The Bulletin - Sept / Oct 2013

September/October 2013

Preface Logistics Special Report Diary Dates Health & Safety Pizza Feature News Member Profiles

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The Bulletin

CONTENTS

THE BULLETIN I SEPTEMBER/OCTOBER 2013

PREFACE & BFFF NEWS

BRIAN YOUNG

DIRECTOR - GENERAL

Dear Members, Welcome to the September/October edition of the Bulletin. In this issue, we are launching a new Special Report section and our first focus is the logistics industry and new developments in the frozen food supply chain. There’s also a Logistics Directory of leading players - a vital resource for buyers of logistics services.

Inside you’ll also find a feature on the frozen pizza market as well as regular sections on Health & Safety, Technical & Legislative - and plenty of news from BFFF and our members. The Bulletin is your magazine and we love to hear your news and views - so please get in touch with us or with our publishers, the fabl.

Editorial for November/December needs to be sent to us by 4th October.

To advertise, please contact Kate Miller our advertising manager - see below for details. The ad deadline is 18th October.

5

FACTS & FIGURES

12

NEW PRODUCTS

14

NEWS

16

SPECIAL REPORT

22

LOGISTICS DIRECTORY

26

FEATURES 41 HEALTH & SAFETY

43

Happy reading!

TECHNICAL & LEGISLATIVE 47 Brian Young Director - General British Frozen Food Federation Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541 T 01400 283090 W www.bfff.co.uk Director-General Brian Young Bulletin Editor Graeme Day Contributors Joanna Hancock and Su Dakin Advertising Manager Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk

NEW MEMBER PROFILES 49 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 2013 03

BFFF Conference & Exhibition 2014 NOW OPEN FOR BOOKINGS! The annual Business Conference, our fourth, will be taking place at Chesford Grange Hotel on Thursday 20th February 2014.

WHERE?

Conference themes will include whether consumer confidence has returned following the recession and if, given the recent horse meat scandal, all supply chains should be British. There will be the opportunity to pose questions to speakers in panel debates and a repeat of the successful exhibition will offer companies unrivalled networking opportunities.

We anticipate 250 delegates consisting of producers, wholesalers and some retailers.

Both conference and exhibition provide a great opportunity for associates and producers to promote their products and services with all the ‘great and the good’ in one room on one day!

For anyone associated with the frozen food industry this is THE business conference, so book your place now by contacting hazelcranidge@bfff.co.uk Key exhibitors in 2013 such as Buhler Sortex, Chalcroft Construction, ISD Coldstores, Rick Bestwick and SSI Schaefer have already signed up for 2014. We’d also like to thank sponsors Coldmove, Coppenrath & Weise, GRG Recruitment, Lantmannen Unibake, Bells of Lazenby, The Authentic Food Company and Tipiak who have signed up as sponsors for 2014.

There are over 25 exhibitor slots and the conference offers other sponsorship opportunities. If you would like to know more about promotion opportunities, please contact Graeme Day on graemeday@bfff.co.uk or call 01400 283090

04 THE BULLETIN I SEPTEMBER/OCTOBER 2013

BFFF Primary Authority Seminar 2013 Want to know more about the benefits of joining a Primary Authority Scheme? Then join the BFFF’s introduction to Primary Authorities on Sep 24th PRIMARY AUTHORITY IS an established scheme where businesses can form a legally recognised partnership with a local authority across each of a number of categories to receive “Assured” guidance or advice: “Assured” means that the agreed advice has legal backing.

Chesford Grange Hotel Kenilworth, Warwickshire, CV8 2LD

SPEAKERS CONFIRMED SO far include: Peter Franks, Managing Director, Dr. Oetker (UK) Ltd, Oliver Cock, Managing Director, Commercial, Compass Group UK & Ireland, Peter Backman, Chief Executive Officer, Horizons FS and Peter Allan, General Manager and Director, Cargill Meats Europe. The conference will also welcome back economist Dennis Turner and Kantar Worldpanel with Chris Longbottom presenting this time.

ON THIS MONTH

Previously only businesses regulated by multiple Local Authorities were eligible for Primary Authority enrolment.

However, legislative changes now allow different businesses, including single site businesses to join the scheme through a Trade Association, such as BFFF. As a result, BFFF now has a Primary Authority Scheme available exclusively to members.

You can find out how this can benefit your business at our FREE seminar at the Ricoh Arena in Coventry. At the seminar, BFFF and our partner authorities will talk through the scheme, answer queries and provide advice on signing up. Representatives from the Better Regulation Delivery Office and legal experts will also be on hand to support members.

This seminar is designed as an information event for managers and directors from all BFFF member companies, so please feel free to join us.

BFFF Primary Authority Seminar 24th September 2013, 9.30am - 1pm Ricoh Arena, Coventry CV6 6GE To reserve your place, please contact Hazel Cranidge on hazelcranidge@bfff.co.uk

PREFACE

The Bulletin

Preface by Brian Young, Director-General

PREFACE

BFFF Cues Up Dennis Taylor for Annual Luncheon The BFFF Annual Luncheon is one of the premier events in the industry, providing superb networking opportunities and great food and entertainment, with this year’s after-dinner speech provided by snooker-star and sports celebrity, Dennis Taylor.

ALL SECTORS OF the cold chain will be represented and many of the companies within the Federation will be sharing this unique day with their valued guests from both the foodservice and retail sectors. BFFF will also be inviting people from many areas of influence to be our guests so they can mix with members and share in the collective strength of the industry.

For this year’s event, we are delighted to announce Golden Valley Pallet Wrap Specialists Ltd will be sponsoring the President’s Reception. Our thanks to Colin Griffiths and Martyn Sumner of Golden Valley for their fantastic support of the Federation and the luncheon.

Thank you to Iceland Foods for sponsoring the Luncheon Brochure and in particular to Nigel Broadhurst and Malcolm Walker of Iceland for giving their generous support once again.

Tipiak will be sponsoring the coffee and chocolates course again this year and we thank Gordon and Alison Lauder of Central Foods, and Anne-Marie Beguin of Tipiak for their generous support.

We’re also very excited that Dennis has agreed to be our after-dinner speaker. An extremely funny man, Dennis is snooker’s joker in the pack, and he is constantly in demand both as an after dinner speaker and trick shot performer. Born in 1949 in Coalisland, Northern Ireland, Dennis has been a professional snooker player for 24 years. His glittering career saw him win the world title in 1985 in an unforgettable match with Steve Davis which he won 18-17 on the final black at 10 minutes past midnight. The match recorded one of the highest ever after midnight TV audiences in the United Kingdom with over 18 million viewers.

A ‘professional’ celebrity golfer and favourite at many pro-am golf events in the UK and abroad, Dennis also remains a key figure on the snooker stage, despite having retired from the professional circuit. He is the BBC’s premier snooker commentator, much loved for the insights and witty deliveries that have made him just as popular behind the camera as he was in front.

Tickets for the lunch are still available but going fast. As usual, we operate on a ‘firstcome first-served’ basis and the earlier you book the better your seats. Tickets cannot be be secured until both payment and a completed application form are received. Unfortunately, we cannot accept provisional bookings.

FOR TICKETS please contact Jilly Wallis on 01400 283091 or email jillywallis@bfff.co.uk

ANNUAL LUNCHEON ADVERTISING AND SPONSORSHIP OPPORTUNITIES THE ANNUAL LUNCHEON Seating Brochure is an excellent opportunity to advertise your products and services.

Kate Miller of the BFFF will contact you soon to discuss advertising opportunities. Or you can call her direct on 07933 704270 / 01780 763841 or email: katemiller@bfff.co.uk There are still sponsorship opportunities available so if you are interested, please contact Graeme Day on 01400 283092

THE BULLETIN I SEPTEMBER/OCTOBER 2013 05

PREFACE

The Bulletin

Motor Over to October’s

Members Update Seminar THE FIRST BFFF Members Update Seminar will take place on Wednesday 16th October 2013 at the Heritage Motor Centre in Warwickshire with keynote speaker, Chief - Economist Roger Martin-Fagg. This FREE TO MEMBERS seminar is expected to attract up to 70 delegates and 15 exhibitors - the delegate list will be circulated to all attendants before the event.

The seminar will start at 9am and include presentations from Graeme Day, Su Dakin and Jo Hancock on BFFF events, technical and legislative, and H&S. I will also be outlining BFFF’s new strategy, reviewing the current market and presenting new promotional work.

Chief-Economist Roger Martin-Fagg, who was Confirmed exhibitors include: BJP ENTERPRISES, BLUEPRINT AUTOMATION, BOC, CAMDEN, CHALCROFT CONSTRUCTION, FHG IPP LOGIPAL, IBCS, ROYTHORNES, SSI SCHAEFER, VECTA SALES SOLUTIONS, VOCOLLECT 06 THE BULLETIN I SEPTEMBER/OCTOBER 2013

a big hit at our first two conferences, will take the closing session immediately before lunch, ending at 1.45pm.

During breaks and after lunch, there will be time to visit exhibitors, network and enjoy a free 45-minute tour of the Heritage Motor Museum. For those who decide to travel to the event the night before, there will be additional opportunities for networking and/or meetings.

The main sponsors of the BFFF Members Update Seminar are Michael St Leger of Endeco Technologies and Raj Samtani of Wayforward Technologies - and we thank them for their support.

This a great opportunity to network and catch up with the industry! You may also be interested in promoting your products and services - the cost to exhibit will be £300 + vat per table.

Primary Authority Scheme

New Members’ Benefit BFFF is delighted to be able to offer a new Benefit Scheme exclusively for members, the Primary Authority Scheme.

PRIMARY AUTHORITY IS an established scheme where businesses can form a legally recognised partnership with a local authority across a number of categories to receive “Assured” guidance or advice.

“Assured” means that the agreed advice has legal backing.

To date, BFFF has chosen to partner with the Environmental Health team in Wakefield and the Trading Standards team in Cambridge to deliver the Primary Authority scheme.

Both of these local authorities specialise in Primary Authority and have expertise in the frozen food industry.

The key benefits for BFFF members who sign up to the scheme is that they will get advice and guidance that has regulatory backing and as a result is very difficult to challenge legally. The scheme also gives them access to dedicated environmental health and trading standards professionals who are experts in the frozen food sector.

The BFFF scheme applies to the four regulatory categories - Health and Safety, Food Safety, Food Standards (labelling & composition), Weights and Measures - and members can sign up to any combination (as long as they do not have an existing Primary Authority agreement in that area).

Previously only businesses regulated by multiple local authorities were eligible for the Primary Authority scheme.

However, legislative changes now allow different businesses, including single site businesses, to join the scheme through a trade association, such as BFFF. BFFF now has a Primary Authority Scheme available exclusively to members.

William Thomas Brake

For more information about the scheme, contact: Joanna Hancock 01400 283096 joannahancock@bfff.co.uk Su Dakin 01400 283094 sudakin@bfff.co.uk

We are saddened to report the death of William Thomas Brake, who passed away on August 17th after weeks of serious illness. William will be remembered by many people in the frozen food industry as joint founder of Brake Brothers and key contributor to its success.

He was an industry pioneer and an active

member of the BFFF, serving on several committees over the years.

William received an OBE for service to business and charity earlier this year and will be much missed by all his family and friends, and by all of us at the BFFF.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 07

BFFF

Annual Luncheon

Tuesday, 26th November 2013 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 2013 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 members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive lineup of guests from the many organisations with whom we work on our members’ behalf.

