19 minute read
NEWS
from FFD June 2021
NEWS Time running out for indies to prepare for Natasha’s Law
By Greg Pitcher
Key bodies have urged independent food retailers to prepare now for sweeping changes to food labelling requirements, known as Natasha’s Law, that come into force later this year.
The Guild of Fine Food and global food safety consultancy Navitas stressed the importance of getting to grips with the Food Information Amendment ahead of it becoming enforceable from 1st October.
Created a er lobbying by the parents of teenager Natasha Ednan-Laperouse, who died a er su ering an allergic reaction to an ingredient in a Pret a Manger baguette, the legislation will make it a legal duty for retailers to label all food prepackaged for direct sale on their premises with full ingredients and correct emphasis on allergens (see box).
Kirstie Jones of Navitas told FFD: “Natasha’s Law
All food that is pre-packaged on a business’s premises will be subject to new labelling requirements
will a ect all businesses that work within the food and hospitality industry. With regulations continuing to be updated, ensuring that sta are suitably trained is key.
“Although the law does not come into e ect until October, we encourage businesses to get a head start on training sta and getting themselves prepared. Since the newest legislation has stemmed in part from tragic circumstances, businesses can’t a ord to be behind when it comes to upholding food safety.”
Jones said digital management was a useful technique to help retailers keep their customers safe.
“Digital food safety and allergen management can aid businesses by storing all allergen and ingredient information for food items, as well as supplier information, all of which can be accessed anywhere and is an e ective tool for tracking and traceability,” she said.
The Guild of Fine Food has prepared a document to help businesses in the sector get ready for the law change.
“It’s important you start preparing for compliance,” the document states. “Businesses must put in place procedures for labelling for those products pre-packed for direct sale (PPDS) and meet legal obligations to ensure customer safety.”
The Guild has urged retailers to follow a fourstep process with the acronym DELI.
Its guidance states: “Decide what products you sell or intend to sell as PPDS and what labels you intend to use; Ensure you gather the correct information (recipes, ingredient speci cations and allergen details); List the ingredients and allergens on labels with the relevant information; and Inform your sta of procedural changes and update or refresh any allergen training.”
The document adds that being able to show you fully undertook due diligence concerning labelling will be critical to defending any claims brought against you under this new legislation.
IN BRIEF
The chicken sandwich has Walter Smith Fine Foods been named the nation’s has announced the favourite after research closure of three stores by meal kit delivery in the Midlands. The service HelloFresh. The butcher chain revealed survey tallied Google over Christmas that its searches, Instagram Denby Village, West posts and TikTok views to Bromwich and Coventry determine the title. shops would stop trading, leaving it with 11 outlets – many of which are within Garden centre chain garden centres. Dobbies has opened the doors to its 71st store in Boston, Lincolnshire, Tracklements has after acquiring the hired Ben Hallam for former Johnsons Garden the role of commercial Centre site. The new manager, which includes opening also includes identifying new market a Sainsbury’s food hall opportunities. Hallam concession, after the joins the Wiltshire-based supply deal between condiment specialist after the two retailers was 11 years at dairy firm Yeo extended earlier in 2021. Valley. Waitrose has Health food retailer reintroduced its ten food Planet Organic has sharing platter lines moved into the hot food after a major packaging delivery market and redesign. The sandwich, teamed up with high-end roll and wrap sharing service Supper, which platters will now come will courier a selection in a cardboard base of to-go items and sushi without an outer case or from two Central London lid, cutting the packaging stores. by 65%.
Getting ready for allergen law takes time, say retailers
Independent food retailers already gearing up for Natasha’s Law have encouraged others to realise the scale of the challenge.
At Lishman’s of Ilkley, Emma Lishman said the Yorkshire-based butcher was aiming to be ready with its labels and processes by August to give itself a bedding-in period before the legislation comes into e ect on 1st October.
A huge amount of preparation work was required to get things right, she added.
“Since the COVID pandemic started, we’ve been pre-packing a lot more products, because of contactless collections and home deliveries,” Lishman said. “Fortunately we have a system that links to our tills but we have hundreds of products to look at. If I decide to make a pork & apple sausage, I will have to have the full ingredient list – not just pork and apple but everything that’s in the rusk I buy.
“If our supplier can’t provide our usual rusk, and we use something else with di erent ingredients, we might use it in 20 prepacked sausages and have to change the labels on all of them.”
Tim Belcher, proprietor at Wiltshire deli Bloom elds Fine Foods, said he was about to undertake some online training himself before rolling it out to the rest of his sta .
“It is every caterer’s nightmare that something happens to a customer,” he said. “You have to protect those with allergens. You have to install every level of protection you can.”
When exactly is a purchase covered by the new law?
