Food & Drink News January/February 2024 by Food & Drink News

JANUARY / FEBRUARY 2024

EXCLUSIVE FEATURES BCH BACK WITH A BANG AS ORDERS TAKE OFF LIKE NEVER BEFORE

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Contents ONLINE E MAGAZINABLE! AIL NOW AV

04 INDUSTRY NEWS 14 PACKAGING FOCUS 16 BCH 18 CHICKEN COTTAGE 20 B3 LABS

January / February Food & Drink News

Editor’s Foreword

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

INSTAGRAM @foodanddrinknews

We’re well into a new year, and businesses across the food and drink sector are gearing up to see what 2024 will offer — both in terms of challenges and opportunities. It’s almost an understatement to say that the last four years have been incredibly difficult for many parts of the industry. With the pandemic, international conflict, soaring inflation, the cost of living crisis, things have rarely been so challenging. Of course, these issues still persist and continue to cause problems. But there does seem to be a cautious wave of optimism in the industry with people looking ahead to growing and thriving, not just fighting for survival. Let’s hope that issues that have dogged us for the past few years can finally be left behind and the market can give businesses room to grow and succeed in the coming year.

TWITTER @food_drink_news

CONTRIBUTE info@planet-media.co.uk

David Barnett CHIEF EDITOR

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January / February Food & Drink News

{ Industry News }

EFFICIENT FOOD WASTE DISPOSAL WITH SEEPEX PC PUMPS SEEPEX, a specialist in progressive cavity pumps for food and beverage applications, offers a sophisticated solution for chopping, pumping and moving food waste. This simplifies the handling of challenging byproducts, ranging from fish, whole chickens and vegetables to peelings and fruit stones. The BTM progressive cavity pumps not only reduce food producers’ costs, but also improve their standards of hygiene and health and safety. Fruit, vegetable, meat, poultry and fish processing facilities inevitably produce waste. This includes not just trimmings, wash residue and by-products, but also off-specification batches, overproduction and expired goods. Strict sanitary guidelines dictate the handling and quick removal of this waste from production areas. Clearing this food waste not only frees up capacity for primary processing operations but also provides an opportunity. This involves turning waste and by-products into additional revenue streams by using them for animal feed, compost or even to generate renewable energy. However, some waste products are notoriously difficult to handle – large, highly viscous or non-flowable foodstuffs can be a challenge. These include whole chickens, chicken frames, heads, feet and necks, as well as other animal by-products. Whole vegetables and fruit, along with fruit stones, seeds and peelings also fall into this category. As a result, some operators still rely on traditional methods to remove them from the production area. Conveyor belts are often used in large food production factories. Compressed air systems, vacuums and water flumes are also common. Operators use waste containers, like tote bins or dolavs, for manual handling. These methods can be inefficient, unsanitary and expensive.

Hygienic waste removal Firstly, it is more hygienic. Transferring food waste products through a closed pipe system eliminates the need for dedicated cleaning of tote bins. This is especially beneficial before re-entering high-care areas, as it helps prevent potential cross-contamination.

SEEPEX integrated system hygienically removes waste, including whole fruit and vegetables, peelings and fruit stones.

vegetable, meat, poultry and fish processing factories across the UK and Europe have adopted this pumping technology for the disposal of food waste. The BTM progressive cavity pump with a feed auger and macerating knives, chops and pumps food waste in a single operation. This process effectively reduces solids waste volume by up to 60% and provides a pumpable consistency without requiring additional water.

SEEPEX pumps for food waste handling Changing from traditional waste removal methods to an enclosed food waste removal solution like the SEEPEX BTM pump has several advantages for food manufacturers:

Automated, all-in-one alternative Fortunately, there are sophisticated, hygienic and cost-effective alternatives on the market. The SEEPEX open hopper BTM pump range is one such option. Many fruit,

January / February Food & Drink News

SEEPEX PC pumps are used in fish, meat and poultry processing and for the efficient and cost-effective removal of by-products and waste.

Improved health and safety Secondly, it is safer. Manual handling or conveyor systems can cause waste products to fall on the floor. This creates an immediate health and safety risk for workers and increases the risk of slipping accidents. In contrast, SEEPEX automated solutions streamline the process, needing only one staff member to load products into the hopper or even fully automating the feeding process. This improves efficiency and safety on the factory floor by minimising traffic and hazards in high-risk areas. Reducing the number of forklift trucks, operatives and tote bins significantly improves overall safety. Cost-saving solution Finally, the BTM pump range is more efficient, generating significant cost savings. By chopping and pumping all-in-one, the BTM pump is able to create a pumpable consistency without requiring any additional water, resulting in savings from water usage. It can also reduce food waste volume by up to 60%, making it easier to transport and cutting transport costs. The operating and energy costs of the BTM are considerably lower than vacuum or compressed air systems, generating savings. Automating the process and eliminating manual labour also allows food producers to cut down on labour costs, freeing up employees for more profitable primary production roles. In chilled high-care production areas, using a simple pipeline to remove waste instead of manual transport through doorways will help reduce energy costs and minimise potential contamination from external sources.

