FD33

Srdjan Starcevic, CEO of Don Don Group

Healthy diet

All so often, the start of the year is marked by the adoption of a healthy diet as we try to recover from over-indulgence during the holidays. Yet, as we show in this video, a balanced diet is not just for January: healthy eating is important all through the year.

Managing Director

John White

Editor

Phil Nicholls

Feature Writers

Imogen Ward

Hannah Barnett

Antonia Cole

Finance Director

Filomena Nardi-Smith

Accounts

Chloe Frosdick

Angel Esherwood

Business Development Manager

Darren Foiret

Research Editors

Mark Simmonds

Judi Wheaton-Mars

Ginelle Lorenzo

Tony Ingrouille

Kristel Hitter

Natalie Martin

Becky Scrivens

Tarjinder Kaur

Matt Spalding

Sales Director

Richard Brightmore

Sales Manager

Helen Leisi

Project Managers

Alexander Paterson

Kym Hamilton

Chris Renicar

David Earl

Mika Warner-Wright

Dennis Morales

Greg Churchill

Studio Manager

Philip White

Webmaster

Michael Stamp

Designers

Sarah Jones

Sam Moyse

Operations Manager

Gavin Bellward

Marketing Manager

Adam White

Administration Manager

Joanna Wartacz

EDITOR’S Comment

– Phil Nicholls Editor –

Of plans and projects

Editor Phil Nicholls considers the potential for spring as we steadily move through the start of 2025.

Hello, and welcome to the latest edition of Inside Food & Drink. If you are reading this in the Northern Hemisphere, then winter is starting to ebb, and the promise of spring is in the air.

When the season turns is always a good time to think of the future. ‘Spring is the time of plans and projects’ according to Leo Tolstoy in Anna Karenina. The latest edition of Inside Food & Drink is here to help suggest a few possible projects to carry you into the brighter days of spring.

The consequences of too many sweet treats over the holidays are often felt in January. Thus, one common project for a new year is to lose weight or generally try to adopt a healthier lifestyle. Our regular Taste of the Season feature is the perfect starting point for anyone who is planning to adjust their diet and wants a few interesting healthy suggestions.

My personal post-holiday project is to counter all the savoury snacks I sampled through the holidays. Clearly, I need to include a few more of these healthy options in my own eating plan.

This issue also includes a special report summarising ethical food labels. These additions to packaging provide very useful information in the supermarket for shoppers planning what to buy.

Yet, the largest section of the magazine remains the varied company profiles that summarise so many exciting plans and projects. To paraphrase the opening of Anna Karenina, happy companies are all alike. I am sure that careful planning and the meticulous execution of projects is one common trait that unites all the happy companies featured in the following pages.

So, as it is now time for you to turn the page, I hope that your day includes plans to enjoy the latest edition of this magazine project. n

Latest developments from the Chinese industry

CHINA

Yum China leads the industry

Yum China Holdings, Inc announced that the company has been ranked number one globally for the Restaurant & Leisure Facilities Industry in the S&P Global 2024 Corporate Sustainability Assessment (CSA).

Yum China has been selected as a member of both the Dow Jones Sustainability Indices (DJSI): World Index (DJSI World) and Emerging Market Index (DJSI Emerging Markets) for the fifth consecutive year.

Yum China stands out as the only company from the Chinese mainland in the consumer services industry included in the DJSI World Index. This year, Yum China has significantly improved its performance in the S&P CSA, with its overall score increasing by five points compared to last year. Among 24 CSA evaluation criteria, it ranked in the top 1% in 15 criteria, demonstrating notable advancements particularly in Supply Chain Management, Human Capital Management and Customer Relations. The company also received a peer-leading S&P Global ESG score and continued to perform excellently among other major

international ESG rating agencies. In June 2024, Yum China maintained its AA rating in the MSCI ESG ratings for the third consecutive year, remaining the only restaurant company worldwide with this distinction. These achievements collectively reflect Yum China’s long-term commitment and outstanding performance in ESG.

Yum China is committed to creating a responsible ecosystem and aligning with stakeholders across its entire value chain to make impactful progress on ESG. In 2024, Yum China further advanced its commitment to sustainability with key initiatives such as scaling up the use of renewable energy in its stores and logistics centres, engaging suppliers to adopt renewable energy, reducing the use of plastic and paper in packaging, and establishing a nationwide coffee ground recycling network. The Company was awarded the Gold Award for Recycling and Circular Utilisation Solutions at the 2024 International Packaging Innovation Forum (IPIF). n

GOYA® Cares raises $350,000

Goya Foods, the largest Hispanic-owned food company in the United States, announced the completion of the GOYA® Cares Hydrate for Hope campaign, which successfully raised $350,000  for critical initiatives aimed at preventing child abuse, exploitation, trafficking and addressing mental health challenges among children and teens.

The GOYA® Cares Hydrate for Hope campaign was launched in response to the increasing prevalence of child exploitation and mental health issues in the United States. Through the sale of GOYA® Coconut Water, Goya not only raised funds, but also promoted awareness and education around these pressing issues.

The $350,000 raised will help fund preventative education initiatives in schools across the nation in collaboration with GOYA® Cares coalition partners.

“The safety and well-being of children are of utmost importance to us,” stated President and CEO of Goya Foods Bob Unanue. “Thanks to the incredible support we received during the GOYA® Cares Hydrate for Hope campaign, we are taking meaningful steps to protect our most vulnerable population and support their mental health. Together, we can usher in lasting change.”

As a result of the community’s generous support, Goya Foods will distribute these funds to several dedicated organisations, including Olive Crest in California, Kristi House in Florida, Crime Stoppers of Houston, Salt & Light in Chicago, Covenant House New York and New Jersey, and Center for Safety and Change in New York. These organisations are on the front lines of combating child abuse and exploitation while providing vital mental health resources and support.

Founded in 1936, Goya Foods has established itself as the leader in Latin American food and condiments. Goya manufactures, packages and distributes over 2,500 high-quality food products from Spain, the Caribbean, Mexico, Central and South America. Goya products have their roots in the culinary traditions of Hispanic communities around the world. n

Latest developments from the UK’s industry

KINGDOM

Reforms to boost farmers

Secretary of State for Environment, Food and Rural Affairs Steve Reed set out the Government’s long-term vision to make farming more profitable and put more money back in the pockets of British farmers.

Speaking to farmers and landowners at the Oxford Farming Conference, Steve Reed set out how the Government will work with farmers to deliver a profitable farming sector and unlock rural growth. This included a cast iron commitment to food security while introducing reforms to help farmers diversify their income streams to support them during poor harvests.

As part of the Plan for Change, the Secretary of State announced a series of reforms, delivering on the Government’s New Deal for Farmers including backing British produce, using planning reforms to support food production, diversifying income streams, a fair supply chain and protecting farmers in trade deals.

For the first time ever, the Government will monitor food currently bought in the public sector and where it is bought from. This is a significant first step to deliver on a manifesto pledge and make it easier for British farmers to win a share of the £5 billion spent each year on public sector catering contracts.

The roadmap, which will be published later this year, will be the most forward-looking

plan for farming in the UK’s history and will involve government and farmers working together to identify solutions to challenges and ensure government support is in place to enable farmers to take the actions that will let their businesses succeed.

These announcements came alongside the launch of the Accelerating Development of Practices and Technologies (ADOPT) Fund, which will provide grant funding for farmer-led trials of innovative technology and techniques that drive sustainable food production, tackle climate change impacts and protect nature. n

Get Involved

To have your company’s latest news included online or in our magazine, contact us today. Please send to: media@insidepublication.com

Latest developments from the Portuguese industry

PORTUGAL

World’s largest autonomous supermarket

Sensei, a global leader in autonomous retail technology, announced the official debut of the world’s largest autonomous supermarket in Portugal.

INpartnership with MC (Sonae Group), the country’s leading grocery retailer, this groundbreaking autonomous supermarket of more than 1,200sqm sets a new benchmark for large-scale AI-powered retail environments.

“This new store represents a significant milestone in the innovation and modernisation of the retail sector, combining the support of our employees with Sensei’s technology to create a unique shopping experience,” said CEO of MC (Sonae Group) Luís Moutinho. “We are excited to witness how this innovative store will serve the community and are confident in the experience it will provide to our customers.”

Integrating computer vision, shelf sensors and real-time inventory tracking provides unparalleled accuracy and convenience for consumers while delivering valuable behavioural insights and operational efficiencies for retailers. This store introduces: democratic entry, diverse and comprehensive assortment, simplified checkout and discrepancy detection.

No app, card or registration is required to enter the store. The entry is open as in

any regular supermarket. The store offers a range of products similar to a traditional supermarket, including solutions like weighable fruits and vegetables, a fish market with service, and bakery and pastry options sold in bulk.

Thanks to ‘real-time basket’ technology, customers don’t need to scan products. At checkout, items automatically appear on the screen for confirmation, eliminating the need to remove products from bags or carts. The technology identifies discrepancies between what the customer picked up (eg fruit and vegetables) and what was actually weighted, ensuring greater control and accuracy throughout the shopping journey.

“Sensei’s technology goes beyond eliminating checkout lines – it enhances the entire shopping journey while providing retailers with invaluable real-time data to optimise their operations,” said CEO and Co-Founder of Sensei Vasco Portugal. “We’re excited to bring this transformative solution to larger scale supermarkets and challenge the retail industry with what’s possible.” n

five food groups, four seasons, one voice

EVENT

PARTNERSHIPS

A selection of future events and a preview of IFE 2025.

29 April 2025

- 01 May

SIAL Canada

SIAL Canada is the leading name in the agri-food industry, with more than 100 national and international exhibitors from over 50 countries. The event in Toronto will welcome more than 25,000 buyers from Canada, the United States and 60 other countries.

click here for weblink

07-09 April 2025

Food & Drink Expo

Food & Drink Expo will run alongside The Restaurant Show, National Convenience Show, Farm Shop & Deli Show, and Foodex Manufacturing Solutions. The show attracts buyers and decision-makers from across grocery, specialist retail, wholesale and foodservice, to uncover the hottest trends, latest product launches and more.

click here for weblink

06-08

Seafood Expo

Seafood Processing

largest seafood event serves industry professionals the worldwide supply food for a business

click here

17-19 March 2025

IFE

IFE is the ultimate business event discovery. As the UK’s largest and sourcing platform, IFE welcomes 30,000 visitors perfect place to meet retailers, wholesalers, hospitality professionals across three action-packed

click here for weblink

-08 May 2025 Expo Global

Seafood Expo Global runs alongside Seafood Processing Global, making this combination the event in the world. Seafood Expo Global professionals and buyers from all corners of supply chain. Anyone who purchases seabusiness simply cannot afford to miss this event.

16-18 July 2025

Food Show Africa

Food Show Africa is one of the continent’s biggest international trade exhibitions specialised in food, beverages and food raw materials. The exhibition, combining an innovative format of showcasing, networking and matchmaking, is a unique platform to access the South African mega-market, plus Africa’s booming food and beverages industry.

click here for weblink

2025 for food and drink product most successful product visitors each year. It is the wholesalers, import and exporters, and action-packed days.

Why not give your event exclusive coverage to thousands of readers and connections globally? Contact us: events@insidepublication.com

EVENT PREVIEW

Event Manager Federico Dellafiore previews the exhibition

IFE 2025

From the 17th to the 19th of March 2025, IFE will be held at Excel London as part of Food, Drink & Hospitality Week. The event is the UK’s largest product sourcing platform and will showcase the latest food and drink innovations. Event Manager Federico Dellafiore outlined the event features for Inside Food & Drink.

What new features do you have for visitors in 2025?

We have a number of new additions to IFE this year, including a free capability building and networking event, designed exclusively for the food and drink sector, delivered by the Department for Business and Trade. Plus, selected exhibitors will have the opportunity to attend an exclusive travel buyer lunch organised by procurement solutions provider TickEat.

We will also be seeing a significant expansion of our Fresh Produce Section, which

launched in 2024 in partnership with the Fresh Produce Consortium. This has been a fantastic addition to the show’s offering and presents an exciting area of future growth.

Once again, the IFE exhibition floor is divided into multiple sections. How does this structure benefit your many exhibitors?

IFE has 14 distinct show sections covering categories such as Bakery, Snacks & Confectionery, Grocery & Wholesale, and Chilled & Frozen Food, which enables category buyers to quickly and easily find

17-19 March 2025

a broad selection of relevant products to sample and source.

This layout also enables different communities within the food and drink sector to come together and network. It also means that IFE can work closely with organisations such as the British Frozen Food Federation and the Vegan Society to boost the diversity and variety of companies taking part in the event.

Do you find that the trends within the food and beverage sector are reflected in the proportion of companies exhibiting in your various sections?

IFE is always a valuable reflection of trends and patterns within the wider food and drink industry. We’ve seen major growth across our Bakery, Snacks & Confectionery,

Grocery & Wholesale, and Chilled & Frozen sections, reflecting continued innovation in snacking and the amazing new products making waves in the frozen food sector. The Fresh Produce Section provides a platform for quality produce providers at the show. Meanwhile, our Startup Market, home to exciting, up-and-coming new producers, is also a great way to explore the latest trends, flavours and innovations in food and drink.

IFE 2025 is part of Food, Drink & Hospitality week, as well as being co-located with several partner events. How does this combination support the overall visitor experience?

IFE takes place alongside IFE Manufacturing, The Pub Show, HRC and International Salon Culinaire as part of Food, Drink & Hospitality Week, which brings a number of benefits

EVENT PREVIEW

Event Manager Federico Dellafiore previews the exhibition

for both exhibiting companies and visitors to the show.

IFE Manufacturing is the ultimate business event for food and drink product development, with exhibiting companies across packaging, design, ingredients, food science, technology and much more. The show’s Trends & Innovation Platform has a packed seminar programme covering everything from AI in food production to HFSS to trailblazing innovations in food science and new product development. The show also hosts the IFE Manufacturing Ingredients Awards in association with the Institute of Food Science & Technology (IFST) which is a fascinating glimpse into the future of food.

IFE’s other sister events bring in a diverse audience of buyers across the hotel, restaurant, pub and catering sectors, all of whom are seeking out exciting new products and eager to learn more about the food and drink trends of tomorrow.

The World Food Innovation Awards are run in association with IFE. How important is it to celebrate innovation within food and drink?

