BFFF17 The Bulletin July-August 2015 by the fabl

July/August 2015

Birds Eyeâ&#x20AC;&#x2122;s iFreeze iSave Campaign

Annual Awards The Winners Gala Dinner Dance

New Frozen Food Report Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative

Your Partner in Temperature Controlled Logistics Blast Freezing Cold Storage Rapid Air Up-Tempering Microwave Up-Tempering Co-Packing Distribution

www.rickbestwick.com

The Bulletin

July/August 2015

Birds Eye’s iFreeze iSave Campaign

Annual Awards The Winners Gala Dinner Dance

New Frozen Food Report Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative

CONTENTS

THE BULLETIN I JULY/AUGUST 2015

PREFACE & BFFF NEWS NEW PRODUCTS BRIAN YOUNG

Chief Executive

04 9

NEWS

GALA DINNER

ANNUAL AWARDS

HEALTH & SAFETY

Dear Members, Welcome to the Annual Awards edition of the Bulletin. This is the 28th awards and as you’ll see from this year’s winners on pages 38 to 55, new product development in the frozen food industry is truly outstanding – in both retail and catering. In catering, winners demonstrated the benefits of frozen through clever ideas in both recipe formulation and preparation functionality as well as product sector insight. In retail, quality, versatility and the ability to meet consumers’ needs for more aspirational products in the freezer aisle paid off for all manufacturers – and their retail partners. Winners collected their accolades in front of a packed house at the Gala Dinner in June. Over 800 BFFF members and their guests attended our annual party. Of course, the event was also about celebrating the industry, conducting some first class networking and having a ball. For that we owe thanks to our many sponsors. If I may, I’d also like to take this opportunity to thank the team at the BFFF for working so tirelessly to put on a fabulous evening – and lastly to all of our members for their wonderful support. Have a good summer!

Brian Young

TECHNICAL & LEGISLATIVE 62 NEW MEMBER PROFILES 64 DATES FOR YOUR DIARY

Chief Executive British Frozen Food Federation Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541 T 01400 283090 W www.bfff.co.uk Chief Executive Brian Young Bulletin Editor Graeme Day Contributors Joanna Hancock, Su Dakin and Becky Dobb Advertising Manager Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk

The Bulletin is published bi-monthly by the fabl for the British Frozen Food Federation. the fabl is a marketing and publishing agency specialising in strategic brand development, design, engaging content creation and innovative, cross platform delivery. the fabl Nesfield House, Broughton Hall Business Park, Skipton, Yorks, BD23 3AE T 01756 636 777 W www.thefabl.com Managing Director Mags Walker Editor Sarah Hardy

THE BULLETIN I JULY/AUGUST 2015 3

PREFACE

The Bulletin

Preface by Brian Young, Chief Executive

PREFACE

Anuga 2015 Save the Date – Here We Come Business

Visit us at Stand C083 in Hall 4.1 FIVE MEMBER COMPANIES – Rick Bestwick, Edge Worldwide Logistics, Ming Foods, Star Agro Marine Foods and Sam Browne Foods – will be taking space on the BFFF stand to promote their products and services and we thank them for their support. Iceland are exhibiting alongside us on stand C081. One of the world’s largest and most important trade fairs for the food and beverage industry, Anuga’s last fair in 2013 attracted more than 6,800 companies from 98 countries to exhibit spread over 3 million square feet of gross exhibition space. More than 155,000 visitors from 187 countries attended the fair and all indications are positive that Anuga 2015 will

build further on its earlier success. As well as waving the flag for the frozen food industry, BFFF is also hoping to catch up with many members and provide hospitality to those visiting stand C083 in Hall 4.1 So if you are coming to Anuga, please drop by, rest your legs and enjoy some good old BFFF hospitality. You’ll find us on stand C083 in Hall 4.1, from October 10-14. For more information about Anuga, you can visit www.anuga.com

Book Your Table For The Annual Luncheon THIS YEAR’S BFFF Annual Luncheon will take place on Tuesday, November 24 at the London Hilton on Park Lane. The Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from the retail and foodservice sectors, as well as those companies supplying essential services to the industry. The Luncheon will once again provide an ideal opportunity to network with industry colleagues, existing and potential customers. 4 THE BULLETIN I JULY/AUGUST 2015

Ticket prices have been frozen at £120 plus VAT and you can book your tickets by contacting Charley Price on 01400 283 091 or email charleyprice@bfff.co.uk or Jilly Wallis on 01400 983090 or email jillywallis@bfff.co.uk. If you would like to place an advert in the Annual Luncheon seating brochure which is handed to more than 900 guests at the event and available on the BFFF website post event, please contact Kate Miller on 07933 704270 or email katemiller@bfff. co.uk.

Conference!

THE 2016 BFFF Business Conference and Exhibition will take on Tuesday, March 1 at the Chesford Grange Hotel, Kenilworth. More than 250 delegates are expected to attend, consisting mainly of producers, wholesalers and some retailers. Both conference and exhibition provide a great opportunity for associates and producers to promote their products and services to fellow BFFF members. Now in its sixth year, there are a number of delegate packages available, including a pre-conference ‘ice breaker’ dinner and our fantastic drinks reception, conference dinner and entertainment in the evening following the conference. Here’s what Kevin Hancock, Rick Bestwick Ltd, said after attending this year’s conference: “Year on year this conference gets better and better, not least from the effort put in from the BFFF team and the quality of the guest speakers. Thank you.” For anyone associated with the frozen food industry, this is the business conference to attend. Why not book your place now by contacting charleyprice@bfff.co.uk. If you are interested in exhibiting, please contact katemiller@bfff.co.uk.

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2 HOME

WAREHOUSING

BFFF NEWS

The Bulletin

Birds Eye Invests £2m In iFreeze iSave Campaign Supported By BFFF BIRDS EYE IS leading the way in educating the nation that choosing frozen food, and freezing food, can not only help reduce food waste, but also save them money in the process. Its ‘Waste Less, Save More’ message aims to encourage consumers to become more freezersavvy and to achieve its goal the frozen food brand leader is collaborating with a coalition of partners to raise awareness of Britain’s food waste issues. The iFreeze, iSave initiative follows findings that reveal 1.9 million tonnes of food is wasted every year that could have otherwise been frozen and preserved for use at a later date. Spearheaded by Birds Eye with an investment of £2 million, the campaign is supported by Love Food Hate Waste, Hotpoint and the BFFF. To mark the launch of the campaign, a 20-foot billboard made entirely of ice and cash was erected at Southbank’s Observation Point to highlight to Brits the savings they could enjoy by becoming more freezer-savvy. The billboard contained £700 (household food and drink waste in the UK 2012, WRAP) in coins and notes – the amount the average family wastes every year on food. The billboard was made using more than four tonnes of ice and took over a month to freeze, and a further eight

days to build. Showing Brits how their freezer can help put money back in their pocket, passers-by were able to collect the money as the billboard melted over the course of the day. Commenting on the iFreeze, iSave initiative, Andy Weston-Webb, managing director, Birds Eye UK, said, “We’re incredibly excited by this campaign as we understand the pressures families are under to save money. Reducing food waste by making the most of the freezer will not only help families to do so but it will also help the UK to become more sustainable and resourceful, something we’re very proud to be a part of.” Birds Eye is supporting the iFreeze, iSave campaign across multiple touchpoints including TV, OOH, in-store, PR and digital. The brand will be working with Havas Worldwide, Havas Media, Mischief PR, Live & Breathe and Jam through the campaign activation. Television adverts supporting the campaign were launched in April and May, and a digital hub has been created to encourage consumers to join the iFreeze, iSave movement: www.ifreeze.how Emma Marsh, head of Love Food Hate Waste, said: “The average person in the UK throws

away the equivalent of £200 of good food and drink every single year – rising to £700 a year for a family. By simply making the most of the freezer, mixing and matching fresh and frozen food for meals each week, everyone can make real savings on their budgets and help make the most of the food we buy. Love Food Hate Waste is delighted to be supporting iFreeze, iSave.” Birds Eye used independent online market research company FlyResearch, who surveyed 1,000 British people between March 17-20 2015. Its researchers are members of the MRS, PRCA, BPC and Esomar, and abide by their guidelines. Further information is available at www.flyresearch.com. Love Food Hate Waste is managed by WRAP and underpinned by WRAP’s ground-breaking evidence-based research. The campaign aims to help us all realise the importance of developing skills to help everyone to save money and reduce food waste. Visit www.lovefoodhatewaste.com @LFHW_UK For more information on the iFreeze, iSave campaign, and to improve your freezer knowledge, visit www.ifreeze.how for further findings and recipe tips. THE BULLETIN I JULY/AUGUST 2015 7

BFFF NEWS

www.anuga.com TASTE THE FUTURE

BFFF To Launch

2015 Food Report 10 TRADE SHOWS IN ONE

2015 MARKS FIVE years since BFFF launched its Frozen Food Report which became the manifesto for promoting the frozen food industry and represented the culmination of interim research to prove the case for the benefits of frozen food. Since 2010, the BFFF promotional campaign has developed further research to demonstrate the benefits of frozen in terms of health and nutrition, cost effectiveness, sustainability and taste and texture. These findings will be outlined in the 2015 Frozen Food Report to be launched in October and lay the foundations for developing and promoting the industry over the next five years. Members are invited to contribute their thoughts, ideas and research but need to send us their input by the end of August. The Frozen Food Report 2015 will outline the progress the industry has made over the past five years and detail the latest independent research into the benefits of frozen. Chapters will cover: • Market growth and performance – including the premiumisation of frozen and the rise of frozen store cupboard items • Changing consumer perceptions and behaviours towards frozen food • Research into industry drivers on food decisions such as health and obesity, affordability, waste and convenience

Anuga Frozen Food Freshly frozen for you: the best frozen products from all over the world.

• The market outlook to 2020 This year’s campaign will also look to drive engagement and conversations around frozen food from caterers, chefs and consumers.

The trade fair Anuga Frozen Food presents you

BFFF’s chef’s shortcut campaign will offer chef-to-chef tips and advice on how using frozen food can help boost efficiency in the catering kitchen. A series of videos will be created using a well-known industry chef to share tips and hints on getting the most out of frozen food in commercial kitchens.

Discover all of the new products and meet up

with the trends from the frozen goods sector: Ice-cold innovations from every continent. with the industry decision-makers.

