The Bulletin - March / April 2020 by BFFF

March / April 2020

TRENDS The rise of conscious consumerism

THE BIG INTERVIEW Birds Eye's Steve Challouma

EVENTS BFFF Conference & People Awards

Multi Award winning pies and squiches made in Midhurst in the heart of the South Downs



Natural, quality ingredients

 Perfectly balanced filling ratio



Locally sourced

Christian, Chief Pie Maker crafted the recipes for Mudʼs legendary butter rich pastry and sumptuous fillings to perfect their multi award winning range of artisan pies and squiches. Mud sources only the finest ingredients to create simple and delicious down to earth good food in the Heart of the South Downs.

56 Taste Awards in 5 years Pies include Steak & Ale Chicken, Ham and Leek, Game, Lamb Rosemary & Redcurrant and Squash, Spinach and Feta (Britainʼs Best Vegetarian Pie in the British Pie Awards 2018)

The Bulletin

Richard Harrow Chief executive

BRITISH FROZEN FOOD FEDERATION Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541

WELCOME

01400 283090 www.bfff.co.uk

CHIEF EXECUTIVE Richard Harrow richardharrow@bfff.co.uk 07930 345326 ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871 BULLETIN EXECUTIVE Neesha Ramsingh-Cleary neeshacleary@bfff.co.uk 01400 283090

PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Michael Bennett michael.bennett@pelicomms.co.uk CHIEF WRITER Emma Scott emma.scott@pelicomms.co.uk @BFFF_Tweets BFFF British Frozen Food Federation @Britishfrozenfoodfed @Britishfrozenfoodfed

First and foremost, I hope everyone reading this is safe and well in what is an incredibly uncertain and stressful time. The COVID-19 pandemic is having an unprecedented effect on businesses and individuals, and I would like to reassure members we will do everything we can to support you. On the BFFF website you will find a dedicated COVID-19 page. We will keep this updated with the latest information, which includes hosting regular 30-minute webinars on the latest developments and what they mean for your business. Additionally, if you are a frozen food manufacturer supplying into foodservice or out of home – both of which have been hit particularly hard – there is a platform for you to make contact with retailers to discuss new supply possibilities. On a more positive note, in this issue we focus on what was another successful Business Conference and People Awards. The hard work of the people recognised leaves me in no doubt the frozen sector is well positioned to weather the current storm.

IN THE NEXT ISSUE...

At the conference I launched several new initiatives that will bring about a change in the way the Federation operates. One of these is a move to a more digital format for the way we communicate to members.

How frozen food is responding to sustainability and reducing food waste.

This is likely to mean The Bulletin will move online. The timing of this is still being decided and we will advise all members of when and if the change will take place. For more details on all the initiatives please see page 19.

To contribute to this issue or advertise, contact your account manager or email: bulletineditorial@bfff.co.uk

Go online

Finally, I would like to take this opportunity to announce Ian Stone of apetito has agreed to become our vice chairman. This provides certainty for the Federation in terms of the board structure. Ian said: “Having been involved for 15 years I am honoured to be vice chairman. I truly believe in frozen food and will strive to ensure greatest value for members.”

The Bulletin is the exclusive magazine for BFFF members. Printed six times a year, it has a readership in excess of 3,000 industry leaders, decision makers and buyers. The Bulletin is available to read online at www.bfff.co.uk/about-bfff/bulletin where you can also read all the latest news from BFFF and its members.

richardharrow@bfff.co.uk Tel: 07930 345326 March / April 2020 | 3

The Bulletin

C O NTEN TS

Bulletin THE

The magazine for the frozen food industry

In the next issue:

STOP THE PRESS Are you making an

IMPACT

Member news

on our industry? Let’s talk about the topics that are changing the way we operate. • • • • •

Food Waste Packaging Reduction Carbon Footprint Advances in Technology Sustainability

Have your say in the green issue. Get in touch to request the brief or find out more Email: bulletineditorial@bfff.co.uk Copy Deadline: 6th April 2020 Advertising Deadline: 24th April 2020

New products

CEO update

Letter from Richard

Meet the team

The Bulletin

CON TENTS

Feature:

The Rise of Conscious Consumerism

BFFF Business Conference 2020

The big interview:

27 Steve Challouma

BFFF People Awards 2020

Health & Safety

Technical & Legislative

Membership update March / April 2020 | 5

The Bulletin

M EM BER NE W S Updates from BFFF members

Research into vegan proteins underway With the vegan trend showing no sign of slowing down, Campden BRI has started the seach for the current holy grail of the food industry; plant-based, protein-rich ingredients. increased ingredient or processing costs, longer ingredient lists and the potentially unpleasant taste of plant-based proteins. However, protein functionality was the overriding concern. Tiia added: “Protein functionality plays a key role in product development and consumer appeal. Egg, for example, is a unique multi-functional ingredient used for aeration, emulsification, enriching, colour, shine, and structure formation. Replacing this ingredient is, understandably, difficult for manufacturers. However, our work has found pulses - such as peas, beans and lentils – display great functional properties with significantly higher foam expansion and foam volume stability when compared to egg white proteins.”

Tiia Morsky, ingredients research team leader.

Innovation, research and technology centre Campden BRI has begun research into developing techniques to produce cost-effective protein-rich ingredients from plants. Leading the project, ingredients research team leader, Tiia Morsky, said: “The food industry is seeking to develop or reformulate products with plant-based protein ingredients, but this is no easy task. Manufacturers can become confused about which plant-based proteins are available to them, which are most suitable for their product and how they will function during new product development.” As a precursor to the technical research, Campden BRI surveyed members of the food and drink industry to establish what the biggest challenges are when using plant-based proteins in products. Common responses included concerns over protein content, quality,

The research will compare different processing techniques and parameters, such as equipment, time and temperature, to understand the impact they have on yield and protein functionality. The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant-based protein options. Common sources of plant proteins are pea, soy, and gluten, but these come with concerns over allergies, impact on flavour and sustainability. Lesser-studied plant-based alternatives therefore have promising potential as alternative protein sources. Tiia continued: “We’re already looking into protein derived from microalgae and chickpeas. We chose microalgae as it is a relatively new ingredient that has potential as an alternative protein source for various food products. Chickpeas were chosen for their wide availability and because they scored well in our survey of consumers.” Over the next two years the project will investigate different processing methods and assess more plant-based ingredients to determine how they perform in meat and dairy alternatives and bakery products. ● www.campdenbri.co.uk

Aviko launches food trends report A new report from Aviko aims to help operators build on the consumer food experience by offering valuable insights into the biggest food trends of the year. Aviko Foodservice has released its ‘Food Trends 2020’ report to support operators in staying ahead of the latest flavour and market trends set to shape menus and consumer experiences this year. The new report takes a detailed look at the evolution of the meatfree market, the profit opportunity of off-premise dining and the latest technologies operators can use to exceed consumer expectations. Mohammed Essa, commercial director UK & Ireland, said: “We all know how important the plant-based market has become and, with off-premise dining covering delivery, takeaway and grab and go, this is going to be one of the top megatrends of 2020 for operators to tap into – especially as the market is set to reach a staggering £27.8 billion this year.

“By taking a closer look at the emerging trends, we’ve pinpointed the key flavours operators can make the most of in 2020 and beyond. From floral extracts to kimchi and kombucha, our report is filled with top tips and inspiration for bringing these flavours to the forefront of menus and increasing consumer appeal.” ● The report can be downloaded at www.www.aviko.co.uk

The Bulletin

M EM B ER N EWS

Updates from BFFF members

Conquering the South Pole

Intrepid businessman and adventure fund raiser Dean Attwell, has now visited both poles in his efforts to raise money for good causes. Here he shares his latest trip to the bottom of the world.

The team on the 15 day trek to the South Pole.

After successfully completing a North Pole challenge in 2017, Dean Attwell, chief executive of Oakland International – has done it all over again to support a very worthwhile cause. Here he explains the challenges of his South Pole expedition and the importance of CSR efforts. “I’ve always believed it’s important to give something back and as a business we started doing just that as soon Dean arrives at Union Glacier as we could afford to. We launched the Oakland Foundation charity in 2013, which aims to eliminate child poverty, and are always looking for worthwhile charities which are based locally and support good causes nationally. We discovered Molly Olly’s Wishes quite by accident. Some friends and I were having a drink in Stratford and when I left a tip the barman asked if he could put it in the gift box for Molly Olly's Wishes and claim Gift Aid from me. I asked a colleague to meet with the charity and we were so impressed with what Rachel Ollerenshaw has achieved with her volunteers in helping children with life limiting conditions, we knew this had to be the charity we fundraised for. We’ve now pledged a longterm journey plan with Molly Olly's Wishes, with a target of over £100,000 contribution over the next three years. The South Pole expedition raised £30,000, but it’s not a challenge I thought I’d take on

after the North Pole challenge. I was, however, warned that most people who complete the North Pole do get the urge to do the South Pole too. Sure enough, after 12 months the urge did strike. I trained for 12 months and between September and December had six sessions per week in the gym plus 45 kilometres per week on the treadmill. Some of my treadmill training was completed using a restriction mask which reduced the amount of oxygen while I was running so I could get my lungs used to the effects of low oxygen on the Antarctica plateau. The journey to Antarctica involved a number of legs. The first one being from Heathrow to Santiago, then Santiago to Punta Arenas

When the plane left we were by ourselves at 10,000 feet altitude in temperatures of around -45°C with wind chill and low oxygen levels. This was probably the scariest part of the trip; dealing with extremely low temperatures and struggling to breathe normally. The challenge was mentally very demanding as there were no landmarks anywhere by which to measure your progress. This, coupled with the fact it was a real struggle to breathe and the strenuous nature of the exercise, made this the toughest challenge I have undertaken so far. From our time at Union Glacier to the time that we were lifted off Antarctica the journey took 15 days. I covered all the costs for the expedition, so all money raised would go to Molly Olly’s Wishes, I received loads of support from my businesses and family. Team members were instrumental in spreading the message about the charity and massive thanks go to Jane

One of the polar campsites

where we checked kit, met fellow teammates and had our safety briefings. The next leg involved catching a cargo plane to Union Glacier in Antarctica. Once there we underwent final kit checks and waited for the all clear to board a Twin Otter propeller plane to the Antarctica plateau.

Thompson and Hayley Smith for their support in motivating clients, colleagues and supply partners into supporting fundraising efforts.” ● www.oakland-international.com

March / April 2020 | 7

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M EM BER NE W S Updates from BFFF members

Embracing hybrid technology A hybrid fridge system developed with Marshall Fleet Solutions looks set to lower carbon emissions and save fuel for Castell Howell Foods. Frigoblock alternator and inverter-drive technology allow the Thermo King unit to switch the power between diesel and electric mode as required, allowing the truck to operate in inner cities, residential areas and low emission zones. Martin Jones, director of transport operations at Castell Howell Foods, said: “We have been using Frigoblock electric units in our fleet for more than 15 years and we’ve been waiting for a solution that combines both the Frigoblock and Thermo King technologies in a rigid truck refrigeration system.

Thermo King and Frigoblock, along with Marshall Fleet Solutions, are working with UK food wholesaler Castell Howell Foods to operate a hybrid fridge system for undermount application on trucks and drawbar trailers (pictured above). This innovation, which was shown for the first time at the CV Show last year, focusses on how transport and delivery companies can futureproof refrigerated truck, trailer and home delivery operations and investments with solutions powered by electricity, data and clean technology. Mark Howell, managing director at Marshall Fleet Solutions, said: “Thermo King was the first to offer its European customers true hybrid and non-diesel truck and trailer refrigeration solutions. It currently has more than 25 electric products in its portfolio, providing superior performance for customers. Moreover, 20,000 trucks and trailers are on the road with TK electrified transport refrigeration units and the number is growing daily.” Supplied and installed by Marshall Fleet Solutions, the UT-Series Hybrid Spectrum unit builds on the Thermo King SLXi Hybrid trailer systems.

“The versatility and fuel efficiency of a unit running on the power of the truck where it can, with the backup of a conventional diesel on certain routes with long stops or intense drop counts, will definitely increase the flexibility of our operations. “The UT Hybrid technology also aligns perfectly with our company’s sustainability strategy. Our doors are open for cleaner and more efficient technologies that will help us lower our carbon footprint. We are looking forward to demonstrating this new hybrid project to our customers as another step in creating more sustainable and environmentally cautious transport.” Since May 2019, Castell Howell has conducted thorough, real-life testing of the TK hybrid system, running the truck six days a week on motorway and city centre routes, with upwards of 30 deliveries a day. With the hybrid mode always on, fuel savings reached approximately 20 litres per day, six days a week. The system has been well accepted by Castell Howell drivers, mainly due to the simple and smooth transition from one technology to the other. The driver needs only set the vehicle when leaving the depot and the system will switch between electric and diesel modes seamlessly during the working day depending on the unit’s requirements. ● www.marshallfleetsolutions.co.uk

Double appointment for Campden BRI Peter Headridge has been appointed as chief operating officer at Campden BRI. The former vice president of research and development, quality, nutrition (health and wellness) and regulatory EMEA at the Kellogg Company, Peter has more than 27 years’ experience in the food industry. He will lead and oversee the organisation’s science and technology divisions. Barbara Lunnon has also been appointed associate director, consulting (science). Barbara joins from global bakery leader CSM Bakery Solutions, where she was director of product marketing, responsible for strategy development and implementation for various baked goods and cake portfolios. She began her career at Unilever and will be responsible for Campden BRI’s science-led consultancy activities. ● www.campdenbri.co.uk Peter Headridge, new chief operating officer, and Barbara Lunnon, new associate director consulting (science).