We’re delighted to be hosting the World Food Innovation Awards in association with FoodBev Media again at this year’s edition of IFE. The awards are not only a great opportunity to recognise excellence in the food and drink sector but also for producers and products to stand out from the crowd in an extremely competitive industry.

17-19 March 2025 www.ife.co.uk

Many visitors to IFE are seeking out new innovations, and checking out the brands shortlisted in the World Food Innovation Awards is a great place to start.

Are there any other special aspects of IFE that you would like to include in this feature?

As always, the show will be packed with new-to-market products and inspiring opportunities to hear from leaders in food and drink. In addition to innovative brands from around the UK, the show will also play host to producers from more than 45 countries including Greece, Italy, Vietnam, South Korea, Kenya, Poland and India.

What do you consider to be the main industry challenges for the food and beverage sector? How far do events such as IFE go in helping companies overcome such difficulties?

The past year has been another challenging one for the food and drink sector, with continued supply chain disruption, rising prices and changing consumer views all impacting retailers, producers and hospitality operators. Events like IFE help to connect business leaders with the products and services they need to ease their business pressures and provide insights into future trends and opportunities. Plus, it can be invaluable to hear

about challenges experienced by fellow industry professionals and how they are being effectively tackled and managed.

Many of the challenges we’re currently seeing are industry-wide and require collaborative, industry-wide solutions and advocacy.

On a personal level, what aspect of IFE are you most excited about?

Maybe it’s a clichéd answer, but when you work so hard on an event throughout the year, there’s no better feeling than hearing the buzz on the show floor and seeing all the features and stages come to life! n

five food groups, four seasons, one voice

FOOD & BEVERAGE

An introduction to the food and beverage sectors, with innovations and a Taste of the Season feature, followed by company profiles.

Latest innovations from the food and drink industry

New Jelly Tots Tangy

Rowntree’s announced the launch of its latest innovation, Jelly Tots Tangy. A vibrant and playful twist on the much-loved classic Jelly Tots. This exciting new creation steps into the sour space, offering fans a flavourful experience that combines nostalgia with tanginess.

Made with real fruit juice, the sweets are not only bursting with flavour, but are also vegan-friendly, appealing to a broader audience who value delicious treats.

Packaged in a 140g sharing bag, Jelly Tots Tangy is perfect for any sharing occasion, whether it is a family gathering or fun sociable events with friends.

“At Rowntree’s, we are dedicated to bringing joy and innovation to our fans,” said Senior Brand Manager for Rowntree’s Hayley Nixon.

“With Jelly Tots Tangy, we’ve taken a beloved classic and added a refreshing twist that we believe will resonate with both new and loyal fans alike.

“It’s not just a sweet; it’s a fun experience to share and enjoy together!”

Jelly Tots was originally launched in 1965 and celebrates its 60th birthday this year.

Jelly Tots Tangy rolls out in stores nationwide this January for shoppers to experience the splendid, sour surprise wrapped in a classic favourite. n

MOJU unveils spicy health shot

MOJU, the UK’s original and number one functional shot brand, is spicing things up this winter season with its latest fresh and fiery innovation – MOJU Spicy Piña Immunity.

ASthe brand continues to see significant growth in interest for natural ingredients that pack an efficacious punch, and with demand for the fusion of sweet and spicy flavours in the food and drink space growing, Spicy Piña Immunity brings a unique twist to the greens landscape.

The exciting new variant will feature within the brand’s ‘Immunity Blends’ sub range, sitting alongside MOJU’s Hot Mango flavour, which has been successful at driving a new, ‘shot curious’ consumer into the category, now achieving 80% of the ROS of the brand’s hero Ginger shot.

Like the rest of the MOJU range, naturally sourced fresh-pressed ingredients have played a key role within the product development, iterating and optimising the blend of ingredients based on direct consumer feedback from MOJU’s DTC customers throughout the process. Supercharged with powerful, nutrient-rich greens including chlorella and spinach, along with a tasty hit of pineapple, fresh Peruvian

ginger root and a hint of jalapeño, consumers can expect the spicy kick that has become synonymous with the MOJU shot experience. Each 60ml shot delivers a natural source of vitamin C and the NHS-recommended daily intake of 10µg of vitamin D3, sourced from Atlantic seaweed. This fresh and spicy solution addresses a common winter challenge in the UK – vitamin D deficiency caused by limited sunlight and insufficient dietary intake – helping consumers stay healthier and more energised during the colder months. n

A selection of healthy options

Clean slate, healthy plate

A fresh start to the year offers the perfect opportunity to embrace a clean slate – a chance to refine your resolutions, adopt healthier eating habits and set inspiring new goals. Whether you’re focused on fuelling your body with nutritious choices or simply looking for products that make you feel as good as they taste, we’ve got you covered. To help you on your journey, the brains behind Inside Food & Drink have compiled a list of delicious foods and beverages that not only satisfy your cravings but also support your wellbeing, making it easier than ever to kickstart your healthiest year yet.

Mogu Mogu

Known as the drink you can chew, Mogu Mogu takes consumers on a journey of the senses by perfectly combining coconut cream with a variety of delicious juices. Best of all, the coconut cream is great for digestion and acts as a filling snack with very few calories.

From passionfruit to peach and pink guava to pina colada, Mogu Mogu has a flavour for every preference.

“I love Mogu Mogu drinks! The vibrant flavours perfectly complement the eye-catching colours, turning every sip into a joyful treat.” – Antonia Cole, Feature Writer.

Sink your teeth into the latest Mogu Mogu releases: https://drinkmogumogu.co.uk/

Hip Pop

Hip Pop is the alternative beverage brand reinventing the gut health game with its healthy drinks. Packed with flavour and personality, each drink is full of live cultures, 100% natural, low in calories and sugar, and free from sweeteners.

Available in soda form or as a kombucha, these drinks are the perfect feel-good thirst quenchers. And for those more adventurous sorts, the company also offers CBD Kombuchas in three different flavours, which feature 15mg of CBD to help consumers relax.

“Hip Pop’s Kombuchas have a unique taste that stands out from the crowd. Having tried the Blueberry and Ginger Classic Kombucha, I especially enjoyed the distinct tartness of the drink and the refreshingly crisp taste that left me feeling energised and ready to tackle the day.” – Phil Nicholls, Editor.

Find out more about Hip Pop’s award-winning drinks now: https://drinkhippop.com/

A selection of healthy options

Warrior

Warrior, a KBF Enterprises brand, is home to one of the UK’s best-selling sports bars, Warrior CRUNCH. As a range of protein bars offering healthy, low-sugar snacking on the go, with up to 20g of protein per serving, Warrior CRUNCH bars come in a wide range of delicious flavours, from Choc Chip Cookie to White Chocolate Blondie and Maple Syrup. Each bar features 20g of protein without compromising on taste, making them the perfect choice for fitness enthusiasts and busy individuals looking for a satisfying, guilt-free treat.

Having already bolstered the sports nutritionist market with Warrior CRUNCH, Warrior is going for gold with its new RAGE Pre-Workout Energy Shots. Available in four flavours – Tropical Sourz, Lemon & Lime, Blue Razz and Energy – these shots come in 60ml bottles and can be ordered in 12-unit boxes for £14.99 from the Team Warrior website.

Packed with power and loaded with Beta Alanine, AAKG and 200mg of Caffeine, these shots provide a much-needed energy boost without any artificial colours or flavourings.

“I loved the Raspberry Dark Chocolate flavoured CRUNCH bar. It was the perfect mix of tangy, sweet goodness, and hit the spot before a long bike ride.”

– Mike Stamp, Webmaster

The Protein Ball Co

Protein packed, gluten free and 100% natural, The Protein Ball Co is on a roll with its protein balls. Established back in 2015 with the aim of making all-round healthy protein snacking easier, The Protein Ball Co has since sold more than 30 million bags and created 10 different awe-inspiring flavours, including Lemon & Pistachio, Blueberry Oat Muffin, and Peanut Butter. Now also available is the company’s new line of Keto Balls, which make the perfect low-carb, low-sugar, all-natural keto snack. Available in salted Caramel, Double Choc and Peanut Butter, with 3 balls per bag, these snacks are ideal for an afternoon pick-me-up or a guilt-free treat on the go.

“The Lemon & Pistachio Protein Balls were by far my favourite. Each ball was bursting with flavour and super moist, leaving me wanting more.”– Adam White, Marketing Manager.

A selection of healthy options

Roam

Roam, the pioneer of ‘meat in a bar’ snacks made with all-natural ingredients and grass-fed beef, has been making waves in the market with its adventurous flavours. From Chilli to Apricot & Hazelnut, Roam dares to push the boundaries of traditional snacking, offering bold and innovative taste combinations that satisfy cravings while delivering a wholesome, protein-packed experience.

For a convenient snack on the go, Roam’s beef is also available in a bite-sized format. Offered in two flavours – Salt, Pepper & Porcini Beef Bites and Chilli Beef Bites – these delicious snacks are crafted using just six simple ingredients.

“I thoroughly enjoyed the rich, meaty goodness of Roam’s Beef Bars. Each 45g bar delivers an impressive 20g of protein, combining great taste with unbeatable convenience – perfect for a satisfying snack anytime.”– Sam Moyse, Designer.

Explore the full range here: https://roamfood.com/

Banhoek Chilli Oil Company

Straight from the rolling hills of Banhoek Valley, Banhoek Chilli Oil adds the perfect kick to any homemade meal. From seed to bottle, this company is enthusiastic when it comes to creating a product that injects flavour and makes a positive difference to the lives of those who make it.

Made in small batches using 100% natural ingredients, Banhoek Chilli Oil Original has been awarded two Great Taste Awards (2019 & 2024) and has become the inspiration for six limited-edition flavours, including Banhoek Chilli Oil Olive, Lemon & herb, and Chipotle. For the spice lovers, the company also offers Banhoek Chilli Oil Unplugged which uses Bird’s Eye chillies registering between 50,001 and 100,000 Scovilles.

“I loved the extra kick that accompanied the Chilli Oil. It tasted great sprinkled on a homemade pizza and perfectly enhanced the flavours present within the dish.”– Hannah Barnett, Feature Writer.

Spice up your life: https://banhoekchillioil.com/

The Good Fish Company was founded by Denis Good. His vision was to provide fresh quality fish on a daily basis to the people of Cork. Today, the business is one of the premier fish processors in Ireland and a Bord Bia Origin Green Gold member. Hannah Barnett spoke to the second generation, Managing Director Donagh Good, to learn more.

The Good Fish Company began in 1988, with Denis Good selling fish from a shop in Carrigaline, County Cork. Denis Good was a boat builder by trade, proud of his roots and the fishing culture of Ireland. By following his passion, he was able to guide the company’s development of a successful range of products that embody this rich fishing culture.

It is no exaggeration to say that The Good Fish Company’s new factory has been a long time coming.

“The original factory started in the garage of our house,” said Donagh Good, Managing Director. “But as the business grew rapidly, the company moved a few times. My father built a new factory in 2000, which we expanded several times. Finally in 2022, we decided to build and move to a new state-of-the-art facility which we completed in November 2024.”

The new facility will accelerate the development of the company, which has already

evolved from running shops and supplying restaurants, into the prepack retail segment. There have, of course, been bumps in the road. On St Patrick’s Day 2020, The Good Fish Company lost a serious volume of of its business overnight, thanks to lockdown and the forced shutdown of supermarket fish counters.

The pandemic was a scary time for the whole world, but The Good Fish Company

responded by doing more business with the smaller fishmongers around Ireland. At this time, the company pivoted to a valueadded seafood offering. Within two weeks, the company was hiring extra people and everyone from the office was down on the production floor. Prepack retail was an immediate success.

By the end of 2020, it became unavoidable that more space was needed. The Good Fish

Company began securing land and gaining planning permission for a new site. By March 2023, work had begun. “We broke ground St Patrick’s Day 2023,” Mr Good said. “St Patrick’s Day has proved a good milestone for us; a significant Irish date to measure events by.”

Under one roof

Unsurprisingly, the new 48,000 square foot factory is built to high specifications. With a significant amount already invested in the new facilities, the plan is to double turnover via exports over the next few years, while also growing the company’s market share in Ireland. The site is also far more sustainable, designed to run as efficiently as possible –certified with an impressive A3 energy rating.

“A3 is unheard of for process factories,” Mr Good added. “We’ve introduced all the sustainability metrics that we can to save electricity, reduce water and waste, plus improve recycling. The old factory didn’t have loading bays or the power to charge electric vehicles, meaning we had to use diesel. Now, we can have electric forklifts. Our old factory had become so full, we had to dismantle the freezers for more production space, meaning freezers were off-site. Now, they’re back, so

there’s no reason for any product to leave the factory until it’s 100 per cent complete.”

As a fully-integrated secondary processor, The Good Fish Company will fillet, portion, pack, freeze, smoke and bread for customers. Waste is almost non-existent; the company uses offcuts and trimmings for fish cakes and fish pies. Salmon makes up 55% of the domestic business and is also the biggest export.

The organic salmon from The Good Fish Company is a premium product, and very popular with European retailers. Irish fish has a fantastic reputation. However, two-thirds of all the seafood consumed in Ireland is imported, and two-thirds of all the seafood caught in Ireland is exported. Traditionally, The Good Fish Company would have focused on importing to supplying the domestic market. Now the company is adding exports to its portfolio to maximise the capacity of the new factory.

A family affair

The Good Fish Company has connections all over the world, including Scotland, Norway, France and Asia. The company has built a strong network of suppliers, with many

en is Good, Founder

Donagh Good, Managing Director (Left) Denis Good, Founder (Right)

relationships stretching back to Denis Good’s early dealings in the ‘80s. But these partnerships are more than just transactional.

“It’s not just the boats that we know,” said Mr Good, “It’s the co-ops, the farmers and the transport people in the middle. We have longterm friendships with all of them. Everyone asks me how my father is, he knows people on a first name basis. Food is a small industry, and fish is even smaller, so we do get to know those we work with.”

Although Denis Good is semi-retired, he still remains somewhat involved in the business,

contributing to the family atmosphere. He still walks the floor every morning to maintain a sense of continuity within the company.

“We think of our staff as family,” Mr Good said. “There are people here who have been with us for 20 years. Plus, I have an incredible team of senior managers who keep things running smoothly.

