Novem ber / Dec ember 2018
The magazine for the frozen food industry
The best thing since sliced ANNUAL LUNCHEON RESERVE YOUR PLACE Event roundup Upcoming Seminars
DEEP FREEZE A COMMUNITY EFFORT THE BEST THING SINCE SLICED BREAD INTO THESIMON GALKOFF Feature Interview with John Marren Feature Interview
ADVANCED COLD LOGISTICS
“The difference between ordinary and extraordinary, is that little extra” Newly extended 143,000 pallet frozen automated warehouse in prime Wakefield location, built to 21st Century standards with proven technology and systems Compelling transport offer utilising Euro V1 tractors and a variety of trailers including Standard, Double Deck and Automated trailers, for optimum flexibility
NewCold is proud to support the BFFF and sponsor this year’s Annual Lun cheon
Integrated, collaborative, logistics solutions offering improved product, security, safety and quality from the production line to delivery Sustainable supply chain planning. Working with customers to add value, through innovative thinking and a genuine partnership approach to finding improvements A culture, and a team, focused on service and supporting our customers to achieve their goals
Contact: Jon Miles +44 7740 924 695 E: jon.miles@newcold.com www.newcold.com
INTEGRATED SERVICE PROVISION THROUGHOUT THE COLD CHAIN
The Bulletin
John Hyman Chief executive
WELC O ME
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
01400 283090 www.bfff.co.uk CHIEF EXECUTIVE John Hyman HEAD OF COMMERCIAL & SPONSORSHIP Paul Murray paulmurray@bfff.co.uk 07718 588431
Welcome to the November/December edition of the Bulletin.
ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871
It is a busy time here for us at BFFF with our fabulous Annual Luncheon being held at the London Hilton on Park Lane, and our AGM, and the time of the year when the Board reflects on how effective we have been as a Board, Chairman and Chief Executive. We’ve recently launched our popular annual Business Conference under the theme of The Future of Frozen Food 2025. We have a brilliant range of presenters and I’m delighted futurologist Morgaine Gaye will share her view on how we can identify new opportunities for growth. To complete a busy day we will also be holding our annual Health & Safety seminar and Technical seminar. Our People Awards dinner in the evening is set to be bigger and better than ever as we recognise those who go above and beyond across our industry. All four events will take place in the Birmingham Hilton Metropole on February 7th 2019, and tickets are available now.
PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Jessica Beckett bulletineditiorial@bfff.co.uk DESIGN Cheryl Conant
As the highlight of the year within the frozen food industry, don’t let your business miss out on recognising outstanding new product excellence and innovation at the 2019 Gala Dinner. I am pleased to share that the deadline has been extended for our Product Awards entries with the closing date now 30th November. The BFFF team and myself look forward to seeing many of you at our Annual Luncheon or the Industry Forum between now and Christmas and we would like to wish everyone success in the run up to the festive period.
Go online
I wish you a wonderful Christmas and a very prosperous New Year!
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. 1
The Bulletin
CON TEN TS
Bulletin THE
The magazine for the frozen food industry
IN THE NEXT ISSUE
Fish & Seafood
04 BFFF NEWS
To request the brief for this issue contact: bulletineditorial@bfff.co.uk To advertise contact: katemiller@bfff.co.uk Advertising Deadline: 4th January 2019 To request a Media Pack or submit your company/product news contact: bulletineditorial@bfff.co.uk COMING UP: March/April - Meat, Fruit & Veg Annual Conference & People Awards Round up May/June - Sweets & Treats
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MEMBER NEWS 2
The Bulletin
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UPCOMING EVENTS
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CGA
INDUSTRY SERVICES
LIFE IN THE FREEZER: WINNERS OF THE 2018 PEOPLE AWARDS
MEET THE TEAM
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BFFF PRODUCT AWARDS UPDATE
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FACTS & FIGURES
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NEW PRODUCTS
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TECHNICAL && LEGISLATIVE
INTERVIEW: SIMON GALKOFF
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FEATURE: BAKERY & CONVENIENCE
NEW MEMBER PROFILES
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HEALTH & SAFETY 3
DIARY DATES
The Bulletin
BFF F NE WS
Updates from BFFF team
Dr Morgaine Gaye announced as keynote speaker for BFFF Annual Conference 2019 Food futurologist Dr Morgaine Gaye has been confirmed as the keynote speaker for next year’s Annual Conference.
Morgaine is also director of bellwether: Food Trends, the first food trend research compendium. She also has her own health-food product range of functional food blends called Dr Gaye, which are sold globally on-line. The theme of the 9th BFFF Conference is ‘The Future of Frozen Food – 2025’. With major changes already altering every element of our lives; how we shop, what we buy, our values and our relationships, we need to look further into the future to identify new possibilities. Morgaine will share her insights which give the long-view in 2025 to give us a pro-active advantage.
Stellar line up of speakers confirmed for 2019 BFFF Annual Conference A Taste of Tomorrow: Also joining Morgaine at the 9th BFFF Annual Conference is BFFF’s favourite economist, Roger IFE is Back and Bursting Martin-Fagg. with Inspiration for BFFF Members
Following Roger, Nick Downing (IGD) and Chris Hayward (Kantar Worldpanel) will explore how retail will evolve and innovate in 2025, in addition to a Christmas performance review, and latest insights.
Celebrating its 21st year, The International Food & Drink Event (IFE) – the UK’s leading and largest food & drink event – is returning to ExCeL London 17 – 20 March 2019.
Our ever-popular panel debate will give delegates the opportunity to question the experts further. Simon Stenning (Strategic Advice for Foodservice) will kick off the afternoon programme with focus on the future of foodservice and Adrian Gahan (former Conservative party adviser) will give a political update on Brexit as we approach March 29th, and what that means for our members.
A must-attend event, IFE 2019 promises to inspire operators from the frozen food sector through experiential activities, tastings of on-trend products and thought-provoking talks on the key challenges facing the food & drink sector as a whole, such as Brexit, the sugar tax and sustainability. A dedicated Frozen Food event section will also showcase the most innovative and up-and-coming food brands from across the globe, such as Northern Bloc natural ice cream, cocktail flavoured Poptail maker Lapp and alcohol-infused Speakeasy Ice Cream – providing food for thought and inspiration for the year ahead.
Ahead of our keynote speaker Dr Morgaine Gaye, Jack Brabin (Tesco) will share what the future of frozen will look like in Tesco and a major foodservice operator will share their innovation on CSR and how that will grow in importance in 2025. Sponsored by Meal Creations, the conference takes place in the Birmingham Hilton Metropole on the 7th of February 2019.
Taking place in London – the home of food & drink innovation – IFE 2019 will provide a taste of tomorrow with the launch of captivating new event attractions, including:
People Awards entries ready for shortlisting
Tasting Trends – taking future trend-gazing to the next level, this multisensory experience will allow visitors the opportunity to see, smell and taste some of the most innovative and on-trend food & drink products.
We are delighted with the high number of entries from members for our 2nd People Awards with judging taking place on the 27th of November.
The Future of Retail – with significant changes on the horizon in the retail sector, what will the shops of 2030 look like? This interactive installation will provide the chance to experience the new technology and alternative shopping models set to disrupt the sector.
We are thrilled that 2018 winners Jane Marren, managing director, Company Shop and Ginny Durdy, marketing manager, The Ice Company will be joining our judging panel along with Vince Craig, BFFF board member, Alison Cannon, founding partner, Resonate Search & Selection, Nick Downing, IGD commercial director and Cheryl Bennett, director, Pelican Communications.
The biennial event provides both British and international frozen food suppliers with the opportunity to meet and connect with top retail, wholesale & distribution, import & export and foodservice & hospitality buyers all under one roof. Co-located with Pro2Pac, the UK’s leading food & drink processing & packaging event, the joint festival will provide a comprehensive snapshot of the food & drink industry, making it a calendar highlight for all forward-thinking companies.
Winners will be presented with their awards at the ceremony on the evening of 7th February 2019 following the Annual Business Conference, Technical Seminar and Health and Safety Seminar – all taking place in the Birmingham Hilton Metropole.
For more information on IFE 2019, to book a stand or to register your interest as a visitor, please visit the website.
For further information regarding the packages available and to book your place please contact jillywallis@bfff.co.uk 4
The Bulletin
M EM B ER N E WS
NewCold opens UK’s biggest deep freeze
Updates from BFFF members
Settlement Scheme for EU Nationals
Shakespeare Martineau has urged UK employers to encourage EU employees to apply for settled or pre-settled status in order to secure their right to live and work in the country.
Under the EU Settlement Scheme, EU citizens and family members who may have lived in the UK for many years and those arriving up to the end of the grace period of 31 December 2020 will have to apply for the ‘settled status’ by June 2021.
NewCold has unveiled its new deep frozen storage and distribution centre – the largest of its kind in the UK. At the grand opening in Wakefield, customers, dignitaries and staff gathered on the 16.5-acre site to mark the occasion and hear from the company’s country director, Jon Miles, regarding the impressive facts surrounding the new storage and logistics facility. He said: “The opening of a food-handling facility which, in terms of size, performance, sustainability and low energy consumption, raises the bar to new heights – until now, not seen in the UK.” The Wakefield plant will handle 3m pallets annually and with a total volume of over 4m cubic metres, the giant deepfreeze has the capacity to store 143,000 pallets – at a constant -23 degrees. 175 pallets come in and out every hour and just five minutes is required to unload NewCold’s bespoke-designed moving floor trailers.