Cologne, 10.–14.10.2015

On the consumer side, BFFF’s promotional campaign will focus on taking the Cool Cookery website to the next level by creating a regular stream of content and auditing the current site before updating it in order to boost visitor numbers. Members with research or information they would like to be included in the industry benchmark report or suggestions for guest blog posts and other content for the Cool Cookery website should contact Hazel on hazelcranidge@bfff.co.uk.

Buy admission tickets online now and save up to 44%: www.anuga.com/tickets

International Business Media Services 42 Christchurch Road Ringwood BH24 1DN United Kingdom Tel. +44 1425 48 68 30 Fax +44 1425 48 68 31 info@koelnmesse.co.uk

8 THE BULLETIN I JULY/AUGUST 2015 91x270mm_GB_Anuga_2015_Anzeige_Frozen_Food_Bulletin_BFFF.indd 1

22.06.15

NEW PRODUCTS

The Bulletin

Pastry Goes Continental Snowbird Gets

Street Wise

KARA HAS LAUNCHED La Boulangerie des Gourmets, its well-known continental brand of pastry, Danish and Viennoiserie in the UK. The range consists of 14 unique, pre-proved products, ranging from mini and full-sized croissants, pains au chocolate and filled croissants, to cinnamon whirls, maple pecan plaits and raspberry, apple and custard

crowns, and taps into growing market demand for upgraded pastry products Out Of Home. The products can be easily prepared on the premises and baked straight from the freezer allowing caterers to serve freshly-baked products with approximately 15 minutes baking time – and no special skills or training required.

Who Needs Meat?

DALOON, A LEADING manufacturer of frozen ethnic snack and meat-free products, has launched a new meat-free retail range under the brand – Simply MEAT FREE from Daloon. Made from tasty, wholesome vegetables, the new range is ideal for both vegetarians and meat reducers with products devised to suit all tastes and appetites. The range includes four Spicy Bean ¼lb Burgers RRP £1.89, four Vegetable ¼lb Burgers RRP £1.89, four Cauliflower Cheese Grills RRP £1.89, six Glamorgan Sausages RRP £1.89 and 10 Spinach & Chickpea Falafels RRP £1.15.

SNOWBIRD FOODS HAS stepped up its street-wise selection with cooked products that can be microwaved in seconds straight from the freezer. The range includes the company’s award-winning sausages from bite-sized minis to jumbos – a particular favourite being the New York Pork Hot Dog Style sausage. Caterers will be able to ring the changes by introducing meatballs – pork, pork and beef and spicy alternatives – or meat bites in a variety of flavours, including the Pork & Spiced Chorizo and Beef, Pork & Manchego Cheese – with a new 20g gluten-free option. Lamb Kofte is also available as well as Mini Beef Burgers and Stuffing Balls. All products are suitable for buffets and can form the base for excitingly different children’s menus.

Healthier Sweet Treats WEIGHT WATCHERS HAS extended its range of iced desserts with the introduction of two new lines perfect for those looking for a healthier sweet treat. Greek Style Frozen Yogurt with Blueberries and Salted Caramel Sundaes are both manufactured under license by frozen dessert and ice cream specialist, Icefresh Foods. The Greek Style Frozen Yogurt with Blueberries boasts 30% less fat than a standard Greek style frozen yogurt, while the Salted Caramel Sundaes, at 186 calories for a

180ml tub, also has 30% less fat. Scott Wilson, brand manager at Icefresh, said: “Weight Watchers Iced Desserts offer consumers a low-fat take on their favourite desserts. Weight Watchers Greek style yogurts have been a big hit with customers and we are sure the new frozen yogurt will become a freezer favourite too.” The new products (RRP £2 for a box of two) have confirmed listings in Asda and Sainsbury’s. Morrisons has confirmed it will be listing Greek Style Frozen Yoghurt. THE BULLETIN I JULY/AUGUST 2015 9

NEWS

The Bulletin

RB New Promotions YORKSHIRE-BASED TEMPERATURE controlled storage and distribution business Reed Boardall is strengthening its board with two new appointments. Former finance director Marcus Boardall has been promoted to deputy chief executive. Son of chief executive Keith Boardall, Marcus has worked at Reed Boardall for 11 years. Previous head of finance, Sarah Roberts, will take over from Marcus as finance director. In her new role she will oversee the group’s finance

team and provide strategic insight and planning for the continued success of the business working closely with the managing director of the cold storage division, Andrew Baldwin. Together with Howard Gill, who heads up the transport division, the new team will drive efficiencies in order to maintain a strong financial performance.

For more information, visit www.reedbordall.co.uk

Gold Medal for Chalcroft CHALCROFT LTD IS celebrating after being awarded a Gold medal at the Royal Society for the Prevention of Accidents’ (RoSPA) Awards for its approach to health and safety. Awarded to companies that achieve five consecutive RoSPA Gold Awards, the medal is part of the UK’s longest-running programme in its sector, recognising commitment to accident and ill health prevention. A fifth successive gold award for the specialist industrial and commercial construction company signifies a consistent approach to employee health and safety, including excellence in management systems, as well as leadership and workforce involvement. Todd Hallam, EHS Director at Chalcroft, said: 10 THE BULLETIN I JULY/AUGUST 2015

“Achieving such a prestigious accolade for a fifth consecutive year is a significant achievement for Chalcroft. Our employees are the most important asset to our business and we are totally committed to the highest standards. The RoSPA awards are extremely important for us as they provide independent recognition of our commitment to having a well-organised framework for our employees and exceptional standards. The award shows that we have maintained this level for the past 12 months, and we look forward to building on this success into next year.” David Rawlins, RoSPA’s awards manager, added: “The RoSPA awards recognise excellence in occupational health and safety management. Organisations that gain recognition for their management systems, such as Chalcroft, contribute to raising standards overall and we congratulate them.”

For more information, visit www.chalcroft.co.uk

Recordbreaking Meeting DEALS WORTH MORE than £832,000 were completed at a record-breaking membership event hosted by Fairway Foodservice. At the most successful ever Meet the Member event, the buying group’s 17 members topped the previous record high of £727,000 and put Fairway Foodservice on course to eclipse the £1.3m in deals concluded in 2014’s two Meet the Member events. Held at Villa Park, the spring event saw 11 new grocery listings and 15 frozen products added to its own-label lines. The success has prompted the group to make the next meeting in September an even bigger event. Steve Jeavons, Fairway Foodservice’s purchasing director, said: “The £832,000 worth of concluded deals illustrates how valuable our Meet the Member events are to both our members and suppliers. On the back of this success, we’re planning on making our next event bigger and better than ever before. This will include allocating more space and time for our suppliers on our second day to meet demand both from them and our members.” Fairway Foodservice’s 17 members have increased their collective turnover by 11 per cent in 2014 to £556m. New ownlabel frozen listings include a range of ready meals under Fairway Foodservice’s Classics label, and in grocery four new and improved jars of pickles and baking parchment were added to the Fairway Professional range.

For more information, visit www.fairwayfoodservice.com

New Beginnings For Guild AT A

GLANCE

THE CRAFT GUILD of Chefs bids a fond farewell to CEO Martin Bates who is retiring and welcomes former vice-president Andrew Green who takes over in the new role of director of operations. The leading chef’s association – which is celebrating its 50th anniversary – aims to take a more strategic approach to development from now on.

Andrew has enjoyed a long career in contract catering, including running the head office of the Daily Mail General Trust for Compass Group and his most recent position of group manager for independent school caterer The Brookwood Partnership. He brings strong organisational skills with a thorough understanding of the catering industry to the Guild. Guild chairman Christopher Basten said: “With Martin leaving, it was the ideal opportunity to review our management structure, and we felt a more office-based leader would be the best way to take the guild forward. Andrew is the ideal candidate, bringing with him a wealth of working knowledge, a passion for quality and an almost forensic detail to the way he works. I’d also like to take the opportunity to thank Martin for his sheer dedication and

Gold Medal Award Andrew Green outstanding contribution to making the Guild the fantastic association it is today. He has been a staunch supporter of the Guild’s commitment to promoting education and the advancement of culinary art and science across all sectors, and we wish him well in his retirement.”

The Guild is looking for an administration assistant to replace Franciska Kiraly, who has decided to move on to pastures new. “Franciska has been a true asset in her time with us and we wish her all the very best for the future,” said Christopher. For more information, visit www.craftguildofchefs.org

Joint Venture Agreed BRF S.A. has entered into a joint venture agreement with INVICTA Food Group of the UK. The venture is aimed at drawing on both companies’ capabilities and expertise to drive further success in the supply of meat products to the foodservice markets of the UK, Ireland and Nordic countries. BRF, created in 2012, is the world’s seventh largest food company by market capitalisation and is responsible for 20% of the global poultry trade. INVICTA Food Group is a UK group of companies based in Kent, England, which specialises in the importing, processing and subsequent supply of meat to the foodservice industry and food manufacturers. For BRF, the partnership represents a major opportunity to extend

its reach to the significant managed pub and restaurant sector of the UK foodservice industry. BRF CEO for Europe and Eurasia, Roberto Banfi, explains: “INVICTA has a proven track record with more than 20 years of success to its name. The company’s ability to develop tailor-made meat products for meticulous clients is a key capability that will play an important role in this joint venture. INVICTA is the ideal company to partner with BRF as we embark on this exciting journey.” The CEO of INVICTA, Colin Norton, will draw on his years of expertise acquired while managing INVICTA to lead the new company in the UK, Ireland and Nordic markets, and will join the BRF Europe executive team.

Chalcroft Ltd is celebrating after being awarded a Gold medal at the Royal Society for the Prevention of Accidents’ (RoSPA) Awards for its approach to health and safety which is awarded to companies that achieve five consecutive RoSPA Gold Awards.

RB New Promotions Reed Boardall is strengthening its board with two promotions – Marcus Boardall becomes deputy chief executive and Sarah Roberts takes over as finance director.

New Beginnings The Craft Guild of Chefs has a new head – former vice-president Andrew Green has taken over in the new role of director of operations.

Joint Venture Agreed BRF S.A. has entered into a joint venture agreement with INVICTA Food Group of the UK to drive further success in the supply of meat products to the foodservice markets of the UK, Ireland and Nordic countries.

Successful Meeting Fairway Foodservice’s Meet the Member event saw deals worth more than £832,000 completed and has been acknowledged as the group’s most successful event to date.

