Food & Drink News January/February 2023

EXCLUSIVE FEATURES

PUBLISHER

Planet Media & Design Ltd

Brooke’s Mill Huddersfield HD4 7NR

MANAGING DIRECTOR

Jillian Evans

NATIONAL SALES MANAGER

Shazia Hussain

CHIEF EDITOR

David Barnett

SUB-EDITOR

Abigail Wears

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For many businesses in the food and drink sector 2023 has perhaps not started exactly as they would have hoped

Three years ago many companies were drawing up five year plans for the new decade, which were thrown into disarray with the onset of the Covid-19 pandemic

Coming out of the worst of that businesses were then hit with what seemed like a series of further blows Brexit, supply chain issues, the war in Ukraine, spiralling energy and fuel costs, and the cost of living crisis hitting consumers in the pocket

But this industry is nothing if not resilient, and while longterm planning has given way to a more cautious approach, there is a note of optimism among the sector as it looks towards the future

David Barnett

CHIEF EDITOR

[MOCK]® LAUNCHES IN IRELAND WITH HIGH STREET FAVOURITE, BOOJUM, FOR VEGANUARY

For the first time, Irish customers have the chance to get their hands on [MOCK]®’s chef quality, plant-based meat alternatives, in a Veganuary collaboration with high street favourite, Boojum, the Mexican chain with 14 sites across the island of Ireland The new dish made using [MOCK]® Pork (which has been developed exclusively for Boojum) launched on Wednesday 4th January in all Boojum stores, for a limited time only

Boojum s [MOCK]® Alt Pastor is a plantbased dish based on the popular and traditional Central Mexican dish, Al Pastor, which is typically made with seasoned and marinated spit-grilled slices of pork

Boojum s own chefs have replicated the distinct flavour profile of Al Pastor to ensure the authenticity of this traditional dish With a delicious flavour and the [MOCK]® Pork s ability to shred like conventional meat while retaining a firm texture with just the right amount of chew, the product has been a hit with Boojum s development chefs and taste testers alike

currently stock their award-winning [MOCK]® Lamb and are considering [MOCK]® s wider product range

Pappudu (Pop) Sriram, CEO at [MOCK]®, says: We are really pleased to launch in Ireland with fantastic partners like Boojum and Henderson’s We couldn’t have asked for a better first customer than Boojum, with their chef-led thinking and passion for delivering distinctive delicious and authentic Mexican flavours to their customers

“We’ve created [MOCK]®’s products specifically for professional chefs and foodservice operators to give them the flexibility to be creative with plant-based dishes, without compromising on taste and texture

comprised of two ranges: their naked range of plant-based lamb and chicken products, and their vegan fried chicken range

[MOCK]® is an innovative plant-based food company based in London Created exclusively for foodservice operators, [MOCK]®’s premium quality plant-based meat alternatives can be used to replace conventional meat in a variety of dishes, without compromising taste, texture, nutrition and overall satisfaction

[MOCK]® s foodservice products are available for immediate delivery in Ireland via their distribution partner, Henderson’s Or in the UK via their UK distribution partners Ashton Farms Bidfood Collectiv Foods Elite Foods, Savona Foodservice, South Lincs Foodservice and Vegetarian Express

For sales enquiries, please email hello@mock.co.uk or visit www.mock.co.uk.

Rob Powell, Head of Operations at Boojum, says: “[MOCK]® Pork has been a fantastic product to experiment with After months of product development and recipe refinement we are confident that the [MOCK]® Alt Pastor is our best plant-based dish to date

“Difficult to differentiate from the original meat-based dish and delivering on both flavour and the quality of the meat alternative, the dish is smoky and sweet, with a mild chilli heat Vegetarian meals are the second most ordered dish in Boojum so we are aware that many of our customers are keen to try plantbased alternatives to our traditional Mexican meal options and we know they won’t be disappointed with the [MOCK]® Alt Pastor

[MOCK]’s Irish distributor, Henderson’s,

As Boojum s talented chefs have done, we want to empower our foodservice customers with premium products so they can service their vegan vegetarian and flexitarian customers in the same way they can with their meat-eating counterparts To launch this collaboration with Boojum just after our award win for [MOCK]® Lamb at Plant Based World is a great feeling and we look forward to building on these successes throughout 2023 ”

The [MOCK]® Alt Pastor is available across all of Boojum s ordering channels, including in-store, click ‘ n ’ collect [MOCK]®’s foodservice offering is

Developed from functionality

Werndl & Par tner in Kolbermoor uses EFAFLEX high-speed doors for underground car park entrances in the Spinnereipark

Yes, of course there are roads and cars, a supermarket, shops, restaurants and cafes And t his is also where many people go about t heir ever yday commitments and habits. Just like in any city. But not “ ever y city” is like t his. In t he Spinnereipar k in Kolbermoor, the pulse of time beats completely dif ferently, it feels calm, it feels healthy.

Sur rounded by carefull y restored industr ial monuments, embedded in ext ensive par ks and overshadowed by ancient trees, a new district has emerged in Kolbermoor With buildings f or living, wor king and lif e The calm here is not deceptive It results from a var ie ty of ideas, from careful planning and consideration as well as from years of exper ience, whic h has always given new life.

Maximilian Werndl, Civil Engineer and Managing Director of Werndl & Partner in Kolbermoor, describes the content of his work as his mission “ The Rosenheim area is my home I was born and raised here I see it as a task and a privilege that I can help shape my homeland ”

As developers, Werndl & Partner create a building culture that fits into the foothills of the Alps, that does justice to the people who will live in these quarters in terms of individuality and quality “ We try every construction project with something new, ” explains Maximilian Werndl “Often this does not correspond to the norm, but the new will later be part of the quality of life that we create with our projects That ’ s why it ’s important to me to implement these ideas ”

It is a tradition in his family to move into new residential buildings or offices for a while in order to “test ” the property You can only get better at what you do if you carry out a target/actual comparison

Resilient, elegant and quiet

During a walk through the quarter, he points to an underground car park door “ The first garage door was too slow, and more importantly too loud So I then looked at a high- speed door from EFAFLEX at another customer ’ s I wanted to feel and, above all, hear how the performance is ” He has seen it often enough that manufacturers lose themselves in design, while other product parameters fall by the wayside “ The doors from EFAFLEX , on the other hand, can not only be adapted to almost any facade, they are products that are further developed based on their function,” says Maximilian Werndl. “ These here are highly resilient and complete up to 200 opening cycles per day with 50 parking spaces ”

The first EFA- STT-ÜS, which was installed for an underground car park in Spinnereipark, has door laths with ventilation slots across the entire width of seven meters because it is integrated into the smoke extraction concept for the garage A sloping end compensates for the gradient of the ramp and ends at floor level. The noise emission is secondary here, the entrance is at a sufficient distance away from the apartments.