Currently employers check and retain copies of passports or ID cards of EU nationals to establish a statutory excuse against a civil penalty for illegal working. Every business is obligated to complete and submit this information by the end of 2020. However, from June 2021, new employees will be also obligated to provide their evidence of status. Those who have resided in the UK for at least five years will be eligible for settled status. Those who have not, will be granted presettled status taking them up to the five years required to obtain settled status. The UKVI states that the process will be streamlined. ● www.shma.co.uk
The NewCold plant is fully automated and minimal handling maintains product temperature at all times. The operation is driven by Davanti software which has been improved year-onyear to optimise the automation. Additionally, dispatch bays are deep-frozen, whereas many conventional stores are chilled. ● www.newcold.com
Erudus orders in new partnership with SwiftCloud Erudus has further cemented its position as the leading foodservice data pool software following a partnership with a leading mobile ordering app.
across the UK and they will now have the advantage of displaying key product information from Erudus.” ● www.erudus.co.uk
The brand has linked up with SwiftCloud, with users of the app now benefiting from complete integration, including the automatic population of allergen, nutritional information, and ingredients when placing their orders. The move aims to explore new business avenues within manufacturing data and to push it further across the industry. Earlier this year it partnered with Nielsen Brandbank and Lady Lodge Systems. Erudus chief operating officer Jon Shayler said: “This is another big step forward for us. SwiftCloud is used by wholesalers and caterers
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The Bulletin
M EM BER NE W S Updates from BFFF members
Bidfood unveils five casual dining essentials New research from Bidfood reveals value for money, convenience and healthy choices as essential when attracting consumers to casual dining restaurants.
The Consumer Views Study has shown that Brits are eating out less than the same time last year with 45% of consumers actively reducing their leisure spending.
Coop Trading and Wabel join forces
The majority of respondents (28%) request smaller portions of British classics, others (28%) are looking for dining alternatives such as takeaways that offer the same meal for half of the price than dining in.
Coop Trading is partnering with Wabel to source new products at the Wabel Frozen Summit.
Half of all customers suggested that with changing menus and service offerings, pricing structures and greater personalisation, eating out frequency could be reinvigorated.
Coop Trading is the Nordic region’s largest shopping organisation. It manages and purchases goods for Coop Denmark, Coop Norway, SOK Finland and Coop Sweden.
Lucy Pedrick, Insights Manager at Bidfood, said: “Our aim was to uncover restaurant must-haves, as rated by diners, to help operators attract footfall and ensure their business is future fit in such a competitive market.
The Wabel Frozen Summit is the largest European event dedicated to all frozen categories. It takes place in March 2019 in Paris. Visit www.wabel.com/frozen_summit for more information.
“Without a doubt, the biggest deal breaker for consumers today has to be the cost of eating out. With decreased disposable income to contend with, people are looking for extra value for money and certainly don’t want their food going to waste – that’s why smaller portions and discounts on takeaway options ranked among the highest in our survey.”
● www.wabel.com
● www.bidfood.co.uk MICHAEL WARD L I M I T E D
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The Bulletin
M EM B ER N E WS Updates from BFFF members
Paramount 21 celebrates 30-year anniversary
Paramount 21 has celebrated its 30th anniversary with a party for employees past and present.
Founded in September 1988 by Ali Hannaford, the business continues to grow and thrive in today’s fast paced foodservice industry. She said: “I set up Paramount 21 Ltd at home in my dining room. I'd been made redundant, my son was one year old. What started as a small business trading in seafood has now become a global frozen food business specialising in the production of value-added vegan, vegetarian and seafood for both catering and retail.” Ali celebrated the landmark year alongside her family, fellow directors and staff at the Livermead Cliff Hotel in Torquay.
Bakkafrost launches a new sustainability report
She added: “I haven't done this alone, it's been with the unwavering support of my husband, our two sons, family, employees, customers and suppliers. It's also been with help from many people within the frozen food industry.
Bakkafrost has underlined the growing importance to the UK market of its expanding salmon farming operation in the Faroe Islands, with a two year plan which addresses sustainability issues.
“I treasure these friendships and continue to support the industry through the British Frozen Food Federation. So today when everyone is saying Happy Birthday to me and Paramount, I'm saying thank you to all those who have been part of our journey so far.”
Against a background of high customer satisfaction (96%), the employment of more than 1,100 people on the islands and the successful rollout of cleaner fish, Bakkafrost is opening a new processesing plant.
● www.paramount21.co.uk
The company has announced plans for a new biogas plant, using waste products from fish and dairy farming to produce energy and fertiliser, further enabling the implementation of a sustainable feed policy. Torkil Davidsen, head of UK operations, said: “Operating in a small country like the Faroe Islands restricts growth so it is important for us to be as efficient and sustainable as possible and to continually innovate.” He added that the company would continue to look for additional customers for its unique breed of salmon, whilst starting production of exciting new fresh salmon fillets and portions. ● www.bakkafrost.com
In my
VIEW with
Mark Dodds
The Chartered Institute of Marketing (CIM) urged consumers and businesses to have their say on plans to protect the names of food and drink produced in the region. It comes after the government launched two consultations in preparation for replacing and strengthening the existing EU protected food names scheme post-Brexit. There are currently 86 protected food names in the UK including Cornish Pasty, Traditional Grimsby Smoked Fish and Cumberland Sausage. Mark Dodds, CIM food, drink & agriculture chair, said: “The protection of food names and geographical status is one of the most important elements for many food producers. 7
“It sets them apart from the competition and as a result, it’s crucial to their success as a business and an employer, and is often what puts their area ‘on the map.’ “If this were to be lost or change in any way it could force many of them to re-think their strategies and the way they sell their products. “We would urge all food producers – whether they operate within the protected scheme or not – to respond to the consultations to ensure that anything which replaces the current schemes is as robust and respected as those currently in place.” The EU protected food name scheme highlights regional and traditional foods whose authenticity and origin can be guaranteed.
The Bulletin
M EM BER NE W S Updates from BFFF members
Oakland International celebrates 20-year milestone FAST NEWS
Launched in Worcestershire in 1998, ethical family business Oakland International has celebrated 20 years of success with team members and friends at a family BBQ. Oakland’s anniversary marks a business milestone for the company which originally began in egg production, and two-decades later is a major Redditch employer, operating hubs and facilities in the UK, Ireland and has an overseas partner in Spain.
Damien Barrett appointed nonexecutive director of Thomas Ridley Foodservice
Barrett joins Thomas Ridley following 13 years at Henderson Foodservice, one of the leading foodservice providers in Ireland with a £120million turnover. As managing director from 2008, Barrett steered Henderson’s to increased sales turnover and the company received numerous awards such as Deloitte’s Best Managed Companies Gold Award in 2017 and Investors in People Gold in 2018.
Oakland International Co-Founders, Dean and Sallie Attwell, said: “As we look back and reflect on our two-decades in business, we are incredibly appreciative of the heritage of talent within Oakland and of the many accomplishments we have achieved together as a team. “A genuine and heartfelt thank you to every one of our team members, our customers, our partners, our parents and families as we wouldn’t be where we are today without their support. They have all helped make this possible, here’s to the next 20 years!”
Security operations team complete 3 peaks target in under 24 hours
● www.oakland-international.com
GMS Operations Director Ben Neate and National Contract Manager Matt Prokopowicz completed the national 3 peaks challenge in 23 hours 50 mins and 42 seconds on Saturday. The team decided to take on the challenge as part of GMS’s 20 year celebrations where the Bromsgrove based security experts are supporting 20 charities throughout 2018.
First AGRO merchants truck delivered to Grocontinental Grocontinental became part of the AGRO Merchants Group at the end of last year and the delivery of the new vehicle, an MAN TGX-XLX, heralds the start of the Grocontinental fleet carrying the AGRO Merchants Group branding.
The new vehicle follows the recent purchase of 12 new refrigerated Schmitz trailers at the Shropshire-based company. A tender process, encompassing a number of major vehicle manufacturers, is also underway for the purchase of future vehicles. From its 35-acre site in Whitchurch, Shropshire, Grocontinental operates a fleet of 60 vehicles and 120 trailers and has a storage capacity of 197,000 pallet spaces of multi-temperature storage from -28°c to +12°c including ambient, chilled and frozen. ● www.grocontinental.co.uk 8
The Operations team decided to ‘do their bit’ and chose the National Autistic Society to fundraise for as one of the team has a child with autism so it is a charity close to their hearts. Security officer Colin Holloyoak made up the trio from GMS by driving Ben & Matt across the UK from peak to peak. The challenge has raised £1,100 so far with more money still coming in. Ben commented “It was a gruelling challenge but we’re delighted to have completed it and raised a fantastic amount for the National Autistic Society.”
The Bulletin
M EM B ER N E WS
Updates from BFFF members
Iceland helps to improve seafood sustainability through launch of 'what the fish?' Iceland has become the only UK supermarket to sell four types of British fish commonly caught as ‘bycatch’ through the launch of its latest product: What the Fish? Bycatch, in the wild capture fishing industry, is a fish or other marine species that is caught unintentionally while fishing for popular target species such as cod, haddock, sole, plaice and salmon. Global fish production is approaching its sustainable limit, with around 90 per cent of the world’s stocks now fully exploited or overfished, and a 17% increase in production forecast by 2025, according to the UN Food and Agriculture Organisation.
Before launching the new product, Iceland commissioned research among 2,000 UK adults which found that nearly 80 per cent had no idea what bycatch meant; with seven out of 10 believing UK food retailers need to reduce bycatch or make greater efforts to sell ’nontarget fish’ once informed.
Some fish and shellfish species caught as bycatch in the UK may be supplied to overseas markets, while others may simply be discarded as waste.
Eight in 10 people believe it’s important to buy fish which has been ethically caught and half said they make a concerted effort to buy fish which has been caught off British shores.
Iceland’s head chef, Neil Nugent, said: “Grey gurnard, whiting, pouting and megrim are incredibly tasty, versatile fish. We wanted to make these species available to more shoppers to help them widen their repertoire of white fish. We are also clearly helping to improve the sustainability of UK fisheries by not discarding good, edible fish as waste, or racking up more miles of transport by sending it to markets overseas.”
Iceland’s managing director, Richard Walker, said: “Enjoying fish that is traditionally seen as bycatch gives us more variety and also helps make eating fish more sustainable. The more that supermarkets can do to encourage customers to try to new options, the better for the planet.” ● www.iceland.co.uk
Food Sector Lawyers info@1cold.com www.1cold.com
Call us today on 01564 702269 Specialists in the Design, Project Management and Construction of Hygienic, Fire Rated and Temperature Controlled Environments
• Contracts • Debt recovery • Product recalls • Agents and distributors • Employment • Intellectual property and branding • Transport and logistics • Competition • Corporate and commercial Contact Peter Cusick or Peter Seary of our Food and Drink team
01775 842500 INDUSTRIAL CHILLERS / COLD ROOMS / COLD STORES
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www.roythornes.co.uk @roythornes_food
The Bulletin
M EM BER NE W S Updates from BFFF members
Get GSCoP savvy with one-day training course
Back-to-back supplier awards for Visual Foods Visual Foods has been awarded Whitbread’s 2018 Food & Drink Supplier of the year at its recent conference. It comes after the company received the Force for Good award in 2017.
