Food & Drink News March/April 2022 by Food & Drink News

MARCH / APRIL 2022

BEECH’S CHOCOLATES FLYING THE FLAG WITH ITS HUGE RANGE

W W W. F O O D A N D D R I N K N E W S . C O . U K

{ March / April 2022 }

Contents ONLINE E MAGAZINABLE! AIL NOW AV

04 INDUSTRY NEWS 12 GOOD FISH GUIDE 14 BEECH’S CHOCOLATES 16 EDITOR’S FOCUS 19 GH SHELDON 22 SUSTAINABILITY FOCUS

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March / April Food & Drink News

Editor’s Foreword

PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR

MANAGING DIRECTOR Jillian Evans

NATIONAL SALES MANAGER Sarah Hoyer

CHIEF EDITOR David Barnett

SUB-EDITOR Abigail Wears

INSTAGRAM @foodanddrinknews

TWITTER @food_drink_news

CONTRIBUTE info@planet-media.co.uk ADVERTISING advertising@planet-media.co.uk EDITORIAL editorial@planet-media.co.uk MAG SUBSCRIPTIONS subscriptions@planet-media.co.uk

What we have learned from the last couple of years is that to survive in the food and drink industry, businesses must embrace change. Over the past few months we have profiled many companies working in all aspects of the industry, from manufacturing to retail and hospitality, who have been forced to examine new ways of working because of the pandemic. With things returning somewhat to normal, many of these companies have found that some of the methods they had to employ because of necessity can actually be applied to their business models going forward. And in a related move, we report today that consumers are increasingly demanding plant-based and sustainable alternatives to their food, be it when they purchase it or dine out. The lesson for all of us in the food and drink industry is that the world is constantly changing and we must change with it to thrive.

David Barnett CHIEF EDITOR

March / April Food & Drink News

{ Industry News }

TESCO AND BERRY PARTNERSHIP PROVIDES RECYCLING SOLUTION FOR CUSTOMER RETURNED SOFT PLASTIC PACKAGING A new partnership between Tesco and packaging manufacturer Berry Global is now recycling soft plastic collected from customers at Tesco stores. Tesco has rapidly scaled up the amount of soft plastic collection points and now collects plastic from customers for recycling in over 900 stores. It has collected over 850 tonnes of soft plastic to date and is working with partners on several recycling solutions. Twenty-five to 30 tonnes per month of collected material, including bread bags, fruit, vegetable and salad packaging, is

currently being sent to Berry’s state-of-theart recycling facility in Heanor, Derbyshire.

To ensure it is a circular project, Tesco and Berry have worked together in partnership so that there is full traceability of the collected soft plastics through the supply chain. To ensure the liners have suitable strength, the Tesco recycled plastic pellet is blended with recovered agricultural films, such as baling wrap. The combination of the two recycled material sources gives the refuse sacks the required strength and durability, with a high resistance to tearing.

THE WAR ON GREASE – RAWLINS SHARES ITS SECRETS AT HOTEL, RESTAURANT AND CATERING SHOW Denis Rawlins, expert cleaning consultants and equipment supplier, shared its scientifically-backed cleaning strategies at the Hotel, Restaurant and Catering Show this spring. The Rawlins team revealed the secrets behind its grease-busting regime at the Hotel, Restaurant and Catering Show (21 to 23 March at ExCeL London). From commercial kitchens and fast food restaurants, to food production facilities, greasy floors pose a real health hazard. Tackling this problem requires a specific cleaning response way above the capabilities of the mop and bucket. However, winning the war on grease doesn’t have to be labour intensive. The Rawlins team will share how innovative cleaning machines, combined with its scientific cleaning method, can give you the upper hand on stubborn grease. Rawlins will showcase its range of highflow fluid extraction machines, including the Kaivac UniVac and AutoVac Stretch, which both make light work of removing greasy substances, leaving a clean and dry surface. The cleaning experts will also share their ‘Remove, Improve & Protect’ cleaning method, which not only delivers consistent, measurable results, but also leaves surfaces

March / April Food & Drink News

protected against future infection. Werner du Plessis, Sales Director at Denis Rawlins Ltd, said: “Greasy floors are a real problem and pose serious health and safety risks to staff and visitors, if not cleaned properly. Over the years I have met so many business owners who have struggled to win the war on grease, that is, until they adopted our cleaning regimes. We will be sharing our revolutionary approach to floorcare at some of the most respected events this spring.

“After two long years of minimal face-toface events, it is fantastic to be attending the event. We look forward to welcoming people to our stand and sharing the innovations behind our leading cleaning strategies.”

www.rawlins.co.uk

{ Industry News }

THE UK’S NO.1 PREMIUM MILKSHAKE BRAND, SHAKEN UDDER, LAUNCH A NEW AMBIENT RANGE The new ambient range comes in 330ml bottles, perfect for impulse purchases. This offers a longer shelf life and no need for chilled storage, ideal for the convenience channel. The shakes are available in Chocolush, Vanillalicious and Strawberries & Cream. The range has no compromise on delicious taste, while avoiding the need for any preservatives. Shaken Udder’s ambient shakes fill the gap for a luxurious milkshake brand in the convenience sector. With eased restrictions and more people on the go, it provides a premium solution for customers who would rather avoid unhealthy snacks like fizzy drinks. Often retailers in this sector have a lack of space for chilled drinks, but the new range doesn’t require chilled storage.

A milkshake success story A passionate founder-led brand which originally launched at festivals in 2004, Shaken Udder significantly outperformed the milkshake category in 2021, achieving more than 70% growth YOY. Shaken Udder attribute their huge success to an uncompromising focus on taste and quality. They use superior ingredients, including real fruit and Belgian chocolate, to achieve a luxurious, creamy taste. Offering highly desirable, premium products is a great way of encouraging consumers to keep coming back to local convenience stores as the economy continues to open back up.

