May/June 2019 by BFFF

M A Y/ J U NE 20 19

The magazine for the frozen food industry

ANNUAL LUNCHEON RICHARD HARROW Event roundup Meet your new CEO

A COMMUNITY EFFORT SWEETS & TREATS Interview with John Marren Feature

INTO THE DEEP RUBY BELLFREEZE Feature Interview

Celebrating Thursday 13th June 2019

PRODUCT EXCELLENCE across the frozen food industry

Contact your account manager to book your tickets: Kate Miller - Tel: 01400 664320 George Wells - Tel: 01400 283095 or Jilly Wallis - Tel: 01400 664321

Headline Sponsor: Product Awards Sponsor:

www.bfff.co.uk

The Bulletin

BRITISH FROZEN FOOD FEDERATION Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR.

Richard Harrow Chief executive

WELC O ME

A company limited by guarantee. Registered in England and Wales No: 7687541

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 PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Suzanna Bain suzanna.bain@pelicomms.co.uk

A very warm welcome to the May/June edition of The Bulletin

CHIEF WRITER

As this is my first Bulletin since taking over from John Hyman I thought I should take this opportunity to formally introduce myself.

Emma Scott emma.scott@pelicomms.co.uk DESIGNER Cheryl Conant cheryl.conant@pelicomms.co.uk @BFFF @BFFFlinkedin

I am what can only be described as a veteran of the frozen food industry having been involved in the industry for 34 years. The last 22 years were as managing director of Freiberger UK, a major supplier of own-label frozen pizza to the UK retail market. During my career in the frozen industry I was an active supporter of the federation as a member, sponsor and committee member. I am delighted to be given the opportunity to lead the British Frozen Food Federation. Also, in the few weeks I’ve been in role I’ve already been immensely impressed by the team in Long Bennington, both by their professionalism and commitment.

Go online 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.

I look forward to meeting as many of you as I can over the coming months. If in the meantime I can be of help or assistance to any of you, my contact details are E-mail: richardharrow@bfff.co.uk Tel: 07930 345326

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.

May/June 2019 3 |3

The Bulletin

CON TEN TS

Bulletin THE

The magazine for the frozen food industry

In the next issue

We announce the winners of the 2019 Annual Product Awards

BFFF NEWS

To advertise contact: katemiller@bfff.co.uk Advertising Deadline: 21st June 2019 To request a media pack or submit your company/product news contact: bulletineditorial@bfff.co.uk COMING UP: Sept/Oct - Free-From Nov/Dec - Convenience & Bakery www.bfff.co.uk Tel: 01400 283090

MEMBER NEWS

The Bulletin

NEW PRODUCTS

FACTS & FIGURES

GETTING TO KNOW RICHARD HARROW

MEMBER BENEFITS

INTERVIEW: RUBY BELL

INDUSTRY SERVICES

TECHNICAL& LEGISLATIVE

NEW MEMBER PROFILES

HEALTH & SAFETY

FEATURE: THE CHANGING FACE OF FROZEN DESSERTS

DIARY DATES May/June 2019 | 5

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BFF F NE WS

Updates from BFFF team

Press coverage We’ve recently had some great coverage in The Times newspaper, thanks to a hugely successful two-pronged marketing campaign.

For the consumer campaign, we delivered six short films showcasing premium, time-saving and cost-effective ingredients which can be found in the frozen aisle. With the last film now ended, we've seen fantastic results so far - generating more than 1.6 million views on YouTube and reaching more than 2.4 unique consumers on Facebook. For the chef campaign, we partnered with The Staff Canteen - the UK’s largest online networking community for professional chefs - to produce and promote three recipe videos. Not only have these videos been promoted via The Staff Canteen’s YouTube and social channels, they've also been advertised on the Fresh From the Freezer Twitter channel, specifically targeting young chefs.

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The chef films have also performed brilliantly so far, achieving more than 1.45 million impressions, more than 20,000 engagements and more than 12,000 full video views on Twitter alone. To see the videos, visit www.freshfromthefreezer.com or visit our Twitter channel @Fresh_Freezer_ ● www.freshfromthefreezer.co.uk

Did you see us at IFE? BFFF showcase winners of the 2018 Annual Product Awards at this year’s IFE Exhibition

The feature, which formed part of our stand, was a tremendous success and caught the attention of visitors across all corners of the show. We are now just weeks away from announcing the winners of the 2019 Annual Product Awards and look forward to welcoming our members and their guests to another fantastic event hosted by new chief executive, Richard Harrow. Tickets are still available, so contact us today to book yours! ● www.bfff.co.uk

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American Express to host June’s Industry Forum Our next Industry Forum, on 13th June, is being hosted by new BFFF member American Express at their Belgravia offices. Registration and refreshments are open from 9.30am and the forum will begin at 10am with the introduction of our new member benefits. For the second part of the morning’s event Chris Hayward, Kantar Worldpanel, will give a retail market update and Fiona Speakman, CGA, will be presenting the latest foodservice market updates. Peter Backman, Horizon, will be discussing an update on dynamic delivery opportunities in foodservice. Don’t forget, this event is free to members, so please do invite a colleague from your team to come along to what is set to be another popular BFFF event. The forum takes place place at Belgrave House, 76 Buckingham Palace Rd, Belgravia, London SW1W 9AX. Spaces are limited, so check out our website as soon as possible to secure your place. ● www.bfff.co.uk

The Bulletin

B FFF N E WS Updates from BFFF team

Gala Dinner Dance and Product Awards:

Our commercial team are busy finalising the planning for our Gala Dinner and Product Awards evening taking place on 13th June and tickets are selling fast. Once again, we return to the Park Lane Hilton to celebrate as an industry the latest best-in-class new products. We look forward to seeing BFFF Members and their guests for another fantastic evening of networking and entertainment. This year we look forward to cabaret act Frankie’s Guys and welcome back our popular house band Rollacoaster. We would like to take this opportunity to thank this year’s event sponsors for their support. Headline Sponsor, XPO Logistics Product Awards, Lineage Logistics President’s VIP Reception, American Express Seating Brochure, Iceland And our Event Partner Sponsors, ABP Wessex, Freiberger UK Ltd., Kerry Foods, NewCold and SAI Global A limited number of tickets are still available, so don’t delay booking! Visit our website www.bfff.co.uk to find out more. ● www.bfff.co.uk

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potential areas for improvement. By connecting with members on a personal and professional level, he intends to listen to their feedback and better engage with their needs. Having been a BFFF member himself for many years, through both Tendafrost and Freiberger UK, he’s already in a strong position to take this two-way communication forward. Richard’s long involvement with the pizza industry - through the Pizza, Pasta and Italian Food Association (PAPA) - saw him lead discussions with government on salt targets and work with Public Health England on calorie reduction. This shifts our attention to some serious matters affecting BFFF members, not least Brexit and public health concerns.

It’s fair to say BFFF’s new CEO knows a thing or two about the frozen food industry. Richard Harrow’s impressive 34-year career spans vegetable and pizza categories, including a 22-year tenure at Freiberger UK, where he built the team up from nothing to the substantial operation it is today. Indeed, his favourite frozen food is pepperoni and blue cheese pizza, “from my Freiberger days,” he says. Frozen is more than just a passion for Richard: it’s a way of life. Even two and a half years of early retirement couldn’t persuade him to hang up his boots and leave the world of frozen behind, so when he was approached to take up the BFFF post, he felt he still had something to offer.

“There are definitely lots more conversation to be had,” says Richard. “In particular, frozen needs to have a much bigger voice on food wastage to ensure the benefits of frozen are really heard. It’s a huge sell for the industry, so I’ll be working towards better understanding our members’ views on the topic as I develop the federation’s ongoing short, mid and long-term strategic approaches. “Then we have the major issues around the environment. The current consumer focus in single use plastic reduction. However, just focusing on one issue sometimes gives rise to unintended consequences, a blanket removal of plastic could give rise to other issues such as waste.”

He says: “There’s so much potential here, as well as a truly brilliant and very hardworking team who all feel a natural affinity for what they do. There’s no way I could have said ‘no’.”

