Food & Drink News November/December 2016

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CONTENTS PAGE 04 NEWS UPDATES 23

04

WINTER VEG & SALADS FOCUS

24

FISH FOCUS

26

MEAT FOCUS

28

ANTONINE INKS

29

CWMCERRIG FARM SHOP

30 FRESH FOOD CO 32

WILLOWBROOK

36

LJ FAIRBURN & SON LTD

42

WEST LEA FARM SHOP

24

26

29

36

43 WELLABY’S

42

TO VIEW THE 2017 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

Planet Media & Design Ltd Brooke’s Mill Armitage Bridge Huddersfield HD4 7NR Tel: 01484 321000 Fax: 01484 502237 Email: food@planet-media.co.uk www.foodanddrinknews.co.uk

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PRICED OUT OF THE MARKET? With continuing uncertainty over whether we are facing a ‘hard’ or ‘soft’ Brexit, the headline writers have had a field day, with many news stories relating to the future cost of food and drink.

The dramatic drop in the pound has generally been seen as good news for exporters and bad news for importers. ‘Marmitegate’, Unilever’s dispute with Tesco over increasing prices on goods such as Marmite, Ben & Jerry’s ice cream and Hellman’s mayonnaise, to compensate for the weak pound, may have been resolved for now, but this isn’t a problem that is going to go away fast.

Former Deputy Prime Minister and former leader of the Liberal Party, Nick Clegg MP, has said: “It’s clear that Marmite was just the tip of the iceberg. A hard Brexit will lead us off a cliff edge towards higher food prices with a triple whammy of punishing tariffs, customs checks and workforce shortages.”

At the Conservative Party Conference in October, Andrea Leadsom MP, Secretary of State for Environment, Food and Rural Affairs, suggested that British workers could take over from foreign fruit and veg pickers. She also

said: “My absolute hope is that with more apprenticeships, with more young people being encouraged to engage with countryside matters, that actually the concept of a career in food production is going to be much more appealing going forward.”

Ian Wright, the Director General of the Food and Drink Federation, responded with: “The Secretary of State’s confidence in our sector and optimism for the future are heartening.” However, he went on to say: “We remain committed on the need for Government to recognise the strategic importance of our industry in EU exit negotiations, in the face of resulting uncertainty following the decision to leave the EU.” One industry that featured highly in the debate over Brexit earlier in the year was the fishing industry. From the ‘Cod Wars’ between Britain and Iceland over fishing rights in the Atlantic to an ever-increasing push for sustainability, the sector has faced many challenges. Our focus this month is on fish – and also on cheese. We hope you enjoy reading our news and features.

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NEWS UPDATES

FIJI WATER UNVEILS FIRST REDESIGN IN 10 YEARS For the first time in 10 years, premium water brand FIJI Water has changed the look of its iconic bottle by redesigning its label.

The new look showcases the beauty of the product and story behind the brand. Inspired by the islands of Fiji, the redesign captures the natural beauty of FIJI Water’s source and journey from cloud to bottle. The lightest blue hues mimic the pristine waters of Fijian island, Viti Levu, and the clear rainfall that

fills every bottle of FIJI Water. The deepening shades of cobalt and sapphire represent the rain drop’s journey from cloud to volcanic rock, where it ends in an ancient artesian aquifer. The signature pink hibiscus flower is amplified, reflecting FIJI Water’s youthful spirit and capturing the essence of the brand for premium bottled water consumers. The iconic square shape, blue bottle cap, soft taste and unique mineral profile that consumers have

come to know and love, remains the same.

The new label bottle is available from Whole Foods, Waitrose, Amazon UK and Ocado nationwide, as well as style meccas Harrods and Harvey Nichols.

FOR MORE INFORMATION AND FOR UPDATES ON FIJI WATER, FOLLOW FIJI WATER ON INSTAGRAM @FIJIWATERUK OR VISIT FIJIWATER.CO.UK

LORIEN BOOSTS PACKAGING EXPERTISE WITH NEW APPOINTMENT Lorien Engineering Solutions has further strengthened its team with the appointment of Chris Bullock as Packaging Engineering Manager.

Chris is responsible for the management, resourcing and technical outputs of the packaging department and will manage engineering projects.

The Burton on Trent-based engineering design and project management firm specialises in food, brewing, drinks, life sciences, biotech, safety compliance and sustainability.

Chris is a trained mechanical engineer with a proven track record in packaging engineering and project management. He has led projects in brewing, soft drinks, dairy and food for clients including Britvic Soft Drinks, Carlsberg, Heineken, Premier Foods and Mizkan.

Chris joins Lorien during a period of growth. The firm recently recruited Matthew Hidderley as Business Development Manager and is adding senior staff to its utilities,

safety compliance and site safety management teams.

With operations in Burton and Wroclaw, Poland, Lorien has around 110 specialists who design and deliver manufacturing projects. It is a division of GP Strategies, a global performance improvement solutions provider and engineering and technical services organisation headquartered in Maryland, USA. Lorien Engineering Director Dave Mallinson, said: “Chris has a wealth of project management experience including packaging line design, feasibility studies and design to tender along with procurement and commercial management, project planning and programme development. We’re delighted to welcome him on board.”

Chris Bullock said: “Lorien is renowned for its expertise in delivering first class engineering project management. I’m looking forward to working with the team and contributing to further growth and success.”

In 2016 Lorien was awarded its

24th Gold Award and a 10th Order of Distinction for occupational health and safety by the Royal Society for the Prevention of Accidents (RoSPA). The company was also awarded a Gold Award for Management of Road Risks (MORR) in 2016.

In Poland, Lorien recently provided global manufacturing and technology business 3M with engineering and construction support for the latest phase of

expansion at its Wroclaw manufacturing plant.

This involved the expansion of a single-storey production facility and two-storey office along with the construction of roads, parking facilities and other infrastructure.

The facilities house production lines for 3M’s automotive division.

TEL: 01283 485100 WWW.LORIENENGINEERING.COM

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NEWS UPDATES

FILLING MACHINE MANUFACTURER RIGGS AUTOPACK LTD RECEIVES GUINNESS WORLD RECORDS CERTIFICATE

The Spar Group Ltd, South Africa, recently achieved a Guinness World Record by producing 35,000 cupcakes for the world’s largest cupcake mosaic.

This record was achieved by

using a Riggs Autopack Series 1 micro-fill depositor supplied by their South Africa agent, John Pelucci of NPS Ltd (National Packaging Systems). Riggs Autopack has recently received their Guinness

World Records certificate which is now proudly displayed at their Lancashire factory.

NPS Ltd was established in 1983 as a manufacturer and supplier of vertical form, fill & seal machines, volumetric depositors, auger fillers, feeding systems and conveyors for the food and beverage industry.

They’ve had a long working relationship with UK filling machine manufacturer Riggs Autopack and provided many successful installations of Riggs Autopack machinery into the South African food production industry.

All the cupcakes that were used in the successful world record mosaic were donated to various charities

and all the money raised went to CUPCAKES 4 KIDS WITH CANCER – a total of R164,750 Belinda Barlow of The Spar Group Ltd, South Africa, said “We were very impressed with the performance of Riggs Autopack’s depositor and would recommend them for use in our stores”.

TEL: 01282 440040 EMAIL: INFO@RIGGSAUTOPACK.CO.UK WWW.RIGGSAUTOPACK.CO.UK

UNION SECURE MORE REPEAT ORDERS FROM LOYAL CUSTOMER Employee owned company Union Industries, the UK market leading manufacturer of industrial rapid roll doors, has returned to long-standing customer, James T.

Blakeman & Co Ltd to install a new Matadoor that will help maintain its strict hygiene standards.

James T. Blakeman & Co Ltd, the meat-based product supplier established in 1953, has had the Matadoor fitted by Union’s technicians between its production and packaging areas to create a divide for hygiene reasons during wash-down periods. The Matadoor has replaced an old high speed door from another manufacturer, which could not withstand the high usage and arduous environment.

Used by pedestrians and operated by a push button, the door – the steel parts of which are made from Grade 304 stainless steel – will also help to maintain a consistent temperature thanks to its opening speed of 1.6m per second and auto-

close operation, which helps to prevent the cold air escaping and warm air entering the area.

The Matadoor also comes with free entry into Union’s Lifetime Warranty Scheme. This cover provides an extensive guarantee and also includes service visits from Union’s highly trained technicians as required.

Neil Irwin, Technical Sales Engineer at Union Industries, said: “James T. Blakeman & Co Ltd now has several of our doors installed at its Newcastle-under-Lyme site since 2014, when we installed an Eiger door to help maintain a constant temperature within their freezer.

Following that initial installation we installed four partial stainless steel Matadoors for temperature control in the Chilled Warehouse, followed

by a further Eiger Freezer Door as part of a new Tempering Room Project.

“A large proportion of our sales are to existing clients that have seen our products in action and understand why they are regarded as the best on the market – it’s a great testimonial.”

Brian Littleton, Head of Hygiene & Projects at James T. Blakeman & Co Ltd, said: “The high speed doors we utilise in our facility are integral to our operation, which means they must be durable and efficient. That’s why we continue to take advantage of Union’s first class, British-built products and its continued maintenance service.”

TEL: 0113 244 8393 WWW.UNIONINDUSTRIES.CO.UK

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NEWS UPDATES

THORNTON’S BUDGENS’ FIRST UK STORE TO REVEAL NEW DŽIUGAS SHOWCASE Commercial Attaché, Andrius Nikitinas, represented the Lithuanian ambassador when officially launching a mini-cheese embassy on behalf of Lithuanian cheese maker Džiugas, at Thornton’s Budgens in Belsize Park. This is the first of up to 20 ‘Džiugas Embassies’ to be launched in the UK. Each will showcase a complete range of Džiugas cheese, plus other Lithuanian dairy products from the country’s largest milk processor Žemaitijos Pienas.

Thornton’s Budgens is well known for its amazing displays of cheese and is a real pioneer for interesting and new foods, many of which are local. It is also known for sourcing unique and unusual gourmet products from all over the world including many food items which are best sellers in their home countries, but relatively unknown in the UK. The idea of transforming a

Lithuanian dairy products, including the Pik-Nik cheese straws and Magija, a chilled sweet curd dessert bar – a uniquely Lithuanian treat that is quickly winning fans in the UK. Retailers interested in featuring a Džiugas embassy showcase can find out about the commercial arrangement which involves renting the shelf space direct for the period of the contract. The product is then stocked and sold under contract, with full merchandising support. section of the store’s chiller cabinets to create a little oasis of Lithuanian goodies fits perfectly with the philosophy of the shop. It is always looking to provide something new and different to its customers, many of whom describe it as a ‘Foodies’ Paradise’.

The core range featured in the new showcase is Džiugas cheese including ‘Mild’ (12 months),

‘Piquant’ (18 months), ‘Delicate’ (24 months) and ‘Gourmet’ (36 months). This cheese is equally valued as a cooking ingredient in bakes, toppings and sauces, or as a seasoning – grated or shaved over salads, meat or pasta. Finally, it makes a wonderful cheeseboard cheese.

Alongside the Džiugas range, there are also other popular

FOR MORE INFORMATION REGARDING DŽIUGAS IN THE UK PLEASE CONTACT DZIUGAS@CLEAR-GROUP.CO.UK. MORE DETAILS CAN BE FOUND AT WWW.DZIUGASHOUSE.LT/EN/HOM E/ AND ON FACEBOOK: WWW.FACEBOOK.COM/DZIUGASLE GENDARYCHEESE

API GROUP COMPLETES ACQUISITION OF ASSETS AND BUSINESS OF AMSTERDAM METALLIZED PRODUCTS API Group announced it has completed the acquisition of the manufacturing assets and business of Amsterdam Metallized Products (AMP). Terms of the transaction were not disclosed.

Founded in 1966 and based in Amsterdam, Netherlands, AMP is a leader in brand enhancement packaging substrate technologies, pioneering transfer metalising paper, board and filmic materials.

“The acquisition is part of our continued focus on offering the very best brand enhancement

solutions for the packaging market,” said Dino Kiriakopoulos, CEO of API Group. “The transaction adds outstanding complementary products, further enhancing our capability to serve customers, and providing entry into attractive new sectors.

“Our immediate priority is assuring the continuity of AMP’s business lines and maintaining unparalleled service, and we have established API Netherlands to facilitate a smooth and seamless transition,” Kiriakopoulos added. “I

am also delighted to announce that AMP Managing Director, Pim Honig, and Commercial Manager, Jeroen Pillen, will join API in senior commercial leadership roles. Initially, Pim will manage the new Amsterdam site, with its full operational capability and workforce, to support the transition of AMP’s product lines into the API manufacturing system.”

“From our long history in the market, we know that API will be an excellent custodian of the business,” Honig said. “We look

forward to working closely together to ensure continuity and an even greater array of products for all of our customers.”

WWW.APIGROUP.COM

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NEWS UPDATES NICELABEL DEVELOPS A SIMPLE SOLUTION TO INCLUDE MANDATORY NUTRITION FACTS TABLE IN FOOD LABELS 13 December 2016 is the deadline when all food producers must be fully compliant with the EU Food Labeling Regulation 1169/2011. NiceLabel has developed a free, simple software solution to help food suppliers achieve compliance with the regulation, with minimum effort and change to current procedures.

Having a nutrition declaration on prepacked foods becomes mandatory from 13 December this year. Most organizations already adapted their labels in 2014, when the regulation required them to highlight allergen ingredients. Now, all pre-packaged food must include the nutrition facts information in a table form (see the infographic).

NiceLabel has developed a free, yet complete ‘out-of-the-boxsolution’ that lets customers start printing compliant allergens and nutrition labels in minutes. The solution contains everything needed, including a predesigned label template, a printing solution preconfigured for the streamlined printing of allergens and nutrition labels and a database management form for the management of all product data. The solution allows authorised staff to manage data in a simple interface so companies do not need to invest in complex database solutions.

