Food & Drink News July 2016

HOWARD TENENS - EXPERTS IN FOOD AND DRINK LOGISTICS BELFAST BAKING COMPANY NORTHERN IRELAND BAKERY OF THE YEAR 2016

JULY 2016 £4.75

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CONTENTS PAGE 04 NEWS UPDATES 12

RESTAURANT FOCUS

14

WC ROWE

16

HOWARD TENENS

18

LOCKWOODS LIVERPOOL LTD

21

NATIONAL MILK

04

LABORATORIES 25

DINA FOODS

26

BELFAST BAKING COMPANY

12

14

16

21

TO VIEW THE 2016 FEATURES LIST PLEASE VISIT WWW.FOODANDDRINKNEWS.CO.UK OR CONTACT US AT +44(0)1484 321000 TO EMAIL A COPY TO YOU Food & Drink News is published by Planet Media & Design Ltd. Company registered in England & Wales, number 09365661. All material is the copyright of Planet Media & Design Ltd. All rights reserved. Food & Drink News is the property of Planet Media & Design Ltd. This publication may not be reproduced or transmitted in any form whole or part without the written permission of a Director of Planet Media & Design Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

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EDITOR’S FOREWORD chief editor michelle hodgson deputy editor rachael whiteley art director paul roper senior designer jamie quarmby graphic designer ben wainman advertising production rachael whiteley production manager rachael whiteley accountant kerry monkhouse MICHELLE HODGSON - CHIEF EDITOR

proofreader becky ashwell

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THE DARK AGES Whichever way you voted, there’s no denying that the fallout from Brexit has divided the country and thrown it into turmoil.

Instead of steering forwards, we have stepped backwards into instability, which has major implications for the food and drink sector, and for consumers.

The President of the National Farmers Union, Meurig Raymond, has described the post-Brexit-vote situation as a “political car crash”. He warns that food prices will rise because of the weakened pound, combined with our dependence on imported products.

“The average income of a farmer was just over £20,000 in 2014, and 55% of that was EU money, so that’s how important that money is,” he said.

There are no guarantees that farmers will receive the same amount of money from a future UK government, especially while the economy remains unstable. Then there’s the threat of tariffs being applied on British exports, counteracting the benefits of a weak pound.

Jon Copestake, the Chief Retail and Consumer Goods Analyst at the Economist Intelligence Unit, says: “While the market panic

will be relatively short-lived there will follow a period of sustained uncertainty … Worse is likely to come in 2017 when retail sales volumes could decline by over 3% as the economy falls into recession and uncertainty mounts, especially as higher import prices also act to depress demand”.

If freedom of movement laws change, it will impact restaurants, hotels and produce growers, all of which rely heavily on foreign workers.

These workers, along with the many entrepreneurs who set up food and drink businesses in the UK, may also be put off by the rising number of racist attacks currently being reported by the media and on social media. These horrifying events have ranged from ‘no more Polish vermin’ cards being posted through letter boxes, to open verbal and physical attacks on the street.

As Lady Macbeth said: “What’s done cannot be undone”. It’s how our leaders and how we as a nation choose to act next that will decide what sort of country we are to be in the future.

This month we are focusing on restaurants and on corporate catering, along with our usual wide range of features and news stories.

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NEWS UPDATES

SAFETY DURING CIP ENSURED WITH IP69K-RATED INTERLOCKS AND SAFETY SWITCHES FROM FORTRESS Strict health & safety standards in the food, beverage and pharmaceutical industries require all machinery used in the production process to be thoroughly sanitised at regular intervals.

Because of the high pressures, harsh chemicals and high temperatures used in automated cleaning in place (CIP), an adequate safety system is needed to protect personnel. This safety equipment, including interlocks and safety switches, must be able to withstand the CIP process, which usually requires an ingress protection (IP) rating of IP69K – the highest rating available.

If a worker could be hidden from view while inside the machine, there needs to be an effective safeguard to ensure the guard door cannot be locked closed and the machine

restarted until the worker leaves the danger zone. The simplest solution is a safety key, which a worker takes inside the machine.

With this in mind Fortress developed the amGardS40, a range of highly robust, IP69K-rated, stainless steel electro-mechanical safety interlocks and switches specifically designed for the food, beverage and pharmaceutical industries. Modular in design, they allow for many different configurations, customers can purchase modules and build up their ideal safety system.

Each module of the amGardS40 has a slim 40mm body allowing it to be easily fitted to a 50mm guarding section or other areas where space is limited. The range also enables users to incorporate basic machine control functionality into their

interlocking devices. All control elements, including push buttons, lamps, selector switches and e-stops, are IP69K-rated and can tolerate extreme CIP conditions. This minimises downtime while simplifying the access procedure as ‘gate release/machine restart’ can be controlled at the point of entry.

As the amGardS40 IP69K range maintains optimal performance even after being repeatedly hosed down by high-pressure washers and subjected to harsh CIP chemical cleaning agents, it helps manufacturers achieve a high

Overall Equipment Efficiency (OEE) rating. Electrical engineers can rest easy, knowing that machinery will not experience constant interruptions due to electrical failures when dust and/or food waste penetrates the casing of the safety switches.

TEL: 01902 349000 WWW.FORTRESSINTERLOCKS.COM

FRUELLA…THE TASTE OF SUNSHINE… Radnor Hills are a family-run business and have been producing mineral water and soft drinks for over 25 years.

At the beginning of 2016 the soft drinks innovators Radnor Hills launched a brand new fruit juice

range, Fruella. The 100% pure apple and orange drinks will be their first ever variants that don’t contain their trusted mineral water which has always been a starting point and the basis for all Radnor Hills drinks in the past.

The drinks range is gloriously colourful and reflects so well the Radnor Hills’ ‘We Love Great Flavours’ ethos. The refreshing blends of juice contain no preservatives and nothing artificial, none of the nasty stuff! Each bottle is bursting with flavour and the NEW range includes the following variants: Cranberry & Raspberry, Apple & Blueberry, Tropical, Orange & Carrot and 100% Pure Orange and Apple juice.

You may have a hard time deciding which flavour to go for, but we assure you each one is full of juicy goodness!

William Watkins, founder of Radnor Hills, commented ‘We are really excited about the launch of our new Fruella range, it’s been a

long time coming but we wanted to use our years of expertise in the soft drinks industry to blend these drinks perfectly for you to enjoy! We can’t wait to see what you think!

Fruella is available through all major wholesalers in cases of 12 x 400ml plastic bottles. The branding is fun and bright and sure to catch your eye on the shelves.

Summer is here, and it provides a multitude of sales for retailers, soft drinks included! Why not update your offerings today!

FOLLOW @RADNORHILLS ON TWITTER FOR REGULAR UPDATES AND COMPETITIONS. FOR MORE INFORMATION EMAIL SALES@RADNORHILLS.CO.UK OR VISIT WWW.RADNORHILLS.CO.UK

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PLASTIC PACKAGING: AN ASSET TO OUR GREEN ECONOMY Ignorance and misconceptions around plastic packaging continue to hold back the food industry in making inroads into sustainability, food and packaging waste, according to LINPAC Director of Innovation, Ana Fernandez.

Driven largely by consumer thinking, some food manufacturers, brands and retailers remain hesitant when it comes to making the switch from other packaging materials to rigid plastic. This is despite significant efforts by industry bodies such as INCPEN and the British Plastics Federation to debunk the myths relating to the environmental credentials and safety aspects of rigid plastic packaging.

“Despite the indisputable benefits that such plastics have brought to society, negative perceptions continue to circulate about the material.

“Whilst those in the industry do understand the benefits of rigid plastic packaging, many are quite literally frightened of the potential reaction of consumers, who continue to see plastic as the root of all evil, regardless of how misinformed their concerns may be,” says Fernandez.

“Whilst it is clear that there is no one-size-fits-all solution in the world of food packaging, with rigorous recycling and packaging waste targets to meet and a mountain of food waste to tackle, it is frustratingly clear that progress across the supply chain in these areas is being stifled by misinformation.”

Fernandez points to the contrasting perception held by consumers about paper and cardboard packaging as an example.

Such packaging is seen as good for the environment, with strong credentials to meet the needs of a circular economy.

“The reality is far different,” says Fernandez. “When considered over

the entire life of the packaging, paper and cardboard embody far more greenhouse gases than their plastic equivalent and are extremely energy intensive to manufacture. On the other hand, plastic is light, robust and requires substantially less energy to manufacture, offering a lower carbon footprint when compared to cardboard.

“Furthermore, rigid plastics can be recycled many more times than paper. Additionally, paper or cardboard contaminated with food cannot be recycled – something many consumers are not aware of and which can lead to other cardboard becoming contaminated and unrecyclable too.”