SmithCarey training has teamed up with BFFF for a oneday programme to arm suppliers and manufacturers with all they need to know about the Groceries Supply Code of Practice (GSCoP).
Jason Thompson, managing director of Visual Foods, said: “We are delighted to receive this award which we believe acknowledges our commitment to offering our valued customers high quality, accredited supply solutions backed up by strong service levels and market leading product innovation.
The event will test understanding through live scenarios and best practice case studies to help deliver capability and confidence.
“We’re really proud of our position as a leading supplier to major pub and restaurant brands in the UK and hope to continue our success.”
It takes place on November 27 in Warwick. BFFF members receive a members’ rate of £499pp and places can be booked on 0845 697 0412.
● www.visualfoods.co.uk
● www.smithcarey.co.uk
Busting frozen food myths
Birds Eye has teamed up with dietician and health writer Laura Tilt to put the record straight on frozen food myths.
It comes after Birds Eye studied 2,000 Brits to assess national attitudes to frozen food – and uncovered a range of misperceptions.
Thomas Ridley Foodservice take out top award
One fifth of consumers think frozen fruit and vegetables have lower nutrient levels than their fresh counterparts, while 75% don’t think you can cook meat from frozen. 10% even think that all frozen food is more expensive than the fresh version. Birds Eye and Laura are now tackling the myths by highlighting the facts with Laura saying: “Two fifths of Brits believe frozen foods are filled with preservatives but the actual freezing process preserves the food, so added preservatives aren’t required. Freezing is like pressing the pause button.”
Thomas Ridley has collected the prestigious accolade of Supplier of the Year 2018 at the annual Center Parcs Supplier Awards, which recognises and celebrates the best of more than 1,800 suppliers.
The report also uncovers which frozen foods are most popular and generational differences among consumers.
As a Center Parcs supplier for 30 years, Steve Lyons, Thomas Ridley Sales Director was delighted to receive not only Supplier of the Year 2018, but also Delivering Excellent Service – Food & Beverage and Retail.
Lauren Woodley, a nutrition manager at Birds Eye, added: “Frozen food is available at peak quality year round, irrespective of the season, and using frozen foods helps to reduce our food waste.
Steve Lyons, Thomas Ridley sales director said: “To receive these two awards from Center Parcs is fantastic and reflects the amazing work and dedication of the entire Thomas Ridley Foodservice Team. Our aim is always to surpass our customers’ expectations and deliver an outstanding service in every possible way, and these awards reinforce the great partnership between our two businesses.”
“Frozen fruits, vegetables and fish are especially great, as they count towards our five-a-day and recommended two portions of fish a week, and are in many cases more convenient and easy to prepare than fresh.” Visit www.birdseye.co.uk/nutrition/frozen-food-myths to read the full report.
● www.thomasridley.co.uk
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The Bulletin
NEW
Festive desserts unwrapped
Country Range’s Christmas catalogue of desserts has been boosted with the addition of a Premium Mint Chocolate Shard Cake and three roulades – Black Cherry & Cream, Pecan Toffee and Raspberry, Prosecco & Milk Chocolate. The four new desserts come frozen making them ideal for caterers under time, waste and money constraints. They are available through the 12 independent wholesalers which make up the Country Range Group. Martin Ward, trading director at Country Range Group, said: “Using frozen desserts means caterers have a constant supply of stock and are vital in helping them reduce waste and cut costs. At Christmas time this is even more important but that doesn’t mean the quality has to be compromised. “Our four new desserts look stunning when served and as they are freshly frozen all the flavour is locked in until they are served, meaning they taste out of this world too. We believe they will be very popular with our customers looking for premium quality retro desserts this Christmas.” www.countryrange.co.uk
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The Bulletin NEW PRODUCTS
Iceland offers ready made scrambled egg
Smaller meals- big flavour Anglia Crown, a prepared meal manufacturer, has launched a brand-new Smaller Meals Plus range. The individual frozen meals are from part of the company's award-winning Crown Advantage meals and are tailored for patients with smaller appetites.
Iceland has launched Ready Scrambled Eggs which are ready in just 90 seconds and designed to provide a convenient breakfast option.
Crown Advantage Smaller Meals Plus consists of eight nutritious and appetising dishes. Each meal weighs no more than 200g and provides a minimum of 500 kcals and 20g of protein.
Each pack is made with four free range British eggs with a dash of milk and seasoning.
Kara bolsters fruit teacake range with new premium offering
Visual Foods launches new innovation in tuna
Kara, the foodservice specialist of the Finsbury Food Group, has launched a new premium option to join its fruit teacake range.
Ready to eat, sliced yellowfin tuna fillet is the latest in innovation from Visual Foods’ supply chain. Winner of Best New Foodservice Product at the 2018 Boston Seafood Show, it comes in eight flavours, including Black Pepper, Cajun, Rosemary and Sriracha.
A number of enhancements in taste, aroma and aesthetics have been made to improve the overall dining experience for consumers and boost Kara’s existing fruit teacake offering.
These brand new tuna slices are available in both foodservice and retail pack formats and are a perfect addition to ranges aimed at the growing food to go category.
The Premium Fruit Teacake contains double the amount of mixed fruit in each batch and includes currants, raisins, orange and lemon peel.
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The Bulletin NEW PRODUCTS
Speciality Breads goes Southern with Grillhouse Burger Buns
Three Cheese for Country Range’s latest roll-out
Available through the Red Tractor-certified baker’s network of wholesalers, the new products are an Alabama Grillhouse Burger Bun and Tennessee Grillhouse Burger Bun. Made with free-range eggs, the 80g products are available in cases of 45 with the Alabama bun featuring a hint of red malt for flavour and colour and the Tennessee bun finished with poppy and sesame seeds for texture and flavour.
Country Range has launched a Three Cheese and Onion Roll, strengthening its pastry section. The roll is available immediately to operators via the group’s network of independent wholesalers in packs of 60 x 162g approx. Baked from frozen in just 30 minutes, the frozen puff pastry is filled with a Cheddar, red Leicester and onion mix, topped with an Italian hard cheese and rusk topping.
The sky's the limit with Dawn's new layer cake mixes
Bidfood launches new Modern India range
Create unique celebration cakes using Dawn’s new American Style Layer Cake Mixes, available in three delicious varieties: Chocolate, White and Vanilla. Featuring a delicate, incredibly light texture and delicious flavour with a tight crumb structure that supports multiple layering, these cake mixes are available in 15kg bags; just add water and oil to create tall, delicious, even, layer cakes time and time again.
Bidfood has unveiled its new Modern India range showcasing a contemporary take on traditional Indian cuisine. The collection of sweet and savoury products shifts the focus from dairy and protein heavy curries to fresher, lighter alternatives and playful fusion dishes. With contemporary Indian expected to be one of the top five fastest growing cuisines in the next three to five years, the Modern India range offers inventive flavour combinations whilst drawing on recognisable dishes that will be familiar to customers.
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The Bulletin IINTERVIEW INTERVIEW
SIMON GALKOFf of Casual Dining Group
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The Bulletin INTERVIEW retail buying into the food service
g n i k o Lo the to re, futu ing staye to tru ast p e th
sector. After a brief visit back to supermarkets as a strategy partner for Morrisons, I moved back to hospitality and have been at Casual Dining Group ever since." Each of CDG’s brands are very specific in how they operate, and staying ahead of consumer trends, remaining at the forefront of technological developments and identifying new opportunities to utilise its expertise across the business is a major focus. This expertise has recnetly seen CDG enter the retail market. Autumn saw one of the group’s brands Bella Italia partner with Tesco to launch a range of frozen ready meals based on the chain’s
It was reported in the summer that the number of restaurants in the UK had fallen for the first time in eight years. On average, two restaurants a week closed in the year to the end of March, including casual dining chains, upmarket and independent establishments. But while it is well documented some operators are struggling, Casual Dining Group’s brands are prospering and targeting new markets. So what sets CDG apart? CDG was created in 2015 and has four core brands; Bella Italia, Las Iguanas, Café Rouge and Belgo. It also operates the La Tasca brand, along with a host of franchise and concessions restaurants. Centrally it manages over 300 restaurants and employs roughly 10,000 people. The group’s procurement director Simon Galkoff, says that the group’s success is driven not only by a tailored approach to creating outstanding customer experiences, but the
popular menu. Wherever possible the frozen products use the same ingredients suppliers as in the restaurants. Given this diversification, it’s no surprise that Simon sees CDG as much more than a high street Simon Galkoff
restaurant operator. He says: “Across the business we
preservation of each brand’s specific heritage. On joining the group he came to recognise importance of striking a balance between innovation and retaining the established brand identities that customers are familiar
have accumulated a wealth of experience in a number of areas, from digital to operations, which we are now utilising in a number of ways.” As group procurement director for Casual
with, a vital part of the CDG ethos.
Dining Group, Simon has accountability for
“The crucial thing is to get the balance right
supply chain, supply chain assurance and
between innovation and remaining true to the brand identities that customers know and love”, he said. “Whether this involves introducing a digital booking platform, a new dish to the menu, or a new look and feel to a restaurant, we scrutinise every decision to preserve our brands’ authenticity, but also ensure they remain relevant.” Simon, who came to CDG six years ago following successful stretches at Sainsburys, BP International and Whitbread Group, added: “I was head of food buying for the Whitbread Group which is where my Sainsbury’s experience really came into its own, as I applied the most appropriate elements of
16
food, drink, indirects and services buying, commercial social responsibility. He has helped to implement a procurement strategy which encompasses developing relationships with new suppliers. This of course includes suppliers from the frozen food sector, which plays an important part in CDG’s supply chain.
