Business Conference Report
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Greens! Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative
Just 10 month after our CEO David Richardson hammered in the first pile, the first pallet was successfully transported into the cold store on 8th April 2015. The 35 million pound development in Wakefield is already commissioned and NewCold is proud to announce that it has started supporting our Manufacturing Partners in the Yorkshire area. This new facility will continue to enlarge in size but it is already capable of storing 55,000 pallets. Over the next 18 months this will be increased to 130,000 pallets. This large storage facility has a very high degree of automation giving it the highest levels of productivity in Europe. This combined with energy costs of half that of a conventional store provides good â€œinflation proofingâ€? against the two major cost areas for a cold storage facility. NewCold is investing for the Cold Chain of our manufacturing partners and in doing so we intend to set new standards of service, quality and cost performance, not just now, but for the long term. We would be delighted to show you around our new facility.
NewCold Ltd. Newmarket Lane WF3 4BY Wakefield Contact: Ray Perry, UK director on firstname.lastname@example.org For more information visit www.newcold.com
Business Conference Report
COVER Let’s Hear It For The
Greens! Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative
THE BULLETIN I MAY/JUNE 2015
PREFACE & BFFF NEWS
Dear Members, Welcome to a bumper May-June edition of the Bulletin! Inside, we focus on two frozen food categories that - like this issue just seem to grow and grow. Vegetable sides and main dishes are getting more and more interesting in the frozen aisles with clear premiumisation taking place even amongst the humble potato. Free-from is another winner as retail and foodservice look for ways to cater to growing numbers of allergy sufferers - gluten, lactose, nuts, eggs - and those making lifestyle or health choices and going gluten-free or vegetarian.
FEATURE 24 REFRIGERATION DIRECTORY 38
This month we also bring you a report on our Annual Business Conference and Exhibition held in February so those who couldn’t attend will get a flavour of what they missed. For our speakers full presentations, please visit the BFFF’s website.
HEALTH & SAFETY
Please don’t forget that on June 11 the highlight of our event calendar takes place - the Gala Dinner Dance and Annual Awards 2015. If you haven’t got your tickets yet, do make that call because they are fast running out.
TECHNICAL & LEGISLATIVE 60
Looking forward to seeing you there!
NEW MEMBER PROFILES 63 DATES FOR YOUR DIARY
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 email@example.com
The Bulletin is published bi-monthly by the fabl for the British Frozen Food Federation. the fabl is a marketing and publishing agency specialising in strategic brand development, design, engaging content creation and innovative, cross platform delivery. the fabl Nesfield House, Broughton Hall Business Park, Skipton, Yorks, BD23 3AE T 01756 636 777 W www.thefabl.com Managing Director Mags Walker Editor Sarah Hardy
THE BULLETIN I MAY/JUNE 2015 03
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 LAST ORDERS PLEASE! Contact: Charley Price on 01400 283091 email: firstname.lastname@example.org or Jilly Wallis on 01400 283090 email: email@example.com Bookings are on a â€˜first come-first servedâ€™ 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!
Preface by Brian Young, Chief Executive
PREFACE BFFF’s third Industry Forum will take place on the morning of this year’s gala dinner on Thursday June 11 and we are very grateful to
Stephenson Harwood Hosts BFFF Industry Forum
Stephenson Harwood for sponsoring the event. The forum will start at 10am with registration and refreshments and close at around 12.45pm. ALL MEMBERS HAVE been sent email invitations so if you wish to attend, please complete and return as soon as possible - or email firstname.lastname@example.org. Bookings will be taken on a ‘first come-first served’ basis. Forum speakers and topics include Simon Stenning, Allegra Foodservice, who will be reviewing highlights of the restaurant sector; a sustainability debate with Peter Hajipieris
of Iglo Foods Group, Mike Mitchell, Youngs Seafood and myself. This will be followed by Ed Garner of Kantar Worldpanel reviewing the retail market. This seminar is an ideal opportunity for members to keep up to date with what is
happening in the industry. Presentations will start at 10.30am for two hours and will be free of charge. We would be happy for you to bring as many of your team as you wish – but please book early to ensure your places.
BFFF Health and Safety Seminar 2015 THE BFFF HEALTH & SAFETY Seminar, now in its sixth successful year, will be held on Wednesday July 1 at the Ricoh Arena, Coventry.
• DLA Piper UK LLP - Sentencing Guidelines Implications
Our seminar is designed for operations directors, cold store managers, shift supervisors and health and safety professionals from across our industry. The seminar comprises of a number of speakers and topics that are relevant to the industry including:
• Stronger Together Initiative - Tackling Hidden Labour Exploitation
• HSE - Priorities & Targets for 2015/16 • BFFF - H&S Update on new Guidance • Lincolnshire Fire & Rescue - Cold Store Fire Case Study
• Mentor FLT Training - Supervising Forklift Operations
To book your place, please contact Hazel Cranidge on email@example.com. If you are interested in exhibiting, please contact Kate Miller on firstname.lastname@example.org or 07933 704270.
• Hastam - LEAD Safe • Star Technical Solutions - DSEAR Food Industry Compliance Many thanks to JLT Speciality for sponsoring this year’s seminar. This is a great opportunity to share good practice and network and has been well supported by our members - a sell out for the past three years.
• Wragge & Co - CDM Regulations 2015 THE BULLETIN I MAY/JUNE 2015 05
Dinner Dance & Awards Evening Last Orders Please!
Introduce a New Member – and Go Racing for Free THE NEXT ‘THINKING of Joining’ Seminar will be held on July 13 2015 at the Mercure Castle Hotel, Windsor, and will be followed by an evening at the races at Windsor Racecourse. Members are invited too and all you have to do is bring along a company who is thinking of joining the BFFF - and enjoy an evening racing with our compliments! This may be a good opportunity for you to get closer to a supplier or customer by inviting them along and introducing them to the BFFF. This is a fantastic chance to get to know the BFFF better. The free event includes a buffet lunch and networking from 1pm, followed by
short presentations from the BFFF and two member companies and a river-boat taxi to the races in the early evening. For those who wish, there’ll be a few drinks and a Cubanthemed night. It’s ‘first come first served’ and since last year was a sell out - please book straightaway if you are interested. The new member event is being sponsored once again by Darégal. Please contact Hazel email@example.com or call 01400 283090 to book
Ad Bookings Open for Bulletin Special Awards Issue IN JULY, THE BFFF will publish a ‘special’ edition of The Bulletin magazine featuring all of the winners of the unique and prestigious Annual Awards 2015 – and full coverage of the Gala Dinner Dance, one of the industry’s top networking events. Companies who advertise in this ‘must-read’ issue can promote the quality and innovation of their products and services and get maximum exposure to industry decisionmakers in an environment dedicated to excellence in the UK frozen food industry. The Bulletin is sent direct to major decisionmakers and influencers in the frozen food industry via our extensive and controlled list 06 THE BULLETIN I MAY/JUNE 2015
of executives in the cold chain, plus over 150 buyers in the UK and all of the UK’s frozen food wholesalers. Secure a premium position in this issue by contacting advertising manager, Kate Miller. There are many advertising and marketing opportunities available and Kate would be delighted to discuss your options with you or your relevant manager. Contact Kate on 01780 763841 or 07933 704270 or by email – firstname.lastname@example.org The advertising copy deadline for The Bulletin Annual Awards and Gala Dinner Dance issue is June 26.
TICKETS ARE SELLING fast for this year’s Gala Dinner Dance and Awards evening which takes place on the same day as the BFFF Industry Forum on June 11 – so you can have a doubly productive time-out. We have a fantastic evening of entertainment lined up at the London Hilton on Park Lane and we promise you a top class night of dining, networking and dancing at this prestigious event. We are delighted that the following companies have kindly added their support to the occasion with sponsorship of the event and our thanks go to Yearsley Group for sponsoring the Retail Awards, NewCold for sponsoring the Catering Awards, Iceland Foods for sponsoring the seating brochure and Sam Browne Foods for sponsoring the main cabaret. Our thanks also go to Freiberger for sponsoring the main band, Rick Bestwick for sponsoring the breakfast, Snack Food Poco Loco for sponsoring the opening cabaret, Bar Foods for sponsoring the water and competition, Moy Park for sponsoring the flower arrangements and also Arthur J. Gallagher. If you plan to attend but have not yet booked your tickets, please contact either Charley Price on 01400 283091 (email@example.com) or Jilly Wallis on 01400 280909 (firstname.lastname@example.org) 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 so please send your completed form and payment to us as soon as possible.
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Frozen Food to Play a Major Role in Food Security
reduce GHGE production for foodstuffs not produced in the UK year round. For example, by increasing the use of frozen broccoli, the UK could be 100% self-sufficient in production reducing GHGE production by 15%. Fresh Atlantic cod produces at least 50% more CO2e than frozen because the extended shelf life offered by frozen food enables more efficient transportation methods. Dr Adrian Williams, principal research fellow, Cranfield University’s School of Energy, Environment and Agri-food said: “The report brings together a wealth of research which shows that there are improvements that can be made by making better use of freezing technologies in the food chain. This has particular benefits in reducing the impact of food waste and enabling sustainable transportation of food imported into the UK.”
Independent research shows increasing frozen food usage can help meet government targets on food security. IFE 2015 SAW the launch of BFFF’s newest piece of research, a major report from sustainability experts at Cranfield University which shows that increasing the production and consumption of frozen food in the UK can play a significant role in delivering the UK government’s 2020 and 2050 food security targets. Researchers at Cranfield, specifically chosen to conduct the research due to their relationship with the Department for Environment, Food and Rural Affairs (Defra), assessed a range of factors, such as waste reduction, increasing production, providing affordable nutrition and reducing the environmental impact of food production. They concluded that frozen food already contributes to food security in the UK and expanding its use could contribute significantly more. The Frozen Food and Food Security in the UK report calculated greenhouse gas emissions (GHGE), consumer cost and waste production for four of the most common shopping list items - cod, carrots, broccoli and potatoes -
and compared typical fresh and frozen supply chains throughout the year. Key findings included that increasing frozen food can significantly reduce edible food waste in the supply chain and lessen the impact of that food waste. Researchers found that any waste produced in frozen production occurred higher in the supply chain where it has less impact due to reuse and recycling options compared to fresh products wasted in the home, which often end up in landfill. As a result, researchers identified a potential waste saving of between 25% and 79% if the entire supply chain for these four products was shifted to frozen. Another key finding was that frozen products are typically less expensive than their fresh equivalents making fish and vegetable products, which can enhance dietary health, more accessible to low budget households. For example, frozen Atlantic cod and broccoli florets were 32% and 33% less expensive than their fresh counterparts respectively.
Brian Young, chief executive, BFFF said: “Food security is becoming increasingly prominent on the government’s agenda. As the population increases, the food industry must take an active role in helping to meet the growing demand for nutritional, affordable food without impacting on the environment. As this research clearly shows, embracing a wide variety of frozen food can help us to achieve the goals set out by the government in its food security strategy in a sustainable way.” Last year, Defra launched its report into the food security issue. At the launch Anne McIntosh, chair of the Environment, Food and Rural Affairs Committee said: “Complacency is a genuine risk to future UK food security. If we want our food production and supply systems to be secure, government and food producers must plan to meet the impacts of climate change, population growth and increasing global demand for food.” Brian Young added: “The research supports our belief that increasing the production and the use of frozen food in the UK can help to counter these impacts and enable a more sustainable and secure food supply in the UK in the future.” Members can download the report at www.bfff.co.uk/promotion/media-library.
It was found that frozen food can significantly THE BULLETIN I MAY/JUNE 2015 09
Winning Teams WINNERS AND FINALISTS of the 2015 World Food Innovation Awards were announced at a special awards ceremony at IFE15 in London – and included two members of the BFFF, Daregal Gourmet and R&R Ice cream. R&R Ice Cream scooped the top award in the ‘Best brand extension or limited edition’ category for its Oreo Sandwich for Mondelez, beating off stiff competition from finalists Teapigs Matcha Super Power Green Tea Drink with Elderflower and Weetabix Winter Warmer. Daregal Gourmet’s inFUZE Oil Range Basil Oil
was named one of two finalists in the ‘Best new food ingredient’ category that was won by Holy Lama Naturals Spice Drops. Judges at the event, sponsored by Tetra Pak, analysed over 340 entries from 30 countries in 16 categories. “Looking at the latest trends from around the world daily we are always excited by the amount of innovation produced by the food industry”, said FoodBev Media director Bill Bruce. “This year has been no exception and the amount and quality of entries proves this. We saw products that we are expecting to storm the market place; they were products that had a good overall concept, excellent packaging and fill niches which are growing and are on trend.” Almost 30,000 people attended the biannual event which is one of the biggest finished product food and beverage trade shows in Europe.
Championing Local Products THOMAS RIDLEY FOODSERVICE is working hard to champion local and regional brands in foodservice. Since it acquired Elveden Fine Food and Tastes of Anglia last year, the food and logistics expert has concentrated on maintaining its existing retail customers and increasing weekly turnover. Now the focus is on offering a wide local and regional product range to the foodservice sector. Rachel Summers, director, Thomas Ridley Foodservice said: “The sales team has been
eager to ‘get its hands on the local and regional product range’ to present it to our foodservice customers. We decided to delay the launch to the foodservice sector until we had rigorously tested our supply chain to ensure we don’t compromise our outstanding customer service to retailers. Having proven to retailers that they can benefit from our extensive distribution network and effective route planning, giving them certainty of a weekly delivery service, we are now ready to champion these local and regional brands throughout the foodservice sector in the east and south east.” All products in the range are ready for market; with suppliers having BRC or SALSA accreditation and bar codes on the inners and outers of products. For more information visit www.thomasridley.co.uk
10 THE BULLETIN I MAY/JUNE 2015
Chief executive, Fairwa
FAIRWAY FOODSERVICE’S MEMBERS have increased their collective turnover by 11%, generating £556m for the year-end 2014 – up from £498m in 2013. Chris Binge, chief executive, Fairway Foodservice said: “The members’ collective turnover figures for 2014 are fantastic - every member grew turnover with one exception and that business enacted a planned strategic customer-base change. Our members work really hard to deliver a great service to customers and our ‘umbrella’ of buying, marketing and technical services helps their businesses grow profitably. It also reflects very well on our suppliers who work with us and share in our continuing growth, and I genuinely thank them for all the support they give to our members and us.” The buying group was founded in 1984 by five frozen food wholesalers, and now operates across the UK, Ireland, the Spanish Costas and the Balearic islands on behalf of 17 foodservice companies. For more information visit www.fairwayfoodservice.com
Working Side by Side AT A
Sweet Success Roosters Piri Piri has partnered with Aviko to help expand its range of sides, including Aviko’s Superlongs, Mashed Potato and Sweet Potato Fries – and to give it a competitive edge in the casual dining market. TO COMPETE IN the casual dining market, Roosters Piri Piri focuses on the quality of food across its 40-plus outlets and is partnering with Aviko to help expand its range of sides. These include Aviko’s Superlongs, Mashed Potato and Sweet Potato Fries. “We chose to work with Aviko due to its expertise in the industry, and because it meets our standards in quality while continually improving its offering. Our kitchens rely on consistent quality and Aviko
delivers on this – I believe it’s currently the front runner in potato products,” said Roosters Piri Piri founder, Khalid Mirza. “Innovation is a big part of this sector – we chose Aviko’s Sweet Potato Fries to offer something different and, with coeliac friendly options becoming increasingly important, Aviko’s Sweet Potato Fries, Superlongs and Mashed Potato also allow us to grow our gluten-free offering.” For more information call 0800 633 5611 or visit www.aviko.co.uk
Vecta Wins SaaS Solution Award VECTA SALES SOLUTIONS is celebrating once again after picking up another prestigious award for its VECTA combined Sales Analytics & CRM service at the 2015 IT Europa awards ceremony. Vecta’s chief executive Julian Wassell along with Jayne Hill collected the award for ‘SaaS Solution of the Year’ from TV presenter Gyles Brandreth. The four independent judges evaluated entries on evidence of IT solutions that had transformed businesses. “There were many more entrants with a stronger software component this year and the quality of the projects being submitted has risen yet again,” said organiser John Garratt. “The Vecta submission for the SaaS Solution of the Year was based on the experiences of Lindab UK, a Vecta customer, that, after having chosen the powerful Sales Analytics & CRM solution, confirmed that it immediately saw sales and performance
Glory for Vecta Vecta Sales Solutions picked up the ‘SaaS Solution of the Year’ award for its VECTA combined Sales Analytics & CRM service at the IT Europa awards ceremony.
