BFFF20 The Bulletin January - February 2016 by the fabl

January/February 2016

Cool Cookery Makeover New Year New Board

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

GRAB AND GO JUST GOT LUSCIOUS

Gluten Free Chewy Marshmallow with Brown Butter and Sea Salt

Homemade marshmallow cream gets folded with gluten free crispy rice puffs and mini marshmallows. Just a touch of the butter gets browned, but enough to bring up a subtle caramel note. A hint of sea salt makes it all come alive.

Peruvian Chocolate Brownie

Toffee Crunch Blondie

Moist dark chocolate cake and crisp milk chocolate feuilletine crunch complement our deeply flavored chocolate mousse, made from single origin Peruvian chocolate, sustainably grown. Finished with a white chocolate swirl, it is crafted for chocolate lovers and purists alike.

A blondie studded with white chocolate chunks, semi sweet chocolate chunks and chewy pieces of Heath® toffee.

Sandy’s Amazing Chocolate Chunk Cookie

Salted Caramel Cookie

Our all-butter cookie dough is mixed with savory pretzel balls and morsels of sustainably grown chocolate. Topped with pretzel salt and bittersweet, semi-sweet and milk chocolates. Shower your taste buds with amazement.

Hand-mixed with browned butter, white chocolate, pretzel bites, sea salt and HEATH® toffee pieces. With pretzel salt and demerara sugar atop, each bite is dangerously better than the last.

For information on these and all Sweet Street products please contact Charles Barber, UK Director of Business Development on 07808 988589 or Charles.W.Barber@sweetstreet.com

The Bulletin January/February 2016

Cool Cookery Makeover New Year New Board

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

THE BULLETIN I JAN/FEB 2016

CONTENTS

PREFACE 04 FACTS & FIGURES

BFFF NEWS

NEWS ANNUAL LUNCHEON

10 18

EQUIPMENT DIRECTORY

FEATURES

HEALTH & SAFETY

TECHNICAL & LEGISLATIVE

NEW MEMBER PROFILES

DATES FOR YOUR DIARY

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 Manager: Becky Dobb Contributors: Joanna Hancock and Su Dakin 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 JANUARY/FEBRUARY 2016 3

PREFACE

The Bulletin

Preface by Brian Young, Chief Executive

I am pleased to report that at the AGM our members, including proxy votes, unanimously approved the adoption of the annual accounts and both the chairman’s and the chief executive’s report. The AGM included verbal reports from both Peter Allan and myself on the key points from our reports. This is part of a more transparent and open approach to governance for the Federation. The AGM also included the first election of Board members and a ballot took place for the small producer representative. All the candidates were very worthy and would have served their sector well and I would like to thank both Peter Denolf of Snack Food Poco Loco and Kevin Morel of Oliver James Foods for their interest and commitment to the Federation. My congratulations to Vanessa Lewis of Summit Foods on being re-elected to the

Board as the small producer representative, Vince Craig as the chair of the T&L Expert Group and Andrew Roberts of Bidvest Foodservice as the large wholesaler representative. Welcome also to Simon Clayson of Brakes who has recently joined the Board. At the board meeting the day after the Annual Luncheon, the board considered reports on the effectiveness of both Peter as Chair, myself as Chief Executive and the board itself. Those

reports and the conclusions that we arrived at are available for members to read. We have circulated electronically the three reports and the minutes of the board meeting so you can see very clearly how we judged our performance and how the board considered its effectiveness. Please do take the opportunity to read these reviews.

The BFFF Board now comprises: Producer Representatives: 1. Peter Allan, Cargill Meats Europe – Chair & President 2. Ian Stone, apetito Ltd 3. Vanessa Lewis, Summit Fo ods Ltd

4 THE BULLETIN I JANUARY/FEBRUARY 2016

Wholesaler Representatives: 4. Andrew Roberts, Bidvest Foodservice 5. Chris Binge, Fairway Foodservice Plc 6. Simon Clayson, Brakes

Retailer Representative: 7. N igel Broadhurst, Iceland Foods Ltd

Chair of Audit Committee: 9. Ali Hannaford, Paramount 21 Ltd

Chair of T&L Expert Group: 8. Vince Craig, c/o McEvoy Foods International Ltd

Chief Executive: 10. Brian Young, BFFF

FACTS & FIGURES

The Bulletin

Who’s Eating What And When? SOURCE: CONSUMER EATING OUTLOOK SURVEY – JUNE 2015 HORIZONS HAS RELEASED its latest Consumer Eating Out-Look Survey, its quarterly report on eating out in the UK with data from both consumers and operators. The report also compares eating out trends in the UK over the six-year period charting the recession and recovery of the UK economy. As well as covering percentage of consumers who are dining out, average spend and frequency of dining, the report identifies keys trends that are driving decision making in terms of choosing outlets and dishes with quality now beating price and vegetarian options a standout factor. Horizons’ Peter Backman explains: “The foodservice market is growing but only slowly as consumers are still uncertain about their financial futures. And we have also noticed that when they do have money they are more likely to spend it on bigger ticket items than a year or two ago. This means that consumers are eating out a bit less and spending slightly less on each meal as well. But when they do eat out they demand quality at affordable prices – because that’s what operators have been offering them for quite some time. “Lifestyle issues form a significant and growing part of the repertoire of consumers when deciding where to eat out. Vegetarian options, calorie information and lower fat and sugar options all feature especially amongst women. For men salt levels are more of an issue.”

CONSUMER EATING BEHAVIOUR Date

Penetration of consumers eating out

Occasions eaten out in last 2 weeks

Average spend per head inc drink

Dec 09

74.1%

3.28

£11.69

Jun 10

70.2%

2.73

£11.53

Dec 10

69.1%

3.32

£10.29

Jun 11

71%

2.02

£12.69

Dec 11

72%

2.10

£13.80

Jun 12

71%

2.77

£12.30

Dec 12

68%

1.83

£14.55

Jun 13

67%

1.77

£13.30

Dec 13

69%

1.80

£14.41

Jun 14

71%

2.21

£12.72

Dec 14

71%

1.94

£14.48

Jun 15

69%

1.92

£12.54

CHOOSING WHAT TO EAT

DECIDING WHERE TO EAT

Factor

% of consumers considering factor

Men – Index on Total *

Women – Index on Total *

Factor

% of consumers considering factor

Vegetarian options

12%

181

Food quality

74%

Calorie information

188

Price

65%

Low/reduced fat options

141

Cleanliness

57%

Low/reduced sugar

132

Standard of service

47%

Reduced/low salt options

119

Ambience

42%

‘Free From’ foods in general

131

Interesting & varied menu

41%

Gluten/gluten free options

104

Not being rushed

33%

Low carbohydrate options

142

Served quickly

27%

Dairy free/lactose intolerance

104

Familiar with the food

26%

Vegan options

169

Trying something new

14%

* <100 less likely, >100 more likely THE BULLETIN I JANUARY/FEBRUARY 2016 5

BFFF NEWS

The Bulletin

Makeover For Cool Cookery As part of BFFF’s campaign to promote the frozen food industry and demonstrate the benefits of frozen in terms of health and nutrition, cost effectiveness, sustainability and taste and texture, the Cool Cookery website has been revamped and relaunched, taking it to the next level. further build the Cool Cookery brand and we believe the revamped and redesigned website does just that.

continue to engage with consumers via social media channels, including Facebook and Twitter.

As well as still positioning itself as an advisory site on how to handle frozen food, the relaunched Cool Cookery website is also an invaluable source of inspiration for those wanting quick and easy recipes using frozen ingredients.

“By upgrading Cool Cookery and building in some key modern features and improvements, such as making it more user-friendly, easier to navigate – to ensure consumers can explore every aspect of the site – with better displayed, creative and informative content, we are confident our website will continue to go from strength to strength and engage with even more consumers going forward.”

Mr Young added: “As well as positive research results and endorsement from high-profile chefs such as Jamie Oliver, the Cool Cookery campaign has come a long way since 2013 in promoting increased use of frozen food in the home kitchen.

Brian Young, chief executive of BFFF, said: “Since its launch in 2013, replacing the previous New Ice Age site, Cool Cookery has firmly established itself as an oracle on frozen, helping to position frozen food as a key part of everyday cooking.

BFFF is also teaming up with members, such as leading branded and own label supplier of ready-to-use fresh frozen herbs, Darégal, to create some innovative and visually appealing recipes which can be easily downloaded and printed from the site.

“With the rebrand and relaunch, our plan has been to improve overall user experience as well as help drive more visitors to the website and

In addition to providing invaluable advice, fantastic frozen food recipe ideas, guest blogs and competitions, Cool Cookery will also

THE CONSUMER-FACING WEBSITE has undergone a transformation, with a brand new look and feel, and an upgrade designed to drive even more visitors to the site which is bursting with innovative new recipe ideas, competitions, guest blogs and much more.

6 THE BULLETIN I JANUARY/FEBRUARY 2016

“With plans to continue to grow our new-look Cool Cookery website over the next few years, we are confident we will see a further increase in the number of consumers visiting, realising the benefits of frozen food and cooking regularly with frozen food.” We’re always looking for new content and for our members to be involved with recipes, competitions and/or guest blogging. If you’d like to be involved in Cool Cookery, please contact Hazel Cranidge at hazelcranidge@bfff.co.uk

ADVERTORIAL

The Bulletin

Feeding Britain’s Future Celebrates High-Profile Support In 2015 IGD, the food and grocery research and training charity, is celebrating a successful fourth year of its Feeding Britain’s Future employability skills programme. Highlights from 2015 include grocery chief executives heading back to schools, a visit from the Secretary of State for Work and Pensions and even a very special appointment with royalty. LAST YEAR, FEEDING BRITAIN’S FUTURE comprised two streams. Skills for Work Month in September continued as the core programme, an established annual event that supports young people and the wider unemployed with employability skills workshops. And following the success of last year’s pilot, in 2015 IGD developed a full programme of schools-based workshops, which saw industry volunteers visit schools

across the country to provide insight and inspiration around food and grocery careers. Nearly 200 companies from across the food, grocery, farming and foodservice industries opened their doors to support Feeding Britain’s Future in 2015. In total, the programme helped more than 16,000 individuals last year – from unemployed 18-24 year olds to students exploring their options at school. Other highlights included: – Thanks to the support of 1,000 industry volunteers, the first full year of the schools programme reached just over 5,000 schoolchildren in Year 9 and Year 12. Volunteers were drawn from across the industry – even food and grocery chief executives headed back to the classroom – September’s Skills for Work Month supported 11,299 individuals, with nearly 200 companies taking part – Local job seekers met The Countess of Wessex when she joined a Skills for Work