The Bulletin

M EM B ER N EWS

Updates from BFFF members

MFS launches ‘Engineer 2020’ programme As part of its ongoing customer service development programme, Marshall Fleet Solutions has launched ‘MFS Engineer 2020’, an engineer-centric programme focussing on the skills, performance and equipment used by its team of service engineers. Marshall Fleet Solutions operates more than 200 mobile service vehicles, covering transport refrigeration, tail lift servicing and fleet management. As part of a £1m plus investment programme by the company, ‘MFS Engineer 2020’ sees the introduction of the latest state-of-the-art technology throughout the van fleet. Every MFS service and installation engineer is now fully equipped with brand-new Microsoft Surface Windows 10 tablets, all loaded with the latest software for complete transport refrigeration, tail lift servicing and fleet management operations. With an in-cab tablet docking station, a Bluetooth keyboard and mobile 4G WIFI hotspots available in every van, MFS engineers now have the complete mobile office environment within their cabs, enabling them to provide a much faster action and response service when out on customer calls. With secure connectivity, engineers can provide efficient remote management of their daily call cycles, maximising service efficiency, whether out on the road or at customer premises. Additionally, all engineers have been kitted out with new workwear, which highlights

Members of the newly equipped engineering team

the company's branding. The workwear is complemented by a comprehensive set of new PPE equipment that will be automatically replenished for each engineer during the year. As part of ‘MFS Engineer 2020’, MFS has also initiated the rollout of brand-new Mercedes Sprinter Euro VI service vans into the fleet. Mark Howell, managing director at Marshall Fleet Solutions, said: “It has long been recognised that our service engineers are at the pinnacle of technical knowledge and experience. ‘MFS Engineer 2020’ takes them to even higher levels with this significant investment in the very latest support equipment and full IT communications, together with stylish but practical bespoke workwear.” The final element of ‘MFS Engineer 2020’

is the switch to operating its sales, service and parts operation on a regional basis, with five dedicated regional branches serving its customer base. Each dedicated branch has undergone significant refurbishment and, together with the relocation of two existing branches to new premises in Leeds and Avonmouth, now offers full sales, service and parts support for its customers. Mark added: “We recognise the need to be even closer to our customers and give them the local personal service they require, as well as nationwide support. Unlike other companies in our industry, we already had the infrastructure in place with our existing branch network, so the switch to a regional customer service operation went live at the start of 2020.” ● www.marshallfleetsolutions.co.uk

New appointments strengthen Caterforce team Foodservice buying and marketing group Caterforce has experienced significant growth over the past 12 months. At its recent biennial conference the company announced a 9.1% increase in turnover for 2019 and predicted revenue in excess of £600 million by 2021. It is now strengthening its team with several appointments. New buyers Peter Saunders and Matthew Leyland bring extensive experience to Caterforce, having worked in the foodservice industry for a combined 40 years. Peter joins from Unitas and Matthew

from The Co-operative Group and Morrisons, where he spent 15 years. Working with key stakeholders, they will deliver the buying plan for Caterforce’s wholesale members, as well as implement and develop category plans to support member growth. In addition to Peter and Matthew, Caterforce has also announced the appointment of Clare Greensmith as financial controller and assistant buyer Hayley Bowker. ● www.caterforce.co.uk Peter Saunders (left) with Matthew Leyland.

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M EM BER NE W S Updates from BFFF members

Strong year for Reed Boardall Despite rising costs and fierce competition in the transport sector, Reed Boardall Group’s latest financial results reflect strong performance.

ancillary blast freezing, picking and packing services, has helped the company improve its financial performance. As well as rising revenues, Reed Boardall also saw profits remaining steady with underlying EBITDA at £3.38m.

Marcus Boardall, chief executive of The Reed Boardall Group, and Sarah Roberts, group finance director

Yorkshire-based cold storage and distribution business Reed Boardall’s latest financial results for the year ending 31 March 2019, show underlying turnover grew by almost 3.8%, rising to £62.8m from £61.6m the previous year. With its single site model based in Boroughbridge continuing to prove popular with food manufacturers and retailers across the UK, Reed Boardall was once again able to achieve increased volumes in its 142,000 pallet capacity cold store. This, together with rising use of its

Marcus Boardall, chief executive of The Reed Boardall Group, said: “While continued tough competition has made it difficult to recover increased costs, with more than 25 years’ experience behind us we have established a sound formula for success. An integrated cold storage and transport service from a single site, together with our experienced team, mean we are able to run a cost-effective operation while maintaining the high levels of service our customers expect. “We are continuing to invest in our people, premises and fleet to ensure we remain a reliable and responsive logistics partner, trusted by the leading names in the food sector.” Reed Boardall is one of the largest temperature-controlled food distribution businesses in the UK, storing and delivering frozen food from manufacturers across Britain, Europe and further afield. ● www.reedboardall.com

The gold standard

for our Grants Traditional smoked salmon, which also won Good Housekeeping magazine’s Christmas Taste Test.

Smoked salmon company Grants Oak Smoked capped off an extraordinary year with a double win at the International Taste Awards.

“Our Rope Hung smoked salmon won another Monde Gold Award and was the only independent smokehouse product to get the Good Housekeeping Taste Approved honour.

Grants Oak Smoked has scooped two gold medals at the Italian-based International Taste awards. The awards recognise the finest foods from across the globe and are judged by independent professionals from the food and beverage industry, who blind taste all products.

“Furthermore, we became the only smokehouse in the UK to hold the international BAP accreditation which promotes the highest standards in aquaculture and seafood production.

Grants was awarded gold medals for both its Traditionally Smoked Rope Hung Scottish Salmon and its Traditionally Cured and Smoked Tzar Cut Salmon, which is the tenderloin fillet from individually selected fish. The “Tzar cut” gets its name from being the historical preference of Russian Tzars as it is the most tender and succulent part of the fish. The salmon is traditionally cured and then cold smoked over real oak chips. The tenderloin is then hand cut from the fish. Grants founder, Jonathan Brown, said: “These medals capped off an astounding year for us. 2019 saw us win a three-star Great Taste Award

10 |

“Such awards are testament to the principles of quality the business was founded on and prove using the very best salmon and smoking it the traditional way, over real oak chips, is a recipe for outstanding success.” ● www.grantsoaksmoked.com

The Bulletin

M EM B ER N EWS

Updates from BFFF members

8,000th apprentice starts career with Bühler Bühler has more than 100 years’ experience offering vocational training and recently reached the milestone of 8,000 trainees. labour appears, for example as a result of retirements, Bühler can apply its global know-how in the field of vocational training to close such gaps.”

Caterforce appoints managing director

In order to retain young people after they complete vocational training, Bühler offers individual support in planning their careers. The value of this effort is borne out by the fact 29% of all Swiss Bühler employees completed their vocational training with the group. In order to counter the lack of skilled labour in the first place, Bühler lets all interested school-leavers know the company offers more than just pure training in one single vocation. Bühler prepares young people for the labour market in the best possible way by fostering ‘allrounder’ skills.

Michael Dörig is the 8000th apprentice at Bühler. He trains as a polymechanic.

Michael Dörig, a polymechanic apprentice, has successfully finished his probation period, taking the total number of apprentices trained at Bühler to eight thousand. He was one of 70 apprentices who started their vocational training in Switzerland last August. Bühler is currently training around 600 apprentices at 25 locations. Apprentices add value to the companies they work for, as the latest study by the State Secretariat for Education, Research and Innovation (SERI) in Switzerland confirms. Vocational training is also one of the most important ways companies can share knowledge within the organisation as well as between generations. More importantly for Bühler, it enables the group to proactively avert the looming shortage of skilled labour. Andreas Bischof, head of apprenticeship at Bühler, said: “Vocational training is a long-term strategy for us that we apply in a targeted manner. When a potential lack of specialised

For example, apprentices pass through different departments which have a different focus. In future, digitalisation will be integrated even more into education, alongside the development of social skills, creativity, exchange and diversity. Some of the young adults may undergo training in project management or do a stint abroad. Since the introduction of these periods of training abroad 12 years ago, as many as 200 apprentices have spent several months of their vocational training at a Bühler location outside Switzerland.

Gary Mullineux (pictured above), who was appointed interim managing director of Caterforce in September 2019, has been given the position on a full-time basis and will be responsible for shaping Caterforce’s vision for 2020 and beyond. Having joined the business more than eight years ago as group buying manager, before being promoted to purchasing director in 2014, Gary has extensive knowledge of the foodservice industry and has forged strong relationships with Caterforce’s members and suppliers.

The benefits of this approach are that apprentices gain first-hand experience of different cultures and languages, they enhance their professional and social skills, broaden their minds and become fit for a job in the international labour environment.

Gary’s key areas of focus will be the development and growth of own brand product ranges, Chefs’ Selections and Roast 440, as well as the launch of the businesses new cleaning range, ProClean. He will also be working closely with members to implement technology initiatives for more effective ways of working across the group.

As for Michael, he is concentrating on his first important exam and clear targets for his further vocational training: "I’m happy to have started as the 8,000th apprentice. I hope to perform well every year and my goal for the fourth year is an assignment abroad.”

Stephen Carr, chairman of Caterforce, said: “Gary’s knowledge of the industry is second to none. Caterforce has gone from strength to strength in recent years and I look forward to working closely with Gary and our membership to continue our success and growth.”

● www.buhlergroup.com

● www.caterforce.co.uk

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M EM BER NE W S Updates from BFFF members

NewCold begins work on new coldstore Ground has broken on what will be one of the largest and most technologically-advanced coldstore facilities in France. responsiveness to better serve the needs of their domestic and international end customers. Bram Hage, founding executive officer of NewCold, said: “With this ground-breaking development, NewCold brings to Montaubande-Bretagne, Rennes, the Brittany region and France, 20 years of leadership in automated cold storage development and operations. Although our roots are in the Netherlands, our heart is with global food producers wherever NewCold can bring value. We could not be more pleased to stand as partners beside B-Built and our sponsoring customer, Froneri.” The facility will be one of the largest in France with a storage capacity of over 700,000 m3, comparable to the volume of one million household refrigerators.

Members of the project team get work underway

NewCold and B-Built have begun work on NewCold’s automated coldstore, located in Montauban-de-Bretagne, near Rennes. The coldstore will use state-of-the-art technology, including automated storage and retrieval systems (ASRS), to automatically move and store products in the ‘dark’ high-bay warehouse. Equipment and operators will be directed by advanced software systems, while products are kept in optimal conditions with all coldstore areas cooled down to temperatures as low as -23°C. This advanced cold chain solution ensures processes are sustainable, traceable, fully integrated with the processes of NewCold’s customers and at the forefront of technological developments. It offers a high and consistent logistic service level and, above all, offers a more sustainable and better food safety alternative than more conventional coldstore solutions. The futuristic multi-customer coldstore enables food producers to optimise their cold chain management, with increased agility and

An artist's impression of the finished building

Martijn Baartmans, CEO of B-Built, added: “B-Built is excited to partner with NewCold on this facility, their second in France. The unique method used to build this facility and the technologies incorporated within it are the way of the future, and we’re pleased to team with them and their storage partners to make it a reality." ● www.newcold.com

Philip Dennis Foodservice expands operations Family-owned independent wholesaler Philip Dennis Foodservice has acquired new premises in Dudley as part of a £1.5 million investment. With depots in the South West, Oxfordshire and Midlands, Philip Dennis Foodservice has invested heavily in its infrastructure and people over the last 12 months in order to support ambitious growth plans.

Dennis products in the area. The business has experienced rapid growth in recent years and we wanted a base in the West Midlands that would allow us to offer an increased level of service to our customers.”

It has now invested £1.5 million in a new transport and warehousing depot in the West Midlands.

The location of the new premises also offers easier access for the company’s distribution fleet.

The purchase of the new premises on Shaw Road, Dudley comes as the company reports a significant increase in its foodservice business, particularly across pubs, restaurants, hotels, schools and coffee shops.

Philip Dennis Foodservice is a member of the Caterforce buying group and supplies a full range of foodservice products, including groceries, frozen and chilled food, as well as a range of non-food items such as cleaning solutions and environmentally friendly food cartons. It also offers bespoke butchery and fishmonger services.

