Page 1

March/April 2015

IFE 2015 Special Edition

Frozen Tips

Seafood Scales

Who’s Who at


BFFF New Boards Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative

The Bulletin

March/April 2015

IFE 2015 Special Edition

Frozen Tips

Seafood Scales

Who’s Who at


BFFF New Boards Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative














Chief Executive

Dear Members, Welcome to the March-April edition of the Bulletin! Spring is here – and it’s all go at the BFFF. We kicked off the month with our Annual Business Conference and Exhibition – now one of the most important business events in the frozen industry calendar. Many thanks to our fantastic speakers and to all of you who attended. In the next issue, we’ll bring you a full report so look out for your May-June issue. March also sees the return of IFE at ExCeL London from the 22nd to 25th. It’s the UK’s largest food and drink event and this year we’ll be on Stand N1960 in the North Hall so please come and visit – and bring a friend. Members can use the stand for networking and we’ll be running some member and new member introduction sessions. And the Ice Wall is back – right at the entrance to let everyone know how important frozen is to the food industry. Inside this issue, you’ll also find plenty of familiar faces as we publish details of the BFFF’s new boards – health & safety and technical & legislative – as well as the main board headed by yours truly.




Skates on – it’s going to be a busy few months.




Chief Executive 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 Chief Executive Brian Young Bulletin Editor Graeme Day Contributors Joanna Hancock, Su Dakin and Becky Dobb Advertising Manager Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk

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

Preface by Brian Young, Chief Executive


Return to IFE for BFFF Ice Wall Find us on stand N1960

Come and join us, and hundreds of producers and distributors, at this year’s International Food & Drink Event (IFE) at London’s ExCeL from March 22 to 25. BFFF will be on stand N1960 in the North Hall to promote the interests of our members – who will be welcome anytime to catch up and have a coffee.

WE ARE EXTENDING a special welcome to our new members to come along at lunchtime on March 23 to find out more about membership benefits and meet the BFFF team. At lunchtime on March 24 we are making time for companies who are thinking of joining the BFFF to find out more about the opportunities we offer. IFE is a key event in the calendar for BFFF members to share the wide range of frozen food available with key buyers in the food centre. The best showcase for that is BFFF’s gigantic Ice Wall, which is making a welcome return at IFE and will be front and centre at the entrance to the event. The seven foot high Ice Wall 04 THE BULLETIN I MARCH/APRIL 2015

will feature both manufacturers and service providers from across the retail and foodservice market. This year will bring seven newcomers’ logos to the wall - Golden Valley PWS, Laila’s Fine Foods, Lantmannen Unibake, Norbert Dentressangle Logistics UK, Pinguin Foods and Pinnacle Foods. There will be several members returning for their brick in the wall too - Bidvest 3663, Daregal Gourmet, Dawnfresh Seafoods, Roythornes Solicitors, Rick Bestwick and Sea Products International. This year, the Ice Wall will highlight frozen’s role in reducing food waste. Research into UK food security and the role of frozen, carried out by

Cranfield University, found that increasing frozen food can significantly reduce edible waste in the supply chain and lessen the impact of food waste. Food security is becoming increasingly prominent on the government’s agenda. Balancing the demands of an ever growing population against environmental impact should be an industry priority. At IFE we’re looking to educate visitors on the wide range of frozen food on the market and how making the switch to frozen can make a big impact.

Book Now – 2015 BFFF Gala Dinner Dance Preparations are underway for the highly acclaimed BFFF Gala Dinner Dance on Thursday June 11 at the London Hilton on Park Lane. The evening will also celebrate the winners of the 2015 Annual Awards for new products in both retail and catering sectors.

WE’VE GOT A great line-up of entertainment and for those members accustomed to an enjoyable summer evening of first class dining, networking and dancing they will not be disappointed. Adding their support to the occasion are our sponsors who represent companies that back our industry to the hilt. For 2015, we’re delighted to have the Yearsley Group sponsoring the Retail Awards once again and also NewCold continuing its sponsorship of the Catering Awards. Our thanks go to Harry Yearsley and Jonathan Baker of Yearsley and also to Bram Hage and Piet Meijs of NewCold. We are also thankful to Malcolm Walker and Nigel Broadhurst of Iceland Foods for continuing its sponsorship of the luncheon brochure and Joanna Frost of Sam Browne Foods for once again sponsoring the main cabaret act. Also, warm thanks to

Richard Harrow of Freiberger for sponsoring Rollacoaster and Kevin Hancock of Rick Bestwick for continuing his sponsorship of the breakfast. Snack Food Poco Loco are also continuing its support by sponsoring the opening cabaret – many thanks to Peter Denolf. A warm welcome to new sponsors – Bar Foods which is sponsoring the water and a competition – which we are all looking forward to – thank you Nicola Mills. Moy Park is sponsoring the flower arrangements – thank you Ian Hyland. Last but not least thank you to one of our new members – Arthur J. Gallagher for adding its support as well – thank you Garry Moseley. Invitations to apply for tables and tickets have been emailed to members and are selling fast. If you do want to book but haven’t yet, please contact either Charley Price on 01400 283091

(charleyprice@bfff.co.uk) or Jilly Wallis on 01400 28090 (jillywallis@bfff.co.uk) as soon as possible. As always, the event will be sold on a ‘first come-first served’ basis. As many members will know, this is a very popular event and tickets sell quickly so please respond promptly by sending your completed form and payment to us. THE BULLETIN I MARCH/APRIL 2015 05


The Bulletin

This Year’s Sponsors



Arthur J. Gallagher General Sponsor www.ajginternational.com

Bar Foods

NewCold Catering Awards Sponsor www.newcold.com

Poco Loco

Water/Competition Sponsor www.barfoods.com


Opening Cabaret Sponsor www.pocoloco.be

Rick Bestwick Ltd Breakfast Sponsor www.rickbestwick.com

Rollacoaster Sponsor www.freiberger.de

Iceland Foods

Sam Browne Foods Main Cabaret Sponsor www.sambrownefoods.co.uk

Seating Brochure Sponsor www.iceland.co.uk

Yearsley Group

Moy Park Flower Arrangement Sponsor www.moypark.com

Retail Awards Sponsor www.yearsley.co.uk


BFFF Board of Directors The Board of Directors meets to approve policy, agree and review the Federation’s strategy, approve arrangements for governance of the Federation, budget and subscription levels, to review financial performance against the budget and monitor operational performance against agreed outputs and other measurement criteria. THE BOARD OF DIRECTORS comprises the chief executive; the chair of the technical & legislative expert group; the chair of the audit committee; a retailer representative and six directors from the producer, importer, broker and wholesaler categories of membership with a minimum of two producer, importer or broker members and two wholesaler members.

Producer Representatives:

The Board of Directors 1.









1. Peter Allan, BFFF chairman & president; and director, Cargill Meats Europe 2. Vanessa Lewis, technical sales director, Summit Foods 3. Ian Stone, sales, marketing & development director, apetito

Wholesaler Representatives: 4. Chris Binge, chief executive, Fairway Foodservice 5. Adrian Whitehead, group legal director & company secretary, Brakes

Retailer Representative: 6. Nigel Broadhurst, joint managing director, Iceland Foods

Audit Committee Chairman: 7. Ali Hannaford, managing director, Paramount 21

Chair of T&L Expert Group: 8. Vince Craig, C/O McEvoy Foods International

BFFF Chief Executive: 9. Brian Young



The Bulletin

BFFF H&S Expert Group The Health & Safety Expert Group consists of safety professionals and provides a confidential H&S and fire safety forum for members. The Expert Group informs and advises the BFFF board to assist with determining Federation policy in H&S and fire safety legislative areas. 1.

















H&S Expert Group 1. Chair: Vince Craig, C/O McEvoy Foods International 2. Peter Armstrong, health, safety & environmental manager, The Authentic Food Company 3. Matthew Bown, compliance manager, Asda Stores 4. Adrian Cooper, quality, health, safety & environmental manager (south east region) Norbert Dentressangle Logistics UK 5. Stephen Dean, health & safety manager, Iceland Foods 6. Paul Duncalf, head of health & safety, Brakes UK 7. Jim Everest, operations director, Ardo UK 8. Todd Hallam, EHS director, Chalcroft Construction 9. Paul Fenner, director of health, safety & environment, Young’s Seafood 10. Graham Jeffrey, health & safety officer, Kent Frozen Foods 11. Mark Lovett, group health & safety & environment manager, apetito 12. Paul Nowell, operations & health & safety director, Total Foodservice Solutions 13. Peter Pickthall, group HR director, R&R Ice Cream UK 14. Paul Rhodes, group SHE manager, Greggs 15. Kate Taylor, health 17. & safety manager, Bidvest 3663 16. Simon Williams, quality & safety manager, Cold Move 17. Gary Weatherhead, group risk & safety manager, Palmer & Harvey

Energy Savings Opportunity Scheme Eligibility - BFFF members, subsidiaries & parent companies BFFF and SLR are helping companies in the sector to comply with ESOS (Energy Savings Opportunity Scheme) by running a group scheme using sector energy efficiency and compliance experts; Ray Gluckman and Julie Gartside (both formerly at SKM Enviros).

Who is affected? The ESOS legislation requires large companies in the UK to assess their energy saving potential every four years and notify the Environment Agency that they have complied. The definition of a large company is if on 31st December 2014, your organisation (including parent companies and subsidiaries) had at least one ‘undertaking’ (i.e. legal entity) that had more than 250 employees, or, in the most recent set of accounts had an annual turnover exceeding €50m and a balance sheet exceeding €43m.

Overview of Group ESOS Scheme Introductory Briefing on ESOS and the Group approach to all companies

FEB 2015

Information about energy use and management is submitted by the companies to the SLR team. The SLR team reviews the information and the SLR Lead Assessor agrees with the company which sites to visit. After site visits are complete, short telephone interviews are made to the other sites in the ‘90%’. The SLR team prepares the ESOS Assessment Report and Evidence Pack.

SEPT 2015

The SLR Lead Assessor presents to the Board Director responsible for ESOS and both then sign the report off. The company submits notification to the EA that they have complied. Debriefing session to all companies to share common themes, best practice and options to implement.

To find out how this scheme can benefit your business please contact: Becky Dobb Dir: 01400 283095 Mob: 07793 499871 Email: beckydobb@bfff.co.uk


The Bulletin

BFFF T&L Expert Group The Technical & Legislative Expert Group maintains scrutiny of incoming information regarding legislative and technical developments from Brussels, the UK and other sources. The Expert Group informs and advises the board to assist with determining Federation policy in technical and legislative areas.




T&L Expert Group 1. Chair: Vince Craig, C/O McEvoy Foods International




2. W  esley Ap-Carreg, technical controller, The Authentic Food Company 3. Reshima Bungar, technical manager, Wrights 4. Martin Forsyth, director of technical food services, Bidvest 3663 5. Joanna Frost, technical & operations director, Sam Browne Foods 6. Ken Glauch, head of technical, Booker 7. David Graham, European head of policy & regulatory affairs, Birds Eye Ltd/Iglo Foods Group 8. Brendan McIntyre, technical director, Flagship Europe




9. Emma Meredith, food legislation manager, Iceland Foods 10. Iain Mortimer, group technical manager, apetito 11. Philip Proud, technical director, Cargill Meats Europe 12. C hris Roddis, subject matter expert - protein, Greencore Grocery Leeds 13. Gerry Thomas, group technical director, Brakes 14. Bill Wadsworth, group technical director, Greggs 15. Janet Williams, technical manager, Kent Frozen Foods











JJX Logistics Specialists Cooper Street Wolverhampton West Midlands WV2 2JL United Kingdom T: +44 (0)1384 221642 E: info@jjxlogistics.co.uk W: www.jjxlogistics.co.uk




The Bulletin

Summer Menu Chart Toppers


Iconic dishes like apple pie and sausage and mash lose their Top 10 positions in favour of new kids on the block – hot dogs and sorbets, according to Horizons Menurama Summer 2014. HORIZONS MENURAMA SERVICE reveals a few significant changes in its survey of most popular items on UK restaurant menus [excluding the quick service restaurant category]. Long-time UK favourites such as breaded mushrooms, potato wedges, chicken curry, sausage and mash, profiteroles and apple pie have lost their coveted Top 10 places on the nation’s dining out menus since summer 2010.