The answer is in the definition of pre-packed foods. Food is pre-packed when it is either fully or partly enclosed by the packaging; cannot be altered without opening or changing the packaging, and is ready for sale. Pre-packed food for direct sale (PPDS) is food that is packaged at the same place it is sold to consumers and is in the packaging before it is ordered or selected. Made-to-order food is not included.
What exactly does Natasha’s Law cover and how do you comply?
Katie Chandler, partner at law firm TaylorWessing, answers your questions.
What exactly is required by the legislation for items that do come under it?
For those food products which fall within the meaning of PPDS, a label is required with the name of the food and a full ingredients list, in quantity order, with any of the 14 allergens emphasised within the list in bold, capital letters, contrasting colours or underlined.
What are the potential consequences of noncompliance?
Failing to comply with allergen labelling laws is a serious issue. On top of the consumer safety risk, there are significant consequences for noncompliant businesses – Food Standards Agency enforcement action can include improvement notices, closure notices or even criminal prosecution. Reputational damage could destroy a food business and civil claims can be brought under the Consumer Protection Act 1984.
NEWS Co-op looks to drive change with plant-based price cuts
By Greg Pitcher
Pressure is mounting on vegan food prices a er the Co-op dramatically slashed the cost of many plantbased products and urged competitors to follow suit.
The supermarket chain – which boasts more than 2,500 stores – reduced some items in its GRO range by more than 50% in May to bring them in line with meat equivalents.
A packet of vegan Sausages went from £3 to £1.45 overnight, while the cost of meat-free burgers tumbled from £3 to £1.35. Prices were cut on a total of 29 fresh, chilled and ambient vegan lines.
The Co-op said the move was part of a 10-point plan to tackle climate change and move towards net-zero carbon emissions by 2040. It said it had spent £1.7 million to ‘close the price gap’ and that no supplier prices had been reduced.
A spokesperson for the supermarket said: “We rmly believe it shouldn’t cost shoppers more money to buy plant-based food, so as a business we’ve decided to invest over £1.7m ourselves to make our GRO range more accessible and a ordable.
“We feel this is an important change and would encourage other retailers and brands to consider doing the same.”
Jason Gibb, founder of Bread & Jam festival, insisted independents should not fear supermarket price reductions.
He said plant-based food production prices were in freefall due to investment in huge facilities on the Continent that could create basic items such as meatfree burgers, sausages and mince on an industrial scale.
“I don’t think this will a ect the speciality sector as they should be looking at products beyond these staples, where the opportunity is still huge,” he said. “I’m talking about plant-based cheese, dairy, eggs and baked goods. The innovation is coming via exciting emerging brands which are typically adopted and trialled rst by the speciality sector.”
Al Overton, buying director at natural-food supermarket Planet Organic, questioned how the Co-op was able to slash its prices so much – and also the long-term sustainability of low-cost meat.
“It is unfair to judge without knowing the product well enough, but if its price has reduced from £3 to £1.35, it would seem that it was overpriced to begin with,” he said. “But when has food pricing ever been simple? The other question is, if we are talking about sustainability of pricing, how sustainable is selling a pack of beef burgers for £1.35?”
However, Lynne Elliot, chief executive of the Vegetarian Society said: “We support any move that makes plant-based food more accessible with fewer barriers to purchase.”
Co-op has made large cuts, some of over 50%, to the retail prices of its plant-based GRO range
Luscombe gets royal nod Winners unveiled at Taste of Kent Awards Confectionery brand which was assessed by a were voted for by the Having provided so drinks Goupie, the Foodari home panel of expert judges. public, with Tankerton to the UK’s most famous delivery service, and The other winners Smokeshed’s Scottish family for many years, Tankerton Smokeshed chosen in self-nominated Smoked Salmon picking Devon-based Luscombe were among the winners categories by the Awards’ up the overall Food Drinks has been awarded a in this year’s Taste of Kent judging team were Café Product of the Year title, Royal Warrant. Awards. Nucleus (Food Business having won the Prepared
The business was The awards, run by the of the Year), which has Food Product of the Year founded on a Dartmoor food group Produced in two branches in Chatham category. Among the other farm in 1975 by Gabriel Kent, were all unveiled and one in Rochester, and winners were Brisket & David, and its blends of in a ceremony that was chocolate confectionery Barrel’s Ketchup Smoké organic fruit and local live-streamed online last producer Goupie, which (Ambient Product of the spring water have long been month. took the inaugural Kent Year), Session Pale Ale a staple in independent Foodari, a produce Sustainable Food & Drink by Cellar Head Brewing delis and cafés. specialist which set up Award. Co (Beer of the Year) and
David said: “Our drinks a home delivery service Meanwhile, a host Garage Coffee’s Maypole have been enjoyed by the providing fruit & veg boxes of product awards Blend (Coffee of the Year). Royal family at home, as well as all manner of served at palace events and Kent-produced goods to Buckingham Palace tea consumers, was named parties for many years, so it Retailer of the Year – after is fantastic to now gain this winning a public vote. formal recognition.” Having developed
“As the hospitality this service alongside its industry starts to fully wholesale and foodservice reopen we are optimistic operations, Foodari that this marks the start of also picked up the Kent a fantastic post-lockdown Diversification Award, future.”
