We can handle surplus across all categories and we are trusted by all major retailers and brands to redistribute their surplus and own label products.
FROZEN, TEMPERATURE - CONTROLLED, overweight
Product to be tempered Work in progress & Ingredients
The Bulletin
BRITISH FROZEN FOOD FEDERATION Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR.
Richard Harrow Chief executive
WELC OME
A company limited by guarantee. Registered in England and Wales No: 7687541
01400 283090 www.bfff.co.uk CHIEF EXECUTIVE Richard Harrow richardharrow@bfff.co.uk 07930 345326 ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871 BULLETIN EXECUTIVE Neesha Ramsingh-Cleary neeshacleary@bfff.co.uk PUBLISHER Pelican Communications www.pelicancommunications.co.uk EDITOR Suzanna Bain suzanna.bain@pelicomms.co.uk CHIEF WRITER Emma Scott emma.scott@pelicomms.co.uk @BFFF_Tweets @BFFF British Frozen Food Federation @Britishfrozenfoodfed
IN THE NEXT ISSUE... 'CONVENIENCE & BAKING'
To contribute to this issue or advertise, contact your account manager or email: bulletineditorial@bfff.co.uk
Go online The Bulletin is the exclusive magazine for BFFF members. Printed six times a year, it has a readership in excess of 3,000 industry leaders, decision makers and buyers. 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.
At one time, the only people buying free-from were those with allergies and intolerances. How times have changed. According to figures from Mintel almost half of UK adults now avoid certain foods or ingredients and 39% say they regularly buy free-from products. Free-from is now a lifestyle choice and our in-depth feature on page 25 takes a closer look at why the frozen category is so well placed to seize the opportunity of tapping into a new generation of free-from shoppers. Also in this issue, the outgoing GCA adjudicator Christine Tacon CBE shares insights from her final YouGov survey, which I’m delighted to say shows the frozen sector in a very positive light. Read all about it on page 22. I consider it an essential part of my role to listen to member needs and understand the issues that really matter to them, so have been getting out and about as much as possible to do just that. My time with Greenyard Frozen, where I followed the pea harvesting process from field to freezer, is a great example. Turn to page 16 to find out more as part of The Bulletin's new 'CEO update.' Our detailed analysis of the latest Kantar figures on page 18 shows extremely encouraging long-term growth, with the sector as a whole increasing in value by 41.6% since 2005. I believe this is testament to continued innovation within the category, as well as our ongoing efforts to drive home the many benefits of frozen, including reducing food waste and providing families with nutritious, affordable meal solutions. Finally, don’t forget to submit your nominations for the BFFF People Awards – it’s a fantastic way to recognise and reward the hard work and successes of your dedicated teams. Our special feature on page 29 tells you all you need to know.
richardharrow@bfff.co.uk 07930 345326
September/October 2019 | 3
The Bulletin
CON TEN TS
Bulletin THE
The magazine for the frozen food industry
Convenience & Bakery In the next issue:
Want to advertise? Email us now! katemiller@bfff.co.uk neeshacleary@bfff.co.uk
06
MEMBER NEWS
To request a media pack or submit your content email: bulletineditorial@bfff.co.uk Deadlines: Copy: 27th Sept Artwork: 18th Oct COM I NG UP :
Jan/Feb - Fish/Seafood March/Apr - Meat, Fruit & Veg May.June - Sweets & Treats British Frozen Food Federation Tel: 01400 283090 Website: www.bfff.co.uk
4|
16
CEO UPDATE
18
KANTAR FACTS & FIGURES
The Bulletin
15
INDUSTRY NEWS
39
20
NEW MEMBER PROFILES
28
NEW PRODUCTS
IGD
25
FEATURE: CAN FROZEN MAKE FREE-FROM MAINSTREAM?
41
INDUSTRY SERVICES
34
TECHNICAL & LEGISLATIVE
36 22 HEALTH & SAFETY
INTERVIEW: CHRISTINE TACON
47
MEMBERSHIP BENEFITS
46 DIARY DATES
29
PEOPLE AWARDS
FROZEN'S GOT TALENT September/October 2019 | 5
The Bulletin
M EM BER NE W S Updates from BFFF members
ADBA welcomes emissions target ADBA, the Anaerobic Digestion and Bioresources Association, says AD can significantly contribute to government plans to cut UK emissions. The Anaerobic Digestion and Bioresources Association has welcomed government plans to cut UK emissions to almost zero by 2050, a strengthening of existing 2050 targets to reduce emissions by 80% under the 2008 Climate Change Act. This follows a recommendation by the Committee on Climate Change and rising public pressure. By converting organic wastes and crops into renewable heat and power, clean transport fuel and soil-restoring natural fertiliser, AD can contribute to a 10% cut in worldwide emissions. Crucially, AD reduces emissions from hard-to-decarbonise sectors such as heat, transport and agriculture, as well as from the power sector and from waste.
WORLD-CLASS TECHNICAL SERVICES
ADBA chief executive, Charlotte Morto, said: “It is excellent news the prime minister has committed the government to a net zero plan for emissions by 2050, taking note of parliament’s calling of a climate emergency and urgings from the Committee on Climate Change.
Across the Food Supply Chain
“Anaerobic digestion and biogas have a vital part to play in cutting emissions both here in the UK and worldwide, and we would urge other nations to take note of the UK government’s decision. “As a technology-ready solution that can tackle climate change right across the economy, it's vital the government recognises and rewards the many benefits of AD so it can make the maximum contribution to decarbonisation at speed and scale. Policies such as the introduction of separate food waste collections in England will make a significant contribution to this, and AD is the government’s preferred method for recycling food we cannot utilise up the value chain – this simple change will hugely help us cut our carbon emissions by taking organic
2nd Party Audits
Supply Chain Management
Retail Audits
Bespoke Technical Projects
Menu Verification
Call us today on 01908 871558 www.saiglobal.com/assurance
material away from landfill and incineration.” ●● www.adbioresources.org
Smoking the competition: Threestar Great Taste award for Grants Cumbrian smoked salmon company Grants is one of only two UK smoked salmon products to be awarded the coveted three-star Great Taste accolade.
A Cumbrian smoked salmon company has won another coveted threestar Great Taste Award. Grants Oak Smoked Traditional long sliced smoked salmon was praised by judges for its ‘beautiful presentation… melting texture…. delicate and complex taste…” Run by the Guild of Fine Foods, more than 12,000 products from across the globe were blind tasted by 12 panels of experts made up of top chefs, cookery writers, food critics, restaurateurs and fine food retailers. Fewer than 3% of entries received the three-star award. Two years ago Grants’ premium product, its Traditionally Smoked Rope
6|
Hung Scottish Salmon, also won the prestigious three-star award. Owner Jonathan Brown said: “To win three stars with two separate products in such a short period of time is a fantastic success. For the Grants Traditional long sliced – one of our core products - to win three stars represents an amazing achievement. It signifies the emphasis we have placed on quality for more than 30 years.” Grants, which is based in Maryport on the Cumbrian coast, supplies smoked salmon and other products to restaurants, hotels, retailers and catering companies right across the globe. ●● www.grantsoaksmoked.com
The Bulletin
M EM B ER N EWS
Updates from BFFF members
Vegan product and meat producer working together
Unlikely partnership leads to new storage design solution from Blue Cube. When vegan mince producer Hooba Foods needed to expand its production facility, perhaps the last place you would expect it to look would be Holmesterne Farm Co Limited, which has more than 25 years of butcherybased production knowledge. Jay Croslegh from Hooba Foods explained: “There’s a lot of demand in the market now for vegan products; it’s a growing trend and it’s going to keep growing. Hooba Foods started as a small project but we very quickly outgrew our production facility. “Hooba is effectively a vegan mince and our main audience are actually meat eaters because we offer similar products like sausages and burgers. It therefore made sense to link with a meat producer who has the skillset to make traditional burgers and sausage.” Jay met the team at Holmesterne a year ago and one of the things he discussed was how to prevent cross contamination between the meat and vegan products. This was a challenge for Mark Breeze, head of technical at Holmesterne, who as part of taking on a new product line needed to integrate a new separate production line to the site. He said: “We’re a compact site and so had to find a design solution for our current setup that allowed for both operations to run smoothly. It was obvious we needed additional
cold storage and blast freezing facilities, but it was a brand-new product range for us and held a risk in taking a large financial commitment upfront. “We decided to work with Blue Cube PCS to design and provide a solution that worked for us. Blue Cube had already offered us great products, efficiency saving and service for our meat products. It meant we could have a completely bespoke solution on a rental basis, avoiding the same levels of financial risk.” Lisa Rowbotham, UK sales manager at Blue Cube PCS, immediately started thinking of an innovative design which would meet both customers’ needs. “The most important thing was to make sure the solution was going to provide complete segregation between meat products and meat-free. We created and built a tailormade design which meant workers had a separate changing area, production line and blanch room. In addition, at the single loading bay area we designed a door which seals each section off from one another when it’s moved,” she explained. “Our fully linked integrated units look as though they’ve always been there because they join the main building, effectively doubling their existing production facility. We are very pleased we have been able to design and deliver such a great solution for Holmesterne and Hooba Foods.” ●● www.bluecubepcs.co.uk
Food Sector Lawyers • 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 www.roythornes.co.uk @roythornes_food
Tek Troniks on a roll Nottingham-based Tek Troniks has received confirmation from the United Kingdom Accreditation Service that its accreditation has been achieved again.
Tek Troniks has confirmed its accreditation to ISO 17025 has been achieved for the fourth consecutive year, following an audit in May 2019. The Nottingham firm provides wireless temperature monitoring systems for food service, retail, production, medical, warehousing and storage of temperature sensitive goods. This year Tek Troniks applied for an extension of scope for laboratory and site calibration activities, which was successfully granted. The accreditation now covers temperature calibration from -80 °C to +140 °C, previously -45 °C to +140 °C, both in the laboratory and on a customer site. Another extension of scope is the addition of UKAS accredited Temperature Mapping. Tek Troniks carries out its temperature mapping based on the World Health Organisation standard. ●● www.tek-troniks.com
September/October 2019 | 7
The Bulletin
M EM BER NE W S Updates from BFFF members
Castell Howell adds to fleet
FAST NEWS
Independent food wholesaler Castell Howell Foods has added 16 new Mercedes-Benz Atego rigids to its fleet of 100 trucks and vans. Proven reliability and durability over a demanding working life led wholesaler Castell Howell Foods back to the Mercedes-Benz Atego range for the latest additions to its temperature-controlled fleet. The Cross Hands-based company has taken delivery of 16 new Atego 12-tonners from South Wales Dealer Euro Commercials.
Castell Howell Foods’ fleet of more than 100 trucks and vans is dominated by mid-sized rigids, the majority of which wear three-pointed stars. Fitted with dual compartment insulated bodies by Gray & Adams and Frigoblock refrigeration units, the latest arrivals carry both chilled and frozen product. Martin Jones, director of transport operations, said: “We’ve been running Atego rigids in a variety of sizes for 15 years or more. They’ve been an integral part of our ongoing success story, proving in service to be exceptionally tough and reliable, as well as highly competitive in terms of whole-life operating costs.
Collaboration for Oakland International and Jungheinrich “With each model revision the level of refinement and driver appeal has gone up. The latest versions are as well engineered as ever and drive very smoothly, while smart touches like LED daytime running lights mean they really look the part too.” The new trucks are being used primarily on distribution routes into rural West Wales. Their lower frames allow for a reduced overall height to minimise the risk of damage from overhanging trees, but the trucks retain a load volume comparable to a standard vehicle. Castell Howell Foods celebrated its 30th anniversary last year. The company serves customers throughout Wales, the Welsh borders and the West Country, and prides itself on promoting and supplying premium quality regional produce. ●● www.castellhowellfoods.co.uk
Blakemore Foodservice joins the Country Range Group
Blakemore Foodservice signifies ambitious growth plans after joining the Country Range Group network of independent wholesalers.