Bespoke options for challenging waste streams

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Customised solutions are available for transporting more challenging by-products. To ensure continuous pumping, the BTM pump range incorporates an auger with a large pitch, feeding the product into the cutting elements. Horizontal and vertical grinders can also be integrated; as can solids traps to prevent pump damage. Dewatering devices can help reduce waste volume even further. Additionally, all BTM pump systems can be fitted with Smart Conveying Technology (SCT), a pump maintenance solution from SEEPEX that enables rapid dismantling and cleaning, reducing maintenance time by up to

85%. With SCT, the adjustable stator can also increase pump stator life by up to 200%. Pumps fitted with this maintenance solution can be fully maintained in place without removing any pipework and are also suitable for Clean-In-Place (CIP). Contact SEEPEX to discuss your requirements and learn more about our food waste pumps and food waste pumping applications. We also offer solutions for fruit and vegetable processing, the fishing industry, poultry and meat processing, and other applications within the food and beverage industry.

SEEPEX BTM pumps with patented cutting unit chop and pump in a single operation, and enable hygienic waste removal.

FEMALE ENTREPRENEUR TARGETS HOSPITALITY INDUSTRY WITH HEALTHIER CHOICE PROSECCO BRAND A female wine entrepreneur is on a mission to launch her unique brand of premium, award-winning low sugar, low carb, vegan, 11% ABV prosecco and sparkling rosé to the hospitality industry, to help facilitate healthier lifestyle choices. 33-year-old Kath Jones is targeting highend hospitality venues thanks to a rise in veganism, ketogenic lifestyles and more people cutting sugar from their diets. Her award-winning brand, ThinK Wine offers consumers a healthier alternative, without losing the taste or percentage volume. It has wowed judges in blind taste tests and won a host of awards. ThinK Wine has just 75 calories and 0g carbs, 0g fat, with 0.58g of residual sugar per 125ml, while still retaining an ABV of 11%. The product contains no artificial sweeteners or ingredients. So far, Kath has been selling direct to customers and it is available in a small number of exclusive, independent hospitality venues. She wants to grow the trade side of her business after her own research found a gap in the market for a luxury brand like ThinK

Wine. Customer feedback highlighted that consumers would love to see healthier alternatives on menus: Kath says: “My customers want the same healthier choices they have at home, when they are out for dinner or on a night out. It’s a premium product so we’re hoping to target fine-dining establishments, premium restaurants, luxury hotels and cocktail bars, initially.” “I know this concept is a winner,” Kath continues. “Done right, prosecco is a premium product; it doesn’t have to be filled with sugar

or artificial sweeteners and sugar alternatives but cheaper prosecco uses lots of sugar to mask the quality of the grape. When you choose a premium quality grape, the natural flavour is all you need.”

For more information on becoming a ThinK Wine stockist. visit https://www.thinkwinegroup .co.uk or email info@thinkwinegroup.co.uk

January / February Food & Drink News

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EUROSTAR COMMODITIES LAUNCHES TV ADVERTISING CAMPAIGN Yorkshire-based ingredients experts, Eurostar Commodities has launched a new advertising campaign to support its awardwinning range of Gluten-Free Chapati Flours. The campaign will run across Sky TV channels and on Sunrise Radio with additional digital advertising. The campaign goes live in November 2023 and runs until January 2024. The campaign follows the unprecedented success of Eurostar’s Gluten-Free Chapati Flour range in white, brown and medium brown. Sales figures have more than doubled on the same period as last year (2022 – 2023). The advert features a family cooking with gluten-free flours communicating the important functional and emotional benefits that the gluten-free range gives to families who are coeliac or gluten intolerant.

Jason Bull, Director, Eurostar Commodities says: “For many families the impact of not being able to eat gluten is a significant issue. We’ve heard so many wonderful stories from families where our products have enabled them to cook and eat together establishing crucial family moments and this is at the heart of the ad creative. We have wanted to take our

flours to more families around the country and the significant investment that we are making will allow us to reach more people who can get back to enjoying high-quality, gluten-free foods.” Eurostar Commodities Gluten-Free Chapati Flour has been developed by Eurostar’s technical development team to provide specialist flours for all kinds of baking and cooking. The products are already widely available across the UK in independent and ethnic supermarkets and wholesalers. The gluten-free chapati flour which can be used in a variety of recipes has been developed with enhanced texture and flexibility to produce outstanding results.

SEARA CELEBRATES THE 75TH ANNIVERSARY OF THE BRITISH FROZEN FOOD FEDERATION AT THE ANNUAL BFFF LUNCHEON 2023 Seara, a leading player in the global chicken industry, commends the British frozen food industry and its partners on its achievements during another successful year. This year is a significant one as it marks the 75th anniversary of the British Frozen Food Federation (BFFF) which was celebrated at its annual luncheon at the London Hilton on Park Lane on the 21 November 2023. As a proud sponsoring partner of this year’s BFFF luncheon, Seara was delighted to participate in this annual celebration of the best of British frozen food. As one of the UK’s leading poultry suppliers, Seara has been providing highquality frozen chicken for over 60 years to businesses and families alike. Boasting an extensive and diverse range of chicken products, Seara has set the bar for exceptional quality products. Seara offers a diverse range of products to meet all consumers’ needs, including Seara’s classic range of premium coated, cooked and roasted chicken as well as their newly launched range of karaage chicken, southern fried popcorn chicken, chicken dippers and wings which come in plain roasted, hot and

spicy, and BBQ flavour. There has been an increased demand for frozen food in the UK as British shoppers swap their fresh food for frozen to keep costs down amid the cost of living crisis. There are strong global industry indicators for growth in the poultry industry with a shift in diet trends towards protein-based foods, Seara has recorded a 20% growth in demand for its frozen poultry products in the last five years. “For Seara, delivering high-quality and affordable products to our customers is our main priority,” says Marcelli Ganzarolli Novaes Ferreira, International Sales and Marketing Manager for Seara in Europe. “We want to offer a portfolio of products that meet our customers’ needs and criteria of

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being affordable, healthy and tasty, which our frozen chicken offers.” Seara recognises the importance of offering affordable options accessible to all without the compromise on quality. Seara controls its entire production chain, ensuring adherence to international quality standards and a product that is consistently high in quality and taste. Seara’s frozen chicken brings value and innovation to the kitchen table, enabling businesses and households not only to add more value to their shopping, but also to cut out waste, saving them costs with no compromise on the taste. Seara is a proud supporter and contributor to the British frozen food market and is looking forward to continuing work with the BFFF and its members to bring the best quality products to the frozen food market here in the UK.