THE BULLETIN I JULY/AUGUST 2015 11

NEWS

The Bulletin

Name Change

Fire For Bidvest signifies much more than redesigning a logo. Our new identity marks a new era for Bidvest Foodservice in terms of culture, our structure and our operations. To be the best foodservice provider, we must be famous for providing service excellence and making life easier for customers, which in turn will help us build long-term relationships with customers. We have worked hard to review every aspect of the business with customer needs in mind, starting with the appointment of local depot general managers who have a key role in supporting the drive for service excellence. This has enabled us to put decision making closer to the customer, so that our teams can be more responsive to local needs.”

BIDVEST 3663 HAS changed its name to Bidvest Foodservice in the UK as part of a wider programme of evolution to reflect its longterm commitment to driving leadership and innovation within the UK. The name change coincides with a business drive to reinforce service excellence for customers and includes a complete rebranding. Andrew Selley, chief executive, Bidvest Foodservice, said: “Changing our name

As part of the review, Bidvest identified five key ingredients that their customers demand from their preferred foodservice supplier; from delivering service excellence and providing great food choices, to offering real value, being forward thinking and employing the best team. According to Bidvest, these five elements have become the bedrock of the new business. Bidvest’s new website can be found at www.bidvest.co.uk - and email addresses will change to @bidvest.co.uk.

Business Up For Grabs SAVOY CATERING SUPPLIES in Norfolk is looking for a buyer as its current owner is preparing for retirement. Kyriakos (Kiki) Kikis Ntjortjis, who started the business in 2009, is approaching retirement age and with no one to leave the business to is looking for an interested buyer. Savoy Catering Supplies, a foodservice distributor with a cash and carry, has a

12 THE BULLETIN I JULY/AUGUST 2015

turnover of more than £4.5 million. With a fleet of six refrigerated vehicles and a 1.3 acre site – with 25,000 sqft cash and carry and distribution facility – Savoy sells groceries, ambient, frozen and chilled, non foods, wine, spirits and fresh meat. For more information, visit www.savoycatering.co.uk or ring Kiki on 07801 252958

Prevention Innovation Fire prevention is the best safety solution and with this promise in mind, WAGNER launched its innovative OxyReduct fire prevention system at the National Fire Protection Association (AFPA) Conference & Expo 2015. Held in June, the conference is one of North America’s most important events in the fire protection industry and the Chicago event saw exhibitors from all over the world presenting. WAGNER Fire Safety, a subsidiary of WAGNER Group, was founded at the end of 2014. It gave a live demonstration of the OxyReduct active fire prevention system during the event. Damage caused by fire in high-density logistics centres not only affects the availability of goods, but also results in the inability to deliver products on time, severe financial loss and consequential damage that can even threaten a company’s existence. The OxyReduct fire prevention system is an active means of technical fire protection. More than 800 customers worldwide rely on the innovative concept that has become the standard solution in the European warehouse and logistics sector, especially for the protection of large, automated deepfreeze warehouses. For more information visit www.wagner_uk.com

Reed Boardall www.reedboardall.com

Always

N E OP g n i r e v i l e d Always

You can only provide service and convenience to your customers when fast stock replenishment is provided to you. Enter Reed Boardall. Our massive high-tech single-site facility guarantees next-day delivery nationwide. So you really can be open all hours.

The Reed Boardall Group, Bar Lane, Boroughbridge, North Yorks YO51 9NN Tel: 01423 321322 Email: roundtheclock@reedboardall.com

Where food & drink manufacturers meet with food, health & nutrition professionals to promote the benefits of frozen food as a fresh, healthy & sustainable food choice at

food matters live... Tuesday 17 -Thursday 19 November 2015, ExCeL, London Food Matters Live is the UKâ&#x20AC;&#x2122;s first cross-sector event bringing together professionals from across the food and drink industry, nutrition and health. A new Frozen Zone provides frozen food companies with a dedicated area to present the latest product developments and innovations - increasing awareness of the nutritional and environmental benefits of frozen food. To learn more about exhibiting, sponsoring, visiting and speaking visit www.foodmatterslive.com Lead supporters: The Public Health Responsibility Deal Food Network at The Department of Health

NEWS

The Bulletin

Catering to

AT A GLANCE

Tiny Tummies AVIKO SHOWCASED ITS range of gluten-free and FSA salt compliant options for school caterers at the LACA Main Event at the Hilton Birmingham Metropole. The potato products supplier showed caterers how they can support schools with healthier options at all times of the day, that not only appeal to pupils and taste great, but also remain within ever tightening budgets. Mohammed Essa, general manager UK and Ireland, Aviko comments: “We work hard to ensure our products meet school food guidelines, reducing salt levels and providing caterers with safer menu options. Evidence suggests that the eating habits in childhood influence those in later life so it’s vital that we work together and make sure pupils get the best start they can.” Aviko has removed 18 tonnes of salt across its range of frozen and chilled potato products since 2009 – including staples such as Roast Potatoes, Mash and Herb Dice Potatoes – so it has never been easier for school caterers

Food Matters

to cut sodium chloride from dishes. Sweet Potato Fries and Garlic & Herb Wedges meet or fall well under Food Standards Agency (FSA) guidelines on salt levels and Aviko’s FSA compliant Hash Brown Bites – gluten-free too – are both ideal for school menus. Quick and easy to prepare, they allow caterers to control portion sizes and reduce wastage and can also be prepared in a number of ways to suit the requirement of the canteen, including combi-steaming, deep frying, microwaving or oven baking. For more information on Aviko, visit www.aviko.co.uk

Food Matters OVER 40 WORLD-LEADING research organisations will be participating in the Research Pavilion at Food Matters Live 2015 on November 17 - 19 2015. Sponsored by Tesco Food Academy, the event provides visitors with a unique opportunity to meet leading figures from world-class institutions at the forefront of food and drink research, health and nutrition.

Situated on the exhibition floor, the Research Pavilion has a strong focus on innovation and facilitating collaborative partnerships across academia, research centres of excellence and industry in order to drive sustainable food production and develop novel, healthy foods. Amongst the participating organisations are the Institute of Food Research, Food

Environment Research Agency, National Centre for Food Manufacturing, AgriFood ATP, Genon Laboratories, Rothamsted Research, MMR Research Worldwide Ltd, International Food Network, TNO and RSSL.

These will be joined by leading academic institutions renowned for their excellence in food innovation, nutrition and health including University of Nottingham, University of Reading, Manchester Metropolitan University, Rowett Institute of Nutrition and Health, Sheffield Hallam University and University of Greenwich. More information on the exhibitors, speakers, zones and attractions is available at www.foodmatterslive.com

Over 40 world-leading research organisations will be participating in the Research Pavilion at Food Matters Live 2015 on November 17 - 19 2015 and sponsored by Tesco Food Academy.

Catering to Tiny Tummies Aviko showcased its range of glutenfree and FSA salt compliant options for school caterers at the LACA Main Event at the Hilton Birmingham Metropole. Its healthier options aim to appeal to pupils and taste great, but also remain within ever-tightening budgets.

Business for Sale Savoy Catering Supplies in Norfolk is up for sale as Kyriakos (Kiki) Kikis Ntjortjis is planning to retire.

Name Change Bidvest 3663 has changed its name to Bidvest Foodservice in the UK as part of a wider programme to reflect its long-term commitment to driving leadership and innovation.

Fire Prevention Innovation WAGNER launched its innovative OxyReduct fire prevention system at the National Fire Protection Association (AFPA) Conference & Expo 2015, to show that fire prevention is the best safety solution.

THE BULLETIN I JULY/AUGUST 2015 15

depots at

Lockerbie and Grantham

NEWS

The Bulletin

AT A GLANCE

New Fleet Compliance ENTERPRISE FLEX-E-RENT has launched a new fleet compliance initiative that is designed to minimise the risk factors facing fleets by helping organisations understand their full legal, financial and duty of care obligations. Working in conjunction with fleet risk management specialists Applied Driving Techniques (ADT), to kick-start the campaign, Enterprise FlexE-Rent (formerly Burnt Tree Vehicle Rental) has published a brand-new guide, ‘Why fleet compliance should be a top business priority’. The guide provides instant access to a free online risk and compliance audit that has been specially prepared in conjunction with ADT’s experienced fleet compliance team. The guide examines the numerous benefits of fleet compliance and the potential consequences associated with its absence. “More than 30% of UK road deaths are associated with driving for business, which makes it a high-risk business activity. Individuals and employers can be prosecuted for any act of non-compliance or associated negligence, so it is essential that fleet compliance is made a top priority,” said Danny Glynn, managing director, Enterprise Flex-E-Rent. “Whether your organisation runs

a commercial fleet, a handful of vehicles in a small business, or if you have employees who make work related journeys in ‘grey’ fleet vehicles, you have the same high level responsibilities towards your drivers. Apart from the obvious benefits of ensuring an organisation has fulfilled its duty of care and compliance-related obligations, there are also other significant benefits emanating from taking a proactive and best practice approach, such as reducing accidents, delivering serious cost savings and crucially protecting staff safety.” Included with the new Enterprise Flex-E-Rent fleet compliance guide is a free employers’ business driving legal compliance health check, which takes less than 10 minutes to complete. The analysis, compiled by ADT, presents users with a comprehensive compliance report, putting what they have learnt into perspective, detailing how their business fleet is performing in terms of safety compliance, identifying any areas of weakness and benchmarking it against current best practices. For more information, visit www.enterprise.co.uk/content/car_rental/ flex-e-rent

A Fond Farewell THE MANAGING DIRECTOR of Norish is retiring at the end of the year. Norman Hatcliff has completed over 40 years of service in the temperature controlled storage and logistics sector, 15 of which have been with Norish plc. He will remain as a director of Norish until December 31 2015. During his time with Norish, Norman made an enormous contribution to the growth and

development of the company and leaves its Temperature Controlled Division in a very strong and healthy position with a newly appointed management team – promoted from within – reporting directly to Norish plc executive chairman, Ted O’Neill. The board of the company wishes to thank Norman for his outstanding contribution to the business, for his friendship, integrity and leadership and wish him a long, happy and fulfilling retirement.

New Fleet Compliance Working in conjunction with fleet risk management specialists Applied Driving Techniques, Enterprise Flex-E-Rent has launched a new fleet compliance initiative that is designed to minimise the risk factors facing fleets by helping organisations understand their full legal, financial and duty of care obligations.

Space Saving Solutions ISD Solutions has launched high quality shelving to customise space requirements in the cold rooms of busy restaurants and hotels. Stowaway Shelving can be folded up or down in seconds.

