BFFF21 March - April 2016

March/April 2016

Catch of the Day

EU Updates H&S Fiveyear Plan

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

TOTAL

Over Idling

Harsh Braking

25/01/2016 06:26:16 25/01/2016 06:26:16

Harsh Braking

Over Revving

The Bulletin March/April 2016

Catch of the Day

EU Updates H&S Fiveyear Plan

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

THE BULLETIN I MAR/APR 2016

CONTENTS

PREFACE 04

FACTS & FIGURES

06

BFFF NEWS

08

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

NEW PRODUCTS

10

Bulletin Manager: Becky Dobb Contributors: Joanna Hancock and Martin Forsyth

NEWS

13

FEATURES

24

TECHNICAL & LEGISLATIVE

38

HEALTH & SAFETY

40

NEW MEMBER PROFILES

43

DATES FOR YOUR DIARY

51

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 MARCH/APRIL 2016 3

PREFACE

The Bulletin

Preface by Brian Young, Chief Executive

As we enter spring our minds turn to everything that’s new and exciting. Here at BFFF, the judges on our independent consumer panels for retail and the chefs from the Craft Guild of Chefs for foodservice are working hard to choose the winning products of our Annual Awards 2016. The winners of this prestigious event will be announced at our Gala dinner on June 9.

The event has already been launched and hopefully you have secured your tables by now.

We have always and will always allocate tables strictly on a first come first served basis – and that’s determined by when tables are paid for not when application forms are received. If your table ends up being towards the back of the room, you’ll know that next year you need to part with your cash a bit sooner!

This year, the Gala Dinner will be another fabulous event and I am really looking forward to it. As it’s my last Gala Dinner at the BFFF, I’ve been allowed to choose the entertainment. So if you don’t like it, you can blame me. Here’s a little clue as to who might be performing – I was a teenager in the swinging 60’s!

On a more serious note, I’m delighted to welcome Martin Forsyth as our new permanent head of technical. We persuaded him to join the fold fully

4 THE BULLETIN I MARCH/APRIL 2016

after a very impressive spell as our interim leader.

Martin is already adding real value to the service and during the year we are hoping to support the technical service even more.

This will be the last edition of The Bulletin with our current publisher the fabl which has been our partner for the past three years. It has given great service and improved the look and feel of The Bulletin significantly. Thank you to the fabl for looking after us so well!

"I’m delighted to welcome Martin Forsyth (above) as our new permanent head of technical."

We will welcome Pelican as our new publisher for the May/June edition and we look forward with great anticipation to its new approach as we move into a new exciting phase for The Bulletin.

I look forward to catching up with as many of you as I can at the Gala Dinner and at our Industry Forum the morning before the dinner.

Expand your horizons with Cold Move Innovative and Adaptive Supply Chain Solutions As one of Ireland’s fastest growing supply chain management companies, Cold Move understands the importance of providing flexible and adaptive solutions to its growing customer base.

We believe in creating long term relationships with our customers and delivering on our promise.

Flexible Primary Transport Solutions Cold Move is a leading provider of road transport and distribution services across Ireland. Due to the unique nature of our geographic coverage, our facilities and scale, we deliver road transport and distribution solutions from single ad-hoc deliveries to complex multi drop solutions across the island of Ireland.

A One Stop Shop For Supply Chain Services Cold Move provides extensive services across all supply-chain functions, from order management to physical distribution. Cold Move provides European transport, order management, procurement, warehousing and physical distribution services of ambient, frozen and chilled products to 6,000 retail locations weekly across the Island of Ireland on behalf of retailers, manufacturers, brand owners and food service clients.

Our core processes are designed to simplify complex supply-chain networks with one point of control for all transactions related to product supply & physical distribution for our customers.

Contact Cold Move: Jason Mallon, CEO, Cold Move Ireland.

Call: 00353-86-8191893 Email: jasonmallon@coldmove.ie

Co. Dublin | Co. Kildare | Co. Galway Call: +353 (0) 91 792926 Email: sales@coldmove.ie Visit: www.coldmove.ie Cold Move Limited, Glenascaul Industrial Park, Oranmore, Co. Galway, Ireland.

FACTS & FIGURES

The Bulletin

Convenience Continues To Drive Frozen Food Sales SOURCE: KANTAR WORLDPANEL FROZEN FOOD ENJOYED another successful year in 2015 according to latest statistics from Kantar Worldpanel. The data covers the 52 weeks ending December 6, 2015 and shows that the total retail frozen food market is now worth £5.73bn.