“It is also important to maintain our good-standing relations with suppliers: we can pick up the phone and get anything fixed quite easily. We didn’t get this big by selling poor products, we did it by selling quality.”

Catch of the day

Having already drawn up a five-year plan that included building the factory, The Good Fish Company is now focused on being the best it possibly can domestically, while continuing to expand abroad. According to Mr Good, taste profiles vary around the world, meaning the company now offers a bespoke service for its value-added products.

The new factory has a dedicated NPD room, enabling The Good Fish Company to bring

buyers in and create the product they want. This makes it much easier to tweak items, because sending samples long distance is not always practical. The team of suppliers helps with that as well. The focus is on the detail and the science of each product.

Mr Good remains focused on ushering change, while also maintaining heritage. It is plain that, although only 34, he is the ideal person for the job. After all, The Good Fish Company is in his blood.

“At six or seven, I was getting up at five AM to go in the van, and I loved it,” he concluded. “So, I have a lifetime of work in this industry already. My father did an incredible job getting us here, before I took over in September 2019. Now I want to put my own stamp on it.

“It’s not that I want to be the boss. I don’t think I’ve ever used that word; I don’t like cracking the whip. I like bringing people along on a journey with me. I love it when we get a new customer in the door, or even an existing customer that wants to try something new. Our philosophy is that we don’t want it all, we just want enough. We want to keep our staff in their jobs and the company going as smoothly as we can.”

DON DON GROUP I PROFILE

Don Don Group is a big deal in the bakery industry. With a Group HQ in Belgrade, and large production facilities in Serbia, the company dominates the sector across the Baltic and Adriatic regions, supplying retailers of all sizes across Europe. CEO Srdjan Starcevic discussed more about what makes the company tick, with Hannah Barnett.

The strategy of Don Don Group is based on growth and industrialisation. Having spent several years consolidating its leading position among bakery companies in the region, the company has invested more than €100 million into expansion and facilities. This move has paid dividends. The Don Don success story is one of growth that has been slow, steady and, ultimately, smart.

A brief history

Don Don was founded in 1992 in Slovenia and introduced its flagship brand ‘Your Five Minutes’ in 1999, which remains its main offering in the Adriatic market. In 2015, the company acquired the leading bakery company in Slovenia to become number one in the country.

The following five years saw Don Don open many more facilities, all new and fully automated, setting up a good basis for export and facilitating expansion into countries like Hungary, Czech Republic, Slovakia, Romania and Poland.

“Our investments have been into large facilities that are fully automated to a very high standard, meaning we are known for product quality,” explained CEO Srdjan Starcevic. “In each of our new factories, we have a development department for improving the quality of existing products and creating new ones.

“Automation means we can have high productivity and control our costs. Because we are supplying many different markets, we get high volumes of orders which we can produce on an economical scale and reduce production costs. This is our main advantage, because we can be really competitive.”

This period of successful expansion is reflected in the increase in turnover from €90 million in 2017 to €205 million in 2024.

The majority of Don Don facilities and employees today are based in Serbia, where it is has 18 factories in which an impressive 170 kilotonnes are produced annually. An additional 15 kilotonnes are produced in Slovenia.

Perfecting the product

In a crowded market, Don Don must rely on more than automated production for long-lasting success. Luckily, the company’s products are also known for quality and versatility.

“We promote to our consumers that they can use our products for breakfast with sweet food or as a savoury option,” Mr Starcevic explained. “In different markets, customers exhibit different behaviours. In Hungary, for example, they are more likely to prefer sweet food for breakfast than in Serbia. In Bulgaria, there is more of a focus on savoury products.”

The company supplies large key retailers across Europe including Lidl, Kaufland, Delhaize and Spar. In the baked goods category, Don Don is the number one exporter in Serbia, exporting more than €30 million of products per year from Serbia alone.

“Our flat bread is very famous in export and on the shelves of all these retailers, because we offer a traditional product,” explained Mr Starcevic. “It has a hard rustic crust but is very soft inside. It’s a handmade effect and very tasty. Plus, it is baked with a high water content, making the product very juicy.”

The company offers a full range of baked goods, from fresh products with a shelf life of one day to frozen where the shelf life is one year. This means the company can directly supply customers

DON DON GROUP I

all over Europe. As well as large retailers, the company also supplies local, small- and medium-sized businesses with fresh and frozen goods. For fresh produce, Don Don provides everyday delivery services to a customer’s premises, which in turn helps the company keep improving.

“Through our retail network, we have direct contact with customers,” said Mr Starcevic. “It means we can test products directly, collect feedback and develop new flavours if they ask. This is how we improve our portfolio, because we are very well known on the market for innovation. We are in direct contact with the customers through our retail arm and through our local sales representatives in each country.”

Working together

Don Don is also able to remain at the forefront of New Product Development (NPD) by working closely with its suppliers.

“We work with big international companies like Puratos on NPD,” Mr Starcevic added.

CEO SRDJAN STARCEVIC

“Then, once per quarter, we have innovation days, where our suppliers present to us all the new improvements they have come up with. In turn, we present to them all the interesting input that we have gathered from our customers. We talk together and we create ideas. I think this is the best way to create new products which will be successful on the market.

We have around 100 different small transportation companies working for us, and we are in direct communication with them every day. We shake hands at the beginning of the year and establish an annual contract, securing the yearly price

DON DON GROUP I

and increase for the next year. We also support them with additional funds when they need to change vehicles and with educational programmes for drivers on environmentally responsibility.”

In a similar vein, Don Don has a goal to reach Net Zero carbon emissions by 2050. One way the company hopes to make the goal reality is by working closely with partners and retailers, to reduce waste to zero. A particularly innovative scheme collects waste returns to produce feed for animals. The company is also changing its vehicles to be fully electric and is promoting regenerative farming production methods for the wheat grown in its supply chain.

Mr Starcevic joined Don Don two-anda-half years ago. What is it about heading this successful international bakery business that continues to excite him today?

“Each day there is the opportunity for improvement,” he concluded. “The bakery industry is very fast, so there are lots of new products introduced every year. Sometimes alterations and improvements are made from just a few additional ingredients. We have the opportunity to change things on a daily level but also on a much larger scale too. Being responsible for building a better planet inspires me a lot, and it is the foundation behind every one of our green initiatives.” n

Headquartered in Capua, Italy, Fattorie Garofalo is the world’s largest buffalo breeder and milk producer. Chief Commercial Officer Alfio Schiatti and Brand Specialist Luca Vinci discussed the company’s product range and commitment to high-quality production. Report by Antonia Cole.

Fattorie Garofalo purchased its first piece of farmland in 1962, where it started breeding Mediterranean buffaloes. Using traditional cheese-making methods, the company began transforming fresh buffalo milk into mozzarella, ricotta, burrata, mascarpone and butter.

In 2015, the company opened its own chain of shops and catering points, making products accessible to more consumers.

Now, Fattorie Garofalo has 3,000 hectares of land across seven farming-husbandry holdings, from which it has bred 12,000 buffaloes. The company employs 500 people and processes 38 million litres of buffalo milk a year from three industrial facilities. Exporting to more than 40 countries, Fattorie Garofalo generates an annual turnover of €140 million. The company combines

tradition and innovation to deliver fresh, authentic and healthy products.

“We operate with a circular integrated supply chain,” said Chief Commercial Officer Alfio Schiatti. “This supports us in upholding

one of our core values: quality. We are able to manage our products through the entirety of their creation, from what the buffaloes eat to how a cheese is packaged. Making informed decisions at every stage of the products

FATTORIE

development, we are able to ensure that we are offering the highest quality produce. Consumer satisfaction is a priority for us.”

Creating premium cheese

Every year, Fattorie Garofalo sells more than 10 million kilos of products a year. The company transforms buffalo milk into a variety of different cheeses and offers a wide range of packaging types and sizing options. Fattorie Garofalo’s flavourful and convenient products are suited to individual customer needs, whether for a homemade meal or event catering.

“Our most popular products are our range of mozzarella varieties,” explained Mr Schiatti. “All of our mozzarella is made from 100 per

cent buffalo milk, ensuring that the taste and texture is of the highest quality for consumers. We want everyone to be able to enjoy our cheese, so we introduced a lactose-free range. This means that people with specific dietary requirements can eat our products with no problem.”

Fattorie Garofalo’s speciality, however, is Campania Buffalo Mozzarella PDO ‘Milk from Our Farms’ range. This cheese is only made with milk from buffaloes that have been born and raised within the protected designation of origin (PDO) area. All milk comes from certified Campania Buffalo Mozzarella PDO buffalo holdings and must have a minimum protein content of 4.2%, as well as a minimum fat content of 7.2%.

10,000 tons of buffalo cheese produced per year

Buffalo Mozzarella A-line from our farms

These specifications give the mozzarella the perfect texture and elasticity, with a creamy and slightly acidic flavour. Balancing tradition with modern technologies, Fattorie Garofalo utilises innovative processes to trace mozzarella production and guarantee high standards.

“To meet market demands, we also make an organic version of our Campania Buffalo Mozzarella PDO,” added Mr Schiatti. “Our Arianuova farm produces organic milk, guaranteed by the Bioagricert agrifood organic quality certification. Here, the animals are given large grazing spaces, constant water access and veterinary care. We carefully monitor and look after the buffaloes to deliver the best quality products.”

Superior quality standards

Animal welfare is at the core of Fattorie Garofalo’s operation. Each buffalo’s health and nutrition are managed to ensure the best quality of life. The animals are free to roam in large pastures with constant access to food and water. Each buffalo has 14m2 of space, even though European regulations only recommend 9m2.

Every day, the company carries out more than 1,200 internal checks on its milk to guarantee safety and quality. 60% of these checks relate to analytics, assessing the amount of fat and protein in the milk, for example. The rest involve process checks such as monitoring pasteurisers and shuttle valves. Fattorie Garofalo also conducts all standard microbiological tests and performs 2,020 external chemical-physical tests on the milk every year.

38 million liters of millk processed per year

“We take care of our buffaloes for their entire lives,” commented Brand Specialist Luca Vinci. “Correctly feeding and nourishing the buffaloes is essential to producing highquality milk. We cultivate corn, wheat, barley, oats, medicinal herbs, triticale and ryegrass on our farms for the animals. This gives them many health benefits, translating into greater welfare, fertility and vitamin intake.”

Fattorie Garofalo’s holdings adhere to ClassyFarm standards for animal welfare, recognised by the Italian Ministry of Health’s certified programme.

“We have incorporated advanced technologies and digitalised tracking systems into our production to monitor animal health and performance data on our farms,” continued Mr Vinci. “This allows us to record the activity of the farm and gives traceability to each of

our products. We also register all our holdings and heads of cattle in herd books, so that we can assess the ancestry of any animal.”

Future-focused growth

As the company strives to achieve more efficient and effective operations, it has heavily invested into sustainability. At the S. Aniello and Arianuova farms, Fattorie Garofalo has biogas production plants that generate more than 5,000 MWh of power a year from the buffaloes’ organic waste. On the roofs of holdings, as well as the production plants facilities, the company has installed photovoltaic systems that deliver 2,000 MWh of power a year. The combination of the biogas and photovoltaic systems help to cover 75% of the energy requirements of Fattorie Garofalo’s production.

As well as the planet, Fattorie Garofalo is dedicated to supporting people by providing employment and growth opportunities. All employees at the company are supported in their work, a sentiment that extends into Fattorie Garofalo’s partnerships. Building strong relationships with suppliers has been key in the company’s success, with some lasting more than 25 years.

“Moving forward, we hope to increase our number of buffaloes and further improve the quality of our products,” added Mr Schiatti, in conclusion. “Currently, we have an internal milk production of approximately 15 million litres. By 2026, we plan to cover 75 per cent of our demand internally. Fattorie Garofalo will continue to invest in technology and digitalisation to make this possible.” n

‘Enrique Tomás is a family company producing traditional Spanish Jamón and pairing products. Communications Manager Curro Romero Arrechea discussed how the company maintains premium quality, plus its global expansion plans, in conversation with Antonia Cole.

ASa company, Enrique Tomás takes a unique approach to Jamón production, Communications Manager Curro Romero Arrechea said:

“We only select the best Jamón. With our triple quality control process, we first work with our

producers to choose the best meats from each season. Then, when the product arrives at our facility, we assess the quality again. Finally, we check the product just before it is sent to consumers, guaranteeing the best for our customers.”

Established in 1987, Enrique Tomás was built to showcase Jamón within both Spanish and worldwide markets. The company’s founder, Enrique Tomás, originally worked at his parents’ market stall before taking this knowledge and applying it to his own stall. Before long, he began expanding throughout Barcelona and now, the company has more than 100 stores worldwide.

Built upon values of tradition, quality and gratitude, the com-

pany combines classic techniques with modern technology to create a premium product.

Enrique Tomás strives to put high-quality Jamón on the tables of consumers all around the world, introducing different cultures to the flavours of Spain.

“Our founder’s mission is to give Jamón a name, one that people recognise,” added Mr Romero Arrechea. “For us, a sale does not end when the customer pays, but when the customer returns. This has enabled us to build a strong customer base, strengthening our brand within the global market. We are a family company and maintain those values operating on an international scale.”

Premium products

Enrique Tomás offers a broad selection of premium Jamón products. Each one is specially crafted to deliver a unique flavour profile and is delivered either cut or whole, according to the customer’s needs. This versatile ingredient can be enjoyed, not only on its own (which, according to Mr Romero Arrechea and Jamón specialists, is the best way) but also in a variety of dishes, from sandwiches and tacos to soups and salads, meaning there is a Jamón product to suit everyone.

One of the company’s most popular products is Jamón de Bellota 100% Iberian

breed. The pig is fed a natural acorn-based diet and is raised following strict standards to deliver a juicy and flavourful Jamón. Coming fully from Iberian hogs, this product offers high-quality taste and texture.

“Another best seller is our Jamón de Cebo De Campo 50% Iberian Breed,” explained Mr Romero Arrechea. “This product has the best quality-price balance, making it really important to us. The Jamón comes from pigs that are first raised on farms with feed and cereals, before they go to fields to enjoy plants and wild fruits. Then, the pigs return to the farm again and are given enriched

Communications Manager, Curro Romero Arrechea

feed. Using these different feeding techniques gives the meat a dynamic richness, enhancing the flavour and aroma of the Jamón.”