As well as the way in which things are often reported in the media, Richard believes siloed viewpoints also sometimes stem from how government tends to look at things: “They rarely take a holistic approach to such matters, choosing a one-dimensional approach instead,” he observes. “I’ll have my ear to the ground over the next few months and beyond to garner members’ thoughts on this and other key topics affecting them.”

Richard’s first few weeks in the role have seen him talking to members in an effort to better understand what BFFF does well and identify

Government’s prescriptive approach to nutrition is another example. “How do you manage consumer expectation around value,

Totally Chilled 8|

The BFFF’s got a new CEO and it’s clear he’s in the business of listening. Suzanna Bain caught up with frozen food stalwart Richard Harrow to get his take on the hot topics affecting the industry and his plans to serve the federation and its members.

“

In particular, frozen needs to have a much bigger voice on food wastage to ensure the benefits of frozen are really heard. It’s a huge sell for the industry, so I’ll be working towards this in a big way as I develop the federation’s ongoing short, mid and long-term strategic approaches.

”

when imposing a 20% reduction in pizza calories leaves you with no option but to shrink the product?” he wonders. “In the current climate of intervention by government, NGOs and consumer groups I think federations such as the BFFF need to play an ever-increasing role.” It's clear Richard’s priority is to assist members by fully understanding the challenges they face, so he can accurately reflect their views by finding a narrative for the BFFF to use in the outside world. “I think it’s important the federation stands for something, but it must be reflective of the needs of the members,” he explains. To this end, the upcoming BFFF member survey - launching this summer - will be an important tool in Richard’s arsenal. He sees it as a great opportunity to further explore many of the key talking points affecting members and urges as many of them as possible to take part. The survey will coincide with the annual Gala Dinner, which takes place on Thursday 13th June at the Hilton Park Lane, London. Tickets are selling fast, so don’t miss out on your chance to attend the hottest event in frozen. A recent article in April’s BBC Good Food Magazine declared frozen food cool again. Indeed, in spite of Brexit doom and gloom, Kantar data reveals the frozen market has grown by 2.5% year-on-year (52 weeks to March 24th 2019), taking its value to £6.3bn and outperforming both ambient and chilled. “With so much good news, optimism, and NPD activity across the industry, BFFF members have lots to look forward to in terms of exciting new opportunities,” enthuses Richard. “I’m very excited about working closely with them to develop effective working relationships and ensure the federation is serving their needs.”

The Bulletin

M EM B ER N E WS

Updates from BFFF members

Pioneer puts on a tasty food show

Pioneer Foodservice welcomed more than 600 customers to its catering food show.

The Cumbrian foodservice company took over The Shepherds in Carlisle to welcome national and regional suppliers and customers.

Creed foodservice expands chef team Creed Foodservice has expanded its business development team with the appointment of Millie Morgan as business development chef.

23-year-old Millie, who has worked at the two rosette L’amuse Bouche restaurant at the Cotford Hotel, Malvern and in various chef roles in Alicante, Spain, will be working alongside Creed’s executive business development chef Rob Owen, to deliver new menu innovations for customers.

Graham Jenkins, managing director of Pioneer Foodservice, said: “This was our 21st show and we were immensely excited about this year’s event. We think it’s been the busiest and best so far. The event brings together our suppliers and customers to celebrate our passion for food.” Pioneer Foodservice is now planning its next food show for 2021. ● www.pioneerfoods.co.uk

Ms Morgan said: “Creed’s ethos and the fact the development chefs work so closely with customers really appealed to me. I’m keen to bring the experience I learned in Spain with ‘grab and go’ and street food style products to Creed’s customers.” ● www.creedfoodservice.co.uk

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May/June 2019 | 9

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MEM BER N E W S Updates from BFFF members

City of Glasgow College retain Student Chef Challenge crown

A thrilling conclusion to the 25th anniversary of the Country Range Student Chef Challenge at ScotHot on March 13th saw a trio of professional cookery students from the City of Glasgow College help the college retain its crown.

Bühler develops sustainability

Bühler has joined the World Business Council for Sustainable Development (WBCSD), a global network of nearly 200 forward-thinking companies who share the aim of making a real impact on global corporate sustainability and providing the growing world population with the nourishment and mobility solutions of the future. Bühler technologies and solutions are used in the global production and processing of grains, corn, rice, pasta, pulses, cereal, chocolate, snacks, wafers, coffee, and feed for fish, pets, and livestock. They are also used for smart phones, solar panels, cosmetics, banknotes, energy-efficient buildings, eye glasses and more. ● www.buhlergroup.com

Spotlight on energy Alan Coats, Ance Kristone and Andreau Talla fought off fierce competition from seven other teams to win over the ScotHot and Craft Guild of Chefs judges, with Loughborough College and Carlisle College picking up second and third place respectively.

Against a background of volatile energy prices, changing energy policy and diminishing government incentives for renewables, what should you be focusing on now? Jon Swain, head of sales at FEC Energy highlights three key areas.

Maximise your gains from energy efficiency

Ensuring you fully understand your usage patterns goes beyond compliance – there are potentially huge savings to be had by auditing and regularly monitoring energy-hungry items like compressors, fans and refrigeration equipment, while remembering other less intensive uses too. An increasing range of innovative energy efficient technologies offers the potential to make each pound spent on energy go further and several simple changes can add up to a big difference.

Stay on top of your energy contracts

Remember the basic good practice of reviewing your energy contracts regularly. Make sure you are buying in electricity in the best and most flexible way for your needs.

Target new investment in technologies that are a good match for your energy demand

Schemes such as ROCs and the FiT were designed to incentivise the take up of renewable energy. Going forward, government policy is likely to be more ‘stick’ than ‘carrot’, with schemes like the new SECR (Streamlined Energy & Carbon Reporting) focused on environmental impact and energy efficiency.

Under the tutelage of experienced lecturer Robbie Phillips, the City of Glasgow College team showcased supreme skill and precision as well as high-quality flavour and presentation to repeat last year’s success, and with it win a day’s work experience at a Michelin-starred restaurant and a foodie tour of London. The theme for this year’s challenge focused on the core skills and techniques, testing students’ knowledge of both classical cooking and the more modern methods of the last 25 years. The Craft Guild of Chefs’ chairman of judges Christopher Basten said: “Massive congratulations to City of Glasgow College who are definitely deserved winners this year. As we expected from the final there was a fantastic array of skills on show. Each team can hold their heads up high at a fantastic job done: cooking a three-course, four-cover menu in front of a live crowd under strict competition standards is no mean feat.” Emma Holden, organiser of the Country Range Student Chef Challenge, added: “With our industry already facing a skills shortage, cooking competitions are vital as not only do they help raise the profile of the industry and prepare students for a future in professional kitchens, but they also showcase the fantastic student and lecturer talent around the UK and the brilliant catering colleges they are associated with.” ● www.countryrangestudentchef.co.uk

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This is far from bad news, however, as Jon explains: “It actually gives the opportunity to invest in generation equipment such as solar PV without the need to rely on financial incentives to make a return. But ensure your investment is driven by your energy consumption and usage profile as well as any desire to offset risk from import price fluctuations. For energy advice and support call the FEC Energy team on 0845 6970 419.

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M EM B ER N E WS

Updates from BFFF members

FAST NEWS Team changes for Seven Telematics

Caterer receives hefty fine in allergen mock trial A caterer was fined tens of thousands of pounds after admitting to flouting allergen laws, as part of a mock trial. The event was held to enhance food businesses’ knowledge of their legal obligations on allergens, and an industry expert is calling on caterers to ‘sit up and take notice’. Jon Shayler, chief operating officer at Erudus, which provides food product data to the foodservice industry and supported the event, said: “Failure to get it right can have catastrophic results. “In addition to placing people’s lives at risk, caterers risk hefty fines and potentially irreparable damage to their reputation.