For summer 2014, main course menus suffered the biggest shake-up with four new entrants including hot dogs, pork ribs, grilled chicken and rib eye steaks. Whilst the top two dishes – burgers and pizza – stayed the same, fish and chips were knocked out of the third spot by chicken burgers. Desserts also had a reshuffle and in what’s great news for the frozen food industry – the risers were all frozen with ice

cream sundaes moving into second spot and sorbets a brand new entry at number five – ice cream still ranked top overall. Old favourite crème brulee saw a return to the Top 10 – whilst profiteroles and apple pie dropped out. There was less activity in appetisers where the only new arrival was the mixed platter and a race to higher rankings by chicken wings, and garlic bread and garlic bread plus.





















Frozen Continues To Grow In Retail SOURCE: KANTAR

2014 proves to be a good year for frozen savouries, potato products and ice cream. KANTAR WORLDPANEL’S LATEST data for the 52 weeks to 7th December 2014 show that the frozen food market is now worth £5.8 billion and year on year is growing by 0.9% in value whilst volume is down by 0.3%. The retail market itself is showing most of the major supermarkets declining in total grocery sales whilst the discounters and the premium end show healthy growth. Amongst the categories that had a good 2014, the leading category is frozen savoury up by 4.9%. Frozen potato products also grew an impressive 4.1% and ice cream, because of a much better summer, grew by a strong 3.8%

year on year. Generally most volumes were flat or slightly behind 2013, but we have seen good growth from frozen savoury products at +2.9% and ready meals are continuing to recover some of their lost ground and grew by 1.6%. The retail environment is going through some fundamental changes at present and clearly the frozen sector is not immune to what’s happening. However strong growth is still being experienced within the discounters and at the premium end, and particularly within the discounters frozen trades really well. The prospects for 2015 are implicitly linked with consumer confidence as we start the run up

to a general election. Previous experience has shown that consumers regain some confidence as politicians promise them the earth and then once the electioneering has finished reality bites home and consumer confidence begins to wane. This year’s election may be different, however, as the UK economy continues to grow ahead of other European economies and it may be that the trends that we’ve seen recently – the foodservice sector growing quite strongly whilst the retail sector shows limited growth – may become the pattern for the next few years.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO 7 DECEMBER 2014 VALUE IN £000’s w/e 8th Dec 2013 to w/e 7th Dec 2014





£827,541 £857,274 £268,593 £270,966 £766,269 £749,846




£609,128 £585,660 £488,734 £482,929 £679,369 £684,174




£655,435 £665,023 £409,014 £426,228 £1,009,552 £1,042,838



VOLUME IN 000’S kgs w/e 23rd Jun 2013 to w/e 7th Dec 2014





338,347kgs 338,955kgs 73,303kgs 73,349kgs 129,867kgs 124,360kgs




167,957kgs 162,162kgs 309,935kgs 300,795kgs 477,381kgs 480,599kgs


2.05bn kgs


171,630kgs 177,834kgs 105,270kgs 109,377kgs 281,317kgs 282,061kgs


2.05bn kgs THE BULLETIN I MARCH/APRIL 2015 13

BFFF Gala Dinner Dance & Awards Presentation Evening Thursday, 11th June 2015 London Hilton on Park Lane The BFFF Gala Dinner Dance attracts over 800 members and provides a superb networking opportunity for both the Retail and Foodservice sectors. The occasion also provides the natural arena for the presentation of the Annual Awards for New Products 2015. Whilst the awards are given the recognition that they deserve, there is also plenty of time for dancing and mixing with colleagues and friends in the industry. This is a black tie and dinner jacket occasion and reception rooms open at 6.00 pm with the call to dinner for 7.00 pm. There will be a breakfast served at 1.30 am in an informal setting which allows time for mingling with the rest of the industry. The occasion usually closes by 3.00 am. For your enjoyment this year we have: A Brilliant Dance Band Fabulous Guest Band to keep you on the dance floor Entertaining Cabarets to keep the evening lively The perfect arena for mixing with the industry and its customers A chance to network into the wee small hours BOOKINGS NOW BEING TAKEN! Contact: Charley Price on 01400 283091 email: charleyprice@bfff.co.uk or Jilly Wallis on 01400 283090 email: jillywallis@bfff.co.uk Bookings are on a ‘first come-first served’ basis exclusively for BFFF members ONLY This very popular occasion is enjoyed by all and we look forward to welcoming our members and their guests - all you need to bring with you is your Party Spirit!


The Bulletin

A Royal Honour

AT A GLANCE MBE Honour Founder of Laila’s Fine Foods has been awarded an MBE for services to the food and drink business. Laila Remtulla started Fine Foods over 28 years ago and now the family-run business employs over 300 people.

THE FOUNDER OF Laila’s Fine Foods - Laila Remtulla - has been awarded an MBE for services to the food and drink industry. Laila, who was born in Tanzania and moved to England in 1976 with her husband Nazir, started Fine Foods over 28 years ago after approaching her local delicatessen and persuading them to sell her samosas and onion bhajis. “To be recognised in this industry is heartwarming and to know that cooking food the way you would want your family to eat it has brought me here, is amazing. I am so happy and delighted,” says Laila.

The family-run business, that includes her husband and their daughters Zera, Rishma and Natasha, employs over 300 people and is passionate about producing high-quality, hand prepared ready meals. “I am truly honoured and humbled by this accolade, which would not have been possible without my husband, my daughters and the many wonderful colleagues I have worked with throughout the years of building Laila’s Fine Foods Limited.” For more information, visit www.lailasfinefoods.co.uk

Rising to the Challenge ACS&T HAS WON a five-year contract with Easibake Foods to distribute frozen bakery products throughout the UK. The food logistics specialist will manage outbound deliveries from Easibake Foods’ Welsh plant in Pontypool to key customers, delivering around 30 loads a week. A subsidiary of Evron Foods Group, Easibake’s operations director Dermot Dornan said ACS&T offered a strong understanding of its requirements, and was able to fulfil 100% of

Easibake’s demand from a standing start in a very short space of time. “Our brief to ACS&T was simple, to provide an exceptionally efficient and complete operational solution for all Easibake’s customers serviced out of Pontypool,” he said. “What impressed us was ACS&T’s account management methodology, which set out a clearly structured, performance-led project strategy to take the opportunity from the start up phase to steady state.” ACS&T is one of the first companies to achieve British Retail Consortium (BRC) certification (storage and distribution) for all of its sites in Grimsby, Wolverhampton, Tewkesbury and Scarborough.

Bake Off ACS&T has won a five-year contract with Easibake Foods for distributing frozen bakery products throughout the UK. The food logistics specialist will manage outbound deliveries from Easibake Foods’ Welsh plant in Pontypool to key customers, delivering around 30 loads a week.

New Appointment for Oakland Jeremy Hoare has been appointed new finance director for Oakland International Specialist UK and Ireland. The chartered accountant has held a number of senior positions with several larger businesses, including finance director for Linpac Allibert.

In the Spotlight JBT will be showcasing four of its food and technology businesses at this year’s Anuga FoodTec in Cologne, Germany on the 24-27 March. The global technology equipment supplier will showcase freezing and cooking, filling, sterilising, juice processing and automatic guided vehicle systems.

For more information visit www.acst.co.uk THE BULLETIN I MARCH/APRIL 2015 15


The Bulletin

Top Tips

Taking Centre Stage JBT WILL BE showcasing four of its food and technology businesses at this year’s Anuga FoodTec. The global technology equipment supplier will be freezing and cooking, demonstrate filling, sterilising, juice processing and automatic guided vehicle systems. As pioneers in freezing technology, the range of Frigoscandia Spiral Freezers will be a key highlight, including its leading product, the Frigoscandia GYRoCOMPACT® Spiral Freezer (see above). The latest addition to this range is the GYRoCOMPACT® 60 Spiral Freezer, a more compact, low energy consumption version, boasting a reduction of 65% in drive power,

an updated design and more user-friendly controls. It retains the FRIGoBELT® Nova self-stacking belt which comes with a 10-year warranty. JBT specialises in providing multi-phase food processing solutions where equipment can be integrated to suit any application, including portioning, proofing, coating, frying, baking, cooking, char grilling and searing, cooling, chilling and freezing. For more information visit www.jbtfoodtech. com/GC60 or visit Anuga FoodTec, Cologne, Germany, 24 – 27 March 2015 - Hall 10.1, Stand A20/B29.

THE PENSIONS REGULATOR has published some bite-sized key messages and vital information to support business owners all over the UK when enrolling staff into a workplace pension scheme. A ‘heads up’ article tells business owners about the automatic enrolment duties that will soon be coming into effect. The messages are simple, but effective, and provide links to the website where members will find support and guidance tools. Members can also keep up with all the latest pension information by following it on Twitter @TPRgovuk. The current message reminds small and micro employers to look out for a formal letter to ensure they know when the workplace pensions duties start and all key information. It warns employers not to leave provision until the last minute as that could make the process more complex and costly - employers need to plan and prepare for the steps they’ll need to take in order to comply with the new pension enrolment law and avoid a possible financial penalty. Keep up to date with the latest automatic enrolment information by following the Pensions Regulator on Twitter, @TPRgovuk

New Appointment for Oakland


OAKLAND INTERNATIONAL SPECIALIST UK and Ireland supply chain operator has appointed Jeremy Hoare as finance director. Jeremy, a chartered accountant, has a wealth of experience in Europe, North America and Asia having held senior positions with several large businesses, including finance director for Linpac Allibert. “I am absolutely delighted to have joined the Oakland International team. There is such a phenomenal buzz in this young, dynamic and

professional company, that I know we will continue to achieve great things for both our customers and people,” says Jeremy. “This feels like a once in a lifetime opportunity to be part of something very special and I look forward to the journey ahead.” For more information, visit www.oakland-international.com

New Backer Support

AT A GLANCE Backer Support Taste Trends Limited has been bought by Lakeland Dairies Co-operative for an undisclosed sum. The backing provides a platform for continued growth of Taste Trends and its brand Coolicious: the leader in the European foodservice market for frozen yogurt.

Lakeland Dairies Group collects fresh milk on a daily basis from over 2,200 family farms across the northern half of Ireland.

TASTE TRENDS LIMITED is growing in strength thanks to a new backer. The specialist in added-value frozen refreshment and the largest manufacturer of frozen yogurt in Europe has been bought by Lakeland Dairies Cooperative for an undisclosed sum. The acquisition provides a platform for continued growth of Taste Trends and its brand Coolicious, the leader in the European foodservice market for frozen yogurt. Taste Trends will continue with its current management team with Dr. Tammy Pepper leading innovation in product development and founder, Richard Drane, as managing director. Richard Drane, managing director of Taste Trends said: “The frozen yogurt market is coming of age with leading foodservice

Moving On Up BIRCHALL FOODSERVICE HAS relocated to new premises after out-growing its previous one. Now based at Cobalt House, the move doubles the capacity of this family-owned catering wholesaler in Burnley, making it one of the largest privately-owned foodservice depots in the UK. The new 64,000 sqft premises, which includes a state-of-the-art demonstration kitchen and exhibition and training centre, is located on the £50 million Burnley Bridge Business Park at junction 9 off the M65. Managing director Colin Birchall said: “Having our own in-house

Growing Success Coolicious Frozen Yogurt is UK’s leading foodservice brand for frozen yogurt with 17 million portions sold annually.

operators now starting to offer the healthy indulgence of our Coolicious frozen yogurt range. I’m really pleased that Lakeland Dairies are supporting Taste Trends’ further expansion in the UK and abroad. Through this combination, the marketplace will have a best in class supplier combining innovation and dairy manufacturing excellence.” For more information visit www.coolicious.com and www.lakeland.ie

training and exhibition facility will really set us apart from our competitors. It means we will be able to host training events covering subjects of interest to caterers, and suppliers will be able to showcase the latest product innovations to our customers. The space that this exciting move provides will also allow us to expand our product offering substantially, putting us on the same playing field as the biggest players in the catering industry.” The new warehouse will enable Birchall Foodservice to expand into fresh foods to provide customers with a one-stop shop.

Birchall Foodservice has relocated to Cobalt House, Burnley after out-growing its previous site. The move doubles the catering wholesaler’s capacity making it one of the largest privately-owned foodservice depots in the UK.

Top Tips The Pensions Regulator has published some bite-sized key messages to support business owners when enrolling staff into a workplace pension, and giving them a ‘heads up’ that automatic enrolment duties will soon be coming into effect.

TV Glory A new TV advert launched by Birds Eye aims to shake up meal times. The ‘Mix Up Your Menu’ campaign helps shoppers engage with the frozen aisle.

Protect Your Margins Currencies Direct suggests firms explore hedging strategies to protect margins in the face of European currency market volatility.