Month workshop at the family-owned Marshfield Bakery in Dyrham, South Gloucestershire – Iain Duncan Smith MP and Secretary of State for Work and Pensions met local unemployed people at the Tesco Highams Park superstore in Waltham Forest Feeding Britain’s Future is expanding the schools programme for 2016, aiming to reach 7,000 pupils across the UK. September will remain the programme’s core Skills for Work Month. If you would like to participate in Feeding Britain’s Future in 2016 or would like to find out more about the campaign, simply register your interest at www.igd.com/ feedingbritainsfuture

THE BULLETIN I JANUARY/FEBRUARY 2016 7

NEW PRODUCTS BELFIELD HAS CREATED a new luxury Mr King’s range of cakes and desserts, providing “premium products at affordable prices.” The range includes only the finest ingredients, including premium Belgian chocolate. The first in the range is a decadent, luxury Belgian chocolate melt in the middle puddings to both the retail and food service markets. From frozen to plate in under a minute, the gooey centred Belgian chocolate pudding truly is the most convenient

Melt In The Middle

Award-winning Pies HOLLAND’S HAS produced a Chilled Steak & GUINNESS® Slice. The new addition, launched by the No 1 brand in the individual frozen pie category, is available in Tesco and Asda nationwide. The product has not only helped drive company success to a 3% increase in market share but it has won Holland’s the highly commended win at The Grocer’s NPD Awards. “Thanks to the continued success and support of our customers, the original Steak & GUINNESS® range has driven incremental category growth and we have been able to develop the range further

Retro Puds ERLENBACHER has launched six new all-American desserts. Part of its ‘American Cakery’ selection, the four cheesecakes and two extra-chocolatey brownies will transform any coffee shop counter or display unit into an authentic looking American Cakery from 1950s America. The cheesecake recipes: Chocolate-CoffeeCheesecake Supreme, 1700g, BlueberryCheesecake Supreme, 1900g, RaspberryGranola-Cheesecake Supreme, 1700g are made from chocolate biscuit, crumbly nutty 8 THE BULLETIN I JANUARY/FEBRUARY 2016

The Bulletin

luxury dessert. The luscious dessert is available at various retailers, RRP £1.49 for two servings. The larger 24 servings pack for food service is available in a choice of three sensational flavours – Belgian chocolate, Belgian chocolate and raspberry or Belgian chocolate and pear, catering to all tastes. These debut desserts in the new Mr King’s luxury range are a taster of things to come. With many other offerings in development including pavlovas in two of the UK’s favourite flavours, raspberry and sticky toffee. Keep an eye on the frozen aisles for exciting things to come. The Mr King’s Luxury range is an additional to our original Mr. Kings dessert portfolio of over 20 products including delicious profiteroles and chocolate coated éclairs. For more information visit www.yearsleyfood.co.uk introducing the Steak Slice. With strong national distribution and an established popularity for the brand and flavours, we think we’ve produced another winning product,” commented Bill SmithCoats sales and marketing director. “We are proud to have been able to continue our relationship with GUINNESS®, aligning our 164 years of traditional baking and cooking techniques with the GUINNESS® brand and its 256 years of heritage.” The slice features slow cooked tender prime steak in a rich GUINNESS infused gravy and is baked in a puff pastry pouch. It takes just minutes to cook in the microwave. For more information visit www.hollandspies.co.uk shortcrust or salty shortcrust pastry, and the new bases are covered with a creamy cheesecake filling prepared from the finest milk products, including smooth mascarpone. They are pre-cut into 14 pieces and each box contains four cakes. The brownies; Rockslide Brownie, 1100g and Classic Brownie, 750g has got an extra chocolatey boost with its two new additions. Available in 19 x 28 cm trays and pre-cut into 16 (Rockslide) and 12 (Classic) portions. The box contains three (Rockslide) or four (Classic) trays. erlenbacher’s desserts contain natural colourings and flavourings and hydrogenated fats, oils or preservatives are never added.

Taking Sides BRAKES HAS LAUNCHED an exciting new range of side dishes. The leading foodservice company in the UK are offering a range of innovative sides that will make menus simpler, quicker and more economical to deliver – without compromising on flavour. The range includes Bubble & Squeak; Cauliflower & Chickpea Biryani; Spiced Lentils; Vegetable Tabouleh; Green Beans with Butter; and Steak Mix (potato wedges, tomatoes and mushrooms). There are plenty of reasons for foodservice operators to “premiumise” their side dish offering, according to Jade Dodds, category manager from Brakes. “We are aware that there are many obstacles to offering alternative sides. Frozen sides are an excellent solution; easy portion control and a long shelf life eliminate waste. Minimal preparation time and complete quality control.” For more information visit www.brake.co.uk

For more information visit www.erlenbacher.de/en/professionals/ service-shop

EXPRESS

THERMO

SUPPLY CHAIN

JJX Logistics Specialists Cooper Street Wolverhampton West Midlands WV2 2JL United Kingdom T: +44 (0)1384 221642 E: info@jjxlogistics.co.uk W: www.jjxlogistics.co.uk

2 HOME

WAREHOUSING

NEWS

The Bulletin

New Fleet For BAKO

Flying Success For Fairway THE LATEST Meet the Member event held by Fairway Foodservice was a flying success. Deals in excess of £520,000 were conducted, 27 new frozen products were selected for listing and 11 ambient lines were added to Fairway Foodservice’s own-label branded goods range, which now stands at around 600 products. The biannual event gave the 17-member buying group an opportunity to meet with 38 suppliers. Chris Binge, chief executive of Fairway Foodservice, said: “Our Meet the Member event is a valuable event for both our members and suppliers, and provides an excellent opportunity for them to get together and do business. The products that suppliers brought to the event have all been well received, and

the addition of 11 products to our own-label line helps us to meet the requirements of both our members and their customers.” To add to its success, Fairway Foodservice has appointed Roger Snelling, managing director of Kent-based Q Catering, to its board of directors. Roger, who has more than 35 years’ experience in foodservice, was voted onto the board of directors at the buying group’s recent members meeting. Q Catering has been a member of Fairway Foodservice for 17 months, during which it has grown significantly thanks to the buying group’s expertise in frozen food, as well as ambient and non-food. For more information on Fairway Foodservice, vist www.fairwayfoodservice.com

Top For Targets CHEP HAS ACHIEVED its 2015 sustainability targets six months ahead of schedule in Europe. The targets were defined in 2010 as part of a fiveyear plan for the world’s leading provider of pallet and container pooling solutions. CHEP Europe has reduced CO2 emissions by 20%, achieved Chain of Custody Certification for 100% of timber purchased, and stopped any wood waste from CHEP’s own Service Centres being sent to landfill. Sustainability is fundamental to the way CHEP does business. As part of this commitment, the company has set up a number of programmes to achieve targets, help customers and contribute to more sustainable supply chains. One of these programmes is Collaborative Transportation which is based on the sustainability benefits of sharing journeys. Last year CHEP Europe 10 THE BULLETIN I JANUARY/FEBRUARY 2016

partnered with over 100 customers to eliminate over 5.1 million kilometres of empty truck haulage and 5,200 tonnes of CO2 emissions. It has also announced that NFT Distribution has signed a five-year contract renewal that doubles its volumes of CHEP pallet usage. The new deal will see CHEP supply around 1.1 million of its industry standard B1210A pallets every year into the NFT Distribution network by next summer. For more information, visit www.chep.com

BAKO SOUTH EASTERN has upgraded its temperature controlled distribution fleet by switching its acquisition policy from outright purchase to contract leasing, selecting Enterprise Flex-E-Rent as its sole supplier for the new vehicle programme. Enterprise has delivered 12 new temperature controlled trucks, including two DAF Euro VI 12-tonners and 10 DAF Euro VI-18 tonners. Operating out of its depot in Wimbledon, each truck has been built to precise customer specifications and is designed to enable maximum flexibility on BAKO’s distribution routes. Darren Day, transport manager at BAKO South Eastern, said: “After a detailed financial appraisal as to whether to buy or lease, we decided to go with the lease option as we quickly realised that the deal Enterprise Flex-E-Rent could offer would free up capital for us to invest in other projects. We undertook research and considered a number of alternatives, but quickly decided the commercial offer from Enterprise FlexE-Rent was the most accommodating and flexible in terms of vehicle specification.” The new rigid trucks all feature Gray & Adams refrigerated box bodies. The two 12-tonne DAFs have dual compartment bodies with Carrier Xarios refrigeration systems and are being used for deliveries mainly in the central London conurbation. The 10 18-tonne DAFs are being used for longer distribution journeys and have been specified with triple compartment bodies with Frigoblock FK13 refrigeration systems, featuring four movable bulkheads that can be positioned to suit the loads being carried. For more information, visit www.flexerent.co.uk

New Appointment For Lantmännen

and optimising the company’s product portfolio to build on its success and help drive long term sustainable growth.

LANTMÄNNEN UNIBAKE has appointed Ian Harris as head of marketing. The role will see Harris head up the UK marketing team for the leading bakery supplier, tasked with driving the future of bakery. Harris will devise and implement a marketing strategy working towards building maximum awareness of the business in all key channels, whilst managing

Having previously held positions at Hovis, Nestlé Purina, Daymon Worldwide and category strategy manager at Lantmännen Unibake UK Harris brings a wealth of experience with him. The appointment demonstrates a continued commitment from Lantmännen Unibake UK to building talents within the company and driving internal career advancement.

Dine In Style AVIKO HAS launched a new retail range that enables consumers to recreate their favourite restaurant dishes at home. The four frozen products – Thick Cut Super Crunch Oven Chips, Rib Cut Sweet Potato Fries, Bite Sized Hash Browns and Herb Diced Potatoes – are made using heart-healthy sunflower or canola oil and

For more information visit www.lantmannen-unibake.com/en can be cooked in the oven or fried. Mohammed Essa, Aviko general manager UK & Ireland, explains: “It’s important to give retailers the opportunity to provide customers with restaurant quality food that can be prepared quickly and conveniently in their own homes. Not only does our range support them with this, it’s also gluten-free. We’re passionate about potatoes, having supplied the foodservice industry for over 50 years – most people will have enjoyed a portion of our fries or hash browns without realising it – so we’re excited to launch this range into retail.” For more information visit visit www.retail.aviko.co.uk

Truly Good Deal TRULY IRISH Country Foods has enlisted warehousing and distribution experts, Oakland International, to expand distribution for its premium Irish meat and dairy product range across Ireland and the UK. Utilising the benefits of Oakland International’s prime location, close to Irish Retailer’s NDCs, Truly Irish can collate product offering with ease. Obtaining key information via Oakland’s warehouse management system and its single location makes it easy for Truly Irish to monitor orders and manage stock. By using Oakland International’s specialist consolidation knowledge and distribution method, Truly Irish can achieve commercially viable retailer deliveries, regardless of order size.