Find out more about the ambient range: https://shakenudder.com/ 330ml-ambient

BRAMMER BUCK & HICKMAN AND SKF RELEASE RANGE OF INFORMATIVE RESOURCES ON BEARINGS IN FOOD AND DRINK APPLICATIONS Brammer Buck & Hickman, the UK’s leading supplier of MRO products and services, has come together with bearings manufacturer SKF to produce a range of resources to assist food and drink producers to improve the performance and service life of their bearings. A recorded webinar is available which, in under 40 minutes, examines the key issues that impact on bearings in this sector, with a focus on reducing risk when it comes to food safety. It also identifies bearings that are best suited to this industry. Two new brochures have been released. The first is a product brochure on SKF bearing solutions for the food and drink sector, which covers the Food Line Blue Range, Food Line Deep Groove ball bearings and SKF Fryer bearing technology. The second – ‘Top 3 Challenges in the Food & Drink Sector…and how to ensure your bearings meet them’ – looks in detail at the issues surrounding safety, cost control and

sustainability in the food and drinks processing sector. Just as importantly, it provides guidance on how to meet those

challenges. Both brochures are available to download now: uk.rubix.com/supplier/skf/foodandbeverage.

March / April Food & Drink News

{ Industry News }

BELVOIR FARM LAUNCHES NEW LOW CALORIE BOTANICAL SODAS – BRIDGING THE GAP BETWEEN ADULT SOFT DRINK, MIXER AND ‘LOW & NO’ Belvoir Farm is bringing something deliciously different to adult soft drinks and low & no this spring with the launch of its low calorie Botanical Sodas. From the depths of the garden, right into the glass, Floral Fizz, Bitter Orange Spritz and Spicy Ginger Fizz are inspired by nature and bubbling with botanical character, with three distinct plant-based flavour profiles to enjoy on their own, mixed with a favourite tipple or as a splash to elevate summer cocktails and mocktails. The sophisticated trio of nonalcoholic, sparkling sodas contains less than 4.5g of sugar and fewer than 20 calories per 100ml. The Leicestershire drinks company

has also worked with Chelsea Physic Garden to explore the history of the plants that add the flavour to its three new drinks, and together they’ve produced a short

film with their own Head of Recipe Development, Leanne Trundley, and the garden’s Head of Plants, Nell Jones, with a fourth soda flavour planned for later this year inspired by plants at the botanical oasis nestled in the heart of London. Designed in new retro 500ml glass bottles that can be upcycled or fully recycled, the drinks are vegan-friendly and contain absolutely no preservatives, flavourings, artificial colours or artificial sweeteners. Each £2.25 and available now from Sainsbury’s and Booths, and Ocado after Easter.

SCOTTISH DISTILLERIES RAISE A GLASS TO COST AND CARBON SAVINGS FROM LIQUID GAS In a bid to run more efficiently and to avoid the imminent withdrawal of tax relief on red diesel, family-run whisky producer J&A Mitchell & Co, is switching its energy supply at its Springbank and Glengyle distilleries in Scotland, from gas oil to liquid gas with Flogas. As a result, it is set to cut energy costs by up to 18% even before the subsidy changes, whilst also reducing carbon emissions by more than 20%. It will also minimise other pollutant emissions, making it compliant with the government’s Medium Combustion Plant Directive (MCPD), which regulates against air pollution. “We knew we had to move away from oil and find a more futureproof energy solution at some point,” said Findlay Ross, Director of Production at J&A Mitchell & Co. “It was the best way to make huge cost and emissions reductions in one go, without affecting our production process. “The planned withdrawal of the red diesel fuel subsidy in April 2022 really accelerated our decision. We did the calculations and staying on oil would have had a major impact on our energy bills. That’s when we started looking at liquid gas. We knew other companies in the area were making significant cost and emissions savings, and

March / April Food & Drink News

we wanted to tap into that!” J&A Mitchell & Co approached liquid gas specialist Flogas and, working in partnership with energy solutions firm Protech and burner manufacturer Weishaupt UK, Protech specified and designed a tailored solution to meet the requirements for both sites. “Liquid gas is a much more reliable fuel

source for us,” added Findlay. “Running on more modern burners and switching to liquid gas is going to make us so much more efficient. Also, the cost savings are going to be significant, even before the red diesel subsidy withdrawal, which means we can now invest in other important areas of the business.”

EFAFLEX

Quality of life for employees and customers

Machines are incessantly grinding carrier plates, bonding films and gluing parquet. Plants are permanently printing and embossing laminate and design floors, while robot arms are steadfastly loading finished products onto the conveyor systems. The doors are opening and closing tirelessly every time the shuttles transport the finished floor elements into the factory’s own logistics centre every 20 minutes. Hamberger Industriewerke in Stephanskirchen use 40 EFAFLEX doors for hall closure and the separation of manufacturing areas on their premises.

“This lorry docking station is a special application for the EFA-STR® L high-speed door by EFAFLEX”, Annette Krieger, who is responsible for the facility management of Hamberger Industriewerke, explains at the company’s headquarters in Stephanskirchen. “This building used to be a pure logistics hall with an old door, now it is also used for manufacturing. The door was slow and stayed open for too long. As a result, it quickly became quite cold in the building.” EFAFLEX’s products have been successfully used at Hamberger Industriewerke from as early as 2006. It was therefore no surprise that the construction department looked to the high-speed door specialist for their next door installation project.

Setting up manufacturing areas which are warm and draught free, enables Hamberger to protect the health of their approximately 1,200 employees at the location. It creates a quality of life not only with its own products for customers in 90 countries around the world, but by using EFAFLEX doors in their workplaces.

“Their speed and high-quality workmanship of the doors are what matters to us,” Annette Krieger explains. “At first glance, EFAFLEX products may seem expensive. But when comparing the offers and experiencing the doors in daily operation, their price is very quickly put into perspective. The sales representative has consulted us for each specific application, and, not only that, EFAFLEX sends in-house technicians who are located in the area. They get here quickly and know the doors well.” Their location in Sevlievo, Bulgaria has also been equipped with EFAFLEX doors in the course of its expansion and modernisation since 2014 where 1,200 workplaces exist in the areas of sanitary and flooring applications.

Crash protection and radar monitoring for fast and safe logistics Warehouses and manufacturing areas are partly separated from one another by means of EFA-STR® high-speed roll-up doors using the EFAACS (Automatic Crash System). This protective device helps prevent expensive damage to the door leaf if forklift trucks or other vehicles accidently drive into the door.