For more information, visit www.birchallfoodservice.co.uk THE BULLETIN I MARCH/APRIL 2015 17


The Bulletin

We’ve Got The


THE UK’S BIGGEST solar farm has been developed, thanks to BELECTRIC UK and First Solar. The 46 megawatts (MWDC) Landmead Solar Farm, in East Hanney near Abingdon in Oxfordshire, will be used for solar power generation, sheep farming and biodiversity enhancement. The site will supply around 45 million kWh (kilowatt hours) of clean energy per year — enough to power 14,000 average homes or drive an electric vehicle 5,000 times around the globe, each year, for the next 25 years.

The plant will displace an estimated 20 million kilograms of greenhouse gas emissions per year, and is the latest in a series of joint ventures between BELECTRIC, which designed and constructed the installation, and First Solar, a leading global provider of comprehensive photovoltaic (PV) solar systems. In just three months, BELECTRIC installed more than 483,000 of First Solar’s advanced thin film photovoltaic (PV) modules on 200 acres of low-quality, Grade 3 agricultural land that has historically failed to drain quickly enough for

efficient crop production. “Thanks to the scale of its contribution towards helping the UK achieve its energy security goals, Landmead is the latest milestone in the country’s renewable energy roadmap,” said Christopher Burghardt, vice president for Europe at First Solar. “Enabled by advanced PV technology that is both efficient and cost competitive, it establishes a new benchmark for the development of solar energy in Britain.” Landmead Solar Farm remains integrated with its surrounding farmland, and 95% of the land remains materially unchanged by the installation of solar modules and infrastructure. For more information visit, www.belectric.co.uk Top left: Construction work at Landmead Solar Farm Centre: Aerial photo of Landmead Solar Farm Top right: Sheep will graze between and beneath the solar modules at Landmead like they do at BELECTRIC’s Wadebridge Solar Farm in Cornwall

Asian Success Frank Dale’s Claire Carter (left) and Cold Storage’s Joyce Loi 18 THE BULLETIN I MARCH/APRIL 2015

FRANK DALE FOODS is celebrating success in Asia after securing an exclusive deal with upmarket Singapore supermarket retailer Cold Storage. The Norfolk party food manufacturer, which has over 50 UK distributors and a significant share of the UK foodservice sector, was approached by the Asian retailer during the FHA Food Show last April. “UKTI’s Passport to Export initiative has been invaluable,” said Claire Carter, international business development executive, Frank Dale

Foods. “The advice, support, workshops, and networking events have been instrumental in our export achievements to date.” According to Frank Dale Foods, working with Cold Storage has also provided access to other markets for the company in Malaysia and Hong Kong. For more information, visit www.frankdalefoods.co.uk

AT A GLANCE Singapore Success

Changes at e-foods IT’S EXCITING TIMES for e-foods as it celebrates a £3 million contract with Cambian Group and a new team member, Alex Fisher. Cambian Group, a specialist provider of behavioural health services across England and Wales, has awarded e-foods a three-year contract. “We’re delighted to be working with Cambian,” said Paul Mizen, e-foods’ managing director. “Our systemised approach to providing a supply chain is exceptionally effective at bringing costs and spend under control. Consolidation though our systems brings many advantages including the simplification of supplier administration. Invoice volumes are dramatically reduced with consolidated electronic invoices and the ability to pay all suppliers with a single payment to e-foods are just two examples of the many further

Get Debt Wise JOBSON JAMES IS warning companies to protect themselves from the prospect and reality of bad debt. The leading independent insurance broker has raised the alarm on debt following research from Begbies Traynor’s Red Flag Q4 2014, which revealed that the number of smaller food suppliers experiencing financial distress has more than doubled. It found that the worst problems were being experienced by the food and beverage manufacturing industry where there was an almighty 92% rise in ‘Significant Distress’.

benefits Cambian will receive.” Alex Fisher, former managing director of Bidvest 3663, has joined the board of e-foods as a nonexecutive director. Under Fisher’s leadership, Bidvest 3663’s brand recognition with the public increased to consumer brand levels, as well as winning awards for service and innovation. Alex commented: “I saw in e-foods many values I share – a desire to enable and simplify purchasing with technology, underpinned by a genuine focus on customer service. They have great people and a real understanding of the key issues that face foodservice and hospitality businesses” For more information visit www.e-foods.co.uk From left: Kris Clayon, e-foods’ financial director, Alex Fisher and Paul Mizen

Dean Smith of Jobson James Insurance Brokers said: “The importance of protecting one’s sales ledger cannot be overestimated. One way of doing this is via trade credit insurance. Trade credit insurance is a cost effective and simple way of insuring against the risk of not getting paid by your customers. While most companies can withstand some ‘bad debt’ one ‘large’ debt or an accumulation of smaller ones can be one’s downfall.” For more information visit www.jobson-james.co.uk

Frank Dale Foods has secured an exclusive deal with upmarket Singapore retailer Cold Storage to sell its range of Classic British Miniatures. The Norfolk party food manufacturer struck the deal after a UKTI-assisted field trip to Singapore last April and it appeared at the FHA Food Show.

New Changes at e-foods e-foods has won a £3 million contract with Cambian Group and welcomed Alex Fisher, former-managing director of Bidvest 3663, to its board as a nonexecutive director.

Be Debt Wise Jobson James, a leading independent insurance broker, has raised the alarm on debt following research from Begbies Traynor’s Red Flag Q4 2014, which shows the number of smaller food suppliers in financial distress has more than doubled.

Solar Power The UK’s biggest solar farm has been developed, thanks to BELECTRIC UK and First Solar. The 46 megawatts (MWDC) Landmead Solar Farm is in Oxfordshire.

Business Boost A £15 million investment for Yearsley Logistics will boost storage and create 200 jobs through the redevelopment and expansion at its Belle Eau Park including a new 5,450sqm cold store.



The Bulletin

Paving Way for Future Growth

Shake up Meal Times A NEW TV advert launched by Birds Eye is aiming to shake up meal times. The ‘Mix Up Your Menu’ campaign, shown during ITV’s daytime programming, provides families with top tips and new and interesting ways to serve Birds Eye food and help consumers better engage with the frozen aisle. As part of its ‘Food of Life’ advertising campaign, the new 12-month £3 million campaign will also see the leading frozen food brand collaborate with rising food blogger Katie Bryson (above) to encourage viewers to visit the campaign’s dedicated microsite to share mealtime tips of their very own: www.birdseye.co.uk/mixitup. The series of adverts, produced by ITN Productions, are directed by Jules Whomsley, whose past credits include food programmes such as Gino’s Italian Escape and Little Paris Kitchen. “We understand just how tricky it is to keep mealtimes exciting for families, especially when trying to meet the demands of picky palettes. We’re thrilled to be partnering with ITV and Katie, who are helping us to galvanise

difficulty in pricing and some occasionally having to take a hit on their margins. Those that didn’t suffer the consequences of this volatility had in place a hedging strategy that mitigated their currency risk and their Sterling value against their currency pairs has remained within budget.” Currencies Direct specialises in creating hedging strategies to counter the risks when dealing with international payments so companies can protect their margins.

THE AUTHENTIC FOOD Company (TAFC) has completed its acquisition of a state-of-the-art frozen ready meals facility in Dundalk, Ireland, from Heinz. The deal includes a three-year co-pack arrangement for TAFC to continue to manufacture Weight Watchers from Heinz frozen ready meals. In addition, Heinz plans to work closely with TAFC to further develop the Weight Watchers from Heinz range and explore new opportunities for Heinz in frozen. TAFC is also planning the continued expansion of its retail and foodservice business both in the UK and Europe with the enhanced capability and capacity that the site acquisition delivers. The family-owned and managed company, celebrating its 30th year, has delivered strong growth through its reputation for supplying authentic world foods to retail and foodservice sectors. Nik Basran, managing director of TAFC said: “The strategic acquisition of this well invested site at Dundalk adds many new capabilities to our offer; including layered pasta, fish dishes and potato topped products. This coupled with a continued focus on the customer, delivering on our philosophy of authentic quality and maintaining a clear channel strategy gives the board confidence around the ambitious growth plans we have set out in our five-year vision. We have invested heavily in our sites and people over the past five years and this is very much more of the same, albeit on a much bigger scale, to ensure we are well equipped to respond to evolving customer needs and pro-actively develop our markets.” The 155 skilled employees based at the Dundalk factory have transferred to TAFC as part of the new ownership.

For more information visit www.currenciesdirect.com

For more information visit www.theauthenticfoodcompany.com

families nationwide to mix up their mealtime menu in a fun and interesting way for 2015,” said Steve Chantry, Birds Eye UK marketing director. “With consumers today gaining enjoyment from sharing their love of food and cooking tips with friends and family, we hope the campaign will engage our audience further, giving them a dedicated platform through which to connect and share their tips with others.” For more information visit www.birdseye.co.uk/mixitup

Protect Your Margins ACCORDING TO CURRENCIES Direct, the past 10 months have seen the likes of Scotland, Greece, Switzerland and Russia causing mass currency volatility across the markets. The volatility affected purchasing power, buying habits and the relationships between suppliers and buyers. Jack Sims, currency consultant, Currencies Direct, said: “Throughout the turmoil we have seen growth in the frozen food industry, with sales in the UK proving to reflect a positive economic recovery. However our clients in the frozen food sector have also fed-back that with the volatility came 20 THE BULLETIN I MARCH/APRIL 2015

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The Bulletin

£15m Investment Business Boost

A £15 MILLION investment for Yearsley Logistics will boost storage and create 200 jobs. The redevelopment and expansion at its Newark site will see the existing facility at Belle Eau Park get a new cold store of 5,450sqm, a new ambient storage building totalling 19,200sqm plus additional office space. On an adjacent site, there will be a 5.4 acre solar farm which will provide a proportion of the energy requirements needed by the site. “Whilst our Belle Eau Park site has always been predominantly foodservice, this expansion will provide our first super hub dedicated to this sector. The location is ideal for servicing the whole of the UK and we are very keen to invest to improve our facilities, expand our foodservice offering and increase employment in the area,” said Tim Moran, Yearsley logistics director. “We believe the super hub concept, comprising of a small number of strategically located, large,

scalable, and partly automated sites is the correct way forward.” Moran explained that Yearsley is a true third party operator and cannot exclude parts of the market by being 100% automated or focused on a single site strategy. Yearsley offers customers cold storage, distribution, ambient, chilled, freight forwarding services and repacking, satisfying a customer’s entire supply chain needs from within one place. “We also intend to continue with our other regional depots, located across the UK. These are also important in that they serve the local market including local manufacturers storing frozen raw materials for further processing or manufacturers who have high volume to sustain their own full load deliveries,” said Moran.


Co-operative Retail Trading Group (CRTG) and Greencore. Chris Binge, chief executive, Fairway Foodservice said: “We’re delighted to welcome Keith to the team, who has a very strong track record in the food industry. He has held senior management positions within food retail, which will set him in good stead for his new role within the foodservice sector.” Steve Jeavons’ joined Fairway Foodservice in August 2011 bringing a wealth of experience in both purchasing and sales, having previously worked for Makro, McCormick, Uniq and Anchor.

REFRIGERENTAL BY ENTERPRISE Flex-ERent has promoted Maria Nykoluk (above) to Midlands business development manager within its growing sales development team. The promotion is part of an on-going strategic programme by the award winning temperature controlled vehicle rental and contract hire division that includes a major multi-million pound investment in new Euro VI trucks as well as expanding its nationwide sales operation. “These are really exciting times for Refrigerental as this new division within the company has been incredibly successful in a very short period of time. This is a massive opportunity for me to play a key part in the future development of new business growth within the strategically important Midlands region,” said Maria. Maria Nykoluk was previously based in the company’s Peterborough branch as area sales manager for East Anglia. Danny Glynn, managing director, Enterprise Flex-E-Rent/ Burnt Tree said: “By appointing Maria to this key new role, we can build on her proven successful experience within our temperature controlled vehicle rental business as we develop a professional Refrigerental sales team in line with the long term growth plans for the business.”