Fernandez says sustainability and creating a closed loop recycling process is at the forefront of innovation at LINPAC. The fresh food packaging manufacturer develops plastic packaging containing industry-leading levels of recycled material, in many products this stands at 95%, and internally recycles all materials where possible.

The company’s in-house supercleaning process cleans all incoming recycled materials to ensure the recycled PET it uses in its rigid products meet the most stringent food safety and hygiene regulations for food packaging.

Beyond the environmental and recyclability issues associated with different food packaging materials, Fernandez says the ultimate test comes down to pack functionality and performance.

She adds: “Fundamentally, food packaging must protect the contents from damage, preserve them so that they reach the consumer in the optimum condition and present them well. Increasingly, it must also meet expectations in relation to aesthetics, innovation, cost, ease of use and convenience.

“Plastic is able to respond to these needs with relative ease in comparison to other materials. It is extremely versatile enabling it to be moulded, extruded or blown into limitless shapes and sizes; robust enough to withstand the rigours of

the supply chain; and the technology which can be applied alongside plastic, such as MAP and heat sealing, keeps food fresher for longer and protects it from the risk of contamination helping to minimise food waste both at retailer and consumer level.”

Packaging experts estimate that each pound of plastic packaging can reduce food waste by up to 1.7 pounds.

“Rigid plastic packaging has taken such a large share of the packaging market precisely because it is the most cost effective solution to deliver performance,” says Fernandez. “Cost effective means resource efficient and to be resource efficient means to be environmentally efficient too.

“Contrary to popular misconception, plastic packaging should be regarded as a valuable part of our green economy and as a solution, not part of the problem!”

WWW.LINPACPACKAGING.COM

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NEWS UPDATES BARRY CALLEBAUT BEVERAGES STRENGTHENS ITS BUSINESS DEVELOPMENT

Barry Callebaut Beverages has appointed Ansell Harrison as Business Development Manager to oversee sales and source new leads in the South for the leading hot drinks manufacturer.

This latest appointment reflects the company’s ongoing commitment to its plans for future growth, following on from the announcement that it has once again extended its product range with Bensdorp’s Barista Single Origin Cocoa and Chocolate drinks.

Ansell is expected to drive sales of this unique, new product in the HoReCa market as well as continuing Barry Callebaut Beverages’ flourishing sales trajectory in vending, where the company enjoys success with a broad range of its high quality offerings.

With almost 20 years’ experience in the vending industry, Ansell is a well-respected figure with a proven track record for customer service. He will report to the Head of Sales for Barry Callebaut Beverages in the UK, Paula Bentley.

Paula comments: “We’re delighted to welcome Ansell to the team. He is renowned for his warmth and integrity and we expect that his strong work ethic and open manner, which has served him so well in the vending sector to date, will also impress in the wider food services industry.”

FOR FURTHER INFORMATION ON BARRY CALLEBAUT BEVERAGES AND ITS PRODUCTS, LOG ON TO WWW.BARRYCALLEBAUTVENDING.CO.UK OR CALL 01244 370500

ALISON PLASTIC DOLLIES MAKE LIGHT WORK OF MOVING CRATES AND BOXES Alison offer a range of new and used robust, heavy duty, plastic dollies from stock to facilitate safe and easy movement of crates, boxes and trays. Manufactured from strong, durable, hygienic food quality polyethylene and designed to avoid dirt traps, these dollies can provide stable transport of most sizes of plastic storage boxes including stacking boxes/crates, confectionery trays and lidded boxes.

Available in a range of colours that can help distinguish individual products or operational areas, Alison dollies can be fitted with different castors for specific applications including swivel braked wheels for optimum manoeuvrability and secure location. Loads can be moved efficiently and safely to ensure your company is health and safety legislation compliant.

Plastic dollies are used by food processors in the supply chain, whilst retailers transport produce in-

store and also use as POS merchandising base trays to eliminate double handling.

Alongside a comprehensive range of polyethylene plastic dollies, Alison can also supply bespoke stainless steel or mild steel dollies to meet individual bespoke handling needs.

FOR FULL DETAILS CONTACT ALISON OR VIEW ONLINE AT WWW.ALISONHANDLING.COM

ZOOLANDER’S OUT WITH A FASHION FORWARD BLUE STEEL VODKA BOTTLE Inspired by the famous iridescent ‘Blue Steel’ pose of the fictional male supermodel Derek Zoolander, the renowned brand owner Diageo designed another brilliant bottle to enhance their bestselling Cîroc Vodka range. Diageo relied once more upon the expert knowledge of The Stölzle Glass Group, and set up direct cooperation between photographer Mario Testino and Stölzle Flaconnage, the English production site and centre of new product development in the field of Prestige Spirits.

Stölzle was able to evolve the design ideas of Creative Director, Mario Testino, by transforming the iconic ‘Blue Steel’ pose of Derek Zoolander into an extremely ridiculous good-looking and fashion forward bottle.

The Glass Group perpetuated its long-lasting collaboration with Diageo with this bespoke, outstanding bottle, which definitely aims at the super-premium spirits market. The limited Blue Steel edition is a fun addition to the whole Cîroc range that will appeal to both fans of the brand and fans of the film alike!

Stölzle Glass Group is a specialist in producing high-end glass containers for its Prestige Spirits and Perfumery & Cosmetics divisions.

Headquarters located in Austria, the Group consists of six European production plants and three in-house decoration sites.

WWW.STOEZLE.COM

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NEWS UPDATES NEW APPOINTMENT PROVIDES SALES SUPPORT FOR 4 ACES Popular packaging specialist, 4 Aces has appointed Diane Prasad as Sales Office Supervisor to provide added support for its sales and customer service teams.

Reporting to the Head of Sales, Diane will manage back office sales administration and ensure the smooth running of all customer services, driving and maintaining standards and working with other departments to develop relationships and improve communications.

Diane has a long history of senior administrative and office management roles, working across a number of sectors including entertainment and event management and catering. She has also worked for a number of charitable foundations overseeing a series of projects in India and has experience of the import and export of goods and supply chain management.

Managing Director of 4 Aces, Chris Penn, is delighted to welcome Diane to the team: “We’ve been really lucky to attract a candidate of Diane’s calibre and it’s a real pleasure to have her on the team. She has great interpersonal skills; a genuine enthusiasm for both the industry and the company; and we expect her to oversee the

smooth running of the back office sales team, providing us with the systems and processes to ensure that we continue to improve on our sales success.”

FOR FURTHER INFORMATION ON 4 ACES AND ITS PRODUCTS, VISIT THE NEW WEBSITE AT WWW.4ACESLTD.COM OR CALL 01992 535774

MAGIC BEANS FROM FINLAND – THE NEW NORDIC SUPERFOOD It’s got more protein than an egg, is low in sugar and salt, and high in fibre – it’s Finland’s very own superfood – Fava Mill’s Fava Bean products now coming to the UK for the first time.

Claims for many superfoods are based more on marketing hype than science. The credentials of Fava Mill’s Bean Mix and range of Granolas are difficult to dispute and are a boon to vegetarians, vegans and anyone wanting a protein boost but wary of a high meat content diet. Fava Mill Granolas have considerably more protein per gramme than a boiled egg, are low in sugar and

salt but high in fibre with 9g/100g.

Many people don’t get enough fibre. On average, most people in the UK get about 18g of fibre a day while experts suggest we should aim for at least 30g a day. One serving of Fava Mill Granola every day would go a good way to eliminating that deficit.

Fava Mill Bean Mix and Granolas can be used to create innovative and tasty foods from starters to desserts – via pizza. Soups to trifles via tzatziki.

Smoothies to meatloaf via lasagne. All are listed on the website: www.favamill.com

INCREASED DEMAND FOR PARAMOUNT PACKAGING’S FUJI ALPHA VII FLOW-WRAPPERS

Paramount Packaging Systems Ltd, exclusive distributor of Fuji Machinery Company’s horizontal and vertical form-fill-seal equipment in the UK and Ireland, is reporting increasing demand for its technologically advanced Alpha VII flow-wrapping equipment with food processors, manufacturers and packers rejecting lower cost systems in favour of performance, speed and the ability to add value to the business in the long term.

Small producers looking to automate a line for the first time, or major blue chips wanting to improve an existing operation, are choosing Paramount Packaging’s Fuji flow-wrappers for the production of more sophisticated packaging styles that offer enhanced integrity.

These efficient and versatile systems can handle a wider variety of materials for wrapping products across all industry sectors, including meat, bakery, dairy, fresh produce and snacks.