... s remain le b a t w Only a fe now! our seat y k o o b So

2013 ovember N h t 6 2 Tuesday from available s t e k ic T 091 00 283 4 1 0 n o llis .co.uk Jilly Wa allis@bfff w y ll ji : il or ema

08 THE BULLETIN I SEPTEMBER/OCTOBER 2013

BE A SPONSOR – BOOK NOW

CELEBRITY SPEAKER SPONSOR:

The BFFF Annual Luncheon is a great opportunity to promote your products and services and there are still a few premium sponsorship opportunities available.

Sponsor snooker legend Dennis Taylor and enjoy a meet-greet and photo opportunity with Dennis at the President’s Reception and your name on the big screen during his speech, pre and post publicity in the Bulletin, seating brochure, during speeches and on the BFFF website - £4,000 + vat

AUDIO VISUAL SPONSORSHIP: Get your company name on the big screen, enjoy an exclusive invitation to the President’s Reception (maximum 12 guests), pre and post publicity in the Bulletin, seating brochure, during speeches and on the BFFF website - £5,000 + vat

PRESIDENT’S RECEPTION JOINT SPONSOR: Welcome guests alongside the BFFF President, enjoy a double page spread of photographs in the Bulletin, a 1-page ad in the Seating Brochure (normal price £925), 12 invites to the President’s Reception, pre and post publicity in the Bulletin, seating brochure, during speeches and on the BFFF website - £5,000 + vat

LUNCHEON COMPETITION SPONSOR: Get your company name on the big screen as winners are announced, pre and post publicity in the Bulletin, seating brochure, during speeches and on the BFFF website.

Prices will vary depending on type of competition organised - from £4,000 + vat

If you have a particular sponsorship idea and would like to discuss it further, we would be delighted to hear from you.

Contact: Graeme Day, Tel: 01400 283092, email: graemeday@bfff.co.uk Sponsors so far include: Iceland, Central Foods/Tipiak and Golden Valley Pallet Wrap Specialists.

To book your ticket, please contact: Jilly Wallis on 01400 283091 or email: jillywallis@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

We look forward to seeing you there!

PREFACE

TA S T E T H E F U T U R E 10 specialized trade shows under one roof Cologne, 05.– 09.10.2013 | www.anuga.com

Joining Seminar MANY THANKS TO all the delegates who joined us in July to find out more about joining the BFFF. Following on from our Suppliers Seminars, we launched our first ‘Thinking of Joining Seminar’ with 40 delegates representing over 30 companies. The event, sponsored by Daregal Gourmet, provided excellent networking opportunities and included informative presentations from guest speakers Martin McIlroy, Daregal Gourmet and Tim Whitehead, The Abergavenny Fine Food Co. There were also presentations by Graeme Day and myself.

Delegates then joined the BFFF team at Windsor races for more networking and a glass of Pimms to round off the evening. Our congratulations go to Rob Besford of GS1 who won the business card raffle. Here’s what some of our delegates said: “Having attended my first seminar I was left in no doubt that our business will benefit from developing a relationship with the BFFF and its members.” Andrew Murray, Atlet “The BFFF offers great value to its members. Whether it's commercial, technical, legislative or even a simple referral, all of the team are helpful, available and accessible.”

Paul Fieldhouse, Strategic Marketing, WLP “Very informative day and great presentations from two members on the benefits of joining BFFF. BluePrint Automation are happy to announce we have joined and look forward to all the networking events.” Andrew Lilley, UK Sales Manager, Blue Print Automation “I believe the BFFF is the most professional body in representing our industry and I would urge all involved in frozen food and the food industry in general to become full members.”

Mike Godwin, Ercolano

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THE BULLETIN I JULY/AUGUST 2013 09

BFFF NEWS

Feeding Consumer Appetites

The Bulletin

The Cool Cookery app combines all the best recipes that are available on the Cool Cookery website with facts, tips and FAQs, including information on defrosting, storing and cooking with frozen foods.

The app, which includes recipes such as Brazilian style fish stew and microwavable blueberry sponge puddings, is available free via the iTunes app store. Brian adds, “Currently the app is only available on the most popular smartphone model, the iPhone, but going forward we’d like to make this available across all smartphone platforms. Now the challenge we face is how to get the message out there and how we keep the app up to date and relevant. This is how you as members can help. If you have any recipes, meal ideas or tips you’d like to share with consumers please do get in touch.”

Director-General Brian Young says, “As digital media evolves so does the way people look for information and recipes. They want information on the go, whether that’s in the supermarket aisle or at home. The days of going through cookbooks for inspiration and to put together shopping lists are fast disappearing.”

The Cool Cookery website and app are designed to help consumers see frozen food as part of everyday cooking and offer a range of tips, advice, recipes and meal ideas to encourage more people to try frozen foods.

To submit your recipes to be used on the Cool Cookery app, get in touch by emailing rachel.ferguson@pelicanpr.co.uk

IN AUGUST, BFFF launched its first ever iPhone app, the latest instalment of our work to promote the benefits of frozen food to consumers in the UK. The Cool Cookery app has been developed to make all the fantastic content from our consumer website immediately available to inspire consumers during their food shop.

Premium Ice-Cube Tea to go to Market AFTER WINNING BFFF’S first Premium Frozen Product Challenge in June, University College Birmingham student Sumaiyah Patel has been developing her herbal tea cubes ready for launch to the UK market. It is believed that the product will be a ‘market first’.

“I have been working every night in the kitchen,” says Sumaiyah, “They are frozen fresh herbal tea cubes, so should offer the market a fresher tastier product. Therefore it’s

10 THE BULLETIN I SEPTEMBER/OCTOBER 2013

really important to get the flavour just right.”

Sumaiyah plans to showcase her product to national food journalists and get an audience with a UK retailer to stock her product. She has developed four frozen tea variants; one inch square ice cubes containing real fruits and herbs that consumers can put directly into a tea cup, add hot water, and drink.

Her product has been designed for the fine food market. She believes that “people who are

into good food” and who “enjoy a cup of tea” will embrace the new product concept.

“I used to drink a lot of herbal teas, and to be honest I thought that they were terrible. You can’t get the flavour out of dried herbs and fruits. They are artificial and tasteless.

My frozen tea cubes give a burst of flavour.

They are a tastier and more natural product.

Being frozen it not only locks the flavour in, but also stays fresher for longer.”

THE BULLETIN I SEPTEMBER/OCTOBER 2013 11

FACTS & FIGURES

The Bulletin

Frozen Outpacing Retail Growth The latest data supplied by Kantar Worldpanel for the 52 weeks

SOURCE: KANTAR

to June 9th, 2013 reveals that the retail frozen food market is now worth more than £5.6 billion and is still growing by value at 3.5% and by volume at 1.7%.

WHILST EVERYONE EXPECTED the frozen food market to slow down rapidly as a result of the criminal activity in the processed meats industry, in fact, the total market is still growing in value by an impressive 3.5%. The growth of the frozen food market contrasts sharply with recent retailer performances: one leading retailer announced a decline in retail sales year on year, another leading retailer was recently praised for achieving less than 1% growth year on year.

The frozen vegetable sector continues to star with a very impressive 9.3% value growth;

volume growth is at an all time high achieving 6.6% year on year. Much of the excellent PR work done by the BFFF and other players in the market, including media coverage, continue to show that vegetables frozen within a few hours have incredible taste and flavour from locked in goodness and offer minimal waste. When it comes to veggies, it seems, consumers are getting the message.

Other notable performances came from the potato sector where value growth hit a very impressive 9.5% year on year; volume growth was also outstanding at 4.1% year on year

as the introduction of new products from companies such as McCain, Aunt Bessie’s and Bannisters have helped drive this robust market.

However, ready meals have been the biggest casualty as a result of criminal activity in the food chain. This sector’s annual value growth rate has declined from 6.2% in November 2012 to minus 2.3% in June 2013. The volume of ready meals is now in decline with the latest numbers showing a 1.5% reduction.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO YEAR ENDED 9TH JUNE 2013

£ millions 2012

2013

£ millions

kgs millions 2012

2013

TOTAL FROZEN FOODS VALUE 12 THE BULLETIN I SEPTEMBER/OCTOBER 2013

2012

2012

2013

kgs millions

£ millions

2012

2012

2013

£5.46bn

2013

2013

kgs millions 2012

2013

£5.65bn

Discount Stores Sales Success SOURCE: ROWAN & IGD

A report by specialist wholesaler Rowan and the research charity IGD shows that the discount retail sector will grow by 64.7% to be worth £12.4 billion by 2017. Discount grocery retail is bucking the general retail trend and enjoying a surge in popularity, with significant numbers of British consumers from across the social spectrum opting to buy goods from discount stores, according to the new report.

THE CURRENT BOOM may have been triggered by tough economic conditions, but the sector is expected to remain buoyant with 85% of shoppers planning to carry on using this channel even after their finances - and the economy - improves.

street discount stores - is currently used by just under half (46%) of shoppers, and is expected to expand dramatically, with 26% planning to use food discounters more in the coming year and 22% intending to use high street discounters more.

The report found that the “discount channel” some which encompasses “food” discounters such as Aldi and Lidl, pound shops and high

James Russell, Commercial Director, Rowan, said “over the next few years we’ll see more discounters, selling a greater range of

products to a greater variety of people. More and more suppliers are seeing the channel as a strategic opportunity. More stores, combined with more attractive in-store environments that are enticing new shoppers through their doors, will encourage further growth in the channel.”

For more information visit: www.rowan.eu.com

THE DISCOUNT CHANNEL IN NUMBERS

THE BULLETIN I SEPTEMBER/OCTOBER 2013 13

NEW PRODUCTS The Pretzel’s on a Roll LEADING BAKERY SUPPLIER, Lantmannen Unibake UK, has introduced an authentic new Pretzel Roll within its Bakehouse brand. Ideal as a lunchtime treat, the roll uses a traditional German pretzel recipe, and is topped with a lye coating to give it a golden brown colour and rock salt for added flavour and texture.

Pretzels are perfect to cater for the demand in variety and choice in bakery products, as well as proven to be profitable.

The Bulletin

Rachel Shoosmith, Product Marketing Manager, Lantmannen Unibake UK, said, “The growing trend for pretzels is a great opportunity for retailers and wholesalers to capitalise on the potential of this new Pretzel Roll. Variety and innovation encourages consumers to purchase and this new addition is already proving to be popular for its texture and flavour. We have seen continental rolls, such as ciabatta and paninis, move from being ‘on trend’ to being in the mainstream and we see potential for the Pretzel Roll to follow suit.’’

For further information please call 01276 850 500 or visit www.lantmannen-unibake.co.uk

Finger Food SCELTA MUSHROOMS HAS introduced a tasty treat that’s not only healthy, but delicious too. Fingerfoodballs are packed full of delicious vegetables, and are a great alternative to meat. The idea for the low-calorie finger food came to the company during a local football match as they are the perfect snack to suit any occasion. Available in mushroom, mushroom with broccoli, mushroom and

spinach, sauerkraut, ratatouille and red cabbage with apple, Fingerfoodballs have no artificial colourings or flavourings - their only sin is tasting so good!

Meanwhile, Scelta Mushrooms has opened a new snack factory in Kruiningen in the Dutch province of Zeeland, where it produces breaded and battered mushrooms, vegetables and onion rings, and its new range of Fingerfoodballs.

For more information, visit www.sceltamushrooms.com

Sustainable Prawns ROYAL GREENLAND HAS re-launched its popular series of cooked and peeled prawns in a Marine Stewardship Council (MSC) certified, 2kg variant bag, moving away from the previous 2.5kg bag. The high quality of Royal Greenland’s luxury prawns remain and the size of the prawns are differentiated by the ribbon colour on the bags.

