Food & Drink News May/June 2023

EXCLUSIVE FEATURES

MASONS OF YORKSHIRE

TEN YEARS OF GIN & VODKA FROM GOD’S OWN COUNTRY

BOTHY BAKERY

NO MOUNTAIN TOO HIGH FOR REBORN BAKERY TO CLIMB

PUBLISHER

Planet Media & Design Ltd

Brooke’s Mill Huddersfield HD4 7NR

MANAGING DIRECTOR

Jillian Evans

NATIONAL SALES MANAGER

Shazia Hussain

CHIEF EDITOR David Barnett

SUB-EDITOR

Abigail Wears

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Editor ’s Foreword

With a warm summer for parts of the country forecast it feels as though we can allow ourselves to be just a little more optimistic about the food and drink sector

There are still huge challenges that the industry is facing, of course and many businesses are struggling hugely due to spiralling costs recruitment issues and other problems

But the sunshine does at least allow us to reflect on how diverse our sector is in this country In our pages this issue we will learn about brewing gin made in the heart of the country BBQs the whole spectrum of summer food and drink, produced right here

If circumstances will allow, and no more heavy blows are dealt to the industry it does feel like the range of manufacturing producing and retailing on offer is something that we should, cautiously perhaps, start to celebrate a bit more loudly

David Barnett

CHIEF EDITOR

FIRST OF ITS KIND RECYCLABILITY TOOL FOR FIBRE-BASED PACKAGING LAUNCHES IN UK

This month marked a turning point for the UK’s paper-based industries with the launch of Papercycle: a ground-breaking recyclability assessment and certification service for fibrebased packaging products and materials for the UK and beyond With Extended Producer Responsibility (EPR) legislation on the horizon, this new service could not arrive at a better time

Developed by the Confederation of Paper Industries (CPI) and supported by the UK s paper-based industries Papercycle s automated online tool provides a robust, comprehensive system to assess the recyclability of fibre-based products and materials in a consistent and credible way It also identifies whether fibre-based packaging materials can be recycled in the UK and which type of recycling mills can reprocess them Recyclability can be tested at any stage be it finished or semi-finished products

Papercycle provides an instant diagnosis on recyclability following the online assessment but for more complex products or materials

Papercycle can conduct timely laboratory testing under the Confederation of European Paper Industries (Cepi) recyclability test method Following a laboratory test, Papercycle can provide a technical review service on how a product behaves under lab conditions to give an insight into how the various components interact with each other, diagnose the most critical parts and signpost potential solutions for material modification

Papercycle can thus help prepare fibre-based packaging for certification and expansion in the UK and other markets, subject to local variations and requirements

Whilst in principle all fibre-based packaging is recyclable, innovations in material development can make some products more challenging to recycle This means basic recyclability assessments based on visual or a

simple compositional analysis are no longer sufficient to capture the complexities of the recycling process and accurately reflect the true recyclability of packaging Without a comprehensive assessment there could be unintended environmental consequences such as packaging being sent to a recycling facility where it cannot be processed or increased waste and contamination Simple compositional analysis therefore potentially jeopardises the move to a more circular economy, and can disrupt the recycling supply loop for business

To address this, CPI considered local and European industry standards and engaged extensively with stakeholders across the paper industry who are advising on permissible nonfibre levels and parameters to develop Papercycle Papercycle enables producers to innovate armed with ‘real knowledge’ of the recycling loop which will help keep fibrebased materials from packaging in use for as long as possible, contributing to a more sustainable future

With the EPR reforms underway Papercycle s certification service could enable a standardised labelling system where customers could receive a ‘recycle’ label as will be required by the UK s mandatory

recyclability labelling on packaging Packaging certified as ‘recyclable’ will also attract lower Producer Responsibility (modulated) Fees associated with complying with the reformed Packaging Waste Regulations Furthermore, for consumers, Papercycle can help avoid confusion on what can and cannot be recycled

Dimitra Rappou, CPI Director of Recycling, said: “As packaging materials have become increasingly complex, we have seen growing confusion over the recyclability of materials with an over-simplified assessment approach threatening the quality of recycling

Papercycle s new service can remove the uncertainty faced by packaging designers brands, retailers and policymakers on the recyclability of fibre-based products We see this playing a crucial role in promoting a circular economy for fibre-based packaging helping to reduce waste and lower carbon emissions by keeping materials in use for longer By providing accurate information on recyclability Papercycle enables brands and manufacturers to design and develop packaging solutions that contribute to a more sustainable future

Lead Engineer, Dr Ed Jones, at Kelp Industries Ltd, remarked: “The Product Development Service offered by Papercycle has been crucial in landing some key clients for us The tailored report and postassessment technical review with Papercycle allowed us to give confidence to our customers by demonstrating the recyclability of our new materials, and with external validation directly from representatives of the paper processing industry ”

Making 110,000 pizzas eac h day req uires 3,360 opening cycles from seven high-speed doors

EFAFLEX EFA -SRT-FR® high-speed doors ensure clean production areas and are int egrat ed into t he emergency escape rout e concept of Franco Fresco GmbH & Co KG

Outside t he building, it smells like your f a vour it e It alian restaurant. When Alexander Zimin flips the switc h of the door, opening the entrance to the building in seconds, he stands amidst a smell of basil, oregano, various vegetables and of sun-ripened tomatoes. These fresh basic ingredients don’t create the Gustavo Gusto pizza by themselves though. Smar t ideas, hard-working, committed employees and the high-speed doors from EFAFLEX, which separate the prosciutto from the tuna, so to speak , are also impor tant

Alexander Zimin is the Technical Manager of the plant During a tour of the pizza factory, he gets more serious when discussing the importance of the fast industrial doors from EFAFLEX for the production facilities: “ We have a total of seven doors, one for the end of the hall and six in our production facility Two of them were already there when I took over as Technical Manager Those doors are still functioning reliably today, so we once again decided on high- speed doors from EFAFLEX . ” Durability was a key criterion for the choice of the equipment at the production facilities of Gustavo Gusto After all, some 110,000 pizzas leave the plant in Geretsried, Bavaria, every day “ This means that the doors are in use 24 hours a day at several points in the production process And with opening cycles of three to five minutes,” explains

Alexander Zimin

TÜV certificate for emergency escape route safety

Four of the new EFA- SRT-FR® (FR stands for emergency escape and rescue route) are designed to serve as escape routes for employees in the event of an emergency, in addition to closing off the various production areas This high- speed roll-up door with its electromechanical high-performance drive is designed for long-term industrial use The door system has a TÜV certificate, which can be presented to the relevant building authorities if the door system is installed in emergency escape and rescue routes. Four doors in the emergency escape route at Gustavo Gusto are equipped with radar sensors In “powerless mode”, the emergency escape route doors open automatically and can also be opened manually via emergency operation For this purpose, and for the weight counterbalance of the door leaf, a special tension spring mechanism is integrated in the lateral door frames This keeps the door leaf permanently under tension during closing This durable and exceptionally maintenance -friendly counteracting system is an obligatory requirement.