Frozen confectionery and ready meals were two of the industry’s best performers in the retail aisles last year. The figures highlight solid growth in these categories, with an increase of 6.4% and 2.1% year-on-year (yoy) respectively.

Another strong performing category was frozen pizza, which also saw a value increase of 1.8% yoy. The three categories leading the way for the frozen food retail sector highlights the

on-going trend of consumers seeking convenient, easy-to-cook, great-tasting food and has also helped maintain frozen food's overall retail value.

The data highlights the considerable opportunity for frozen food producers and manufacturers to capitalise on the growing number of consumers looking for convenience food by creating more innovative frozen food products.

The UK’s frozen food market is steadily growing as consumers continue to demand convenient, high quality food. With time becoming more of a precious commodity, consumers are increasingly looking for ingredients and meal ideas that offer

nutritious, great value, time-saving options. The ever expanding range of high quality frozen food products – from frozen risottos, herbs and vegetables to rice, baked potatoes, artisan breads and patisserie – enables consumers to save time in the kitchen, while still providing great tasting, nutritional food.

Looking forward, it is imperative that frozen food producers, manufacturers and brands ensure that the benefits of their products are showcased to consumers. Convenience is a trend which shows no signs of going away, and by producing innovative frozen food products which tap into this, the frozen food industry could reap significant rewards.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO DECEMBER 6 2015 VALUE IN £000’s w/e December 7th 2014 to w/e December 6th 2015

2014

CONFECTIONERY

2015

2014

£855,468 £861,355 £271,040 £288,331 £749,753 £750,444

TOTAL FROZEN FOODS VALUE

2015

2014

£585,258 £561,528 £482,185 £464,274 £683,425 £661,437

2014

£5.76bn

2015

£664,903 £679,109 £422,267 £430,053 £1,041,331 £1,038,448

2015

£5.73bn

VOLUME IN 000’S kgs w/e Jun 22nd 2014 to w/e June 21st 2015

2014

CONFECTIONERY

2015

2014

338,827kgs 335,776kgs 73,392kgs 76,029kgs 124,449kgs 120,065kgs

TOTAL FROZEN FOODS VOLUME

2015

2014

162,077kgs 155,952kgs 300,569kgs 297,752kgs 480,253kgs 476,820kgs

2014

2.05bn kgs

2015

177,879kgs 178,891kgs 108,578kgs 111,974kgs 281,956kgs 280,237kgs

2015

2.03bn kgs

*Savoury Food includes Frozen Bread, Frozen stuffing Cooked poultry, Meat Products, Processed Poultry, Savoury Bakery, vegetarian products and Other Frozen Foods 6 THE BULLETIN I MARCH/APRIL 2016

Welcome to our family-run company Rügenwalder Mühle!

Rügenwalder Mühle is a medium-sized German company, family owned in its sixth generation and market leader for chilled meat-free convenience products and sliced vegetarian (meat-free) sausages, sliced ham, sausages, meatballs, sausage spreads and “Curry Wurst” in Germany.

We are IFS- and BRC-certified, both at a higher level. All our products do not have any additional flavour enhancers or artificial colourings, plus most of our products are free from gluten and lactose. Responsibility and sustainability are very important to us.

As a brand, Rügenwalder Mühle is proud to say: “Our USP is that our meat-free products don’t taste like meat-free products.”

Meat free

Scan the code below to find out more:

Contact:

Address:

Key Account Manager Export + foodservice Europe Phone: +49 (0)4403 66-147 Mobile: +49 (0)160 914 55 943 Fax: +49 (0)4403 66-353 E-mail: geggers@ruegenwalder.de Web: www.ruegenwalder.de/english

Carl Müller GmbH & Co.KG Industriestr. 5 26160 Bad Zwischenahn Germany

Georg Eggers

Rügenwalder Mühle

BFFF NEWS

The Bulletin

also supporting Fish 2.0, a competition to find seafood producers who focus on innovation and sustainability.

Ready And Wabel The WABEL Frozen Summit 2016, on 16-17 March in Paris, held in partnership with BFFF, the French Frozen Federation and the German Tiefkühlinstitut, will host over 100 suppliers and 90 frozen retail buyers.