Blakemore Foodservice, a division of the prestigious A.F. Blakemore & Son group, has joined the Country Range Group, gaining access to the group’s growing purchasing power and pioneering marketing initiatives, including the monthly ‘Stir it up’ magazine. The company will also receive exclusive ownership of the 800-strong range of products under the Country Range brand, which saw total sales in excess of £110 million in 2018. Caoire Blakemore, head of Blakemore Foodservice, said: “Country Range is widely recognised as a trusted brand and we’re really excited to bring their range, developed exclusively for professional caterers, to our customers. “The quality and depth of the CRG range is fantastic and it’s always being innovated to keep up with trends. It will be great to join forces with other likeminded businesses to grow our share in the marketplace and support other foodservice businesses in their growth too.”
8|
With a 69,000ft distribution depot at its HQ in Walsall, an 80,000ft site dedicated to foodservice in Wakefield, plus a network of distribution hubs, Blakemore Foodservice is a family run, multitemperature distribution company that supplies schools, local authorities, public houses, restaurant chains, the leisure industry and independent caterers throughout the UK. Coral Rose, managing director of Country Range Group, said: “The name A.F. Blakemore has been a sign of quality food and drink plus incredible customer service for the last century in the UK so we’re delighted to welcome Blakemore Foodservice to the Group. “The CRG and Blakemore already share so many values when it comes to integrity, innovation, a personal approach and the development of its people so we’re excited for the future. Blakemore Foodservice will participate fully in all Group purchasing and marketing initiatives.” ●● www.countryrange.co.uk
Oakland International and Jungheinrich UK have announced a long-term contract that will combine cutting edge technology and optimised processes to deliver business and environmental advantages across Oakland’s supply chain operations.
Lunar Freezing teams up with Carrier Transicold Aberdeenshire-based Lunar Freezing has become the first company in Scotland to take delivery of Carrier Transicold’s new flagship Vector® HE 19 MT (High Efficiency, Multi-Temperature) trailer refrigeration unit. Mounted to a 13.6-metre Gray & Adams trailer built at the company’s plant in nearby Fraserburgh, the trailer will transport fresh fish landed in Peterhead to Germany, Holland and throughout the UK.
Bühler Group welcomes new member to board of directors
Rainer Schulz, a Swiss national and former CEO of the global REHAU Group, was elected unanimously to Bühler Group’s board of directors on 21st June.
As chief operating officer of REHAU Group Rainer was in charge within the context of the company management of the engineering, production and materials management functions. In 2010 he was appointed chief executive officer of the REHAU Group, a position he held until mid-2018.
The Bulletin
M EM B ER N E WS
Updates from BFFF members
Centenary celebration for Campden BRI Food research and science organisation Campden BRI is 100 years old this year and to mark the occasion the Annual Campden Lecture was delivered by Tesco and Danone, which also celebrate their centenaries this year.
Campden BRI’s beginnings go back to the First World War, when the UK government wanted to develop ways of preserving food to ensure food security in times of conflict. A milling facility for pheasant feed, next to Chipping Campden railway station, was chosen as the base for this critical endeavour as it was located in the Vale of Evesham, a major area of fruit and vegetable production. The war ended before the facility was established, but the project continued and the Campden Experimental Factory came into being in 1919. It started developing canned food processes and over the years its work spread into all areas of food production including scientific, technical and consumer research and testing. It currently has more than 2,500 member companies from 80 countries, including all of the top 10 UK retailers, the top 15 global food and drink manufacturers and many of the world’s biggest brands. In celebration of Campden BRI’s centenary year, the 41st Annual Campden Lecture was a triple bill with three industry leaders each addressing the topic of ‘The food and drink industry over 100 years past, present and future.’ Five hundred delegates from across the food and drink industry attended the annual Campden BRI Day conference to hear its chief executive Steven Walker speak, together with Tesco group quality
Student Chef 2019/20 Challenge now open
It’s not too late to register your interest in the Country Range Student Chef Challenge 2019/20, which will focus on minimising food waste.
Colleges and chef lecturers around the country are being urged to register their interest in the prestigious Country Range Student Chef
director Sarah Bradbury and Danone's vice president quality EDP, John Carter. Steven Walker said: “Since the early days of canning and freezing food we have grown and diversified and are proud to be the world leader in scientific and technical research for the food industry. “Key to Campden BRI’s success is that our work is directed by the industry. ‘With industry for industry’ is our motto so we’re continually working on issues and areas that make a valuable contribution to the sector. I’m proud to lead a great team which is looking forward to being at the centre of the industry for the next 100 years.” ●● www.campdenbri.co.uk Challenge 2019/20, run in conjunction with the Craft Guild of Chefs, following the highly anticipated announcement of this year’s theme. The 2019/20 challenge will focus on how students can use classic techniques and skills to maximise on the use of ingredients and reduce food wastage. Teams of three full-time catering students will be required to plan, prepare and present a three-course four-cover meal in just 90 minutes. Teams will compete in regional heats in the last week of January to the first week of February 2020 before the victorious student face-off in the grand final, which will take place at the Hospitality, Catering and Restaurant (HRC) Show at London’s ExCel in March 2020. The Country Range Student Chef Challenge is seen by many as the pinnacle for catering students looking to showcase their culinary skills under competition conditions and has played a huge role in developing young chefs and talent around the UK. Run in partnership with the Craft Guild of Chefs, which provides competition-standard judging and detailed feedback to the students, previous winning teams have been given the opportunity to compete at the Culinary Olympics and cook for the country’s leading chefs at the Craft Guild of Chefs Annual Awards. Last year saw the challenge celebrate its 25th anniversary and was won by Alan Coats, Ance Kristone and Andreau Talla of City of Glasgow College. ●● www.countryrange.co.uk
September/October 2019 | 9
The Bulletin
M EM BE R N E W S
Updates from BFFF members
Organic sales boost for JCS Fish
As consumers pay more attention to the provenance of their food, Grimsbybased JCS fish sees growing sales of organic salmon.
Sales of organic salmon are motoring at JCS Fish, reflecting continued expansion of the UK organic food market overall, which is now estimated to be worth £2.33 billion a year and growing. Organic now accounts for 35% of BigFish brand sales and JCS Fish is anticipating growth will continue. This month the company successfully achieved Organic Food Federation Conformity status for the ninth consecutive year. The Grimsby-based firm remains one of only a handful of UK salmon suppliers accredited to handle and sell certified organic salmon.
to grow as people become more and more interested in the provenance of their food.” The majority of BigFish organic sales are online, either through the company’s own website or Ocado. This again reflects the overall market, with online organic sales up 14.2%. More than a quarter of British people now do their main shop online and home delivery’s share of the UK organic market is expected to reach 25% by 2023.
INDUSTRIAL HAZARDS
Bill Atkinson, chief scientific adviser, Adler and Allan Anhydrous ammonia is an effective, popular and cost-effective alternative to F-gas refrigerants, as it is neither a greenhouse gas nor ozone depletory. But its use is not without risk. As well as being toxic, anhydrous ammonia is a flammable gas and refrigeration systems are therefore subject to Dangerous Substances and Explosive Atmospheres Regulations (DSEAR). A more reactive substance than F-gas, if water finds its way into the system it can attack metals and alloys and the resulting corrosion may lead to spills or leaks. While refrigeration systems are subject to several laws that require routine maintenance, many of the most common causes of failure stem from or are
10 |
Leading provider of food product data Erudus has announced an integration partnership with Fourth, a leading hospitality platform.
●● www.jcsfish.co.uk
Jack Coulbeck, JCS commercial manager, said: “The total organic market is on target to reach £2.5 bn by 2020 and our own organic sales are up by about 25% since last year. BigFish Organic Salmon fillets are a premium product made using fish reared more slowly and farmed using the most natural conditions possible. We are proud to have it in our range and confident its popularity will continue
FOCUS on
Erudus goes forth into new partnership
Erudus is continuing to cement its position as the industry’s leading provider of food product data by announcing an integration partnership with Fourth. The partnership means customers of Fourth’s recipe and menu engineering software can benefit from up-to-date product information sourced directly from the Erudus data pool. It also increases efficiency and provides a smoother process for building and amending meals and menus. exacerbated by poor maintenance and inspection regimes. For businesses in the frozen food sector it is crucial to ensure all necessary measures are in place to deal with chemical spills or leaks. In addition to anhydrous ammonia, many other substances used in the production of frozen foods also pose risks to people and the environment. Oils used in the production process can cause significant environmental damage if a spill occurs and, should it reach a watercourse, the impact and the remediation costs could be significant. There is also the potential for prosecution and fines. As one of the major industrial users of anhydrous ammonia, as well as many other potentially hazardous chemicals and ingredients, the frozen food industry must take every care to prevent leaks and spills. For many operators, it makes good business sense to consider contracting a spill response partner.
●● www.adlerandallan.co.uk
Jon Shayler, chief operating officer at Erudus, believes partnering with foodservice tech companies is hugely beneficial to all manufacturers, wholesalers and caterers. Integration partnerships such as this allow for data to be pushed further, meaning manufacturers enter their information once and it is then pulled into additional software used by the industry. This saves time for everyone in the supply chain by removing the need for repeated uploads. Adrian Chalmers, director of data and technical consulting at Fourth, added: “Gaining up-to-date and accurate nutritional and allergen data has been a real challenge for our customers over many years, resulting in nervousness around making data public. This partnership eliminates manual checking and input of information for our joint customers, leading to confidence in the data being shared as well as saving time and energy for the operational teams in managing that data. “We look forward to sharing this new approach with many more of our customers.” ●● www.fourth.com ●● www.erudus.com
The Bulletin
M EM B ER N E WS
Updates from BFFF members
Unusual new home for old cold storage unit
Blue Cube PCS has found a new home for one of its old cold storage units at an equestrian centre which runs a charity for disadvantaged children. The recent delivery by Blue Cube PCS of a previously used cold storage unit went to some rather unusual four-legged clients earlier this month. The temperature-controlled rental company was delighted to donate an ‘end of usable life’ cold storage unit to the Ride High Equestrian Centre, home of Ride High, a charity working with disadvantaged children to increase their social and educational outlook through the use of horses. Mark Giles, Blue Cube PCS fleet manager, said: “We’re so pleased to see this unit being put to good use. At the end of their fleet lives as temperaturecontrolled units many go through an environmentally ineffective disposal process, so we’re always investigating different options to utilise them.” Ride High Equestrian Centre founder and CEO, Rachel Medill, added: “We’re thrilled that we can now utilise more safe storage space to continue our work with the generous help of Blue Cube. “We have 88 children who come to us through the charity every week; they are highly disadvantaged and are referred from healthcare and social care professionals. These children often come to us when they are suicidal, selfharming, caring for their parents, living in foster care or can’t be in school because they’re too traumatised. “They ride for an hour and then they do classroom work. With the horses you have a mechanism to get them engaged in a way that schools simply can’t. “The biggest challenge for the Ride High Equestrian Centre is to continue to support the charity. This site is a social enterprise of the best sort but because it is such a big site we totally rely on the generosity of others, like Blue Cube, to help us on a pro-bono basis.” ●● www.bluecubepcs.co.uk
AMAZING
COLOGNE, 05. – 09.10.2019
Meet old and new friends. Priceless networking since 1919.
Secure admission tickets at www.anuga.com/tickets International Business Media Services 42 Christchurch Road Ringwood BH24 1DN United Kingdom Tel. +44 1425 48 68 30 info@koelnmesse.co.uk
Anuga_2019_Anzeige_Bulletin_BFFF_90x252mm_GB.indd 1
28.05.19 11:38
September/October 2019 | 11
The Bulletin
M EM BER N E W S Updates from BFFF members
NewCold fills UK’s Bühler opens its biggest deepfreeze CUBIC campus NewCold starts search for a second site as increasing demand for temperature-controlled logistics sees Wakefield facility reach capacity.
