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September/October 2015

Cooking From Frozen

Join the Board

Taking Sides

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


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The Bulletin September/October 2015

Cooking From Frozen

Join the Board

Taking Sides

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

THE BULLETIN I SEP/OCT 2015

CONTENTS

PREFACE & BFFF NEWS

05

FACTS & FIGURES

11

VIEWPOINT

12

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

NEW PRODUCTS

14

Bulletin Manager: Becky Dobb Contributors: Joanna Hancock and Su Dakin

NEWS

16

FEATURE

27

HEALTH & SAFETY

42

TECHNICAL & LEGISLATIVE

44

NEW MEMBER PROFILES

46

DATES FOR YOUR DIARY

51

Advertising Manager: Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk

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

THE BULLETIN I SEPTEMBER/OCTOBER 2015 3


JOIN US FOR THE BEST LUNCH OF THE YEAR! BFFF ANNUAL LUNCHEON 2015 NOVEMBER 24 2015, LONDON HILTON ON PARK LANE The BFFF Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from both the retail and foodservice sectors, as well as those companies supplying essential services to the industry. The 2015 event is set to be yet another ‘not-to-be-missed’ occasion for our member companies and their guests. The luncheon will provide an ideal opportunity for our members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive line-up of guests from the many organisations with whom we work on our members’ behalf. Last year delegates said: ‘Again this year an excellent luncheon and the best networking event on the calendar.’ Howard McEvoy, chairman, McEvoy Foods International ‘The BFFF lunch is one of THE events of the year in the frozen food industry. A great event with lots of key players from the industry.’ Tim Clifford, sales director, Goodlife

TO BOOK YOUR TICKETS, PLEASE CONTACT:

Sponsored by:

Charley Price or Jilly Wallis on 01400 283090 or email charleyprice@bfff.co.uk / jillywallis@bfff.co.uk To discuss sponsorship opportunities contact Charley Price or Graeme Day email graemeday@bfff.co.uk To place an advert in the Annual Luncheon seating brochure, please contact: Kate Miller on 07933 704270 or email katemiller@bfff.co.uk

Look forward to seeing you there


PREFACE

The Bulletin

Preface by Brian Young,

PREFACE

Chief Executive

Call for BFFF Board Nominations Elections for the BFFF Board will take place at the Annual General Meeting (AGM) on November 24 and as per the BFFF constitution, any paid up, voting member, is eligible to nominate a candidate. (A voting member is defined in the BFFF rules as a producer, retailer, importer, broker or wholesaler company). TO ENSURE that all parts of our industry have a voice on the board, representation is set by both sector and size. The board comprises 10 directors and each of those positions is due, by rotation, to stand for election at the AGM. The positions available for election in 2015 are:

Two weeks prior to the AGM, all voting members will be provided with the AGM papers including details of those standing for election, with their biographies to enable consideration prior to the AGM of who they wish to elect.

• Chair of T&L E xpert Group – to ensure suitable expertise for this position, candidates coming forward would normally be existing members of the T&L Expert Group.

If voting members are unable to attend the AGM then it is crucial to cast a proxy vote for whom you wish to be elected to the board. The proxy votes will then be added to the votes cast at the AGM so that the candidate with the majority votes is elected and that the view of the wider membership is taken into account.

• Small Producer – frozen, UK turnover between £0 - £10m • Major Wholesaler – Over £25m frozen turnover in the UK The board director job and person specification will be circulated with the application form to all voting members at the beginning of September. If you are interested and have not received a copy yet, please contact hazelcranidge@bfff.co.uk.

Any newly appointed board director will receive an induction pack and meet with me to be fully inducted onto the board. Board directors may serve for two terms of three years but must stand for re-election at the end of their first term.

Any candidate wishing to be put forward for election will need to meet the job and person specification. A short biography would also be required which would be circulated prior to the AGM to help members decide between candidates. Once an application has been received, the nominated candidate would meet with me as chief executive to ensure that the skill, experience and expertise requirements set by the board would be met and to fully brief the nominee on the role of the BFFF Board and what is expected of its directors. If more than one candidate is nominated for a position, then there will be a ballot at the AGM to determine who the new board member for that position will be. THE BULLETIN I SEPTEMBER/OCTOBER 2015 5


EVENTS

The Bulletin

Call For Entries – 2016 Annual Awards BFFF ANNUAL AWARDS is now entering its 29th year and there’s no better platform for getting one of your winning products recognised by all of the great and good within the food industry. The awards reminders will be sent out in early October and the deadline for entries this year will be Friday December 4. Have you got a new, exciting and innovative product that hit the retail or foodservice market in 2015? If the answer is yes – we would love to receive your entry!

Please look out for the application forms that will be sent out the first week of November. For further information please contact Becky Dobb on 01400 283095 or email beckydobb@bfff.co.uk

Next BFFF Industry Forum - November The seminar, which is being held the day after the BFFF’s Annual Luncheon for the convenience of members who may be staying over in London, is free of charge to attend. It starts at 10am and will include refreshments.

THE NEXT BFFF Industry Forum will take place on Wednesday November 25 at the London offices of member, JLT. In this forum, the focus will be on the foodservice market and the latest data on the frozen sector’s performance, courtesy of Dan McGlynn from CGA Strategy. Economist Roger Martin-Fagg will be giving his unique insight into the economy, looking into his particularly accurate crystal ball. 6 THE BULLETIN I SEPTEMBER/OCTOBER 2015

BFFF Industry Forums have proved to be a valuable benefit for members and with around 100 members attending each event it also provides another excellent networking opportunity. Yvonne Adam, Young’s Seafood praised the last forum saying it was a “highly informative and useful networking session”, whilst Richard Pearson, Richard Pearson Marketing, said: “An excellent and thought-provoking event which was very professionally put together”. For more information about the forum or to book your place please contact Hazel at hazelcranidge@bfff.co.uk

Race To Join BFFF HELD ITS third Thinking of Joining Seminar in July at the Mercure Castle Hotel, Windsor. This event continues to grow steadily and this year over 50 delegates from 35 companies attended wanting to learn more about the benefits of becoming a member of BFFF. Delegates listened to presentations delivered by the BFFF’s Brian Young, Becky Dobb and Graeme Day and members Martin McIIlroy of Daregal Gourmet and Derk Van Mackelenbergh of Eurofrigo. An evening at the Windsor races followed and delegates joined the BFFF team for an enjoyable evening of networking and Pimms! Delegate Brian Kirk from MacAndrews said: “BFFF welcomes you like one of their own and this ensures the whole overall feel for the seminar is familiar and family-like. It’s a wonderful event for networking in a very relaxed but professional environment.” “A fantastic event that really showed us that joining the BFFF will provide value to our business both from a learning and networking perspective. One of the best organised events, especially the racing evening - lots of fun and meeting new people,” said Chris Warren from Proteus Software. Congratulations to Pam Knight, managing director, Flame Energy for winning the prize draw and Ollie Morgan-Smith of Food Matters Live for being runner up. Thanks to Unicarriers who sponsored the prize draw and many thanks again to our main sponsor Daregal Gourmet.


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BFFF Board Election of Directors 2015/16 Board Directors are elected on a 3 year rotational basis at the AGM. The process for candidates to be nominated begins in September. The following vacancies are due for election by rotation Vacancies & Eligibility criteria: Chair of T&L Expert Group candidates would normally come from within the T&L Expert Group to ensure the necessary expertise and knowledge

Small Producer membership subscription bands A & B - £0 - £10m frozen UK turnover

Major Wholesaler

membership subscription Band D - £25m & over frozen UK turnover Any Senior Manager/Director from a Voting Member is eligible for election Board Directors will serve for an initial term of 3 years and are entitled to be elected for a second term. Only one representative per Voting Member may sit on the Board at any one time. Each individual nominated by a Voting Member must be proposed and seconded and must, in the opinion of the Board, fulfil the necessary criteria to become a Director of BFFF.

Responsibilities/Requirements: Attendance at board meetings (six per year – 3 via teleconference and 3 physical meetings) To stay informed about Federation matters, prepare well for meetings including reading all Board papers, to review and comment on reports appropriately With other Board members, build an effective working relationship that contributes to consensus. Actively participate in the Board’s annual evaluations, strategic planning and subsequent reviews of the strategic plan. Approving BFFF’s annual budget, subscription levels, audit reports, any capital expenditure and being informed of, and meeting all, legal and fiduciary responsibilities Contributing to an annual performance evaluation of the chief executive and chairman Assisting the chief executive and Board in identifying and recruiting other potential Board Members Partnering with the chief executive and other board members to ensure that board resolutions are carried out Where appropriate, serving on ad hoc committees or put forward suitable representatives. Ensuring BFFF’s commitment to a diverse board and staff that reflects our membership

If you are interested contact brianyoung@bfff.co.uk or hazelcranidge@bfff.co.uk for an application form


BFFF NEWS

www.anuga.com TASTE THE FUTURE

Infographic to Launch BFFF Frozen Report

10 TRADE SHOWS IN ONE

To raise awareness of the publication of our Frozen Food Report in October, BFFF has created an infographic highlighting some of the key findings. The Frozen Food Report outlines the findings of commissioned research into the benefits of frozen food in terms of health and nutrition, cost effectiveness, sustainability, taste and texture. The infographic, which will be sent to the media, illustrates some of the standout statistics from the report including the fact that buying frozen Atlantic cod is 30% less expensive than its fresh alternative and that the UK could be 100% self sufficient in broccoli if frozen broccoli was used during the winter months. If you would like a copy, please contact Hazel on hazelcranidge@bfff.co.uk.

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FACTS & FIGURES

The Bulletin

Frozen Maintains in Deflationary Marketplace SOURCE: KANTAR THE LATEST DATA kindly provided by Kantar Worldpanel shows that the frozen retail market is now worth just under £5.8 billion and grew by 0.1% year on year for the 52 weeks to June 21 2015. This is a creditable performance in a market that has shown deflation with the four major retailers all reporting declining sales. There are some stand out performances within frozen and one of the sectors leading the way is frozen pizza which continues to show healthy growth with volume up 5.7% year on year and value up by 4.4%. Frozen desserts was another good performer with value up

by 4.2% year on year and volume up by 2.9%. Even the much maligned ready meals sector continued to show a recovery from its previous lows and now is worth just over £675 million. This category is growing at 1.5% in value and by 2.1% in volume. Despite the gloom and doom within the retail market and the continuing issue of cost deflation, frozen continues to perform better than other sectors. Recent initiatives from Iceland with its ‘Power of Frozen’ advertising following hard on the heels of Sainsbury’s promoting frozen food on TV and Birds Eye

launching iFreeze iSave, there is significant amounts of activity and media coverage aimed at reminding consumers of the many benefits that frozen has to offer. As the economy improves and disposable income begins to increase, consumers will begin to think more long term and undoubtedly the benefits of reducing food waste and turning minds back to feeding the planet are all opportunities to continue to promote the fabulous benefits that frozen food has to offer.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO JUNE 21 2015 VALUE IN £000’s w/e June 22nd 2014 to w/e June 21st 2015

2014

CONFECTIONERY

2015

2014

£848,361 £868,784 £270,272 £281,539 £758,086 £754,834

TOTAL FROZEN FOODS VALUE

2015

2014

£613,756 £565,801 £480,874 £478,904 £690,698 £670,272

2014

£5.77bn

2015

£665,781 £675,927 £411,992 £430,085 £1,034,631 £1,054,672

2015

£5.78bn

VOLUME IN 000’S kgs w/e Jun 22nd 2014 to w/e June 21st 2015

2014

CONFECTIONERY

2015

2014

343,256kgs 338,794kgs 73,384kgs 75,502kgs 127,087kgs 122,831kgs

TOTAL FROZEN FOODS VOLUME

2015

2014

169,489kgs 156,261kgs 302,200kgs 301,541kgs 478,208kgs 478,758kgs

2014

2.06bn kgs

2015

176,571kgs 180,367kgs 105,567kgs 111,592kgs 285,348kgs 283,397kgs

2015

2.05bn kgs

THE BULLETIN I SEPTEMBER/OCTOBER 2015 11


VIEWPOINT

The Bulletin

A New Collaboration by Ged Futter, founder and director, Innovative Retailing Solutions Ltd