During a crash, the bottom door panel will be pressed out of its guides on both sides. Sensors signalise this to the control unit and immediately stop the door movement. At the push of a button, the door leaf and the closing edge are retracted into the guide. The door is re-ready for operation after a short time. The logistic processes are not disrupted and remain effective.

Entrepreneurial courage in the spirit of the founder With the constant modernisation of its factories according to the latest developments in technology, the family-owned company Hamberger remains faithful to the entrepreneurial courage and spirit of its founder Franz Paul Hamberger even in the fourth and fifth generations.

Since the company’s foundation in 1866, it has developed from a sawmill, matches manufacturing and brick factory into a global enterprise, whose approx. 2,650 employees at locations in Germany, Bulgaria and China generate an annual turnover of 325 million euros (as at 31 December 2019). Hamberger is thus a major employer, who is able to guarantee secure employment thanks to their economic stability and makes a major contribution to the economic welfare of their employees and the regions where it operates.

Today, the company includes the production areas for floor coverings and toilet seats, and is divided into the business units Hamberger Flooring, Hamberger Sanitary, Hamberger Retail as well as Agriculture and Forestry.

With its flooring brand HARO, Hamberger Flooring GmbH & Co. KG has become the market leader in the area of parquet in Germany and can now look back on more than 70 years of experience in parquet production. Operating alongside the flooring business unit specialising in parquet, cork and laminate floors as well as design and sports floors, Hamberger Sanitary GmbH has become not only the largest toilet seat manufacturer in Europe, but also one of the world market leaders thanks to their international sales activities. 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 ten subsidiaries on five continents. EFAFLEX generates over 40 percent of sales abroad. EFAFLEX Press Contact: Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

The EAS version prevents downtimes, which affect profitability, and reduces possible high repair costs.

“Almost all doors have radar detectors for monitoring the approach area,” Annette Krieger notes. They replaced the induction loops, which had been damaged during the summer by the weight of the forklift trucks and lorries on the asphalt softened by the heat. “The radar detectors function without any issues and are much more practical, also because they are mounted above the doors, where they can hardly ever be mechanically damaged.”

One of the largest doors installed in the factory is the EFA-STT®-ÜS. A door width of over 6,000mm and a height of 4,500mm are combined with maximum transparency and high door leaf speed.

{ Industry News }

KEY ROLE FOR EQUIPMENT IN MEETING PLANT-BASED DEMAND Interfood Technology supply solutions for both meat and meat-free products and have extensive experience in meeting the challenges that the increased popularity of plant-based food has for the industry. Take vegan ‘chicken’ nuggets. Simon Jubb, Manager of Interfood’s Preparation Division, said: “A typical line solution for nuggets might involve a vacuum mixer, a former, a batter applicator, a breading unit, a fryer and a spiral freezer. There are a number of operations and attention needs to be paid to each process to ensure a good end product. Taking forming as an example, the Alco former that we supply has shaping plates

individually designed according to specific needs, thereby ensuring an aesthetically pleasing result. After all, as the old saying goes, ‘we eat with our eyes’.” Interfood’s equipment offering for meatfree production requirements also encompasses cooking, slicing and packaging systems, along with the Afogrill and Afoflame systems which provide a roast or flame-grilled finish to meat-free as well as meat-based products. Andre Clareboets, Divisional Manager at Interfood Slicing, added: “Recent projects in which we’ve been involved include the production of both sliced vegan cheese and

cooked meats through fully integrated lines with the Weber wePACK Thermoformer packaging machine and Weber’s high speed slicing solutions at the heart of the systems”.

PROVEG INTERNATIONAL LAUNCHES NEW FOOD HUB The New Food Hub is the ultimate guide to increasing plant-based revenue. We’ve compiled global market data, case studies and professional recommendations in one easy-to-use platform. Get the bird’s-eye view of the alternative-protein sector – with clear, actionable insights. Top insights on the New Food Hub include: • 7 key development strategies for plantbased products • How to make plant-based products easy for consumers • 5 marketing fails to avoid with plant-based foods • How to use influencers to grow your plant-based products

Optimise your product range Visit https://corporate.proveg.com/ne w-food-hub/ to access the first pieces of content!

Refine your range and perfectly balance your brand-versus-own-label ratio in each category.

Nail your product placement using our category-specific insights.

Gain market share Protect your future earnings through strategic investment in sustainable products.

Laser-target your plant-based R&D

Resonate with consumers

Actionable insights

Discover commercial whitespaces, novel ingredients and leading alternative-protein providers to collaborate with.

Avoid classic messaging pitfalls and discover the best strategies for each demographic.

Harness the profitability of plant-based eating in a way that suits your business and your consumers.

Optimise in-store product placement

What will the New Food Hub offer?

March / April Food & Drink News

{ Industry News }

X MUSE TRADE PRESS A new luxury spirit for the discerning drinker, X MUSE, pronounced ‘tenth muse’, is the brainchild of former Pernod Ricard Senior Marketer Vadim Grigoryan and cocreator of Edinburgh’s sculpture park Jupiter Artland, Robert Wilson. X MUSE is the first Scottish blended barley vodka and the first to tread the intersection of Scottish spiritmaking traditions and art thinking. As a brand committed to the arts, the vodka’s name, X MUSE, is taken from Ian Hamilton Finlay’s sculpture of the same name residing at Jupiter Artland. Referencing the muses in Greek mythology, the tenth muse is never seen or defined – this is further referenced in the brand credo ‘more is hid than uttered’ embossed as ‘Plura Latent, Quam Patent’ on every bottle cap. With its multilayered design and brand identity, X MUSE’s bottle design is owed to award-winning design agency Stranger & Stranger. The bottle pays homage to the Charles Jencks’ Cells of Life – the monumental land art that frames the aquifer from which the spring water for the vodka is drawn which also sits at Jupiter Artland Estate. The brand illustration, by graphic design

finest local ingredients with subtle differences in organoleptic profile embracing the variety of nature. The distinct flavour profile invites both sipping and savouring – lending itself as an inspirational launchpad for both creative and classic serves – whether that’s neat, on the rocks or as a twist on the classic martini.