John Roberts, Managing Director at Paramount Packaging, comments: “Having experienced efficiency and quality issues with lower end form-fill-seal systems, food manufacturers are opting for high performance flow-wrappers like our Fuji Alpha VII models that boast cutting edge technology and well-engineered components”.

He concludes: “Our horizontal flowwrappers and automatic infeeds are designed to last, provide low lifetime cost of ownership, help decrease labour costs and provide maximum uptime.”

TEL: 01252 815252 WWW.PARAMOUNT-PACKAGING.CO.UK

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MORE FOR LESS – REDUCE CLEANING SPEND WITHOUT COMPROMISING ON CLEANLINESS * A recent survey by P&G Professional showed that a typical operator in the hospitality sector in the UK spends about £35,000 on replacing linens * The new Ariel Professional System helps reduce re-wash costs by delivering the perfect clean from the first wash * The new system can be tailored to specific business needs with three system options: Extra Soft & Fresh; White Max and Special Conditions * Helps professionals achieve top guest ratings P&G Professional, leaders in professional laundry solutions, introduces the Ariel Professional System, a new auto-dose laundry system designed to deliver an impeccable standard of clean in the first wash, helping to reduce total operating costs.

A recent survey (1) by P&G Professional showed that a typical operator in the hospitality sector in the UK spends about £35,000 on replacing linens, nearly six times more than what is spent on laundry chemicals per year. This investment is in addition to the time and money spent when operators have to re-wash an average of 34 wash loads per week.

Thanks to the new Ariel Professional System, operators can look forward to a reduction in their operating costs. Meeting expectations in the first wash, the Ariel Professional System saves time and money – from helping spend less staff time, chemicals, water and energy on re-washing; to helping keep linen in use for longer.

The new Ariel Professional System’s deep cleaning technology can deliver one wash results by lifting out stains even from the

deepest layers of fabric. The system has been designed for businesses with high laundry volumes that require a quality professional laundry system that meets their specific needs. This new solution responds to guests’ demands for an ‘above average’ level of cleanliness (2) required to get top rating.

From extra soft and fresh towels (3) that delight guests, to perfectly white linens that stay white longer so they can be used over an extended period of time (4), to an optimised washing process for high intensity laundry operation - the Ariel Professional System offers three separate system options adding to one wash results: 1. One wash clean + Extra Soft & Fresh, for the characteristic Ariel and Lenor experience that boosts guest satisfaction with extra softness and longer lasting freshness. Two out of three guests would prefer that their towels and linen are being washed with Ariel and Lenor(5). Lenor protects fibres, making linen softer and fluffier to touch. Its micro capsules protect freshness during the laundry process, delivering three times longer lasting freshness. This near pH neutral system is gentle to

skin, and gentle to fibres(6).

2. One wash clean + White Max, for linen that can stay in use two times longer. The Ariel Professional’s unique triple whitening technology restores the faded whiteness of old linen in one wash, while prolonging whiteness wash after wash. The near pH-neutral system prevents calcium deposits to protect linens from greying, allowing to keep them in use longer and reduce replacement cost.

3. One wash clean + Special Conditions, for high volume and heavy duty laundry challenges removes even the toughest stains in the first wash, at temperatures ≥60°C, while maintaining linen whiteness (7) to help save on rewash and linen replacement.

The Ariel Professional System also provides wash programs that disinfect according to European Norm EN 1276 under each of the three system options (8).

Commenting on the Ariel Professional System, Mark Porst, Commercial Director UK & Ireland for P&G Professional, said: “In this day and age hospitality businesses and commercial laundry operators are finding it more and more difficult to keep their laundry systems at a premium standard, whilst maintaining customer satisfaction and managing costs.

Investment in the Ariel Professional System helps operators meet high guest expectations, but can also contribute to their bottom line by saving time and money throughout the laundry process.”

FOR MORE INFORMATION ABOUT THE ARIEL PROFESSIONAL SYSTEM AND P&G PROFESSIONAL, PLEASE VISIT WWW.PGPRO.CO.UK

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NEWS UPDATES

KLENZAN APPOINTED SOLE DISTRIBUTORS FOR SOLUPAK RANGE Klenzan Ltd, based in Warrington, Cheshire will this month take on sole distribution of the innovative Solupak range of cleaning products for the EU region.

The Solupak system is a range of cleaners and sanitisers designed to be used anywhere routine cleaning is undertaken and where storage space is limited and the handling of neat chemicals is to be avoided. The eco-friendly products come in predosed water-soluble sachets (PVOH) that are easy to use and provide a 90% space-saving option.

An independent company with over 25 years’ experience, Klenzan is one of the UK’s most trusted providers of industrial hygiene solutions. Working across the food, beverage, brewing, dairy and pharmaceutical industries, Klenzan is ideally placed to market this innovative range of products.

The use of PVOH sachets cuts

down on the need for bulk storage and ensures that there is no skin contact with concentrated chemicals. Once added to water, the Solupak solution remains totally effective for up to 28 days, retaining its outstanding capacity to clean and sanitise without the need to be replenished. Solupak has been awarded the EU Ecolabel for its environmental properties and is approved by the Vegan Society as well as being tested to BS EN 1276 for highly effective bacterial reduction.

Klenzan Managing Director, John Bell, commented: “Solupak provides a cost effective, compact and consistent answer to high quality hygiene in catering and food establishments, large and small.

Many outlets struggle for space and need an easy, safe to use solution for keeping things clean. Solupak offers the perfect product that all staff can

use safely and with confidence.”

Its proactive commitment to research and development has put Klenzan at the forefront of innovative, effective hygiene management and control.

Well-known throughout the industry for its unprecedented levels of customer service, Klenzan works closely with its customers to provide the solution for any hygiene challenge.

Providing flexible solutions for disinfecting and sanitising, tailored to individual needs is what Klenzan does best and the Solupak range does just that, designed to maximise efficiency whilst minimising costs.

EMAIL: INFO@KLENZAN.CO.UK WWW.KLENZAN.CO.UK

NEW TRAY SEALER ‘MEATS’ RHUG’S QUALITY REQUIREMENTS

Proseal has launched the world’s first semi-automatic tray sealer for skin deep packs.

The Proseal GTR-E is able to

seal products that sit up to 100mm above the edge of the tray, making it ideal for large pieces of meat and joints. The film wraps tightly

around the meat to extend the shelf life of the product without the need for gas flushing, and provides enhanced presentation.

The GTR-E has been developed in association with its first customer, Rhug Estate. To meet the company’s need for maximum flexibility, as well as being able to handle skin deep packs, the GTR-E can seal a wide variety of other pack types, including standard, gas flushed and vacuum gas flushed trays, and ordinary skin pack trays.

Unlike traditional manual machines where the operator has to wait for each tray to be sealed, the rotary operation of the GTR-E

means a new tray can be loaded while the previous one is being sealed, delivering higher speeds and efficiencies.

“With limited space available in our packing operation, we approached Proseal to help us come up with an appropriate solution,” says Rhug Estate Cutting Plant Manager, Gary Jones. “The GTR-E meets our requirements and we have been delighted with the high standard of service from Proseal and the reliability and efficiency of the machine.”

TEL: 01625 856600 WWW.PROSEAL.COM

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PA HELP ARTHUR MALLON FOODS INCREASE PRODUCTION SPEEDS

Arthur Mallon Foods is one of the leading Irish sausage producers, who has been creating award winning sausages since 1942 from County Monaghan.

The company needed to upgrade their top seal tray sealer and were looking for a machine that would offer an increase in output in line with their production target. Since the introduction of a PA tray sealer, Mallon Foods has been able to increase its production speeds by approximately 40%.

Apart from the increased

production speeds, the PA tray sealer is a user-friendly machine with much quicker tool changeovers.

Mallon Foods purchased a fully electric eclipse SL4 tray sealer which has been designed to address the environmental impact of packaging operations by reducing the user’s power consumption by up to 90%.

The in-line, fully electric SL4 is a small footprint machine capable of sealing 75 packs per minute.

Featuring PA’s Powerdrive™ technology, the SL4 is a fully electric machine and operates without using any compressed air, therefore offering savings of up to 98% of the running costs of conventional pneumatically operated tray sealers.

This enables food producers to demonstrate a real commitment to environmental issues, whilst delivering a competitive operating cost.

John Fyfe, Production Manager at Arthur Mallon, Foods commented: “The team at PA have been very easy to deal with, their response times and communication was excellent. PA actually installed the machine ahead of schedule. Since its installation, we have found the machine very easy to operate, very reliable with tool changeovers being achieved quickly”.