Bühler has unveiled a state-of-the-art innovation campus designed to tackle the sustainability challenges of the future.
In the Spring of 2018, NewCold unveiled its newly completed deep frozen storage and distribution centre which the company says is the largest of its kind in the UK and is now often close to capacity. The Wakefield plant handles 3 million pallets annually and with a total volume of more than 4 million cubic metres, the giant deepfreeze has the capacity to store 143,000 pallets at a constant minus 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. Featuring some of the most advanced automated technology of its kind anywhere in the world, 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 on year specifically to get optimum use of the automation. Furthermore, the dispatch bays are deep-frozen, whereby many conventional stores are chilled. The NewCold logistics operation expands in line with its core business and so far comprises 50 tractor units and 80 temperature-controlled trailers, many of which are high-volume double-deckers with autoloading. ●● www.newcold.com
We are AJAX safe access
Following a construction period of 20 months and an investment of about CHF 50 million, Bühler Group has officially opened its CUBIC innovation campus. The global challenges associated with nutrition and mobility are becoming increasingly urgent and addressing these issues and responding to them with sustainable, commercially attractive solutions is the goal of the innovation campus. Stefan Scheiber, CEO of Bühler Group, said: “Together with our customers, partners from industry and science, academia and start-ups, we are using the CUBIC to conduct research into new and sustainable solutions that we can apply to successful business ventures.” The three-storey CUBIC is designed to accommodate up to 300 people and itself is a model of sustainability and innovation. The building uses 15% less energy than comparable structures of its size and its smart electrochromic glass facade enables Bühler to slash energy consumption for heating and air-conditioning by as much as 50%. Building sensors measure carbon dioxide levels, air humidity, temperature and flow of people to continuously fine-tune the functionality and energy consumption of the CUBIC. Vital to the new innovation campus are its eight modernised application centres. The ideas of customers and prototypes are tested in the application centres and refined up to the point of market maturity. In the battery lab, researchers are working to develop a new, continuous process for mixing electrode slurries applied in the manufacture of lithium-ion batteries. In the grinding and dispersing application centre Bühler is developing wet grinding and dispersion solutions, for example for making printing inks.
British designed and engineered fail safe protection products for workers
The CUBIC additionally boasts a die casting application centre, pasta application centre, grain technology centre, nutrition application centre, chocolate application centre and coffee application centre.
Pallet gate safety barriers • Folding & mobile access steps Platforms and industrial staircases • Bridging access platforms
The CUBIC represents Bühler’s purpose of ‘innovations for a better world’ and focuses on promoting new training and development methods. Among other things it embraces the dual education system of Switzerland, housing apprentices and academics, as well as youth and experience.
Call: +44 (0) 115 986 6321 | Email: ajax@canalengineering.eu.com www.ajax.eu.com
MADE IN BRITAIN
12 |
●● www.buhlergroup.com
The Bulletin
M EM B ER N E WS
Updates from BFFF members
Support for Mentor Link in Redditch
Oakland International’s charity, the Oakland Foundation, has offered funding support to Mentor Link. Mentor Link, which supports distressed and vulnerable children and young people, has secured new funding from Redditch and Bromsgrove children’s charity the Oakland Foundation, which was founded in 2012 by multi-temperature supply chain and food distribution operator Oakland International.
Agreeing to support the work of Mentor Link in Redditch, the Oakland Foundation will now fund the charity's work with a local young person in Redditch or Bromsgrove for the coming year. Mentor Link’s dedicated and highly trained volunteer mentors work with young people to help them achieve positive changes in their lives and for them to remain engaged with their families, their learning and to achieve a successful and positive transition into adulthood. Mentor Link chief executive, Andrea Maddocks MBE, commented: “Many thanks to the Oakland Foundation for supporting Mentor Link which provides one-to-one support to vulnerable and distressed children. The demand for our services is very high this year, so financial support is vital in ensuring these children obtain a prompt and professional service when needed.” Oakland Foundation trustee Hayley Smith added: “The Oakland Foundation is delighted to support Mentor Link and the vision it has to extend its support of schools and young people in the area.” Working with community stakeholders, schools and youth organisations the Oakland Foundation is extending its support of student and youth initiatives through new partnerships with the council, local businesses and community and voluntary groups and organisations. ●● www.oakland-international.com
Record year for Country Range Group’s Annual Exhibition
The Country Range Group’s annual exhibition returned to the Telford International Centre in June and resulted in a record £3 million in orders for visiting suppliers. Held each June at various locations across the UK, the Country Range Group Exhibition is an annual event which this year attracted more than 100 foodservice brands which showcased their products and ran interactive demonstrations for more than 500 attendees. The 2019 exhibition helped generate a record £3 million in orders for visiting suppliers from the buying group’s 12 members - Birchall Foodservice, Blakemore Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, EFG Foodservice, Harvest Fine Foods, Henderson Foodservice, Savona Foodservice, Thomas Ridley Foodservice, Trevors Foodservice and Turner Price. Following the exhibition, a conference session took place for the delegates before a presentation from guest speaker Bonita Norris – the youngest person to stand at both tops of the world and one of the UK’s leading adventurers. The hugely beneficial day was then completed with a three-course Gala Dinner hosted by writer, actor and creator Jonny Cochrane. Attendees were suitably dressed for the 70s theme in an array of wigs flares and colourful flower motifs, while a performance from the world-
and renowned Abba tribute act Björn Again kept the crowd entertained. Martin Ward, Country Range Group’s trading director, commented: “Our annual exhibition forms an integral part of our sales and marketing plan and is a fantastic way to get suppliers and members all under the same roof to highlight, discuss and promote the latest products, techniques and innovation on show. The event grows year on year and provides great opportunities for food and drink producers of all sizes to generate UK-wide business, which is highlighted by the record amount of orders generated on the day. Roll on Manchester next year!” ●● www.countryrange.co.uk
September/October 2019 | 13
The Bulletin
MEM BER N E W S Updates from BFFF members
MICHAEL WARD
SALES, SERVICE, 24HR BREAKDOWN COVER, INSTALLATIONS, CONTRACTS
L I M I T E D
ELECTRIFY YOUR HEAVY TRUCK & TRAILER TRANSPORT REFRIGERATION SYSTEMS MICHAEL WARD LIMITED • SALES & SERVICE: 01204 669247 service@michaelward.co.uk www.michaelwardonline.co.uk
Partnership Temporary between Erudus structure proves and RNF invaluable Integration partnership with wholesale digital services specialist now underway.
Leading food product data provider Erudus has announced its partnership with RNF, which provides a suite of services dedicated and tailored to the industry, including a mobile ordering app and a digital marketing and advertising platform. Users of RNF’s Beam Commerce platform who have signed up to Erudus will receive enhanced product data during the purchasing process. It is the latest move from Erudus as it continues to promote the use of manufacturer data across the industry. The partnership comes during a boom in demand for apps among wholesalers, with five wholesale foodservice apps now in use across the industry, despite none being launched until 2018. Rob Mannion, founder and managing director at RNF, said: “The partnership is fantastic news, as we continue to see more foodservice operators switch onto the potential of mobile ordering and digital customer engagement." ●● www.erudus.com
14 |
Faced with the need to maximise its temperaturecontrolled capacity quickly, Oakland International opted to move ambient products into a temporary structure by Sapciotempo.
A specialist multi-temperature supply chain operator which supplies chilled, frozen and ambient food to the UK and Ireland’s major supermarket chains, has come up with a temporary solution to expand its existing short-term stock holding. Oakland International chief executive and co-founder Dean Attwell explained: “During this period of uncertainty surrounding our exit from the EU, the need for Oakland customers to extend their existing stockholding is becoming an everyday requirement." The temporary warehouse features a thermo roof and gables, 40mm thick steel-clad sandwich panels, three personnel doors, one electric roller shutter door and 22 90W LED lights. Oakland has the option to purchase the building at the end of the contract. ●● www.oakland-international.com
The Bulletin
IN D U STRY N EWS
Updates from the food industry
Pelican unveils food waste and sustainability report Marketing communications and PR specialist Pelican launches new report addressing the sustainability challenges facing the food industry. Leading specialist PR agency Pelican is providing the food industry with a unique insight into food waste and sustainability with a new thought leadership report.
Waitrose to extend ‘Unpacked’ trial
Following an overwhelmingly positive response, Waitrose & Partners has extended its ‘Unpacked’ test in Oxford beyond the original end date of 18th August and has committed to introducing elements of the concept into three more shops by the end of the year. As reported in the last edition of The Bulletin, the retailer transformed its Botley Road shop in June by taking more than 200 products out of its packaging to test how customers might be prepared to shop differently, with the aim of saving thousands of tonnes of unnecessary plastic. Unpacked will now form part of the new-look stores to be unveiled in Cheltenham in September and Abingdon and Wallingford, both in Oxfordshire, in November. The shops will again be branded strongly with ‘Waitrose Unpacked’ to maximise awareness. All three shops will have a dedicated refillable zone, including frozen fruit.
Solo dining on the up
‘Towards a Circular Food Chain’ brings together experts, journalists and academics from across the food supply and environmental sector to highlight the challenges brought about by this complex issue, while examining some of the innovations and solutions already emerging. Michael Bennett, managing director of Pelican, said: “As a specialist marketing and PR agency that partners with a variety of clients across the food and environmental sector, we see first-hand the challenges faced by organisations that have embarked on the journey towards circularity. “We are constantly struck by how interrelated the issues are, wherever they sit along the food supply chain. Things like new packaging formats and the rise of veganism impact food producers in many different and often complex ways,” he continued. The report draws attention to the huge commercial opportunity presented by the circular economy, estimated to be €1.8 trillion, and says organisations that act now are the ones most likely to benefit. Michael added: “The Pelican team understands it’s vital businesses deliver a sustainable ‘circular’ future and just as importantly let consumers know they’re doing it. Each and every one of us at Pelican really cares about what happens to our food and the environment, which is why we’re so passionate about delivering results-driven PR and marketing solutions that facilitate progress.” ‘Towards a Circular Food Chain’ is available for download now at www.pelicancommunications.co.uk
Figures from Kantar reveal the number of Brits enjoying a roast dinner alone is on the rise. The number of single-person roasts rose last year to 121.1 million, an increase of 5% on the previous year, with men aged 55 and over driving the trend. It is thought the growth is due in part to the increasing number of people living alone. According to the Office for National Statistics, single-occupancy homes are the second-most-common type of household in Britain and a record 35% of over-16s are single.
However, there is also evidence to suggest there is now less stigma surrounding eating alone, with bookings website OpenTable reporting reservations for one have increased across the UK by 160% since 2014. Although solo dinners still only account for 10% of the 1.2 billion occasions captured by Kantar, the increase represents a golden opportunity for the frozen food industry. As new product developments offer consumers who want to dine solo a quick and convenient way to enjoy a traditional roast, more may be tempted to indulge on their own. One recent example comes from Nomad foods, which this year launched a single-portion roast readymeal under its Birds Eye and Aunt Bessie’s brands. July/August 2019 | 15
The Bulletin
CE O U P DAT E
All the latest from Richard Harrow
Member listening Since the last Bulletin I’ve been out visiting a number of members. I consider it an essential part of my role to hear first hand members’ challenges, needs and concerns.
In most cases we harvest and freeze products in less time than it takes fresh vegetables to get onto the shelf, let alone into the consumer’s basket.
It has also allowed me to re-visit old pastures, including a most enjoyable day with Greenyard Frozen watching peas being vined and frozen.
The quality of fresh vegetables degrades quickly and two days after harvesting there is massive loss of vitamin C compared to frozen. Additionally, frozen vegetables are significantly cheaper. Across a range of three products, fresh products have been found to be 250% – 350% more expensive per kilo than the frozen equivalent.
The operation today is somewhat slicker than I remember 30 years ago. Peas can be processed in 150 minutes or less, from the point of vining to freezing. This helps maintain the quality of the product for end consumers in both the home and the professional kitchen. Many thanks to agricultural manager Stuart Ashton, frozen category marketing executive Jasmine Collins, production manager Mick Mooney, factory manager John Ash and the whole Greenyard Frozen team. My visit really brought home the quality frozen vegetables bring to the market at incredible value.