For more information visit www.fairwayfoodservice.com

For more information visit www.refrigerental.co.uk

For more information visit www.yearsleygroup.co.uk

Management Reshuffle FAIRWAY FOODSERVICE WELCOMES two new members to its management team. The 18-member buying group has appointed Keith Hepton (picture above) as its new purchasing manager for frozen and Steve Jeavons, purchasing manager for grocery, as a director. Keith, who replaces Kevin Denyer, has more than 40 years’ experience within the food retail and manufacturing sectors. He has previously held senior management roles for Asda, Kwiksave,




The Bulletin

Kitchen Table Suppers MOSTELL LTD, THE Poultry and Seafood specialist, part of The Browns Food Group, is launching a new branded range of cooked and coated chicken products. The range has been extensively researched to provide customers with a consistent, quality product with good packaging. The new range, The Kitchen Table, features launch products including: Breaded Fillet, Breaded Goujon, Popcorn Chicken, Southern Fried Fillet, Southern Fried Goujon, Battered Chunks, Breaded Chicken Nugget, Hot & Spicy Goujon and Hot & Spicy Fillet. For more information, visit www.thekitchentablerange.co.uk



TWO EXCITING AND innovative fully cooked and frozen products have been added by Snowbird foods to its hugely successful Kids Stuff and ready meals ingredients ranges. Pork & Apple Meatbites feature 60% top quality British pork and are flavoured with Bramley apple plus onion, garlic paste, wheat flour, black pepper, ginger, nutmeg, marjoram, parsley and sage, with a golden coating. Its sister product, Pork and Chorizo Meatbites has a darker coating and boasts a meat content of over 90% which is accompanied by

a complex mix of a dozen flavourings. Both products - weigh 8g per piece - are suitable for use as pizza toppings, in wraps, with cheese gratins, pasta bakes, rice-based dishes and can also be added to soups. For further information, visit www.snowbirdfoods.co.uk

Kara’s new Ultimate Floured range for the foodservice sector

The Ultimate Bap KARA HAS EXPANDED its best-selling staple floured baps to create the Ultimate Floured range. The foodservice brand of Fletchers Group of Bakeries new range taps into the increasing market demand for premium food carriers which enable Out Of Home (OOH) vendors to upgrade their offer without necessarily splashing out on expensive fillings. The range includes a premium DeliDog roll and floured bap – ideal for sandwich carriers, salad or soup accompaniments, breakfast rolls, burger carriers and hot dogs. Premium carriers are becoming widely accepted in the OOH market as fast-food demands lean towards more creative and gastronomic sandwiches, hot-dogs and burgers instead of the traditional meals such as scampi and pizza. Fletchers Group was recently acquired by Finsbury Foods creating one of the largest speciality bakeries in the UK. Kara products are frozen at the point of baking to seal in freshness. For more information, visit www.fletchersbakeries.co.uk/the-group/kara

Celebration for Central Foods CENTRAL FOODS HAS won the exclusive frozen foodservice distribution business for Dohertys, the family butcher and principal producer of gluten-free beefburgers, sausages and meatballs for caterers and retailers in Northern Ireland and County Donegal. The gluten – and wheat - free products are available in the larger retailers in the UK and to caterers for the first time from Central Foods. The sausages are made with Irish pork


and packed 8 x 454g (8s size) and Cocktail Pork Sausages packed 8 x 400g (approx. 13g each). The burgers and meatballs are both made with Irish beef; the Beefburgers packed 7 x 454g (approx. 113.5g each) and Beef Meatballs packed 8 x 450g (approx. 30g each). Dohertys gluten-free Sausages and Cocktail Sausages are available from 3663. For details of other stockists, call Central Foods on 01604 858 522.


A top sliced, glazed jumbo brioche hot dog roll, containing butter and free range egg for a superior Try serving with a gourmet sausage topped with beef chilli, cheddar cheese and chopped onions. Enjoy! • Approximately 8.5" long • Thaw and serve • Pack size: 48 x 80g

For more information visit:

www.americana.co.uk or call 01276 850500



The Bulletin

Frozen to Sparkle

at IFE 2015 IFE - co-located with Pro2Pac and Waste-Works - will take place at London ExCeL between March 22 – 25, 2015 BFFF HAS ONCE again teamed up with the UK’s largest Food and Drink Event, IFE. Having supported the exhibition since its inaugural show back in 1979 and after a very successful IFE 2013. The big question on everyone’s lips is: will the BFFF frozen wall be there again at IFE 2015, the simple answer is, yes. With over 30 years of industry knowledge, IFE organisers are determined that this year’s exhibition will be the biggest, freshest and most innovative yet. With IFE set to open its doors to an estimated 27,000 visitors and host 1,200 exhibitors over the four days, this year’s exhibition will certainly not disappoint. Boasting a range of new features including the Artisan Food Market, The Small Producer Village and Gourmet Drinker, IFE 2015 is giving smaller producers the opportunity to exhibit at one of the world’s most renowned international food and drink events equally. Plenty of well-established companies will also be there, offering a great chance to discover interesting and compelling opportunities in this fast moving market. In addition to showcasing 26 THE BULLETIN I MARCH/APRIL 2015

some of the finest produce and brands, IFE 2015 will also highlight the latest technologies to influence and shape the industry. Having secured some of the industry’s most talented chefs including Allister Bishop, Alyn Williams and Adam Simmonds; IFE 2015’s Skillery is the place to go to boost culinary know-how and learn the latest tips of the trade. Not to be missed this year is BFFF’s chief executive, Brian Young, who will be on the Hub discussion panel tackling the topic: ‘Challenge: The UK is doing its bit to support the food & drink industry… Or is it?’, on Sunday March 22. Brian Young will be joined by a stellar line up of keynote speakers and high profile chefs, with plenty of discussions and insight into the industry as well as future patterns that are set to shape the industry. Brian Young said: “BFFF sees IFE as a really important opportunity for the food industry and in particular, frozen food, to come together and share information about current activities and future trends”.

Exhibitors and visitors to IFE will be excited to see the return of the BFFF’s signature Ice Wall. The Ice Wall has been created to demonstrate what frozen food is really about, highlighting the quality, convenience and costeffectiveness of the frozen industry.

Show director Chris McCuin said: “We are excited to have onboard some on the most trusted and renowned associations and we are working together to provide both exhibitors and visitors with a wealth of industry knowledge, as well as making sure that everyone gets the most out of this year’s event. We have worked together with the associations to create an agenda of seminars, talks and demonstrations that will leave visitors and exhibitors inspired. We are extremely proud that IFE 2015 has been endorsed by such high profile associations and truly value their support.”

Exhibiting at IFE this year are frozen food brands, such as the Big Fish Brand, offering frozen fish in a freezer-to-table format; Delta Foods, importers of frozen value-added Halal chicken products; and IcePak, a Yearsley frozen foods specialist. There will be plenty of opportunities to discover and network with a fantastic array of new and established frozen food specialists. Staged at London’s ExCeL Centre between March 22-25 and co-located with WasteWorks and Pro2Pac, IFE 2015 is spilt into nine sections including: Speciality and Regional

Food from Britain and Ireland, Cheese & Dairy, Meat & Seafood, Bakery & Confectionery, Ingredients, Health & Wellbeing, Drinks and General Food, covering every possible angle of interest for contract caterers. This year’s event will bring together some of the biggest names in the industry offering unique networking and profiling opportunities. Make sure you register now to attend Europe’s leading industry event. To find out more, visit the new look website www.ife.co.uk and follow the action on Twitter @IFEexhibition using #ife15. THE BULLETIN I MARCH/APRIL 2015 27


The Bulletin

WHO’S AT IFE 15? Take a look at the BFFF members who’ll be at IFE 15 and where you can find them.



1 2 3 4 5 6 7 8 9 10 11 12

N3244 N1616 S6137 S4336 S2816 N1540/D N3020 S6040 N3001 N1355 S2855 N1882

13 14 15 16 17 18 19 20 21 22 23 24 25


N3015 S4715 S4419 S6137 S2905 N3112 N1455 N1860 S2856 S4339 S2768 N1706 N1960



IFE DIRECTORY 2 SISTERS FOOD GROUP Stand N3244 2 Sisters Food Group is one of the largest food manufacturers in the UK employing over 23,000 colleagues worldwide and with a turnover of £3.4billion. The main focus of the business is poultry with the capacity to process over 9 million birds per week, including both raw, added value and fully cooked chicken. WWW.2SFG.COM

chain. Campden BRI is one of the UK’s largest independent membership-based organisations carrying out research and development for the food and drinks industry worldwide. It is committed to providing the industry with the research, technical and advisory services needed to ensure product safety and quality, process efficiency and product and process innovation. www.campden.co.uk

BIG FISH BRAND (JCS FISH LTD) Stand N1616 In January 2014, the Big Fish Brand was developed offering excellent quality and innovative salmon products made from responsibly sourced salmon and prepared with pride by JCS Fish in Grimsby. Big Fish is a distinctive and easily recognised brand that offers strength and a point of difference in the market - frozen fish in a freezerto-table format with the salmon fillets in individual pouches sold in vacuumpacked packaging. The award-winning range includes salmon fillets in different marinades, a range of fishcakes and salmon pearls in a crunchy lemon and pepper coating. www.jcsfish.co.uk

DAREGAL GOURMET LTD Stand S2816 Daregal, the global leader in aromatic herbs, offers an extensive range of frozen, ambient and chilled products for the UK industrial, retail and foodservice markets. www.daregalgourmet.co.uk

BJP ENTERPRISES LTD Stand S6137 BJP Enterprises Ltd is jointly owned and run by Brian Pound and Jude Ashworth, with a combined UK food industry knowledge and experience of over 65 years. Products include seafood, food to go, deli and diagnostics – a division devoted to drugs and alcohol testing kits. www.bjpenterprises.co.uk CAMPDEN BRI Stand S4336 Practical application of technical excellence for the food and drink supply

DAWN MEATS (UK) Stand N1540/d Dawn Meats is a family-owned business and one of Europe’s leading food processing companies. The group operates slaughtering, packing and food preparation facilities across eight sites in Ireland and the UK. It offers a complete range of beef, lamb, pork and chicken products, from raw to fully-cooked meal solutions. www.dawnmeats.com DELTA FOODS LTD Stand N3020 Delta Foods Ltd is a specialist importer of frozen value-added and whole muscle HALAL chicken products. Based in Scotland with a national distribution centre located in the midlands, it supplies a wide range of convenient menu options ranging from the ever popular chicken nuggets/steaks, crispy chicken fillet burgers, crispy chicken mini fillets to the hottest chicken wings in the UK. www.deltafoods.co.uk

DISOTTO FOOD Stands S6040 DiSotto Foods is a leading manufacturer of ice creams, sorbets and yoghurts founded in 1962. DiSotto is a familyowned business with many years of product experience and of working within the catering industry. The DiSotto range has been developed to offer a high quality mix of traditional, authentic and innovative products. Made with premium ingredients, these products are the basis of an exceptional menu with great presentation and plate appeal. Supported by a dependable delivery service, modern infrastructure, friendly telesales and an experienced field sales team, we offer a service that works to support you. www.disottofoods.co.uk FORRESTERS LTD Stand N3001 Forresters is one of the leading processors of cooked and raw poultry based in the UK. It also sources a wide range of poultry products from around world to meet customers’ requirements. Forresters can offer a large variety of raw, cooked and coated poultry in both chilled and frozen formats to suit all aspects of the food industry, including: retail, convenience stores, hospitality sectors, foodservice, contract catering, manufacturers, catering, butchers and wholesalers. The business was established in 1972 and is still independently family owned. We are BRC A-Grade accredited as well as holding a Red Tractor Licence. Forresters will be showcasing its full range of retail products at the IFE 2015. www.forresterschicken.co.uk FRANK DALE FOODS LTD Stand N1355 Frank Dale is an award-winning family business based in Bunwell, Norfolk. It is the UK’s leading premium party food