“As demonstrated in the mock trial, adhering to allergen laws goes far beyond having access to the data.” The ‘trial’ featured a ‘case’ in which a breakdown in processes and procedures led to mis-information and mistakes, concluding with two young boys being served meals that contained ingredients they are allergic to. www.erudus.com

Macphie awards success spreads across Scotland

An Aberdeenshire-based food ingredient manufacturer enjoyed a double celebration when it collected two awards at separate events. Macphie was recognised as employer of the year at the Scottish Rural Awards in Edinburgh, as well as lifting an award for one of its newest products at the North East Scotland Food Awards in Aberdeen. The employer award acknowledges companies which actively seek to attract, invest in, retain and reward talent. The judges said that Macphie reflects its rural values by fostering a true sense of belonging and community in the workplace. Meanwhile, the product award recognises Macphie’s development of the first vegan-certified cake mix range for use by industry professionals both in the UK and internationally. Chairman Alastair Macphie said: “This is an absolutely brilliant result and a double whammy

being recognised in two different award ceremonies on the same night. “The award for our new vegan product is important as we are very proud of our track record in innovation and exploring the new. Keeping focused on the future helps us identify opportunities in the ever-evolving food industry as we deliver inspirational solutions for our customers.” On the Scottish Rural Awards he added: “We are committed to cultivating a diverse, rewarding employee culture so it is particularly gratifying to be recognised as employer of the year. We are lucky the passion of our people is one of our greatest strengths.”

Vehicle and temperature tracking firm Seven Telematics have marked the start of 2019 with a key change to their team. Martin Jane has joined Seven Telematics as a key account manager after establishing himself as a leading figure in the temperature-controlled distribution industry.

Lantmännen Unibake UK welcomes back Peter Drew

While Peter is not a new face to the team, with more than nine years’ experience with the Unibake business. The move will see him take up a fresh challenge as he implements the dual marketing and innovation role with the aim of supporting the growth of the UK arm of the business.

DARÉGAL announces acquisition of À L’OLIVIER group World leader in culinary herbs, the DARÉGAL Group, has announced the acquisition of À L’OLIVIER group units, which is made up of the Huilerie de Bailly, Huilerie de Neuville, Huilerie Sainte-Anne, the À l’Olivier company, and its stores. Charles Darbonne, DARÉGAL Group president, said: "This is a very important development for the group which brings our number of employees to over 500 and takes us past the 150 million euro turnover mark.” À L’OLIVIER’s was founded in 1822 in Paris, with the creation of its first shop dedicated to olive oil and its natural properties. Owned by the Blanvillain family since 1978, the À L’OLIVIER group has grown worldwide and now has four sites in France and five prestigious stores. The group also specialises in the flavouring of olive oils, with a range that today constitutes an essential point of reference on the infused oils market.

● www.macphie.com

May/June 2019 | 11

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M EM BER N E W S Updates from BFFF members

UK foodservice buying group reveals biggest ever conference for 2019 Sir Ranulph Fiennes has been announced as the keynote speaker for Caterforce’s 2019 event, ‘The Market Uncovered,’ in November. Sir Ranulph will discuss how teamwork has contributed to his success on the toughest expeditions in the world. Other speakers include British economist, journalist and broadcaster Liam Halligan, who will return to the conference to discuss life after Brexit. The 2019 event will see the Celtic Manor Resort in South Wales transformed into the ultimate market experience. As well as street food markets, there will be a taste of key food trends, insights into the foodservice market and a look at how Caterforce and its member businesses are shaping up for 2020 and beyond.

Nick Redford, managing director of Caterforce, said: “The Market Uncovered will be the largest Caterforce conference to date. We’ve invested a lot this year to offer our guests an event that’s not to be missed. The conference has been a huge success in previous years and it’s become a key calendar date for the industry to come together.” The conference takes place on Thursday 14th November at Celtic Manor Resort, Newport, South Wales. Tickets are still available to book online. ● www.caterforce.co.uk/ conference2019.

Following the success of previous years, more than 250 suppliers and delegates are expected to attend.

From fishing nets to floor mats "As a fish company we are particularly conscious of the ocean plastics issue so we were delighted to discover that we could choose a hygiene solution made from recylced fishing nets." Grimsby based salmon specialist, JCS Fish, recently took delivery of six new branded anti-slip mats made with Econyl® – a nylon yarn made from 100% recycled plastics, including discarded fishing nets. Designed with the BigFish logo, the new dirt-trapper mats have been installed around the JCS Fish site, including in the factory shop.

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Fishing net waste is a big part of the ocean plastic problem and the United Nations estimates around 640,000 tonnes of nets (known as ‘ghost gear’) are lost or discarded worldwide every year. Apart from pollution, lost nets can also result in the accidental trapping, injury and death of marine animals such as seals, dolphins and turtles. Quality manager at JCS Fish, Ann Rogers, said: “As a fish company we are particularly conscious of the ocean plastics issue so we were delighted to discover we could choose a hygiene solution made from recycled fishing nets. It’s a small step but part of our bigger programme to reduce plastic use and increase recyclability in everything we do at JCS Fish.” JCS Fish continues to work on its plastic-reduction agenda, last year discarding plastic entirely for its BigFish fishcake range, which is now packaged in wholly recyclable cardboard. The company expects to introduce further plastic reduction solutions on BigFish packaging throughout the year. ● www.jcsfish.co.uk

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M EM B ER N EWS Updates from BFFF members

Sweet success for Lamb Weston

Products from Lamb Weston’s range of sweet potato fries have achieved an above average rating under the Craft Guild of Chefs Product Endorsement Scheme, enabling use of the esteemed ‘Approved Product’ logo. Lamb Weston’s sweet potato fries and sweet potato shoestring fries join the company’s Connoisseur range, which are already in Lamb Weston’s product endorsement camp. During the product endorsement assessment, one chef said they already used Lamb Weston’s skin on fries “because they offer great value and yield.”

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All chefs agreed that with regards to sweet potato products, quality is the most important factor, because it is easier for operators to charge a premium compared to regular fries. Further to this, having different shapes and cut sizes can help drive additional sales and margin, with sweet potato products often seen as an on-trend alternative that facilitates upsell. Andrea Deutschmanek, Lamb Weston’s country marketing manager UK & ROI, said: “We are thrilled to be able to add our sweet potato products to the Connoisseur range, all of which have received the Craft Guild of Chefs Product Endorsement accolade. “By carrying out activities such as this we get to fully understand our customers’ needs, enabling us to explore further and create products that offer menu solutions for them.” The sweet potato range is part of Lamb Weston’s range of quality fries and potato products offering a unique mix of sweet potato taste with a savoury coating, to ensure crispness.

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Iceland progresses plastic-free strategy with customer price promise

Retailer to trial incentivisation on loose produce.

Iceland has launched a loose fresh produce trial, the latest step in its commitment to remove plastic packaging from all own-label products by the end of 2023. The trial will launch in one of Iceland’s larger concept stores, The Food Warehouse in North Liverpool, and offer customers the choice of buying loose produce instead of plastic-packaged products. Iceland has confirmed the prices of loose produce will be lower than those of packedequivalents in order to encourage take-up. The trial will involve a range of plastic-free alternatives, including paper bags with a tracing paper window, cotton and cellulose nets, and compostable punnets.

The trial has been supported by the introduction of new in-store operations including weighing and ticketing facilities, staff training and bespoke POS (point of sale) materials designed to inform customers about the initiative. Richard Walker, managing director at Iceland, said: “More than 12 million tonnes of plastic enters the world’s oceans every year and the retail industry can no longer ignore the plastics tidal wave coming our way. “We all have a part to play in tackling the issue and Iceland is constantly looking for ways to reduce its own plastic footprint, as we work towards our commitment. We are looking forward to seeing how our customers respond to the trial and taking forward learnings to inform the rest of our journey.” ● www.Iceland.co.uk May/June 2019 | 13

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MEM BE R N E W S Updates from BFFF members

Farnborough College of Technology win Craft Guild of Chefs culinary competition Ten teams applied to take part in this year’s inter-college culinary competition, Heat 2019, but only three made it to the final to compete with the home team in Jersey. Rising star chefs from colleges in Northern Ireland, Middlesbrough, Farnborough and Jersey battled it out in the kitchen and front of house, and Farnborough College were announced the winners, with Jersey, the reigning champions for the past two years, coming in a close second.