Fabulous Falafels

14 THE BULLETIN I SEPTEMBER/OCTOBER 2013

The oceans around Greenland are home to some of the world’s finest prawns. This healthy, low in fat but high in protein food is a true delicacy and ideal menu choice for lunch or dinner. The prawn fishery in Western Greenland has been certified sustainable by the MSC and the product range is endorsed with the characteristic blue MSC eco-label.

DALOON HAS INTRODUCED an authentic taste of the Middle East with the launch of two falafels. The supplier, renowned for its class leading Chinese and Indian frozen ethnic snack foods, will offer consumers an alternative to meat with its Falafel Burger with Spinach and the Falafel. Perfect for vegetarians and those who want to cut back on meat, they are quick and easy to prepare and can be oven baked or deep fried from frozen in minutes.

Simon Cliff, General Sales Manager Foodservice, comments, “Falafels have long been a popular dish eaten throughout the Middle East and are widely regarded as a tasty alternative to meat. As the market for meat-free products in the UK continues to grow year on year, this new launch perfectly complements Daloon’s existing ethnic snack ranges which have traditional vegetarian origins.”

For more info visit www.daloonuk.com

When I say pasta I mean Italy.

When I say deep-frozen fresh pasta, I mean Laboratorio Tortellini.

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Laboratorio Tortellini is a brand

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THE BULLETIN I SEPTEMBER/OCTOBER 2013 15 SURGITAL S.p.A. Lavezzola (Ra) - Emilia Romagna - Italy - +39 0545 80328 - surgital@surgital.it - www.surgital.com

NEWS

The Bulletin

Grill off!

EIGHT CHEFS BATTLED for the title of the BBQ Battle Champion at Ealing Golf Club, sponsored by RH Hall, Crown Verity, Simply Stainless and Sharp.

Now in its second year, the finalists had to prepare and present four plates of each course within one hour, with points awarded for taste, texture, appearance, use of the barbeque and hygiene.

The judging panel consisted of head judge and president of the British BBQ Association Ben Bartlett, Craft Guild of Chef’s chairman and Westminster Kingsway College chef lecturer Christopher Basten, and Brian Dunnage of Australian modular sinks, tables and shelving manufacturer, Simply Stainless.

The overall winner and crowned BBQ Battle Champion was Fiona Dulake, chef at the

Strengthening the Bar NEWPORT-BASED BAR Foods has strengthened its board in readiness for the next stage of the company’s expansion strategy with the appointment of a Commercial Director, David Wilkinson.

David is a senior commercial leader with over 25 years’ experience within branded FMCG companies in the foodservice market.

He previously held roles at director level in Gate Gourmet, Blueberry Group, RHM and most recently was Business Development Director of Technomic UK.

Boot Pub in St Albans, who impressed the judges with her ability to demonstrate the spirit and essence of barbequing and using various techniques.

RH Hall’s Crown Verity BBQ system is designed to bring the kitchen outside.The knock-down cooking centre, complete with refrigeration, cooking facilities, preparation tabling, waste disposal, sink and POS systems can be easily rolled out and set up quickly, then packed away, if required.

The versatile system, which provides a relaxed alfresco dining experience, has the ability to cook 200 burgers in an hour, roast, smoke and chargrill any food product.

For further information visit www.rhhall.com

David Wilkinson

Chairman of Bar and Chief Executive, The Billington Group, Gary Blake, says, “We are pleased to have David on board. We are committed to growing within the foodservice market and continue to invest in the growth strategy the team have in place for Bar”.

For further info please contact: sales@barfoods.com or 01495202100

It’s a wrap!

GOLDEN VALLEY Pallet Wrap Specialists (GVPS) has launched two new ranges of pallet wrap film which will save users money.

Available exclusively through the Gloucestershire -based company, the films - called the Carbon and Alloy ranges - are available in both hand-and machine-applied versions.

A typical palletised load using a standard 23 micron pallet wrap, costs on average 28 pence.

To wrap the same pallet with Carbon or Alloy machine pallet wrap costs just 18 pence.

For a company that wraps 500 pallets per day this could equate to a saving of approximately £13,000 per year.

GVPS has demonstrated that a leading third party logistics company could save a staggering £750,000 per year by switching to the new film.

Despite being a thinner material than the old style pallet wrap, the new films offer exceptional strength and puncture resistance which means less wrapping is needed to achieve optimum palletised load stability. They also produce less packaging waste so reducing carbon footprints, incurring less downtime and wrapping more efficiently.

Martyn Sumner, Managing Director, GVPS, comments, “Most buyers of pallet wrap buy on the price per roll of film and have very little concept of how much it actually costs them to wrap a pallet using that film. This is a very short-sighted approach that is likely to be costing their business thousands of pounds each year.”

For more information visit www.gvps.co.uk

16 THE BULLETIN I SEPTEMBER/OCTOBER 2013

Awards were a piece of cake AULDS DELICIOUS DESSERTS ‘GlutenFree Belgian Chocolate Cheesecake’ was announced winner of the ‘Best Free-From Cake’ at the 2013 Cake Awards. Held at the Park Lane Hotel in July, the event was hosted by award-winning patissier & chocolatier Will Torrent.

Judges including Bruce Langlands, Director of Food at Harrods, Eric Lanlard, Master Pâtissier and Loic Carbonnet, Head Pastry Chef at the Lanesborough, put each product through a rigorous judging process to decide the shortlist.

Aulds Gluten-Free Belgian Chocolate Cheesecake was highly commended by all judges, who were impressed by its crunchy chocolate biscuit base and smooth Belgian chocolate cheesecake studded with chunks of chocolate brownie, finished with sprinkles of dark chocolate curls.

Money-Saving Wrap Golden Valley Pallet Wrap Specialists (GVPS) has launched two new ranges of pallet wrap film which will save users money on each pallet. The Carbon and Alloy ranges are available in both hand and machine-applied versions and offer savings of up to 10 pence per pallet on a typical palletised load.

BBQ Queen Eight chefs recently battled for the title of the BBQ Battle Champion using RH Hall’s Crown Verity BBQ. Finalists prepared and presented four courses in an hour with points awarded for taste, texture, appearance, use of the barbeque and hygiene. Overall winner and BBQ Battle Champion was Fiona Dulake, chef at the Boot Pub in St Albans.

Paul Stewart, Marketing Manager of Aulds, says, “We are absolutely delighted to win this prestigious award, which is a testament to our creative development team and fantastic staff. ‘Gluten-free’ is undoubtedly a growing market and the feedback we’ve had from coeliacs who have ordered the cheesecake has been excellent.”

For further information contact Paul Stewart on 0141 812 1126 or visit www.deliciousdesserts.com

Bar’s New Director Bar Foods has appointed a Commercial Director as part of the company’s expansion strategy. David Wilkinson has over 25 years’ experience within branded FMCG companies in the foodservice market.

Winning Slice Aulds Delicious Desserts ‘Gluten-Free Belgian Chocolate Cheesecake’ won the ‘Best Free-From Cake’ at the 2013 Cake Awards. Held at the Park Lane Hotel in July, the event was hosted by awardwinning patissier & chocolatier Will Torrent; Aulds cake was highly commended by all the judges.

Young boost for eating out DECLINE IN THE UK’S eating out market has slowed down thanks to the rumbling stomachs of the under 34-year-olds who are frequent users of eating out establishments.

According to a QuickBite/YouGov survey conducted in June, younger diners are the most likely to eat out with 75% of 18-24year-olds admitting to eating out in the past two weeks, compared to an average of 67% of all adults.

AT A GLANCE

Fly the flag The survey of 2,000 consumers showed that on average spending across all age groups had increased year-on-year to £13.30 from £12.30 last year, including drinks. However, spend by the 45-54 year olds has dropped from £13.86 to £13.65 year-on-year.

Lantmannen Unibake UK has launched a new website - www.americana.co.uk - to cater to the recent revival and demand for American food in the UK, with burgers proving a popular choice for consumers.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 17

NEWS

The Bulletin

European Growth for Oakland

Flying the American flag LEADING BAKERY SUPPLIER, Lantmannen Unibake UK has launched a new dedicated website for its Americana brand. Aiming to support its reputation as one of the UK’s top fast food bread brands in foodservice, the website will act as a convenient source of information for customers, end-users and media.

There has been a recent revival of American food in the UK with an increasing number of burger and hotdog outlets opening up, and burgers still proving a popular choice. Rachel Shoosmith, Product Marketing Manager,

Lantmannen Unibake UK, said, “American food is quick, fun and easy to enjoy. Our new website aims to help our customers find the right products for them.

We offer a wide variety of American-style fast food breads including gourmet and burger buns, hot dog rolls, floured baps and deli rolls to cater for every customer’s need, from sandwich bars to large fast food chains.”

For further information and details on availability, please contact 01276 850 500 or visit www.americana.co.uk.

Spar and Oakland Going Greener

SPAR UK AND Oakland International have been shortlisted as finalists in the category ‘DAMCO Green Supply Chain Initiative’ at this year’s prestigious Retail Week Supply Chain Awards 2013.

The award recognises a solution at any part of the supply chain which reduces its impact on the environment and has a clear environmental and business benefit. The SPAR 18 THE BULLETIN I SEPTEMBER/OCTOBER 2013

UK Consolidation Centre, in partnership with distribution specialists Oakland International, was set up to reduce food miles, carbon emissions and food wastage, and has delivered exceptional results.

Vinesh Patel, SPAR UK Supply Chain Controller, said, “The strength of our partnership with Oakland International and the enormous support of all our stakeholders has helped us to deliver what now is a world class supply chain. The ability to offer a daily delivery of chilled goods for all suppliers, while reducing road miles, was a massive challenge – but an amazing 5.5 million miles are now saved per year, marking an 87% saving compared to direct deliveries. The success of the scheme helps us show that we are serious about being a green retailer.” Category winners will be announced at the Hilton Hotel in Park Lane, London on 26th September.

SPECIALIST FOOD DISTRIBUTOR, Oakland International, has announced the appointment of Edith Hurst-Earl to the post of European Customer Support and Development Manager based at its Redditch depot in Worcestershire.

As part of the firm’s expansion plans and to further add to the management support team, Edith, who previously held the post of customer support executive, will be tasked with relationship management in the UK and Ireland. She has a specific European client focus designed to drive growth primarily in France and Germany. Export sales already account for around 34% of Oakland International’s UK turnover and the aim is to increase this to 40% over the next three years.

Oakland International managing director, Dean Attwell, stated, “Oakland International is keen to support and develop existing associations and relationships as a key European strategic growth partner for food producers in the UK, Ireland and mainland Europe, and Edith’s appointment is pivotal to this going forward”.

For more information visit www.oakland-international.com

Yearsley Revs Up Online FROZEN FOOD SPECIALIST Yearsley Group has launched the first of three new websites, www.yearsleygroup.co.uk as part of a corporate rebranding, along with new logos and livery. The new websites offer an easy to navigate information resource for all stakeholders of the Yearsley business. The

Royal Scoop for Lambert

THE HEAD OF R&R Ice Cream in North Yorkshire has been recognised for his work in manufacturing by being awarded an OBE in the Queen’s Birthday Honours list.

What an honour!

KAMAL BASRAN, FOUNDER of Manchesterbased The Authentic Food Company, has been awarded an OBE in the Queen’s Birthday Honours list for her services to business and charity.

Kamal, who settled in the UK from India when she was eight, trained as a history teacher but changed career paths when she was 35. Kamal’s love of cooking and frustration at the lack of quality Indian food available in the UK led her to establish Authentic Indian Foods in 1985.