TEL: 01565 755000 WWW.PAL.CO.UK

FAERCH & COLPAC JOIN FORCES TO DEVELOP PACKS FOR TESCO FOOD-TO-GO RANGE Nine-month collaboration produces winning combination of CPET pot and paperboard outer sleeve & lid for heating in-store and display in hot cabinets Two pioneers of the food packaging industry, Faerch Plast and Colpac Ltd recently joined forces to develop an exciting pack design in conjunction with leading fresh prepared foods manufacturer, Bakkavor, for a new Tesco food-togo range. The eye-catching yet functional pots are produced from a winning combination of CPET and paperboard which allows a choice of six appetising meal options to be heated in-store before being displayed in hot cabinets for purchase.

The food-to-go market continues to flourish with increasing demand

for portable meal options, especially breakfasts and lunches which are more commonly consumed off premises. As a result, retailers are demanding new packaging formats that make eating on the move easier whilst also reflecting authenticity, premium quality and healthier choices.

This latest dual-ovenable C-vis® packaging concept, which is the result of a lengthy nine-month collaboration between the businesses, comprises a high quality black CPET pot from Faerch Plast and Colpac’s biodegradeable paperboard outer sleeve and lid. In line with Tesco branding requirements, the packs are litho printed with bold graphics by Colpac using specialist heat resistant inks.

Ideal for convenience and ready meal products, Colpac’s C-vis® packaging solution was originally developed in 2012, firstly as a microwaveable option, and then using Faerch Plast’s CPET pot provide a dual-ovenable version.

Utilising approximately 30% less materials in comparison to a standard CPET sleeved product, the very thin inner and outer trays and paperboard or plastic lids are fully recyclable and supplied ready assembled for reduced handling time and costs.

Although Colpac’s C-vis® concept was readily available and well

established in the market, a considerable amount of development work was involved in this project to determine the correct style and size of CPET pot. With lightweighting a major focus, the container selected by Bakkavor measures 112.5mm (diameter) and 85mm (depth).

WWW.FAERCHPLAST.COM WWW.COLPACPACKAGING.COM

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NUMBER 13 LUCKY FOR SOME Caroline Clay is celebrating 13 years as QA Manager at National Flexible and when the BRC Auditor came calling to inspect the business in February this year, as always Caroline had good cause for celebration as the company was one of the first in the Flexible business to be given the new coveted AA rating. The new BRC Quality standard was only introduced in January this year so National Flexible were one of the very first companies to be assessed against the new standard.

Prior to the visit BRC had made it clear that compliance to the new standard would be more demanding than in the past, but as in all the other years whilst Caroline has been managing quality control within National Flexible, despite this more

stringent standard the AA rating came with only three minor nonconformances.

This is hardly surprising as Caroline has an A rating for nine consecutive years, meeting 100% the hygiene and quality standards of both the BRC and ISO requirements. For anyone who understands the depth and complexities of both of these standards they will appreciate a total of nine years with 100% compliance with no non-conformities is a truly remarkable achievement.

In addition to these successes during her 13 years with the business Caroline has had independent inspections/visits from hundreds of companies within both the food and pharmaceutical industries. These have included all

the major supermarkets as well as many blue chip brand owners.

None of these independent inspections has ever found a major non conformity and on every occasion inspected the company has met all the different quality and hygiene standards required to supply these companies.

As Caroline says “Every year the standards required in both quality, hygiene as well as ethical compliance are increased. But it is a challenge which I and the QA team at National Flexible really enjoy. The secret of our success in these areas is that our reward system

includes both quality and hygiene compliance, so everyone in the business plays their part, long may it continue.

WWW.NATIONALFLEXIBLE.CO.UK

“ENGINEERING IS A GREAT CHOICE FOR GIRLS” SAYS HANOVIA’S GUGU MOYO

Gugu Moyo is a Quality and Planning Engineer at British UV water disinfection specialist Hanovia.

With National Women in Engineering Day coming up on 23 June, she reflects on the challenges and opportunities of a profession where only 6% of professional engineers are women.

Growing up in Zimbabwe, the challenges facing girls wanting to go

into engineering were much the same as in the UK, with widespread misunderstanding about what engineers do.

“I came to the UK in 2007 to study Mechanical Engineering at the University of Greenwich, followed by a Masters in Mechanical Manufacturing and Engineering.

During my first degree I undertook a ‘Year in Industry’ with Npower

CoGen in Aylesford and during my Masters I was seconded to lighting specialists Heathfield and Company.

I would advise any girls making GSCE and A Level choices to consider engineering. If you can do some work experience in an engineering environment it will enable you to see for yourself that there are lots of silly myths about what engineers do. I would also say don’t be influenced by what your friends are choosing; your future is your own.

My present job for Hanovia is as a Quality and Planning Engineer, involving quality assurance and internal process improvement, driven from statistical monitoring.

It’s as far from the boiler suit and grease image as you can possibly get.

In many ways it’s more like being an engineering detective, looking at evidence and making important decisions based on that evidence.

I hope more girls will take an engineering career more seriously and more companies will start offering work experience to younger people – and to girls in particular. Providing work experience is a great investment in the future of the engineering sector.”

Commenting on Gugu’s role at Hanovia, the company’s Managing Director, John Ryan, says: “Ethnic and gender diversity in our team makes us stronger and better able to respond positively to the needs of our diverse, global customer base.

We’re delighted to have engineers such as Gugu in our team and I hope her story encourages more female students to consider a career in engineering.”

TEL: 01753 515300 WWW.HANOVIA.COM

P12 FOOD AND DRINK NEWS JULY 2016

RESTAURANT FOCUS

CUSTOMER CHOICE WHAT ATTRACTS A DINER TO A RESTAURANT? WHILE PRICE AND CONVENIENCE MAY PLAY A PART, CONSUMERS WILL ALSO BE DRAWN

BY SPECIAL OFFERS, QUALITY OF FOOD AND THE LURE OF THE NEW

How often we eat out at restaurants is determined by a range of factors, from family commitments and convenience to annual income.

Post-recession, it appears that many people have increased the frequency they eat out but reduced the amount they spend per meal. At the same time the restaurant sector has become more competitive, with new players challenging the established chains, and restaurants looking to attract customers with new cuisines and formats.

Opportunities for the restaurant trade include encouraging more consumers to eat out at breakfast,

and a potential increase in the lunch trade from the rising numbers of self-employed.

THE RISE OF APPS

A recent report from Sacla (www.sacla.co.uk) mentioned how important it is for restaurant owners to engage with technology, from exploring options for paying by mobile and making websites mobile-friendly, to building a strong social media presence.

Today consumers use apps to find restaurants, make bookings and pay for meals. The new CityMunch app (www.citymunchapp.com) “allows

restaurants to connect with diners in real-time, instantly publishing simple, time-limited discount offers to customers’ smartphones”.

The discounts are intended to be straightforward for both sides: restaurants simply offer a certain percentage discount on the food bill for a set number of diners at a set time; diners reserve their voucher through the app and show their phone to staff on arrival.

This benefits customers, who save money on their meals with timespecific deals, and restaurants, which can keep custom coming in during quiet periods. At the moment, the

app is only available in a few areas of London, but in the three-month trial period more than 100 restaurants have signed up.

The app is expected to be popular with diners deciding to eat on the spur of the moment. “Our vision is to bring a new kind of price flexibility to the restaurant industry,” says Robert Lynch, the founder of CityMunch. “Hotel rooms, air fares and taxi rides are all priced dynamically, and while restaurants operate very differently they face the same underlying problem of peaky demand and rigid supply.”

JULY 2016 FOOD AND DRINK NEWS P13

RESTAURANT FOCUS

AWARD WINNING

To help them decide where to eat in the first place, consumers today usually check online reviews.

However, other factors can sway their decision, from the ambience of the restaurant to publicity gained from winning awards.

The Good Food Guide offers several opportunities at its annual awards, including Best New Restaurant and Local Restaurant of the Year. The National Restaurant awards are held annually in June, with categories ranging from Best Wine List to National Restaurant of the Year – however, restaurants cannot enter, instead they are selected by a panel of judges. There are specialist awards too, such as the Tiffin Cup, awarded to the best South Asian restaurant in the country, as well as awards for associated services, such as the Restaurant & Bar Product Design Awards.

IN WITH THE NEW

The launch of a new restaurant is always going to be a draw, whether diners live in an area with limited choice or simply want to be among the first to try out a brand new eatery.

With competition fierce, restaurants can benefit from being linked with a celebrity chef or

recognised brand. The first Hard Rock Cafe opened in London in 1971 and today Hard Rock International (www.hardrock.com) runs 23 hotels across the globe. The company has just announced it will be converting the Cumberland Hotel at Marble Arch into a 900room Hard Rock Hotel London, due for completion in the summer of 2018. As well as housing an onsite Hard Rock Cafe, it will have a Rock Shop, Rock Spa, signature restaurant and ‘sophisticated speakeasy’. Meanwhile, new Hard Rock Cafes are planned for San Juan, Reykjavik and Lyon.