A high-profile chef from each college location led their teams on 5th and 6th March. Each college cooked a three-course lunch or dinner that was judged by four top chefs in the UK catering industry at the Highlands Academy Restaurant. Front of house students were judged on their level of service. Judges commented that the standard was exceptionally high. The winning team were mentored by Wimbledon executive chef Rob Kennedy, who said: "It is an honour to be recognised in this way and

I am so proud of the team. This competition is all about the students and they have worked tirelessly, practising and preparing for Heat 2019. The Farnborough students came here determined to win, and they did it. All of the colleges taking part delivered outstanding services and exceptional food. We have loved visiting Jersey and it was a privilege to lead the team." Visiting student chefs also explored the island and were taken to meet local suppliers to see some of Jersey’s best local produce at source. Heat organisers said: “Congratulations to the Farnborough team for winning Heat 2019. All four colleges raised the bar again throughout the competition. We hope more colleges will enter the competition next year." ● www.craftguildofchefs.org

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NEW

Lantmännen Unibake UK taps into UK’s love of classic flavours Lantmännen Unibake UK has tapped in to the British public’s love of classic flavours with the launch of a new Cherry Bakewell Plait Danish Pastry, as part of its growing Schulstad Bakery Solutions range. It features 24 layers of light flaky pastry and a sumptuous cherry remonce filling, topped with flaked almonds and the brand’s signature glaze, then hand finished with white icing. The new addition is set to add value to the Danish pastry category, which already sees 68.5 million purchases a year. Inspired by the popular format of the brand’s Maple Pecan Plait, the best-selling Danish pastry in the UK, the Cherry Bakewell Plait allows consumers to enjoy the much-loved flavours of a cherry Bakewell in an innovative new format. With 50% of consumers stating a sweet pastry is the perfect accompaniment for a hot drink and 72% saying they would make a joint purchase at least once a week, the Schulstad Bakery Solutions range

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expansion will help retailers continue to capitalise on the incremental sales that food and drink pairings offer. Kate Sykes, marketing manager at Lantmännen Unibake UK, said: “Traditional British flavours are experiencing a significant resurgence. It is therefore imperative brands work with their customers to explore ways to bring these flavours to life across new formats and consumption occasions.”

The Bulletin NEW PRODUCTS

Aviko launches British-grown potato skins With the launch of new British-grown potato skins, Aviko Foodservice is encouraging operators to get creative with their toppings to meet the growing demand for plant-based dishes. Made from British-grown baking potatoes with a higher natural sugar content to provide a superior taste, Aviko’s potato skins can be both fried or oven-cooked, maintaining a crispy outer texture even when loaded. Aviko’s new potato skins are available as ¼ skins to create sharing platters and ½ skins ideal for starters and snacking.

Kara announces launch of new baker’s basket product Kara, the foodservice specialists of the Finsbury Food Group, has announced the launch of its new and improved baker’s basket, a selection of five premium dinner rolls. The basket, which is available now, has been developed to suit operators looking to offer a premium range of bread options in one serving. The selection includes one seeded roll, a wholemeal roll, a poppy seed roll, a seed and malt roll, and a new white sourdough roll. The entire product range is suitable for vegetarians and has a 12-month shelf life (two days once defrosted).

We Love Cake relaunch Bells of Lazonby have redesigned their flagship We Love Cake brand, to further strengthen their position within the free-from category in the UK foodservice market. The We Love Cake range has undergone nine months of sugarreduction reformulation to be first to market in achieving the Public Health England (PHE) 2020 sugar targets, whilst maintaining the same great taste, with sugar reductions of up to 38% compared to the existing recipes.

Drive sales with gluten-free desserts Market demand for gluten-free continues to show strong growth, with an estimated 30% of diners now seeking gluten-free options. This gives casual dining restaurants and pubs a real challenge in meeting demand and maintaining a single menu. The Pastry Room are in partnership with Destiny Foods, supplying pubs and casual dining chains. Their range includes Triple Chocolate Brownie, Sticky Toffee Pudding and Tart au Citron; delicious menu favourites that are as good or better than wheat.

May/June 2019 | 17

The Bulletin

FACTS & F IG U RES Soaring temperatures and premiumisation give frozen a boost Warm weather and changing dietary trends are driving frozen food sales, according to the latest Kantar Worldpanel figures (52 weeks to 24th March 2019). The statistics show continued growth across almost every category and total sales of frozen foods up 2.5% YOY, with the ice cream category experiencing impressive increases in terms of both value and volume. Ice-cream sales were up a massive 13.6% on the previous year. Hardly surprising given that 2018 was the joint hottest summer on record for the UK as a whole and the hottest ever for England. Another star performer was frozen pizzas, which saw a 4.1% increase in sales and 5% increase in volume. The frozen meat and poultry category saw a fall of 6.7% in value, reflecting broader food trends towards vegan and vegetarian diets. This may also account for the improved performance of frozen vegetables (up in volume by almost a percentage point). Richard Harrow, chief executive of the British Frozen Food Federation, said: “Frozen is the only food sector to demonstrate continuing longterm growth. Thanks to last year’s heatwave, as well as premiumisation in the category, ice cream performed extraordinarily well, but other categories can also capitalise on the rising temperatures.

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“We have already experienced a spell of hot weather this year. As summer approaches, brands need to focus on the al fresco eating and barbecue appeal of their products.” In addition to predictions of another hot summer, increasing environmental awareness among consumers will affect shopping habits going forward. Not only is the issue of food waste becoming of greater importance to shoppers, but environmental concern is one of the reasons people give for adopting vegan and vegetarian diets. These factors present great opportunities for the sector. Richard says: “Freezing food is the best way to preserve it, locking in nutrients and minimising household food waste. Regardless of what diet consumers choose to adopt, they can find convenient, high-quality food in the frozen aisle, including vegetables and plant-based proteins. “Innovative and responsive NPD is leading to improved offerings across all categories. This, combined with ongoing awareness-raising about the benefits of frozen, will continue to drive success.”

The Bulletin

Ruby Bell was professionally trained at Leiths, aged 19, having worked in kitchens since she was 15. After moving to London, she took on the role of head chef at Finns of Chelsea, a Deli and private catering company.

It might come as a surprise to some, that today she is in the frozen readymeal business. But Ruby is determined to prove gourmet frozen ready meals are a foodieâ&#x20AC;&#x2122;s best friend. May/June 2019 | 19

The Bulletin INTERVEIW

Ruby Bell

was head chef at Finns of Chelsea when she had her frozen epiphany. It was there she first met her future co-founder Milly Bagot when the pair bonded over their shared passion for good food. Ruby says: “The more the two of us chatted to customers and nattered about our own busy lives, the more we realised that, however much of a foodie you are, sometimes you just don’t feel like cooking from scratch. And yet you’d still like to eat seriously good, nutritious food. Why should you have to compromise?”

the brand. Even though you might have a great product and brand, it's a whole other kettle of fish getting the product in front of people. We’re still learning a lot. “We also underestimated the costs of starting a business. Everything is so much more expensive when you’re not at the stage of massive bulk buying. Less really is more! It’s really important to get the margins right.”

The brand also takes steps to ensure its eco footprint is as small as possible. byRuby food is served in recyclable cardboard trays and packed using Puffin Packaging’s 100% sheep's wool, which keeps byRuby products within the temperature ranges required by the Food Standard Agency (FSA). It is 100% biodegradable and compostable, and customers are encouraged to reuse it for anything from keeping bread

The idea was simple: fuss-free meals for people who love food but don't have the time to cook every day. Getting the idea off the ground was less simple and the entrepreneurs faced challenges they had not anticipated. Ruby says: “I think developing the product is the easier part for me; the challenges we faced were finding the funding to help market 20 |

Despite this shocking statistic, an estimated 88 million tonnes of food are wasted every year in the EU alone. Ruby firmly believes that frozen is the answer to the food waste issue, not only because it reduces food waste in consumers’ kitchens (The Times reported it could be by as much as 47%) but it dramatically reduces waste within the business. Ruby says: “To eat more sustainably is to go frozen as much as possible. There is so much that can be saved by freezing in a normal household, it's just finding a platform to try and educate and to give freezer tips to everyone.

byRuby was their answer. She added: “We wanted to create a brand we both identified with. Milly is a fulltime working mum of two (soon to be three) and I worked long kitchen hours that didn’t leave me with time to cook. But both of us love food and always want to eat a healthy, balanced diet.”

agricultural data technology company Gro Intelligence, the world could be facing a 214 trillion calorie deficit within the next decade. In other words, in less than 10 years, there will not be enough food for the world’s population.