A Fond Farewell The managing director of Norish is retiring at the end of the year. Norman Hatcliff has completed over 40 years of service in the temperature controlled storage and logistics sector.

New President Announced Malcolm Johnstone, managing director of ACS&T, has been appointed president of the Food Storage & Distribution Federation for a second term.

IT Solution To Manage Suppliers Trade Interchange is working with a variety of key players in the food and hospitality industry to help them manage supplier information and introduce them to supplier information management software. THE BULLETIN I JULY/AUGUST 2015 17

NEWS

The Bulletin

Space Saving Solutions ISD SOLUTIONS HAS launched high quality shelving to customise space requirements in the cold rooms of busy restaurants and hotels – Stowaway Shelving. The shelving solution, from the leader in cold store warehouse construction and off-the-peg modular cold rooms, can be folded up or down in seconds, and allows caterers and hoteliers to make the most of their valuable cold storage space. ISD’s Stowaway Shelving is designed to be there when you need it and instantly folded away when other bulkier items and palletised goods need to be accommodated. Hygienic and easy to clean, it is manufactured from high grade stainless steel and supplied preassembled with four lock down shelves that can be individually set in a raised or lowered position. Measuring 40cm deep, each shelf is designed to support up to 125kg in weight and comes with light blue, dishwasher-safe

polypropylene shelf inserts. Shelving bays, each with 500kg storage capacity, can be installed side-by-side to create a complete shelving wall with multiple layout options. Andrew Hudspith, director ISD Solutions explains: “Making the most efficient use of space in a cold store facility can be challenging, especially when stock is constantly changing. Our new Stowaway Shelving system is designed to provide the perfect solution and unlike static systems can be instantly folded away. As part of our mix and match approach to cold storage solutions it provides hospitality customers with further flexibility and a one-stop-shop for all their cold storage requirements.” Designed to complement the composite insulated panel systems commonly used in cold store and warehouse construction,

New President Announced Institute of Logistics and Transport. “It is a great privilege and an honour to become president of the UK’s leading food logistics industry body,” he said. “The Federation is made up of many interesting and differing companies who operate in this wide and complex market of temperature controlled food logistics. Our role at the FSDF is to look after the needs of our membership and to engage in key lobbying for the benefit of our industry. The success of which can be noted by being the management body of the climate change agreement for the sector.”

individual shelving bays measure 1.070m wide and are height adjustable from 2.5 to 3 metres. Installation is quick and easy taking just 15 minutes per bay. British made and manufactured by ISD in Gloucestershire, the shelving system can also be fixed to most construction surfaces to create flexible storage in any number of applications. For more information, visit www.isd-solutions.co.uk

IT Solution To Manage Suppliers A HIGH PERCENTAGE of companies across the food industry find their current process for managing supplier information isn’t sufficiently equipped to deal with the growing pressures of supplier governance. One small change in legislation could lead to an administrative headache and result in gaps or out-of-date supplier information. This could leave companies exposed to supply chain disruptions, regulatory and compliance risk.

MALCOLM JOHNSTONE, MANAGING director of food logistics specialist ACS&T, has been appointed president of the Food Storage & Distribution Federation (FSDF). This is Mr Johnstone’s second term as president. The FSDF, which celebrated its centenary in 2011, is the sole UK trade body that represents and supports the interests of the entire food and drink logistics industry.

ACS&T’s sophisticated nationwide BRC certified food storage and distribution network provides ambient, chilled and frozen integrated services to food manufacturers, wholesalers and speciality producers of all sizes. Its extensive estates include 12 cold stores, three ambient stores, comprehensive co-packing and blast freezing facilities and large, dedicated and shared-user multi-temperature transport fleets.

Increasingly companies are discovering Supplier Information Management software. It offers a central data management solution where suppliers on-board themselves, completing tailored questionnaires that can range from a few key compliance questions for peripheral suppliers, to in-depth and multi-tier questionnaires for more strategic partners. Critically, because this is a cloud based solution, it can be implemented quickly (in some cases in just 12 weeks) with very little administrative burden.

Having worked in the logistics sector for 40 years, Mr Johnstone is a fellow of the Chartered

For more information, contact ACS&T on 01472 358207 or visit www.acst.co.uk

For more information, visit www.tradeinterchange.com

18 THE BULLETIN I JULY/AUGUST 2015

r at e t m s y o i c a . g Re E tod how E sds R F .tc w w w

TCS&D TEMPERATURE CONTROLLED STORAGE & DISTRIBUTION SHOW

16-17 September 2015 Peterborough Arena, UK

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TCS&D 2015 ď&#x161;ť the MUST attend event for professionals involved in the perishable product supply chain VISIT TCS&D 2015 TO: Grow your business and increase your profit Meet over 100 industry leading exhibitors See the latest solutions and innovations Seek advice on implementing the latest regulations Hear and learn from leading industry speakers Attend targeted FREE industry led conference sessions View the largest display of refrigerated vehicles in the UK

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NEWS

The Bulletin

Birchall’s Opens New HQ Allergen Monitoring Made Easy latest thermal and environmental specifications and include a state-of-the-art demonstration kitchen, exhibition and visitor centre. The open day was a way of thanking customers and suppliers for their ongoing support, as well as the contractors and employees who worked so hard to facilitate the move.

AROUND 100 GUESTS visited Birchall Foodservice’s new HQ during an open day at Burnley Bridge Business Park. The family business celebrated the launch of its new premises with a site tour, barbecue, and bread and sausage-making demonstrations in the company’s visitor centre at Cobalt House. The move to Cobalt House doubles the company’s previous capacity, making it one of the largest privately-owned foodservice depots in the UK and better equipped to service its customers throughout the North of England and North Wales. It also allows the company to expand into new areas of business, such as butchery. The new premises were built to the

Rob Bradshaw, managing director of Simply Classic, said: “Birchall Foodservice has come a long way in the 25 years I have known them. It’s the personal touch of a family business that makes them so successful.” Guest of honour was Barbara Pearson, a Birchall Foodservice customer from 1969 until her retirement in 1997. She said: “Birchalls has always been such a wonderful company to work with – so reliable and friendly – and after working with them for so many years, I felt like part of the family. The new building is magnificent. They deserve it because they have worked so hard.” For more information visit, www.birchallfoodservice.co.uk

Gluten-free Favourite Launched EUROPE’S FAVOURITE GLUTEN-FREE brand Dr Schär will launch in the UK this September. The Schär gluten-free range will boost gluten free options for UK retailers with nine new product offerings that will sit alongside 27 other DS-gluten free products that are being rebranded as Schär. Bradley Grimshaw, commercial director of Dr Schär UK comments: “Schär is dedicated to improving the lives of those living glutenfree, and we are delighted to be introducing the brand to the UK. As Europe’s favourite gluten-free brand, we know that Schär will delight new shoppers to the category, as well as loyal DS-gluten free consumers.” The Schär range will be available in all major supermarkets across the UK. The 20 THE BULLETIN I JULY/AUGUST 2015

new products include Italian frozen meal solutions, a caramel Chocolix bar, and oatbased Breakfast Bakes. Schär replaces Dr Schär’s existing DS-gluten free brand and will be supported with an extensive national above and below the line campaign. For more information visit, www.drschaer.com

MONITORING ALLERGEN INFORMATION can be complicated and, if not carefully managed, costly, due to staff training and available consumer knowledge. Which is why e-foods is committed to helping its customers through its online system, e-live, which gives nutrition and allergen information. A recipe and menu builder is also available, plus a live costing for each dish. Expert support is on hand via Rob Henry, e-foods’ Fresh Food Buyer, who has a Level 3 award in Food Allergen Management for Caterers. Paul Mizen, e-foods’ managing director, said, “The changes to labelling legislation at the end of 2014 meant big changes for the industry and e-live has supported our customers in preparing for and meeting the legislation. Allergen information is updated regularly, so customers can manage changes efficiently. e-live allows e-foods’ customers to manage all suppliers in one place and also brings allergen information under the same umbrella to provide a simple, easy to administer solution.” Anyone wishing to arrange a system demo should contact Jason Mizen on 0161 337 9154, option 5.

High Praise For Seven Telematics

AT A GLANCE New MD For Oakland

TWO COMPANIES HAVE extended their agreements with Seven Telematics – Sunrent and Frankonia The Bread House. Sunrent, a Kent based rental and contract hire company, has been using Seven Telematics Transcan 2 units on its fridge vehicles for over 15 years, specifying it as a standard fitment for all 3.5t to 26t fridge vehicles, and buying over 1,000 systems during this time. Sunrent has now taken its strategy with Seven Telematics a step further, ordering 54 Cool Track remote monitoring systems from Seven Telematics as it finds that its overall performance gives customers added value from its refrigerated rental fleet. Its first Cool Track system was fitted to a demonstration DAF 18t dual compartment rigid vehicle that is operating in the Sunrent rental fleet, whilst the other two systems were fitted to DAF 14t dual compartment rigids belonging to a specific customer operating in the foodservice sector.

SevenEye is the vehicle tracking system chosen by Frankonia The Bread House and fitted to its Mercedes Sprinter vans. As a result, the London baker says its daily delivery services to prestigious customers has improved. “We are now able to identify exactly where our vehicles are located, as well as the exact time of delivery, in the event of customers ringing up for an urgent delivery update,” said Frankonia’s Kevin Devine. “We supply our bread to high-profile customers and the timing of our deliveries, especially in the early morning, is critical. The information provided by the tracking system helps us with our customer relations as we can confirm exact times of deliveries as well as providing customers with text messages confirming the delivery, at the time that the delivery has been completed.” For more information visit, www.seventelematics.co.uk

New MD For Oakland review, revitalise and rejuvenate for success with all of our stakeholders ensuring that we are a ‘partner of choice’ and an enabler for connecting networks,” said Barry.

BARRY DAVIES HAS been named Oakland International UK’s new managing director. Previously managing director of logistics for A. F. Blakemore & Son, he led and implemented many achievements during his eight-year tenure seeing the business double in size to a £1.2bn turnover.

Oakland International operates UK and Ireland depots for food and consumer goods. The award-winning family business has a UK growth plan for the next decade that will see Oakland’s warehouse capacity increase four-fold to 65m2 / 700,000 sq. ft, employee numbers reach 900 people and turnover hit in excess of £70 million. By 2024, group turnover is expected to reach £180 million.