In 20-plus years in the retail industry, the majority as a frozen food buyer at one of the UK’s leading multiples, rarely did a day go by without someone using the word ‘collaboration’. It was touted as the way we’d solve the problems on our desk - the route to sustainable and long-lasting business growth. And that makes sense. The reason why there’s a never-ending list of clichés (‘two heads are better than one’, ‘that’s a win-win partnership’) about collaboration is that largely those who collaborate, succeed. Those that don’t, don’t. And for some, when we fail to collaborate, the failure can be spectacular. Back in the 1980s, some US marketing genius at Colgate decided to launch a brandextension that’s graced many business school presentations - a frozen food range under its toothpaste brand. They clearly hadn’t collaborated with anyone. Not with the retailers - they wouldn’t buy it. Not with customers - they thought it was a joke. Mmm.. minty chicken. Not only did it fail in stores that trialled it, Colgate toothpaste sales went down too. No surprise, it lasted a matter of weeks before being pulled from the freezers. But as we’ve become over-familiar with collaboration, I believe the word has lost its meaning, particularly in the retail industry. How can it be, if we live in collaborative times, that relationships between suppliers and the multiples seem to be in the deep freeze? According to the first survey carried out by the Groceries Code Adjudicator in 2014, 80% of suppliers said they’d faced difficulties in dealing with retailers but only a quarter had raised an issue due to fear of reprisals. Surely that’s improved this year? Not so much. The 2015 findings make for sobering reading too. Over 70% of suppliers have had no training 12 THE BULLETIN I SEPTEMBER/OCTOBER 2015

on the Grocery Code and the same number have experienced issues. The same number say they wouldn’t raise a supplier issue with the GCA – also for fear of retribution. There’s no doubt in my mind that we’ve forgotten that collaboration places serious obligations on both sides. It doesn’t just require us to work together, it demands that we are transparent, have mutual goals, stick together when faced with adversity and above all find a way to surrender our business borders to each other. That’s easy to say, but hard to do. Mutual trust is at the heart of the truly collaborative relationship and, to use another cliché, trust is earned not given. The last few years have been tough for retailers and suppliers alike. Customer expectations have continued to rise and the economic reality has been challenging. And in those circumstances, it’s fear, not trust that wins - the fear of not hitting profit numbers and the loss of market share. We’ve all had to do more with less and that means we’ve become less open to real collaboration. But I also believe we’re now at a new inflexion point. Yes, the new Groceries Supply Code of Practice (GSCOP) regime, with the prospect of a rebalancing of relationships, offers a route to rediscovering what true collaboration can really mean. Over the course of the next few years the GSCOP will provide a level playing field.

But more importantly than that, all around us a new generation is finding new ways to collaborate. Whether it’s businesses like Uber and Airbnb or crowdfunders like Kickstarter and Indiegogo, examples of these new collaborators abound - part of what World Economic Forum Young Global Leader Rachel Botsman describes as ‘collaborative consumption’. We’re learning to use technology to build new ways to trust; we’re making progress on regulation; we’re rediscovering what collaboration really means. And the winners, if we get that right, won’t just be our businesses, it will be the customers we serve. Ged Futter is director and founder of Innovative Retailing Solutions Ltd (IRS) - a training company exclusively for suppliers selling to major UK multiples regulated under GSCOP. Ged set up IRS after a 15-year career on the trading floor of one of the UK’s largest supermarkets and six years in general merchandise businesses - Toys R Us and Habitat. IRS training gives an insider’s view of the limitations GSCOP places on grocery multiples, allowing suppliers to those businesses to better understand how it can help them achieve better terms and more collaborative and equal partnerships. For information, please contact Ged Futter on 07943 840775 or e-mail info@i-r-solutions.com


EXPRESS

THERMO

SUPPLY CHAIN

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

2 HOME

WAREHOUSING


NEW PRODUCTS

The Bulletin

Served With New Twist for Potatoes Inspiration

AVIKO’S PREMIUM Marinated Potatoes offer a new twist on the humble potato. Versatile and available chilled in three innovative flavours – Wild Garlic, Sweet Chilli & Roasted Shallots, and Lemon Pepper – they are fully prepared and ready to use to liven up foodservice menus. The range can be served hot as an accompaniment to meat, chicken and fish dishes and as part of a banquet when catering for larger groups, or served cold. No oil or seasoning is required; helping busy kitchens reduce preparation time and cut down on additional ingredient costs. Mohammed Essa, general manager UK and Ireland, Aviko, said: “Just as marinating meat

A Taste of Italia

tenderises and adds flavour, the same is true of our new Premium Marinated Potatoes, resulting in deliciously distinct tastes and colours which have superb plate stand-out. We’ve taken all the hassle and prep time out of these profitable potatoes, which will give a real point of difference on menus and demand a premium price point.” Available in 6 x 2kg boxes, they can be pan fried or heated in an oven, combi-steamer or microwaved in under 10 minutes. For more information, visit www.aviko.co.uk

THANKS TO ERLENBACHER’S NEW Tiramisu, taste buds can now sample the traditional taste of Italia on menus. Based on the traditional Italian recipe including soft sponge, mascarpone cream and a smooth mocha flavour, erlenbacher’s Tiramisu slices are a light, layered sweet treat – the perfect way to round off any meal or as the Italians would say, the ultimate ‘pick me up’. erlenbacher’s Tiramisu has a distinctive wavy design and is pre-cut into 12 slices per packet. This ready-to-serve dessert contains amaretto-liqueur with its delightful almond tones that perfectly unites the meticulously crafted layers of this Mediterranean delight. erlenbacher’s delicious Tiramisu recipe will be the envy of every Italian mother, with the perfect combination of a decadent flavour, velvety texture and sweet fragrance. For further information, visit www. erlenbacher.de/en

14 THE BULLETIN I SEPTEMBER/OCTOBER 2015

BIRDS EYE HAS expanded its Inspirations range with some exciting new coated fish products and recipes including Breaded Fish Fillets and a Bake Perfect Fish variant. The premium range of evening meals includes Chicken Inspirations with an Irresistible Garlic & Herb sauce and Fish Chargrills with Sunblushed Tomato, Basil & Oregano. New flavours include Mexican Crunchy Tortilla, Chilli and Lime, and the Sicilian Lemon and Pink Peppercorn. Birds Eye’s UK marketing director, Steve Chantry, comments: “We’re overwhelmed by the success of the Inspirations range, and are still thrilled to have received the award for the most successful FMCG new product launch of 2014. We take absolute pride in leading the market when it comes to consumer insight and product innovation, so we’re excited to be meeting the demands of shoppers by expanding our premium Inspirations offering further. Created with the best possible ingredients and distinctive packaging, the Breaded Fish Fillets will revolutionise the Coated Fish market and provide delicious flavour combinations that can be ready with minimal fuss – perfect for busy, modern day consumers!” The transparent packaging allows for individual portionability and locks in the flavour. The Inspirations Breaded Fish Fillets retail with an RSP of £3.99 and a promotional price of £2 at launch. The new Bake Perfect Fish variant has an RSP of £3.99, and a promotional launch price of £3. For more information, visit www.birdseye.co.uk


Number One Bun LANTMÄNNEN UNIBAKE has launched a Pre-Sliced Glazed Seeded Brioche Bun – the only one of its kind in the UK wholesale market. The leading bakery supplier is responding to consumer demand for high quality gourmet bread carriers and helping caterers to capitalise on the latest international culinary influences as ‘Americanised’ menus continue to dominate UK outlets. The new launch joins the popular Americana range, building on its current offering of classic and premium buns. Beef burgers are the most listed main course in the UK. No longer just a fast food option, there has been an 11% increase in the number of gourmet burger eating occasions; hence the trend for higher quality buns. “We have launched a premium Seeded Brioche Bun to appeal to consumers looking for an added-value gourmet burger or breakfast option,” says Rachel Shoosmith. “This is ideal for caterers looking to offer an on-trend bun and add a point of difference on their menus. The Seeded Brioche Bun is designed for restaurants, pubs and fast food outlets looking to tap into the American trend and drive sales.” The bun is made with butter and free-range eggs and available in cases of 64 pieces. Supplied frozen, it requires 60 minutes to defrost before serving – so it’s quick and easy to prepare with minimal wastage. For further information, visit www.americana.co.uk

Another Gourmet Classic GOURMET CLASSIC has launched a collection of alcohol free Patisserie Glazes. In addition to its range of wine-based cooking products, the glazes eliminate the need to produce fruit coulis and help to save time and money. Each glaze contains natural sweetener and fruit sugars; responding to the consumer trend for reduced sugar content. Served hot or cold as a sweet or savoury dish they are perfect for plate decorating, drizzling over desserts or simply being served as condiments. There are eight fruit flavours available in an easy-pour squeezable 500ml

plastic bottle: Apple & Pear, Blackcurrant, Sour cherry, Lemon & Lime, Bitter Orange, Pineapple, Raspberry, Strawberry, RRP £3.99. An updated range of Flavoured Balsamic Glazes has also been launched, including Olive, Sundried Tomato, Pesto, Hot Pepper, Roast Garlic and Hickory Smoke, RRP £3.99. The product comes in an easy-pour squeezable 500ml plastic bottle and is price matched to standard Balsamic Glaze. For more information, visit www.aviko.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2015 15


NEWS

The Bulletin

Retail Supply Chain Under Increasing Stress Says FSDF President Johnstone said that this was just one of the challenges faced by FSDF members. Another is the continuing pressure to improve food safety

Pictured: ACS&T’s Malcolm Johnstone, who is president of the FSDF. MAJOR TENSIONS WITHIN established food retail giants as they face up to discount retailers have created significant stress in the supply chain, according to Malcolm Johnstone, ACS&T’s managing director and president of the Food Storage & Distribution Federation (FSDF). Addressing the organisation’s annual lunch,

“Take, for example, the Food Standard Agency’s latest announcement of a further audit and regulatory framework – without any consultation with the industry. The UK food industry, led by its retail clients, has some of the most demanding requirements in the world. Feeding a population of over 60 million consistently and safely every day is what we do. However, the legislative bar is being raised further after food scares and safety concerns. The FSDF is in the forefront of managing those challenges to ensure a responsible and reasonable approach,” he said. Mr Johnstone, who was elected to his second term as president of the FSDF in April this year, is managing director of food logistics specialist ACS&T. Other issues affecting the supply chain include an over capacity of unsuitable buildings, lack of long term planning due to market insecurity

and short term commercial deals, and price structures that are so biased towards storage that transportation is often a loss leader to attract clientele, said to Johnstone. “These all drive behaviour which does not foster investment, supply chain efficiency, or partnership with knowledgeable and valued customers,” he said. “The challenge to us here today is to find new ways to manage facilities that may not be fit for purpose as market conditions change. Bulk high bay warehouses, aligned to production, are not the answer when I am seeing market demand moving away from few SKUs (Stock Keeping Units) and therefore pallet movement, to many SKUs and therefore case picking. It can be difficult for prospective clients to comprehend when the market has been seduced by over capacity and thereby has price points to reflect that state, for them to recognise that over capacity may be operationally ineffective for their particular market needs.”