Of course, another challenge is how to stand out in the market. ByRuby is one of a growing number of brands offering premium frozen ready meals. So what sets it apart? According to Ruby it is the brand’s unwavering dedication to quality and sustainability. “We pride ourselves on only using the best ingredients; all our beef is British grass-fed, our chicken is free range and our fish is responsibly sourced from UK waters. We also really do make EVERYTHING by hand and want to keep it that way. We feel you can really taste the difference.”

warm to stuffing cushions. Ruby believes this is a step more food brands should be taking. She says: “I appreciate it’s not an immediate possibility for everyone but for many companies there is an easy, affordable alternative to plastic and those that are ignoring the option to change are irresponsible.” It’s not just packaging waste that concerns Ruby. The issue of food waste is also high on her agenda, and for good reason. According to Sara Menker, founder and chief executive of

“We cook all our dishes in very small batches, so we only make what we need. What’s more, the freezer preserves our meals a natural way, giving them a shelf life of almost six months, so we’re never left with any food waste.” All this shows not only the brand’s social responsibility, but an acute awareness of what is important to the consumer. This awareness is not only reflected in the packaging and the promises, but the product itself.

The Bulletin INTERVEIW

local farmers and build a real connection with the ingredients and suppliers we use. We can then tell the story of the ingredients and food more to our customers.” This attention to food provenance is just one example of how challenger brands like byRuby are attempting to change perceptions of frozen food and Ruby thinks they are succeeding.

“I appreciate it’s not an immediate possibility for everyone but for many companies there is an easy, affordable alternative to plastic and those that are ignoring the option to change are irresponsible.” Research by Mintel has revealed that over a quarter of Brits have reduced their meat consumption and in response to the demand for vegan meals, byRuby have developed an extensive range of vegan dishes that makes up a large proportion of the brands offering. Ruby believes this ‘massively growing market’ won’t slow down any time soon. But she also believes that with food, as in life, it’s all about balance. “We’ve created byRuby with more of a flexitarian approach to eating in mind. Though Milly and I tend to eat a lot of vegan and vegetarian food, we do still enjoy meat once or twice a week - so long as it’s sustainably sourced,” she explains. “I think it's unrealistic for everyone to become vegan, but

I do believe we can all definitely cut down our meat intake and we want to help make this easier.” Despite the growing demand for plant-based products, the bestselling byRuby meals are classics like fish pie, lasagne and chicken curry. This, however, doesn’t stop Ruby experimenting in the kitchen. She gets recipe inspiration from eating out, recipe books, travelling and the cuisine of Spain, where she was brought up. Her personal favourite meal is the Keralan curry, which won the Women's Health ‘star product’ award 2018. When it comes to creating the recipes, the ingredients are considered with sustainability in mind. It is vitally important to Ruby that they are sourced locally wherever possible, and this forms one of the brand’s long-term goals.

“We are pushing the boundaries on the current offering of frozen ready meals by elevating taste and quality. Through this and our messaging we aim to educate as many people as possible on the benefits of frozen. With the help of people like Cook, Deliciously Ella & Allplants, perceptions are slowly changing.” Nevertheless, Ruby does not underestimate the scale of this challenge.

“I love the flexibility of frozen and how it’s so much more sustainable to be a frozen food business. Going frozen helps reduce food waste dramatically” Ruby says: “There will always be the people who see frozen as an unhealthy, low quality option,

however it's definitely a changing market and people are becoming more aware of the benefits of frozen. A ‘fresh’ ready meal has been sitting on the shelves for days before its consumed, with its nutritional value dropping daily. We freeze on the same day it’s made - freshly frozen! This process also ensures all the minerals, nutrients and vitamins and being served up at their absolute best.” So what’s next for byRuby? The brand continues to develop exciting new dishes, including a dessert range which will be launching this year. Longer-term, Ruby predicts a much more sustainable approach to the way we all eat, in which frozen will play a pivotal role. She says: “We are going to have to become much more localised in the produce we eat. I also strongly believe people will move away from retail food shopping and move much more to buying directly online. “I love the flexibility of frozen and how it’s so much more sustainable to be a frozen food business. Going frozen helps reduce food waste dramatically; we need to not only eat more plants to save the planet but also become more sustainable en masse by reducing our food waste. Frozen is the answer.”

She says: “We have said from the start that as soon as we are big enough, we want to buy direct from independent May/June 2019 | 21

From our kitchen to yours. We provide authentic tasting dishes from all around the world. From our kitchen to yours, every single dish we create is unique. To find out more visit mealcreations.co.uk

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Part of

As well as quick meal solutions, locked-in nutritional value and long shelf life, the frozen aisle offers consumers a convenient way to indulge their sweet tooth. But in the face of new food trends and an increasingly health-conscious shopper, how are dessert brands responding to a rising demand for sugar-free and vegan-friendly alternatives to traditional ice-creams and cakes? Coppenrath & Wiese Apple Caramel Crumble Tart

May/June 2019 | 23

The Bulletin FEATURE

Bells of Lazonby, We Love Cake range Estimated to be worth £160m, the frozen desserts market was given an added boost by last year’s record-breaking summer. Met Office forecasts suggest it could get very warm again in 2019, and bookies Coral have slashed the odds to 2/1 for this summer being the hottest on record. Yet frozen desserts, much like the sector as a whole, are faced with a challenge which will take more than Mother Nature to solve. Public Health England (PHE) is leading on a sugar reduction and wider reformulation programme which aims to reduce the amount of

Emily Sudell, marketing manager of We Love Cake, said: “In reducing sugar, we found that some of the lines scored higher in taste tests due to the reduction of sweetness, which had in the past hidden the natural flavour of the inclusions, such as nuts, fruits and seeds.” Not everyone, however, is convinced that all consumers are looking for sugar-free sweets. Despite consumer requirements on desserts starting to switch, Coppenrath & Wiese grew its frozen dessert brand YOY without ‘jumping on the health train’.

One survey last year suggested there could be as many as 3.5 million vegans in the UK. While The Vegan Society states a lower figure of 600,000 vegans, this still represents a fourfold increase in four years. sugar in the foods that contribute most to children’s intakes by 20% by 2020, and more consumers are seeking healthier alternatives to their favourite sweets. As such, dessert brands are being forced to take a fresh look at their traditional offerings. Bells of Lazonby is doing just that by taking a proactive approach to the demand for healthier desserts. Its We Love Cake range has undergone nine months of sugarreduction reformulation, making it the first to market to achieve the PHE 2020 sugar targets. During the process, the team made a surprising discovery.

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Lisa Bahre, account executive at Coppenwrath & Wiese, said: “In retail, and especially in the convenience channel, the main spend in the category is driven by value seeking shoppers aged above 45 who, despite the calories, love a good heart-warming slice of strudel or traditional lemon meringue pie after a meal and don’t want reduced fat versions.” Yet according to research for The Grocer, a third of consumers say they feel guilty when eating sweets and chocolate. This would suggest that debates around health and sugar consumption are having an impact on consumers’ attitudes and behaviours. Of course, sugar reduction is just one challenge facing manufacturers. A growing food trend is impacting the whole food industry, and frozen desserts are no exception.

The Bulletin

and #Foodie are also prolific.

The trend towards plant-based diets shows no sign of slowing down and in response many frozen brands have launched vegan-friendly versions of popular desserts. According to research from Mintel, the number of dairy-free ice cream launches more than doubled (up 166%) in the five years to 2017.

As Jenny McCoy, chefinstructor at The Institute of Culinary Education (ICE) and author of Desserts for Every Season, summed up in Full Service Restaurant magazine: “Instagram is a huge driver in dessert aesthetics, and lots of bright colours are catching eyes of consumers.”