Werndl & Partner have already taken a big step forward with the next two doors Because the garages are directly below the residential and office areas, the somewhat louder metal curtains for the doors were no

longer an option for Maximilian Werndl Following his philosophy to try something new, he decided on an EFA- SRT- S high- speed roller door with a flexible curtain “Flexible curtains for underground car park doors are very unusual However, EFAFLEX offers a very stable door curtain that is not only suitable for welding booths, but is also very valuable architecturally and aesthetically ” Because the ventilation slots in the flexible curtain are omitted, another solution had to be found The door was set back a little from the wall opening in order to integrate a grill for ventilation in the event of a fire, almost invisibly from the outside Additional dampers were installed between the door and the masonry to isolate structure -borne noise

The door opens as two cyclists ride into the garage Thanks to Maximilian Werndl. The door closes quietly behind them. Using the example of high- speed doors from EFAFLEX , the civil engineer explains how he takes the development of projects into his own hands “ What I touch has to be good,” he says with conviction, and what has emerged around him in cooperation with his regional partners shows that his statement is formulated rather modestly Then he adds: “ You can’t build neighbourhoods like this in three years Projects need to evolve If you want it to get really good, it will take 25 to 30 years ”

Company information EFALEX

EFAFLEX produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others As the only manufacturer in the field of highspeed industrial doors, EFAFLEX is listed in the world market leader index and is therefore one of the top 461 companies in Germany, Austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly anchored as the largest employer in the region In addition, the company opens up international markets with 10 subsidiaries on five continents EFAFLEX generates over 40% of sales abroad

EFAFLEX Press Contact : Ms Jasmin Jobst

Tel.: +49 8765 82-525

E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

COVID LED PEOPLE TO EAT MORE PLANT-BASED FOODS – AND STICK WITH IT

A new report published by global food awareness organisation, ProVeg International, has found that a significant number of people began eating more plant-based foods during the height of the Covid-19 pandemic The report, called ‘How did Covid-19 impact diets around the UK?’, also found that the switch to more plant-based eating continued as the pandemic subsided

In September 2022, ProVeg International surveyed 1,000 UK residents about their eating habits before during and after the pandemic in order to compile the report The results were conclusive: our diets have changed, and it seems for the better

The survey found that during the height of the pandemic:

• 46% of people agreed or strongly agreed that their eating habits had changed substantially

• 39% said they ate a greater variety of foods

• 26% agreed or strongly agreed that they ate fewer animal-based foods

• 26% of people agreed or strongly agreed that they ate more plant-based foods

• 18% of people agreed or strongly agreed that they had both increased consumption of plant foods and decreased consumption of animal products

Of this 18% 70% agreed or strongly agreed that they had maintained their new eating habits since the end of Covid restrictions, while only 28% agreed or strongly agreed that they had returned to their old eating habits

“These results clearly illustrate a move towards eating more plant-based foods and a move away from animal-based products,” Stephane Jaczniakowska-McGirr Head of Corporate Engagement at ProVeg, said “With this in mind, the future certainly looks bright for dietary change in favour of more plantbased foods in the UK she said Covid impacted all areas of the food-supply chain, affecting farm production, food processing, logistics and the transportation of supplies to stockists As a direct result consumers had to alter their purchasing habits and preferences, swapping some of their favourite foods for other options and even trying some foods for the first time Health motivations and a desire to enact compassion also led people to change their diet, along with the change in food availability

Although Covid-19 caused many negative impacts on people’s lives, it’s great to see that the pandemic has had a positive impact on people s diets It s promising to see that many people increased their plant-based consumption during lockdown and have maintained this change moving forward,” Jaczniakowska-McGirr said

WHEAT-BASED BINDER OPTIMISES KEBAB PRODUCTION

Zwingenberg/Germany, January 2023

Ingredients specialist Loryma has developed halal-certified, wheat-based binding ingredients which give sliced and minced meat rotisserie skewers the desired cut strength and stability The special binders consisting mainly of wheat starch and wheat protein minimise weight loss due to excellent freeze-thaw stability, thus promising a highperformance alternative to soy-based binding systems

The wheat starch gives the binders a high water-binding capacity, and the wheat protein – also known as gluten – optimises and stabilises the texture In addition, the binding components are sensory neutral so they don t affect the typical meat flavour Lory® Bind is added during the production process in the usual way

Norbert Klein Head of R&D at Loryma

comments: “Wheat is at least as suitable as soy in this context due to its functional properties It s also easily available thanks to

our European farming areas and, despite a general increase in costs in the recent months, it s still cost-efficient

AROBASE CREATIVE WIN AT UK PACKAGING AWARDS WITH BRANDING THAT SUPPORTS FALKLANDS VETERANS

Arobase Creative have recently won two categories in the UK Packaging Awards 2022, taking home the first-place position in both Branding Project of the Year and Retail Limited Edition of the Year Arobase Creative worked on the Falklands 40th Anniversary Commemorative Spirit Collection, creating the branding and packaging design for this special new launch

The launch of the Falklands Collection marks 40 years since Argentina invaded the Falkland Islands a British Overseas Territory inhabited by people who had no intention of being ruled by Argentina The Spirit Collection reminds us of the sacrifices made by so many and the immense challenge of the deployment of the task force, sailing 8,000 miles from the shores of the United Kingdom to liberate the Falklands

Alongside Dropzone Brewery, Arobase Creative worked to create the brand and packaging for a set of limited-edition spirits Using the three themes of Land (whisky) Sea (rum) and Air (gin), they took inspiration from uniform colours, military insignia, battle maps, authentic letters and historic photographs to create a premium and modern brand that recognises the importance of such an event

Arobase drew inspiration from the heroes, the brave and the brilliant tacticians and engineers who helped to successfully liberate the Falklands

The launch of the Falklands Collection was especially notable because all profits of the launch went to the South Atlantic Medal Association 82 (SAMA82) This is an organisation formed by veterans of the

Falklands War, with the aim of establishing and maintaining contact with other organisations involved in the welfare of the Armed Forces They help ensure that due consideration and support is given to the interests of South Atlantic veterans, meaning their work is essential, and a poignant part of the ongoing efforts to commemorate the War Each spirit in the Falklands Collection was limited to the production of 258 bottles, one bottle to mark every person who lost their life in the liberation of the Falklands

Not only is the collection hugely personal and poignant, but it was also incredibly successful with one set sold at auction for £3 000

MAXIMISING THE POTENTIAL OF A FULL BACON-SLICING LINE

Interfood has reported that the focus on full line solutions shows no signs of abating, with processors recognising the benefits of an integrated approach to their slicing requirements

Tom Foran, Divisional Manager – Slicing for Interfood, said: “ one of the most important factors in a successful line solution is the ability and ease for each component and module to communicate with the others This is a fundamental consideration in the development of automated slicing lines to ensure maximum efficiency An example of this is the Weber/Textor full retail bacon line solution With the proven Textor TS700/750 slicers at its heart a full slicing line solution can encompass pressing, slicing and packaging

right through to end-of-line inspection and final case/crate packing, offering an option ideally suited to high-speed retail bacon production ” Complete line integration is achieved via the Weber/Textor Power Control System alongside ‘ Weber One Control’ giving the ability to view performance, interrogate and control individual line modules from any touchscreen on the line

Central to the line is the Textor TS700/TS750, a high-speed slicer designed to meet the demanding requirements of the UK and Irish bacon-slicing market With natural variation and inconsistencies, bacon presents its own challenges, particularly in terms of a potentially significant reduction in yield if sliced using a machine which is not

specifically designed to handle it

As with any slicer, fundamental to success is the blade Textor (and parent company Weber) operate an in-house blade manufacturing and technology department This ensures that the blades are developed to meet the needs of specific applications, from all types of bacon (including wet cure and premium dry) in a range of portion presentations

With its extensive experience across all elements of food processing, Interfood is able to offer a slicing line solution which extends from the WeberwePRESS through to end-of-line inspection from Sparc and case packing from Buhmann

NEW WEB APP LAUNCHING PROMISES TO MAKE EVERYONE AN INFLUENCER – AND PUT MOLLIE MAE OUT OF WORK

The game-changing ‘ttagz ’ web app, launched in May, has made its way into some of the UK’s most beloved eating, drinking and party spots including The Coconut Tree The London Cocktail Club, Smashing Plates, The Market Place and more

It aims to bridge the gap between glamorous jet-setters and hometown heroes allowing anyone with an Instagram account to get perks from what they post

Social media stars rake in thousands of pounds to promote massive brands But what if local businesses could reach the same number of people through many smaller accounts – run by local people who actually represent their brand?