Lisa Vermeulen, regional sales manager for the Midlands, said: “This is a very exciting time for the business. We’ve invested heavily in this new depot as we’ve seen a large increase in demand for Philip 12 |

● www.philipdennis.co.uk

The Bulletin

M EM B ER N EWS

Updates from BFFF members

Winners’ dinner for Chef Challenge victors Winners of the 2018/19 Country Range Student Chef Challenge got a glimpse into Michelin star life when they met celebrity chef Sat Bains. Three catering students got a taste of what it’s like to be at the top of the culinary game after experiencing an exclusive dinner at Nucleus a private room inside Restaurant Sat Bains in Nottingham. Alan Coats, Ance Kristone and Andreau Talla won the 2018/19 Country Range Student Chef Challenge as part of the City of Glasgow College team. They were accompanied on their outing to the two Michelin star restaurant by Chris Basten, vice president of the Craft Guild of Chefs and chairman of judges at the Country Range Student Chef Challenge. As part of their prize, the students were treated to a full tasting menu before getting behind-the-scenes access to see how a Michelin star kitchen runs. To top it off, the trio were then handed signed copies of Sat’s latest book ‘Too Many Chiefs Only One Indian’. Commenting on the night, Chris Basten said: “The City of Glasgow College team were deserving winners so it was fantastic they got to enjoy a meal from one of the country’s top

The winning team L-R: Ance Kristone, Andreau Talla and Alan Coats.

chefs and see how a Michelin starred kitchen runs. Hopefully it will spur the three chefs on to further culinary greatness.” The Country Range Student Chef Challenge is a prestigious culinary competition which has become a firm fixture in the catering industry’s calendar. Run in partnership with the Craft Guild of Chefs, who provide competition-standard

judging and detailed feedback to the students, it has played a huge role in developing young chefs and talent around the UK, with previous winning teams being given the opportunity to compete at the Culinary Olympics and cook for the country’s leading chefs at the Craft Guild of Chefs Annual Awards. ● www.countryrange.co.uk

In my view New technologies will help re-capture customer loyalty. Despite a sudden change in shopping habits, Erik Wallin, CMO and co-founder of Northfork, explains why retailers will need to find innovative ways to retain customer loyalty when shopping habits change again post-coronavirus. Up until the COVID-19 outbreak, two-thirds of Britons said they went to a supermarket or convenience store more than once a day, while one in 10 decided what to buy for an evening meal just before they eat it. Many consumers have now been forced to return to the traditional big weekly grocery shop to avoid unnecessary trips out. But when the dust settles, many shoppers will return to smaller, daily shops, and will embrace technologies that make grocery shopping more convenient both on and offline. In order to satisfy consumer expectations, grocery retailers will need to shift the online journey from a one-size fits all solution. Retailers should embrace innovations that allow shoppers to buy complete meals. These can add value by not only helping

customers choose dinner for tonight and the evenings that week, but in minimising waste, filtering items by dietary requirement and recommending products based on an analysis of purchase history. New technology, such as that developed by Northfork, allows customers to purchase components of a recipe in one click by integrating with retailers’ websites and only presenting those options that the retailer can fulfil, and which can then be collected in store or delivered to the door. This means rather than shopping for products individually, entire meals can be purchased in one easy step. Improving the online customer experience is key to winning and retaining customers, and improved convenience is the key to success. www.northfork.ai

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M EM BER NE W S Updates from BFFF members

It’s time for SECR Phase 2 of the Energy Savings Opportunity Scheme (ESOS) may be complete, but that doesn’t mean you can relax until the next reporting deadline in 2023 say NFU Energy. ESOS is a government scheme aimed at reducing the UK’s carbon emissions by making it compulsory for large businesses to report on consumption and identify savings opportunities in four yearly cycles. Compliance requires the collation of energy consumption data and the auditing of end uses by a qualified lead assessor. Mike Bond, senior engineer at NFU Energy, said: “Anyone who has reported under Phase 2 must keep their evidence pack carefully in case they are chosen for audit. We know audits from Phase 1 in 2015 were still being conducted in 2019, so it pays to remain vigilant even though there is some breathing space before Phase 3 kicks in.” It’s also highly likely you’ll need to prepare for the Streamlined Energy and Carbon Reporting (SECR) scheme which came into force in April 2019. It has slightly different criteria to ESOS and may apply to you even if ESOS doesn’t.

Your first report could already be due, as it has an annual reporting obligation. Data compilation requirements are similar to ESOS, so taking time to improve the formal recording of ancillary energy uses - such as bottled gas or fuel for business travel - could be time well spent. You must comply with SECR if you meet any two of the following criteria: l l l

More than 250 employees A turnover greater than £36 million A balance sheet value greater than £18 million.

Mike added: “Many businesses have found collating the necessary data takes more time and effort than they first think. They may have several sites with multiple energy usages recorded in many forms, from electronically to scraps of paper: half-hourly electricity, quarterly estimated gas, deliveries of bulk

SECR is coming

fuels and forecourt purchases. All of these have to be identified and gathered to cover the 12-month reporting period.” As ESOS applies to all sectors, energy audit work is divided as appropriate into buildings, transport, and process. The energy saving opportunities identified by NFU Energy engineers range from basic time switching of appliances that otherwise operate continuously, right up to new heat networks to share CHP heat more effectively. To find out how NFU Energy can help with your SECR compliance and other schemes, call 024 7669 6512. ● www.nfuenergy.co.uk

Tributes Jack Hancock worked his way from an egg collector for Butterball Swifts at the start of his career to owning a multi-million pound business with partners Michael Phillip and Gerry Smalley. When it was sold in 2005, Phil HanLey Ltd was a £25m business with 350 employees and a fleet of 120 trucks and 140 trailers.

Jack Roland Hancock 1937 - 2019

Jack was an honest person. His ethos, which stood him in good stead with customers and suppliers alike throughout his career, was once he agreed to do something, it was done. His reputation for honesty and integrity was well known throughout the industry and contributed significantly to his successes. Jack was chairman of The RHA International Group, a member of the Transport Association, held the Freedom of the City of London and was a liveryman at the Worshipful Company of Butchers. He participated in many charitable activities and will be remembered and greatly missed for his straight talking and honest opinions, quick understanding, generosity and hospitality.

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The Bulletin

IN DU STRY N E WS

Updates from BFFF members

Food Waste Action Week postponed The first ‘Food Waste Action Week’, which was due to take place in May, will be postponed due to the coronavirus outbreak. Earlier this year, the government’s food waste champion Ben Elliot announced plans for a ‘Food Waste Action Week’ to help change behaviour regarding food and transform food waste into other materials. The announcement came after the government’s landmark Environment Bill was introduced to Parliament in January, reconfirming a commitment to reduce food waste and introduce mandatory weekly food waste collections, subject to consultation. Unfortunately, the event is one of many affected by the COVID-19 pandemic and we will keep members informed of when a new date is announced. Richard Harrow, chief executive of the BFFF, said: “I welcome this move by government to raise awareness of the issue of food waste and am disappointed the week has been delayed. However, this will give the BFFF and its members more time to prepare for and support it.

One standout figure was an increase in food waste in the retail channel, which went up by 6%, partly due to a reduction of plastic packaging.

“Much more can be done at household level to cut waste and, as nature’s pause button, frozen can play an important part in these efforts. I hope members will seize this opportunity to promote frozen’s food waste message.”

Richard commented: “For me this really highlights the need for a holistic approach, combined with a more realistic view of the role plastic plays in food distribution. While we must reduce the amount of plastic we use, we also need to ensure plastic stays in a circular supply chain and not in the countryside or the oceans.

Earlier this year Richard attended events organised by Company Shop and WRAP which also focussed on the challenge of food waste.

“We also need to highlight that food waste has a bigger environmental impact than packaging!”

Heavyweight duo launch Arete foodservice procurement business Two industry heavyweights have used their combined expertise to launch a food procurement support business, providing everything from support with day-to-day issues to a fully outsourced strategic procurement solution. Arete Procurement Solutions - a specialist food procurement support business for foodservice - is the creation of former Caterforce managing director Nick Redford (pictured) and Warren Hamer, Sodexo’s global category director for protein. The new business started trading in March and offers support to foodservice businesses throughout the whole supply chain with a complete multi-temperature solution.

Commenting on the launch, Warren said: “Following a sustained period of food inflation, it’s imperative food businesses continually review their procurement process to ensure they’re always getting best value. "Nick and I have the knowledge, networks and know-how to ensure our clients are sourcing the best possible products at the most competitive prices.” Nick added: “It’s an exciting time for the industry, but succeeding in foodservice can be down to fine margins. Having in-depth knowledge of procurement and supply chains will allow us to provide sound commercial solutions. Our team will be dedicated to ensuring our clients are equipped to deal with ever-changing business challenges.” The business specialises in providing several key services including on-going food procurement support, category strategy management, range management and own-brand development across key categories. Arete will also advise clients on strategic issues such as adapting to major changes to the foodservice landscape. ● www.areteprocurementsolutions.co.uk

March / April 2020 | 15

The Bulletin

NEW

Brew City calls last orders on boring beer snacks Brew City, part of the McCain portfolio, has launched a nine-product frozen range in major retailers following success in the US. Brew City, a new brand catering for the growing social eating trend, has arrived in major UK stores. Everything in the range has been specifically developed to pair perfectly with craft beer. For example, Red IPA is the ideal accompaniment for the Gouda & Mozzarella Bites, while Blonde Beer complements the Frickles and Onion Straws. The full line-up of products includes Cheesy Brew Bites, IPA Last Order Fries, Onion Straws, Halloumi Fries, Man ‘N’ Jack Kegs, Pickle Bar Fries, Arancini Shots, Potato Pint Pots and Fiery Jalapeno Bottle Caps. The launch of Brew City responds to both the growing craft beer trend and ‘social eating’; a movement which has become increasingly popular amongst millennials looking to connect with each other informally over food and drink. It is hoped Brew City will help to expand social eating through all year-round consumption, driving new shoppers to the category and new missions in frozen. While launching as an independent brand with a specific audience in mind, Brew City is part of the McCain and McCain Food Service portfolio. 16 |

Mark Hodge, marketing director at McCain, said: “The craft beer trend has really exploded in recent years, so now is the ideal time to launch Brew City, a brand-new UK category of proper satisfying frozen food snacks, perfectly paired to craft beers. “An exciting new brand for us, the range combines bold, on-trend flavours with a satisfying crunch to create the best tasting experience – and the perfect sharing food for friends to enjoy over a craft beer or two! “Gathering with friends over informal food and drinks is also a trend that has really gained pace in recent years. The Brew City range really caters for this, providing retailers with a great way to extend the consumption occasions available in store and to drive repeat purchases as a result.” Brew City launched in the USA 20 years ago exclusively to foodservice companies off the back of the explosion of craft beer. The UK range has been designed especially for the UK market to be enjoyed in the home and at appropriate pubs and restaurants. ● www.brewcity.uk

The Bulletin

Ardo brings colour to vegan menus

Huffins from Speciality Breads

Ardo has launched several new products to cater for the growing vegetarian and vegan markets; Tricolore Vegetable Fries, plus three veggie mixes to tap into various flavour trends. The Nordic Style Veggie mix includes barley, spinach, green beans, peas, leeks and edamame soy beans finished with a lime dill sauce. The Indian Style Veggie mix, lentils are combined with spinach, cauliflower rice, butternut squash, chickpeas and a spicy coconut curry sauce. Finally, the Veggie Paella features rice combined with grilled yellow and red peppers, peas, onion, romano and cannellini beans, with an authentic paella sauce. www.ardo.com/en

Speciality Breads, traditional artisan baker to the foodservice industry, has introduced new honey enriched sweet bakes. Simon Cannell, managing director said: “One of our customers commissioned us to create a range of bakes specifically for their ‘on the go’ market.” The result was Huffins™, a honey-enriched bake with a light texture that can be served throughout the day – as breakfast, a mid-morning snack, with afternoon tea or as a dessert. Huffins™ are available in three flavours – Honey Huffin™, Chocolate and Coconut Huffin™ and Blueberry and Vanilla Huffin™. www.specialitybreads.co.uk

Baking a difference

New trends & family favourites

Speciality Breads has also developed two new focaccias, specifically for the gourmand on the go. Simon Cannell, managing director said: “The ready-made sandwich market has exacting requirements so we set about developing a bread with a fabulous golden crust and a light crumb that would hold up to a range of fillings and accompaniments including avocado, chutney, salsa, houmous or mayonnaise.” The Deli Focaccias are hand docked to control the rise, dipped in extra virgin olive oil and then baked. The Deli Focaccias come in two varieties – Original and Rosemary and Sea Salt. www.specialitybreads.co.uk

January 2020 was the biggest month ever for meat-free frozen products, worth £16m. Birds Eye drove 40% of that category growth through its new Green Cuisine range, its meat-free Meatball and Burger SKUs being the top-ranked vegan products in their respective categories. Birds Eye has supported the range with a significant media investment, including the “Whoops, I’m a Bit Veggie” advertisement. Aside from its meat-free offering, Birds Eye is also expanding its frozen Chicken Shop range. The takeaway-style Chicken Shop range will include two delicious products: the Ultimate Fillet Burger and the Sizzler Fillet Burger. www.birdseye.co.uk

March / April 2020 | 17

The Bulletin

CEO update

All the latest news and views from Richard Harrow Engagement

On 17 February 2020, the Federation broke through the technology barrier when we held our first meeting online. Using the Webex platform, we engaged with four participants of the marketing group to discuss their thoughts around an annual Frozen Food Review and a Frozen Food Week. We will engage with more members as these concepts take shape. th

PR You might remember a ‘member listening’ story I did in my CEO update for the September/October edition of The Bulletin, when I spent time with Greenyard Frozen’s Stuart Ashton watching peas being vined and frozen. The experience was a very positive one, for many reasons, but I have to confess I had an ulterior motive for being there: a Channel 5 documentary crew were filming the process for popular TV series Secrets of Your Supermarket Food. The episode aired earlier in April and did a wonderful job of exploring the many benefits of frozen fruit and veg. In doing so it covered a range of topics relevant to our industry, echoing many of the messages we should all be pushing out to the media and the public as often as we can, including the affordability of frozen food and the vital role it has to play in the battle against food waste. See it on catchup TV.