From its humble beginnings the family-owned business now has two manufacturing sites, a turnover of over £40 million, employs 240 people and has a strong history in supporting local and national charities.

site features up to date corporate news, CSER updates and company history. Commenting on the rebrand and launch of the website, Managing Director Harry Yearsley said, “2013 is proving to be another exciting year as the company continues to grow and expand, despite the current financial climate. Our recent rebranding activity and the launch of our new corporate website are just another way in which we are taking the company into the future, re-affirming our position as one of the UK’s leading frozen food sales and logistics specialists.”

James Lambert, Chairman and Chief Executive of Europe’s largest ice-cream company, said plans are underway to move all manufacturing to the Leeming site from the company’s other site in Leeds, spending £20m and creating 1,000 jobs. He commented, “It was amazing to be honoured but it is a team effort - everybody at R&R has won this award. It’s a very special business, a group of ordinary people doing an extraordinary job. Our engineers are fantastic, delivering innovation and new ideas to lower costs to keep the price down for our customers.”

The company was recently taken over by Parisbased PAI Partners. PAI will continue to support R&R’s expansion and product promotion, which includes Nestle, Skinny Cow, YooMoo frozen yoghurt, Kelly’s of Cornwall and Disney.

Kamal said, “I am thrilled to be awarded an OBE as it is a great honour for me and of course the business. My enjoyment of the job and a determination not to fail were key motivators in its early success. I am proud of our achievements but also how our core family values and our passion and enthusiasm for charity work have become central to the culture of the business.”

AT A GLANCE Going Green SPAR UK and Oakland International are finalists in the category of DAMCO Green Supply Chain Initiative at this year’s prestigious Retail Week Supply Chain Awards 2013.

The award recognises a solution at any part of the supply chain which reduces its impact on the environment and has a clear environmental and business benefit.

Courting European Growth Specialist food distributor, Oakland International has appointed Edith HurstEarl as European Customer Support and Development Manager based at its Redditch depot in Worcestershire. She’s tasked to drive growth primarily in France and Germany.

New Look Online Frozen food specialist Yearsley Group has launched the first of three new websites, www.yearsleygroup.co.uk as part of a corporate rebranding, along with new logos and livery.

OBE For Lambert...

James Lambert, Chairman and Chief Executive of R&R Ice Cream in North Yorkshire, has been recognised for his work in the manufacturing industry by being awarded an OBE.

...And Basran Kamal Basran, founder of Manchesterbased The Authentic Food Company, has been awarded an OBE in the Queen’s Birthday Honours List for her services to business and charity.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 19

AWARD WINNER FOR PRODUCT INNOVATION

20 THE BULLETIN I SEPTEMBER/OCTOBER 2013

THE BULLETIN I SEPTEMBER/OCTOBER 2013 21

SPECIAL REPORT: LOGISTICS UK

In this Bulletin Special Report, leading logistics companies show how they are coping with the growing success of the frozen food sector and its shorter supply chains, plus an essential directory of the UK's top logistics companies.

SPECIAL REPORT

The Bulletin

Supply Chains Shorten For Frozen Short supply chains and 24/7 operations have been the norm in the chilled food market for years, but shorter lead times in frozen is presenting new challenges for logistics companies. The Bulletin talks to logistics industry leaders about how they are gearing up to cope with new demands from retailers.

IN THE PAST few years, the frozen food retail market has been the star performer of the UK’s recession-hit grocery market.

Growing 3.5% year on year in value terms, according to the latest data from Kantar Worldpanel (year to June 2013), frozen is the fastest growing grocery sector and has enjoyed 25 quarters of annual value growth out of 26 quarters.

For the UK’s logistics industry this has meant increasing volumes and, following the trend in ambient and fresh foods, even shorter lead times as retailers demand day 1 ordering for day 2 delivery. As a result, leading logistics companies have had to take a hard look at their supply chain solutions for frozen.

At Yearsley Logistics, this has meant a £35 million-investment in the supply chain over the past 12 months to deliver reduced lead

times through the development of superhubs at Hams Hall and its Heywood head office. In addition to these two superhubs, it has just got the go-ahead to build a third superhub, a 150,000 pallet cold store in Peterborough due for completion late next year. Yearsley has also invested in automation, as well as maintaining a large core fleet.

Harry Yearsley, Managing Director, Yearsley Logistics, says, “We are in a three way relationship and it’s very important we have close ties with all parties in order to implement effective change quickly and develop a “win-win” culture. Several years ago we saw the way the frozen industry was moving to shorter lead times. Our vision and strategy was to embrace this by investing in building superhubs and implementing new processes. We have been developing these ahead of time thus placing ourselves in an CONTINUED OVER

Harry Yearsley, Managing Director, Yearsley Logistics THE BULLETIN I SEPTEMBER/OCTOBER 2013 23

SPECIAL REPORT

The Bulletin

L-R Tom Casells, Garry Tilburn, Keith Boardall, Marcus Boardall of the Reed Boardall Group industry leading position to capitalise on this need for reduced lead times. Our network and systems offer the ability to service an ever-changing market along with our investment strategy that allows us to ensure that we lead the industry in building cost effective, sustainable solutions.”

To complement its retail solution, Yearsley Logistics has a network of 13 cold stores servicing foodservice retail distribution centres and smaller drops; meaning the majority of the marketplace can be delivered to, on a day 1 for day 2 basis. In addition, its central customer services and transport planning team based at Heywood now operates seven days per week ensuring the customer’s needs are always met.

Harry Yearsley adds, “From an end customer’s perspective, product delivered just in time, in full loads is the ideal solution, greatly reducing inventory and labour costs. Most major retailers have moved to a day 1 order for day 2 delivery requirement including weekends, which means the time between order placed and delivery into store can now be less than 12 hours.”

24 THE BULLETIN I SEPTEMBER/OCTOBER 2013

As well as speed and scale, logistics companies need to be able to consistently deliver 24/7 - whatever the weather or seasonal spikes in volume.

Reed Boardall Group Chief Executive Keith Boardall says, “Even in the current economic climate, where all investment has to be minutely considered, we are committed to a long-term future - and that means maintaining unrivalled performance levels. Our reputation is built on that performance. While we work with most of the household-name food producers, a significant proportion of our customers are smaller businesses which enjoy the cost efficiencies of the outstanding storage and transport consolidation we offer.

Our highly-technologised stores and fleet enable us to deliver stock next day, in exactly the volumes needed by the retailers served by our customers.”

Reed Boardall stores and delivers frozen foods from manufacturers across Britain, Europe and even further afield to all the UK’s best-known supermarkets, operating round-the-clock.

More than 3,000 stock-keeping units are handled every day, shipped nationwide by a fleet of over 160 refrigerated lorries. This

represents well over 11,000 pallets per day, containing foods worth up to £5 million.

The shortening of the supply chain in frozen has seen Reed Boardall expand its operations at its 55-acre site in North Yorkshire. A dedicated workforce of more than 600 people manage a 24/7 operation, with both the transport and cold storage operations running a non-stop collection, consolidation and delivery service.

Garry Tilburn, Managing Director, Reed Boardall Cold Storage, adds, "Today's supply chain needs lower stocks - a requirement we meet by taking orders day 1 and delivering day 2. It sounds simple but it takes an incredibly sophisticated infrastructure to achieve this, day in day out - particularly with frozen food. When we say ‘order today, get it tomorrow’ we mean it!”

“...the time between order placed and delivery into store can now be less than 12 hours”

Logistics says, “The demand for speed within the supply chain is greater than ever before. This has led to ever more stringent service level agreements to ensure closer monitoring of products as they move through the logistics process. In addition to the fast-paced environment, another key area of change and expansion is the introduction of European networks within the sector as a result of customers requiring more flexible storage. For example our network of six deep freeze warehouses in the UK and Benelux has a combined storage capacity of over 500,000 pallets and helps to effectively maximise the distribution efficiency for our customers’ supply chain.”

Dan Myers, Head, Norbert Dentressangle’s Food Business Investment in new technology, systems and processes have been high on Norbert Dentressangle’s agenda in response to industry challenges. Norbert Dentressangle is a European leader in the cold sector with 64 chilled and frozen sites in 10 countries serving some of the industry’s top brands.

Dan Myers, Head of Norbert Dentressangle’s Food Business Unit, says, “We see and recognise the changing environment as stocks are managed ever more tightly. The challenge for manufacturers is to reduce costs, cash tied up in stock and improve cash flow, while retaining the agility to respond to the demands placed on them by reduced lead times, promotional and seasonal activity.

To support both our retail and manufacturer customers we have invested heavily in our systems and process, streamlining our operations to help accommodate reduced lead times. Our cyclical stock allocation approach means that stock can be collected, cross-docked and delivered to the retailer/ foodservice business, in some cases, on the same day.”

The company has invested in its web portal to allow customers to identify stock shortages

Duco Buijze, CEO, Partner Logistics as orders are received, allowing stock to be produced or allocated depending on the customers’ wishes. This level of flexibility has allowed its customers to meet the challenges of shorter lead times while also reducing stock levels.

Massive predicted volume growth is also posing a challenge. In 2012, the market for frozen food was approximately £7.8 billion (retail and foodservice). As 65% of frozen food consumed in the UK is now produced overseas (according to Partner Logistics’ data) and the market demands a day 1 for day 2 ordering process and delivery, the industry is increasingly requiring storage solutions that provide volume for consolidation quickly and with full traceability.

Partner Logistics is a market leader in Europe for the provision of state-of-the-art highly automated warehousing primarily for frozen foods. It currently operates six facilities – two in the UK, three in the Netherlands and one in Belgium to service key customers such as Unilever, Ben & Jerry’s, Pinguin Lutosa and Birds Eye. Duco Buijze, Chief Executive Officer, Partner

Extensive investment in automation and the latest technology has also helped to deliver significant efficiency gains for customers and enables Partner Logistics to remain highly competitive on cost.

When it comes to refrigeration and frozen storage facilities today, Jon Miles, Head of UK Operations, Partner Logistics, argues that bigger is definitely better. With an expanding frozen food market, there’s growing pressure on warehousing providers to increase performance and quality, and reduce costs and environmental impact. These key drivers all lead to one thing when it comes to frozen food storage - bigger facilities.

Partner Logistics says its warehouses are approximately four times larger than the average frozen storage facility, but its says they are more efficient in terms of economies of scale.

With costs under the microscope as a result of inflation in RPI, CPI, fuel and ingredients costs, manufacturers and processors of frozen foods are continuously evaluating costs in the supply chain. As a result, logistics companies must continually demonstrate that the services offered provide an end to end solution, show a commitment to sustainability and carbon reduction targets and keep a lid on costs. All this and fuel retailers need for speed means that logistics companies have their work cut out to ensure that frozen food continues to be a star grocery category in years to come.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 25

26 THE BULLETIN I SEPTEMBER/OCTOBER 2013

LOGISTICS

DIRECTORY

ACS&T CONTACT DETAILS ADDRESS ACS&T Logistics, Estate Road Number 2, South Humberside Industrial Estate, Grimsby, Lincolnshire, DN31 2TG WEBSITE www.acst.co.uk TEL 01472 358207

KEY PEOPLE MALCOLM JOHNSTONE Managing Director KEY CLIENTS WHOLESALERS MANUFACTURERS NICHE FOOD PRODUCERS

KEY OPERATIONAL DATA ACS&T OPERATES FROM four centres in Grimsby, Wolverhampton, Tewkesbury and Scarborough. Its extensive estates include 12 cold stores, 3 ambient stores, and large, dedicated and shared-user multi-temperature transport fleets.

