NOVEMBER / DECEMBER 2023
EXCLUSIVE FEATURES CHEESE LOOKING TO RECOVERY AS COST OF LIVING CRISIS EASES BAKERY PRODUCTS ON THE RISE FOR 2024
W W W. F O O D A N D D R I N K N E W S . C O . U K
{ November / December 2023 }
Contents ONLINE E MAGAZINABLE! AIL NOW AV
04 INDUSTRY NEWS 12 CHEESE FOCUS 14 BAKERIES FOCUS 16 HILLFARM OILS 19 TUK IN FOODS
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November / December Food & Drink News
Editor’s Foreword
PUBLISHER Planet Media & Design Ltd Brooke’s Mill, Huddersfield HD4 7NR
MANAGING DIRECTOR Jillian Evans
NATIONAL SALES MANAGER Shazia Hussain
CHIEF EDITOR David Barnett
SUB-EDITOR Abigail Wears
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One thing noticeable from speaking to businesses in the past couple of years is how the pandemic has had a somewhat unexpected outcome. The various lockdowns affected businesses in different sectors of the food and drink industry in different ways, from almost not at all to having a devastating impact. While some were forced to close altogether, others had to find different ways of working and utilising their staff. And that has had a carry-over post-pandemic. Not necessarily in a bad way, either. Companies that had never before considered home working discovered it was actually quite doable, and with meetings and conferences forced online, it was realised this was actually not a bad way to do things. Many companies have adopted some of the things forced on them during Covid to take a hybrid approach to working, which just goes to show how nimble this industry is, and willing to accept change. As we come to the end of 2023, the food and drink industry will be looking to the future, as does everyone at this time of year. And, like everyone, we will be hoping for a brighter 2024. It has, by anyone’s measure, been a tough few years. The Covid pandemic, war in Ukraine, the cost of living crisis and peaking energy costs. None of it has helped anyone, whether in the manufacturing, processing, retail or hospitality sectors. But there are notes of optimism being sounded as various industry reports and forecasts look to growth across the various sectors in the coming years. Not all businesses have survived the constant stream of crises, but many have — and become stronger for their trials. Let’s hope now we can look forward to some good news ahead.
David Barnett CHIEF EDITOR
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{ Industry News }
6 O’CLOCK GIN LAUNCHES THE DISTILLERS ARCHIVE SERIES: INTRODUCING FIRST, SPICED ORANGE AND CRANBERRY GIN 6 O’clock Gin, a renowned distillery known for its commitment to traditional production methods and exceptional craft, is thrilled to announce the launch of The Distillers Archive Series. This collection of small-batch gins has been meticulously crafted to immerse gin enthusiasts in the rich heritage of gin-making. The inaugural release within The Distillers Archive Series is 6 O’clock Gin Spiced Orange and Cranberry. Crafted with precision, the gin features fresh orange peel and tart cranberries, steeped in 6 O’clock Gin’s iconic Brunel Gin. The result is a vibrant fusion of zesty citrus and warm spices of cinnamon, clove and nutmeg. The gin captures the festive spirit and warmth of the season, making it a delightful choice for year-round celebrations. “We are thrilled to introduce The Distillers Archive Series and the Spiced Orange and Cranberry Gin,” said 6 O’clock Gin Marketing Director Tom Fowkes. “The Distillers Archive
within the series not only showcases our flavour innovations but also our dedication to traditional craftsmanship.” “The Distillers Archive Series will feature a diverse range of small-batch gins released throughout the next year showcasing seasonal botanicals and traditional production techniques. “6 O’clock Gin’s Spiced Orange and Cranberry is best served over ice with premium tonic water, a twist of orange and a sprig of rosemary or alternatively, try adding to warm, mulled apple juice for an indulgently rich winter warmer.”
Series has been created to invite gin enthusiasts to embark on a journey through the rich history of gin-making. The first gin
It is now available through premium retailers, ontrade accounts, regional wholesalers and direct from 6 O’clock Gin for £37.00
KP ELITE® UNLOCKS FULLY CLOSED LOOP PACKAGING SYSTEM FOR FRESH PROTEIN MARKET In a notable leap forward for sustainability-driven packaging design in the European fresh protein market, Klöckner Pentaplast (kp) has relaunched kp Elite®, the company’s modified atmosphere MAP tray, manufactured from 100% recycled PET (rPET), to create a fully closed loop packaging system. kp Elite® is the only fully recyclable, lightweight, modified atmosphere monomaterial packaging tray to be certified 100% recyclable by cross-industry initiative RecyClass, integrating into existing PET recycling systems and setting a new standard for end-to-end circularity in protein packaging. kp Elite® can be combined with the innovative kp Zapora® padless tray and certified recyclable kp FlexiLid® EH 145 R barrier lidding film, creating a fully recyclable, case-ready MAP solution from one supplier. Cecilia Guardado, Marketing Director, Trays, at kp, commented: “When combined with our kp Tray2Tray® initiative, kp Elite®
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takes a vital step forward in creating a more resource-efficient packaging ecosystem. And with kp Zapora® padless tray technology, consumer experience is enhanced. We’ve listened to both our customers and the consumer, to create a solution that can do it all.” kp Elite® MAP is designed to seal through contamination, reducing the need for rework and repacking and requiring a lower sealing time and temperature. The design
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offers a peelable seal, exceptional clarity and extended shelf life to enhance product appeal. Cecilia continues: “Our launch is a clear example of our commitment to efficiency, performance and sustainability. There are huge benefits, not just for producers, packers and distributors, but also for consumers who value its ease of use and clarity.” “We work to an ethos of ‘Packaging with integrity’. While the industry uses higher PCR or virgin material based on cost, we commit to using 100% PCR where possible. We challenge the conventional choice of Polypropylene (PP) trays for protein packaging and show a better way forward; a future where rPET-based kp Elite® leads the industry in sustainable, high-performance packaging.”