He explains: “We tier our suppliers into three tiers. The tier one suppliers are our most strategic partners, through to tier three who we class as low engagement. Through our
The Bulletin INTERVIEW
procurement strategy, we have successfully driven more of our buying into tier one partners. “Quality, safety and CSR, as well as innovation, commercial proposition and outstanding service. These are the things we look for in our relationship with all our suppliers.” This standard of excellence is evidenced in an impressive haul of industry awards, including a Triple Bottom Line Award for its ethical procurement strategy; the Good Egg Award from Compassion
themselves as vegan or vegetarian.” In response to this much of the CDG menu innovation has been focused around providing greater choice for these groups, not just by stripping back existing dishes, but by creating new dishes that are appealing to customers and, crucially, remain true to the heritage of the brand. This is an in-depth process, as each brand has its own executive chef and marketing team to ensure that the menus reflect the needs of guests. Simon adds: “Chefs frequently travel to understand developing trends in their cuisine to ensure they bring the most exciting and relevant innovation to their
in World Farming after pledging to
menus.”
source 100% free-range eggs across all
As for the future, CDG continues to grow its portfolio, taking what it learns from the UK’s casual dining industry to help successfully target new markets across the globe, including the Middle East, Asia and South Africa. Closer to home it continues to grow its franchise and concessions portfolio, targeting airports and other transport locations, as well as hotels and leisure sites.
ingredients by 2022; and the Marine Steward Council’s Blue Fish label certification at Café Rouge, to name a few. So, in an ever-changing industry, how will CDG continue to ensure it keeps up with the evolving needs of the consumer without compromising the heritage of its brands?
Simon explains: “We operate in a fastpaced industry, against a challenging market backdrop, so innovation is imperative to the success of our business and the loyalty of our customers. At CDG we constantly evaluate and scrutinise the offer of our brands to ensure we stay ahead of new consumer trends. For example, this year has seen a rise in prevalence of the ethical consumer leading to an increase in those identifying
As Simon summarises, the key to continued success is “taking our existing skill set and targeting new markets.”
17
HAVE YOU BOOKED YOUR PLACE AT THE FROZEN FOOD INDUSTRY’S “MUST ATTEND” ANNUAL CONFERENCE? By Day - Enjoy a top quality speaker programme at our Main Event The programme for our 9th Annual Conference is almost finalised with another line up of key industry experts who will share with us their insights and predictions around our conference theme ‘Frozen Food in 2025’
Speakers confirmed so far include: ⊲ Roger Martin Fagg, Economist ⊲ Adrian Gahan, Former Conservative Party Adviser ⊲ Simon Stenning, Strategic Advice for Foodservice ⊲ Chris Hayward, Kantar Worldpanel ⊲ Nick Downing, IGD
Keynote Speaker:
Dr. Morgaine Gaye, Food Futurologist will share her insights which give the longview in 2025 to give a pro-active advantage.
For the specialists - register to attend our Technical or Health & Safety Seminars, which will be running at the same time at the same venue
HEALTH & SAFETY
TECHNICAL
Join us for the 10th BFFF Health & Safety Seminar.
There will be a wide-ranging and interesting debate on the major technical issues facing food businesses today. The seminar will focus on issues that are currently having an impact on your business and solutions that are available to help current challenges.
Join leading industry experts to discuss a wealth of relevant topics currently affecting the sector. This event is designed to provide members with guidance on a multitude of topical health & safety matters, delivered in through case studies and topical key note speakers.
Topics will include: ⊲
‘Safe Isolation Saves Lives’ – Electrical Safety Louise Taggart, Sister
⊲
Wellbeing and Stress - Peter Kelly, Senior Psychologist, HSE
⊲
Noise - Clare Forshaw, Occupational Health & Hygiene Partner, Park H&S
⊲
Key Note Speaker – Wayne Bagnall MBE
Topics will include: ⊲
‘Where are we heading?’ – including the postBrexit landscape, culture measurement and updates from FSA
⊲
‘Innovation’ – with topics such as stable isotope testing, rapid testing and frozen manufacturing developments
⊲
‘Looking to the future’ including big data, blockchain and insurance issues
By Night - Join fellow industry colleagues as we celebrate success and excellence at our People Awards Dinner
PEOPLE AWARDS
⊳ ⊳ ⊳ ⊳
+80 Entries across all disciplines of the industry Covering 13 Categories Judging panel of 6 Independent senior executives Entries now closed, judging well underway with finalists being shortlisted by Dec 1st
WHEN: Thursday 7th February 2019 WHERE: Birmingham Hilton Metropole, Pendigo Way, B40 1PP ⊳
Business Conference / People Awards Dinner (1 Night ) Residential
Includes Business Conference, refreshments, lunch, People Awards Dinner, overnight accommodation and breakfast the following morning Member £495 plus VAT
⊳
Non Member £600 plus VAT
Day Delegate
Includes Business Conference, refreshments & lunch Member: £295 plus VAT
⊳
Non Member: £395 plus VAT
Specialist Seminar - Day Delegate
Includes refreshments & lunch Member: £195 plus VAT
Non Member: £295 plus VAT
FOR MORE INFORMATION: To download the booking form visit: http://bfff.co.uk/category/business-conference/ or contact Jilly Wallis on Tel: 01400 664321 or email: jillywallis@bfff.co.uk BUSINESS CONFERENCE SPONSORED BY:
PEOPLE AWARDS SPONSORED BY:
SEMINARS SPONSORED BY:
The Bulletin
FACTS & F IG U RES FROZEN FOOD RETAIL MARKET VALUE REACHES £6.2BN The latest frozen food retail statistics have shown that frozen food continues to excel with value growth across almost every category in the 52 weeks to 9th September 2018. The latest statistics, provided by Kantar Worldpanel, value the retail frozen food market as a whole at over £6.2bn having seen an impressive 4.8% value growth year-on-year (yoy). Since hitting the £6bn value mark in October 2017, the market continued to see consistent growth in both value and volume in each quarter.
people are heading to the frozen food aisles where they know they can get restaurant quality products to enjoy at home. Due to the convenience and quality benefits of frozen food, consumers are willing to spend that little bit extra to fully enjoy the summer sunshine which in turn has helped the category see a 5.7% value and 0.6 % volume growth (yoy).
The summer heatwave continued to provide a boost for the market. Spanning the World Cup kick off in June through to the August bank holiday and beyond, the figures show consumers spent £74 million more on ice cream. Unsurprisingly, the ice cream category has driven growth this quarter with a staggering increase in value of 13.2% (yoy). Branded sales of some of the summer favourites, such as frozen desserts, combined to produce an extra €29m (about £25m) of sales compared with last year.
John Hyman, chief executive of British Frozen Food Federation said: “This quarter’s results are particularly encouraging with almost acrossthe-board value growth and exceptional volume growth in many categories. “What we’re seeing is testament to the fact that frozen food, the entire range are available, is ideally placed to tap into the trends underpinning consumer eating habits during the warm seasons. Consumers are still buying traditional summer products like ice cream but NPD is driving them to incorporate more savoury products and ingredients into their daily diets, which is good news for the frozen food industry.”
Following right behind is the pizza category, which has seen a steady increase in value of over £30m (yoy). These two categories also saw a combined 12.7% volume growth respectively (yoy), and now represent 24.7% of the value of the total frozen food retail market. Another category performing well is savoury food, which includes frozen bread, savoury bakery and other frozen foods. More and more
For more information on the frozen food retail market visit British Frozen Food Federation at www.bfff.co.uk.
Source: Kantar Worldpanel *Savoury food includes frozen bread, frozen stuffing, cooked poultry, meat products, processed poultry, savoury bakery, vegetarian products and other frozen foods.
20
The Bulletin
New opportunities amid big challenges for food wholesalers and suppliers By Fiona Speakman, Client Director of Food at CGA Costs are rising and Brexit is denting confidence- but operators throughout the supply chain that can flex their offer to adapt to changes and trends can still succeed. Those are among the key messages from CGA’s raft of research sources in 2018, which combine to paint a picture of an out-of-home eating market that is evolving fast.
In the bakery sector, the most serious fluctuations in wholesale prices are being seen in categories of the Index like Bread and Cereals, where the hot, dry summer of 2018 has hit crop yields and is very likely to drive wheat prices up in the coming months. Dairy prices have wobbled too: butter and cream costs surged last year, and uncertainty over the UK’s Brexit deal is creating more challenges. One category bucking the trend is sugar, with rising stockpiles and messages about healthier eating causing sizeable deflation. Here, though, there are other challenges for the convenience sector, with the government’s ‘sugar tax’ on soft drinks raising prices for consumers this year.
Few in the industry would claim that things are easy at the moment. In the CGA Fourth Business Confidence Survey in July, only a third (36%) of leaders said they felt optimistic about prospects for the general market in the next 12 months- down by 11 percentage points since May, and less than half the levels recorded by the Survey in 2015 and early 2016.
If all this sounds like a gloomy outlook, there is still cause for optimism for businesses that can adapt their offer and pricing in light of cost pressures. Equally important- for producers, wholesalers and retailers alike—is the need to respond to consumer trends that will shape the bakery and convenience sector in years ahead.
What is causing this pessimism? One factor is a fear of over-supply in many parts of the market and many areas of the UK, and the CGA Business Leaders’ Survey at the start of 2018 found that more than half (54%) of director-level individuals in the industry were concerned about saturation.
CGA’s research identifies a couple of big trends to track in particular. One is health, and the need to cater properly for the growing number of people who want convenience food that is nutritious as well as nourishing. Related to this is the need to cater for the rising numbers of vegetarian and vegan diners, as well as the 3.7% of UK adults whom CGA’s BrandTrack survey identifies as dairy-free, and the 3.5% who are gluten-free. Keeping health trends in mind throughout new product development and making a point of adding good ingredients to products as well as removing things like dairy, are two positive steps to take.
This has been particularly obvious in the casual dining sector, where several high street names have either closed restaurants or undergone CVAs in 2018. But it is also apparent in the bakery and convenience sector, following the fast expansion of big brands like Greggs and, at the other end of the value scale, a steady flow of dynamic new startups. The boom in supply of the last few years has been good news for producers, wholesalers, importers and others, but when the market contracts, suppliers and wholesalers feel the pinch too.