Sustainability During the last week of January, I attended two events providing an overview of food waste. The first was the CSR Report 2019 from Company Shop. In 2019 they managed to re-distribute over 25,000 tonnes of food waste, combined with providing extensive support for their Community Shops Project. The second event was hosted by WRAP with a Progress Report on Courtauld 2025. This is based upon meeting Sustainable Development Goal 12.3 to half food waste by 2030. Despite some progress being made we still waste 9.5m tonnes of food in the UK. This is equal to 6% of the UK’s carbon footprint. The UK is almost over reliant on chilled food, which creates huge waste issues – nearly 50% of the food re-distributed by Company Shop is chilled.

National newspapers: I was also fortunate enough to be featured in The Guardian, in March, when I spoke to journalist Zoe Wood about the resilience of the frozen supply chain in the face of increased product demand (and shopper stockpiling) due to the coronavirus. I also appeared in The Telegraph’s food section, talking to Katy Salter about ‘the frozen food revival’ as she called it. Finally, I was also quoted about panic buying of food in The Times editorial on 20th March. Industry publications: Many of you will also have seen a very interesting piece in The Grocer, when I teamed up with Shane Brennan of Cold Chain Federation to talk about the challenges the industry faces in reducing its carbon footprint. Also published in March was the ‘Frozen Power List’ which featured key movers and shakers across the industry. Congratulations to everyone who got a mention.

We need to get the message out that frozen food is part of the solution, not the problem.

Market data The Kantar 12-week data to 26th January 2020 again provided evidence of the changes taking place in retail. The Big Four are all in decline with a combined value loss of £291m. Conversely, Aldi and Lidl added just over this amount between them. Ocado was the fastest growing retailer, albeit from a small base, slightly ahead of Lidl. Despite the tough trading environment those retailers with a clear position such as Co-op and Iceland are still seeing positive growth. I also remember a few years ago the discounters used to see a decline in share over the Christmas period – they have now adapted their offers so Christmas is now a key trading time.

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The Bulletin

CEO U PDAT E All the latest from Richard Harrow

New initiatives We have recently started work on new ways to engage with members. This will mean embracing new technology to connect with and share information, insight and engagement. Firstly, we intend to establish regular webinars to provide members with information and insight across a wide range of topics. All webinars will be recorded and uploaded to the website to be accessed at any time. Included in this drive towards a greater digital focus we are also reviewing the way The Bulletin will be delivered. Secondly, we plan to update the BFFF website to improve its functionality, ease of access and content. This includes a re-design of the Federation logo. Finally, it is clear from my meetings with members that they need support in certain areas that present complex challenges. To help with this we are launching the following Special Interest Groups (SIGâ&#x20AC;&#x2122;s):

Packaging reduction Since the Blue Planet TV programme aired in 2018 there has been massive pressure by consumers to reduce the use of plastic. This cause has now been taken up by all parts of the supply chain to reduce plastic use or find new materials. This is a complex and potentially costly exercise which many members find difficult to navigate. If we are not seen to be responding, we could see consumers and end users turn away from frozen. So, in February we held an online meeting with ExxonMobil to hear their ideas on reducing the gauge on packaging for form fill. They provided some interesting ideas about both the gauge and the make-up of film that is used by the frozen food industry. A recording of the webinar is now available at www.bfff.co.uk There is a real need to respond to this issue in a collaborative way for the benefit of the category, so it is important to have a mix of expertise in this SIG.

Sustainability The narrative around sustainability is an ever evolving one. What companies need to consider today is quite different from five years ago and in the next five years areas of focus will continue to change. Collaboration is essential to share best practices and ensure the industry has a â&#x20AC;&#x2DC;joined upâ&#x20AC;&#x2122; approach around things like energy use. We can also then ensure our message around helping reduce food waste is consistent, factual and clear. If that message is then amplified by members across the whole industry, we have the opportunity for our voice to be heard by government, media, influencers and opinion formers. Ideally, we would like this SIG to have representatives from every part of the supply chain. If you are interested in joining the Packaging Reduction or Sustainability SIG, please email siobhanocallaghan@bfff.co.uk

Young Leaders' Forum Attracting and nurturing young talent is essential, not only for the long-term sustainability of the frozen food industry, but to ensure we have young leaders who can help shape its future. We therefore need to help develop younger people in member companies to help them become the leaders of tomorrow. The Young Leaders Forum will be open to anyone around age 18-30 who works in a member organisation and will identify areas they can work on to add value to the frozen food industry. Please can members advise if they have any future leaders who would like to be involved by contacting harryhinks@bfff.co.uk

March / April 2020 | 19

COVID-19 - what we’re doing to help members Dear Member A dedicated COVID-19 section has been added to our website where you can stay up-to-date with the latest news, updates and government guidelines and restrictions. Plus, information about the work the Federation has launched to help support you. These initatives include: The COVID-19 Weekly Webinar We are hosting regular 30-minute webinars to update you on the latest developments and what it means for your business. These webinars take place every Wednesday at 2pm and you can register to join on the COVID-19 section of our website. Frozen Food Platform A ‘dating service’ to match frozen food manufacturers supplying foodservice or Out of Home with retailers looking for new suppliers. Simply fill in your contact details to go on the datebase. Transport Support Platform A service to match companies with idle vehicles, to business that need extra wheels to cope with increased demand. Let’s keep the supply chain moving. Register on our website. Spare Worker Availability Portal Working with the Association of Labour Providers we are promoting the Spare Worker Availability Portal (SWAP). SWAP is a free tool which allows organisations to post available workers and be contacted by GLAA licensed ALP labour providers who have work for them so that businesses needing extra staff can find the workers they need. Again, register on our website. COVID-19 Queries You can find answers to a number of COVID-19 related questions recently posed to us. The BFFF team is actively seeking information from both government and non-government sources to assist members with their queries and concerns. PR and Lobbying Campaign We are engaging with the Government directly and in conjuntion with partners such as the FDF, to represent the industry’s interests. Plus, our PR Team is promoting BFFF initatives to the media and engaging with consumers across a range of social media platforms to promote frozen food. As ever we are here to support our members. Stay safe.

Richard Harrow BFFF Chief Executive

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Holly Josnisetasnt

s Technical A

Meet the team

Harrry Hinks

Digital Mem bership and Marketing M anager

What do you enjoy most about your job?

How long have you worked at BFFF? Holly: I began working for BFFF at the very beginning of 2020, but it feels a lot longer already!

Harry: Around one month.

What do you like to do at the weekend? I try to catch up with friends, visit family or spend my time baking and making a mess of the kitchen! I also really enjoy going on walks through the countryside, especially during harvest season.

A strict routine of sport watching – NFL, Match of the Day, UFC - and after that there’s usually an Ale Festival or National Trust event happening.

Who inspires you? My parents are just amazing, they have always done everything they possibly could for me and encouraged me to do what I wanted.

Rob Dyrdek – creative entrepreneur running a successful brand agency in America. I grew up watching ‘The Fantasy Factory’ and loved the crazy creativity happening in the building and is something I feel is part of my work ethic now – outside the box ideas.

I love the variety the job has to offer due to the range of different BFFF members. But what I enjoy the most is working with such a great team; everyone has been so welcoming and supportive during my first few months.

The variety of marketing opportunities available with the Federation, and the importance of the messages we send out to the industry.

If you could invite one person round for dinner, who would it be and what would you eat? I would invite Mary Berry. We can just eat cake, whilst she passes on all her baking wisdom.

Smithy (James Corden) – chicken bhuna, lamb bhuna, prawn bhuna, mushroom rice, bag of chips and nine poppadoms.

What is your biggest achievement? Winning the Noble Foods ‘Food Science and Technology’ award for the best dissertation by a final year food student when graduating from Harper Adams University. For my dissertation I spent a lot of time researching the glutenfree market and then developing a gluten-free version of a Mr Kipling angel slice cake bar. A lot of the feedback I received from taste panels claimed you wouldn’t know it was gluten free!

Personally; being able to buy my own place. Professionally; when AO World and Expert Logistics merged, I ran a brand package across the nation of company values and brand consistency throughout the AO Depots.

What is your favourite place? My favourite place is my family home. I grew up on a small farm in North East Wales with my parents, brother and sister, with my granny and grandad living next door. Growing up on a farm was so much fun - I remember sneaking into the pig shed with my friends to look at all the piglets even when my dad told me not to. There were also several times we would turn up late to school as we had been stood in the window of our living room watching sheep give birth to their lambs in the field. My parents and gran still live on the farm, so it’s great to go home and visit them for a weekend when I get a chance.

Falmouth, Truro, Porthleven – Cornwall.

Do you have any hobbies?

I love baking. Ever since I was young I would help my mum or granny in the kitchen and I’ve loved it ever since. The downside is I need to go the gym to make up for all the sweet treats!

Skateboarding, photography, oriental cooking, growing chillies, cross training.

March / April 2020 | 21

UPCOMING EVENTS Two great conferences brought to you by the

British Frozen Food Federation

TECHNICAL

HEALTH & SAFETY

Confirmed speakers include:

The Government Chemist ‘Priorities for the industry and the work programme for 2020 - 2023’

Dr Shaun Lundy ‘Challenges of the Health and Safety Practitioner’

WRAP - Tackling Food Waste

Sam Bradbrook, Futurist ‘The Future World of Work’

s Date to Foll o Terry Mallard ew

The Black Museum (Enforcement Stories)

The National Food Crime Unit - ‘The increase in food fraud in a global market’

Other topics include:

• • •

POSTPONED Ne

For more information email: deniserion@bfff.co.uk

Mental Health Well-being Modern Slavery

For more information email: simonbrentnall@bfff.co.uk

Emerging Technologies Cybercrime Artificial Intelligence

ll o D F 2020 ate Thursday 14th s t oMay

British Motor Museum, Warwickshire CV35 0BJ To book tickets go to: https://tickets.bfff.co.uk To book an exhibitor stand at either of these conferences contact Kate Miller Mob: 07793 499871 / Email: katemiller@bfff.co.uk Inspirational Speaker: Chris Moon, MBE ‘Step Beyond’ While supervising mine-clearance in Mozambique in 1995, Chris Moon was blown up in a supposedly clear area of the safety lane. He lost his lower right leg and right arm and survived only through sheer determination. Less than a year after leaving hospital, he ran the London Marathon, raising money for charities assisting the disabled, defying all expectations for his own future. He has since completed more than fifteen other marathons, including the punishing Marathon des Sables, which is a 137 mile race across the Sahara.

The rise of conscious consumerism

As brands and retailers clamber to capitalise on the plant-based trend, focus should turn to the ethics driving it, reports Emma Scott. What we eat is no longer just a matter of what tastes good, or even of what is better for us. It increasingly involves an ethical decision-making process. As a growing number of shoppers take a brand’s moral compass into consideration before making a purchase, ethics could become as important a factor as price. In its Shoppers of the Future report, research and training charity IGD identified five shopper mega trends for 2025, one of which was ‘socially conscious’. It found 65% of under-35s claim concern for the environment will be more important to them in the next five to 10 years. IGD also identified an emerging group of shoppers who have a different outlook and attitude, are influenced by their digital lifestyles and are more vocal with their opinions. Set to replace the baby boomers as having the most purchasing power and biggest influence on the food chain, understanding the needs of these ‘influencer shoppers’ could be key to the future of frozen.

At the moment frozen meat brands in particular are concerned with one of the biggest trends making the headlines: veganism. As Andrea Deutschmanek, country marketing manager UK & ROI, Lamb Weston, points out: “Flexitarianism and veganism are still on the rise. 'Recordbreaking' sign-ups were predicted for Veganuary in 2020 and it’s been suggested approximately 2.9 million people will follow a vegan diet by the end of 2020.” In the face of these statistics it is of course vital the frozen sector responds strongly to consumer demand for more plant-based products, as Gary Mullineux, managing director at Caterforce, observes: “Veganism continues to grow in popularity and is one of the biggest trends we’ve seen in recent years, so it’s important we recognise this. Insight group MCA reported the total number of main vegan dishes featuring on menus has increased from 54.8% to 178% and vegetable protein in main course dishes has risen dramatically to 44% year on year.