Explore kp Elite® and the comprehensive kp range of packaging solutions at https://bit.ly/49vgHLS
{ Industry News }
MAISON VILLEVERT IS MOBILISING GLOBAL PARTNERS IN 20 COUNTRIES TO RAISE FUNDS FOR WINE TO WATER La Quintinye Vermouth Royal and Nouaison Gin, two brands within the portfolio of Maison Villevert, created by Jean-Sébastien Robicquet, founder and CEO of Maison Villevert, are launching a global fundraising initiative across 20 countries to raise money for the non-profit organisation Wine To Water. The aim is to mobilise the world of bar and mixology to raise money via tip donations, public donations and an auction of a captured moment of mixology history. The fundraiser will unite the drinks industry in the mission of providing clean water to the populations that don’t have it. The charity project will donate 100% of the proceeds to Wine To Water, founded in 2007 by Doc Hendley who is an ex-bartender and friend of Gaz Regan (1951 – 2019). The organisation is committed to supporting life and dignity for all through the power of clean water. The funds raised will be used to implement clean water projects around the world. The projects financed include digging and repairing wells, supplying areas with filtration systems and storage containers, and
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educating locals on how to maintain fresh water supplies. The idea of this fundraising project was initiated by Jean-Sébastien Robicquet, Founder and CEO Maison Villevert, who wished to pay tribute to Gary Regan as one of the world’s leaders and legend in mixology and cocktail culture who initiated the first #JustOneShift fundraiser to support Wine To Water 10 years ago. Jean-Sébastien Robicquet gathered all Gary’s friends in Cognac to suggest the idea of participating in a charity project. The world’s greatest cocktail legends enthusiastically accepted the idea: ‘The Maestro’ Salvatore Calabrese, ‘the King of Cocktails’ Dale DeGroff, the Godfather of British bartending Peter Dorelli, Japan’s most famous bartender Hidetsugu Ueno and spirits educator Philip Duff. The link between Maison Villevert, JeanSébastien Robicquet and Gary Regan dates back to 2010 during the famous G’Vine Gin Connoisseur Programme (GCP). The GCP’s global quest to find the world’s best gin
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bartender also provided the scene for a moment in bartending history: a photograph accidentally captured Gaz Regan’s first ever ‘Finger-Stirred Negroni’ before it became Gaz’s signature move that became so famous it was immortalised as a stainless-steel bar spoon in the life-size shape of his finger. Funds will be raised by three revenue streams with 100% of the proceeds donated to Wine To Water.
Three Methods of Fundraising 1. Trade | Global outreach to donate a sum from #JustOneShift during the campaign from the bar industry to www.wtw.org/gazregan 2. Consumer | #ICanIDo direct donations to Wine to Water to www.wtw.org/gazregan 3. Public auction | Bid for the original fingerstirred Negroni photo* + 10-year anniversary photo + Gin 1495 set (one of only 100 recreations made of the world’s oldest known gin recipe dating back to 1495).
EFAFLEX
Exceptional specialist solutions for flawless cleanliness
Protina Pharmazeutische GmbH in Ismaning appreciates the creativity and flexibility offered by door manufacturer EFAFLEX Protina Pharmazeutische GmbH has put a marker down for the future: On the company premises adjacent to the building dating from the 1980s, a new building has been built which offers enough space for continuous growth. The new filling and packaging areas are safely shielded by clean room doors from EFAFLEX. In the past twelve years, the specialists for high-speed industrial doors have installed 35 EFA-SRT® CR clean room doors at Protina, as well as five other types of door in both the new and old buildings.
“The new building was a huge project,” explains Stefan Gutberlett, Head of Production and Project Manager for the conversion of the new and existing facilities at Protina. “But believe me: the conversion work in the existing buildings has been the biggest challenge!” Although the various areas in the factory are different, the doors all have the same requirements regarding installation and functionality. At the emergency escape route for instance, he explains that the door had to adapt to a relatively narrow opening. In addition, it didn’t have to be pressure tight, but it did have to be easy to clean. “As a clean room door with a normal closing curtain box wasn’t necessary for the emergency escape route, EFAFLEX found a very good specialist solution with a special cover.”
On a guided tour of the company, Stefan Gutberlett tells us that the door specialist is a good partner. “When we had to complete an important construction phase on time, EFAFLEX succeeded in arranging the replacement of the Soft Touch doors with the EFA-SRT-CR-P doors for us in just five weeks.”