OVER 1,000 PRE-SCHEDULED closed-door face-to-face meetings will be held between them without accounting for the numerous networking opportunities that will take place during the lunch, cocktail and dinner sessions and in the exhibition area. These meetings are carefully organised in advance through WABEL’s Private Label (PL) sourcing solution that connects buyers of the major purchasing groups from France, UK, Germany, Spain, Benelux and Scandinavia with the right suppliers. Through the system, buyers register their sourcing priorities for year 2016 with WABEL consultants who identify matching food manufacturers and set up summit meetings.

The PL solution combines face-to-face meetings during the summit and an online marketplace for perfect matching. It allows retail buyers to easily connect and meet industrial partners to develop their Private Label business which accounts for €120bn 8 THE BULLETIN I MARCH/APRIL 2016

in Europe alone. The summit will host frozen buyers from Carrefour, Intermarché, Auchan, Ocado, Waitrose, Musgrave, Aldi UK, Sonae, La Sirena, Picard, Eismann, Bofrost, Kaufland, Rewe, Metro, Edeka, Axfood, Costco, Casino, Monoprix, Delhaize, Jumbo, Carrefour Spain, Dia and many others.

At the conference, world-class experts will deliver the latest marketing information and trends on frozen product categories. During the event, directors of the leading retail groups will also share valuable information on their purchasing strategies and organizations. For 2016, special focus is being given to hot trends in the frozen food segment such as the freefrom markets including gluten and lactose free foods, health and healthier foods made with all natural ingredients, and environmentallyfriendly products, to satisfy consumers who are looking for healthier options and more sustainable means of production. WABEL is

Nigel Broadhurst (top left), managing director at ICELAND, UK praised the WABEL concept and said of the 2015 summit that “we’ll end up with a number of good opportunities”, whilst Tesco commented that “this is a highly targeted and focused way of making the right connections and helping you achieve successful business partnerships”.

For more information, contact www.wabel.com or call +33 1 78 09 52 71 WABEL 2015 speaker: Alison Rhodes, head of own brand, OCADO

IT’s true

IT’s the bun that makes a true burger THE BIG BLUE BURGER

BBQ PULLED PORK BURGER

CHIPOTLE CHILLI BURGER

STEAK BURGER, STILTON, PORTOBELLO MUSHROOM AND RED ONION CHUTNEY IN AN AMERICANA LIGHT SOURDOUGH GOURMET BUN

SMOKED BBQ PULLED PORK, MONTEREY JACK CHEESE, PICKLED RED CABBAGE SLAW AND ONION RINGS IN AN AMERICANA BRIOCHE BUN

CHILLI STEAK BURGER, MOZZARELLA, SPICY CHIPOTLE RELISH AND GUACAMOLE IN AN AMERICANA GOURMET BURGER BUN

RECIPE FOR SUCCESS 1. EVERY TRUE BURGER STARTS WITH AN AMERICANA BUN 2. ADD QUALITY AND ON-TREND FILLINGS TO CREATE A RANGE OF TRUE GOURMET BURGERS 3. KEEP YOUR CUSTOMERS COMING BACK AGAIN AND AGAIN WITH TRULY TASTY BURGERS. IF YOU ARE HUNGRY FOR MORE RECIPES, VISIT: WWW.AMERICANA.CO.UK

NEW PRODUCTS

Sausage Supreme

The Bulletin

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

SINCE THE GREEKS apparently 'invented' the sausage more than 2,500 years ago, it has been served in many forms and flavours and in the UK, sausages star on the plates of at least half a billion meals every year. Thanks to Snowbird foods, there is a new banger in town: the Spherical Sausage! Gluten free and childfriendly, they are available in pork, Lincolnshire and Cumberland flavours and can be heated from frozen in a microwave in seconds or bathprepared in an oven.

“This might be a small step for mankind but in the sausage firmament it is a great leap forward,” said Snowbird commercial and marketing director, Roy Anderson. “The new range is made with British pork from outdoor bred pigs reared on Red Tractor approved farms.”

A Rising Success KARA, THE FOODSERVICE BRAND of Finsbury Food, has a new and exciting range of artisan breads designed to meet market demand for premium food carriers and out of home vendors to upgrade their offering.

The new range contains three flavoursome Sourdoughs, a hand-crafted tiger bread, and two Vogel seeded loaves; all produced with the finest ingredients at its craft bakery, Nicholas & Harris.

Chris Haddy, foodservice commercial controller, said: “Nicholas & Harris can trace its roots back to the 1830s and has over 175 years of baking tradition behind it. Today its workforce includes more than 30 professional bakers, and their expertise in baking artisan bread is unrivalled. Being able to develop a Kara range with such expertise has been an unprecedented success.”