For more information visit www.acst.co.uk

Birchall Joins Catering Mark Scheme IN A MISSION TO help to provide meals that are better for people, the planet, and animal welfare, Burnley-based Birchall Foodservice has joined the Food for Life Catering Mark Supplier Scheme. Launched by the Soil Association in 2012, the scheme brings together foodservice wholesalers with caterers achieving the Food for Life Catering Mark – an independent endorsement that caterers are taking steps to improve the food they serve. The Supplier Scheme supports this work by helping suppliers understand the Catering Mark and provide their caterers with the products and support they need. The move underlines Birchall Foodservice’s commitment to help their catering clients provide meals that are freshly prepared, free 16 THE BULLETIN I SEPTEMBER/OCTOBER 2015

from undesirable additives and better for animal welfare. Justin Birchall, managing director, Birchall Foodservice, said: “We are thrilled to have joined the Food for Life Catering Mark Supplier Scheme. We are committed to providing healthy, sustainable products to our customers and our membership will allow us to work even closer with schools and hospitals to help them improve the food they serve.” Nearly 150 million Catering Mark standard meals are served in the UK every year in workplaces, schools, nurseries, universities, hospitals, restaurants and a range of other settings outside the home. Catering Mark meals are guaranteed to be freshly prepared,

and free from undesirable trans-fats, GM ingredients, and MSG. All meat is from animals farmed to British welfare standards. No endangered fish is served. Supplier Members understand the requirements of the Catering Mark standards and can supply their clients with products that meet these requirements, and work with their clients to provide the necessary documentation for their inspection.

For more information, www.birchallfoodservice.co.uk


AT A GLANCE Retail Supply Chain Under Stress

Heron Foods Renews Verilocation Contract Heron Foods, an independent grocery retailer with 240 stores located throughout the North of England and the Midlands, has renewed its contract with Verilocation Tracking Solutions for three years across its 70-strong vehicle fleet. Karl Dawson, head of logistics, said: “We deliver around the clock from various supply points to our UK stores network and of course this presents numerous logistics and operational challenges. The suite of telematics modules installed by Verilocation plays a key role in helping to manage the fleet and most importantly, the control and reporting systems enable us to maintain 100% compliance.” GPS tracking enables Heron to keep tabs on each vehicle from a single control point while

quickly and easily allocating routes and schedules - often at a moment’s notice. Heron is also able to monitor each individual driver’s performance to check for any irregularities such as harsh braking, over revving, speeding or idling. The result being that any bad habits can be quickly overcome on a one-to-one basis - a plus for safety and fleet efficiency. Heron’s telematics package includes CANbus vehicle reporting, automatic digital tachograph downloading facility, forward and rear facing 3G and CCTV camera systems which provide a continuous live feed to the traffic office.

For more information, visit www.verilocation.com

UK Living Wage Employer Mark For Creed Creed Foodservice has recently been awarded the Living Wage Employer Mark in recognition of its commitment to paying employees and subcontractors at least the Living Wage of £7.85 an hour. The family-owned wholesale business, which employs around 280 staff at its Gloucestershire head office and Ilkeston distribution centre, has joined over 1,500 other organisations around the UK, which choose to pay staff more than the National Minimum Wage.

Martin Holmes, head of organisational development and business improvement at Creed, said, “At Creed, we are committed to making sure that our people are fairly rewarded for the work they do. This accreditation demonstrates our determination to improve staff engagement and recruit and retain high-quality people and is part of our overall business objective to listen and respond to our employees’ needs.”

For more information, visit www.creedfoodservice.co.uk

ACS&T’s managing director and president of the Food Storage & Distribution Federation (FSDF) highlighted major challenges facing the supply chain at the FSDF’s annual lunch.

Fairway Foodservice Extends Product Range Leading buying group Fairway Foodservice has added 17 new products to its range to help customers keep pace with the latest trends in the foodservice industry. New additions include five gluten-free soups as well as grocery products.

Chep Wins Third RoSPA Gold Chep, the world’s leading provider of pallet and container pooling solutions, wins third consecutive gold in the Royal Society for the Prevention of Accidents Occupational Health and Safety Awards 2015.

Double Win for Booming Partner Logistics Integrated logistics provider, Partner Logistics, has won ‘Best Contribution to Health & Safety’ and ‘Best Individual’ awards at the recent Food Storage & Distribution Federation Health & Safety Awards.

THE BULLETIN I SEPTEMBER/OCTOBER 2015 17


NEWS

The Bulletin

Almondy Celebrates 10th Anniversary GLUTEN FREE SPECIALIST baker Almondy is celebrating its 10th anniversary in the UK foodservice sector and is on a mission to overcome consumer issues with gluten free highlighted in a 2014 survey. The bakery, which launched in the UK in 2005, sells the UK’s largest range of gluten-free frozen cakes. With 1.6 million portions sold every year, it has become Almondy’s most successful out-ofhome market, globally. From humble beginnings, Almondy now produces over 70,000 cakes per day at its state of the art bakery in Sweden – the equivalent of 15 million a year – and exports to 46 countries globally.

As the first UK employee, no one is more pleased to see Almondy reach this milestone than managing director, Andrew Ely. He said, “Ten years is a huge milestone for us and in that time Almondy has grown beyond our expectations. We secured our first listing with Bidvest Foodservice in 2007 and from there it has really taken off.”

Market Research last year, surveyed 476 diagnosed Coeliacs and over 200 “lifestylers” – consumers who buy free-from products out of choice. As well as highlighting a limited availability of free-from drinks, desserts, cereal and prepared meals, the research also revealed that more than half of consumers (57%) believe free-from food to be processed.

The company is keen to help caterers combat consumer perceptions surrounding free-from foods after new research found that some 98% of diagnosed Coeliacs believe products are too expensive and 84% believe there is a lack of choice. The study, carried out by Cambridge

Almondy recommends caterers broaden the range of gluten-free desserts available to customers, but in doing so, must look for quality products. For more information, visit www.almondy.com/en

ISD Launches New Shelving and Completes 150th Cold Store Job For Morrisons seconds and allows retailers, food manufacturers and caterers to make the most of their valuable cold storage space. Hygienic and easy to clean, Stowaway Shelving is manufactured in the UK from high grade stainless steel and supplied pre-assembled with four lock down shelves that can be individually set in a raised or lowered position. ISD SOLUTIONS, THE leader in cold store warehouse construction and off-the-peg modular cold rooms, has celebrated the completion of its 150th cold store installation for Morrisons with the launch of a high quality shelving system. ISD’s Stowaway Shelving can be folded up or down in 18 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Andrew Hudspith, director, ISD Solutions explains: “Our new Stowaway Shelving system is designed to provide the perfect solution and unlike static systems can be instantly folded away. As part of our mix and match approach

to cold storage solutions it provides customers in grocery, food production and warehouse markets with further flexibility and a one-stopshop for all their cold storage requirements.” ISD Solutions recently completed its 150th cold store for Morrisons supermarkets at the M local store on Barnwood Road in Gloucester. It installed a dual temperature storage compartment providing walk in food storage for temperature sensitive produce with sufficient storage capacity between deliveries. For more information, www.isd-solutions.co.uk


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www.yearsley.co.uk Yearsley Logistics Hareshill Road, Heywood, Lancashire, OL10 2TP Telephone: 01706 694680 Facsimile: 01706 694666 Email: logistics@yearsley.co.uk


NEWS

The Bulletin

Lamb Weston Boosts Brand With Makeover

LAMB WESTON HAS launched a new global brand identity that’s expressed by the tagline “Seeing Possibilities in Potatoes”. The launch aligns Lamb Weston operations worldwide under a common brand vision that describes the way Lamb Weston brings value to its customers’ business. After extensive research with customers in more than seven countries around the globe, Lamb Weston identified ‘inventiveness’ as the brand’s standout feature. The company demonstrated “Seeing Possibilities in Potatoes” with several new initiatives such as the launch of Connoisseur Fries and Potato Dippers and enhanced customer service in terms of working with customers and logistic partners to offer just-in-time deliveries that

reduce stock levels for the customer and as a result free up customers’ working capital. “Seeing possibilities in potatoes, captures what we do every day at Lamb Weston,” said Bas Alblas, CEO, Lamb Weston/ Meijer joint venture. “I’m proud that we have people in our organisation that show the initiative to bring great ideas forward and have the self-motivation to make it a reality. At Lamb Weston / Meijer, we don’t just see a potato, we see possibilities.” This is the first major change to the brand in its more than 50-year history. For more information, visit www.lambweston.eu

Growth Fuels Expansion at Chalcroft SPECIALIST CONSTRUCTION COMPANY Chalcroft has expanded its team with four new appointments due to recent business growth. Brendan Reilly takes up the newly-created role of commercial director, bringing with him more than 25 years’ experience in the construction industry. At Chalcroft, Brendan will ensure that projects are successfully and efficiently delivered. In the second newly-created role, Declan Burke joins as design manager to cover tendering and design development as well as contributing to the construction phase by managing the design and engineering consultants. 20 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Shaun Bedford returns to Chalcroft as quantity surveyor, bringing the team to a total of nine qualified surveyors. In the new post of financial controller is chartered accountant Shaun Parnell who has more than 11 years of experience both in private practice and in industry and commerce. Chalcroft managing director Mark Reeve said: “With more than 60 years of experience between them, our new recruits will bring new perspectives and varied expertise, and clients are already benefiting from their mix of practical and commercial know-how.”

For more information, visit www.chalcroft.co.uk

JJX Logistics Wins Livery Award JJX LOGISTICS HAS scooped the Motor Transport Awards - Livery of the Year award for 2015. Its winning approach was to move away from the company’s colours and instead wrap its Mercedes-Benz vehicles in images linked to its larger clients. JJX Logistics’ winning livery was a truck designed to look like an aeroplane playing homage to its clients in the aerospace and aviation sectors. On the ‘JJX aeroplane’ the driver’s compartment resembles the cockpit and the side of the van shows a view of the plane in flight. The floodlights across the top of the windscreen resemble the lights on the plane. The crew members sitting on the wing of the plane are young family members of JJX employee’s – which celebrates its staff and shows how the company has grown from a small family business into what it is today. JJX’s John Donovan said, “The Motor Transport Awards are the Oscars of the Transportation Industry and we are honoured to accept such an award. As the owner of a once very small business, I am so pleased to see that my grandchildren, and the children of my staff members, have helped us bring home this award. When they were told the news, they were ecstatic! They now feel part and parcel of the company and have loved being the models for JJX! This is a huge honour to the company and a credit to the staff members and our children.” JJX Logistics work throughout the UK and Europe. For more information, visit www.jjxlogistics.co.uk


Chep Wins Third RoSPA Gold

AT A GLANCE Almondy Celebrates 10th Anniversary

CHEP, THE WORLD’S leading provider of pallet and container pooling solutions, is among the winners in the Royal Society for the Prevention of Accidents (RoSPA) Occupational Health and Safety Awards 2015. This is the third consecutive year that Chep has won the Gold in the prestigious annual scheme which sees judges consider entrants’ overarching occupational health and safety management systems, including practices such as leadership and workforce involvement.

occupational health and safety management. Organisations that gain recognition for their health and safety management systems, such as Chep UK Limited, contribute to raising standards overall and we congratulate them.”

David Rawlins, RoSPA’s awards manager, said: “The RoSPA Awards encourage improvement in

For further information, visit www.chep.com

Rod Francis, UK & Ireland country general manager, Chep said: “We take safety incredibly seriously within our business, and the processes we have in place along with our Zero Harm programme are rigorous. To receive the Gold Award for a third consecutive year is a fantastic achievement by and for all our people, from our safety professionals helping with processes and frameworks to our leaders setting the tone, to all our frontline colleagues’ everyday thoughts and actions.”