For more information about Seara and its range of products, please visit: https://searaprofessional.com/

Industrial doors for a sophisticated outdoor restaurant

EFAFLEX

With doors from EFAFLEX, the Mountain Hotel Bastei creates transparency for its guests and light for its employees.

Investment as motivation, a sense of family and caring for its employees are the three keys to the perfect functioning of Mountain Hotel Bastei in the Elbe Sandstone Mountains. Much has improved since the Morgenstern and Reiße families bought the premises in the middle of the Saxon Switzerland National Park in April 2019. The facilities have been modernised, new buildings have gone up and everything has gained high-quality furnishings. Just recently, the new panoramic beer garden has been opened. A bright sandstone façade blends seamlessly into the well-kept area. Transparent high-speed doors from EFAFLEX open the counter when the first visitors arrive hungry and thirsty on the Bastei, and only close once peace has returned to one of the most spectacular views in Europe. While the food and drinks counter blends unobtrusively into the terrain, the sophisticated design of the façade with the transparent doors catches the eye at first glance. An unusual combination, particularly with the EFAFlEx products being designed for industrial use.

“You can see their quality at first glance. They give the façade a great deal of transparency. Even in winter when only one or two doors are open, you can see through the closed doors and everything looks inviting for visitors,” explains Kai Reiße, one of the hotel managers.

But this wow-effect is just one of the reasons why the owners opted for EFAFlEx. “Although we don’t have them in continuous industrial use, we want peace of mind for many years with this investment and are pleased with the efficient technology. We invite anyone who is interested to come and see these doors in situ,” adds Kai Reiße.

A successful balancing act The use of three EFA-SST®l Basic high-speed doors with a low-header design in a hygiene area means an additional balancing act for the customer, as well as for the manufacturer. Both sides tried to clarify the resulting installation conditions in advance. Plans which had long since been completed had to be taken up again, even the kitchen fitter was compelled to rethink things. The three doors with a height of just 1.430 mm are custom products. The manager reports that from planning to installation, nothing was standard here.

Everyone is more than satisfied with the result: continuous stainless-steel worktops in front of and behind the doors ensure impeccable hygiene. All the cables, controls and emergency operation features are integrated into the ceilings. “And that with full awareness that no-one needs to access all these components from the outside, with the exception of annual maintenance,” says Kai Reiße satisfied.

Investments have a social and emotional dimension When we come back to the topic of investment, the manager turns serious. For the Morgenstern and Reiße families, owning a company and using financial assets is about more than just economic and legal factors, there is also a strong social and emotional dimension. Business development, family and employees are closely entwined here in a variety of ways. “Since we bought the Mountain Hotel & Panoramic Restaurant Bastei as a family, we have made a lot of improvements. To a great extent, we see it as investment in the future, also for our 120 employees. We want to create a feeling of continuity for them by doing so, show them that their jobs have a future here and are secure! We want to establish comfortable conditions for them and thus ensure that they are happy in their work here every day.” Around 1.70 million visitors come to the Bastei every year to enjoy the breathtaking views from the famous Bastei rock. The Mountain Hotel Bastei offers all guests the opportunity to pause in this location. From the panoramic restaurant with 700 seats through to the outdoor restaurant and the beer garden, the employees offer the tourists something for every budget. The added friendliness is free. And the mountain hotel employees often get a smile from the guests in return.

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

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TOP 5 RETAIL TRENDS & PRIORITIES 2024 intelligence are therefore a vital part of any 2024 improvement plan. The more data is processed, the more insights are discovered, and the more effective a retailer’s offers can be.

5. Targeted media spend Retailers must ensure that every penny of promotional budget works hard. Greater command of their data will see retailers finding new ways to maximise traditional media spend in 2024, providing brands with the ability to advertise in the moment, reaching customers at the point of purchase.

Building agility and resilience in a recovering market – 2024 is the year to create new opportunities, stronger systems and the ability to react fast to a market liable to change. Even with market improvement, for most retailers the difficult times are not yet over. The challenge for 2024 is to act to drive growth in volume, increase footfall and expand market share, all while improving the agility and resilience of one’s business.

1. Focus on automation Streamlining processes through restructuring and automation will be a major shift in 2024. The year ahead will see new efficiencies found in the realignment of core functions, and a proliferation of automated systems which can adjust pricing, manage promotions, assist in media management, ensure stock assortment and create brand new innovations to improve efficiency and speed.

2. Exploiting AI opportunities The advancement of AI offers retailers new opportunities to strengthen, support and enhance inefficient processes. AI-driven analytics tools offer the security of planning activity far in advance, the agility to work with suppliers quickly to meet sudden market demand, and the ability to respond confidently to rival activity. Adopting the

latest technology is the best way to be ahead of the curve.

3. Increased focus on loyalty schemes A key focus of 2024 will be to build stronger loyalty schemes and foster a customer base which will not stray. The powerful value of customer data, coupled with the proven retention benefits of such schemes, will make loyalty programmes a strategic essential in 2024.