Members Celebrate Fairway Foodservice’s members have generated £556m for the year-end 2014, increasing their collective turnover by 11 per cent, from £498m in 2013.
A Diamond Year Yearsley Group is taking its 60th birthday celebrations on the road with a one-off silver liveried wagon designed by employee Adam Hepton and driven by 20-year employee, Craig Wells.
increases and measured a 30% increase in productive sales activity in the UK by acting upon information that would not previously have been accessible.” Julian Wassell said the award was ‘the icing on the cake for Vecta’ and thanked Lindab for working with them.
BFFF Members Win at IFE R&R Ice Cream and Daregal Gourmet triumphed in the 2015 World Food Innovation Awards at IFE15 with R&R’s Oreo Sandwich for Mondelez winning the ‘Best brand extension or limited edition’ category.
For more information, www.vecta.net and www.edp.co.uk THE BULLETIN I MAY/JUNE 2015 11
Grows to Meet Demand
PETIT FORESTIER UK is investing £20m into its short-term hire fleet in 2015, with the same amount planned for 2016. Europe’s leading refrigerated rental company, it has 16 depots throughout the UK and Ireland and has increased the size of its short-term rental fleet to over 1,200 vehicles. Its total UK fleet is now over 5,000 vehicles. The investment will add another 280 vehicles to Petit Forestier’s fleet including CDVs and up to 26t Rigids. The aim is to meet customer demand and provide greater choice and availability of the latest models, as well as support seasonal peaks.
TO CELEBRATE ITS diamond anniversary, Yearsley Group has rolled out a special liveried vehicle. The silver wagon with its distinctive 60th logo, designed by employee Adam Hepton, is certain to turn heads as it travels up and down the UK driven by Craig Wells, a Yearsley employee for 20 years. As well as making the usual deliveries, the diamond wagon will attend carnivals, Truckfest and be guest of honour at a spectacular Gala Dinner being held for 900 employees in June. Managing director Harry Yearsley commented, “We are thrilled with how the wagon looks and are sure it will stand out on the roads. This special vehicle is just one of many things planned for 2015 to celebrate our diamond year.” The company is also giving all employees their birthday off as an extra day’s holiday and planning to raise £60,000 for local and national UK charities. Yearsley has launched a photo competition of snaps of the wagon in the most unusual
places. To enter, visit www.facebook.com/ yearsleygroup60th or tweet your image with #YG60. The winner will receive a limited edition model of a Yearsley Group vehicle. Competition closes on December 31 2015. To follow the wagon’s journey visit, www.yearsleygroup60th.co.uk Picture (1) shows from left to right, 60th wagon driver Craig Wells, managing director Harry Yearsley, Adam Hepton and Will Maycock
Bluseal Correction ON PAGE 46 of the March-April 2015 edition of The Bulletin, Bluseal was misspelled as ‘Blueseal’. We apologise for any confusion caused.
12 THE BULLETIN I MAY/JUNE 2015
Pat Skelly, managing director, Petit Forestier UK said: “By understanding our customers’ requirements, we have increased our fleet in the areas where we have the most demand. We want to provide our customers with the highest quality vehicles and that is why nearly 80% of the whole fleet is less than three years old. Petit Forestier believes that by investing in its short term hire fleet all customers will be able to locate the vehicle they need, when they need it.” The UK and Ireland are an important part of overall group activity. In Europe, Petit Forestier has over 180 depots controlling 40,000 refrigerated vehicles operating from 16 countries. For more information, please visit www.petitforestier.co.uk
AT A GLANCE Young Talent Shines Through DAWNFRESH HAS BEEN named Youth Employer of the Month at the Skills Development Scotland (SDS) awards. One of the UK’s leading producers of fish and seafood, Dawnfresh received the award following a visit by Youth and Women’s Employment Minister Annabelle Ewing to the company’s Uddingston headquarters in March. Chairman of SDS, John McClelland, said: “Dawnfresh consistently displays the core values which define our Youth Employer of the Month Award and I congratulate them on receiving the award at this time. The company’s commitment to young people and the importance it has placed
on offering valuable employability training and apprenticeship opportunities is to be commended.” Dawnfresh has recruited apprentices through the food and drink sector’s Tasty Jobs initiative, which incorporates SDS’s Certificate of Work Readiness employability qualification. It employs over 500 people across three processing sites and seven fish farms, and supplies products to large supermarkets and specialist independent retailers. Its international business has grown to reach an annual turnover of £6million with export markets in the US, Europe, the Middle and Far East.
Norbert Posts 2014 Growth FOLLOWING ON FROM its $750 million acquisition of US logistics and transport business Jacobson Companies last August, Norbert Dentressangle has posted solid results for the financial year ending December 31 2014. Group EBITA was €167.9m, up 18.6%, providing an EBITA margin of 3.6% compared to 3.5% the previous year. In the logistics division, operating profit was up 4.5%, with EBITA rising from €87.4m in 2013 to €105.2m. Revenue was up 20.9% to €2.4bn. Norbert Dentressangle is a major provider of logistics and transport services to major
food and drink retailers and manufacturers. Its customers in the UK include Asda, Bernard Matthews, Birds Eye, Carlsberg, Coca-Cola Enterprises, Glenmorangie, Kellogg’s, Marlow Foods, Maxxium, McCain, Morrison’s, Nestlé Waters, Sainsbury’s, Tata Global Beverages, Tesco, the Co-operative Group and Weetabix. The UK is Norbert Dentressangle’s second largest market after France, accounting for 29% of total sales. For more information, please visit www.norbert-dentressangle.co.uk
Local Brand Supporter Thomas Ridley Foodservice is championing local and regional products launching an expanded range to the foodservice sector.
Young Talent Dawnfresh was named Youth Employer of the Month at the Skills Development Scotland (SDS) awards for its young apprenticeship schemes.
Financial Success Norbert Dentressangle has posted solid results for the financial year ending December 31 2014. Group EBITA was €167.9m up 18.6%. In the logistics division, operating profit was up 4.5 per cent and revenue was up 20.9% to €2.4bn.
New Collaboration Oakland International has collaborated with Austrian-based transport operator Roswel to increase retail opportunities for European food producers and manufacturers in the UK and Ireland – and vice versa.
Upgraded Fleet Kestrel Temperature Controlled Services has upgraded its refrigerated delivery fleet to incorporate the Seven’s Cool Track remote monitoring system in 26 of its 30-strong fleet.
THE BULLETIN I MAY/JUNE 2015 13
NEWS WORK HAS STARTED on ACS&T’s new regional office at its Park Lane site in Wolverhampton. The food logistics specialist has invested £1m in the two-storey 5000sqft office development, which will house management, sales and marketing, network planning, human resources and commercial sales teams in August. ACS&T managing director Malcolm Johnstone said, “This is an exciting development for ACS&T. We are ambitious as a business, and we are looking to the future in terms of modernising our operations and setting up the business for continued growth. These new offices will enable us to create a superb, high quality working environment for our employees and be a showcase for our customers and visitors.” Designed by pHp Architects and being built by Watson & Cox Construction in conjunction with project managers Goodrich Consulting, the new offices include a state-of-the-art
New Digs for ACS&T
business continuity suite. ACS&T was one of the first companies to achieve British Retail Consortium (BRC) certification (storage and distribution) across all of its sites located in Wolverhampton, Grimsby, Tewkesbury and Scarborough, together comprising 12 cold stores, three ambient stores, comprehensive
European Opportunities for Oakland OAKLAND INTERNATIONAL IS to collaborate with Austrian-based transport operator Roswel in a move that could deliver significant new retail opportunities for European food producers and manufacturers. Oakland International has a proven track record for export development. Working with a variety of business partners, the UK specialist food distributor has achieved significant business growth and fostered a genuine desire to build partnerships for mutual business benefit. The collaboration with Roswel across eastern Europe intends to increase the existing number of European suppliers sending product in to the UK, and create a route for Irish and UK suppliers and producers to enter eastern Europe. Oakland International managing director, Dean Attwell, said, “Roswel is a great company with great people, and we are delighted to be working with them to further advance our joint European retail market activities.” Oakland’s longstanding relationship with Roswel goes back many years, and by working 14 THE BULLETIN I MAY/JUNE 2015
collaboratively the two companies have created a new easy-to-access, seamless and mirrored cross-retail route for goods to travel across Europe, Ireland and the UK. For more information, please visit www.oakland-international.com
ell and Oakland MD Dean Attw ithner. Ro rd rha Ge MD el sw Ro
co-packing and blast freezing facilities and large, dedicated and shared-user multitemperature transport fleets. For more information, contact ACS&T on 01472 358207 or visit www.acst.co.uk
FROM SEPTEMBER, GLYNDWR University will be running a Food and Drink Management degree to create a pool of graduates and executives equipped with the necessary skills to succeed in the sector. Noting the importance of this sector on a local, national and international level, a bespoke degree would develop an employee’s essential skills and leading-edge thinking, thus bringing its organisation a competitive advantage. Whilst a generic business degree provides breadth, a degree that is tailored to the industry will benefit both the studentemployee and the employer. The degree can be completed part time over three years. For more information, visit www.glyndwr.ac.uk
Kestrel Swoops On Seven AT A GLANCE £20,000,000 Investment KESTREL TEMPERATURE CONTROLLED Services has upgraded its refrigerated delivery fleet to incorporate Seven Telematics’ Cool Track remote monitoring system. Graeme Still, managing director, Kestrel, said: “The long-term relationship between Kestrel and Seven Telematics is testament to the robust nature and overall performance of the Transcan range and the excellent service support that we have received during this time. Kestrel was looking to upgrade its fleet vehicles with the latest state-of-the-art remote monitoring systems and to specify Seven’s Cool Track system was a natural development. The decision to switch our tracking supplier to Seven Telematics is a clear indication of our
confidence not only in the longevity of the product but also the company.” A regular user of Transcan 2 from Seven Telematics, Kestrel has now fitted 26 of its 30-strong vehicle fleet with the Transcan 2 and Cool Track systems. “Kestrel now has strict quality control procedures in place to ensure that the load security is not compromised in any way. Seven Telematics are extremely pleased to have been a key partner with Kestrel and the switch to Cool Track firmly cements our strong relationship,” said Michael Kane, sales director, Seven Telematics. For more information, please visit www.seventelematics.co.uk and www.cooldelivery.com
New Cold Store for Ardo racking has been installed along with LED lighting controlled with motion sensors to reduce energy consumption.
ARDO UK TURNED to high-care construction specialist Chalcroft to build a new cold store facility to help cater to growing demand. The £4m cold store provides almost 1,900sqm of storage space for the frozen fruit and vegetable specialist, expanding the Ashford site’s total space to nearly 9,700sqm. The new cold store is capable of holding 4,200 pallets and space-efficient mobile
Jon Barnes, Ardo UK’s supply chain and inventory director, explained: “Our overall storage capacity now exceeds 22,500 pallets and, with more space and improved handling facilities, we are well placed for continued growth in the years to come. Additionally, the efficient sealing of the building and motioncontrolled lighting have contributed to our energy efficiency targets, saving us 97% of our electricity usage on lighting alone.”
Petit Forestier UK has increased the size of its short-term hire fleet with a £20m investment. The measure brings its total UK fleet to over 5,000 and its shortterm fleet to over 1,200 vehicles.
Cold Store Open Ardo UK’s new £4m cold store – built by construction specialist Chalcroft - adds almost 1,900sqm of storage space to the frozen fruit and vegetable specialist’s complex in Kent.
New Site for ACS&T Work has started on ACS&T’s £1m regional office at its Park Lane, Wolverhampton site which will house teams from management, sales and marketing, network planning, human resources and commercial sales teams in August.
Get Studying! From September, Glyndwr University will be running a Food and Drink Management degree tailored to the industry. The bespoke degree is parttime over three years and will benefit both student and employer.
For further information on Chalcroft’s experience in the warehouse, logistics and food and drink sectors, visit www.chalcroft.co.uk THE BULLETIN I MAY/JUNE 2015 15
Delivering the ultimate in foreign material detection for maximum food safety and product quality. BĂźhlerâ€™s optical sorting solutions are suitable for both small and largescale vegetable processors at any stage of the process. The SORTEX E range features advanced technologies including custom-built visible cameras, Enhanced InGaAs technology and unique PROfileTM (shape) technology delivering an outstanding performance in the removal of discoloured or misshaped product, extraneous vegetable matter (EVM) and foreign material (FM). Designed to maximise yield, improve product safety and quality to meet the increasingly demanding standards of food safety and cleanliness on a global scale. Discover our global capabilities: Buhler Sortex Limited, 20 Atlantis Avenue, London E16 2BF, United Kingdom. www.buhlergroup.com/optical-sorting firstname.lastname@example.org
Innovations for a better world.
Ensuring quality key to maintaining consumer confidence By Stephen Jacobs, Global Product Manager for fruit and vegetables, Bühler With competition between supermarkets more fierce than ever, product quality has become a key point of differentiation for rivals as they look to secure consumer loyalty. This pressure continues to be felt further down the supply chain where processors and manufacturers must ensure the products they supply are of a consistently high quality and safety assured. For processors of frozen fruit and vegetables, ensuring food safety and quality control is one of the most prominent issues affecting their businesses. Quality control and safety processes can help to provide a consistent product level by removing colour defects and extraneous vegetable matter including sticks, stones and stems, as well as more serious or dangerous content such as plastic or glass. There is no actual legislation regarding foreign materials, but there is legislation that states that all food manufacturers are responsible for the safety of their food and that food must not be unsafe or injurious to health, so food companies must have processes in place to eliminate risks. There can be serious financial repercussions for both suppliers and retailers in product loss, fines and in very serious cases, legal costs, particularly with foreign materials in food a source of consumer complaints. Despite the reduction of food waste being a global issue, defects and misshapen products are still looked upon unfavourably by most consumers. Therefore ensuring only the most premium produce makes it on to
the plate is critical to ensuring brand and product loyalty.
of Bühler equipment is inexpensive when compared to other market technologies.