The company’s Jamón Gran Reserva is made from white pigs and offers a flavour enjoyed by many. Although the curing process takes 15 months, Enrique Tomás adds an extra three months to further improve the product. Additionally, the company has a range of wines, cheeses and oils to accompany its Jamón. These are crafted to reflect the culture of Spain and pair well with the Jamón.

“In our production, we take care to maintain the tradition of our craft, whilst also incorporating new technologies to optimise processes,” continued Mr Romero Arrechea. “We are always investigating automation innovations and evolving our techniques so that we can grow the company and take Jamón around the world.”

Global growth

The company is looking to lower its carbon footprint by using efficient equipment and renewable energy sources, as well as recyclable packaging solutions. However, Enrique Tomás’ Jamón production has always been sustainable due to the way the meat is farmed. The farms are in protected environments and the pigs’ feed nourishes the landscape, which it has done for centuries.

“As well as preserving the environment, the quality of life of the animal is very important to us,” commented Mr Romero Arrechea. “We make sure all animals are well looked after throughout their lives, with the ability to roam and eat freely. The whole process is very humane and caring to the animals. We only work with farmers who share the same appreciation for animal welfare and high-quality Jamón.”

This commitment to quality extends into Enrique Tomás’ partnerships with distributors worldwide. It is important to the company that its distributors understand the different types of Jamón and their flavours so that the product can be effectively introduced to new markets.

Enrique Tomás selects specialised international distributors to present its products and is already operating in 11 countries. The company now has four stores in Shenzhen airport, China, and is in the process of opening a new store in Chile. Moving forward, Enrique Tomás hopes

to increase global reach through physical store expansion and investments into e-commerce.

“We have recently re-entered the British market, which is really exciting,” added Mr Romero Arrechea. “British people love Jamón and Spanish products, so it has been important for us to reach the UK. There have been many new rules and regulations for us to navigate, but we are proud to announce that Jamón is back in the UK. Residents can order products online and receive them within the next 24 to 48 hours. We expect the UK market to be our second largest, after Spain.”

Connective collaborations

Enrique Tomás’ partnerships have allowed the company to drive worldwide growth. As sponsors of the Spanish National Football

Spanish culture whilst introducing more people to Jamón. In football, only the very best players are selected for the team, which reflects how the company only chooses the best meats from suppliers.

“Partnerships and collaborations really help people to understand what our company’s about,” said Mr Romero Arrechea. “This year, we went to the Olympic games with the Spanish Olympic committee. It was great to support the team and show that we are a proud Spanish company with authentic products. We connect with our consumers through the sports, music and tourism sectors, showing our Jamón to the world.”

Within these partnerships, Enrique Tomás values trust, honesty and confidence. The company makes sure all suppliers adhere to strict quality standards, which then creates

a better final product. Having a reliable supply chain has driven Enrique Tomás’ growth and international expansion.

“We are trying to bring Jamón up to the place in the market that it deserves,” continued Mr Romero Arrechea, in conclusion.

“Enrique Tomás is here to give Jamón a name all over the world. We want people to see Jamón and think of us. It’s really rewarding to be working with such an excellent team towards achieving this goal.

“We are all very proud of Jamón and its place in Spanish culture. We look forward to sharing this with the rest of the world.” n

For four generations the Troyer family has farmed its way into the hearts of the nation. Now, the youngest members, Zack and Colton, are using their own knowledge of potato farming to kickstart a brand-new business named Folkland Foods. Co-Founders and farmers Zack and Colton Troyer discussed this exciting development, during an in-depth interview with Inside Food & Drink. Report by Imogen Ward.

Troyer is a name renowned in the State of Pennsylvania thanks to a long winding history of potato farming. Having grown up working on the farm, Zack and Colton Troyer were inspired to honour their family’s legacy with a new venture.

“Zack and I have been farmers our whole lives,” explained Co-Founder and farmer Colton Troyer. “And our grandparents had started their own vertically integrated potato chip company back in the ‘60s, which is something we have always respected. When we decided to get back into vertically integrated food production, their experience was the driving force that inspired us to succeed.”

Filled with a passion for potato farming and a determination to accomplish their goals, the two brothers sought to enter an area of the market that was vastly underserved – organic potatoes.

“Both Colt and I are really passionate about food, especially organic food and regenerative agriculture,” said Co-Founder and farmer Zack Troyer.

“That passion drove us to fully convert our farm, even though there wasn’t an established market for organic potatoes at the time.

“Although there was a major gap in the market, we believed it was due to consumers simply not having enough options, rather than there being a lack of demand. By adding that choice back onto supermarket shelves, we were confident more people would choose to go organic.”

With their minds made up, the two brothers began searching for the best methods for growing potatoes in their region. Not only did the potato crops need to survive, but they would need to thrive for this to be a scalable business model. After many years of trial and error, the two farmers felt confident in their product, and began gearing up to launch their own company.

Building a brand

Having committed to the idea of Folkland Foods, the two Founders quickly realised that their facilities would need an upgrade. Although they already had key infrastructure in place, like a wash facility (a necessity for any potato farmer), the farm required around $7 million of expansion works before it would be ready to house Folkland Foods.

With a line of frozen french-fries planned for launch, a new freezer warehouse was a must. As part of the company’s significant expansion efforts, a 3,600sqft freezer facility is being constructed, alongside a 16,000sqft potato warehouse – both of which were essential for ensuring year-round storage and supply of the produce.

To support this major development, Folkland Foods was awarded a $3 million Redevelopment Assistance Capital Program Grant in October 2024. These funds have been pivotal in ensuring the company’s ambitious plans moved forward seamlessly.

“Organic farming in particular is incredibly challenging,” explained Colton. “It’s not the kind of endeavour where you can outsource areas of the process – it’s just too expensive. That’s why our in-house production facilities and our vertically integrated business model are essential to our success.”

A strong business model

For Folkland Foods, vertical integration streamlines the process when it comes to making strategic, big-picture decisions. Without the reliance on another manufactureror producer, Folkland Foods was able to adopt regenerative farming practices.

Being an agronomist himself, Zack understood the benefits of this farming technique and was eager to integrate it into Folkland Foods.

“Regenerative farming really excites me, because it helps capture carbon from the atmosphere and it’s great for soil health,” said Zack. “It is an effective way to boost productivity while ensuring the long-term stewardship of our land. Ideally, it will also help offset some of the practices that waren’t as profitable.

“While regenerative farming is a longterm investment, we are long-term people.

Colton and Zack Troyer -

Everything we’re putting into place here is not just for the benefit of the farm, but for our consumers and the future generations of Troyers.”

Another advantage of vertical integration is the ability to maintain a greater control over the ingredients. When Folkland Foods launched, it introduced three SKUs of frozen organic french-fries – garlic rosemary, Cajun spice and Himalayan salt – all created using organic, preservative-free ingredients.

“We rely entirely on organic ingredients; from our potatoes to the olive oil and the apple cider vinegar,” revealed Colton. “We don’t include any dextrose, or preservatives. It took us a long time to find a seasonings supplier who understood our commitment to

avoiding these additives, and we are really grateful to have found a partner who shares our dedication to clean, natural ingredients.

“The support of our suppliers has been instrumental in helping us create products that align with our values and meet the expectations of our customers.”

Onwards and upwards

The owners of Folkland Foods also are excited to bring unique-to-the-category products to retailers, foodservice and other brands in their own label. Organic potato production is limited, but the new fry facility is capable of supporting much more production volume than the Folkland brand alone, utilising non-GMO conventional potatoes.

Folkland Foods’ french-fries are just the first in a long line of products that the company intends to release. Eager to expand its range quickly, the company aims to add new lines of tater puffs and sweet potato products over the coming years.

“The ultimate goal is to become a multifaceted producer, working with all kinds of root vegetables,” shared Zack. “Tater puffs are also high on our priority list, and we would love to release some using parmesan cheese and truffle oil.”

Although Folkland Foods is at the beginning of its journey, the company is ready and committed to seeing its vision through.

“We’re not salespeople by nature – we’re farmers,” said Zack, in conclusion. “That’s probably been our biggest challenge, but we’ve enjoyed learning and adapting along the way. The industry, as it stands, is not set up to prioritise clean label products, and we want to help change that.

“We aspire to build a strong network of growers who can support their families by cultivating great-quality, high-value crops. At the same time, we aim to provide consumers with organic products they haven’t had access to before. If we can achieve that, then we’ll know we’re on the right track.” n

Zack TroyerCo-Founder

Nestled in the Kvarken Archipelago World Heritage area, Marja Bothnia Berries is renowned for honouring the authentic flavours of Nordic berries. From the tanginess of its Lingonberries to the rich sweetness of its bilberries, every Marja Bothnia berry is hand-picked with care and quickly frozen to retain its delicious flavour. Meanwhile, the company abides by its own sustainability commitments to avoid harming the environment within which its produce grows so fruitfully. Export Manager Matias Kantola explored this commitment further, during an in-depth interview with Imogen Ward.

When it comes to wild berries, Finland-based Marja Bothnia Berries is an expert. Proud to rely on 100% uncultivated produce, the greenthumbed supplier operates off foundations that consist of over 40 years’ experience in the berry business.

These strong foundations have ensured Marja Bothnia Berries prioritises ethics and customer relations above all else, and the company’s machinery-free picking is an excellent example of such. From the get-go,

the company has relied upon skilled pickers traversing various landscapes to carefully pick the ripest berries. From Sweden’s pine forests and lichen-covered heaths to Finland’s wetlands, all are left unharmed.

“We endeavour to care for the environment and leave nature as we found it,” explained Export Manager Matias Kantola. “That is why all our berries are picked by hand.”

The company’s pickers travel across the entirety of Finland and northern Sweden to gather the highest quality berries. A task

MARJA BOTHNIA BERRIES I PROFILE

“In total, 90 per cent of our annual berry intake is harvested by pickers from Thailand,” explained Mr Kantola. “Although we don’t rely on machinery for picking, we eagerly adopt innovative solutions to make the process as comfortable as possible for our pickers.”

which is made easier thanks to the Everyman’s Rights that apply in Sweden and Finland.

“The beauty of the Everyman’s Rights is that anyone can become a picker,” said Mr Kantola. “It makes access to wild berries that much easier and also provides us with an additional unconventional source of produce. Any free picker can bring their harvested berries to one of our purchasing points situated across Finland, where they will be purchased and added to our harvest for that year.”

Picking with care

During the harvesting season, Marja Bothnia Berries relies on a workforce of experienced pickers who fly in from Thailand to get the job done. While working, these pickers receive support from the company, whose mission is to ensure the very best quality crops without compromising on employee wellbeing.

Marja Bothnia Berries has introduced longer picking tools to minimise the time pickers spend bending over, which in turn has impr-oved efficiency and reduced physical strain. The company also pays a fair wage, which covers the typical 60-day harvesting period and equates to more than the average annual wage in Thailand.

cannot work the entire season and have to return home,” continued Mr Kantola.

“We compensate these individuals, to ensure they still receive earnings across the entire period.”

In line with ISO 26000, these employment practices are an essential element of Marja Bothnia Berries’ dedication to social sustainability.

Bountiful wild berries

Thanks to the efforts of its local and seasonal workers, Marja Bothnia Berries offers six different types of berries, which are available in both conventional and organic forms – the latter of which are fully certified

by KRAV and LUOMU. The result is a portfolio of berries that also comply with FSSC 22000 certification.

The company abides by very specific picking guidelines to ensure its organic berries are correctly labelled as such; however, because of the wild growth of the produce, Marja Bothnia Berries can guarantee some of the cleanest berries on the market, regardless of their label. This is a big plus over other market alternatives which often rely on harmful pesticides, result in soil degradation and require significant irrigation to ensure successful crops.

“Due to their wild nature, our berries are not cultivated in any way or exposed to any form of chemical treatment,” revealed Mr Kantola.

MARJA BOTHNIA BERRIES I PROFILE

“That is why, in my opinion, customers appreciate our berries.”

Once picked, the berries are then quickly transported by RH Trans Oy, Marja Bothnia Berries’ logistics subsidiary, to the parent company’s facilities. There, they are quick-frozen to preserve their flavour and nutritional value, before being cleaned according to customer call-offs with a capacity up to 5,000kg/hour.

This meticulous process is applied to many of the berry lines, including Lingonberries, the company’s most popular offering, which are harvested in August and September and account for a large portion of the company’s annual production. Similarly, another customer favourite is bilberries, picked in large amounts, and appreciated because of their delicious flavour and natural health benefits.

With additional options such as cloudberries and crowberries also on offer, Marja Bothnia Berries provides a diverse selection of delights, ensuring its wild-grown produce remain a top choice for healthconscious consumers.

A sustainable future

The company also produces a range of NFC juices and purees. These juices are manufactured using those berries that fall short of Marja Bothnia Berries’ stringent quality standards.

“This is an incredibly exciting venture that started full production this year,” said Mr Kantola. “It is a really important development for us as we seek to minimise our waste output as much as possible. With the implementation of this new line, our waste is now limited to forest material.”

This is not the only new development occurring at Marja Bothnia Berries’ facility in 2025; the company is also working to upgrade its packaging lines to further enhance its offering to the bakery sector. For example, adding in a range of 2.5kg options to its line of 10kg box and 25kg paper sacks.

“We operate several packing lines in our factory, including a 10-kilo box line specifically designed for smaller orders from bakeries and commercial kitchens,” explained Mr Kantola. “This year, we are focused on optimising this line to enhance production efficiency and provide our customers with the best possible service. We aim to have a large portion of

these upgrades complete before the end of the year.”

Already operating carbon neutral facilities, this upgrade is set to further improve Marja Bothnia Berries’ impact on the planet.

Some of the ways in which the company has achieved this crucial green status, includes proudly relying on 100% renewable energy. Not only does Marja Bothnia Berries have its own solar panels, but it also purchases wind powered green energy to cover the rest of its requirements.

As it continues to operate with a focus on sustainability, Marja Bothnia Berries intends to enhance this aspect of its operations even further in the future.

“We bring people and nature together; that is unlikely to change any time soon,” said Mr Kantola, in conclusion. “Although the future remains uncertain, we are continually dedicated to enhancing our production line with new technological advancements that further enhance our efficiency.