4. Improved data mining Data is king. Retailers collect a huge amount of data, but to date this tends to have been inadequately mined. Accessing the insights offered and unifying siloed sources into a single body of data

January / February Food & Drink News

Learn more: https://www.retailexpress.com/t op-5-retail-trends-priorities2024

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DETTOL PRO CLEANSE LIQUID HAND WASH STEPS UP HAND HYGIENE IN COMMERCIAL BATHROOMS WITH AN ADVANCED FORMULA Reckitt Pro Solutions recognises that commercial bathrooms are a key battleground for hygienic hands due to high ongoing traffic coupled with their central location within busy public areas such as offices, hotels and restaurants. To support businesses aiming to improve hand hygiene, Reckitt Pro Solutions has created special offers on Dettol Pro Cleanse Liquid Hand Wash, its first-ever hand wash product designed purely for professional use, available as a 5l unit or a 500ml hand pump. Dettol Pro Cleanse Liquid Hand Wash has the following key benefits: • Antibacterial formula helps to cleanse and protect • Consistent use saves 5kg of plastic per year • Available as 5l unit and 500ml hand pumps for facility-wide use • The #1 liquid soap brand trusted by your staff and customers • Skin moisturiser making it suitable for frequent use without irritation • Light, refreshing fragrance that’s pleasing to users

Pro Cleanse Liquid Hand Wash 5l refill units are compatible with wall mount dispensers, manual open systems and automatic hand soap dispensers, particularly those found in commercial bathrooms. Alongside these 5l units, Pro Cleanse Liquid Hand Wash is available in a 500ml hand pump, extending hand hygiene beyond the bathroom, allowing end users to keep their hands hygienically clean in external environments. Jonathan Weiss, Commercial Director, B2B UK, Europe, Australia and New Zealand Reckitt Pro Solutions, expressed excitement

about the product, stating that Pro Cleanse Liquid Hand Wash empowers businesses to create cleaner working environments and raise the standard for hand hygiene in workplaces. The product is backed by Reckitt’s Research and Development team, ensuring the highest quality and care. Reckitt Pro Solutions’ dedication to innovation and scientific research ensures that its products deliver exceptional performance. This product is part of the brand’s commitment to helping support business performance and providing effective and efficient hygiene solutions that save time, reduce costs and create more hygienic environments for customers and staff in bathrooms and beyond. Reckitt Pro Solutions continues to innovate in the hygiene industry with scientifically backed products to ensure a cleaner world. Dettol Pro Cleanse Liquid Hand Wash stands as a testament to Dettol’s commitment to excellence, quality and the wellbeing of individuals and communities all year round.

HEALTHIER DRINKS CHOICES COULD HELP BEAT THE JANUARY SLUMP January is a quiet time for the hospitality industry when many venues turn to deals and discount offers to draw in the customers. Yet that only addresses the financial issue and not events like Dry January, Veganuary or those trying to make healthier lifestyle choices. One wine entrepreneur believes that providing consumers with options to help them to stick to a diet could be one way to beat the inevitable slump experienced at this time of year. Kath Jones, of ThinK Wine, a low sugar, low carb, vegan, organic brand of prosecco and sparkling rosé says: “Embracing seasonal consumer behaviour and offering products based on real-time

needs or desires, is something all businesses must do, but for some I have experienced resistance from hospitality venues. “I often speak to managers or procurement directors who believe that

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customers ‘don’t care about their health’, but I don’t think that’s the case. “I know this, not just because of the market research I’ve done, but from personal experience. It is the reason I was moved to set up ThinK Wine in the first instance. “January throws the spotlight on this issue but it’s actually true all year round. I’m not saying we should replace all wines with a low sugar, low carb option, but offering consumers choice makes sense for venues keen to increase the bottom line, especially when healthy living is at the front of mine.” ThinK Wine is an award-winning, vegan, organic, low carb, low sugar, brand of prosecco and sparkling rosé. Find out more: https://www.thinkwinegroup.co.uk/

EFAFLEX

The high-speed spiral door with a fun factor

The software manufacturer codemotor GmbH uses a high-speed spiral door from EFAFLEX as a room divider in its office.

Some use sound absorbers or plants, others install desk partitions. However, acoustic separation in the office can also be achieved in a completely different way: the software manufacturer codemotor GmbH in Tübingen uses an EFA-STT® high-speed spiral door from EFAFLEX. Normally intended for industrial applications, the door divides the office into different zones where necessary. “Open space, meaning a traditional office, generally doesn’t suit us. We often sit in hour-long video calls and would then disturb everyone else at work,” explains Stephan Dörr. The computer science graduate is one of the two managing directors and leading specialists at the software company. In order to create a quiet working environment for everyone, a solution for the large room had to be found before moving into the office. “We saw such a solution in a comparable context and decided to install a similar door in our office to create different acoustic zones.”

Every hand was needed However, the installation was not quite that easy. The door to the office is only one meter wide. This meant that the door, which is 3900mm wide and 2300mm high, had to be carried in as individual components. Even a forklift truck would not have been able to fit through the door. For this reason, the managing director actively got on the ladder himself and helped to lift the box with the spiral door towards the ceiling. There are living areas above the office. For this reason, the door was soundproofed with vibration dampers on the wall and in the floor under the screed. And because the workspaces of a software company are not an industrial hall, a lot of preparatory work had to be carried out before installation. A locksmith produced the steel substructure in consultation with the EFAFlEx field sales team and delivered it, also in individual parts.