IT’S ALL ABOUT THE TASTE

On a smaller scale, offering a signature or unusual dish can be a good way of drumming up publicity for a restaurant, as Windermere’s newest bar and restaurant, The Pig, has found. The restaurant, which opened in March, offers a menu comprising 70% of pork dishes, but recently the owner and chef, Ian Dutton, has added the national dish of South Africa to the menu – bobotie, a spicy lamb-based dish served with a savoury custard.

“We have been very surprised by the popularity of bobotie and are pleased our customers are enjoying a new taste,” he says. “We do have some very original dishes on our

menu and it’s not for everyone, but our customers seem to be enjoying experimenting with unique food such as goat burger and gourmet American hot dog. The feedback that we’re getting is that it’s great to discover a venue in the Lakes serving audacious food.”

In a similar vein, Hao Cow, a burger restaurant in Dorset, has started serving wagyu meat from cattle reared in the Yorkshire Wolds, supplied by Driffield’s The Yorkshire Wagyu Company (www.yorkshirewagyucompany.co.u k).

“We’d eventually like to supply outlets like Hao Cow nationwide and the fact that an eatery in

Weymouth is serving our wagyu is definitely a step in the right direction,” says farmer and cofounder of The Yorkshire Wagyu Company, Jonathan Shepherd.

Sacha Phillip, Marketing Administrator at Hao Cow, said: “Our customers say these burgers are the best they’ve ever tasted, and they can’t seem to get enough of them. We love them because they’re rich and packed full of flavour.”

While price, décor, ambience and service can all make a difference to the dining out experience, in the end the quality of the food should be the driving factor in the success of a good restaurant.

P14 FOOD AND DRINK NEWS JULY 2016

WC ROWE

A RISING STAR OF THE BAKERY WORLD CHAMPIONS OF TRADITIONAL CRAFT BAKING USING LOCAL INGREDIENTS, CORNISH BAKER WC ROWE HAS PROVED IT HAS ALL THE RIGHT INGREDIENTS FOR SUCCESS

With a heritage stretching back almost 70 years, WC Rowe today operates a successful wholesale business as well as high street retail outlets and a growing number of supermarket concessions under the Rowe’s Cornish Baker brand.

A LOCAL BUSINESS

The company is rooted in the local community and recently raised money for Children’s Hospice South West by running a ‘Design Yer Own Pasty’ competition in partnership with Pirate FM Radio.

The winner, whittled down from nearly 700 designs, was the Veggie Power pasty, which will now be stocked in Rowe’s Cornish Bakers across Cornwall. The winning pasty includes baby spinach leaves,

butternut squash, feta cheese, red onion, red chilli and oregano.

Nick Brown, Development Chef at WC Rowe, says about the pasty: “The unique combination of ingredients makes this a truly exciting vegetarian option which will appeal to all tastes, even meat eaters. It’s the first time we have seen these delicious ingredients in pasties and we believe it will be a popular alternative to our cheese & onion pasty this summer”. 5p of every pasty sold will be donated to Children’s Hospice South West, a joint initiative set up by Rowe’s and CHSW. Bernadette Chambers, Corporate Partnerships Fundraiser for Children’s Hospice South West, said: “We are absolutely delighted to

be befiting from the sales of the winning pasty from the competition. Money raised will come straight to Little Harbour and help us in offering care and support to local families facing a difficult time ahead. We are so grateful to Rowe’s for involving us in the competition in our special 25th Anniversary Year”.

SWEET AND SAVOURY

While the traditional steak Cornish pasty remains a bestseller, the bakery is always coming up with new recipes, from veggie options to a pasty flavoured with Reggae Reggae sauce. Other savoury offerings include sausage rolls, slices, bakes and hot rolls – all freshly baked using locally sourced

ingredients.

Classic and speciality bread is also baked fresh daily and used for the bakeries’ sandwiches. For those with a sweet tooth, there are cakes, buns, biscuits and pastries, from croissants, doughnuts and muffins to traditional Cornish spicy saffron cakes.

TAKING CARE OF ITS STAFF

Employing around 370 employees at its retail and production sites, the business last year committed to paying its staff the Living Wage Foundation rate, in return for their hard work.

Becci Blackburn, Director of Resource and Development, says: “Our focus through delivering all of this has not been the rate of pay but more importantly, the skills and

JULY 2016 FOOD AND DRINK NEWS P15

WC ROWE competences of our colleagues; creating value for money in roles at the new rate through job profiles, a training matrix and skill development was critical to eventually gaining a return in investment”.

Although the move to the Living Wage has been challenging, Rowe’s has not struggled as a business in making this bold move. In fact, by adopting the Living Wage, the company’s reputation is demonstrated as a responsible and forward thinking employer.

Although it’s too early to measure, Rowe’s is convinced that there will be the ongoing significant commercial benefits from a committed and loyal workforce.

A DISTINGUISHED HERITAGE

WC Rowe has a distinguished heritage in the bakery trade, which began in 1949, when Bill Rowe opened his first shop in Falmouth.

As the company grew, Bill’s passion for baking, combined with the business acumen of his wife, Phyllis, made for the perfect recipe.

In 1975 the company headquarters moved to a larger site in Penryn and the current Chairman, Alan Pearce, who joined the company as a teenager, helped to transform the business in the years that followed.

RETAIL GROWTH

At present WC Rowe operates 22 retail outlets, comprising 17 high street bakeries and five concessions within Asda or Tesco supermarkets.

The newest bakery is the flagship store at Cornwall Services on the A30 which opened its oven doors on St Piran’s Day earlier this year.

The new bakery is unique, being based at an independent service station, allowing tourists and locals travelling in and out of the county a first and last pasty pit stop.

Having supplied the multiples for some time and built up a good relationship with their buyers, the company opened up its first concession within an Asda store in 2009. Sitting alongside the existing in-store bakery, the concession offers products such as pasties and savoury slices. After a successful trial, the experiment was extended and there are plans to open up further concessions in Cornwall and beyond.

A GROWING CUSTOMER BASE

Wholesale customers include many of the large chains, including Asda, Sainsbury’s, Tesco and Lidl, along with the West Cornwall Pasty company, which has sites at motorway services and railway stations across the UK. By operating its own fleet of vans, WC Rowe can ensure traceability and a reliable delivery service.

The Penryn site produces a range

of breads and cakes for the company’s own retail outlets and a range of wholesale customers.

Meanwhile, a purpose-built sandwich facility, housed in a small unit beneath the company’s NPD kitchen, produces freshly made sandwiches each day, predominantly for WC Rowe’s retail outlets.

The main production facility has been producing the majority of the company’s products since 2007, including all of its pasties and savoury slices. From here, frozen products are sent out to retail outlets and wholesale customers to be baked off in situ.

WC ROWE (FALMOUTH) LTD KERNICK INDUSTRIAL ESTATE PENRYN, CORNWALL TR10 9EP TEL: 01326 372380 EMAIL: INFO@ROWESBAKERS.CO.UK WWW.ROWESBAKERS.CO.UK

P16 FOOD AND DRINK NEWS JULY 2016

HOWARD TENENS

EXPERTS IN FOOD AND DRINK LOGISTICS… HOWARD TENENS IS ONE OF THE UK’S LARGEST PRIVATELY OWNED LOGISTICS COMPANIES, SPECIALISING IN BESPOKE SUPPLY CHAIN SOLUTIONS FOR AN IMPRESSIVE PORTFOLIO OF HOUSEHOLD BRANDS ACROSS MULTIPLE SECTORS

Established in 1953, Edward Morris sold his business, Create More Work (CMW), to Howard Tenens, a shipbrokers in London set up by three old Etonians led by Howard Foster. CMW specialised in packing and timber case manufacturing. On joining the company in 1953, Edward Morris was given a shareholding and over the next 30 years built the company up into the formidable business it is today. The company was called Howard Tenens Services Ltd and was mainly involved in providing

services to the British Motor Industry. Peter Morris (current Chairman and CEO) joined the company in 1963, becoming Managing Director in 1979 after his father retired. Heading a management buyout in 1983, the company has since expanded greatly and acquired many additional sites across the UK. The company has since diversified into retail, renewable energy and food and drink logistics. The company now operates out of 10 locations and over 3.5 million sq ft

of premium warehousing across the UK, the majority of which is freehold owned by Tenens.