Dairy-free offerings from Ben & Jerry’s, Haagen-Dazs, Magnum and Cornetto ice-creams are all now available, and dairy-free ice cream sales are expected to surpass $1 billion worldwide by 2024 to research by Global Market Insights. Great news for consumers opting for a vegan diet for ethical or environmental reasons, but for those looking to lead a healthier lifestyle, a question mark remains over the health benefits of going dairy-free. Milk is high in nutrients such as calcium, vitamin B2, phosphorous, magnesium, vitamin B12 and a useful source of the mineral iodine. In the UK, milk and dairy products are also one of the main sources of iodine. A low intake of iodine over an extended period may make your thyroid, which governs metabolism, work harder. Studies from the University of Surrey suggest that plant-based milk alternatives such as soya, almond, oat and rice supply only 2% of the iodine found in the equivalent glass of cow's milk.

This is something food service and marketing group Caterforce have been quick to pick up on. It recently launched a new range of cakes called the ‘Colour Pop’ range, made up of four brightly coloured celebration cakes: Pinata cake, Rainbow cake, Funfetti cake and Citrus Sunbeam cake.

It could be a simple matter of aesthetics. Instagram is transforming foodservice, with consumers eating with their eyes now more than ever.

Additionally, dietician Lucy Jones told Channel 4 show Supershoppers that many vegan options can contain far more added sugar than cow's milk. “Dairy alternatives are often lower in calories and they're often lower in fat, so they appeal to people trying to watch their weight. It's just that sometimes these drinks are much higher in sugar.” For now at least it seems the holy grail of frozen desserts – sweet, indulgent and truly healthy - may still be just beyond our grasp. This may be a driving force behind a potential new threat to frozen dessert manufacturers, as more consumers opt to create their own frozen treats at home. Last summer, Argos reported a 65 per cent increase in the sale of domestic ice-cream makers, while Lakeland experienced a 90 per cent increase in sales of their machines, as well as a 60 per cent increase in the sale of ice-lolly makers. Electronics giant LG recently unveiled a prototype of a Keurig-like personal frozen-dessert maker that could produce ice cream, sorbet, gelato and frozen yogurt on demand. So as more shoppers are seemingly making their own frozen desserts, what will tempt them back to the frozen aisle? It could be a simple matter of aesthetics. Instagram is transforming foodservice, with consumers eating with their eyes now more than ever.

the

That said, it’s not enough for desserts to look good, they must taste good too, and Gary Mullineux, purchasing director at Caterforce, predicts that exciting flavours are key to keeping consumer interest.

He said: “There are a number of trends that we’re expecting to come through in 2019. We’re going to continue to see a rise in complex or eye-catching cake designs. Botanical flavours are key for 2019 too, which became even more popular following Harry and Meghan’s wedding last year.” The royal couple famously chose a lemon elderflower cake for their Windsor Castle reception, giving inspiration to the new Chefs’ Selections cake range, which includes an elderflower and lemon cake and Persian style lemon cake. Nick Redford, managing director at Caterforce, added: “Consumers want cakes that taste as good as they look. We’ve been rigorously testing during the product development process to ensure each ingredient is the best for that product.” Another insta-worthy trend the frozen industry is tapping into is the hybrid product. Following the success of the cronut (croissant pastry shaped like a donut and filled with flavoured cream), Bells of Lazonby have been busy working on their own hybrid creation – the Brookie. A twist on two mainstream classics (a brownie and a cookie), this product is designed to appeal to millennials who enjoy experimenting with new flavours. In line with existing brand standards the Brookie is gluten, wheat and milk free which means that even those following a free from lifestyle can still enjoy this indulgent, on-trend product. Frozen food brands are taking a tactical approach to changing consumer demands by keeping a close eye on the latest foodie trends. The resulting innovations mean that as well as another glorious summer, shoppers can look forward to some exciting new desserts in the frozen aisle this year.

There is a hashtag for every type of food and food lover. #FoodPorn is perhaps the most well-known, but #Eeeeeats, #FoodPhotography May/June 2019 | 25

The Bulletin

When buying ice-cream, brand and packaging matter Ellie Tew, Shopper Insight Analyst, IGD

In common with other food and grocery products, we have found that quality is the most important factor shoppers consider when purchasing ice-cream.

range. Both innovations reflect a growing interest in plant-based and health-conscious purchases and widened the options available for those who want a treat but don’t want the calories that come with it.

However, two areas where motivating factors for ice-cream differ noticeably from the average food and grocery category are the roles of ‘brand’ and ‘packaging’. This can be seen clearly in the chart below, which is based on recent IGD shopper data.

But impulse still has a part to play…

Brand loyalty counts Shoppers gravitate towards brands they know when buying ice-cream. This could be for a variety of reasons, from a quality guarantee, to ethical credentials or known preference for a particular product in a range. For established brands, it is therefore important that shoppers are able to locate and purchase products quickly and easily. This can be aided by ‘brand-blocking’ so that it is clear where a range of one brand’s products are located together in-store. Equally, keeping in-store communications consistent will help loyal shoppers identify the right place to go in search of their products. Conversely, new brands will want to think about ways to disrupt natural shopping behaviours. Communicating messages about flavours and category innovations pre-store can build awareness of new products. By developing both clear messages and eye-catching in-store displays, such brands can start to cut into the market share of more traditional brands.

Bold packaging draws shoppers’ attention In 2018, IGD ranked ice-cream as second out of 35 categories in which packaging is important to shoppers. In fact, 24% of shoppers claimed they were influenced to buy a product because the packaging caught their eye, compared to an average of 18% across other categories. Packaging design matters when it comes to ice-cream, and category winners are those that stand out and clearly demonstrate their difference from the competition. This means using packaging to communicate key features and benefits.

Keeping things innovative Similar to stand-out packaging, innovation has a real pull when it comes to shoppers’ ice-cream or broader frozen sweets choices. New products can tempt people to make choices outside their usual range. In nods to current trends, Halo expanded its range of dairy-free vegan products, and Ben & Jerry’s launched its ‘Moo-phoria’ low-fat ice-cream 26 |

Ice cream continues to be a highly impulsive buy for shoppers. Compared to an average of 19% across all food and grocery categories, 28% of shoppers buy ice-cream on the spur of the moment in-store – and 46% know they want to buy ice-cream but decide on the exact product at shelf. This gives retailers and brands a clear role in influencing shoppers right up to the point of purchase. Ice-cream was the sixth most impulsive category for shoppers in 2018, giving retailers and brands a big incentive to make the most of in-store advertising and product visibility to promote incremental purchases.

This all points retailers towards balancing the known and the unknown In buying ice cream, shoppers display two seemingly different behaviours: loyalty to established brands and temptation to try something new and innovative. This opens up space for category newcomers at the same time as demonstrating that brand awareness still matters a great deal in the ice-cream category. Shoppers want to explore a range of tastes, and to see how the icecream category can respond to new market trends such as veganism. Brands that can draw in both loyal and impulse shoppers with an innovative and appealing new products can appeal to all. Ellie Tew, Shopper Insight Analyst, IGD

M EM B E R SH I P

update

WELCOME NEW MEMBERS With final preparations well underway for the BFFF Gala Dinner and Annual Product awards evening on 13th June, we will be looking forward to seeing many of our members, old and new, at what can only be described as the ‘Oscars’ of the frozen food industry. Here members can entertain their guests and join with industry colleagues as we celebrate product excellence across the frozen food industry. Since the last issue we are please to welcome seven new members to the BFFF family: Ettingshall Poultry – a successful and growing privately owned chicken cutting plant producing high quality, fresh and frozen chicken portions for the UK and international markets. K. H. Taylor Ltd – producers and manufacturers of IQF vegetables, which has been in the vegetable trade since the 1930s and has been independently freezing since 1980. Customers are offered a wide range of products, packed to their specifications, at very competitive prices. Doughlicious Ltd – a cookie dough manufacturer enabling the consumer to make delicious bakery-style cookies right at home. Santander UK Plc – fully committed to supporting food and drink manufacturers. Their team of sector and international specialists work with you to find a finance package that meets your needs. They have a range of products available to help you manage your day-to-day cash flow, purchase essential equipment, invest for growth and mitigate financial risks when trading in both domestic and international markets.