“The regulatory requirements keep changing. This is challenging particularly for small companies that do not employ compliance departments and IT staff that can tackle these challenges. We created a solution that even companies with no IT resources can use to be compliant easily,” said Ken Moir, VP Marketing at NiceLabel. “Moreover, NiceLabel helps them increase agility, accuracy and efficiency of their processes so they have a competitive advantage and help them to sell more product.”

The NiceLabel nutrition facts labelling solution can be used without a software licence for 30 days, while even after the trial period there is no charge for the nutrition facts table solution.

To help food manufacturers achieve compliance easily, NiceLabel has also created a free e-book ‘Guide to the EU Nutrition Labels’ for the on-demand printing of EU food labels that explains the four steps companies must complete to become compliant.

TO LEARN MORE, VIEW THE EBOOK AND DOWNLOAD NICELABEL’S EU FOOD LABELING SOLUTION, VISIT WWW.NICELABEL.COM/EUFOODLA BELING

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NEWS UPDATES NEW ISHIDA REMOTE MONITORING AND INTERVENTIONS HELP OPTIMISE AND PROTECT FOOD MANUFACTURING OPERATIONS

Weighing and packing line equipment specialist Ishida Europe has introduced a unique remote customer care software solution that combines machine performance monitoring with comprehensive data capture and in-depth analysis. This enables food manufacturers and packers to operate their lines to maximum performance and efficiency, and avoid unnecessary and unwanted downtime.

The new Ishida Sentinel™ software connects compatible Ishida machines, anywhere in the world, to a central system manned by Ishida engineers. This provides complete monitoring of machines, however widely distributed, with Ishida experts on hand to identify and rectify any faults or poor performance.

With a number of different Sentinel™ pack options available, customers can mix and match the different services to their needs. In addition to the monitoring and reporting pack, a variety of intervention options are also available.

Equally important, Ishida Sentinel™ is able to produce clear, easy-to-read daily or weekly reports from production line data that can be easily accessed by designated personnel to enable quick and preventative actions to be taken, often without the need for an engineer call-out.

Nearly all equipment that contributes valuable information to the packing line management process can be linked into Ishida Sentinel™ including multihead weighers, checkweighers, tray sealers, graders and bagmakers.

TEL: 0121 607 7700 WWW.ISHIDAEUROPE.COM

IT SOLUTION GIVES POULTRY PRODUCER WINGS An IT solution from CSB-System has helped a Belgian manufacturer of breaded and frozen products for the foodservice sector to greatly expand its operation. Since introducing the Smart Business Processes and Smart Automation modules, Volys Star has doubled its production and picking volumes and all orders are delivered on time.

The CSB solution enables Volys Star to deliver quality of service and customer satisfaction. One major benefit is the way it optimally supports operators during order intake, providing up-todate information about stock in-hand, resources, capacities and production and picking orders. This means operators can precisely indicate whether the requested order can be delivered on time. If products are not available, the system automatically determines the next possible production and delivery dates, or suggests alternatives.

“Before, we could not always fully meet our delivery promises, which of course led to differences with our customers,” says Project Manager Geert Werbrouck. “Today, we have achieved 100% supply capability. Every accepted order is delivered on time.”

The precision of Volys Star’s deliveries has also improved considerably thanks to the CSB-System.

Faulty deliveries have been rendered all but impossible by a sophisticated combination of picking system, weigh labelling units and controls in loading.

TEL: +49 2451 625 430 WWW.CSB.COM

MARK MURPHY & PARTNER LTD At Mark Murphy, we pride ourselves on supplying premium quality fruit and vegetables, dairy produce and fine foods. Our customer base varies from small coffee shops to fine dining restaurants and hotels; from universities to hospitals; and from care homes to other catering establishments. We supply the Queen’s residences at Balmoral and Holyrood, and indeed our supplies are delivered to many of Scotland’s finest chefs.

Deliveries are made throughout the central belt of Scotland, as well as the route to and around Aberdeen, and also to and around Inverness, as well as the Borders.

We deliver six days a week with a back-up Sunday service to Edinburgh City. All of our vehicles have tracking capability, which helps us provide total management of all orders.

We are BRC (British Retail Consortium) accredited, and we take our environmental responsibilities seriously, and for example, recycle all our cardboard and packaging.

Our enthusiastic sales managers have a comprehensive understanding of the catering industry’s requirements, and most of our customers have been with us for many years.

We are very proud of our reputation for quality, value for money and for our efficient and reliable service. We’ll go the extra mile for you.

Sales order line: 0131 335 3040 (24 hours a day) e-mail: enquiries@markmurphyltd.co.uk Orders can be placed for the following day.

WWW.MARKMURPHYLTD.CO.UK

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NEWS UPDATES

2017 FILM PRICES – CRYSTAL BALLS! NOW IS THE TIME OF YEAR FOR BUDGETING, AN EXERCISE WHICH REQUIRES DILIGENT MANAGERS TO GAZE INTO THEIR CRYSTAL BALLS AND FORECAST WHAT THE FUTURE HOLDS FOR THEIR BUSINESS Here at National Flexible the most common question we are asked by our customers is “What’s going to happen to packaging film prices in the coming year?”

The answer to this question requires us to speculate on the following variables: • The future price of oil • The future price of polymer • The future value of sterling vs the euro •The future value of the euro vs the dollar • The future availability of polymer • And in 2017 the likely effects of Brexit on these variables.

With the exception of Brexit, these variables are constants and thus over time we have learned to accommodate their fluctuations. As a consequence we have been surprisingly accurate in our forecasts, albeit that we limit our projection to six months ahead and then re-evaluate at the half year.

Without doubt throughout this decade the main cause of price increases in film has been the manipulation of the volume of film polymer available from the large European polymer manufacturers. As a consequence, not only did film prices fail to benefit significantly from the collapse in the oil price from $110 to $35 in 2015/16 but they contrived by regular plant ‘outages’ to create a supply crisis in 2015 which forced up polymer prices to an all-time high.

However, current indications are that due to the European-wide

outcry which resulted, these ‘outages’ are unlikely to occur again in the near future. Equally significantly, polymer manufacture in China increased by some 6% in the first quarter of 2016 and is now some 10% higher year on year.

These factors combined suggest for the first time in many years the European supply/demand balance for polymer in Europe, will be in equilibrium. Whilst this does not suggest any price reductions it does support the view that the current film price increases occurring, due to the fall in sterling, are probably due to European film manufacturers maintaining margins.

Undoubtedly there will be more price pressure until Sterling recovers but we believe this will only be circa 5-10% through to mid-year 2017.

Interestingly, our more enlightened European suppliers are working with us to mitigate these increases, in addition we are buying forward, in bulk, to secure fixed prices for our customers through the first quarter of 2017.This approach allows them six months’ free credit.

The ‘elephant in the room’ must be a major increase in oil prices.

Should OPEC and Russia actually strike a deal $60 plus becomes a feasible future price level. At that point we feel the restraint from polymer producers will disappear and all bets are off.

WE SHALL SEE...

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NEWS UPDATES SPEDIAN HELPS IDELI ONLINE DELICATESSEN RING THE CHANGES WITH SEASONAL PROMOTIONS

EASY TO CHANGE VAN GRAPHICS FIT THE BILL

Spedian is helping the newly launched iDeli Online delicatessen to ring the changes with seasonal advertising messages with its easy-toremove, reusable van graphics system.

Food lovers are being tempted to try iDeli’s delicious foods thanks to a series of tantalising images displayed on the sides and back of its Mercedes trunk vehicle which runs daily between Basingstoke and Willenhall in the West Midlands. And as the new brand gathers pace it is planned to utilise Spedian’s unique graphics as it grows its vehicle fleet.

Unlike many other vehicle graphics systems, Spedian™ takes less than an hour to apply and the graphics can be removed, rolled up and stored for later re-use.

The system requires no nuts, bolts, rivets, aluminium or plastics frames to be fixed to the vehicle and graphics can be removed without any damage to the vehicle’s substrate, so changing campaigns is quick, easy and problem-free.

Steve Clayton, Managing Director of iDeli, said: “We chose Spedian because its fantastic flexibility allows us to fit our messages to the season - we are running a ‘Planning a party? – Make it memorable’ campaign at the moment.

“We have other campaigns up our sleeve for 2017 which will highlight more of our fantastic foods and we really want to whet customers’ appetites with a range of different images. Spedian™ is easy to use, cost-effective and high quality – we are delighted with it.”

WWW.SPEDIAN.CO.UK HTTP://IDELI.ONLINE/

LIGHTWEIGHT, PORTABLE CIJ OPENS UP INK JET TECHNOLOGY TO MORE BUSINESSES Linx Printing Technologies is breaking new ground in the coding and marking industry with the launch of a compact and totally portable entry-level CIJ printer which is capable of delivering quality two-line codes.

Linx says that its new Linx 10 will particularly appeal to smaller businesses that need to code products for the first time or whose potential for business growth is hampered by the use of less flexible, non-digital coding methods which can restrict a business’s ability to increase production rates to meet demand. Many retail customers may also require higher quality codes or more detailed information, which must be contained within a small space.

The Linx 10 is around half the weight and footprint of other CIJ printers and features a carry handle and printhead dock that make it totally portable. As well as its small size, the printer can be mounted directly onto a conveyor or production line to save even more space. It offers several proven features, including fast and easy message set-up via a colour touch screen that

includes image-based code selection to reduce coding errors and speed up changeovers.

A unique feature is the integrated automatic line speed sensor, which eliminates the need for a separate sensor attached to the line or a product detector, making set-up on the line easier.

WWW.LINXGLOBAL.COM

INNOVATIVE LEAK DETECTION TECHNOLOGY BENEFITS MAP QUALITY CONTROL Ishida’s revolutionary AirScan inline system for detecting leaks in MAP packs has greatly enhanced the quality control procedures, as well as reducing labour costs, for a new snack product from M-Back GmbH. The ‘Ofenschnecke’ is a small, delicate puff pastry product. When packed, it is not uncommon for product traces to get into the sealing area of the trays. This can result in leaks, which may cause protective gas to escape and draw in moisture. In rare cases, external factors can also cause holes in the film. If such defective packaging is not withheld from distribution, the shelf life can be significantly reduced and the product appearance can suffer.

Ishida AirScan uses laser technology to detect leaks of carbon dioxide (CO2), which is used in many MAP applications. The high-performance system checks each individual tray in less than 20 milliseconds for traces of escaping CO2. It can reliably find holes with a diameter as small as 0.25 mm, at breathtaking speeds of up to 180 packs per minute and the inspection process is

completely non-destructive.

Since the installation of the AirScan at M-Back, quality assurance has reached new levels. “The Ishida AirScan inline leak detection system is worth its weight in gold to us!” says Marcel Schwebler, Head of the Packaging Department at M-Back.

TEL: 0121 607 7700 WWW.ISHIDAEUROPE.COM

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NEWS UPDATES PREVENT PRODUCT CONTAMINATION IN FOOD AND BEVERAGE MANUFACTURE WITH BOGE’S NEW WHITE PAPER BOGE Compressors, a leading supplier of industrial compressed air systems, has published a new white paper on the use of compressed air in food and beverage manufacturing applications. The guide, which is titled ‘Satisfying the appetite for clean air’, is available as a free download from the BOGE website.

Compressed air is a critical utility in food and drink factories and processing plants. If contaminated air comes into contact with a food product, it can affect its taste, appearance, colour and shelf life, rendering products unfit for consumption and posing a health risk.

BOGE’s guide provides readers with a detailed explanation of the different types of contamination that can affect food and drink products, as well as exploring the possible consequences of this occurring. It then goes on to provide a comprehensive overview of the best practice guidelines and standards to follow to prevent food

safety hazards and ensure compliance with industry regulations and safeguard the health of consumers.

The guide also provides a working example of the compliant use of compressed air in action at an award-winning brewery based in North Yorkshire and examines the oil-free compressed air systems and equipment available to eliminate the threat of contamination.

DOWNLOAD THE GUIDE FOR FREE FROM THE BOGE WEBSITE: HTTP://WWW.BOGE.CO.UK

CONSUMERS PREFER SELIG LIFT ‘N’ PEELTM LINERS, STUDY FINDS Nearly one third of consumers say they would switch from their usual products to a brand that used Selig’s Lift ‘n’ Peel™ range of induction seals, a study has found. The research saw customers given four different containers – two with Lift ‘n’ Peel™ liners and two with standard liners – and respondents preferred the Selig option in all cases.

The study also revealed that consumers are most concerned with safety, freshness, leakprevention and simple opening,

LINX DELIVERS LONGTERM BENEFITS FOR DAIRY COMPANY

which were all highlighted as critical factors when choosing product packaging. In particular, convenience and ease of removal were the most attractive features of the Lift ‘n’ Peel™ liners over traditional alternatives and 95% of participants who preferred the Lift ‘n’ Peel™ said they would find it especially useful if marketers indicated on exterior labels that their products incorporate Lift ‘n’ Peel™.

The Lift ‘n’ Peel™ range features an ergonomic tab that ensures easy opening for all consumers, even those with limited dexterity. The liners have been specifically engineered to provide a strong hermetic seal for maximum leak prevention and package integrity for both wet and dry products.

Furthermore, they can be printed with a bespoke logo or design for brand differentiation and require no additional processing or equipment beyond standard induction sealing machinery to include in packaging.

EMAIL: SALES@SELIGGROUP.COM WWW.SELIGSEALING.COM

Reliability and low cost of ownership are key factors in the success of two Linx 7900 CIJ (continuous ink jet) printers incorporating head traversing units which are printing 40,000 yogurt pots every hour at leading Israeli dairy company Tnuva Eilon Tavor.

The recently-installed printers are the latest in over 100 Linx machines that are in operation at Tnuva sites across Israel as part of a long-standing 14-year partnership between the company and Linx’s Israeli distributor International Process Equipment Ltd (IPE).