Irish Country Foods, providing excellent logistics support to the company in Ireland and the UK. As a dependable chilled carrier operating 364 days a year, it has a reputation for reliability and excellent standards in the UK, and in any supply conversation with a UK retailer once you mention that Oakland is the logistic partner, the problem is solved.” For more information, visit www.oakland-international.com

AT A GLANCE Meet The Member Fairway Foodservices’ latest Meet the Member event conducted deals in excess of £520,000, selected 27 new frozen products for listing and added 11 ambient line. The biannual event gave the 17-member buying group an opportunity to meet with 38 suppliers.

CHEP Success CHEP has achieved its 2015 sustainability targets six months ahead of schedule in Europe. The targets are part of a five-year plan for the world’s leading provider of pallet and container pooling solutions.

New Fleet BAKO South Eastern has upgraded its temperature controlled distribution fleet by switching their acquisition policy from outright purchase to contract leasing, selecting Enterprise Flex-E-Rent as its sole supplier for the new vehicle programme.

New Appointment For Lantmännen Lantmännen Unibake has appointed Ian Harris as head of marketing. The former category strategy manager at Lantmännen Unibake UK, Harris brings a wealth of experience to the role.

Distribution Expansion Truly Irish Country Foods has enlisted warehousing and distribution experts, Oakland International, to expand distribution for its premium Irish meat and dairy product range across Ireland and the UK.

Home Dining Aviko has launched a new retail range enabling consumers to recreate their favourite restaurant dishes at home. The four frozen products are: Thick Cut Super Crunch Oven Chips, Rib Cut Sweet Potato Fries, Bite Sized Hash Browns and Herb Diced Potatoes.

Truly Irish commercial director, Joe O’Connor, commented: “Oakland is an active partner of Truly THE BULLETIN I JANUARY/FEBRUARY 2016 11

NEWS New Jobs Created KK FINE FOODS is expanding and creating 100 new jobs. The project at its Flintshire base, supported by the Welsh Government, will enable the frozen ready meal producer to open a third production hall to be able to service new contracts from some of its key customers including Wetherspoons, Ikea, Aldi and Morrisons. The investment will fund building adaptations necessary to accommodate new freezing facilities and cooking lines as well as new equipment and IT control systems to increase productivity and efficiency. The building will be completed by March 2016. CEO Leyla Edwards said the company’s profile has increased considerably after winning a string of awards at this year’s British Frozen Food Federation Gala Dinner. This, together with on-going investment in the business and high quality innovative range of recipes and dishes, has resulted in significant new orders from customers. For more information, visit www.kkfinefoods.co.uk

The Bulletin

IZICO Buys Daloon DUTCH FROZEN SNACK COMPANY IZICO backed by private equity fund Egeria, has entered into an agreement to acquire Danish frozen food company Daloon A/S, including its UK subsidiary, Daloon Foods (UK) Ltd. IZICO is a portfolio company of the Dutch private equity fund Egeria and sells frozen snacks in western Europe from its three manufacturing facilities in the Netherlands and Belgium. Together with Daloon’s stronghold in Scandinavia and northwestern Europe, the two companies will enjoy a strong market position, innovative power and geographical reach. Managing director and owner of Daloon A/S, Hemming Van says: “I have considered selling

DAWN FOODS UK and Ireland has recruited experienced food industry director Chris Jenkins as cluster director in the UK & Ireland to lead the company. The appointment follows the promotion of Karl Brown to vice president of Global Business Planning at Dawn, where he will work on strategy and business growth. Chris joins the Dawn team from Belgian bakery and patisserie company, Gourmand, where he was the UK sales manager. This follows an expansive career acquiring significant experience in the UK and Europe across multiple channels in the food and grocery sectors with brands such as Marlow Foods, Sara Lee and Mars.

Award-winning Oakland OAKLAND INTERNATIONAL joined other finalists at the Global Freight Awards last November, shortlisted in the Innovation Award category. Oakland’s sector leading Distressed Load Management Service reduces food losses for customers, loss adjusters and hauliers dealing with distressed loads, and has consistently demonstrated recovery of around 80% of product.

at the Global Freight Awards in London.

12 THE BULLETIN I JANUARY/FEBRUARY 2016

IZICO and Daloon will continue to operate as two separate companies. The transaction is subject to customary closing conditions, including clearance by the relevant competition authorities. For more information, visit www.daloon.dk and www.izicosnacks.com

New Role Within Dawn

In his new capacity, Chris will oversee all Dawn business in the UK & Ireland, including sales, marketing and customer services, working closely with HR, finance and supply chain.

Oakland International’s Quality Assurance Manager, Louise Smith,

Daloon for some time now because of the increasing competitiveness in our business. Egeria’s interest in my company has revealed some exciting new prospects for Daloon. Over the years, the company has developed tremendously. It can now build on this platform in the future as part of an even stronger international player for the benefit of our customers and employees alike.”

Environmental benefits include waste product forwarded to nominated anaerobic digestion facilities/recycling centres for the generation of renewable energy.

Commenting on his new role, Chris said: “I’m thrilled to join Dawn at such an exciting time of growth and bring my experience to a new challenge. We’re set to launch a number of new products in the UK & Ireland in 2016, substantially increasing the range of products available to our customers and strengthening Dawn’s position in the market.” For more information, visit www.dawnfoods.co.uk Oakland International’s quality assurance manager, Louise Smith, said: “As a responsible family business it is an honour for Oakland International to be a finalist for such a prestigious award, recognising our culture, our passion and our enduring commitment to embrace sustainability through innovation and change.” Supplying major UK and Irish retail, discount, convenience and wholesale markets from its UK and Ireland facilities, Oakland has built a reputation based on growth through sustainability and value added services, whilst maintaining competitive advantage.

Kings Of Breakfast

Dough Well Spent RED TRACTOR-CERTIFIED Speciality Breads has opened a new £3 million bakery with MP Sir Roger Gale on hand to cut the ribbon, or in this case a giant ciabatta at the grand opening. The home-grown success story based in Margate, Kent provides the finest freshly-frozen breads to wholesalers, who in turn supply leading restaurants, pubs, cafés and hotels throughout the UK. Since starring at the London Olympics in 2012, the company has seen consecutive year on year growth of over 30% and its turnover is now nearing the £6 million mark. The new 3,000 square metre site will produce around 20 handmade lines, while providing essential extra cold storage, work space and ovens and will allow for a four-fold increase in the company’s production capacity. The company also introduced the government’s National Living Wage six months ahead of legislative requirements in October.

TWO OPERATORS HAVE been crowned victorious in Aviko’s Great British Breakfast Competition. Gustavo Galvoa, UK food support manager at Belushi’s, triumphed in the Best Breakfast Bap category for the ‘Badass Breakfast Bap’, while Amy Devenish, owner of The Gloucester Old Spot in Bristol, scooped the top prize with ‘The Big One’ in the Best Hot Breakfast group. The winning ‘Baddass Breakfast Bap’ includes two rashers of smoked back bacon, a fried egg, hash browns, pork sausages and homemade BBQ Jagermeister baked beans in a toasted brioche bun. ‘The Big One’ from The Gloucester Old Spot uses locally sourced smoked back bacon, sausages and black pudding with vine tomatoes, garlic portobello mushroom, hash browns, spinach, baked beans, eggs and its ‘legendary’ rosemary and smoked paprika potatoes. The competition forms part of Aviko’s Great British Breakfast campaign which highlights the opportunity the booming breakfast and brunch market brings to operators. For more information visit www.aviko.co.uk

New Jobs Created KK Fine Foods plc has created 100 new jobs thanks to a major expansion at its Flintshire base, supported by the Welsh Government.

IZICO Buys Daloon Dutch frozen snack company IZICO, backed by private equity fund Egeria, has entered into an agreement to acquire Danish frozen food company Daloon A/S, including its UK subsidiary, Daloon Foods (UK) Ltd.

New Cluster Director Dawn Foods UK and Ireland has recruited Chris Jenkins as cluster director in the UK & Ireland to lead the company. The appointment comes following the promotion of Karl Brown to Vice President of Global Business Planning at Dawn.

Award-winning Oakland Oakland International was shortlisted in the Innovation Award category at the Global Freight Awards last November.

New Bakery

For more information visit www.specialitybreads.co.uk

Bakery Takeover GIVESCO BAKERY, a family-owned company which has been manufacturing baked goods, chocolate and confectionery since 1931, has acquired gluten-free dessert maker Almondy. Givesco, which has expanded its customer base beyond Denmark to include international markets, now owns several bakeries across Europe. Almondy produces over 70,000 frozen

AT A GLANCE

cakes per day at its dedicated gluten-free bakery in Gothenburg, Sweden, and exports to 53 countries. Kenneth Eskildsen, CEO at Givesco Bakery said: “The corporation complements our other businesses thanks to its strong position in the Nordic countries and with its unique concept. Almondy also has many valuable partners who we will continue to develop businesses with.” The acquisition will provide future investment for Almondy, enabling the brand to address new market opportunities in Sweden and around the world and develop new products. For more information visit www.almondy.com/en

Red Tractor-certified Speciality Breads’ has opened a new £3 million bakery. The home-grown success story based in Margate, Kent provides the finest freshly-frozen breads to Wholesalers, who in turn supply leading restaurants, pubs, cafés and hotels throughout the UK.

Kings Of Breakfast Gustavo Galvoa, UK food support manager at Belushi’s and Amy Devenish, owner of The Gloucester Old Spot in Bristol have been crowned victorious in Aviko’s Great British Breakfast Competition.

Bakery Merge Givesco Bakery has bought Almondy in a move that gives the Danish bakery company an even wider network of bakeries across Europe and access to Almondy’s fast-growing gluten-free market as well as provide future investment for the company to develop more products.

THE BULLETIN I JANUARY/FEBRUARY 2016 13

NEWS Oil Gets Certified SMALL FOOD BUSINESSES Dawn Foods, bakery ingredients and finished sweet bakery products manufacturer, has secured Mass Balance Certification to verify that it sources and uses only RSPO certified palm oil across all of its European production sites. The certification means that Dawn is using palm oil in mass balanced quantity – one of the four recognised supply chains for sustainable palm oil recognised by the World Wide Fund for Nature (WWF).

The Bulletin

2011, supporting an initiative which certifies independently audited sustainable palm oil plantations in accordance with the globally agreed environmental standards devised by the RSPO to ensure the palm industry can continue to grow without causing environmental and social issues. As well as RSPO certification, Dawn Foods also holds UTZ Chain of Custody for Cocoa supply, while Dawn Foods Evesham is also certified Kosher and Vegetarian.

Dawn Foods has been a member of the Roundtable on Sustainable Palm Oil (RSPO) since

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

Eye Eye Captain!

July after the chilled and frozen businesses were combined into one.