Marshall Fleet Solutions – providing the premium sales, service and parts support for the UK distribution industry. Trade Interchange – supplier management software helping organisations reduce the costs, risks and complexities associated with managing a large supplier base. Pack Copy Sent – a company founded to provide technical support, specification writing and artwork checking services with training to food manufacturers and retailers. In this issue we are pleased to highlight recent new members Air Products and Allgaier UK Ltd.

For membership enquiries or to book your New Member Profile in The Bulletin please contact: Kate Miller Tel: 01400 664320 Mob: 07793 499871 Email: katemiller@bfff.co.uk

New member profiles

The Bulletin

Air Products For more than 60 years Air Products has been a trusted supplier to the food industry in the UK, supplying gases, equipment and innovation in cryogenic freezing and chilling, as well as modified atmosphere packaging applications. From its base in Basingstoke, the team encompasses R&D, chemical engineering and food technicians, specialising in MAP gases and cryogenic freezing and chilling – with the ability to run food trials. In addition, Air Products has innovation links across the world to keep them at the forefront of food science and technology. The food division specialises in cryogenic innovations designed to deliver superior food presentation and preservation, from the space-saving EF Freezer to more advanced freezing tunnels with the option to Individually Quick Freeze (IQF) products. Another important innovation is the Freshline® SafeChill™ System. This unique intervention uses super-chilled air to reduce the campylobacter presence on contaminated broiler carcasses. Liquid nitrogen systems have also been developed to improve mixing and forming food products, enhance texture and minimise food waste, offering a high-quality and cost-effective alternative to traditional methods of food freezing and chilling. Due to its extremely cold temperature, liquid nitrogen freezes food more quickly than traditional technologies. This causes the formation of smaller ice crystals, delivering a higher quality frozen product with optimal taste, texture and moisture levels once thawed. The modern solutions Air Products offers customers high-purity gases, equipment, vast industry experience and technical support to help them succeed. With this aim, the team works with many UK producers

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and manufacturers, offering bespoke gas mixtures and detailed advice to answer the needs of each individual customer. The work Air Products does is also driven by its higher purpose – to create innovative solutions that benefit the environment, boost sustainability and address the challenges facing customers, communities and the world. To this end, through membership of organisations such as the British Frozen Food Federation, the company seeks to drive debate and work with others to find solutions to these challenges.

“ Air Products has innovation links across the world to keep them at the forefront of food science and technology. ” Contact Phone: 0800 389 0202 Email: apukinfo@airproducts.com Website: http://www.airproducts.co.uk/Industries/FoodBeverage.aspx

Allgaier UK Limited

The Allgaier group of companies was founded back in 1978 at Neu-Ulm/Southern Germany.

We are a logistics provider with own vehicle fleet specialising in ambient and temperature controlled freight transportation. With 750 staff members in eight different divisions we generated a turnover in 2018 of 120 Mio. Euro. The main activities are freight movements between the UK, Benelux, Germany and Switzerland. Our key clients are food manufacturers, importers/exporters, as well as retail organisations which we serve from own branches in the UK and Germany. Our main focus is double-deck temperature controlled trailers. These vehicles are all equipped with GPS track-and-trace facilities to monitor movements 24 hrs a day. In addition we have alarmed doors on the trailers and security bolts which make theft impossible: messages are sent to the driver and traffic office in the event of unauthorised access to the loaded goods. Transport with Allgaier delivers an excellent return on investment for our customers because: • • •

We offer security: all challenges are dealt with in a proactive manner. Your goods get delivered in time, with maximum safety and care. We bring you solutions with results that are cost-effective and reliable.

By joining the BFFF we hope to introduce you to our ‘world of logistics’. Let us help you to make your supply chain easier and more reliable.

“The main focus is our double-deck temperature controlled trailers. These vehicles are all equipped with GPS track & trace facilities to monitor movements 24 hrs a day.”

Contact Phone: +44 1634 329 154 Email: eike.fitjer@allgaier.com Website: www.allgaier.com

May/June 2019 | 29

The Bulletin

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

From head of technical, Denise Rion

update

Call to 'Target, Measure, Act' to reduce food waste

According to the United Nations FAO, around a third of all food produced for human consumption is lost or wasted, with the UK alone wasting more than 10 million tonnes after leaving the farm. In monetary terms this amounts to more than £20 billion a year. As well as excess food waste costing us money, the environmental impact is clear. In the UK alone, the carbon footprint of food and drink consumed is estimated to be equivalent to one fifth of UK greenhouse gas (GHG) emissions. This is mostly created during production (agriculture and manufacturing) and indeed, needlessly, if the food and drink are then wasted. Of course, no one likes to waste food and the UK Government is fully committed to reducing food waste, reducing our carbon footprint, and meeting the UN Sustainable Development Goal 12.3 target (SDG 12.3). This target seeks to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses, by 2030. In the bid to reduce food waste, the UK have tried several approaches over the years, including introducing a series of voluntary agreements. And figures show that these have had a positive effect, reducing per capita food waste by 14%. But despite significant progress, England continues to rely on landfill. Twelve million tonnes of municipal waste were landfilled in 2016, half of which was biodegradable. The latest agreement, the Courtauld Commitment 2025 (C2025), aims to reduce per capita UK food waste by a further 20%, between 2015 and 2025. Together, C2025 and SDG 12.3 support the UK’s broader ambitions to eliminate avoidable waste by 2050 and to work towards eliminating food waste to landfill by 2030. Recently, The Institute of Grocery Distribution (IGD) and The Waste and Resources Action Programme (WRAP) have led an industry-wide programme of work developing a roadmap for how the UK food industry will help achieve SDG12.3, consulting widely with businesses, trade bodies such as the BFFF and others from agriculture, production and manufacture, retail and hospitality and food service. The Food Waste Reduction Roadmap encompasses the entire supply chain from field to fork and shows actions that large businesses will take to address food waste in their own operations, support their suppliers in taking action, engage with consumers and innovate to reduce their food waste. 30 |

“Despite significant progress, England continues to rely on landfill. Twelve million tonnes of municipal waste were landfilled in 2016, half of which was biodegradable.”

The Bulletin TECHNICAL & LEGISLATIVE

To meet the national and global targets, collaborative and concerted

targets. There will be a final report on SDG12.3 in 2031. Reporting will

efforts to reduce food waste are required. Action by individual

be based on information provided to WRAP by businesses (including

businesses to ‘Target, Measure and Act’ on food waste, and to help

Courtauld 2025 signatories), trade bodies and any additional

suppliers and consumers reduce their food waste, is critical to success.

information in the public domain. WRAP will also carry out additional

An increasing number of businesses are adopting such an approach,

research necessary to assess progress (for example measurement

but many more need to do so, across the whole food chain.

of household food waste, a retailer survey to monitor changes to

Please visit the Roadmap website to access a free ‘Toolkit’ on how your business can ‘Target Measure and Act’ on food waste, including

products, packaging and labelling, and analysis of national datasets such as those from the Environment Agency).

the UK waste reporting template and sector-specific guidelines: http://

The ambitious aim is to have fifty per cent of the UK’s largest 250 food

tinyurl.com/y5237my9

businesses measuring, reporting and acting on food waste by 2019,

An increasing number of reports and case studies show the compelling business case for action, and this Toolkit provides the guidance and resources necessary to implement a strategy of ‘Target, Measure and Act’ and report on progress. Businesses should publicly report their own UK company results, or work towards this best practice, and share successes and lessons learned. Share data with those responsible for tracking and facilitating progress, and publishing aggregate data as appropriate (e.g. WRAP, trade bodies). Be as robust and transparent as possible. Tracking progress against the roadmap milestones, WRAP will report on progress against the roadmap milestones in 2019 (autumn), 2022 and 2026, alongside reports on progress towards the Courtauld 2025

and all 250 companies by 2026.

“To meet the national and global targets, collaborative and concerted efforts to reduce food waste are required. Action by individual businesses to ‘Target, Measure and Act’ on food waste, and to help suppliers and consumers reduce their food waste, is critical to success.”

May/June 2019 | 31

The Bulletin

H EALTH + SAFETY

From head of health & safety, Simon Brentnall

update

Fires from forklift battery charging

A quick search of the internet reveals a surprising number of incidents involving forklift fires. Very few are caused by a fault within a battery powered forklift, even though many of the fires started within the electrical systems of the vehicles.