The 7900 models are working in conjunction with an Erca Form Fill Seal machine providing two lines of code – best before date and printing time – onto the printed paper lids.

Advanced QuickSwitch® software allows fast, time-saving changeovers between products or messages, with simple automated set-up, and the printer’s SureFill® system ensures mistake-proof refills.

In addition, Linx PrintSync® enables automatic print format selection, using the line speed to provide the best possible print quality.

The Linx 7900 has been designed to deliver the lowest possible running costs, featuring dynamically adjusted service intervals that mean customers only pay for vital maintenance. It is able to run for up to 9,000 hours or 18 months between services.

TEL: 01332 293939 EMAIL: LINX@NMPR.CO.UK

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NEWS UPDATES

DEPOSITOR MANUFACTURER RIGGS AUTOPACK RECOGNISED AT PPMA GROUP INDUSTRY AWARDS

Riggs Autopack Ltd is an awardwinning British manufacturer of high quality volumetric depositors and filling machines, transfer pumps and bespoke conveyor filling lines.

They are a UK market leader with an excellent reputation and supply their equipment to the food production industry.

The mainstay of the company is their Model 1000, 1001 and 1002 range of semi or fully automatic, single or multi-head depositors and filling machines, transfer pumps and conveyor filling lines. They take great pride in supplying their equipment to a huge variety of food manufacturers throughout the UK and overseas.

Clients typically range from artisan producers through to multinational food groups such as Bakkavor, Kerry, Greencore and Samworth Brothers. They also supply their equipment to operate in conjunction with third party machinery such as tray sealing conveyors, thermo form and VFFS

applications.

Riggs Autopack is extremely proud to have won the ‘Exceptional Sales & Company Growth Award’ at the prestigious PPMA Group Industry Awards. The annual awards are a celebration of the best that British manufacturing has to offer. They recognise and celebrate the most creative, innovative and highest achieving businesses throughout the UK, as well as the people behind them.

Riggs Autopack’s General Manager, Nigel Matthews, said “We are absolutely delighted to have won the Exceptional Sales & Company Growth Award, especially in light of the extremely high calibre of

entrants and fellow nominees. It’s an extraordinary achievement for our company and our thanks go out to the PPMA Group for this recognition, all our staff and valued customers.

“It reflects well on the high level of skill and commitment shown by our dedicated workforce in assisting us to become the business we are today. Our challenge now is to keep up the momentum and continue with our plans for future growth”.

TEL: 01282 440040 EMAIL: INFO@RIGGSAUTOPACK.CO.UK WWW.RIGGSAUTOPACK.CO.UK

NEW CARGILL REPORT HIGHLIGHTS KEY TRENDS IN COCOA AND CHOCOLATE Cargill’s cocoa and chocolate business has just released its comprehensive report highlighting key sector trends to help manufacturers develop their next winning innovations.

Based on insight gained from interactions with customers across numerous application categories, and on information gathered from projects with customers through Cargill’s application centres, the report highlights trends across four key themes: Indulgent; Premium; Healthy; and Sustainable and clean.

Indulgent – today’s consumer is looking for an ever-more indulgent experience, across flavour, texture and colour, inspiring new levels of creativity in sweet foods around the world.

In flavours – vegetable and

chocolate combinations are becoming popular across a range of categories and texture is also evolving towards more indulgence, with larger chocolate chunk inclusions.

Premium – demand for premium products is at an all-time high, with provenance and origin being key among cocoa and chocolate products. Besides specifying the origin of cocoa or chocolate, manufacturers increasingly highlight the country where the end-product was manufactured.

Healthy – how diet affects health and wellness is increasingly on consumers’ minds. Besides the longstanding trend for sugar reduction and gluten free, lactose free claims are increasingly being observed in cocoa and chocolate products.

Sustainable and clean – where food comes from and how it is produced really matters to today’s consumer. Certified chocolate products are becoming more popular and spreading their reach out from chocolate tablets into dairy, bakery, biscuits and ice cream.

Niklas Andersson, Marketing Director Cocoa & Chocolate Europe, explains: “Whether working in confectionery, biscuits, bakery, cereals, dairy or ice cream, our report provides real insights that can help manufacturers get a head start on the competition when creating new products and innovations.

“Only Cargill can provide the insight, ingredients and end-to-

end expertise that takes manufacturers every step of the way – from inspiration to application and then to market,” concludes Andersson.

TO DOWNLOAD A COPY OF THE TRENDS REPORT AND DISCOVER HOW TO STAY AHEAD OF CONSUMER TASTES VISIT WWW.CARGILL.COM/TRENDS/

P14 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

NEWS UPDATES PARAMOUNT’S FLOW-WRAPPERS PERFORM PERFECTLY

To increase efficiencies, reduce labour costs and ensure faster product changeover, Paramount Packaging has recently installed two additional Fuji Alpha VII box motion flow-wrapping systems at long-standing customer, The Village Bakery in Wrexham.

The purpose-built horizontal form-fill-seal lines, which feature extra-long infeeds for use with robot handling technology, are being used for the high-speed wrapping of pancakes and blinis.

“We are a long-standing user of Fuji flowwrappers with five systems already installed across all four production facilities for general bakery products and crumpets,” comments Christien Jones, Director at The Village Bakery.

“The first wrapper installed was fully operational 40 minutes after being unloaded and ran for a complete shift with no issues.

The machines are easy to use with quick product changeover, reliable and consistently perform.”

The two latest Fuji Alpha VII long dwell flow-wrappers have been customised to accept robot placed stacks of various sizes of pancakes and blinis and wrap the products with or without flat base or U cards. The system ensures maximum throughput efficiencies with minimum labour requirements.

Christien concludes: “The new flowwrapping lines have helped increase the efficiency of our handling and packaging process with quicker and more accurate product changeover. They have also improved the overall pack quality which has helped reduce product damage and waste.”

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

YOUNG’S SEAFOOD COLLABORATES WITH LINPAC TO LAUNCH INNOVATIVE NEWSPRINT FISH PACK Young’s Seafood has unveiled an innovative printed fish pack after collaborating with market leading fresh food packaging manufacturer, LINPAC. The modified atmosphere pack (MAP), which holds two beer battered cod fillets, features a specially designed newspaper print on both the film lid and tray to create enhanced on-shelf appeal for retailers.

The ‘modern-retro’ graphic is laminated to a transparent rPET sheet during the LINPAC tray thermoforming process. At the point of packing, an easy-peel, high barrier film lid in matching print is then heat sealed to the tray. The result is a seamless print-wrapped pack effect with 360degree visibility of the product inside.

Several ideas and samples were presented to Young’s in order to achieve a well-considered final design to be launched by leading retailer, Asda.

Helen Nickells, Head of Packaging Development at Young’s Seafood Ltd, commented: “We’re thrilled with the final result. The striking design really stands out on shelf and achieves a

‘wrapped in print feel’ that’s unlike anything else on the market.”

Andrew Wilkinson, Account Director at LINPAC, added: “To deliver this complete pack solution for Young’s, it was critical we worked as a cohesive team with our print partners, Parkside Flexibles, as well as our LINPAC film business colleagues in Pontivy, France.”

FOR MORE INFORMATION ON LINPAC, PLEASE VISIT WWW.LINPAC.COM

PA HELP KEEP COSTS DOWN AT GRAPES SUPPLIER KARSTEN Due to a supermarket packaging change, Karsten UK were looking for a reliable high speed heat sealing machine which provided great efficiencies to pack their range of table grapes. Having already sourced their pre-printed film and to avoid any redesigns and additional costs PA accommodated Karsten’s existing film and designed the new tool around the existing film format.

The introduction of a twin lane eclipse TL6 tray sealing machine has allowed Karsten to upgrade their packaging from flow-wrapping to heat sealed punnets providing them with cost and environmental benefits combined with greater efficiency and minimum downtime. The new line gives them a consistent seal on all packs and Karsten produce over 140 packs per minute consistently in production.

Bernie Niehaus, Packaging and Equipment Manager from Karsten, commented: Choosing PA was an easy decision, we had to

make our film work, and so with the help of the PA team we settled on the TL6 as they could design the tool to fit our film. The machine is very easy to use and PA went out of their way to get us the setup we needed to make it simple. PA are always there when you need them”.

TEL: 01565 755000 WWW.PAL.CO.UK

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P15

NEWS UPDATES

DARK INTENSE RED COCOA POWDER – THE LATEST INNOVATION IN THE ® GERKENS RANGE FROM CARGILL The latest addition to the Gerkens® cocoa powder range from Cargill is an intense dark red cocoa powder – with unique colour attributes that make it the only powder of its kind on the market.

Produced as a result of a Research & Development (R&D) breakthrough by Gerkens® technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens® end-to-end innovation capabilities, this new cocoa powder is the latest Gerkens® development driving innovation in food ingredients and applications.

Dick Brinkman, Manager Technical Service, Cargill Cocoa & Chocolate, explains: “This nextgeneration cocoa powder has an exceptional red colour. Looking at

the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.”

Gerkens® dark intense red cocoa powder is ideally positioned for chocolate ice cream, drink and dessert applications which reflect the premium trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.

Gerkens® cocoa powder

innovation is backed by a dedicated R&D centre for cocoa at Wormer in The Netherlands, with over 100 varieties of cocoa powder produced as a result of its work.

Linked to this R&D centre are a wider global network of application centres and development facilities across five continents.

Emiel van Dijk, Strategy & Innovation Leader at Cargill Cocoa & Chocolate concludes: “All this research comes together to create ‘joined-up expertise’ via our Tmodel approach. This combines knowledge across multiple foodrelated industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations.

Gerkens® dark intense red powder is

the perfect example of how innovative R&D can result in a unique ingredient which creates the potential for a broadened range of chocolate-flavoured products.”

TO FIND OUT MORE VISIT: WWW.CARGILL.COM/GERKENS

LOMA INCREASES FOCUS ON CONVENIENCE FOOD MARKET With growing demand for products that have longer shelf life, can be eaten on the move, are simple to use and boast more innovative packaging formats, Loma Systems is highlighting the suitability of its high performance combination X5c X-ray and Checkweighing unit for inspecting frozen and chilled ready meals and food-to-go options. The two integrated ‘detect and weigh’ technologies ensure food safety for brand protection, and consistency in weight, size and shape.

Capable of weighing products while simultaneously inspecting for foreign bodies, Loma’s X5c X-ray combination system detects physical contaminants whilst ensuring perfect

product presentation and quality assurance with fill level and seal inspection, mass measurement and component counts. It can also identify lumps of product including seasoning or powder.

Loma’s X5c X-ray combination system can be easily integrated where production space is limited and helps manufacturers adhere to the latest British Retail Consortium (BRC) standards and meet major retailers’ codes of practice. The X5c X-ray machine can be bolted on to an existing CW3 Checkweigher as one unit.

Built to Loma’s ‘Designed to Survive’ specifications, the X5c Xray combination unit, including reject facility, measures just 2.5m in

length. Produced from stainless steel, the complete combination unit is lead free and offers an unrivalled IP55 wash-down design. Capable of running at speeds up to 150 packs per minute, it is operated using two independent control panels and has separate reject bins for out-ofweight and contaminated products.

The X5c is multilevel password protected for improved data management. It is ideal for the detection of all metal types, glass, calcified bone, rubber and stone in various packaging. The machine is capable of handling products up to 100mm (height) x 300mm (width) and weighing no more than 6kg

– making it ideal for a wide range of inspection applications.

Loma’s range of CW3 Checkweighers offers peace of mind that every packed product leaving the production line will have the correct weight and meet strict legal or retailer requirements.

TEL: 01252 893300 WWW.LOMA.COM

P16 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

NEWS UPDATES LYME BAY WINERY’S SHORELINE JOINS BOOTHS’ ENGLISH WINE RANGE

Shoreline, the award-winning English still wine by Devon-based Lyme Bay Winery, has joined Booths’ English wine range as part of the independent retailer’s move to treble its English wine offering.

Lyme Bay Winery’s Shoreline is a dry and refreshing white wine with subtle notes of lemon, nettle, rose petal and grapefruit.

Shoreline’s complex layers make it a perfect wine for pairing with seafood.

Victoria di Muccio, Wine Buyer at Booths, commented: “Lyme Bay Winery approached us through our Meet the Buyer day, at a time when I was looking to expand our range of English wines. Shoreline is a stunning wine which offers both ripeness of fruit and enough complexity and body to make this a fantastic wine to serve with food. Exceptional quality and a very appealing style, along with a beautifully designed label mean that this has already been a hit with our customers and I’m sure will become a firm favourite of many more in the future.”

James Lambert, Managing Director at Lyme Bay Winery, added: “Booths have a fantastic reputation for offering premium quality, ‘homegrown’ produce, and we’re thrilled to be bringing our award-winning Shoreline to their stores.”

WWW.LYMEBAYWINERY.CO.UK

DŽIUGAS TO MAKE THE MOST OF THE MATURE CHEESE SALES PEAK AT CHRISTMAS

Recent sales data shows that mature and continental cheese may be the key to Christmas sales in 2016. Kantar Worldpanel’s autumn report shows that hard continental cheese sales had risen 4.2% year on year in value and 9.5% in volume.

Overall Cheddar took the dominant position in cheese sales with mature cheddar representing just

over half of all these sales. Retailers looking to exploit Christmas trends may feel a mature continental hard cheese is the way to go. Džiugas is the bestselling hard cheese in the Baltics and is seeking new partnerships with UK retailers to enable them to take advantage of the opportunities this award-winning cheese presents.

Džiugas is sold in a variety of formats and maturities, so it enables retailers to prompt many different types of purchase. It is a great value alternative to Parmesan and also serves as an indulgent alternative to a mature Edam on a cheeseboard. The unique grated mixes (see pictured) offer easy cooking solutions to suit bakes, pizza, pasta and salad.