For the past 60 years, Bühler has supplied a full range of superior precision optical sorting equipment for grains, beans, pulses, spices, nuts, rice, vegetables and fruits as well as non-food products such as plastics by colour and shape. As the global leader in optical sorting solutions for all foods, including frozen fruit and vegetable processing, Bühler has built a reputation for providing effective and flexible technology and reliable expertise.
Bühler SORTEX machinery can be used at various points in processing including during cleaning, helping to remove defective products, foreign materials or extraneous vegetable matter, and before bagging to ensure the quality of a product. The calibre of the SORTEX technology also dictates that no additional requirements are needed for machinery to operate in freezing temperatures, whilst the accuracy of the machinery means it provides a far superior yield when compared to the same work being done manually it also eliminates the risks of human error.
Its SORTEX optical sorters offer the highest standards of quality and cleanliness for produce, combining enhanced InGaAs cameras, high-resolution bichromatic cameras and PROfileTM (shape) technology. The InGaAs technology identifies a wider range of contaminants than previously possible, particularly for packaging fragments, whilst Bühler’s PROfileTM (shape) technology intelligently detects and virtually separates touching objects, allowing for higher capacity shaper sorting. The use of such state-of-the-art, high-quality components also means the maintenance
By continuing to be global leaders in the field of optical sorting Bühler Sortex customers in the frozen food industry are able to rely on expertise and reputation, providing assurance to the retailers they work with. It also ensures a premium product, with dramatically reduced chances of imperfections helping to secure loyalty for retailers and a greater financial yield.
Classier Dogs Lantmännen Unibake UK has launched a new Top Sliced Jumbo Brioche Hot Dog Roll within its Americana brand. The leading bakery supplier acted on consumer demand to produce the on-trend product after research by Menurama revealed that hot dogs are the UK’s fastest growing menu item, nudging scampi and chips out of the top 20 most popular dishes, and a proven key revenue driver on 85% more menus. “Consumer tastes are continuing to evolve across all eating occasions, especially in
American cuisine,” says Rachel Shoosmith, marketing manager at Lantmännen Unibake UK. “The launch of our new Jumbo Brioche Hot Dog Roll brings a must-stock premium product to the market for wholesalers and caterers to capitalise on. We also pride ourselves on our ongoing customer support which includes display advice, category management and bakery training.” Made with butter and free range eggs for a superior flavour, the roll is glazed to give it
Cool Taste of Hollywood
a shine and is best served with a gourmet sausage topped with Monterey Jack cheese, bacon and caramelised onions, or spiced up with beef chilli, cheddar cheese and chopped onions. Available in cases of 48 pieces, the Brioche Hot Dog Roll is approximately 8.5 inches in length, supplied frozen and requires 60 minutes to thaw. For further information and details on availability, visit www.americana.co.uk
Icefresh Foods Ltd has been granted the rights to produce ice cream lollies and ice lollies based on the Universal Pictures and Illumination Entertainment’s Despicable Me global film franchise including the upcoming prequel Minions. The move expands Icefresh’s range of licensed products, and bolsters its strong children’s brand offering. Available in Morrisons, Sainsbury’s and Asda, the Minions-shaped lollies are raspberry and vanilla flavoured. A classic push-up Despicable Me ice lolly sold exclusively in Aldi will come in raspberry and lemon flavours. Both lollies come in packs of six and are free from artificial colours, flavours and preservatives. Scott Wilson, brand manager at Icefresh Foods Ltd said: “Over the years, we have built up a great portfolio of own label and branded frozen desserts and have had a great amount of success. We want to keep developing our licensed offering, and Despicable Me will be a welcome option. We’re looking forward to working with such a well-loved brand, especially with the upcoming Minions film.” For further information and details on availability, visit www.icefresh-foods.co.uk
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for Fish Fingers
Explosion of Flavour Snowbird Foods has developed the ideal buffet snack – a bite sized meatball called the Popper. The ‘meatball’s baby brother’ is available to serve either hot or cold once defrosted and delivers an explosion of flavour. Poppers are exciting, innovative, versatile 4g balls - the perfect size for children’s meals.
Available in Lamb & Raisin for a fruity lamb alternative, Beer & Ginger, Turkey & Cranberry (for a spicy and fruity alternative) and BBQ Pork. Fully cooked and frozen in the factory, they can be microwaved to order from frozen (in seconds) or oven heated for hot service to a core temperature of 75˚C.
Birds Eye has put a new spin on its teatime classic with the launch of Wholegrain Fish Fingers. Made with 100% fish fillet and 100% wholegrain breadcrumbs, Wholegrain Fish Fingers are targeting parents seeking tasty meal options for their families. In testing, the product got the thumbs up from children, with 88% of those asked to try it declaring it a hit. Birds Eye UK marketing director, Steve Chantry, comments: “Innovation is at the heart of what we do and enables us to meet the changing needs of our consumers. With Fish Fingers being such a household staple, we felt it was time to expand the range by introducing a deliciously crunchy wholegrain breadcrumb that families are sure to love.” Available from Sainsbury’s, Asda, Tesco, Morrisons, Waitrose and Iceland and retailing at an RRP of £2.49.
Fruity Treats Erlenbacher has launched a fruity, crispy treat perfect for the UK market this summer. Part of its Cream & Fruit Slices range, the new flavour Cherry & Crisp Chocolate Slices is a contemporary twist on a classic favourite. Traditional, fruity flavours have been combined with the sweeter textures of chocolate and cream, and finished off with a crunchy chocolate crisp base. Ideal as a snack or dessert, the Cherry & Crisp Chocolate Slices are conveniently stored, easy to handle and have a short defrosting time. It comes pre-cut into 12 slices, making it easy to display either individually or as a whole. For further information and details on availability, visit www. www.erlenbacher.de THE BULLETIN I MAY/JUNE 2015 19
Frozen Looks to the Future The 2015 BFFF Business Conference continues to grow as one of the food industry’s premier events for thoughtleadership and networking. THE FIFTH BFFF Business Conference had its eye firmly fixed on the future as themes tackled included ‘Is this the end of supermarkets as we know them?’, ‘What’s next for food trends?’ and ‘The recession’s over so all’s well that ends well - or is it?’. This year’s event, held at the Chesford Grange Hotel, Kenilworth on March 3, attracted 226 delegates from 127 companies to listen to top speakers and leaders from retail, frozen and foodservice. With an economy showing many signs of growth and recovery, the 2015 BFFF Business Conference provided an excellent platform for taking a long view across all sectors - retail and foodservice - and assessing the major changes and challenges in the industry moving forwards. Topics included competition and changing shopper behaviour in the supermarket sector, how brands and producers should respond, what the recovery means for foodservice and how pubs are reinventing themselves. According to top speakers, innovation, responsiveness and flexibility are needed by all sectors to thrive and remain competitive. Industry leaders on the podium included Andy Weston-Webb, managing director UK & Ireland, Birds Eye, Brakes’ group chief executive Ken McMeikan, James Armitage, head of marketing, Enterprise Inns and Andrew Kenny, senior category director - frozen foods, 20 THE BULLETIN I MAY/JUNE 2015
Asda. Food Futurologist Dr Morgaine Gaye looked at future trends that could influence the industry’s development whilst economist Roger Martin-Fagg cast his cynical eye over the future of the economy. Ed Garner, communications director, Kantar Worldpanel, provided insights into the retail market and IDG’s James Walton addressed the topic ‘where next for supermarkets?’ Tom Lynch, commercial director, CGA Strategy gave an overview of foodservice performance and future prospects. The conference was chaired by Michael Bennet, managing director of Pelican Communications, the BFFF’s PR agency. Wrapping up the day was keynote speaker Gerald Ratner, whose boom-to-bust career was highlighted by one of the most infamous off-the-cuff remarks in corporate history. Delegate Andy Kemp, group sales director, Bidvest 3663, said: “The BFFF Conference held at Chesford Grange was without any question of a doubt a superb networking event that enabled all of us engaged within our industry to better understand the issues and
opportunities that we face, whether you are a manufacturer, operator or distributor. A superb gathering of presenters and panellists.” Economist Roger Martin-Fagg told delegates that ‘things are really looking a lot better than when I stood here a year ago’. His overview was that the ‘economy is heading for normal’ and there were very positive signs of growth on the horizon for the food industry. He expects to see household consumption increase throughout 2015 as inflation falls and no increase in interest rates until wages are growing above 3%, unlikely in the short term. The biggest risk he sees is the impact of rising US interest rates and a stronger dollar on companies and countries who have borrowed US dollars to finance their debts. He forecasts that consumer spending will grow at 3% due to lower energy prices and wage growth for long time employed with GDP growing 2.5% in real terms. For growth outside the UK, he predicts the Eurozone will be under 1%, US 3.5%, China 4%, India 6%, Canada 2.3%, Australia 2%, and Russia at minus 5%. World growth will average 4%.
A great event with high quality speakers and presentations. I always come away better informed from the conference.
Tim Mudge, British Growers Association
BFFF Business Conference & Exhibition 2015 One of the best events I have attended, the retail session was first class with lots of good content. BFFF chief executive Brian Young delivered a presentation about the BFFF’s promotional plan for the year ahead - funded by Federation profits - which is focussing on the benefits of frozen to consumers and the environment in terms of food security and waste reduction. “Changing the perceptions of consumers is our priority. I hope you think as I do that the coverage we have had on frozen wouldn’t have been this positive in the past.” This year, it will roll out the results of the research conducted with Cranfield University on how frozen can meet the challenge of food security including taking education packs to key stage 3 pupils. It also launched a partnership with BritMums, enlisting 20 top influencers and getting them to purchase frozen and make a meal. On behalf of the BFFF, he appealed to members to give recipes and support the Cool Cookery website and share content and links on their own social media sites and platforms. IDG’s James Walton addressed the issue ‘Is this the end of supermarkets as we know them?’. He said that supermarkets face the challenges of volume and demand, price and history. “Demand is declining and sales have been supported by inflation but not any more…People are buying less food…they are putting more thought into meal planning and avoiding waste. This could benefit frozen as we begin to use our freezers better. With calorific intake falling, the real competition is to get the shopper to choose my calories not their calories.” Walton said the physical store will be reinvented as the grocery portfolio shrinks and there will be more hybrid stores and collaboration with other services/suppliers to use the floor-space. Supermarkets will have to create a new appeal and a new value proposition around provenance, service and loyalty - such as using technology to create personalised individual pricing systems. For example, Carrefour offers shoppers discount stickers to apply to the products of their choice within selected categories. He noted that with deflation, the price difference between frozen and fresh is reducing so frozen manufacturers must promote other benefits - such as convenience, innovation
Richard Harrow, Freiberger UK
and waste reduction. He posed vital questions that frozen food manufacturers need to answer to remain competitive: How can the attributes of frozen food be aligned clearly with the evolving shopper culture? How can shoppers be recruited and retained by the frozen food category? How can frozen food be made to work harder in-store? What can branded suppliers do that retailers cannot do for themselves? Birds Eye’s Andy Weston-Webb demonstrated that the market opportunity in frozen is huge. “The market could be three to four times bigger than it is - with only 11% of consumers currently buying frozen. There’s lots of room for growth if we get it right.” With shopper habits changing, frozen’s challenge is to stay relevant, earn its place at the table, offer innovation and appeal on more than simply value. He urges manufacturers to reenergise the category as transformative. For example, he explained how putting peas in customer-friendly ziplock bags had boosted market share. Weston-Webb presented Birds Eye’s ‘Forever Food Together’ Europe-wide campaign to educate consumers on the benefits of frozen, freezing and cutting waste. “The opportunities for frozen are significant, however I believe to seize it we have to take a risk and invests in change, but if we do that it will pay off for all of us.” Asda’s Andrew Kenny examined the changing face of the supermarket landscape, highlighting that’s there no mystery as to why discounters have grown market share. “Back in 2006, the price difference between the Big 4 and the discounters was 6-8% - then as consumer prices started climbing that differential grew to 25% by 2011/2012,” he explained. The fight back is in full swing and, according to Kenny, at Asda it’s being fought on multiple fronts - price and promotions, range, store design and layout, and online through click and collect. “We have to make it really easy and relevant - at the store, in prices and product range, at check-out and online,” he said. “Frozen lags behind but in terms of being hassle-free and making life easier for the customer I think there are big opportunities here - especially online because people like frozen online and it performs well.”
Opposite page clockwise from top: Brian Young, Ken McMeikan and Andy Weston Webb This page, from top: Roger Martin-Fagg, Tom Lynch and Andrew Kenny Ed Garner, communications director, Kantar Worldpanel, provided insights into the retail market and clarified that frozen in fact overtrades online by up to 22%. “Online, frozen has a level playing field and it looks just as good as fresh in photographs - unlike inside the store,” he said, noting that Morrisons is trialling better frozen cabinets in its new concept stores. Garner pointed out that frozen is still one of the fastest growth sectors in terms of products and that there’s a 50/50 split between branded and non-branded in terms of frozen goods with most growth online and amongst young families. Whilst he says it’s a ‘bloodbath’ for market share amongst the Big 4 supermarkets and that shopping behaviours are undergoing massive change. Kantar research shows that 90% of shoppers still shopped in a Big 4 store in the past four THE BULLETIN I MAY/JUNE 2015 21
This was our first BFFF Conference and we are already looking forward to the next one. Very well organised and some very interesting content throughout the day.