The Bulletin

IFE DIRECTORY manufacturer, producing over 14 million Classic British Miniatures a year in our Norfolk country kitchens. Our range includes hand-finished savoury and sweet canapés, delicious mini cakes, traditional stone-oven-baked quiche pickups and rustic country quiche. www.frankdalefoods.co.uk FREEWORLD FOODS LTD Stand S2855 Freeworld Foods has a fresh approach to international frozen foods supply chains`. Freeworld Foods is a dynamic frozen food business offering a wide range of frozen items from basic ingredients such as frozen vegetables to final consumer packaged products. We work closely with our equity partner Congelados De Navarra, the largest food manufacturer in Europe. Our logistical and technical support is world class, bringing your business a complete end-to-end solution with total confidence, whether your business is manufacturing, wholesale, catering or retail. Our expertise gives us the ability to provide a complete solution for all your needs, offering competitive pricing, with continuous new product innovation. www.freeworldfoods.co.uk GULLIVERS TRUCK HIRE LTD Stand N1882 Gulliver’s Truck Hire is a specialist in the hire of refrigerated vehicles, ranging from 3.5t to 44t units. Vehicles can be tailored to clients’ individual specifications for either flexi or contract hire agreements, with an additional spot rental support fleet. All vehicles are available from our nationwide network of depots. Gulliver’s offer full R and M packages, with dedicated account managers who’ll discuss your specified KPI reports. A 24/7 365 check and chase facility comes as standard, complemented by mobile technicians and approved third party repairs, ensuring downtime is kept to a minimum. Our strength is listening first


and providing a bespoke solution tailored to your individual operation. www.gullivers.co.uk ICEPAK (YEARSLEY GROUP) Stand N3015 IcePak is Yearsley Foods’ specialist frozen seafood importer. Working with overseas suppliers throughout the world, we source not only seafood, but game, poultry and meat products to provide extensive choice for the market, whilst maintaining price stability, surety of supply and quality. We offer a huge variety of frozen seafood – over 30 types of prawn products from sea water, fresh water and farmed king prawns to cold water and warm water prawns, together with specialities such as mussels and whitebait, and household favourites like crabsticks and scampi. Whole and filleted fish, battered and breaded prawn and other specialities including tuna and swordfish are also available. IcePak also stocks poultry from whole birds to breast fillets, plus a range of game, beef and pork products. www.yearsley.co.uk LAILAS FINE FOODS LTD Stand S4715 Laila’s Fine Foods is a successful familyrun business, specialising in authentic, ready prepared meals for both the food service and retail markets. With nearly two decades of experience, its team of culinary experts has developed a mouth-watering range of products from the best of eastern and western cuisine, ranging from Indian, Italian and Far Eastern to English and South American. All the products are hand prepared and cooked using Laila’s own closely guarded traditional family recipes and always with the finest ingredients. www.lailasfinefoods.co.uk MING FOODS LTD Stand S4419 Great tasting crispy duck pancakes,

pastry wrappers and other Chinese specialities - made by Britain’s leading Chinese pastry specialists using only the finest ingredients. We combine stateof-the-art technology and traditional techniques to deliver great tasting Chinese pastry products for wholesalers, food manufacturers and restaurant owners who value hand-made quality. www.mingfoods.co.uk NICCO FOODS LTD Stand S6137 Nicco Foods Limited is a sales and marketing organisation for manufacturers throughout Europe and has become recognised for their professional approach to the marketing of frozen, chilled and ambient products. www.niccofoods.com PLACE UK LTD Stand S2905 We are one of the most diverse of Britain’s premier soft fruit suppliers. We are soft fruit growers and suppliers working with manufacturers, retail and catering businesses; and IQF suppliers of whole fruit, sliced, diced or blended. We are also food processors of fruit, vegetables, beans, pulses, pasta, rice and more. Since the company’s inception in 1954, Place UK has grown and diversified its operations to meet the demands of an expanding customer base, including most of Great Britain’s leading supermarkets and food suppliers. 90% of our supply lines support the British marketplace, 10% is for export. We won’t be compromised on quality; traceability and provenance are key to our company’s continued success. Place UK has built an enviable reputation for quality and reliability, innovation and consideration, and creating delicious flavours in our rapidly expanding fruit supply chains. www.placeuk.com

IFE DIRECTORY PLUSFOOD LTD Stand N3112 PlusFood has set the trend for innovative and successful chicken products or further processed poultry for more than 35 years, and its convenience products are internationally well known through the Perdix brand and through its customers’ own labels. PlusFood’s chicken products can be found in all market sectors from retail to foodservice. With several production locations and four sales offices across Europe, PlusFood is a solid player in the European market, ranking amongst the five largest companies of its kind. www.plusfood.co.uk

ROSEMARY AND THYME LTD Stand S2856 Established in 1996, we have become one of the leading suppliers of frozen (IQF) herbs, fruits, vegetables and ingredients in the UK. We offer a wide and varied range to a large customer base. Our aim is to provide excellent service and ongoing support to our customers. Part of the ARDO Group, one of the largest growing and processing organisations in Europe, we are well placed to supply products from our own BRC accredited production sites in the UK, France and Belgium as well as from a core of specially selected worldwide partner sites. www.rosemaryandthyme.co.uk

R&R ICE CREAM LTD Stand N1455 R & R Ice cream is the UK’s largest producer of ice cream with the capacity to produce over 220 million litres of ice cream in the UK. Manufacturing a vast array of own-label ice cream for a plethora of UK customers, it also makes the successful Oreo, Cadbury and Nestle ranges of ice cream, and the UK’s fastest growing brand - Kellys of Cornwall, made in Cornwall with Cornish-sourced milk and cream. www.rr-icecream.eu

SMOOTHEELICIOUS (NEWBERRY INTERNATIONAL PRODUCE LTD) Stand S4339 Newberry International Produce Limited specialises in the import and export of an extensive variety of frozen fruit and vegetables worldwide into the manufacturing sector. In 2014, the business launched its very own branded smoothie pack called Smootheelicious. Smootheelicious offers an extensive range of 100% individually quick frozen, delicious, nutritious fruit and vegetable smoothies. Our frozen fruit is individually quick frozen. In terms of nutritional value, freezing is the best way of preserving fruit, freezing arrests the product at peak ripeness, preserving the vitamins and minerals which makes fruit so nutritious and more importantly removes any wastage that commonly exists with the use of fresh produce. www.smootheelicious.com

REFRIGERENTAL BY ENTERPRISE FLEX – E- RENT Stand N1860 Refrigerental is Burnt Tree’s fast growing temperature controlled vehicle rental business providing a comprehensive range of vehicles through a 21 strong nationwide branch network. From car derived vans and panel vans through to 18t and 26t multi-temperature rigids, the Refrigerental temperature-controlled organisation is now a leading vehicle rental supplier to the food and drinks industry. www.refrigerental.co.uk

the UK and Channel Islands via a network of frozen food distributors. We bake more than a 100 mouth-watering breads, freshly frozen and ready to thaw. We only use 100% British flour, made with wheat sourced from UK farmers. We operate to BRC Global Standards right across our organisation. And we’ve been awarded the Red Tractor quality mark for affordable, traceable, ethical and sustainable authentic bread. www.specialitybreads.co.uk THE ABERGAVENNY FINE FOOD CO Stand N1706 Founded in 1981, The Abergavenny Fine Food Co. has grown from being a small family run producer of the award winning Pant-Ysgawn Welsh Goats Cheese to building an excellent reputation for creating quality, innovative and exciting snack and hand-held frozen speciality foods and desserts for some of the most noted names in foodservice. www.abergavenny.uk.com ALL INFORMATION COMPILED FROM IFE15 WEB PAGE AND/ OR COMPANY WEBSITE.

Find the BFFF at stand N1960 in the North Hall

SPECIALITY BREADS LTD Stand S2768 Speciality Breads is an artisan baker of fine breads to the foodservice industry. Operating from our purpose-built bakery in East Kent, our wholesale speciality bread products are available throughout



The Bulletin

Enterprise Flex-E-Rent Debuts at IFE STAND N1860 Enterprise Flex-E-Rent will be making its debut at this year’s IFE with its Refrigerental product – the UK’s most dynamic temperature controlled vehicle rental offering. Enterprise will use the event to showcase its comprehensive range of temperature-controlled vehicles, which are available through a 21-strong branch network across the UK. With a wide choice of vehicles, ranging from car derived vans and panel vans right through

to 18-t and 26-t single and multi-temperature rigids, Enterprise Flex-E-Rent has rapidly established itself as a leading supplier of temperature controlled trucks and vans to the UK food and drinks industry. “When Refrigerental was launched 18 months ago, there was tremendous initial interest in this move into temperature-controlled vehicle rental by our company,” said Danny Glynn, managing director, Enterprise Flex-E-Rent/ Burnt Tree.

All the refrigerated vans and trucks in the Enterprise Flex-E-Rent fleet are brand-new Euro V and Euro VI models. As Danny Glynn explains, “We have carefully chosen a comprehensive range of vehicle types and models to give customers the optimum choice of vehicles covering the majority of temperature controlled applications from chill to heavy chill and deep frozen.”

IcePak Showcases Range STAND N3015 2015 marks IcePak’s first year exhibiting at IFE. As the UK’s largest and most respected food and drink event IFE presents the perfect opportunity to showcase IcePak’s huge range of seafood, poultry and meat. IcePak has recently expanded its sales team to ensure its vast product range is available UK-wide to wholesalers, fishmongers and restaurants. The wide range caters to all tastes – including over 30 types of prawns, from sea water, fresh water and farmed king prawns to cold water and warm water prawns, together with specialities such as mussels and New Zealand stargazer, and household favourites like breaded scampi. 32 THE BULLETIN I MARCH/APRIL 2015

IcePak’s sales director, Ian King, said: “In the seafood market,reliability of stock and the quality of product are two of the most important elements. 90% of our products come direct from suppliers that we have personally vetted and we import from over 25 countries worldwide from China to Chile to Canada. Being part of the Yearsley Group means IcePak has access to a vast storage capacity with 13 depots throughout the UK and a fleet of over 300 vehicles. This enables products to be purchased in bulk, ensuring supply and the best value for money to our customers.”

Freeworld Foods IFE Bake-off STAND S2855 The wonderful aroma of freshly-baked croissants and pastries will be in the air at this IFE as frozen food specialist. Freeworld Foods takes to the exhibition halls. Showcasing its business for the very first time at IFE 2015, Freeworld Foods will be serving up a range of new products on stand S2855 tempting visitors to find it. The showcase celebrates the Spalding business’s brand new factory partnership with Spanish bakery innovators Berlys. Freeworld Foods will be partners for Berlys in the UK and offer its frozen products to the UK grocery market. Berlys specialises in frozen bakery, pastries and patisserie. Following a collaborative model, rather than a distributor one, Freeworld already partners several continental facilities, including renowned Spanish frozen produce company Congelados de Navarra. It has been Congelados de Navarra’s UK-based office since 2007. Congelados’ is one the largest frozen vegetable producers in Europe. Freeworld Foods will showcase both brands at IFE this year; in addition to raising the profile of its own business and promoting its unique and hugely successful style of business development partnerships.

BRF Set to Sizzle STAND N3112 For caterers brave enough to visit the BRF stand at IFE devilishly tempting Hot ‘n’ Kickin’ chicken products await, alongside some of company’s latest product innovations which will be launching at this year’s show. The eye-catching BRF stand, inspired by the Hot ‘n’ Kickin’ design, is sure to be a show highlight – and not just because visitors will be able to sample the complete range of tongue-tinglingly tasty Hot ‘n’ Kickin’ Chicken Fillets, Goujons, Wings and Poppin’ Chicken. Visitors will also be able to get interactive with BRF – spin the Hot ‘n’ Kickin’ roulette wheel to be in with a chance of winning some fiery prizes or for the opportunity to take part in a hot ‘n’ spicy eating challenge; or pose in the Hot ‘n’ Kickin’ ‘selfie’ booth and see your visit to IFE 2015

appear on the BRF social media channels. With a range of products to suit the food choices preferred by the customers you serve, and with continual investment in new product development, BRF is able to provide caterers with a choice of poultry products that help them satisfy consumer expectations, whether they choose to eat-in or takeaway. So whether you are looking to accommodate the latest food trends, styles and flavours, or are seeking new menu inspiration and serving suggestions, visit BRF on stand N3112 for the answer! To find out more please call BRF on 01908 685000 or visit www.plusfood.co.uk. For those who dare, enter the Hot ‘n’ Kickin’ mansion – www.hotnkickin.co.uk – or checkout and ‘Like’ the Hot ‘n’ Kickin’ Facebook page, www.facebook.com/hotnkickin!

Forresters Launch Delamere Chicken STAND N3001 Cheshire-based, leading chicken processor, Forresters is launching its new Delamere range of ready-to-eat and chilled ready-tocook chicken products at IFE. The new range, which includes flavour profiles such as Tikka flavoured Cooked Chicken Slices and Hot & Spicy Chicken Wings, is available in a variety of pack sizes and formats including

£1 RRP packs, ‘2 for £4’ multipacks, meal solutions and value packs. It also includes roast cooked bone-in chicken portions, perfect for on-the-go snacks and meal solutions. The new ‘ready to cook’ breaded range includes Southern Fried Chicken Fillets, Chicken Mini Fillets as well as breaded chicken chunks – all made from 100% chicken breast. THE BULLETIN I MARCH/APRIL 2015 33


The Bulletin

Frozen Fish Makes Waves At the end of 2014, the total fish market was worth around £750million, but it has declined in value year on year by 0.2%, and in volume by 4.3%, according to the latest figures by Kantar Worldpanel. With sales in canned and chilled fish predicted to continue to decline, frozen fish and seafood is picking up the slack and remains the only growth area in the fish category since 2007, according to data from Statistica. The Bulletin looks at what manufacturers and retailers are doing to maintain this momentum and the rise of ‘premium’ fish products that clinched top honours at the BFFF Annual Awards. WITH FROZEN FISH the only category seeing growth in the fish market, it's clear the frozen industry is producing the right dishes and ingredients to attract shoppers and diners. Randall Jennings, managing director, Royal Greenland UK, said that it’s all about understanding what the market likes. “The UK has an obvious preference for certain types of fish – mild tasting and white fleshed scoring high with salmon aside – but less common varieties are becoming more prevalent on menus and in supermarket freezers.” As a result, Royal Greenland UK is launching a number of new products in the UK in 2015. Innovative new products include marinated and stuffed fish, as well as Greenland halibut for the foodservice market in response to growing consumer demand for great tasting, sustainably sourced fish. Jennings said: “There is a challenge to educate chefs and consumers about how Greenland halibut is different to the Atlantic halibut that many

people are familiar with. With a mild buttery taste and soft white flesh, Greenland halibut is a delicate fish that lends itself well to poaching or baking. As it shares the same name, it is often treated like Atlantic halibut, but the preparation and cooking methods employed are not suitable for its less hardy cousin and the differing end result has mistakenly earned this often criticised flatfish an unwarranted bad reputation.” According to Royal Greenland, Atlantic halibut is a lean fish but Greenland halibut is an oily fish and more similar to salmon in terms of its high Omega-3 content. This is a huge health benefit for those that are eating the fish, it means that it does need to be cooked and served differently. Greenland halibut is plentiful and sustainable with large numbers in the seas around Greenland and north-eastern Canada – there’s an anticipated inshore and offshore combined TAC of around 60,000 metric tonnes available in 2015.

