, single and multiple row filling. Packing in the right packing pattern is an easy method to optimise the space utilization of the case. Both case packers are made out of modules, thus meeting highly customised solutions by selecting standard modules only. It has an ergonomic and open design and a full-colour touch screen, that makes it an operator friendly machine. The HACCP design results in an easy-to-clean machine and optimal accessibility to all areas where the product passes.

BluePrint Automation BV Oostzee 26 3446 CH Woerden The Netherlands T: 0031 (0)348 410 999 50 THE BULLETIN I NOVEMBER/DECEMBER 2013

www.bpa-flexolutions.co.uk

For more information, please contact Mr. Andrew Lilley: UK Sales Manager T: +44 (0)786 626 6687 E: adl@bpa-flexolutions.co.uk


DATES FOR YOUR DIARY 2013 26th Nov

BFFF Annual Luncheon Hilton on Park Lane, London

2014 11th - 13th Feb Air Conditioning and Refrigeration Show NEC, Birmingham www.acrshow.co.uk

20th Feb

BFFF Business Conference & Exhibition Chesford Grange Hotel, Kenilworth

12th-13th Mar Wabel Frozen Summit Paris www.wabel.com

23rd - 25th Mar Food and Drink Expo

NEC, Birmingham www.foodanddrinkexpo.co.uk

31st Mar - 3rd Apr Alimentaria

Gran Via Exhbition Centre, Barcelona www.alimentaria-bcn.com/en/

28th Apr - 1st May Hotelympia

Excel, London www.hotelympia.com

15th May

Frozen & Chilled Golf Day De Vere Golf and Country Club, Grantham 01206 273815 margreaves@btinternet.com

12th June

BFFF Dinner Dance & Awards Evening Hilton on Park Lane, London

19th - 23rd Oct SIAL

Parc des Expositions - Paris www.sialparis.com

25th Nov

BFFF Annual Luncheon Hilton on Park Lane, London

2015 22nd - 25th Mar IFE 2014

Excel, London www.ife.co.uk

THE BULLETIN I NOVEMBER/DECEMBER 2013 51


is different. We encourage our senior buyers to push boundaries and lead the industry – it’s why we have continued success at the BFFF Awards every year. Iceland is the Best Iceland is the best high street retailer to work for having finished top and second respectively in the Sunday Times Best Big Company To Work For awards in 2012 and 2013. For our excellent fresh produce we won Convenience Retailer of the Year 2013.

Iceland is Rewarding Lauren Moore Frozen Vegetable Buyer

Our buyers tell us Iceland is a great place to work. We provide first rate training and salaries with excellent bonus earning potential. An Iceland buyer runs their own business unit and is given the autonomy to make their own decisions.

Iceland is Growing We are ambitious in every part of our business, adding 70 new stores a year this year with a plan to have over 1,000 stores within the next few years. We are also expanding internationally and online.

AWARD WINNER FOR PRODUCT INNOVATION

Could you be a Senior Buyer for Iceland? If so, maybe it’s time we met... BFFF Annual Luncheon 10am – 4pm Argyll Suite, 4th Floor Tuesday 26th November Hilton Park Lane, London

Call Rachel Russell, Recruitment Manager on 07720 506 141 or email rachel.russell@iceland.co.uk www.iceland.co.uk/careers


The Bulletin - Nov/Dec 2013