“We work for well-known customers throughout Germany and are part of many creative projects,” reports Stephan Dörr. “That’s why we are also keen to ensure that our immediate working environment reflects a richness of ideas and aesthetics. Simply installing a door in front of a wall would not have met our expectations. So, the reveals around the door were framed with high-quality Alu-Dibond coated panels, which consist of two very thin aluminium cover layers of around 0.3mm and a polyethylene core.” Acoustic separation works The great effort has paid off for the employees at codemotor: “Once the door is closed, you can hardly hear anything from the neighbouring room and our employees are delighted with this possibility,” explains

the computer scientist. What’s more, the office can be completely transformed within two seconds. The clear laths of the door allow the beautiful, spacious character of the modern office to come into its own despite the noise protection. The only thing around the door that is still reminiscent of the industrial application is the round push button on the wall, which is used to open the door. “We really wanted that. And believe it or not, the big red button is always fun to use.”

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ILIP AT MARCA 2024 WITH A GREAT MANY FOOD PACKAGING SOLUTIONS The Bologna-based company takes all its innovations in low environmental impact and recyclable materials to the trade fair, from the bioplastic line IlipBio to the natural fibre solutions of FibrAware® and the lines for packaging fresh foods designed according to eco-design standards. Valsamoggia (21 December 2023) – ILIP, a leading company in the manufacture of food packaging solutions, has once again confirmed its presence at Marca for the 2024 edition; this is the only Italian event to be dedicated entirely to distributor brands and it is scheduled for the Bologna trade fair on 16 and 17 January 2024. To satisfy the growing demands of companies wishing to make their branded products increasingly sustainable, ILIP will be exhibiting a vast range of solutions manufactured using recycled plastic or plastic that is fully recyclable or compostable certified according to standard EN13432, but which, at the same time, provide an excellent guarantee of technical performance in food contact and food storage (hall 26, stand A116-B113). For those looking for alternatives to fossil origin materials, the Bologna-based company offers solutions for all needs, starting with the IlipBio line, developed using innovative biopolymers boasting reduced environmental impact (PLA and MaterBi®), and which are compostable and certified according to standard EN13432. The products of this line, just like the cups, cutlery and trays for gastronomy, are mainly designed to withstand high temperatures and guarantee optimal food storage. Dedicated to those interested in natural, renewable materials, is FibrAware®, the range of tableware and food and take-away packaging in cellulose pulp and cardboard that can be recycled in the paper stream of the waste separation and wood. The Fibraware® solutions include a wide range of products: paper cups with water dispersion coating or made from PEcoated cardboard with a cardboard lid for each size; the plates are available in three formats (flat, deep or dessert), in packs of 20 and are made from thermoformed PE-coated cardboard suitable for contact with all types of

food; and the wood for the cutlery is sourced from responsibly-managed forests. Also on display will be the entire range of cardboard deli trays for take-away such as round and rectangular salad bowls, noodleboxes, salad boxes with windows, cups and containers for different applications such as soups, salads, appetisers and tastings, as well as customisable solutions with the customisable FibrAware® such as cups, bowls and hamburger boxes, available in different formats. Finally, ILIP will also be taking its two fresh food (meat, fish or dairy products) product lines to ILIP: SealMasterand WrapMaster, designed according to the eco-design logic so as to ensure the very best product performance with the least use of material and a circular economy approach. The two lines, available in various formats, are each available in different heights. Specifically, the SealMaster line has been designed to package fresh foods in a modified atmosphere offering mono-PET trays with a high recycled content, or made from bioplastic industrially compostable or in a multilayer PET/PE. The WrapMaster line is instead designed to package in automatic

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lines that use extensible film or flow pack. To this end, the recycled PET or compostable material trays have specifically shaped corners and rims, and are of reduced friction and anticut ERGO+ (extended rounded rim + reduced grip on) helping withstand the demands of the automatic packaging lines and guarantee process reliability. “We are proud to take part in Marca 2024 this year too, as it is an event that offers an important opportunity for us to present our sustainable food packaging solutions” Giovanni Donini, Sales Manager Foodservice and Fresh Food Packaging of ILIP comments – . “Sustainability has always been a key value for ILIP, which has for many years been deeply committed to respecting the environment, promoting the culture of recycling and reducing wastage of food and raw materials as far as possible, and now that being sustainable has become a necessity, we are very ready to do our bit”. On 16th and 17th January, it will therefore be possible to discover all the sustainable innovations and solutions on which ILIP is working at hall 26, stand A116-B113 of BolognaFiere.

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SACMA DEVELOPS COMPOSTABLE OVENABLE BAG FOR ROTISSERIE USING NATUREFLEX™ Italian paper bag manufacturer, Sacma S.p.A., founded by Eligio Maestri, has been producing paper-based single-use flexible packaging for over 55 years. Although the family-owned business has always been known for its high-quality products and outstanding customer service, it is also praiseworthy for its commitment to sustainability. Today, Sacma are expanding their ecofriendly B.Life range with B.Life Gaia: a renewable and compostable alternative to pack hot products such as cooked chicken. These new bags combine FSC-certified grass paper with a NatureFlex™ cellulosic inner liner from Futamura. The resulting product is a high-performance bag that provides valuable end-of-life options. The NatureFlex™ heat sealable inner layer ensures that the bags are leak-proof even in the presence of juices, and greaseproof to protect the consumer. The materials

According to Robert Pellegrino, Sales and Export Manager at Sacma S.p.A., ‘the new heat-sealable Gaia bags provide the technical performance of conventional plastics laminated to paper, as well as valid end-of-life options after the packaging use. These highly renewable bags are an exciting addition to our product range and are gathering real market interest’. Andy Sweetman, Sales and Marketing Director EMEA at Futamura, adds: ‘we are delighted that our new NatureFlex™ NVO film has been considered for this food-to-go application. Packaging that has been heavily contaminated by food is impractical to recycle mechanically: having the option to compost the packs enables a valid end-oflife solution’.

are resistant to high temperatures so that they can be used in ovens and hot cabinets, or in the microwave to reheat the product. Sacma also confirmed their suitability for freezing. The bags are available with the paper look or with a transparent window so that consumers can see the product. They are certified to the OK Compost Home standard for backyard composting. This means that they can be composted after use, both at home or industrially. Gaia bags are also certified recyclable with paper by Aticelca.