That’s the theory behind ttagz Punters unlock rewards by marketing pubs, bars, restaurants and nightclubs they visit regularly on their Instagram earning anything from a side of fries to a round of drinks

The app aims to capitalise on a wider shift towards consumer-driven marketing as businesses ditch billboards and TV ads for

social media This is backed by new research on the efficacy of user-generated content:

• 84% of consumers say they trust peer recommendations above all other sources of advertising

• 83% of 16-35 year olds discover new venues to visit when friends and family tag their location on social media

• User-generated content is almost 10x more impactful than promotional posts from established influencers

We’re used to seeing Instagram celebs paid ridiculous fees by massive brands to promote on their socials But there s no reason why that relationship can t work on a smaller scale where the business gets a direct line to its target market and the customer receives a proper reward

HUNGRYPANDA HOSTED THE FIRST EVER GLOBAL CHINESE FOOD DELIVERY INDUSTRY TREND SUMMIT

Although HungryPanda is headquartered in London, the leading overseas Asian food delivery company selected the city of Melbourne to host its first Golden Panda Award Gala as it s known as the food and culture capital of Australia, and more than 6 5% of its population is of Chinese descent

The Gala brought together leaders from the City of Melbourne, Victorian Multicultural Commission, National Foundation of Australia China Relations, Deliverect, CLSA AU, ESG Future Foundation and Foodbank Australia in a unified effort to expand the Chinese food market scale, commercialisation process and to set a global and ethical benchmark for the Chinese food delivery industry

Director Rick Wu, and Co-Head of Investment Banking Jeremy D’sylva at CLSA AU, Asia’s leading capital market and investment group both shared future insights from a financial and investment industry perspective of the current food delivery market While Jeremy Van Dille, APAC General Manager at Deliverect the world s leading takeaway order management platform

delivered a keynote analysis of the current state of the Australian takeaway market and shared projections based off internal data and user behaviour findings

Since 2017, HungryPanda has empowered the International Chinese delivery industry through its global expansion accumulation of operational experience and user behaviour data, and most importantly, its community involvement and giving With a shared objective for the good purpose of the Golden Panda Gala,

HungryPanda and Foodbank Australia, the largest food relief organisation providing food and groceries to charities and school breakfast programmes in every state and territory set up a fundraising programme to address the food waste and food insecurity crisis happening in Australia

As the largest overseas Asian food delivery platform, HungryPanda is committed to improving supporting the development of overseas Asian communities In the future, HungryPanda expects to host more events that inspire innovation education and social change

“It was an honor listening and learning from so many influential local and industry leaders,” said Kitty Lu, Director of Public Affairs at HungryPanda We are excited to integrate what we learned from the summit to accelerate the digitalisation process of local Chinese communities ”

An exper ience from entrance to exit

Three high-speed spiral doors from EFAFLEX f or t he moder n indoor car wash centre in Austr ia at t he location of OBERSC HEIDER C AR WASH AG in t he N eust adt distr ict of Vienna

One car af ter another passes through a high-speed spiral door from EFAFLEX. Up to 110 times per hour in peak times, whic h is almost ever y 30 seconds. In the 70-metre car wash facility, the vehicles are f oamed, pressure-cleaned, r insed, waxed and polished. And when t he cars leave t he facility t hrough a highspeed turbo door from EFAFLEX af t er just a f ew minut es, t he vehicles look as good as new

Those who take their car through an OCW car wash for the first time are often amazed when their vehicle heads towards the exit gate That ’s because it stays tightly closed for as long as the polishing strips cleanse their car Only at the last moment, when their car has reached the very front of the door, does the EFA- STT® open at lightning speed, and the driver can leave the car wash

The secret behind this is to be found in the EFAFLEX door control system This is integrated into the control system of the car wash, and ensures that the door opens and closes on a fully automatic basis, and at very high speeds Safety for both the drivers and cars is maintained at all times.

A tried-and-tested cooperation

Three doors from EFAFLEX are in use at each OBERSCHEIDER CAR WASH AG location: one EFA- SSTECO at the entrance to the car wash, one EFA- STT at the exit of the car wash, and one EFA- SSTECO at the exit of the valet area

The combination of the most sophisticated, state - of-the -art washing technology and high- speed doors is a proven success at OBERSCHEIDER CAR WASH AG , and is now in use at car wash centres in Rankweil, Wels, Asten, St Pölten, Vienna Neustadt and Vienna Auhof Additional locations are currently being planned “ We have confidence in the doors from EFAFLEX,” explains the customer With so many people using our car washes, the entrance and exit doors are of exceptionally high importance ”

Key parameters for choosing the doors from EFAFLEX were the exceptionally high opening and closing speeds, as well as the doublewalled outer doors with thermally- separated laths They have a very high insulation value; on the one hand, they ensure the functioning of the car wash, also in frosty weather, while on the other hand, they provide customers in the valet area with pleasant temperatures, especially in the winter. The clear acrylic glass also stays scratchless even after several years due to the winding system in the spiral door The laths in the lower part of the door are also colour-matched with the RAL shade of the building

“ This type of door can also be used for car washes in urban areas, as in addition to its other excellent properties, the door leaf has very good airborne sound insulation which prevents possible noise pollution from the suction and drying systems,” explains Markus Goschler, Sales Representative at EFAFLEX Austria

Heinz Siegel, Managing Director of EFAFLEX Austria in Baden is very happy with the cooperation between the car wash giant and EFAFLEX Both companies are premium suppliers, so equipping the cutting- edge car wash facilities with EFAFLEX high- speed spiral doors is a matter of course “ We are very pleased to have been involved in equipping the Car Wash Centers with our EFAFLEX high- speed spiral doors from the very start, and to thereby make an important contribution to the smooth daily running of a unique car care concept in Austria ”

SPA treatment, minute -by-minute: OBERSCHEIDER CAR WASH AG company information

With the largest and most modern car wash centres in Austria, OBERSCHEIDER CAR WASH AG sets new standards in car care.

A perfect concept with several detailed solutions, such as textile washing brushes and futuristic high-pressure cleaners on robotic arms, ensures brilliant washing results Valet areas and mat cleaners are freely available for the users of the car wash OBERSCHEIDER CAR WASH works with a resource - conserving and biological water treatment process which corresponds to the current state of the art

Company information EFALEX

EFAFLEX produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others As the only manufacturer in the field of highspeed industrial doors, EFAFLEX is listed in the world market leader index and is therefore one of the top 461 companies in Germany, Austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EFAFLEX is firmly anchored as the largest employer in the region In addition, the company opens up international markets with 10 subsidiaries on five continents EFAFLEX generates over 40% of sales abroad

EFAFLEX Press Contact :

Ms Jasmin Jobst

Tel.: +49 8765 82-525

E-mail: Jasmin.Jobst@efaflex.com

Web: www.efaflex.com

VOG PRODUCTS SUBMITS FIRST SUSTAINABILITY REPORT

VOG Products, the South Tyrol fruitprocessing company, has integrated sustainability into its corporate strategy Priorities measures and objectives are set out in the sustainability report, which has now been presented for the first time