SUMMARY OF COMPANY & SERVICES ACS&T LOGISTICS IS a leading provider of storage, distribution, and consignment stocking services, across multi temperature bands, to the food industry. We provide supply chain management solutions ranging from

store, pick and pack, to blast freezing and consolidation for manufacturers, wholesalers and end users across the UK. ACS&T Logistics specialises in meeting the needs of the food supply chain by delivering bespoke, integrated

logistics support to a range of businesses in the sector. ACS&T offers a comprehensive supply chain menu designed to streamline your business, saving you time and money, every step of the way!

THE BULLETIN I SEPTEMBER/OCTOBER 2013 27

LOGISTICS

DIRECTORY

EDGE WORLDWIDE LOGISTICS CONTACT DETAILS

KEY OPERATIONAL DATA 50 EMPLOYEES BASED over 2 EWL sites in Salford Quays and Bangkok.

Our partner network expands to 120 offices in 30 countries.

KEY PEOPLE

ADDRESS Optimum House, Clippers Quay, Salford, M50 3XP

ALAN EDGE CEO alan.edge@edgewl.com

PHILIP EDGE MD philip.edge@edgewl.com

WEBSITE www.edgewl.com

JIM POSTLES Director jim.postles@edgewl.com

ICELAND FOODS Worldwide Deep Sea Logistics Suppliers Import and Export Services exclusive deep sea agents since 2005.

TEL 0161 874 3830

SCOTT PURVES Reefer Development Manager scott.purves@edgewl.com

J SYKES AND SONS Worldwide Deep Sea Logistics Suppliers. Deep Sea Imports.

28 THE BULLETIN I SEPTEMBER/OCTOBER 2013

KEY CLIENTS

SUMMARY OF COMPANY & SERVICES EWL IS THE UK’s market leader in deep sea freight services for the frozen food industry. With our global network and unmatched volumes we are able to offer market leading freight, port clearance and haulage rates to offer our customers the lowest prices on the market. This combined with our years of industry knowledge, excellent supplier relationships at the highest level, customs and port health expertise and dedicated UK landside transport gives you the best level of service possible. Whether it be short term agreements or long term fixed contracts to cover your buying periods, EWL can offer a pricing structure to match and remove any element of risk for your buyers.

EWL offers genuine proven savings of up to £50/MT and puts you in full control of your

supply chain. We can offer a full supply chain health check to your business and highlight any areas of concern and where savings can be made. Our most recent one ended with our customer being given a rebate of £200,000 from HMRC and a freight saving of £45/MT. We strive to modernize supply chains not only by reducing costs but also stockholdings and helping you to unlock cash within your business. Our state of the art tracking system will show you where your container is at any point in the supply chain by simply logging on through the internet.

The food industry also remains one of the last that mainly buys CFR or DDP, allowing your suppliers to spend your money on a costly and inefficient service. We help empower

our customer base to deal direct, buy FOB, reduce costs, have full visibility and remain in complete control. In a world where traceability is key and supply chains must be rigorous this is becoming increasingly important.

Most importantly EWL remain an independent service provider unlike some of our competitors, we always treat all commercial information in complete confidence and do not compete in your marketplace. We have been the market leader for over 10 years and our focus remains the same now as it was then - providing our customers with the highest quality service possible at the lowest rates.

*All facts, figures and copy supplied by listed companies

THE BULLETIN I SEPTEMBER/OCTOBER 2013 29

YOUR COOL PARTNERS AT THE GATEWAY TO EUROPE

Eurofrigo B.V. www.eurofrigo.nl

Thermotraffic Holland BV www.thermotraffic.com

LOGISTICS

EUROFRIGO / THERMOTRAFFIC CONTACT DETAILS ADDRESS Abel Tasmanstraat 1, 3165 AM Rotterdam, Port number 2783, The Netherlands

KEY PEOPLE WEBSITE www.eurofrigo.nl www.thermotraffic.com TEL +31-10-4913100

MR. D.J.B. VAN MACKELENBERGH Managing Director (Eurofrigo B.V.) TEL + 31 10 4913103 MAIL derk@eurofrigo.nl

The Thermotraffic network also includes branch offices in Bremen, Bremerhaven, Hamburg, Wilhelmshafen, Gelsenkirchen, Munich (D), Arras (F), Copenhagen (DK), Venlo (NL), Antwerp (B)and representative offices in Bedford (UK) and Klaipeda (LT).

MR. R. HAESAKKERS Managing Director (Thermotraffic Holland B.V.) TEL +31 10 4953755 MAIL r.haesakkers@thermotraffic.com

close to the German border/Ruhr Area, we offer assistance and support in terms of imp -export to and from Europe and the rest of the world.

Eurofrigo is an officially EU approved Border Inspection Point operating 3 border inspection points, facilitating the Veterinarian Authorities by assisting EU import control. Thermotraffic is an international freight forwarding group specialising in total logistic concepts for perishable goods, both food and non-food.

With deep-sea forwarding and transport offices in all main ports and throughout Europe, Thermotraffic offers transport (by any modality), import - export clearance, veterinary services and value added logistics. Our logistic support is flexible: perfectly tailored to meet all the requirements of our customers and the market.

KEY OPERATIONAL DATA TWO OF THE Eurofrigo cold stores are located in Rotterdam with the head office in the Abel Tasmanstraat and one branch office in Maasvlakte. The other branch offices are located in Venlo and Roermond.

DIRECTORY

SUMMARY OF COMPANY & SERVICES EUROFRIGO B.V. AND THERMOTRAFFIC B.V. are divisions of the multi-national Nichirei Cooperation Tokyo - Japan. Eurofrigo offers storage as well as handling and value added services (labeling, sorting, support by import procedures, etc) for frozen and chilled products.

With two cold stores based in the Port of Rotterdam and three in the South of Holland,

*All facts, figures and copy supplied by listed companies

THERMOTRAFFIC & EUROFRIGO: YOUR COOL PARTNERS

THE BULLETIN I SEPTEMBER/OCTOBER 2013 31

For frozen & chilled food distribution across the UK we’re the only ONE you need!

THE NUMBER ONE NETWORK

ONE Company... ONE Network... ONE Advantage...

We deliver throughout the UK mainland from our own network of 8 frozen and chilled food depots, so you and your customers can be sure of the same unrivalled levels of service, whichever depot is handling your valuable food product.

Contact us today to see how we can help your business.

Tel 01278 411 114 Fax 01278 454 832 sales@langdons.co.uk www.langdons.co.uk

LOGISTICS

DIRECTORY LANGDONS GROUP LTD CONTACT DETAILS ADDRESS Showground Road, Bridgwater, Somerset, TA6 6AJ TEL 01278 411 114 WEBSITE www.langdons.co.uk

KEY PEOPLE RUPERT RYALL Sales Director Mobile: 07802 362762

KEY CLIENTS Over 2,000 live accounts.

KEY OPERATIONAL DATA 8 DEPOTS IN UK (see website for details) FLEET 225 vehicles EMPLOYEES 960

SUMMARY OF COMPANY & SERVICES LANGDONS HAS BEEN in the logistics business since 1955, specialising exclusively in temperature controlled services since 1998. Our core strength is our shared-user, dual temperature (frozen and chilled) pallet network which has a throughput of over 25,000 pallets per week with over 1,000 individual deliveries being made every day.

For example a single pallet of frozen pasties leaving Cornwall this afternoon can be delivered in Edinburgh tomorrow morning.

Along the way the pallet has been on four trucks passing through depots in Bridgwater, Liverpool and Glasgow.

The company also provides storage and order picking facilities for palletised frozen and chilled foods at most depots.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 33

Need to

freeze your

logistics costs?

Our accreditations and partnerships: • HACCP • ISO 9001:2000 • ISO 14001 • OHAS 18001 • BRC Global Standards • Soli Association Global Partnership • Active members of the BFFF and the FSDF

Contact us: sales@norbert-dentressangle.com www.norbert-dentressangle.co.uk

34 THE BULLETIN I SEPTEMBER/OCTOBER 2013

Make the right decision by choosing Norbert Dentressangle’s team of experts in temperature controlled logistics. We provide tailor-made solutions to meet the most demanding requirements; from chilled cross docking, blast chilling / freezing and product reworking to tempering.

Thanks to the efficiency of the UK’s largest temperature controlled network, your fresh and frozen produce will be in safe hands.

Bringing people closer to their dreams

LOGISTICS

DIRECTORY NORBERT DENTRESSANGLE LOGISTICS LTD CONTACT DETAILS ADDRESS Norbert Dentressangle House, Lodge Way, New Duston, Northampton NN5 7SL

KEY OPERATIONAL DATA A LEADER IN temperature-controlled logistics. Across Europe, Norbert Dentressangle operates over 2,000 refrigerated vehicles and 64 chilled and frozen sites in 10 countries, with combined storage capacity of over 5 million cubic metres.

The company’s temperature-controlled storage and distribution business generated sales of more than €450 million in 2012.

KEY PEOPLE WEBSITE www.norbert-dentressangle.co.uk TEL 01604 737100

DAN MYERS Business Unit Director dan.myers@norbert-dentressangle.com JIM FORSYTH General Manager, Business Development CARL ROBINSON Development General Manager

KEY CLIENTS NORBERT DENTRESSANGLE PROVIDES robust, responsive and highly costeffective solutions for major food and drink manufacturers and retailers. We understand the critical aspects of the food and drink supply chain and use state-of-the art technology to provide visibility, flexibility and control.

We design dedicated and shared-user solutions for large and small manufacturers, wholesalers,

retailers and food service companies, creating best-in-class warehousing and distribution services to meet any requirement, regardless of size and complexity.

In the UK, our customers include Bernard Matthews, Birds Eye, Brakes, British Airways World Cargo, The Co-operative Group, Hain Frozen Foods, Marlow Foods, McCains, Speedibake, Tesco and WM Morrisons.

SUMMARY OF COMPANY & SERVICES NORBERT DENTRESSANGLE IS an international transport, logistics and freight forwarding company, with annual turnover of €3.9 billion in 2012. Norbert Dentressangle develops high added value solutions in its three sectors, across Europe, America and Asia, and places sustainable development at

the heart of all its activities. It is established in 26 countries, employs 32,500 people and generates 59% of its turnover outside France.

Norbert Dentressangle, which is listed on the CAC Small et CAC All Tradable, is headed by Hervé Montjotin.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 35

Order today, get it tomorrow.

You need stock to sell stock. Our massive, high-tech facility enables us to deliver retail frozen foods nationwide, in exactly the volumes you need: large or small, or both.

Reed Boardall supplies whatever you need to stay in stock round-the-clock. We call it constant replenishment.

You’ll call it service like no other.

The Reed Boardall Group, Bar Lane, Boroughbridge, North Yorks YO51 9NN Tel: 01423 321322 Email: jrae@reedboardall.com

www.reedboardall.com 58 THE BULLETIN I JULY/AUGUST 36 SEPTEMBER/OCTOBER 2013 2013

Reed Boardall

LOGISTICS

DIRECTORY

REED BOARDALL GROUP CONTACT DETAILS ADDRESS Bar Lane, Boroughbridge, North Yorkshire, YO51 9NN

KEY PEOPLE WEBSITE www.reedboardall.com TEL 01423 321322

TOM CASSELLS MD, Reed Boardall Transport GARRY TILBURN MD, Reed Boardall Cold Storage

KEY OPERATIONAL DATA REED BOARDALL GROUP is the UK’s leading frozen food storage and distribution business operating from its 55-acre site alongside the A1(M) in North Yorkshire. The company’s commitment to the future was marked earlier in 2013 with the creation of extended cold store capacity to 142,000 pallets. The new store building - 142 metres long by 67 metres wide - also adds 14 new loading docks, bringing the total to 54.