A second way to mitigate rising costs is by focusing on quality. CGA’s BrandTrack survey shows that three quarters (74%) of consumers are driven to a brand by food quality-nmaking it the most important operational driver after value for money (79%). Dialling up the messages around quality on packaging, and in conversations with partners, can help here. Cost pressures and Brexit are undoubtedly going to put pressure on everyone in the supply chain in the years to come. But by striking the right balance between quality and value, and properly understanding the changing habits and motivations of consumers, the sharpest businesses will not just survive, but thrive. Increased property and people costs, especially in London, have also kept confidence down. But for many businesses, the most significant challenge lately has been from fast-moving food and drink prices. In the CGA Fourth Business Confidence Survey, nearly two thirds (62%) of leaders said their operations had been affected by an increase in the cost of raw materials and ingredients, and nearly all the rest (33%) anticipated an impact in due course. The sharp rise in costs is confirmed by the CGA Prestige Foodservice Price Index, the market-leading measure of wholesale prices, which hit historic highs through much of 2017. This was partly a consequence of the UK’s vote to leave the European Union, which triggered a fall in the value of the pound and made imports more expensive. Other issues, like challenging weather patterns for producers, have also played a part.
21
The Bulletin FEATURE
Bells of Lazonby, We Love Cake, Pecan Tart
22
The Bulletin FEATURE
The
best thing
since sliced bread
T
he UK bakery market is worth £3.6 billion – one of the largest markets in the food industry according to the Federation of Bakers.
of takeaway breakfast grew by 35% in the last year alone. Since more people are skipping breakfast, Kate Sykes, marketing manager at Lantmännen Unibake UK, says that an in-store bakery is
Despite being a food staple of convenience for centuries, the market
a great tool for retailers to maximise their profit margins by engaging
is being challenged by a steady fall in bread consumption. This
with customers’ senses.
coupled with an increasingly-health conscious consumer paints a
She said: “A shopper might only be popping in for a cup of coffee
bleak picture.
or a magazine, but a freshly baked pastry can tempt them to add
So what does the future have in store for the sector – and how is it
an extra item to their basket. Baking products in store therefore not
rising to the challenge?
only delivers freshly baked pastries at their optimum crisp and flaky texture, but the tempting aroma also drives impulse purchases.”
Convenience vs breakfast
The viennoriserie category has seen a consistently strong growth,
Breakfast – ‘the most important meal of the day’ – is the ideal meal
with a value increase in in-store bakery of £116.9m and unit sales up
occasion to capitalise on the growing grab and go market, and with
by 0.8% YOY, according to IRi Bakery research. Classic French and
this comes opportunity for bakery. Those brands that have been
Danish pastries are hits amongst consumers, especially mid-morning
responsive to this behaviour have captured a significant market share.
when people are looking for a pick-me-up treat just before lunch.
Carried-out breakfast has grown by 9.5% this year alone according
For a savoury option, Big Al’s Foodservice has launched Breakfast
to Kantar Worldpanel – representing 263m occasions. 40% of carried
Twists and Sausage Patties. The products go beyond their core
out breakfasts were bought by those aged 16-34, whose consumption
23
The Bulletin FEATURE
Bells of Lazonby, We Love Cake, Chocolate and Orange tart
Bells of Lazonby, We Love Cake, Cranberry and Pecan Flapjack burger and hot dog range, as a way to tap into the booming breakfast
Bells of Lazonby has successfully diversified its portfolio to adapt. As
market. Jessie McCarthy, from the company, emphasises that product
such, it has registered some of its We Love Cake products with The
innovation is a key factor when it comes to differentiating and growing
Vegan Society.
frozen bakery in popularity.
“Bakery products that are gluten, wheat and milk free are doing
Rising to the challenge
particularly well – especially those that taste so good that they can be well doubled up as a conventional product,” says the bakery.
The modern consumer is demanding, with health, convenience, comfort and premiumisation all amongst the boxes they want their food
“There has been double digit growth for the past five years across free
to tick. But the frozen food sector is primed to respond.
from – with 61% of free from shoppers now looking to see more foodto-go products.”
KK Fine Foods proved that all of the above need not be a juxtaposition – and products can easily be the best of all worlds.
Apple Crumble Slices, Mince Pies and Chocolate and Orange Tarts now all carry the Vegan Society logo on the pack. Bells of Lazonby
KK’s Gluten-Free Butternut Squash, Brie, Beetroot and Truffle Oil
says sales of these lines have increased considerably since gaining the
Infused Tart took home the prestigious BFFF Foodservice Product
accreditation.
of the Year Award. The premium tart combined a mix of flavours and
As flexitarianism grows so too does the number of products available.
textures appealing to gluten and non-gluten consumers alike, leaving judges impressed by its innovation.
In the BFFF retail awards, Freiberger UK demonstrated this, impressing
But it’s not just free from that is on the up. Veganism has skyrocketed in
judges with its Co-Op Mediterranean Vegetable Pizza. The product
recent years, with more than 3.5 million British people now choosing to
was crowned gold in the best new pizza, savouries and savoury bread
enjoy a plant-based lifestyle. This means that 7% of the UK’s population
product category, capitalising on the trend.
are now shunning animal products all together for what is perceived as
The shift of alternative products into the mainstream proves that they
healthier choices. 24
The Bulletin FEATURE
are no longer reserved just for those with medical or special dietary
make it the perfect sweet snack. Lantmännen’s Portugese custard tart
needs. Products now extend well beyond this and brands are offering
is produced just outside of Lisbon to a traditional Portuguese recipe,
alternative versions of the nation’s favourite dishes.
for ultimate authentic taste.
Goodfellas for example, has launched a range of free-from pizzas
Authenticity is key
including gluten-free and vegan falafel.
Consumers are increasingly looking to brands to make wise decisions
Claire Hoyle, head of category and marketing at Goodfellas, said:
on their behalf – from sustainability to health and quality. The most
“We believe that everyone deserves great pizza, no matter what their
transparent will build brand authenticity, trust and loyalty.
preference – flavour, crust or any special requirements.
As shoppers and diners continue to juggle fast-paced lifestyles, this
“From big takeaway pizzas to gluten-free and vegan, we have a pizza
has never been more important.
to satisfy everyone’s needs.”
From mid-week meals, to indulgent treats and breakfast on-the-run,
The company says pizza is spearheading sales of frozen food, with
frozen products are the ideal solution. Quick, affordable, less waste,
Goodfellas continuing to experience the fastest growth amongst the
more nutrients are all things consumers want to hear – and they’re
major pizza brands. Evidence then that convenience remains one of
all factors which frozen prides itself on. Reinforcing these messages
the frozen sector’s biggest USPs.
through marketing and product innovation will build authenticity, trust and loyalty.
JCS Fish’s new BigFish Brand of fish cakes confirms that. Jack Coulbeck, commercial manager, said: “Growth in frozen seafood
Bakery and convenience go hand-in-hand – and frozen is perfectly
continues to outpace that of chilled, so our new fish cake range is
placed to help the sector thrive.
perfect for any retailer looking for quality ‘fast fish’ solutions for the freezer cabinet.” The range which includes salmon, Thai salmon, cod and smoked haddock fish cakes has already won a listing with Ocado and is boosting the company’s long-term sustainability drive by being launched in entirely recyclable packaging.
JCS Fish, Big Fish Brand, New Fish Cake range
Guilt-free Indulgence While people are purchasing healthier foods in general, sweet-toothed Brits still enjoy a slice of cake with their cup of tea. But there has been a shift towards smaller, bite-sized offerings to satisfy calorie conscious consumers. Experimental palates have also prompted a rise in variety across the dessert sector, with brands leveraging the popularity of authentic world tastes to target a broader customer base. The Portuguese Custard Tart is amongst products growing in popularity. Featured on last year’s Great British Bake Off, Lantmännen Unibake UK says its small size, light flaky pastry and creamy filling Bells of Lazonby, We Love Cake, Mince Pies 25
DEADLINE EXTENDED: 30TH NOVEMBER
Have you entered? RETAIL
FOODSERVICE
BEST NEW MEAT PRODUCT
BEST NEW POULTRY PRODUCT
BEST NEW STARTER
BEST NEW BAKERY PRODUCT
BEST NEW FISH PRODUCT
BEST NEW DESSERT / ICE CREAM / CONFECTIONERY PRODUCT
BEST NEW MEAT PRODUCT
BEST NEW FISH PRODUCT
NEW CATEGORIES BEST NEW PARTY FOOD/ STARTER
BEST NEW INGREDIENT / COMPONENT / ACCOMPANIMENT
BEST NEW FREE FROM / MEAT FREE / VEGETABLE BASED PRODUCT
BEST NEW ETHNIC OR WORLD CUISINE
BEST NEW DESSERT / ICE CREAM / CONFECTIONERY PRODUCT
NEW CATEGORIES BEST NEW INGREDIENT / COMPONENT / ACCOMPANIMENT
BEST NEW FREE FROM / MEAT FREE / VEGETABLE BASED PRODUCT
BEST NEW ETHNIC OR WORLD CUISINE
www.bfffproductawards.co.uk For more information please contact Alex Gipps on Tel: 01400 283090 or Email alexgipps@bfff.co.uk
Same hygienic design, smaller size. The SORTEX F range of Optical Sorters. Fruit and vegetables sorting, redefined. Delivering unprecedented foreign material detection in fruit and vegetable processing that represents the last word in food safety, hygiene, design and performance with the SORTEX F range of optical sorters, now available in 600mm and 1200mm chute options.
Find out more at www.buhlergroup.com/sortex-f
Innovations for a better world.
27
Life in the
FREEZER 2018 People award winners
Rachel Cook Product developer of the year
Jason Ash Factory manager of the year
From developing a compelling Christmas range to driving sales across key customer channels, Rachel’s efforts to always go the extra mile have been rewarded with the Product developer of the Year Award. Rachel, 34, said: “I was extremely proud to be put forward for a People Award so was completely overwhelmed when I won. I have always been passionate about innovation and product development, so being recognised for this with a BFFF award was a huge achievement and very proud moment.” She joined Bidfood in 2013 as the fine food buyer looking after speciality products for the fresh and chilled arm of the business. Since then she moved into category management looking after bakery and desserts, two of the brand’s fastest moving and most innovative categories. “My role as a category manager places me at the heart of the business, where I work closely with both sales and customers to ensure that the bakery and desserts range evolves in line with the changing demands of the food and service market,” she said.