“I am extremely pleased to be joining the Oakland International family business to

For more information visit, www.oakland-international.com

Previously managing director of logistics for A. F. Blakemore & Son, Barry Davies has been named Oakland International UK’s new managing director.

High Praise Given Two companies have extended their agreements with Seven Telematics– Sunrent, a Kent based rental and contract hire company and Frankonia The Bread House.

Online Allergen Info e-foods is helping customers monitor allergen information through a new online system, e-live, which gives nutrition and allergen information.

A Gluten-free Favourite Europe’s favourite gluten-free brand Dr Schär will be launched in the UK this September with nine new product offerings to sit alongside 27 other DS-gluten free products that are being rebranded as Schär.

Open Day Glory Around 100 guests visited Birchall Foodservice’s new HQ during an open day at Burnley Bridge Business Park to celebrate the launch of its new premises at Cobalt House.

THE BULLETIN I JULY/AUGUST 2015 21

JOIN US FOR THE BEST LUNCH OF THE YEAR! BFFF ANNUAL LUNCHEON 2015 NOVEMBER 24 2015, LONDON HILTON ON PARK LANE The BFFF Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from both the retail and foodservice sectors, as well as those companies supplying essential services to the industry. The 2015 event is set to be yet another ‘not-to-be-missed’ occasion for our member companies and their guests. The luncheon will provide an ideal opportunity for our members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive line-up of guests from the many organisations with whom we work on our members’ behalf. Last year delegates said: ‘Again this year an excellent luncheon and the best networking event on the calendar.’ Howard McEvoy, chairman, McEvoy Foods International ‘The BFFF lunch is one of THE events of the year in the frozen food industry. A great event with lots of key players from the industry.’ Tim Clifford, sales director, Goodlife

TO BOOK YOUR TICKETS, PLEASE CONTACT: Charley Price or Jilly Wallis on 01400 283090 or email charleyprice@bfff.co.uk / jillywallis@bfff.co.uk To discuss sponsorship opportunities contact Charley Price or Graeme Day email graemeday@bfff.co.uk To place an advert in the Annual Luncheon seating brochure, please contact: Kate Miller on 07933 704270 or email katemiller@bfff.co.uk

Look forward to seeing you there

Putting on the Glitz! More than 800 BFFF members and guests gathered together for a great night of entertainment on June 11 at the Hilton on Park Lane for the BFFF Gala Dinner Dance and Annual Awards 2015.

he Hilton’s ballroom came alive as members and their valued guests gathered together with networking and having a great time in mind. With a fantastic atmosphere the event was yet again a roaring success and we were delighted by all the positive feedback we received from guests during and after the event. BFFF president Peter Allan welcomed our members and their guests before dinner was served. Executive chef Anthony Marshall and his talented team served a wonderful menu of carpaccio of beef, Pimm’s sorbet, monkfish with saffron crushed potatoes and orange, passionfruit and hazelnut sphere. Support for the event was once again overwhelming, not only from members, but also from those companies who added their support through generous sponsorship. We are very grateful to our eleven sponsors who made such a fantastic contribution to the occasion and 24 THE BULLETIN I JULY/AUGUST 2015

enabled us to provide a prestigious evening of entertainment.

when Gary Mullen and The Works took to the stage with their fabulous Queen tribute.

Our thanks go to Arthur J. Gallagher for supporting the event, Bar Foods for sponsoring the water and competition and to Daregal for its sponsorship of the President’s Reception. Thank you to Moy Park for sponsoring the lovely flower arrangements. Our thanks also go to Iceland for its continued sponsorship of the seating brochure, and to Snack Food Poco Loco for sponsorship of the opening cabaret, LED drummers, Spark. Sam Browne Foods once again sponsored the cabaret, provided by the fantastic Frankie’s Guys who had everyone on the dance floor. Thanks also go to Freiberger for once again sponsoring Rollacoaster. Lastly, thanks to Rick Bestwick for sponsoring the breakfast – which was enjoyed in the early hours as the dancing came to an end.

We are also grateful to the sponsors of our awards for supporting us in our recognition of new product development in the industry. Our thanks go to the Yearsley Group, which sponsored the retail category for the seventh year running and to NewCold for sponsoring the catering category for the third year. Your support makes a big difference to the federation’s work in running the Annual Awards.

It was certainly an evening to remember, not least for the energy shown on the dance floor

Congratulations to all the Gold Award winners and also to those companies who achieved Silver and Bronze Awards. It takes a team of people to achieve successful products and all the winning companies should be justly proud of their success in such a competitive awards scheme. We had a fantastic evening and we can’t wait to do it again next year. So please put the date in your diary now – Thursday June 9, 2016.

1. LED drummers Spark ‘fly with just the right beat’ – sponsored by Snack Food Poco Loco 2. Peter Allan, BFFF President, welcomes everyone to the 2015 BFFF Gala Dinner Dance 3. Vodka Martinis entertain whilst guests enjoy their meal 4. Sam Browne Foods sponsored the ‘sound of the 60s’ from Frankie’s Guys Bar Foods’ competition was a great success with 5. the three lucky winners receiving a magnum of champagne from Aisling Kemp (cl)

5 THE BULLETIN I JULY/AUGUST 2015 25

8 9 6. Rollacoaster were their usual ‘class act’ and kept the dance floor moving 7&8. Gary Mullen and The Works did an outstanding Queen tribute – the Hilton certainly rocked and the dance floor was heaving 9. Peter Allan, BFFF President and his guests 10. Brian Young, BFFF Chief Executive, enjoyed the evening with his guests 11. A massive thank you to all the sponsors – they really added an extra ‘sparkle’ to the evening! 12. Breakfast in the early hours, kindly sponsored by Rick Bestwick

10 11

26 THE BULLETIN I JULY/AUGUST 2015

Just 10 month after our CEO David Richardson hammered in the first pile, the first pallet was successfully transported into the cold store on 8th April 2015. The 35 million pound development in Wakefield is already commissioned and NewCold is proud to announce that it has started supporting our Manufacturing Partners in the Yorkshire area. This new facility will continue to enlarge in size but it is already capable of storing 55,000 pallets. Over the next 18 months this will be increased to 130,000 pallets. This large storage facility has a very high degree of automation giving it the highest levels of productivity in Europe. This combined with energy costs of half that of a conventional store provides good â&#x20AC;&#x153;inflation proofingâ&#x20AC;? against the two major cost areas for a cold storage facility. NewCold is investing for the Cold Chain of our manufacturing partners and in doing so we intend to set new standards of service, quality and cost performance, not just now, but for the long term. We would be delighted to show you around our new facility.

NewCold Ltd. Newmarket Lane WF3 4BY Wakefield Contact: Ray Perry, UK director on ray.perry@newcold.com For more information visit www.newcold.com

President’s Reception

28 THE BULLETIN I JULY/AUGUST 2015

President’s Reception

1. Su Dakin, BFFF technical manager, Edward Garner, Kantar Worldpanel with Gert Gombert of Enkco Food Group and Andrew Fordyce of Masande Ltd. (l-r) 2. Daregal Gourmet sponsored the BFFF President’s VIP Champagne Reception 3. Martin McIlroy, Daregal Gourmet, Brian Young, BFFF, and Peter Allan, BFFF President (l-r) welcome guests to the President’s Champagne Reception 4. Warm welcome to Trevor Hudson (cr) and guests of Partner Logistics 5. Christopher Basten and Andrew Green of The Craft Guild of Chefs (l-r) 6. Emma Entwistle with Michael and Cheryl Bennett of Pelican Communications (l-r) 7. Kevin Hancock of Rick Bestwick enjoys a laugh with Clive Britton of CP Foods (l-r)

8. Stephen Warwick, Toastmaster for the Champagne Reception

THE BULLETIN I JULY/AUGUST 2015 29

President’s Reception

10 13

9. Jake Hannaford and Emily Larrad of Paramount 21 10. Ray D’Arcy and Gavin Jones of L&F Jones Foodservice 11. Martin McIlroy, Daregal, welcomes Sheila Young, wife of BFFF Chief Executive, to the President’s Reception 12. Champagne Reception 13. Graeme Day, BFFF, with Linda Crow of Faegre Baker Daniels

30 THE BULLETIN I JULY/AUGUST 2015

Sponsored by

BFFF Annual Awards 2015 CATERING Awards Results

Catering Product of the Year Korean Spicy Vegetable Curry by KK Fine Foods Plc

Best New Starter/Buffet/ Appetiser Product

Ocean Pearl Fiery Popcorn Shrimp Proper Pies Smoked Salmon Tart Hog Roast Pork, Apple & Sage Pate

Sea Products International Oliver James Foods Brakes

Best New Accompaniment/ Potato/Vegetable Product

Smootheelicious Caribbean Breeze Fruit Smoothie Sachet King Crackle Crackling Smootheelicious Mighty Green Veggie Smoothie Sachet

Newberry International Produce Brakes Newberry International Produce

Best New Main Course/ Meal Centre Product

Crown Advantage Beef Lasagne with Smartpack Technology Holland’s Pub Classic Peppered Steak Pie Naked Smoked Haddock & Salmon Melting Middle Fish Cake

Anglia Crown Walter Holland’s & Sons Brakes

Best New Meat Free/ Vegetarian Product

Korean Spicy Vegetable Curry Proper Pies Portobello Mushroom & Mascarpone Pie Pumpkin, Kale & Sweet Red Onion Tart

KK Fine Foods Oliver James Foods KK Fine Foods

Best New Multi-Portion Product

Lasagne Caserecce Slow Cooked Roasted Shredded Pork Ikea Macaroni Cheese

DiSotto Foods KK Fine Foods MDC Foods

Best New Bakery/Pastries Product

All Butter Shortbread Crumb Woodfired Thin & Crispy Pizza Bases 10” La Boulangerie Peanut Butter Traycake Spiced Apple Cake

The Pastry Room Brakes Brakes Brakes

Best Ice Cream Product

Tiramisu Gelato Figs & Marsala Gelato Lemon Curd Sorbet

DiSotto Foods DiSotto Foods DiSotto Foods

Best Dessert/Confectionery Product

Individual Cherry Frangipane Tart Luxury Individual Bread & Butter Puddings Prune & Armagnac Sticky Toffee Puddings

Brakes The Country Range Group Bidvest Foodservice

Details compiled from entry forms

THE BULLETIN I JULY/AUGUST 2015 49

FINE FOODS PLC

Catering Product Of The Year 2015

Korean Spicy Aubergine & Roast Beetroot Curry Aubergines, carrot, potato, soya beans and roast beetroot wedges in a spicy Korean curry sauce with red onion, gochujang spices, soy sauce and honey finished with a touch of red wine and sesame.