Royal Greenland employs responsible fishing methods and all of its Greenland halibut for sale in Europe is line caught. Greenland halibut is extremely popular in China and across Europe, where fish and seafood is generally more widely eaten as part of native diets. In continental Europe, it is often baked or steamed and served with rich cream or stockbased sauces and boiled potatoes, whereas in Japan it is enjoyed as sushi and in China as a popular soup ingredient. Its mild taste means that it takes on flavours extremely well, so a little seasoning goes a long way with this fish! Royal Greenland offers Greenland halibut both as loins (pictured below) and fillets for foodservice customers. Jennings said: “We are currently developing a number of recipes and wider chef engagement to ensure that this tasty, sustainable and versatile fish features on many menus in the future.”


FEATURE Making fish easy to store and cook has boosted the success of the frozen fish industry. The Big Fish Brand, developed in January 2014 by JCS Fish in Grimsby, is one business that made fish and seafood an easy to turn to dinner time favourite, combining experience and traditional skills with modern technology in the very best and most delicious salmon products. By working closely with its customers they have developed a brand which appeals to the market offering frozen fish in a freezer-to-table format. JCS felt that there was a gap in the market for frozen fish, particularly in the independent outlets. With salmon being an oily fish, it is just as tasty from frozen as fresh – and allows clients to stock a fish product that’s vacuumpacked. Big Fish Brand offers award winning salmon fillets in a range of different sizes, in marinades as well as plain, and organic salmon, three different types of fish cakes and salmon pearls. The 250g packs of salmon fillets contain two fillets in individual pouches. These can either be cooked from frozen or defrosted at room temperature for four to six hours or overnight in a refrigerator. They can be poached, oven baked or microwaved. The 500g packs of each of the marinated salmon fillets contain four fillets in each pack – in individual pouches. With quality products that have a real point of difference, Big Fish has become a distinctive and easily recognised brand which offers strength and a point of difference in the market. For the foodservice sector, there are


The Bulletin

also a multitude of exciting new ways to get frozen fish on the menu. Fairway Foodservice, which was founded in 1984 and has grown from a collective turnover of £7million in 1984 to £498million in 2013, has recently extended its product range with the launch of 21 new products, including several exciting options from the frozen seafood and fish arena: prawn kievs (pictured below right), breaded mackerel goujons (pictured below left), crab and lobster burgers, West Country whitebait fillets, Mediterranean seabass, dusted tilapia and Scottish seeded salmon. These new frozen products show that with some innovative thinking, a foodservice seafood offer can be so much more than fish and chips. Products such as the crab and lobster burger (pictured below top left) are tapping into the market trends for luxury “dirty food” - burgers, hot dogs and other “street food” style offerings that have been given a high-end makeover.

Fairways added its new lines after the 17-member group voted on it at the autumn meeting, confident that the new products will help Fairway Foodservice customers meet the latest trends in the foodservice industry. Keith Hepton, purchasing manager, Fairway Foodservice, said: “We’re very proud of the quality of the products available to our members, and our new lines demonstrate Fairway Foodservice’s commitment to offering outstanding quality at a competitive price across a range of goods. These new products were voted for by our members at our September ‘meet the member' event, so have been specifically selected to help them address the demands of their customers. We’re striving to ensure that all products available through Fairway Foodservice are recognised as the benchmark other buying groups aspire towards, and the addition of these new products represents another step towards this target.”


Crab & Lobster burger

Penang Fish Curry

To help you stay ahead of the market , offering new ideas and serving suggestions Paramount have also developed a recipe booklet featuring ‘On Trend’ recipe ideas for little oily fish such as whitebait, sprats as well as white fish. To order your FREE copy of ‘Little Fishes’ email marketing@paramount21.co.uk

See our website for details of our great taste awards


Devilled whitebait

FEATURE With small plates and social dining predicted to be hot stuff this year, Crown Foods Ltd has launched ‘Simply Share’ (pictured right) in time for spring and summer menus, following on from its success with its Salt & Pepper Chunky Fish Bites. John Pickett, managing director, Crown Foods, explains: “We have noticed a significant increase in the demand for bite size and mini portions of food, as customers report that they are serving more platters to cater for diners looking to enjoy meals in a relaxed and social format.” He added: “With this growth set to further rise throughout 2015, we are thrilled to offer our new range of flavour-packed and crispy coated fish bites that will be the star attraction in any platter menu. Headlining the range is a new Japanese Spiced ‘Karai’ Fish Bite – featuring a crispy batter that has been infused with a blend of traditional spices to give a burst of warmth. These bites will be complemented with Garlic & Herb and Lemon options – all

The Bulletin

available as individual portions, or on bamboo skewers.” Faroese salmon has been described as a boutique product, due to its limited volume and high quality standard. But with an annual harvest now of about 71,000 tonnes a year, it is globally available and especially popular

with sushi and sashimi customers in Asia and America. British consumers have long had a taste for quality salmon, especially in frozen and vacuum-packed skinless and boneless portions. This has been good news for Bakkafrost, the largest salmon farmer in the Faroe Islands.

Responsibly Sourced Atlantic Salmon

Come and see us at... IFE 2015 – Stand Number N1616

Tel 01472 355217 contact@bigfishbrand.co.uk www.bigfishbrand.co.uk @BigFishBrand bigfishbrand


Jane Foulis, UK frozen sales manager, Bakkafrost, said: “We have well established customers nationwide, that have remained loyal to the product for years. As they know, there is no substitute for quality, and that we can guarantee and deliver every time, I am proud to say!” The Bakkafrost Group is fully integrated from feed production to smolt, farming, VAP and sales – and operates licenses on 14 farming fjords (see above and right). With 640 employees, it runs three primary processing plants and two secondary processing (VAP) factories. Headquartered in the Faroes, its UK sales office is in Grimsby. Torkil Davidsen, head of UK operations says that “the full and total vertical integration strategy within the group, means we are able to offer customers a full traceability and a guarantee that we fully comply with all the newest legislation, including the new and much talked about seafood labelling requirements.” A fully integrated part of the Bakkafrost salmon farming group, the Grimsby operation will also be reaping the benefits of a major investment plan into the manufacturing site of the business. Included in the £135 million investment plan is a merger of three harvesting sites and two value-added sites into a main operation and manufacturing site. Regin Jacobsen, CEO, Bakkafrost Group, said: “To ensure that Bakkafrost in the future is a world class company, competitive in the global competition, Bakkafrost must increase 40 THE BULLETIN I MARCH/APRIL 2015

The Bulletin

efficiency by implementing new technology, resulting in fewer, but larger world leading operation sites. We decided the time was right to step up investment in the whole value chain.” The fish sector is well placed to offer variety, aspiration and healthy eating and over the next two to three years it may well be the beneficiariary of increasing consumer confidence. What we can see is that innovation, responding to trends and a focus on quality is the way to win with fish – and frozen is certainly stepping up to the plate.

Fresh and Frozen products available Natural

No use of antibiotics No use of GMO Natural diet rich in marine content Especially rich in Omega 3


w w w. b a k k a f ro s t . c o m

from the Faroe Islands

Serving suggestion

Bakkafrost UK Ltd · Estate Road No 2 · Grimsby · DN31 2TG · England Tel +44 (0) 1472 265 000 · Fax +44 (0) 1472 265 029

4 Ways to identify Sales Opportunities in Your Category Category Management was born in the 1990’s and now, for many, is business as usual. Yet many suppliers can still get caught-up in the pink and fluffy perception of category management and are still yet to prove to themselves and others, that adopting best practise will increase sales.

Image courtesy of our cartoonist friend Mike Flanagan flantoons.co.uk Here are ‘4 Ways to identify Sales Opportunities in Your Category’ that are commonly accepted as best practise and will increase sales in your category: 1. Start by having a ‘hippo’ Many suppliers, account managers, analysts and category managers get stuck into the data without having an idea of what they are trying to find. Yes, they are trying to find sales, but to start with that as an objective will result in the ‘looking for a needle in a haystack’ syndrome’. Start by having a hypothesis and then begin finding the data to prove or disprove that hypothesis, and then move onto the next one. An example would be, ‘More hot chickens can be sold on a Sunday from the counter but aren’t due to a lack of stock in-store’. Action: Identify and write your next hypothesis. 2. How much have you spent on research? A huge amount of money is spent on qualitative research or ‘asking customers’, to use a more understood term. Much of the research happens in ‘lumps’, which means that there is a sudden thirst for a huge amount of information about the shopper. The research company executes the brief and then they attempt to share all this knowledge via a deck of 60 slides – 20% is implemented and the rest filed. There are still a number of opportunities sitting in filed shopper decks yet to be discovered. Action: Reviewing past decks, complete a simple 3 column table of Observation, Insight and Recommendation. 3. We’ve hit the glass ceiling! Some categories are performing so well that we might struggle to find their sales opportunities. McDonald’s have a way of working to always want to ‘achieve the best of what they have achieved before’. This means that they know their best sales hour, best sales day, best sales week and best sales month, and then they aim to achieve it again because if they did it once, they can do it again. Action: Identify when your market share was at its best, by category, sub category, by month and by quarter, understand why and aim to beat it. 4. Stores can reveal real gems Often we mine the category data for shopper opportunities, and forget that the supermarket’s stores can be a real source of sales opportunities. Stores perform very differently to each other and placed on a graph showing sales, waste, and availability, sales opportunities can be identified. For examples, extending the ranging into similar stores, reducing the ranging due to poor waste, or making recommendation by store format. Action: Test this hypothesis – ‘80% of your waste comes from 20% of the stores’. Darren A. Smith, Founder of MBM, wrote this article for the BFFF. MBM enable suppliers to the big four supermarkets to secure more profitable wins. They are from your industry delivering People Development. Using their unique ‘Sticky Learning’ you too can have the best people for the long term. Checkout their Category Management Academy training course at www.makingbusinessmatter.co.uk


The Bulletin

Written and compiled by health and safety manager, Joanna Hancock supported by Crystal Holmes, technical assistant The Fit for Work service, the new state-funded scheme designed to assist staff return to work after sickness, has been “broadly welcomed” by health and safety professional body the Institution of Occupational Safety and Health (IOSH). The scheme went live last December. THE FIT FOR Work service is provided by the Department for Work and Pensions (DWP) in England and Wales, and by the Scottish Government north of the border. The voluntary scheme consists of two aspects, an advice line and website for employers, employees and GPs to help individuals stay in or return to work, and an assessment of employees by an occupational health professional. The Fit for Work advice line is available online or by phone to provide advice on return to work issues and preventing sickness absence. An assessment service will also be rolled out across Britain in the coming months, with dates to be announced in the new year.

Fit for Work service goes live Under the assessment element of the scheme, once the employee has reached or is likely to reach four weeks of sickness absence, they can, with their agreement, be referred by their GP for an assessment with an occupational health professional. Issues preventing the employee from going back to work will be looked at. Following an assessment, employees will receive a return-to-work plan with recommendations to help them get back to their job more quickly and information on how

to access appropriate interventions. Responding to the launch of the scheme, IOSH backed the new service “as a useful starting point”. Richard Jones, head of policy and public affairs for IOSH, said: “IOSH is pleased to see the introduction of the new Fit for Work service, providing advice and occupational health assessments to complement existing employer provision and fill gaps.” The Fit for Work website and advice service can be found at fitforwork.org.