Jason Ash took home the prestigious title of Factory Manager of the Year at the BFFF People Awards. Jason joined Greenyard Frozen 24 years ago and he has been part of the company ever since. Spotting new opportunities and supporting the business through times of change, he has become an operations manager at the Boston site, where he oversees all areas of the business. He said: “When I first joined the site it needed a renovation. It had no identity or structure, so we needed to re-gain our customers’ trust, improve efficiencies in all departments and change the mind-set of people who believed the site had no impact on the wider business.” All achieved within six months, Jason says the award is a recognition of the whole team’s efforts who worked hard to influence this positive change. “This was definitely a surprise as I did not expect to be nominated nor expect to win right until the very last minute when I heard my name.
No day is the same as the next, but new product development is what excites me the most. I am really lucky to be able to combine this love and passion with what I do every day.”
“However, I couldn’t have done this without any help. I am proud to have such a strong team of experienced, skilled and dedicated staff whose drive continues improvements.”
Rachel also runs stands throughout the year at customer shows to promote and position products with customers, and to hear firsthand their direct feedback so that she can leverage the further development of brand’s channels.
The next step for Jason is to focus on reducing resource consumption on the site as part of the whole Greenyard Frozen mission.
A mum-to-be, Rachel admits even when she’s not at work her thoughts are still preoccupied with food: “I have an obsession for food: eating it, talking about it, cooking or obsessively ticking off a long list of restaurants. When I take the occasional break from eating, I enjoy yoga, spinning, reading and travel.”
28
“As to moving forward, we want to become a sustainable site. We’re currently working on reducing our use of resources by implementing new control programs that make the site more efficient and putting into place measuring systems which makes the site cleaner as it has less carbon footprint.” So what does Jason do when he’s not at work? “I’m a family man. Like many, I enjoy spending time with my family and my 11-year old who always keeps me on my toes.”
From transport partners to solicitors, suppliers to retailers, The Bulletin industry services directory is your goto guide for member services. Featured this edition is: Seven Telematics
Reed Boardall
NFU Mutual
29
Industry services
The Bulletin
transforming temperature control
The Bulletin
IN DU ST RY S ERV IC E S
SECTOR
Technology
Seven Telematics Ltd. Seven Telematics is the leading manufacturer of temperature data loggers, remote monitoring and vehicle tracking for road transport and cold storage applications. Transcan® temperature data loggers are recognised as the world’s most widely used road transport temperature monitoring device. Transcan® products have been watching over freight across the globe for over 20 years and provide the standard in monitoring critical cargo conditions whilst in transit. Seven Telematics combine the trusted format of Transcan® recorders with state of the art technology through their Seven Eye® telematics system, offering both standard vehicle tracking for dry freight vehicles and real-time temperature monitoring and alerts for refrigerated transport, via satellite links to
their range of EN12830 verified temperature data loggers. Live temperature monitoring with alarm alerts deliverable by SMS and/or email to designated recipients is in addition to all the usual vehicle and driver management data including fuel economy analysis, digital tachograph interface, KPI reporting, fuel tank level, axle load monitoring, etc. Seven Telematics has been founded on delivering the highest standards of service and product knowledge. Customers demand exacting standards as the transportation and temperature controlled logistics sector begins and ends with product integrity. With years of proven experience in the sector, Seven Telematics will ensure that product standards remain paramount to your transport and logistics operation.
CONTACT DETAILS
ADDRESS The Coach House, 67 London Road, Newark, Nottinghamshire, NG24 1RZ WEBSITE www.seventelematics.com TEL +44 (0)1636 550320 EMAIL
KEY TEAM MEMBERS
sales@seventelematics.com
Michael Kane, Sales Director Martin Jane, Key Account Manager
31
Reed Boardall
Solutions to
lighten your load
Reed Boardall can provide all the frozen and chilled services you need – and more. We work round the clock to the shortest response times to ensure fast, next-day delivery, all from our single-site distribution centre, with additional services including multi-temperature distribution, blast-freezing, up-tempering and SSCC labelling. It all adds up to fully integrated logistics for the modern temperature-controlled supply chain. The Reed Boardall Group, Bar Lane, Boroughbridge, North Yorkshire YO51 9NN Tel: 01423 321315 Email: roundtheclock@reedboardall.com
The Bulletin
IN DU ST RY S ERV IC E S
SECTOR
Logistics
Reed Boardall Reed Boardall is one of the leading temperature controlled food distribution businesses in the UK, storing and delivering frozen food on behalf of large and small manufacturers across Britain, Europe and further afield to all the UK’s best-known supermarkets.
will be where they need them, when they need them.
Operating 24/7, Reed Boardall provides a total, integrated service with its 180-strong fleet of state-of-the-art vehicles moving up to 12,000 pallets a day, and storing around £100m worth of products on behalf of its customers.
With a 25 year heritage serving this niche sector, the group is still a family-owned business, committed to forging long term relationships with its customers. Reed Boardall has consistently proved itself to be a reliable, responsive and cost-effective partner to the best known names in the UK food industry.
Based at a single 55 acre site in Boroughbridge, Yorkshire, the group is committed to providing an industry-leading, highly reliable ‘order today, deliver tomorrow’ service – meaning that customers, whatever their size, can be confident that their products
Having perfected the art of meeting orders by combining different products from various suppliers, Reed Boardall is able to provide efficient and cost-effective next day delivery even for small orders. CONTACT DETAILS
ADDRESS Address Bar Lane Boroughbridge North Yorkshire YO51 9NN WEBSITE www.reedboardall.com TEL 01423 321315 EMAIL
KEY TEAM MEMBERS
enquiries@reedboardall.com
Andrew Baldwin, Managing Director, Cold Storage Graeme Richardson, Managing Director, Transport Stevland Town, Business Development Manager 33
UNDERSTANDING YOUR BUSINESS AND YOUR WORLD We’ve been protecting food and drink businesses like yours for over 50 years By creating partnerships that add real value, we provide more than just insurance. Start the conversation by emailing corporate_enquiries@nfumutual.co.uk
The National Farmers Union Mutual Insurance Society Limited (No 111982). Registered in England. Registered office: Tiddington Road, Stratford upon Avon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority.
The Bulletin
IN DU ST RY S ERV IC E S
SECTOR
Insurance
NFU Mutual Corporate Insurance The food and drink industry is complex and ever changing, with many challenges currently facing its businesses – from reducing waste to labelling and other regulatory issues, and of course there is the potential impact of Brexit on the workforce. NFU Mutual is an insurance partner that understands these issues. Our years of building up knowledge of the food and drink supply chain, combined with our specialist expertise can help manage your specific risks. Customers are at the heart of what NFU Mutual does. By investing time in getting to know your business and its needs, we can recommend the right solutions for you. In turn, this enables you to focus on growing your business in strength and confidence.
approach. Our clients are directly connected to specialists in our dedicated Corporate Insurance division, including our awardwinning Claims team, and through us to a range of third party expertise. From our risk management services, rehabilitation programme and counter-fraud capability, to our panel solicitors that handle matters of litigation on your behalf, we are able to add real, tangible value throughout our relationship with you. Our business ethos remains rooted in our values as a mutual. As we don’t answer to shareholders, we are focused on looking after your business needs and can reward the loyalty of our members. As a result of our unique insurance proposition and enduring partnerships, on average our clients have stayed with us for over 10 years.
Building a long-term relationship with each customer is the foundation of our
CONTACT DETAILS
ADDRESS Tiddington Road, Stratford-upon-Avon, Warwickshire, CV37 7BJ WEBSITE www.nfumutual.co.uk TEL 0845 6970414 EMAIL corporate_enquiries@nfumutual.co.uk
KEY TEAM MEMBERS Jason Raven, Head of Corporate Insurance Rob Palmer, National Sales Manager Beccy Richards, Client Engagement Manager
35
The Bulletin MEET THE TEAM
Meet the team
In this series The Bulletin catches up with one of the BFFF team. This edition we spend five minutes with...
George Wells
Membership Account Executive How long have you worked at BFFF? A challenging but rewarding month and a half.
What do you enjoy most about your job? I particularly enjoy that face-to-face engagement with our members and working on business plans, helping them get the best possible value out of their membership and driving their business forward. All the free food samples are good too.
What is your favourite colour? I’m a big purple fan. But, I’m also a big fan of red being a huge Liverpool fan.
What do you like to do at the weekend? I like to watch the weekend sports (if I’m not playing any) and chill/socialise with my mates. Occasionally partial to a Friday or Saturday evening out and a few beers.
Starter and main or main and dessert? Savoury over sweet, guilty as charged. Starter and main which would be, aromatic duck pancakes to start followed by a naughty five guys bacon double cheeseburger.
Who inspires you? I’ve got a few to be honest, David Attenborough is probably my biggest icon. I think the man is a total legend and I grew up
to and am still engrossed in any of his documentaries. I’m totally jealous of the life he has lived. Steven Gerrard is my boyhood hero in the sporting world. Growing through the ranks and then being the captain of Liverpool to lead one of the greatest comebacks in history and lifting the champions league trophy. Another one is Anthony Joshua coming from a bad background turning his life around to be an amicable and humble athlete and arguably one of the greatest British sportsmen to have lived. His work ethic is incredible. I had the good fortune to meet him in Dubai International airport in a long passport control queue as we were stood next to each other for about half an hour. He chatted to me the whole time about his life, his family, his career and showed a real interest in mine and my travels. It was a very humbling experience.
Do you have any hobbies? I’m quite into being fit and active I go to a crossfit gym just down the road from the office in Newark every night after work (well try to) and I like my adventurous outdoor activities as well as sports and keeping fit. I also love to travel, I’m very into the natural world.
What is your biggest achievement? I’m quite into rifle shooting and I spent a year and a half in the Army Reserves, my basic training was three weeks long and coming out the other side of the army basic soldier training was quite a proud achievement for me. To polish it off I won best shot in the troop and I was up against some ex regular soldiers. Graduating uni and travelling the world would also be up there.
What is your favourite place? My favourite place is South Africa on safari. I love getting up close with all these beautiful animals in their natural habitat. The African ecosystem is unique and diverse and there is so much to see. The way the world's environment is with climate change, human pressures and poaching we don’t know how
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George looks forward to engaging with the many members across the differing sectors and jointly working to deliver service and value. ” long half the species on our planet have left and seeing them naturally is always something I will continue to try and do and cherish.