For more information, visit www.karafs.co.uk 10 THE BULLETIN I MARCH/APRIL 2016

incredible in 2015 so we have been working hard to ensure that our offering continues to develop when it comes to variety and quality.

With innovation in foodservice kitchens SPECIALITY BREADS has kicked off 2016 with moving at an incredible rate, it’s important the launch of its Glazed Sesame Seed-topped that we continue to offer new ideas and Brioche Roll. With its new £3m bakery up unique, high quality products to keep up and running, the Red Tractor-certified artisan and if possible, ahead of trends.” bakers are on a roll! The brioche rolls make the The Glazed Sesame Seed-topped Brioche Roll perfect partner for a gourmet burger but are is made with free range eggs, fresh butter equally good for a refined sandwich such as crayfish, offering a premium point of difference and Red Tractor-certified flour. The 90g rolls come sliced and in boxes of 48 and cost for cafés, pubs, restaurants, garden centres, approximately 65p for a 90g bun. hotels and the wider foodservice sectors.

Speciality Breads' managing director, Peter Millen said: “Demand for our brioche rolls was

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

Bag Your Balsamic GOURMET CLASSIC has a balsamic vinegar for every chef, from the heady aroma of authentic Balsamic of Modena to a full flavoured Balsamic Glaze. Its latest range is a value, kitchen-friendly Bag-in-Box Balsamic Vinegar available in 2 x 5Ltr boxes for £10.50.

Whether used as a marinade, condiment for

dipping, salad dressing or as a powerful flavour enhancement Gourmet Classic Balsamic Vinegar offers excellent quality, reliable colour and consistent flavour.

Its Balsamic Glaze has proved so popular it recently added Mediterranean flavours to its

range: Sundried Tomato, Olive, Hot Pepper, Hickory Smoke and Roasted Garlic are available now in convenient 500ml bottles.

For more information, visit www.gourmetclassic.com

Slice Of Heaven

Delicious Desserts CENTRAL FOODS has launched two new gluten-free products – meringue roulade and pavlova – under its own brand Menuserve, designed to make life easier for thousands of foodservice professionals.

The meringue-based desserts are handmade and rolled by artisan pâtissiers, then tested and dispatched on a positive release basis to guarantee their gluten-free integrity.

Distributors of frozen foods to wholesalers and caterers throughout the UK, Central Foods is making its gluten-free desserts with real dairy cream and home- made fillings using only the finest ingredients (Sicilian lemons, Cornish sea salt, Kirsch liqueur).

The desserts are available as either individual portions (packed 4 x 4) or standard multiportion logs (packed 2 x 10 portions).

The roulade flavours include: Lemon, Raspberry and White Chocolate, Raspberry and Hazelnut, Banoffee, Black Forest with Kirsch and Salted Caramel (individual portion only).

The thaw ‘n’ serve Raspberry Pavlova is packed 1 x 12 portions and is edged with 12 mini meringue shells to help with portioning.

Gordon Lauder, managing director, Central Foods, said: “We know that in 2015 us Brits munched our way through a record 1.5 billion servings of items in the sweet bakery and dessert category, up more than 9.2% over 2010*. Now our Menuserve meringue desserts are gluten-free, caterers can also provide those customers looking for free-from options with an even wider choice of delicious desserts without compromising on taste or flavour.”

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

KARA’S NEW RANGE of delicious cakes is designed to tempt even the most angelic dieter.

The 12 sinful fancies that make up the Indulgent Cake Collection have been produced with Memory Lane, one of the UK’s most respected cake suppliers. The range includes Chai Latte and Pink Velvet cakes.

Chris Haddy, foodservice commercial controller said: “The Indulgent Cake Collection is a truly unique range designed to delight all taste buds.

Our products taste great and look amazing.

They offer a variety of tempting flavour combinations which are on-trend and at the same time original.”

The Indulgent Cakes are pre-portioned and frozen straight after production and require minimum preparation. They are produced with consistent quality, size and appearance to make sure that they give customers an unparalleled sensory experience.

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

BFFF Gala Dinner Dance & Awards Presentation Evening Thursday, 9th June 2016 London Hilton on Park Lane The BFFF Gala Dinner Dance attracts over 800 members and provides a superb networking opportunity for both the Retail and Foodservice sectors.

The occasion also provides the natural arena for the presentation of the Annual Awards for New Products 2016. Whilst the awards are given the recognition that they deserve, there is also plenty of time for dancing and mixing with colleagues and friends in the industry.