Reed Boardall stores and delivers frozen foods from manufacturers across Britain, Europe and even further afield to all the UK’s best-known supermarkets, operating around-the-clock.

More than 3,000 stock-keeping units are handled every day, shipped nationwide by a fleet of over 160 refrigerated lorries.

This represents well over 11,000 pallets per day, containing foods worth up to £5 million.

The company pioneered the use of doubledeck refrigerated semi-trailers and is now the UK’s largest operator of them. Capable of carrying up to 44 pallets, these trailers allow 53 per cent more product per load than a standard refrigerated trailer, thus cutting

SUMMARY OF COMPANY & SERVICES INTEGRATED COLD STORAGE and distribution consolidated from a single, state-of-the-art, highly technologised site in Boroughbridge, North Yorkshire. Guiding principle: Order today, get it tomorrow!

journey numbers - just one of the reasons Reed Boardall has been nominated ASDA’s ‘Environmental Carrier of the Year’ three times.

Reed Boardall’s other green initiatives include recycling of packaging materials and water recycling, which is especially important for both the cold stores and vehicle cleaning.

Maintaining a constant cold store temperature of -28°C requires vast amounts of water - instead of drawing all its requirements from the mains water supply, Reed Boardall has made the most of its expansive roof area to capture and store 2.25 million litres of rainwater annually.

Combined with its own back-up borehole the company has reduced consumption from the mains water supply by 95 per cent.

The state-of-the-art cold storage facilities are complete with full on-site back-up electricity generating support of 5.5 megawatts.

Reed Boardall’s dedicated workforce of more than 600 people ensure that it is a truly 24/7 operation, with both the transport and cold storage operations running a non-stop collection, consolidation and delivery service.

KEY CLIENTS MAJOR UK AND EUROPEAN frozen food manufacturers, processors and importers and all of the UK’s large supermarket chains. *All facts, figures and copy supplied by listed companies

THE BULLETIN I SEPTEMBER/OCTOBER 2013 37

FrozEn

AmbiEnT

GlobAl

www.yearsley.co.uk Yearsley Logistics Hareshill Road, Heywood, Lancashire, OL10 2TP Telephone: 38 THE BULLETIN I SEPTEMBER/OCTOBER 2013 01706 694680 Facsimile: 01706 694666 Email: logistics@yearsley.co.uk

LOGISTICS

DIRECTORY

YEARSLEY LOGISTICS CONTACT DETAILS ADDRESS Hareshill Road, Heywood, Lancashire, OL10 2TP

KEY OPERATIONAL DATA 13 DEPOTS / 300+ TEMPERATURE CONTROLLED VEHICLES / 1200 STAFF HEYWOOD Hareshill Road, Heywood, Lancashire, OL10 2TP ROCHDALE Albert Royds St, Rochdale, Lancashire, OL16 5AA COLESHILL Gorsey Lane, Coleshill, Birmingham, B46 1JU HAMS HALL Unit 7 Faraday Avenue, Hams Hall Distribution Park, Coleshill, Birmingham, B46 1AL GRIMSBY Marsden Road, Grimsby, N.E. Lincs, DN31 3FS SEAHAM Fox Cover industrial Est., Admiralty Way, Dawdon, Seaham, SR7 7DN BELLE EAU PARK Bilsthorpe, Newark, Notts, NG22 8TX HOLMEWOOD Tupton Way, Holmewood Industrial Estate, Chesterfield, Derbyshire, S42 5BX BELLSHILL Belgowan Street, North Industrial Estate, Bellshill, Lanarkshire, ML4 3LB SCUNTHORPE Normanby Road, Cupola Way, Scunthorpe, DN15 9YJ WISBECH Weasenham Lane, Wisbech, Cambridgeshire, PE13 2RN GILLINGHAM Valentine Close, Gillingham Business Park, Gillingham, Kent, ME8 0QR BRISTOL Garanor Way, Portbury, Bristol, BS20 7XT

KEY PEOPLE WEBSITE www.yearsley.co.uk TEL 01706 694 680

TIM MORAN, LOGISTICS DIRECTOR tim.moran@yearsley.co.uk

SUMMARY OF COMPANY & SERVICES YEARSLEY LOGISTICS IS the UK’s largest frozen logistics service provider; offering customers cold storage, distribution, ambient and freight forwarding solutions. With 13 depots across the UK, Yearsley Logistics offers 335,000 pallet storage and a 300-strong fleet of temperature controlled vehicles creating a national cold chain network.

The future of the company is based on delivering a sustainable business model, focused on innovation, agility and customer service excellence. A commitment to re-investment has also recently seen the development of our first ‘Super Hub’

Consolidation Centres; one in the Midlands following our purchase of Hams Hall and the other at Heywood, following our recent £20 million expansion.

Yearsley Logistics has now also received detailed planning permission to build a 150,000-pallet cold store in Peterborough.

This third ‘Super Hub’ is planned to be built in phases commencing in 2014 in the Great Haddon Employment Zone.

Yearsley Group, which was founded in 1955, is leading the way in frozen foods via its two divisions: logistics and food.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 39

Finally a deep pizza with a

difference

Crispy on the outside, soft and light on the inside Supported with ÂŁ4m marketing spend in 2013 Back on TV 2nd September

40 THE BULLETIN I SEPTEMBER/OCTOBER 2013

FEATURE

The Bulletin

Back To Bases Pizza battles hot up as manufacturers go from creative tops to diverse bottoms in a bid to get the category rising again.

Despite remaining popular with families, frozen pizza manufacturers are struggling with growth rates that have become almost as flat as their dough. According to the most recent data from Kantar Worldpanel, the rate of growth in the pizza market over the last year has declined from 5.9% to 1.8%. This decline is a result of competitive prices from the chilled and fresh pizza sectors and an overcrowded market. However, the good news is that frozen pizza is eaten at least once a week amongst two-fifths of pizza lovers. So what are pizza companies doing to kick start the market?

After years of focusing on pizza toppings, leading manufacturers have decided it’s time to get back to basics; and in the current stagnant market, they are now turning their attention to the dough. Driving this trend are health conscious consumers, increasing demand for artisan pizzas and authentic pizza experiences, as well as improvements to long-term favourites such as deep-pan crusts.

At present, one of the highest growth categories is gluten-free bases due to the increased awareness of Coeliac disease.

With consumers now used to looking at what kind of flour their pizza bases are made of, manufacturers are differentiating their bases with a variety of healthy grains going into their dough. Grain blends, multi-grain and whole wheat are being regularly used in pizza bases.

As ‘healthy options’ grow in popularity, food producers such as Amy’s Kitchen find their products in more demand. Amy’s Kitchen uses only unbleached wheat flour with wheat bran in its pizza dough and avoids the use of MSG to appease the more health conscious and provide a healthy alternative. With the success of its restaurant range Leggera, Pizza Express has also made a conscious move into this healthy pizza category. Its new Light range, which is only 500 calories, is made with thinner dough and naturally lighter toppings allowing the consumer a guilt-free pizza experience.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 41

FEATURE

With three out of four consumers wanting the most natural bases, frozen has a real advantage in the healthy market. With no need for preservatives or additives - unlike chilled competitors - frozen pizza producers are able to be more creative and natural with their ingredients.

Increasing demand for artisan pizzas and authentic pizza experiences has inspired manufacturers like COOK to develop hand-stretched pizzas for a genuine Italian experience. Pizza producer Freiberger, one of the world’s biggest pizza makers, is offering consumers the once baked experience with their Rising pizzas, an experience that it claims is ‘technically impossible in chilled’.

Competing directly with the chilled sector, which the Freiberger group claims to be a major competitor, it is developing products that can’t be sold as chilled. Freiberger’s Extra Thin range retains the crispness of thin dough that chilled products cannot. Over the last two 42 THE BULLETIN I SEPTEMBER/OCTOBER 2013

The Bulletin

years the group has heavily invested in its factories to improve the quality of its bases to continue to offer diversity in style and range for category growth. “This combined with consistently delivering the right quality ensures we build loyalty with the consumer and build long term sales”, a spokesman for the group said.

innovation in the sector. However, consumer motivations for deep pizza still exist, with crust texture, size, substance, family appeal and therefore value all highly relevant. Dr. Oetker Panebello aims to re-engage lost deep consumers and satisfy those consumers already loyal to the Dr. Oetker brand with a quality deep pizza.”

Freiberger’s Extra Thin products are now outselling its Stone Oven range by nearly two to one, indicating that a key to category growth is diversity and new product development.

The new range has been inspired by fresh bread and is crisp but with a soft, light inner dough ensuring that there is a product to satisfy the demand for deep pizzas whilst improving on quality and experience. The new Panebello deep pizza range includes Pepperoni Speciale and Pomodoro Mozzarella.

Dr. Oetker’s latest strategy is to rekindle the popularity of an old pizza favourite - the deep pan - which has a 36% market share but has been experiencing a long term decline. A global leader in the frozen pizza market, Dr. Oetker’s new deep pan pizza range is the Panebello.

Paula Wyatt, marketing manager, Dr. Oetker, says, “We have seen consumers leave deep pizza, disappointed by the quality and lack of

Going back to bases and increasing innovation and diversity in the market could be just the recipe pizza manufacturers need to thaw the freeze in the market and create some muchneeded momentum in the pizza industry.

HEALTH & SAFETY

The Bulletin

Written and compiled by Health and Safety correspondent, Joanna Hancock

BFFF Health and Safety Seminar Success

Ricoh arena to host next year’s event THIS YEAR’S BFFF Health and Safety Seminar took place on 3rd July at the Ricoh arena. The event was a resounding success having sold out again this year with over 65 delegates attending. The Federation received substantial positive feedback from the delegates. One member said it was ‘an excellent day packed with informative presentations and providing plenty of food for thought, along with some immediate take away actions’. Another said they ‘would recommend this to any business in our industry’.

The seminar was planned along the same lines as previous years with several speakers providing short sharp presentations on a multitude of topics relevant to the industry. This structure was once again well received by the delegates.

Topics included: HSE priorities and target areas for 2013/14, BFFF Primary Authority Scheme and industry statistics, management of contractors, how to deal with the aftermath of a serious accident, the pros and cons of implementing drug and alcohol policies, forklift safety and how to keep engineers safe whilst working on refrigerated vehicles and trailers at height.

There was an expert speaker on the effects of the cold environment on the body relevant to workers in our industry as well as IOR guidance on DSEAR for Ammonia refrigeration systems.

Next year’s seminar is scheduled for 2nd July, 2014 at the Ricoh Arena in Coventry so please save the date. The Federation would also like feedback from members on topics they want included in next year’s event.

Please email joannahancock@bfff.co.uk with your thoughts.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 43

HEALTH & SAFETY

The Bulletin

Employers Miss Out On Occupational Health Benefits

31%

of workers claim no access to wellbeing services like health checks

A significant number of employers are

Almost one-third (31%) of workers surveyed

missing out on the proven benefits of

by YouGov said that their employers did not

employee wellbeing programmes and

provide occupational health services, such as

services, according to a survey carried out

health information, counselling, wellbeing

for information services company Croner.

programmes or health checks.

STEPHEN THOMAS, SAFETY Technical Consultant at Croner, says that despite the benefits that offering such services could bring, such as increased productivity through reduced sick leave, the survey demonstrates that the distribution of occupational health programmes is uneven at best, with significant variance between gender and age.

"While specific health surveillance such as hearing or lung function testing is more relevant in certain industries," he says, "universal services such as counselling and wellbeing health checks can make 44 THE BULLETIN I SEPTEMBER/OCTOBER 2013

a huge difference not just to employees’ physical and mental health, but also to the morale of the whole workforce."