Get Ready for New CDM Rules With the Health and Safety Executive (HSE) promising publication of the 2015 Construction, Design and Management (CDM) Regulations sometime this month, draft guidance has been made available by the Construction Industry Training Board (CITB). CDM 2015 WILL come into force on April 6 this year and will apply to all building and construction projects, regardless of the size, duration and nature of the work. Written construction phase plans will be required for all construction projects (including domestic client work) and a principal designer and principal contractor appointed when there is more than one contractor on a project. In addition, employers will be expected to provide information, instruction and supervision for workers and to meet any gap 42 THE BULLETIN I MARCH/APRIL 2015

in skills and knowledge through appropriate training. The CITB has made available six draft guides for the main parties involved: the five duty holders — clients, contractors, designers, principal contractors and principal designers — and workers. They can all be found at http://bit.ly/1wOLFV3 The CTB has made it clear that there will be a transitional period after the new regulations come into force and that this will run for six months until October 6 2015.

“For projects starting before April 6 2015, where the construction phase has not yet started and where the client has not yet appointed a CDM co-ordinator, the client must appoint a principal designer as soon as it is practicable,” it explained. Further draft guidance on CDM 2015 is available from the HSE and can be accessed at http://bit.ly/1DP8D34 Please note, however, that all these documents may be subject to change when the official regulations are finally published.

HSE Food Industry Case Study

Young worker loses finger in unguarded machine This case study focuses on a part-time teenage worker in a food manufacturing company who lost a finger in an unguarded machine - an accident that nearly cost him his plumbing career.

SUMMARY A food production company has been fined after a 16-year-old worker had to have his finger amputated after it became trapped in an unguarded machine. The teenager was attempting to clear a blockage on a biscuit crumbing machine when the incident occurred. He reached too far into the hopper and his right hand was pulled into a screw conveyor, a machine which uses a rotating screw blade to break biscuits as they travel up a tube. He injured a number of fingers, but his middle finger was so badly damaged it had to be amputated. The investigation found that both the hopper

and the screw conveyor were unguarded, and had been since the machine was bought several years earlier. The Court was told that the worker, who is now 17, left the company following the incident as it was only intended to be a part-time job until he started a college plumbing course. He missed two months of the course but has since made good progress and is catching up with his peers. ACTION The company pleaded guilty to breaching Regulation 11(1) of the Provision and Use of Work Equipment Regulations 1998.

Wolverhampton magistrates fined the company £7,000 with full costs of £4,000. ADVICE Speaking after the Court hearing, the HSE inspector said: “To be injured so seriously just a few weeks into his working life has been profoundly upsetting for this young man. The incident was entirely avoidable. The risks of clearing blockages had not been properly identified. If they had been, workers would not have been able to access dangerous moving parts of machinery. “The company has since fitted a guard. It is just a shame they did not do this before someone suffered life-changing injuries.” THE BULLETIN I MARCH/APRIL 2015 43


The Bulletin

Written and compiled by technical and legislative manager, Su Dakin supported by Crystal Holmes, technical assistant

The Year of the Supply Chain – Are you Ready? The year is now well underway and taking a good look at the issues crossing my desk the focus continues to be on labelling and supply chain. The deadline for the Food Information to Consumers Regulation labelling changes has come and gone but the uncertainty about what some requirements mean in practice remains. If you have issues though, don’t despair - that’s what we’re here for! DESPITE LABELLING CONTINUING to be a key issue for BFFF members, don’t take your eye off the supply chain. It is over two years since the horsemeat scandal and the impact and sensitivities remain undiminished. There is no doubt that the crisis has had an irrevocable effect on how the food supply chain operates; things have definitely moved to a new reality. The BRC Global Food Standard V7 has recently been issued; changes from the previous version require sites to put systems in place to reduce their exposure to fraud and provide greater transparency and traceability in the supply chain; additionally, unannounced audits are encouraged and will inevitably continue to grow. It would be easy to see the principle extend to other standards and other accreditation bodies. With audits against the new BRC Agents and Brokers Standard just starting in earnest and Storage and Distribution Standards now well established, certification reaches more parts of the supply chain than ever. I hope that strengthened third party certification receives broad recognition and reduces the unnecessary duplication we still see; nonetheless they provide a good basis for any supply chain management plan. Standards are also more accessible than ever. The BRC Standards are available on a free download from the BRC website: www.brcbookshop.com. BRC has also launched a new, by subscription, web-based 44 THE BULLETIN I MARCH/APRIL 2015

IT system that gives unlimited access to all of its standards and associated guidance. The system links the standards to the guides so that users can drill into the detail. Annual subscription is £95 - the current cost of just one of the existing BRC Standards. If you are struggling with a supply chain risk assessment plan or trying to source good quality guidance on food defence, there is some useful and free information available. Foremost of which is the BSI PAS 96: Guide to Protecting and Defending Food and Drink. The British Standards Institute (BSI) has recently published its updated publicly available specification 96; jointly sponsored by Defra and the FSA. It is designed to provide guidance to businesses on the avoidance and mitigation of threats to food and food supply and is based on risk management methodology TACCP (Threat Assessment Critical Control Point). The guide describes the different types of threat; how to understand the motivation of the perpetrator; how to carry out a TACCP study; the on-going management of food protection arrangements and advice on how to respond to an incident. It is free to download from the BSI website: http://tinyurl.com/mw3wdaa An older, but still very relevant, report is the Grocery Manufacturers Association’s study into economic fraud and counterfeiting in food, beverage and consumer products sectors. The report ‘Consumer Product Fraud; Strengthening

collaboration to advance brand integrity and product safety’ was published in 2010 in the wake of the melamine in milk scandal in China. To access it go to: http://tinyurl.com/mnelfqy It’s over a year since the Interim Elliott report gave the first insight into the regulator’s view of food defence. The recommended FSA Food Crime Unit is now up and running, even though, according Nicola Bell, its head of intelligence, it is still a ‘work in progress’. Terry Donohoe heads up the FSA team on emerging risks and the two units, although separate, co-operate closely. Industry concern remains around freedom of information requests that might arise out of submitting information. And we still wait for an industry safe space as well as access to cost effective and robust intelligence that we can rely on for our own food defence assessments. However, I don’t believe these are far away. With sentencing guidelines for food safety offences destined to rise significantly, the penalties for businesses that get it wrong will be severe! The need for robust technical, food safety and quality policies in your business and supply chain, implemented with absolute rigour, has never been stronger and is going to increase. Food businesses need more than strong technical teams, they need everyone to buy into a new operating reality.

Sentencing Guidelines for Health and Safety and Food Hygiene Offences LAST YEAR, THERE were several instances where the courts levied higher fines for Health and Safety, Food Hygiene and Corporate Manslaughter offences. The Sentencing Council has drafted and recently consulted on guidelines supporting these higher fines. It is the first time guidelines have been proposed for food safety and hygiene. But they are seen as necessary for several reasons; with only relatively few prosecutions each year (just 280 in the UK during 2013) covering a wide variety of types and sizes of organisations and levels of culpability, there has been inconsistent sentencing. The draft guidelines intend to provide a framework “to ensure that all sentences are proportionate to the offence committed and in relation to other offences.” The guidelines cover sentencing for corporate manslaughter, health and safety, and food safety and hygiene offences. They are structured in a very similar way to those used by the courts when sentencing more typical ‘criminal’ offences such as burglary and theft, using a four-step approach. The four steps that the court will consider are: • The seriousness of the offence • The ability of the organisation or individual to pay • The sanction must be a punishment and act as a deterrent • The offender should not gain financially from the offence The punishment should have a substantial impact on both the management of the organisation and any shareholders and the court will analyse available information to: Determine level of culpability, to what degree was the breach deliberate. Determine the

degree of harm, or the likelihood and severity of the risk of harm. Determine the breadth of exposure, and how many people were exposed to the harm. Identify whether any harm was actually caused and the degree to which the breach contributed. The analysis is fed into a table depending on the size of the business – that can be found in the draft, which gives an indication of the appropriate penalty. The court should then consider whether the penalty is fair and proportionate. Most of the penalties are fines but there are also some custodial sentences. Finally, the court will consider any other factors, including mitigating and aggravating factors, like a previously good hygiene record and any actions taken to remedy the problem or, on the flip side, previous convictions or obstruction. Other factors might also include for example if the organisation is a charity or if there will be any consequential issues for other individuals or businesses. The BFFF welcomes the clarity and a consistent approach if this is the outcome – and we accept that often current fines are not

sufficiently dissuasive. In the post horsegate and Elliott report world, we should support tougher penalties for those flouting the law. However, we do have concerns. The proposed uplift in fines penalties is out of all proportion and likely to lead to some being 100 times greater than what is currently levied. Our concern is that the imposition of fines of this magnitude could foster a civil claim culture on the back of it. Even the best run businesses do sometimes get things wrong. The level of fines proposed will not prevent these incidents from occurring but might prevent finance being available to fully correct the problem. BFFF would like to see a much greater distinction made in the penalties between businesses who are deliberately non-compliant or negligent and the majority of businesses who work hard to get it right. Primary Authority should also be taken into account and the need for a consistent enforcement approach cannot be emphasised enough. Access the draft guidelines at: http://tinyurl.com/ljxbxw3

Examples of proposed fines for Food Safety and Hygiene offences

Very High Culpability (Harm Cat 1) Starting Point High Culpability (Harm Cat 1)Starting Point Medium Culpability (Harm Cat 1) Starting Point Low Culpability (Harm Cat 1)Starting Point

Small Business

Medium Business

Large Business

(£2 - £10 million turnover)

(£10 - £50 million turnover)

(£50+ million turnover)















The Bulletin

New Member Preface Written and compiled by membership manager, Becky Dobb

Seven companies have joined the Federation in recent months including Anglia Crown Ltd who make ready meals for the NHS, Butt Foods Ltd, a flat bread producer and Breadway, a company producing bakery products based in Prague.

NEW ASSOCIATE MEMBERS include Low Sodium Seasalt Company Ltd, an ingredient supplier, MWV UK Ltd, a global packaging company, Bluseal who supples insulated doors and accessories and SLR Consulting Ltd. BFFF is working in partnership with SLR to offer larger member companies advice on the ESOS energy saving scheme. With the BFFF continuing to grow at a steady rate, we have our many networking events to thank for making introductions and offering advice and information to members. A recent event – and highlight of the frozen food industry’s business calendar – the BFFF Business Conference and Exhibition took

place at the Chesford Grange, Warwickshire recently. With all of the great and good within our industry in one room on one day, member companies had the opportunity to exhibit and launch products and services, listen to influential leaders address key issues and network with peers. This well-attended event continues to be a real benefit to our members. Full coverage will be featured in the May-June edition of the Bulletin. If you know of any companies that might be interested in learning more about the BFFF and who would benefit from a call or visit, please contact Becky Dobb membership manager on 01400 283095.




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MARITIME CARGO SERVICES If you are in the business of frozen food, then shipping will doubtless be near the top of you agenda. From wherever and whatever you import there is a raft of considerations….you’ll know that a trusted transport partner is a prerequisite to success. FOUNDED IN 1992, MARITIME CARGO SERVICES (MCS) understands that importers, wholesalers and retailers all over the globe want transit peace of mind. We have a solid history of handling and shipping food – be that fruit, vegetables, meat or fish. MCS guides clients on the swiftest most cost effective route to ship cargo, agreements with the major shipping lines enables us to offer bespoke shipments. This alongside the exceptional customer service given by our efficient, friendly team frequently results in cost savings.

Contact Information Rob Shelley (Partner) Emily Shelley (Partner) Maritime Cargo Services

In the service we provide there are four main components which demonstrate our viability and suitability for your transportation. MCS is an Authorised Economic Operator (AEO) which means expedited customs clearance, assured financial stability and proven internal systems. MCS offers total visibility with our bespoke MOATS tracking system available on your desktop and mobile device giving 24/7 peace of mind on your shipments.

MCS deliver on time and on budget enabling confident pre-planning for clients taking advantage of our nationwide network of transport providers, competitive haulage rates and continuous quality monitoring. MCS has a dedicated Customs Clearance team supporting goods shipped by road, sea or air, boasting strong links with all Port Authorities especilally Port Health, whilst EDI links facilitate swift clearance through all UK ports. Why not contact us to see how we can support your supply chain needs.