One customer which has worked with Howard Tenens as both companies have grown is Costa Coffee. Today Costa Coffee is the UK’s largest and fastest-growing coffee shop brand. Following Whitbread’s takeover of Coffee Nation in March 2011 Costa Express became the new name for a quick and convenient way to grab a great Costa coffee on the move, with now over 5,000 machines in

locations such as airport lounges, supermarkets, rail/petrol stations and universities.

From January 2013, keeping the ever-growing number of Costa Express self-service machines topped up with coffee, sugar, syrups, cups, lids and stirrers has been the responsibility of Howard Tenens.

Howard Tenens started working with Costa Express following a tender process in 2012, when Costa identified an opportunity to drive efficiencies through the supply chain and searched the logistics market for

JULY 2016 FOOD AND DRINK NEWS P17

HOWARD TENENS a potential new partner to undertake Costa Express’ ingredients delivery.

Howard Tenens secured the business after clearly conveying their commitment to a long-term, valuefor-money relationship.

Through direct deliveries and supplier collections, a stock of Costa Express items including coffee beans, flavoured syrups, cups, lids, stirrers and paper napkins is housed at the Andover facility. From there pallets of stock are sent out to one of six Howard Tenens’ platform locations at Ashby de la Zouch, Boston, Sunbury-on-Thames, Manchester, Newcastle and Belshill.

Next day or ‘Day 1 for Day 2’ deliveries are then made Costa Express’ UK outlets by Howard Tenens vans.

Following the success of this contract and a detailed six-month tender process, Howard Tenens were then successful in securing a fiveyear logistics contract covering the entire ingredients supply chain for Costa Proud to Serve and Costa Express. The contract has driven further efficiencies and savings for the two brands, as well as cementing Howard Tenens’ position as their supply chain partner.

As well as the existing warehousing and distribution services Howard Tenens are undertaking for customers such as Costa, they have also developed their two-man delivery offering significantly, which has recently been publicised in collaboration with ITN Productions and the Chartered Institute of Logistics and Transport (CILT) in ‘Tomorrow’s Supply Chain, Today’, a programme which features key industry interviews and news style reports along with sponsored editorial profiles as part of the commercial project. Howard Tenens feature twice within the programme introduced by national newsreader Natasha Kaplinsky, highlighting their expertise in both two-man and solar logistics.

The four-minute feature focuses on the company’s Two Man Logistics offering for Costa Express

UK and how Howard Tenens won the business to distribute and install the Costa Express coffee machines throughout the UK; this has since expanded to cater for their international expansion and deliveries/installations.

A Howard Tenens spokeswoman comments: “The Costa Express business has grown phenomenally over the years. Howard Tenens has supported Costa Express throughout, and we like to think of ourselves as partners rather than a customer and supplier”. The Costa Express business is flourishing with a growing total number of machines installed to over 5,000 worldwide.

Dan Rowe, Installations Manager at Costa Express UK, states: “We use Howard Tenens to transport all of our machines and they enable us to get machines into the ground at the specific times and locations that we need. The great thing about working alongside Howard Tenens for Costa Express is their ability to cover all regions of the country, quickly, easily and without any stress at all”.

The two-man logistics segment can be viewed at the below link: https://itnproductions.wistia.com/m edias/2u260buw9x The future looks bright for Howard Tenens with recent developments and acquisitions at both Sharpness and Manchester, and further development plans within

the Midlands. The development of a 169,000 sq ft facility ‘Bristol Gateway’ is the largest speculatively developed warehouse within the southwest, including 14-metre eaves, 20 dock level loading doors, two storey offices and a viewing platform. The Sharpness unit sits within a further 450,000 sq ft (41,805 sq m) of existing warehousing on a fully serviced secure 43 acre (17.37 hectare) site.

The site also benefits from easy access to the M5, M4 and A38 and connections to the rest of Howard Tenens’ national logistics operations.

The Group have also just purchased a new site in Heywood, Manchester. The site includes 175,000 sq ft of warehouse space and significant yard and outside area, increasing Howard Tenens’ total warehouse footprint to over 3,500,000 sq ft in the UK. The unit has been bought by the Group as a result of the growing demand for logistics warehouse space from their customer base.

Jamie Hartles, Logistics Director at Howard Tenens, comments: “Manchester represents an important purchase from a strategic standpoint. As a national logistics business Manchester further supports our continued growth. The added advantage of owning the sites means we can provide our customers with enhanced service options. This is

part of a significant investment package to create capacity in the business, enabling us to grow.”

Hartles continues: “This includes a warehouse build at our Sharpness site of 169,000 sq ft, new marketleading warehouse and transport management software, and investment in people development”.

Further information can be accessed on our website: www.tenens.com or please contact us on 08702 415640.

For interview requests, press assets and imagery or further information please contact Commercial Manager, Beth O’Neill.

BETH O’NEILL COMMERCIAL MANAGER BETH.ONEILL@TENENS.COM 07753 301494 01453 883688 FACEBOOK:

https://www.facebook.com/howa rdtenens/ TWITTER:

https://twitter.com/howardtenens LINKEDIN:

https://www.linkedin.com/comp any/howard-tenens YOUTUBE:

https://www.youtube.com/chann el/UC446M1LazpAswHs4jwpbkJA

P18 FOOD AND DRINK NEWS LOCKWOODS LIVERPOOL LTD JULY 2016

LBK Packaging

LBK Packaging has been providing world class packaging products since 1831, and as one of the UK’s leading independent packaging suppliers we offer a full range of flexible packaging products.

Compliant with all EU food packaging regulations, our experienced sales team are able to offer help and advice on the very best available form of packaging to protect, transport and promote your products globally.

Having built our reputation on a commitment to competitive pricing, quality, service and reliability, we are able to respond quickly and efficiently to meet all of your packaging requirements wherever you are.

LBK Packaging is proud to be associated with Lockwoods Liverpool To discuss your requirement please call our sales team on +44 (0)151 547 5380 or email sales@lbkpackaging.co.uk www.lbkpackaging.co.uk

JULY 2016 FOOD AND DRINK NEWS P19

LOCKWOODS LIVERPOOL LTD

TRADITIONAL QUALITY MEAT WITH A HERITAGE STRETCHING BACK 70 YEARS, LOCKWOODS LIVERPOOL LTD CHAMPIONS TRADITIONAL QUALITY MEATS AND RECIPES, PRODUCED TO MODERN STANDARDS

Offering a wide range of fresh and frozen sausages, cooked meat products and baked pies, Lockwoods Liverpool Ltd has a long history in the trade.

The company operates from purpose-built modern premises in Bridle Way, Bootle in Merseyside, which has seen a programme of continual updating since its doors first opened in September 1964.

Now boasting a full EC licence, the factory provides a hub from which more than 30 van sales agents head out to deliver across an area stretching from the north of England to the Midlands and north Wales.

While its goods are produced with an eye on the past, many following traditional recipes, the

company ensures it takes advantage of the best that modern technology and food standards have to offer.

PRODUCTS

Although Lockwoods has a wide range of products on offer, it’s probably best known for its sausages.

These range from traditional coarse cut and meaty Old English sausages, Cumberland sausages, traditional hand-linked Lancashire sausages, and coarse cut and spicy pork sausages, with leeks or apple or garlic.

To best cater for its customers, the company offers its products in various catering and portion-control packs, plus a choice of fresh or individually frozen sausage meat and forcemeat stuffing.

For the deli counter, there is a

range of other meat, poultry and meat-based products, including turkey crown, black pudding, American-style meat loaf and Scotch eggs, along with cooked ham, gammon and pork.

Again with the customer in mind, Lockwoods offers a range of different sizes of steak pies and sausage rolls, steak and kidney pies, buffet and cocktail pork pies, Cornish-style pasties and Gala pie.

pudding is also now available through Asda.

RETAIL SHOP

As well as wholesale production, the business runs a retail shop in the heart of the factory. Open Monday to Friday from 6.30am to 3pm and on Saturdays from 8am to 11.30am, the shop is easy to access and has a wide range of products on display.

INVESTING IN STAFF

REBRANDING EXERCISE

Recently, the company has been busy rebranding some of the sausages it supplies to Asda at Aintree and at Walton. As the company says: “The packaging may look different but the same great taste remains!” Lockwoods black

In order to produce the best quality products, Lockwoods is committed to offering training to its staff.

In April, in-house training sessions were held in the company’s canteen for Level 2 Food Hygiene and Safety to ensure its staff were up

P20 FOOD AND DRINK NEWS JULY 2016

LOCKWOODS LIVERPOOL LTD to speed. The training covered changes that affect the working environment, finishing with a test the following week.

By running the training in-house, the programme could be tailored to suit the specific requirements of the company and the staff, focusing on all the key components and bringing staff up to date on changes and practices without them having to leave the factory.