Viessmann Strengthens Sales Team VIESSMANN REFRIGERATION SYSTEMS has strengthened its sales team with two new managers. Iain Black has stepped into the newly-created post of UK and Ireland sales manager (cabinets), focusing on business development for plug-in and remote cabinets, and Leon Wilczynski has become sales manager for the north of the UK. Black gained broad-ranging technical and commercial experience as an engineering manager for Tesco’s property department and was most recently Tesco Group buying manager responsible for the procurement of all refrigerated equipment and installation. Wilczynski joins Veissmann after eight years as northern regional business unit manager for Foster Refrigeration and has more than 20 years’ experience in the commercial catering

equipment industry working for blue chip companies. Operating out of Viessmann’s Telford headquarters, Black and Wilczynski report to sales and marketing director Steve Steadman. For more information, visit www.viessmann.com

Gluten free specialist baker Almondy is celebrating its 10th anniversary in the UK foodservice sector and is on a mission to overcome consumer issues with gluten free highlighted in a 2014 survey.

New Volvos for Reed Boardall Reed Boardall Group has taken delivery of 50 brand new Volvo FH tractors with Euro 6 engines – all of which feature the latest safety technology as well as complying with Euro 6, the latest diesel engine emission legislation being driven by the European Commission.

Viessmann Boosts Team Viessmann Refrigeration Systems has strengthened its sales team with two new managers - Iain Black as UK and Ireland sales manager (cabinets) and Leon Wilczynski, sales manager for the north of the UK.

Oakland extends volunteer support The Oakland Foundation, set up by Oakland International to support children affected by financial hardship in Redditch, Bromsgrove and the surrounding area, has secured additional volunteer support from its founding sponsor to help extend its existing programme of activities.

Leon Wilczynski

Iain Black

THE BULLETIN I SEPTEMBER/OCTOBER 2015 21


NEWS

The Bulletin

Goodlife Secures Co-Op Listing GOODLIFE, WHICH HAS created inspiring vegetable-based products for over 25 years, has agreed a new listing with local convenience store giant Co-Operative Food, part of The Co-operative Group. Goodlife, a range of delicious creations for the vegetarian frozen food category, will stock three of its favourites in 270 selected stores - Spicy Veg Bean Burgers with a kick of Chipotle Chilli, Picador Parsnip & Sweet Carrot Nut Burgers with crunchy Cashews and French Bean & Spinach Sausages with Wensleydale Cheese.

to offer a unique range, which is full of variety and flavour. 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 free from artificial colours and flavours. The range is super convenient as the products can be cooked from frozen under the grill, in a frying pan, in the oven and even on the BBQ.

Goodlife is all about natural and honest food; created using only the finest veg ingredients,

For more information, visit www.goodlife.co.uk

JBT Launches New Freezer GLOBAL FOOD PROCESSING equipment manufacturer, JBT is expanding its Frigoscandia line of spiral freezers and chillers with the launch of the GYRoCOMPACT 60 Spiral Freezer at IBA 2015 in Munich in September. The new freezer retains key features of Frigoscandia’s freezing technology, including its self-stacking belt, but boasts a compact footprint of only 7650mm x 4350mm. The drive power on the GYRoCOMPACT 60 Spiral Freezer has been reduced by 65%, resulting in low energy consumption and less risk of problems to the freezer’s components. “The significant reduction in power consumption is due to a number of factors,” says Torbjörn Persson, JBT’s portfolio and applications director. “The unique Frigoscandia self-stacking system is by 22 THE BULLETIN I SEPTEMBER/OCTOBER 2015

far the most efficient way to drive a spiral freezer. But we’ve also re-designed the outfeed drive system and introduced a new automatic lubrication system. Compared to conventionally-driven spiral freezers the size of the motors is smaller requiring a total nominal power of only 2.25kW.”

Pioneering Moves by Seven Telematics PIONEER FOODSERVICE IS to install Seven Telematic’s Cool Track remote monitoring system on all of its new vans and trucks. Pioneer, which operates from depots in Carlisle, Gateshead and West Cumbria, has 60 multi-temperature refrigerated trucks and vans providing an extensive delivery service as far south as Manchester and up into the Scottish borders. It has installed the Seven Telematics Transcan 2 temperature recording system in every new vehicle since 2010 and the relationship between the two companies has developed even further with the Seven Cool Track system being added to 24 new vehicles that have joined the company’s 60 strong distribution fleet. The vehicles include Ford Transit 3.5 tonne vans with GRP refrigerated van conversions, as well as 7.5 tonne and 12 tonne rigid box vans, all featuring Solomon’s multi-temperature refrigerated bodywork.

The GYRoCOMPACT 60 Spiral Freezer can freeze up to 1,400 kg per hour of fully baked bread rolls on the smallest possible footprint. The Frigoscandia brand has been at the forefront of developing freezing technology for decades. JBT has Food Technology Centres near Edinburgh in the UK and Helsingborg in Sweden, where customers can test equipment first hand with a trained technical team.

Jonny Forsyth, operations manager, Pioneer Foodservice, said “The decision to enhance the telematics on our fleet is quality control driven. The type of food we carry has stringent temperature constraints so to have the ability to constantly monitor the temperature every 15 minutes, if needs be, is ideal for us. Since we added Cool Track, the information we get is superb, giving us extensive real-time information on load stability throughout the delivery cycle. We get far more information than we originally expected.”

For more information, visit www.jbtfoodtech.com

For more information, visit www.seventelematics.co.uk


ADVERTORIAL

The Bulletin

IGD’s Working on Waste campaign is back for 2015! IGD’s industry-wide Working on Waste (WoW) campaign reached 77 food and grocery companies and 650,000 employees across the supply chain in October 2014 – a great success in its first year. FROM LEFTOVER RECIPE challenges and top tips to the buzz of social media, WoW aims to help food and grocery companies educate and inform their employees on ways to reduce their household food waste. As Britain’s largest private sector employer, the food and grocery industry has 3.8 million people to reach. By empowering and educating our own workforce, we can reach a huge segment of society to help drive behavioural change. IGD and industry are working in collaboration with WRAP to develop and deliver the WoW campaign. As a collaborative industry initiative,

every participating organisation plays an important role in making WoW a success. IGD is calling for companies to sign up and make this year’s campaign even bigger and better than 2014. WoW will be running throughout October, so we ask that you run your activities then. You could run a monthlong awareness drive, hold a few competition days, provide some shorter workshops or simply raise awareness through internal communications; as long as your activities are geared towards raising awareness of household food waste and how it can be reduced, you can take part.

Companies of all sizes can take part and our toolkit, produced in collaboration with WRAP, is packed full of activities and resources to help get the creative juices flowing. To get involved, register at or email workingonwaste@igd.com for further information. IGD is a research and training charity that helps the food and grocery industry to deliver the needs of the public.

There are a variety of activities you can choose to run in your company. Here are just a few ideas: • Leftovers recipe challenge • Weekly leftovers lunch day • Distribute meal planning templates or food waste diaries • WRAP-based training workshops, which we can train you to deliver THE BULLETIN I SEPTEMBER/OCTOBER 2015 23


NEWS

The Bulletin

Reed Boardall invests in 50 Volvo FHs AS PART OF its ongoing commitment to continually upgrade its fleet, leading temperature controlled storage and distribution business Reed Boardall Group has taken delivery of 50 brand new Volvo FH tractors with Euro 6 engines – all of which feature the latest safety technology. The new vehicles comply with Euro 6, the latest diesel engine emission legislation being driven by the European Commission. The vehicles incorporate an active safety package with driver support systems designed to improve driver comfort and safety. This investment complements Reed Boardall’s 180-strong fleet of vehicles, which includes around 78 double-deck trailers, the largest fleet of refrigerated doubledeckers in the UK. Howard Gill, managing director, Reed Boardall Transport, said: “As a business that prides itself on our next day delivery promise to customers, we have to have complete confidence in our performance, from the quality of our fleet and

Picture shows: Howard Gill (foreground), managing director of Reed Boardall Transport; with (L to R) Sam Walton, operations manager for Reed Boardall Transport; Andrew Baldwin, managing director of Reed Boardall Cold Storage; and Paula Towers, head of operations for Reed Boardall Transport

state-of-the-art cold storage facilities, to the efficiency of our systems and high standards of service. Ensuring that we can meet our customers’ needs, to have stock delivered within 24 hours in the exact volumes needed by the retailers, is at the heart of our operation.” For further information, visit www.reedboardall.co.uk

ACS&T Expands Refrigerated Fleet

Double Win for Booming Partner Logistics Integrated logistics provider, Partner Logistics, has won ‘Best Contribution to Health & Safety’ and ‘Best Individual’ awards at the recent Food Storage & Distribution Federation (FSDF) Health & Safety Awards. Success was due to the company’s focus on health and safety leadership in the workplace, increased use of technology to improve reporting, and engaging representatives in health and safety from all areas of the business. Richard Bufton, UK health, safety, environment & quality (HSEQ) officer picked up the gong for ‘Best Individual Contribution to Health & Safety’. Duco Bujize, chief executive officer, Partner Logistics said: “We are thrilled to have received these awards from the FSDF in recognition of our contribution to health and safety. It is testament to how our team goes beyond expectations to uphold the highest safety standards for the benefit of our employees and customers.” Partner is also enjoying a strong performance in 2015 with first quarter profits up significantly compared to that of the same period last year. With an overall increase in consumer demand for frozen food, the company has seen a rise in occupancy across its six sites in the UK, the Netherlands and Belgium.

FOOD LOGISTICS SPECIALIST ACS&T has extended its fleet of 30-pallet refrigerated trailers to 18, following successful trials. The company invested in 15 more 30-pallet trailers after service development trials for customer and frozen food manufacturer McCain proved highly successful. The new trailers are 15.65m in length, and a part of an ongoing nationwide research project by the Department for Transport into the economic and environmental benefits of longer semi-trailers.

– they can carry up to 30 pallets, which is four more than the standard 13.6m trailer. This represents a 15 per cent increase in productivity.”

Malcolm Johnstone, managing director, ACS&T, said, “These trailers offer great cost savings

For more information, visit www.acst.co.uk

24 THE BULLETIN I SEPTEMBER/OCTOBER 2015

The new trailers will be based at ACS&T’s Scarborough depot, where mainly they will be used to deliver food products from McCain’s production centre to key client distribution centres in Hemel Hempstead and Heywood.

ABOVE: The Partner Logistics warehouse in Wisbech, Cambridgeshire, which is the UK’s largest cold store

For further information, visit www.partnerlogistics.eu


New Cold Store Builds in Fire Protection FAST-EXPANDING BELGIAN bakery group La Lorraine has installed Wagner’s active fire prevention system OxyReduct in two newlybuilt high-bay cold storage warehouses. The OxyReduct system protects against failures or damage caused by fire. The systems were installed in La Lorraine’s facility in the Czech town of Kladno and most recently in its warehouse in Nowy Dwór Mazowiecki, Poland. The bakery has 2,700 employees and 11 production sites across the continent serving customers Europe-wide. The basic idea behind Wagner’s fire prevention concept OxyReduct is action rather than reaction – with systems designed to prevent

a fire starting rather than extinguishing one. Failures can have catastrophic effects on the food supply chain, impacting on the company as well as on its trade partners and even small fires could contaminate goods with smoke or particles of soot, rendering them unsellable. OxyReduct is based on a simple principle of reducing the ambient oxygen concentration to choke off a fire and is suitable for use in food storages and deep-freezer areas, where water-based systems due to extremely low temperatures and the risk of contaminating goods are stretched to the limits in terms of effectiveness. For more information, visit www.wagner.de

Price Marked Packs for Holland’s Pies HOLLAND’S PIES, THE UK’s best-known producer of pies and pastries and number one frozen individual pie brand, is set to join the move to Price Marked Packs in convenience stores. The top two selling Holland’s lines – Potato and Meat Pie and Steak and Kidney Puddings – will be available in price marked packs. The 2-pack cartons will be prominently priced at £2, ideal for the convenience channel. Both products are microwaveable in under five minutes and

are in the Top Five fastest selling individual pie lines nationally. According to the company, price marked packs are becoming more and more important to the convenience sector with the majority of branded goods making the move. This clear pricing structure provides transparency to consumers that creates shopper confidence to buy in this channel. Sector research specialists Him! has revealed that 61% of shoppers say knowing an outlet sells price marked packs makes them more likely to visit a store, demonstrating a clear opportunity for convenience retailers. Produced in Lancashire, Holland’s is one of the UK’s best-loved pie makers, producing a range of delicious pies, puddings and pastries.