The recently introduced Džiugas Embassy proposition is a creative way to stock this cheese.

Retailers receive guaranteed income over the period of the agreement, and can showcase a unique display of Džiugas cheese and other Lithuanian favourites.

WWW.DZIUGASHOUSE.LT/EN/HOME/

NEW LINPAC APPOINTMENTS TO SUPPORT SUSTAINABLE BUSINESS STRATEGY Fresh food packaging manufacturer LINPAC has recently made two new appointments to support its global films business and to build upon its leading sustainability position.

Lubna Edwards has joined LINPAC as Director of Sustainability and Martine Brisset as Managing Director of the films business.

Dr Helene Roberts, Group Marketing & Innovation Director at LINPAC, said: “I am delighted that Lubna and Martine have joined LINPAC as we embark upon our next chapter. I believe these roles will significantly enhance our ability to deliver long-term business growth and leading edge solutions related to our sustainability vision.”

Lubna Edwards has joined LINPAC with 19 years’ sustainability leadership experience. Ms Edwards will develop and implement the LINPAC sustainability strategy to address global challenges through packaging solutions. She will also partner with external bodies to raise the bar within the industry and influence key stakeholders to drive towards a circular economy.

Martine Brisset will join the LINPAC executive team, bringing key competencies in both technical manufacturing and business development - in sales and product development.

Ms Brisset has an extensive track record in packaging manufacturing. In her new role as Managing Director for Film, Martine will help to strengthen existing partnerships and forge new ones, building on innovation and values that underpin and drive the LINPAC approach to supporting its customers.

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P17

NEWS UPDATES X-RAY FLEXIBILITY EXTENDS TO SMALL PACKS

The flexibility and versatility of Ishida X-ray inspection technology has provided the ideal solution for the quality control requirements of international food company Hügli.

The two Ishida IX-GA-4075 X-ray models have been specially adapted in order to handle small size packs of around 10-15g of dehydrated products including soups, sauces, seasonings and rice meals.

The Ishida solution comprises an innovative design utilising lightweight metal fingers in place of traditional heavy curtains. This ensures that the

packs stay flat and do not move on the conveyor as they enter and exit the X-ray machine.

For Hügli the use of X-ray technology has made a huge difference to its overall production capacity, since checks on the Ishida x-ray can be carried out without disrupting production. The machine can also provide detailed reports of its operations, and the ability to store information for every pack that has gone through the X-ray provides vital traceability data, particularly important in the event of a retailer query or customer complaint.

The IX-GA-4075 features Ishida’s unique Genetic Algorithm (GA) technology, which uses image data analysis over a number of inspections to achieve an extremely high level of inspection accuracy. The user-friendly colour touch screen enables specifications for each product to be held in the memory and called up at the touch of a button for fast and simple changeovers.

WWW.ISHIDAEUROPE.COM

CM DOWNTON SIGN 20-YEAR WAREHOUSE LEASE WITH HOWARD TENENS Howard Tenens - the national privately owned logistics company have successfully leased Bristol Gateway, the largest speculatively built warehouse development in the South West on a 20-year lease to National Logistics provider CM Downton.

Simon Emms, Property Director at Howard Tenens, comments: “The South West is experiencing a high level of demand for industrial property, however there is a tightening of supply. This led to a good level of interest in this property, resulting in letting the property in a short time frame and therefore justified our decision to build speculatively. We are delighted to have secured CM Downton as a long-term tenant which proves the suitability of our Sharpness facility as a logistics location.”

Bristol Gateway, set over 169,478 sq ft, was opened in April 2016 by David Hagg from Stroud

District Council. Andy Downton from Downton comments: “The immediate availability of the property presented us with a high quality building that suited our purpose of fulfilling our client’s contract, the strategic location of the distribution hub with dual access onto the M5 was seen as a huge benefit to our further business growth”.

TEL: 08702 415640 WWW.TENENS.COM

ALLEN CODING REINFORCES SOLE SUPPLIER STATUS WITH COUNTRY PRODUCTS

Packer of dried food and snacks reports 10% increase in production efficiencies following replacement of old printers with NGT2 thermal transfer systems.

Allen Coding has strengthened its sole supplier status with long-standing customer, Country Products Ltd, following the recent installation of four additional NGT2 thermal transfer printers at the company’s plant in North Yorkshire.

Since the replacement of all its old printers with Allen Coding’s high performance NGT2 thermal transfer systems, the leading supplier of healthy snacks is reporting a 10% increase in production efficiencies.

Country Products is using the Allen Coding NGT2 printers to apply data, including product title, nutritional information, address and legal details, to both the front and back of packaging film produced from polypropylene, polyester or laminate.

Mark Leather, Country Products’ Managing Director, comments: “We have a long-standing relationship with Allen Coding and they recommended the NGT2 to strengthen our marking and coding function in line with business growth, the addition of new product ranges, and the need to maximise uptime.

He continues: “We have gradually replaced all our old printers and the latest four NGT2 thermal transfer systems complete the upgrade. Thanks to Allen Coding’s service team, who are rated as amazing by my team, the switch from our previous printer model has been a simple and hassle-free process.”

TEL: 01438 347 770 WWW.ALLENCODING.COM

P18 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

NEWS UPDATES

RAVENWOOD PACKAGING TO LAUNCH NEW INNOVATION AT PRO2PAC 2017 LINERLESS LABEL INNOVATORS, RAVENWOOD PACKAGING, PREPARE TO UNVEIL NEW LINERLESS TECHNOLOGY AT THE NEXT PRO2PAC EVENT AT LONDON’S EXCEL, 20 - 22 MARCH.

The company’s ‘Raveneers’ will be out in full force, for the sixth consecutive year to date at the UK’s only food and drink packaging event. And it’s here that they plan to showcase a totally new product along with their range of linerless labels and applicators. And to help them convince the crowds will be their brilliant ‘life-sized’ labelling video wall.

In addition to the new product, which is firmly under wraps at this time, the company is set to demonstrate to brand owners,

manufacturers and packers that opting for linerless (no backing paper) is a ‘no brainer’. The environmental, safety and cost implications are immense, allowing businesses to reduce their carbon footprint and take advantage of the many benefits that this type of label has to offer. Most importantly, by eliminating the siliconised backing paper means that reels weigh up to 40% less and take up 40% less space compared to those with carrier paper. Subsequently, reduced shipping and storage costs become a major advantage. And by losing the liner means landfill disposal costs can be avoided too.

Ravenwood’s labelling formats include standard, slideable, ready meal and skin pack. They partner with some of the most prominent

specialists in the food packaging field for the best materials and adhesives to deliver flawless labelling solutions. In addition to their selection of ecofriendly labels, Ravenwood supplies a range of machines called ‘Nobac Applicators’. Their flagship range falls under the umbrella of the Nobac 500 first assembled 10 years ago.

Since this time, Ravenwood has adapted the original ‘500’ concept and created variants for applying a wide range of linerless labels.

Managing Director Paul Beamish is extremely excited at the prospect of unveiling the new technology but is understandably enigmatic: “This new product will undoubtedly be taking centre stage on our stand but

as you can appreciate, my lips are sealed at this time - all will be revealed on 20 March.”

Visit Ravenwood Packaging on stand N1050.

TEL: 01284 749144 WWW.RAVENWOOD.CO.UK.

OLIVER DOUGLAS CLEANS – AND SEPARATES – FOR CRAFT BAKERS

Greater speed of equipment cleaning and an important divider between dirty and clean production areas – the Oliver Douglas Panamatic 700 now installed at Wiltshire-based craft bakers, Haydens Bakery, has become a key focus for all production operations.

The self-contained unit allows a range of equipment, from pots and

utensils to machine parts, to be cleaned and at a speed that can match Haydens’ 24/7 manufacturing processes.

“The Panamatic has been specified with a load/unload door each side,” explains Paul Careless, Sales Manager at Oliver Douglas. “The customer can, therefore, fill the tray – which simply slides out onto the waist-height door – with dirty items and then unload it on the opposite side. This represents a clear line between the two areas and has helped the customer enhance the important separation of production environments.”

Sited in the pot wash area, the all stainless steel Panamatic has been specified to reflect the range of the equipment and size of some of the items that require washing.

Rotating spray arms deliver the wash and rinse solutions with a production cycle lasting as little as two minutes.

“We manufacture 80 different product ranges for many of the leading high street retailers,” says Tracy Penny, Hygiene Manager at Haydens Bakery. “This sees 211,000 sales units produced each day so the demand on the Panamatic is selfevident as it is a channel that is at the heart of the majority of our production operations.” She points out that the unit is typically ‘on call’ for 22 hours in every 24.

A further advantage of the Oliver

Douglas facility links the cleaning quality to manpower deployment.

“Prior to the installation, we used effective but clearly slower handwashing operations,” continues Tracy Penny. “Now the cleaning routines are not only consistent within a shorter time frame, but also enable operators to perform alternative tasks.”

With more than 40 years’ experience, Haydens Bakery has developed its reputation on the basis of product range, innovation and production quality. The use of the Oliver Douglas Panamatic at the production facility in Devizes will now make an ongoing contribution to this excellent track record.

TEL: 01924 405988 WWW.NEWSMITHS.CO.UK

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P19

NEWS UPDATES INNOVIA’S PROPAFILM PROTECTS YORKSHIRE TEA Innovia Films has been supplying speciality Biaxially Oriented Polypropylene (BOPP) films to the packaging industry for over 45 years under the trademark, Propafilm™. The range includes films that offer specific properties for particular applications. Yorkshire Tea, one of Taylors of Harrogate’s iconic brands and one of the best-selling teas in the UK, uses Propafilm™ to protect its exceptional ‘big flavour’.

According to Conrad Hart-Brooke, Head of Packaging at Taylors of Harrogate, “The Propafilm™ grade that we currently use on our Yorkshire Tea boxes is an anti-static, high speed overwrapping film. The high level of anti-static enhances machine performance and minimises dust attraction onto the wrapped packs.

This film also offers good puncture and impact resistance and provides an excellent quality appearance on the finished packs.”

Neil Banerjee, Market Manager, Innovia Films, enthused: “Our Propafilm™ range includes glossy films to enhance shelf appeal, shrink tightening films for exceptional pack appearance, high barrier

films for product protection, easy-open films and clear collation films for multi-pack applications.

Besides tea overwrap, Propafilm™ grades are used in the biscuit and dried foods, confectionery, home and personal care, and cosmetic markets. I am sure we could find a solution for your product.”

TEL: 01697 342281 WWW.INNOVIAFILMS.COM

INTERFOOD DELIVERS NEW OPTIONS IN TUMBLING & INJECTING Interfood’s ‘Curing to Clipping’ Division offers a range of equipment used by many of the major food processing companies throughout the UK and Ireland.

Henneken has been manufacturing equipment for almost 40 years and specialises in the production of vacuum tumblers. Now available through Interfood is Henneken’s new in-line tumbling system, that allows vacuum loading from the rear of the machine. It is a true in-line system, with a loading pipe that remains in place throughout the process with the tumbler unloading directly into bins or onto directional belts for further processing. Machines range from 650 to 12,000 litres with optional cooling and defrosting systems.

Schröder manufactures a wide range of machines, from stand-alone injectors integrated into existing lines right through to completely new automated systems. The IMAX range has long been the benchmark and now the new Smartline range offers

more value with bed widths from 350mm to 600mm and simpler control features.

James Radcliffe, Divisional Manager at Interfood, comments: “We are asked by customers to provide complete solutions and, as always, labour reduction is high on the agenda. With these new lines coupled with the existing technology we supply, Interfood are well placed to meet the needs of modern processing which is backed with excellent service and technical support”.

WWW.INTERFOODTECHNOLOGY.COM

SOFTWARE SOLUTION BEEFS UP BUSINESS PROCESSES

An IT solution from CSB-System is managing all the business processes at Belgian beef specialist Veviba. The fully-integrated solution, which has facilitated the company’s rapid growth over a 15-year period, ensures effective planning and product management, as well as total transparency and traceability of all products.

The system unites every stage of food processing under one roof, allowing Veviba to monitor a range of detailed performance indicators at a glance, including production quantities, machine utilisation and availability of required raw materials. It also provides data on such vital concerns as order quantities, deadlines, manpower requirements and stock consumption.

In addition, the system allows users to trace meat products from package back to pasture – an important feature for today’s consumers, who are more concerned than ever with food origins.

The CSB software controls all the company’s business processes – from its own cattle breeding business, via slaughter, cutting, production, packaging, weigh labelling, to the fully-automatic high bay storage facility, despatch and traceability; as well as its management and administration.

The ease of use offered by the system, which is operated from a clearly laid out control station, has led to a significant increase in productivity, along with a decrease in weigh labelling errors. It structures the whole operation, allowing for optimised purchasing, up-to-date stock, on-hand information, and reliable planning.

TEL: +49 2451 625 430 WWW.CSB.COM

P20 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

NEWS UPDATES

BELLS OF LAZONBY BROADENS ITS GLUTEN, WHEAT & DAIRY FREE ‘WE LOVE CAKE’ RANGE Gluten, wheat and dairy free bakery specialist, Bells of Lazonby, has launched two new gluten free products.

The Chocolate Muffins and Berry Muffins are available as part of its We Love Cake range.

We Love Cake is the firm’s dedicated gluten, wheat and dairy free brand. The foodservice arm of the brand includes individually wrapped cake slices, tarts and newly added muffins – all of which are certified by Coeliac UK. Emily Sudell, Bells of Lazonby Marketing Executive, said: “We are delighted to accelerate our new product development programme with the launch of these two new muffins.

“The number of people actively seeking free-from products is at record levels, either as a dietary or lifestyle choice.

“Our expertise and experience is enabling us to develop great-tasting, pioneering products that are ontrend and ideal for eating out of the home.”