“This is a perfect opportunity for staff to get together and see the impact the changes make to our company,” said Richard Davidson, the Operations Manager at Lockwoods. “It also means that staff are trained on site, reducing the costs.”

Following the success of the training sessions, Lockwoods plans to roll this out for other courses in the near future.

A LITTLE HISTORY

When Lockwoods Butchers Ltd first started trading around the middle of the 1940s, meat was still on ration following the Second World War. The company began with retail outlets, opening a series of butcher’s shops in and around the Liverpool area.

In the early 1950s, Director Stanley Maddock decided that it was time move into sausage production and Lockwoods invested in a small factory in the Broadgreen area of Liverpool. From this dedicated unit, the business was able to start production of its own brand of pork and beef sausages, later followed by a range of cooked meats.

It didn’t take long for the successful company to outgrow its premises and a larger factory in Boaler Street in Liverpool became Lockwoods’ new home around 1957. From here, it began to send out sales staff, delivering throughout the city of Liverpool and across the surrounding areas. Meanwhile, the Olympic Cinema that stood in Boaler Street at the time lent its name to the Olympia brand.

Yet again, the business grew too big for it premises and soon

expanded to a former Wall’s ice cream depot in Melrose Road, Kirkdale. Sausages, it seemed, were increasing in popularity with the British public every year.

The next major event in the company’s history was a name change from Lockwood’s Butcher to Lockwoods (Liverpool) Limited – this happened in February 1960.

Soon afterwards, Stanley Maddock’s son Douglas joined the firm as a buyer.

Once again the company’s success and growth led to the need for a larger factory, and the current premises were selected in 1964.

Around the same time, the approach to selling changed, with the sales force becoming franchised agents – a set up that continues today.

In 1982 Douglas Maddock took over the running of the business, and his son Ian Maddock came on board in 2007 as Sales Manager.

Now a Director, Ian is set to continue building the business moving forward.

TODAY AND TOMORROW

After relaunching its website in 2014 and working on rebranding projects, Lockwoods continues to enjoy ongoing success while planning for the future. This will include new product development and supporting nearby Tam O’Shanter’s Urban Farm – which introduces children on the Wirral to farm animals – by raising funds and spreading news about the pigs reared on the smallholding.

As seasonal products are always popular, there will be new flavours of sausage created for the coming months. And, as always, Lockwoods will be listening to its customers in order to continue to produce new products that will fly off the shelves.

LOCKWOODS LTD BRIDLE WAY, NETHERTON, LIVERPOOL L30 4UA TEL: 0151 5259258 FAX: 0151 5251151 EMAIL: OFFICE2@LOCKWOODSLTD.CO.UK WWW.LOCKWOODS-LTD.CO.UK

JULY 2016 FOOD AND DRINK NEWS P21

NATIONAL MILK LABORATORIES

HEALTHY COWS, HEALTHY MILK, HEALTHY PEOPLE AN INDEPENDENT, FARMER PLC-OWNED ORGANISATION BASED ON TRUST, INTEGRITY AND QUALITY, NATIONAL MILK LABORATORIES IS A UNIQUE ORGANISATION IN THE MILK TESTING SECTOR National Milk Laboratories (NML) tests bulk milk samples from over 10,000 British farmers every week for constituents and quality.

The results determine how much the producer is paid for its milk by the dairy processor.

“The business is founded on trust, integrity and quality, and we’re unique in our structure and ownership,” explains Director, Ben Bartlett. “The dairy producer has the reassurance that milk tests are undertaken by an independent milk laboratory owned by a farmer PLC.” Promoting the idea of healthy cows, healthy milk, healthy people, NML not only maintains UKAS accreditation - an internationally recognised certification body that assesses performance against ISO standards - but prides itself on going some way beyond its requirements in the range of proficiency testing schemes and trials that it participates in.

INDIVIDUAL AND BULK TESTING

As well as testing bulk milk samples for payment purposes, on behalf of milk buyers, NML also tests individual milk samples on behalf of producers for constituents and quality including somatic cell counts. This service is offered to producers through NML’s parent company, NMR. “We can also offer further tests on milk samples including serology tests for infectious diseases and microbiology tests for pathogens that affect the hygienic quality of milk,” adds Mr Bartlett. “What we’re especially proud of is our coordinated approach to delivering this

information back to the customer, be it the milk buyer, producer or a third party such as the vet or adviser. We provide the underlying management information to allow effective decision making on farm.”

By testing around 700,000 individual cow samples and around 50,000 bulk milk samples a month, NML is able to achieve considerable economies of scale and provide the industry with a more coordinated and comprehensive service.

HELPING BOTH SIDES

Importantly, NML caters for the needs of both the dairy processor and the producer. “If we can improve the health of the dairy cow, that improves the sustainability of the dairy, which helps from the processor’s point of view,” explains Mr Bartlett. “We sit right in the middle. If a processor is notified about an issue on a farm, we will be tasked with following that up through the provision of tests for the producer, to help rectify the problem.”

As well as direct engagement with producers, NML recognises the key role of vets in resolving issues that arise. For this reason NML has vets within the team to help provide technical support and guidance on result interpretation. These vets help in individual farm cases and also deliver CPD courses to the wider vet profession. Above all, it’s about understanding: “We feel it is fundamental that producers,

JULY 2016 FOOD AND DRINK NEWS P23

NATIONAL MILK LABORATORIES processors and vets fully understand how to interpret the tests we provide. We back up our training activities with an open-door policy at our laboratories.”

LEADING THE FIELD

NML counts all the major processors among its clients, including: Arla Foods, Müller, Dairy Crest, First Milk, Lactalis and Meadow Foods. It also provides a testing facility for vets and feed companies across the UK and for government agencies, as well as for National Milk Records (NMR).

With around 80 dairy processor clients, NML is the main player in milk testing for payment purposes in the UK and this carries a responsibility. “Our standards are very high and we look to achieve the highest ratings in international and national proficiency testing schemes. We can only do this with a highly skilled team of lab

technicians that includes chemists and microbiologists all backed up with dedicated QA, IT and engineering teams” “Alongside the focus on quality we place considerable emphasis on innovation, both to improve the efficiency of service provision and to deliver relevant new services to our customers.”

Customers can take advantage of bespoke service offerings, which deliver maximum efficiency, and the feedback gained from annual customer surveys is incorporated into NML’s business planning.

“Our customer feedback process is essential for verifying what we’re doing well and not so well. We do a certain amount of horizon scanning, but it’s useful to know our clients’ concerns and we’ll adjust our development accordingly. Equally, if we spot something of relevance, we’ll share it with our clients.”

A SOLID FOUNDATION

An offshoot of NMR, itself created following the break up of the Milk Marketing Board, NML was founded in 2004 when Andy Warne, NMR’s Group Managing Director, spotted the opportunity for consolidation in the milk testing industry with efficiencies gained through integration of different milk testing lab businesses.

Alongside the Direct Labs milk testing business based in the West Midlands, which the NMR group bought in 2004, a second milk testing laboratory was purchased from First Milk in Glasgow, giving the newly formed company NML full coverage across Britain.

NML’s then 45% market share in payment testing was boosted when it secured the Wiseman contract in

P24 FOOD AND DRINK NEWS JULY 2016

2006. The next milestone was moving from its Wolverhampton site to a new site at Four Ashes, near Stafford, in 2012. Then, in 2013/14, the company took on all the individual cow testing requirements for NMR. Another part of the business is Independent Milk Laboratories, a joint venture in Ireland between NMR and Progressive Genetics.

Based north of Dublin, it also offers payment testing services for processors looking for independent accredited testing in the Republic of Ireland and Northern Ireland.

Today, NML has around 70 employees at Four Ashes and a further 30 at Hillington, Glasgow.

“Staff training is fundamental to the business and our management team has unrivalled expertise in the field,” says Ben Bartlett. “We operate in quite a niche market, with a unique team, combined with specialist equipment and bespoke IT systems.”

Turnover has risen significantly during the past five years, from £4.58m for the 2011/12 financial year to £8.23m in 2015/16.

INNOVATION AND COMPETITION

As a business, NML is always investigating innovative new testing technologies relevant to the food supply chain. At present it is looking at new tests that will help determine the shelf life of milk and dairy products, and tests that will help in the screening of milk for antibiotic contaminants.

The company is also continually investing in new equipment, both to improve its existing services and to develop new services – including most recently a new lab management system sourced from Autoscribe.

LOOKING AHEAD

Future plans involve helping dairy companies to judge the ‘fit for purpose’ of raw milk for further

processing and innovations in the field of testing to determine cow health.