JUST LOVE TO LAUNCH BRAND-NEW GLUTEN-FREE CONFETTI CAKE INTO WAITROSE Just Love, the UK’s leading allergen-free celebration cake company, will expand its gluten-free range with the launch of a NEW gluten-free Confetti Cake on 7 February, exclusively into Waitrose stores across the UK. Gluten free, milk free and nut free, the cake is Just Love’s first large gluten-free celebration cake, which as a ‘serves 16’ makes it the ultimate centrepiece worthy of any occasion. Just Love’s consumer research showed that families with a coeliac or gluten intolerant child despair of the choice available to them when looking for a suitable celebration cake. They are concerned not only that gluten-free celebration cakes will be heavy but that they are often poorly decorated. The new Just Love Confetti Cake will consist of three layers of light and fluffy

vanilla sponge with a plum and raspberry jam filling, hand-finished with vanilla frosting and topped with colourful sugar sprinkles for an eye-catching creation that guarantees to make the recipient’s face light up, whilst delighting guests with the delicious, light texture. Just Love’s research also highlighted that parents love to customise their shop-bought celebration cakes to make them more special for their child. Just Love wants to encourage this creativity, and so the cake’s packaging will, in an industry first, feature a handy QR code to take consumers straight through to an abundance of ideas and inspiration to create a truly unique cake. From ‘how to do’ TikToks, to Pinterest boards flowing with ideas, the Just Love website also features a range of cake toppers available to purchase. The packaging also features Just Love’s

innovative cut-out allergen label to stand next to the cake helping guests make informed choices. This is only the second gluten-free cake to be produced by Just Love, hot on the heels of the success of their award-winning gluten-free Happy Birthday Cake which won first place in the Baking Industry Awards ‘Free From” category in November 2023. Just Love went from strength to strength in 2023, also scooping up champion spot in the Grocer’s New Product and Packaging Awards (Cakes and Biscuits category) for their vegan (nut, milk and egg free) celebration cake. Made in a nut-free, peanut-free, milk-free factory, Just Love’s Confetti Cake has no artificial colours or flavourings, contains RSPO certified Palm Oil and is hand-finished at Just Love’s factory in Blackwell.

January / February Food & Drink News

{ Packaging Focus }

Packaging up a sustainable future At Paris Packaging Week in January, there was one buzzword that was on everyone’s lips — and that was “sustainability”. And that’s likely to be the same story at February’s Packaging Innovations & Empack fair in Birmingham.

With younger people from the demographic cohorts Generation Z and Generation Alpha now taking a dominant role in the consumer market, sustainability of packaging is higher up the agenda than ever before. That said, though consumers know what they should be doing when it comes to sustainability, it’s often up to businesses to take the lead in this. Mintel’s 2022 Sustainability Barometer report revealed that 82% of global consumers say they try not to be harmful to the environment. However, only 59% said they had recycled packaging in the past week – a significant gap of 23 points. A spokesman for the Easyfairs, which organised both the Paris and the Birmingham event, said: “What we want and what we do are not always the same thing. This is mostly true in all walks of life, and the packaging industry is no exception. Most stakeholders agree that it’s important to consider our planet when designing products and packaging. But, while great strides have been made in recent years, that consensus is yet to be matched by an equivalent level of action from all parties. “While sentiment is nice, it can’t secure a more sustainable future for our planet without the requisite action to back it up. That means plugging the say-do gap for good should be at the top of the priority list for the business community and consumers alike – and the packaging industry has the power to help.” It is often reported that consumers are willing to spend more on packaging that they think has a lower impact on the environment, but is that really the case? A survey of retail executives revealed that many simply do not believe this to be true, with only around a third saying they thought consumers would pay more for sustainably produced products. In other words, not only is there a gap between what consumers say and do, but there is also a gap between what retailers and consumers believe. Easyfairs’ spokesman said: “If consumers could bridge this gap on their own, then it probably wouldn’t exist at all. It’s clear that there is no lack of motivation on the

January / February Food & Drink News

part of consumers, but they do need the support of businesses and legislators on their sustainability journeys.” There’s also the problem that while it’s a useful umbrella term, ‘sustainability’ itself is a vague concept, and that vagueness can cause misunderstanding. For example, the majority of consumers say that eating locally sourced meat reduces their carbon footprint more than eating imported plant-based food. In reality, the opposite is true. Likewise, many consumers may assume that buying an entirely plastic-free pack is always more sustainable, but if that pack doesn’t deliver the kind of barrier performance required to reduce food waste, it could have an overall negative impact on its carbon footprint. Easyfairs’ spokesman said: “As organisers of Packaging Innovations & Empack and the London and Paris Packaging Week events, at Easyfairs we see the remarkable strides the packaging industry has taken as it has evolved in recent years. Our show floors are very different now than they were just five or so years ago, with new innovations in packaging design, materials, and technology increasing at every show. A Deloitte report found that around half of consumers want better schemes to remove plastic and packaging, and clearer guidance on how they should