For more information, visit www.hollandspies.co.uk

AT A GLANCE Price Marked Packs for Holland’s Pies Holland’s Pies, the UK’s best-known producer of pies and pastries and number one frozen individual pie brand, is set to join the move to price marked packs in convenience stores. The top two selling Holland’s lines – Potato and Meat Pie and Steak and Kidney Puddings – will be available in price marked packs.

Lamb Weston’s Brand Makeover Lamb Weston has launched a new global brand identity – the first for 50 years - expressed by the tagline ‘Seeing Possibilities in Potatoes’. The brand vision describes the way Lamb Weston brings value to its customers’ business and its standout feature ‘inventiveness’.

Living Wage Mark For Creed Creed Foodservice has recently been awarded the Living Wage Employer Mark in recognition of its commitment to paying employees and subcontractors at least the Living Wage of £7.85 an hour.

JBT Launches New Freezer at IBA 2015 Global food processing equipment manufacturer, JBT is expanding its Frigoscandia line of spiral freezers and chillers with the launch of the GYRoCOMPACT 60 Spiral Freezer at IBA 2015 in Munich in September.

THE BULLETIN I SEPTEMBER/OCTOBER 2015 25


NEWS

The Bulletin

Artisan Valentine Foods Appoints Oakland VALENTINE FOODS HAS appointed family food distributor and supply chain specialist Oakland International to support the national launch of its range of artisan foods. Oakland will provide ambient storage, picking and distribution for a selection of fine food products destined for retailer shelves across the UK. Family business Valentine Foods is the brainchild of Julian and Sarah Valentine who began their artisan journey thanks to their love and passion for good food, quality products and exciting taste experiences. The company offers delicious world foods which are healthy, contain no added sugar or preservatives and are largely gluten free.

Peter Vaughan, strategic development manager, Oakland International, said: “The reception for Valentine Foods’ offering has been very encouraging and we are delighted at its success to date in identifying and developing such a niche market, with the company looking to further expand its product range. We will continue to add network value and improve competitive advantage through our team as a responsible family business, with the vision of being an employer of choice in the communities in which we operate.” For more information, visit www.oakland-international.com

Valentine Foods’ Julian and Sarah Valentine

Oakland Extends Volunteer Support for The Oakland Foundation The Oakland Foundation, set up by Oakland International to support children affected by financial hardship in Redditch, Bromsgrove and the surrounding area, has secured additional volunteer support from its founding sponsor to help extend its existing programme of activities. Oakland International Ltd will give each of their team members a volunteering time allowance a year which can be used to work on charitable projects. Worth over £7,000 of additional funding in financial terms, the commitment means that the charity now has additional scope to support local projects such as helping with school trips, supporting youth coaching and working on afterschool events. For more information, visit www.oakland-international.com

Fairway Foodservice Extends Product Range Leading buying group Fairway Foodservice has added 17 new products to its range to help customers keep pace with the latest trends in the foodservice industry. New additions include five gluten-free soups – chicken and leek, tomato and basil, carrot and thyme, leek, potato and stilton, chunky veg and red lentil - and a dairy-free beef and veg broth. New meal products include a range of classics such as chilli con carne, beef lasagne, beef lasagne verdi, vegetable lasagne verdi, chicken and bacon pasta bake, broccoli and cream cheese bake. Eight new grocery products – including strawberry jam, mixed fruit jam, orange marmalade, red kidney beans, baking parchment, salted and unsalted butter, and Rapeseed oil – have been added to its 300-strong grocery own-label range. Steve Jeavons, purchasing director, said: “We are constantly listening to our members

26 THE BULLETIN I SEPTEMBER/OCTOBER 2015

to ensure all new products meet their requirements. An example of this in the grocery range is the rapeseed oil, which is odourless and GM (genetically modified) free.” Fairway’s member Thomsons Foodservice has announced an increase in turnover up 20%, due to warehouse investment and buying group membership. Based in Dumfries, the wholesaler, which has supplied the Dumfries and Galloway region for more than 27 years, has grown rapidly thanks to support from Fairway Foodservice. Chris Binge, chief executive of Fairway Foodservice, said: “We’re really pleased that the move to a new warehouse and membership with our buying group is paying dividends for Thomsons Foodservice.” For more information, visit www.fairwayfoodservice.com


FEATURE

The Bulletin

Cooking From Frozen Crown Foods

The cook from frozen category has many benefits to both the consumer and the professional kitchen including saving time and cutting waste. With a path that’s direct from freezer to oven, there’s no possibility of cross contamination - a big plus when it comes to poultry and meat. The Bulletin’s Special Report takes a look at what’s on offer in the expanding cook from frozen retail and catering markets. With fears about the safety of cooking with fresh meat and poultry always present, the frozen industry offers the perfect solution cooking meat from frozen. Of all types of food, meat is the one most often linked to food poisoning. According to the Food Standards Agency, each year poultry alone causes an estimated 240,000 cases of food poisoning.

products, makes portion planning more flexible which in turn reduces waste and cuts costs.” He says that ready-to-cook meat dishes have soared in popularity in the chilled aisles because customers love the convenience of these products and the fact that there is no risk of cross-contamination through handling meat.

With such a range of meats and meat products available, cooking from frozen is a great option if you’re offering roast dinners and, with Christmas on the horizon, it could be just the convenient option that you’re looking for with the peace of mind that customers won’t get any unexpected surprises from their roast turkey.

One of the main causes of food poisoning is the cross-contamination that can occur when raw meat comes into contact with surfaces or chopping boards in the kitchen. Cooking food straight from frozen means any meat goes directly from the freezer to the oven with less opportunity for cross-contamination. Another common cause of food poisoning is not storing foods at the right temperature which is also eliminated by choosing frozen foods. John Pickett, managing director, Crown Foods Ltd, says: “Freezing is the most natural form of preservation where flavours and nutrients remain optimal and potentially harmful microbes are reduced. As well as decreasing the risk of food poisoning and cross contamination, frozen meat and poultry dramatically increases the shelf life of THE BULLETIN I SEPTEMBER/OCTOBER 2015 27


FEATURE

The Bulletin

Riverside Foods’ Premium Chicken (and right)

TRACEABILITY FROM FARM TO PLATE Aside from allaying concerns about cross-contamination of meat products, there are many other advantages to cooking meat from frozen. One of these is the increasing traceability of meat products as frozen food companies take ownership of the meat in their products from farm to delivery. Owners of one of the largest fully-integrated poultry processing plants in Europe, Riverside Foods provides premium quality frozen chicken products to the foodservice and wholesale sectors with traceability right to the egg. Leigh Greenwood, managing director, Riverside Foods, explains: “Riverside is a single-source supplier which means that the chicken meat used in all of our products can be traced back to

source from our own Ross broiler breeder farms and hatcheries. We manage the full production process from slaughter to packaging in one purpose-built state-of-the-art-facility and Riverside only supplies chicken products so there is no fear of cross-contamination with another meat. All of our products are individually quick frozen so it is easy to take out of the freezer only what is needed thereby reducing wastage and the four-way cook from frozen in minutes provides quick and easy preparation for busy caterers.” This traceability is common across frozen meat products. John Pickett, managing director, Crown Foods Ltd, adds: “Customers benefit from having access to assurances and accreditations that may not have been financially practical with fresh alternatives. A great example of this are our new Organic Beef and Lamb Mince and Burger products which have been sourced from the best of British farms to give menus across the country access to high welfare, high quality and prime British meats.” The flexibility offered by International Food Services, part of the George Abrahams Group, has seen it become one of the leading meat suppliers of choice of British, Scandinavian and European consumers. The Yorkshire plant is able to tailor its products to meet any unique customer requirements including the ability to deliver products that fit the demand of different cultures, which includes sourcing prime cuts and associated products of beef, lamb, pork and poultry (see below). With a portfolio ranging from bone in lamb loin chops to Individually Quick Frozen (IQF) beef mince and dice, the plant offers packaging of various weight ranges to food service sector, allowing them to avoid waste by buying precisely as much as they need for each recipe. All products can be fully traceable back to the farm in matter of minutes, as a result quality meat is offered at competitive prices, bringing together everything that is great about frozen meat products.

28 THE BULLETIN I SEPTEMBER/OCTOBER 2015


Aryzta’s five posh pies

CUT TIME AND WASTE, INCREASE PROFITS Cooking food straight from frozen is the perfect solution for a kitchen trying to satisfy customers who increasingly demand fast food delivery speeds no matter what type of establishment they are dining at. Snowbird Foods is one of the leading suppliers of frozen sausages and meatballs in the UK and offers a versatile portfolio of microwavable products (which can also be prepared quickly in batches in an oven). These include the classic pork, Lincolnshire and Cumberland sausages, plus a healthy, high-fibre variant that could spearhead any menu. Roy Anderson, commercial and marketing director, Snowbird Foods, says: “Operators can generate the speed and convenience of fast food service within a high class environment in which hot meals can quickly be generated without the cooking odours and environmental adulteration normally associated with frying. High quality hot food, quickly prepared and served in a pleasant environment is what the

sector has been asking for and this is exactly what we are able to give them.” Aryzta Food Solutions is the foodservice arm of Aryzta AG, the second largest frozen baker in the world. Mariam French, head of marketing, UK, Aryzta Food Solutions, says: “Where it may once have been viewed as a ‘cheat’ or a substandard cousin to fresh, frozen food has undergone something of a makeover in recent times with associations like the British Frozen Food Federation working hard to educate consumers that choosing frozen does not necessarily represent compromise. “From the perspective of busy chefs, quality frozen food can be a serious time-saver and help cut costly wastage at a stroke – ensuring profits go back into the business and not in the bin.” Aryzta Food Solutions has just launched a new range of five ‘posh pies’ made from locally-sourced meat and other ingredients including succulent ‘Steak and Stout’ and creamy ‘Chicken and Wiltshire Ham’. THE BULLETIN I SEPTEMBER/OCTOBER 2015 29


FEATURE

The Bulletin

Moy Park’s Shredded Chicken

Moy Park’s Shredded BBQ Chicken

As well as helping outlets cut wastage, cooking from frozen has productivity and staffing benefits too. Simplicity and ease of preparation mean that less experienced kitchen staff can bring together dishes with the minimum of effort. Allied to this, speed of serve is greatly improved meaning in the heat of service, food can go from frozen to fabulous in a matter of minutes, according to Frannie Santos-Mawdsley, senior customer marketing manager, European Foodservice, Moy Park. “Our versatile, frozen range of chicken can help caterers keep pace and profit in the process. Platters and buffet

30 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Moy Park’s Chickiwik Nuggets

spreads – sociable, sharing food that perfectly complements drinks – are a key part of today’s dining. Offering this more informal style is a sure fire route to making money as marketing it to groups of revellers can make for incremental drink and food sales.” Moy Park has recently capitalised on the public’s current taste for street food by launching a new ‘Street-Style Pulled Chicken’ product in two flavours, ‘Original’ and ‘Smoky Barbecue’, both of which are supplied frozen.