It is through this ongoing dedication to progress that we can ensure the highest quality berries with the smallest environmental footprint.”

MARJA BOTHNIA BERRIES I PROFILE

Ingredient Solutions is a leading cheese supplier, providing comprehensive product development to large manufacturers and foodservice companies. Offering technical expertise and manufacturing experience, the company provides high-quality results. Procurement Manager Claire O’Gorman, Managing Director Gary Davies and Environmental & Sustainability Coordinator Gerard Cronin discussed investments and sustainability, in conversation with Antonia Cole.

ASa company, Ingredient Solutions is constantly evolving, Managing Director Gary Davies said: “One big change is the retirement of our founder Ian Galletly. He has formally hung up his cheese iron and will be missed. He started the business 25 years ago and will be back to cut the ribbon of our new factory in the summer of 2025.

“I have been given the pleasure of stepping into his role and, with a phenomenal team of people, a new factory and a global presence, I am excited to drive the business forward and build on his legacy.”

“Gary Davies, with years as a Sales Director and extensive cheese expertise, has now stepped into the Managing Director role, ready to drive growth, innovation and strengthen industry relationships for success,”

explained Procurement Manager Claire O’Gorman. “We wish him luck in the new role.”

From consultancy and product design to prototype development and full-service production, the company offers a personalised service that meets a range of client demands. Exporting to over 30 countries, Ingredient Solutions has a diverse portfolio of products designed to meet the specific needs of various industries.

The company’s facility is located in Boherbue, Co. Cork, which is a major region for cheese production in Ireland. Building on centuries of tradition, Ingredient Solutions has perfected a wide selection of cheeses including grated, block, crumb or bespoke blend.

“In terms of popularity, we are seeing a resurgence in top-end, high-quality cheddars,” added Mr Davies.. “We buy the best

locally and export to the UK, Europe and beyond. It’s no secret that Irish cheese is among the best in the world.”

New developments

In May 2022, Ingredient Solutions was acquired by leading Austrian dairy company, Rupp. This has given the company additional resources and enabled it to relaunch its foodservice brand, Yellow Road. Rebranding the logo and expanding the product range, Yellow Road has become a trusted partner for chefs looking to elevate their dishes.

“Yellow Road translates to Boherbue in Gaelic, our home in Ireland,” explained Mr Davies. “We are trying to build on the heritage of the brand, the excellent reputation of Irish dairy and everything else we stand for in terms of sustainability. Formally

launched at the 2024 SIAL Food trade show, we are already seeing the success of Yellow Road all over the world.”

Also in 2024, Ingredient Solutions began construction of its new factory. The site is still under construction, with an investment of over €15 million to be made in 2025.

Sustainability has been integrated into the factory’s design, preparing the company for the future.

Sustainable features of the factory include heat recovery technology, which captures heat to be used within the production process, significantly reducing energy consumption. This results in lower emissions and greater efficiency in operations.

An air-to-air system has been incorporated into the office spaces of the factory. This takes the heat from outgoing air and transfers it to the fresh air, allowing for efficient air circulation and minimised energy use. The site will also have solar panels installed on the roof, enabling the use of renewable energy.

“These systems collectively demonstrate our commitment to sustainability,” continued Mr Cronin. “As construction progresses, these features will play a crucial role in establishing the factory as an eco-friendly, modern facility.”

Environmental performance

Ingredient Solutions is dedicated to sustainable improvement and is an active participant in both the Origin Green and EcoVadis programmes. The company is also engaging in the CSRD, prioritising environmental performance through measurable directives.

The company has introduced several initiatives within its production process to

improve its environmental impact. This includes reducing the amount of materials used in packaging, using Pallecon’s reusable and collapsible containers, and introducing biodegradable gloves.

“All these initiatives reduce the amount of waste we produce, significantly minimising our carbon footprint,” commented Mr Cronin. “With our packaging, we minimise plastic use while maintaining the quality of our products. Using Pallecons improves transportation efficiency and prevents single-use plastics. Lastly, the biodegradable gloves reduce landfill waste. All these actions highlight our ongoing commitment to sustainability.”

To drive these sustainable initiatives, the company introduced the role of Environmental and Sustainability Coordinator. This reflects Ingredient Solutions’ commitment to improving its impact and will help the company meet environmental goals going forward.

“As the Environmental and Sustainability Coordinator, I am excited to make a tangible impact on the planet by reducing waste, conserving energy and fostering eco-friendly practices,” added Mr Cronin. “Each day brings opportunities to innovate and develop creative solutions, collaborating with passionate colleagues. Ingredient Solutions is proud to contribute to a healthier future for the planet.”

Ingredient Solutions also promotes sustainable farming practices and engages with suppliers to explore environmentally friendly options. Carbery and BiOrbic have launched

a project called Farm Zero C, which aims to develop a large-scale, climate-neutral dairy farm.

“We plan on visiting this farm soon,” said Mrs O’Gorman. “It excites me to discover and curate exceptional products for our customers. Meeting people who are passionate about their craft and learning about sustainable farming practices really drives the company forward.”

Continued growth

To create and deliver the most high-quality products, Ingredient Solutions has established long-term partnerships with its suppliers, Mrs O’Gorman continued:

“Building relationships with Irish cheddar producers is not just beneficial; they are a cornerstone of the business’s reputation and success. Irish manufacturers have built a reputation of quality and authenticity that can attract customers who are looking for Irish cheeses.”

As well as fostering collaborative supplier relationships, the company strives to create an atmosphere that supports and encourages employees. Recently, Ingredient Solutions celebrated six employees who

have reached the milestone of 20 years with the company.

“Their dedication, hard work and commitment have been instrumental in our success,” continued Mr Davies. “We are grateful for their unwavering loyalty and the valuable contributions they have made over the years. We’d like to congratulate them all on this remarkable achievement.”

Moving forward, Ingredient Solutions will develop its Yellow Road range. The company plans to add more functional, time-saving and value-added products to its portfolio, supporting customers in bringing new ideas to their menus. Products such as the cheese sauces aim to simplify cooking and allow the chef to explore new recipes.

“We have a wide range of products, and a huge number of different customers in different countries and sectors,” added Mr Davies. “Therefore, we need to be nimble and react to market changes. We are all about being proactive and delivering futureproof solutions to align with consumer demands.

“Whether it’s reducing cost, improving texture or adding flavour, we have the expertise to do almost anything! I really mean that” n

Milish Bakery has maintained a longstanding presence within the sweet treats market, thanks to its lovingly hand-crafted muffins and scones. Known for its commitment to quality, but never one to boast, the company held back on promoting just how exceptional its bakes truly are – until a transformative rebrand in 2023. During an in-depth interview with Inside Food & Drink, Technical Director Gary McCarney revealed the company’s ongoing success since this pivotal milestone. Report by Imogen Ward.

IThas been one year since family-owned Milish Bakery underwent a major rebrand – adapting its name, modernising the company and introducing a new website in the process.

“The relaunch did a great job of getting our brand recognised,” said Technical Director Gary McCarney. “Since then, we’ve attracted significant interest from companies across the UK, Ireland and Europe, who now appreciate the exceptional quality of our products and the impressive variety in our range.”

Alongside this new exposure, Milish further strengthened its well-established relationships with UK multiples. As such, in March 2024, the company entered a multi-million-euro agreement with a major multiple, which led to Milish’s signature muffins (Lemon, Blueberry, Victoria Sponge and Chocolate, plus a new recent addition) being offered in 640 stores across the UK and Ireland.

So far, this new partnership has been hugely successful, having driven a substantial increase in demand, which prompted Milish to expand its workforce by 20%.

At the heart of this achievement lies Milish’s unwavering commitment to continuous product development, innovation and sourcing of the finest ingredients.

A recipe for success

Having worked at Milish for 25 years, Mr McCarney understands the importance of continuous product development and innovation: “It’s the cornerstone of everything we do. It’s what keeps us ahead in a competitive market.

“I have had the pleasure of leading product development and technical here at Milish for quite some time, and I know that every new idea comes with its own complexities and challenges. But innovation is what drives our growth, defines who we are and ensures we consistently deliver fresh, exciting products to our customers. If we stopped innovating, we’d risk losing our competitive edge that sets us apart.”

Milish aspires to always delight consumers with unexpected moments of joy. Through its dynamic product development, the bakery

provides fresh, exciting products that leave the consumer wanting more.

Despite its diverse range, Milish is also committed to preserving the artisanal quality of its production process – relying on a passionate, skilled workforce, alongside its own recipes that are made from scratch

and take inspiration from other beloved sweet treats.

“Our seasonal specialities are always a firm favourite amongst our consumers, and this remained the case over the Autumn period, when our S’mores muffins found their feet,” explained Mr McCarney. “These muffins are Milish’s take on a nostalgic autumn snack, with each layer carefully crafted to capture the essence of the classic sweet treat.”

Some of the bakery’s past successes include the likes of Christmas Trifle, Egg Liqueur and Pink Lemonade muffins (to name just a few), proving there really are no boundaries to innovation. And as a medium-sized, family-run business, Milish offers its development team the freedom to unleash their full creativity without the fear of failure.

“All our recipes are generated in-house, over the course of many years and with

Technical Director, Gary McCarney

much trial and error,” revealed Mr McCarney. “We accept failure for what it is, and we learn from it. What I always say to the guys in our business is that ‘no matter if it’s a trailblazer or a failure, we need to bottle the idea’. If it’s the next big thing then we want to be able to recreate that again and again, but if it’s a failure, then we can learn from it and do better next time.”

Award-winning brilliance

This same mindset has been applied to every one of Milish’s creations, and it has certainly paid off, with several of the company’s muffins and scones gaining award-winning status.

In October 2024, Milish took home five awards during the Blas na hÉireann Irish Food Awards. Bagging two bronze awards, one silver and two gold, Milish saw three of its scones and two muffins acknowledged for their excellent quality and flavour.

The company also took home silver at the Irish Quality Food and Drink Awards 2024, further showcasing its impressive capabilities.

“We felt an immense sense of pride when receiving those awards,” said Mr McCarney. “It took an entire rebrand – and the dedicated support of our Sales Director Gillian Wilson – for us to finally place a spotlight on our products. Without that initial push we wouldn’t have realised how important marketing could be.

“Receiving these awards has only fuelled our appetite for more. It all comes back to our core commitment to innovation and the

relentless pursuit to bring new and exciting products to the market. With this dedication, and our consumers’ desire for more, we hope to create the very best, award-winning treats.”

Cooking up collaborations

Of course, this innovation would be fruitless without one very important detail: good quality ingredients. Over the years, Milish has worked hard to establish a reliable supply chain.

“Just like any quality producer, we can only create exceptional products if we start with exceptional ingredients,” explained Mr McCarney. “We have to ensure that our

products are built on a foundation of really good components, and we need solid and trusting supplier relationships in order to make that possible.”

Milish has also benefited from many great partnerships with our customers.

Just like there are three sides to every triangle, the success of Milish’s products comes from the collaboration of three essential elements: its suppliers, its production expertise and its valued customers.

Only by embracing these solid partnerships can Milish continue to give consumers the products they want.

“The food industry as a whole has progressed significantly when it comes to collaboration across the entire value chain,” shared Mr McCarney. “There’s been a huge shift in perspectives, with everyone recognising that we’re all working towards a shared goal. Those good, tight relationships really make all the difference to creating a successful product.”

Although the relaunch has brought a new vibrancy to the business, and the progression of its value chain has been momentously positive, Milish remains steady on the same path it has walked for 65 years.

“We have always been on a path filled with growth and innovation,” said Mr McCarney, in conclusion. “That will not change. Of course, the rebrand has helped accelerate our progression along this path, but it will not encourage us to diverge from our tried-and-tested business model.

“We produce top quality treats, that are made with care – and we do so with innovation, inspiration and commercial viability in mind. We intend to continue baking the products that our consumers love, while introducing new and exciting alternatives along the way.

“It is only through the eyes of our consumers that we can expect to find great success: after all, they are the people who understand muffins and scones the best.” n www.milishbakery.ie

After almost 130 years in the food business, Danæg presents a fascinating story of success and longevity. Today, the Danish company is one of the leading suppliers of fresh eggs and processed egg products, both nationally and in Scandinavia and exports to approximately 50 countries around the world. Export Director Peter T. Munch explained to Hannah Barnett more about what keeps Danæg fresh.

The history of the Danæg Group stretches all the way back to 1895, when the cooperative Dansk Andels Ægexport was founded.

At that time, Danish eggs were experiencing an increasing number of complaints in the largest export market, England, due to an increasingly poor quality. The cooperative was founded on the principle of ‘together we are stronger.’ At the same time, the traceability of the eggs was introduced. This mantra is still an important part of Danæg’s DNA today. The overall group remains owned by its farmers and the Danish Agricultural company, DLG Group. Danæg Group has Danish roots but consists of factories and packing facilities in Denmark, Sweden and Finland.

“We have a long history of upholding the highest of standards,” said Peter T. Munch, Export Director. “We have been decorated

with the title ‘By Appointment to The Royal Danish Court’ for decades. Plus, we produce a lot of interesting products for professional kitchens, hotels and restaurants. We also have convenience food, snacks, pancakes, waffles, all sorts of products that are associated with eggs. We leverage on our long history and experience to create innovative products. We constantly keep an eye on the trends of the time and the increasing demand for convenience food and sustainability.”

EasySliced innovation

It may seem difficult to find ways to be truly innovative with an egg. But with its flagship, EasySlice Deli egg, Danæg has shown that creativity is perfectly possible.

The EasySlice is a long-shaped version of a boiled egg, including a creamy hard-boiled yolk running through it, which guarantees the perfect egg slice every time. The product offers all the flavour and texture of a freshly boiled egg, but it is easier and more efficient

to slice. The long shape makes it convenient and perfect for use in the preparation of salads or sandwiches where the perfect egg slice makes a notable difference in both taste and presentation.

One EasySlice Deli Egg is the equivalent to around six boiled eggs, measuring 19 centimetres. It can be cut into 42 slices. The product is delivered frozen and ready to use and is available either pre-cut or in whole cylinder-shaped rolls. But what is the secret to creating this 19-centimetre-long masterpiece?