Laives, 7 December 2022 – Sustainability has been firmly embedded in the DNA of VOG Products since it was founded in 1967 “Our founders’ desire and goal was to give every apple a value – regardless of whether it was too small too big or didn t have enough colour – according to the principle: every apple is a good apple,” said Christoph Tappeiner CEO of VOG Products

For VOG Products sustainability is comprehensive: it includes social, ecological and economic aspects VOG Products’ sustainability strategy is based on six key themes: water energy and climate protection health and occupational safety, regional added value, healthy products and innovation The management and the 210 employees are working hard at every level to achieve their ambitious goals

These range from a reduction in energy and water consumption to the improvement in the carbon footprint, a safe working environment (goal: zero serious accidents in the workplace) and added value that benefits the members who leave the raw materials to the company The sustainability report provides information about the strategic approach, measures implemented and

planned and the goals being pursued The report (entitled: Sustainability is part of our DNA’) has been prepared according to the GRI Standard (Global Reporting Initiative) and refers to the financial years 2020/21 and 2021/22

Measures for greater sustainability

Probably the key environmental measure implemented in the 2022/23 financial year is the exhaust vapour compression project: the existing evaporation system which is used in the production of concentrates, will be expanded to include mechanical exhaust vapour compression The compressed exhaust

vapour will in future be reused over several stages to evaporate the remaining water in the juice In addition to saving steam, the performance required of the cooling tower is also reduced, as are CO2 emissions

The cooling water has already been optimised: VOG Products has calculated a savings potential of 700 000 cubic metres by using water twice as cooling and transport water

The producer organisation s corporate carbon footprint has been calculated since 2020/21 A key partial goal has already been achieved in the past financial year: VOG Products has achieved CO2 neutrality for Scope 2 since green energy solely from hydropower is being purchased in the electricity sector Efforts to reduce CO2 emissions are aimed at reducing energy consumption in the gas sector and expanding the company ’ s own photovoltaic system

EcoVadis, the world’s most reliable provider of sustainability assessments for global supply chains recently recognised VOG Products continuous efforts by awarding them a silver medal

VOG Products’ entire sustainability report is available online:

English: https://www.vogproducts.it/images/pdf/Nachhalti gkeitsbericht EN.pdf

DATES ANNOUNCED FOR WALES LEADING INTERNATIONAL FOOD AND DRINK TRADE EVENT

Wales’ international food and drink trade event, BlasCymru/TasteWales, will take place on 25 and 26 October 2023, Rural Affairs Minister Lesley Griffiths has confirmed

The two-day event organised by the Welsh Government’s Food & Drink Wales brings together food and drink producers with national and international buyers and food industry professionals

The event will be held at the International Convention Centre (ICC Wales) in Newport, and in previous years has been key in creating new business opportunities for Welsh businesses

Lesley Griffiths said: Wales is proud to be home to a successful and dynamic food and drink industry From artisan businesses through to large companies, Welsh products are some of the very best in the world

BlasCymru/TasteWales will be the fourth such event, giving Welsh businesses a platform to showcase the best products Wales has to offer to a global audience as well as provide a shop window for interested investors and partners

“ We very much look forward to welcoming delegates and sponsors alike offering an unrivalled opportunity to network with leading industry stakeholders from across the world ”

Being at the event allows businesses to gain exposure, network and increase their

brand profile with key producers, UK and international buyers, as well as wider industry professionals All of this will take place within the context of a high-quality food event, conference and expo featuring leading industry players where one-to-one sessions enable buyers to engage with Welsh producers and discover the passion behind their products

Welsh food and drink exports hit a record high in 2021 reaching £641m with Wales also seeing the largest percentage increase in the value of food and drink exports out of the four UK nations between 2020 and 2021 rising by £89m

With hundreds of products on show,

LIFTED DRINKS

BlasCymru/TasteWales has been designed to maximise value for buyers to:

• view and taste a sample from a largescale product showcase – retail foodservice and private label

• source Welsh food and drink - from branded to private labels

• meet a wide range of suppliers

• be part of an efficient introductory meeting format

• work with our sourcing specialists to help find new products and suppliers

Lifted Drinks, a Birmingham-based startup, is shaking up both the alcohol-free drinks and sports nutrition markets by launching a brand new alcohol-free beer, enriched with 10g of added protein

The drink, branded as a sports recovery lager is completely alcohol free (0 0%) and includes 10g of plant-based pea protein per 330ml can, making it the perfect post-sport drink, all for less than 83 calories

Aimed at athletes and sports enthusiasts Lifted enables drinkers to celebrate sporting moments whilst helping their body get the protein it needs after exercise

Founded by husband and wife team Tony and Rebecca, Lifted is built on the belief that

you don’t have to compromise between a delicious post-exercise beer and looking after your body That s why they worked with a master brewer to get the flavour profile just right, so you can enjoy both The perfect addition to support your dry January and new year gym kick

Lifted beer is available to buy from £23 40 per case (12 x 330ml cans) at www liftedbrewing com

For more information please contact rebecca@liftedbrewing.com

One of the largest doors installed in the factor y is the

HOW EUREST HELPED HEATHROW DELIVER A FREE FOOD SCHEME FOR COLLEAGUES DURING COST-OF-LIVING CRISIS

With the winter in full swing and a costof-living crisis raging, Heathrow Airport has launched a free meal scheme for all their colleagues with the help of their contract catering partner

The airport wanted to offer every single colleague on site access to a daily free meal and a free hot drink to keep them well fed and make a small difference in difficult times

As the on-site contract caterer for Heathrow Eurest was well placed to help and, with a need to act quickly, was able to turn around the entire operation in only four weeks

That was despite huge logistical challenges, including having to hurriedly reopen workplace restaurants which had been closed since the pandemic – ready for increased demand

Tom Bonner, Contract Director, Eurest, said: “ We’re proud to say that, thanks to the hard work of so many people we rose to that challenge

“Heathrow Airport Ltd colleagues can now access one square meal and a hot drink for free every time they come on shift –already more than 241,000 vouchers have been redeemed

“Any solution was never going to be simple We have more than 100 different clients across the airport and needed to reach them all while maintaining speed of service But we developed an app-based

voucher solution which has proved hugely popular

Heathrow ’ s 6,000 colleagues can now access two daily vouchers on their app, one for food and one for a hot drink which can be used at any time during their shift

whether that is breakfast, lunch or dinner

Fraser Brown, Heathrow ’ s Retail Director, said:

I am extremely grateful for our partners at Eurest for helping us to roll out free hot meals for every Heathrow Airport Ltd colleague during their working day as a temporary cost-of-living measure this winter

“ The scheme has seen 93% of Heathrow

colleagues take up the offer as part of a range of support procedures Without Eurest’s cooperation this would not have been possible so thank you to Morag and the team for their support ”

Eurest brought in food vans to ensure every part of the airport was served and even created a special menu for the on-site fire station, delivering raw ingredients for firefighters to cook themselves

When you add in increased labour requirements colleague training and app development, it was an incredible undertaking in a very short timescale

We are so happy with the way it turned out said Tom

“

There were some significant challenges Compass Centre, the 2,000-cover workplace restaurant in head office at Heathrow was half-way through a refurb when it closed because of the pandemic

“So, that had to be completed in doublequick time – including a new floor put down

“

We’re proud to say it was open by November, in time for the Christmas rush, so Christmas lunches were covered by the free food voucher too

TOBERMORE TO USE FARM WASTE TO REDUCE CARBON EMISSIONS

Together with three local businesses, Tobermore has established a collaborative cluster to transform excess livestock manure and grass silage into biomethane which can be used as fuel