He pauses in front of a door lock system. The clean room door opens on the opposite side and a vehicle enters the lock area. After the door has closed again, there is a wait before the second door opens in the direction of travel and the vehicle is able to exit the lock. “We work with pressure cascades”, explains the head of production. “That’s why the doors are equipped with an interlock system. The second door only opens when the corresponding air pressure has been set in the lock once again, so that an overflow into the black zone is ensured at all times and the clean areas are always under overpressure.” He also points out a special feature: the vehicle in the lock is a driverless transport unit and communicates with the door control.
Another door feels warm to the touch. The door shuts off the drying booth from the rest of the container drying area. “Here, all the format parts and equipment for the cleaning are dried at 40 degrees Celsius after the wet cleaning. The plastic door curtain is also able to withstand these comparatively high temperatures 24 hours a day.
Stefan Gutberlett summarises matters: “EFAFLEX are, quite simply, great fun to work with. Just as our company philosophy is to respond flexibly to our customers’ wishes, this door manufacturer adapts to our needs and requirements.”
A leading manufacturer of mineral substances: Protina company information The independent medium-sized family business is now in its third generation, and has been an expert in high-quality organic mineral compounds for more than 100 years. Protina specialises in the field of mineral research. For this purpose and for the further development of its products, the company works closely with several different universities and scientific institutes. Clinical studies prove the effectiveness and efficacy of its products. Its core competencies are in the development, approval, production, and marketing of innovative health products in the field of OTC medicines and food supplements for both Germany and abroad. The Basica® and Magnesium-Diasporal®® brands are among the leading OTC brands in German pharmacies. At the company’s head office and production facilities in Ismaning near Munich, its full range of products is available from one single source: from the research through to the distribution of the ‘Made in Germany’ Protina supplies products to 26 countries worldwide. In some international markets, the pharmaceutical company has achieved the position of market leader.
EFA-SRT® CR technical information The CR Series clean room doors from EFAFLEX have been awarded ISO class 5 (254 EFA-SRT® CR Premium) and/or ISO class 6 (678 EFASRT® CR Efficient and 675 EFA-STT® CR) certificate, for the clean room suitability of the operating medium as regards air particle purity from TÜV Süd. They are perfectly adapted to the requirements in controlled production zones and ensure that the access points are virtually airtight. The high performance high-speed doors have a smooth surface structure and don’t have any protruding edges. They can be easily cleaned and a depositing of particles can largely be excluded. The GMPcompatible door types in the CR series are largely made from V2A.
Like all EFAFLEX high-speed doors, thanks to their excellent quality, their clean room doors are exceptionally heavy duty and low maintenance. The most important attribute of the EFAFLEX clean room doors is their high level of air tightness which makes a major contribution to the cost savings in clean rooms, as well as the modular design in the clinic aesthetics. Due to their design and considerable air tightness, the EFAFLEX CR Series high-speed doors for GMP-compatible clean rooms are suitable for installation in clean rooms up to ISO class 5 according to DIN EN ISO 14644.The clean room doors are the perfect closing solution for rooms with differing pressure conditions. The rapid opening and closing increases the cost efficiency in the clean room, reduces the air loss and keeps the filter load low. 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
{ Industry News }
BLASCYMRU/TASTEWALES 2023: WALES’ FINEST SHOWCASE OF FOOD AND DRINK Organised by Food & Drink Wales (Welsh Government), and held bi-annually, BlasCymru/TasteWales is Wales’ premier international food and drink trade event, which brought food and drink producers, buyers, suppliers and food industry professionals together from across the world at the International Convention Centre Wales (ICCW), Newport recently. The theme of this year’s event was ‘Powerful together: From challenge to success. The role of resilience, innovation and optimism’. The event is meticulously organised, offering an engaging experience in two integral parts: the brokerage area and the main exhibition hall. The brokerage area gave access to a largescale product showcase for retail, foodservice and private label, with over 1,000 products, of which over 200 new products were unveiled reflecting the diverse flavours of Wales’ innovative culinary scene.
It also served as the nerve centre, facilitating meaningful collaborations and business meetings between food and drink producers from across Wales and the UK and international buyers. The format is designed around short initial introductory buyersupplier meetings, just 20 minutes long where discussions flow, partnerships form and innovative ideas take shape, underscoring the event’s commitment to driving the Welsh food and drink industry forward. Simultaneously, the main exhibition hall featured three auditorium areas where a
seminar programme ran over the course of the two days, featuring a range of brief, focused talks from leading industry speakers and panellists covering topics such as the Value of Welshness, Inward Investment, Export, Developing Sustainable Healthy Food Products, among others. There were themed zone areas – Innovation, Business, Skills, Tourism, Sustainability, Investor, Food and Drink Wales Cluster Network Group, and Advanced Manufacturing, showcasing the latest technology, innovative ideas, training and support available to the sector. BlasCymru/TasteWales stands as a testament to Wales’ culinary prowess. Through its carefully structured brokerage area and main exhibition hall, it not only connects producers with buyers but also promotes Welsh food and drink and expertise to a wider audience, making it a pivotal event in the Welsh food and drink calendar.