If you could invite one person round for dinner, who would it be and what would you eat? Blake Lively. Gorgeous, talented, good banter and I’d fancy my chances. Chinese take awaysalt and pepper chicken.
update
From Paul Murray, Head of Commercial.
More new members
The preparation for the Annual Luncheon is well underway, there are a small amount of tickets left so please do not delay in booking if you wish to attend. Contact jillywallis@bfff.co.uk or Tel: 01400 283090 for more information. We are delighted to welcome into the BFFF membership this month the following companies. . .
fastest-growing organisations in Britain; and widely recognised as a forward-thinking and responsible company within the industry.
Foodsmiths Marketing Ltd. - a specialist food and beverage marketing agency, focused on foodservice, OOH and retail shopper experience. They support their clients strategically to ensure great ROI from marketing investment. Their creative services include the development of brands, campaigns, content, digital, social media, sales collateral, packaging, exhibitions, to name a few.
In this issue we are pleased to feature recent new members Cordant People and Collins McHugh.
Packaging Mode Ltd. - specialising in foodfriendly, tamper-evident, In Mould Labelled (IML) printed pots in sizes from 120ml up to 1180ml. All pots are suitable for hot–filling; microwave and freezer-safe features will also appeal to the end consumer. Whether you need IML printed pots for multiple product lines and consistent, multi-year supply contracts, or you are launching your first product, they can help. Canal Engineering Ltd. - Established in 1924 Canal has a heritage of quality and engineering excellence. Canal design and fabricate standard and bespoke safe access systems and pallet gates. Safe access to road tankers and refrigeration units as well as warehouse pallet safety. The Big Prawn Comapny Ltd. -Started in 1995 with a vision to be bold and innovative in the seafood industry. They continually challenge traditional perceptions of seafood by bringing innovation into every aspect of the business from catch to plate. They are proud to be the largest seafood briner in the UK; a leading procurer of crayfish tails in Europe; one of the
New member profiles are a terrific way for you to introduce your company to the membership through the Bulletin readership and we would encourage you to consider submitting yours for future Bulletins. If this sounds like something you feel appropriate for your business and you would like to book your New Member Profile in The Bulletin, please contact: neeshacleary@bfff.co.uk.
For membership enquiries please contact: Kate Miller Tel: 01400 664320 Mob: 07793 499871 Email: katemiller@bfff.co.uk or George Wells Tel: 01400 283095 Mob: 07921 405196 Email: georgewells@bfff.co.uk
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New member profiles
MEM B E R S H I P
Cordant People Kirk's Kebabs Limited
Most people spend more time at work than they do with their family. So we think it's incredibly Establishedtoinwork 1990inand in 2004, out as arewarding kebab takeaway in Skegness. important an incorporated environment that you we findstarted stimulating, and enjoyable. Due to great success, we began supplying other local kebab houses and the business simply grew fromis there. Our driver for joining the BFFF is to create strong strategic partnerships Our challenge to find ambitious professionals jobs that are a within the Frozen Food Industry, whereby we can truly start to add value to our business by engaging with them not only Who do youcustomers work with/for? regarding their recruitment, but also by tackling a wide variety of topics We work many wholesalers, businesses and international food related towith our clients where we can be seen as the ‘Subject Matter suppliers such as Bidvest / Bidfood. Expert’
seamless match for their experience, technical skills and career ambitions. Whether that’s from the throughout production the andUK distribution, Now we supply many wholesalers and Europe, with administration office, technical engineers, right to we the same greatand taste of our original and Kebabs we made bythrough hand when senior managers. first started. At Cordant People; What do you do? we are dedicated to creating opportunities across all of a business operation from the shop floor through to senior and We supply both Raw Kebabs in a variety of Sizes and Flavours from HQ appointments. 15lb to 60lb and also our Authentic Pre-Cooked Hand Sliced Kebab We fulfil staffing network of over 40 Meat to ayour wide range requirements of businessesfrom and our wholesalers. Without doubt locations across thehas UK,been employing colleagues a workforce the biggest growth in our 260 Authentic Hand and Sliced Cooked of 25,000 temporary workers. Weversatile get to know our candidates as well as Kebab Meat. Such a delicious product. we get to know your business. That’s why you can expect introductions to well-matched candidates - whether you’re looking for temporary staff or your next big hire. What’s your USP? We are a part of a family-owned business that’s been doing exactly Consistent high-quality products that save that since 1992. Some ofpre-cooked the biggestkebab namesmeat in the food business – time, save costs and reduce waste to practically zero. including Dawn Foods and Kara Foodservice count on us to connect them to the right people, for the right roles at the right time. With these products you don’t need expensive machinery or highly trained staff; It isare a highly versatile, simple Re-heat and Serve Product. Cordant People part of the Cordant Group which offers integrated
Why have you joined BFFF?
“Our challenge is to find ambitious professionals jobs that are a seamless “We started out asexperience, a kebab match for their takeaway inskills Skegness. Due technical and career to great success, we began ambitions.” supplying other local kebab houses and the business simply Contact grew from there.”
We're looking to form more successful partnerships with food suppliers and distributers throughout the country and Europe.
Mark Booker Website: www.cordantpeople.com Email: mark.booker@cordantpeople.com
services including recruitment, security, cleaning and technical electrical services. We blend our experience with industry knowledge and digital Where are capabilities you based?to create seamless processes which boost performance and profitability. Founded in 1957, Cordant remains a leader in recruitment and integrated facility services and in September Skegness 2017 became the largest social enterprise in the UK.
Contact Tel: : 01754 763097 / 07770 461124 Website: kirkskebabs.co.uk Email: john@kirkskebabs.co.uk
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Collins McHugh
Well targeted, business focused Corporate Responsibility still remains one of the most underutilised business tools for reducing a company’s costs, building partnerships with customers and suppliers, engaging with your employees and responsibly managing your environmental and social impacts. Collins McHugh can help you change that situation quickly and cost effectively. Over the last 15 years we have been building a reputation for creating excellence in CR/CSR. A number of our clients have gone on to win major awards for their CR/CSR activity across a range of disciplines including responsible marketing, diversity, integrating CR/ CSR, community engagement and environmental management. We are passionate about what we do and we look to bring that passion to your organisation, or simply help to focus and direct the passion that already exists. However, we realise the only truly sustainable Corporate Responsibility is that which brings business benefits and at each step of the way this will remain our focus. Collins McHugh specialise in working with companies to devise (or review) CR/CSR strategies and integrate them into your business, directly linked to your business targets, corporate vision and brand values.
New mandatory carbon reporting regulations (SECR - streamlined energy and carbon reporting) come into force as from April 2019. Over 11,900 business will be effected, let us guide you through the process.
We are delighted to have joined the BFFF, as the frozen food industry has an excellent reputation for cost effective, high quality food providing great nutrition and reducing food waste. That is an impressive message for any industry and one we feel we may be able to support members in getting across to customers and wider stakeholders.
Contact Barry Collins - Director 0330 223 2965 07950 290707 website: www.collinsmchugh.co.uk
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The Bulletin
T EC H NICA L & L E G I S L AT I V E
From head of technical, Denise Rion
update
Whole Genome Sequencing – how science is helping to catch the culprit In order to effectively manage the threat of foodborne disease, public health authorities worldwide need surveillance and response systems which are not only capable of rapid detection but can also understand and respond to events. And that’s where Whole Genome Sequencing (WGS) plays its part. But what exactly is WGS? In order to understand the basis of WGS you first need to understand about genomic diversity. In simplistic terms, bacterial pathogens divide and pass their genetic material onto their descendants who in turn carry it forward. However, as they divide, occasionally mutations occur. Sometimes these mutations don’t get corrected and can stay with the organism and get passed down its lineage. Thus, creating genomic diversity. And by deciphering those differing genomes you can understand relationships between them and identify what caused the diversity. WGS is a process that can determine virtually the entire DNA sequence of an organism’s genome (the genetic material of an organism). It involves ‘reading’ the order of all the nucleotides (the building blocks for nucleic acid – DNA & RNA), one by one. And when considering food safety management, the adoption of this WGS technology has many clear benefits. Previously scientists used different DNA profiling techniques to genotype micro-organisms for food monitoring and disease surveillance programmes, such as those based on Polymerase Chain Reaction (PCR) or Pulsed-Field Gel Electrophoresis (PFGE). However, in many cases these techniques have major challenges, such as difficulties in portability, and difficulties in standardisation between pathogens, countries and even between laboratories and technicians within the same country. They are often time-consuming, require highly trained personnel and expensive equipment, and can be quite costly. For the following reasons, WGS has great potential to overcome such challenges: 1.
2.
Performance (specificity/sensitivity): WGS provides much more precise information on pathogens than conventional methodologies. Comparing this information back to other worldwide databases allows the pathogen’s exact origin to be determined along with its strain and potential for causing severe illness. By tracing foodborne illness back to the source, outbreaks and recalls can be hampered if not prevented completely. It can also be used to exclude wrongly suspected sources of infection (e.g. specific food commodities), thus preventing economic damage that was previously encountered with some of the lower-resolution methods. Cost: WGS analyses are less costly. Traditional methodologies often require laboratories to accredit species specific identification and typing methodologies.
40
3.
Speed: Sequencing is automated and in an optimal set-up, WGS results can be provided within a few days. This is faster than current typing approaches which are typically step-wise.
4.
Universality: WGS methodology is universal across all pathogens.
5.
Ease of learning and use: WGS techniques are considered to be relatively easy to learn and apply compared to conventional methods such as serotyping or PFGE.
6.
Ease of sharing: WGS provides a basic common language that can be easily exchanged electronically around the globe.
7.
Flexible and amenable to reanalysis: If new resistance or virulence genes are identified, historical existing WGS data can be rapidly screened, providing a fast, global overview for risk assessment and management.
The Bulletin TECHNICAL & LEGISLATIVE
8.
Greater confidence in decision-making: With its high specificity and sensitivity, WGS provides greater confidence in regulatory decisions made by competent authorities, public health and agricultural sectors, and by food producers and providers.