This is a black tie and dinner jacket occasion and reception rooms open at 6.00 pm with the call to dinner for 7.00 pm. There will be a breakfast served at 1.30 am in an informal setting which allows time for mingling with the rest of the industry. The occasion usually closes by 3.00 am.

For your enjoyment this year we have: A Brilliant Dance Band Fabulous Guest Band to keep you on the dance floor Entertaining Cabaret to keep the evening lively The perfect arena for mixing with the industry and its customers A chance to network into the wee small hours LAST ORDERS PLEASE! Contact: Jilly Wallis on 01400 283090 email: jillywallis@bfff.co.uk

Please remember that tickets are only secured upon receipt of a completed application form and payment.

Bookings are on a ‘first come-first served’ basis exclusively for BFFF members ONLY This very popular occasion is enjoyed by all and we look forward to welcoming our members and their guests - all you need to bring with you is your Party Spirit!

NEWS

The Bulletin

Belushi’s Shakes Up Breakfast increased by 70%. Key to the increase has been a complete menu overhaul, including the introduction of a traditional cooked breakfast.

The new menu includes fully loaded cooked breakfasts and a signature hand-held ‘Bad Ass Breakfast Bap’ combining all the big breakfast favourites such as bacon, sausage, eggs and hash browns, in a toasted brioche bun with homemade BBQ Jagermeister baked beans.

WITH NINE sites across the UK and five in Europe, Belushi’s keenly priced Americaninspired menu is an all day hit from 8am to 3am on some weekends. Belushi’s caters for students and office workers through breakfast, lunch and dinner with great deals on drinks and quirky themed promotions that bring in party-going, sports fans late into the evenings.

Evening trade is the main revenue earner but recently the company decided to maximise its early morning trade by making a number of changes to its breakfast offering. The move has been led by Gustavo Galvao, UK food support manager, who joined head office in January, and since then breakfast sales have

James Switches To Cool Track JAMES INTERNATIONAL FORWARDING LTD (JIF Limited) and its Pharma Transport business has switched its policy for the remote temperature monitoring of its mixed transport fleet to Seven Telematic’s Cool Track. Although a long-term user of Seven Telematic’s TranScan temperature data logging system for over 20 years, this is the first time that JIF and Pharma Transport have specified Cool Track.

Aviko’s round Hash Browns form a key element in most of the new breakfast dishes at Belushi’s. Gustavo explains: “Aviko Hash Browns are a great product – they taste brilliant and don’t need to be seasoned at all – and give us great value for money. I love the fact the ones we use are round in shape which fits really well when stacking on the Badass Breakfast Bap and also look interesting on the plate when customers usually expect triangles.”

Dedicated to foodservice and one of the biggest potato processors in the world, Aviko offers a range of chilled and frozen potato specialities made by chefs, for chefs from

us full traceability of loads wherever they are located, enabling us to communicate the latest information and load status direct to our customers,” said George James, director, JIF. “The high visibility of the Cool Track system enables us to access all the latest journey information whilst they are working on intensive Pan-European deliveries.”

AT A GLANCE Belushi’s Breakfast Boost UK and European diner chain, Belushi’s has shaken up its early morning trade with a new menu offer of traditional fully-loaded breakfasts featuring Aviko’s Round Hash Browns. The overhaul has seen breakfast sales surge by 70%.

Cool Track For James James International Forwarding Ltd (JIF Limited) and its Pharma Transport business have switched to Seven Telematic’s Cool Track for the remote temperature monitoring of its mixed transport fleet.

morning favourites such as Hash Browns and innovative Hash Brown Bites, through to Premium Fries, Mash, Roasties and much more.

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

JIF had its first demonstration Cool Track system installed in January last year and now has a total of 10 vehicles and trailers tracked and monitored

by Cool Track systems.

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

“We have been really pleased with the outstanding performance of the remote temperature monitoring systems from Seven Telematics and will now exclusively only use Cool Track in our fleet. This system certainly provides us with exactly what we were looking for, in terms of management reports and key transit information at all times. Cool Track gives THE BULLETIN I MARCH/APRIL 2016 13

NEWS

The Bulletin

Birds Eye Picks Recipe As Lead Digital Agency

Left to right: James Thompson – head of operations at Stokesley-based anaerobic digestion plant developer JFS Associates.

Ryad Apasa – head of UK operations at R&R Ice Cream.