The muffins are made in the UK’s first dedicated gluten, wheat and dairy free bakery based in Cumbria where Bells of Lazonby is celebrating its 70th anniversary in the baking business.

Both 105g products are individually wrapped for maximum freshness and product integrity. The muffins are supplied frozen in cases of eight they have a seven-day shelf

life after defrosting and are available to buy in foodservice outlets throughout the UK. The product launches come as market research confirms that almost three-quarters of people would eat out every fortnight if gluten free options were available. One in five people now suffer from lactose intolerance and 72% of those say operators need to cater more for the problem.

Emily added: “With sales of freefrom products hitting record levels, foodservice outlets should ensure their menus reflect the demands of the consumer.

“Caterers can also be assured our products are convenient, reduce waste and conform to food safety regulations.”

ALL OF BELLS OF LAZONBY’S WE LOVE CAKE PRODUCTS ARE AVAILABLE FROM BIDVEST AND OTHER FROZEN FOOD WHOLESALERS. FOR MORE INFORMATION VISIT WWW.WE-LOVE-CAKE.CO.UK OR CALL 01768 898437

MAKE IT AN ITALIAN CHRISTMAS AT CIAO GUSTO Need a little Italian inspiration this Christmas? Picking up all your favourite authentic Italian food and drink for foodie friends and family has become even easier with the arrival of Ciao Gusto: www.ciaogusto.com For the first time, a simple tab brings together over 30 of Italy’s most popular brands, so you can find exactly what you’re looking for and discover new and exciting ingredients and foodie gifts - in just one click.

At Ciao Gusto you’ll be able to search authentic delicious Italian recipes and add ingredients straight to your basket. Browse the recipes according to ingredient, preparation time, course or occasion, and

explore the joys of Italian cuisine through tips, advice and information about each product.

You’ll be familiar with many products, such as Riso Gallo, Filippo Berio, Giovanni Rana and Cirio who are joined by products new to the UK such as Auricchio cheese and Negroni charcuterie – everything you find at Ciao Gusto has been specially selected for its reputation as an authentic Italian favourite.

Here’s a full list of the Italian brands you’ll be able to enjoy via Ciao Gusto: • Pasta - Barilla • Fresh pasta – Rana • Rice - Riso Gallo • Flours - Polenta Valsugana

• Tomato and vegetable conserves Cirio, Valfrutta • Cheese and dairies - Auricchio, Parmareggio • Fish - Delicius, Regnoli/Medusa • Tuna - Rio Mare • Cured meats - Negroni • Soy and rice products - Valsoia • Olive oil - Filippo Berio • Vinegar - Ponti • Bakery - Bauli, Colussi • Snacks – Amica Chips • Dehydrated fruits – Noberasco • Honey - Ambrosoli Jams, Santa Rosa • Candies and chocolate Elah Dufour/Novi • Coffee - Lavazza • Herbal teas - Bonomelli • Water and fruit juices -

San Benedetto, Parmalat • Wine - Casa Vinicola Zonin, Santa Margherita • Alcoholic beverages - Vecchia Romagna • Sour cherries and syrups - Fabbri Visitors can find Ciao Gusto at http://goo.gl/9ExTcV or www.ciaogusto.com FOR FURTHER INFORMATION, INTERVIEWS, RECIPES OR IMAGES PLEASE CONTACT SUE WILKINS OR ZARYA WILLIAMS AT PANACHE PR ON 01306 877772 OR EMAIL ZARYA@PANACHEPR.COM OR SUE@PANACHEPR.COM

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P21

NEWS UPDATES

THE VITAL NEW ADDITION TO THE GLUTEN FREE BREAD CATEGORY: SCHÄR LAUNCHES WHOLESOME VITALITY LOAF Schär – Europe’s favourite in gluten free and fastest growing gluten free brand in the UK – is delighted to announce the launch of the new Wholesome Vitality Loaf into its popular gluten free bread portfolio.

Available in 500 Tesco’s stores from October (RRP: £2.60), the Wholesome Vitality Loaf is made with quinoa, chestnut and sorghum plus sunflower and linseeds for a truly flavoursome and nutritious loaf. This delicious new gluten free bread is also high in fibre, low in saturated fat and suitable for vegans while being gluten, wheat, lactose

and preservative free.

Bradley Grimshaw, UK Managing Director of Schär, comments: “We know consumers are looking for great quality gluten free products with high nutritional value and this new loaf delivers just that.

Furthermore, our unique packaging design ensures optimal shelf life which means our bread stays fresh without the need for preservatives.”

The gluten free bread category is now worth over £69m and growing at 8% year on year. Bread is the biggest category in gluten free with over 22% market share.

Bradley Grimshaw comments:

“The launch of the Wholesome Vitality Loaf marks the fourth bread launch for Schär in the UK during 2016. Schär has provided £4m of the sector’s £5m growth within bread and we see the category as one that has much opportunity for further growth and innovation.”

The launch of the Wholesome Vitality Loaf will be supported by large scale online advertising activity which will run for eight weeks from early October onwards. The advertising will target coeliacs, gluten sensitives and those with an interest in food, health and nutrition and invites consumers to try an item

from the Schär bread range for free. To redeem the offer, customers are directed to download a voucher from the Schär website (schar.co.uk) and post this to Schär along with their store receipt in order to be reimbursed for their Schär bread purchase.

TO ENQUIRE ABOUT LISTING SCHÄR PRODUCTS PLEASE CONTACT SALES.UK@DRSCHAER.COM OR CALL 01925 865100. FOR MORE INFORMATION, VISIT WWW.SCHAR.CO.UK

RADNOR HILLS LAUNCH NEW TETRA PRISMA PACKS! Radnor Hills have been producing innovative soft drinks for over 25 years and this year they are set to launch a brand new range of drinks in Tetra Prisma packs. With a £5m investment in the new tetra range, their eight sides create a truly unique feel in your hand whilst the modern branding and great tasting juice inside offers the ultimate onthe-go drinking experience! Their fun shape also appeals to children as it’s easy to grip with small hands and children require little supervision whilst drinking. Their tried and tested Radnor Fruits school compliant range, which sells around 50 million bottles a year, is already one of the leading school drinks in the UK and now available in 125ml and 200ml tetra which are ideal new

options from LACA schools supplier of the year! Radnor Hills are also offering a 125ml smaller pure juice portion size to meet the demand of healthy and functional products for younger consumers aged 2-6 years old.

Radnor Hills are one of the first to bring this new, innovative concept on the market. They are introducing this brand new premium tetra concept as a more presentable, high quality, healthier and natural product to have as part of your drinks offering.

FIND OUT MORE BY VISITING WWW.RADNORHILLS.CO.UK OR CONTACT SALES@RADNORHILLS.CO.UK

P22 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

NEWS UPDATES

CARGILL DIRECT PURCHASING LICENCE BOOSTS COCOA SUSTAINABILITY Cargill’s cocoa and chocolate business has established its own licensed buying company (LBC) following the successful application for a licence from the Ghanaian Cocoa Board (Cocobod).

The new LBC is now fully operational and Cargill has purchased its first consignment of beans directly from cocoa farmers in Ghana, with around 30,000 farmers already registered with the LBC. By directly sourcing the beans, the company is now able to diversify the way it sources sustainable beans and rolls out the Cargill Cocoa Promise more effectively to better serve its customers.

“Direct sourcing of certified beans from farmers via our own LBC in Ghana is an exciting new business model for us,” said Lionel Soulard, Managing Director WestAfrica, Cargill Cocoa & Chocolate: “Cocoa sustainability is at the heart of our global growth strategy for

cocoa and chocolate. Developing a direct sourcing capability in the world’s second largest cocoa producing country means we will be better placed to meet growing demand for sustainable, certified cocoa.

“We are confident this business model will add value at every level particularly for farmers who, as a result of working directly with us, will make a better living out of cocoa farming, and we are really proud of this development.”

The new purchasing model will be fully sustainable and fully certified. By operating its own LBC, Cargill will implement high standards of safety, integrity and quality throughout the supply chain in Ghana.

“We already source directly from cocoa farmers

or farmer organisations in the other cocoa producing countries in which we operate. By moving to this model in Ghana we will be much better positioned to fully implement the Cargill Cocoa Promise.

“This means expanding our sustainability activities to enable farmers to benefit from premium payments for certified sustainable cocoa beans. Farming communities will also be able to benefit from

training, community and farm development support which will also help with improving their livelihoods. For example around community support, we will be building four new schools to serve the children of cocoa farmers in the four districts where we will operate,” concludes Lionel Soulard.

WWW.CARGILLCOCOACHOCOLATE. COM

SANAM SPICES – BREAKING NEWS! One of the UK’s market leading ethnic food brands has issued a challenge to its competitors by signing a packaging design contract.

When the team behind Sanam Spices first launched the brand in 2011, it brought new design principles to the market that were applauded by trade and valued by customers.

Sanam Spices are globally sourced by an experienced Supply Chain Management team with over 50 years of experience in the industry.

Quality control and packaging operations in the UK ensure the right balance between pricing and flexibility to successfully serve a wide range of customers across foodservice, manufacture, retail &

wholesale markets.

The new contract signed for 2017 signals Sanam Spices’ readiness to tackle mainstream consumers. It looks as if this has been a carefully considered strategy which will directly challenge established players by bringing a wider audience into contact with a brand known for its design and value!

The big question business owners may be asking themselves in the future when looking back on 2017 is: Why didn’t I stock Sanam Spices!

ENQUIRIES CAN BE MADE DIRECTLY ON 0845 46 SANAM (THAT’S 0845 46 72626).

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P23

WINTER VEG & SALADS FOCUS

WINTER VEG & SALADS FOCUS WITH THE FESTIVE SEASON UPON US RESTAURANTS ARE ADAPTING THEIR VEGETABLE AND SALAD OPTIONS TO INCORPORATE SOME OF THE TRADITIONAL AND MORE UNIQUE WINTER PRODUCE COMING INTO SEASON. NEW COVENT GARDEN MARKET, LONDON’S ORIGINAL AND FINEST FRUIT AND VEGETABLE WHOLESALE MARKET, BOASTS AN IMPRESSIVE SELECTION OF WINTER PRODUCE AND SUPPLIES 40% OF LONDON’S FRESH PRODUCE EATEN OUTSIDE THE HOME. Vernon Mascarenhas at First Choice Ltd who is based at New Covent Garden Market in Vauxhall comments: “Italian chicory including puntarelle, tardive and trevisano are a flavoursome addition to classic winter meals. The bitter greens are very high in vitamin C and are often served wilted with garlic or used to flavour stews and soups. The flavours of winter greens are well matched with novel citrus notes in salad dressings and sauces.

Yuzu is a Japanese citrus with a bright yellow skin and intense flavour that is a mix of lemon, mandarin and grapefruit, but less tart on the tastebuds. Bergamot and miyagawa from Italy are very fragrant green-skinned varieties, the miyagawa tasting like a cross between grapefruit and clementine.

Another vegetable hailing from Italy, cima di rapa is a variety of sprouting broccoli with green buds, and is also in season, adding subtle fresh flavour to salads. Look out for bursting crates of English purple sprouting broccoli with vibrantly coloured, tight florets that land in the wholesale market 24 hours after being harvested.

Tubers are particularly popular among chefs. Varieties from around the world include Oca from Peru and crosnes from France - a relative of the Jerusalem artichoke with a subtler taste.

While traditional sprouts on the stalk continue to be a staple on the

Christmas Day menu, sprout tops also provide festive flavour with a newer twist. Sprout tops are incredibly versatile and are delicious shredded or sautéed, especially when paired with bacon, for a unique Christmas side dish.

Colourful produce is also coming into season including variegated kale, vibrantly coloured cauliflower in yellow, green and purple, English black cabbage and green romanesco, whose conical peaks caramelise wonderfully in the oven. In fact, the cooler months bring delightful opportunities to eat in colour. Try roasting yellow and purple carrots, or steam the firm green leaves of rainbow chard, reserving the garnet stems for chopping and sautéing with leek and onions. This bright produce helps to bring plates to life during the winter months.”

P24 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

FISH FOCUS

IN THE SWIM WHILE SUSTAINABILITY REMAINS A KEY ISSUE FOR RETAIL AND FOOD SERVICE SUPPLIERS, CUSTOMERS ARE ALSO REQUESTING MORE ‘GRAB ‘N’ GO’ PRODUCTS TO SUIT THEIR BUSY LIFESTYLES

Nielsen data for the year ending 12 September 2015, shows that overall, UK retail fish sales are down by 2% on the previous year to 6,767 tonnes, largely driven by a decrease of 5% on the purchase of frozen fish. Having seen a steady increase in sales over some years, fresh fish is the only sector to see sales value growth in this period, though slight (1.1%.)

Salmon remains the top choice for retail shoppers, followed by cod, while tuna has dropped to third place.

FOODSERVICE TRENDS

As Seafish (www.seafish.org) reported in its Seafood Industry Fact Sheet ‘Seafood: Trends in Food

Service’ earlier this year, the recession had a noticeable effect on this sector: “During austerity, seafood faced a tough time in foodservice compared with most other proteins, due to its relatively high average spend, and ‘health’ aspects falling lower down the list of shopper priorities.”

Current trends observed by Fairway Foodservice (www.fairwayfoodservice.com), a Yorkshire-based company comprising a network of independent food distributors servicing the catering industry in UK and Ireland, include an increase in customer demand for coated fish products.

“We have noticed a surge in flavoured coatings, in both glazes and dustings, on cod and haddock,” says the company’s Purchasing Manager, Keith Hepton. “In addition, grab ‘n’ go-style food continues its growth and is now impacting fish products with fish goujons and bites soaring in popularity. There has also been an emergence of fish in sauce with customers seeking to freshen up their offering.”

In order to supply quality products at competitive prices, Fairway’s offer includes own-brand fish. “Placing coated fish in our own brand (Classic’s by Fairway) range ensures Fairway benchmarks the

product against competitors to ensure that the quality is as good, if not better, than the market leader,” explains Keith Hepton. “It allows our pricing to be extremely competitive in the marketplace.”