The partnership between Tobermore, Dale Farm, CemCor and Road Safety Contracts Group was enabled by the Centre for Advanced Sustainable Energy (CASE) at Queen’s University Belfast

It is estimated that Northern Ireland has three million cows sheep and pigs producing nine million tonnes of manure This manure contains phosphorous and ammonia Phosphorous when in excess on agricultural land damages soil and water ecosystems through eutrophication

Ammonia is a greenhouse gas that damages the atmosphere if not recovered effectively

Using an anaerobic digestor biomethane gas can be extracted from livestock manure, additionally, nutrients can be recovered and used for fertiliser

Using farm waste in this way can play a role in decarbonisation while demonstrating

a great example of the circular economy in action For Tobermore, the innovative waste-to-watts approach could lead to decarbonised fuel for vehicles and lower carbon paving, walling and kerb products

The vision of the Mid Ulster companies is ultimately to establish a full-scale plant that will produce enough biomethane not just for their own use, but also for injection into the NI gas grid

David Henderson Managing Director and owner of Tobermore commented:

“ Tobermore is delighted to be involved in

this exciting ESG project By utilising agricultural manures and grass silage, we have the potential to use biomethane fuel in our forklifts and lorries We hope to significantly reduce our need for fossil fuels and hasten our journey towards net zero ”

Dr Paul Madden from the Centre for Competitiveness described the project as an excellent example of local place-based innovation supporting COP27 and the UN Sustainable Development Goals

Daioni — ser ving up the best of Welsh goodness

Daioni Organic was founded by Laurence Harris an award-winning organic dairy farmer with over 50 years of farming experience To this day, Laurence and the Harris family remain at the forefront of Daioni Organic Dedicated to the highest standards of sustainable organic farming practices and the production of quality organic products, they treat their animals and the environment with the utmost care and respect This lies at the heart of Daioni Organic and everything they do

Laurence says: We farm organically under the most stringent organic farming requirements, our products bring you natural goodness You won’t find any chemical pesticides herbicides fertilisers or GMOs on our land Nor will you find hormones, antibiotics and artificial flavours colourings, flavourings or preservatives in our products”

Produced and packed in the United Kingdom you can be sure that Daioni Organic products are 100% traceable from the organic family farms to your family ’ s fridge

The Daioni story starts at Ffosyficer Farm in Pembrokeshire, which the Harris family has carefully nurtured for over 70 years Laurence has overseen the balanced growth of the family farm since 1970 and now farms Ffosyficer Farm with Tom his eldest son Together with their families, they care for 1,000 organic dairy cows across 2,000 acres of organic pastures

They have received many awards which include Laurence winning the Royal Welsh Agricultural Society s flagship accolade, the Sir Bryner Jones Memorial Award in 2017, for an exceptional contribution to the dairy industry in Wales In 2021 Laurence was also awarded the Idris Davies Memorial Trust Award by NFU Cymru for an outstanding contribution to agriculture in Pembrokeshire

Daioni means ‘goodness’ in Welsh — and that’s what they ’ re passionate about at this family-owned producer of premium organic dair y products.

Have a butchers at HG Walter ’s amazing success

Founded more than 50 years ago as a butchery business in London, HG Walter is now one of the premier suppliers of quality meats to around 1 500 hospitality businesses among them some highly recognisable names Nigella Lawson, Gordon Ramsay, Harrods Food Hall, the Dorchester and the Savoy they ve all availed themselves of HG Walter s service

And despite the Covid hangover, despite the cost-ofliving crisis, despite the war in Ukraine and spiralling costs, the business is thriving, with the opening of a state-of-the-art new warehouse

Adam Heanen of HG Walter says, “It’s been a really positive year, despite everything that’s happened We experienced growth of around 60%, which was up on pre- Covid levels

“ We’ve weathered the cost-of-living crisis and continued to serve some of the highest end restaurants

and we feel very fortunate to have had so much success with everything that’s going on in the world ”

Adam who runs the business with his siblings Daniel Clare and Louise, says that maintaining the accent on quality products and customer service is what is behind their success

That and the amazing team they have built up Adam says: “Ultimately, it s all down to people We have got the most amazing staff and I love them all Our focus is on retaining those brilliant people in our business

Adam says the company is optimistic about the future, but treading carefully amid the current set of crises, ensuring that the company maintains its high standards at all levels of its operations

The siblings’ father Peter set up his own butchery business in London in 1972, at the age of 23

No one in the food and drink sector needs telling how hard the past few years have been. But it’s not about how hard the challenges are, it’s how we rise to meet them. And HG Walter has been doing just that.

After leaving school at 14 Peter had worked in a variety of butchers’ shops before deciding he wanted to try to run his own business

Adam, who is the youngest of the Heanen children, says: At that time the staff consisted of my dad my mum, my nan and one other butcher It was very much a family business, with my nan making kipper pate and my mum serving the customers”

By the time the children got involved in the business it was doing a roaring trade but they could see the potential for even greater things

Daniel, from a young age, was always destined to go into the family trade while Claire studied at Leith s Cookery School and wanted to work in the food industry Adam was doing other things, as was Louise, who joined the business full-time seven years ago But eventually all the Heanen siblings joined HG Walter and then things started to happen

They received an order from the River Cafe and that was one of the catalysts that set them off to become one of the most well-respected butchers and meat suppliers operating in London today

Adam says: “ We were willing to do anything and everything to keep that first customer and working with the River Cafe made us raise our game day in and day out We offered consistency and quality and knew we had to keep on top of that for every single day

And now we have almost 1 500 restaurants we serve and we know that we have to maintain that same care attention to detail and quality every single day and with every single customer

From River Cafe we got business from chef Phil Howard and burger restaurants such as Patty and Bun, and the business came to us through word of mouth We were never aggressive in the way we grew the business but despite that from our early days we ve always looked at about 30% growth every year

He adds that the family works well together, and socialise together outside work, meaning that they aside from the usual small differences families have are a strong support network for each other with the running of the business

According to HG Walter ’ s website: “Our meat is predominantly sourced from small farms rearing freerange native breeds These native breeds, such as Hereford and Aberdeen Angus cattle, and Hampshire Duroc pigs, are known for yielding the best meat in the world their natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour

“Sustainability is also a priority among our farmers –livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger-scale farms

“A devotion to supplying products of the highest

quality means we sometimes look further afield, however whether it s acorn fed Ibérico pork reared on our friend Redondo Iglesias family farm in Estremadura, or Dutch veal from Peter ’ s Farm, whose welfare standards are second to none

We pride ourselves on having the best beef in the UK intensifying its natural flavour by dry ageing for a minimum of 28 days and up to 90 days in our custommade Himalayan salt room

Our chefs prepare all our pies scotch eggs stocks burgers and sausages in-house From the MichelinStarred River Cafe to the highly acclaimed Kricket, our meat and pantry products supply hundreds of restaurants and we are the go-to butcher for many of London s food writers, chefs and critics We ve never tried to be the biggest, only the best, while holding our values close in everything we do ”

The most challenging period for HG Walter in recent years, in common with most of the food and drink industry, was the impact of Covid

But even that, for the enterprising Heanens, was an opportunity as well as a challenge once the initial shock had worn off

Adam says: “It was the most challenging and stressful time we ’ ve had for the business If you’d seen me when it first started I was sitting at home with my head in my hands At that time, 95% of our business was hotels, restaurants, hospitality And overnight, that all closed up ”