Steven Spencer, Bluseal
weeks because they couldn’t get what they wanted elsewhere. “So if the Big 4 still have the shoppers what they’ve got to do is trade with them better and get them to buy more and stay longer,” he said. In the afternoon session, top speakers Brakes’ group chief executive Ken McMeikan, James Armitage, head of marketing, Enterprise Inns and Tom Lynch, commercial director, CGA Strategy gave an overview of foodservice performance and future prospects and the changing face of foodservice. Tom Lynch explained how the opportunities for out of home dining continue to grow. “In foodservice there is tremendous room for growth as eating out has become part of what we do with our leisure time.” According to CGA stats, the average UK consumer visits 7.8 eating out brands every six months and 42% of the population eat out at least once a week, with 80% eating out at least every month. Foodservice is growing at 4%. The view for 2015 for foodservice is overwhelmingly optimistic, he said, although again it seems operators are slightly more positive than suppliers. There’s evidence to suggest that foodservice
didn’t contract as much as thought during the recession. In fact the number of eating out venues has grown by 13.7% in what is becoming a highly-segmented market, sophisticated and very brand led - a 26% growth in managed chain restaurants. Pubs, such as JD Wetherspoons, have added value back to the channel, but many are going into food with no knowledge or experience. He said there is a huge opportunity for frozen especially in pubs and bars - since it can cater to premium and budget ends of the market offering benefits of higher profit, storage, quality, value and convenience. Currently, however, chilled food is performing better in all sectors except for health and welfare and business and industry catering. Brakes’ Ken McMeikan said there is a ‘seismic transformation’ happening in foodservice and to compete requires ‘innovation in everything that you do’. “We are entering a new era in foodservice, post recession there’s been a change in attitude of consumers and their habits. For example, they are eating out more but spending less per visit. What is clear is that operators need to understand consumers and target their offers.” All day dining opportunities, especially in young professionals, are growing, he said and there are opportunities in the growing breakfast market, food for office meetings and still in the well-established café society. But each one is segmented; for example in the breakfast market the 18 to 34s want a quality traditional breakfast whilst the over 50s are looking for a good value breakfast. Operationally, he said chefs are getting more interested in prepared foods and this could be an increasing opportunity for frozen. “In foodservice, suppliers need to support customers to support their customers - if you let them down then you let everyone down. Though the margins for everyone are extremely small, they need us to help them
achieve a competitive advantage,” said McMeikan. At Brakes, frozen makes up a third of what it supplies. McMeiken said that the amount is declining in the UK, as opposed to France where it is growing and we need to get the message out in the UK by focussing on the benefits to our customers of innovation, quality and convenience. Enterprise Inn’s James Armitage, said that pubs are back and winning. “Pubs are one of the oldest industries in the UK and at the heart of what makes Britain great,” he said, adding that the winning formula for today is ‘segmentation and adaptation to locality’. “Once you have the right offer it’s simple. Great pubs stand out,” he said. “They have a unique offer and unique service and they tend to be the ones that survive.” Enterprise has over 5,500 pubs tenanted and managed and operates on a ‘system and smiles’ approach. “UK customers are sophisticated and expect great service intelligent service that’s there when you need it but invisible the rest of the time.” He said Enterprise works with many global brands sharing insights, and has discovered that too much choice is off-putting. “Only 1 in 10 customers are regularly looking for something new, so less is more when it comes to numbers of fonts and walls of brands.” Fast growers, he said, are still cocktails, wine and sparkling. Offering tasting opportunities such as fizz Fridays, beer paddles and wine flights are good for sales and helping to get the food-drink offer right. Other wins for pubs are understanding all the day parts and having the right offer for the market - for example ‘host a roast’ Sunday lunches for families and groups, or quality coffee and dessert bars in suburban pubs for yummy mummies. He said: “Many pubs are not getting it right and need help. They get a lot of support from booze brands but there is much more help they could get from food brands.” Food futurologist, Dr Morgaine Gaye is an expert at using research and observation to predict future trends in the food market. Dr Gaye’s presentation highlighted the fact that
By far the best business conference and networking event I’ve ever attended. Informative, valuable and relaxed.
Simon Spence, Westbridge Foods
22 THE BULLETIN I MAY/JUNE 2015
BFFF Business Conference & Exhibition 2015
Year on year this conference gets better and better not least from the effort put in from the BFFF team and the quality of the guest speakers. Thank you.
Kevin Hancock, Rick Bestwick
Opposite page from top: James Armitage, James Walton This page, clockwise from left: Ed Garner, Dr Morgaine Gaye, Gerald Ratner, Panel (l-r) Andy Weston Webb, James Walton, Andrew Kenny and Brian Young food prices are set to double by 2020. This, she says, will be the underlying factor behind food developments. Other key trends include health, simplicity, time, water, low cost, self reliance, my way, honesty and sharing. She pointed out that texture will become more important in food as this is an area that hasn’t been well explored to date. “It’s not just about the flavour,” she said. “Everything we do is three-dimensional so expect to see shape changes, folded textures and different mouth feels. For example, things that change the viscosity of drinks or textured spoons.” Dr Gaye said that one trend that could impact on frozen is the ‘kidult’ trend - adults who love playing and whimsy. This, she said, could result in much more playful ice cream offers such as faces and more real ingredient lollies. Smell will also become even more important. Whilst this is a challenge in frozen food, there are ways around it, for example scenting packaging or POS. “Health will be the nation’s number one trend for future - whether it’s a fad or a trend, taking care of yourself remains important,” she said. As a result, expect to see a lot of new ingredients and savoury versions of traditionally sweet things such as sweets with vegetable fillings. To keep it fresh and appealing, healthy things will be branded in junk ways or made using darker colours so
expect to see black food positioned as healthy, she explained. Consumers meanwhile will be relying on apps to tell them what they need to consume each day to keep healthy. Ending the conference as keynote speaker was infamous entrepreneur Gerald Ratner. Ratner collapsed his own empire in a single spectacular stroke back in 1991 by describing his products as ‘crap’ to 5,000 attendees of an Institute of Directors conference. The gaffe, which wiped £500m off the value of the company, has entered into the business lexicon as ‘doing a Ratner’ and is still regarded as the worst ever business blunder. Ratner presented an entertaining and gutsy session on his boom, bust and boom business life. After seven years in the business wilderness where no one would touch him, he found himself at a new low ‘spending afternoons in bed watching Countdown’. Ratner pulled himself together and launched a health club using an early-bird membership scheme to raise the initial investment - an enterprise that he then sold for £3.9m two years later. Ratner went on to launch an online jewellery business with partners in Mumbai and create a second fortune. What he has learned, he says, over his years in business and highly publicised failures and successes is that “the longer we dwell on our misfortunes the greater
is their power to harm us. The biggest mistake is to sit there and dwell on problems. The secret of success is to face our future with no loss of enthusiasm. No one sails through life without anything bad happening.” The BFFF Business Conference & Exhibition brought together producers, suppliers, distribution and supply chains, and retailers. It provided a unique environment for companies to showcase their products and services and network with peers. This year’s event was supported by 13 sponsors, the main ones being Lamb Weston, Caterforce and MWV. They were joined by The Authentic Food Company, Bells of Lazonby, Ercolano, GRG Recruitment, Lantmannen Unibake, Low Sodium Sea Salt Company, Norbert Dentressangle, Reed Boardall, SSI Schaefer and Tipiak. With 22 companies exhibiting on the day up from 14 last year - the event hosted a sizeable company exhibition. The 2016 conference will take place on Tuesday 1st March at the Chesford Grange Hotel, Kenilworth, Warwickshire.
THE BULLETIN I MAY/JUNE 2015 23
Veggies Go Premium Vegetables and potato products, one of the frozen industry’s core categories, is fast going premium in both retail and foodservice in response to growing consumer demand for more healthy foods. THE FROZEN VEGETABLE market has shown a good growth over the past four to five years. According to the latest figures by Kantar Worldpanel [year ending December 7, 2014], the sector was valued at £483m whilst the potato sector was worth £684m for the same period, growing almost £70m over the past two years, thanks to baked potatoes performing well.
Frites. “They offer year round availability, regardless of the season, and allow you to use as much or as little as you want, thereby reducing waste with the added beauty that they prevent sensitive vitamins and nutrients from being lost during transportation from farm to plate.”
“Bannister’s Farms and McCain have really created a vibrant, innovative and rapidly growing sector with consumers loving the convenience of having a jacket potato ready in next to no time,” said Brian Young, chief executive, BFFF. “With McCain, Aunt Bessie’s and Bannister’s Farms introducing new products on a regular basis it is highly likely that this market will continue to show growth whilst always in the background is the uncertainty of potato crops as recent years have been relatively unkind in terms of yield and quality of potatoes.”
From premium frozen oven-dried tomatoes and root-vegetable mash to tabbouleh and avocado halves, Ardo UK is catering for consumers’ changing tastes and expectations. “Consumers are becoming more confident and open to trying new tastes and textures as world food dishes become more popular within our retailers and foodservice industries,” said Stuart Hiscott, marketing manager at Ardo UK.
A GLOBAL INFLUENCE
Thanks to products like gourmet fries and vegetable smoothies, the premium option is another element in frozen’s winning list of customer benefits that include convenience, cost and avoiding waste.
The products offer chefs the flexibility to use as much or as little as they require; hence improving value for money and removing waste. Freezing also stops the growth of harmful microbes and pathogens which cause food poisoning and spoilage.
“Frozen products are better value, helping with budget control, not mentioning the fact that they don’t require peeling, chopping or blanching, meaning more time and energy saved in the kitchen,” said Nic Townsend, marketing manager for foodservice spud specialist Farm
To meet the demand for Mediterranean-style cuisine Farm Frites is now offering frozen Patatas Bravas, as well as low in salt Hash Browns, Spicy Seasoned Wedges, ideal for sharing platters, and gluten-free Crispy Roast Potatoes, perfect for a roast dinner.
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GO VEGGIE Pinguin continues to develop new products for Ross, developing a range that meets consumers’ ongoing demand for convenient solutions and allows healthy nutritious sides to be made in no time at all. Its Ross Micro Vegetables are fresh and tasty, and cooked in minutes. Easy to prepare, the individual steamer bag offers a tasty and convenient side and a great way to get two of the ‘five a day’ recommended allowance. The Ross Golden Savoury Rice & Vegetables is a mix of seasoned yellow rice and vegetables in a steamer bag that can be cooked in minutes and is ideal as a side dish or light meal. Another premium product from Pinguin is its Tesco Edamame Beans in the Pod. These baby soya beans can be served either in their pods or shelled. Similar in look to small broad beans, they have a sweet taste and slightly crispier texture and are great for adding to stir fries, risottos and salad recipes. This premium product won the Quality Food Award for Best Ready Meal side dish. BREAK FROM CARBS In these health-conscious days, consumers are always on the look out for new trends to improve their diet. And, thanks to Vegetable Fries from Ardo UK, consumers can now have a mini break from carbs without missing out on a tasty treat! The unique-tasting product made from carrot and parsnip is already winning awards in Europe and is set to storm the UK foodservice market. Smoothies are shaking up menus, thanks to their nutritional appeal. Ardo is promoting the new trend for alternative ones packed with frozen fruit and vegetables that contain herbs - and even spices - and are perfect for an energy boost, quick detox or helping towards a healthier lifestyle. Consumer awareness and healthy eating have resulted in free-from foods growing, as demand for organic vegetables grows. Ardo understands the importance of this. “All of our organic vegetables and fruits are grown on fields selected with care and prepared for organic cultivation,” said Stuart Hiscott, marketing manager at Ardo UK.
SPUDS WE LIKE The old faithful potato is also becoming more exciting in the frozen aisle – as premium flavours and presentations show there’s much more to spuds than crinkly or straight-cut fries. No longer simply fuel for mealtimes, more product choice has meant potatoes are becoming a more exciting, healthier and tastier meal-time option which has driven volume and value growth in the frozen sector.
straight from the freezer in just three minutes. McCain Mashed Potato (£1.50 for 650g) is ideal for families looking for consistency and convenience at busy teatimes. McCain is also launching new and improved McCain Croquettes (£1.50 for 550g).
McCain Foods has reacted to this trend by launching six new retail products. McCain Spicy Peri Peri Fries and McCain Steakhouse Ridge Cut Fries. At £2.50 for 750g, these have been inspired by out-of-home casual dining experiences. Their big flavours and innovative cut types are created to appeal to a new, more affluent audience with the aim of driving penetration and frequency with consumers who don’t traditionally shop the frozen food aisle. McCain American BBQ Wedges, £2 for 750g are positioned as perfect for sharing - particularly for family nights in. McCain wedges value sales are in excess of £26 million (IRI March 2015) and this new flavour appeals to both adults and children. Mash is the single biggest way in which potato is consumed. A traditional favourite, pre-prepared mash is becoming ever more relevant to consumers’ busy lives. McCain is introducing microwavable frozen mashed potato to its range, enabling consumers to create delicious, fluffy mash THE BULLETIN I MAY/JUNE 2015 25
To keep the kids happy (and full!) McCain Mash Machines (£1.50 for 454g) give parents choice and variety at busy teatimes. Made with real mashed potato and low in saturated fat, they come shaped as trains, planes, cars and boats. “We’ve done lots of research into exactly what it is that consumers are looking for, and we think we are spot on to help make every day teatimes more enjoyable through inspiration, choice and variety,” said Mark Hodge, marketing director for McCain Foods. “The new products will not only bring new shoppers into the frozen potato category but drive interest and excitement by meeting demand for the latest out-of-home trends in the home, as well as offering quality, value and convenience.” FRIES GO ARTISAN Lamb Weston has launched a unique artisanal range of fries designed to enhance any menu. The new range features irregular and rough cut potatoes to give a look of hand-crafted and freshly prepared fries - breaking away from the traditional uniform cut. “With diners craving a return to simple, natural and honest food, the potato fries market has had to evolve to meet this growing demand. In an increasingly competitive market place the importance of a premium quality offering has become ever more apparent - with consumer expectations high,” said Nigel Phillips, Lamb Weston UK sales director. Its Connoisseur Fries range helps chefs serve high quality homemade-style fries. The new range features four alternative variations giving the perfect selection of premium potato fries. Farm Frites has developed a range of fries to suit demand and all of its fries are allergenfree. Whether it’s 7mm and 12mm ‘shoestring’ fries or 15mm and 18mm fries with crinkle, skin-on or fast-fry, the company believes that bought-in chips have many advantages for chefs over making their own.
“Predicting usage needs to be managed effectively and the beauty of ready-made products like chips is that they are always at hand in peak use. Also, water and energy costs needs to be considered if making chips yourself, both in prep and fact that more cooking is needed,” said Nic Townsend, marketing manager for Farm Frites. “What they do need to ensure, however, is that they choose cuts that match and enhance a menu style or format of operation, from irregular for a hand-cut appearance to fast fry thin for fast food. Our chilled Fryers Gold product, for example, is extra blanched for a crisp exterior and fluffy interior and has been developed for traditional offers such as pubs, chip shops and cafés. Portion size varies from operation to operation, you just need to consider plate size as plate coverage enhances consumer perception of good value.” MINI BITES Farm Frites’ ‘Let’s Go Mini’, a finalist at this year’s Casual Dining Show Innovation Challenge, are potato bites made with the finest quality ingredients. Small, with plenty of taste they are easy to prepare in either the deep fryer or oven. For foodservice, they offer
good value for money for more sociable dining and quirky eating experiences such as ‘Pints of Bites’ to graze on. The bites can be served with sauces and dips on a sharing platter to maximise choice, while the miniature ‘popcorn style’ products are guaranteed to cheer up children’s menu, or serve as a quirky starter or appetiser as well. The range (see below) includes: Italian and Mexican Mini Potato Bites, Mini Mashed Potato Cubes, Mini Potato Waffle, Mini Croquettes and Mini Hash Browns.