“Of course, we don’t have hens in Denmark laying 19-centimetre eggs,” Mr Munch explained, with a smile. “The EasySlice is something that we produce in one of our Danish factories, in Roskilde, about half an hour’s drive from Copenhagen.

“We have special machines which separate the six eggs whites and the yolks and make a long egg from the boiled whites. A hole is made in the middle, which the yolks go in, then it’s all boiled and frozen and is then ready to use. And there is no food waste, because every slice of the the EasySlice looks perfect – yolk in the middle surrounded by whites. There are also significant hygiene benefits for our customers, as using a EasySlice means there are no raw eggs in the professional kitchen space.”

Keeping it clean

As well as the quality of its products, Danæg is also known for maintaining some of the highest quality standards in the world. The company runs its own advisory board

to uphold animal welfare, while the eggs themselves have a special status in the EU.

“We test for more than 2500 types of salmonella each week,” Mr Munch said. “EU law says we must test every 15 weeks. So, we far exceed requirements.”

Additionally, the company has started working with the Science Based Targets initiative to measure its sustainability. Danæg has increased attention to the packaging, using as much recycled packaging as possible. “In general, eggs have a very low impact on the climate compared to other animal products,” Mr Munch added.

Each link in the Danæg production chain has specific requirements that members must meet, which are checked by audit every year. The company also prints a certification

on the boxes, and the eggs themselves, that the eggs purchased are of Danish origin. This also guarantees that the producers meet the aforementioned high standards for food safety, health and animal welfare, again going beyond established rules in the EU. Full traceability, it is called, and it was established almost 130 years ago by Danæg.

“A customer can tell when they are buying Danish eggs, thanks to the flag we put on them,” said Mr Munch. “The same applies to our sister companies in Sweden and Finland.”

Sunny side up

Danæg has held the title ‘By Appointment to the Royal Danish Court’ since 1906. This honour was first given in recognition of the efforts the company took to deliver eggs of the highest quality. The company has maintained those standards over the years

with a continuous focus on quality, business conduct, social responsibility and integrity.

“We provide eggs and egg products to a wide range of customers,” said Mr Munch. “From cantinas to gastronomy, from airline catering to convenience stores, from bakeries to the food industry, just to name a few. We are driven by the desire to make the job

easier for professional chefs, bakers and confectioners in busy catering centres or at the detail-oriented Michelin restaurant.” You can meet Danæg at the Anuga 2025 in Cologne, Germany, from October 4.-8. 2025. Danæg will also be present at the Gulfood in Dubai in February 2025 and Seoul Food in South Korea in June 2025. n

De Brabandere Brewery has a rich history. The dream of founder Adolphe De Brabandere when he laid the foundation in 1818 have come to fruition in the successful brewing business of today. Still in the hands of the same family, current CEO Albert De Brabandere, alongside International Retail Manager Steven Verhaeghe, explained more to Hannah Barnett.

Brewing has always been an art at De Brabandere. The company’s numerous characterful beers are known for traditional craftsmanship and a superior taste. But what is the secret?

“It’s simple,” said Albert De Brabandere, CEO. “Our beer is the best because we use old fashioned recipes, quality ingredients and state-of-art facilities. Everything we have left at the end of a year, we reinvest into production,

to avoid the biggest enemies of brewing: heat, oxidation and light. Our Bavik Super Pils is the best example. We only use aroma hops; we don’t use bitter hops. Aroma hops are half as efficient and double the price, but they will give a much better taste, right at the back of the throat.”

The brewery takes around 40 days to make its world-famous pilsner. Larger breweries can ferment in a quarter of the time, but

the final product will lack stabilisation. More stable beers, such as those brewed at De Brabandere, travel better, though they are more costly to produce because they must stay in a fermenter longer.

“Our combination of traditional recipes and a refusal to cut any corners is why our pilsner has been selected so many times as the best in the world,” said Mr De Brabandere. “We are not the cheapest, not even in the

Belgian market. But we cannot give the best taste for the cheapest price, although we are not going to charge a premium either.

But we chose quality first.”

Decades of change

For the last 130 years, the De Brabandere story has been one of resilience. The First World War completely devastated the region, but the company was able to survive thanks

to a combination of good luck and smart action.

“There was another business within the family at the time, making bricks,” explained Mr De Brabandere. “Bricks are obviously key in rebuilding, along with labour, and a workforce usually wants a drink at the end of the day. My great grandfather collaborated with his cousin, to transport bricks together with beer. That was one of the reasons why we were able to start back up pretty quickly after World War One.”

Mr De Brabandere’s grandfather showed similar nous during the Second World War, when he dismantled his truck into spare

parts before the German army confiscated everything of value. This meant, after the war, the business was one of the first in the region with a truck.

“It’s not about always growing; it’s also about getting better,” said Mr De Brabandere. “I think the next important milestone was when my grandfather started distribution through wholesalers at the end of the ‘70s. We used to do only local on-trades, and we did everything ourselves through the company supply chain. Then, at the beginning of the ‘90s, my father started exports.”

Covid brought the most recent twist in the tale, when the company lost around 80% of

its on-trade business overnight. De Brabandere has been building a brand-based retail business in Belgium, and beyond, ever since.

Brewing partnerships

Just before Christmas 2024, De Brabandere celebrated its 130th birthday with a party for all 100 staff members and their partners. The brewery has always been based at the same location in Bavikhove, a village in the east of Belgium.

Thanks to a surplus of space, De Brabandere has been able to successfully expand the site over the years. Significant investment programmes have included new warehouses, a new bottling line and a renovation of the brew house. An upgraded canning line is due

next. The brewery has a production capacity of around 200,000-hectolitres and a turnover of €33 million, 50% of which now comes from export.

The company works closely with its suppliers, many of whom it has been partnering with for decades. De Brabandere utilises a range of key suppliers to ensure reliability.

“It has been obvious since Covid how important a strong relationship with a supplier is,” Mr De Brabandere explained. “We need backups. That’s why we always have three malt suppliers, three bottle suppliers and three cardboard box suppliers. We’ve been around for 130 years so our suppliers know that we won’t disappear. We are not that one young, cool brewery that is here today, and maybe very successful, but gone tomorrow.”

The De Brabandere production process is highly sustainable, with everything brewed by local source water. The company also has its own wastewater plant to reduce the amount of water needed per litre of beer. With solar panels recently installed, the brewery now derives 40% of its electricity from that source, as well producing around 30% of heat via natural gas.

Exporting the brand

De Brabandere has been present in the UK market for some time, but recently decided to expand further. This is hot off the heels of a successful expansion project in France, where it set up a team and a logistics hub.

“We have some brands that would perfectly fit the UK market,” said Mr De Brabandere.

“There are so many great local breweries now in the UK, thanks to the craft beer revolution. Consumers have been upgraded in their mentality of drinking good beers, so they will be more open to Belgian specialty beers too. I think this is a good moment to start offering our products to retail in the UK.”

This means understanding how to launch the beer into UK supermarkets and finding the right partners to do so. Additionally, having already launched a beer linked to cycling in Belgium, De Brabandere aims create a beer for rugby fans in the UK market.

“2025 will be the year we start up business with retail in the UK,” explained Steven Verhaeghe, International Retail Manager. “2026 should be about trying to get more

listings and visibility on our beers, probably with some investment in certain retailers.

We have a professional agility that means we can move very efficiently in short spaces. That’s our main goal when it comes to getting a foot in the door in the UK.”

It is clear that, along with an illustrious past, the future is also bright for De Brabandere.

“The work is not always easy, but it’s very gratifying,” Mr De Brabandere concluded. “We are all about building teams and creating brands and new stories to go along with it. Storytelling has also become crucial in the last 10 years. For me, trying to get that strategic position right so that my sales team can go hit the road, is the most fun part about what we do.” n

Semix seeds, its unique products Managing products,

Semix is a producer of cereals and processor of poppy seeds, active in the bakery and dairy industries. With unique technology, the company delivers innovative products to market. Export Director Petr Vavrečka and Managing Director Michal Čižmár discussed new products, in conversation with Antonia Cole.

Founded in 1995, Semix has continuously adapted to the evolving market, Managing Director Michal Čižmár said: “We utilise unique technologies to develop our product range. From sprouted legumes to pseudo-cereals, we offer health-conscious and innovative products that meet global trends. Our in-house laboratory allows us to stay at the forefront of market developments, such as with our new plant-based products.”

Semix began by producing mixtures and fillings for the bakery industry. As the company grew, it diversified its product portfolio to include cereals, breads, pastries and more. Most recently, Semix has introduced a line of plant-based products called Planet Ally. This range is dedicated to the sustainable production of food, supporting both human and environmental health.

The company is headquartered in Otice, Czech Republic, where there are three stateof-the-art production lines. Semix also has branches in Hungary, Poland and Slovakia, as well as 230 employees. Currently, the company generates a turnover of €32 million and aims to grow

this to €40 million over the next two years. As a key international player, Semix exports products to 35 countries and is one of the region’s major employers.

“Our company is unique,” added Mr Čižmár. “We are always trying to innovate and take our products to the next level. For example, our curd stabiliser, Tvarogen, has become one of our major products. It has no preservatives and a shelf life of one year, making it a high-quality solution for bakers.”

Leading products

The Czech Republic is one of the largest producers of poppy seeds in the world, making it one of Semix’s most popular products. Whether in the form of filling or grounds, the company is one of the region’s major manufacturers of processed poppy seeds. With the bakery industry being one of Semix’s primary markets, poppy seeds enhance the flavour and texture of clients’ products.

“Our Little Hearts Muesli are some of the company’s best-selling products,” explained Mr Vavrečka. “They are shaped as small hearts and made from oats and fruit. We have a variety of flavours, from chocolate, cranberry and sour cherry to pecan nuts and maple syrup, as well as a new apple

variety coming soon. They contain protein, beta-glucans and fibre, making them a healthy and convenient snack. Among Czech people, hiking is very popular, and these muesli lines are the perfect travelfriendly snack.”

Semix has also diversified into new markets with plant-based products. As a company focused on healthy living, a plant-based range fits seamlessly into Semix’s portfolio. Additionally, the company is committed to the environment and engaging in sustainable practices, leading to the creation of its Planet Ally production line.

This line produces the company’s Planet Ally range, which offers five meat alternatives based on sprouted legumes, as well as pastries with legumes and

seeds. These products support a healthy lifestyle for consumers, are more friendly for planet and offer a more sustainable manufacturing process with features such as recyclable packaging.

“The plant-based market is consistently growing, and we are very proud to be a part of this,” continued Mr Vavrečka. “We follow developments in the food industry very closely, not just in Europe but all around the world. The market is rapidly evolving, and it is very important for us to understand how it is changing. This is why we engage in international fairs and exhibitions to gain a wider knowledge of the sector. Our R&D department is very skilled and talented, allowing us to develop our products alongside market demands and grow our business.”

Expanding investments

Next year, Semix will be celebrating 30 years in the market. With its wealth of experience, the company is always anticipating consumer demands with unique and versatile products. Semix utilises market research to develop products for the future, creating innovative flavours and recipes that appeal to a variety of demographics.

The company is very focused on healthy food, producing nutritious snacks and fillings with limited additives and preservatives. Currently, Semix is looking to lower the amount of sugar in products too. By consciously monitoring its supply chain, the company is able to guarantee the quality of ingredients and source raw materials sustainably. Ultimately, this helps Semix to achieve its goal of producing food that is good for people and the planet.

“This philosophy has led to the development of a unique product that is plant-based and gluten free,” commented Mr Čižmár. “It is made from sprouted oats, water and maple syrup, so it has a very low number of components, and it is fermented. This makes the product very healthy and unique among our competitors. We are very proud of this.”

Semix is in the process of expanding its range of fermented products with a new production line, enabling the additions of fermented vegetables and grains to the product range. The company is investing €2.5 million into this new line for 2025, facilitating the growth of the company and expansion into new markets.

Semix Director Michal Čižmár

This development follows the completion of Semix’s third production hall in 2023. The hall has a production line dedicated to sprouted grains and legumes, which enabled the company to produce its range of cereals.

“We are always focusing on our ongoing development,” added Mr Čižmár. “Our vision is to be a leader of the industry worldwide. By remaining innovative and investing into our production, we have been able to constantly evolve the company. The launch of our new products and the development of our facilities is the beginning of a really exciting future for Semix.”

Retaining quality

To maintain the quality of its products, Semix has built close relationships with suppliers, specifically farmers. By building longstanding

relationships, the company is able to foster open communication and collaboration with suppliers. Semix regularly meets with suppliers to set expectations and discuss production standards, guaranteeing high-quality production. Semix is IFS certified and strives to limit the environmental impact of operations. Reducing water, energy and resource use, the company has become much more sustainable. Additionally, Semix has invested a lot into building local biotopes. Through this, the company has dedicated 89 hectares of land to protecting natural habitats and ecosystems.

Exmoor wild horses and Scottish highland cattle live on these biotopes and are able to explore freely. The horses and cattle graze on the land, maintaining it for other species, and are given the space to live happy lives. They also help maintain the localities. Semix has been recognised by the local government for its commitment to the environment.

“There is a lot of potential for growth moving forward,” said Mr Vavrečka. “Our employees are highly competent, developing innovative products, and we are making progress every day. With our investments and new products, I am looking forward to seeing what we achieve in the future.” n

Founded in 1967, Quesos El Pastor is a cheese manufacturer headquartered in Spain. A family company dedicated to the production of high-quality cheeses, it offers a broad portfolio of traditional and specialised flavours. CEO Marco Rodriguez discussed innovation and investments, in conversation with Antonia Cole.

From a small family dairy business to a leading cheese producer, Quesos

El Pastor has grown significantly, CEO Marco Rodriguez said: “In recent years, we have made large investments into expanding and modernising our facilities. At Quesos El Pastor, we have a great community where everyone pulls together to get the work done, maintaining our family values.”

With more than 350 employees across three factories, the company is well-equipped to produce a broad variety of different cheeses. The main factory in Santa Cristina de la Polverosa, Zamora, is where both traditional and lactic fermentation cheeses

are produced. Then, Quesos El Pastor’s blue cheese production line is spread across two different sites in León. The first is in Posada de Valdeón and the second is a modern factory in Vidanes.