IGLO GROUP has announced that Andy Weston-Webb, managing director of Birds Eye, has taken on a newly created role at the group as chief commercial officer (cco). Wayne Hudson will join the company in January to be the new Birds Eye managing director. Weston-Webb’s new role as cco will bring together category marketing, R&D and Group Sales into one function. This has abolished the role of chief marketing officer and as a result Luca Miggiano has left the company. Hudson was most recently managing director of Young’s Seafood’s frozen division, leaving in

Wayne Hudson said, “I am delighted to be joining Birds Eye and to lead the next phase of development of such an iconic brand. Consumers continue to be very careful about how much they spend on food and drink but they still feel frozen food has a role in their lives. As the number one brand, with the history it has, Birds Eye has a crucial role to play in exciting our customers and consumers about the category.”

Anne Bull, former LACA Chair and competition judge, said: “The competition celebrates the creativity and hard work of school cooks, as well 14 THE BULLETIN I JANUARY/FEBRUARY 2016

THE YES PEAS! campaign, run by the British Growers Association, has joined forces with Waitrose to launch a competition to find the first Young Pea Chef of the Year. The competition encourages children to think creatively about cooking with healthy ingredients and better understand the provenance of peas. In the search for the crème de la crème of Britain’s young chefs, children aged up to 12 years old are being tasked with creating an exciting new recipe with the Great British pea as the star of the dish. The winner will receive £500 of Waitrose cooking equipment for their school and be featured in a Yes Peas! recipe book. The competition will close for entries on 12 February, so dig out your mixing bowls and spoons and get cooking!

Wayne Hudson joined Iglo Group’s Executive team on 1 January, alongside Andy Weston-Webb, who will continue as a member of the Executive team. For more information visit www.birdseye.co.uk

Be a One Pot Winner THE MCCAIN SIMPLY ONE POT MEAL Competition is back and open for entries to all local authority cooks! After a successful launch last year, McCain’s competition returns offering school cooks the chance to win an all-expenses paid cookery course for two at Hugh Fearnley-Whittingstall’s River Cottage HQ by creating a one pot recipe using at least one of the products in the McCain Simply range and other ingredients to create a balanced dish, full of flavours that pupils love. The five finalists will also win a stay at luxury cookery school Eckington Manor in Worcestershire as part of the live final cook-off.

Budding Young Chefs

as promoting the quality, nutritious food they produce. Schools can even use the competition to speak to parents about school meals and potentially increase uptake.” Last year’s winner Beverley Paterson, from Scottish Borders, rose to the challenge with her Leek and Mustard Vegetarian Hot Pot.

The competition is designed to encourage cooks to discover the benefits of one pot cooking and the McCain Simply Range – quick, easy to prepare and serve dishes that overcome common challenges, such as limited kitchen space, staff resources and equipment. As well as making it easy for cooks to implement school food requirements by using ingredients and flavours popular with pupils, with recipes including Piri Piri Pork and Sicilian Fish Pie. To enter cooks must create a one pot meal using at least one of the McCain Simply range of potato products and any other ingredients you like. Dishes must be compliant with the school food standards, and cost no more than 80p per portion. Closing date for entries is March 31. For more information, visit www. mccainfoodservice.co.uk/opmcompetition, email opmcompetition@mccain.co.uk

Get In On The Act BUSINESSES HAVE BEEN warned they risk major problems and a potential PR disaster if they fail to comply with the new Modern Slavery Act. A new blog post from leading food industry solicitors, Roythornes, warns that, while the legislation does not impose financial penalties, the adverse effects of being prosecuted for failing to do so could lead to suppliers, journalists and members of

the public asking serious questions about a company’s business practices. Head of food and drink at Roythornes, Peter Bennett, said: “Businesses should not be tempted to simply rest on their laurels because there is no financial penalty within the legislation. The punishment for failing to meet your obligations under the act could potentially be decided by the court of public opinion which could be far more damaging than any fine.” To read the blog, visit www.roythorne.co.uk/ site/blog/food-blog/slavery_act_update

AT A GLANCE Certified Palm Oil Dawn Foods has secured Mass Balance certification to verify that it sources and uses only RSPO certified palm oil across all of its European production sites.

Young Chefs Comp

Good Distribution Practice

The Yes Peas! campaign, run by the British Growers Association, has joined forces with Waitrose to launch a competition to find the first Young Pea Chef of the Year.

AS PART OF A PLANNED programme to increase its presence in the temperature controlled market, Brighton company Courier Express has recently added a Mercedes 18 tonne rigid, with a dual compartment refrigerated body, and a Montracon 13.6 m refrigerated trailer to its fleet. Both assets have been specified with Transcan 2 Phama+ temperature recording devices and Cool Track remote monitoring systems from Seven Telematics.

Eye Eye Captain!

“For the movement and storage of highly sensitive pharmaceutical products, the need to comply with Good Distribution Practice (GDP) is essential and by specifying Seven’s Transcan

Phama+ and Cool Track systems, we now have full visibility of product integrity in transit. At all times, we can view every alert, as well as essential temperature data, on our operation control screens, here at head office,” said Ben Lloyd, managing director, Courier Express. The Seven Telematics systems have now been in operation for three months. For more information, visit www.seventelematics.co.uk

Senior Staff Joins Creed CREED FOODSERVICE has appointed Andrew Osborne and Steve Bass as sales controllers. Andrew Osborne, formerly head of coffee shops for Dunelm Mill, brings with him a wealth of foodservice operations knowledge and will head up sales for the delivered wholesale company’s disciplined multi-site group and corporate accounts. Steve Bass, who has more than 17 years' sales experience, including 15 years' sales

experience with Brakes, will be responsible for managing Creed’s independent accounts and customer service teams. Andrew Stedman, Sales and Marketing Director at Creed Foodservice said, “We are pleased to have both Andrew and Steve on board. Their combined experience – client side, in operations and in the wholesale sector – will be invaluable. Creed prides itself on working in partnership with its customers to deliver the service and solutions required to make their businesses successful. This is an exciting time for foodservice industry as it expands to meet the requirements of all day dining as well as an increasingly discerning consumer base, so a strong sales team is essential.” For more information, visit www.creedfoodservice.co.uk

Iglo Group has announced that Andy WestonWebb, managing director of Birds Eye since 2011, will become chief commercial officer of the group and that Wayne Hudson will join the company in January to replace him as the new Birds Eye managing director.

Be a One Pot Winner McCain Simply One Pot Meal Competition is back for a second year and creative school cooks have until March 31 to create their one pot meal using at least one ingredient from McCain’s Simply range and other ingredients to create a balanced dish, full of flavours that pupils love.

Get In On The Act Businesses have been warned they risk major problems and a potential PR disaster if they fail to comply with the new Modern Slavery Act, by Roythornes.

Good Distribution Practice Courier Express has recently added a Mercedes 18 tonne rigid, with a dual compartment refrigerated body, and a Montracon 13.6 m refrigerated trailer to its fleet with Transcan 2 Phama+ temperature recording devices and Cool Track remote monitoring systems from Seven Telematics.

Senior Staff Joins Creed Creed Foodservice has appointed Andrew Osborne and Steve Bass as sales controllers to manage Creed’s independent accounts and customer service teams.

THE BULLETIN I JANUARY/FEBRUARY 2016 15

Reed Boardall www.reedboardall.com

Always

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

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 321315 Email: roundtheclock@reedboardall.com

FEATURE

The Bulletin

Investment and Growth at Reed Boardall Leading temperature controlled food distribution business Reed Boardall has seen another year of strong growth. The company has continued to invest in upgrading its fleet, last summer taking delivery of 50 brand new Volvo FH tractors with Euro 6 engines and featuring the latest safety technology. In December, the company, which already has the largest fleet of refrigerated doubledeckers in the UK, added a further eight new double-deck moving-floor trailers. These latest upgrades to the fleet add to the significant capital base which Reed Boardall has built up over the years; it now has £100m of assets working for clients. Reed Boardall believes that one of the keys to its success is its expertise in aligning supply chains with customers’ particular needs rather than adopting a ‘one size fits all’ approach. Andrew Baldwin, managing director of Reed Boardall’s cold storage division, explains: “We understand that value is either created or destroyed through the management of these ‘links’ along the supply chain or across the network.

“Within the industry terms such as, ‘Continuous Replenishment’, ‘Lean’, ‘Agile’ and ‘Fully Flexible’ are often used to describe a resilient supply chain. At Reed Boardall, we don’t just talk about these concepts, but actively and consistently deliver on them by operating a fully integrated computer system, giving customers greater control over their stock as well as interfacing with customers’ own systems. This allows for seamless data transfer from orders to points of delivery – truly offering a day 1 for day 2, 7 day a week delivery profile. “However, the most important aspect of our operation remains our relationship with our customers. This ethos is at the very heart of our organisation, it is our people and the trusted relationships they have built with our customers,

where our real value lies. Having served the sector for over 20 years, our success is based on our reputation as a consistent, responsive and cost-effective partner.” To find out more, please contact Reed Boardall on 01423 321315.

At the wheel of Reed Boardall, KeithBoardall (left) and Marcus Boardall THE BULLETIN I JANUARY/FEBRUARY 2016 17

“ A Thousand for Lunch!” Over 1,000 BFFF members and their guests gathered at the London Hilton on Park Lane for the 2015 Annual Luncheon on Tuesday 24 November 2015. WITH EVERY RECEPTION ROOM busy and buzzing, the BFFF Annual Luncheon proved once again that this is one of the best events on the business calendar for top networking opportunities - with guests from the retail and foodservice sectors representing well over 150 companies. Many thanks to all the companies who supported the event as sponsors and attendees and for the great feedback. During his speech, BFFF President, Peter Allan welcomed VIP guests Lindsay Harris of Defra and Rod Ainsworth of Food Standards Agency. 18 THE BULLETIN I JANUARY/FEBRUARY 2016

Guests from the industry media and other influential bodies also joined our top tables. The Hilton once again provided an excellent meal. Our thanks to the chef and his team for continuously striving to push the boundaries of banqueting cuisine. After lunch, comedian Paul Sinha took to the stage to entertain guests. We would like to give a special mention to our sponsors for their fantastic support of the event. Our sincere thanks to Lamb Weston for kindly sponsoring the President’s

Reception this year and enabling us to extend hospitality to many influential organisations and companies present on the day. We’d also like to thank Iceland for sponsoring the seating brochure, Magnavale for sponsoring the audio visuals and Moy Park for sponsoring the flower arrangements. We would also like to thank Partner Logistics for adding some fun to the afternoon with their sponsorship of the competition, and Snack Food Poco Loco for sponsoring the entertainment. Our thanks too to Central Foods Group and Tipiak for sponsoring the coffee and chocolates course and to XPO Logistics for sponsoring the table runners. It is through the continuing and generous support of such companies that we are able to create top-class events.