But how HG Walter coped was a pivot back to the roots of the business By the start of 2020, only around 1% of their business was retail direct to domestic customers But the company had already set up a

website that could handle direct sales and orders and this became a lifesaver as the pandemic began to bite

Adam says: “Retail has always been at the heart of our business so pretty much immediately we were ready to go serving customers via the website Suddenly that side of the business went from 1% to 90%, and our drivers who had been delivering to 20 or 30 restaurants a day were now doing 100 home deliveries

“ What made it all work was our staff, who are really special people Everyone from production to packaging to deliveries threw themselves into it And we knew that if we gave our customers the same quality and service that we gave our restaurants, if we delivered products so stunning, when they opened that box, they would come back to us

“And they did, and now we ve maintained a huge chunk of that direct customer trade, so essentially we are now two businesses ”

Four years ago the business was based in Barons Court in West London, with 55 staff As HG Walter continued to grow, they relocated to their current home in North London, and employ 145 people

hgwalter.com

According to a new study tech advances for one in six companies in the sector are being stifled by the inflation hangover

The independent research, with a nationally representative sample of 500 business leaders was conducted by Censuswide on behalf of Software as a Service (SaaS) firm, Adventoris

It found that one in six (16%) food and drink businesses say high inflation is a key factor preventing them from implementing digitisation projects for their sales and marketing functions, stifling their business growth and keeping them behind tech-savvy competitors

The research showed that one in five food and drink firms (20%) have not yet been able to adopt digitisation, with inflation stated as one of the main barriers these firms are facing when looking to adopt new technology, setting them off into 2023 behind their competitors

One in four of those being left behind cited lack of

testing

y

funding (25%) and one in three faced a lack of time (33%) to progress any digitisation projects This highlights the stark recruitment challenges companies are facing currently as the number of vacant jobs in the UK reached a record high in 2022 of 1 3 million When combined with the boom of quiet quitting , firms are struggling to work at full capacity and this is impacting their uptake of new developments, and projects are being restricted

CEO of Adventoris, James Clarkson, said: “As 2023 gets underway, these findings lay bare the impact the current economic climate is having on firms in the food and drink industry and it is disheartening to see the toll inflation and rising energy costs are taking So many businesses are being held back from reaching their true potential through being unable to progress with plans to adopt digital processes

“Food and drink firms are vital to the UK economy and the nation as a whole, and supply a number of other industries, such as hospitality, retail and care

Two of 2023’s

times for the industr

Companies in the food and drink sector looking to advance in 2023 are facing a double-whammy from inflation and energy prices and supply.

Digital processes are having an incredibly positive impact on improving efficiency, productivity and results but it is obvious from our findings that firms need support to be able to access these benefits

“Quarter one is going to be tough for many, but digitising sales and marketing functions can bring great advantages For example our clients have experienced basket sales increasing by 15% when using our digital sales app technology with their customers ”

Ivan Humm Online Projects Manager from Hills Prospect a firm which has recently adopted digitisation in the form of a sales app, said: “I am pleased that we took the leap and invested in digitising our sales process It has been a fantastic move for us and allowed us to open so many doors in terms of increasing our productivity, developing customer relations and safeguarding our operations for the future

Our sector is still dealing with the fallout from Covid-19 and other economic challenges so I am really glad we invested when we did so that we could manage these disruptions with strong efficient processes in place

The study also found that one in six food (16%) and drink firms said rising energy costs (16%) were hindering their progress towards digitisation – a key issue facing many as the UK economy struggles with the cost of doing business – meaning revenue is being diverted away from vital sales and marketing projects

This was also found by temporary hire firm Aggreko who said that food and beverage manufacturers are increasingly re-evaluating equipment procurement strategies following concerns expressed over winter blackouts and the planned withdrawal of government financial support

Matt Watson, European Manufacturing Sector Expert at Aggreko Europe, is highlighting the importance of looking into other technologies to help maintain power baseloads at a challenging time for industry

“ The energy crisis remains a pressing and ongoing concern across all walks of life in the UK , including in

the manufacturing sector explains Matt With a recession expected and support being cut, the need to safeguard production output and profitability is more important than ever Consequently, organisations need to act and evaluate new approaches if they are to avoid an ever-worsening situation of unreliable grid supply, and knock-on effects including expensive unplanned downtime

In order to mitigate the pressures associated with grid constraints, alongside energy availability and pricing, equipment specifiers at manufacturing sites are exploring strategies that were previously overlooked With ageing grid infrastructure and global factors continuing to impact financial bottom lines, one thing is clear – the food and beverage industry cannot stand still, and it is encouraging that new ways of thinking and acting are being embraced

According to Matt, decentralised energy solutions may provide an approach that can mitigate challenges posed by grid power constraints and build site resilience Specifically he is advocating that business stakeholders look beyond purchasing supporting generators that may be over-or under-specified for rapidly fluctuating power demand and grid provision

A major consequence of volatile energy costs and supplies is that businesses are finding it more difficult to plan ahead,” concludes Matt “Consequently, manufacturers need to expand their equipment approach beyond simply purchasing generators outright Given the large fluctuations in fuel costs and required output, such an approach may be costly in both the short and long term

Instead, we would recommend organisations look at alternative strategies, including the hire of load-ondemand, combined heat and power, and battery energy storage systems With the business landscape continuing to look challenging for manufacturers, stakeholders must work more closely with suppliers to identify solutions that not only guard against power shortfalls but also improve overall efficiency

Major rebrand sees JS Davidson forge ahead

Named after its Managing Director of five years, John Davidson, the company has undergone significant change since it first opened its doors nearly 30 years ago

with its rebrand being the final piece in the puzzle for the ambitious firm

“It wasn’t my idea!” says Davidson, adding that the new name was a collective decision made by his staff A name change was needed as although Chiltern Cold Storage had served us well for many years, our business has expanded considerably over that time and it no longer reflected the business

“ We were consistently being pigeonholed as just a cold storage company, when in truth the reality is that we are able to offer so much more to our customers in terms of our overall offering and services

There has indeed been a significant increase in demand for the company ’ s services in recent years, a trend that was catalysed by the pandemic, and in order to meet this hike the company has embarked upon a major investment programme, devoting a significant seven-figure sum to enhance and streamline its operations

This sizeable capital investment has come at a time when the company has won a series of high-profile contracts – further streamlining its operations and in turn improving productivity and efficiency for both the company ’ s new and existing customers

The move to JS Davidson has been made to reflect this new chapter as well as its growing status within its marketplace as a one-stop provider of distribution, ambient, chilled and frozen storage, and supply chain solution services

Not only this but John Davidson believes that the name equally represents the family-centric ethos of the company, a philosophy that has been ingrained within the business throughout its 29-year history

The rebrand was officially announced at the company ’ s official JS Davidson launch party which took place on 29 October at the Holiday Inn in Peterborough, where the company is based

Davidson adds: The move to JS Davidson comes at an exciting time for the company While the old name was recognised within the industry, we felt that it neither reflected our true offering – which includes its

While temperature control solution specialists Chiltern Cold Storage has a new name – JS Davidson – its position as a ver y cool player in a market that’s ever heating up remains steadfast.

current five core services – nor its core ethos and values

“Indeed with a background which has predominantly focused on cold storage, the company has since evolved and our offering today is considerably more far reaching Our range of services now portrays our true offering, which is essentially a supply chain solutions provider and a one-stop solution for customers both existing and new

John continued: “A key part of our business strategy is to continue to reinvest in the business for the benefit of our customers and we have made a number of significant developments