NML now employs two vets to provide technical expertise for dairy processors and support for veterinary clients, while keeping abreast of recent recommendations for greater scrutiny in the use of antibiotics in livestock husbandry.

With many European-based clients, it’s also monitoring the ramifications of Brexit, although for now it’s business as usual.

“Our aspiration is for NML to continue to grow in a sustainable way and strengthen its position as a ‘first choice’ for producers, processors and other industry bodies,” says Ben Bartlett. “We want to be widely recognised within the UK food sector as a specialist and dedicated laboratory service provider that leads innovation, operates with integrity and professionalism while maintaining focus on its core competences. Its highly skilled team that includes expertise in all areas of the milk production chain ensures that the company has an unrivalled understanding of its market.”

NATIONAL MILK LABORATORIES LTD REGISTERED AT: 32 KELVIN AVENUE, HILLINGTON PARK, GLASGOW G52 4LT TEL: 0141 892 0706 EMAIL: MILK@NATIONALMILKLABS.CO.UK WWW.NATIONALMILKLABORATORI ES.CO.UK

JULY 2016 FOOD AND DRINK NEWS P25

DINA FOODS

A HEALTHY STEP FORWARD SPECIALITY BAKER DINA FOODS IS KEEPING ONE STEP AHEAD OF THE COMPETITION WITH INNOVATIVE PRODUCTS AND HEALTHIER RECIPES

Having created a niche in authentic Mediterranean flat bread, savoury baked goods and confectionery, Dina Foods has turned its focus to promoting the healthy benefits of its marketleading products.

Recipes have been modified with increased protein and fibre content and are now being marketed to appeal to consumers who live an active lifestyle and those who want to eat healthier, whether athletes or vegans seeking additional protein in their diets.

“We are trying to encourage people to be healthier by taking the base of what we had and tweaking the recipes,” says Sales Director, Vincent Decamps. “The goal is high-fibre, high-protein products; most of our pitta now has a minimum of 9% protein.”

The privately owned family-run firm has seen particular success manufacturing flat bread for the Food Doctor brand. It also now has retail listings in 11 countries for its low-fat, low-sugar, crispy baklawa, and interest from a major UK

HEYGATES The independent

family flour millers We are pleased to supply Dina Foods and we wish them every success in the future.

Bugbrooke Mill, Bugbrooke, Northants NN7 3QH Tel: 01604 830381 Fax: 01604 831865 www.heygates.co.uk

retailer for an own-label version.

In Germany, Dina Foods works with a major operator supplying all the retailers and two new clients who supply under their own label, while in Denmark it has won retail listings for its bread. A new contract with the French supermarket chain Auchan will see a kebab product hit the shelves in September. “That’s a major win,” says Vincent Decamps.

“We are providing the bread for the manufacturer and working with them on the brief. We have adapted the bread to increase its shelf life while ensuring it’s still a luxury product.”

To manage increased supply to retailers, Dina Foods is about to invest £250K in new machinery for its three North London manufacturing sites. It has also employed a new General Manager and a new Technical Manager – “It’s a different game from before; we need the expertise to take us to the next level,” explains Vincent Decamps.

Despite walking away from a major contract with a discounter after being asked to reduce price to a level that would compromise on

quality, the business has seen 6% growth on last year.

Looking ahead, the plans are to increase baklawa production by 150% over a three-year period and to deliver even better products for clients.

“We need to keep moving forward as our competitors are now the large manufacturers. They can target other companies but they can’t specialise like we can. We have established a niche, where we take a product, twist it and turn it into a speciality.”

One of Dina Food’s principles is that any enquiry is answered within 24 hours. It can also turn around an innovation product exceptionally quickly – in as little as seven days.

“Our company is healthier than ever,” says Vincent Decamps. “We’re here to stay.”

DINA FOODS 24 GORST ROAD, PARK ROYAL LONDON NW10 6LE TEL: 0208 6215511 EMAIL: VINCENT.DECAMPS@DINAFOODS.COM WWW.DINAFOODS.COM

P26 FOOD AND DRINK NEWS JULY 2016

BELFAST BAKING COMPANY

HOMETOWN GLORY LAUNCHED LAST YEAR IN THE TITANIC QUARTER, THE BELFAST BAKING COMPANY HAS BAKED FOR TOURISTS, ICE HOCKEY PLAYERS AND ADELE – AND NOW IT’S WON THE FOOD NI BAKERY OF THE YEAR AWARD The bakery is the brainchild of ‘foodies’ Paul McDonald, a businessman who enjoys investing in small companies, and his wife Sharon, who has a background in the restaurant trade.

“A number of years ago we sat down and discussed how we could give something back to the community and create jobs,” explains Paul. “We both enjoy programmes like The Great British Bake Off and liked the idea of starting a bakery with a modern twist that would be something new in Belfast.”

Suppliers of a full range of fresh and frozen seafood to many of the leading hotels, restaurants and contract catering outlets throughout Northern Ireland.

We are pleased to be associated with The Belfast Baking Company and wish them continued success for the future.

TITANIC FLAGSHIP RESTAURANT

Initially a site was purchased in Belfast’s Cherryvalley district, but then the opportunity arose to invest in the Titanic Quarter, one of the world’s largest urban-waterfront regeneration schemes.

“I looked at the area and thought this would be an amazing place to launch The Belfast Baking Company,” says Paul. “There has been so much investment; in three to five years’ time it’s going to be unbelievable.”

The 55-seater flagship restaurant opened last year for takeaway and

We are pleased to be associated with The Belfast Baking Company and wish them continued success for the future 16-20 Dunbar Street, Belfast BT1 2LH Tel: 02890 324236 Email: info@arnottsfruit.com

JULY 2016 FOOD AND DRINK NEWS P27

BELFAST BAKING COMPANY

eat-in customers, who can watch the bakers produce freshly made products through a large interior window.

Its location, close to the Titanic Museum and the HBO studios where Game of Thrones is filmed, has attracted plenty of tourists, in addition to office workers from nearby companies such as City Group, and visitors to the Urban Sports Park and SSE Arena.

The brand is also gaining recognition through sponsorship of the Belfast Giants ice hockey team, based in the Odyssey Pavilion. “The loyalty we’ve had from the fans is absolutely fantastic,” says Paul.

A MODERN TWIST

As well as producing traditional products such as soda bread, potato bread and the Belfast bap, which both locals and the tourist trade expect to find, the company often introduces a modern twist to its baked goods.

“We have chocolate brownies and cupcakes with Guinness in the recipe, we make lovely modern products like individual cheesecakes and our macaroons are like those you’d see in a high-end Parisian patisserie,” says Paul. “We encourage our young bakers to come up with ideas as they bring a modern style to baking. The mix between our traditional bakers and our young new guys works really well.”

Another speciality is large themed cakes; recent commissions include a seven-foot long Titanic cake, an ice hockey replica cake that weighed 15 stone made for an American tournament and a cake for Adele’s first tour date at the SSE Arena.

Ingredients are locally sourced from small businesses: “It’s very important that we support other businesses in the area, rather than going to the larger wholesalers, even if we’d get a better margin.”

HELPING THE COMMUNITY

A major focus for the business is giving back – especially to the younger generation.

“Our ethos is to invest in the next generation and that’s something I’m passionate about,” says Paul.

“We’re upskilling kids from college; it’s difficult enough for them to get jobs and we don’t want to bring them in and just put them on a machine, so they work with experienced bakers who can pass on their expertise.”

To attract tourists and promote local attractions there are barcodes on each table, which tourists can scan for information and directions, and sandwiches are named after local landmarks.

“Business is difficult but the restaurant trade in Belfast is booming, and there’s so much local produce out there, which is what the tourists want to eat. Some come

here for breakfast or lunch before going to the Titanic Museum then come back for dinner.”

EXPANSION PLANS

Following the success of the Titanic Quarter restaurant, the company renovated the original site it bought in Cherryvalley, which opened in early June as a takeaway patisserie, supplied by the bakery at the flagship restaurant.

The Belfast Baking Company also supplies wholesale to a number of local hotels and restaurants and is looking at the option of opening up a bakery/restaurant in Dublin. The business is already ahead of its targets, the baking team has recently doubled and the company now

employs upwards of 30 staff.

Winning the Food NI Bakery of the Year award in July was the icing on the cake.

“We’re looking to expand at a very steady rate,” says Paul. “I don’t want to dilute what we do by taking in so many orders that we have to move to a factory unit. Everything we do is handmade and artisan, and as we grow the business I want to hold on to that.”

THE BELFAST BAKING COMPANY UNIT 7, BLOCK C, TITANIC QUARTER, BELFAST TEL: 02890 183690 EMAIL: INFO@BELFASTBAKING.COM WWW.BELFASTBAKING.COM

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