I believe these are really strong messages for the federation to be carrying forward: frozen is fresher than fresh, better for you and cheaper. Ironically, we've also been seeing nonsense stories in the media linking frozen ready meals in hospitals with listeria. This was illinformed and demonstrated an ingrained negative view of frozen - something we need to counterbalance. The truth is with frozen you can test and positively release stock to ensure the safety of all consumers, not just vulnerable patients.
Fresh
ly ha
ion n act
i iners
v e pea
Th
rvest
ed pea
s bein
g sor
ted
With Stuart Ashton in the pea field
OOH delivery The out of home market continues to experience changes in the way consumers access their food offering. Just Eat is now developing its own distribution system to join the likes of Deliveroo and Uber Eats, so consumers in many parts of the country can now access an even wider range of delivery options.
16 |
With Just Eat in advanced discussions about being taken over by Dutch operator Takeaway.com, this space is only going to become more competitive. We are even seeing retailers join the market, with Asda already offering freshly cooked pizzas through Just Eat. Sainsbury’s have also partnered with Deliveroo for hot pizza delivery.
The Bulletin
CEO U PDAT E All the latest from Richard Harrow
Youngs Seafood
Retail market statistics
Youngs Seafood, one of the best-known names in the fish industry, has been bought by Cap Vest private equity firm. The deal, announced in early July, secures the future for Youngs, which now joins Karro Foods, also owned by Cap Vest.
Although the value growth numbers remain below previous years, both Aldi and Lidl still have the highest growth numbers of the retailers monitored by Kantar World Panel.
Aldi & Lidl 12 week market growth 25.00%
20.00%
15.00%
10.00%
5.00%
01 /0 7/ 20 19
01 /0 6/ 20 19
01 /0 5/ 20 19
01 /0 4/ 20 19
01 /0 3/ 20 19
01 /0 2/ 20 19
01 /0 1/ 20 19
01 /1 2/ 20 18
01 /1 1/ 20 18
01 /1 0/ 20 18
01 /0 9/ 20 18
01 /0 8/ 20 18
01 /0 7/ 20 18
01 /0 6/ 20 18
01 /0 5/ 20 18
01 /0 4/ 20 18
01 /0 3/ 20 18
01 /0 2/ 20 18
01 /0 1/ 20 18
01 /1 2/ 20 17
01 /1 1/ 20 17
01 /1 0/ 20 17
01 /0 9/ 20 17
01 /0 8/ 20 17
01 /0 7/ 20 17
01 /0 6/ 20 17
01 /0 5/ 20 17
0.00%
01 /0 4/ 20 17
If you feel you need specific support or advice please contact the BFFF team and we will do our very best to help.
This trend is impacting the ‘big four’, with Tesco announcing another 4,500 job losses in its Metro store division, following on from the 9,000 job losses generated by a reduction in its counter service operation.
01 /0 3/ 20 17
Whether you are a leaver or a remainer, it’s clear the financial markets see the possibility of a no-deal Brexit as more likely and also negative for the UK economy. The pound has fallen dramatically against both the dollar and the euro. While great news for exporters, this will increase cost pressures around goods imported into the UK. My advice to members is to prepare for the worst and hope for the best.
We should also not forget that discount these days is no longer just Aldi and Lidl, because operators such as Home Bargains and B&M Bargains are offering more and more food. Indeed, B&M Bargains recently announced it will open 15 to 20 new Heron stores in the next financial year.
01 /0 2/ 20 17
The question of how Brexit will happen continues to dominate the headlines. However, it is clear the rhetoric from prime minister Boris Johnson is that come what may we will leave, with or without a deal, on 31st October.
Data to 14th July (12 week) for the total grocery market gives the combined share of Aldi and Lidl as 13.9%, up year-on-year by 1% from the same period in 2018. Over five years they have added 5.6% to their combined share. To put this in perspective this is slightly larger than Waitrose’s current market share.
01 /0 1/ 20 17
BREXIT
The UK retail market continues to see structural changes, with the discount channel still showing strong growth in 2019.
-5.00%
BBC Radio Nottingham
I was given the opportunity to be interviewed on the Carson Wishart Drive programme on BBC Radio Nottingham on 5th August. The focus was on Brexit, how our members view the current situation and what consumers should do. I focused on the need for clarity from government so we can plan. I also highlighted that should consumers find fresh vegetables unavailable they should head to the frozen aisle.
Lidl
Aldi
Market
Member news
In early August I visited McCain’s and Whitby Seafoods, which are both investing in new capacity for their respective categories. McCain’s is undertaking a massive investment costing some £100m with a focus on capacity, renewable technology and reducing its environmental impact. It’s very encouraging to see members investing because it shows the confidence they have in the frozen food category.
Industry Forum
We’ve been running Industry Forums now for a number of years. Launched when Brian Young was CEO they’ve become a valuable source of information and insight, as well as another excellent networking opportunity. Free to members, they are an amazing way to maximise the benefits of being part of the BFFF family. To further build on these very strong foundations – and deliver even better value following member feedback – we’re shifting their focus a little. Historically they’ve been a mix of retail and OOH presentations, but the November 27th event will focus solely on retail followed by an OOH event in June 2020. This change will allow us to provide deeper insight into the two very different channels. In November we’ve an amazing line-up providing insight into the market, GSCOP and ways to run more effective NPD. Book your place early to avoid missing out on the opportunity to gain invaluable understanding of these key areas.
The Grocer
And finally, some of you may have seen my letter to The Grocer, in response to the new National Food Strategy and Step Up to the Plate campaign. In it I urge the government to focus on immediate actions that will have a far-reaching and long-term effect, by waking up to the role frozen food can play in delivering sustainable good-quality meals. High profile media coverage like this is great for the federation, because it helps us get our message out there and reach a really wide audience. Keep an eye on our Twitter and LinkedIn feeds for more, as well as future editions of The Bulletin.
September/October 2019 | 17
The Bulletin
FACTS & F IG U RES Outlook remains sunny for ice cream in spite of soggy summer Frozen is out-performing chilled, according to the latest Kantar Worldpanel figures (52 weeks to 16th June 2019), buoyed significantly by the nation’s appetite for ice cream even though the summer’s been more soggy than scorching. The statistics show continued growth across most categories with total value of frozen foods up 2.1% YOY. This compares to just 0.5% growth in the value of chilled convenience over the same period.
help minimise food waste by using strong and consistent messaging about preserving produce at its peak, dealing with harvest gluts and facilitating portion control when cooking.
The ice cream category experienced impressive increases in terms of both value and volume, with a rise of 8.8% and 5% respectively, which considering the heavy rain that marked the start of summer is an impressive figure.
“In terms of volume, frozen is growing faster than the total market and it is interesting to see value growth ahead of volume, which is possibly driven by the increasing propensity of premium lines being merchandised in cabinets. Looking at the frozen market over a longer period, massive growth can be seen in both value and volume, with an increase in value of 41.6% since 2005,” Richard observed.
Frozen pizza came a close second, recording a 6.5% increase in value and 7.6% increase in volume. However, the frozen meat and poultry category continues to take a hit, experiencing an 8.1% drop in value and a 10.5% decline in volume, which seems to support evidence that more consumers are opting for a semi-vegetarian or vegan lifestyle. Kantar reported earlier this year that a total of 4.4 billion meat-free dinners were consumed in 2018, an increase of 150 million meals on the year before. Conversely, frozen vegetables are up in volume by a percentage point. Richard Harrow, chief executive of the British Frozen Food Federation, said: “The frozen food sector continues to demonstrate long-term growth, boosted by outstanding performances in the ice cream and pizza categories. “However, the picture is far less positive for meat and poultry. That said, I’m confident these figures can be mitigated by ongoing innovations in plant-based meat substitutes and vegan options over the longer term.” Richard also noted several other key opportunities for the frozen food industry to tap into, saying there’s significant scope for the federation and the wider industry to be positioning frozen as an excellent way to
18 |
Indeed, the only category to show a decline in monetary value over this period is meat and poultry (3.4%), while the same measure within the frozen vegetables category has seen a staggering rise 45.4% for the same period. Ice cream has seen a massive increase in monetary growth value, of 89.4%, in this time. Frozen now accounts for 5.52% of total grocery sales by value. While this is slightly down from the previous year at 5.53%, chilled has seen a bigger decline from 8.6% down to 8.44%. Looking at retailer share, Aldi is now fourth in volume terms across the 52 weeks to 16th June. Meanwhile, Tesco volume growth has been outrunning that of value (+0.9% and -0.2% respectively) and also out-performing chilled (-2% for value and -0.5% for volume), while Sainsbury’s frozen offering has experienced a +1.7% YOY increase in value but a decline of -1.9 per cent in volume, against a chilled convenience value increase of +0.8% and volume increase of +0.9%.
From our kitchen to yours. We provide authentic tasting dishes from all around the world. From our kitchen to yours, every single dish we create is unique. To find out more visit mealcreations.co.uk
ď‚™ ď…
@mealcreations mealcreations
Part of
The Bulletin
NEW
Country Range launches four new desserts for caterering convenience Leading independent foodservice brand Country Range is making it easier for operators to serve up a stunning dessert selection with the addition of four new launches – Triple Chocolate Cheesecake, White Chocolate and Raspberry Cheesecake, Salted Caramel Cheesecake and Chocolate and Cherry Mousse Cake. The new eye-catching launches come frozen and pre-sliced, meaning there’s little fuss and preparation for caterers who simply have to defrost and serve. The latest desserts from the innovative foodservice brand are available exclusively through the Country Range Group’s network of 12 independent wholesalers.
The Fab Four Triple Chocolate Cheesecake (12 x 112.5g portions) - A delicious and decadent Triple Chocolate Cheesecake made with Belgian milk and dark chocolate, white chocolate and swirls of chocolate sauce on a chocolate biscuit base. White Chocolate and Raspberry Cheesecake (12 x 95.8g portions) A heavenly flavour combination of white chocolate cheesecake and
20 |
raspberry pieces on a digestive biscuit base. Beautifully finished with a raspberry swirl and white chocolate chunks. Salted Caramel Cheesecake (12 x 133.3g portions) - A smooth and creamy salted caramel cheesecake made with vanilla cheesecake filling and salted caramel ripples on a crunchy chocolate chip biscuit base. Topped with a layer of salted caramel, chocolate sauce and decorated with chocolate and caramel flavour chocolate chips. Chocolate and Cherry Mousse Cake (12 x 108g portions) - A light chocolate sponge base topped with a dark Belgian chocolate mousse with a layer of cherry sauce. Finished with chocolate brownie pieces, cherry sauce and dried cherry pieces.
The Bulletin NEW PRODUCTS
Lion processors praise awardwinning poached egg from Brakes
Dawn Foods adds versatile savoury muffin mix to its range
A new, award-winning poached egg product from Brakes has drawn praise from British Lion egg processors. The British Lion Quality Free Range Poached Egg took the Egg Products accolade in the Cash and Carry Management 2019 Chef’s Own-Brand Award, in partnership with the Craft Guild of Chefs.
Dawn Foods is giving bakers and caterers the opportunity to expand their savoury, food to go and breakfast offerings with the launch of an easy to use savoury muffin mix. While consumers love sweet muffins, the trend for muffins featuring savoury ingredients is growing, from cheese and vegetables, to herbs and cooked meats.
Launched to offer customers a perfectly poached free-range egg every time, the product is available now to all Brakes customers.
Dawn’s new Savoury Muffin Mix requires only the addition of oil and water to create a finished product with great volume and a moist eating texture for both savoury and sweet applications.