“ This included the installation of a new compressor and air-cooled cooling tower, new technology and a brand-new electrical upgrade This has all come about in the past two years in order to cater to and drive further growth

“ This is in addition to the acquisition of 12 specialist forklift trucks five new DAF vehicles and six drivers and a transport manager – an investment that has been made to cater to the new contract wins

“ The rebrand was the natural next step enabling us to reflect the business values ethos and comprehensive offering that is not only our foundation but a springboard for future growth

“Ultimately, for us it is an exciting time and is a move which will reinforce our position in the marketplace and underpin continued growth

John, however, recognises that whilst the ongoing

investment in developing new products and services is a crucial component in fuelling continued growth, so is internal investment with a strong emphasis on employee training and development

He commented: Our enhanced service offering places us in a strong position within the market, however, next to our customers, our employees undoubtedly are our most precious asset

As such we have put training and continuous development programmes in place for every employee, enabling them to enhance their skill sets and progress in their roles which in turn improves staff retention ”

John said that driving efficiencies throughout the business ensures JS Davidson’s customers receive the very best in service

Sustainability too is something that is indeed high on the company s agenda also with JS Davidson possessing ambitious plans to move towards a 70-80% level of self-sufficiency over the coming years There are several exciting irons in the fire that will enable JS Davidson to achieve this

Looking to the future, John Davidson has one eye on growing the business even further, having firmly set his sights on doubling the size of the business over the next five years

“ While we have strong ambitions, it’s not something you can rush into too quickly Growth needs to be managed he says We need to continue to look after our partners and keep our service levels high as our customers have come to expect ”

While the ambitious company bears a new name and a wider brief, its core ethos remains the same: nurturing innovation and creativity to deliver dynamic temperature-controlled solutions, bespoke to their customers needs

Rewinding back almost 30 years, when the company was set up as Chiltern, it quickly became one of the UK’s largest-growing temperature-controlled logistics providers specialising in storage and distribution as well as providing a range of bespoke services to customers throughout the UK and Europe

It is by managing all aspects of the temperaturecontrolled supply chain and through offering tailormade, integrated packages, that the company was able to service virtually any customer need – a promise it is able to uphold to this very day

In between the company also offers a comprehensive range of services tailored to customers’ specific needs including packing, freezing/tempering and case picking and managing their distribution requirements enabling JS Davidson to protect the customers’ products from the time they reach the enclosed loading docks until they are delivered to the next stop in the chain

It is a strategy which has served the business well

and over more than a quarter of a century later and JS Davidson has established a reputation for reliability, efficiency and integrated customer service within the sector

Fast-forward to the present day JS Davidson now works with food manufacturers, both large and small, and services all segments of the distribution chain including major retailers, foodservice distributors and industrial manufacturers through to produce markets independent supermarkets and exporters

While food products account for a significant part of the company ’ s business, the firm also has extensive ongoing experience in servicing other temperature sensitive products from a variety of different sectors

Priding itself on working closely with its customers to ensure that products are transported, stored and distributed in the designated timeframe and under specified conditions, JS Davidson is also able to offer daily distribution services to and from all areas of the UK and offer both long and short-term storage Daily pick operations ensure that all products are assembled in a timely manner to meet customers’ distribution requirements

On the frozen side that made its name initially, the company offers comprehensive storage facilities with

chilled frozen and ambient warehousing Its multitemperature warehouse and refrigeration services meet the most stringent requirements for handling a broad range of temperature-controlled products Through its distribution service these products can be transported throughout the UK and Europe under controlled conditions

John said: “Constant development and upgrading of IT systems is one of JS Davidson s ongoing policies to make the customer experience as easy and streamlined as possible

“As a part of our £1m cap-ex into the business over the past two years we invested £250 000 into a new warehouse management system to optimise stock management, enhance traceability and transparency, and facilitate improvements in both handling and storage

“Underpinning our operation, the new system enables our much-valued customers to have the ability to control their stock from anywhere at any time Modern safe and secure our computerised system incorporating full R-F scanning capability, provides detailed product accountability from the time it enters the warehouse until it is shipped Stock control has never been so accessible and simple!

Ensuring high standards are one of the many values which JS Davidson abides by – which is reflected by its use of HACCP as a tool to identify hazards and ensure safety throughout their operation – supported also through their already robust operating procedures and strict housekeeping regimes

As a further tribute to the high operating standards of the organisation, JS Davidson has BRC quality approval, the first temperature-controlled logistics company to do so back in 2006

As a business that cares deeply not only about its staff, suppliers and customers, JS Davidson also dedicates time and resource to play a part in its wider community As a part of this commitment, the company raises much needed funds for a local charity called Little Miracles, which supports families that have children with additional needs, disabilities and life-

limiting conditions

Established to reduce this isolation and to ensure that families get the support that they need in order to support their families fully, Little Miracles provides a place to play laugh and create friendships whilst the families are able to access the advice, support and care that they deserve

JS Davidson are aiming to raise as much money as they can to support the fantastic and invaluable work Little Miracles does

Armstrong Refrigeration Services Ltd is built on a reputation of quality services and cost-saving solutions

We are refrigeration experts, specialising in the design and installation, servicing and maintenance of industrial refrigeration systems throughout the UK. We are ideally located to serve Lincolnshire, the East Midlands as well as being able to service the rest of the UK on a 24/7 365 days of the year basis.

With many years ’ experience in the industrial refrigeration industry, we offer a comprehensive range of competitively priced services, including refrigeration systems design and installation, repair work and supply of parts, commercial maintenance contracts and 24-hour emergency call-outs to name a few

Armstrong Refrigeration Services Ltd

The Old Mill, Horncastle Road

Roughton Moor, Woodhall Spa, Lincolnshire LN10 6YQ

Tel: 01526 351361

Email: info@armstrong-refrigeration.co.uk

www armstrong-refrigeration co uk

Northern pride for Seven Bro7hers

In the cellar of the McAvoy household in Salford, Greater Manchester, dad Eric liked to brew his own beer. With a rather large household, the basement was a chance for Eric to take refuge in his own interests for a little while.

What he never guessed was that his hobby would lead to a burgeoning craft brewing business for his seven yes seven sons

The McAvoy siblings Guy Keith Luke Dan Nat Kit and Greg run the suitably named Seven Bro7hers brewery in Salford, and they ’ re going from strength to strength since forming in 2014

As each of the brothers hit the legal drinking age of 18, they had their ritual first pint in Dad’s cellar, from Eric’s latest batch of beer

And that not only gave them a taste for the good stuff, but an appetite to succeed in business which they ’ ve certainly done

This band of brothers were not just bound by love for each other but by love of beer and the best possible beer at that

They ’d always fancied working together, but all went their separate ways with different careers, until just short of a decade ago they collectively had their lightbulb moment why not work together doing what they loved, and creating their very own craft beer?