The survey revealed a gender gap, with 34% of women saying that their employers did not offer any occupational health services, compared with 28% of men.

There was also some disparity when it came to assessing where responsibility lies for preventing ill health in the workplace.

Although 61% of respondents agreed that responsibility should be shared equally, a sizeable minority (24%) argued that

the employer was mainly responsible.

‘Providing information’ was the most popular occupational health service according to employees with access to occupational health, with 36% of respondents selecting this service, followed by counselling (32%), wellbeing programmes (22%), and general health checks such as blood pressure and flu jabs (21%). More specific health surveillance targeted at certain occupational health hazards (including hearing/lung function tests, etc) is least common: only 13% of workers say they benefit from this type of testing, according to the survey.

RIDDOR Changes In The Pipeline

New system could net £5.9 million business benefits over 10 years The Health and Safety Executive (HSE) has published details of proposed changes to simplify the mandatory reporting of workplace injuries for businesses under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR).

The reform of RIDDOR came out of recommendations in the Young Review in 2010, endorsed by the Lofstedt Review in 2011. A public consultation exercise on RIDDOR started in August and ended in November 2012. Changes to RIDDOR 1995 are designed to ‘clarify and simplify’ the reporting requirements, whilst ensuring that the data collected gives an accurate and useful picture of workplace incidents.

Main changes will be in the following areas:

Classification of ‘major injuries’ to workers will be replaced with a shorter list of ‘specified injuries’. Existing schedule detailing 47 types of industrial disease will be replaced with 8 categories of reportable work-related illness. Fewer types of ‘dangerous occurrence’ will require reporting.

estimated that the new system will result in a net benefit to business of £5.9 million over a 10-year period.

There will be no change to how to report an incident at work and the criteria that determine whether an incident should be investigated will remain the same.

However, there will not be any significant changes to the reporting requirements for: • Fatal accidents • Accidents to non-workers (members of the public) • Accidents resulting in a worker being unable to perform their normal range of duties for more than seven days

To allow businesses time to familiarise themselves with the new RIDDOR, HSE has published information to support dutyholders with the requirements which, although on track for implementation from October 2013, remain subject to parliamentary approval.

HSE says the changes will require fewer incidents to be reported overall and it is

More information can found at www.hse.gov.uk/riddor/october-2013-changes.htm THE BULLETIN I SEPTEMBER/OCTOBER 2013 45

HEALTH & SAFETY

The Bulletin

HSE Food Industry Case Study

Dangers of working on ladders highlighted by fatal fall

This case study outlines an incident at a wholesale bakery, where both the bakery and the company manager were prosecuted following the death of a handyman who sustained fatal injuries after falling from a stepladder.

SUMMARY The handyman had been asked to build shelving in the company’s storeroom by the site manager. He was making and fitting timber shelving to a racking system using tools and materials provided by the company.

In the morning he had been seen standing on a stepladder while working on the shelving. At around midday he was found lying on the floor bleeding from a severe head wound, with the 46 THE BULLETIN I SEPTEMBER/OCTOBER 2013

stepladder beside him. He was taken to hospital, but died two months later as a result of his injuries.

During the subsequent investigation, inspectors issued a Prohibition Notice stopping any work at height because of the unsuitability of all access equipment. The stepladder, which was deemed to be in very poor condition, was taken from the bakery by HSE inspectors. The manager, who had appointed the handyman, failed to provide a safe system of work, according to the HSE. ACTION The company pleaded guilty to breaching Section 2(1) Health & Safety at Work etc Act 1974. It was fined a nominal sum (£1) as it had ceased trading, with considerable debts, between the accident and court hearing.

The company’s manager also pleaded guilty to breaching Section 2(1) of the Health & Safety at Work etc Act 1974. He was fined a total of £300 and ordered to pay costs of £200.

ADVICE After the hearing, the HSE's Inspector said: "The consequences of this tragic incident will be felt by the deceased’s family forever but it was so easily preventable. As the risk of a fall was foreseeable, the company and its manager should have carried out a full site-specific risk assessment and planned and organised the work to be carried out in a safe manner.

"Where access to heights is required, even for relatively short term work, they are ultimately responsible for assessing and planning the work and ensuring that it is carried out in a safe manner using suitable access equipment."

TECHNICAL & LEGISLATIVE

The Bulletin

Written and compiled by Technical and Legislative correspondent, Su Dakin

Food Network For Regulators

Growth Duty

Responsibility Deal Update THE DEPARTMENT OF Health continues to push its agenda on responsibility deal pledges. Its most recent pledge initiatives include saturated fat, marketing, promotion and advertising, and salt.

SATURATED FAT PLEDGE The Department of Health (DoH) has circulated the wording on its newest pledge on saturated fat. The Department is seeking early signatories to the pledge ahead of its launch in autumn.

The Pledge states: “Recognising the role of over-consumption of saturated fat in the risk of premature avoidable mortality from cardiovascular and coronary heart disease, and public health recommendations to reduce saturated fat consumption (to less than 11% of food energy for everyone over five years of age, compared to current levels of 12.7%): We will support and enable people to consume less saturated fat through actions such as product/menu reformulation, reviewing portion sizes, education and information and incentivising consumers to choose healthier options. We will monitor and report on our actions on an annual basis. Progress in reducing people’s saturated fat intakes will be measured via the National Diet and Nutrition Survey.”

The contact at DoH is Nicole Redhead.

Email nicole.redhead@dh.gsi.gov.uk or call 020 7972 3026 if you are interested in becoming a signatory or want to find out more.

MARKETING, PROMOTION AND ADVERTISING PLEDGE The DoH is at the early stages of developing another new pledge aimed at the marketing, promotion and advertising of foods, particularly to children. It has been seeking views on industry good practice with an initial focus on point of sale in-store promotion; point of sale marketing related to packaging and product; the use of digital media and sponsorship including marketing in schools.

The Department is hoping to have the new pledge ready for launch in December this year.

Alette Addison is the contact at DoH and you are invited to discuss or meet with her to go through any aspect. Email: alette.addison@dh.gsi.gov.uk or call 0207 972 1371.

SALT PLEDGE The DoH is working on a number of salt related aspects. These include revised salt targets for delivery in 2015, that they are looking to launch in December this year. There is also a new pledge for caterers setting salt targets per portion. This is ready for launch and the DoH is seeking early signatories. It is reviewing current advice and the risks and benefits around the use of potassium salts as a replacement for sodium salt. The DoH recently consulted to find out what ingredients businesses were using or intended to use in the future and how much salt they might substitute.

If you would like more information on any of these issues, please contact me at Sudakin@bfff.co.uk and I will put you in touch with the appropriate DoH contact.

IN APRIL THE government consulted on whether regulators should have a duty to consider the economic consequences of their decisions and actions, and whether such a duty should be a legal requirement.

In the UK, there are more than 50 non-economic regulators with a combined budget of approximately £4 billion and 55,000 employees; their primary role is to protect the public or achieve other social or environmental objectives. The government wants to ensure that this resource is used to support growth and feels that if regulators have a duty to support and encourage growth in compliant businesses that prosperity can be achieved without compromising protection.

Based on over 100 responses received on the consultation, the government has decided that the ‘growth duty’ should be taken forward in a ‘Deregulation Bill’ published on 1st July. A draft of the Bill can be accessed through this link: tinyurl.com/ngbg3dm The government’s intention is to legislate to make clear that economic consequences can and should be a key factor taken into account by regulators when they inspect, advise or take enforcement action against the firms and industries they regulate.

This means that firms should be able to expect regulators to be efficient and proportionate in their dealings with them, and that regulators ensure their advice is timely and practical, recognising the challenges that businesses face in a difficult economic climate.

The Bill will now undergo ‘Pre-Legislative Scrutiny’ before being introduced to Parliament.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 47

TECHNICAL & LEGISLATIVE

The Bulletin

Frozen Mixed Berries Linked to Hepatitis A Outbreaks Food safety authorities act with caution despite inconclusive proof THIS YEAR, THERE have been an increasing number of reports of human illness in Europe and the US caused by Hepatitis A virus (HAV) which have been associated with the consumption of frozen berries, including strawberries, blueberries, raspberries, redcurrants and pomegranate seeds.

Most recently the Food Safety Authority of Ireland (FSAI) has issued warnings and guidance to food businesses confirming 10 cases of Hepatitis A in the Republic of Ireland.

The information can be found on the FSAI website along with Hepatitis A FAQS: http://tinyurl.com/pkblv5n

Affected countries include Denmark, Sweden, Norway and Finland. HAV infection has also been reported in Germany, the Netherlands and Poland , and these outbreaks have been associated with travel to Northern Italy. There has also been an increase in cases within Italy itself and this outbreak has been associated with a mixture of frozen berries from which HAV has been isolated. In the US, the outbreak was associated with a mixed berry and pomegranate seed mix.

Despite the difficulty in confirming the source - due to the lengthy incubation period of between 15 and 50 days and averaging 28 days and an inability to isolate the Hepatitis A virus from any samples - the FSAI has linked five of the 10 cases to the consumption of frozen berries such as blueberries, raspberries, redcurrants, blackberries and strawberries imported into Ireland, although it does state that this is not confirmed. The strain of the virus is the same as that isolated in Italy.

FSAI is taking a very precautionary approach by recommending that all frozen berries should be boiled for at least one minute before they are eaten. Furthermore they state there is no evidence that fresh berries - even if imported - are affected and are encouraging the public to keep on consuming them, albeit recommending that they should always be washed first.

48 THE BULLETIN I SEPTEMBER/OCTOBER 2013

The European Centre for Disease Prevention and Control in conjunction with European Food Safety Authority (EFSA) are recommending to national authorities that awareness of the risk should be raised. More information can be found: http://tinyurl.com/ptuuk6s The Food Standards Agency is monitoring the current situation and its position at the time of writing, following investigation and sampling, is that there is no evidence or link that suggests that frozen imports of berries into the UK are affected by Hepatitis A. Hepatitis A is a transitory infectious disease of the liver which is usually contracted by ingesting contaminated food or water, poor food hygiene and handling, or by person to person transmission.

A mild dose of Hepatitis A can last up to two weeks, but a more severe infection can last months. Symptoms include fever, loss of appetite, nausea, fatigue and abdominal pain, followed a few days later by jaundice.

The severity of symptoms increases with age.

NEW MEMBER

PROFILE

GRESSINGHAM FOODS A family business founded in 1971, we take our name today from our best selling product the remarkable Gressingham Duck®, a unique breed renowned for its superior taste and higher percentage of breast meat.

FROM OUR RED Tractor assured farms based in beautiful East Anglia we are the only company in the world licensed to produce the unique Gressingham Duck®, and although today the range of fresh and frozen poultry and meat we provide has grown, to many we remain ‘the Gressingham Duck® people’.

The Gressingham breed came about when the small but flavourful wild mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. This reputation for exceptional taste has made Gressingham the duck of choice for most major UK retailers and many independent stockists and specialist butchers, as well as being featured on the menus of top restaurants nationwide.

We breed, hatch, rear and then prepare the Gressingham Duck® by hand from farms here in the neighbouring counties of Suffolk

Head Office Address: Gressingham Foods Loomswood Farm Debach Woodbridge Suffolk IP13

and Norfolk. Our ducks are reared free-toroam in light airy barns with access to water for bathing, as well as natural light, fresh air, fresh bedding of straw every day and continuous feed and fresh water throughout the day. We believe this is best for the health and welfare of our ducklings and far better than leaving them exposed to harsh variable weather conditions and higher mortality rates, especially in Autumn and Winter (remember, ducklings are different to chicken and turkey in that when they hatch they do not have any feathers, just ‘duck down’, which keeps them warm but does not protect them from wind and rain).