{ Packaging Focus }

dispose of packaging waste. And many of the innovations exhibited at our events have proven they understand this, with a clear focus on solutions that work within existing recycling infrastructure. “Similar strides are now being made to reduce costs – a particularly pressing concern for millions of consumers as the global economy struggles to combat the cost of living crisis. A 2020 study found that a lack of affordability was the number one barrier for consumers who could not live what they would describe as a sustainable lifestyle.” Regulators agree, with both the UK and EU parliaments proposing green claims legislation that requires businesses to be specific and clear about their products, should mean consumers can better engage

with sustainable behaviours. Many international governments have passed a string of new laws, regulations and taxes to encourage companies towards packaging that’s renewable, recyclable, or made with recycled content. It means that the global direction of travel is only moving one way – but, while consumers and regulators can nudge businesses in the right direction, it falls to those businesses to grasp the issue by the horns and lead the way.

For more information on forthcoming packaging events go to www.easyfairs.com

January / February Food & Drink News

{ BCH }

BCH back with a bang as orders take off like never before It was a busy 2023 for BCH Ltd… and 2024 is already shaping up to be off the scale. “We’ve had an unprecedented number of orders since the last week in December,” says Stuart Grogan, Operations Director of the company, based in Whitworth, nr Rochdale in Lancashire. One of the market leaders in the supply of food and confectionery process systems. “It means we are knocking on the door of what is shaping up to be our best year for orders, in terms of not only the size of the projects but also the prestige of them, and we have several international clients, many of them are very well-recognised names in both food and confectionery.” The company specialises in turnkey systems for the manufacture of a large range of products including advanced cook and cool technology for the production of chilled and frozen meals, sauces, fillings and fruit toppings. Their equipment range also extends to starch gel-based liquorice, 100% fruit products, caramel, syrups, jams and preserves. Their extensive range of skills, machinery and workshops, enable BCH to undertake bespoke and tailor-made equipment to be built within strict completion deadlines. The success of the order book comes after a period of the company striving to future-proof itself in the wake of a number of crises that have affected the food and drink sectors. Stuart told us last year: “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 allow us to control much more of what happens in the factory.” One of the outside influences has been the war in

January / February Food & Drink News

Ukraine, where many steel mills are located. At one point, trading in nickel was suspended because of the volatile prices. That meant for companies such as BCH, sudden changes in supply or pricing of just one component in their products could make production suddenly an almost impossible task. Stuart said: “The systems we put in place mean 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 projects.” There has also been a renewed focus on marketing, which has been a key investment area for BCH over the last year. From never having their own in-house marketing team, BCH has recruited two dedicated specialists, and is raising the company’s profile on social media especially. The business has also thrown itself back into attending trade exhibitions, many of which were cancelled or seriously curtailed during Covid, and that is also paying dividends. Last year brought the return of ‘Interpack’ – after a six-year hiatus. The BCH team met with customers over the course of seven days, to discuss food and confectionery processing systems and how BCH machinery can make a huge difference. At the end of January this year the company had a presence at ProSweets 2024 in Cologne, the first of many shows this year where the company plans to push forward its profile. Stuart said such trade shows are vital for getting the message across that BCH offers comprehensive services, from consultation, design, manufacturing, installation, all the way through to after-sales support.

{ BCH }

He explained that this approach allows for the entire project to be completed in-house, ensuring consistent support throughout, even after the project has been commissioned, allowing the project to be managed effectively. One message BCH hopes to drive home to prospective new customers is how their Innovation Centre is the driving force behind their technological advancements. Since opening in 2000, BCH has assisted customers worldwide in meeting the demands of today’s food industry. The Centre houses a wide range of equipment, services and facilities, all of which are backed by an inhouse team with a wealth of knowledge in process design, food science, engineering and software support. This success is all a far cry from the origins of the company in the 19th Century. Founded in 1835, William Brierley, Luke Collier and Thomas Hartley amalgamated their interests to form BCH. During the past 180 years, BCH and their founding companies have probably filed more patents for confectionery and jam-making machines than any other company, becoming pioneers in the design and manufacture of confectionery, food and nuclear

equipment. While the world has changed, and technology has advanced far beyond what those three men could ever dream of, the guiding principles of the companies they founded remain in place at BCH today. The emphasis remains strongly on both staff retention and training up the next generation workforce. Stuart says: “We take on three or four apprentices a year. It’s something the senior team are especially interested in because that’s exactly how a number of us started off on this site. “Staff training is essential to our business to ensure we are at pace with the latest developments in technology. Furthermore, due to the diversity of our portfolio, staff can in some instances take a number of years to become fully trained, this consumes a lot of effort and cost for the business which further supports the importance in retaining staff.” The company currently has 90 employees but is actively recruiting, especially as the order book is so full and there are many international projects on the horizon, including in North America, New Zealand, South Africa, the Middle East and Hong Kong, as well as building on work already done and connections already made in Australia. To cope with this expanded order book the company is also looking at physically expanding their operations on the home front. They have acquired a new site that is of equal size to their existing premises, and this gives them a unique opportunity to re-organise their operations to make them work better for the company and their staff. Stuart says: “The new site gives us something of a blank canvas. In a way it’s like industrial Tetris — we are growing at a steady rate and we now have to work out how best to house all our operations to make them as efficient as possible for the business and our employees.”