Kara announces partnership with CoppaFeel! for range relaunch Kara, the foodservice specialists of the Finsbury Food Group, has announced its partnership with breast cancer charity CoppaFeel! to celebrate the launch of its new floured baps collection. Kara’s new and improved floured baps collection, now including a premium sliced sourdough option, will be the perfect accompaniment for both operators and restaurateurs who are looking to complete their BBQ offerings this autumn.
Hot2Home Skin-On Fries bring extra taste and crunch
Lamb Weston has added Skin-On Fries to its award-winning Hot2Home range. The combination of an ultra-thin starch coating on the fries and patented sustainable packaging, ensures the product stays hot and crispy for 20 minutes. The new Hot2Home Skin-On Fries are available as product only or as part of the one-fry solution for home delivery, takeaway and dining-in with the fry–cup combination. However, the 20 minute hot and crisp guarantee works only when both are used together.
September / October 2019 | 21
The Big Interview:
Christine Tacon CBE After a seven-year term as the Groceries Code Adjudicator, Christine Tacon is delivering her final report before moving on to pasture new. The Bulletin catches up with the chartered engineer and former pea grower to find out more about her plans for the future and her hopes for the industry. Christine Tacon is the UK’s first Groceries Code Adjudicator (GCA), the independent regulator ensuring retailers treat their direct suppliers lawfully and fairly. She began her career as a production engineer and has always been interested in efficient supply chains. After working in FMCG for big brands such as Mars and Vodafone - and having run the Co-op’s farming business for 11 years - she gained a unique insight into how the food chain could work more efficiently and recognised the GCA role could make a real difference. Christine’s second term of office will come to an end in June 2020. She says: “During my time in the role, YouGov has conducted six annual surveys of suppliers on my behalf. I’m incredibly proud suppliers report an improvement on every single ‘top issue’ they’ve raised with me during the last six years. As a result, there are now no top issues I’m working on across the whole cohort of designated retailers.
“Suppliers also report on their perception of retailers’ compliance with the Groceries Supply Code of Practice (GSCOP) and they rated 10 out of 12 of the retailers at more than 90% compliant, with some at 97%.” The story was a very different one when Christine first took up the GCA position. “Retailers are recognising being code compliant is not about finding a way around the code, such as using clever language in their email signatures and supply agreements: They’re seeing it as a way of doing business and ensuring they have the systems, processes, training and audits to ensure they are compliant. I’ve decided to make it my focus for this year to ensure they all work this way.” When it comes to frozen food, Christine has been an advocate for changing perceptions and promoting the advantages. Having grown peas at the Co-op she is acutely aware of the quality, waste reduction
The Bulletin INTERVIEW
benefits and nutritional value of frozen food. Her faith in it led her to persuade the government to extend Healthy Start vouchers to frozen food when she worked on the Defra Fruit and Vegetable Taskforce. She says: “I’m pleased to see more premium food is available as frozen and hope the British will start to see frozen in a similarly acceptable way to the French. I grow a lot of fresh fruit and vegetables myself, freeze a lot of them so I can eat them year-round and I often buy frozen fish. I think the biggest problem is knowing what’s in my freezer and being able to find it. It’s too easy to think of the home freezer as a back-up rather than an enticing place to plan a meal - now there’s a challenge!” GCA Annual Survey results Christine Tacon outlines the progress shown across all retailers and explains how frozen food producers are streets ahead of the wider industry when it comes to GSCOP awareness:
”
The results of my annual survey have recently been released and I’m delighted at the very positive story they continue to tell. Regulated retailer behaviour has once more improved; only four out of 10 suppliers reported having experienced a code-related issue in the last 12 months. We’ve come a long way since 2014 when it was eight out of 10. This is a crude measure, as suppliers may have experienced many issues in 2014 and just one or two last year, but I’m pleased suppliers are still reporting progress in a year when we’ve had two new retailers added to the list of those I regulate. Since the first survey, suppliers have scored the retailers they supply for code compliance. The percentage reported as complying with the code ‘consistently well’ and ‘mostly’ in 2014 ranged from 58% to 90%. Now just two of the 12 retailers are below 90%. Although this was the sixth year I asked YouGov to survey the groceries sector, the 2019 survey achieved a record response. A high of 1,417 direct suppliers completed it, out of a total of 1,556 responses. I’m extremely grateful to all suppliers - including those in frozen food - who took the trouble to complete the questionnaire. It is your information on issues that helps drive my work and engagement with the retailers. Having supplier views in such numbers provides me with very valuable information and allows me and the retailers to drill down to some very specific issues. I can tell you all the retailers are extremely keen to discover how their suppliers view them and use the survey to identify the areas they need to work
on, as well as the positives they can celebrate. From the detailed survey data I can report 65% of respondents from the frozen food sector supply own label and 73% supply branded products, with a significant number obviously supplying both.
to see more suppliers making one of the best investments for their business. Fewer than half of all suppliers have undergone training and only 47% of frozen food suppliers. Don’t forget that, by law, all buyers have to be trained annually so don’t put yourself at a disadvantage.
Frozen food producers can congratulate themselves for being more aware of the GSCOP than the industry as a whole, with 82% having a ‘good’ or ‘fair’ understanding of the code compared to 77% of all direct suppliers. Meanwhile, 88% are aware of the GCA, compared to the overall survey figure of 84%. The top issues for the sector were: •
Incurring significant costs when the cause is inaccurate forecasting by the retailer – reported by 33%
•
De-listing, including significant reduction in volume without giving reasonable notice – reported by 31%
•
Requirement to predominantly fund the cost of a promotion – reported by 30%
In each case the proportion of frozen food producers reporting these issues was significantly higher than reported by all direct suppliers. For example, forecasting was the most reported issue at 24% among all suppliers. It’s not one of the top issues, but there is also a significant variance in “running a promotional activity at supplier's cost which varies from that agreed in length, positioning, distribution or type”. This was reported by 14% of frozen food suppliers versus 8% for all. It may not be affecting a large number of suppliers, but there does seem to be a challenge about promotions and frozen foods. I have made clear my expectation on the way retailers handle promotions and forecasting in line with the code and published this in a best practice statement. All retailers should be following this; if they aren’t then you must let me know. Being trained in the code can help suppliers spot any potential code breaches by the retailers and speak up to the code compliance officers and to me. More suppliers are now being trained - and I welcome that - but I want
At my June conference I confirmed this is my final year as the GCA - seven years is a good term to have served. In that time I’ve worked with the sector, shifting the regulated retailers from practice-based compliance to enduring culture change in which collaboration is at the heart of healthy retailer/supplier relationships. But I still have a major mission to achieve and it will be my main focus over the coming months. I want the retailers to build for themselves a whole organisation approach to code compliance and I will be working with them to see that it happens. I want to ensure compliance becomes properly embedded at every level in each regulated business; into internal audit, into the planning of systems or process changes and into designing training that works - and is delivered to the right people. This was the fundamental insight I took from my investigation into the Co-op, where I discovered the root causes of its code breaches were the retailer failing to take charge of its own code compliance. Retailers need to do the right thing, not only because the law requires it, but because it makes good business sense. I want each to be designed and structured to act according to the code at all times and be ready to correct things swiftly if they go wrong. Securing such enduring change means I will leave the GCA having achieved all I set out to do and more.
”
September / October 2019 | 23
The Bulletin
Tickets selling fast!
Join us for
LUNCH! Headline Sponsor:
BFFF Annual Luncheon
Tuesday 26th November 2019 London Hilton on Park Lane To book tickets visit: https://tickets.bfff.co.uk
24 |
M O R
n e z o r nf
Ca
e k ma
? F m a e r E st
E n i R a F m Free-from foods, once a niche market catering for those with allergies and intolerances, is now a culinary trend affecting both foodservice menus and supermarket shelves. As ever-
growing numbers opt for alternatives to carbohydrates, dairy, meat and wheat, could frozen lead the way in making free-from the new normal? Emma Scott investigates.
September / October 2019 | 25
The Bulletin FEATURE
The free-from market is expanding at an exponential rate, giving rise to a new, more health-conscious shopper. Of course, allergy sufferers remain an important focus for retailers, but ‘lifestylers’ are one of the biggest segments driving the growth of free-from new product development. According to figures from Mintel, almost half of UK adults are choosing to avoid certain foods or ingredients and 39% regularly buy free-from
Claire Williams, group marketing manager at Caterforce, agrees and says there is no reason to compromise on flavour for free-from options. “Retailers and foodservice outlets don’t need to compromise on taste when making free-from dishes. There are a lot of outlets offering some great free-from options - it’s all about being creative, exploring alternative products and looking at different flavours.” Of course producing any free-from product is not as clear-cut as it once was. The very definition has evolved, creating a challenge across the entire food industry. Where once free-from simply referred to gluten or dairy, it can now also mean allergen-free or even be referring to the entire supply chain or excess plastic packaging. Not forgetting, of course, meatfree. The growing demand for plant-based meat alternatives from both allergy sufferers and free-from lifestylers is impacting the way Bells of Lazonby creates its free-from range. “Products that are gluten free and also carry the vegan accreditation will be performing strongly. As a manufacturer and brand owner of free-from cakes into the food service, our fastest growth areas have been the lines which are vegan in addition to free-from,” explains Emily Sudell.
foods and drinks. The majority of these consumers are making buying decisions based on health choices rather than health needs. Now this market segment has expanded beyond those with specific dietary requirements, free-from manufacturers are under increasing pressure to create offerings that rival their conventional counterparts in quality and flavour. After all, those who choose free-from for lifestyle reasons have the option to turn their back on it if they feel the choice or standard isn’t high enough. Chris Hook, director for free-from products at Newburn Bakehouse, believes frozen food companies should do more to accommodate this evolving consumer lifestyle choice. He says: “With the convenience of frozen food increasingly attracting a younger customer, it’s important for companies to cater for free-from consumers to avoid losing their share of this expanding market.” The good news is that, thanks to its longer shelf life, frozen has an advantage over other sectors when it comes to creating new and exciting free-from products. According to bakers Bells of Lazonby, frozen is a space where manufacturers, wholesalers and retailers are able to take risks with innovation because they have the perfect shelf-life extension tool. “Freezing gives scope for manufacturers to be more adventurous with flavours and format because the shelf life can be shorter upon defrost compared with ambient products which often need to have a longer shelf life. The frozen aspect of the product also means that if new, more innovative flavours take a little while to catch on with end consumers they can remain frozen for longer until a healthy rate of sale is established,” says Emily Sudell, brand manager for We Love Cake, one of Bells' ranges. 26 |
“One of our fastest growing lines for instance is our Apple & Elderflower Slice – this is gluten, wheat and milk free and also carries the vegan accreditation.” However, the increasingly broad definition of free-from is creating confusion for both manufacturers and consumers. Jon Shayler, chief operating officer at Erudus, says: “The words ‘free from’ are often used to help increase sales or for marketing, but it can be unclear what the product is actually free from. Better regulation
is required to help caterers, retailers and consumers more easily understand the specifications for such products.”
free ones,” he says. Working in partnership with The Pie Life, The Pastry Room’s gluten-free and vegan pies are also popular among pubs and restaurants.
The government plans to introduce new legislation which will mandate full ingredients labelling for foods that are prepacked for direct sale. The new laws will come into force in England, Wales and Northern Ireland by summer 2021. The confusion around free-from labelling was highlighted by the tragic case of an 11-year-old boy who died after suffering an allergic reaction to a major supermarket’s own-brand chocolate bar. Raffi Pownall’s father believed the product was free from milk and therefore safe for his son to consume. However, the free-from reference on the packaging actually related to gluten. In light of such events it’s perhaps unsurprising that, according to an Ubamarket survey, 39% of the nation do not believe they are fully informed of all the ingredients in their food. One way to mitigate this is the use of product information management software which can be used to collect detailed information from suppliers about their products, such as allergen and nutritional information, as well as other product specifications. According to software supplier Trade Interchange, ‘without proper management of the supply chain companies will be unaware whether their product is in fact contaminated by allergens of which they are supposedly free, a mistake that can lead to the collapse of a company’s reputation.’ But as the popularity of free-from grows, and the quality of products becomes increasingly indistinguishable from conventional offerings, perhaps we are heading towards a future where freefrom is the norm.