The standard door leaf, made of 2 millimetre thick PVC, is guided laterally and wound onto a horizontally mounted shaft Coloured curtains are also available for EFAFLEX roll-up doors

The lateral curtain guides are also designed so that a flawless winding and unwinding is also ensured in the event of wind load, draughts, or air pressure gradients

Installation in confined spaces

Despite the very cramped conditions in the production facilities, the installation of the new high- speed doors went smoothly “ We have significantly increased our production since the start of the coronavirus pandemic,” explains Alexander Zimin. This resulted in changes in the layout of the production facilities and a shortage of space, and it was also important to observe the all-important hygiene and social distancing regulations here as well “ We therefore had limited space for the installation, and it was also necessary to drill into the brickwork on the sides However, the technicians from EFAFLEX did an excellent job, and solved all the problems while respecting these constraints ”

A classic Italian company: Franco Fresco GmbH & Co. KG company information

Christoph Schramm founded the start-up company Franco Fresco with the Gustavo Gusto brand in the year 2014 Since then, the company has been going from strength to strength In the beginning, the young entrepreneur made around 2,000 pizzas a day by hand in Geretsried with 15 employees, supplying bistros, pubs, and swimming pools in the local area. The REWE Group then became aware of the pizza maker and began putting the pizzas on the shelves of several of its shops in southern Bavaria Soon enough, the different varieties of pizza were literally on everyone ’ s lips: made according to original recipes from the home country of pizza, with fresh ingredients from Italy and Bavaria, and without preservatives or flavour enhancers That is why the company founder decided to build a modern production facility, where more than 100,000 crispy, tasty pizzas are made every day

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

Apsley Farms operates a fleet of CO2 tankers to provide businesses with regular deliveries of high-quality, food-grade bulk CO2 The tankers travel the length and breadth of the country delivering to a range of businesses including the food and drinks industry

Apsley Farms in Hampshire is a supplier of carbon dioxide that is indispensably used within the food and drinks industry which include breweries and bakeries CO2 is used for a wide range of uses, from putting the fizz in your drinks to keeping your food fresh

Our CO2 is sustainably produced as a byproduct of the renewable energy production

APSLEY FARMS

at the biogas plant at Apsley Farms Every step in its production is grounded in sustainable and efficient practices at the farm, as part of their commitment to reducing their environmental impact

This includes the use of advanced farming

techniques to reduce tillage, which in turn reduces the release of CO2 during the growing of crops for our biodigesters The storage and transport of crops are optimised for maximum efficiency, again lowering the carbon footprint of the raw materials

Apsley Farms also offers onsite testing facilities of CO2 using UniSensor Carboscan, a state-of-the-art testing laboratory

Contact

The Australia-UK Free Trade Agreement (A-UKFTA) has recently entered into force, providing the UK’s hospitality and retail sectors with easier access to the rising food and drink products from Australia

UK consumers love Australia’s pristine beaches, famous cafe culture and wellnesscentred lifestyle – after all the flat white was invented in Sydney in 1985

With the A-UKFTA entering into force, UK restaurants and retailers will be able to bring Australia s trendiest food and drink to their customers, thanks to easier access to premium, unique Australian products and flavours

Summer is around the corner Give your customers a taste of the hottest food and drink products coming from Down Under to the UK:

Plant-based alternatives

Australian premium consumers are increasingly prioritising sustainability in their food purchasing decisions Tapping into Australia s all-natural and native ingredients local producers are creating tasty and truly unique plant-based products for this growing consumer segment

PhycoHealth are Australia s first food grade seaweed farm, food and wellness company helping health-conscious consumers get a daily dose of nutritious seaweed in delicious durum semolina pastas, granola and nutty snacks

Raw food company Earth Bound are tapping into the UK s massive ready-made segment with their plant based, pre-mixed meals including vegan scrambled egg mix, meatballs mix, bolognaise mix and san choy bao mix made with the finest ethically sourced ingredients

Sustainable supplier Marquis Macadamias are seeing growing demand for macadamia pastes butters and oils which are popular in soups, sauces, dairy products and as a condiment Macadamia milk is also rising in popularity with free from consumers as a creamier alternative nut milk

No or low alcohol

Alcohol-free drinks are extremely trendy in Australia as speciality brewers and distilleries are investing in developing high-quality no or

low alcohol alternatives to meet rising consumer demand

Australia’s first dedicated non-alcoholic distillery Seadrift Distillery produce premium, award-winning alcoholic-free spirits inspired by coastal style gins Seadrift s spirits are distilled in traditional copper pots from fresh botanicals such as juniper, sea kelp and hibiscus flowers

Healthy kombucha is a favourite alcoholfree choice among Aussies Sydney smallbatch producer JIVA Products are known for their refreshing organic kombucha and have released a range of tonics, which are daily concentrated shots with natural, nutritious ingredients

Interested in sourcing unique Australian natural products? At the Australian Trade and Investment Commission (Austrade), we connect the UK’s hospitality and retail sector to premium Australian suppliers – contact us at london@austrade gov au

THE DRINKMATE OMNIFIZZ

The Drinkmate OmniFizz is a leading home beverage carbonator that gives a healthy ecofriendly alternative to store-bought soda

OmniFizz is the most versatile home beverage carbonator that can carbonate ANY liquid from juice tea coffee energy drinks and even wine and cocktails That means it can be used for entertaining anywhere from play dates to happy hour!

The Drinkmate OmniFizz is consistently named the Best Home Soda Maker by major media including the Wirecutter/The New York Times due to its versatility to be able to

carbonate any beverage Other soda makers, like Sodastream, only carbonate water that

then must be flavoured

With less waste less cost of store-bought soda and more carbonation options, Drinkmate OmniFizz is the home beverage carbonator of choice Drinkmate also features a convenient CO2 exchange programme to ensure that you never run out of sparkle

Available in a variety of colors including black, white, red, and arctic blue at Drinkmate.uk and also in store at Lakeland.

SUCCESS IN THE UK FOR THE REDPOP® APPLE, NOW ON LONDON’S DOUBLE-DECKERS

The apple-shaped snack is now available in Waitrose stores and the subject of an out-ofhome campaign on 78 London buses

Apple-shaped snack RedPop® has made its debut on the UK market in recent months

The new apple marketed by the VOG Consortium in South Tyrol - Südtirol (Italy) has proved to be an instant success in Britain, debuting in Waitrose stores under its own brand name and enjoying positive feedback from both customers and consumers

For this reason, from 12 May to 4 June the visual identity ‘Little big sweet’ will be decorating 78 of London s double decker buses, the most red and the most pop means of transport in the UK On each bus, two banners will encourage the public to take a break with the RedPop® apple-shaped snack with a fresh image that will also appeal to a younger audience

At the same time, the brand will also be present in Waitrose stores where RedPop® has arrived with its own branded six-fruit pack, reflecting the popularity the product and its

brand identity are enjoying with customers Its presence in Waitrose will be supported by a geolocalised digital campaign that runs in parallel with the out-of-home initiative

“The outstanding success of RedPop® makes the UK a priority market for this apple comments Hannes Tauber VOG Marketing Manager “Its size, in line with the demands of customers, its positioning as a snack, its incredible sweetness and its high-impact brand identity have been the main reasons for its incredible popularity with the market”

RedPop®, the apple-shaped snack

With its crispy, succulent flesh, explosion of flavours and pop image, the ‘Little big sweet’ has already won the hearts of customers and consumers from all over the world