Lasagne

Pulled Meats

Sous Vide

World Food

Traybake

For information on all of our products please contact us: info@kkfinefoods.com | 01244 286 200 | www.kkfinefoods.co.uk

Pasta & Rice

BFFF Annual Awards 2015

CATERING Awards Product of the Year

KOREAN SPICE CURRIES FAVOUR TO WIN CATERING PRODUCT OF YEAR FOR KK FINE FOODS Korean Spicy Vegetable Curry awarded Catering Product of the Year for 2015

IN THIS YEAR’S hotly contested Catering Awards, KK Fine Foods’ Korean Spicy Vegetable Curry turned up the heat and warmed the hearts of all the judges to be named Catering Product of the Year. Korean food is heavily trending, and the product is based on the popular Korean dish of Tak Toritang (chicken and vegetables in a spicy broth). This outstanding vegetarian product contains aubergines, carrot, potato, soya beans and roast beetroot wedges in a spicy Korean curry sauce with red onion, gochujang spices and soy sauce, finished with a touch of red wine and sesame. Samir Edwards, managing director, KK Fine Foods explained that with the rising prominence of Korean cuisine in the UK the team at KK felt that the time was right to offer a product that would be understood by consumers as they learn more about food from this part of the world. Using the popular spicy dish called Tak Toritang as inspiration, KK’s chefs set about creating a rustic vegetablebased dish made with gochujang paste to give the quintessential Korean flavours that people are now becoming used to. The result is its award-winning Korean Spicy Vegetable Curry. While KK Fine Foods has always focused on establishing what people will be eating in the future, the company says this objective has become even more important as customers continue to look for a point of difference in a highly innovative marketplace.

Catering Product of the Year Korean Spicy Vegetable Curry by KK Fine Foods

Samir Edwards, said: “Our development team are continually looking at new recipes and flavours from across the world as people are becoming more adventurous and prepared to try new dishes. These really are exciting times for the food industry.” The curry also scored points with judges for its portion packaging. It comes in individual pack format enabling superb portion control and quick regeneration. Judges from the Craft Guild of Chefs simply loved this product. One said, “A very good authentic product. Good veg selection. Good pieces, very good sauce with good flavour and nice shine,” whilst another’s verdict was, “Lovely taste, great spice flavour, lovely choice of veg, really enjoyed.” KK Fine Foods also picked up the Bronze Award for its ready-baked and gluten-free Pumpkin, Kale & Sweet Red Onion Tart – made from a butter enriched gluten-free pumpkin seed pastry filled with creamy pumpkin, red onion, kale, Cheddar cheese sauce with a touch of smoked garlic – topped with red Leicester.

Catering Product of the Year Bram Hage, NewCold, Samir Edwards and Paul Carlile, KK Fine Foods and Peter Allan, BFFF president

of promoting and selling new ideas. I have no doubt that the next five years looks very encouraging indeed for this resilient sector.” The BFFF Catering Awards have been sponsored by NewCold which specialises in frozen food supply chain solutions and offers state of the art, large scale automated warehouse services, as the centrepiece of its scope of supply.

Brian Young, BFFF Chief Executive, says, “KK Fine Foods will be delighted in picking up the Catering Product of the Year Award as this highly inventive and progressive business has been investing in skills, workforce and products for a number of years and only recently created 90 new jobs on Deeside Enterprise Zone. Since the British public simply can’t get enough of celebrity chefs, new cuisine, new restaurants and inventive ways THE BULLETIN I JULY/AUGUST 2015 51

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BFFF Annual Awards 2015 CATERING Awards Results Best New Starter, Buffet, Appetiser Product SEA PRODUCTS INTERNATIONAL scooped the Gold Award with its stunning new starter, premium quality Ocean Pearl Popcorn Shrimp. Flexible to use and ideal as a starter, tapas, combo platters, buffets, surf and turf or wrap filling, its spicy coating gives it a ‘Southern Fried’ flavour and a touch of heat. Chef judges loved it with one saying: “Very good product. Exactly as it says on the label.”

Gold Starter GOLD Tom Hansen, Ollie Giblin and the Sea Products International team with Bram Hage, NewCold and Peter Allan, BFFF president

Silver winner was Proper Pies’ Smoked Salmon Tart from Oliver James Foods with one chef commenting: “Excellent pastry – light and crisp. Very good filling. A joy to eat.” Brakes’ Hog Roast Pork, Apple & Sage Pate took Bronze and was praised for its flavour, seasoning and ease of serving.

Silver Starter SILVER Kevin Morel and Gary Davies, Oliver James Foods with Ray Perry, NewCold (c)

Bronze Starter BRONZE Ray Perry, NewCold and Emma Hilbrands and Marcel Obry, Brakes

WINNER - Ocean Pearl Fiery Popcorn Shrimp

Best New Accompaniment, Potato,Vegetable Product GOLD WENT TO Newberry International Produce for its innovative Smootheelicious Caribbean Breeze Fruit Smoothie Sachet – with the company’s Mighty Green Veggie Smoothie also taking the Bronze. Privately-owned Newberry International Produce has grown into a specialist food ingredients supplier with particular expertise in the source and supply of frozen fruit and other fruit-based produce. Its fruit smoothy is a mix of strawberry, pineapple and coconut – 100% fresh fruit packed in a convenient pre-portioned IQF sachet. The Mighty Green Veggie Smoothie contains fresh avocado, mint, apple, pear and kiwi and comes in 120g sachet. Brakes’ King Crackle Crackling won Silver. Made from 100% pork rind, chefs need only season and roast to top a joint or serve with an appetiser. Chefs praised it for its “Good crunch” and excellent ‘Crackle’.”

Gold Accompaniment GOLD Bram Hage, NewCold, Gillian Pearson, Newberry International Produce and Peter Allan, BFFF president

Silver Accompaniment SILVER Ray Perry, NewCold and Emma Hilbrands and Marcel Obry, Brakes

Bronze Accompaniment BRONZE Ray Perry, NewCold and Gillian Pearson, Newberry International Produce

WINNER - Caribbean Breeze Fruit Smoothie Sachet THE BULLETIN I JULY/AUGUST 2015 53

FINE FOODS PLC

Celebrating Our Success In 2015

Slow Roasted Shredded Pork

Pumpkin, Kale And Sweet Red Onion Tart

Silver Award For Best New Multi Portion Product

Bronze Award For Best New Meat Free/Vegetarian Product

Shredded British pork collar that has been slow cooked for 6 hours in a fennel, thyme and garlic stock.

A butter enriched gluten free pumpkin seed pastry, filled with a creamy pumpkin, red onion, kale and cheddar cheese sauce with a touch of smoked garlic and finished with red Leicester cheese.

Lasagne

Pulled Meats

Sous Vide

World Food

Traybake

For information on all of our products please contact us: info@kkfinefoods.com | 01244 286 200 | www.kkfinefoods.co.uk

Pasta & Rice

BFFF Annual Awards 2015 CATERING Awards Results Best New Main Course, Meal Centre Product THE GOLD AWARD was won by Crown Advantage Beef Lasagne with Smartpack Technology by Anglia Crown, one of the foremost providers of meal solutions in the UK hospital sector. Chefs loved this concept and the quality of product that it delivers. “Great portion size – all components cooked well with great colour – for people in hospitals or on their own – excellent,” said one judge. Walter Holland’s & Sons won Silver for its Holland’s Pub Classic Peppered Steak Pie with its unmistakable own recipe pastry. One judge said: “one of the best pies of this type I have tasted”. Bronze Award winner was Naked Smoked Haddock & Salmon Melting Middle Fish Cake from Brakes. Our Chefs loved this, with one praising its “good outer with good sauce in the centre.”

Gold Main GOLD Bram Hage, NewCold, Nick Clarke, Graham Thornton and Gail Walker, Anglia Crown and Peter Allan, BFFF president

Silver Main SILVER Bill Smith-Coates and David Girdler, 2Sisters Food Group/ Walter Holland’s & Sons and Ray Perry, NewCold

Bronze Main SHARED BRONZE Emma Hilbrands of Brakes and Ray Perry, NewCold

WINNER - Beef Lasagne with Smartpack Technology

Best New Meat-Free, Vegetarian Product KK Fine Foods scooped Gold for its innovative Korean Spicy Vegetable Curry made with aubergines, carrot, potato, soya beans and roast beetroot wedges in a spicy Korean curry sauce. It is provided in individual pack format enabling superb portion control and quick regeneration. Judges praised its authentic taste, and great veg selection. KK Fine Foods also won Bronze for its Pumpkin, Kale & Sweet Red Onion Tart made from a butter enriched gluten-free pumpkin seed pastry filled with creamy pumpkin, red onion, kale, Cheddar cheese sauce with a touch of smoked garlic – topped with red Leicester. Silver Award went to Oliver James Foods for its Proper Pies Portobello Mushroom & Mascarpone Pie.

Gold Vegetarian GOLD Bram Hage, NewCold, Samir Edwards and Paul Carlile, KK Fine Foods and Peter Allan, BFFF president

Silver Vegetarian SILVER Kevin Morel and Gary Davies, Oliver James Foods and Ray Perry, NewCold (c)

Bronze Vegetarian BRONZE Samir Edwards and team, KK Fine Foods Plc and Ray Perry, NewCold (r)

WINNER - Korean Spicy Vegetable Curry THE BULLETIN I JULY/AUGUST 2015 55

BFFF Annual Awards 2015 CATERING Awards Results Best New Multi-Portion Product DISOTTO FOODS COLLECTED Gold for its Lasagne Caserecce, a traditional Italian five-layer lasagne made with rich ragu of beef and pork. Our judges certainly thought that this product was top notch with one saying, “A good product, looks good in tray, good colour, good layers of pasta and filling, pasta good quality as is the filling, good flavours.”

Gold Multi-Portion GOLD Bram Hage, NewCold, Robert Marciano, DiSotto Foods and Peter Allan, BFFF president

Silver went to KK Fine Foods’ Slow Cooked Roasted Shredded Pork with judges praising the dish for its “nice flavour and texture and has retained some body”. MDC Foods took Bronze for its Ikea Macaroni Cheese made with Emmental medium fat hard cheese, and white cheddar sauce.