For more information visit: www.xmusevodka.com studio A Practice For Everyday Life, reinterprets an icon by 16th-century philosopher and alchemist Dr John Dee, and takes inspiration from pioneering 20thcentury artist Marcel Duchamp. Each element of the illustration is made up of four strokes, referencing the four elements in nature, stages of distillation and dimensions (three spatial and one temporal). In partnership with Heriot-Watt University, two heritage varieties of barley, Plumage Archer and Maris Otter, were selected, distilled separately and combined in precise quantities, to create a smooth and complex flavour. Fused with water drawn from an ancient aquifer at Jupiter Artland estate, X MUSE is handcrafted in Scotland, using the

ARTISAN COFFEE CO. ANNOUNCES ITS NEW PARTNERSHIP WITH PODBACK, THE UK’S FIRST CROSS-INDUSTRY COFFEE POD RECYCLING SCHEME Artisan Coffee Co. is excited to announce that it is now partnering with Podback, the nationwide coffee pod recycling service. Podback is a first of its kind recycling programme, bringing together all brands of coffee pods to create one easy recycling service. Artisan Coffee Co. customers can now add free Podback bags to their orders of coffee pods. Once received they can put their used coffee pods in the bags and have them recycled either by dropping them off at Collect+ delivered by Yodel sites or through kerbside collection, where, in certain local authorities, pods will be collected with their usual household recycling. Podback ensures that both the used

coffee and pod are reused as much as possible. Whether it’s recycled pods that can be used to create drinks cans, car parts or furniture. Or the coffee inside them, which is repurposed and used to create renewable energy and compost. Nothing is wasted. Artisan Coffee Co. is proud to source coffee beans ethically and sustainably, prioritising fair trade, organic coffee

wherever possible, and believes we each have a role to play in looking after our environment. This new partnership is the next step in their pro-planet mission, and means consumers can enjoy coffee ethically and sustainably.

March / April Food & Drink News

{ Industry News }

UNIGLOVES LAUNCHES NEW BIODEGRADABLE NITRILE GLOVES Hand protection specialist Unigloves has launched a new food safe nitrile disposable glove – BioTouch – combining chemical resistance, comfort and grip with innovative, environmentally friendly, biodegradable technology. The result is a glove ideally suited to a wide range of food industry applications which, after its working life, will achieve 90% biodegradation in landfill after just 490 days compared to traditional nitrile gloves which can take over 100 years. Providing the wearer with high levels of comfort, flexibility and dexterity, BioTouch is also resistant to a range of chemicals and offers improved grip in wet and oily conditions thanks to its textured fingertips. It is also compatible for use with mobile, tablet and touchscreen displays, has been tested to EN374 and EN1186, and is manufactured to medical grade standards. Biodegradability performance is achieved thanks to an organic additive, which attracts microbes found in landfills. The biodegradation method is strictly enzymatic,

dissolving and de-polymerising the polymer chain naturally. This biodegrading efficacy has been verified by an independent lab, using ASTM D5526 and ASTM D5511 methods, which saw BioTouch achieve 90% biodegradation in 490 days. Crucially, BioTouch balances biodegradable technology without impacting physical performance or real-time shelf life, with study results proving that the physical property of BioTouch gloves remain unchanged for up to three years. They have also been proven safe for use against skin according to ISO standards, as

well as with food handling according to European regulation (EU) No 10/2011, (EC) 1935/2004. “BioTouch is a real breakthrough and a very welcome addition to our broad range of industrial hand protection solutions. With the global move to greater environmental awareness and understanding of the importance of minimising the impact we have on our natural resources, we can now offer our customers a glove with exceptional biodegradable performance,” said Unigloves Marketing Director Donald Gillespie. “Significantly it achieves this without impacting its ability to protect workers in a range of food and drink processing settings,” Donald added.

To find out more about the new BioTouch glove, email enquiries@uniglove s.co.uk or call Unigloves on 0800 049 6602.

LOW COST, LOW CARBON CUISINE – LOUISE PALMER-MASTERTON We often see comments on social media about how expensive vegan food is and often cited as a ‘reason not to go vegan’. Whilst it is the case that buying plant-based replicas of meat and dairy, such as nuggets and fake meat, can be comparatively more expensive than meat counterparts, this is not the extent of plant-based cuisine. Our world is full of gorgeous, naturally vegan plant-based dishes. We are truly blessed with endless vegetables, grains, seeds, beans and legumes that grow in this country, yet have begun to believe that scratch cooking is far too time consuming. Convenience shopping is a very modern

March / April Food & Drink News

phenomenon. Going to a store every day to buy a convenience wrapped ‘meal deal’ for our lunch is very new – with consequences not only on our wallet, but also the planet. The sheer volume of packaging daily – with eco-charity Hubbub reporting 10.7bn pieces of waste made from UK meal deals alone – not to mention the food waste of unsold product is huge. Scratch cooking can be simplistic as plantbased whole foods are not only quick and easy to prepare, but by far the most nutritious and planet friendly type of cuisine.

EFAFLEX

Doors prevent cross contamination

Two family businesses, pioneers in their respective industries, same way of working: Glatt GmbH in Binzen, southern Baden, is the market leader in life science plant construction for the finishing and processing of powders for the pharmaceutical industry. EFAFLEX GmbH & Co.KG is a pioneer in the field of high-speed industrial doors and has provided Glatt GmbH with a wide range of application and adaptation options for their door systems. Incoming goods, cleanrooms for production and process development, warehouses, weighing cabins, clean corridors: Not only the functions of the rooms are very different: the doors for the closure of these areas in the Glatt GmbH plant in Binzen need to be just as versatile. Richard Brenneisen, a Chemical Technology Engineer, is jointly responsible for the buildings and plants on the factory premises. He explained the functions fulfilled by the EFA-SRT® CR cleanroom doors by EFAFLEX within the pressure zone concept at Glatt.

Glatt GmbH works according to the clean corridor principle, a protective concept for avoiding cross contamination. In this concept, the rooms are arranged in such a manner that there is a central corridor located in front of the process rooms. This corridor is pressurised so that it has the highest pressure. When a door is opened into a room, the air flows into the respective production room, which prevents the escape of a substance from this area. “The EFAFLEX cleanroom doors are perfectly adapted to the requirements of the controlled production zones,” Mr Brenneisen emphasises, and adds: “They ensure a high air tightness of the access points. This saves energy and costs.”