Thanks to its size and resistance, RedPop® is the perfect snack to take wherever you go: an ideal apple to hold in your hand pocket or backpack for a pop break full of sweetness, suitable for the most modern and dynamic lifestyles With its red colour and regular shape its appearance is immediately an invitation to taste As you bite, the crispiness and juiciness give way to a sweetly balanced flavour with notes of apricot, mango and elderflower

One of the key features of RedPop® is its excellent storage life This is why it is ideally suited for the second half of the season, from March to August and is part of the latest generation of apples introduced by the VOG

Consortium to offer the right apple for every need, for 12 months of the year

The brand identity, which underlines its pop character and innovative positioning, ensures that RedPop® stands out in the fruit and vegetable department, and attracts new consumers to the apple category

RedPop® is produced in South TyrolSüdtirol at the foot of the Italian Alps by the member growers of the VOG Consortium which, with overall annual production of 550,000 tonnes of apples a year, is one of Europe s biggest apple-growing co-operatives Available from both integrated and organic production

RECONOMY GROUP COMPANY VALPAK RECRUITS RETAIL PACKAGING EXPERT TO ENHANCE EPR SUPPORT

Retail packaging expert Lorraine Wilson has joined the UK’s largest compliance scheme, Reconomy Group company Valpak Wilson brings a practical knowledge of retail systems and packaging materials that will enhance Valpak’s tools to help businesses implement data-driven packaging choices

Working with Valpak s Consulting team Wilson will establish clients’ processes and packaging use – including sourcing – and determine product protection needs The next steps are to look for ways to re-engineer packaging to reduce waste, improve product protection and design for operational efficiency

Wilson said: With the arrival of EPR and Plastic Packaging Tax, businesses face new

challenges to find more sustainable options for packaging These choices will also help to alleviate radical increases in costs Valpak already helps customers prepare for the future by modelling potential outcomes under EPR; in my new role, I will add in-depth knowledge of retail systems, material properties and the performance demands placed on packaging

Wilson has 33 years ’ experience in retail packaging She began her career as a packaging designer at Belmont Packaging Ltd, before taking on roles as a packaging technologist and then Global Packaging Lead at N Brown PLC More recently, Wilson crossed over to Corporate Social Responsibility Manager at Studio Retail Ltd

HOLY MOLY! JS DAVIDSON HELP HUMMUS SPREAD ACROSS THE COUNTRY

JS Davidson has been instrumental in helping Holy Moly Dips launch three new cold-pressed Hummus dips across the country

Holy Moly produces 100% natural dips with no additives or preservatives, with its aim to make something that tastes just as good as homemade

The three new hummus dips, Original, Pesto and Harissa Hummus are the first hummus in the UK to be made using cold pressure technology meaning the hummus will last up to three times longer in the fridge, thus reducing both food and packaging waste

JS Davidson was invaluable to the distribution of the new Holy Moly Dips transforming the products from newly imported bulk merchandise to an exciting saleable shelf item JS Davidson dispatches them to over 8 000 stocking points across the UK, including Waitrose, Sainsbury’s and Asda, and also recently entering into 750 Co-op stores

JS Davidson has exceeded expectations and has formed an essential part of our business, without which we wouldn’t be able to function The growth of Holy Moly during our partnership is a credit to the hard work

John Davidson and the team have done enabling us to excel and place us ahead of the competition, said Gaz Booth, Co-Founder of Holy Moly Dips

The success of the partnership between JS Davidson and Holy Moly Dips has seen impressive growth for both companies, with Holy Moly forecasted to grow 42% year on year Holy Moly and JS Davidson are building a win-win partnership where if one succeeds the other does too

“The success of this partnership between Holy Moly and JS Davidson has been incredible with the launch of these three new

Cold Press Hummus Dips Holy Moly is reaching new heights and we at JS Davidson are excited to be playing a role in their upward trajectory and sharing in their success, ” commented John Davidson, Managing Director of JS Davidson

JS Davidson’s complete end to end fulfilment operation is crucial to Holy Moly’s supply chain and means they play a pivotal role in Holy Moly s success JS Davidson does not take this lightly and prides itself on the accuracy and efficiency that has helped Holy Moly grow at such a rapid pace

“Manuf actur ing Hygiene” f or idealists

Materialise GmbH uses EFAFLEX high-speed doors to separate areas f or unmixed production in t he new me t al com pe t ence centre

Making t he wor ld a be tt er and healt hier place is par t of Materialise’s day-to-day business. For more than three decades, the company has been opening up new areas of application for the highly innovative potential of 3D printing. Numerous sof tware solutions and design and printing ser vices reflect t he creativity and scientif ic skills of Materialise’s employees. They provide an open and f lexible platf or m f or mar ke ts wit h high q uality standards, suc h as medical tec hnology, the automotive industr y, aerospace, ar t and design, and consumer goods Companies in t hese industr ies are creating breakt hrough 3D pr inting applications wit h Materialise’s exper tise Prototypes and small series are created in a 1,700 square metre production area in t he new metal competence centre in Bremen. Nine high-speed doors from EFAFLEX separat e t he dif f erent areas from one another in order to guarantee unmixed production.

After extensive research, the project management ordered four EFASST-L Secure RC 4, three EFA- SST-Efficient RC 2 and three EFA- SST-Essential from EFAFLEX , the manufacturer of special door systems Government documents of value are produced and stored in the plant For this reason, the entire facility is virtually the same as a high- security wing The incoming and outgoing goods, the warehouse and the production are protected with EFAFLEX security doors The doors for personal access are also designed to RC 4 and RC 2 standards.

Certified Security

The EFA- SST® Secure, certified according to Resistance Class 4 (RC 4), is considered to be the safest high- speed door in the world With this door, the company secures its production as much as possible without having to forego the speed of an efficient high- speed door. With a maximum size of W = 4,000mm, H = 5,000mm, the door opens at a speed of up to 1 0m/s and closes at up to 0 6m/s, which is another important security feature in addition to burglary protection Due to the high opening and closing speeds of the doors, no unauthorised persons can enter the building Therefore, these parameters were one of the most important criteria for the selection of these doors Because several million important securities and documents leave the factory every day and the doors are therefore in almost constant use, the reliability and low maintenance was a decisive advantage of the doors for the customer

Automatic locking mechanisms on both sides close the door securely with every opening cycle and make it an almost insurmountable obstacle Valuables are thus excellently protected The door Resistance Class 4 is confirmed by the certification according to DIN/TS 18194:2020 - RC 4 by ift Rosenheim

The company praises the functionality of the door systems and is also very satisfied with the service The doors were produced and delivered by EFAFLEX in a record time of five weeks, so that the customer ’ s tight deadlines were met, and the production of important valuable documents could start on schedule The first follow -up orders for other production sites are already being discussed

Document Printing Licence: Corporate Information

As a producer of security printing inks and security solutions for the production of banknotes and other security and valuable documents, such as passports, ID cards and licences, the manufacturer also offers solutions and services for secure authentication, identification and traceability These new security solutions are used by governments, central banks, high-security printers and industry, with the company also acting as a consultant

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

FUNCTIONAL MUSHROOMS GO MAINSTREAM IN LONDON

The shroom boom continues as functional mushroom powders and super blends from DIRTEA, creators of the purest and most potent functional mushroom products on the market are added to menus in bars, restaurants and private members’ clubs across the UK