March / April 2020 | 23

The Bulletin

"Ethical consumers – regardless of dietary preferences are increasingly concerned about a much wider range of issues"

“Customers are far more innovative with their food choices and are looking for meat-free alternatives. As an industry we have to cater for this and show our willingness to innovate and move with the times.” But it’s important to recognise the desire to reduce meat intake is down to more than just individual welfare; it’s about a broader concern for the planet. Research by YouGov found more people claim to be flexitarian (14%) than pescatarian (3%), vegetarian (3%) and vegan (1%) combined. Crucially, both meat-eaters and flexitarians who said they planned to stop eating meat altogether are more likely to be conscious of ethical issues. Almost all said they always make an effort to recycle (96% versus 82% of the general population) while 71% try to buy Fairtrade products (compared to 35% of the population). They are also more likely to want to hand over their hard-earned cash to brands they feel are socially responsible and stop buying from ones that hold views they disagree with. So for frozen meat, fruit and veg producers, catering to the ethical consumer is not just about meat vs plant-based diets. Ethical consumers – regardless of dietary preferences - are increasingly concerned about a much wider range of issues; palm oil, plastic packaging, air miles, carbon footprint, food waste, animal welfare, child labour, traceability. Fortunately, this is where frozen comes into its own, particularly with the issue of food waste being more sharply in focus than ever before.

24 |

WRAP estimates 2018’s annual food waste arisings - within UK households, hospitality and food service (HaFS), food manufacture, retail and wholesale sectors - was around 9.5 million tonnes, 70% of which was intended to be consumed by people (30% being the ‘inedible parts’). The previous year, a survey revealed the extent of Britain’s food waste worries, with 77% of the 2000 adults sampled reporting being either concerned or very concerned about food waste. Yet 2014 research published in the British Food Journal demonstrates frozen food generates 47% less food waste at home than non-frozen food. Debbie Smith, account manager at IQF fruit supplier Place UK says: “Frozen fruit is a healthy, convenient product that ultimately means less waste. For caterers, this also gives them the confidence to create menus with consistent availability and quality, reducing the need to rely on seasonality.” The scandalous levels of food waste are exacerbated by another social issue high on the public and political agenda; food poverty. According to Sustain, the alliance for better food and farming, an estimated 8.4 million people in the UK struggle to get enough to eat. Again, frozen food is ideally placed to address this important social issue, thanks to favourable price points helping to make nutritious, high-quality, affordable food available to everyone.

The Bulletin

"For those who get it right there is huge commercial potential"

The importance of a strong corporate social responsibility (CSR) message is certainly not lost on the frozen sector. The Birds Eye website states: ‘As a major supplier of frozen food, we realise the impact we have as a brand. That’s why we continuously seek ways to improve sustainable sourcing, with the hope of creating a better world for future generations and to inspire other brands to follow.’

But before brands rush to promote bold environmental moves, they must first consider what steps are practical and deliverable.

Similarly, Lamb Weston’s carries the statement: ‘When it comes to being good stewards in the communities where we operate, our philosophy is to do good, minimise our impact and leave the smallest footprint possible.’

Brands might also want to look at rethinking their packaging choices. While this may involve increased outlay in the initial instance, a KPMG retail report reveals more than half of consumers would be prepared to pay more for a product that comes in environmentally-friendly packaging.

For those who get it right there is huge commercial potential. In 2017 Unilever acquired Pukka organic teas and Sir Kensington, a maker of vegan mayonnaise. Its sustainable brands — those the company describes as “combining a strong purpose delivering a social or environmental benefit” — grew 40% faster than the rest of the business. Waitrose has also recognised the importance of appealing to the conscious consumer in its latest advertising campaign, which focusses strongly on provenance. Speaking to The Grocer, Waitrose said the campaign ‘lets the quality of the food speak for itself through the use of authentic settings, the welfare of animals and the way the food is harvested and prepared’.

This might include looking at their supply chain; does a product negatively impact animal habitats or create unnecessary waste? Are the producers fairly compensated for their work?

Just as shoppers have become accustomed to seeing dietary information in bold traffic light colours on packaging, in the coming years they will also expect to see ethical accreditation such as Fairtrade, Rainforest Alliance or Living Wage logos. But being an ethical brand goes beyond what is visible on supermarket shelves. Energy efficiency on site, through the use of everything from solar lighting systems to cloud-based software, along with an audit of your own business waste will help secure your reputation as an ethical brand. Whether you produce frozen meat, vegetables, fruit or indeed plantbased meat alternatives, the most important way you can futureproof your business is proving you’re delivering your product ethically and sustainably.

March / April 2020 | 25

The Bulletin

For years, the out of home market has catered to all, providing unique offerings for all palates, dietary requirements and specialities, but the one thing that has perhaps remained constant has been the dominance of meat-based dishes, often served with a side accompaniment of vegetables: a combination that has long withstood the test of time.

are just as, if not more exciting, than those of their meat counterparts. With consumers increasingly looking for new experiences in the out of home market, it is perhaps no surprise that those categories that have innovated the most have been reaping the rewards. So, what does this mean for food suppliers and operators in the out of home market? Of course, as with any change in consumer behaviour, this brings both opportunity and threat, but what may prove challenging is striking the right balance. Although meat and dairy alternatives are certainly growing, the out of home market remains one

Conscious consumerism: the OOH perspective However, with ever more adventurous consumers and increasingly diverse palates, we are beginning to see the tide turning for these traditional “meat and two veg” options. Indeed, recent research from CGA’s Food Trends Report highlighted that 56% of the GB population like to try new food trends, with cuisine types such as Burmese, Peruvian, Pacific Rim and Filipino all emerging as cuisines increasing in popularity. This is not to say that these cuisines neglect meat for veg, or vice versa and many signature dishes within these do indeed marry meat and vegetables, but what is perhaps more damning to the traditionally perfect harmony between the two is the macro trend towards sustainable living and the increasing moderation of meat consumption.

By Fiona Speakman and Charlie Mitchell of GCA

where indulgence and treat are more dominant forces than abstinence and moderation. CGA BrandTrack research highlights that just 8% of the GB population class themselves as vegan or vegetarian and, while around one in seven of us (14%) “always” take the availability of healthy options into consideration when choosing what to eat when out, a far greater proportion (27%) “never” take healthy options into consideration when eating out. In a similar manner, less than 10% of the population expect the places that they visit to cut down on their meat options, despite 28% generally cutting down on meat consumption. It seems then, that consumers are putting it on themselves, rather than the outlets they visit to cut down on meat.

January saw an explosion in the popularity of Veganuary, an initiative to abstain from meat over the month, with perceived health, economic and environmental benefits. CGA’s annual Christmas Report suggested that 7% of the population were intending to take part – not a huge figure, but still equating to over one in 20 adults. Greater still however, was the number of consumers who were looking to moderate meat consumption over the month, which amounted to 24% of the adult population. With nearly a third of adults either abstaining or moderating meat consumption in January, it feels as though plant based options are increasingly breaking away from meat counterparts in their popularity. All of the signs suggest that this macro trend will continue, with gen Z and millennial consumers the most likely to be at the forefront.

However, despite this context, there is also lucrative opportunity to tap into some of the moderation trends affecting the market. Never has such a spotlight been shone on the environmental and ethical credentials of suppliers, driven by consumers who genuinely care about where their produce is coming from.

Aside from the environmental and health reasons cited, perhaps one of the greatest factors for this consumption swing has been the explosion of new options, product development and creativity from chefs, providing consumers with vegetarian and vegan options that

So, the future seems rocky for the traditional staples of the out of home market. However, what is certain is that consumer demands for wellsourced, high quality produce will remain and, for those brands that can demonstrate this, the rewards are high. Does that mean the end for meat and veg? Certainly not, although the meat category may face challenges ahead.

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As a result, outlets are, in turn, spotlighting their suppliers across all products, be it fruit, meat or veg. Over three quarters (76%) of business leaders from the out of home market rate the ethical engagement of suppliers as an important consideration when choosing who to partner with. This high level of expectation can also prove beneficial, with 41% of consumers willing to pay more for ethically sourced food and drink in the out of home market.

The Big Interview:

Steve Challouma

Ever since Clarence Birdseye invented the fast freezing process in 1924, it’s fair to say it hasn’t always been plain sailing for his eponymous business. For the last 23 years, Steve Challouma has been helping it navigate the waters. He shares with Emma Scott his own childhood memories of the iconic brand and reveals how he’s helped re-establish it as a family favourite.

Captain of the ship Steve Challouma joined Birds Eye as a graduate management trainee back when it was owned by Unilever and known as ‘Birds Eye Wall’s’ (twinned with the ice cream business). Attracted by the idea of working for such a well-loved food brand, he describes it as a ‘bustling, dynamic and innovative company’ that ignited fond childhood memories.

“Not only have brands raised their game in quality and innovation, but consumers are recognising the value frozen food brings in terms of nutrition, convenience, taste and quality,” he says. “A lot of this has come from focussing on the hero products, for which frozen foods are a go-to.”

“As a family we were loyal consumers and a lot of our famous advertising is firmly implanted in my childhood memories, such as the Waffly Versatile jingle, Captain Birds Eye and the ‘We hope it’s Chips’ Birds Eye Steakhouse advertising.”

Birds Eye has certainly made this approach central to its marketing strategy, having invested a huge amount into core products such as fish fingers, garden peas and chicken dippers, as well as Aunt Bessie’s Yorkshire puddings and Goodfella’s stonebaked pizzas.

After being promoted from marketing director to UK general manager this January, Steve is now responsible for the total UK business, encompassing the Birds Eye, Aunt Bessie’s and Goodfella’s brands as well as a significant own-label business.

“These are the heroes that deliver footfall to the category,” Steve explains. “Keeping them interesting, fresh and salient for consumers is a critical task. We can then supplement these with new launches that modernise the portfolio.”

In fact, he has helped overhaul Birds Eye’s entire marketing strategy, with a renewed focus on creativity and effectiveness.

At the heart of this strategy has been a complete rethink of the way the brand advertises its products, with just the right mix of innovation and nostalgia - something Steve says is critical to the brand.

Given Birds Eye’s current success and undeniable pedigree, you’d be forgiven for underestimating the challenges Steve and his team overcame to get the brand where it is today. Frozen food, having enjoyed a golden period throughout the 70s and 80s, began to suffer as the fresh market developed and retailers invested heavily in the chilled category. However, Steve believes in the last five to 10 years the category has managed to regain consumer confidence.

“Consumers have fond memories of our products,” Steve continues. “Fundamentally we are a fun brand that sells food that puts a smile on your face. Activating those memories in the right way has a really effective impact on building an emotional relationship with the brand.”

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"Birds Eye has always been a flexitarian brand, given its heritage and historic strength in fish and vegetables."

This theory was put into practice with the reintroduction of Captain Birds Eye after a 10-year hiatus. Steve says putting him back on our screens has probably been the tactic that’s had the greatest impact in terms of brand perception and sales uplift. “We have consistently been able to grow our fish finger business year after year as a result of that,” he explains. “He is the brand’s most valuable and recognised asset, so bringing him back has not only reactivated him in the memory of consumers who remember him, but also introduced the Captain to a new generation.” Giving the Captain a makeover was certainly worth the time and investment. Birds Eye is a £500m brand and fish fingers account for more than £100m in sales; in other words, £1 in every £5 spent on Birds Eye products is spent on fish fingers. Steve puts the popularity of this quintessential product down to its enduring appeal across multiple age demographics: “Consumers go through an entire lifecycle with fish fingers - they are often the first taste a child has of fish and remain a firm favourite as they grow up, then they might drop out of favour as a teenager, as they consider them too childish. “But they return to them again as students and subsequently get back into the category once again when they become parents themselves, reminding them of when their own mum or dad served up fish fingers for lunch or dinner when they were little. It’s a bit of an emotional rollercoaster!” But while Steve’s team worked hard to give a new generation its own version of the Captain, more drastic measures were taken with other familiar faces. Margaret and Mabel, core protagonists at the heart of Aunt Bessie’s ad campaigns since 2009, were scrapped after negative consumer feedback. Steve says: “This was a very considered evaluation and decision process that the Aunt Bessie’s marketing team went through as we developed a new communications platform for the brand. While the characters had a high level of recognition, it was clear they also generated an irritation factor, so we decided to go in a new direction.” 28 |

The Birds Eye brand may be capitalising on its nostalgic appeal but that doesn’t mean it’s not also keeping up with current trends. Steve says: “Meals without meat are growing and now account for around 30% of evening meals. Brands like Birds Eye can help make it more accessible to a broad audience. However, at its core, Birds Eye has always been a flexitarian brand, given its heritage and historic strength in fish and vegetables.” Focussing on its hero products has put Birds Eye on a more confident footing, providing the platform to develop new products to cater for the growing meat-free market. This includes the launch of Bird Eye’s new Green Cuisine range. You’re probably already familiar with the ‘Whoops! I’m a bit Veggie’ ad campaign, which sees a group of vampires tucking into meat-free burgers. Such advertising is a world away from the approach Birds Eye took prior to the arrival of MD Wayne Hudson in 2016, when advertising was unified under a single platform and Birds Eye treated as a ‘master brand’. Steve says: “This was a very efficient brand model because we were able to minimise costs and use a ‘one size fits all’ approach. However, what we gained in efficiency we more than lost in effectiveness.” Moving to a pillar-brand based model, where the marketing team was able to create hero messages and brand assets at a segment level, has enabled Birds Eye to communicate far more compelling messaging

around category benefits, while driving a huge increase in return on investment on its media spend. Collectively, Birds Eye brands now account for more than 40% of all brand advertising investment in the frozen sector, making it the number one investor in savoury food, ahead of brands like Heinz and Warburtons. All this isn’t just good for Birds Eye; it’s benefitting the whole sector by driving consumers to the category and helping maintain a high level of shopper awareness. Steve says: “We have consistently seen a close correlation between Birds Eye’s performance and the trajectory of the category: When Birds Eye grows, the frozen food category tends to grow.

cannot be grown in the UK. Having access to a global supply chain opens up so many opportunities to get the best produce at an affordable price, with minimal environmental impact.” With conscious consumerism on the rise, Birds Eye is wisely taking its corporate and social responsibilities seriously. The business has invested in key initiatives, such as committing to 100% MSC Certified Seafood in its fish portfolio and partnering with the ITV/Veg Power campaign which encourages children to eat more vegetables. Steve says: “These programmes can have positive effects on nutrition and consumer choice. There is a lot further to go and the potential is huge if we can collectively realise it.” So what next for Birds Eye?