The process engineer, who after more than 25 years with the company knows the production processes and procedures in the factory through and through, opened the door to a weighing booth. “Even if it looks unusual, the door here had to be installed for us so that the entire cleanroom door is on the inside of the booth,” explains Richard Brenneisen. “For certain operations we have to establish a decontamination door in front of the room. It must be attached directly to the wall in an air-tight manner.” He then pointed out the hand sensors for contactless opening next to the doors: “They were installed at our request. The safety vision panels in the door curtain are very small – also custom made for us by EFAFLEX. Some of the work in this room is done with photosensitive substances. In order to prevent daylight or mixed light from entering the cabins during these processes, yellow light can also be used in front of and in the cabins.”

On the way through the warehouses, it is alternately warm in some areas, but rather cold in others. “Depending on which substances are stored here, we have temperatures between +20 and ±5° Celsius in these zones,” the engineer says. “These sections are also effectively separated from each other by means of EFAFLEX doors.”

Finally, he points out the largest door. It is 4,500mm in height. “This is the part of our factory where the products are loaded. Tall vehicles, such as large forklift trucks and medium-sized lorries, can drive into the hall there.”

Other parts of the factory are also expanding. Richard Brenneisen presented two doors in the installation phase. “They are brand new and are still being assembled.” Richard Brenneisen cannot say with certainty when the very first EFAFLEX high-speed doors were installed in the buildings of Glatt GmbH in Binzen. He summarized: “We kept getting more and more of them over time, because the doors are very reliable. We are very pleased with them.”

New powder synthesis technology expands company competence: Glatt GmbH company information Glatt GmbH is one of the world’s leading suppliers of fluidised bed systems, which are used for finishing and processing powders. Glatt have their headquarters in Binzen which serves as the headquarters of the sales and services for pharmaceutical industry plants. Glatt’s original area of expertise was pharmaceutical process technology. The European section of the pharmaceutical services area of expertise is also located in Binzen. It develops and produces solid pharmaceutical dosage forms. In addition, feasibility studies in product development and process optimization are carried out at the company headquarters.

With the introduction of the new powder synthesis technology, the company has expanded its competency to include innovative particle design as an upstream process since 2015. The results are integrated solutions along the entire value chain: from the primary particle production, through the process to the finished tablet. With 15 branch offices and subsidiaries worldwide, Glatt GmbH supports customers from the pharmaceutical, food feed and fine chemistry sectors with innovative process solutions. 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 high-speed 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 ten subsidiaries on five continents. EFAFLEX generates over 40 percent of sales abroad. EFAFLEX Press Contact: Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com

{ Good Fish Guide }

Why sourcing sustainable seafood is vital to your business and your customers Conscious consumption is on the rise and consumers expect businesses to be taking action to make changes for the sake of the environment. A study by Neilson found 85% of millennials (those born in the 1980s or 90s) said that it is ‘extremely’ or ‘very’ important that companies implement programmes to improve the environment. What’s more, if you’re looking to boost seafood sales, 41% of seafood consumers said they’re more likely to include more seafood in their diet if they know it is sustainable. According to Neilson’s research, 90% of millennials are willing to pay more for products that contain environmentally friendly or sustainable ingredients. But how easy is it to source sustainable seafood for your business? The Marine Conservation Society’s Good Fish Guide for Business is a free tool for businesses, chefs or anyone working in the seafood supply chain, to find out which fish or shellfish are the most environmentally responsible choice. The Marine Conservation Society works across the board, from fish farms to the House of Lords, to make seafood more sustainable. Businesses, too, can play their part. By making sustainable seafood the only option available to British consumers, businesses can support an ocean-friendly future. Well-managed fisheries can offer a limitless supply of seafood. Responsible fish farming can provide growing populations with nutritious, low-carbon protein for generations to come. By supporting and investing in responsible sourcing of sustainable seafood, businesses can drive change and support the future of the seafood sector. Here are some simple steps you can take to start your journey to sourcing better seafood for your business, and our ocean.

• Where was it caught or farmed? • How was it caught of farmed? • Is it certified? You might have this information on invoices, or you may need to talk to your supplier to find out these details.

Talk to your supplier Tell them about your sustainability decisions and aspirations. Many wholesalers have a good understanding of sustainability issues and can suggest alternatives. It’s important to ask them about their sourcing, as it lets them know their customers value transparency and sustainability. It’s the best way to drive change all the way through the supply chain.

Remove and improve The Good Fish Guide uses a traffic light system to rate the sustainability credentials of wild-caught and farmed seafood. Green rated is ‘Best Choice’ and is the most sustainable choice, while seafood that’s red rated is a ‘Fish to Avoid’. Remove any red-rated seafood from your sourcing. Often, you’ll be able to source the same item, but from a better fishery or farm. Sometimes you’ll have to swap it for a more sustainable choice but the Good Fish Guide suggests some similar options, which are just as tasty, under ‘sustainable alternatives’. The Good Fish Guide for Business allows you to log in and save seafood preferences, which will give you an idea of the scale of changes which need to be put into place. Head to www.mcsuk.org/gfg-business

Assess what you’re sourcing already First, get to grips with your seafood sources. To check the sustainability, you’ll need to know some key details: • What species is it? • Is it wild-caught or farmed?

March / April Food & Drink News

Make a public commitment Once you’ve sorted your sourcing, make a public commitment to keeping up your good work. The best way to do this is through a publicly available sourcing policy on your website.

{ Good Fish Guide }

This lets your customers and suppliers know that you’re serious about sustainability and that you run a responsible, ethical business. The Good Fish Guide is updated regularly, so you’ll want to keep checking in to make sure your sources are meeting your sustainability standards. The Marine Conservation Society has more information on policies on their website, as well as customisable templates to make it easier for your business to share your plans and priorities.

Communicate this to your customers It’s all very well doing this hard work, but it’s really important to communicate this to your customers. Now you know more about the provenance of your seafood, why not put it on the menu? It’s really important to tell the story of your seafood.

Your customers will not only thank you for it, but studies have shown they’ll be willing to pay more for it!

Diversify the seafood on your menu 43% of people are most likely to try a new type of seafood when dining out at a restaurant or takeaway. This offers businesses a unique opportunity to diversify menus, inform customers about sustainable seafood and encourage them to try something new. In the UK, 80% of the seafood we eat comes from just five species: cod, haddock, tuna, salmon and prawns. This puts a lot of pressure on a handful of sources, potentially creating demand that drives unsustainable fishing and farming practices. We export 80% of the seafood we catch in UK waters, but the Marine Conservation Society wants the tide to turn.