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FEATURE

The Bulletin

CP Foods Carisma range of gluten free coated chicken (above, top right and right)

A HEALTHY ALTERNATIVE Cooking meat dishes from frozen doesn’t mean the end product lacks any of the potential health benefits associated with their fresh counterpart or exclude any customers with special diets. CP’s Foodservice brand Carisma, for example, has just launched three new frozen, fully cooked gluten free coated chicken lines onto the market – ‘Gluten Free Breaded Chicken Breast’, ‘Chicken Goujons’ and ‘Chicken Chunks’. These products stand alongside Carisma’s current chicken range, offering a real ‘free from’ alternative to standard coated chicken. CP’s Foodservice business unit manager, Ian Stobart says: “We at CP Foods are all very excited about the new additions to the Carisma range and the opportunity this gives our customers in this market. The UK ‘free-from’ market continues to grow strongly, up more than 15% last year, a combination of more consumers being diagnosed with intolerances as well as the wider trend of consumers to seek out healthy eating options.” “The industry is reacting with an increased number of gluten free menus but there aren’t that many coated chicken options. Our new Carisma Gluten Free range aims to fill this gap and give foodservice operators and their customers a gluten free offering that measures up to the quality of our existing core coated chicken lines.” “The products are made from 100% chicken breast and can be used in a number of ways from salads to burgers, sharing platters to dippers – and would be perfect teamed with other ‘free from’ items such as gluten free chips, baguettes or wraps.” Another health-conscious option is the latest offering from poultry specialists Hanna Chicken. Its new succulent and tender whole muscle chicken breast fillet topped with cauliflower and hollandaise sauce has reduced salt to allow this traditional recipe to satisfy the consumer 32 THE BULLETIN I SEPTEMBER/OCTOBER 2015

demand for healthy eating. This health-driven evolution makes the product ideal for the busy and health conscious consumers who demand restaurant quality food in the comfort of their own home. RANGE AND FLEXIBILITY As the frozen food offer surges forward in terms of innovation and imagination, new and interesting products are entering the marketplace to offer customers a real choice in terms of variety. Leading frozen food specialist MDC Foods offers a product range with a variety of flavours such as ‘Chicken with Spinach Masala’ and ‘Spiced Spanish Chicken’ to appeal to a diverse group of customers. With the most-tricky part of the meal taken care off, consumers just have to combine the chicken dishes with vegetables of their choice and a carbohydrate such as rice. These add-on products are also available in the frozen aisle, giving retailers the opportunity to package them as a meal deal, which has proven to be very successful in the chilled aisles. These products appeal to customers that might not normally buy frozen ready meals as there is an element of cooking involved and consumers have a choice of side dishes to combine them with.


FEATURE

The Bulletin

Taking Sides

MDC Bean Stew

With the variety of vegetable dishes being developed – from loaded potato skins to honey-glazed parsnips – home cooks and chefs can serve a banquet of sides with every meal. The Bulletin’s feature looks at new trends in the frozen vegetable category. Multiple or interesting side dishes are often an after thought on many menus. In foodservice, they’re usually only available in smarter restaurants; at home they’re created for high days and holidays - feasts, entertaining and special Sunday lunches. But offering a range of innovative sides can give menus in casual dining outlets, pubs and cafes an opportunity to stand-out in the market as well as creating a better overall menu margin. In foodservice, developing side dishes should get as much attention as selecting the main feature of the dish for many reasons. Changing the range of side dishes offered on menus is an easy and economical way for restaurants to keep up with current food 34 THE BULLETIN I SEPTEMBER/OCTOBER 2015

trends. Simply combining a piece of fish or chicken that’s already on the menu with new ‘trendy’ sides such as a quinoa salad or bulgur wheat pilaf will create a dish that appeals to diners that are keen to try new flavours – and position the restaurant as fresh, interesting and customer focussed. Ultimately outlets are looking for ways to achieve guest satisfaction; offering innovative sides can be an excellent tool to really lift mainstream dishes to exceed customers’ expectations and create a point of difference. Selecting the right dishes can directly benefit the bottom line by readdressing the balance of a dish and upselling additional sides. There are some real opportunities in the often forgotten side dish.

By selecting the right accompaniments to the most popular dishes on the menu, margins can be increased through readdressing the balance between protein and accompaniments. Protein prices continue to rise and it’s therefore vital for restaurants to consider new ways of approaching menu development to boost their bottom line. MDC – ADD INTEREST AND BOOST MARGINS Although there are plenty of reasons for restaurants to make their side dish offer far more attractive than it currently is, it is perhaps easier said than done. Paul Turner, commercial manager, MDC Foods, said: “We are aware that there are many obstacles to


offering alternatives to current mainstream accompaniments. Increased preparation time and wastage can add costs and some outlets just don’t have the time, skills or equipment required to prepare innovative side dishes from scratch.” In this scenario, the frozen food sector is the perfect partner for cooks and chefs. Turner adds: “Frozen side dishes are an excellent solution; products are pre-portioned and have a long shelf life which eliminates waste. Dishes can be heated from frozen and be served straight away to save preparation time. These products offer complete quality control which is especially important for outlets belonging to a chain.” Founded in 1989, MDC Foods was created to provide high quality frozen vegetables and fruit to retail and foodservice customers. The company supplies leading retailers, foodservice and manufacturing companies with a range of IQF fruit, vegetables, pasta, rice and carbohydrates along with a range of ready meals incorporating its own produce.

Turner points out however that restaurant staff need to be prepped and encouraged to upsell if an additional revenue stream is to be developed. “Although there are several barriers to this, these can be overcome by selecting enticing and attractive dishes to upsell as well as making sure the upsell happens in the right way. Restaurants can help their staff to make additional sides sound exciting by including innovative dishes, customers just can’t help but being tempted by.” Another factor to take into consideration is to ensure dishes are priced in a way that customers are attracted to trying new flavours but don’t feel disappointed when the bill arrives at the end of the meal. One way of doing this is offering a deal on several sides which can then be shared by the table.

potatoes, rice and pasta allow outlets to offer a healthier balance to fried options and the ubiquitous chip. Turner added, “Customers would like to move away from unhealthier accompaniments and in the past the alternative options have been limited to perhaps plain rice or a side salad but there is a large range of exciting dishes out there that can exceed diners expectations.” Established 25 years ago, MDC’s in-depth knowledge and experience in the frozen food market gives it a unique position to fulfil the exacting needs of its diverse range of foodservice customers within an ever changing, fast paced market place. New side dish offers from MDC include healthy low GI veg options such as Creamy Spiced Lentils, Bean stew and as an alternative to traditional carbohydrates, Piri Piri Rice.

Side dishes should reflect the overall style of the menu and this is where innovation can play a major role. With the growing demand for healthier food options, side dishes created from combinations of vegetables,

MDC Piri Piri Rice

THE BULLETIN I SEPTEMBER/OCTOBER 2015 35


FEATURE

The Bulletin

AVIKO - MAXIMISE OCCASIONS AND UPSELL The busiest time of the year for operators is also the period when the opportunities for increasing margins are greatest. Sadly the excessive number of bookings for example in the run up to Christmas or on any major event or holiday often mean that operators pare down offers in order to cope - missing out on both additional revenue and occasions to impress customers new and old. At Christmas in particular, expectations are high and consumers quickly become bored with the traditional ‘turkey with all the trimmings’ offering. This leaves caterers under a great deal of pressure - not only to serve quality food in high volume with limited waste, but also to keep menus fresh and unique in order to stay ahead of the competition. Aviko Mini Gratins with Parsnip and Jerusalem Artichoke

High-quality and innovative frozen side dishes can become hero products during these periods – and may be a good way to start shaking up menus year round. Mohammed Essa, general manager UK & Ireland, Aviko said: “Aviko supports operators with its range of pre-prepared potato products that can be cooked from frozen and served in a matter of minutes. The range reduces the labour time for the caterer and keeps costly wastage down to a minimum, without sacrificing the quality of the dish.” Aviko’s extensive range also allows operators the ability to offer items that can keep menus fresh while maximising profit. For example, caterers could swap roast potatoes for mash, marinated potatoes or gratins. He adds, “Offering something that little bit special will give stand-out on a Christmas menu, and help justify a premium price. Adding quality touches such as the new Mini Gratins with Parsnip & Jerusalem Artichoke or Bubble & Squeak Rounds opens up a wider variety of choice and also commands a much higher price point.” Bursting with colour and flavour, Aviko’s new range of Premium Marinated Potatoes offers a completely new twist on the humble baby potato, enabling operators to effortlessly liven up their menus this Christmas. Available chilled in three innovative flavours – Wild Garlic, Sweet Chili & Roasted Shallots and Lemon Pepper – Aviko’s new Premium Marinated Potatoes are fully prepared and ready to use, offering a versatile 36 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Aviko Mini Gratins


ingredient which caterers can use for almost any meal throughout the festive period and update menus with ease. The 35g Mini Gratins with Parsnip & Jerusalem Artichoke feature specially selected potatoes, real cream, French Emmentaler cheese, chives, parsley and chervil for a side that is full of flavour – and ready in just 12 minutes. The Mini Gratins with Parsnip & Jerusalem Artichoke, along with the 35g Mini Gratin with Asparagus and Parmesan, have received endorsement from the Craft Guild of Chefs – a testament to the consistently high quality they offer. Bubble & Squeak Gratins are a contemporary twist on a classic dish that work equally well as a starter or a side during festive dining occasions. Their superior long holding time – in excess of one hour – makes them perfect for banqueting menus too. They can be ready to serve in as little as 15-18 minutes (at 200oC in a combi-steamer) or 20-25 minutes at 220oC in the oven. RETAIL - BEYOND PEAS AND FRIES In retail, the convenience food trend is set to continue as family-life gets in the way of cooking

meals from scratch and in the frozen category, the spotlight has been turned on vegetable side dishes that offer more than simply ready to cook plain veg. This trend was acknowledged by the 2015 Annual Awards which saw an innovative side dish - Tesco Finest British Parsnips Glazed With Mexican Wildflower Honey from Fullers Foods – win retail award of the year. Consumers are looking for ways to enhance vegetables and other side dishes without buying a large number of ingredients or spending a long time in the kitchen. Melanie Owen at MDC Foods said, “At MDC Foods we have been monitoring this trend for some time now and have focussed our NPD in this area, with great results. This is why we have developed a range of side dishes that use the latest on-trend ingredients, such as quinoa, bulgur wheat, sweet potatoes and brown lentils. These brand new innovative products are delicious and ideal for consumers who would like to venture into new cuisines but are nervous about cooking dishes like this from scratch”. A product area that has been on the rise in recent years is Steam Vegetables - 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. Most retailers now stock steam vegetables. “As consumers clearly love the convenience these products provide, MDC Foods has continued to develop new dishes within this area. Combining vegetables with flavoured butter such as fine Green Beans in Garlic Butter and mixed vegetables steam bowls with a butter dressing,” explains Owen. MDC Foods’ NPD team continuously works on new recipes in different cooking formats. Owen concludes, “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”.


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get on and off, with quick-release YKK side zip featuring a bellowed lining for increased defence against the cold. For safety reasons, these rigger boots feature high visibility piping on the spine and ankle areas of the boot. The Alaska, constructed from supple anti-cracking leather, boasts the highest specification of any cold store boot in Europe. Its nitrile rubber temperature resistant outsole can operate in temperatures as low as -40°C. A thermal fur lining – exposed at the collar – complements a solid black finish, and offers incredible thermal protection down to -40°C. Lined in 3M™ Thinsulate™ B600 Ultra, these boots provide unparalleled warmth for your feet, whilst ensuring the highest moisture wicking properties keeping your feet sweat free. With an internal midsole made from an antipenetration composite, and an internal toecap also crafted from an insulated composite, your protection and comfort is guaranteed in temperatures way beyond freezing.