Silver Multi-Portion SILVER Samir Edwards and team, KK Fine Foods and Ray Perry, NewCold

Bronze Multi-Portion BRONZE Ray Perry, NewCold and Paul Turner, MDC Foods

WINNER - Lasagne Caserecce

Best New Bakery, Pastries Product GOLD AWARD WINNER was The Pastry Room for its All Butter Shortbread Crumb. New business The Pastry Room was set up to offer chefs better quality pastry and it has hit the spot with judges who were rapturous in their support for this highly innovative new product. Comments included, “Very light – good butter flavour, packaging simple but effective,” and “Lovely product, great taste, superb product – LOVED IT!” Brakes took both Silver and Joint-Bronze Awards for a whole series of innovative products. Scooping Silver was its Woodfired Thin & Crispy Pizza Bases 10” product, described by judges as, “Good well-flavoured base – rustic appearance, cooks up well with crisp texture.” Sharing Bronze was Brakes’ La Boulangerie Peanut Butter Traycake and Brakes’ Spiced Apple Cake – both of which were praised by judges for excellent portion size and flavour. WINNER - All Butter Shortbread Crumb 56 THE BULLETIN I JULY/AUGUST 2015

Gold Bakery GOLD Bram Hage, NewCold, John Hendy, The Pastry Room and Peter Allan, BFFF president

Silver Bakery

Bronze Bakery

SILVER Ray Perry, NewCold and Emma Hilbrands and Marcel Obry, BRONZE Des Cloke and Sarah Wilkinson, Brakes Brakes and Ray Perry, NewCold

Best New Ice Cream Product DISOTTO FOODS TRIUMPHED in this category winning all three awards with some simply stunning products. The Gold Award went to its Tiramisu Gelato, whilst its Figs & Marsala Gelato won Silver and its Lemon Curd Sorbet won Bronze. DiSotto’s Tiramisu Gelato took Gold for being seriously indulgent with one judge saying: “Yummy-Yummy. Very good quality, very good flavours and textures, good colour, easy to serve.” The creamy Figs & Marsala Gelato has a rich and velvety texture and is an amazing treat for all, gluten-free and suitable for vegetarians. Chefs praised it for being really interesting and different – “Another good product, nice and smooth with the fig and marsala flavours – nice.” Its Lemon Curd Sorbet took Bronze. One judge described it as “Sharp and full of lemon flavour – also not too sweet from the Lemon Curd.”

Gold Ice Cream GOLD Robert Marciano and team, DiSotto Foods, Bram Hage, NewCold and Peter Allan, BFFF president

Silver Ice Cream Bronze Ice Cream SILVER & BRONZE Robert Marciano and team, DiSotto Foods and Ray Perry, NewCold

WINNER - Tiramisu Gelato

Best New Dessert, Confectionery Product BRAKES SCOOPED GOLD for its Individual Cherry Frangipane, a mouth-wateringly good product. Chefs praised its, “Great aroma. Excellent amount of cherry filling and good amount of flaked almonds – light texture.” Silver was won by the Country Range Group for its Luxury Individual Bread & Butter Puddings, layered with sultanas and spices and baked with royal custard. One judge said: “Looks good and tastes good. Very moist and has good flavour.” Bronze Award winner this year is Bidvest Foodservice’s Prune & Armagnac Sticky Toffee Puddings. Launched for Christmas 2014, this is one of its Classic British desserts and was praised by judges for being a very good eat without being at all heavy.

Gold Dessert GOLD Bram Hage, NewCold, Sarah Wilkinson, Brakes and Peter Allan, BFFF president

Silver Dessert SILVER Joanna Halucha and Dean Pendlebury, The Country Range Group and Ray Perry, NewCold

Bronze Dessert BRONZE Andy Small, Pamela Maclean and Holly Marrero Easson, Bidvest Foodservice and Ray Perry, NewCold

WINNER - Cherry Frangipane THE BULLETIN I JULY/AUGUST 2015 57

BFFF Annual Awards 2015 WINNERS CELEBRATION

DiSotto Scoops Up All Three Ice Cream Awards 2015 ANNUAL AWARDS were an absolute triumph for DiSotto Foods which picked up all three awards in the Catering Ice Cream Category with some simply stunning products. DiSotto’s Tiramisu Gelato was awarded Gold in what is one of the most-hotly contested categories in the show. The Silver Award went to DiSotto’s Figs & Marsala Gelato and the Bronze Award to its Lemon Curd Sorbet. DiSotto’s Gold Award winner is a classic Italian dessert re-imagined as a seriously creamy and indulgent gelato made with mascarpone, a shot of coffee and pieces of crunchy shortbread biscuits which is also suitable for

vegetarians. Judges from the Craft Guild of Chefs just loved this Tiramisu Gelato with one describing it as being, “Yummy-Yummy. Very good quality, very good flavours and textures, good colour, easy to serve.” Disotto Foods manufacturers ice creams, sorbets, yoghurts and pre mixes as well as a distributing frozen, chilled and ambient foods. It has served the UK’s foodservice industry for over 50 years with a focus on customer service and satisfaction. For more information, visit www.Disottofoods.co.uk

Magnificent Seven for Brakes At 2015 Awards BRAKES UNDERLINED ITS status as one of the UK’s leading foodservice suppliers, winning seven awards, across five categories, at this year’s awards. Brakes won Gold in the Catering Best New Desserts/Confectionery Product Category for its Individual Cherry Frangipane Tart. Brakes also received two Silver Awards, one for its King Crackle Crackling in the Best New Accompaniment/ Potato/Vegetable Product category and one for its Woodfired Thin & Crispy Pizza Bases 10”, in the Best New Bakery/Pastries Product category.

Four Bronze Awards were also won. First two Bronzes were won by Brakes’ ‘La Boulangerie’ Peanut Butter Traycake, and its Spiced Apple Cake in the Best New Bakery/Pastries Product category. It also won Bronze for its Hog Roast Pork, Apple & Sage Pate in the Best New Starter/ buffet/Appetiser Product category, and for its Naked Smoked Haddock & Salmon Melting Middle Fish Cake in the Best New Main Course/Meal Centre Product.

achievement and testament to the hard work that the business puts in to source the very best ingredients and develop fantastic products. One of our goals is to drive innovation in foodservice and these awards show that we are doing that.”

Stuart Smith, Brakes UK Procurement Director, said: “To win so many awards is a fantastic

Catering Silver For Holland’s Pies HOLLAND’S PIES, THE UK’s best-known producer of pies and pastries, claimed Silver in the Catering ‘Best New Main Course/Meal Centre Product’ Category for its premium Pub Classics range, which includes the popular Guinness Pie, Peppered Steak and Chicken & Ham. Holland’s Pub Classics range was up against a stellar line-up in the award’s Catering Category, but the legendary pie producer walked away with Silver for its premium, larger 247g pies. These individual pies come in three flavours and feature the finest British ingredients. The range includes Peppered Steak Pie, Chicken & Ham Pie and the popular Steak & Guinness Pie – created in collaboration with Guinness, brewers of the 58 THE BULLETIN I JULY/AUGUST 2015

number 1 stout in the world. (Source: Plato Logic (2013) Data retrieved on 6 June 2014). One judge from the Craft Guild of Chefs said: “Visually very good, good amount of meat, flavour good – one of the best pies of this type I have tasted.” David Girdler, spokesperson for Holland’s, said: “We are honoured that the Pub Classics range won silver at the prestigious BFFF Awards. This popular range of pies offers something new and different to the category, and also includes an exciting collaboration with Guinness. We are offering our customers a quality pie with rich, tasty, traditional pub classics fillings, made with the finest British ingredients.”

Products are available in cases of 12 and can be oven baked, or microwaved in less than four minutes. For further information on the Holland’s Pie range, visit www.hollandspies.co.uk.

MEMBERS

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18/06/2015 08:10

HEALTH & SAFETY

The Bulletin

Written and compiled by health and safety manager, Joanna Hancock supported by Crystal Holmes, technical assistant

Scale of Workplace Stress Recognised Austerity has caused workers increased stress and

mental ill-health, according to a new report from the TUC, which is based on a seminar held to share good practice in tackling such issues in the workplace. “Good practice in workplace mental health” states that, although there is now greater public awareness of mental health, the number of employees affected by these problems is “enormous”. TUC disability policy officer Peter Purton said: “People with mental ill-health continue to have amongst the lowest employment rates for disabled people according to the Labour Force Survey.” He added that, with evidence suggesting mental ill-health can be linked to problems in the workplace, the recent reported rise in stress at work is particularly concerning. When employers fail to recognise and deal with mental health issues, one outcome can be that the employees concerned lose their jobs and then find it hard to get back into work, the TUC has highlighted. In one example of good practice, a call centre agreed to set up “mental health first aid”, to teach union members to spot the early signs of a problem, to help sufferers recover and to reduce the stigma attached to mental health conditions.

The agreement was negotiated by the Union of Shop, Distributive and Allied Workers (Usdaw). The report identifies a number of other measures that can be taken to make workplaces “mentally healthy”, including: training for union representatives and middle managers; early referral to occupational health services; and recognising gender aspects of mental health. It also highlights the need to promote the business case for positive mental health, and for businesses to conduct stress risk assessments.

A New Agenda For Health And Safety? With the Conservative Party back in government with sole power this time around, what can we expect over the next five years in terms of health and safety? The short answer is ‘more of the same’. In its 2010 manifesto, the Conservative Party specifically pledged to “amend the health and safety laws that stand in the way of common sense,” which, following the formation of the coalition government, opened the way for reforms scoped out by Lord Young’s 2010 report entitled report Common Sense, Common Safety as well as those of the 2011 Löfstedt Review. In contrast, its 2015 election manifesto referred to health and safety obliquely, stating it would remove “unnecessary business regulations” and ultimately promise to “cut a further

60 THE BULLETIN I JULY/AUGUST 2015

£10 billion of red tape over the next parliament through our Red Tape Challenge and our One-In, Two-Out rule”. Despite some controversy, the passage of the Deregulation Act 2015 provides the new government with the means to exempt from health and safety law some 1.8 million self-employed jobs in what are considered to be low risk occupations. Following the Löfstedt Review, the Health and Safety Executive (HSE) withdrew or re-drafted certain Approved Codes of Practice whilst introducing web-based guidance to accompany legal requirements in an effort to simplify compliance. It is expected that this will continue under the new government, along with HSE’s Fee for Intervention cost recovery scheme which was described by some business leaders as a moneygenerating exercise raising the burden of H&S on small businesses. Despite criticism, the scheme was considered to be effective in shifting the cost of addressing H&S breaches from the public purse to the offending employer.