There are many different ways of managing the charging process of battery powered forklifts. Companies need to consider and understand the consequences to their business if a forklift catches fire during charging.

•

Installing automatic detection within the charging area will give an early warning should a fire occur. Where you have people trained to tackle small fires with extinguishers this could alert them early enough to make a difference.

In the right environment a fire can quickly become self-sustaining even before the electrical safety systems cut the power. Ensuring your risk assessment takes into account the wider effect is crucial.

•

Lastly, consider fire suppression systems: if you can only place a fork lift charging station in a critical area of your building, protect that area with a fire suppression system to limit any fire damage to items first ignited.

So, what can you do to reduce the impact of a potential fire caused by charging batteries? •

Planned preventative maintenance: by servicing regularly and having a suitable fault reporting process in place, fires from faults will be minimised.

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Choose the location of a new charging area carefully. The best place of course (especially where there is a need to charge the batteries when the premises would be unoccupied) would be in a separate dedicated building away from the main premises. Keep the charging equipment away from combustible core insulated panels.

•

If possible, charge the batteries when the building is occupied, to enable employees to deal with any problems during the early stages. Where this would not be practical, consider further protection measures as described below.

•

What would be a safe distance to prevent a fire spreading? The RISC Authority recommends a 2m separation distance around the charging points - or 60 minutes fire resisting construction - to restrict a fire spreading. There is also a useful checklist of considerations within their document RC11. https://www. riscauthority.co.uk//index.cfm?originalUrl=free-document-library/ RISCAuthority-Library_detail.rc11-recommendations-for-use-of-forklift-trucks.html

•

Check daily the build-up of combustible materials near to charging areas and take action when the safe separation distances are encroached.

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Some types of battery produce hydrogen gas which should also form part of your DSEAR risk assessment. Ventilation is required to manage the hydrogen gas, ensuring that it remains 25% below its Lower Explosive Limit (LEL 4% in air). ‘HSE using electrical storage batteries safely’ includes how to calculate safe ventilation. www. hse.gov.uk/pubns/guidance/sr18.pdf

•

Train all staff who work in the area, or use the charging equipment, on how to use a fire extinguisher and recognise when they should and should not attempt to tackle a fire.

•

Prevent hot works from being conducted within charging areas, or closely manage any required hot works to be conducted when the batteries are not being charged.

32 |

“In the right environment a fire can quickly become selfsustaining even before the electrical safety systems cut the power. Ensuring your risk assessment takes into account the wider effect is crucial.”

The Bulletin HEALTH & SAFETY

“It could have been much, much worse…” In this real-life case study, Simon Brentnall demonstrates the danger that high-pressure workplace culture can put on your staff, the public and business reputation. This example highlights the value of ISO 45001 as an active management system within any large business to protect against Occupational Health & Safety (OH&S) risks. It has been rare that I’ve had to investigate a road traffic accident as an OH&S incident. However, several years ago, in a previous role, I was called out to one involving a high-performing young employee who I’ll refer to as ‘Rachael’. The cause of the accident has stuck with me. Early morning in a busy part of Leeds, a car had been seen swerving across the road, eventually colliding head on with a stationary vehicle on the other side. Bystanders naturally assumed the driver, Rachael, was drunk. However, when the emergency services arrived, they discovered she had been asleep at the wheel. By uncanny coincidence, the stationary driver also worked for the same company (though was on the way to a completely different site) and both drivers escaped without major injury. Given the highly pedestrianised nature of the location, with several schools nearby, it’s clear it could have been much, much worse.

THE CONTEXT Turn the clock back several months. The business as a whole was under a lot of stress, with targets consistently being missed. The sales director had walked out of a board meeting, never to return and was quickly replaced. It seemed initially that the new sales director was just what the company was looking for: a tough operator who knew how to get the staff working harder to drive new business. And it seemed to be working. However, behind the gradually improving sales numbers, there was an uncompromising culture of high demand and low support. Rachael was on the sales team and, despite the pressure, seemed to be performing well. She was seen as a reliable employee who was prepared to put in the extra hours to get the results.

THE NIGHT BEFORE THE INCIDENT One evening she left the office, aware she still had a key client presentation to prepare for the next morning in Leeds. As she arrived home, she checked her phone only to find the sales director had called her team to a mandatory meeting the following afternoon in Manchester. Each of them would have 20 minutes to present on their current work and strategy to achieve sales targets. Given the company’s situation, it was clear her presentation had to be on the money. When Rachael sat down to start her evening’s work, she found her internet was down and she couldn’t connect her laptop to the company network.

It was already late in the day, so she set out to find a fast-food restaurant that offered a Wi-Fi connection for her to get both her presentations done. It’s unclear whether Rachael slept that night, having finished her two last-minute pieces of work. What we do know is that a prolonged period of extended work hours, where it was the expectation to take work home and answer emails late at night, was brought to a head by this particular bout of late-night work.

With the prospect of a 280 mile round trip ahead of her, that she’d been unable to prepare for, she left her home in Droitwich to make the first leg of the journey. She hadn’t even reached her first destination when she fell so deeply asleep that even the impact didn’t wake her.

CHANGE NEEDED As you’d imagine, this sent shockwaves through the company. The directors were devastated that such an event could happen, particularly considering how much worse the accident could have been, both for the employee concerned and the general public. Cultural change began immediately. An outright ban on emails being sent out of hours without management authorisation was set in place, telematics were brought in to monitor employee driving behaviours, and the necessary balance was established to ensure staff health and safety were protected in a more holistic way. Prior to 2018, when ISO 45001 was introduced in as a management system, OHSAS 18001 was the key standard. While this brought about many benefits in terms of reducing workplace accidents and illness through better workplace safety and conditions, there were several key areas of shortcoming. In my opinion, foremost among ISO 45001’s improvements is the leadership and management commitment the new standard brings. Clause 5.1 in particular places strong emphasis on the top tier of management within a company to proactively engage and take accountability for the effectiveness of the OH&S management system. The standard mandates that senior management takes an active role in mitigating organisational level risks, ensuring the company’s strategy, structure and systems remain balanced: it avoids robbing Peter to pay Paul. In Rachael’s story, the OH&S outcomes of the business were being sacrificed for the sales performance and this would have been mitigated with ISO45001 principles being well-established in the company.

REDUCING YOUR COMPANY’S RISKS By giving due consideration to workplace conditions – including physical safety and the expectations placed upon staff – employees are more likely to be engaged and sustainably productive. Naturally, this is a positive outcome for both the individuals’ wellbeing as well as company performance. With 15.4 million days lost in Great Britain due to work-related stress, depression or anxiety in 2017/18, workplace culture is a consideration that businesses can little afford to ignore. It was pure luck this case study didn’t end up in a reputational nightmare, either with an employee or public fatality. But this story demonstrates that taking OH&S matters seriously is more than just about managing the numbers: it’s about protecting the people who make up your valuable workforce. Failure to do so can have ripple effects that shatter families, workplaces and communities.

May/June 2019 | 33

Fire Safety and Composite Panel Event

Temperature Control is Key!

Temperature control is essential within our industry and composite insulated panels (CIPS) make this possible.

When it goes wrong

We have all seen the devastating effects if CIPS are not managed correctly. Failure to identify, mark and manage these panels can lead to disaster.

Programme

We have put together a fantastic programme, this being both theoretical and practical on identifying marking and managing composite panels. The program includes fire stopping, fire extinguishing methods and media. The day will outline practical ways to protect your people and your business.

Who should attend?

The seminar is aimed at facilities managers, warehouse managers, health & safety managers and those responsible for maintenance.

BOOK NOW!

Members - ÂŁ195 + VAT Non-Members - ÂŁ245 + VAT Accommodation package available Email: carlabrown@bfff.co.uk for a booking form

Thursday 27th June 2019 Branston Hall/Lincolnshire Fire & Rescue Training Facility Sponsored by:

In association with:

Fire Safety and Composite Panel Event 27th June 2019 – Branston Hall/Lincolnshire Fire & Rescue Training Facility In association with :

May/June 2019

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The new man at BFFF