All of the company’s cheeses are created using state-of-the-art technology for healthier and more nutritious formulations. Certified to IFS, BRCGS, IGP and DOP standards, Quesos El Pastor maintains a commitment to quality that has existed for over 50 years.

“The company was established by my father and uncles,” added Mr Rodriguez. “My grandfather Salvador, whose name is part of Quesos El Pastor’s legal name, had already laid foundations in the cheese industry. This was expanded on by our family’s second generation of managers. I have been connected to the cheese factory since I was a child, alongside my family.”

QUESOS EL PASTOR I PROFILE

Innovating flavours

Quesos El Pastor offers a diverse range of cheeses to the market, from cheese pearls filled with raspberry to goat’s cheese logs. Not only does the company create traditional cheeses that capture flavours from around the globe, but it also researches consumer preferences and explores innovative tastes and textures.

“This is why our slogan, ‘a world full of flavours’, defines us as a company,” explained Mr Rodriguez. “All of our flavour profiles, multiplied by the different formats, add up to the more than 1,000 references that we work with today. We strive to differentiate ourselves in a very competitive sector. Our main strengths lie in our wide product range, solid distribution across various channels and the ever-growing international presence of our brand.”

Additionally, Quesos El Pastor’s commitment to research and development sets it apart from the market. The company is able to produce new flavours and varieties of cheeses that either follow or create market trends.

Although the cheese sector may seem static due to it mainly being a traditional product, Quesos El Pastor operates with innovation at its heart. The company focuses on developing new products and automating processes, whilst striving to implement more sustainable and environmentally friendly mechanisms.

“We are highly committed to sustainability and understand that the future of our business depends upon it,” commented Mr Rodriguez. “Recently, we have taken

significant steps to reduce our carbon footprint. For instance, we have implemented an energy efficiency programme in our facilities. This includes the use of solar energy and the optimisation of production to reduce resource waste.”

The company is working towards a zero-waste policy, both in production and in offices. By encouraging employees to recycle and reuse materials as much as possible, Quesos El Pastor hopes to significantly lessen its environmental impact.

Also, the company has strengthened its supply chain by placing additional sustainability standards upon suppliers. This benefits Quesos El Pastor’s operation in terms of sustainability, as well as driving the company’s entire network towards more responsible practices.

Continuing success

The company’s cheeses are sold all over the world, with consumers from many different countries and cultures enjoying the specially formulated products. Quesos El Pastor exports to 89 countries and has done so for many years. However, the company is also focused on its national market of Spain, where it has a significant presence in both small shops and on the shelves of large retail chains.

Quesos El Pastor is able to reach a very wide market, Mr Rodriguez said: “Our commitment to a multichannel approach allows us to cover virtually all commercial distribution channels. Whether it be hypermarkets, supermarkets or cash and carry wholesalers, our broad product offering and large capacity enable us to reach

the end-consumer through a multitude of options. We even have our own physical and online stores.”

Into the future, Quesos El Pastor plans to continue to grow sustainably and organically. Following on from existing success, the company intends to maintain its current strategy that has yielded such impressive results thus far.

Additionally, the company will continue pursuing work in social action. Quesos El Pastor is dedicated to supporting both employees and the wider community through operations. In collaboration with Asprosub Benavente, people with intellectual disabilities are involved in the company’s production processes.

Creating opportunities for, and supporting, people with disabilities, the partnership encourages the development of skills and community engagement.

Quesos El Pastor also supports sporting activities throughout the community. From cycling and triathlon to motocross and taekwondo, the company promotes healthy living and an active lifestyle.

“It’s important that, as a company, we maintain the feeling of pride that all employees feel for being part of this great family,” continued Mr Rodriguez. “We aim to maintain our recognition throughout the industry, where Quesos El Pastor enjoys great prestige. All of this is today’s work, but also tomorrow’s and the future’s.”

Supporting people

As a family company, Quesos El Pastor is motivated by the success of future generations. Not only does the company care about the progress of the business, but also making a difference in terms of sustainability and serving the community.

“What excites me most is the opportunity to make a real impact on both people and the environment,” explained Mr Rodriguez.

“I’m driven by the challenge of improving and am always thinking how we can innovate, support employees and maintain our values. Seeing our team grow fuels my passion.” Quesos El Pastor believes that building

long-term relationships with suppliers and partners is essential to ensuring stability and quality. With partnerships based on trust, transparency and collaboration, the company is able to work alongside suppliers to create solutions that benefit both parties.

For example, the company has been working with ULMA for over 15 years. ULMA has been instrumental in innovating Quesos El Pastor’s supply chain, optimising cost, improving sustainability and maintaining quality.

“Our values are the backbone of everything we do,” added Mr Rodriguez, in conclusion. “We care deeply about our people, community and legacy. Here, we believe in building a company that is not only profitable, but also creates a positive impact on society.” n

five food groups, four seasons, one voice

MANUFACTURING & SERVICES

An introduction to the manufacturing and services sectors, with news and a special report exploring ethical food labels, followed by company profiles.

An overview of sustainable labelling

Exploring ethical food labels

Food labels exist to inform consumers on specific products’ ethical claims. Whether a company has guaranteed fair pay for workers or engages in regenerative agriculture, food labels recognise the positive efforts that have gone into production.

With consumers becoming more conscious of the social and environmental impacts of their shopping decisions, food labels help shoppers to navigate responsible purchasing quickly and easily. Meeting certain criteria, such as animal welfare standards or buying direct from growers, is important to many consumers. Food labels allow the customer to identify products that adhere to specific ethical standards with a trusted certification.

However, with so many different labels, a system made to simplify ethical buying has become complicated. The level to which certain standards are guaranteed now varies and the specific meanings of each label add

a layer of complexity. Here are some of the industry’s most trusted labels and what they mean, so that shoppers can easily engage in ethical consumerism.

Fairtrade

One of the most recognised food labels is Fairtrade. From fruits and nuts to juices and chocolates, the Fairtrade mark can be seen on a variety of products throughout the supermarket. The mark shows that international standards have been met between producers and distributors, standards that have been independently audited and certified.

When a product holds the Fairtrade mark, it means that the company has paid a fair wage to producers. This involves covering the cost of production, as well as a Fairtrade premium paid to the growers’ cooperative. This supports farmers’ businesses or community projects.

The Fairtrade mark guarantees that stringent social, economic and environmental standards have been met for each ingredient

in a product, rather than a minimum percentage. Since 1992, when the scheme was launched, Fairtrade has pioneered the movement for ethical trading systems and continues to be a trusted label for consumers.

EU Organic

The EU Organic label can be found on any food or drink product in the European Union. The certification shows that the item has met standards that restrict the use of chemicals, antibiotics and artificial additives in production. At least 95% of the product’s ingredients must be organic and the remaining 5% must meet strict environmental standards.

The label takes into account how the product was produced, processed, transported and stored, with an authorised control agency ensuring specific conditions have been met at each stage.

Also, food from the UK can carry an additional Soil Association label. This expands upon the EU Organic certification, with higher standards for organic production. The Soil Association has the highest regulations for animal welfare in the UK and farms with the label have shown to increase wildlife by 50%.

Food Security Standard

With the mission to end hunger and improve sustainability, the Food Security Standard promotes responsible food production.

The label enforces the monitoring of human rights in agricultural production and encourages better working and living conditions for workers.

The organisation has created a system that guides companies in fulfilling human rights measures. The certification educates companies on appropriate conditions for workers and offers measurable criteria and audit tools to help them to provide a compliant working environment.

Food Security Standard-approved companies ensure that workers are paid enough to live well, with access to food, water and medical care. As consumers demand more transparency on the conditions in which their food was produced, food labels like this allow companies to stand out for the right reasons. n

Flower Foods expansion

Flowers Foods, Inc, announced that it has entered into a definitive agreement to acquire Simple Mills for $795 million in cash. The addition of Simple Mills expands Flowers’ exposure to betterfor-you and attractive snacking segments and enhances the company’s growth and margin prospects.

Founded in 2012 by Katlin Smith, Simple Mills is a market-leading natural brand offering premium better-for-you crackers, cookies, snack bars and baking mixes. Built upon the belief that food has the power to spark impactful change, Simple Mills’ mission is to revolutionise the way food is made to positively impact people and the planet.

The brand’s stunningly simple ingredients, pioneering use of nutrient-dense nut, seed and vegetable flours, and exceptional taste have cultivated unmatched brand love and loyalty among natural and mainstream consumers alike.

“We are incredibly excited to welcome the Simple Mills team to Flowers,” said Chairman and CEO of Flowers Foods Ryals McMullian. “With leading market positions and abundant white space for future growth, Simple Mills perfectly

fits our strategy of adding compelling brands in better-for-you segments that complement and diversify our existing portfolio. Equally important, the brand’s mission aligns with Flowers’ values centred on honesty and integrity, respect and inclusion, and sustainability.”

Katlin Smith, founder and CEO of Simple Mills, commented, “This transaction marks the beginning of a new phase of growth for Simple Mills and we are thrilled to join the Flowers family. I am extremely proud of our talented team and the strong brand we’ve built with the support of our valued partners and loyal customers.

“With Flowers’ resources, we will be well positioned to broaden distribution, accelerate innovation and amplify brand awareness, while advancing our mission. Flowers has a strong track record of fostering growth in its acquired companies while stewarding and protecting their brand promise. I cannot imagine a better partner for Simple Mills and the team, and I look forward to working alongside Flowers to build upon our strong history of growth” n

New M&S health campaign

The latest campaign from M&S Food will launch two new health and wellness ranges, Brain Food and YAY! Mushrooms. The new ATL brings to life the nutrient rich and trend-led foods and positions M&S Food as the destination for customers looking to support their health.

The TV advert will focus on the Brain Ball, the hero line from the new Brain Food range. Through the voice of Mark Heap – the British Actor and Comedian known for his roles in television comedies including Friday Night Dinner and Green Wing – Brian the Brain Ball will be subtly animated in a back-and-forth conversation with a voice-over from legendary M&S Food ambassador, Dawn French.

The 30 second advert will appear across channels including C4, ITV and Sky, including during shows such as The Masker Singer Special, This Morning and Wheel of Fortune.

Digital Out of Home will focus on the YAY! Mushrooms AM & PM Cold Pressed Shots, targeting commuters to kick start their day with the AM shot and wind down in the evening with the PM shot.

“Insight, quality and innovation is at the heart of everything we do,” said Sharry Cramond, Marketing & Loyalty Director at

M&S Food. “These two new first-to-market own-label ranges, M&S Brain Food and YAY! Mushrooms, are the perfect examples of when these three traits marry together.”

The new ranges are available in M&S Foodhalls and on Ocado. The M&S Brain Food range includes 13 lines, championing six key brain health supporting nutrients that people lack in their diets: omega 3, iron, iodine, folate, zinc, and vitamin B12. The M&S Brain Food criteria have been developed in partnership with the British Nutrition Foundation. The YAY! Mushrooms range, created in partnership with Royal Botanic Gardens, Kew, includes five new drinks featuring two key fungi, Lion’s Mane and Reishi, each with their own innovative properties.  n

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Chaiiwala is on a mission to bring Indian street food to the rest of the world. With 120 stores already operating in the UK, Canada and Dubai, Chaiiwala is preparing to enter a major new market. Co-Founder Sohail Alimohamed revealed all, during an in-depth interview with Inside Food & Drink. Report by Imogen Ward.

Initially opened as a small café in Leicester, Chaiiwala was established in 2015 to bring a touch of Indian flavour to the UK. As the popularity of its drinks took off, so did the brand. Before long, Chaiiwala had become an international sensation as pioneers of chaii and Indian street food.

“Today, Chaiiwala has 120 locations, with sites in the UK, Canada and Dubai and some of the UK’s biggest franchisees backing it,” explained Co-Founder Sohail Alimohamed.

“We are also glad and humbled to have inspired many businesses to open similar cafés. We are on the way to making Chaii a mainstream beverage – similar to the recent growth of coffee. Having already entered Canadian and Middle Eastern markets, we now have our sights set on bringing our business Stateside.”

Chaiiwala has steadily carved a unique place for itself within the market, thanks to its commitment to the vibrant flavours of Indian street food.

“We have developed some staple items that our customers love, from Karak Chaii to Desi (Indian) Breakfast and our Bombay Bowls,” said Mr Alimohamed. “The popularity of each product varies from store to store.”

A warm welcome

The Chaiiwala experience is unlike any other, often leaving customers wanting more. In order to provide this welcoming atmosphere, the company constantly innovates its offering.

Whether through its vibrant ambiance, creative menu or consistent focus on quality and service, the brand ensures every visit feels both familiar and refreshing.

“We go beyond serving delicious Indian street food,” Mr Alimohamed continued. “We are passionate about fostering connections and creating welcoming spaces for everyone. Whether enjoying a cup of chaii with friends in our cafés, or having flavourful dishes delivered to your doorstep, Chaiiwala brings people together.”

Recently, Chaiiwala digitalised its menu boards to inspire customers’ buying habits.

“Before, our menu boards were filled with text, now thanks to our digital upgrade, they feature stunning visuals that encourage customers to try new dishes,” explained Mr Alimohamed. “Since implementing this change, we have witnessed a 30 per cent increase in transaction variation.”

These new menus are also expected to have a positive impact on Chaiiwala’s plans in the mainstream market by increasing the appeal and accessibility of its dishes.

Similarly, the launch of Chaiiwala’s new app is making ordering its food easier than ever. Customers can collect loyalty points with each purchase and take advantage of the

company’s new click-and-collect service from the comfort of their own homes.

Chaiiwala has even covered its bases when it comes to the environment, introducing sustainable packaging and finding new ways to encourage customers to eat in rather than take away. Not one to do thingsin half measure, the company is also designing a new store constructed entirely from recycled materials.

Franchising the brand

Although Chaiiwala now operates as a fullyformed franchise, this was not always the case. From the get-go, the company was inundated with enquiries from franchisees who were eager to transform the café

into a chain. However, it was not until two years after the launch of its first store that Chaiiwala felt prepared to take the next step.

“This franchisee was highly experienced, having already worked with several Costa stores in the past,” explained Mr Alimohamed. “The company had an excellent understanding of franchising, making it the perfect choice to guide us into this area of the market.”

Following the success of its initial franchise deals, Chaiiwala has not looked back and now operates with a tight knit community of around 30 franchisee partners.