THE DELICIOUS DESSERT COMPANY ADDS DOUBLE THE DELICIOUSNESS TO ITS PRODUCT RANGE As the nights grow longer and the countdown to the festive season starts in earnest, The Delicious Dessert Company is adding a touch of decadence and a sprinkle of Christmas fun to its product range. The Blonde Chocolate Éclairs and Naughty But Nice Yum Yums will be on the shelves in Tesco from October. Available in 446 Tesco stores, the Blonde Chocolate Éclairs feature perfectly risen choux pastry filled with a decadent caramel sauce and fluffy rich cream. Each of these sweet treats is hand-finished with a luscious blonde chocolate fondant and intricately piped decorative lacing. Packaged for a cheeky on-the-go treat or a luxurious afterdinner dessert. And this year, even Father Christmas is taking note – the Naughty But Nice Yum Yums are a uniquely original treat with a succulent strawberry fondant. They are hand-finished with festive green lacing and a sprinkling of white chocolate stars. The Yum Yums will be available in 415 Tesco
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{ Industry News }
NEW FESTIVE TREATS FROM FINSBURY FOOD GROUP YULE NOT WANT TO MISS As we head into the festive period, Finsbury Food Group has unveiled its Christmas 2023 offering with licensed brands Baileys™ and Thorntons. Christmas classics have been revisited and revamped in line with current trends and customer demands. The Baileys Yule Log is back and better than ever, and is back to classic chocolate for 2023; the new Baileys Classic Chocolate Layer Cake is set to be a real party piece, serving 14; Thorntons’ Caramel Shortcake takes on a festive gingerbread twist; and Baileys is bringing the taste of luxury with delicious red
velvet brownies topped with Baileys flavour frosting.
Daryl Newlands, Head of Brands and Marketing at Finsbury Food Group, said: “The festive period is often about tradition, so we have revisited and refreshed classics for our 2023 Christmas cakes and bakes. Our team have worked closely with our brand partners, listening to consumer feedback and updating festive favourites to bring indulgent bakes to plates as people come together for the festive season.” Finsbury’s festive cakes will be available from most UK multiple retailers including Tesco, Sainsbury’s, Morrisons, ASDA, Spar and Co-op.
SPECIALITY COFFEE ROASTER LAUNCHES TRAINING VIDEOS Speciality coffee roaster, Iron & Fire, has launched a video-based training programme for its trade customers so that their staff fully understand all aspects of being a barista and serving great coffee. Iron & Fire has offered in-person training to its wholesale customers for many years but the need for on-demand training became apparent. Joanna De Rycke, Director at Iron & Fire, explains: “We’re passionate about providing the very best coffee that the industry has to offer, but a great coffee is based on more than simply the
quality of the beans. If a barista hasn’t received the appropriate training, it risks damaging the coffee shop’s reputation. “We’ve long offered face-to-face training to
our trade customers, but as they recruit more staff it’s useful to have on-demand content as a refresher. We reviewed the areas that we’re most often asked about and created a structured training programme with new videos being added all the time. We currently offer 24 videos split into six modules that cover coffee machine cleaning; espresso preparation; the extraction process; milk texturing; advanced latte art; and drinks preparation, and we listen closely to our customers in terms of future videos they would find useful.”
REGISTRATION OPENS FOR THE 2024 INTERNATIONAL BREWING & CIDER AWARDS Entries are open for the 2024 International Brewing & Cider Awards. Brewers and cidermakers are encouraged to submit their finest beers and ciders for evaluation by a panel of worldwide practising brewers and cidermakers. The biennial competition, known as the ‘Oscars’ of the brewing and cider world, will take place in March 2024 at Depot Mayfield Manchester. For the first time in its 137-year history, the Awards will be accompanied by a public festival – The International Brewing & Cider Festival. All brewers and cidermakers who enter the awards will be provided an opportunity to exhibit at the festival and
has always been there to support the brewing and cidermaking industry on a not-for-profit basis, and champion the very best of the brewing and cidermaking world. “The 2024 Awards promise to be even more exciting with the introduction of a public festival, showcasing entered beers and ciders. We encourage all brewers and cidermakers to enter and gain the recognition they truly deserve.” promote their brand to thousands of beer and cider enthusiasts. Ruth Evans MBE, Director of the International Brewing & Cider Awards, said: “Our competition first took place in 1886 and
Entries close on 1 February 2024. For more information, visit: http://www.brewingawards.org/
November / December Food & Drink News
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{ Industry News }
FEMALE ENTREPRENEUR TARGETS HOSPITALITY INDUSTRY WITH HEALTHIER CHOICE PROSECCO BRAND A female wine entrepreneur is on a mission to launch her unique brand of premium, award-winning low sugar, low carb, vegan, 11% ABV prosecco and sparkling rosé to the hospitality industry, to help facilitate healthier lifestyle choices. 33-year-old Kath Jones is targeting highend hospitality venues thanks to a rise in veganism, ketogenic lifestyles and more people cutting sugar from their diets. Her award-winning brand, ThinK Wine, offers consumers a healthier alternative, without losing the taste or percentage volume. It has wowed judges in blind taste tests and won a host of awards. ThinK Wine has just 75 calories and 0g carbs, 0g fat, with 0.58g of residual sugar per 125ml, while still retaining an ABV of 11%. The product contains no artificial sweeteners or ingredients.