SALT REDUCTION Aviko has stepped up its commitment to be part of the salt reduction solution by continuing to dramatically reduce the salt content across some of its most popular products, and pledging not to add any salt in the majority of its products. Since 2009, Aviko has removed 18 tonnes of salt across its range – including Roast Potatoes, Mash and Herb Dice Potatoes – and with Aviko’s Premium Fries containing no added salt at all, it’s never been easier for operators to cut sodium chloride from dishes. Mohammed Essa, general manager UK and Ireland, Aviko, commented: “Aviko works hard to reduce the salt levels in its products, providing caterers with safer menu options. It’s essential we, as an industry, work together to help reduce the amount of salt people consume.” Much of Aviko’s product range – including Hash Brown Bites, Sweet Potato Fries and Garlic & Herb Wedges – meet or fall well under FSA guidelines on salt levels. RETAIL TRENDS There has been a continuing decline in UK consumers cooking meals from scratch at home. Lack of time and a preference to spend quality time with the family rather than cooking are some of the reasons for this. As a 28 THE BULLETIN I MAY/JUNE 2015
result, consumers are looking for premium innovative solutions to put a great meal on the table, resulting in steamed vegetables, gratins and bakes and stir-fry vegetables also becoming popular. Steamed vegetables are quick and easy to cook in the microwave, without any prep time. Available in sharing bowls and individual bags these are perfect for adding a nutritional balance to weekday dinners. The IQF freezing process and the unique steam foil packaging ensure maximum retention of colour, vitamins and flavour. MDC Foods’ range of gratins and bakes (see below right), Cauliflower Cheese and Broccoli Bake and Potato Gratin to name but a few, fit the bill in terms of convenience and minimum prep time. MDC’s products are produced using a unique coating technology. Every slice of potato or piece of vegetable is individually enrobed in a rich sauce, creating an indulgent, smooth and creamy product. When cooked in the oven, the gratin takes on an unmistakable homemade feel with a perfectly browned, satisfyingly crunchy topping creating a showstopping side to any Sunday roast or even a Christmas dinner. Stir-fry vegetables in bags are another fantastic way for consumers to put together a tasty meal in no time.
MDC’s vegetable mixes can be combined with herbs and spices and/or sauces to create a base to which protein and carbohydrates can be added by consumers at home (see top picture). These products have an added benefit as they can be portioned depending how much is needed, and what’s left can go straight back into the freezer. This reduces waste and can reduce household food costs. “These are exciting times for added value frozen vegetables. Consumer demands make it possible for us to develop great new dishes in a range of different cooking formats,” Melanie Owen from MDC Foods’ commented.
fries that get attention
Free-From Options Grow as Demand Soars
Central Food’s Scone with Fruit and Jam
In response to lifestyle choices as well as allergies, the free-from market has gone mainstream and demand is growing. The Bulletin showcases new trends and products in development for foodservice – and the increasing options available for retail. IN 2009, RETAIL sales of free-from foods were around £173.5m - by 2012 this had jumped to £288m and sales are forecast to reach £538m by 2018, a growth of 47% from 2013. In comparison, the total grocery market grew by just 3.4% in 2013, whereas the total free-from market grew by 37% (Kantar Worldpanel 2014 April). So who is buying free-from foods? Alison Lauder, marketing director, Central Foods: “According to YouGov September 2014, 22% of the UK population (or 31% of households) consider they have a food allergy or intolerance. Of these, dairy (12% of households) and gluten/wheat (10% of households) are the most common. We know coeliac disease is four times more common today than 50 years ago [Coeliac UK 2015] and that 97% of gluten-free purchasers are not coeliacs [Kantar]. Perhaps of even more interest is that 55.2% [Kantar] of the population buys free-from foods regularly.
This figure shows it is not just consumers with allergies/intolerances buying this range: a large number clearly prefer to buy these products and find the greater availability/ improvement in product quality, along with the lowering of prices, all helps.” She says that caterers cannot afford to ignore these figures - over half of their customers want and expect to see free-from foods on menus, and, according to Toluna 2014, they even expect to pay a premium! Central Foods has been supplying frozen food wholesalers and large, national account caterers with gluten-free products since 2009. As customer demand has increased, so has its range, which now includes over 35 lines - 19 of which are also dairy-free. As exclusive UK foodservice distributors of Tipiak frozen sweet and savoury canapes and petits fours, Central is excited that from the
end of May Tipiak Macarons will be gluten-free. One of the UK’s most popular additions to afternoon tea or indulgent mid-morning coffee accompaniment, Tipiak thaw ‘n’ serve Macarons are available in cases of 36, with six of each flavour per case - coffee, chocolate, vanilla, raspberry, lemon and pistachio; each macaron is approximately 10g and all flavours are also suitable for vegetarians. Growth in the frozen free-from market is equally impressive. Bradley Grimshaw, commercial director, Dr Schär UK, says: “The frozen gluten-free category is now worth over £17m and growing at 41% year on year, so it’s clear consumers are increasingly looking to the frozen aisle when planning their free-from meals. This presents a significant opportunity for retailers and we’re excited to provide an increasingly varied offering for both stores and shoppers.” THE BULLETIN I MAY/JUNE 2015 31
A brand of Dr Schär, DS-gluten free is committed to making gluten- and wheat-free food as convenient and tasty as mainstream foods. All products are suitable for people diagnosed with coeliac disease, wheat allergy/ intolerance or gluten sensitivity and the range includes bread and rolls, sweet foods such as biscuits, a selection of pastas, pizza, and even sausage rolls. The most recent addition to the range is a family favourite, chicken kievs - available from Morrisons nationwide since April - underscoring how mainstream free-from is becoming. Made from succulent chicken breast meat filled with a rich garlic and parsley butter sauce, coated in golden, gluten-free breadcrumbs and frozen for convenience, the kievs provide a simple and filling weekday supper accompanied by a fresh salad and baby new potatoes. “We are delighted to be the first brand to put this family favourite back on the tables of those following a gluten- and wheat-free diet,” says Grimshaw. “Consumers are increasingly looking to the frozen aisle when planning their free-from meals. This presents a significant opportunity for retailers and we’re excited to provide an increasingly varied offering for both stores and shoppers.” MORE CHOICE, MORE OUTLETS Morrisons lists DS-gluten free lines such as Frozen White Rolls and Bontà d’Italia salami pizza in 250 stores across the country. DSgluten-free Apple Crumble Mini Os Chocolate Fingers, Breadsticks and Pretzels will go on sale in the coming weeks. “We know availability is one of the biggest issues for consumers so we are pleased that the extended distribution provides our loyal shoppers with greater access to our products,” adds Bradley. “Consumers are looking for
authentic tasting gluten-free products and retailers can feel confident that the DS-gluten free products deliver on this front.” One of the UK’s top selling frozen free-from brands is Amy’s Kitchen. Ready-meals such as Thai Red Curry and Chinese Noodles and Veggies are free-from best-sellers in the retail space. Damien Threadgold, international sales director, Amy's Kitchen, says: “Frozen is a growing market, as consumers are beginning to rediscover the freezer aisles in store. Luxury launches in the frozen section are driving consumers to purchase frozen while health research is helping to educate consumers on the benefits of frozen vegetables versus fresh (which have often been left on shelf for weeks before they actually reach our plates). The frozen free-from category is currently worth approximately £15m with frozen prepared ready meals contributing just over £9m to this figure. Of this, Amy’s Kitchen currently has a 17% market share with growth of 59% YOY.” One of frozen’s top selling categories - chips and fries - is also looking to cater to the growing free-from market. According to recent research by Aviko/Toluna in 2015, almost 60% of people don’t realise that not all chips are gluten-free. The same survey showed that 70% of people opt for chips as their preferred gluten-free side out-of-home. As a result, Aviko is urging caterers to take a second look at their potato sides and the gluten that could potentially be hiding in the 4.6 million daily servings [Potato Council].
where they are prepared means that operators could be unintentionally serving gluten to customers, which can mean serious side effects for those with an intolerance.” Aviko’s range of gluten-free sides includes Premium Fries (Superlong, Supercrunch and Sweet Potato Fries), Wedges (Skin On, Skin Off, Crinkle, Tex Mex, Garlic & Herb and Mega), Mashed Potato, Hash Browns, Gratins and Mini Gratins, as well as Roast, Diced, Sauté and Jacket Potatoes. As well as the demand from coeliacs and people with gluten-intolerance, a bigger driver of gluten-free food growth is lifestyle and the endorsement of gluten-free diets by highprofile celebrities, according to Andrew Ely, managing director, Almondy. “This has led to a growing army of gluten avoiders are people avoiding gluten for lifestyle reasons - in fact the latest research revealed that eating healthier, wanting to feel better and to lose weight are the top drivers for starting to eat gluten-free. (NMI March 2015).”
Aviko Spicy Wedges
Mohammed Essa, Aviko’s general manager, explains: “With the recent allergen legislation coming into effect it’s never been more important for operators to be fully aware of what’s on their menus - though potatoes themselves don’t contain gluten, how and THE BULLETIN I MAY/JUNE 2015 33
Almondy Philly Cake
Daloon Mini Snacks
Moy Park Vegetable Kiev
LIFESTYLE THE BIGGEST DRIVER Independent research (Toluna 2014) reveals that 25% of people actively avoid gluten as part of a lifestyle choice, making gluten-free desserts an essential part of any offering. As the number one gluten-free frozen dessert brand (Nielsen), Almondy is reaping the rewards of appealing to a wide customer base, and extending its appeal by partnering popular confectionery brands Daim, Toblerone and, more recently, Cadbury and Philadelphia Cheese. With foodservice analysts Horizons reporting that cheesecake is one of the top three desserts out-of-home, Almondy’s new and unique Philadelphia Gluten-Free Almond Layered Lemon Cheesecake has made a highly profitable menu addition - Philadelphia is the UK’s top cream cheese with a 70.7% market share. Chocolate dessert is always a popular option for menus, Almondy’s new Cadbury GlutenFree Chocolate & Almond Cake offers menus 34 THE BULLETIN I MAY/JUNE 2015
a real point of difference; not only is it topped with the nation’s favourite chocolate - Cadbury is the leading name in the chocolate tablet market (43% share) - but it is the only Cadbury branded gluten-free dessert out-of-home. Moy Park Europe Group, a leading supplier of premium, frozen meat-free, nut-free and gluten-free products through its Kitchen Range Foods brand, estimates that caterers could be missing out on some £800m worth of potential business by offering limited or unappealing gluten-free menu options. Frannie Santos-Mawdsley, senior customer marketing manager, European Foodservice, says: “64% of respondents to our own research revealed that they would be interested in purchasing gluten-free coated products, such as our Gluten Free Onion Rings, should they be made available on menus. Remember, it is the diner with dietary needs who often dictates where a group will eat out.” With 40 years of experience producing outstanding meat-free products, Kitchen Range Foods has made its
name as the trusted quality benchmark for the free-from foodservice industry. Frannie adds: “We always look to understand and cater for the increasingly diverse needs of today’s consumer. And, with outlets now facing a raft of new allergen legislation, the company has developed a number of innovative gluten-free, dairy-free and nut-free options to help them cater more effectively and profit in the process.” Its gluten-free range includes Onion Rings and the Vegetable Super Burger - an uncoated blend of vegetables, rice and delicious seasoning, while products perfectly suited to both vegetarian and those with a nut allergy include: the Vegetable & Cheese Bake; Spicy Beanburger; Vegetable Kiev and brand new Crispy Coated Four Cheese Ravioli - a highly innovative take on an Italian classic. RISE OF THE FLEXITARIAN “With a reported three million plus adults now following a vegetarian or vegan diet, these
consumers represent a significant market segment,” says James Rasor, product assurance director, Crown Foods. “Celebrity inspired food brands, welfare awareness and trends such as Meat Free Mondays are also helping to increase the number of ‘flexitarians’ in the UK, and we are seeing even committed carnivores excluding meat, fish, dairy and eggs from their meals.” Inspired by this growing demand for vegetarian and vegan food, Crown Foods has developed a ‘Simply Vegetarian’ range to cater for the free-from market and offer products that don’t compromise on flavour or substance. Headlining the range is its British Beef Style Meat Free Pasties and Meat Free Sausage Rolls which are both free of any animal products, dairy and lactose products, artificial colours and preservatives. Recent retail market data from Kantar Worldpanel shows that retail sales of frozen vegetarian products have grown by 4.5% in value in the year to 1 March 2015, reinforcing the fact that the meat free market continues to show healthy growth. This is good news for Daloon, one of the UK’s leading manufacturers Crown Foods British Beef Style Meat Free Pasty
of frozen spring rolls, samosas, and other ethnic mini snacks and meat-free snacks. Simon Cliff, general sales manager - Foodservice, Daloon Foods UK, says: “This retail market data gives a good insight into UK consumer trends which tend to also be reflected in the foodservice market. We continue to innovate in this fast growing vegetarian and meat reducer market, hence our new range additions. Certainly, we are most encouraged by the very positive reception our new launches have received and we are already looking to develop and bring further new concepts to the market place.” Last year, the company successfully launched its Simply Meat Free from Daloon range for foodservice. Now, in response to customer demand, the range is being extended with innovative new dishes that capture the very latest culinary trends in the UK such as: Chargrilled Vegetable, Sunflower Seeds & Mozzarella Bake, Sunblush Tomato, Orzo Pasta & Feta Bake, Sweet Potato, Paneer & Spinach Curry Bake. It has also developed a range of meat-free buffet menu options such as Cheesy Bean Dipper and Sweetcorn Fritter.
Passionate about Free From Cuisine... With more flexitarian consumers demanding better flavour and variety in foodservice, the challenge is on to ensure that caterers can offer consumers a selection of tasty, interesting Free From dishes without having to stock up on a large amount of items. This is why we continuously refresh our product range, bringing not only new products into the market but also focusing on feedback for improvements to existing ones. Our aim is to help caterers deliver the most mouth-watering meat free products for end consumers whilst offering flexibility and ease of usage in professional kitchens. All products on our range are Meat and Nut Free and we also have a selection of Gluten Free and Dairy Free products. Please visit our website for more information. Making Meat Free delicious: your menu, our passion.
FEATURE Perfect for caterers looking to revitalise their menus, Simply Meat Free from Daloon is a great option for main meals, snacks, side orders, accompaniments and buffet dishes. The products are quick and easy to prepare, ovenbaking or deep frying from frozen in minutes, allowing for fast service, convenient storage and minimum wastage. They are also sensibly sized for easy portion and cost control. Daloon products are available through leading supermarkets, regional multiples, wholesalers and cash and carries. GOOD TIMES FOR GOODLIFE Creating inspiring vegetable-based products for over 25 years, Goodlife has launched two new meat-free creations for the foodservice market. This frozen range has been specifically created for educational establishments and made using only the finest veg, and full of
variety and flavour. Dedicated to quality and taste, Goodlife selects only the freshest ingredients for its original, veg-packed recipes and these two new flavours are no exception. Featuring a Tomato, Red Pepper & Mozzarella Sausage and a Cauliflower Cheese Sausage, this healthy range of meat-free sausages provides a flexible portion size for mealtimes and is great for making vegetables more appealing to children. Goodlife is all about natural and honest food; straight from the farms, the fresh harvests are turned into Goodlife produce, and then quickly frozen, to sustain the goodness and seal in the flavour. This method acts as a natural preservative, so the food is as fresh on the plate as the day it was made! What’s more, the range is low in fat and free from artificial colours and flavours. These two new varieties come in single-flavour boxes
of 30 x 50g sausages. Goodlife products are available to purchase through various retail outlets including Booths, Waitrose, Ocado, Goodnewssdirect.co.uk and a selection of independent stores. Pinguin is another food company that’s breaking new ground in the meat-free market. Working with Tesco, over the past two years Pinguin’s mission has been to deliver innovation and flavour to an otherwise bland and brown category. The company most recently won the Quality Food Award for Best Meat-Free Dish 2014 for its Tesco Meat-Free Thai Green Curry, praised by judges for being a perfect mix, with great flavours and an attractive appearance. Made with wheat and soya protein, this is a great kitchen shortcut that brings new tastes and colours into a historically ‘beige’ sector.