WHAT THEY ARE SAYING ABOUT... CO-OP’S VEGAN PRICE CUT
JASON GIBB, FOUNDER, BREAD & JAM
“Price parity is crucial to taking the plantbased revolution mainstream. Price decreases will lead to mass adoption which then leads to more interest in products at the cutting edge of innovation, which tends to end up at the speciality retailers, who can still charge a premium for first-tomarket products.”
“It’s not clear to me how the Co-op has made its decision without it having an impact on food producers. My concern would be that this may result in the need for other producers to reduce their prices to compete, resulting in further issues along the supply chain, with food producers and other players being negatively impacted.”
“Certainly it is good news if retailers no longer see plant-based products as margin earners. This used to be the challenge with organic, where any product where there is the potential for a price premium came with a higher margin expectation for the retailer, making it doubly expensive.”
JULIE CLEIJNE,
FOUNDER,
SUSTAINABLE
KITCHEN CONSULTANTS
AL OVERTON,
BUYING
DIRECTOR,
PLANET ORGANIC
PRAWN In North America, prawns are more commonly referred to as shrimp. In the UK, the word ‘shrimp’ connotes a smallness in size, which can lead to contradictory descriptions such as ‘jumbo shrimp’. Whatever your view on oxymorons it must be said that prawns are awfully good paired with Miller’s Harvest crackers.
HAM When it comes to cracker toppings, we’re not hamming it up when we say that hamming it up is one of the most popular ways to go. You can add a little twist by spooning on some mustard, provided you don’t make a ham-fisted attempt at doing so of course.
GUIDE TO TOPPINGS
SMOKED SALMON A ‘Salmon Run’ is the term given for the migration from ocean waters to fresh rivers in order for salmon to spawn. A ‘Chicken Run’ is a British animated comedy from 2000 that has no relation, but is well worth a watch. Perhaps while enjoying smoked salmon on Miller’s Elements Water Crackers. PASTRAMI Pastrami first came to America by way of Romania, and kosher butcher, Sussman Volk, popularised the pastrami sandwich in 1887. This culinary tradition is continued today most famously by Katz’s of New York City, the deli featured in the iconic “I’ll have what she’s having” scene from ‘When Harry Met Sally’.
SALAMI Salting has long been an effective means of preserving meat. Roman Legionaries were often paid in salt, and the Latin word ‘salare’ forms the basis of today’s ‘salary’. How much of yours you spend on salami is up to you, but pairing it with a Miller’s Three-Seed is an investment that pays dividends.
CAVIAR One of the world’s oldest luxuries, caviar traditionally comes from the Caspian sea. When Alexander the Great’s armies toppled the Achaemenid Empire, they marched for over 1500 miles before reaching the home of this delicacy. What lengths would you go to for a Miller’s Earth, crème fraîche and caviar combo? HUMMUS This topping is claimed as the national dish by a number of countries, so Lebanon attempted to settle the matter in 2010. Chef Ramzi Choueriri and 300 assistants whipped up over 10 tons of the stuff, making the largest ever bowl of hummus. Presumably Lebanon also has the world’s largest fridge.
ANCHOVIES Fishermen prefer to catch anchovies by night, as their silver outlines glimmer under the light of the moon. After trying anchovies and tomatoes with Miller’s Damsel crackers, you might find yourself adopting similarly nocturnal habits, as midnight snacking ensures no one else can eat your supply.
TUNA Landlubbers are often surprised at the size of a fully grown tuna. The Atlantic bluefin tuna can grow over 6ft in length. We don’t suggest using that much on a Miller’s Damsel Charcoal cracker. A small portion with a little mayonnaise is enough to satisfy any fully grown human. AVOCADO King Louis XIV referred to avocados as ‘bonne poires’ or ‘good pears’ as he believed they helped restore his libido. Up to 3 million photos of avocado on toast are uploaded to Instagram every single day, which must mean they are an effective aphrodisiac for followers of food porn.
e Miller’s family of crackers to partner ne food.
Miller’s Elements, Miller’s Toast, Miller’s Harvest & Miller’s Damsel. Cut from a different crop.
NEWS Italian food market Eataly opens highly anticipated rst UK outlet in London
By Michael Lane
The UK’s long-awaited rst site for Italian food market operator Eataly is now open and fully operational in central London.
The 42,000 sq premises, in the Broadgate area of the City of London, features a market and retail area housing more than 5,000 di erent Italian and local food products, including a host of fresh lines served up at butchery, shmonger and deli counters.