So far, Kath has been selling direct to customers and it is available in a small number of exclusive, independent hospitality venues. She wants to grow the trade side of her business after her own research found a gap in the market for a luxury brand like ThinK Wine. Customer feedback highlighted that consumers would love to see healthier alternatives on menus: Kath says: “My customers want the same healthier choices they have at home, when they are out for dinner or on a night out. It’s a
premium product so we’re hoping to target fine-dining establishments, premium restaurants, luxury hotels and cocktail bars, initially.” “I know this concept is a winner,” Kath continues: “Done right, prosecco is a premium product; it doesn’t have to be filled with sugar or artificial sweeteners and sugar alternatives but cheaper prosecco uses lots of sugar to mask the quality of the grape. When you choose a premium quality grape, the natural flavour is all you need.”
For more information on becoming a ThinK Wine stockist, visit https://www.thinkwinegroup.co.uk or email info@thinkwinegroup.co.uk
SPECIAL MEETING HELD IN MADRID TO PRIORITISE NADORCOTT PROTECTION The key stakeholders in Nadorcott variety protection met with NCP (Nadorcott Protection) to confirm their determination to defend Nadorcott protection rights by all available means in the appropriate jurisdictions. A face-to-face meeting was held in Madrid on the eve of the Fruit Attraction Conference, attended by Agrimed-NCC (NCP’s representative in Morocco), Carpa Dorada (NCP’s representative in Spain), Citrogold/Biogold (NCP’s representative in South Africa and South America), Citricom (NCP’s representative in Peru), CVVP/Spain (the Nadorcott growers’ club in Spain), APNM (the Nadorcott growers’ association in Morocco) and PMG (the Nadorcott growers’ association in South Africa). It was unanimously decided by all the participants that they will remain determined to keep defending the rights of the Nadorcott variety and to take all
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available legal action in all appropriate jurisdictions. The award-winning Nadorcott mandarin variety is renowned around the world for its sweetness and flavour. The European Union’s Community Plant Variety Office (CPVO), which is the EU’s highest plant variety authority, has
November / December Food & Drink News
confirmed that just two differences exist between the Nadorcott mandarin and the irradiated Tango/Tang Gold variety. For instance, the Board of Appeal of the European Union’s CPVO found in 2016 that the only differences between the two varieties related to the viability of pollen and the number of seeds. In light of these findings, NCP views the Tango/Tang Gold mandarin as a dependent and ‘Essentially Derived Variety’ from the protected Nadorcott mandarin. Speaking ahead of this meeting, NCP’s Mohamed Benbiga said: “We are immensely proud of our authentic Nadorcott mandarin. We will continue to take all steps necessary to vigorously defend our exclusive Nadorcott rights, as well as taking steps to prevent the unauthorised exploitation of NCP’s exclusive IP”.
{ Cheese Focus }
Cheese looking to recovery as cost of living crisis eases Cheese is one of the staples of any Christmas table, but the cost of living crisis has not been kind to this most varied of dairy products. Earlier this year the research organisation Mintel released its UK Cheese Market Report which identifies consumers’ cheese-eating habits, preferences towards leading cheese brands and own labels, and the impact of rising inflation on the UK cheese market. According to Mintel, the UK cheese market enjoyed a boost from the rise in at-home meal occasions in 2020/21. However, these occasions ebbed in 2022, even with the income squeeze curbing the return to foodservice. The report said leading brands were facing shifting cheese trends, with own-label and lesser-known cheese variants enjoying the potential to win over new users in the UK cheese market. The income squeeze will likely make shoppers disrupt their habits by trading down to cheaper and own-label alternatives that deliver value for money. The report’s author, Angharad Goode, a leading analyst in the food industry, said: “The income squeeze will take its toll on cheese, with 42% of people who eat and buy cheese saying money concerns would make them spend less. “Together with the popular view that own-label cheese is just as good quality as branded, this puts the leading brands under pressure to prove their value. How they pack a punch on flavour remains a key message to explore, to leverage the oft-seen ‘trading up while trading down’ mindset.” There is good news, however. Mintel’s UK Cheese Market Report outlines that sustainability is expected to rebound once the pressures on household incomes ease. This has seen the UK cheese market come under scrutiny, with 26% of people who eat and buy it limiting or reducing their intake due to environmental concerns – this speaks to the scale of the threat that environmental concerns pose to UK cheese consumption. Here are the headline figures from the report: UK cheese market share: Cathedral City is one of the leading brands in the UK cheese market, with a retail sales value of £262m in 2021/22. UK cheese consumption: 35% of UK adults eat
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November / December Food & Drink News
cheese 2-3 times a week. UK cheese consumption: 71% of UK consumers have bought cheddar in the past three months. UK cheese market consumer behaviours: 66% of cheese eaters believe that own-label cheese is just as good quality as branded cheese. Mintel’s Cheese Market Report identifies that plantbased cheese holds the potential to keep people engaged with the category amidst these concerns. However, this subcategory faces various challenges to unlock this potential, including needing to rival the dairy-based variants on price, eating experience and naturalness. The performance of the UK cheese market in the aftermath of Covid-19. Opportunities and challenges posed by the income squeeze in light of consumer attitudes. The role of environmental concerns in people’s UK cheese consumption and preferred steps to reduce their environmental impact. Recent NPD trends in plant-based cheese and consumer interest in and selected barriers to adopting it. A report by The Grocer last year said that the vegan cheese market in the UK is now worth more than £40m, and that big brands are moving into it.