Goodlife Cauliflower and Cheddar Risotto petitforestier.co.uk 0870 60 70 900 email@example.com
Over 5,000 vehicles for hire short or long term
Goodlife Tomato and Basil Sausages
Europe’s top refrigerated rental company extends UK lead with £20 million investment.
0870 60 70 900 36 THE BULLETIN I MAY/JUNE 2015
Temperature controlled warehousing? Chill out, weâ€™re the experts. BRC accredited experts in food storage and distribution.
To find out how we can help you, contact our sales team today.
+44(0) 1472 358207 | firstname.lastname@example.org | www.acst.co.uk
DIRECTORY Company Name ACS&T Logistics
Contact Details Address: Estate Road Number 2, South Humberside Industrial Estate, Grimsby NE Lincolnshire, DN31 2TG
Tel No: + 44 (0) 1472 358207
About Us With a history of almost 100 years of providing frozen and chilled warehousing, ACS&T is still leading the way in temperature controlled warehousing. We are known for providing high-quality niche logistics services, with a focus on customer service. We were one of the first companies to gain multi-site BRC certification (storage and distribution) and have recently achieved this highest global standard in safety and quality across all its sites for the fifth year running. ACS&T is owned by the international group Camelia Plc, and uses this financial security to invest in systems and property that increase the quality of service for its customers.
Meet the Team We adhere to the QCF (Qualifications and Credit Framework) process and aim to recruit and retain a highly skilled workforce. MD of ACS&T, Malcolm Johnstone, endorses training and educating the workforce, to both improve the status of individuals and to deliver high quality, transparent and well controlled food supply chains for our customers.
What We Do ACS&T provides bespoke logistics solutions in warehousing and distribution. Our storage solutions benefit from our blast freezing capability, where super-cooled air is blasted though products arranged in a specialist chamber, allowing more contact with the food and rapidly freezing the product. This faster freezing results in smaller ice crystals, which better maintains the qualities of the products. In our temperature controlled deep storage, the products can be stored for far longer than foods that have been frozen by more conventional methods. When required, the products are reinstated to their original state by our tempering specialists, preserving the original integrity of the food. We ship products at singles, case or pallet level, and provide co-packing and other value-added services.
Our Clients We work mainly in the foodservice market, connecting niche and major food producers with foodservice and wholesale companies. We handle all food types, from our traditional frozen fish customers on the east coast, to meat and seasonal fruit and vegetables in the midlands and west country, and speciality cake producers and national bread manufacturers.
Our customers are keen to uphold food provenance. Within the ACS&T logistics process, our systems track the SSCC, batch and production date right through to the end delivery, so we can trace the origin of a specific case instantly.
THE BULLETIN I MAY/JUNE 2015 39
Your Partner in Temperature Controlled Logistics Blast Freezing Cold Storage Rapid Air Up-Tempering Microwave Up-Tempering Co-Packing Distribution
DIRECTORY Company Name Rick Bestwick
Contact Details Rick Bestwick Limited (HQ) Address: Park Road, Holmewood Industrial Estate Chesterfield S42 5UY Tel No: 01246 854999
Rick Bestwick Limited (North)
Established in 1988, Rick Bestwick is the UK’s premier temperature controlled food specialist. With the largest blast freezing capacity in the UK, longstanding expertise in tempering with microwave and rapid air, product sleeving, coding and co-packing facilities combined with a dedicated fleet of multi-temperature vehicles, the business offers an unrivalled service to food manufacturers. It prides itself on flexibility and always aims to say ‘yes’ to customers. Rick Bestwick has over one million sqft of multi-temperature controlled storage and over 25 years’ experience handling a range of foods and ingredients including meat, dairy, sauces, stocks, ready-to-cook meals and baked goods. It provides full traceability throughout and is able to support food producers with a range of services from storing raw ingredients just in time for manufacture to date coding products ready for the shop floor. Currently operating from two sites with a 133,000 pallet capacity, the business employs over 240 people. Expansion plans are currently underway to increase the business’s geographical reach and capabilities. Its customer roster includes every major food retailer and foodservice manufacturer in the UK so you can be sure you are in safe hands.
Cupola Way, Normanby Road Scunthorpe DN14 9YJ T. 01724 876952
Key Contacts To speak to the experienced team about how Rick Bestwick can support your food business, please contact:
Kevin Hancock, Managing Director email@example.com
Amanda Cogan, Director of Operations firstname.lastname@example.org Diane Nason, Commercial Manager email@example.com
Ana Sanchez, Technical Manager firstname.lastname@example.org
THE BULLETIN I MAY/JUNE 2015 41
www.yearsley.co.uk Yearsley Logistics Hareshill Road, Heywood, Lancashire, OL10 2TP Telephone: 01706 694680 Facsimile: 01706 694666 Email: email@example.com
DIRECTORY Company Name Yearsley Logistics
Contact Details Address: Hareshill Road, Heywood, OL10 2TP
Tel No: 01706 694 680
YEARSLEY LOGISTICS What We Do Cold Storage - National cold chain network - Over 500 customers at 4,500 delivery points - Automated and conventional storage available allowing for maximum flexibility as we realise one size does not fit all
Distribution - - - -
Approved consolidator for all major retailers Day one for day two, seven days a week into major retailers Unrivalled foodservice distribution Dedicated stores for the local manufacturing base
Freight Forwarding - Dedicated freight forwarding team - Air/sea/road - Transport product from source to source
Ambient storage - Food and non-food products - Factory support
Meet the Team Tim Moran, Logistics Director Richard Couch, Head of Commercial
About us 2015 sees Yearsley Logistics reach a milestone of 60 years in business. Having started in 1955 wholesaling fresh fruit and vegetables, we are now the UKâ€™s largest logistics service provider in the frozen food sector, aswell as offering ambient, chilled and freight forwarding solutions. With 12 sites nationally, a total capacity of 365,000 pallet storage and a fleet of over 300 temperature of choice controlled vehicles delivering nationwide, we are the logistics provider you can rely on. Future plans include the redevelopment of the Newark site into the first food service Superhub and a third retail Superhub to be built in Peterborough.
Added value services - Blast freezing, tempering, picking, repacking and metal detection, etc
NetStock - - - - -
Bespoke online portal for all customers 24-hour stock visibility Manage your own stock remotely Track goods in transit in real time Analyse all information and compile your own reports
THE BULLETIN I MAY/JUNE 2015 43
If it’s not here, you can’t sell it! Order today, here tomorrow. You need stock to sell stock. Our massive, high-tech facility enables us to deliver retail frozen foods nationwide, in exactly the volumes you need: large or small, or both. Reed Boardall supplies whatever you need to stay in stock round-the-clock. We call it constant replenishment.
You’ll call it service like no other. The Reed Boardall Group, Bar Lane, Boroughbridge, North Yorks YO51 9NN Tel: 01423 321322 Email: firstname.lastname@example.org
DIRECTORY Company Name Reed Boardall Group
Contact Details Address: Bar Lane, Boroughbridge North Yorkshire
Tel No: 01423 321322
Reed Boardall Group is the UK’s leading frozen food storage and distribution business operating from its 55-acre site alongside the A1(M) in North Yorkshire. The company’s commitment to the future was marked in 2013 with the creation of extended cold store capacity to 142,000 pallets. The new store building – 142 metres long by 67 metres wide – also added 14 new loading docks, bringing the total to 54.
Tom Cassells, MD, Reed Boardall Transport
Garry Tilburn, MD, Reed Boardall Cold Storage
Contact: 01423 321322
Reed Boardall stores and delivers frozen foods from manufacturers across Britain, Europe and even further afield to all the UK’s best-known supermarkets, operating round-the-clock. More than 3,000 stock-keeping units are handled every day, shipped nationwide by a fleet of over 160 refrigerated lorries. This represents well over 11,000 pallets per day, containing foods worth up to £5million. The company pioneered the use of double-deck refrigerated semi-trailers and is now the UK’s largest operator of them. Capable of carrying up to 44 pallets, these trailers allow 53 per cent more product per load than a standard refrigerated trailer, thus cutting journey numbers – just one of the reasons Reed Boardall has been nominated ASDA’s ‘Environmental Carrier of the Year’ three times. Reed Boardall’s other green initiatives include recycling of packaging materials and water recycling, which is especially important for both the cold stores and vehicle cleaning. Maintaining a constant cold store temperature of -28°C requires vast amounts of water – instead of drawing all its requirements from the mains water supply, Reed Boardall has made the most of its expansive roof area to capture and store 2.25 million litres of rainwater annually. Combined with its own back-up borehole the company has reduced consumption from the mains water supply by 95 per cent. The state-of-the-art cold storage facilities are complete with full on-site back-up electricity generating support of 5.5 megawatts. Tree-planting at the Boroughbridge site now totals well over 1,300 trees.
Key Clients Major UK and European frozen food manufacturers, processors and importers; all of the UK’s large supermarket chains.
Summary of Company and Services Integrated cold storage and distribution consolidated from a single, state-of-the-art, highly technologised site in Boroughbridge, North Yorkshire. Guiding principle: order today, get it tomorrow!
Reed Boadall’s dedicated workforce of more than 600 people ensure that it is a truly 24/7 operation, with both the transport and cold storage operations running a non-stop collection, consolidation and delivery service.
THE BULLETIN I MAY/JUNE 2015 45
Delivering the best supply chain solutions. Together. Your partner for taking care of your frozen food supply chain â€“ so you donâ€™t have to.
24/7 operation BRC accredited Total customer care Best-in-class warehousing Partnership driven European network
Together we deliver
+31 164 271 123 email@example.com www.partnerlogistics.eu
DIRECTORY Company Name Partner Logistics
Contact Details Address(head Office): Blankenweg 2, 4612 RC Bergen op Zoom Netherlands
PARTNER LOGISTICS About Us Acting as a true supply chain partner, Partner Logistics delivers industry-leading quality and performance, with metrics consistently achieving over 99 per cent accuracy for variables such as order picking, load performance and order fulfilment across all sites. Every site also offers a variety of value-added logistics services such as stickering on cases or consumer units, repacking and vendor-managed inventory. Partner Logistics strives to be an excellent frozen food supply chain partner, offering an integrated one-stop model for frozen food in Europe. To accommodate transport and distribution services, it works closely with a selective group of partners that provide services that support supply chain synergies, optimised vehicle fill and minimal empty mileage. By using specialised partners, Partner Logistics is capable of offering a comprehensive network and flexibility without excessive investments.
Sustainability By employing a fully automated end-to-end system and the use of high density pallet racking, Partner Logistics has been able to build warehouses typically five times or more the volume of conventional cold warehouses. As a result, the surface area to volume ratio of the warehouses and pallets stored per m³ is significantly improved which means that they use 50% less energy than the European Cold Storage and Logistics Association best standard, and only 50% more energy than facilities one tenth of their size. Partner Logistics also takes part in a number of innovative energy-saving projects including a facility enabling HGV drivers to continue to refrigerate their load whilst unloading by using sustainable electricity, utilising double-stack pallet shipments and replacing existing warehouse lighting with the latest energy-saving lighting technology.
+31 (0)164 271123
About Partner Logistics Partner Logistics is a leader in the provision of sustainable warehousing and fully integrated supply chain solutions, primarily for frozen foods. Headquartered in The Netherlands, it currently operates six largescale facilities – two in the UK, three in The Netherlands and one in Belgium. Its European network of multi-functional cold storage facilities has a combined storage capacity of over 500,000 pallets and oversees 5.5 million pallet movements each year.
Looking to the future The Partner Logistics’ mission is to offer a fully integrated frozen supply chain network in Europe that takes care of the complete logistics process: from factory collection to delivery to the end customer. The future of the company is based on helping its customers to stand out from the competition and obtain a sustainable competitive advantage. The Partner Logistics business mantra, ‘together we deliver’, encapsulates the vision of the company as it looks to create partnerships whilst delivering operational excellence within the supply chain.
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WE’VE MADE SPACE! We’ve recently invested £4m to expand our cold store in Ashford, Kent and your business can benefit from joining our award-winning operations.
For ALL your Cold Storage and Distribution Solutions CALL JON BARNES ON 01233 714433 TO DISCUSS YOUR NEEDS TODAY. Let our company’s growth help yours.
DIRECTORY Company Name Ardo UK
Contact Details Address: Ardo UK, Ashford Road, Charing, Ashford, Kent, TN27 0DF
Tel No: 01233 714714
Meet the Team
Jon Barnes is the Supply Chain and Inventory Director and manages the UK’s cold storage customers. Stuart Hiscott is the Marketing Manager for Ardo UK.
About Us Ardo UK operates from Charing, near Ashford in Kent. With a world class, BRC-accredited packing and cold storage facility and the abilities of manufacturing sites across the group, the company is able to fulfil a surprising number of customer requirements. The state-of-the-art cold store can house up to 22,500 pallets within approximately 90,000 sqft. Ardo UK is part of the wider Ardo Group, which started crop production on a small family farm in Ardooie, Belgium, in 1960. Today Ardo exports to 56 countries, has 14 manufacturing and packing sites across eight countries, and operates over 25 local sales offices.
What We Do
Key Clients As well as our food customers, our clients include a range of international companies to whom we provide third-party cold storage and distribution services. Ardo UK is strategically located next to the M20, with excellent transport links to Europe. Our client base is spread across the UK and the continent.
Ardo UK’s core activity is to provide customers with the highest quality frozen fruit, vegetables and carbohydrates, while offering great value. With specialist knowledge and bespoke products in retail, foodservice and industrial ingredients (through Ardo Food Ingredients) – all sectors are catered for. All of our products are individually quick-frozen to lock in the nutritional content. We also have full traceability of the supply chain and source fields and growing regions for each product we sell. As well as supplying frozen fruit and vegetables to a number of retailers, wholesalers and caterers, Ardo UK has extensive experience of high quality storage and distribution, giving not only top quality service for you and your customers, but also the cost remains competitive against stand-alone cold storage and distribution companies operating consolidation sites.