BFFF Annual Luncheon 2015

1 Brian Young leads the Top Table guests into the ballroom 2 Moy Park kindly sponsored the flower arrangements 3 Peter Allan, BFFF President, welcomes his guests 4 Brian Young shares the toast with his guests 5 Peter Allan delivers his speech

9 We have had some wonderful feedback from members regarding the Annual Luncheon and it’s good to hear that members and their guests all had a great day. Thank you for being fantastic guests and entering into the spirit of the occasion. Throughout 2016, there will be plenty of opportunities to meet and exchange views with other people in the industry and if you haven’t already booked your place for the 2016 BFFF Business Conference and Exhibition on Tuesday 1 March, then I would encourage you to do so. Many of you have enquired about the 2016 Gala Dinner Dance

so you might like to note that the date is Thursday 9 June. Last but not least if you enjoyed this year’s luncheon and want to come again, we’ll all be gathering at the London Hilton on Park Lane once again on Tuesday 22 November. We look forward to seeing you there, if not before!

6 Malcolm Gasson, D’Arta’ (c), is presented with a magnum of champagne from Peter Allan (l) and Brian Young (r) on the occasion of his impending retirement – we wish Malcolm all the very best 7 Comedian, Paul Sinha, entertains members and their guests 8 Past-President’s table and guests 9 Seating brochures kindly sponsored by Iceland

Charley Price, Events Manager THE BULLETIN I JANUARY/FEBRUARY 2016 19

Sponsors Celebrate 1

1 Thank you to Central Foods and Tipiak for their kind sponsorship of the Coffee and Chocolates Course with the scrumptious pop eclairs

2 Malcolm Walker and Nigel Broadhurst with their guests of Iceland – kind sponsors of the Seating Brochure

3 This year’s President’s VIP Champagne Reception was sponsored by LambWeston

4 Moy Park continued their sponsorship of the stunning flower arrangements

5&6 Thanks to Magnavale for their sponsorship of the audio visuals

7 Thanks to all at Partner Logistics for sponsoring the ‘Pilchard the Penguin’ Competition

8 Paul Sinha, Comedian, meets sponsor Peter Denolf of Snack Food Poco Loco

9 Warm welcome to XPO – sponsors of this year’s Table Runners

20 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

9 THE BULLETIN I JANUARY/FEBRUARY 2016 21

President’s Reception 2

1 LambWeston sponsors of the President’s VIP Champagne Reception

2 Brian Young and Peter Allan welcome guests to the President’s Reception sponsored by LambWeston

3 Bahman Baike Ghazvini of Perco Foods, Liza Hofland and Manfred Melchers of LambWeston (l-r)

4 James Elliot of KFC, David Kerss of LambWeston and Jens Hentschel of KFC (l-r)

5 President’s Reception – full to capacity 6 Warm welcome to Malcolm Gasson and D’Arta UK 7 Bill Farrell and Ian Read of McCain with Stuart MacNaughton of Jungheinrich UK (l-r)

8 Paula Farnworth of LambWeston and Geoff Brennan of Lynas Foodservice

9 Mark Bruce and Rob Shelley of Maritime Cargo Services (l-r)

10 Warren Bignell of Hensons, Mark Harris of LambWeston, Bahman Baike Ghazvini of Perco Foods and Nigel Phillips of LambWeston (l-r) 22 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

10 THE BULLETIN I JANUARY/FEBRUARY 2016 23

Around the tables 1

5 24 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

9 8

1 Warm welcome to everyone from Edge Worldwide Logistics

2 Martin Sykes with guests of Sykes Seafoods 3 Hello to new members – Senoble La Charlotte 4 Aunt Bessie’s table – all looking gorgeous 5 Duco Buijze, CEO of Partner Logistics, presents a winning gift to Goknur Gok of JJ Foodservice with her winning penguin

6 Joanna Hancock, H&S Manager, and Crystal Holmes, Technical Assistant, with guests of the H&S Table

7 Jungheinrich UK, Scelta Mushrooms, Roswel, Heron and Food Team Group share a welcome toast

8 Delighted to see everyone from Invest Northern Ireland

9 Shire Foods – new members dine in style 10 Martin Forsyth, BFFF Technical Manager,

welcomes his guests to the Luncheon

THE BULLETIN I JANUARY/FEBRUARY 2016 25

Around the tables 1

2 3

26 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

1 Smiles all round from KK Fine Foods 2 Ministry of Cake and Freeworld Foods enjoy the Luncheon together

3 Christopher Basten and Andrew Green of The Craft Guild of Chefs (l-r)

4 Nik Basran welcomes guests to The Authentic Food Company table

5 Warm welcome to Macphie of Glenbervie 6 Peter Bambury of Roswel with Theerapong Sirisombat of Betagro Group (l-r)

7 A very smart looking Bidvest table 8 Duco Buijze, CEO of Partner Logistics, presents a winning gift to Karl Pratt of Green Isle (l-r)

9 Direct Table enjoy the day 10 Good to see all from Reed Boardall

THE BULLETIN I JANUARY/FEBRUARY 2016 27

4 1 SFC (Wholesale), Dalziel and Company Shop dine in style

2 Welcome to Gourmet Classic, Nicco and Julie Zalesny 3 Mags Walker of the fabl and Derk van Mackelenbergh of Eurofrigo Thermotraffic

4 Paul Murray, Head of Commercial and Becky Dobb, Membership Manager welcome guests to their table

5 Good to welcome everyone from Kerry Foods 6 Lutosa Foods enjoy the Luncheon 7 Helen Buckingham of BRDO with Crystal Holmes, BFFF (l-r)

8 Partner Logistic’s Pilchard the Penguins – find their way to the ‘coolest place on the planet’

9 Well attended AGM on the morning of the Luncheon 10 Wellington Ballroom buzzing with members and their guests

28 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

Around the tables 6

10 THE BULLETIN I JANUARY/FEBRUARY 2016 29

Around the tables 1

3 1-3 Delighted to see everyone from Ardo 4 Jenny Mulholland of Smethurst & Buckton with Peter Day, BFFF Honorary Life Member

5 Foodnet enjoy the day 6 Graeme Day, Sales Manager, and Kate Miller, Advertising Manager, welcome guests to their table â&#x20AC;&#x201C; joined by David Morris-Jones, Hilton Head of Banqueting (far right front)

7 Warm welcome to Lakeside and guests 8 Smiles all round from Pinguin Foods 9 Duco Buijze, CEO of Partner Logistics, presents a winning gift to Jim Postles of Edge Worldwide Logistics (l-r)

10 Thank you toast to all our members from the BFFF Staff Table

4 30 THE BULLETIN I JANUARY/FEBRUARY 2016

BFFF Annual Luncheon 2015

THE BULLETIN I JANUARY/FEBRUARY 2016 31

Protecting your produce with delicate sorting from B端hler. Suitable for small and large-scale fruit and vegetable processors, the leading range of SORTEX optical sorters deliver outstanding performance in removing discoloured or misshaped product, extraneous vegetable matter and foreign material (FM) from fragile products such as raspberries, blueberries, green beans and carrots. Equipped with the latest innovations with all-new high definition InGaAs HD for enhanced FM detection, custom-built visible cameras, soft landing kit and PROfileTM (shape) technology delivering high capacity, precision sorting with top quality and safe produce in your packs. Fruit and Vegetable sorting from B端hler. Discover our global capabilities. sortexsales@buhlergroup.com, www.buhlergroup.com/optical-sorting

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DIRECTORY

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across many industries and local markets, UniCarriers is able to support your warehouse and logistics business.

THE BULLETIN I JANUARY/FEBRUARY 2016 37

FEATURE

The Bulletin

The Race For Freshness Promising to get peas from field to freezer in under 150 minutes is a big commitment. The Bulletin takes a look at how this is achieved in reality and the technology that makes it happen. The increasing demand for fresh to frozen presents a major logistical challenge in getting the vegetable from the field to the freezer in such a tight time span. The UK’s largest frozen vegetable processor, Pinguin Foods, which supplies major multiple retailers including Marks & Spencer, Waitrose, Sainsbury’s and Tesco, pledges to achieve this in under 150 minutes. This requires the process to be managed with military precision and split second timing. SORTING: SORTED One thing that can cause a delay to the process is sorting. For that, Pinguin looks to the technology provided by the Bühler Group, a leading global supplier of optical sorting solutions. Bühler is instrumental in helping Pinguin keep its promise of delivering freshto-frozen peas in just 150 minutes from its 28-acre site in Kings Lynn, Norfolk. Bühler also helps to streamline the production process

38 THE BULLETIN I JANUARY/FEBRUARY 2016

by ensuring that all foreign materials and defective products are removed quickly and efficiently, while helping to ensure the peas are as fresh as possible at the point of freezing. Bühler has served the global fruit and vegetable processing industry since the 1940s. Continued technology advances has seen enhanced equipment accuracy and speed in its ability to detect foreign materials, extraneous vegetable matter and other unwanted objects to meet exact customer specifications.

and analysing the product. Using high definition cameras, broad-spectrum lighting and infrared technology, they can also detect and remove product with colour defects or blemishes, as well as foreign objects. The technology also enables Pinguin Foods to handle product with very subtle colour defects, while the SORTEX E range also uses InGaAs technology to detect a wider range of contaminants and stray fragments of common packaging materials.

“Previously, the sorters used at the plant were only capable of a rejection rate of 15 good to one bad from the reject stream,” says Pinguin’s operations director Neil Winner. “Today, our range of Bühler SORTEX optical sorters is operating at three to one, which gives us incredible cost benefits on yield.”

Bühler’s PROfile technology also provides Pinguin Foods with an advanced shape detection system, which intelligently detects and separates touching objects, allowing for higher capacity shape sorting. The sorters are controlled by a large, colour touch-screen, making the equipment easy to operate.

SORTEX optical sorters are designed to be used on production or packing lines, scanning

“Bühler’s optical sorters are just one part of an extremely intensive process that enables

us to deliver the peas from the field to the bag in 150 minutes. It’s a tight schedule with the pea harvest only lasting between six to eight weeks of the year, starting in mid-June through to August,” explained Winner. FROM FIELD TO FREEZER – HOW IT HAPPENS The peas are harvested by the Holbeach Marsh Co-operative Ltd (HMC), a co-operative of around 30 member growers who produce vining peas for freezing from a growing region of more than 5,000 acres – all within 25 miles of the Pinguin plant at Kings Lynn. Picked by the latest-generation of Scaniapowered pea harvesting machines, the peas are picked and immediately transported to the Pinguin factory where they are first subjected to a tenderness test, using a tenderometer scale, as approved by Campden BRI. Only the sweetest, most tender peas are graded AA and earmarked for the supermarkets’ premium ranges. These account for around 65 per cent of the crop. The remainder are graded accordingly, with lower grade peas destined for supermarket value ranges.