“This model is effective because it allows us to operate with a capital-light approach while leveraging local expertise and manpower,” continued Mr Alimohamed. “This is often where a lot of businesses go wrong, by solely relying on data to grow. It’s a no-brainer that a business will make better decisions when it knows the territory it is working in.”

Upscaling potential

The company is quick to adapt for different markets. When first established, Chaiiwala was strategic in its search for new locations – initially focusing on highstreets with a high South Asian demographic. Once it had successfully saturated this market, the company began testing more mainstream locations.

“Our research shows that the mainstream market is ready for us,” said Mr Alimohamed. “That is why our next 300 UK locations will be targeted towards mainstream clientele.

“The nation already loves Indian food, we’re just giving them a way to enjoy it more frequently, more causally and with an affordable price tag. We are positioning Chaiiwala as a unique and attractive alternative to established fast-food chains and coffee shops.”

To increase its success within the mainstream market, Chaiiwala has improved accessibility by opening stores in different formats, including universities, airports and

drive-throughs. Chaiiwala will extend into hospitals within the next year, to further expand market visibility.

“We have seen a lot of brands achieve profitability in hospitals, and as a health-conscious brand, this would be a perfect fit for Chaiiwala,” added Mr Alimohamed.

Alongside this evolution of store formats, Chaiiwala has done the same with its menu now serving a full offering from breakfast to lunch, plus all-day snacks. At the end of 2024, Chaiiwala launched a new desserts range, allowing customers to enjoy a sweet treat post-dinner – creating a whole-day proposition.

A new market

Chaiiwala is planning to expand globally with the help of several experienced franchisees.

Following a major consultancy project in early 2024, which narrowed down key target markets, Chaiiwala highlighted the US as having major potential.

“We are set to enter the US market this year and gradually extend our footprint to make it our largest market yet,” revealed Mr Alimohamed. “We have identified 900 locations that are ideal for Chaiiwala and are seeking statewide partners in five key states to bring this vision to life. These will need to be seasoned franchise professionals, with experience rolling out brands in the region and a capability to manage multiple branches.”

Thanks to receiving a significant number of leads, Chaiiwala has narrowed its focus down to New York, New Jersey, Illinois, Texas and California. All going well, the company expects to open its first US store by mid-2025.

Although this is an exciting development for Chaiiwala, its other markets remain an important element of the business too, which is why it intends to open 300 additional stores in the UK and 200 new locations in the Middle East.

“We have developed some great relationships over the years, with franchisees and realtors, and we are so grateful for their support,” said Mr Alimohamed. “It’s one of the elements of the job that I enjoy most. I have met a whole host of different people, and I never miss an opportunity to go say hello when a new store opens in the UK. As the company continues to grow, I look forward to welcoming new franchisees into the Chaiiwala family.” n

Extra MSA Group is a popular Motorway Service Area (MSA) provider with eight service stations spread across the country. The company is known for its state-of-the-art facilities and unparalleled selection of the best brands in the food and drink industry. All of this contributes towards making Extra service stations that bit more special for the customer, as CEO Tom Dobson explained to Hannah Barnett.

THE MOTORWAY SERVICES GOING THE

According to a survey carried out by Transport Focus, the statutory watchdog for UK road users, Extra is the MSA of choice among motorists and consumers.

“In the last survey, we were the number one operator,” said Tom Dobson, CEO. “I think that demonstrates the importance we place on customer experience, and how our brand partners contribute to what we do.”

Beginning with a bang Extra MSA Group was founded in 1992, a pivotal time for the industry. Before that, service station sites were all government owned. Following deregulation, Extra was the first to seize the potential of the market.

“We’ve tried to evolve the sector, both in terms of site design and brand mix,” said Mr Dobson. “Motorway stations are a critical part of transport infrastructure, they’re an essential safe place to rest while on the road. They’re also a significant investment and can be very challenging to develop.

“Opening our sites at Beaconsfield and Cobham were particularly significant, as they are the two biggest MSAs in the country. This led to the transformation of the company from a relatively small organisation, to running England’s top two services in terms of both size and customer satisfaction.”

Thanks to owning the two largest sites, the company now welcomes around 26 million

visitors a year and employs 125 staff. Each MSA can also accommodate up to 370 local jobs through tenant partnerships. The launch of two new locations in Warrington and Solihull, in 2027 and 2028 respectively, will mark yet another substantial milestone.

“Sites like Warrington and Solihull don’t come around very often,” Mr Dobson explained, “since the barrier to entry in our sector is so high. Solihull, for example, has taken 26 years from initially identifying the location, through to getting planning consent.”

Extra has already made a name for itself through its landscaped service stations that embrace nature – several facilities even contain lakes. Therefore, it is no surprise that the two new sites will follow suit.

“Warrington and Solihull are really special,” Mr Dobson said. “Something that we’ve focused on a lot over the years is creating service stations that people really want to be in. It’s part of our ethos as a company. So, Warrington is next to a country park and Solihull, to the south-east of Birmingham, will be a beautifully landscaped site.”

The two new sites will also be highly sustainable, and Extra has a strong precedent for such policies. Leeds Skelton Lake, for instance, has a green living roof, is zerowaste-to-landfill, uses renewable electricity and is “probably the most sustainable building on the MSA network,” according to Mr Dobson. What the company has learnt in Leeds, it has been able to translate to Warrington and Solihull. For example, the new sites will not use any gas to run, thanks to switching to air source heat

Extra Group CEO Tom Dobson pumps, and will generate renewable energy on site, marking an innovative move for the entire sector.

The pillars of success

To remain sustainable at sites old and new, Extra relies on a thorough ESG policy, split into three pillars. These are ‘Energising Journeys’, ‘Empowering People’ and ‘Tackling Climate Change.’

‘Energising Journeys’ focuses on ensuring sites are restorative spaces, on the basis that the more effectively someone can relax, the safer their onward journey will be. The pillar also considers sustainable fuelling of vehicles, including an innovative trial of e-HGVs scheduled for Baldock services in 2025.

To meet the challenge of getting the required amount of power to sites, the company has collaborated with GRIDSERVE and IONITY as charge point partners. “We see a really high demand for EV charging,” Mr Dobson said. “In 2024 and the beginning of 2025, we’re doubling the numbers of charging bays across all sites, and then the year after that, we’ll double them again.”

As part of ‘Empowering People’, the company has also invested in Reputation, a platform which pulls feedback from the social media and review platforms, facilitating customer responses in real time. This has proved something of a game-changer, according to Mr Dobson: “Previously, when a customer made a comment on any one

EXTRA MSA GROUP I

of those systems, it might take us a while to respond. Now, we can do it within five minutes.

“It also makes it really easy for us to identify feedback trends and understand how we can quickly implement solutions to common problems. We’ve also recently launched our staff engagement surveys, allowing us to understand how staff feel and make improvements to their working lives.”

When it comes to ‘Tackling Climate Change’, reducing energy consumption has meant behavioural change from, and training for, all the company’s staff. Extra is also targeting waste and recently doubled the amount it recycles, with up to 1,000 tonnes of waste being recycled this year.

Open for business

Extra is similarly innovative in the way it operates as a business. The company is dedicated to working closely with brand partners and integrating with other teams at all levels. It also runs a turnover estate where rents are a percentage of sales. “This aligns our businesses together,” Mr Dobson said. “It means that by making our sites customer-friendly, our partners benefit in sales, and then we in turn benefit through that percentage mechanism.”

This policy corresponds with the company’s landlord and tenant model, a strategy that sets it apart from competitors on the motorway network. It means Extra can bring in both franchise and non-franchise brands and thereby maintain a strong competitive edge.

“We aren’t the experts in running units,” explained Mr Dobson. “What we focus on is being the experts in asset management and development. This allows us to have a broader range of brands, because we don’t have to manage all of them.

“There is a much wider choice at our sites, and I would encourage any brand to come forward to work with us. It’s not just about maximising rents, it’s about looking at how that brand drives the customer experience in order to increase customer satisfaction.”

The company has brought some firsts to the motorway network, including McDonalds, Nando’s, GDK, Leon and most recently Benito’s. For Mr Dobson, who joined Extra in 2019 and became CEO in 2023, teamwork enabled by successful management has proved one of the most satisfying parts of the job.

“I have a very talented team, with a diverse employment history and a range of skills and I think that’s hugely valuable,” he concluded. “I love working with people, it’s so important to have good relationships throughout the business and with partners too. I think the standout thing for me has been developing the team from one that performs really well, into one that performs outstandingly.” n

Based in Latvia, Kreiss is a transportation and logistics services company operating across Europe and CIS countries. Head of Business Development in Europe Joffrey Thelliez discussed the company’s investments into technology and machinery, in conversation with Antonia Cole.

Kreiss is committed to providing efficient and reliable services, Head of Business Development in Europe Joffrey Thelliez said: “In 2023, our trucks travelled more than 274 million kilometres in total. This is the equivalent of circling the globe 7,000 times. Our talented team, modern equipment and dedication to continuous improvement have facilitated our growing success.”

Celebrating its 30th anniversary this year, Kreiss has grown from one truck to owning and operating 1,500. Also in 2024, the company reached a record number of 2,800 employees, 2,200 of whom are professional drivers. Despite the significant growth of Kreiss, the spirit and flexibility of a family-owned company still remains.

The company was founded by Andrejs Kuznecovs, who was later joined by shareholder Sergejs Zalizko in 2000. The pair expanded the company, with Latvia’s entrance into the European Union driving growth into new markets. A project by NATO offering humanitarian help from Latvia to Afghanistan then saw Kreiss’ fleet grow to 700 by 2014.

In 2013, the company established its own driving academy, from which 500 to 600 people graduate every year. From 2017 and onwards, Kreiss began to expand geographically with offices in France,

Poland and Germany, as well as the acquisition of C Neil Dowson in the UK. The company now has a total of 16,000m2 of office space.

“We have drivers from all over the world, with almost 25 different nationalities,” added Mr Thelliez. “Kreiss also has more than 5,000 customers and we strive to exceed the expectations of every single one in our services.”

A diversified fleet

Operating with a variety of trailer types, Kreiss is able to fulfil the needs of clients from many different markets. From refrigerated, double deck and bi-thermal to oversized and mega trailers, the company offers a broad range of transportation solutions.

With this diversified fleet, Kreiss successfully transports perishable, frozen, hazardous, pharmaceutical and cosmetics, high-value cargo, and electronics, plus general and

consolidated cargo across the globe. The company is committed to effective and reliable operations.

“At Kreiss, we stand out for our ability to meet such a range of customer demands,” explained Mr Thelliez. “For example, using our bi-thermal trailers customers can transport two different types of goods in one journey. Not only is this time- and cost-efficient for the client, but it is also much more sustainable, limiting pollution and fuel use.”

This year, Kreiss will be expanding its fleet with the introduction of DAF trucks, as well as 30 mega trailers. The mega trailers have a height of almost three metres and allow the company to reach new markets that require more space in transportation, such as the automotive industry.

“Previously, we have only used trucks from Volvo, Mercedes and Ford,” continued Mr Thelliez. “These are all great partners of

ours, but adding DAF trucks to this mix is exciting as it will allow us to further diversify our fleet. The new vehicles offer improved efficiency and reliability, supporting us in our day-to-day operations and evolving our environmental standards.

“The introduction of mega trailers will also drive significant growth within the company. They provide access to completely new opportunities, and we hope to expand into more industries with our excellent transportation services.”

Certified quality

Kreiss is dedicated to maintaining quality standards in all operations and is ISO 9001, ISO 14001 and ISO 45001 certified. These all combine to guarantee that the company is protecting employee health and safety, operating in the best interest of customers, and is actively working to limit environmental impacts.

The company is also GDP certified, which means it can safely store and transport medicines. With cargo such as pharmaceuticals, it is vital that Kreiss is able to guarantee the safety and integrity of transported products throughout every stage of the journey.

Head of Business Development in Europe Joffrey Thelliez

This certification ensures the proper control of the distribution chain.

“As well as this, Kreiss is a regulated agent so we can carry goods between airports,” commented Mr Thelliez. “Not only does this provide credibility and create trust with our clients, but it also expands our market opportunities internationally and highlights our commitment to quality services.

“We have regular external audits to renew our certifications and to find ways to improve the company. Many of our customers from heavily regulated industries independently audit and review our facilities too, guaranteeing that we are maintaining standards.”

To ensure quality at every layer of operations, Kreiss has a reporting system in which any employee can communicate an issue and action will be taken to resolve it. Leadership teams discuss any concerns in regular meetings and design appropriate action plans in response.

As part of the company’s commitment to continuous improvement, Kreiss has also been focusing on advancing sustainability measures. The company has fitted over 1,000 refrigerated trailers with solar panels and is now testing this installation on tractors. This will contribute to lower carbon emissions, especially during vehicle parking times.

“Kreiss has installed solar panels at our headquarters in Latvia too, with a total power output of more than 400kWp,” added Mr Thelliez. “Sustainability is a major requirement from our customers, so it’s important that we take the necessary steps towards minimising our impact.

KREISS I PROFILE

“We strive to offer innovative solutions that respect the environment and encourage sustainable transportation, such as increasing our use of HVO fuel. This year, we will achieve our youngest fleet ever with an average age of 1.6 years, providing efficient and environmentally friendly solutions.”

Growing partnerships

By 2030, Kreiss plans to operate 2,000 trucks with 30% of the fleet emitting zero harmful pollutants. Through the implementation of LNG and electric trucks, the company expects to keep improving sustainability standards.

“We hope to continue our geographic expansion, as well as the diversification of vehicles used,” said Mr Thelliez. “Kreiss is currently growing activity between Europe and China, with 100 trucks making regular journeys. This number will increase in the future.”

Kreiss has a clear strategy to control the value chain to promote success, from training its own drivers to building up long-standing supplier relationships. For over

10 years, the company has been working with Mapon, a GPS provider. Through this, Kreiss has gained a competitive advantage by automating internal processes like unit maintenance, temperature tracking and more.

“We’ve had a lot of success over the last couple of years and have built up many excellent partnerships,” continued Mr Thelliez, in conclusion. “As a company, we are looking forward to attending events, such as SIAL Paris, where we can meet and share ideas with people from the industry. Whether in new or old relationships, we are looking forward to being part of the conversations that drive the sector forward.” n