The number one mushroom brand online DIRTEA is the UK’s leading Mushroom Tea, Coffee, Hot Chocolate and Super Blend offering Purely extracted from the fruiting body of the mushroom 100% organic and vegan, the DIRTEA range offers transformative health and wellbeing benefits, naturally improving immunity enhancing focus boosting brain power and restoring a sense of calm, with delicious daily drinks which optimise health and wellbeing

Passionate about showcasing the power of functional mushrooms DIRTEA has partnered with leading London eateries and bars to curate food and drink menus Including a

range of hot and cold drinks elixirs cocktails and healthy snacks eateries and bars on board include Drunch, At Feast, Soho House, Planet Organic, Farm Girl and KX Private

Members’ Club, who have all introduced new DIRTEA mushroom-based menu options

“It’s our mission to showcase functional mushrooms to health-conscious consumers and these partnerships allow us to do just that, whilst illustrating the versatility of the DIRTEA range, ” says Simon Salter, Co-Founder of DIRTEA We re passionate about giving people the tools they need to enhance their wellbeing and experience the healing and functional benefits mushrooms have offered ancient cultures for centuries

For further information on the DIRTEA range visit www.dirteaworld.com. For further press information, or interview time with DIRTEA Founders Simon and Andrew email: ashley@jvpublicity.com

DE KUYPER LAUNCHES 360 UK MARKETING CAMPAIGN ‘COLOURFUL COCKTAIL VIBES’

This summer De Kuyper Liqueurs is inviting bartenders and customers to discover their colourful cocktail vibe perfectly matched mood-based cocktails

Launching on 30 June, running for 13 weeks, the new campaign channels De Kuyper s vision to Own the Cocktail for the trade and the consumer It will be brought to life through various activations throughout the summer period

Consumers visiting Stonegate Marstons and Mitchells & Butlers will be invited to discover their unique ‘Colourful Cocktail Vibe’ through a personalised quiz https://quiz dekuypercocktails com/quiz/ukevent/ Accessible on menus and online, the quiz has been designed to unlock consumers ’ cocktail personality by simply pairing trending and classic cocktails with moods and moments to find their perfect serve for any occasion

What’s more, De Kuyper is offering exclusive deals from now until the 31 August

through Matthew Clark where the brand recently launched its 70cl liqueurs and newly created syrups With any purchase, operators receive a free ROS driving kit, including cocktail recipe inspiration booklets to gift customers ordering De Kuyper cocktails

Godelief van Erve, De Kuyper ’ s Global Marketing Director, said: ‘We’re excited to be bringing our Colourful Cocktail Vibes

campaign to the consumers via social/digital media and ontrade & off-trade activations this summer, with a variety of vibrant and delicious serves, perfectly matched to suit any mood or occasion Whether it s a refreshing Blue Lagoon, a sophisticated Kir Royale or fruity Passionfruit Martini, there s a serve to suit everyone s cocktail vibe With over 325 years of distilling experience and a commitment to use the best possible quality ingredients we create the best liqueurs that we know bartenders and customers love using in their cocktails ”

Bright pink intense pool blue or a radiant orange: it’s not just the fashion world that’s going colourful this summer Discover your #ColourfulCocktailVibe

There’s such a wide range of beers being produced now that the beverage even has its own World Cup tournament which took place in May this year

The global event, organised by the US-based Breweers Association, which aims to promote and protect small and independent craft brewers, recognised no fewer than 307 winners in the awards

The World Beer Cup brings together the finest brewers and beers from around the globe and celebrates creativity, craftsmanship and passion for great beer said Chris Williams World Beer Cup Competition Director “Receiving a World Beer Cup award is a testament to quality and innovation, and we commend this year ’ s winners for setting the bar higher than ever

That said, the challenges facing the pub industry especially have been great, with hospitality being obviously hit hard during the pandemic, and followed by rising energy bills the war in Ukraine and a squeeze on household spending

This has seen a rise in not only beers bought from supermarkets and corner shops, but in home-brewing

Pinter (formerly The Greater Good Fresh Brewing Co) officially launched in 2020 Based in London’s craft beer hub of Walthamstow it was founded to allow people to make craft beers at home

Cecelia Goodall, Commercial Director at Pinter, says:

“Making a purchase isn’t the only way to support your local pub or breweries Community is a big part of going to your nearby pub, and support comes in many different forms Even if it’s just dropping by for a can of soft drink on your lunch break or to say hello to the owner your support will have a positive impact

“ We love how far the art of brewing at home has come, and that people are coming together to make fresh beer at home But pubs are our industry siblings, and we want to show our appreciation and solidarity

Pinter ’ s research also shows that one key way in which craft brewers can capitalise on the market is through partnerships

Andrew Potter Head Brewer of Pinter says: Beer companies love a partnership It’s a great business move that allows breweries and brands to reach a wider audience, whilst combining expertise in flavours

O nly here for the beer — but what a diverse market it’s become

With summer here, the brewing industr y is hitting its boom-time — and the industr y has never been more diverse.

and brewing practices Take our 2022 partnership with New Zealand inspired brewery ‘ Yeastie Boys’ - our business model allowed them to remix their Pale Ale flavour, generating an interactive interest from fans who opted to brew-it-themselves

“In 2023, we can expect to see more collaborations between beverage brands, even expanding into foods too, partnering up on different, more abstract flavours, like BrewDog and Candy Kittens 2022 beer collab on a Raspberry and Guava IPA ”

Potter added that low ABV beers are also a growing trend

He says: This is a trend that entered the mainstream in a big way in 2022, and is showing no signs of slowing in the upcoming year Sipping and enjoying beer just for its flavour is on the rise, alongside a shift in societal attitudes to sobriety

“Notably in 2022, low ABV and non-alcoholic options made drastic advancements in their flavour and likeness to the real deal with brands like Lucky Saint and Clean Co gaining significant traction

nonalcoholic beers’ alone has a 49% increase in Google searches over the last three months More mainstream

brands will be trying to recreate these improvements in their own version of a low ABV beer and other typically alcoholic drinks ”

Inclusive beer culture

“Beer culture has often been noted as having a bad reputation, commonly associated by many with rowdy behaviour and toxic masculinity Over the recent years, however we re seeing a shift towards a more modernised and inclusive experience

“Beer marketing will continue to embrace diversity more and more in 2023, with big brands supporting initiatives like Pride mirroring brands like Absolut and their charity work, or alternatively smaller businesses owned by marginalised groups will have their time in the spotlight – perhaps supported by bigger, dominating brands

Home brewing

As mentioned above the beer industry is changing Instead of the association to lad culture people are gaining an interest in the fundamentals of beer, much like wine ”

According to Green Chef, which produces healthy recipe boxes and which launched in the UK in 2021 under the HelloFresh umbrella, internet searches for ‘ healthy BBQ ideas’ soared by 5,000% in the run-up to this summer s heatwaves

Traditional BBQ foods such as burgers sausages and meat dishes are popular options but it seems an appetite for lower calorie BBQ ideas are growing in the UK To help Brits make healthier choices for a BBQ Anna Tebbs Head Chef and Registered Nutritionist from Green Chef is recommending healthier alternatives

Anna said: BBQ season is something we all look forward to but it doesn t need to feel off-limits to people following specific diets or those wanting to eat healthily over the summer

I think that healthy eating should never mean compromising on flavour which is why all of these swaps put a big emphasis on taste and enjoying an interesting variety of ingredients

There are so many creative and healthy ways to use the BBQ this summer Why not try adding more vegetables to your BBQ – long slices of aubergine, courgette and pepper work really well If you still fancy meat opt for something like turkey burgers or seafood skewers

“Making home-made dressings, bulking out salads with nuts and roasted veg, and eating burgers without the bun are easy ways to lighten your meal and add nutrients You could even swap burger cheese topping for slices of avocado or juicy vine tomatoes, making veggie ingredients the hero of the recipe ”

For those who still want to make meat king of the grill, it s possible you might have been doing it wrong all these years!