“Collectively, our brands occupy around 20% of the market and operate across 10 product segments, so we have a broad impact - and a responsibility as brand leaders - to invest in growing the category as a whole.”

Throughout the year we will see a ramping up of activity as the brand aims to use some of its investment in media to communicate its benefit messages, both through the products themselves and at a broader level.

But what more can other brands be doing to better promote the benefits of frozen food?

This has already begun with the search for a new Captain Birds Eye – a competition run in conjunction with Iceland that has had an ‘incredible’ reaction. Hundreds responded to the call for savvy shoppers who use frozen food to create delicious meals, save money and reduce household food waste. As Steve says, ‘who wouldn’t want their face on a pack of fish fingers?’

Steve thinks the sector needs to find ways to communicate the benefits of the category and be consistent and persistent in pushing messages with consumers, whether it’s about freshness, nutrition, sustainability or quality. He says: “Freezing is nature’s pause button and there are so many angles when consumers realise it! We need to collectively use our full arsenal of shopper and consumer touchpoints - PR, on-pack claims and advertising - to push these messages.” These messages have never carried more weight, particularly with issues of food waste and food security becoming ever more pressing. Steve observes: “Food waste is an important and growing topic in which frozen can play a vital role. From a food security perspective we know some products, such as fresh produce,

A winner has now been chosen and the new Captain will feature on special packs in Iceland stores from June. Only one topic remains to be addressed: Just what is the best way to cook Birds Eye potato waffles? For the benefit of everyone who reads this we can exclusively reveal Steve has settled the issue once and for all: “There’s only one way from now on - the toaster!” he confirms. “What a brilliant way to prepare a delicious product. In January we highlighted to consumers that you can toast Potatoes Waffles and the response was incredible. In the week we made the announcement, sales of our waffles soared by over 25% - it’s a game changer!”

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The Bulletin BFFF BUSINESS CONFERENCE 2020

Headline sponsors

BFFF Business Conference 2020 What do you get when you cross an economist and a journalist with a fighter pilot? The BFFF Business Conference, of course! The theme of the 2020 conference was: ‘Today and Tomorrow’, which was reflected in the line-up of expert speakers from the worlds of economics, market data, OOH, retail, AI and sustainability, all bookended by an upbeat introduction from chief executive Richard Harrow and a lively inspirational talk from keynote speaker Mandy Hickson. Presiding over proceedings at the Chesford Grange Hotel in Warwickshire, was former managing editor of The Grocer, Julia Glotz, who led two panel Q&As to explore some of the key issues and talking points of the day. Members of the audience were able to get more involved than ever before by asking the conference’s expert speakers questions through the interactive app – a new initiative that was very well received and testament to Richard Harrow’s enthusiasm for making the Federation more digitally focused. Indeed, one of Richard’s key announcements was the introduction of a series of webinars for members covering industry developments, best practice and supply chain, among a growing list of topics.

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Richard also launched the Young Leaders’ Forum, which is intended to help educate, shape and support the industry’s next generation as they work their way up through the ranks, by providing networking and mentoring opportunities. Presentation slides from the day are available to download from the BFFF website www.bfff.co.uk Speakers for the day were: Roger Martin-Fagg, economist Peter Maddox, WRAP UK James Spicer, Kantar Simon Wainwright, IGD Christine Tacon, Groceries Code Adjudicator Fiona Speakman, CGA Andrew Staniland, Iceland Donna Champion, Nottingham Trent University Christopher Barnatt, futurist Peter Backman, foodservice and supply chain expert Hannah Pathak, Forum For The Future Mandy Hickson, former frontline RAF jet pilot, Tornado Squadron

Thank you to our sponsors

The Bulletin BFFF BUSINESS CONFERENCE 2020

Roger Martin-Fagg economist Speaking before the full impact of the coronavirus was felt, the ever-popular Martin observed that although consumer debt has risen everywhere, asset prices have gone-up more, while low interest rates mean debt servicing is manageable for most people. Surprisingly, he noted, inflation is low even though employment is at record levels. Recessions are caused by shocks, he said, but thanks to US fracking an oil shock is less likely. Western banks are as a whole less leveraged and inflation remains subdued. He concluded that the recent slowdown is a soft landing and the world has avoided an outright recession but thinks growth is likely to remain subdued because of various factors, including rising protectionism. Inevitably he raised concerns about the coronavirus pandemic hitting global supply chains.

Peter Maddox WRAP UK Peter began by outlining some of the benefits of committing to WRAP's Roadmap to reduce food waste and plastic packaging. These include being able to make the most of the free tools, templates and guidance available, as well as prepare for potential legislation in targeting and reporting on food waste. Public recognition of your commitment to reduce food waste is another gain. He also touched upon how WRAP provides free, confidential, one-to-one support and advice for large food businesses that commit to the Roadmap before moving on to urge delegates to embrace the spirit of collaboration by coming together to achieve common goals. Brands, retailers, manufacturers, producers, recyclers, governments, NGOs and local authorities can make a real difference if they use their collective talents to drive change.

James Spicer Kantar James began by saying the frozen sector is in good shape overall, with categories such as vegetarian and pizza/bread performing particularly well, both experiencing growth of more than 5%. Other figures reiterated this point, such as “14% of all meal occasions and 42% of evening meal occasions contain an item of frozen”, which amounts to a staggering 192 million frozen occasions in an average week. So where can we find growth? Breakfast presents huge opportunity, as does meat-free and plant-based, which he said is more than just a fad. And for NPD, bringing the out-of-home trends through people’s front door was another recommendation. Other tips were to think premium, think health and think occasion rather than product.

Simon Wainwright IGD Simon’s highly engaging presentation provided plenty of food for thought across a diverse range of topics, even quoting Charles Darwin to highlight the importance of adapting to an ever-changing retail landscape. Opening with a brief look at how technology and disruptive demographic changes (such as the rise of health consciousness and single person households) are driving this evolution, as well as shopper expectation, Simon then went on to explore the role the physical store still has to play. Physical isn’t dead, but mediocre and complacent retail is. Being RED - Relevant, Efficient, Different – is essential to survival. Showing the audience examples of creative store concepts and formats that had caught his eye, Simon then went on to detail the five mega trends the shopper of the future will be adopting, including being experimental and embracing personalisation. March / April 2020 | 31

The Bulletin BFFF BUSINESS CONFERENCE 2020

Christine Tacon Groceries Code Adjudicator Following a brief history of the GCA and an overview of its role, Christine outlined some of the major issues reported by suppliers in 2019. These included payments for wastage, variation of supply chain procedures without reasonable notice and obligations to contribute to marketing costs. Perhaps unsurprisingly, delays in payment and a lack of compensation for forecasting topped the list of supplier concerns. Christine noted that incurring significant costs because of inaccurate forecasting by retailers was reported by 33% of frozen food suppliers compared to 24% overall. She also praised the frozen sector for its understanding and compliance with the Code, with 46% of frozen food suppliers trained on the Code (compared to 47% overall) and 80% having a good or fair understanding of it compared to 77% overall.

Fiona Speakman CGA Fiona offered delegates a unique 360° perspective of the market. There were several interesting takeaways from her presentation. Firstly, that in the competitive Out of Home market, delivering food quality and products that ease the burden for operator staff, while offering consistency and quality, are key. Secondly, ethical engagement is imperative. She says understanding this and how it effects end users and their interaction with the consumers will help suppliers win in this space. She also highlighted how technology is playing a more prominent role in many aspects of foodservice. She said: “Working with your customers to understand how they will use it to interact with consumers and what support can be given will drive trusted advisor status.” Finally, she outlined how allergens, dietary requirements and dietary preferences are shaping the ways we consume, concluding: “Being proactive from a new product development perspective and educating customers on your products’ attributes will ensure maximum engagement.”

Andrew Staniland Iceland The theme of Andrew’s presentation was ‘making frozen the new fresh’. Iceland’s trading director cited retail deflation, quality perception and market saturation as some of the factors affecting the market's ability to grow. But he thinks there is still a lot of untapped potential in frozen and plenty of reasons to be optimistic. His view is that frozen can grow by ‘stealing’ a share of the larger and ‘more credible’ fresh market, which can be done by educating the consumer, developing new markets and products, addressing freezer capacity issues and lobbying the government and media.

Donna Champion Nottingham Trent University Donna spoke about some of the applications of distributed ledger technology (blockchains) that are already in existence and suggested where businesses should invest resources to reap benefits. She explained: “A distributed ledger holds a secure record of transactions for a particular community. The transactions are collected into ‘blocks’ of data to be validated. The data is cryptographically secured to create a ‘tamper-evident’ chain of data: the ledger of transactions.” Of course, what delegates wanted to know is if it has a business value? Donna said: “If used with smart devices such as geospatial technology, sensors, detectors, smart packaging etc, DLT could support businesses in a number of areas. These include supply chain transparency, demonstration of regulatory compliance, reduction of costs through information exchange and better responses to food recalls. 32 |

The Bulletin BFFF BUSINESS CONFERENCE 2020

Christopher Barnatt futurist In his presentation on the rise of Artificial Intelligence (AI) cognitive computing in the next 10 years, Christopher Barnatt covered everything from how computing has evolved to robotics. Among his fascinating insights were that while AI and robots are set to automate a wide range of tasks, they are not likely to replace entire jobs. He also predicted that by the late 2020s, many ‘teams’ will include humans, disembodied AIs and smart robots, and that most rule-based, data-intensive, screen-based tasks will be able to be automated before 2030. He concluded that in the frozen sector, all companies should be building a knowledge of cloud AI services, edge AI and Autonomous Mobile Robots.

Peter Backman foodservice and supply chain expert Peter's forthright and challenging views are based on data-driven insights. His view is that "if you can't measure it, it doesn't exist". In his presentation he covered the threat and opportunities around restaurant delivery. A subject which has become even more relevant as many OOH operators have begun offering take-away services in response to the COVID-19 outbreak.

Hannah Pathak Forum for the Future Hannah talked to delegates about the responsibility for accelerating a shift towards a sustainable future. She said: “The next decade will be critical as we work to address the global challenges that are converging in a way that is fundamentally re-shaping our political, economic and social landscapes.” She also said that while this kind of change presents significant risks, there are also clear opportunities for organisations ready to create a positive future, both for themselves and by actively working with others to reshape the systems they rely on. Hannah concluded by advising businesses to understand their role in the system and do everything they can to leverage assets for systems change, and to move beyond competition to experiment, learn, share, be open and collaborate.

Mandy Hickson former frontline RAF jet pilot, Tornado Squadron Mandy was the only female pilot on her frontline Tornado Squadron, flying multi-millionpound jets for the Royal Air Force. She spoke to delegates with enthusiasm about leading from the front and the importance of trust. A firm believer that ‘together everyone achieves more’, Mandy’s presentation included tips on how to deliver an effective debrief.

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The Bulletin BFFF BUSINESS CONFERENCE 2020

6 Pictures from the day 1. BFFF chief executive Richard Harrow gives the opening address 2. Delegates sign-on at the BFFF desk 3. The conference brochure 4. The BFFF's Holly Jones and Harry Hinks launch the Young Leaders' Forum 5. Conference chair Julia Glotz welcomes delegates 6. Delegates listen attentively

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7. An expert panel discussion

The Bulletin BFFF BUSINESS CONFERENCE 2020

Flavour and innovation on display The expert talks were broken up by morning and afternoon refreshments, as well as lunch. Between them, they featured a tasty array of sweet and savoury options courtesy of ABP, Whitby Seafoods, Billington Foodservice, Mademoiselle Desserts, Bluebells Artisan, RFC International and Destiny Foods. As well as ever-popular choices such as meat, seafood and ice cream, the vegan influence was very clear to see, particularly across desserts. Innovation and street food are still proving popular trends, too, with ABPâ&#x20AC;&#x2122;s menu including Korean beef-cheek bao buns and Whitby Seafoods treating delegates to popcorn shrimp in taco shells. All great examples of food-to-go, creative NPD and the versatility of frozen produce and product in general.