The peas are then frozen using an advanced industrial process called ‘individually quick frozen’ (IQF) in which they are subjected to minus 40°C temperatures to ensure their core freezes so quickly that the cell structure and flavour remain intact. After freezing, they are sorted using seven of Bühler’s SORTEX E1D optical sorters, weighed and put into bulkstore freezers.

Once quality is assessed, the peas are mechanically cleaned, removing any dirt, debris, stones and stray pods. They are then blanched for 60-90 seconds to deactivate the enzymes that decompose vitamin C and other nutrients causing flavour and colour changes.

Before packaging, four Bühler SORTEX optical sorters work simultaneously to provide a final quality check to ensure no further impurities have infiltrated during processing and storage. The peas are then sent to a central distribution depot in Wisbech, from where

they are dispatched to Pinguin’s customers around the country. Winner added: “This year, the crop is looking good, with an expected total volume of 44,000 tonnes harvested from the highly fertile East Anglian Fen land. Using Bühler’s optical sorters allows us to make the most of this harvest – removing all foreign materials and other contaminants. We’ve increased the amount of good product sorted which has resulted in less complaints from consumers and in turn, suppliers. Complaints are costly so this is not only improving our reputation but ensuring that we deliver the best product – every time.”

THE BULLETIN I JANUARY/FEBRUARY 2016 39

Business Conference & Exhibition Tuesday 1st March 2016 Chesford Grange Hotel, Warwickshire CV8 2LD THE BFFF BUSINESS CONFERENCE & EXHIBITION is the must attend event for anyone associated with the frozen food industry with an anticipated audience of over 250 delegates from over 120 companies. This will be our 6th conference and feedback shows that it provides a fantastic opportunity for all parts of the frozen food industry to get together to have meaningful debate on pertinent business issues. Patrick Dixon is our morning keynote speaker and will set the scene by looking at ‘How Innovation and Technology will Help Shape our Future’. Ali Hannaford of Paramount 21, Andrew Selley of Bidvest

Foodservice, Ian Stone of apetito and Sarah Bradbury of Tesco will then provide case studies for their own businesses.

To find out more about attending please contact Hazel Cranidge on 01400 283090 or email hazelcranidge@bfff.co.uk

In the afternoon speakers will look at ‘The Brave New World’ post the general election with James Walton from the IGD and Adam Leyland of the Grocer both confirmed. Our afternoon inspirational speaker is Debra Searle who successfully rowed across the Atlantic – singlehanded – after her husband fell ill and was winched from the boat mid-race.

To find out about exhibiting or sponsorship opportunities please contact Kate Miller on 07933 704270 or email katemiller@bfff.co.uk

Don’t miss out on networking and promoting your products and services to all the great and the good in one room in one day.

FEATURE

The Bulletin

ingredient is a conscious choice – a must! We purchase our main raw material only from Backaldrin a clean label supplier. Backaldrin and Salzburg are working very closely on safe quality and healthy as possible products by using only high quality ingredients and no additives, no flavour enhancers or artificial aromas, as well as preservatives and fresh premium fruits.” The company is adopting some lighter recipes however such as using yogurt rather than fresh cream as a filling in two of its most recent launches – the Raspberry Yoghurt Heart(see below) and the Lime Yoghurt Triangle Gateaux. The Lime-Yoghurt Triangle Gateau has several layers of sponge and creamy yogurt, which creates a very rich, but nevertheless light tasting sensation. The heart-shaped raspberry gateau, which marries the sweet yogurt with sour raspberry, has been a big seller for mother’s day celebrations and Valentine’s Day with Iceland ordering over 10,000. Some UK retailers also ordered it for sales over Christmas. ALL-AMERICAN DESSERTS

Almondy Cake with Daim

Frozen Desserts Innovate To Compete The Bulletin reviews the steps leading frozen dessert manufactures are taking to create competitive dishes in the face of challenges from chilled food and the growing health lobby. With pressure on the food industry from the health lobby, dessert makers are looking to innovation, ingredients and new product development to satisfy their customers on every level and grow market share. For luxury gateaux maker, Salzburg Patisserie ‘taste and indulgence’ are still the primary factors behind consumer dessert choices as well as affordable prices. All of its most recent products and those in development focus on ‘taste and indulgence’ as well as continuing the Austro-Hungarian tradition of luxury patisserie – its cakes are 100% handmade from ‘clean label’ ingredients.

This has led to the development of several traditional, multi-layered, ornate gateaux such as its chocolate sponge and nougat and pistachio cream Mozart, five-layered chocolate and butter cream Maria Theresia or its long-time best-seller Esterhazy, a hazelnut biscuit and vanilla cream confection.

Foodservice dessert favourite erlenbacher has been looking west for its competitive edge, taking advantage of nostalgia for the 1950s and all-American desserts and cakes. It has launched six delicious new desserts in its ‘American Cakery’ selection following the popularity of its existing classics. Joining the range are four new cheesecakes and two extra-chocolatey brownies that erlenbacher believes will “transform any coffee shop counter or display unit into an authentic looking American Cakery taking customers back to the heyday of 1950’s America”.

TASTE AND INDULGENCE Rolf-Olaf Meyer, from Salzburg Patisserie said: “Even in times when healthy eating is on everybody’s agenda, hard working people sometimes love and enjoy good food and drink amongst friends as well as family. For Salzburg Patisserie the high quality of every THE BULLETIN I JANUARY/FEBRUARY 2016 41

FEATURE All four of the new cheesecake recipes have one of erlenbacher’s delicious new bases. Made from chocolate biscuit, crumbly nutty shortcrust or salty shortcrust pastry, all the new bases are covered with a creamy cheesecake filling prepared from top milk products, including smooth mascarpone. Combined with either whole fruity berries or extra-chocolatey toppings, these quintessentially American desserts aim to provide something for every palette. The new range includes 1700g ChocolateCoffee -Cheesecake Supreme with a crunchy chocolate biscuit base, two layers of creamy mascarpone cream cheese filling with chocolate and coffee flavour and the 1950g Caramel-Brownie-Cheesecake Supreme with its lightly salted crumbly shortcrust base, creamy mascarpone cream cheese filling sprinkled with chocolate drops, topped with caramel cream, cubes of brownie and walnuts. New fruity additions include the 1900g Blueberry-Cheesecake Supreme (see below), a lightly salted crumbly shortcrust base, creamy mascarpone cream cheese filling topped with juicy blueberries, swirled with a blueberry fruit filling and the 1700g Raspberry-GranolaCheesecake Supreme, a crumbly shortcrust base with hazelnuts, walnuts and almonds, creamy mascarpone cream cheese filling infused with a layer of raspberries and oat flakes and topped with oat flakes and walnuts. All Supreme cheesecakes have a diameter of

The Bulletin

24 cm and are pre-cut into 14 pieces. The box contains four cakes.

Cake with Toblerone and a Peanuts and Caramel variety.

The erlenbacher brownie assortment is getting an extra chocolatey boost with its two new additions. The 1100g Rockslide Brownie is a succulent chocolate sponge topped with tasty brownie cubes, crunchy walnuts and caramel cream. And the 750g Classic Brownie is a succulent chocolate sponge topped with crunchy walnuts. Brownies are available in 19 x 28cm trays and pre-cut into 16 (Rockslide) and 12 (Classic) portions. Boxes contain three (Rockslide) or four (Classic) trays.

With sensitivity to allergens already high on Almondy’s agenda the company was swift to respond to the allergen labelling regulations introduced last year by the EU which requires caterers to display the presence of 14 key allergens, including nuts and gluten. Almondy responded immediately to the legislation by redesigning the packaging for its popular frozen, almond biscuit-based cakes. This involved clearly highlighting any potential allergens in bold text on its ingredients list and the addition of a “May contain traces of peanuts and other nuts” warning.

With its passion for quality baking and speciality craftsmanship, erlenbacher continues to produce desserts to the highest standard with the best quality ingredients with only natural colourings and flavourings. erlenbacher never adds hydrogenated fats, oils or preservatives in any of its recipes. FREE-FROM MARKET GROWS Swedish gluten-free bakery Almondy has made its free-from proposition a massive plus one in the UK market – both for the gluten-intolerant and those who choose not to eat gluten for health or weight managment reasons. Almondy’s comprehensive range of frozen desserts give caterers peace of mind that they are 100% safe for gluten-intolerant customers as they are made in a dedicated and certified gluten-free bakery that eliminates any risk of cross-contamination during production. The Almondy range includes the best-selling Almondy Cake with Daim, Almondy

According to new research by Almondy (Toluna 2015) caterers have reacted positively to the introduction of the new legislation with over half (56%) of consumers saying they feel confident when eating out that they know what’s in the food served. The research not only puts the spotlight on the role caterers have played in implementing the legislation, but suppliers too. Andrew Ely, managing director, Almondy, said: “On the first anniversary of the regulations, it’s reassuring to see that diners with allergies are not only being catered for when eating out in terms of what’s on the menu, but that they are satisfied with the level of understanding foodservice outlets have about the issues they face and have implemented changes in their businesses which make them feel confident dining out.” Although the news is positive, there is still work to be done, especially in view of recent studies which have confirmed a significant increase in the incidence of food allergies, in particular amongst children ( Allergy UK). Andrew adds: “An estimated 21 million people in the UK have at least one allergy and as this looks set to increase, catering for the free-from market is vital. Offering glutenfree options in particular can be a great way to build trade with research by Coeliac UK revealing that 74% of people would eat out every two weeks if more gluten-free options were available.”

42 THE BULLETIN I JANUARY/FEBRUARY 2016

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FEATURE

The Bulletin

Berry Nice With the demand for smoothies and healthy drinks continuing to soar and a growing awareness of controlling sugar in the diet, frozen fruits and berries provide opportunities to foodservice and to the home cook to create yearround sweet treats that are good for every one.

Operators could be missing out on huge profit opportunities from the sales of smoothies and shakes by not offering options made with fat free frozen yogurt, particularly as 72% of people prefer the thick texture it provides, according to the Toluna research. According to Coolicious, a brand of Taste Trends Limited – Europe’s leading specialist in frozen yogurt foodservice solutions – over three quarters (76%) of consumers already drink smoothies on an occasional basis, with 30% of 18-24 year-olds stating they do so each week. It’s a similar story when it comes to milkshakes with 77% of people consuming them at least on an occasional basis.