Top swaps Take a look at what swaps you could make and visit goodfishguide.org to see how sustainable the seafood on your menu is.

Levels of cod in UK waters are low, swap for European hake.

The sustainability of tuna depends on what species it is, how it’s caught, and where. Try swapping for handline-caught mackerel from SW England.

Prawns can be sustainable depending on what species they are, and where and how they were caught or farmed. Swap for rope-grown mussels.

Wild Atlantic salmon is not doing well, and the environmental impact of most farmed salmon needs to improve. Swap for UK farmed rainbow trout from UK freshwater ponds. All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 2,063 GB adults out of which 1,404 currently eat seafood. Fieldwork was undertaken between 7 - 8 February 2022. The survey was carried out online. The figures have been weighted and are representative of all GB adults (aged 18+).

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{ Beech’s Chocolates }

Beech’s Chocolates flying the flag with its huge range Beech’s Chocolates of Preston, Lancashire is quite literally flying the flag for British produce across the world. A relatively new product for the century-old business is their truffle range, which they started making during 2018 and which, according to the company’s Andrew Whiting, has become a massive seller not only in the UK but across Europe and America too. And to drive home the fact that these products are the best of British — and made with only the finest ingredients including real champagne and Prosecco — each of the hard oval presentation boxes is emblazoned with a Union Jack on the inside. “We’re flying the flag for Britain,” says Andrew, who goes on to outline some of the products that have made Beech’s the go-to name for quality chocolates for decades. He says: “Beech’s has been renowned for quality chocolates since 1920, and we use only top class, natural ingredients. Probably the most well-known of our products are the classic fondant ranges, which are made with lovely, fruity natural flavours that burst on the tongue. “Then we have our Original Collection, in 150g packs that include our sumptuous coffee creams, fruit creams, mint creams and also in our range we have our Turkish Delight, Marzipan and Crystallised Ginger chocolates. This range is designed for the chocolate connoisseur and we make sure this comes in a larger box to be fully and properly enjoyed.” Christmas and Easter are obviously big times for Beech’s, and their dark chocolate gingers and milk chocolate Brazils are big seasonal sellers.

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Andrew adds: “Among our big sellers among a number of suppliers are our delicious coconut macaroons, dairy fudge, rose and violet creams, and chocolate thins. “Over many years Beech’s has been working with international chocolatiers and we’ve become very good friends with the finest chocolatiers in the world. “In order to offer the British public a range of these delicacies from overseas we developed the gourmet packs, a rainbow of pastel shades of colours on the packaging which goes really well with hampers because it matches every single shade of public and these give our discerning customers a taste of the wonderful range from overseas including Belgian truffles, cocoa-dusted California almonds, Chinese stem ginger, almond and pistachio nougat.” Beech’s also produce a full range of bars made from silky milk, dark and white chocolate with a variety of flavours, and this year they are looking to launch even more products under the Jenny Wren brand in gold-foil presentation packs that Andrew says make the perfect gifts. With the sheer range of products on offer, Beech’s has also this year made it a lot easier for retail customers to get exactly what they want – and what their own customers want – thanks to a brand new commercial website. Customers are being given their own accounts and they can see the exact stock levels of any product at Beech’s warehouse, and put in orders 24/7 that are

{ Beech’s Chocolates }

shipped the next working day. Crucially, they can also see the retail value of their basket as well as the cost to them – a hugely useful tool. Retail customers who sign up to the new portal will get 10% off their first order, and will be notified of upcoming promotions, and be able to see if their favourite products are running low due to high demand. Beech’s Chocolates was established in Preston, Lancashire, a century ago, and today it is still familyowned and operating out of the same site it was established in. While they of course haven’t got anyone with the company who was there in 1920, they’re not far off! Some staff members have been there for decades, and their longest serving 20 workers have a combined experience of more than 600 years! Loyalty is a watchword for the company – both staff and consumer. They work hard to retain their workforce and are working doubly hard to put their brand out there as the go-to chocolate label in the luxury market. In recent years Beech’s has innovated to add new lines such as their award-winning truffles, and upgraded their milk chocolate recipe to create a smoother, more chocolatey taste, with 35% cocoa solids that is ‘conched’, or refined down to much smaller particle size to give a burst of flavour and silkier

texture. And the innovation continues, even through difficult times. Andrew says: “Last year during the pandemic we finalised our new award-winning Fabulous Fondants and we wanted another brand to put into supermarkets so we acquired the Jenny Wren brand as well”. The Jenny Wren brand has just released a new Circus range in colourful, gold-foiled ballotin boxes which are already selling very well in the USA. Andrew says: “We are all delighted to be celebrating the Queen’s Platinum Jubilee”.

www.beechsfinechocolates.com

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{ Focus }

Plant-based and sustainability food options on the menu for consumers Plant-based food options and sustainable processes are high on consumers’ agendas, according to latest research. VegfestUK, Britain’s leading and longest-running indoor vegan event, returns to Olympia London this November after a three-year absence due to the pandemic, and organisers report there has never been as much interest. “Interest is high – and so is confidence”, report the organisers VegfestUK. “Currently we are receiving lots of enquiries from exhibitors. Not only has there been a lull in events, ensuring a hunger and appetite to return amongst exhibitors generally – but we’ve also witnessed a phenomenal increase in plant-based options in the last few years and high numbers of new vegan businesses eager to exhibit, many for the first time at a major venue like Olympia London. But equally high for many on the agenda is sustainability.” After an enforced absence of three years, the premier London vegan event will return with gusto to Olympia Grand this autumn. VegfestUK promises to be a smorgasbord of vegan food and beverages, vegan fashion and beauty, and vegan options to businesses and individuals pursuing a sustainable lifestyle. The show is a welcome boost to hundreds of vegan independent businesses exhibiting and looking forward to returning to the live events environment to help boost sales, marketing, engagement and branding to an ever-increasing audience of both plant-based aficionados and hardcore vegans alike. In addition to stimulating business, VegfestUK London is also a flagship event for green credentials, as the links to animal agriculture and global environmental damage become even clearer. Vegan options are now widely considered the most environmentally friendly food choices, and the event, being 100% vegan, leads the way in this field. The venue is also a thoughtful choice: Olympia London is already a sustainability leader in the events industry and one of the very first venues in the UK to commit to net zero during COP26 when the global events industry