Exhibitors and delegates enjoy the conference breakouts

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The Bulletin BFFF PEOPLE AWARDS 2020

Headline Sponsor

On 5th March 2020 we recognised some of the most talented people in the frozen food industry as we announced the winners of the BFFF 2020 People Awards, including Marketing Campaign of the Year, Health and Safety Champion and Product Developer of the Year. The awards were attended by almost 300 guests, with 68 entrants from 25 companies. On stage was Ian Stone of apetito who has just been appointed vice chairman of the BFFF Board, who represented Peter Allan of Cargill the People Awards Headline Sponsor. The awards received entries from both retail and foodservice businesses, with the overall winners being selected from categories that cover both individual and team efforts. Hosting this year’s event, Richard Harrow said: “As always we received many high calibre entries and they should all be very proud. These awards are a great way to recognise the incredible work being done across the sector and to say thank you.

“The role frozen plays in tackling issues such as food waste has never been more important. Giving those working tirelessly behind the scenes a morale boost in this way is therefore equally important.” A big thank you to our People Awards sponsor Cargill for supporting the event. Thanks also to drinks reception sponsor Company Shop Group, seating brochure sponsor Iceland Foods, table drinks sponsor Birds Eye and competition sponsor XPO Logistics.

BFFF chief executive Richard Harrow launches the awards. Richard is also featured on many of the pictures of the award winners.

For more information about the BFFF People Awards, please visit www.bfffpeopleawards.co.uk

Thank you to all our sponsors

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The Bulletin BFFF PEOPLE AWARDS 2020

Business Transformation of the Year: Iceland, online tech team

Business Transformation of the Year award was presented to Iceland’s Online Tech Team by Ian Stone, apetito (second from far right) who represented Peter Allan of Cargill – Headline Sponsors of the People Awards

In recent years, Iceland’s online team has driven exceptional growth to become the fastest-growing online grocery business in the UK. Last year the team took on its biggest challenge; relaunching the website. The team went ‘above and beyond’ to ensure the existing Iceland website continued to perform to the highest standard, whilst also delivering a new and improved Iceland online, without the compensation of additional time resource. As its industry-leading growth continues, the team is now looking to take the business to new heights with deeper customer insights, new technologies and an entirely customer-centric approach to development.

Finalists

1. Birds Eye's Commercial Team 2. Georgia Gilman, Asda 3. Claire Cox on behalf of herself and James Jeffryes, Bidfood 4. The Ice Co. Sustainability Team

Marketing Campaign of the Year: Iceland, online tech team

Marketing Campaign of the Year award was presented to Iceland’s Online Tech Team by Ian Stone

Finalist: Strong Roots UK Launch Campaign

Iceland’s objective for Black Friday 2019 was clear: to produce a quality, high-performing campaign that resonated with its core audience. The concept was simple: customers had to ‘spin to win’ and everyone was a winner. The campaign demonstrated innovation, teamwork, exceptional skill and dedication from everyone involved. It was unique in the use of gamification (a grocery first at this scale), generating an impressive +27% increase in YOY sales and importantly, it resonated and built trust with the customer base. The campaign was a resounding success, reflected in increased revenue and online engagement as well as fantastic feedback from customers. March / April 2020 | 37

The Bulletin BFFF PEOPLE AWARDS 2020

Commercial Team of the Year: Meal Occasions category team, Bidfood

Commercial Team of the Year award was presented to The Meal Occasions Category Team, by Ian Stone

The Meal Occasions category team has been working together since 2017 and consists of category manager Catherine Ekundayo, buyer Gokhan Ozcan and category technologist Danielle Formby. Together they have worked to ensure the category includes good quality fit-for-purpose products as well as on-trend options. This team has transformed frozen food in Bidfood by shaping inspiring new ranges and showcasing the benefits of frozen to customers. As well as delivering outstanding commercial results, this team are the face of innovation on the savoury side of our frozen food range. They have not only built Bidfood's reputation as innovators but are also driving changes to improve the sustainability of products whilst focusing on customer needs.

2 Finalists

1. McCain Food's Brew City Launch Crew 2. Bidfood's Campaign & Brand Team

Health and Safety Champions: Greencore, whole site

The Greencore team with their award and Ian Stone

Greencore bespoke health and safety management system works to ‘keep people healthy and safe’ and embodies one of the company’s four key principles: People at The Core. Each of the 90+ employees share a strong passion for operational health and safety, which is fed through collaboration, initiative delivery and training opportunities across the full hierarchy of the site. In December, Greencore Leeds achieved two years lost time accident free, the current highest amount of lost time accident days in the entire FTSE 250, 11,000+ employee, 40+ location food manufacturer. In its entry the team stated: “To change the world is a lofty goal, to change our world for the better is what we strive for.”

Finalists

3. Claire Cocking, XPO Logistics 4. Saul Walker, Whitby

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The Bulletin BFFF PEOPLE AWARDS 2020

Product Developer of the Year: David Lennox, head of product development at Iceland

Product Developer of the Year award was presented to David Lennox of Iceland Foods

David oversees the Iceland Kitchen where he and the team develop new concepts and aim to challenge people’s perception of frozen food. His product highlights to date include Iceland’s frozen Sugo Alle Vongole and Mashed Potatoes. David has a plethora of experience within product development, having previously worked for several national retailers, including Morrisons and Waitrose. He inspires and excites his team through creative sessions, trend events, food safaris and the absolute love of food and his craft. David has always, and continues to, develop his own skills and follow emerging trends to keep Iceland at the forefront of being new to market.

6 Finalists

5. Natalie Chappell, Brakes 6. Paul Green, Bidfood

Unsung Hero: Jeanette Baker, supply chain co-ordinator at Cargill

Jeanette Baker

Jeanette joined Cargill in 2005 and is currently the supply chain co-ordinator for Cargill’s European business. Jeanette has amassed a wealth of knowledge during her years at Cargill and is considered an expert in many areas, especially around import regulations and EU tariff and quotas. She is often the go-to person for advice on a variety of subjects - even those not directly within her role. Jeanette is also a willing participant in the Cargill Cares group, which volunteers within the local community and is currently building a sensory garden. Jeanette's admirable leadership style achieves outstanding results, and this is reflected in her high performing team.

Finalists

7. Jessica Wilsdon, The Ice Co 8. Katie Tirrell, SPI 9. Liam Underhill of apetito (left) 10. Terence McMaw, Bidfood (left)

March / April 2020 | 39

The Bulletin BFFF PEOPLE AWARDS 2020

Supply Chain Team of the Year: Alex Watson, Jeanette Baker and Pip Saunders at Cargill

The winning trio from Cargill's: top to bottom Alex Watson, Jeanette Baker and Pip Saunders, unfortunately the team were unable to attend on the night. Finalist: Claire Cox on behalf of herself and James Jeffryes, Bidfood

Alex, Jeanette and Pip are the formidable supply chain team responsible for the inbound and outbound logistics, customs clearance and storage for Cargill’s UK and European customers. Last year provided many challenges for the team, not least of which were the stock building issues at UK production facilities. But the supply chain team worked diligently to ensure contingency plans were met under tight timelines. The success of this task would not have been possible without exceptional teamwork and dedication. This team goes above and beyond to help everyone with a positive can-do attitude, and despite the many challenges they have faced, always ensures customer demand is met by providing rapid and effective responses.

Technical Champion: Neil Spreadbury at Iceland Manufacturing

Technical Champion of the Year award was presented by Ian Stone to Adam Smith (right) who accepted it on behalf of Neil Spreadbury of Iceland Manufacturing

From Food Technology graduate in 1993 to technical leadership roles in major food manufacturing businesses, Neil has worked with all the major retailers and some major brands, including Mr Kipling, Kingsmill, Sunblest and New-York Bakery. Neil now leads on technical agenda for Iceland, having moved from chilled in 2017. What Neil and his team have achieved in the past 12 months was described in his award entry as ‘quite phenomenal’ - maintaining high standards whilst also developing the site and the products Iceland manufactures. Neil has brought a wealth of experience to help drive the change, ensuring quality and innovation is always first.

Finalists

1. Moya McBride, The Country Range Group 2. Sheila Hesketh on behalf of Sigrid Ottosen, Ming Lau and Carolyn Wright 3. Stephen Hatton and Diane Cuny, Country Choice 4. The Laboratory team from apetito

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The Bulletin BFFF PEOPLE AWARDS 2020

Sustainability Champion: Ian Hunt, engineering and environmental director at Brakes

Sustainability Champion award was presented to Ian Hunt of Brakes (left) by Ian Stone

Finalist: Annalisa Fanali on behalf of herself and Jocelyn Bonnell, Birds Eye

As director of engineering and environment, Ian leads a team of engineering and environment professionals and is a key member of the Brakes CSR team, ensuring sustainability is embedded. With more than 30 years in the food industry, Ian has had sole responsibility for delivering five new distribution sites over the last seven years for Brakes. Ian is a well-respected team member with dedication, commitment and exemplary record of delivering projects on time, to budget and set standards. His work over the last five years has made a positive impact on his colleagues, stakeholders, the environment and the communities Brakes operates in.

Richard Harrow (centre) with the BFFF Team

David Thompson and Rob Halsey of Company Shop

March / April 2020 | 41

The Bulletin BFFF PEOPLE AWARDS 2020

Rising Star: Rob Lishman at Iceland Manufacturing Rob joined Iceland Manufacturing as a 26-year-old functional head and has progressed into a position on the senior leadership team, assuming more control during this time and heading up a multifunctional department. He was met with hesitancy from some colleagues when he first joined due to his age, but his enthusiasm and passion soon won them over as Rob pushed for change and improvement within the business. In his new role as manager to the HSE and Project department teams he has brought his ability to enthuse and engage his people, resulting in high performing, accountable and reliable functions, and delivering a total cost benefit of more than ÂŁ650,000.

Rising Star award was presented to Rob Lishman of Iceland Manufacturing (left) by Ian Stone

Finalists

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1. Ben Scholey, The Ice Co

6. Jadie Carter, Hunts

2. Catherine Ekundayo, Bidfood

7. Katherine Cliffe, apetito

3. Ellie Shreeves, Birds Eye

8. Sara Lopez, Birds Eye

4. Emma Holden, The Country Range Group

9. Sarah Little of Whitby Seafoods

5. Faye Fisher, Bidfood

10. Sophie Peters, B&M Heron

The Bulletin BFFF PEOPLE AWARDS 2020

Lifetime Achievement Award: Graham Whittle, Whitby Seafoods Graham Whittle has been a pioneer of the frozen food industry in the 35 years since he founded Whitby Seafoods. Building a UK leading brand from scratch is achievement enough, but to do so in a sustainable, charitable, and innovative way, makes him truly deserving of this accolade. Graham founded Whitby Seafoods in 1985. Having re-mortgaged the family home, it wasnâ&#x20AC;&#x2122;t the most glamorous start to what is now a now multi-million-pound seafood business. Among his achievements are his invention of Whitby Scampi, which is now on more pub and restaurant menus than any brand in the UK, and having the fastest growing coated seafood brand in the country. Graham puts his success down to consistency, purpose and challenging the status quo on quality.

Lifetime Achievement Award was presented to Graham Whittle of Whitby Seafoods (left) by Ian Stone

Finalists

11. Alan Ambrose, Brakes 12. Malcolm Bell, The Ice Co 13. Mohammed Ishaq MBE, Simply Food Solutions, Bidfood

14. Nigel Terry of Greenyard 15. Philip Parker, Pilgrim Foodservice

All the 2020 BFFF People Award Winners

March / April 2020 | 43

The Bulletin

T EC H NICA L & L E G I S L AT I V E

From Head of Technical, Denise Rion

update

Focus on Campylobacter According to figures from Public Health England (PHE) the number of reported cases of Campylobacter in England and Wales in 2017 reached 56,729. Although this figure is less than the 2012 peak of just over 65,000, it is still over four times the level seen in 1981, making it the major cause of bacterial food poisoning in the UK.

What is Campylobacter? Campylobacter are a group of bacteria which occur naturally in the environment and have been shown to be more prevalent during the summer months. Characterised by their spiral, curved or “S” shape, they usually live in the digestive systems of animals, including poultry and cattle and can also be found in unpasteurised milk. In developing countries, water and sewage systems can also harbour Campylobacter. There are more than 20 species of Campylobacter but not all of them cause illness in humans. However, of those which do, Campylobacter jejuni accounts for approximately 90% of reported cases.

How resistant is Campylobacter? Campylobacter bacterium is actually quite fragile. It cannot tolerate drying, can be killed by oxygen, cooking and disinfection and only grows if there is less than the atmospheric amount of oxygen present. Freezing also 44 |

reduces the number of Campylobacter bacteria present on raw meat. Campylobacter jejuni and Campylobacter coli (which accounts for approximately 10% of reported cases) have an optimal growth temperature of 42-43°C. This means they are well-adapted to birds, as their body temperature is typically around 42°C and they can carry the bacteria without becoming ill.