{ Cheese Focus }
Saputo Dairy unveiled a vegan cheese as part of its market-leading Cathedral City brand. Made from a combination of coconut oil and potato starch, Cathedral City Plant Based had been in development for years as the company aimed to replicate the creamy cheddar taste of its dairy cheese and create “the great quality people know and expect from Cathedral City”. The Grocer reported that plant-based alternatives to
cheese were already worth £40.2m, with 7% of UK households buying the products, the supplier added. According to statistics company Statista, in 2022, approximately 512 thousand metric tonnes of cheese were produced in the UK. Between 2001 and 2013, cheese production in the UK ranged between 393 thousand and 351 thousand tonnes. Starting in 2014, production increased by over 475 thousand tonnes and reached an all-time high in 2021.
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{ Bakeries Focus }
Bakery products on the rise for 2024 The bakery sector is set to experience growth in 2024, with consumers focusing on healthier and more natural products. The Straits Research organisation says that significant growth has already been achieved and over the next six years is forecast to improve even further, with 4.3% growth anticipated. Their latest report says: “There has been a marked increase in the consumption of baked goods in both official and unofficial capacities. “Produced from grains and baked with dry heat in an oven or hot ashes, these foods range from bread and rolls to pies and cereals to cakes. “Baking’s been around for a long time (hundreds of years, maybe even thousands), and people have always wanted more baked goods. In the past, bakers typically sold their wares out of their homes. This led to the rise of niche bakeries that catered to local customers.” The rising trend of healthy living, common natural nutrition, and organic products drive the UK bakery product market. High entry barriers owing to brand loyalty and huge capital investments, restrain the UK bakery product market. On the other hand the growing confectionery market act as an opportunity for the UK bakery product market.
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But consumers are looking for something new. In the UK, the demand for natural, healthy and organic food products is steadily increasing, leading to a noticeable impact on the market for items that prioritise whole wheat, lightness, natural ingredients and the absence of additives. The report says: “The increasing sales of packaged products, including options like whole wheat, whole meal, gluten-free and natural alternatives, indicate a growing inclination towards healthier food choices among consumers. “Bakery products have always played a vital role in nutrition, providing convenience, accessibility and nutritional value, contributing to their enduring presence in today’s market. “These products hold significant importance in the diets of countries with middle to lower-income groups. Despite global economic challenges, bread, a staple food in various local cuisines worldwide, has demonstrated remarkable growth and resilience even in difficult circumstances.” There are regional differences to what we consume,
{ Bakeries Focus }
and how much of it. According to the report, urban regions like London and Manchester prefer artisanal and speciality bakery items, including organic and gluten-free options. Additionally, the rise of bakery cafes and upscale patisseries is evident in these areas. Conversely, rural locations show sustained popularity for traditional bakery goods such as bread, pastries and pies, with local bakeries serving as vital community establishments. Biscuits hold the major share of the market and are expected to register a CAGR of 5.7% over the forecast period. The biscuit sector is one of the fastest-growing markets for fast-moving consumer goods (FMCG). Sweet biscuits are the most popular and fastestgrowing segment of the worldwide biscuit market. As more people buy sweet biscuits and other varieties of biscuits, sweet biscuits are expected to dominate the global market. The cookies (sweet biscuits) market consists of the retail sales of assortment cookies, butter cookies, chocolate cookies, cream-filled cookies, plain cookies, wafer cookies, artisanal cookies, in-store
bakery cookies and egg cookies. In the cake sector, dessert cakes hold the major share of the market and are expected to register a CAGR of 2.5% over the forecast period. Dessert cakes are expected to keep up their lead over the anticipated period because they are commonly consumed fresh on various occasions. And what’s anticipated to be the fastest-growing category? Sponge cakes. The report adds: “Sponge cakes have a lengthy shelf life in comparison to other desserts. These goods can be enjoyed both when they are still fresh and after a week. As a result, young people worldwide are boosting the demand for these products”. Online retailing holds the major share of the market and is expected to register a CAGR of 5.3% over the forecast period. Due to the widespread use of smartphones and the internet, online sales channels will experience rapid growth during the forecasted period.