Julian Clarke, director of Surrey-based Red Mist Leisure group, says: “No longer are gluten-free customers limited to a lesser offering, but they are able to enjoy the same great tasting pub classics as everyone else.” Developing free-from alternatives to our favourite foods is no easy feat, but freezing food gives our sector the flexibility to be experimental and innovative with new flavours, while also giving us the edge over other sectors that are constrained by limited shelf life. If we’re heading to a new way of choosing, buying and eating our food, frozen is ideally positioned to lead the charge.
“Freezing gives scope for manufacturers to be more adventurous with flavours and format because the shelf life can be shorter upon defrost compared with ambient products which often need to have a longer shelf life.” Emily Sudell – We Love Cake brand manager.
If everything on the menu is not only gluten and dairy free, but also looks and tastes amazing, everyone would have a great selection of food they can eat without risk. There are already examples of this in action. The Pastry Room’s ‘stay-crisp’ gluten-free fish batter is currently favoured by some kitchens as an alternative to wheat. Stuart Wright, director of Pub24, exclusively uses the batter: “We’ve had many fantastic comments from our customers, not just the gluten-
September / October 2019 | 27
The Bulletin
Meeting the needs of Free-From shoppers
Nicola Ball, Shopper Insight Manager, IGD
Most shoppers aspire to eat and live well, with 85% claiming that they are actively trying to improve their diet in some way. Rising obesity levels, increased awareness, government campaigns, media interest and an ageing population keep health and wellbeing firmly on the public’s radar. With healthy eating top of mind for shoppers, retailers and suppliers should make health a priority within their business: ensuring ranging, pricing, promotional and merchandising strategies are each viewed through the lens of promoting good health.
25% of British shoppers are interested in purchasing Free-From products Retailer investment in Free-From innovation, and the expansion of Free-From ranges, appears to be in line with shopper demand. The popularity of Free-From means that for retailers, ensuring the right range to meet their shoppers’ needs is vital. Not only can the FreeFrom category help a retailer differentiate from competitors, but the right range will also drive shopper loyalty, which is a priority for all businesses. Current levels of shopper interest in Free-From products Source: IGD ShopperVista, Jul’17. Base: 1,722 British grocery shoppers.
example, has expanded its range of healthier options, adding glutenfree and vegan-friendly products alongside its Balanced Choice range, and earlier this year Gü Puddings introduced three new vegan desserts.
There is currently a greater appetite for FreeFrom products in London There is higher engagement with the Free-From category in London, potentially driven by the widespread availability of these products in restaurants and food-to-go outlets. However, there is more competition from specialist stores in London, resulting in more shoppers choosing to buy Free-From products from health food shops or specialist stores rather than supermarkets. To compete with specialist stores, supermarkets will need to continue to innovate, whilst also providing inspiration, excitement and education within the in-store environment.
Price and taste are the main barriers to shoppers buying more Free-From products Across all food and grocery categories, price and quality are important considerations for shoppers making a decision about what to purchase: and the Free-From category is no expectation. Perceptions of high prices and poor taste are holding back growth in the category, and there is some resentment from shoppers that they are required to spend more for products that cater to their dietary needs. Lower prices and improvements in product quality and taste are likely to accelerate growth in the Free-From category, especially amongst younger shoppers.
"Which, if any, of the following would encourage you to buy more Free-From products in the future?"
Source: IGD ShopperVista, Jul’17. Base: 1,722 British grocery shoppers.
Free-From shoppers would like more choice 61% of Free-From shoppers would like to see more FreeFrom food-to-go products, and 55% would like more Free-From evening meal solutions. In many instances the products may be available but just not in the right area of the store to target these particular missions. Dual locating relevant Free-From products at the checkout, or in the ‘Food-to-go’ area of the store, is likely to increase visibility and drive incremental sales. Variety and choice are even more important for younger shoppers, who we know from previous research are innovation-hungry. 53% of 18-34 year old Free-From shoppers claim that they like to experiment and try new and different Free-From products (vs 46% of all Free-From shoppers). Innovation in this category should therefore take into consideration the preferences of these younger shoppers. Developing Free-From versions of well-known brands is one way to attract new shoppers and drive growth in this category. Greggs, for 28 |
We expect to see continued growth of the Free-From category as new players emerge, product quality improves, and retailers provide greater choice for shoppers at affordable prices. For both retailers and suppliers, providing variety, relevance and distinctiveness in the Free-From category should be a priority.
FROZEN'S GOT
TALENT The BFFF People Awards are the perfect way to recognise and reward the dynamic, innovative, hardworking, passionate and creative personnel who make the frozen food industry tick. The Bulletin catches up with 2019’s stars of the show to find out what the experience meant to them and how taking part can benefit your business. BFFF’s People Awards are all about celebrating the unsung heroes of frozen, the brilliant and hard-working staff who make this essential part of the food industry the dynamic and innovative sector it is. The awards, now in their third year, receive high calibre entries from across the entire frozen food landscape. Winners are selected from 11 categories that reflect the diverse nature of our vibrant industry including Commercial Team of the Year, Product Developer of the Year and Unsung Hero. Organisers are expecting the 2020 awards to be as
competitive as ever, with a plethora of entries shining a spotlight on the talented staff making waves in their field of expertise. HR expert Cheryl Bennett, who specialises in staff engagement and people development, was one of the judges on the 2019 panel. She says she cannot stress enough how beneficial the awards can be to employees and businesses alike. “Satisfaction and productivity levels increase when people feel appreciated and know their hard work is valued, which in turn boosts motivation to go the extra mile and continue being a star performer,” she explains. “If a member of your team delivers consistently brilliant results, there’s no better way to show your appreciation than by putting them forward for a BFFF People Award. “It’s a fantastic and effective way to inspire loyalty within your teams and improve employee engagement, as well as gain some positive PR.”
“The BFFF People Awards are a fantastic way to show your appreciation and improve employee engagement, as well as gain some positive PR.” Cheryl Bennett, HR Expert and 2019 People Awards judge
September / October 2019 | 29
Why nominate a colleague for a BFFF People Award? They’re great for workplace culture The People Awards are a brilliant way to maximise staff engagement. By demonstrating you recognise and reward hard work you will attract and retain the best people and inspire loyalty and commitment from your staff. Nothing motivates people or strengthens teams quite like a trophy, so the BFFF People Awards really are a win-win.
They‘re PR gold dust Having an award like this under your belt also comes with the potential for some great PR because it gives businesses the opportunity to raise
their profile in the trade press. It’s also a great tool to enhance internal communications by adding news of your win to newsletters and emails.
They make solid business sense You can use your award nomination or win to reach and impress a range of internal and external audiences through blog content and social media posts, which could even result in increased lead generation, a greater number of customer enquiries and ultimately an uplift in sales. Your bottom line will thank you for it!
Winner: Kelly Orme, Technical Champion
Winner: Zoe Beauvoisin, Development Champion
I was elated, honoured and surprised to win as there was strong competition in this category. It was fantastic to see the months of hard work that went into my project recognised. It’s given me the inspiration to broaden my horizons and continue on a larger scale across other divisions at apetito. The People Awards are a rewarding experience for the individual, the team and the whole organisation.
The other finalists in this category were from some huge businesses so I was happy just to make the shortlist, but to actually win was amazing. Winning has made me feel even more motivated to improve the way we work here at Caterforce and I am now working on the Caterforce CSR policy which is a huge step forward for the business. The award has helped catapult technical issues to the forefront of the business and I would urge others to go for it. Awards are rarely won by individuals; my win last year was a reflection of the whole team at Caterforce.
Winner: Bidfood Innovation Team, Innovation Team of the Year
Nominator: Steve Challouma, Birds Eye Limited (Goodfella's)
It’s great the BFFF is giving recognition to the talent in the industry, which is among the best in the food industry. To get the opportunity to recognise people’s achievements and celebrate their success is a wonderful thing. I put colleagues forward for Best Marketer, Business Transformation and Rising Star and was delighted to see Claire Hoyle pick up Marketer of the Year. The award allowed us to celebrate Claire’s success and give her the platform to continue the great work she is doing on the brand.
30 |
We were in shock to win such a competitive category. It was a landmark achievement for the team as we felt that all the hard work over the past few years was finally recognised and validated by a respected body such as the BFFF. It has given the whole team the confidence to be bold and daring with our decisions when it comes to innovation and our businesses pipeline. Since winning, we’ve launched our next innovation wave, Street Eats, which was an extremely successful campaign. It included a customer showcase with a record number of attendees across our customer base, from healthcare and education to business and industry. Following this success we are relaunching Vegan, supported by a refreshed version of our vegan cookbook as well as a more in-depth look at free-from foods, under our new header of ‘Allergens Made Simple’. This award has also given our sales team more confidence going out into the market knowing we’re at the sharp end of innovation and making this accessible for our customers. Please nominate your colleagues, it’s lovely to be recognised this way and can definitely increase confidence and boost motivation.
Winner: Rachel Hartwell, Purchaser of the Year When I found out I had been nominated I was thrilled and honoured. I am very passionate about what I do, but I wouldn’t have been able to achieve the results I have without the support of a great team of colleagues and the opportunity to be daring within our business. It is a fantastic feeling to be nominated and recognised by not only my business but also our industry. People underestimate how far a thank-you or a form of recognition goes. No one comes to work to do a bad job, but some people strive to do the best they can and they‘re the ones who keep business ticking and customers happy. Since winning the award, myself and the team have continued to drive our category’s growth, working with overseas suppliers to create buying efficiencies, tendering ranges to offer best quality product at great prices and working hard to ensure continued supply in turbulent markets. I am going on maternity leave shortly but look forward to re-joining the team on my return and continuing to learn and develop in the exciting and varied industry that is foodservice.
Nominator: Claire Williams, Caterforce Group (Hunt's Foodservice)
Winner: Claire Hoyle, Marketer of the Year I was very flattered when I found out I had been nominated and I was so happy to win. It was really lovely to have been recognised for the hard work I’d done on the brand and to know my manager was really supportive of my work. Since becoming part of Birds Eye UK through Nomad Food’s acquisition of the Goodfella's Pizza business it has been really apparent that the business is very proud of its hugely successful brands and employees, so it has been really motivating to receive this award and be recognised as part of a fantastic marketing team. It’s helped promote an ongoing sense of achievement within the Goodfella’s team. We’ve been on a really exciting journey over the last 12 months, relaunching the brand and kicking off a new advertising campaign which sees us going back to our original Italian American roots, putting a modern-day twist on the gangster genre with our character ‘The Godmother’. We’ve also updated our packaging, made product improvements and launched a second product in the Vegan range, increasing our reach to those looking for meat-free alternatives by offering a pizza with vegan cheese.
Two of the six people I nominated went home with awards, which was amazing. There are many talented people working within our seven members – some of the best in the industry - and we really wanted them to be recognised for their hard work and dedication. Many of our employees are going above and beyond on a daily basis so we wanted to celebrate our people and shout about all the fantastic work we’re doing. The winners and the businesses are very proud of the wins: to even be nominated was a great achievement. The winners now feel even more valued in their roles, which in turn makes them more confident and enthused. Overall it has acted as a reminder we are working with great talent and should be celebrating this more regularly. We received positive internal and external PR but by far the best outcome was the deserving recognition the employees got because it has increased motivation while improving morale and loyalty. If you’re thinking of nominating someone, do it - not only will it make your colleague’s day, but the awards are a fantastic opportunity to showcase talented individuals and the great work carried out in the foodservice industry.