Who is most susceptible? Anyone can become infected with Campylobacter and infections are generally mild, but those at greater risk include young children, pregnant women, the elderly and immunosuppressed individuals such as those undergoing chemotherapy.

How is Campylobacter transmitted to humans? Knowing that Campylobacter is well adapted to birds it will come as no surprise to learn that, according to the Food Standards

Agency (FSA), about four out of five cases of campylobacter food poisoning in the UK come from contaminated poultry, especially chicken. Evidence suggests that chicken contaminated with high levels of Campylobacter (exceeding 1,000 colony forming units per gram (cfu/g)) presents the greatest risk to consumers. Therefore, the FSA’s strategies for protecting public health are aimed at reducing the levels below this threshold.

What are the symptoms? After an incubation period of around 2-5 days, various symptoms may occur including severe diarrhoea, abdominal cramps, fever, headache and sometimes vomiting. More severe illness can occur, including bloodstream infection and symptoms mimicking acute appendicitis or ulcerative colitis. In most cases the infection usually lasts about 5-7 days. However, in rare cases complications can occur, including bacteraemia and an autoimmune disease called Guillain-Barré syndrome.

The Bulletin

Improved production methods can help reduce Campylobacter

What actions can industry take to minimise the risk? There are a number of interventions which can help to significantly reduce levels of Campylobacter, for example: n

Better cleaning and disinfection of crates and vehicles used by catch teams to prevent cross-contamination between flocks and between farms.

Secondary scalding - the scalding tanks of hot water through which the bird carcase is passed before de-feathering often sees a build-up of foam on the surface. This can increase the risk of cross-contamination between birds. The use of secondary scalding can improve the efficiency.

Introduction of boot dips and double barriers at the shed entrance for limiting initial contamination of the shed.

Rapid surface chilling – this is where nitrogen or air at a very low temperature is sprayed onto the bird to lower the surface temperature and reduce Campylobacter.

Limiting feed 6-12 hours prior to catching flocks to reduce faecal matter in crates.

Packaging – clear food safety messaging on pack, for instance:

Do not wash poultry.

Store raw meat covered at the bottom of the fridge.

Limiting ‘thinning out’ of poultry flocks – ‘Thinning out’ is the term used when some birds are removed from a shed, usually 25-30%, and the remainder left to grow on. This practice is used to provide birds of different sizes to the retail market. However, the catching process can increase the risk of contamination as well as stressing the rest of the flock and exacerbating campylobacter colonisation.

Sonosteam systems - using a combination of steam and ultrasound to reduce the number of micro-organisms on the surface of the bird.

l Use separate utensils and surfaces for raw and cooked foods or wash thoroughly in between use.

Wash hands after handling raw meat and poultry.

Unwrap and dispose of packaging carefully.

Increase the use of leak proof packaging or ‘roast in the bag’ packs to minimise the risks of cross contamination in store or at home.

But the onus should not just be placed on industry. Everyone involved in the production, distribution, and preparation of food needs to take responsibility. Because the fact of the matter is that all fresh and natural foods may contain microbes that have the potential to be harmful. But if people understand the correct way of handling food, then food poisoning is almost always preventable.

The bacteria can cause serious stomach infections.

March / April 2020 | 45

The Bulletin

HEALTH + SAFETY

update

From the cleaner to the maintenance contractor: how well do you manage contractors? In this edition, BFFF head of health & safety Simon Brentnall explains effective ways to manage contractors employed within our sector. There seems to be a misconception that by using contractors this mitigates all the health & safety responsibility and liability should anything go wrong. Several cases went through the courts which clarified the legal position, the most important of which was arguably R v Associated Octel 1996. The case was heard in the house of lords and clarified that works carried out for a company was still regarded as â&#x20AC;&#x2DC;part of their undertakingâ&#x20AC;&#x2122;, even when carried out by contractors. This had important legal implications to the way the Health & Safety at Work Act was applied. It made it clear that a client retained a duty of care, even when the work was contracted out. With the new sentencing guidelines 2016 in full flow and fines for companies going into the millions of pounds it is important our industry gets this right. We have provided some essential steps for managing contractors and a benchmarking tool to establish just how well you manage contractors.

46 |

From Head of Health & Safety, Simon Brentnall

The Bulletin

Contractor Management Tool To help you benchmark your company as to how well you are managing contractors, we have supplied a simple questionnaire with only eight questions. You may find the results quite interesting. Please use the link or QR code below. Please circulate the outcome to your management teams for discussion and feel free to contact simonbrentnall@bfff.co.uk for more information on this topic.

Essential steps for effectively managing contractors are: 1

Detail your arrangements for managing contractors in a policy.

2 Categorise your contractors, depending on short or long-term activity and set out the levels of information, induction, monitoring and supervision required for each. 3 Send out a pre-qualification questionnaire. 4 Establish an approved contractor list. 5 Make sure staff involved in the contractor management process are appropriately trained. 6 When choosing a contractor, make reasonable checks they are competent in terms of their skills, knowledge, experience, ability and training to carry out the work safely. 7 To enable the contractor to plan the work (and price it accurately), notify them in advance of any constraints, hidden risks, site safety rules and other information of relevance. 8 Establish a ‘permit to access’ system so you know who’s on your premises. 9 Establish a ‘permit to work’ system for hazardous activity such as work at height, ammonia, hot work, electrical and confined spaces. 10 Request risk assessments and method statements. Read this on receipt; they must be suitable and sufficient in identifying any hazards which are likely to affect all parties including staff, visitors etc. 11

Arrange special measures with the contractor to help the job run smoothly and protect everyone from harm. Arrangements such as raising the alarm while the installed system is disabled or closing off some of the car park to position a skip.

12 When the contractor’s workers arrive on site, complete inductions with them on the safety rules, hazards and emergency procedures. Check what they’re planning to do, identify areas they’ll work in and if any disruption is likely. Get them to sign in and tell them they must sign out. 13 Monitor periodically to check the contractor’s staff are working safely and to identify unexpected issues which need to be resolved. If you identify anything unsafe remember to stop the work but avoid telling them how to do their job. 14 After the work, remember to review their work and update the approved suppliers list.

March / April 2020 | 47

The Bulletin

Membership update Kate Miller, BFFF membership account manager, welcomes new members and updates us on the exciting developments at head office.

Delegates networking at the BFFF conference

We had a fantastic turnout of members, exhibitors and industry colleagues at our Business Conference and People Awards which took place on Thursday 5th March 2020 and we hope you found the day informative and enjoyable. We welcome your feedback so please get in touch as we take onboard your comments and aim to improve our service to you. Our membership continues to grow and since the last issue the following companies have joined the BFFF family: Jan Zandbergen UK Ltd. - ‘World-Wide Quality in Meat’ operates in the food sector. They source a wide range of high-quality meat and poultry for the European domestic market from the best regions in the world. Jacobs Douwe Egberts - producer of high-quality instant coffee brands – the freeze-dried process produces brands including Kenco, Douwe Egberts and L’Or. Excelerate Ltd. - Excelerate is a polythene innovator who supply a range of high performance, ultra-strong, lightweight stretch films for all industries.

48 |

FBI Food Group - a major global supplier of both raw and processed poultry products with an ever-expanding range of value-added products. Their main focus is on frozen foods servicing customers in foodservice, retail and wholesale food. Beechdean Manufacturing Ltd. - Since 1989 Beechdean Dairies have been producing high quality Dairy Ice Cream which is supplied to a number of specialist retail outlets and high-profile venues around the country and are now one of the UK’s leading Ice Cream manufacturers. If you would like to join BFFF or know a business who may benefit from becoming a member, then please get in touch. As always, I’m happy to talk with members so that you are getting the most out of your membership.

Tel: 01400 664320 Mob: 07793 499871 Email: katemiller@bfff.co.uk

The Bulletin

Brecon Foods Brecon Foodâ&#x20AC;&#x2122;s mission is to ethically source and deliver a traceable supply of frozen food to every corner of the globe. Founded in 1990 and built upon core family values, Brecon Foods has grown alongside the frozen food industry over the last three decades. At Brecon Foods, our team of global food merchants connect international players from more than 60 countries on six continents with pronounced success in frozen fruits, vegetables, meat and poultry. For 30 years we have built, nurtured and maintained valuable relationships with our vast network of intercontinental partners. Today, our business culture emboldens continuous improvement both in the business we conduct and internally. It is what allows our employees to build on their expertise and remain ahead of the curve in our industry. When you partner with Brecon, you partner with highly qualified sales individuals, logistical planners, quality assurance specialists and a finance team, who together work diligently to support your business.

As international markets continue to fluctuate, our need for a diverse and trustworthy supply chain grows. Brecon provides its partners with access to new markets and better business opportunities, so they find synergy and stable sourcing. Our established network of accredited supply chain partners also allows us to be better prepared for unforeseen market or crop conditions. Thatâ&#x20AC;&#x2122;s the value of working with Brecon: we resolve the problems, so you can focus on growing. We are joining BFFF to further align ourselves with likeminded businesses who wish to see the frozen food industry innovate and evolve towards ethical and traceable best practices. Contact Tel: 001 514 426 8140 Email: contact@breconfoods.com www.breconfoods.com

March / April 2020 | 49

DATES f o r y our

D IARY 2020 6th April

14th May

Webinar New Immigration Rules - What does this mean for the frozen food industry?

F&CF Golf Day Belton Woods, Grantham Email: martyn@frozenandchilledfoods.com

Email: webinars@bfff.co.uk to request an invite

th 26th - 27 t es May

o Fo llo

International Trade Show

Seafood Expo Global Brussels Expo, Belgium www.seafoodexpo.com/global

Workplace Transport /Road Risk Seminar Newark Showground

18th - 22nd October SIAL Paris Nord Villepinte, Paris www.sialparis.com

21st - 23rd April

26th November

Annual Luncheon London Hilton on Park Lane www.bfff.co.uk

POSTPONED 11 June th

BFFF Industry Forum Venue TBC www.bfff.co.uk

Focus on foodservice

Health & Safety Conference British Motor Museum Gaydon, Warwick Technical Conference British Motor Museum Gaydon, Warwick

Keep up to date with the latest news www.bfff.co.uk

You can now book tickets for all our events online! Or contact Jilly direct: 01400 283090 Email: jillywallis@bfff.co.uk

Top networking event for retail and foodservice

14th May

Dat

PLMA show Amsterdam www.plmainternational.com

17th September

l 11 June o D F ates to th

BFFF Gala Dinner Dance & Annual Product Awards London Hilton on Park Lane www.bfff.co.uk

The definitive awards for the frozen food industry

MEMBER BENEFITS BREXIT & IMMIGRATION SUPPORT

TRAINING SUPPORT

CONTRACTUAL / BUSINESS LAW

DEVELOPMENT PLANNING ADVICE

COMMERCIAL INSURANCE ADVICE

THERMOGRAPHIC RISK ASSESSMENT

PRIMARY AUTHORITY

WORKING WITH YOU TO WIPE OUT FOOD WASTE

CALL: 0845 697 0412

CALL: 0845 697 0410

CALL: 0845 697 0415

CALL: 0845 697 0416

CALL: 0845 697 0414

CALL: 0845 697 0417

CALL: 0845 697 0411

CALL: 0845 697 0418

ENERGY, BROKERAGE & CONSULTANCY

MAJOR INCIDENT GROUP EMAIL: deniserion@bfff.co.uk

HR SUPPORT & TAX ADVICE

CALL: 0845 697 0413

CALL: 0845 697 0419

For more information of any of these benefits, visit our website: http://bfff.co.uk/members/member-benefits

In partnership with:

Available from

Vegaﬁt: the plant-based alternative

Vegaﬁt believes in plant-based food. Because it’s tasty, and healthy. But also because plantbased food puts less strain on our planet’s resources and – last but not least – because it’s animal-friendly. Now that tastes good! Now available in frozen retail and foodservice boxes via Nicco Foods.

Burger

100% PLANT-BASED & VEGAN

Vegaﬁt products are 100% plant-based. That makes our range perfect not just for ﬂexitarians and vegetarians, but also for people who prefer not to use or eat any animal products at all: vegans. The basis of our products is wheat protein. Products available from Nicco Foods: Vegan Burger, Falafelballs, Nuggets, Schnitzel and Balls.

Nuggets

IMPORTANT NUTRIENTS

Vegaﬁt products are rich in good, high-quality nutrients such as ﬁbre and protein.

SUSTAINABLE

Balls

Sustainability is another thing we value highly. Our products are based on wheat protein that comes from European farmers. And for our other ingredients, too, we choose local produce wherever possible.

For more information, contact Nicco Foods

01606-594946

salesadmin@niccofoods.com

The Bulletin - March / April 2020

Articles inside

BFFF People Awards 2020

New Member Profile

BFFF Business Conference 2020

The Rise of Conscious Consumerism

The Big Interview: Steve Challouma

Embracing hybrid technology

Dean Attwell, Conquering the South Pole