The current thirst for healthy drinks made with vegetables and fruit shows no signs of being quenched any time soon, in fact consumers are demanding ever more exotic combinations and specific benefits. One company who is leading the growing smoothie pack is Newberry International Produce which scooped both gold and silver prizes in the BFFF’s Catering Awards last year in the ‘best new accompaniment, potato, vegetable product’. Privately-owned Newberry International is a specialist food ingredient supplier with expertise in the source and supply of frozen fruit and other fruit-based produce. Its Smootheelicious Fruit Smoothie is the UK’s leading supplier and triple award winning brand of frozen fruit preportioned smoothies in production since 2002.

COMPLETELY COOLICIOUS Veggie Smoothie which contains avocado, mint, apple, pear and kiwi.

SIMPLY SMOOTHEELICIOUS

Smootheelicious sources responsibly and its fruit and vegetables are frozen within three hours of the product being picked, meaning it is preserved at peak ripeness losing very little nutritional goodness. The sachets have a 2 year shelf life meaning no wastage. With over 30 different healthy ingredients used across the range of 14 smoothies, each smoothie provides important nutritional benefits required towards the 5-a-day quota. The smoothies are perfect for cafés, hotels, restaurants, care homes, health & fitness, education, private hospitals & food to go establishments.

Winning the BFFF gold Award was its Smootheelicious Carribean Breeze Fruit Smoothie, an exotic and healthy mix of strawberry, pineapple and coconut. Scooping silver was its Mighty Green

Natural ingredients, simplicity, speed and convenience are key if operators – from cafés to pubs – want to grab a share of this growing market. Independent research from

Offering an extensive range of 14 100% natural delicious nutritious frozen fruit, vegetable and protein sachets, these pre-portioned smoothies come in convenient IQF 120gm & 140gm sachets developed for caterers. Each sachet is 100% fruit with no additives which give caterers a fast, simple and convenient way of serving smoothies – just open the sachet and blend with the liquid of choice. The range includes seven fruit, five vegetable and a nutri-pellet protein mix containing fruit, beans and pulses.

Toluna/Coolicious June 2015, commissioned by Coolicious, revealed that today’s smoothie and milkshake drinkers are becoming more discerning, creating a need for operators to provide a higher quality product. Two thirds (66%) of consumers expect their smoothies to be freshly blended to order while 58% want them to be made with real ingredients such as fruit and frozen yogurt. A further 39% expect their smoothie to be creamy and round in flavour.

Richard Drane, managing director, Taste Trends Limited, said: “Smoothies and milkshakes are already extremely popular menu items but operators are missing out on even more sales by not offering options made with a fat free frozen yogurt base. Our Coolicious Fat Free Frozen Yogurt Base has been specially developed to create a deliciously smooth and thick texture, while also enhancing the taste of the added fruit and lightening its natural acidity. In shakes, it delivers the rich creaminess that consumers desire but without the fat – essential given that the research shows 64% of consumers would choose frozen yogurt in their milkshake instead of ice cream for a healthier alternative.” Offering a healthier option is also an important consideration – two thirds of consumers drink smoothies for health and nutritional benefits, while 39% think it is important for their smoothie to be fat free. When it comes to milkshakes, 62% of people would like to see a lower calorie option and 49% would be more likely to order one if it was fat free. Coolicious’ range also includes a Non-Dairy Neutral Sorbet Smoothie Base, as well as Vanilla, Mango and Strawberry bases (see above left).

44 THE BULLETIN I JANUARY/FEBRUARY 2016

FEATURE

The Bulletin

Flavour Sensations Storm Ice Cream Market There’s no shortage of innovation in the ice cream sector and today increasing competition and pressure from the health lobby is taking ice cream right out of its sweet comfort zone as manufacturers explore new ways to retain market share. The Bulletin looks at new flavours being lined up for the season such as super sour (as seen in the sugar confectionery market), spicy and savoury as well how ice cream manufacturers are increasingly turning towards functionality and customisation. Scooping a retail bronze at the BFFF’s Annual Awards 2015 for its innovative mini ice cream bars was yet another confirmation that Mars’ move into the ice cream category has been a triumph – giving customers what they love in an exciting new format that is convenient and value for money. The Variety Mix Minis that include Snickers, Bounty and Mars bars selling for £2.49 for box

of nine products has been a sure fire winner with consumers and enjoyed terrific growth in 2014 and 2015. Last year, Mars Ice Cream boosted its range with the addition of a new Galaxy Vanilla which offers real value for money for a quality branded ice cream. In its first month, the new product became the 6th best-selling bar in the market, further proving that value for money

Ice Creams for all Seasons Our Super Premium ice creams are made using only the finest ingredients sourced from all around the world. Our flavours deliver a taste true to their source and possess smooth and refined textures. Combined with our 5O years experience and expertise in the UK ice cream industry we provide the perfect dessert all year round. Ice Cream you will fall for.

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46 THE BULLETIN I JANUARY/FEBRUARY 2016

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FEATURE

The Bulletin

Taywell Ice Creams, one of the fastest growing ice cream makers in Europe, produces artisan ice creams and sorbets using local milk and cream and adding fruits from locally sourced farms. All of its products are from natural sources and do not contain artificial additives, preservatives, colours or stabilisers and its main customers are the foodservice sector, pubs, leisure and restaurants. and convenience continue to be a key focus for shoppers, with consumers looking for delicious ice cream at a price point and format that meets their needs. Bep Dhaliwal, trade communications manager, Mars Ice Cream says, “Ice cream is a valuable category in the Mars portfolio, and we are delighted to have introduced new products to the range this year. We have seen encouraging year-on-year growth in ice cream sales despite a poor British summer. Mars Ice Cream offers best-selling consumer favourites across a variety of formats, building on the heritage of Mars’ confectionery brands. We are dedicated to supporting retailers and to growing the ice cream category through innovation and NPD.” Within the different categories that Mars Ice Cream operates, there has been a noticeable growth in all, especially within the bars segments. According to Mars, the wrapped handheld category has grown over 15% since 2013, the bars segment has grown 23% in the past year, whilst the sticks category has grown 4% in the past year – highlighting not only brand loyalty but also successful NPD and investment in its brands. As separate brands since 2013, Mars ice cream bars has grown 15% and Snickers ice cream 27%. In the past year Bounty ice cream grew 17%. Mars Ice Cream multipacks of four have become an essential offering for evenings in and are perfect to share with friends and family – with Mars and Snickers bars being the most popular of the multipacks. Mars advice to retailers is: understand that ice cream is a highly impulsive category. To maximise ice cream sales, retailers should ensure products are placed in locations with strong signage that attract shoppers to the category and look out for Mars planned new product launches for 2016. 48 THE BULLETIN I JANUARY/FEBRUARY 2016

Taywell is an award-winning innovator. In November 2013, Taywell launched NOSH, the world’s first, natural dairy ‘no added sugar’ range of ice creams and sorbets for diabetics and the increasing number of consumers who are looking to reduce their sugar intake for dietary or health reasons. More recently it launched Sweet Rebellion, one of Europe’s first natural, ‘Free from sugar’ ranges of ice creams, including lactose free and dairy free, using only natural sweeteners. REBEL SWEETS The company’s objective is to “thrill the connoisseur, to invent awesome flavours, to boldly go where no ice cream business has gone before”. This means a constant search for new and unusual flavours to add to its 100-strong range. New flavours include Japanese Green Tea Ice Cream, Blood Orange and Campari Sorbet, Lychee Sorbet and a new sorbet made with Yuzu, the zesty Japanese superfruit that’s high in vitamin C and growing in popularity. The search for exciting flavours does not mean any compromise on ingredients as Taywell is committed to keeping all artificial additives, colours and stabilisers out of its recipes as well as trying to make almost all flavours gluten free. DiSotto Foods triumphed in the ice cream category in foodservice at last year’s BFFF awards winning all three awards with some simply stunning products. It scooped the gold award with its Tiramisu Gelato(top left) whilst its Figs and Marsala Gelato won silver with its Lemon Curd Sorbet(right) winning bronze.

Judges praised its Tiramisu Gelato for being seriously indulgent with one judge saying “yummy, yummy. Very good quality, very good flavours and textures, good colour, easy to serve.” DiSotto’s 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.” Whilst its Lemon Curd Sorbet was praised for being sharp and packed with lemon flavour and not too sweet. DiSotto also offers a range of exotic flavours capturing the essence of the sour-sweet phenomenon that consumers are craving. Look out for its Kiwi, Papaya and Mint and Almond, Pistachio and Cardamon ice creams and sorbets, and its Matcha Green Tea. The company, based in London, has many years product development experience working within the catering industry, and it has developed its range to offer a high quality mix of traditional, authentic and innovative products – all made with premium ingredients to provide the basis of an exceptional menu with great presentation and plate appeal. It recently launched a range of yogurt ice cream with six flavours – five of which are low-fat – and including a sour cherry Amarena yogurt flavour.

Favourite brands in ice cream

le b a l i a Av arch in M

The nation’s favourite sweet treat now in a 4-pack ice cream format *

*Metro June 2015. MARS®, MALTESERS® TEASERS®, GALAXY®, SNICKERS®, BOUNTY®, TWIX® and M&M’S® are registered trademarks © Mars 2016.

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HEALTH & SAFETY

The Bulletin

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

New Sentencing Guidelines The Sentencing Council’s ‘Health and Safety Offences, Corporate Manslaughter and Food Safety and Hygiene Offences – Definitive Guideline’ has been published and aims to ensure a consistent, fair and proportionate approach to sentencing organisations or individuals convicted of corporate manslaughter, health and safety, food safety and hygiene offences. may become the norm. Large businesses are classed as those with a turnover of £50m or above, medium between £10m and £50m, small between £2m and £10m and micro less than £2m. BFFF responded to the consultation on the draft guidelines and expressed concern that businesses in our industry can have high turnovers but relatively low profits; and we are happy to see that this has been reflected in the published guidelines. They now state that when finalising a sentence: “The profitability of an organisation will be relevant. If an organisation has a small profit margin relative to its turnover, downward adjustment may be needed.”

THE GUIDELINES HAVE BEEN PRODUCED by the independent Sentencing Council for England and Wales, and will come into force in courts on 1 February 2016, although offences before this date will be sentenced according to this guideline. The guidelines are available at www.sentencingcouncil.org.uk The guideline was prompted by repeated concerns that the criminal courts lacked consistency in their sentencing approach, often resulting in fines that were disproportionate to the financial resources of offenders and/ or undermining the seriousness of offences. The new guideline seeks to provide a clear framework for courts. 52 THE BULLETIN I JANUARY/FEBRUARY 2016

Setting out sentencing ranges that seek to reflect the very different levels of harm and culpability which may arise in these types of offences, the new guideline sends a stark message that non-compliance will be met with very stiff financial penalties. Whilst the guideline may be highly unpopular, it is likely to provide a greater degree of predictability that has been lacking for decades. The most notable feature of the guideline is that the level of fines is now intrinsically linked to the turnover of the defendant company. For larger companies, fines may rocket from hundreds of thousands into millions of pounds and fines measured in the millions

The guideline is clear: the fine must be sufficiently substantial to have a real economic impact and bring home to management and shareholders the need to comply with legislation. It has been noted that a reduction in culpability may be obtained if the business can prove its attempts at compliance. This could be through using industry level guidance, training regimes or even through being actively involved in a Primary Authority Scheme. For more information on how to join the BFFF’s Primary Authority Scheme, which covers Health & Safety, Fire Safety, Food Safety, Labelling & Composition, Weights & Measures and Fair Trading, contact crystalholmes@bfff.co.uk

supply chains. A means to achieve this is to increase transparency by ensuring the public, consumers, employees and investors know what steps an organisation is taking to tackle modern slavery.