Nominator: Nicola Mills, Billington Foodservice (The Billington Group) I chose two of my colleagues to nominate; one for the Rising Star and one for Technical Champion awards. Daniel Morris, who won the Rising Star award, has seen an increase in the level of confidence and a wider recognition of the work the marketing team plays in the achievement and success of the business. It has given him the opportunity to see the value in the work we do. The experience was a great boost for all teams, our wider industry and peers recognising the talents we have within our business. There was an enormous sense of pride that Daniel had won the award and it was a great opportunity to provide good news and updates to our customers and further enhance their confidence in our abilities as a supplier. Nominating team members is great as it shows your commitment to their efforts within your business, which is definitely something that should be celebrated.
September / October 2019 | 31
The Bulletin
How to submit an application The deadline for submissions is 13th December 2019. Head to bfffpeopleawards.co.uk and download the appropriate entry form from the categories page. You’ll find instructions on how to complete and upload your submission, along with any supporting evidence such as presentations, videos or other creative content.
Judges will be looking for evidence that an individual has gone above and beyond their role in order to achieve benefit for their organisation or the wider frozen food industry. On the website you’ll find an example of a winning entry from a previous year, which you may find helpful when writing your submission.
All entries will be scrutinised by our panel of expert judges who assess answers to each question and consider any supporting evidence to determine a shortlist of finalists, then the winners for each award.
The 2020
AWARDS
The third annual awards ceremony will take place on Thursday 5th March 2020 at the Chesford Grange Hotel, Kenilworth, directly after the Business Conference and is expected to attract more than 300 guests from across the frozen food industry. Tickets will be available on a first come first served basis from the ticket website.
Award categories: Rising Star Supply Chain / Logistics Team of the Year Business Transformation of the Year Unsung Hero Product Developer of the Year Marketing Campaign of the Year Sustainability Champion Commercial Team of the Year Lifetime Achievement Award Technical Champion / Team Health & Safety Champion / Team
32 |
People Award business benefits: • Boosts staff engagement • Motivates and inspires your teams • Facilitates talent acquisition and retention • Raises your business profile • Contributes to lead generation • Generates newsletter content • Gets people talking on social media
The Bulletin
2019
S T H G I L H HIG
September / October 2019 | 33
The Bulletin
T EC H NICA L & L E G I S L AT I V E
From head of technical, Denise Rion
update
From time to time, we like to bring you articles which serve to inform and link to the experts on real issues affecting businesses today. Recognising that it has been some time since we covered the subject of food crime and the work being carried out to ensure we can have food we can trust, we now bring you the following article from the National Food Crime Unit.
National Food Crime Unit Expansion Tackling fraud in the food supply chain (food crime) is a challenge for the whole food and drink industry. From farm to fork, the effects of food crime have the potential to impact everyone in the supply chain including suppliers, manufacturers, retailers and ultimately consumers.
The Food Standards Agency’s National Food Crime Unit aims to
enhance engagement with industry, other private sector organisations
help protect businesses and consumers from fraudulent supply
and our law enforcement partners. Continued engagement with the
chains through building relationships with industry, delivering crime
private sector including the Food Industry Intelligence Network, the
prevention initiatives and conducting thorough, proportionate
Global Alliance on Food Crime and a variety of industry associations will
investigations where necessary. This is to support the Food Standard
help to enhance information sharing to aid the fight against food crime.
Agency to deliver its overarching strategy that “food is safe and is
The team is also developing efficient interoperability across the wider
what it says it is”.
law enforcement community within the UK and beyond.
The National Food Crime Unit works to tackle serious fraud and
The Prevention team are working to develop a comprehensive
related criminality and is expanding its functions to deliver criminal and
understanding of the methodologies, enablers and drivers of food
financial investigation capabilities. It will lead on a small number of the
crime in order to identify opportunities to deliver food crime prevention
most serious and complex food crime investigations each year and will
initiatives. Through collaboration with industry and businesses, initiatives
have some capacity to support and coordinate investigations led by
will seek to reduce or remove the food industry’s exposure and
partners. In addition to this, the Unit has introduced an Outreach team
vulnerability to Offending. The Prevention team will also seek to reduce
and a Prevention team.
the threat from potential offenders by diminishing the means, motivation
The Outreach team’s strategic aim is to cultivate, maintain and
34 |
or opportunity to commit food crime.
The Bulletin TECHNICAL & LEGISLATIVE
If you would like to know more about the National Food Crime Unit or
•
Misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness.
•
Theft - dishonestly appropriating food, drink or feed products in order to profit from their use or sale.
•
Document fraud - includes the making, use and possession of false documents with the intent to sell, market or otherwise vouch for a fraudulent or substandard product.
see how the Outreach or Prevention teams may be able to help you, please contact Geraint.Thomas@food.gov.uk or Lisa.Smith@food.gov.uk
Speak up about food crime in confidence Food Crime Confidential is a reporting facility where anyone with suspicions or concerns about food crime can speak up about it safely and in confidence, over the phone or online. This means that your details will not be shared with anyone else. You can speak up about your concerns by visiting www.food.gov.uk/
We are pleased to confirm that the National Food Crime Unit will be taking time out of its busy schedules to visit the Technical Expert Group at its meeting on October 9th 2019. Should you have any questions, or perhaps examples of current issues you wish to raise, then do not hesitate to drop Denise deniserion@bfff.co.uk an email prior to this date.
foodcrime, emailing foodcrime@food.gov.uk, or by calling the Food Crime Confidential helpline on 020 7276 8787. The National Food Crime Unit has identified seven categories of food crime: •
Unlawful processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorised techniques.
•
Waste diversion - unlawfully diverting food, drink or feed meant for disposal back into the supply chain.
•
Adulteration - reducing the quality of food by including a foreign substance, in order to lower costs or fake a higher quality.
•
Substitution - replacing a food or ingredient with another substance that is similar but inferior.
food.gov.uk/foodcrime
Calling all BFFF members Make a difference in recycle week 23-29th September 2019 Recycle Week last year was the biggest and best yet. This year, it’s going to be even bigger. And your help is needed to do that. Running from 23rd- 29th September, Recycle Week is the annual celebration of recycling, delivered by Recycle Now. The aim of the week is to encourage everyone to recycle more, by helping to understand the benefits of recycling items from all around the home and by offering tips and suggestions to make it easier to recycle. Each year the campaign gets bigger and better with increasing
• Generating positive publicity and media coverage for your brand • Showing that you take CSR seriously • Demonstrating you're taking action • Aligning your brand with a great cause.
numbers of high street brands and well-known retailers and
How do you get involved?
manufacturers wanting to join in.
If your organisation would like to get involved, please contact:
What’s in it for you?
PartnerEnquiries@wrap.org.uk
Getting behind Recycle Week can bring big business benefits: • Showing your customers and employees that you’re taking a stand
It’s an opportunity not to be missed - make a stand! #RecycleWeek #InOurOwnhands
on what matters to them
September / October 2019 | 35
The Bulletin
HEALTH + SAFETY
update
From head of health & safety, Simon Brentnall
Zombie nation NFU Mutual warns of Britain’s overtime culture putting lives at risk at the wheel •
New survey shows Britain’s overtime culture is causing fatigue while driving, putting safety at risk
•
More than a quarter of UK road traffic incidents involve someone who is driving for work
•
One in 20 drivers have responded to work emails at the wheel
•
Download the Motor Safety edition of NFU Mutual’s Business Bulletin for guidance on addressing the challenge in your business: https://www.nfumutual.co.uk/business-motor-safety
A new survey of British workers has exposed how the UK’s overtime culture is putting drivers at risk at the wheel owing to poor sleep, pressure to respond quickly, and stress and distraction. The research1 by business insurer NFU Mutual found that more than a third of people who work full or part time in the UK are expected to work outside of their contracted hours (35%). It also found that 30% are expected to respond to calls and emails out of hours, and sometimes slog away late into the night (46%). Nearly one in 10 who also drive for work have actually fallen asleep or nearly fallen asleep at the wheel as a direct result of work pressure (8%), while a quarter have driven tired specifically due to out-of-hours work demands. Some even combine the two and work while driving - 16% admitted to being on a work call or conference call while driving and one in 20 people (5%) have actually responded to work emails while at the wheel. More than a quarter of all UK road traffic incidents involve someone who is driving as part of their work, according the Health and Safety Executive (HSE)2. Recent figures from Eurostat, the EU’s statistics arm, also showed Britons work more hours than anyone else in Europe – an average of 42 hours a week3. Rebecca Richards, business insurance specialist at insurer NFU Mutual, said: “Brits work longer hours than any other European country. If businesses focus on increasing productivity and reducing costs, staff could feel the need to put extra hours in to climb the ladder or even keep their job. This can cause fatigue which is one of the biggest killers on UK roads.”4 “In a digital world, bosses should be aware that employees might also feel pressure to respond immediately - it’s alarming that some people even respond to emails while driving. Motorists should always follow the law and park up in a safe, legal place if making a call, using handsfree technology. Companies can help look after their staff on the road by making sure their culture is distraction-free, excusing them from calls if they are travelling.”
36 |
While specific regulations exist for those driving LGVs and passengercarrying vehicles, some core principles extend from these to also include smaller commercial vehicles, company cars or even personal vehicles that are used on business. “If one of your employees is killed while driving for work and the police investigation uncovers evidence that ‘gross breach of a relevant duty of care’ has occurred through management failure, both the organisation and relevant directors or other senior management could be prosecuted under the Corporate Manslaughter and Corporate Homicide Act 2007," said Rebecca. “Imagine the situation where an employee causes a crash while driving for work and it is found that they were making a business phone call at the time. If the investigation uncovered a culture where staff are expected to make and receive calls while on the road, and that senior management are aware of the practice, this could constitute a ‘gross breach’.” Rebecca also explained how 28% of workers who drive had been asked by bosses to get to a location at the last minute. For 27%, work pressures have directly caused them stress and distraction behind the wheel.
The Bulletin HEALTH & SAFETY
More than a quarter of all UK road traffic incidents involve someone who is driving as part of their work, according the Health and Safety Executive (HSE)2. Recent figures from Eurostat, the EU’s statistics arm, also showed Britons work more hours than anyone else in Europe – an average of 42 hours a week. One anonymous company had a stark wakeup call when a high-performing young employee suffered a near-fatal crash. She fell asleep at the wheel during a 280 mile round-trip to a presentation after working through the night. The impact didn’t even wake her. This sent shockwaves through the company and cultural change began immediately. An outright ban on emails being sent out of hours without management authorisation was set in place, telematics were brought in to monitor employee driving behaviours and work-life balance was established to keep staff safe and protected. In the research by NFU Mutual, only 38% of respondents agreed that their employer has a suitable culture to help workers drive safely. Rebecca concluded: “Positive workplaces mean more engaged and productive employees. Companies which introduce safe driving policies and encourage a culture where employees can speak up about workloads, might just save a life.” The full report is available to download from https://www.nfumutual.co.uk/business-motor-safety
Research: 1.
NFU Mutual research was conducted by Populus between 26th-28th April 2019. It surveyed 1,175 UK respondents who work full or part time across public, private and voluntary sectors. Of these respondents, 785 (67%) drive during their working day (either to and/or from work as part of their commute, during their working day ie to and from meetings, or as part of their job).
2.
Health and Safety Executive (HSE) Driving at work: Managing work-related road safety, 2014: www.hse.gov.uk/pubns/indg382.htm
3.
Eurostat figures, published at independent.co.uk, April 2019 www.independent.co.uk/news/business/news/british-workers-hours-put-inlongest-hours-in-eu-study-finds-a8872971.html
4.
RoSPA research shows that driver fatigue may be a contributory factor in up to 20% of road accidents, and up to one quarter of fatal and serious accidents, 2017 https://www.rospa.com/road-safety/advice/drivers/fatigue/road-accidents/
5.
NFU Mutual Motor Safety Bulletin, May 2019 link
6.
Further safe driving advice for employers can be found in the RoSPA factsheet ‘Driving for Work’ www.rospa.com/rospaweb/docs/adviceservices/road-safety/drivers/work-safe-journey.pdf
September / October 2019 | 37
Launching Soon! If you have an exciting, new or innovative product, don’t miss out! We are pleased to announce the launch of the 2020 Frozen Food Awards. This marks the 33rd year that BFFF will recognise the very best of product excellence from across the frozen food industry. The BFFF Frozen Food Awards provides members with an opportunity to showcase product excellence on the biggest stage in the industry.