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CONTAINERS CAN BE USED EVERYWHERE… WELL ALMOST With our range of ArcticStores and SuperStores, we provide temperature controlled storage solutions from -600c to +600c
WIEGAARDEN.DK . 143177
ArcticStore portable cold stores & multi palletwide cold rooms – perfect storage solutions for all kinds of products
a division of WWW.TITANCONTAINERS.COM
To find out how we can help you contact us today... on (+44) 01375 396 456 or email UK@tcmail.eu
DIRECTORY Company Name Titan Containers
Contact Details Address: Europa Trading Estate, London Road, Grays, Essex, RM20 4DB
Tel No: 01375 396 456 Website: www.titancontainers.com
About Us ESTABLISHED IN 1987, TITAN Containers today operates five brands and is one of the largest privately-owned operators in the industry. TITAN is a premier supplier of dry and temperature controlled storage solutions and we provide portable temperature controlled storage equipment from a wide variety of applications, from deep frozen -40ºC to hot boxes where products are required to be kept at temperatures up to +60ºC. With our range of temperature controlled stores - our ArcticStores are available in 10ft, 20ft and 40ft - we can provide a store for as little as four UK standard pallets up to our SuperStore modular units - starting with four pallet wide/42 UK pallets capacity - which we can offer in unlimited sizes. These units are 100 per cent food safe, with stainless steel interiors, internal lighting, easy opening doors and personnel alarm. With the latest technology the machines are both efficient and economical. With a network of depots throughout the UK and Ireland, and our own transport fitted with lorry mounted cranes, we offer a one-stop-shop for all your temperature controlled storage requirements. Our equipment can be hired on a daily basis - or for however long as required - and we offer an extensive fleet of new/newer containers (from 8’ to 40’) suitable for all forms of ambient storage. TITAN supplies high quality containers, always flexible and competitive hire terms and service with competitive pricing. Why be satisfied with less?
Key Contacts Customer Service Grays firstname.lastname@example.org 01375 659085 or 01375 396456 email@example.com 01375 659086 or 01375 396456
Customer Service Hull firstname.lastname@example.org or 01482 581154
Customer Service Ireland email@example.com +353 86 809 7942
Key Clients Our products and services are in daily use by all segments of the food industry from producers to supermarket outlets: Waitrose, John Lewis, Sainsbury’s, Kuehne Nagel, Tesco, Unilever.
Key Operational Data Our many European regional offices coordinate container sale and rental activities at more than 100 European depots - including 11 TITAN owned depots. Elsewhere activities are managed by our Global Service Centres and through a well-established network of partners with the local knowledge and expertise required to ensure a high level of service and to meet customer needs.
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Norbert Dentressangle handle your Frozen Assets OUR ACCREDITATIONS AND PARTNERSHIPS: • HACCP • ISO 9001:2000 • ISO 14001 • OHAS 18001 • BRC Global Standards
Make the right decision by choosing Norbert Dentressangle’s team of experts in temperature controlled logistics. We provide tailor-made solutions from source to shelf to meet the most demanding requirements in the manufacturing, food service and retail sectors.
• Soil Association Global Partnership • Active members of the BFFF and the FSDF
CONTACT US Carl Robinson 01604 737100 firstname.lastname@example.org www.norbert-dentressangle.co.uk
DIRECTORY Company Name Norbert Dentressangle
Contact Details Address: Norbert Dentressangle House, Lodge Way, New Duston, Northampton, NN5 7SL
Tel No: 01604 737 100
Meet The Team Martin Atkinson Business Unit Director email@example.com
Carl Robinson Business Development General Manager Carl.Robinson@norbert-dentressangle.com
NORBERT DENTRESSANGLE About Us With more than 14,700 employees across 195 sites, 1,700 vehicles, and around 3.5 million sqm of warehousing, Norbert Dentressangle is one of the UKâ€™s largest and transport and logistics companies. The company offers a complete range of supply chain services to retailers and manufacturers, including dedicated and shared-user warehousing and transport, reverse logistics and asset management, temperature controlled logistics, e-fulfilment solutions and freight forwarding.
What We Do Norbert Dentressangle provides robust, responsive and highly cost-effective solutions for major food and drink manufacturers and retailers. We understand the critical aspects of the food and drink supply chain and use state-of-the-art technology to provide visibility, flexibility and control.
Our Clients We design dedicated and shared-user solutions of large and small manufacturers, wholesalers, retailers and foodservice companies, creating best-in-class warehousing and distribution services to meet any requirement, regardless of size and complexity. In the UK, our customers include Bernard Matthews, Birds Eye, Brakes, McCains, The Co-Operative Group, Hain Frozen Foods, Marlow Foods, Tesco and Morrisons.
As a European leader in temperature controlled logistics, Norbert Dentressangle operates more than 2,000 refrigerated vehicles and 64 chilled and frozen sites in 10 countries, with combined storage capacity of over 5 million cubic metres. The companyâ€™s temperature controlled storage and distribution business generated revenue of more than â‚Ź535million in 2014.
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HEALTH & SAFETY SEMINAR Wednesday 1st July 2015 Ricoh Arena, Coventry CV6 6GE 9.30am - 3.30pm
Sponsored by Event :
Now in it’s sixth successful year, join leading industry experts to discuss a wealth of topics aﬀecting our industry.
HSE - Priorities & Targets for 2015/16 BFFF - H&S Update on Guidance Lincolnshire Fire & Rescue - Cold Store Fire Case Study Asda - Manual Handling Case Study Wragge & Co - CDM Regulations 2015 Hastam - LEAD Safe Star Technical Solutions - DSEAR - Food Industry Compliance DLA Piper UK LLP - Sentencing Guidelines Implications Mentor FLT Training Ltd. - Supervising Forklift Operations Stronger Together Initiative - Tackling Hidden Labour Exploitation
Further topics & speakers to be announced shortly Feedback from the 2014 Seminar:
• A very well thought out Seminar with excellent speakers and topics aligned to BFFF members. Tony Miller, Dawnfresh Seafoods • An informative conference covering salient points within the frozen manufacturing and supply chain sector, a day well spent Paul Fenner, Young’s Seafood • Informative and very valuable day. Well organised with relevant topics covered providing real-life case studies from within industry. Lizzy Wood, Santia Consulting
PRICE: £99 + VAT per member delegate £125 + VAT per non-member delegate
To Book Your Exhibitor Space Contact Kate Miller Email: firstname.lastname@example.org Mob: 07933 704270
• Chill and cold-stores, distribution and high-care production facilities • New build, refurbishment and conv • Maintenance, modification and sm
t: 00 44 (0) 1553 776543 • e: tessmo
CHALCROFT Your complete construction partner
Drawing on more than 35 years of experience in the sector, Chalcroft provides a complete, nationwide construction service for the temperature-controlled storage and distribution industry. With a deep understanding of the exacting demands of hygienic and high-care construction, Chalcroft’s expertise in working on live sites in the logistics and food processing sectors ensures minimum disruption to day-to-day operations. The company’s portfolio includes: new build of chill and cold stores; multi-million pound high-care production facilities; phased extensions to existing premises; fit out; and refurbishment. Chalcroft works collaboratively with clients and their professional teams as a valued partner, providing bespoke solutions for a diverse range of construction needs. Cold storage and distribution providers, Ardo UK, recently opened its cold store extension built by Chalcroft, increasing the size of its Charing facility by more than 20%. Overall capacity has increased by over
4,000 pallets to 22,500 in total. Chalcroft worked closely with Ardo UK to ensure the full and seamless integration of the new extension with the existing cold store. Working on such an industrious site, Chalcroft needed to ensure Ardo UK’s day to day operations remained unaffected by the construction activity. State-of-the-art sensor controlled energy efficient LED lighting and a space efficient mobile racking system were installed within the new extension, along with loading docks, designed to accommodate doubledecker trailers. As Principal Contractor, Chalcroft combines proven expertise, a robust supply chain and a long-term approach, adding value to a project through early involvement and a proactive approach to solutions. The company enjoys successful relationships with prestigious brands from food and beverage producers to 3PL providers, from pharmaceutical manufacturers to retailers; basing their business on quality, trust and partnership.
The construction company with an excellent understanding and proven expertise in
food & drink and logistics & distribution www.chalcroft.co.uk
• Chill and cold-stores, distribution and high-care production facilities • New build, refurbishment and conversion • Maintenance, modification and small works
t: 00 44 (0) 1553 776543 • e: email@example.com
22/04/2015 14:08 THE BULLETIN I MAY/JUNE 2015 55
Reinventing mojo: pub growth is under way as they reclaim the ‘third space’ The total UK pub market is forecasted to grow by 2% this year to £21.85bn thanks to growing hybridisation in the sector, according to the latest new report from M&C Allegra Foodservice. THE FORECAST OF 2% growth over the course of 2015 will be the highest postrecessionary rate of growth, and will be an increase on the 1.5% achieved in 2014. This acceleration will be driven primarily by improving same store sales growth, as the overall rate of closures is set to remain unchanged year-on-year at -1.9%. Significantly, this pub turnover growth is ahead of the 0.9% forecast for the casual restaurant sector, including brands and independent restaurants. Pubs are building on their established value-for-money credentials, improving their food offers and embracing ‘hybridisation’ by offering more reasons to visit. In the process, they are providing consumers with a more attractive ‘third space’ in which to enjoy more food and drink occasions throughout the day. Pubs are winning share of consumer visits at breakfast, lunch and dinner - so much so that in the last quarter of 2014, 84% of UK adults visited pubs for meals or snacks, the highest level on M&C Allegra’s record. The average number of pub meals per head per month also rose to a new high at 1.7, driving annual levels that exceed those for chain and local restaurants, as well as for fast food. Pubs are also accounting for a growing share of eating out visits at all day-parts. It is the managed pub groups that are enjoying stronger turnover growth than those operating tenanted and leased pubs, as they develop their offers more quickly and effectively. The managed pubs segment comprises 9,064 pubs, which equates to 18% of the whole pub market in outlet terms, but claims a 44% share by turnover.
Simon Stenning, M&C Allegra Foodservice Executive Director, said: “Pubs have obviously struggled since 2007, but actions of all pub companies, whether managed or tenanted, corporate or small groups, are starting to change the way that consumers utilise pubs. Pubs are reinventing their mojo and regaining their place in British society.” However, a strong value offering also remains crucial, as M&C Allegra identifies that ‘good value food and drinks’ is the growing consumer need in pubs across all day-parts. At breakfast, this has now become the ‘Number One’ reason consumers decide to visit a pub, cited on 42% of trips. Consumers clearly want ‘value’, as opposed to ‘cheap/ inexpensive prices’. Pub restaurants increasingly appeal to older consumers, with 50+ adults key, over-indexing and growing in importance at breakfast and lunch, and whilst this age cohort require and expect great value for their money, pubs are going to benefit from the ageing population, as their offer, focusing on tradition and comfort, is particularly well-suited to address the needs of older consumers. Looking to the future, there is a positive trading outlook for the market, particularly hybrid pubs, identified by an industry survey carried out by M&C Allegra Foodservice’s sister company, The Publican’s Morning Advertiser. Over half of more than 200 industry experts reported turnover increases
over the past year, with the hosting of events, improved food offers and pub investment key drivers. More than 50% predicted that trading will improve over the next 12 months. M&C Allegra forecasts that the total pub market is set to enjoy annual average growth of 2.7% over the period from 2015-2018, with the managed and branded sector set to grow by an impressive 4.9%. All pub segments will benefit from strengthening household budgets and further food and beverage quality and choice improvements. However, changes to the Beer Tie, are expected to enhance the position of managed and branded pubs, while reducing the attractiveness of investing in tenanted and leasehold pubs. Stenning adds, “M&C Allegra has identified that for pubs to continue to strengthen their place in society they can focus on one of, or a combination of, four business models – all day dining, a locally relevant wet-led pub, an after-work high street pub or a food destination. Hybridisation of concepts and models has been one way that attracts consumers to pubs, so any possible combination of these four models will result in a hybrid pub and can potentially see the strongest growth in the pub sector.”
HEALTH & SAFETY
Written and compiled by health and safety manager, Joanna Hancock supported by Crystal Holmes, technical assistant
Chronic stress impacts a third of UK work time A new research study on performance-related stress and anxiety has concluded that UK employees spend more than a third of their time at work feeling stressed.
The research was conducted by a performance psychology firm, Star Consultancy, and based on a group of 600 employees. The study found that the average staff member feels stressed, anxious and worried 84 days out of the average 240-day working year – that’s 35% of the time. In addition, more than two-thirds of those questioned said this level of stress reduces motivation, productivity, and self-confidence, and 62% cited it as the main reason they don’t always perform at their best. Seven per cent of respondents reported that they had taken up to five days off work because of stress, anxiety or depression and only 6% of workers said they had told their manager about their stress and anxiety issues - 11% said they “suffered in silence”. The majority of workers (66%) pointed to increased workloads as the primary cause for
the pressure, with deadlines highlighted as a cause by 53% of respondents. Other external factors included “other people/relationships” (34%); lack of control or responsibility (30%); or a lack of confidence (22%). Commenting on the study, Chantal Burns, Star Consultancy, said, “We seem to be living in stressed-out Britain, which is a massive call to action to address the root causes of a growing problem.” The Health and Safety Executive (HSE) has produced a set of Stress Management Standards for tackling work related stress. These standards represent a set of conditions that, if present, reflect a high level of health, wellbeing and organisational performance. Further information about the standards can be accessed at www.hse.gov.uk/stress/index.htm
Worker health theme for Health and Safety Week 2015 This year’s Health and Safety Week, which will take place from 15th to 19th June, will focus on the theme of worker health. THE WEEK, SUPPORTED by a wide range of occupational health and safety organisations, including the Royal Society for the Prevention of Accidents (RoSPA), British Occupational Hygiene Society (BOHS), and British Safety Industry Federation (BSIF), had a successful inaugural launch in 2014. Its aim is to celebrate the achievements of UK health and safety practitioners and bring pride to the industry. Organisers point out that despite fatal injuries being at their lowest in 20 years, occupational health cases are on the rise. The latest 58 THE BULLETIN I MAY/JUNE 2015
statistics show that 2,535 people died of mesothelioma (asbestos-induced cancer) in 2012 due to past exposure to asbestos, while more than 1.2 million people are suffering from a work-related illness. This year’s objective is to inspire employers and employees to embrace health in the workplace by instigating initiatives and programmes throughout the year. Occupational health issues include problems such as: • cancer, as a result of exposure to asbestos, silica and shift work for example
• other asbestos-related illnesses • respiratory diseases such as asthma, emphysema and bronchitis • noise-induced hearing loss • musculoskeletal disorders • work-related skin disease • stress • mental ill health • hand-arm vibration diseases Further information about the week can be accessed at www.healthandsafetyweek.com/
HSE Food Industry Case Study
Recycling firm sentenced over forklift death This case study focuses on a temporary worker who was killed in his first few hours of work, crushed by a vehicle that was not suitable for the job required.
SUMMARY A recycling company has been fined £180,000 after a worker was killed on his first day at work when the forklift truck he was driving overturned. The worker, from Ellesmere Port, was using the forklift at Recresco Ltd’s glass recycling plant in Ellesmere Port, on 26 April 2010 when the vehicle overturned, crushing him to death. Liverpool Crown Court heard that the worker had been hired on a temporary four-day contract and was just a few hours into his first day when the incident happened. Recresco Ltd was prosecuted by the Health and Safety Executive (HSE) after an
ADVICE investigation found that forklift truck drivers regularly had to work in an area that was often covered in waste materials. This prevented them from turning the vehicles safely. The court was told that the worker was not wearing a seatbelt and there was no company policy in place to ensure seatbelts were worn. ACTION Recresco Ltd was fined £180,000 and ordered to pay £38,693 in prosecution costs after pleading guilty to a breach of the Health and Safety at Work etc Act 1974 on 17 December 2014.