SUSTAINABILITY

As ever, sustainability is a key concern of many consumers and suppliers.

“We all have a duty to source products in a sustainable manner,” says Keith Hepton. “Sustainability is a key part of the decision-making process. We have a diverse range of customers and sustainability is front of mind for a considerable number of them.”

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FISH FOCUS In October, the Marine Conservation Society (MCS) released its latest seafood ratings changes in the Good Fish Guide (www.goodfishguide.com), most notably increasing the number of ratings for squid. Described as “the prawn cocktail of the 21st century”, squid has become particularly popular as a starter, usually under the Italian name for fried squid: calamari.

With the rise in landings and sales, MCS is receiving more queries regarding the sustainability of squid.

“Japanese flying squid gets a score of a 2 which means it’s on our ‘Fish to Eat’ list’,” says Bernadette Clarke, MCS Good Fish Guide Manager.

“This is generally due to the highly selective and low impact fishing method known as jigging used in the fishery and the fact that stock assessment has been carried out.

There’s also a low vulnerability score for the species, and management measures are applied in the fishery.”

She continues: “On the other hand we have given both Homboldt or Jumbo squid jigged in the East Central Pacific and Argentine short fin squid, caught by purse seine or by jigging method in waters off Argentina and the Falklands, a 4 which means it’s not as sustainable and should be eaten only very, very occasionally.”

The large nets with small meshes often used for purse seine and pelagic trawling can sweep up protected species such as sharks, marine mammals and turtles, as well as smaller fish. The organisation also advises purchasing fish from fisheries using low-impact methods, such as one in Sennen Cove, Cornwall, where fishermen go out in small punts and use jigs.

As farmed Norwegian fjord trout exported by Lerøy Seafood (www.leroyseafood.com) gained a listing on the fish counter in Tesco stores this October, the UK Director of the Norwegian Seafood Council, Jack-Robert Møller, commented: “Norway has impeccable standards when it comes to the scientific management of fisheries and our

aquaculture techniques are considered to be among the best in the world. Combining hard-earned experience, advanced technology and the natural conditions, our industry is able to produce high quality, sea-reared fjord trout worthy of a premium position in the market.”

IT’S ALL ABOUT THE FLAVOUR

Described as a “wonderfully vibrant fish with a deliciously pure flavour”, Norwegian fjord trout is the only trout that lives in the glacial meltwater and Arctic salt water mix found in the fjords.

Naturally high in omega-3, it stores most of its fat in its belly, giving it a lean and firm flesh with a distinctive deep red-orange colour.

Chef Ambassador Daniel Galmiche describes the flesh as “mouthwateringly vibrant” and “perfectly suited to marinating, smoking, curing and of course panfrying”.

Flavour was also a key consideration at Great Taste (www.greattasteawards.co.uk), organised by the Guild of Fine Food, where awards are given on the basis of blind tasting.

The Great Taste Golden Fork Award for the best food or drink in Scotland this year went to a fish producer: J Lawrie & Sons for its Jaffy’s Kippers (www.jaffys.co.uk).

Based in Mallaig in the Highlands, the company produces this naturaltasting and succulent herring through traditional methods of curing and slow smoking over oak fires – indicating that sometimes the old ways are the best when it comes to flavour.

With the falling pound benefiting importers but hitting exporters, and ongoing debates over whether we are heading for a ‘hard’ or ‘soft’ Brexit, those in the fishing industry will no doubt be waiting to see what impact decisions made by the government will have on their sector. But for the time being, it’s business as usual.

P26 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

MEAT FOCUS

MEAT HEADER UNPREDICTABLE WORLD EVENTS, FOOD-BORNE DISEASES, WARMER WEATHER AND CONSUMER TRENDS HAVE ALL HAD AN IMPACT ON THE MEAT AND POULTRY SECTOR IN RECENT TIMES

It will come as no surprise that the volatility of national and world events has had an effect on food markets, and the meat and poultry sector is no exception. As stated in the latest Kantar Worldpanel (www.kantarworldpanel.com): “Despite the changes in exchange rates and ongoing uncertainty around Brexit, prices are still falling in many markets and driving value to lag behind volume in all Meat & Poultry categories. Over the next few months we expect to see some categories start to see inflationary

rises as the cost of raw materials and imports rise.”

STATIC VOLUMES

The latest Meat, Fish and Poultry (MFP) figures from Kantar Worldpanel for the 12 weeks ending 9 October 2016 show volumes virtually static year-on-year in all areas (except Chilled Fish).

“Within Fresh Primary Meat & Poultry, Chicken is the only major category still showing volume growth, with Beef and Turkey moving from growth last period

into decline this period,” says Nathan Ward, Business Unit Director for MFP. “Chicken has the fastest volume growth in Primary Meat & Poultry with half a million more shoppers buying more often this year.”

DECLINE OF BEEF SALES

Despite lower prices, sales of fresh beef have been on the decline, possibly due to the warm weather putting consumers off cooking roast dinners.

AHDB Beef & Lamb

(www.beefandlamb.ahdb.org.uk), the organisation for beef and lamb levy payers in England, recently reported that the cattle breeding herd in the UK, which had fallen from just over 3.7 million in 2006 to below 3.4 million in June 2013, has increased yearly to current levels of almost 3.5 million animals. Meanwhile, the weak pound means that exports are forecast to account for a higher percentage of meat sales in the coming year, with higher priced cuts driving added value.

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P27

MEAT FOCUS SAUSAGE SURVEY

Sausage specialists debbie&andrew’s (www.debbieandandrews.co.uk) recently commissioned OnePoll to run a ‘Lifetime of Meat’ survey in a bid to measure the status of meat eating in the UK. The survey of 2,000 meat-eaters was carried out by online market researchers from 23-26 September 2016.

In addition to the statistic that 2,771 sausages are eaten by the average adult in a lifetime, the survey revealed that pigs in blankets were a firm favourite of UK consumers. While retail sales of sausages tend to be high during barbecue season, and sausages continue to be a key part of the breakfast fry up, the popularity of winter roasts offers an opportunity to promote pigs in blankets as an accompaniment.

The origin of the meat was also considered either quite or very important to 64% of the consumers polled in the survey; indeed 81% said that they typically buy British all of the time or wherever possible.

Ian Bagnall, spokesperson for debbie&andrew’s, said: “We are proud to make the origin of our meat very clear on our packaging and I’m really pleased the survey shows so many consumers clearly care about where their meat comes from.”

PROMOTING VARIETY

The survey also found that retailers could potentially optimise sales by stocking more ‘meat and sweet’ sausage flavours, such as pork and apple, and also by catering to regional preferences for sausages made from meat other than pork. In Scotland, beef and venison are

popular alternatives, while consumers in London are most likely to select chicken sausages – which also open up the sausage retail market to those who don’t eat pork.

With this in mind, The Black Farmer brand (www.theblackfarmer.com) has launched a new range of Chicken Flamenco Sausages: gluten free chicken sausages with roasted red peppers, smoked paprika and Rioja red wine.

“A significant proportion of our society does not eat pork and is therefore excluded from enjoying the majority of sausages,” says founder Wilfred Emmanuel-Jones.

“My Chicken Flamenco Sausages not only offer exciting flavours, but are completely pork free.”

FOOD SAFETY

In the light of a recent MRSA scare in pork, highlighted in The Guardian on 3 October, it’s clear that more needs to be done to ensure consumer safety. The newspaper’s investigation discovered that: “Tests on a sample of 97 UKproduced pork products from supermarkets show that three – sold at Asda and Sainsbury’s – were contaminated with the superbug strain which can cause serious health problems.”

The superbug, MRSA CC398, can be resistant to antibiotics and is thought to be particularly harmful when undercooked pork products are given to those with compromised immune systems.

Commenting on the risk from imported pigs from places like Denmark, where MRSA CC398 now apparently affects around twothirds of pig farms, Professor Tim

Lang, of the Centre for Food Policy at London’s City University, said: “We need biosecurity, we need to tighten up this livestock movement. You may get cheap meat, but in the long term it’s going to add to your public health problems.”

In the Guardian article, Fiona Sinclair, Director of STS (www.stssolutions.co.uk), a food safety consultancy, called for stricter regulation of the food chain: “We would emphasise the importance of carefully sourcing quality pork from reputable suppliers and ensuring traceability throughout the supply chain. Traditionally we emphasise personal hygiene during food preparation in order to protect the consumer from food-borne illness but, in this case, it is also to protect the people preparing the food. This strain of MRSA is potentially an occupational health hazard for chefs and other food professionals.”

The importance of pig health was also recently highlighted by Dr Susanna Williamson of the government’s Animal and Plant Health Agency (APHA). In her speech as the 2016 winner of the David Black Award, which is given to individuals who have made a valuable and sustained contribution to the British pig industry, she said:

“It is important to recognise that successful disease surveillance is about working in partnership, and also requires access to a wide range of veterinary, scientific and technical expertise.” She continued: “There is no one-size-fits-all approach, so producers need to consult their veterinary and other advisers to choose interventions customised to their pigs and their farm.”

Following British Sausage Week (31 October to 6 November 2016), as retailers gear up for the Christmas market, meat and poultry products will no doubt receive a boost as festive meal planning gets under way. As we move into 2017, the impact of world events, health scares and consumer confidence will no doubt continue to be felt.

P28 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

ANTONINE INKS

AGILE ANTONINE A LEADING INDEPENDENT INK MANUFACTURER ESTABLISHED IN 1976, ANTONINE INKS HAS BUILT A REPUTATION FOR INNOVATION, AGILITY AND BESPOKE SOLUTIONS

Unlike many global companies who are narrowing their ranges, Antonine Ink’s approach is to offer bespoke solutions and an immediate response to customer requirements.

“We’ve gone the opposite way to the global companies that want to make lots of the same product and let the customer make the tweaks,” says Financial Controller, Iain Harvie. “We can manufacture new

individual colours the same day and despatch them that night, whereas it can take others weeks to change a formulation. Across Europe, there has been some consolidation in the market but Antonine can grow on the back of that, as some clients prefer to have a closer relationship.”

New products being developed include a direct food contact lacquer, which can be layered over

the substrate to seal in any potential contaminants; especially useful as more packaging boxes are now designed to go straight onto supermarket shelves.

“The lacquer is in trials with some major packaging companies,” says Iain Harvie. “It’s a matter of gaining their confidence and there are some cost implications, but they are small in comparison with potential claims from doing nothing.”

Approved to BSI ISO 9001:2008, accredited to ISO 14001:2004 Environmental Standard and fully REACH compliant, Antonine has recently invested heavily in digital equipment at its own laboratories and at customer sites. “Anything involving colour has to be measured more strictly than in the past, using digital formats. If you’re supplying to a large group of companies, they want to know the colour is consistent across the group.”

With around 25% of its trade in Europe, the company is less exposed

than some following Brexit as it has been able to pay suppliers in euros from these sales, rather than losing out due to the weak pound.

Operating in a wide spread of old and new markets, Antonine has a strong base from its core corrugated packaging customers, which has helped to keep annual turnover at a steady £6m.

“Like most manufacturers, we’re trying to get more out of existing resources and increase capacity and technical help for clients; they really need technical support in this climate and we have the experience to develop products for them.”

Based in Motherwell in Scotland, and with additional technical facilities in England, Wales, Ireland and Belgium, Antonine’s inks provide the colour for many wellknown brands in the Food and Drinks industry. “Quality is the most important thing for customers who want to pitch their brand above the competition, whether it’s the design or an innovative box or a special colour.”

Looking to the future, Iain Harvie expects expansion to come from within. “We’re not a household name but we’re well known among the larger producers,” he says. “We never rule out looking at other companies to merge with or take over but we have the financial resource to expand internally and take on more personnel.”

ANTONINE PRINTING INKS LTD BLOCK 15, NEWHOUSE INDUSTRIAL ESTATE, MOTHERWELL ML1 5RX TEL: 01698 735700 EMAIL: INFO@ANTONINEINKS.CO.UK WWW.ANTONINE-INKS.CO.UK

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P29

CWMCERRIG FARM SHOP

RETAILING ROYALTY DESPITE OPENING IN THE MIDDLE OF A RECESSION, CWMCERRIG FARM SHOP HAS GONE FROM STRENGTH TO STRENGTH – AND HAS EVEN WELCOMED A ROYAL VISITOR The thriving farm shop, located near Llanelli, South Wales, is a family-run affair with seven partners, comprising shop manager Nick Bowen, his mother, his cousin and four of his uncles, supported by approximately 40 members of staff.

Originally started by Nick’s grandfather, the business has grown over the years, with the large farm shop opening in 2009. “I grew up nearby and spent a lot of time on the farm. It’s a working farm, with around 500 sheep and 100 cattle; visitors to the farm shop can see what we do.”

The family prides itself on supplying local where possible; most of the meat comes from the farm, including Texel lamb and Hereford beef, and of the 1,500 lines in the shop, 1,000 are from Wales including 600 from Carmarthenshire. Dairy products and bread come from local producers and cakes are baked on site. No surprise that it has won several local and national awards over the years.

There’s also a licensed cafe with 140 seats, serving traditional hearty meals with children’s options.

The farm shop attracts custom from visitors to the region – including families and those on sporting holidays, hen and stag parties – and of course locals.

On 1 July 2011, they welcomed royalty through the doors. “We got a call out of the blue saying Prince Charles wanted to visit,” says Nick Bowen. “That was a nice moment – that we’d achieved something good enough for him to come. He met the family members, my uncle showed him round the shop and we took him out into the fields to see the livestock. He left with some goods from the shop.”

There are two major events in the calendar: a bank holiday fun day on May Day and a Christmas tasting evening with Santa and a craft fair; at both money is raised for the local air ambulance. Christmas hampers are available to order for delivery across the UK. Local radio advertising, leafleting in tourist areas like Pembroke and a monthly newsletter help to keep customers coming through the door.