Anti-Slavery Transparency In Supply Chains The Home Office has published a new guide ‘Transparency in Supply Chains: A Practical Guide’ following the Modern Slavery Act 2015 receiving royal assent in March. THE ACT REQUIRES BUSINESSES with a

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just because they are legally obliged to, but also

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because they recognise it is the right thing to do.

The measure is designed to create a level

One key purpose of this measure is to prevent

playing field between those businesses, whose

modern slavery in organisations and their

BFFF Launch Working At Height In Cold Stores Guidance WE ARE DELIGHTED TO report that the industry guidance on the selection of appropriate work equipment for working at height in cold stores has now been reviewed and assured by our Primary Authority, Wakefield Metropolitan District Council. The Health and Safety Executive (HSE) approved the original version of this guidance in 2007 and it has been involved throughout the review process. BFFF worked with the Food Storage and Distribution Federation (FSDF) and developed the original guidance in 2007 after full consultation with HSE which provided our industry with special dispensation for the use of non-integrated working platforms (e.g. cages) in certain circumstances. BFFF and FSDF members were consulted as part of the review process to understand the current working practises in operation within cold storage

businesses, and we would like to thank all our members for their input. The latest version continues to allow a specific dispensation for the use of non-integrated working platforms (cages) within the cold store environment in specific circumstances. However this updated version also includes a technical requirement of the isolation of specific controls on the lift truck when the integrated working platform is in use.

Those organisations already taking action can quickly and simply articulate the work already underway and planned. Organisations will need to build on what they are doing year-on-year. Their first statements may show how they are starting to act on the issue and their planned actions to investigate or collaborate with others to effect change. A focus on tackling modern slavery not only protects vulnerable workers and helps prevent and remedy severe human rights violations, it can bring a number of business benefits too. These could include: • protecting and enhancing an organisation’s reputation and brand • protecting and growing the organisation’s customer base as more consumers seek out businesses with higher ethical standards • improved investor confidence • greater staff retention and loyalty based on values and respect • developing more responsive, stable and innovative supply chains The guidance can be accessed at www.gov.uk/government/publications As this guidance is now ‘assured’ by Wakefield, it is legally backed and if you are a member of our Primary Authority with Wakefield, and follow the advice, another Local Authority cannot ask you to do anything different. Our Primary Authority with Wakefield is free to join and is available for all our members that are regulated by the local authority so please contact Crystal Holmes for more details crystalholmes@bfff.co.uk. The latest version of this guidance is available here. Please do not hesitate to contact Joanna Hancock with any queries joannahancock@bfff.co.uk

The guidance also contains information on: • a hierarchy for selecting work at height equipment within a cold store environment • areas for consideration within a safe system of work for using a non-integrated working platform • guidance on documentation and records THE BULLETIN I JANUARY/FEBRUARY 2016 53

TECHNICAL & LEGISLATIVE

The Bulletin

Written and compiled by technical manager, Martin Forsyth supported by Crystal Holmes, technical assistant

Approval Of Standalone Cold Stores Advice Published BFFF HAS been working with the Food Storage and Distribution Federation (FSDF), Federation of Wholesale Distributors (FWD) and our Primary Authority partners in Wakefield to produce assured advice on the approval of standalone cold stores. The advice is intended to help operators of wholesale cold stores and local Environmental Health Officers determine whether a particular cold store should be approved or registered under hygiene rules. There has been some alleged inconsistency in the way that the current rules are applied across different Local Authorities. Wholesale businesses that are signed up to our Wakefield Primary Authority (PA) scheme will be able to rely on the guidance and can be confident that their Local Authority will not ask them to do anything different as assured advice provides legal protections.

BFFF members who are not participants in our PA scheme can still use the advice but will not have the legal protection and can still be asked to become approved even if the advice provides them with an exemption from approval. The Approval Of Standalone Cold Stores Assured Advice can be found under the hygiene section on the BFFF Technical Guidance webpage, here: http://tinyurl.com/q7jk2uc

Official Controls Dossier BACK IN May 2013, the European Commission published a proposal to review regulation on official controls across the EU. The dossier included the proposal to fund official controls through the imposition of mandatory charges on operators. Article 77 proposes that competent authorities may recover part or all of the costs associated with official controls, but allows flexibility on: how, when and where charges may be levied by individual member states. The text as it currently stands also requires that official controls on products of animal origin be supervised by an Official Veterinarian, a 54 THE BULLETIN I JANUARY/FEBRUARY 2016

position that does not reflect the UK delivery model where many enforcement activities are carried out by Environmental Health Officers. Since then the Council of Ministers has agreed its first reading position on the dossier and Trilogue discussion will now begin. The Trilogue discussions are expected to result in an agreed position by summer 2016 and will then form the basis of the text for a second reading in the European Parliament. The Council first reading position can be found under â&#x20AC;&#x2DC;Activity of European Institutionsâ&#x20AC;&#x2122; on the BFFF Technical Guidance page, here: http://tinyurl.com/q7jk2uc

• Option 3: Introduce regulation in the form of guidance levels. This would be more flexible than maximum levels. Businesses would have to demonstrate that they have controls in place to minimise and limit the development of acrylamide. Failure to demonstrate controls could result in enforcement.

Reducing Public Exposure To Acrylamide THE EUROPEAN FOOD SAFETY AUTHORITY (EFSA) produced an opinion on acrylamide in July 2015. Since then, the EU Commission has had a strong desire to take action to reduce the exposure of the population to acrylamide, due to its carcinogenic and genotoxic properties. Action must, however, be credible, enforceable and measureable. The Food Standards Agency (FSA) has hosted a stakeholder forum to inform an impact assessment that they are preparing on a number of options. Currently acrylamide is subject to a number of Commission recommendations that set indicative values for specific foods and categories of food. It states that national authorities should carry out monitoring of the levels present in food and investigate if they are high. Food businesses would be expected to cover acrylamide hazards as part of their HACCP for risky foods. There is no regulatory basis for enforcement currently. In summary the options presented by the Commission and discussed at the meeting were:

• Option 1: Keep current approach of recommendations with indicative values. There is little support for this as an option amongst member states or the Commission. • Option 2: Use the basis already provided in hygiene regulation 852/2004 to take a HACCP risk assessment approach. UK and other member states are most interested in this approach, possibly in combination with other options (3&4). This accepts that there is already a regulatory basis for obliging food businesses to take acrylamide into account within food safety management systems including HACCP. Focus would be on how to ensure that businesses were aware of the requirement.

• Option 4: Introduction of strict maximum levels that would be set down in the annex of Regulation 1881/2006, setting MRLs in foods. This option has strong support from some member states but not a majority and it is still a strong likely option. FSA recognises that this would be very complicated to put in place, and burdensome and difficult for both enforcement and businesses. The FSA position is that robust action must be taken, however it needs to be workable and practical for business. Action also needs to address consumer behaviours and get them to understand and manage some of the risks for themselves. Furthermore, the FSA intends to publish the results of UK acrylamide surveillance and a UK acrylamide strategy in early 2016. The FSA favoured approach is option 2, preferring businesses to be obliged to cover the risks through a HACCP-based system, as it builds on mechanisms businesses already have, calling it an evolution of how HACCP is considered. The BFFF Technical Expert Group endorses this approach and members should consider including acrylamide as part of their risk assessments. The challenge will be awareness and education of businesses, particularly small businesses and whether the Commission and other member states can be convinced that this is a suitably ‘credible’ action. The Commission has an optimistic timetable of concluding discussions by March 2016.

The Commission already believes that current legislation obligates food businesses to consider acrylamide as part of the HACCP, as it is a chemical contaminant that should be controlled according to 852/2004. THE BULLETIN I JANUARY/FEBRUARY 2016 55

SENTENCING GUIDELINES SEMINAR Tuesday 9th February 2016 Ricoh Arena, Coventry CV6 6GE 9.30am - 12.30pm PRICE: £99 + VAT per member delegate £125 + VAT per non-member delegate New Sentencing guidelines for Health and Safety, Corporate Manslaughter, Food Safety and Hygiene and Environmental Oﬀences have now been published and come into force in the courts on the 1st February 2016.

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The most notable feature of the Guidelines is that nes are now intrinsically linked to the turnover of the defendant company. For larger companies, nes may rocket from hundreds of thousands into the millions of pounds. Our morning seminar, aimed at Managing Directors, Financial Directors, Board Directors, Health and Safety Specialists and Senior Managers of our members’ businesses will provide awareness of: •

The new sentencing process, responsibili�es and applicable nes

•

Case study examples of the new ne structure applied to previous cases

•

How to mi�gate the risks within your business

Delegates will have the opportunity to ques�on legal specialists, prepare for the eﬀects of the guidelines, and learn how to best protect businesses and employees for the future.

BOOKING FORM I / We would like to attend the BFFF Sentencing Guidelines Seminar on Tuesday 9th February 2016 at the Ricoh Arena, Coventry CV6 6GE Company Address Postcode Telephone

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Please Fax your completed booking form to 01400 283098 or Email: crystalholmes@bfff.co.uk Payment can be made by cheque, BACS, Credit Card (Fee applies)

British Frozen Food Federation Registered Ofﬁce: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Nottinghamshire NG23 5JR Tel: 01400 283090 Fax: 01400 283098 Websites: www.bfff.co.uk www.coolcookery.co.uk A company limited by guarantee. Registered in England and Wales No. 7687541 VAT Reg. No. GB 115 5466 23

MEMBERS

The Bulletin

More New Members Written and compiled by membership manager, Becky Dobb AT BFFF, we recently closed entry to our Annual Awards programme. The awards, now in its 29th year, gives member companies the opportunity to put their products into a programme that recognises top products in both the foodservice and retail categories. The foodservice sector is split into categories that are menu driven and are judged by the Craft Guild of Chefs and retail entries are product driven and judged by consumer panels in different cities, towns and rural areas within the UK. The winners are a closely guarded secret until the evening of the Gala Dinner in June where they are announced and presented with their award in a room of around 1,000 guests from within the industry, tickets for which will be available from February/March.