Stevie Cheape, Head Chef at Campbells Prime Meat, comments: Food friends and sun are what barbecues are all about, and there’s just something so satisfying about that! What makes them truly special is that you don’t need to be an expert to master the art of the grill While barbecuing may seem simple avoiding a few mistakes can turn a good experience into an exceptional one ”

Stevie and the team at Campbells have provided six

of the biggest BBQ mistakes and how to avoid them:

Not cleaning and oiling the grates

We’ve all been there, opening up your grill to realise it s not been cleaned since its last use

To prevent food from sticking and to avoid any unpleasant flavours, it is essential to keep your grates clean Prior to and after each use, make sure to thoroughly clean the grates Additionally lightly oiling the grates with a high smoke point oil such as rapeseed or vegetable oil will minimise the chances of food sticking to them What’s worse, is using an unclean grill can transfer bacteria on to your food and make you sick

Overcrowding the grill

More burgers on the grill doesn t mean better burgers!

Resist the temptation of overcrowding the grill to save time Overcrowding can lead to uneven cooking and steaming instead of grilling Give your food enough space on the grill to allow for proper airflow and even heat distribution Instead, consider grilling in batches if necessary

Too much flipping and pressing

Let them cook, you don’t need to be flipping every few seconds

Many people have the habit of flipping and pressing the meat excessively while it cooks Too much flipping hinders crust formation and even cooking, while pressing releases flavourful juices Instead, allow the meat to cook undisturbed for a few minutes on each side and use a meat thermometer to ensure desired doneness

Barbecuing isn’t just for meat!

Don’t forget to include vegetables and fruits in your grilling repertoire Grilled vegetables like corn on the cob, peppers, courgettes and artichokes can be incredibly flavourful Similarly fruits like pineapples peaches and watermelon can be grilled to enhance their natural sweetness and make a great dessert

BBQ season is here — but it’s time to think out of the box

As BBQ season gets in full swing, many of us are looking for healthier alternatives to the usual grill favourites.

Forgetting to rest the meat

Do you want your meat to be less tender and flavourful? Well refrain from jumping right in and allow your meat to rest Resting meat after grilling is an essential step that is often overlooked Resting allows the juices to redistribute throughout the meat resulting in a more flavourful and tender final product Once your meat is cooked, remove from the grill, cover in foil and let it rest for 4-5 minutes before slicing or serving

Ignoring the power of indirect heat

Become a master of more than one grilling

technique!

While direct heat is for searing and achieving grill marks relying solely on this method can limit your culinary possibilities You can create a two-zone fire by placing coals on one side of the grill and the food on the other Experiment with indirect grilling techniques such as using a smoker box or placing a drip pan between the heat source and the food Indirect grilling allows for slower and more controlled cooking, perfect for larger cuts of meat or foods that require more time to tenderise

The future of vertical farming: why it is here to stay

The negative impact of climate change on harvests and feeding a growing population are being seen around the world It is a well-known fact that the farming industry and food sector need to continue to create environmentally friendly ways to adapt whilst increasing the amount of food produced in the UK , the urgency for which has been demonstrated by the recent produce shortages facing shoppers To address these macro trends a new solution for vertical farming organisations has been developed that delivers all the benefits of growing hydroponically but with lower costs and more economic certainty

GrowPura is a technology business that is driven by creating advanced solutions for vertical farming companies, providing the technology that improves efficiencies and vastly increases output whilst operating at a lower cost and with a lower carbon footprint Better for the people and the planet

This system has been independently verified to be two years ahead of current vertical farming methods Using a world-first automated, moving conveyor system that operates in a patented ‘Clean Room’ environment, GrowPura technology dramatically improves the environmental impact of vertical farming the quality of food produced and its economic benefits

It has been documented that changes in the wider economy and consumer behaviour have left the vertical farming industry facing some unexpected challenges Rising energy costs, reductions in consumer spending on fresh produce (specifically leafy greens) and the demand for faster profitability from investors have been cited as factors that will limit the potential for the industry to grow

However, vertical farming experts point out that these conclusions have been drawn too quickly with many of the benefits of vertical farming and its potential to future-proof the UK food supply chain overlooked

Nick Bateman Chairman of GrowPura comments:

“Some of the commentary I have seen in recent months on vertical farming is very short-sighted There is no denying that the weather challenges of climate change the need to improve the sustainability of farming, increase the amount of food produced in the UK , and consumer demand for year-round local produce mean we must look for new solutions to feed an ever-growing population The vertical farming industry is evolving and adapting all the time

we have developed a patented growing system that enables vertical farming organisations to create vastly

Despite the recent challenges facing the vertical farming industr y, experts in the sector are keen to point out the evidence for the future role it can play in driving sustainable farming and improving food security for the UK .

improved quality and yield from their operation, whilst reducing costs at the same time It really is the next generation of vertical farming

The industry-first technology from GrowPura continually moves plants past sources of light, irrigation and monitoring technology to a ‘Clean Room’ standard This means less lighting and labour is required compared to traditional vertical farming methods, while generating greater outputs and excellent quality, ‘readyto-eat’ (RTE) produce The innovative system uses zero soil and zero pesticides removing the need for washing, resulting in longer shelf life, better tasting crops and less food waste

For example, unlike traditional vertical farming, the GrowPura solution puts the plants to bed For a number of hours each day, plants are taken to their ‘ bedroom’, this not only mimics traditional growing methods, thus improving the quality of produce, but it also saves on lighting costs

There are a whole host of advantages to using the GrowPura vertical farming system compared to traditional VF methods These include using 50% less LED lighting 50-75% less space requirements resulting in 100-300% more output In addition:

• The industry first, automated moving system reduces energy used to meet the plant light requirements

• There is no over-lighting of crops key for produce such as spinach that only requires 12-14 hours of sunlight per day

• The system uses 67% less light than traditional VF

systems, which also delivers a better taste A dimming function is linked to multiple sensors to ensure that all plants receive the optimum light for growth while also optimising energy efficiency

• Less physical infrastructure – offering flexibility in installations and saving on raw materials

• The system uses a fraction of the water required for field irrigated crops and no runoff

• 95% of water is recycled

• The high care factor ensures clean grown crops, with no need to wash (saving transport energy and other resources) and avoiding wastage (this improves shelf life by at least 10 days and helps reduce food waste)