Sta ed by a team of 300 people, the site also houses a wine cellar with over 2,000 wines, a bakery and gelato counter dubbed Via del Dolce (‘the Sweet Spot’), and a production unit making fresh mozzarella and other cheeses in view of customers.
For the rst time in Eataly’s history, it will also be o ering bulk re lls from a dedicated section.
While the retail area and some takeaway food sections – including fresh pasta and pizza bars – opened to the public on 29th April, a further portion of the site was o cially opened on 20th May. Cucina del Mercato and Pasta e Pizza, as well as the in-store bars, and seating areas around the other eateries, are now serving customers, with a ne dining destination called Terra scheduled for unveiling in September.
Eataly CEO Nicola Farinetti said: “We are delighted to nally open our Eataly London doors to bring our love of Italian gastronomy to the UK at a time when consumers and hospitality professionals appreciate and need it the most.”
Founded in 2007, Eataly has stores across 15 countries around the world.
eataly.co.uk
Eataly’s first UK site has opened in the Broadgate are of the City of London
IN BRIEF
Walter Smith Fine FoodsRenowned Norther Irish has announced theproducer Finnebrogue closure of three storesArtisan has paid tribute in the Midlands. The to its “visionary” founder butcher chain revealedand chairman Denis Lynn over Christmas that itsafter his tragic death in a Denby Village, West quad bike accident. The Bromwich and Coventry company confirmed that shops would stop trading,Lynn died as a result of a leaving it with 11 outlets –quad bike accident at his many of which are withinhome on the evening of garden centres. Sunday 2nd May.
Tracklements has hiredThe Chancellor Rishi Ben Hallam for the roleSunak has announced of commercial manager,that the UK is set to which includes identifyingincrease the contactless new market opportuni-card spend limit to £100, ties. Hallam joins the more than double the Wiltshire-based condicurrent maximum of £45. ment specialist after 11The new cap will come years at dairy firm Yeo into use on 15th October Valley. 2021. Additionally, users will be able to spend £300 in total before a PIN Health food retailer Plan-is requested, increased et Organic has movedfrom £130. into the hot food delivery market and teamed up with high-end serviceDevon-based printers Supper, which will courierNewton Print has a selection of to-go itemsbecome one of just thirty and sushi from two Cen-in the UK to become tral London stores. Certified Carbon Balanced Printers. The business achieved this by offsetting its annual emissions with the World Land Trust.
newtonprint.co.uk
Source trade show set to go ahead
One of the rst in-person trade shows since COVID began over a year ago is set to take place this month.
The Source will open its doors to the retail and hospitality world on Wednesday 8th June at Westpoint, Exeter, showcasing the South West’s food & drink sector.
The 2020 exhibition was one of the last shows to go ahead in the UK, being hosted shortly before the rst national lockdown began in March 2020.
Originally tabled for 10th and 11th February 2021, the show was postponed due to the ongoing pandemic, and will now run until Thursday 9th June.
thesourcetradeshow.co.uk
DOWN ON THE FARM The latest from farm shops across the country
Northern Irish preserve maker Erin Grove is setting up a farm shop on its premises in Co Fermanagh, with a view to opening in June. The shop will showcase the producer’s own lines, as well as a complementary range of other Irish artisan products, locally produced meat and cheeses, and locally grown vegetables.
eringrove.com
Nene Park Trust, Norfolk has opened a farm shop stocking a range of locally grown and sourced produce from the park’s very own farm partners as well as suppliers from across the region. Lakeside Farm Shop is ideally located at Lakeside in Ferry Meadows and is open daily from 10am to
Lakeside Farm Shop
5pm.
Most of the produce sold in the farm shop is sourced from within a 20-mile radius of Nene Park. In the future, the farm shop will stock meat produced on Nene Park Trust land through their share farming project.
All the profits made in the farm shop will be reinvested back into Nene Park.
nenepark.org.uk/ lakesidefarmshop Eastington Farm Shop
is now selling milk from its dairy herd. The milk is unhomogenised, batch pasteurised, whole milk and is sold in reusable glass bottles.
The herd is milked on the farm, the milk is pasteurised on the farm and is sold at the shop.
The farm is moving towards a more sustainable method of farming known as regenerative agriculture. One aspect of this is working and creating habitats for nature to thrive within the farm.
eastingtonfarmshop. co.uk
Norfolk’s Hirst Farm Shop farm shop, which almost closed before last year’s coronavirus lockdown, has just gone through impressive expansion works.
The Hirst family, which owns the farm near Great Yarmouth, has converted a redundant building, previously used as a kitchen and shower block for seasonal workers, into a spacious farm shop and café.
They have given space to a long-established fishmonger in the area, Dabs n Crabs.