“We started at the height of the recession and it’s gone from strength to strength,” says Nick Bowen.

“We’ve changed a few things over the years, like how we display goods in the shop and what we offer in the cafe. Anything you eat in the cafe you can buy in the shop on the way out – people like that.”

While there are no plans to expand in the next couple of years, the option remains open to add a garden centre or gift shop to sit alongside the farm shop in future years.

CWMCERRIG FARM SHOP & GRILL CWMCERRIG FARM, GORSLAS LLANELLI, CARMARTHENSHIRE TEL: 01269 844405 WWW.CWMCERRIGFARMSHOP.CO.UK

Hafod Bakery Ltd Llysonnen Road Carmarthen SA33 5DZ

FRESH BREAD SUPPLIED DAILY Tel: 01267 211419 Email: hafodbakery@hotmail.co.uk

P30 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

FRESH FOOD CO

DELIVERING ON ITS PROMISES WITH NEW PREMISES AND AN EXCELLENT REPUTATION FOR CUSTOMER SERVICE, IT’S NO WONDER THE FRESH FOOD CO IS THE FASTEST GROWING FRUIT AND VEG COMPANY IN SCOTLAND Having started trading from scratch in 2008, Managing Director Paul Thompson should be proud of his company’s achievements, supplying fresh local produce and other goods to hotels, restaurants, contract caterers, schools and colleges across Scotland.

He attributes the company’s success to three things: hard work, sheer determination and delivering on promises. “We don’t promise anything we can’t deliver. The company has been built on the back of service and our service levels are second to none. I’m very hands-on

with the business: the day I decide I don’t want to do it any more is the day I’ll stop.”

NEW PREMISES

In January 2015 the business moved from Glasgow Fruit Market to a 35,000 sq ft warehouse at Drum Mains Park, Orchardton Woods, Cumbernauld.

The site was purchased in 2014 and the state-of-the-art unit was fully kitted out with temperature controlled storage and new technology for picking and packing.

With more than 35,000 sq ft of

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FRESH FOOD CO

energy efficient cold storage, office and meeting space, and a dedicated ISO and SALSA accredited preparation facility, it offers more space to grow than afforded by the previous site and better represents the changing status of the business.

“We made the transition as easy as possible and most of our staff came with us,” says Paul Thompson.

“Staff training is very important and even though we’ve grown, our service levels have remained the same.”

A new production kitchen was also built for the Fresh Food Co experts to expand the company’s product range of finished soups, sauces, main dishes and accompaniments. They work closely with customers to develop bespoke recipes on site and the training facilities are open to local schools and colleges to help students learn and develop their skills.

“We already offer this with our vegetable preparation as different chefs want vegetables cut in different ways, we’re just taking it one step further,” explains Paul Thompson.

“The customer’s chef can work with

our chefs to develop a recipe and once it’s ready, it can go into production. It will be as if they have produced it in their own kitchen. All chefs want to put finishing touches on dishes but this will help them to save on production time, which is especially useful when they are short staffed or at busy times of the year.”

the industry I’m familiar with.”

Starting on a small scale with fresh produce alone, he found that customers soon began to ask for a broader range of products, and over time the order list grew to include dairy, fresh meat and dry goods. It’s also now one of the largest independent egg suppliers in the country.

DELIVERY TO THE DOOR

Covering the length and breadth of Scotland with its own fleet of refrigerated vehicles, the company has a good understanding of the needs of its customers. “We offer a six-day-a-week delivery service, so if people run out of something they need at short notice we can deliver,” says Paul Thompson.

GROWING THE PRODUCT LINES

Having worked in the trade for many years, Paul Thompson had built up and sold a company previously, before returning to work as an employee elsewhere. “I wasn’t really happy with what I was doing so I decided to contact some previous clients and start again. I’ve always worked in fresh produce; it’s

SUPPORTING LOCAL PRODUCERS – AND THE ENVIRONMENT

Scottish produce is always popular and the company has built up strong relationships with local farmers and producers.

“It’s hard to have seasonal produce all year round in Scotland but in the summer months there’s an abundance and we work with the farmers and growers to ensure we get the best produce available,” says Paul Thompson. “For chefs, seasonal produce is a must for their menus.

“While price is the number one issue for our customers, people do want to buy local for environmental reasons. Plus we’re a local economy and if we can support local producers, why would we want to

go anywhere else?”

In addition, all of the new vans that the company buys are hybrid vehicles, which brings both monetary savings on fuel and environmental benefits. “With a new hybrid vehicle, the saving over the years is quite significant; you make that money back over the lifetime of the vehicle. And, more importantly, you are reducing your carbon footprint.”

LOOKING TO THE FUTURE

As well as continuing with steady growth, including winning more contracts with schools and colleges, the company has recently set up a UK-wide home delivery service for the public with same-day delivery within a 50-mile radius. “We are competing with supermarkets but aim to offer better quality. We also offer things like fruit baskets and food packs for offices.”

Meanwhile, the company expects to build on its excellent reputation and ensure that this remains in place as the business grows and develops.

P32 FOOD AND DRINK NEWS WILLOWBROOK NOVEMBER/DECEMBER 2016

• Temperature Controlled Logistics • Daily groupage service to/from IRELAND – UK – FRANCE • Multi temperature controlled storage in Dublin and Belfast • BRC Acreddited McCulla (Ireland) Ltd Blaris Industrial Estate, Old Hillsborough Road, Lisburn BT27 5QB Ballymount Industrial Estate, Ballymount, Dublin 24 Tel: +44 (0) 28 92 633651 Fax: +44 (0) 28 92 633650 Email: transport@mcculla.eu Web: www.mcculla.eu

CHILLED AND FROZEN TRANSPORT Morgan McLernon have been providing first class transportation services for over forty years. We have a fleet of over 200 vehicles including fridges, multitemp fridges, euroliners, box vans and tail-lifts. We specialise in frozen, chilled and ambient storage, frozen and chilled distribution and also blast freezing.

• Chilled / Frozen Temperature controlled Logistics • Part or Full Loads throughout Europe We are pleased to be associated with Willowbrook Foods and wish them continued success for the future.

Morgan McLernon Transport Silverwood Cold Stores, Silverwood Road Lurgan, BT66 6LN Tel: 02838 347700 Fax: 02838 312351 Email: trans@morganmclernon.com www.morganmclernon.com

Best wishes and continued success to Willowbrook Foods

Corcoran Products (IRL) Ltd. Kingsbridge House, 17-22 Parkgate St, Dublin 8, Ireland Tel: +353 (01) 6330400 Fax: +353 (01) 6793521 Email: info@corcoranproducts.com

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P33

WILLOWBROOK

DRIVEN BY INNOVATION NEW PRODUCTS, NEW CLIENTS AND NEW MACHINERY HAVE LED TO RAPID GROWTH AT THE WILLOWBROOK GROUP, WHILE A NEW SALES HUB PROVIDES EVEN BETTER SERVICE

Focusing on the ever-expanding market for quality convenience products, the multi-award winning business has successfully built on its heritage of supplying produce to retail and food service and now provides a wide range of products for a broad client base.

The driving force behind the company is owner and Managing Director John McCann, who founded Willowbrook Foods back in 1968 on the family farm in Killinchy, Northern Ireland. Today, the group comprises Willowbrook Foods, Willowbrook Fine Foods and Willowbrook Innovation Centre,

expanding its market into southern Ireland and across the UK. PRODUCT DEVELOPMENT

Technological advances in cooking techniques has allowed the company to create high-quality mashed products, such as potatoes, carrots and swede, perfect for consumers looking for time-saving products or as an ingredient in upmarket ready meals. It’s also the largest processor of lettuce bags and salads in Ireland.

“We’re now creating more luxury products – convenience is continuing to rise but convenience

with a quality product is also on the rise,” says John McCann. “We’re also working towards being gluten free.”

Established as a new division in 2014, Willowbrook Fine Foods has helped the company to stay one step ahead of its competitors, offering cooked products for retail and food services. These are also used as an ingredient by other manufacturers, who incorporate them into their recipes for ready meals such as shepherd’s pie and fish pie.

This year saw the launch of a new range of upmarket cooked new potatoes, which are ovenable and microwaveable, and a new high-

quality mash: “We think it’s the best in the UK and our customers say they haven’t tasted better. Mash is quite difficult to prepare, but if a producer wants a quality ingredient, Fine Foods can provide it.”

A range of ready meals is being developed for launch early in 2017, and there’s a new Fine Food range of spiral cut vegetables.

“We do a lot of innovation in fresh and chilled products,” explains John McCann. “We are a multicategory company, from stir fries to lettuce bags to cooked products – all geared to convenience.”

P34 FOOD AND DRINK NEWS WILLOWBROOK NOVEMBER/DECEMBER 2016

Our Company was established in 1996 with one refrigerated vehicle operating from Galway. Today we are recognised as the premium, family owned, logistics provider to the food industry in Ireland servicing domestic and export markets.

Our specialised service is divided into 4 divisions: Ireland / UK Supermarket distribution International Logistics Warehousing & Storage Container transport This year the Company achieves a significant milestone, 20 years in existence, which would not have been achieved without the commitment and support of our customers and loyal staff. We are very proud of what we, as a family owned Company, have achieved in the last 20 years and look forward to the next 20 years.

Congratulations to Willowbrook

Find out how O’Toole Transport can add value to your organisation today by calling our Sales Team on +353 1 8550063 or email to sales@otooletransport.com Continued success to our valued customer Willowbrook

Congratulations to Willowbrook Foods

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P35

WILLOWBROOK AN AWARD-WINNING YEAR

The multi-award winning business has picked up a few more trophies for the cabinet this year.

These include Manufacturer of the Year for Innovation at the NI Agricultural Awards and overall Local Supplier of the Year at the Henderson Wholesale Local Supplier Awards.

GROWTH – AND THE FUTURE

INVESTMENT IN MACHINERY

This year the business has invested around £750,000 upgrading machinery to accommodate its expansion and new techniques being developed. This has included tumbling machines to give texture to the baby potatoes destined for marinades, and three new blast chillers and freezers.

While the farm in Killinchy remains the key production site, a second plant was opened in 2004 for mashed products, which now also produces the Fine Foods range.

A third facility in Newtownards operates as a dedicated lettuce washing and bagging factory.

The company has won and retained its Grade A BRC accreditation for more than a decade and has just been awarded a Grade AA at its annual BRC check in November. It is also the only company in the whole of Ireland to be approved by the Soil Association for the processing of organic salads.

EXPANDING CLIENT BASE

From its headquarters in Northern Ireland, Willowbrook has

gradually won custom across the whole of Ireland and into England, before a more recent expansion into Scotland and Wales.

Over the years, Willowbrook has built up a portfolio of more than 60 clients, comprising major foodservice companies and highprofile retail customers, including large multiples in Ireland and the UK. While many products continue to be packed under the Willowbrook brand, the majority are produced as own label for the supermarkets.

In the past year, the company has won around six new national clients in Ireland and the UK, and a number of smaller customers as well. The long-term policy of developing products in all the main categories for retail and foodservice has paid off with an expanding customer base, especially as products created for foodservice customers have proved popular with manufacturers too.

“The type of fresh and chilled products we offer means our clients include food manufacturers, who use our products as ingredients in

ready meals and sandwiches, as well as retailers, ready meal companies and foodservice,” says John McCann. “So there’s a lot of opportunity for us to expand our customer base across a wide area.”

A NEW SALES HUB

Recently, there have been significant changes in the organisation of the sales department.

A support Sales Hub for the three companies has been established, designed to give a fast response to the field sales team. Requests for information, samples and products now go through the hub, which is run by a new Hub Manager and an Operations Manager, bringing the company’s staffing levels to over 250.

“The new Sales Hub has considerably improved our sales department,” says John McCann.

“It’s an organisational innovation that has benefited our customers.

There are no backlogs or hold ups for clients wanting accurate information quickly, which can be a difficult thing to achieve as a shortshelf-life company.”

Growth for the financial year ending in January 2017 is currently projected at an impressive 25%.

“We have focused on upmarket convenience products in a wide range of categories so we can sell into a wide range of different clients,” says John McCann.

“Although we are 50% retail based – selling to all levels from convenience up to major multiples – growth has been across the board. If we keep on growing at 25% or even 15% or 20%, we’ll be doing well.”

Driven by innovation, the business has seen easy cooking and healthy eating as continuing trends – “We’ve been saying that for 10 years and they are still on the rise!”

While aware of the need to project outwards from the company’s Northern Ireland base, McCann is confident of what Willowbrook has to offer its customers. “We know there’s a lot more business out there, it’s about getting people to know who Willowbrook are. We have proved what we do works. We avoid developing products that are too niche and we keep innovating.

Every food customer wants new products, the skill is developing ones that will work for us and sell for them.”

WILLOWBROOK FOODS 50A WHITEROCK ROAD KILLINCHY CO DOWN BT23 6PT TEL: 02897 541603 EMAIL: INFO@WILLOWBROOKFOODS.CO.UK WWW.WILLOWBROOKFOODS.CO.UK

P36 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

LJ FAIRBURN & SON LTD

THE EGG REVOLUTION A MULTI-AWARD WINNING, FAMILY-RUN BUSINESS, LJ FAIRBURN & SON LTD HAS GROWN TO BECOME ONE OF THE BIGGEST EGG PRODUCERS AND PACKERS IN THE UK A 2016 study revealed that eating an egg a day not only had no association with coronary heart disease but could also help to reduce the risk of a stroke by 12%.

Published in the journal of the American College of Nutrition, the study was led by US scientists, who conducted a systematic review and meta-analysis of previous studies from 1982 to 2015.