Gressingham is investing in marketing to promote the ease and simplicity of cooking duck, and new products with contemporary sauces to attract a new generation of duck consumers. All packaging carries simple ‘1-2-3’ cooking instructions on front of pack.

Head Office Tel: Switchboard: 01473 735456 Sales: 01473 734200

Redgrave Tel: Switchboard: 01379 897500 Sales: 01379 897520

Web: www.gressinghamduck.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2013 49

NEW MEMBER

PROFILE

VISUAL FOODS Visual Foods are a supplier of frozen speciality food, serving all major foodservice sectors. We supply our customers with an extensive range of seafood, meat and poultry including added value items such as shrimp shard, cajun battered prawns, breaded prawns, popcorn shrimp and tempura battered prawns.

AT VISUAL FOODS we are constantly evolving our product range in an ever changing market. We work closely with our customers to develop new and exciting tastes and textures to satisfy demand.

Visual Foods premium brand, Tiger Delight, is renowned for its consistent quality over the entire range of prawns, added value seafood, meat & poultry and has expanded to include our snack range including spring rolls, samosas and prawn crackers. We have recently added two new brands to our collection - Tiger Choice and Tiger Primo - which cover the full range of market requirements for all our customers.

Whether you’re looking for a quality budget solution or a premium product then look no further than Visual Foods.

We pride ourselves on our environmentally friendly and sustainable practices securing supply from integrated growers and producers. Our products achieve all major internationally recognised food safety and sustainability requirements. We hold a Higher Level of Conformity Certificate against the requirements of the EFSIS Standard for Storage and Distribution of Food Products so our customers can be confident that our products and practices are of the highest standards.

From our centrally located cold store in Redditch we are able to stock and deliver our customers’ requirements from pallet quantities to contracted volumes.

Contact: Jason Thompson Address: Little Forge Road, Park Farm, Redditch, Worcestershire, B98 7SF Telephone: 01527 830740 50 THE BULLETIN I SEPTEMBER/OCTOBER 2013

Fax: 01527 830741 Email: jason.thompson@visualfoods.co.uk Website: www.visualfoods.co.uk

NEW MEMBER

PROFILE

SGS UNITED KINGDOM LTD Agriculture and food are arguably the world’s most important industries. We bring 130 years’ experience to the table and are best placed to understand the challenges you face. From field to fork, our services provide assurance of safety and quality throughout the entire food supply chain.

SGS UNITED KINGDOM LTD offers industry-leading inspection, verification, testing and certification services - anywhere in the world. Our services allow you to operate in a more sustainable manner by improving quality and productivity, reducing risk, verifying compliance and increasing speed to market.

We provide audit and certification food safety solutions. These include: ISO 22000 Food Safety Management Systems, FSSC 22000 Global Food Safety Systems and all BRC standards for food, packaging, storage and distribution and consumer products. We also provide audit and certification against ISO 9001 – Quality Management Services, ISO 14001 – Environmental Management Services, OHSAS 18001 – Occupational

Martyn Clark Client Manager Sector Specialist www.sgs.co.uk

Health and Safety Management Systems, Energy Management, Asset Management and customised audit solutions.

The SGS Academy provides learning and development solutions for your workforce.

To ensure you and your team are best equipped to achieve your goals SGS has a range of training options available to best support the needs of your company and not only compliment SGS certification and other services but can be specifically designed to meet individual needs.

SGS is recognised as the global benchmark for quality and integrity. With more than 75,000 employees, SGS operates a network of over 1,500 offices and laboratories around the world.

Email: martyn.clark@sgs.com T: 0800 900 094 M: 07824 089 998 THE BULLETIN I SEPTEMBER/OCTOBER 2013 51

NEW MEMBER

PROFILE

ENSURE YOUR SALES TEAM GET A BIGGER BITE OF THE CHERRY,

BY USING VECTA SALES INTELLIGENCE & CRM Since 1998, VECTA Sales Solutions Ltd have been helping distributors, wholesalers and manufacturers to grow sales, increase operational efficiencies and improve profitability.

MOTIVATED, HIGH PERFORMING sales teams require immediate access to vital sales information wherever they are.

Use VECTA Sales Intelligence and CRM to keep customers longer and to sell more products to them. Typical results are a 20-30% improvement in sales and margin performance.

n Automatically highlights selling opportunities n Prompts your team to gaps in spend and

purchasing trends n Enables fast and effective sales call preparation n Generates immediate improvement in margins n Grows your customer share

For more information visit: www.vecta.net Email: jayneh@vecta.net Telephone: 01908 249758 or Mobile: 07718 825800 52 THE BULLETIN I SEPTEMBER/OCTOBER 2013

NEW MEMBER

PROFILE

ON THE MENU On the Menu is a new business specialising in the development of nutritionally targeted premium prepared foods, including main courses, desserts and soups designed to meet the needs of the senior market and those with dietary health concerns.

WORKING WITH THEIR dietician and chefs to develop nutrient dense, high protein meals providing 1 of your 5 a day, the brand has achieved green GDAs across most of the savoury range whilst delivering taste and flavour through creative recipes. The range also includes gluten free options.

“We work very closely with our manufacturing partners to provide a tasty and nutritious meal solution not only for older customers but also those with smaller appetites who are advised by the medical profession for health reasons to reduce salt and eat low saturated fat food. Founder Elizabeth Jones says, “We have a passion to develop foods which meet the needs of our customers, so seniors and those with dietary concerns form part of our research groups and drive our development.”

The innovative smaller portion retail range is available in The Co-operative nationally and

Booths stores in the North West. It caters for older consumers with easy open packaging, larger fonts for cooking instructions and on pack information, and can be cooked in both a microwave and conventional oven. “We have feedback from a wide range of people with different health conditions from stomas to diverticulitis which tells us our food meets their eating and digestive needs.”

On the Menu is looking to enter food services, focusing on the healthcare sector where there is a need for specialist food in patient lead environments. As part of this advancement, different sized portions and pack formats are being developed in addition to an expansion of the range.

As independently reported in Good Housekeeping ‘our elder testers, aged over 70-years-old, found the meals tasty and said they’d certainly buy them.’

Address Head Office: On the Menu Ltd, Basepoint Centre, 1 Winnall Valley Road, Winchester, Hants SO23 0LD

Telephone: 01962 832566 Fax 0872 110 8320 Email: contact@onthemenufood.com www.onthemenufood.com twitter.com/OnTheMenuFood THE BULLETIN I SEPTEMBER/OCTOBER 2013 53

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

20th Feb

BFFF Business Conference & Exhibition Chesford Grange Hotel, Kenilworth

2013 18th - 19th Sep Temperature Controlled Storage & Distribution Exhibition Peterborough Arena www.tcsanddshow.com

23rd - 25th Mar Food and Drink Expo

NEC, Birmingham www.foodanddrinkexpo.co.uk

31st Mar - 3rd Apr Alimentaria

Gran Via Exhbition Centre, Barcelona www.alimentaria-bn.com

5th - 9th Oct

13th - 15th Nov FHC China 2013

BFFF Annual Luncheon Hilton on Park Lane, London

54 THE BULLETIN I SEPTEMBER/OCTOBER 2013

Excel, London www.hotelympia.com

15th May

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

12th June

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

19th - 23rd Oct SIAL

Parc des Expositions - Paris www.sialparis.com

25th Nov

Hilton on Park Lane, London

Cologne, Germany www.anuga.de

26th Nov

Hotelympia

BFFF Annual Luncheon

Anuga

Shanghai New International Expo Centre, China www.fhcchina.com

28th Apr - 1st May

2015 22nd - 25th Mar IFE 2014

Excel, London www.ife.co.uk

BFFF MEMBER BENEFIT

Power Up

With Partners Blue Castle

Energy Purchasing Scheme For BFFF Members

from Blue Castle Energy BLUE CASTLE ENERGY has built on the success of the Energy Purchasing Scheme and is supporting members in driving down utility costs via both procurement and renewable consultancy. The scheme continues to be a huge success, still boasting a 100% retention rate across over 140 sites. It’s not too late to join and members currently negotiating new contracts are highly advised to contact Blue Castle Energy to see if its services can be of benefit!

During 2013 Blue Castle Energy has grown from strength to strength and members are seeing a variety of added benefits and new services being offered to them from the company. After securing new premises in 2012, Blue Castle Energy’s team has more than doubled resulting in every member being allocated a dedicated Account Manager (no matter how small the consumption!) who will support them with market intelligence, bureau services, consumption reporting and renewable advice. Blue Castle Energy has also formed strong relationships with some of the industry’s leading experts in Solar PV, Voltage Optimisation, Biomass, Solar Thermal, AMR metering and LED lighting.

By having a panel of experts on hand, Blue Castle has launched an Energy, Waste and Technical (EWT) survey which audits a site

looking at energy, waste and technical. All aspects of environmental solutions are investigated resulting in an informative document for clients to work from assisting with their emission reduction targets.

Blue Castle Group has also had a much more visible presence at BFFF events with visits to the BFFF Conference, ‘Thinking of Joining the BFFF’ seminar and it is looking forward to the Member Update Seminar in October. All events saw the company meet members who were interested in the Energy Management services provided by the Scheme including procurement and renewable advice.

Feed-in Tariff and Renewable Obligation Increase You may have seen increases in your energy bills during the past 12 months. This has been due to suppliers passing on third party charges that the majority of suppliers had previously absorbed. The charges include Feed-in Tariff scheme and Renewables Obligation.

In April 2010, the Government launched the Feed-in Tariff (FiT) scheme to incentivise businesses and property owners to generate on-site renewable energy (up to 5 MW). This could be in the form of solar photovoltaic (PV) panels or a wind turbine for example.

Customers receive a generation payment

for every kWh of electricity they produce, and an additional payment for excess power exported to the network. These payments come from a pot that all suppliers contribute towards and they are charged by Ofgem quarterly, based on their market share.

The Renewables Obligation (RO) is designed to encourage generation of electricity from eligible renewable sources in the United Kingdom. It was introduced in England and Wales in April 2002, replacing the Non-Fossil Fuel Obligation that operated from 1990.

The RO places an obligation on licensed electricity suppliers in the United Kingdom to source an increasing proportion of electricity from renewable sources, similar to a renewable portfolio standard.

Whilst these charges in many cases can’t be avoided, Blue Castle Energy and the BFFF are working together to research opportunities for lowering energy bills.

For more information, please feel free to contact our team on 01400 283500 and discuss any concerns you may have.

THE BULLETIN I SEPTEMBER/OCTOBER 2013 55

Scan the code to see a video of how we catch our prawns

Royal Greenland Cold Water Prawns - MSC certification and new bag size - same high quality Royal Greenland re-launches its branded Premium Luxury prawn range in a redesigned 2 kg bag bearing also the MSC eco-label to certify sustainable fishery to customers.

Fishing has always been important for the Greenlandic society, for which reason the appreciation and respect for natural resources lies deeply rooted in our conduct. This tradition for sustainable fishing is the foundation for the recent MSC certification that documents the sustainability of the West Greenlandic prawn fishery.

The re-launch includes the same high quality wild caught single frozen prawns as before, in the four well known prawn size bags differentiated by their different coloured stripes. The bag size is changed from 2,5 kg to 2 kg whereas the master unit size remains 10 kg.

A true delicacy for a wealth of occasions…

For more information, please contact: Royal Greenland · Sinclair House, Station Road · Cheadle Hulme, Cheadle · SK8 5AF Cheshire Phone: +44 (0) 1614858385 · Fax: +44 (0) 1614869106 www.royalgreenland.com