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got together to launch the Net Zero Carbon Events Pledge, an international initiative led by industry associations and businesses, supported by the UNFCCC. Meanwhile, new research from Nestlé Professional says that 73% of UK consumers think the foodservice industry could do more to promote sustainable dining. With 71% saying they would be likely to choose sustainable options if they were available, this presents a big opportunity for food operators to adapt – to meet consumer needs and to make a lasting impact on the environment. Surveying consumers across the UK who regularly eat out – at takeaways, restaurants, cafes and pubs – Nestlé Professional’s research provides a timely snapshot of rapidly changing attitudes towards sustainability in the foodservice industry. The research highlights opportunities for foodservice sustainability, enabling operators to adapt in-line with consumer tastes and environmental legislation. Spanning key areas including plant-based diets, sustainable sourcing and responsible use of resources, consumers pinpoint opportunities for food operators to improve, outlining ways to encourage more sustainable meal choices. They also talk about their expectations and buying decisions regarding sustainability, with more than half (63%) willing to pay a premium for sustainable options when dining out. According to the study, 82% of UK consumers now agree sustainability is important when they’re choosing what to eat and drink. The top five areas where they consider sustainability when making food and drink choices are: minimising food waste (40%), local sourcing (39%), minimal and/or recyclable packaging (33%), reduced single-use plastics (31%) and lower carbon footprint (31%). They’re happy to pay a premium for sustainable

{ Focus }

products too, with consumers saying that they would be prepared to pay slightly more for food and drink products that are locally sourced (31%), have reduced single-use plastics (30%), minimise food waste (29%) or have minimal and/or recyclable packaging (26%). Consumer attitudes are shifting in favour of plantbased options. Vegetables and legumes are becoming more popular, with 39% and 24% of consumers looking to up their intake over the coming months. Another 22% are looking to eat more plant-based meat alternatives, and 19% more plant-based dairy in the coming months, says Nestlé Professional.

Most are conscious about their menu choices and 58% choose plant-based or vegetarian options when they eat out: sometimes, often or always. Dining out, however, they could be persuaded to eat more plantbased if they were offered dishes with: improved flavour and texture (30%), free samples or taste-testing events (25%), more variety (23%) or plant-based alternatives to popular meat dishes (20%). For food operators, this translates into greater innovation, reworking classics with meat alternatives, and more promotion around plant-rich dining.

March / April Food & Drink News

Manufacturing and supplying quality corrugated packaging to a wide range of industries Based in the north-west for over 30 years The success of our customer’s business is important to us Contact us for a quote for products tailored to your needs Call Sarah on 01704 895008 or email vpacksales@aol.co.uk

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{ GH Sheldon }

It’s great up north as Sheldon’s goes from strength to strength Sheldon’s is one of the fastest-growing baked goods brands in the country, and they are fiercely proud of their northern roots and their range of traditional products. Sheldon’s was started in 1949 by Harold Sheldon, who had left school and begun to learn the baking trade in Newton Heath, Manchester in 1924. He set up his own company and it grew from there, with son Graham taking over the reins and building the business even further. Now Graham is still overseeing the company his father built up, but with his son and daughter Lee and Sarah joining him to make it a 21st-century concern even as it holds on to the values that Harold begun it with. Sheldon’s most famous product is its Lancashire Oven Bottom Muffin, known the length and breadth of Lancashire and the north-west, but its fame is growing even further afield. Over the last few years the company has secured national listings in retailers for the Lancashire Oven Bottom Muffin. The Sheldon’s signature product is sold throughout the length and breadth of the country. But while the Oven Bottom Muffin continues to do the business for Sheldon’s, it’s by no means the only weapon in their arsenal as they fight for even greater recognition across the UK.

But while Harold’s skill as a master baker still informs everything they do in terms of quality and providing exactly what their customers want, Sheldon’s is never afraid to innovate. The business is based in Openshaw, Manchester, where it is also heavily involved in the community in which they operate. For the past few years they’ve run a fundraising drive every Christmas, asking local people to donate presents for needy children in the Manchester area. We caught up with Sarah Sheldon to find out what’s been happening over the past year, and what’s to come. She said: “We are doing more volume with existing customers. Our signature product, The Lancashire Oven Bottom Muffin, is going from strength to strength. It has national listings in several retailers. Although this is a traditional northern product, it sells extremely well in all regions. It is a unique, top quality and extremely versatile product. “We have been extremely busy over the Easter period. We manufacture a hot cross bun that has been voted the best by Which? magazine. The demand for

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{ GH Sheldon }

this bun was huge. In addition, with the warmer weather we see spikes in sales for our barbecue rolls including the Sheldon’s Lancashire Oven Bottom Muffin, the Top Sliced Hot Dog Roll and Burger Buns. The Lancashire Oven Bottom Muffin is so versatile it makes an excellent burger bun.” The company has recently invested in more machinery for its third bakery operation, including mixers, roll plants, provers and ovens, and they have a Product Development Manager who is continuously working on product development and exploring new ingredients and innovations. Sarah added: “We achieved a double A plus grade in our unannounced BRC audit earlier this year. That is the highest possible grade and reflects our extremely high standards of hygiene, health and safety, food safety, traceability and legal compliance”. The company is seeing continued growth, and turnover will be about £32m for the current year end, said Sarah. And that has led to more recruitment at Sheldon’s. Sarah said: “Yes we have recruited more drivers and have invested further in our fleet of articulated trucks. We have increased resource in our Technical team which manages the food safety and quality standards. “We have also invested in further engineers on both day shift and night shift as planned preventative maintenance is absolutely key when you are running 24 hours 7 days per week like we do. “We purchase the best machinery on the market and we ensure it is looked after as it should be to minimise any breakdowns to an absolute minimum. We also invest heavily in spare parts so in the event of an issue, we can respond extremely quickly and be back up and running.” And the most exciting news is that the company has agreed terms on a further site on which they will build their fourth bakery, showing that Sheldon’s really is growing into one of the biggest bakery businesses in the north. And where might this take the company? Sarah says: “We would like to see a repeat of the last decade with further expansion, however, the important thing for us is maintaining our high quality standards, exceptional order fill and customer service. We pride ourselves on quality and we care. We want to maintain these very high standards”. Like many key food producers, Sheldon’s found themselves in high demand during the times when the pandemic hit hard, especially as people clamoured for fresh bread and baked products from their local stores. Sarah says: “As soon as the first lockdown was announced, our orders went through the roof. The orders remained at high levels throughout the pandemic, particularly during the lockdowns. This has