www.bchltd.com

January / February Food & Drink News

{ Chicken Cottage }

Growth across the world follows rebirth of Chicken Cottage In its 30th year in business, Chicken Cottage has undergone an extensive restructuring and branding facelift that is helping it with a major expansion programme both in the UK and overseas. After taking a long, hard look at the business two years ago, the restructuring has massively paid off — last year a further 10 stores were opened, bringing the total in the UK to 54, with another 14 ready to open in 2024. They have also signed deals to open stores in Kenya and Somalia, at the same time as refining their menu and launching a branding project to appeal to their core demographic of 16-35 year olds domestically. It’s exciting times for the company, says Head of Operations Tom Corcoran. He said: “This year will mark 30 years since the opening of our first store in Wembley. Two years ago we took the opportunity to really look at the business and the franchises, and identified a number of areas where we thought we could take the business further forward.” Those included bringing in new talent and updating the operations team and looking how best to grow the business at home and abroad.

January / February Food & Drink News

The original Chicken Cottage ethos was to create a grilled and fried chicken menu prepared according to Halal methods, initially to cater for the Muslim market. But with the opening of that first store in Wembley in 1994, it became quickly apparent that there was a

{ Chicken Cottage }

much wider appetite for this fusion of traditional fast food fare with Easternflavoured spices and herbs. But the story took an unusual turn when a decade ago the company was taken over by TI Global Food Holdings, a business controlled by the Terengganu State Government of Malaysia. Chicken Cottage is run as a franchise business but under the umbrella of strict quality control standards and a constant innovation in the product line. The business is headquartered in Croydon, where it has a major distribution centre, plus one ‘outsourced’ centre in Bradford via Adams Foodservice, to cater for the north of the UK. Breaking into Nigeria opened up Africa, resulting in the Kenya and Somalia agreements, and next on the agenda is Asia and the Middle East. Tom Corcoran said: “There have been a lot of changes in the last two years when we looked at our performance and decided there needed to be some changes. Now I’m pleased to say we are back on top form.” He said that Chicken Cottage has rebranded to make it more appealing to diners in the 2020s, which has included updating everything from their packaging to finessing their recipes, all with the company ethos of “Halal with integrity” at the forefront of the changes. Their business is all about attracting the best possible franchisees to take forward the Chicken Cottage brand and represent the company’s ethos. According to Chicken Cottage, the global halal food market size grew from $1,300.75bn in 2022 to $1,501.5bn in 2023, which is a CAGR of 15.4%. This is further expected to grow to $2,583.18bn in 2027, achieving a CAGR of 14.5%. The company predicts that the rising Muslim population across the world is significantly contributing to the growth of the halal food market. The Muslim population in the world is expected to increase by around 2.19bn by the year 2030. To their franchisees they say: “Our proven business model has already given some of the UK, and the world’s, most up-and-coming business men and women a solid platform on which to grow their own highly rewarding multi-unit operation. Everything we do is designed to empower passionate and ambitious individuals like you to create a lucrative new business interest with fantastic potential for growth.” It’s very exciting times for Chicken Cottage, and while they are already a familiar and trusted brand on many UK high streets, their expansion plans look set to

put them at the forefront of consumer consciousness in practically every continent on the planet. From very humble beginnings with one grilled and fried chicken store in Wembley, Chicken Cottage has acquired an international reach that the original owners could barely have conceived of 30 years ago.

Products Our products are manufactured and supplied in basic standards, shapes and sizes maintaining the good quality at all times whatever the quantity is. We are also flexible in providing specific products according to our client’s requirement.

www.mig-ros.co.uk

January / February Food & Drink News

{ B3 Labs }

Commitment to quality lifts B3 Labs above the rest When Marc Burbidge decided to launch into the CBD market, he was entering what would become a very crowded field. At the time when he launched B3 Labs in his native Manchester, in July 2019, the industry was in its infancy. But the idea of this nascent industry taking off grabbed a lot of entrepreneurial imagination. However, with everyone rushing into the market without understanding the risks associated with dealing with a cannabis product, Marc understood the importance of building solid foundations rather than looking for quick wins. This led to B3 focusing on safety, compliance and building retailer confidence. And five years later, B3 Labs is one of the premium white label CBD suppliers in the country, while most of the fly-by-night companies who spied the chance for a quick buck have fallen by the wayside. Marc says: “Our main focus from the beginning was on food safety and quality, and we worked hard to ensure we overcame the complex regulatory hurdles straight away.” B3 Labs’ research and manufacturing team has a broad range of knowledge and expertise when it comes to the production of cannabinoids, herbal medicines,

chemistry and manufacturing. They’re fully committed to the research and development of new and exciting products, and uses of CBD, which is what they say makes them the perfect white label partner for anyone’s next product line or business venture. B3 Labs manufactures high-quality CBD products for a range of customers and clients who sell them under their own brands. And they have become a trusted name in the industry because of their foresight and their commitment to ticking all the regulatory boxes, as well as producing the highest quality product they can. Marc says: “B3 Labs have a compliance team helping you manage this process as well as a number of formulas which already adhere to these guidelines. This makes us the go-to partner for your CBD manufacturing, helping you navigate the complex compliance landscape. “With some of the strictest controls on product release, the biggest brands and retailers trust us more than anyone else in the market.” Their solid reputation in the field meant that at the end of 2023 they were producing between 3-5,000 units a day for their diverse range of clients, from their 11,000sq ft facility in Chadderton, Manchester, with a workforce of 13.

www.b3labs.co.uk

January / February Food & Drink News