Tel: 01449 616100 Email: sales@maritimecargo.com Web: www.maritimecargo.com THE BULLETIN I MARCH/APRIL 2015 47



THE LOW SODIUM SEA SALT COMPANY Food manufacturers often cite “functionality” and “shelf life” when defending high levels of salt in their products and are then reluctant to announce reductions in salt levels due to potentially negative consumer perception once they have decided to do something about it. We are delighted to have joined the Federation as an Associate Member with the objective of driving down totally unnecessary salt levels across all frozen categories. THE FROZEN FOOD INDUSTRY is uniquely placed to capitalise on consumer aspiration to lower salt intake by reminding the population that the freezing process retains nutritional content as well as providing a natural food preservation method. This helps to underline the principle point of difference between frozen and its fresh chilled counterpart and to lift its quality perception to even higher levels. Used by leading food companies around the world since 1999, SOLO® Original is an entirely natural product. In addition to bulk supplies to food manufacturers we also offer SOLO®-LITE in 3 Kg pails and single serve salt sachets for foodservice. More recently we have added value to our core product by launching healthier breakfast

Contact Information The Low Sodium Sea Salt Company London, Chicago, Basel, Kuala Lumpur 48 THE BULLETIN I MARCH/APRIL 2015

cereals under our “Keep Me” brand. “Keep Me Going®” is low in sugar, salt, and a low Gi (<50) similar only to traditional porridge. “Keep Me Strong®” is a high (20%) protein alternative. Offered in 750g bags for self service and single serve sachets for vending, room service, patient feeding and travel this line will appeal to all health conscious caterers. Our HOOPO® brand covers nuts and extruded salted snacks. Our starter range includes Shanghai 5 Spice cashews, Jalfrezi cashews, Satay peanuts and Spicy Mediterranean peanuts, all flavoured with natural herbs and spices. These super-premium products are packed in 40g and 50g consumer packs and 1 Kg bags for decanting into ramekins over the bar. All the foregoing is available from one central source….

Tel: 020 8464 1665 Email: leslie@ltwtrader.com Web: www.soloseasalt.com



JOE DELUCCI’S Joe Delucci’s are delighted to have recently joined the BFFF. The UK frozen food industry must surely be one of the most innovative sectors and Joe Delucci’s are proud to play our part - Italian gelato has seen a huge rise in popularity since we first introduced our products in 2005. WE CERTAINLY DON’T want to teach anyone to ‘suck eggs’, but in case you are unaware, eating true Italian gelato is a memorable experience. It is packed full of fruit and fresh ingredients and blended with milk or water rather than cream, making the flavour more intense as well as lower in fat (not to mention gluten free as we use carob seed instead of wheat flour). Joe Delucci’s has grown in popularity thanks in part to partnerships with innovative Foodservice companies such as Olympia Foods, Stratford Fine Foods and Continental Wine and Food. We were proud in 2014 to add Brakes to that list and are now adding more companies on a regular basis. We are now seeing more

Contact Information Nigel Langstone Joe Delucci’s Tel: 0844 557 1818

restaurant groups and independent outlets serving our gelato than ever. Joe Delucci’s also retail directly to the public, with over 10 million scoops served through our network of shopping centre gelaterias, while Joe Delucci’s products have become a firm favourite in Tesco freezers. Our range of Tesco Finest Gelato won recognition at this year’s Q Taste Awards - the third time for our Italian gelato. The future is full of wonderful gelato possibilities and we very much look forward to meeting with other BFFF members and continuing to raise the profile in the UK. And of course. . . . eating lots more gelato. Sometimes it’s a pretty tough job.

Mobile: 07970 406699 Email: nigellangstone@joedeluccis.com Web: www.joedeluccis.com THE BULLETIN I MARCH/APRIL 2015 49



BLUSEAL What started with market-leading design of insulated doors has now developed into a comprehensive range of door solutions for every food industry application. BLUSEAL offer a complete portfolio of insulated, industrial and hygienic doorsets. Our range includes swing, fire rated, rapid rise, hinged and sliding doors to suit all temperature controlled environments, without compromising on appearance. Over the last 10 years, Bluseal have built a strong reputation for providing the very best in pre-sales and after-sales care. Whether it is a quick turnaround for an initial quotation or a speedy response to an emergency call-out, we always strive to offer every client, large or small, the complete customer experience. Our knowledgeable sales team are happy to advise you on the best door solution to suit your application. Bluseal strive to consistently deliver outstanding levels of customer service and we believe our high number of return customers is testament to that.

Contact Information Steve Spencer Managing Director UK & Ireland 50 THE BULLETIN I MARCH/APRIL 2015

Our insulated door manufacturers have been market-leaders for over 40 years. We have carefully selected our industrial door partners to ensure that the quality of their products meets with our renowned high standards. It is these standards coupled with our own in-house technical expertise that has led to Bluseal products being specified by a number of respected architects and trusted by leading insulated panel contractors. As part of our continued commitment to quality and excellence we are an ISO9001 certified company and we have recently attained Safe Contractor accreditation. We are now proud to be an Associate Member of the British Frozen Food Federation.

Tel: 01905 750 960 Email: steve@bluseal.co.uk Web: www.bluseal.co.uk




Senoble UK are a leading European producer of high quality desserts under the Maison Senoble brand.

SENOBLE FOODSERVICE SPECIALISE IN INDIVIDUAL FROZEN DESSERTS developed exclusively for the out of home market with traditional steamed and baked puddings made in Great Britain and authentic patisserie and desserts made in France. The pudding range includes all the nations favourites like Sticky Toffee Pudding made with an all butter sponge filled with dates and covered in a golden syrup and fresh cream toffee sauce and also a range of innovative puddings like the individual Syrup Roly Poly Pudding (pictured above). The dessert range includes traditional French patisserie including an authentic classic Crème Brûlée made with cream, egg yolks and

Madagascan vanilla seeds which comes in its own terracotta dish ready for a chef to finish with a sugar crust. The product range is sold through a network of frozen food wholesalers throughout the UK and Ireland and delivered by their logistics partner ACS&T. Senoble UK also produce desserts to end users own specifications and for wholesalers own brands. For more details on the Senoble Foodservice range please contact: ukfoodservice@senoble.com

Contact Information Ashley Pinder – Head of Foodservice Senoble UK Ltd, Berrington Road Royal Leamington Spa, Warwickshire CV31 1NB @SenobleFS_UK

Tel: 01926 311 531 Mobile: 07827 894792 Email: apinder@senoble.com Web: www.senoble.co.uk /senobleukfoodservice THE BULLETIN I MARCH/APRIL 2015 51


PROFILE for a safer workforce

MENTOR TRAINING The UKâ&#x20AC;&#x2122;s leading provider of materials handling, access, mobile plant and safety management training and associated services. MENTOR DELIVER PROFESSIONAL, COST EFFECTIVE TRAINING AND SUPPORT to any type and size of business, nationwide. Our customers range from small and medium sized companies with basic requirements for training a handful of operators, through to major manufacturing, retailing and distribution companies with branches all over the UK. We pride ourselves on providing quality courses, value for money and ensuring that they get the most out of their budget. Mentor deliver operator and instructor training across all industries on a wide range of equipment types, as well as safety management training and bespoke courses designed to help businesses see practical and financial benefits from safe operations. All courses are approved by leading accrediting bodies for their respective industries, to

Contact Information Pete Kerfoot Mentor Training, Burley Close, Turnoaks Business Park, Chesterfield S40 2UB 52 THE BULLETIN I MARCH/APRIL 2015

ensure they fully comply with HSE legislation and industry best practice. We are experienced in meeting the specific types of needs facing BFFF member companies due to the unique environments in which they operate and the challenges these present. We offer courses for all types of rider and pedestrian lift trucks and have recently developed the first IOSH accredited safety management course tailored to the needs of those overseeing forklift operations: IOSH Managing safely forklift operations, which integrates forklift management training and IOSH Managing safely in one four-day qualification. For more information please contact us on 01246 555222 or via our website at www.mentortraining.co.uk.

Tel: 01246 555 222 Email: info@mentortraining.co.uk Web: www.mentortraining.co.uk


CHEP CHEP is a global leader in managed, returnable and reusable packaging solutions. We build better supply chains together with our customers, by helping them to store, protect and move their products through the supply chain in a cost effective, safe and environmentally sound way. AS THE MARKET LEADER with the largest pool of pallets and containers worldwide, we pride ourselves on delivering high quality equipment that meets the ever-changing demands and complexities of today’s supply chain. CHEP pallets can be used for distribution worldwide and we offer an extensive range of pallet types and sizes specifically designed to meet the needs of our customers. The quality of our pallet: • reduces product damage • increases load stability • improves the efficiency of loading and unloading

Contact Information Guy Bayley CHEP Email: Guy.bayley@chep.com

CHEP equipment benefits from unrivalled levels of acceptance across the UK and Ireland thanks to the strength of our relationships with the major retailers, for both food and non-food products. We also enjoy vast droppoint coverage across the UK and Ireland with deliveries accepted in to almost 30,000 droppoint locations.

retailers and logistics service providers to work together to identify potential transport legs that can be reduced or removed completely. This collaborative approach has eliminated over 900,000 road miles from the UK supply chain in the past 12 months, delivering significant cost savings too. Visit www.chep.com to find out more.

And while pallet pooling is acknowledged as an incredibly environmentally sustainable solution CHEP has taken this a step further with its transport collaboration programme which seeks to encourage manufacturers,

Tel: 0161 786 0500 Email: ukcustomerservice@chep.com Web: www.chep.com THE BULLETIN I MARCH/APRIL 2015 53


DAWN FOODS Dawn Foods is a global manufacturer of sweet bakery products and ingredients with everything needed to create delicious, creative sweet bakery treats. Frozen American specialties include finished muffins, cookies, mini loaf cakes, donuts and brownies, whilst ready-to-bake and ready-to-finish options include batters, doughs, cookie pucks, sheet cakes and cupcake bases, all supplied frozen.

DAWN’S INNOVATIVE SCOOP & BAKE RANGE of batters and doughs enables foodservice operators and bakers to create freshly baked, ‘just made’ muffins, loaf cakes, tray bakes, cupcakes, cookies and more, quickly and easily without the need for any specialist skills. The perfect bridge between scratch bakery and ready to serve/bake, Scoop & Bake enables users to create all kinds of product formats at different price points. Using just one base mix operators can get creative, capitalising on the latest trends and seasonal themes to tempt their customers. Everything is pre-measured and mixed so there is no waste – all users have to do is add imagination. Simply fill/top with inclusions

Contact Information Dawn Foods Ltd Worcester Road Evesham WR11 4QU 54 THE BULLETIN I MARCH/APRIL 2015

before bake and then ice/ frost/flood/fill/top for eye-catching, personalised creations. There’s a range of different flavours – classics such as Blueberry, indulgent Double Chocolate, Vanilla, and Toffee, as well as seasonal variations including Strawberry & White Chocolate, Carrot Cake, Milk Chocolate & Orange and Apple & Cinnamon. New for 2015 is a versatile Vanilla Cookie Dough, Orange & Cranberry and a Skinny Vanilla – ideal for targeting calorie conscious customers. Available in handy, re-sealable, 2kg stackable tubs, the frozen batters and doughs just need to be thawed overnight at room temperature, or in the chiller for 24 hours, ready to literally ‘scoop and bake’ in the morning, filling premises with the delicious aroma of fresh baking.

Tel: 01386 760843 Email: info.uk@dawnfoods.com Web: www.dawnfoods.co.uk

DATES FOR YOUR DIARY 2015 22nd - 25th Mar IFE 2015

ExCeL, London www.ife.co.uk

21st - 23rd Apr Seafood Expo Global

Brussels Expo, Brussels www.seafoodexpo.com/global

14th May

Frozen & Chilled Foods Golf Day Hawkstone Park, Shrewsbury Margaret Greaves 01206 273815

11th Jun

BFFF Industry Forum

10th - 14th Oct ANUGA

Kolnmesse, Cologne www.anuga.com

24th Nov

BFFF Annual Luncheon London Hilton on Park Lane

25th Nov

BFFF Industry Forum Stephenson Harwood offices, London

4th Dec

Deadline for product entry into BFFF Annual Awards

Stephenson Harwood Offices, London

11th June

BFFF Dinner Dance & Awards Evening London Hilton on Park Lane

1st Jul

BFFF Health & Safety Seminar Ricoh Arena, Coventry

13th Jul

BFFF Thinking of Joining Seminar Mecure Windsor Castle Hotel, Windsor

2016 16th - 20th Oct SIAL

Paris Nord Villepinte France THE BULLETIN I MARCH/APRIL 2015 55

OVER 1200








IFE 2015 is an unrivalled opportunity to see the best new food & drink coming from the UK and overseas, keep up to date with the latest technology and trends, and be part of the global conversation.


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BFFF The Bulletin Mar-Apr 2015  

BFFF The Bulletin Mar-Apr 2015  

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