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29


HEALTH & SAFETY

The Bulletin

BFFF Members’ Collated Health and Safety Injury Statistics 2014 WE HAVE PLEASURE in sharing with you the members’ collated health and safety injury statistics for 2014. We are delighted that even more members took part last year with 29 Food Producers, 22 Wholesalers and 6 Logistics Service Providers (LSPs) all sharing their data with us and representing over 35,000 employees. So thank you to all of the companies that contributed to this important service for members. The chart highlights the average injury rate per 100,000 employees from 2009 – when BFFF began compiling member’s H&S data – through to 2014. Detailed spreadsheets for each sector are available to all members that have provided statistics, so please contact Joanna Hancock if you would like to see a detailed comparison for your company. It is also important to note that the RIDDOR reporting parameters for 2012 onwards show the over 7-day accidents whereas the previous years’ figures show over 3-day reportable accidents.

Reportable Accidents 2014 Food Producers Encouragingly the reportable accident rate significantly reduced last year for food producers. Although slips & trips accidents feature again within the top three, there is an

BFFF Members Collated Average Health and Safety Injury Rate Statistics for 2009 throughout to 2014 SECTOR SPECIFIC INFORMATION SECTOR

NO. OF RESPONSES RECEIVED

2009

2010

2011

2012

2013

2014

% CHANGE 2013-2014

PRODUCERS All Accidents

29

17.446

20,828

17,953

18,909

17,189

20,670

20.3%

1,261

1,673

1,609

942

1,663

1,035

-37.7%

12,991

10,648

13,174

10,678

12,678

11,548

-8.9%

1,736

1,990

2,168

1,433

1,280

1,564

22.2%

n/a

15,417

12,806

16,025

20,404

9,159

-55.1%

n/a

1,768

1,855

1,244

656

2,025

208.7%

PRODUCERS Reportable only WHOLESALERS All Accidents

22

WHOLESALERS Reportable only LOGISTICS SERVICE PROVIDERS All Accidents LOGISTICS SERVICE PROVIDERS Reportable only

6

Average injury rate per 100.000 employees for the sector

overall trend downwards for food producers.

handling accidents:

The top three reportable accident categories are shown below. 1. Manual Handling 2. Slips & Trips 3. Falls from height

1. Slips & Trips 2. Falls from height 3. Manual Handling

Wholesalers The reportable accident rate amongst wholesalers has increased from last year, however we now have more wholesalers providing us with their information. The top three reportable accident categories are shown right. Encouragingly there is an overall downward trend for slips & trips and manual

Logistics Service Providers Again with the relatively small sample of logistics services companies contributing to the data, it is difficult to analyse the results. However the top three accident categories are: 1. Hit by moving vehicle 2. Slips & Trips 3. Manual Handling

MEMBERS REPORTABLE ACCIDENT BREAKDOWN 900

Rate of injury per 100,000 employees

800 700 600 500 400 300 200 100 0

Contact with harmful substance

Electricity

Falls from height

Hit by moving/ falling object

2014 Producers Reportable

42 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Hit by moving vehicle

Hit by something fixed/stationary

2014 Wholesale Reportable

Manual Handling

Moving Machinery

2014 LSP Reportable

Slips and Trips

Other incident


BFFF Annual Health and Safety Seminar 2015 BFFF held its annual Health & Safety seminar in July at the Ricoh Arena, which was another great success. THE SELL-OUT EVENT attracted over 70 delegates, both non-members and members, and included: shift managers and team leaders as well as company directors and chief executives. The seminar featured a variety of speakers and topics that were current and relevant to the industry, including; HSE priorities and target areas for 2015/16, sentencing guidelines implications, fire safety cold store case study, leadership, manual handling assessments, tackling hidden labour exploitation, DSEAR food industry compliance, CDM regulations and an update from BFFF on guidance, statistics and primary authority. BFFF continued with exhibitor stands for a second year which were a great success, helping exhibitors to meet and network with relevant contacts within the sector. BFFF received substantial positive feedback from the delegates. One member said that the event was: “An enjoyable and engaging day covering a wide base of important and informative subjects delivered by experienced and credible speakers. A really worthwhile day”. Another said: “Usual high level of interest for me and my company. I look forward to this event every year as a chance to set the stage for the next 12 months.”

The presentations from this year’s seminar are all available on the BFFF website at www.bfff.co.uk/health-safety/seminar Next year’s seminar is scheduled for July 6, again at the Ricoh Arena in Coventry, so please save the date. We would also welcome feedback from members on topics they want included in next year’s event so please email joannahancock@bfff.co.uk with your thoughts.

Positive Leadership Key to H&S Culture The Vice President of the Institution of Occupational Safety and Health (IOSH) has urged senior managers to use “positive leadership” to embed a safety and health culture within their business. John Lacey, IOSH’s Vice President, was speaking at the recent Asia-Pacific Occupational Safety and Health Organization (APOSHO) annual conference which took place from May 31 to June 5 2015 in Seoul, Korea, and was attended by a wide range of international delegates, including representatives of 49 Asia and Pacific Rim countries.

Mr Lacey made the comments during a presentation on the development of the new international occupational health and safety standard, ISO 45001: Occupational Health and Safety Management Systems. The standard is being prepared by the International Organisation for Standardisation (ISO), in a process led by the British Standards Institution (BSI), with the involvement of a range of British stakeholders, including IOSH. Mr Lacey updated delegates on the progress of the standard, which is due to be introduced in October 2016. Speaking after conference, he highlighted the role that leadership can play in the implementation of the standard. “Leadership is one of the key areas of ISO 45001. With that in mind the paper I gave

informed delegates how senior management can embed the culture of occupational safety and health within their business by positive leadership. This in turn leads to good business delivery,” he explained. The new standard is being developed by ISO to replace OHSAS 18001 and has attracted controversy, with criticism from trade unions for too much emphasis on behavioural safety rather than worker participation. Commenting on the standard, Mr Lacey said, “The new standard is a very significant development. It has the potential to help protect workers across the world.”

THE BULLETIN I SEPTEMBER/OCTOBER 2015 43


TECHNICAL & LEGISLATIVE

The Bulletin

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

Quats, Chlorates and Biocides The Health and Safety Executive and the Food Standards Agency recently held a stakeholder meeting to discuss Industry concerns about recent regulatory developments regarding some of the biocides in most common use in the food industry for disinfection and hygiene purposes. THE MEETING was prompted by the recent publication by the European Food Safety Authority (EFSA) of a scientific opinion on the ‘Risks for public health related to the presence of chlorate in food’ (http://www.efsa.europa. eu/en/efsajournal/pub/4135.htm) and also by the application of a new maximum residue limit (MRL) for Quaternary Ammonium Compounds (Quats) affecting important active ingredients Benzalkonium chloride (BAC) and didecyldimethylammonium chloride (DDAC) in disinfectants, from August 12, 2015.

disinfectant for water used in washing eg for produce. However such systems routinely monitor the free chlorine in the water and constantly top up, resulting in a build-up of chlorates that can remain as residues on the produce. Drinking water is the biggest contributor to chlorates in the diet, but washed salads, frozen vegetables and dairy products have all been identified as exceeding current limits.

Chlorates have an undesirable effect on the function of the thyroid gland and can impact on the availability of iodine. In 2014, monitoring data from German sampling indicated residue levels in food above the 0.01 mg/kg current limit.

The 0.01 mg/kg limit is seen by EU Member States (MS) as unrealistic, so currently MS are advised by the Commission to monitor and consider non-compliance on a case-bycase basis according to risk. The UK has set a nominal limit and bases its risk assessments at 0.7 mg/l in line with the World Health Organization limit for chlorate in drinking water.

Chlorates are formed as breakdown products when chlorine-based disinfectants are exposed to, amongst other things, organic compounds. Chlorine-based biocides are in common use as a very cost effective

The EFSA report identifies that if this limit (0.7mg/l) were adopted the resultant exposure of some population groups (particularly children) would be a health risk; although population exposure doesn’t

44 THE BULLETIN I SEPTEMBER/OCTOBER 2015

come close to this limit currently and the EFSA report concluded that there was no appreciable risk to consumers. The Commission, however, has indicated a desire to set an MRL for chlorates and its proposal could be presented as early as September for approval. FSA and HSE are keen not to repeat the outcome experienced with Quats, specifically BACs and DDACs, where the Standing Committee approved an MRL of 0.1 mg/kg - a limit based on what is ‘as low as reasonably achievable’. Although the UK position did not agree with the proposal, it was carried and applied to food from August 12, 2015. Many companies are concerned about compliance. Cleaning chemical suppliers have taken action to reformulate where this is possible and to advise business users of changes in protocols that they should consider, including assessing whether current procedures actually pose a risk of non-compliance. Advice to BFFF members is to work in close


the practise for only one piece of equipment or part of a process.

conjunction with cleaning chemical supplier and:

Firstly to assess whether the cleaning and washing procedures that you currently employ mean that there is a risk of exceeding 0.1mg/kg in product; you should do this before considering changes to the chemicals used or a change to procedures.

No rinse terminal sanitisers are widely used, and a suggestion has been made that they should now be rinsed; whilst this may be an option for some, for listeria sensitive RTE products, throwing water over the process as a last act of cleaning may not be the sensible option.

• If there is a risk of non-compliance, they should take steps to identify where in the process the contamination occurs.

Changing to alternative cleaning materials should be considered carefully as all active chemicals approved under the Biocidal Products Regulations (Regulation (EU) No 528/2012 concerning the making available on the market and use of

• Rather than changing from an efficacious and cost-effective cleaning agent throughout, it may be possible to change

biocidal products) are currently undergoing a systematic review by the European Chemical Agency (ECHA). The review leaves a great deal of uncertainty around which biocides currently approved will remain so in the future and what the allowable levels of active ingredient may be. •

One company identified that the cost of changing their cleaning chemicals has been in the region of £50,000 to £70,000 per annum.