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{ Hillfarm Oils }
Cold-pressed rapeseed oil: the best of British, and better for you Next year, Hillfarm Oils celebrates its 20th year in business providing cold-pressed rapeseed oil to the British public. And the anniversary will bring with it a concerted push to get the country to realise that there’s a homegrown treasure right under their noses. While we may be a nation in love with olive oil, coldpressed rapeseed oil — grown and produced right here in the UK — is just as versatile as its Mediterranean cousin, whilst containing less than half the saturated fat. Managing Director, Martin Westhorp, said: “We’re keen to start raising awareness among people about the benefits of cold-pressed rapeseed oil. “Most people when they go to the supermarkets are faced with about 30 different types of olive oil and maybe only two or three brands of cold-pressed rapeseed, so it’s about educating them as to what we and the other producers are all about.” Cold-pressing is the key, as refined rapeseed oil does not have the purity of what Hillfarm has built its business on. They produce a whopping 700,000 litres from their premises in Suffolk, and farm approximately 5,000 acres which the Fairs family started to farm in 1967. In 2004 they became the first farm in the UK to grow, press and bottle their own cold-pressed rapeseed oil,
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after realising that what could be grown in Britain could take on the influx of olive oil from countries such as Greece, Italy and Spain. It’s truly a family affair, with three generations working together on the enterprise. At the head of it are Sam and Clare, who brought Martin on this year as Managing Director. Sam Fairs pioneered the idea of cold pressing rapeseed to produce a British oil that could outperform
{ Hillfarm Oils }
olive oil. Seeing the production process from start to finish gives him as much pleasure now as it did in the early days. Sam grew up in Suffolk and has always farmed with his father Alan. He loves the countryside – and is at his happiest walking his crops on a spring morning when the sun is shining and nature is at its most vibrant. Sam also enjoys the annual Suffolk Show, where he is the Senior Steward of Trade Stands. At this key event in every Suffolk farmer’s calendar, Sam enjoys catching up with lots of friends and family while lending a hand on the oils stand. Clare is from a farming family in the Cambridgeshire fens, and is happiest among nature in the countryside. Her daily walks around the farm with the family’s two dogs provide plenty of opportunities for wildlife watching. Her background as a chef enabled Clare to envisage the many ways cold-pressed rapeseed oil could be used in the kitchen and develop a range of recipes to showcase its versatility, which she has demonstrated at shows, events and in schools. Clare also enjoys helping to create our monthly newsletter and feels very fortunate to be able to work with her husband and family. Hillfarm Oils was launched at the 2004 Suffolk Show, with every bottle lovingly hand-filled and sealed by Sam and Clare. Children Lottie and Harry soon became familiar faces at the shows and events they attended to demonstrate their new oil’s culinary versatility. Martin, who joined Hillfarm in June, was previously a director at Paddy & Scott’s Coffee and owner of the Railway Farm Shop in Benhall. Martin oversees the day-to-day running of the company, where the presses work day and night, keeping the production team busy filling, labelling and packing orders ready to be distributed. The core product is a delicious premium extra virgin oil made from British rapeseed grown and pressed on the farm in Suffolk. Hillfarm cold-pressed rapeseed oil is a natural choice for anyone looking for a fully traceable, sustainable British oil. The versatility of the oil means Hillfarm uses its oil to produce rich golden traditional mayonnaise, garlic mayonnaise, olive mayonnaise as well as traditional salad cream. In 2015 they introduced a delicious honey produced by the bees in hives at Hillfarm, who thrive in woodland, clover-rich grasslands, borage and, of course, the rapeseed. The key to the product is the cold-pressing. Cold-
pressing retains all of the flavour aroma, and nutritional value of the oil. The oil is released without any heat treatment. The only heat comes from the friction created during the pressing and never exceeds 35ºC. Hillfarm uses screw presses – the seeds fall into the thread of the screw and the movement draws the seed through, squeezing out the oil as it is drawn down the shaft of the screw. The oil is pushed out through small holes in the casing. The meal that comes out the other end, is collected up and is used to make animal feed. Most refined oils are extracted using chemical solvents and high temperatures. Although the process is highly efficient, abstracting 98% of the oil from the seed, compared to Hillfarm’s 70%, it removes the taste, smell and colour. With most refined oils and some other cold-pressed oils the seeds can come from many different farms or even countries. At Hillfarm only the seeds grown on their own farm and other, local Red-Tractor-assured farms are used to produce the oil. Rapeseed has always been an important crop for Hillfarm but until 2004 the seed went straight from the farm to processing for animal feed or low-grade oils. Now it travels a short distance to their barns where it is stored until needed for pressing. Martin and the Hillfarm team are keen to drive home the health benefits of cold-pressed rapeseed oil. Hillfarm oil is a rich source of omega 3 polyunsaturated fatty acids, which are vital for our
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{ Hillfarm Oils }
hearts, brain function and eyes. It’s also a balanced source of omega 6, the other essential fatty acids that need to be included in our diet. It is also high in vitamin E, a powerful antioxidant that’s essential to reduce cell damage, keep skin healthy and help to build a strong immune system. Cold-pressed rapeseed oil is also a good source of vital vitamin K, which ensures good musculoskeletal development and is required for blood clotting. It is also a natural source of plant sterols, which the British Heart Foundation advises can provide cholesterollowering benefits when consumed in sufficient quantities as part of a healthy balanced diet. The oil has won Hillfarm a number of awards, notably from the Great Taste Awards, and they are constantly striving to gain more recognition for their products. Versatility and diversity are their watchword: in 2020 they also introduced a range of flavoured oils which included White Garlic, Oak & Applewood Smoked, Black Truffle and for those who like it spicy Smoked Chilli. In 2022 they launched their bee-friendly products which include Beeswax Wraps, Leather Bee-utifiying Balm, Interior Bee-utifiying Balm and Kitchen Bee-utifiying Balm. All of these products include cold-pressed rapeseed oil and beeswax.