• All-year round production avoids imports during the winter

• ‘ Transport miles’ are also reduced as facilities can be located near the customer base These advantages mean produce grown using the GrowPura technology can be price-competitive with traditional farming methods, thus providing a far more realistic solution for feeding the growing population than that of first generation vertical farming methods Nick continues, “Energy prices will eventually go down but the growing population and the negative impact of climate change on traditional farming will not We need to start embracing and supporting new farming solutions that will deliver positive change for food production in the UK ”

But in 2020 the Covid pandemic hit and like many people in the hospitality business, owner Kirsten Gilmour known to one and all as KJ knew she had to adapt to survive And that s exactly what the cafe did not just surviving, but utterly thriving, with a whole new identity and business model

Having been forced to close during the pandemic lockdowns KJ thought long and hard and decided that she would not re-open, but try something brand new

And from the ashes of her business has grown KJ’s Bothy Bakery essentially, the old Mountain Cafe business but gone mobile bringing its wares to customers instead of the other way round

KJ says: “ We had a really loyal following, customers would come to us from all over Scotland and beyond, and we would get people coming back to us every year

“ When Covid hit, we got pretty hammered financially, and we knew we had to do something different while the pandemic was on

“So we crowdfunded to get a coffee machine we could use from my house, and an E- Cargo bike for deliveries, and we ran the business from my home ”

KJ decided to transition the cafe into a bakery business, which is something she had always wanted to do Previously they had been buying in bread products to go with their home-made burgers and

y to climb

salads

But when KJ who says she was a chef but not a baker started experimenting with bread, it proved a huge hit Customers who were taking advantage of their home-run delivery service fell for her baked products in a big way and soon there were queues forming on her doorstep!

KJ says: I pretty soon realised there was actually a market for a bakery And a bakery was classified as an essential business during lockdown so we could continue to operate ”

No mountain too high for reborn baker

From 2004, the Mountain Cafe in Aviemore, Scotland, was a hit with visitors from all over the world

They worked from home for six months and then, when things started to open up a little found a small industrial unit nearby

“It was quite a steep learning curve, ” says KJ “ We had been making some of our own products at the cafe bread and scones And I had been to San Francisco to learn how to make sourdough so I was interested in that, I just hadn’t had the opportunity to put it into practice

We started off doing mainly cakes but then began with doughnuts and sourdough and that s selling really well We’re doing a variety of breads and looking at doing our own croissants next Every day is a schoolday!

Now KJ s Bothy Bakery sells direct from a shop-front at the unit, which opened in the second half of 2021, and they also built up a thriving mail-order business, as well as the e-bike deliveries to local people

Customers take out bread subscriptions and get a delivery twice a week around the local community

KJ says: “It’s the best of both worlds because although at first I thought running a bakery would mainly involve making lots of sweet things, it s the bread that’s the best-seller, and we sell sandwiches

So I get to be a bit of a chef as well and create really nice sandwich fillings

The company has built up a strong social media following and word of mouth is helping to spread the word about their business someone recently made a 200-mile round trip to get lunch from them!

It s a big change from when the business had a high street presence as a cafe and employed 20 staff, but the pivot to bakery from cafe has proved a successful one, driven by necessity

KJ says: People have seen us on social media and we ’ ve been lucky to get a couple of really nice articles in newspapers, so people have read about us and come to visit and then the word of mouth thing has definitely helped And we ve had people coming in and saying they didn’t realise we were there, that we were still trading

It s interesting to think that but for the pandemic we might never have tried this, we would probably have carried on doing cafe-style food, even though I’ve always had an interest in this But our hand was forced and we had to make tough decisions And it s hopefully turning out for the best now

For the future, KJ aims to keep refining the business and building slowly, ramping up their online presence and focusing on building the delivery and mail order service

They have an online subscription service now, where people get a pack of bread through the post every month which is proving hugely popular KJ s Bothy Bakery might have been born from circumstances nobody would have wanted, but like the mountains that surround it, the business is hitting peaks KJ never dreamed of

www.mountaincafe-aviemore.co.uk

T: 07919 443336 E: info@lowermilloftynet.co.uk

www.lowermilloftynet.co.uk

Let them eat bread! Q uality baking for the people from historic firm G ear y ’s

The company has come a long way since Charles Geary set up shop in 1906 with one goal in mind: to bake fabulous bread But the core principles of the firm remain the same: still creating quality, traditionallymade artisanal brea A spokesman for Geary ’ s said: Geary s Bakeries has always aimed to keep up with both consumer and supply and demand whilst maintaining traditional values

“ The bakery ’ s first big move was from the family home in Ratby to a larger site in Barrow Upon Soar In 2017, Geary s then invested £15m into a brand new, purpose built and customised bakery in Glenfield, Leicestershire

This allowed expansion in line with vision and strategy Geary s two sites in Barrow and Glenfield are now run by over 360 permanent staff who keep production up and running 24-7 ”

Their main product range is the Jason s Sourdough family of breads They also make their own-label products for a small number of partner retailers, a network they have built up over the last 20 years

They primarily work with grocery retailers but have recently expanded into the food-to-go market as well, which is becoming a growth area for the business

Their spokesman said: “ We produce artisanal

sourdough products as well as traditionally crafted, open tin bloomer loaves for our retail partners and a smaller range of premium rolls products

“Our main customers for Jason’s Sourdough are Waitrose, Tesco, Sainsbury ’ s, Morrisons, Ocado and Booths We also produce premium ranges for different customers within the grocery retail market

Geary ’ s approach has always been one of quality, not quantity, and to make quality bread accessible to everyone They say: Our point of difference is making products the traditional way, focusing on quality and not speed or efficiency We blend that approach with being able to do so at a scale that works for our customer base – supermarkets

“ With Jason s Sourdough, we are the disruptor brand in the category and have a slightly different outlook on life to the more established bakery brands

We want to make proper bread more accessible to more people!”

The company is currently based on two sites, both based in and around Leicester They both have different assets and capabilities and give them enough headroom for their immediate ambitious growth plans

There are currently about 360 permanent staff, with agency staff used to manage demand where necessary

Almost 120 years ago, the Gear y family opened their first baker y at their family home in Ratby, Leicestershire

Their permanent staff has grown 4 4% in the last 18 months They aim to have as few agency workers as possible, so staff feel as much of a part of the business as the owners do As such, training and retention is a critical part of that and something they are striving to improve constantly

As an example of that, they have just initiated a bakery apprentice scheme with a local college and plan to take on around 20 bakery apprentices this year Geary ’ s is proud of attracting people from a wide range of backgrounds and experience, such as Richard Wardle Following a lengthy career in another industry, Richard decided to change the direction of his professional life and take on a completely different role As Richard was open to exploring new opportunities, he initially joined the ranks at Geary s as a temp in the production line of the bakery more than eight years ago Despite being somewhat of a novice in the bakery industry, Richard was offered invaluable support from the outset and acquired critical insight into the operational processes

Richard soon found himself monitoring the top of the ovens and the mixing area of the bakery; two stations vital to the production line Despite being fairly new to the baking industry at this time Richard s professional potential was nurtured as Geary ’ s appointed him to complete a NVQ Level 1 in Bakery Skills and also enabled him to develop additional skill

as a first aider, onsite fire marshall and forklift operator

Similarly originally hailing from Poland Kamila Mackowska secured her first permanent job in the UK when she joined the ranks at Geary ’ s Bakery more than seven years ago Despite knowing very little of the English language at the time Kamila quickly found her feet working on the bakery floor