If you would like to be kept updated on this topic please contact sudakin@bfff.co.uk

The Super-Complaint On Grocery Pricing THE COMPETITION MARKETS AUTHORITY (CMA) recently adjudicated on a supercomplaint from Which? in respect of perceived concerns about misleading and opaque pricing practices in the grocery market, both in-store and online. Which? identified 3 areas of concern that it wanted the CMA to investigate: •

Confusing and misleading special offers that make extensive use of price framing including reference pricing, volume offers and free offers

• A lack of easily comparable prices because of the limitations of unit pricing • Reductions in pack sizes without any corresponding price change. Which? was also concerned about the impact of supermarket ‘price match’ schemes on consumer decision-making, and asked the CMA to examine these too. The super-complaint requested that the CMA launch an investigation into the following: •

The extent to which the cumulative effect of any potentially confusing and opaque pricing practices in the grocery sector affects consumers’ ability to obtain best

value and make informed purchasing decisions • The drivers of any such practices and their pervasiveness within the sector Whether any changes are needed to enable consumers to make truly informed choices and obtain best value. On receipt of a complaint of this nature, the CMA is required, within 90 days, to publish a response saying whether or not it has decided to take any further action and, if it has decided to take action, what action it proposes to take. The response must state the CMA’s reasons for its proposals. In its response the CMA took the views of wide range of stakeholders, including retailers, trading standards bodies, trade bodies, consumer bodies, suppliers and manufacturers, regulators, government departments, academic bodies, research bodies and members of the public into account. The CMA considered that retailers generally provide information to consumers that is reasonably clear about how the promotional schemes operate. Nevertheless, where it has found that further clarity could be provided

in certain areas, the CMA has said that it will share its findings with retailers and primary authority officers, as relevant. The CMA recommends that retailers ensure the information they provide about their price match schemes is as clear and transparent as possible through published terms and conditions, online FAQs and in-store. In particular, consideration should be given to whether the information is sufficiently accessible and in plain English. In relation to unit pricing, the CMA agrees with Which? that issues of legibility and consistency are causing unnecessary confusion for consumers. It is recommending that the law and guidance in this area be changed. This will need to be accompanied by consumer education to help more consumers make better use of the information. The full response from CMA can be accessed here: http://tinyurl.com/p8g3vwe

THE BULLETIN I SEPTEMBER/OCTOBER 2015 45


MEMBERS

The Bulletin

Industry Forums and More New Members Written and compiled by membership manager, Becky Dobb

BFFF INDUSTRY FORUMS were introduced in 2014 and have quickly become a highly valued membership benefit with key industry players and thought-leaders regularly presenting their knowledge, finding and research to members of BFFF. Industry Forums are always kindly hosted by a member company and this allows us to offer the event free for members to attend. Our next Industry Forum takes place on Wednesday November 25, the day after the Annual Luncheon, at the offices of member JLT. Members are advised to book in advance as the forums are always well attended and offer a fabulous networking opportunity. Speakers already confirmed include economist Roger Martin-Fagg and Dan McGlynn of CGA Strategy who will be providing us with new data on frozen in regards to foodservice. Lisa ByfieldGreen from IGD will also deliver a presentation on home delivery. Eleven companies have recently joined the BFFF as members. These include: Ministry of Cake Ltd who produce traditional desserts,

Henson Foods Ltd - an expert catering butcher and wholesaler, marketing company Richard Pearson, Subzero Ltd – frozen storage solutions and delivery, Food Safety Consortium – consultants specialising in protecting brand integrity and food safety, Dwyer (UK Franchising) Ltd - a catalyst for refrigeration systems, training solutions provider Learning Plus, Lightsource Renewable Energy Ltd – a solar energy solutions provider and RSA (Royal Sun Alliance) insurance services. Other new members are The Food Industry Technology Alliance (FITA), a logistics consultancy that provides flexible, end-to-end, total systems

solutions, D-Tec International Ltd - a supplier of instant reading drug testing kits and FC Exchange who joins the BFFF to offer its foreign exchange services. This is an encouraging number of new members to start off our financial year but there’s room for more. So please get in touch if you can recommend any companies that would benefit from becoming a BFFF member – or bring them along to our next event. For more information or to recommend a potential new member, please contact Becky Dobb on 01400 283095.

Featured New Members FC EXCHANGE

LF JONES

RSA

see page 48

see page 49

see page 47

www.fcexchange.com 46 THE BULLETIN I SEPTEMBER/OCTOBER 2015

www.lfjones.co.uk

www.rsagroup.com


NEW MEMBER

PROFILE

RSA

RSA is one of the world’s leading multinational insurance groups. At RSA, we pride ourselves on understanding the inherent risks associated with the frozen food industry and as experts in Food & Drink sectors, we truly understand your business and your specific insurance needs. Our Food & Drink Centre of Excellence brings together our knowledge and experience. With real focus on managing risks, we provide insurance solutions for some of the largest Food & Drink companies in the world. Improving the management of risk should be a priority for every business, allowing you to be one step ahead of any problems that may arise. Risk Engineering Experts Our in-house Risk Engineering Experts can design a loss-control programme tailored specifically to your business’ needs to keep everything moving; safeguarding your assets, people and reputation. Using leading tools for the capture, analysis and presentation of risk data, we can help you evaluate potential hazards effectively so you can act quickly.

Our Claims Team Get back to business. Our Claims team can help at all stages of the claim cycle: Before. We help support recovery planning, removing uncertainty, with our pre-loss simulation. Tailored services are agreed and documented at the outset. When. We offer an agreed action plan, rapid instruction of the right experts, updates at agreed intervals and early interim payments. Our outcome-driven, responsive approach helps get you back on your feet. After. We provide key learning consultation and use data gathered to improve standards to avoid future risks as well as give you flexibility in regards to your policy after making a claim.

GIVE US A CALL AND TEST OUR FOOD & DRINK EXPERTISE Mike Haley – Food & Drink Leader Jonathan Salter – Risk Engineering Director Phone: 01245 274260 or 07584 206112 Phone: 0207 337 5252 or 07967 306782 Email: mike.haley@uk.rsagroup.com Email: jonathan.salter@uk.rsagroup.com THE BULLETIN I SEPTEMBER/OCTOBER 2015 47


NEW MEMBER

PROFILE

KEY FACTS • Since 2005, FC Exchange has operated profitably with our head office in the City of London • £4 Billion traded in FX transfers, serving more than 20,000 clients

FC EXCHANGE FOR GLOBAL CURRENCY Straight talking experts in foreign exchange, we provide fast, efficient and secure

• We offer a Best Exchange Rate Guarantee, assuring our clients of transparent pricing at all times

international transfer solutions, over the phone and online. Solutions that deliver

• Easy to sign up with a hassle-free online application

save money on their international payments.

• Fully flexible forward facilities

Banks don’t have the time, or the inclination, to provide a specialist currency service. FC Exchange, on the other hand, does nothing else but help businesses with their international payments.

• Personal, proactive approach helping you to access competitive rates of exchange • A2 credit rating with Dun & Bradstreet affirming our financial security, solid balance sheet, no borrowing, risk averse approach • Authorised by the Financial Conduct Authority (FCA) as an Authorised Electronic Money Institution. A authorisation level higher than most of the industry • Zero transfer fees (excluding multiple bulk payments)

bank beating exchange rates, help our clients boost their returns, avoid losses, and

Your dedicated account manager, a currency market expert, will take time to understand your business processes and objectives, very often something banks don’t have time to do. We then help you pick the right products for your business from our comprehensive range of tools and trading instruments, helping you mitigate currency market fluctuation risks and benefit from favourable market movements. In addition, we are able to significantly reduce your transaction charges compared to the high street banks alongside our trading network that ensures we always broker the best deals for our clients. Based on rates alone, we often save our clients thousands compared to their existing provider. We keep you informed, every step of the way, through our range of market reports, alerts and personal dealer updates. Our seasoned currency dealers turn vast amounts of economic and market data into up-to-date key decision making information about when to trade and how to protect against adverse market movements. Very often ahead of the data release if volatility is expected. FC Exchange work as part of your team, helping overstretched finance departments, burdened with the additional responsibilities and functions of a treasurer, by supporting your planning, forecasting and execution of your international transfers. Find out how we could save your organisation thousands, speak to industry specialist Harvey Dixon, who will be delighted to talk you through the trading processes and answer any questions you may have.

Contact Information: FC Exchange Salisbury House, Finsbury Circus, London, EC2M 5QQ 48 THE BULLETIN I SEPTEMBER/OCTOBER 2015

Contact: Harvey Dixon, Currency Specialist Tel: 020 7989 0000 / Freephone: 0800 783 4313 Email: hgd@fcexchange.com Website: fcexchange.com


NEW MEMBER

PROFILE

L & F JONES FOOD SERVICE L & F Jones has built up over 100 years’ experience in the service industry and now has the 5th generation working within the business.

Contact Information L & F Jones Foodservice, Charlton Lane, Midsomer Norton, Radstock, BA3 4SB

BASED NEAR BATH, L & F Jones Foodservice provide a complete foodservice operation. We supply our customers with a full range of ambient, chilled, frozen goods and Paul Loader fresh meats. The depot encompasses 58,000sqft and stocks approximately 6,500 catering and retail products. We operate a fleet of multi temperature heavy and light goods vehicles which service companies and festivals all over the South West. Our team has an in depth and extensive knowledge of our sector and strive to give our customers the benefit of both our knowledge and experience.

Tel: 01761 410595 Email: telesales@lfjones.co.uk Website: www.lfjones.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2015 49


BFFF ENERGY SCHEME NEWS

Blue Castle GROUP 01400 283 500

P272 - How does it affect your business What is P272?

Will P272 affect my costs?

your meter replaced.

P272 is the name of a piece of OFGEM regulation. P272 requires that all maximum demand meters (Profile class 05-08) who have an AMR (Automatic Meter Reading) meter fitted will need to be settled on actual Half Hourly (HH) consumption data in the same way that Half Hourly meters (profile 00) are currently settled. Currently settlement occurs using an industry wide forecast that is pre-determined in order to allocate electricity volumes to each supplier.

As P272 will measure energy usage based on half hourly readings, this will allow suppliers to price your contract based on your actual consumption pattern and also provide you with a bill that better reflects the actual cost of your energy. Half hourly data allows a supplier to use historical data, meaning that any customers who reduce energy consumption at peak times (for example early in the morning and late afternoon, particularly in winter) will see a reduction in their unit rate when they come to negotiate their next contract.

Does P272 affect my bills?

Does P272 affect me? P272 affects any business who have a maximum demand supply (Profile classes 05-08 inclusive) that has an AMR fitted. In order to ascertain if you have one of the affected profile classes, check your bill and find the box that is similar in layout to the below:

When is P272 happening? All suppliers within the UK are obliged to be compliant with P272 by 1st April 2017 (this date was amended recently by an alteration to the legislation). Certain suppliers are pricing new contracts that will be affected as HH meters in order to help smooth the transition and avoid customers having contract alterations occur on 1st April 2017.

There will be differences on your energy bills due to the usage of Half Hourly data, there will be some new lines on each bill as the cost of service will be shown as a breakdown. As soon as we have any more information we will be updating this article.

Where can I find out more information? If you still have any questions or are unsure if you will be affected by P272 please feel free to contact your account manager at Blue Castle or contact one of our energy experts to discuss your specific metering set up on 01400 283500. Alternatively there is also information available from OFGEM.

If you are unsure or have Will P272 mean I will need to further questions please contact us on: replace my meter? The above example has the profile class highlighted in red. If the numbers in this box are 05, 06, 07 or 08 then your meter will be affected if you have an AMR installed.

The majority of customers who are affected by P272 will not need to have a new meter installed. If your AMR is able to be configured remotely it will already be capable of taking the HH readings and it will be unlikely that you will need to have

01400 283 500

TOTAL ENVIRONMENTAL MANAGEMENT 01400 283 500 | www.blue-castle.co.uk | enquiries@blue-castle.co.uk


DATES FOR YOUR DIARY 2016 2015

16th - 18th Feb

9th June

NEC, Birmingham www.acrshow.com

London Hilton on Park Lane

ACR Show

BFFF Dinner Dance & Awards Evening

16th - 17th Sep

29th Feb - 3rd Mar

6th Jul

Peterborough Arena, Peterborough

ExCel, London www.hotelympia.com

Ricoh Arena, Coventry

10th - 14th Oct

1st Mar

16th - 20th Oct

Kolnmesse, Cologne www.anuga.com

Chesford Grange Hotel, Kenilworth

Paris Nord Villepinte France

17th - 19th Nov

19th May

TCS&D

ANUGA

Food Matters Live

ExCel, London www.foodmatterlive.com

Hotelympia

BFFF Business Conference & Exhibition

Health & Safety Seminar

SIAL

22nd Nov

Frozen & Chilled Golf Day

BFFF Annual Luncheon

Belton Woods, Grantham

London Hilton on Park Lane

24th Nov

9th June

23rd Nov

London Hilton on Park Lane

Grant Thornton Office, London

Venue TBC

BFFF Annual Luncheon

BFFF Industry Forum

BFFF Industry Forum

25th Nov

BFFF Industry Forum JLT Offices, London

4th Dec

Deadline for product entry into BFFF Annual Awards THE BULLETIN I SEPTEMBER/OCTOBER 2015 51


BFFF17 The Bulletin September - October 2015  
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