Jack Dixon is not a McAvoy brother, but one of the extended family of the Seven Bro7hers team who joined the company five years ago

He said that the idea germinated when one of the brothers, Keith, worked for a while in Oslo, and saw the rise of micro breweries there at a time when the trend was yet to catch on properly in the UK

The McAvoy boys sat down and came up with a plan to not only brew their own beer, but sell it to both the trade and direct to the public They d not only have a

brewery but their own pub along with it

Jack says: “Our craft beer is now sold all over the country as well as in our own Beerhouse in Ancoats Manchester We also have pubs at Media City Salford and Middlewood Locks in Manchester And we ’ ve plans for more We have an alehouse at Terminal Two at Manchester Airport Also a bar and kitchen opening in Halifax, and a beerhouse in Liverpool opened last year

“

The company likes to set up the outlets in places so that other businesses build up around us and we are driving the regeneration of the area

At the brewery they ’ re producing 3,000 litres of the finest craft beer twice a day, four days a week While the faithful beat a path to their doors every day to buy the beers over the bar, it is also canned and bound for off-trade outlets as well, ensuring that the word about Seven Bro7hers beer is slowly but surely travelling around the world Now says Jack the plan is to build on the success in the north-west and make Seven Bro7hers a household name across the UK and beyond They ’ ve already had successes getting into China and the US and the international market is firmly in their sights They aim for their beer to appeal to the hardened craft aficionado and the newcomer alike, with accessible, gateway beers to allow the casual drinker to discover the world of craft brewing and popular beers that the hardcore fans get totally behind Their beers have won major awards, too The Watermelon Wheat Beer was awarded Double Gold at the European Beer Challenge with their Honeycomb

Pale Ale winning Gold at the same event, and Silver at the London Beer Competition for their Pilsner

They ’ ve also been keen to explore sustainable options in their brewing and bring environmentally friendly practices into the process Five years ago they partnered with cereal giant Kelloggs to upcycle the rejected cornflakes that were too big, small or overcooked and did not pass quality control that and use them in the brewing process, a venture that was so successful that they added the beer to their permanent roster

Jack added: “ We also do brewery tours and tastings, as well as holding regular events at the Tap Room in Salford which are always extremely good fun

“ We work hard to make our beer taste great, whether it s our core range or a one-off special release It s why we ’ re in the brewing business and why people enjoy craft beer, and we want everyone to love it as much as we do, so we try to stay #clearwithbeer and shy away from what new craft beer drinkers may find daunting Our beer is for everyone ”

Oh, and by the way, there are also four McAvoy sisters as well Why don’t they get involved with the beer business? There s a very good reason for that They ’ ve set up their own company, producing craft gin But that’s another story

www.sevenbro7hers.com

HARBOUR INTERNATIONAL FREIGHT

Harbour International Freight, the Manchester-based transport and logistics business is going from strength to strength and is one of the fastest-growing logistics companies in the North and Ireland

As a long-standing Irish Sea operator and the first in the market offering overnight palletised services between Manchester in Dublin in the 1980s as well as being a key member of the Pall-Ex pallet distribution network in the UK they have the experience

knowledge and strong belief in putting the customer first that unfortunately is lacking these days

During 2022 the company invested heavily to future proof the business moving into a new purpose-built 45 000 sq ft cross dock facility in Trafford Park taking the total UK warehousing to over 65,000 sq ft along with new HQ facilities in Dublin of 157,000 sq ft With full UK coverage it gives the ability to support and help customers such as Seven

Bro7hers get their goods and products to customers nationwide with ease and peace of mind

With their own network of depots throughout the isle of Ireland and a dedicated SPS Foodstuff Customs Compliance team in Dublin it makes the process of shipping to Ireland and Northern Ireland straightforward and simple

World stage beckons for BCH (Rochdale)

Recognised as market leaders in their field, BCH s multiple option cook – cool and extrusion systems are the most energy-efficient and space-saving solutions in the marketplace

But the company s continued success does not mean they ’ ve had an easy ride quite the reverse, in the face of continuing crises affecting the industry

However it s the way they have coped which means they re not only thriving but looking to a bright future

Stuart Grogan, Operations Director, says that one of the biggest developments of the last 12 months has been an effort for the company to future-proof itself to protect against outside influences

He says: “Because of all the troubles for various reasons in the supply chain, we have made great efforts to improve our in-house capabilities

“ This has included establishing four new, fully automated systems that allows us to control much more what happens in the factory ”

One of the outside influences has been the war in Ukraine, where many steel mills are located At one point trading in nickel was suspended because of the volatile prices

That means for companies such as BCH (Rochdale), sudden changes in supply or pricing of just one component in their products can make production suddenly an almost impossible task

“ There are still challenges out there, costs are still rising, but now we are far more in control, thanks to our new systems,” says Stuart “ This means we have far more protection because we are doing more in-house and that means both we and our clients have the confidence that we are going to be able to deliver our turnkey projects ”

BCH is committed to delivering large projects such as one in Australia that was shipped off just before Christmas, featuring multiple systems, all put together by the company

It’s been a busy and productive 12 months for BCH and the forecast is looking bright for the global specialists in food and confectioner y process systems.

Indeed exports have been becoming a bigger and bigger part of the company ’ s business over the last year and their order book is looking extremely diverse It includes the construction of a new state-of-the-art Cook and Cool facility for a household brand as well as a 5,000kg batch Wet Pet Food System On the confectionery side, BCH are currently manufacturing a 100% Fruit Extrusion System for Eastern Europe as well as a high-speed guillotine

One high point has been, after the pandemic closed down a lot of the in-person business, the triumphant return of BCH to the international trade fair and exhibition scene

They attended three in the last year, two in Cologne and one in Dubai, and are preparing for the big Interpack fair in May

Stuart says: This obviously massively improves our presence in the international market and gets word out there that we are doing business globally

We re really looking forward to returning to Interpack because the last time we attended was in 2017

“Our international business is growing so much that we ve just had to make arrangements to move to a bigger and more high-profile stand at the fair because

of the large amount of interest in us ”

They are also establishing more overseas sales agencies especially in India and Turkey and are looking to expand their North American operations

BCH recently expanded its Orbiter Kettle range to include an all-electric version suitable for those clients who don t have the ability to generate steam on site

Stuart says: “ This was very much down to customer feedback, and we ’ re proud to listen to our customers and adapt our product lines for what people need

A robust and sturdy construction enables these kettles to meet the varied performance requirements of today ’ s busy foodservice kitchen environment

The machine is designed for start-up food producers as well as industrial manufacturers These highly versatile kettles are jacketed for use on either steam, thermal oil and all electric which are provided with a simple operator-friendly control interface

The kettles come in four standard sizes and are ideal for the production of a wide range of products including soups and sauces

Because of their continued success BCH is expanding its manufacturing capacity and has recently acquired new land which is equal in size to their current footprint Over the last 12 months they have invested heavily in their Materials Processing Centre with the introduction of three Mazak multi-axis machining centres, as well as CNC lathes and a robotic plasma cutter for the production department

BCH has also recognised that their digital presence is one of their most valuable sales tools and have recently revamped and upgraded their website to give customers a better service Stuart says: “As part of our ongoing marketing strategy, we have joined forces with a Cambridgeshire-based digital agency – Granite 5 to update our current branding and online presence

“ We are working on a number of projects including implementing a new Customer Relationship Management System which will enable us to respond quicker to enquiries, track sales and enhance our marketing activity ”

There is also an evolution in design of the traditional BCH logo to bring it up to date and give it a fresh look whilst retaining BCH s identity and heritage The new logo design will be implemented into other elements of the company over the coming months

Two new members of staff have also been recruited to the marketing team to help strengthen BCH s digital presence in the international and domestic markets

Undoubtably, this is an exciting time for BCH – a company which was started back in 1835 and has maintained its success and heritage, and is now enjoying a market-leading position in today ’ s modern business landscape

You can visit BCH at the Interpack Exhibition in Dusseldorf from 4-10 May 2023 in Hall 4 Stand D45

www.BCHLTD.com

Visilume Limited are pleased to be a valued supplier for BCH Rochdale and wish them continued success

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