9.
Easier access to trade and markets: Using WGS is likely to help competent authorities ensure that they are compliant with relevant international trade agreements and practices.
However, it is possible that some developing countries may not be able to provide the same level of WGS-based data on food products they export. Thus, they may not be able to enter into mutual collaboration on an equal basis. 8.
Trust: Data sharing may be problematic as a result of issues around the legal ownership and use of publicly available WGS data and applicable privacy laws.
9.
Need for basic epidemiology, surveillance and food monitoring/ testing infrastructure: If there are no isolates to analyse, or no authority exists to act on the data, then implementation of WGS technology has limited usefulness and is not a cost-effective option.
It is clear that with such advances in genomic techniques and analysis, we are now better equipped than ever to safeguard against food safety risks and protect brands from having to issue costly recalls. Who knows – hopefully we’ll soon be living in a world where foodborne outbreaks and the associated financial costs are a thing of a past. But in the meantime, we must remember that whilst WGS is set to become standard methodology in food safety for the identification and characterisation of foodborne pathogens, it is simply another new technology in the ‘laboratory toolbox’ and whilst it can strongly supplement, it cannot substitute basic good practices.
However, as with all new technologies, there may be potential drawbacks, especially for developing countries: 1.
Cost: Despite the cost of WGS declining, the real cost of equipment and consumables for sequencing may still be prohibitive for some developing countries, whose laboratories do not currently perform typing.
2.
Data storage: WGS generates large amounts of data. It requires both physical space and virtual space thus can also be costly to store in local data repositories.
3.
Internet connection/speed: The large amounts of data generated by WGS need to be transferred through the internet to be available and of benefit globally. With limited internet connectivity and bandwidth, and frequent interruptions of power, this can be a major issue for many developing countries.
4.
Data handling: Most laboratories, especially those in developing countries, do not have access to well-trained bioinformaticians locally, and thus cannot fully take advantage of WGS with their own data analyses.
5.
Interpretation of WGS data: Even with access to basic bioinformatics/genomics software/online platforms, the interpretation of the data, especially in combination with epidemiological information, may not be easy. Training the microbiologists performing the sequencing, as well as the end users of the data, is a critical part of implementing this technology.
6.
Sustainability: If local and socioeconomic benefits are not well demonstrated and communicated, WGS may not be sustainable.
7.
Possible imbalanced trade opportunity: If some countries implement WGS for food safety management, these countries are likely to apply the same system for imported food products. 41
The Bulletin
H EALTH + SAFETY
From head of health & safety, Simon Brentnall and Crystal Holmes, health & safety assistant.
update
BFFF Working at Height Seminar 2018 This year’s specialist Health & Safety Seminar was held at Leicester Racecourse in conjunction with FSDF.
It addressed the need to protect employees and provide safe access solutions when working on refrigerated vehicles. There are around 35 fatalities every year due to falls from height. Companies have a duty to protect these individuals – this being a joint responsibility for both client and contractor.
Canal Engineering in Nottingham. It provides refrigeration engineers with 360-degree handrail guarding when working on their vehicle refrigeration units. Initial feedback from the event has been very positive with comments including: “I found attending the BFFF Working at Heights Seminar engaging, informative and an environment that stimulated health and safety thought processes. Time well spent!”
The seminar followed specific assured industry advice introduced by BFFF last year for working on mobile refrigeration units. The event was a success and gave delegates many reasons for getting this right.
“A great day with excellent networking opportunities and introductions to other members and companies. Why would anyone in our industry not want to attend one of BFFFs seminars?”
The event had an interesting mix of speakers who explored all areas of the subject, from the HSE’s expectations, to real life case studies on civil law by NFU Mutual and criminal law by Keoghs – both showing just how serious things can get.
BFFF would like to thank all those involved who contributed in making this event a success including: FSDF, HSE, Brakes, Bidfood, NFU Mutual, Keoghs LLP, Mentor Training, Michael Ward Refrigeration, Carrier Refrigeration, Peter Staines Refrigeration, Marshalls Refrigeration, Petit Forestier, Nationwide Platforms, Lobo, Canal Engineering, The Ice Co, Yearsley Group.
Brakes then explained its decision for fitting underslung refrigeration, therefore eliminating the need to work at height. This was complimented by mentor training on the safety requirements when using mobile elevated work platforms. Simon Brentnall, BFFF’s Head of Health and Safety, explained ways of engaging with senior stakeholders to ensure workers are protected from falling when working on vehicles. Simon had successfully advocated the need for fall protection on commercial vehicles back in 2005 when he worked for a company that had the largest fleet of flatbed Transit vehicles in the UK. The CEO was no pushover, however, he eventually convinced him to sign up to this requirement. BFFF and FSDF told the story of how the working at height guidance began in 2013 and the work done with industry stakeholders led to its HSE endorsement in 2017. For the first time BFFF introduced a practical element to its seminar and following lunch, delegates were invited to see practical working at height solution in action. Bidfood showcased a product which had been developed with 42
The Bulletin HEALTH & SAFETY
Fire extinguisher myths and truths Fire extinguishers are there to help you escape in a fire
Firefighting equipment is an important part of your fire safety measures. For legal compliance with the Regulatory Reform (Fire Safety) Order 2005 (RRO) you must have it where it is necessary. The risks found and the size of the premises is the determining factor on what type and how many you need.
The positioning of a fire extinguisher should be such that when someone who discovers a fire thinks about getting a fire extinguisher, they have to walk towards an exit. Once the extinguisher has been collected, and should they decide that the fire is too big to tackle with it, they could easily evacuate through the nearest exit. If a relevant person needs to use a fire extinguisher to get past a fire, there something is wrong with your fire safety measures and the fire authority would likely have grounds to prosecute.
Some discuss the opportunity to remove firefighting equipment altogether because “we don’t want our staff fighting fires. Therefore if we only encourage relevant persons to evacuate and give no training on how to use the extinguishers to our employees, they are not necessary.”
CO2 extinguishers are the best type for electrical fires
Not necessary? The above statement does not consider the risks present within the premises. The RRO is asking for the responsible person to evaluate the risks and reduce them to as low as is reasonably practicable. To decide whether extinguishers are needed, we should be considering whether the three sides of the fire triangle are being brought together. Where those three elements cannot come together, then extinguishers are not necessary.
Yes they are…with a word of warning. They have particular hazards that you should be aware of. The horn will become very cold as the liquid CO2 expands by 450 times into its gaseous form. This equates into your average 2kg extinguisher producing 0.45m3 of gas. The asphyxiation risk is very real. Carbon Dioxide is deadly to humans when it reaches 6% concentration in air. After releasing the full contents of a 2kg extinguisher in a room 7.5m3 or smaller, it would be a dangerous place to be. For example, a room with a ceiling height of 2.4m, that room would approximately be 1.8m (6ft) square.
Even where the risk assessment did identify that extinguishers were not needed, the responsible person could find themselves taking a trip to court or having a difficult conversation with their insurer following a fire where no attempt was made to fight that fire and someone was injured. The accepted best practice would be to have extinguishers in your premises and train sufficient members of staff on how to use them and, recognise when to tackle a fire and when to turn away and leave it to the fire service.
This extinguisher does not cool the fuel, therefore if you have not isolated the electricity before attempting to fight the fire, there is a good chance that it will start again once the CO2 has dissipated. With enough staff trained and confident to use fire extinguishers the consequences of a small fire can be significantly reduced.
Powder fire extinguishers are best because they cover all types of fire Yes powder fire extinguishers do cover the widest range, but they are only the best fire extinguisher in very specific situations (gaseous fires or a combination of fuels including gases). When choosing an extinguisher all aspects of its use should be considered, including other non-fire safety hazards, such as the effect on the user of a powder extinguisher. Powder extinguishers should not be used in confined spaces (such as boiler or switch rooms) because of the hazards caused by the dust cloud. The user can quickly become disorientated by the pain of breathing in the dust and visibility can be affected because of the thickness of the cloud and dust in their eyes.
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The Bulletin
The Bulletin
DAT E S f o r y our
D I A RY .
2018
20th November BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk
Top networking event for retail and foodservice.
21st November BFFF Industry Forum JLT Offices EC3A 7AW www.bfff.co.uk
Hear about the latest market updates as well as our new member benefits.
2019 7th February
7th February
26th November
Health & Safety Seminar Birmingham Hilton Metropole www.bfff.co.uk
Annual Luncheon London HIlton on Park Lane www.bfff.co.uk
Keep up to date with the latest H&S news.
Top networking event for retail and foodservice.
17-20th March IFE ExCel London www.bfff.co.uk
The UK's largest food and drink event.
13th June
For more information
BFFF Dinner Dance & Annual Product Awards Evening London Hilton on Park Lane www.bfff.co.uk
on any of our events or to book tickets, please call: 01400 283090 or email: jillywallis@bfff.co.uk
The definitive awards for the frozen food industry.
BFFF Annual Conference & People Awards Birmingham Hilton Metropole www.bfff.co.uk
25th-26th June
Find out the future of frozen food.
TCS&D Exhibition East of England Arena Peterborough
7th February
The UK's only event for the perishable product supply chain.
Technical Seminar Birmingham Hilton Metropole www.bfff.co.uk
Tel: 01732 868288
Keep up to date with the latest technical news.
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visit us at bfff.co.uk
MEMBER BENEFITS BREXIT SUPPORT
TRAINING SUPPORT
CONTRACTUAL / BUSINESS LAW
DEVELOPMENT PLANNING ADVICE
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THERMOGRAPHIC RISK ASSESSMENT
PRIMARY AUTHORITY
WORKING WITH YOU TO WIPE OUT FOOD WASTE
CALL: 0845 697 0412
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CALL: 0845 697 0416
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CALL: 0845 697 0411
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ENERGY, BROKERAGE & CONSULTANCY
MAJOR INCIDENT GROUP EMAIL: deniserion@bfff.co.uk
HR SUPPORT & TAX ADVICE
CALL: 0845 697 0413
CALL: 0845 697 0419
...We’ve got you covered
In partnership with:
27,000 Attendees
e t s a T A w o r r o of Tom To book your stand contact: daniel.gray@freshmontgomery.co.uk +44 (0)20 7886 3056 ife.co.uk
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