Only a matter of months after becoming a permanent member of the Geary ’ s team, Kamila’s dedication to her role and appetite to enhance her own skillset within the bakery was recognised and rewarded Geary ’ s senior management team made the decision to award Kamila a promotion to the position of bakery team leader Just recently Kamila passed (with flying colours!) her Level 2 Apprenticeship for Food & Drink Process Operator from The Institute for Apprenticeships and Technical Education – giving her opportunity to further enhance her career at Geary s

With turnover for 2022 at £46m, up from £35m the previous year, Geary ’ s is looking to the future and has invested £3 7m since 2020 to drive capacity and improve processes Their spokesman said: Quality and consistency is paramount Without that, we wouldn t have a business We ensure our service and availability are delivered and our value for money proposition is balanced right This does certainly not mean cheap or cheapest but a fair price for a quality product

“Currently Jason’s is bought by over 1 million households in the UK We would love to see that hit over 5 million in five years time A tall ask but one we think is achievable and one we ’ ll continue to strive towards The bread and bakery category has been crying out for a quality product that is widely available and good value for money and Jason s has plugged that gap ” www.gearysbakeries.co.uk

Staeger Clear Packaging s innovative packaging can be seen on retail shelves showcasing some of the finest consumer products and the company is a preferred supplier to M&S for clear plastic packaging Apart from food they also work across industries including: confectionery, cosmetics, luxury gifts and many more

The company was founded in 2000, as Clear Packaging, by Ian Jamie who saw an opportunity to enhance and innovate in the packaging industry: the concept of supplying custom plastic packaging – via planet-conscious processes

In May 2008, Clear Packaging of Coventry became a member of the Stäger Group of Companies

Staeger Clear Packaging has since then become the first UK plastic carton converter to provide the UK market with a 100% recycled PET material, winning the Packaging Company of the Year Award at the UK Packaging Awards 2009

Staeger Clear Packaging provides clear and

cardboard customised packaging such as: cartons wraps, collars, tubes, boxes, storage cases, folders, plus much more to a wide range of industries Staeger also offers contract packing and storage solutions to selective customers

Current MD, Dale Freeman, said: Staeger is seen as number one supplier in its field and sets the bar when it comes to quality, service, flexibility, lead times and innovation

“Our key clients are servicing the food, confectionery, personal cares and fragrances, bakery, automotive industries Located mainly in the UK but some reach into Europe and the US

One of their most recent products is revolutionising the cardboard tube sector CardTube, a completely recyclable tube made from renewable raw materials

The single-material solution can be produced in a wide variety of shapes, be it cylindrical, conical or as special shapes

Looking to the future of packaging with a clear vision

Plastic packaging has something of a bad reputation in today ’ s eco-conscious world, and for good reason. But one Coventr y-based company is tr ying to turn the tide and make products that are not a threat to the planet’s oceans.

{ Staeger Clear Packaging }

It can also be refined to a high quality using known processes such as offset printing or hot foil stamping If desired, transparent effects such as windows, bases or lids can be used The CardTube can be manufactured from a diameter of 50mm to 180mm and at a height of 50mm to 345mm

Staeger has won a clutch of awards, and one stand-

out moment in their early history is when they won the coveted Business of the Year Award at a ceremony held at the National Motorcycle Museum in 2007 The award recognises overall excellence across a range of features including turnover profitability expansion into new markets, innovation and product development

Staeger Clear Packaging gained another prestigious accolade at the PrintWeek Awards, held at Grosvenor House London on 22 October 2007 The company was Highly Commended in the SME Company of the Year

Dale said: “Highlights have been winning at these business awards and receiving The Queen’s Award for Enterprise for Innovation

“ These awards are given for outstanding achievement by UK businesses who are invested in innovation, international trade, sustainable development and promoting opportunity through social mobility

The Queen s Award for Enterprise is a prestigious award for UK-based companies that were given out by Her Majesty The award started as The Queen’s Awards for Export in 1965 This amazing award has been around almost 60 years and we are proud to be part of it ”

Exporting mainly to Europe and the US, Staeger is part of the Stаger Group that have two other sites in Switzerland and Czech Republic The Coventry site employs 13 staff and a very large percentage have been with the company a long time The average length of service is over 11 years Staff are loyal and happy in the workplace which is key to retention said Dale Sustainability and working for the environment is very important to the company Staeger ’ s work with innovating recycled PET has given a new lease of life on clear plastic packaging

Dale said: “ This also ties in with our work with POP (Prevented Ocean Plastic) Our work has allowed us to support the NHS during the Coronavirus pandemic by producing PPE All of our PPE was made from the very plastic that we continue to celebrate ”

Staeger is on a mission to educate people about plastic which they say is often wrongly criticised They lay it out on the parent company website very succinctly:

“ With a scientific consideration of the ecological benefit respecting the pollution of a packaging on the one hand its own ecological balance on the other hand its ecological benefit that it perceives through its function, must be taken into account

The slogan no packaging is the best packaging may

be true for some products but it is mostly wrong especially for food Packaging protects the food and thus extends its shelf life With its excellent barrier properties and tightness, plastic packaging in particular makes a significant contribution to preventing food waste When considering the ecological balance of food packaging as a whole, avoiding food waste is actually more important than the ecological balance of the packaging per se

“A comprehensive study of the life cycle assessment of beverage packaging has shown that the life cycle assessment of PET packaging is absolutely comparable to that of cardboard packaging and significantly better than that of aluminium or glass packaging, especially since the production process consumes much less energy and thus CO2, which is also in comparison to cardboard

“Plastic foils with recycled content are resourceefficient By choosing the right material and design, dimensionally stable packaging can be recycled and fed into the circular economy Due to the expansion of recycling capacities worldwide, the oil consumption of plastic packaging will continue to decrease in the future

When designing and developing packaging solutions the Stäger Packaging Group takes a recycling-friendly construction into account and focuses on a high proportion of recycled material of up to 100% Stäger has extensive experience and consulting competence with regard to the availability, properties and applications of foil products made from biodegradable, renewable material and also offers these

For the present and near future it s steady as you go for Staeger Current turnover was £3 1m for 2022 Dale said: “During the current economic climate, we anticipate the same for 2023, like all business, we are facing difficult times in terms of managing ever escalating overhead costs and investment will be pushed back as the economic climate strengthens to our advantage

Staeger is extremely active in its market and has a strong and deep reach with customers potential customers, industry associations and a credible trading history with an unchallenged reputation as number one in its field

“Over the next five years, say, I would think we would be looking to explore new markets, new industries with a new customer base to complement our existing loyal customers

During the Covid pandemic, Staeger provided PPE equipment, and innovated and launched a new face visor into the UK market supplying over 8 million visors to help protect the NHS from Covid As a result they saw a large increase in revenue

On how the company is facing the future, Dale said: Our company has slimmed down in terms of costs and

revenue and staff, as the pandemic became under control and the visors were not needed to the level at the start and height of Covid

“ The negative press on plastic will continue to suppress growth and in fact drive decline in plastic demand and our market but this has presented an opportunity in cardboard and driven internal innovation that will support our company for the next generation to continue long into the future

Ten

years of gin from the heart of G od’s Own Countr y

From the love of a quality gin on a Friday evening, shared with thousands of people on social media, a fast-growing drinks company that has been through dizzying highs and devastating lows is celebrating its 10th anniversar y.