Key Dates Entries Open: 30th Sept 2019 Entries Close: 13th Dec 2019 Awards Evening: 11th June 2020
Further information about the awards as well as full terms and conditions can be found on the website: www.frozenfoodawards.co.uk
update
WELCOME NEW MEMBERS We are excited to reveal six new members have joined the BFFF family since the last edition of The Bulletin. JDM Food Group is innovation led and operates from a state-of-the-art production facility in Bicker, Lincolnshire to deliver a total solution service, from the supply of core ingredients through to the manufacture of roasted vegetables, sauces, dressings, drizzles and marinades. Blakemore Foodservice is a leading multitemperature food distribution company that supplies the public sector, national account customers and independent caterers. The business distributes throughout the UK, from Scotland to the Isle of Wight, to customers including pubs, restaurant chains, the leisure industry, schools and professional caterers. Arco Limited offers the widest range of PPE in the UK. Its National Distribution Centre holds an impressive 22,000 products and its network of more than 40 branches covers the UK and Ireland, ensuring you can get what you need when you need it. If you have got a large order or bespoke requirements, talk to the team about a deal. Efaflex UK Ltd is the wholly owned subsidiary of the German parent company and has been installing safe, high speed doors across the UK since the 1990s. The business has a 40-year heritage of delivering exceptional quality doors for industrial and commercial applications, servicing clients nationwide from headquarters in Telford, Shropshire.
Deli-Lites (Ireland) Ltd is an award-winning sandwich and food-to-go producer throughout Europe and beyond. The business has been the exclusive supplier into a global coffee chain for more than 13 years supplying fresh sandwiches, hot eats and a full bakery offering. Del-Lites prides itself on its chefled innovation which keeps it ahead of its competitors and facilitates its mission to bring the best Irish food-to-go to the world. Sam Brown Foods is a leading manufacturer and supplier of innovative, value-added food products, providing food solutions for a wide variety of products. Although the business is particularly experienced in cooked meat and poultry products, it has strong expertise and culinary passion for developing all types of bespoke food products in a variety of formats and flavours.
If you would like to book your New Member Profile in a future issue of The Bulletin contact: Neesha Ramsingh-Cleary Commercial Assistant / Bulletin Executive Tel: 01400 283090 Email: neeshacleary@bfff.co.uk To find out about becoming a member contact: Kate Miller Tel: 01400 664320 Mob: 07793 499871 Email: katemiller@bfff.co.uk
New member profiles
M EM B E R SH I P
DELI LITES Company background
Our story began in the 1990s when Jackie Reid and her four sisters spent a summer working in New York. A natural foodie, Jackie loved the quality and flavours she discovered in the downtown delis of New Jersey, deciding that the people of Ireland deserved a healthier and more interesting lunchtime proposition. The first DELI LITES store opened in Newry, Co. Down in 1994 to a loyal customer base. Together with her husband, Brian, Jackie saw an opportunity to make artisan sandwiches for convenience stores, Schools and Universities – they bought a premise of their own and founded DELI LITES Ireland ltd. What do you do? We offer an end-to-end food proposition to help your business thrive including frozen food-to-go products such as toasties, quesadillas, burritos and much more. We work alongside you and your team to consult, develop and recommend the right creative food solutions. From developing new chef-led product ideas in our Innovation Hub to own branding, packaging and delivery fulfilment, we can manage the entire process. What’s your USP? Food trends come and go, but it’s our sincere passion for food, good quality ingredients and chef-led innovation that keeps DELI LITES exciting and interesting.
40 |
Where are you based? We are based in Warrenpoint, Co. Down, Ireland. We also have multiple production sites and depots across the island of Ireland. How many staff do you have? DELI LITES have a workforce of around 300 employees and growing. Who do you work with/for? Starting with a modest 30 sandwiches per day, sales quickly grew leading to expanding manufacturing capability – twice in just three years. Our customers include Cafes, Costa Coffee, Applegreen and Food Service Suppliers Why have you joined BFFF? As our business is moving towards more export style products, we need to freeze them to achieve a longer shelf life that can travel further. There are lots of technical, developmental and operational challenges when entering this new world of frozen foods and the BFFF can help us by providing advice on industry best practice and by providing us with crucial networking opportunities with potential new suppliers, partners and customers.
“ Food trends come and go, but it’s our sincere passion for food, good quality ingredients and chef-led innovation that keeps DELI LITES exciting and interesting.” Contact website: www.delilites.com email: sales@delilites.com
From transport partners to solicitors, suppliers to retailers, The Bulletin industry services directory is your goto guide for member services. Featured in this edition is: Jungheinrich UK
Seven Telematics
Industry services
The Bulletin
September / October 2019 | 41
Get that warm feeling with Cold Store support from Jungheinrich. A bespoke solution, perfectly tailored to your cold store environment, the EKX Cold Store stacker operates in a variety of racking scenarios. The EKX sets new benchmarks in flexibility, ergonomics and cost-effectiveness and ensures maximum throughput performance in your warehouse. For more information, please visit: www.jungheinrich.co.uk
IN DUST RY S E RV IC E S
SECTOR
Cold storage
Jungheinrich UK Ltd Jungheinrich UK Ltd is one of the top three leading intralogistics providers in the UK, generating a turnover of over £190 million annually. With a team of more than 800 dedicated and highly experienced employees, operating from seven locations across the UK, Jungheinrich offers the industry’s widest range of intralogistics solutions, high energy efficiency pallet trucks, stackers, counterbalance trucks, reach trucks, order pickers, very narrow aisle trucks, automated guided vehicles, racking and stacker cranes in more than 600 truck variants, new or fully refurbished. All used forklift trucks are industrially refurbished in accordance with Jungheinrich 5-star quality standards at the specially designed Dresden plant
in Germany. In addition, Jungheinrich provides an extensive, 500-employee strong, customer service support network and has one of the largest short term forklift rental fleets in the UK. The company has evolved from a manufacturer of forklift trucks to a full intralogistics solutions provider, excelling in automation, racking systems and warehouse planning, as well as in long and short term rental and financial services. The company is a division of the Jungheinrich AG Group, which is represented worldwide in 40 countries with its own direct sales companies and in more than 80 other countries through partner companies. Jungheinrich employs 18,000 people worldwide and generated consolidated revenue of €3.8 billion in 2018.
CONTACT DETAILS
ADDRESS Jungheinrich UK Sherbourne Drive Milton Keynes MK7 8HX PHONE 0330 111 2636 WEBSITE www.jungheinrich.co.uk
September / October 2019 | 43
transforming temperature control
IN DU ST RY S ERV IC E S
SECTOR
Industrial Gases and Engineering
Seven Telematics Connexas Group, a leading provider of technology-enabled, fleet management solutions, is today announcing the acquisition of leading Cold chain technology business Seven Telematics. Building on its strong financial results, the deal will see Group annual revenues increase to over £20m, with the business now servicing in excess of 700 customers and achieving a milestone of 100,000 billable connections in the UK and overseas. Seven Telematics’ innovative temperature recorder, Transcan Advance, has established itself as a technology leader in the cold chain market. The acquisition will enable customers from across the Connexas Group to benefit from new levels of product functionality and complementary service offerings. Jim Sumner, Chairman of Connexas Group, said: “Seven Telematics is the market leader in cold chain technology with growth in its telematics enabled product achieving over 20% CAGR in the past four years and strong export sales at over 30% of total revenue. “Our businesses are a perfect fit for each other, and more importantly, for our customers who are looking for the best of available technologies on a single platform. This move not only increases our technology and connection base, it also offers significant growth potential, builds on our European footprint and adding further to the financial performance of the company.”
Andrew Overton, CEO of Connexas Group, added: “This acquisition furthers our ‘onestop’ technology strategy, which is a clear differentiator for our business in a highgrowth market. The Transcan Advance technology will become fully integrated into our platform, opening up this capability to our wider customer base.” About Connexas: Connexas is a group of leading technology companies providing connected vehicle and mobile worker technology solutions to commercial vehicle fleets of any size in the UK, EU, Australia and North America. With our industry-leading technology solutions spanning full journey and delivery management, high definition camera systems and driving performance applications, we empower fleets to become smarter, safer and more efficient. To find out more, visit www. connexas.com. About Seven Telematics: As well as manufacturing Transcan temperature data loggers, Seven Telematics provides professional vehicle tracking, temperature monitoring and driver performance data services to fleet managers in the UK and Europe, visit www.seventelematics.co.uk
CONTACT DETAILS
ADDRESS 36 Queensbridge Northampton NN4 7BF WEBSITE www.seventelematics.com TEL 0330 111 2636 EMAIL sales@seventelematics.com
KEY TEAM MEMBERS Guy Anderson, sales director Steve Strong, operations director
September / October 2019 | 45
DATES
The Bulletin
f o r y our
D IARY 2019
5th-9th October
Anuga Kolnmesse, Cologne, Germany www.anuga.com
Leading trade fair for food and beverages
26th November
Annual Luncheon London Hilton on Park Lane www.bfff.co.uk
Top networking event for retail and foodservice
27th November
Industry Forum American Express Offices Buckingham Palace Road, London www.bfff.co.uk
Focus on retail
2020
3rd-5th March
HRC Show ExCeL London Kenilworth, Warwick CV8 2LD www.hrc.co.uk
The UK's largest foodservices and hospitality event
5 March th
BFFF Annual Business Conference & People Awards Chesford Grange Hotel Kenilworth, Warwick CV8 2LD www.bfff.co.uk
Find out about the future of frozen foods
30th March- 1st April Food & Drink Expo NEC Birmingham
Five UK shows under one roof
21st-23rd April
Seafood Expo Global Brussels Expo, Belgium www.seafoodexpo.com/global
For more information on any of our events or to book tickets, please call: 01400 283090 or email: jillywallis@bfff.co.uk visit us at bfff.co.uk
46 |
26th-27th May
PLMA show Amsterdam www.plmainternational.com
International Trade Show
11th June
BFFF Industry Forum Venue TBC www.bfff.co.uk
Focus on foodservice
11th June
BFFF Gala Dinner Dance & Annual Product Awards London Hilton on Park Lane www.bfff.co.uk
The definitive awards for the frozen food industry
18th-22nd October Paris Nord Villepinte, Paris www.sialparis.com
The world's largest food innovation exhibition
MEMBER BENEFITS BREXIT & IMMIGRATION SUPPORT
TRAINING SUPPORT
CONTRACTUAL / BUSINESS LAW
DEVELOPMENT PLANNING ADVICE
COMMERCIAL INSURANCE ADVICE
THERMOGRAPHIC RISK ASSESSMENT
PRIMARY AUTHORITY
WORKING WITH YOU TO WIPE OUT FOOD WASTE
CALL: 0845 697 0412
CALL: 0845 697 0410
CALL: 0845 697 0415
CALL: 0845 697 0416
CALL: 0845 697 0414
CALL: 0845 697 0417
CALL: 0845 697 0411
CALL: 0845 697 0418
ENERGY, BROKERAGE & CONSULTANCY
MAJOR INCIDENT GROUP EMAIL: deniserion@bfff.co.uk
HR SUPPORT & TAX ADVICE
CALL: 0845 697 0413
CALL: 0845 697 0419
For more information of any of these benefits, visit our website: http://bfff.co.uk/members/member-benefits
In partnership with:
WANT BETTER CASHFLOW? LET’S MAKE IT HAPPEN. Our Business Payments are flexible and innovative, so your business can free up cash to fund growth. Use our solutions to pay your suppliers and then benefit on additional terms of up to 55 days. It’s one of those ‘win-win’ situations. For more information, please contact Gregg Morris at gregg.i.morris@aexp.com Terms apply for maximum payment period.