Happy 20th Anniversary Hillfarm Oils We are proud to have been supporting you along the way with our custom printed closures HERTI UK Ltd Tel: +44 (0) 1483 266617 Mob: +44 (0) 78 27321571
www.herti.co.uk
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Bees are especially important to Hillfarm, which places great importance on sustainable farming practices. Bees love borage and rapeseed crops. They grow borage close to their rapeseed crops to provide the bees with a longer flowering season. The team work alongside a few beekeepers who keep more than 200 hives on the farm and in spring 2016 they introduced 10 of their own beehives. In 2014 the company made a pledge to ban the use of the three potentially harmful neonicotinoid chemicals in their seed treatments at Hillfarm. Martin said: “Bees are important to us and we do take great care not to harm them in any way. In 2016, our commitment to save the bees was recognised by Friends of the Earth in their Bee Friendly Shopper’s Guide to Rapeseed Oil.” The Fairs family says: “Here at Hillfarm, working the land in our beautiful corner of Suffolk is a privilege we never take for granted. That’s why our sustainable farming practices are designed with the environment at the forefront of our minds.”
www.hillfarmoils.com
{ Tuk In Foods }
Hold my naan… you CAN have curry on the go Everyone loves a curry… but the food consistently voted Britain’s favourite is not really conducive to being eaten on the go. Well, says Tom Cropper, hold my naan… because you can have curry on the go, and his business Tuk In Foods proves it. The mission, says Tom, is to deliver restaurantquality Indian food, that you don’t have to book a restaurant to enjoy. The genesis for the company, which launched in 2015, came after Tom’s uncle lived in Mumbai for 20 years. He brought back with him the recipes for the incredible food he’d been enjoying out in India, and Tom inherited that passion. He says: “While I was at university I basically lived off Indian food for four years”. A career in financial services beckoned for Tom, but his love of Indian cuisine never left him. One day he was sitting on a train looking at the unappetising, curled-up sandwich that was the only thing on the menu, when inspiration hit. He says: “I was thinking how much I’d have loved a curry right then, but obviously there are issues with eating a lot of Indian food on the go”. The sauces, for one — while delicious, tend to be messy to eat. However… what if you wrapped them in naan bread? “It suddenly struck me,” says Tom. “That would surely solve all the problems!” Tom had already dabbled with the food industry after his spell working for Lloyds and TSB in financial services
— a restaurant that he labels “a complete disaster”. But this had potential to fill a hole in the market… as well as plug a gap in the appetites of busy people. So Tom launched Tuk In Foods. Over three years he finessed his product development until he got it just right — the perfect naan-wrapped curry, sealed and ready to eat. And it is a hit. The Tuk In Foods range is now available in Co-Op, Tesco Extra, WH Smith, Nisa, as well as in transport concessions. Tom says: “We’re really meeting our customers’ needs — they want more flavour, they want more world cuisine,
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{ Tuk In Foods }
but they also want it to be convenient. “Everyone loves a curry, but not everyone has the time to go out and have one in a restaurant, or cook it from scratch at home. This solves that problem.” Based in Leicester with 25 employees, Tuk In Foods is now turning out 60-70,000 wrapped naans a week. For the stay-at-home crowd, Tuk In Foods has also developed a range of ready meals which aim to deliver restaurant-quality meals in the comfort of your own home. The ready meals were born out of necessity — when Covid hit and brought with it all the problems well known to the food industry, Tuk In Foods had to act fast. Tom says that within seven days of the crisis hitting, the team had developed a range of ready meals, and within nine days they were on sale for next-day delivery from their website. The company recently secured a £200,000 investment to push ahead with its growth plans from First Enterprise – Enterprise Loans via the Midlands Engine Investment Fund (MEIF). Tom says: “The last few years have been focused on getting the products, branding and packaging right, but now we are very much ready for the next phase of growth. “In order to scale the business and list within supermarkets and key retail shops, we need to invest to meet the potential demand.” Matthew Wright, Business Advisor at First Enterprise – Enterprise Loans, said: “We’re really pleased to support Tom and Tuk In Foods with this investment. “The convenience food sector is a competitive market. “However, the product is excellent – in my opinion
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there is nothing quite like it – and with a range of customer-focused products in development backed by an experienced team, I know that the firm is set to do great things. We wish the team the best of luck.” The MEIF project – supported financially by the European Union – has more than £250m to help Midlands’ SMEs grow. It is a collaboration between the British Business Bank and 10 Local Enterprise Partnerships in the West Midlands and East and South-East Midlands. Lewis Stringer, Senior Manager at the British Business Bank, said: “This latest funding into Tuk In Foods demonstrates some of the ways MEIF funding can be used to help a business develop new product lines and increase their customer base.” For their next trick, Tuk In Foods is moving into the snacking market, on the basis that everyone loves a bit of Bombay Mix just as much as everyone loves a curry. But typically for Tom, just reproducing what’s already on the market was never going to be on the cards.
{ Tuk In Foods }
So Tuk In Foods’ Superfood Bombay Mix comes with what Tom calls the Tuk In Twist, of course. He says: “There is a growing demand for snacking but what there is out there tends to be a bit, dare I say it, dull. “We wanted to create a Bombay Mix with a difference. We’ve combined it with dried fruits, nuts and superfoods to create something that’s really super-nutritious and tasty.” The Tuk In Foods empire continues to grow and the popularity of its products is rising as it gets more and more shelf-space in local shops and on-the-go retailers. Tom says: “I’m very proud of what we’ve achieved and I have a brilliant team around me who are dedicated to
putting out the quality products that bear our name. “We are constantly innovating and have spent some time refining and redeveloping our products to take them on to the next level of quality, and an exciting range of new product is due to launch in April next year.” It’s been a long but fruitful road for Tom and his team at Tuk In Foods, which is now gaining the level of success he could never have imagined as a student who was eating curry every day.
www.tukinfoods.com
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