“Until recent years there has been a myth that eggs are bad for you,” says Daniel Fairburn, Managing Director of LJ Fairburn & Son. “Earlier in the year the FSA

announced that they were reviewing their official advice on the safety of runny eggs for vulnerable groups – saying that soft eggs were in fact not a risk – and now we hear of the US research signifying that an egg a day can reduce the risk of a stroke by 12%. This positive media exposure promoting the health benefits of eggs is fantastic for the British egg industry.”

It’s a sentiment echoed by the company’s Brand and Sales Director, Sarah Louise Fairburn: “The British egg industry has seen considerable growth in recent years; today there is

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P37

LJ FAIRBURN & SON LTD a real positive buzz surrounding eggs,” she says. “Now that decades of scares over salmonella and confusion about cholesterol are a thing of the past, eggs are viewed as a versatile, healthy option – and are really ontrend with an increasing nation of ‘healthy foodies’ and ‘clean eaters’ looking for protein rich diets.”

PART OF A HEALTHY DIET

High in protein, low in fat, eggs contain 11 essential vitamins and minerals, including vitamins E, D and A, and antioxidants such as lutein and zeaxanthin – two

naturally occurring carotenoids believed to be beneficial for eye health.

To ensure the freshest eggs of the best quality, the company keeps careful control of the supply chain.

Every year, around two million chicks are reared from one day old.

“We have been raised to understand that our hens are the most important part of our business,” explains Daniel Fairburn.

“Their welfare is crucial and it forms the foundations of our business.”

LJ Fairburn also mills its own feed

– more than 80,000 tonnes a year, including grain grown on the 2,000-acre arable family farm.

“We manage all input so we can control what comes out the other end,” says Brand & Accounts Manager Lynette Fleeting. “We offer colony, barn, free range and organic eggs, and because we have the mill we can also produce specialist feed that allows us to feed the birds a diet rich in omega-3.”

FROM HUMBLE BEGINNINGS

A family-run business that values loyalty and integrity, the company

was established in 1951 by Leslie James Fairburn, who started with 150 chickens, which he purchased for £150.

Still proudly family owned by Stuart and Judy Fairburn, the business today is run by their son Daniel as Managing Director, with his wife Sarah Louise as Brand & Sales Director, and sisters Caroline Fairburn-Wright as Business Director and Sarah Hall as Operations Director.

Despite growing in size over the years, LJ Fairburn & Son has kept at its heart the commitment to family

P40 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

LJ FAIRBURN & SON LTD values, loyalty and business integrity, on which it was originally founded.

Employing around 200 members of staff, the family team follows the motto: “Don’t ask anyone to do anything that you would not be prepared to do yourself.”

QUANTITY – AND QUALITY

Our purpose is to help great products reach more people, more easily.

It’s important to us to do the right thing by each other and our customers.

Wherever we work, our values guide our behavior every day.

We are pleased to be associated with LJ Fairburn & Son Ltd and all our customers, we wish them continued success for the future.

Huhtamaki (Lurgan) Limited 41 Inn Road, Dollingstown, Lurgan BT66 7JN Tel: +44 (0) 28 3832 7711 Fax: +44 (0) 28 3832 1782

Packing more than 14 million eggs every week, the business operates from a main packing centre in Alford near Skegness in Lincolnshire, with production, milling and packing facilities all within a 25-mile radius, and around 80 units across 17 farms.

Of the five million laying and rearing hens, four million are owned

by Fairburn’s and one million are contract producer owned. A variety of breeds of hens are reared to produce a wide range of organic, free range, barn and colony eggs for leading UK supermarkets.

Brands include: Fairburn’s Lincolnshire Free Range Eggs, which are listed nationwide in the Co-operative, Asda and a number of independent stores; Heal’s Shropshire Free Range Eggs, which are listed in Asda throughout Shropshire; and Fairburn’s Free Range Eggs, available nationwide through Costco Wholesale.

The hens go into their laying houses at 16 weeks of age and lay eggs 365 days a year. They are all carefully checked by the company’s experienced rearing team, and are assessed by the British Lion Code and the RSPCA Freedom Food organisations to ensure the highest standards of hygiene and bird welfare. This includes compulsory vaccination against salmonella enteritidis of all pullets destined for Lion egg-producing flocks, independent auditing, improved traceability and hygiene controls.

Both its 33,000 sq ft packing centre at Burgh-Le-Marsh and facilities at Barfen Farm Packing Centre are accredited to BRC Grade A standards, the Lion Code of Practice, Freedom Foods (RSPCA), the Organic Food Federation and the Organic Farmers and Growers

Association.

The eggs are loaded on to a conveyor belt and checked for faults such as cracks or blood spots, before being weighed, graded according to size and dropped into a lane for manual packing. In December 2014, an updated egg grader was installed to increase capacity and reduce the number of man hours in the packing centre.

“Our old machine, a Moba 330, packed 330 cases an hour and the new one, the Moba 530, packs 530 an hour so it has massively increased our production,” says Daniel Fairburn. “We have further plans for reinvestment in the farms, to bring some of our older units up to new standards.”

A large fleet of lorries owned by the company distributes feed, collects eggs and delivers finished products to its retail partners.

SUPPLYING DIRECT TO CUSTOMERS

Unlike most large egg producers the company supplies direct to its customers, which include multiples Sainsbury’s, Asda, Aldi, Iceland and Netto, and wholesalers 3663.

This ensures continuity of supply and quality – an approach that won LJ Fairburn the Most Improved Agricultural Business at the 2014 Sainsbury’s Farmer Awards in December, following on from winning Sainsbury’s Best New Supplier Award in February 2014.

This new strategy of supplying direct to retailers began around four years ago, following major investment to

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P41

LJ FAIRBURN & SON LTD comply with new laws governing caged hens, when a new approach was needed to guarantee the sustainability of the business.

“Marketing direct to retailers allowed us to take control of the business for the future,” explains the company’s Brand & Accounts Manager Lynette Fleeting. “It has made a massive difference. Our Operations Director Sarah Hall went straight to the top people in the supermarkets that were already buying our eggs – it was just a case of cutting out the middle men.”

Fleeting says. “Through inward investment our objective is to produce more food that our consumers want and to ensure we are driving less waste while at the same time continually improving hen welfare and on-farm biosecurity.”

Other accolades include being highly commended for Poultry Producer of the Year 2016 at the Pig & Poultry Marketing Awards and being listed for the third consecutive year on the London Stock Exchange’s 1000 Companies to Inspire Britain.

AWARD-WINNING PRODUCTS

Throughout the course of 2016, the business has won a raft of awards, most recently winning Overall Business of the Year and Large Business of the Year at the 2016 Lincolnshire Business Awards.

“It is an honour for my family and team to be crowned Overall Business of the Year, as well as Large Business of the Year – and we thank our retail partners, producers and farming colleagues so much for their support of our growing family business,” says Daniel Fairburn. “In just the last three years we have secured eight major retail contracts and are fortunate to have a vertically integrated supply chain, allowing us to be reactive and responsive to the demands of our retail customers – ensuring we are delivering exactly what consumers want.”

“Recognition of this scale is not only fantastic for the Fairburn business but for the British egg industry as a whole,” Lynette

GIVING BACK

Being part of the local community is paramount for LJ Fairburn. As well as providing local employment, the business hosts farm visits for school parties, farming groups, and industry and retail partners.

It also offers sponsorship to schools, sports teams and a local music festival, and has given land to the local council for a play area and football pitch. In addition, for every dozen eggs sold in Asda and the Cooperative, 1p is donated directly to the Lincolnshire and Nottinghamshire Air Ambulance – and from 2013, the company has been raising funds for Farm Africa.

LOOKING AHEAD

As for the future, steady growth continues to be the primary approach, with a commitment to reinvesting in the business to secure its success for the next generation. “We will keep putting up chicken sheds and producing more eggs,” says Lynette Fleeting. “It’s what the family loves doing best.”

P42 FOOD AND DRINK NEWS NOVEMBER/DECEMBER 2016

WEST LEA FARM SHOP

FRESH AT THE FARM SHOP FROM FISH AND FLOWERS TO PRODUCE AND PRESERVES, WEST LEA FARM SHOP SOURCES LOCALLY WHERE POSSIBLE AND PRIDES ITSELF ON THE QUALITY OF ITS PRODUCTS Set among an acre of watercress, with a trout farm on its doorstep and a range of growers and producers in the locality, the farm shop, which is based in Alresford, Hampshire, was recently rebuilt from scratch by owner, Graham Curtis.

“We built a completely new shop, spending over £100K, with built-in cold room, and new fridges, freezer, kitchen and flower room,” he explains. “It has improved footfall: people who drove by before because it was a scruffy old shed now come in. They get a lot of banter; it comes with the territory!”

Reopened in spring 2015, the farm shop supplies seasonal produce, award-winning pies, sausages and sausage rolls, quiches, cakes, jam, chutney and cheese – sourced locally wherever possible. It also offers fruit juice, and cordials such as elderflower juice.

“Rather than compete with the local butchers and supermarkets, we go for more specialist items,” says Graham Curtis. “Anyone who wants to make something for us, we’re happy to talk to them if they have the correct kitchen requirements.

Durleighmarsh Farm Rogate Road (A272) Petersfield Hants GU31 5AX Tel: 01730 818286

Sometimes we’ll swap, say, a bucket of locally grown runner beans for a cake!”

The fast-growing watercress is used in soup, bread, scones and quiches sold in the shop. “It’s wonderful stuff,” Graham Curtis says, “full of iron and nutrients. It came over with the Romans as an

aphrodisiac and has universal use.”

There’s also very reasonably priced trout sourced from a nearby trout farm. Because they are stunned and killed on site, with stock replenished daily, the fresh fish have proved particularly popular with the Gurkhas from the local regiment. It began when the owner needed to

Serving speciality teas and coffees, homemade cakes and light lunches, using our own and local produce.

Relaxing atmosphere, beautiful views & large garden.

Onsite parking and full disability access Also onsite; Farm Shop & PYO • Dress Design • Florist • Fabrics & Furnishings • Pottery & China • Fitness Studio • Beauty Studio (Johnson’s Fish van Weds & Sat.11am-2pm)

sell 100 fish fast, following a breakdown in the pumping system.

“I put a sign out saying £1 each and it only took three hours to sell them all,” Graham Curtis explains.

“Now we sell 19,000 trout a year, all shapes, sizes and colours – all the fish that the supermarkets won’t take as they want the uniform ones.”

The Curtis family has been involved in business in the town for around 100 years. Graham bought the shop from his cousin 13 years ago, his sister runs the florist and the five staff members include his nephew’s wife. While they often attend fetes and shows, word-ofmouth marketing is key – customers have even been on local radio to recommend the farm shop.

Located on the A31, 11 miles from Alton and eight miles from Winchester, West Lea Farm Shop has ample parking and opens from 9am-5pm Monday to Saturday, closing slightly earlier in the winter.

WEST LEA FARM SHOP LADYCROFT ALRESFORD SO24 0QF TEL: 01962 732476

OPENING TIMES Tues-Sun 10am-5pm (Summer) Tues-Sat 10am-5pm, Sun 10am-4pm (Winter) Closed Mondays and in January

NOVEMBER/DECEMBER 2016 FOOD AND DRINK NEWS P43

WELLABY’S

HOW MUCH? BUT IT’S 100% GLUTEN FREE…ISN’T IT? WE KNOW THAT FOR SOME PEOPLE, EATING GLUTEN FREE FOODS IS A MATTER OF MAKING THE HEALTHIER CHOICE BUT FOR MANY IT IS OUT OF NECESSITY. UNTIL THERE ARE PROVEN TREATMENTS AVAILABLE TO RID PEOPLE OF COELIAC DISEASE, THOSE WHO HAVE BEEN DIAGNOSED MUST ADHERE TO A STRICT GLUTEN FREE DIET. BUT SPECIAL DIETARY NEEDS LIKE THIS, OFTEN COME AT A PRICE.

But why are gluten free products so expensive? It’s a question asked by many consumers today as the free-from market continues to evolve and develop and the range of products available grows. The

processes, certifications, controls that must be in place all have an impact on the overall cost and pricing strategy for gluten free products, also the raw materials need to be sourced from suppliers with

the same levels of control and process and that often means many layers of investigation.

Is there more to this price point than at first glance? In most cases there are many more factors to consider; there’s been significant R&D (research & development) invested in developing flavoursome, high quality products that give the consumers a great ‘eat’ and high taste experience without gluten.

Additional staffing, special equipment and these additional steps are just a few of the reasons gluten free foods come with a higher price tag than other foods.

There is of course some scepticism about the higher costs associated with gluten free foods but often that is fuelled by a lack of awareness and understanding of what is really involved in creating a 100% certified gluten free product.

Just because a product is deemed not to contain gluten, doesn’t necessarily make it 100% gluten free. Because of the risks of cross contamination and transference at any stage in the process (from the raw materials stage, through production to finished goods), gluten can easily transfer airborne (such as flours in the air in a factory) – which could affect the end product.

To be certified 100% gluten free in the UK there must be less than 20 parts per million (20ppm) of

gluten in a product, there must be full controls and testing in place with records to support this - both at a manufacturer’s site and any raw materials provided.

Dedicated gluten free facilities help because they reduce the risk of cross contamination at the site (if you were making gluten free and non-gluten free bread on a same line for example, the risks would be much greater and the steps very stringent to avoid the risk of gluten being where it shouldn’t be). In that situation many facilities would perform a very deep clean over a weekend and the first production would be the gluten free, before moving to the standard lines.

Manufacturers can of course go further in terms of making certain guarantees about the safety of certain food products to consumers but adhering to the strict processes and controls are the key to mitigating the potential risks.

Better education is always needed for consumers, because the right awareness is normally there within the trade sectors but transparency and awareness across the consumer market is an ongoing process that needs constant monitoring and improvement.

BY SUE WARREN, STRATEGIC DEVELOPMENT DIRECTOR AT WELLABY’S (WWW.WELLABYS.COM)

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