Masons of Yorkshire produce gin and vodka from God’s Own Country and the brand is becoming famous worldwide And it all began with Karl and Cathy Mason who 13 years ago set up a Facebook page merely to post a photo of their favoured tipple of a Friday evening, along with tasting notes and comments

“ We never intended it to be anything more than that says Karl But it was an open group so anyone could see it and join in And other people started commenting and posting their own pictures of their drinks

We ended up with 30 000 followers and had the biggest social media presence for gin, purely by accident!”

As Karl and Cathy ’ s fame as gin connoisseurs grew, they would get sent samples by companies which slowly set them on the road to musing, “ What if ?”

Karl worked for a publishing company producing careers magazines for school leavers while Cathy worked in SEN at a local school in Bedale North Yorkshire But one evening, tasting a gin, they wondered if they couldn’t do better, and make the perfect gin for their tastes

So, rather fittingly on World Gin Day 2013, Masons of Yorkshire was born

The plan was to start small, and they found a distillery able to produce around 120 bottles until they bought their own equipment They thought they might sell a few through a friend who owned a wine shop and deli

They ended up selling 120 bottles in their first week alone, and knew they had a hit on their hands Eight months later their own still arrived and quickly moved to larger premises in Bedale, and started turning out 360 bottles a day

The ethos of Masons of Yorkshire is very simple: “Since the beginning, we set out to create a different gin, not just a different label We know that how we make our gin is exceptional but putting it into words isn’t easy

“But here at Masons, we do things differently It’s what sets us apart from the rest

We don t follow fads no pink or flavoured gins just quality

“From every botanical that goes in the still, every drop of gin produced, every label applied and every

phone call answered this is the Masons Way It s the mantra we live by

“Masons was born of quality, which is a value we will never change That’s why every batch of Masons gin produced we have a tasting panel who are responsible for ensuring the quality never waivers

“Gin, as it should be ”

The company continued to grow, both in stature and reputation and then on 2 April 2019 disaster struck

Karl and Cathy were alerted by a phone call that their business premises was on fire Eight people were working inside at the time, and all got out safely With the amount of alcohol in the place it could have been a huge disaster In the end, no one was injured, but the distillery was totally destroyed

Still, Karl and Cathy were not going to let that be the end of their dream So they set up shop in their own house and kept the business going with a little help from their friends

As they wrote at the time: Following our disastrous fire at the distillery on 2nd April (how we wish it had just been an April fools), life has been a rollercoaster here at Masons Yorkshire Gin

We ve had offers of help from distillers nationwide bacon sandwiches courtesy of Bedale Golf Club

flowers from the team at Fever-Tree stationery from Wessex Foods, and office furniture from the lovely people of Bedale

“However, the biggest prize has to go to our fantastic staff the team are showing no sign of slowing down they ’ ve tackled each hurdle that’s come their way to continue with their passion of producing Masons Yorkshire Gin

After spending a week all working from our dining table at home, we ’ re now based out of a temporary office in Bedale Hall, where it’s all hands on deck! We’ve even got Mousey the dog giving us a hand in the office, and picking rubbish out of the bins!

Of course, they had barely recovered from that when the Covid pandemic hit, and as soon as that eased the problems caused by the war in Ukraine, soaring energy prices and the general cost of living hit

But nothing was going to stop Masons of Yorkshire

Now celebrating their 10th anniversary, they are stronger than ever with their gins available in most of the major supermarkets as well as independent retailers, airport duty-free shops and more

They marked their decade in business with a special anniversary gin: A limited edition gin that takes us back to the very essence of what made us fall in love with

this beloved spirit – juniper

With only 2,000 bottles available, each numbered and presented in a beautifully copper-foiled detail presentation box this gin is a true collector s item allowing loyal Masons supporters to own a piece of their remarkable history

As Karl explains it: “At the heart of Masons of Yorkshire s 10-year anniversary gin lies the soul of the spirit itself – juniper To ensure a harmonious blend of flavours, the juniper is distilled in three unique ways: pot still, vapour basket, and vacuum distillation By employing these distinct methods we aim to extract all the diverse notes and unleash the true potential of the berries remarkable flavour profile ”

And while their gins might have won a clutch of awards Karl and Cathy aren t content to rest on their laurels turning their expertise to vodka as well

They say, in true poetic Masons style: “ With the belief that not all vodkas are made equal and with an absolute determination to create a range of world beaters , we embarked on a painstaking process to produce three vodkas of unparalleled quality

“Sourcing only the best ingredients and with a distillation process that took years to refine we have crafted a range of the most pure, smooth and moreish vodkas that are beautifully balanced, perfect over ice, in long drinks or as a base for your favourite cocktail

They say the proof is in the pudding and that can be seen in our array of awards that we ’ ve collected in the last year, scooping prestigious wins for all three

vodkas at The International Spirits Challenge 2022

With a Gold award for Masons Classic Vodka, Double Gold for Masons Espresso Vodka, and a Silver for Citrus Vodka Masons say their vodkas are not only proudly British but they re of the highest calibre

And the magic behind the Masons success story? Fans can see what it is for themselves with the company s gin and vodka experiences

Learn the art of distilling, develop your senses with a guided tasting of the range or join the Masons for a sophisticated cocktail evening where you will learn the coveted art of mixology

They now also offer bespoke and private group bookings where customers can design their own experience

It s certainly been a rollercoaster of a decade says Karl But we are extremely proud of what we ve built and of all the people who’ve joined us on this journey ”

And what a journey it’s been, from Friday night gins shared with a growing number of fellow enthusiasts on Facebook You will still find Karl and Cathy enjoying a drink as the week ends but this time with the satisfaction of knowing that millions of aficionados across the world are doing the same but with gin with the Masons name proudly emblazoned on the bottle

www.masonsofyorkshire.com info@masonsofyorkshire.com

BLP - OFFERING CUSTOMISED SOLUTIONS FOR BESPOKE PACKAGING REQUIREMENTS

Timing is everything, and when blp first approached Masons of Yorkshire they were experiencing issues with their current 5 x 5cl taste experience set Whilst the design already looked striking, the bottles themselves tended to rotate and not always have the front of pack showing where it should After an initial meeting at the distillery the brief was fully understood and reviewed at blp’s site in Newcastle upon Tyne A few days later, newly designed cad samples were produced and hand-delivered to the Mason s team for

testing One more small tweak to the structural design and approval was given This then progressed quickly into blp further sampling their new project for the Masons branded Dartington glass twin pack, which then became the priority over the two projects Complete, printed packs were delivered within a few weeks of order despite the high-end specification of foil blocking, spot gloss varnish and anti-scuff matt laminate to keep that iconic black and copper foil look from showing fingerprints

Why not let blp help with your printed packaging requirements? In addition to holding a BRCGS grade AA accreditation for printed packaging the same can be said for our dedicated, temperature controlled clean room where contract packing of bakery and confectionery products can be fulfilled under the same roof