HSE’s investigation also found that the forklift trucks in use at the plant were not suitable for operation on uneven surfaces or over loose material such as that found on the site. Alternative vehicles, such as four-wheel-drive, all terrain shovel loaders, could have been used and were already in use elsewhere on the site. Since the incident, the company now uses these vehicles to move all the waste material on the site and it is now company policy for seatbelts to be worn at all times in all vehicles.
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TECHNICAL & LEGISLATIVE
Written and compiled by technical and legislative manager, Su Dakin supported by Crystal Holmes, technical assistant
EC Position is Bad News for Frozen
During a Food Labelling Working Group meeting of the European Commission (EC) and 28 EU Member State representatives in March, the EC made clear its views on the labelling of ‘Date of Freezing’ and the voluntary indication of total weight including glaze. Date of Freezing The Food Information to Consumers Regulation 1169/2011 (FIC) requires that a ‘frozen on’ date be indicated on frozen meat, meat preparations and unprocessed fishery products. Since its first publication a debate has raged about when the date of freezing or first freezing should be. Defra has always supported the business view that it should be the date of freezing of the food as presented to the consumer. Despite Defra optimism for similar pan-European interpretation, the European Commission has announced its view, based on legal interpretation, that the date of freezing should be the first date of freezing of the carcass of meat or fish in the form in which it is first frozen – as an ingredient. The EC maintains that there should be no delay in implementation; because Regulation 16/2012 on traceability of frozen food in the supply chain requires that information on the date of production and the date of freezing, if different, should be available to the food business operator to whom the food is supplied. After a meeting with Defra we have concluded that it is right to continue to challenge the Commission view. However a different 60 THE BULLETIN I MAY/JUNE 2015
approach is necessary based on counter arguments to the legal advice the Commission is working to and on the impact to trade. We will progress this work with colleagues in other Trade Associations and members wishing to get involved should contact firstname.lastname@example.org Members should make their own decisions about when and if to change the ‘frozen on’ declaration in line with the EC’s confirmed position; taking into account their customers’ policies and any trading they do in other Member States. However, BFFF believes the dialogue is yet to be concluded and businesses should wait until National FIR Guidance is changed, for which currently there is no indication. BFFF does recommend businesses ensure that mechanisms are in place ready to make the change if and when necessary. Certainly members should look to manage any aging stocks of raw material. The National FIR Guidance is available in the Technical Guidance (labelling) section of the BFFF website: http://bfff.co.uk/technical/ guidance/ Indication of Total Weight on Frozen Glazed Food BFFF has always maintained that the FIC Regulation, whilst making net weight excluding glaze a mandatory indication, does not
prohibit the voluntary declaration of total weight including glaze. BFFF recognises that although a single indication may be the most appropriate indication for consumers, for caterers and the foodservice supply chain, the absence of a total weight indication will cause significant trade difficulties and may not comply with manual handling requirements. However, the EC has ruled that consumers and caterers must only have net weight information given to them and to provide total weight, even on a voluntary basis, is not legal. BFFF believes that the EC decision is potentially very disruptive, particularly to trade in fishery products and will have very significant implications for the whole of the supply chain. At a stakeholder meeting organised by Seafish at the end of April, industry stakeholders had the opportunity to discuss the issues and seek clarification from Defra. Defra acknowledged the particular issues for frozen food supplied to caterers and agreed to work with Seafish and BFFF to explore possible solutions based on an agreed derogation.
If you are interested in being kept updated on either of these issues or finding out more contact email@example.com
The proposals would also add a further labelling requirement on products whereby the sugar content of food and drink products would be represented in teaspoon units, with each teaspoonful regarded as four grams of sugar. Finally, the bill puts forward the introduction of standards on the advertising of food and drink products, including ensuring that the sugar content of a product is displayed on any advertisement or promotional material. It would also prohibit the description of a product as ‘healthy’ or ‘low-fat’ where the sugar content exceeded 20%. Whilst the future of the bill is currently unclear, it does have cross-party support, so provides an insight into the potential future regulation of the sugar content of food and drink products. The bill has gone through its first reading in the House of Commons, but has not progressed any further due to time running out in this Parliament. There is no further information currently about how or when this bill is likely to progress. The sector is clearly under continued pressure in respect of sugar, though it is questionable whether such regulation is necessary or helpful, given the innovative and voluntary steps already being taken by producers and retailers to address this complex issue. The Sugar in Food and Drinks (Targets, Labelling and Advertising) Bill is available here: http://tinyurl.com/l2f4a7b If you would like to find out more, Consensus Action on Salt & Health (CASH) is running an ‘Action on Sugar’ campaign; more details can be found here: http://tinyurl.com/qyelcok WHO recommendations can be found here: http://tinyurl.com/k328x6f
Sentencing Guidelines for Health and Safety and Food Hygiene Offences
WHO Sugar Limits A new World Health Organisation (WHO) guideline recommends adults and children reduce their daily intake of free sugars to less than 10% of their total energy intake and that a further reduction to below 5% or roughly 25 grams (6 teaspoons) per day would provide additional health benefits. Free sugars refer to monosaccharides (such as glucose, fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by manufacturers, cooks or consumers, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates. Worldwide intake of free sugars varies by age, setting and country. In Europe, intake in adults ranges from about 7-8% of total energy intake in countries like Hungary and Norway, to 16-17% in countries like Spain and the United Kingdom. Intake is much higher among children, ranging from about 12% in countries like Denmark, Slovenia and Sweden, to nearly 25% in Portugal. The recommendations are based on analysis of the latest scientific evidence. This evidence shows, first, that adults who consume fewer sugars have lower body weight and, second, that increasing the amount of sugars in the diet is associated with a weight increase. In addition, research shows that children with the highest intakes of sugar-sweetened drinks
are more likely to be overweight or obese than children with a low intake of sugar-sweetened drinks. The recommendation is further supported by evidence showing higher rates of tooth decay when the intake of free sugars is above 10% of total energy intake. Government Response In response to the call for sugar reduction in foods and drinks to lessen the intake by the population, the text of the Sugar in Food and Drinks (Targets, Labelling and Advertising) Bill 2014-2015 has been proposed and has been going through the process in Parliament. The bill, if passed, would require the Secretary of State, in consultation with the Food Standards Agency (FSA), to set targets for the total amount of sugar consumed in the UK annually with the aim of reducing the amount of sugar consumed (and therefore the sugar content of products), and to provide an annual update on progress against these targets to Parliament.
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BFFF Industry Forum Thursday 11 June 2015 1 Finsbury Circus, London EC2M 7SH This seminar is perfect for members to keep up to date with the latest industry news and information and great for networking.
Event sponsored by:
Speakers: Highlights from the restaurant sector: Simon Stenning - Allegra Foodservice Update on I-Freeze Project: Peter Hajipieris - Iglo Foods Group CranďŹ eld Food Security Research: Brian Young - BFFF Retail Market Review: Ed Garner - Kantar Worldpanel
Seminar Timings: 10.00am - Registration & Refreshments 10.30am - Presentations Commence 12.45pm - Close
This Seminar is free to attend for BFFF Members!
To reserve your place complete the booking form and return by email or fax to firstname.lastname@example.org / 01400 283098
New Member Preface Written and compiled by membership manager, Becky Dobb
IFE 2015 was a resounding success for the BFFF with visitors back to the numbers recorded in the noughties. It was really great to see so many of our members at the BFFF stand and to welcome some new ones. THE BFFF STAND was buzzing for most of the show with visitors up 20% from IFE 2013. Over 230 companies signed in on the stand and over 130 enquires were recorded including a number of good leads for membership in the future. We’re also delighted to announce that 10 new members joined BFFF at IFE. These included producers such as Gilbert’s Foods, Strathmore Foods, Taywell Ice Creams and Riverside Food services, wholesalers L&F Jones Foodservices, and exporters Caribbean Trading Limited. New associate members include Roswel Spedition GmbH - an Austrian cold store, Containers 4Sale UK who offer
mobile cold storage solutions, Ecolution renewables, and events company FM Global. The BFFF Ice Wall at the entrance to IFE did an amazing job attracting everyone’s attention so many thanks to everyone that booked an ice block: Bidvest 3663, Daregal, Dawnfresh Seafoods, Golden Valley Pallet Wrap Specialists, Laila’s Fine Foods, Lantmannen, Norbert Dentressangle, Pelican Communications, Pinguin Foods, Pinnacle Foods, Rick Bestwick, Roythornes and Sea Products International. We’d also like to thank PSD for supplying and maintaining the Ice Wall through the entire event.
‘We’ve been involved with the IFE from the very first show” said Brian Young, Chief Executive, British Frozen Food Federation, “BFFF sees the show as a really important opportunity for the food industry and particularly the frozen food industry to come together and share information about current activities and future trends.” 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.
Featured New Members ARTHUR J.GALLAGHER (UK) LIMITED
WAGNER UK LIMITED
see page 64
see page 65
www.wagner-uk.com THE BULLETIN I MAY/JUNE 2015 63
ARTHUR J. GALLAGHER MAJOR RISKS - FOOD & DRINK PRACTICE Challenges and risks for food manufacturers and distributors are continuing to grow. Traditional risks such as employers’ liability, products liability and business interruption get ever more complex and supply chain disruptions, production interruptions, product contamination, product recalls and new regulations creating new non-traditional risks add to the pressures on costs of insurance and risk control.
OVER THE YEARS, the Arthur J. Gallagher food and drink sector team has worked with a wide range of companies including many of the leading food brands in the UK and globally, leading to an extensive understanding of the risks faced by the industry. The team has the experience to help you build a risk control and insurance strategy to help protect your business aims and protect the interests of your stakeholders. With such a wide cross section of clients, you
can be confident about our understanding of the risks you face and that you will receive dedicated advice, service, risk control support, claims defensibility and management. The team has many years’ experience of delivering innovative solutions reaching beyond what’s been done before to find a solution for your unique needs. With Arthur J Gallagher now in the top two for UK retail general insurance broking, the team holds close strategic relationships with all
Contact Information Alan Pratten - Tel: +44 (0)20 7560 3446 Email: email@example.com
Garry Moseley - Tel: 07760168224 Email: firstname.lastname@example.org Web: www.ajginternational.com
Arthur J. Gallagher (UK) Limited is authorised and regulated by the Financial Conduct Authority. Registered Office: The Walbrook Building, 25 Walbrook, London EC4N 8AW. Registered in England and Wales. Company Number: 1193013.
64 THE BULLETIN I MAY/JUNE 2015
major domestic and international insurance markets and can draw on the experience of a wide range of sector experts. We are a team with an indepth understanding of the food and drink sector, a wealth of experience, shared values, and a corporate culture of delivering excellence – that’s The Gallagher Way of doing business.
GOURMAND Gourmand is a specialist Belgian laminated dough producer, and we specialise in Viennoiserie and Danish Pastries. Gourmand has been trading since 1984, producing and selling products to more than 30 countries worldwide and are part of the family-owned Dossche Groupe, which has its roots in the bakery world going back across four generations - since 1875. FOR EACH COUNTRY we develop products that meet the specific market demands across all channels: retail, foodservice and bakery. At Gourmand UK, the local sales team is present to offer you the best possible support in all areas. Our state-of-the-art production facility guarantees delicious products, produced to the highest quality standards for our customersâ€™ satisfaction. At the beginning of 2014, we expanded our production facility with
a new state-of-the-art production line, using the latest technology for both production and packaging. Gourmand offers a wide range of products, offering affordable indulgence for everybody! Whether it be Viennoiserie, Danish Pastries or Sweet and Savoury Specialities with a high level of convenience. Gourmand: Take & Bake!
Contact Information Gourmand S.A. DrĂ¨ve Gustave Fache 6, 7700 Mouscron
Tel: +32 (0)56 85 90 90 Email: email@example.com Web: www.gourmand.eu THE BULLETIN I MAY/JUNE 2015 65
WAGNER UK LIMITED As an innovative solution and system provider, WAGNER UK Limited specialises in fire prevention and early fire detection. Research and development work is driven by the high standard of quality as well as constantly striving for improvement and perfection. Already more than 700 patents are the result of this work. Worldwide, WAGNER is technology leader in the fields of fire detection and fire prevention. Unique within the fire protection industry, WAGNER provides a comprehensive range of goods and services from engineering and design via installation through to after-sales service for its customers.
• • •
Active fire prevention OxyReduct® Fire extinguishing FirExting® Hazard management system VisuLAN®
Exhibits in museums, books in libraries, goods in warehouses and data held within data centres: frequently, these are not only invaluable, but often irreplaceable. A fire in such buildings would be catastrophic. Goods, delivery capacity and investments need to be secured at all costs.
WAGNER’s fire protection solutions are based on these four approaches. Even when combined, they are planned and designed specifically for each customer’s application, environment and building. WAGNER offers its solutions and expertise worldwide. Our customers not only benefit from reliable, German-engineered fire protection systems, but also receive excellent local on-site support and advice. The largest freezer in Germany relies on WAGNER’s active fire prevention technology.
Effective protection is offered by: • Very early fire detection TITANUS®
WAGNER protects the automated high-bay storage warehouse for frozen food and
Contact Information Wagner House - Unit F, South Cambridge Business Park Babraham Road, Sawston, Cambridge CB22 3JH 66 THE BULLETIN I MAY/JUNE 2015
ice-cream of Kühl- und Lagerhaus Münsterland GmbH (short KLM) in Rheine/Germany with a total of 380,000 m³. With the latest oxygen reduction technology, OxyReduct® with Vacuum Pressure Swing Absorption (VPSA), the oxygen level inside Germany’s biggest warehouse is reduced via the introduction of nitrogen to the protected area. By doing so, food and building are safely protected from fire and its destructive side effects.
Tel: +44 870 333 6116 Email: firstname.lastname@example.org Web: www.wagner-uk.com
DATES FOR YOUR DIARY 2015 14th May
Hawkstone Park, Shrewsbury Margaret Greaves 01206 273815
Ricoh Arena, Coventry
Mecure Windsor Castle Hotel, Windsor
Frozen & Chilled Foods Golf Day
BFFF Industry Forum Stephenson Harwood Offices, London
BFFF Health & Safety Seminar
BFFF Dinner Dance & Awards Evening London Hilton on Park Lane
BFFF Annual Luncheon London Hilton on Park Lane
BFFF Thinking of Joining Seminar
16th - 17th Sep
Peterborough Arena, Peterborough
Stephenson Harwood offices, London
10th - 14th Oct
Kolnmesse, Cologne www.anuga.com
BFFF Industry Forum
Deadline for product entry into BFFF Annual Awards
2016 29th Feb - 3rd Mar
16th - 20th Oct
ExCel, London www.hotelympia.com
Paris Nord Villepinte France
BFFF Dinner Dance & Awards Evening
BFFF Annual Luncheon London Hilton on Park Lane
London Hilton on Park Lane THE BULLETIN I MAY/JUNE 2015 67
Cold store operations? Your cold store operations leave no room for half measures. Choosing UniCarriers, youâ€™ll get advanced trucks, born and raised to deal with the toughest material handling conditions on the planet. And to ensur the-art heated cold store cabins and the industryâ€™s most ergonomic working environment combine for optimum performance during the whole shift. Want more heat from your cold store operations? Weâ€™re happy to support.