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been due to a number of factors including panic buying, children being schooled and therefore fed at home and employees working from home or on furlough. All those who usually buy sandwiches whilst working in offices were having to make their own at home, both for them and the home-schooled children. “The increased order levels coincided with having to risk assess every work area in our factories and implementing measures to address the Covid risks. We did an incredible amount of work to ensure the safety of all of our staff, including staggered shifts, temperature checks, ongoing monitoring of staff returning from holidays/overseas etc. “We also made huge investment in additional staff facilities, canteens and outdoor facilities to enable the staff to spread out as much as possible. “We consider ourselves to be very fortunate in that there has been demand for our products and we are as

{ GH Sheldon }

busy as ever.” They are, though, pleased that things are back to normal in many ways, because the family-run business is a very hands-on affair at all levels. She says: “We all work at the office/factories. In manufacturing, it is extremely important to be physically present as you see, hear, spot things you would not see if you were not here. The family are regularly on the factory floor to have a good look at what is going on, ask questions, query why things are done in a certain way. It is our name on the packaging and we want to make sure we are being the best we can possibly be”. As we all came out of the pandemic, though, we were faced with fresh challenges across the board — especially with the soaring cost of living, inflation, and increased fuel and energy costs. This is something that Sheldon’s, along with many other food producers, is

now looking to overcome. Sheldon’s also featured on ITV national news on 13 April regarding inflation and manufacturing costs. Sarah says: “The biggest challenge to the business at present is the continuous wave of rising costs. At the end of last summer/early autumn we saw a big increase in flour price. “In addition we were hit by an increase of an extra £40,000 per month on electricity costs. Since then there has been a relentless wave of increases across all areas of the business including ingredients costs, packaging costs, labour costs, transport costs, spare parts costs etc. Our energy consultants are currently working on our gas renewal which is due in June. We are expecting another additional £40,000 hit per month just on the increased gas costs. The numbers are frightening.”

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{ Sustainability Focus }

From field to fork, sustainability is on the menu Sustainability is one of the watchwords of 2022 as the focus falls upon food producers, manufacturers and retailers who are trying to make a difference as well as make a living. Nestlé Professional has just released a report developed in collaboration with Footprint Intelligence, which is a wide-ranging guide to sustainability and shows how businesses large and small from across the industry can reduce their carbon impact. To drive action, sustainability experts at Footprint Intelligence have consolidated targeted industry insight, statistics and strategic frameworks for procurement, marketing, HR, health and safety, IT, facilities management and catering teams. In addition, there are details of valuable accreditations, tools and organisations for each business area – all devised to help organisations reduce their carbon impact. Katya Simmons, Managing Director Nestlé Professional UK&I, says: “Food now accounts for 15% of humanity’s daily carbon impact and we need to cut this by at least one fifth in order to meet the UK’s reduction targets for 2030. The hospitality industry plays a key role when it comes to carbon impact, serving the one

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in six meals eaten outside the home. A concerted effort is absolutely vital if we’re to achieve these targets. “Embedding sustainability across the business isn’t just good for the environment. As stories in Empowering Sustainability Heroes show, there’s a raft of other benefits. If food waste costs the average foodservice outlet £10K a year, imagine the cost savings your business could achieve if every member of staff put their brainpower into finding sustainable solutions.” Sustainability begins right at the start of the food process, with farms getting behind the subject this summer thanks to a new initiative. Organisers of the farming industry’s annual open day, Linking Environment And Farming (LEAF) are calling on farmers to take part and organise their own event to demonstrate the industry’s commitment to sustainability, biodiversity, climate mitigation, nutritious food and a well-managed countryside.

{ Sustainability Focus }

Taking place on Sunday 12 June 2022, it is an opportunity for every farmer to plan their own event, engage their local community, share their farming story, dispel misconceptions and give visitors a hugely positive, memorable experience. More than 100 events took place in 2021, under Covid-safe guidelines, and prior to the pandemic over 350 farms across Britain, covering all agricultural sectors, opened each year. Annabel Shackleton, LEAF Open Farm Sunday Manager, said: “Last year we launched our new 10-year strategy at LEAF, with a commitment to driving more sustainable circular agriculture through climate, nature, the economy and society. In addition, COP26 and the recent National Food Strategy has drawn attention to the impact of farming and food production on climate change. Whilst we have the public’s attention, it is more important than ever that we feed their enthusiasm and interest. “LEAF Open Farm Sunday is the perfect way for visitors to really understand what best practice looks like and how farmers, and the food sector, are part of the solution, delivering for our health and the health of the planet – through the food we eat and the fresh air and countryside that we enjoy.” Similarly, Importaco, the European leader in the

production of nuts and dried fruit, has expanded its agricultural integration programme dedicated to ensuring the responsible sourcing of its produce. This year, the company introduced a new element to its farming integration project – established in 2013 – with the creation of its FEED agricultural programme. The programme aims to align strategies and priorities across Importaco’s different product-origin countries to guarantee the supply of raw materials with assurances relating to quality and food safety, and the implementation of environmentally friendlier agricultural practices. Lucía Donnini, Farm Integration Director at Importaco, said that “the implementation of the FEED programme is a crucial step towards more responsible agriculture, a step we are proud to be taking”. President of Importaco, Toño Pons, commented that “the FEED programme represents Importaco’s genuine commitment to agricultural integration and thereby more environmentally friendly sourcing. At Importaco, we take quality, sustainability and supporting our farmers very seriously”. From field to producer to retailer to your plate, it seems that 2022 will be the year we all hopefully enjoy a more sustainable diet as the food industry gets wholly behind sustainability.

March / April Food & Drink News