First Fire Safety Advice

HSE Food Industry Case Study

As you know, BFFF has been working with Lincolnshire Fire & Rescue as part of its Primary Authority Partnership Scheme, to provide members with fire safety advice that is currently not available for the industry. We are now pleased to announce that the first piece of assured advice has been published. The advice is an induction pack for businesses to hand out to new employees and contractors. It includes: • Induction Pack • Hot Works Permit • Hot Works Permit Instructions • Hot Works Checklist The advice is available to all members, but can only provide legal backing to those in the Primary Authority Scheme. If you wish to get involved, please contact crystalholmes@bfff.co.uk

Health & Safety Gets Online Update The BFFF Health & Safety pages online have been updated and now include new and up-to-date guidance on a wider range of topics than before. There is also a brand new ‘case studies’ section, which includes case studies from across the industry for a variety of different circumstances. The new and updated webpages are available under the Health & Safety tab at www.bfff.co.uk

HSE Food Manufacturer Inspections Through our membership of the HSE Food Manufacturing Forum, BFFF has been informed that all food manufacturers will be inspected by HSE during the year preceding April 2016. HSE inspections will start with food producers within the categories of bakeries/cakes/dairy/ cheese/meat and poultry processing. It will then look at other food manufacturing sites. The focus of the inspections will revolve around the management of musculoskeletal disorders in food and drink manufacturing and also the management of occupational asthmagens and carcinogens in manufacturing industries. The pro-active inspection programme will involve the following: Focus Area 1 – Controlling significant health risks from musculoskeletal disorders caused by manual handling (MH) and repetitive tasks. • The benchmark it has set for these

inspections is nil or negligible risk of a serious injury or health effect. It has stated that noncompliance with the benchmark standards (set by the MAC or ART tool) will produce at least a ‘substantial risk gap’ with standards established or defined. This would result in an initial enforcement expectation of an Improvement Notice. Focus Area 2 – Occupational asthmagens and carcinogens in manufacturing industries. • Flour dust and enzymes are the main asthmagens and/or carcinogens relating to our industry that HSE is focusing on and it is targeting manufactures of bread, fresh pastry goods, cakes, rusks, biscuits and bakeries for this campaign. For more information on what the inspections will involve, please contact joannahancock@bfff.co.uk

Fatal Electrocution at Food Firm This case study focuses on a food firm ordered to pay out over £205,00 after a worker was fatally electrocuted. A fresh produce manufacturing company has been ordered to pay more than £205,403 after one of its workers suffered a fatal electrocution. The 21 year-old sub-contractor was lagging pipes in the loft space when he made contact with a live 240V electrical cable. The worker was pronounced dead at the scene. An investigation by HSE revealed that the live cable was the remnant of an old electrical system that had been removed three years earlier. But the remaining live cable was unknown to the firm. The company had plenty of opportunity to deal with the redundant cables but had assumed that they were not live. The firm pleaded guilty to breaching sections 2(1) and 3(1) of the Health and Safety at Work etc Act 1974. It was fined £170,000 and ordered to pay costs of £35,403. THE BULLETIN I JULY/AUGUST 2015 61

TECHNICAL & LEGISLATIVE

The Bulletin

Written and compiled by technical and legislative manager, Su Dakin supported by Crystal Holmes, technical assistant

Campylobacter Campaign Continues

The FSA recently published the final set of results from its year-long survey of campylobacter and fresh retail chickens. Campylobacter is the biggest cause of foodborne illness in the UK and commonly found on poultry. Despite it being a priority for the FSA, the industry has struggled to find interventions to reach agreed targets. THE TARGETS, PUBLISHED in January 2011, included reducing the numbers of most contaminated birds from 27% to 10% by 2015. A banding approach classified the levels of contamination, with samples grouped into 3 bands according to whether the campylobacter counts in chicken were above or below a set level (i.e. <100 cfu/g, 100-1,000 cfu/g, and >1,000 cfu/g). More information on the targets can be found on the FSA website at http://tinyurl.com/nw7r42v The results for the full year in the latest round of sampling show: • 19% of chickens tested positive for campylobacter at levels greater than 1,000 cfu/g • 73% of chickens tested positive for the presence of campylobacter • 0.1% (five samples) of packaging tested positive at the highest band of contamination • 7% of packaging tested positive for the presence of campylobacter A full analysis of the survey results, including the publication of the raw data and the full year results for smaller supermarkets and retailers, is being carried out by the FSA and will be published late summer. 62 THE BULLETIN I JULY/AUGUST 2015

A new survey is planned to start in the summer and once again sample fresh whole chickens. A Campylobacter Joint Working Group has identified a range of interventions spanning the agricultural chain to retail sale, however many of these are only now being fully implemented so continued testing will help the FSA to measure their impact. Find out more about the activity of the group at http://tinyurl.com/ppeyhhr A 2009 FSA survey on campylobacter in chicken identified that campylobacter loading is significantly reduced by freezing. The survey found only 14% of frozen samples were Campylobacter positive, and where they were enumerated the counts were below 150 cfu/g, suggesting that the public health risk from frozen chicken is much lower than from chilled. More recent surveys including the current one expressly excluded the sampling of frozen poultry. Indeed the FSA’s refreshed 2013 campylobacter strategy included proposals for retail and catering to recognise that frozen poultry is lower risk and to promote its use. On its undertaking to educate the consumer on the effectiveness of freezing as a control measure we have yet to see action however.

Foodborne Viruses On The Increase In the Food Standard Agencyâ&#x20AC;&#x2122;s (FSA) Foodborne Disease Strategy tackling Campylobacter, which is the biggest cause of foodborne illness, is identified as the number one priority. There are, however, also harmful viruses which are on an increasing trajectory and rightly attracting more focus. For example, the number of laboratory-confirmed cases of norovirus doubled between 2006 and 2012 to reach 14,500 in 2012. Since January 2013, more than 1,440 cases across 12 European countries have been potentially linked to a single outbreak of hepatitis A virus currently being associated with frozen imported berries. Emerging evidence also suggests that a significant cause of hepatitis E infections is due to consumption of undercooked pork products. Yet it seems little is actually understood about foodborne viral infections. So what is being done to address the knowledge gaps? It seems the Advisory Committee of Microbiological Safety of Food (ACMSF) agrees that much more is required. The ACMSF has recently completed the first significant review and published a report into the presence and significance of foodborne viruses in the UK food supply since 1998: http://tinyurl.com/p27svts The focus of the report is on the primary viral infection risks in the UK including from hepatitis A, hepatitis E and norovirus. It also focusses on particular food groups potentially contaminated at source such as bivalve shellfish, pork products and fresh produce and the group reviewed data on risks associated with infected food handlers. Key recommendations include the need for research into analytical methods that can quantify the level of viable viral contamination in food and how much is required to cause illness: the need to improve routine surveillance by government agencies and the development of reliable methodologies for whole genome sequencing so that outbreaks can be tracked and attributed with greater ease; more research on the effectiveness of sewage water treatments; shellfish depuration and disinfection treatments and produce decontamination post-harvest. Sir Guy Poppy, the FSAâ&#x20AC;&#x2122;s new Chief Scientific Advisor, took the opportunity in his first scientific report to review the science and evidence on foodborne viruses and outline the FSA research plans in this area: http://tinyurl.com/ouw9lyy

T&L UPDATE Approval of Standalone Cold Stores BFFF has been working with the Federation of Wholesale Distributors (FWD) and Food Storage and Distribution Federation (FSDF) to seek clarity from the Food Standard Agency (FSA) regarding a letter sent to Environmental Health Officers earlier this year. The letter concerned the policy on whether standalone cold stores should be registered or approved by their local authority. In a meeting with FSA on April 30, BFFF was reassured that the current policy has not changed and the FSA has stated that there should be no difference in enforcement approach or expectation by local authorities regardless of whether the cold store is approved or registered. Working with FWD and FSDF, we are now developing a Q&A document to accompany updated FSA guidance that is intended to provide clarity for wholesalers operating different business models. The work will have the input of our three Primary Authority Partners and therefore should be recognised across the enforcement community. This will at least provide the consistency that has been lacking.

Dual Weight Indications for Frozen Glazed Products The European Commission has said that it is not legally permitted to label the total weight (including glaze) on frozen food sold to consumers and caterers alongside the mandatory net weight. BFFF (and Defra) believes that this is gold plating and there is no rule to suggest this information cannot be given on a voluntary basis. The Commission ruling is creating issues across Europe and has the potential to disrupt trade in fishery products. Whilst recognising that over-glazing is an issue within the fish sector that needs to be addressed, BFFF is working very closely with Seafish to develop an approach that will allow an indication of total weight to facilitate the aspects of trade where it is essential, whilst making overglazing less attractive. Seafish is developing guidance on how to give net weight and total weight indications that are unambiguous and give a clear indication of the levels of glaze. Having listened to industry views, Defra has managed to agree a concession from the Commission to allow the labelling of total weight on the outer cases of product that may be destined for sale to a caterer. If you would like to be kept updated on any of these issues, please contact sudakin@bfff.co.uk THE BULLETIN I JULY/AUGUST 2015 63

MEMBERS

The Bulletin

Summer Season Attracts Four New Members Written and compiled by membership manager, Becky Dobb

Four new members have joined the federation since the start of the summer and we are looking forward to working closely with them. NEW JOINERS INCLUDE pasta producer La Tua Pasta and three associate members: Celsius Instruments which offers non evasive thermometry, Flame Energy which provides fleet solutions and waste company SWR Waste Management. This continuous recruitment illustrates the range of services and networking opportunities being offered to BFFF members. With 2015’s BFFF Annual Awards having just taken place, this is the perfect opportunity to remind members that the deadline for

submissions for 2016 Annual Awards isn’t that far off. Any member companies that have any exciting and innovative new food products that are new to the market in 2015 are invited to enter.

year. What better way to have your hard work rewarded and recognised within our industry. We look forward to receiving all of your new products for next year’s awards later in the year – with the deadline to be announced soon.

The judging is split into two sectors; retail which is category driven and foodservice which is menu driven.

If you can recommend any companies that would benefit from becoming a member and we should be talking to about membership, please contact Becky Dobb on 01400 283095

The awards are now well established within the industry and have just celebrated their 28th