R&R Ice Cream Factory In World’s Top 5 Largest R&R ICE CREAM, the world’s third largest ice cream manufacturer, has completed a four-year, £25m investment programme at its Leeming Bar factory in North Yorkshire.

The investment has helped R&R to increase production capability at the site by more than 20%.

Ryad Apasa for R&R, said: “This latest

The factory has 22 production lines making some 250 million litres of ice cream a year.

It manufactures a wide range of ice cream, lollies and frozen yoghurt with branded products including Fab, Oreo, Smarties, Cadbury and Rowntrees as well as own label products for all the UK’s leading retailers.

From early 2016 around 30,000 tonnes of

investment means the factory is now one of the five largest ice cream and lolly production facilities in the world. I am equally delighted that changes we have made to the energy supply and treatment of effluent mean the site’s carbon footprint has actually reduced.” waste annually will be taken to a nearby anaerobic digester and used to produce biomethane.

For more information, visit www.rr-icecream.co.uk

Food Distributor Oakland Gets Greener FAMILY FOOD distributor and supply chain specialist, Oakland International, has enhanced its green credentials through a new solar installation increasing rooftop energy generation output capability at its Seafield site.

In generating terms, the installation equates to 183kWp system that brings Oakland’s rooftop solar harnessing capacity to 433kWp. Oakland’s application of green technologies includes a whole host of energy and renewable schemes; 14 THE BULLETIN I MARCH/APRIL 2016

an electric car and five bicycles, LED lighting, efficient radiators, cardboard and plastic recycling. Oakland’s own energy efficient reed bed system and on-site sewage treatment plant uses less energy than conventional sewage treatment methods and emissions are further reduced by energy efficient warehouse chillers.

Oakland’s combined production from solar in 2014 amounted to 188,345.2kW, with a 90% levy on energy charges and a reduction in energy costs.

For more information, www.oakland-international.com Above left: Max Harrison, Oakland International Renewable Co-ordinator

BIRDS EYE, the UK’s leading frozen food brand, has appointed digital marketing agency, Recipe, to manage its digital communications in the UK. Recipe will manage Birds Eye’s digital marketing, across social, content creation and digital execution on brand campaigns.

Steve Chantry, marketing director, Birds Eye UK, said: “Creating engaging, forward-thinking digital content is of great importance to Birds Eye as we increasingly work with, and are influenced by technology. Recipe is one of the leading agencies in its field, so we’re excited to collaborate closely with them as we continue cementing Birds Eye’s digital footprint.”

The account will be led by Alistair Morgan, business director, at the London-based agency, with the team reporting into Luke Purcell, Birds Eye UK digital marketing manager.

Alistair Morgan said: “We’re excited to be working with one of the UK’s most-loved brands as we solidify its digital offering across multiple platforms. With Birds Eye’s brand recognition and thought leadership, and Recipe’s digital expertise, we look forward to collaborating on content that is appealing, fun and has mealtimes at its heart.”

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

wishing to offer a ‘healthier’ option), extra fibre options (with 25% wholemeal flour) and readytopped varieties to suit all menus/palates.

Central Wins Capri Pizza Deal CENTRAL FOODS has won the exclusive frozen foodservice sales and distribution business for Capri Foods, the London-based, BRC A-grade approved manufacturer of pizza crusts and readytopped pizzas.

Capri Foods has been producing pizzas since 1984. With no preservatives or GM ingredients, its artisan pizza makers follow a classic Italian method to produce crusts, which are crispy on the outside but soft and fluffy on the inside. The range includes plain bases in various sizes from multi-portion slabs to individual 5-inch diameter (thin or deep crust), lower fat and lower salt options (popular with schools and other outlets

Satish Lakhani, managing director, Capri Foods said, “Our new partnership with Central Foods means customers can now purchase our products in smaller quantities, helping their stock rotation and cash flow. The smooth transition of business and earlier than expected business increments the Central Foods sales team has delivered, show we made the right decision appointing them as our exclusive UK distributor. We know they offer more routes to market than anyone else and their reputation for professionalism, quality and integrity matches our own. They really are making our life easier!”

Central Foods' managing director, Gordon Lauder, added: “The pizza market has many suppliers.

Our business philosophy of providing customers with quality, value and, even more importantly, reliability, meant there was only one partner for us to work with – Capri Foods. We are delighted to represent them and look forward to developing the market together even further as a result.”

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

New Structure For Chalcroft CHALCROFT, a leading specialist construction contractor, has today announced a boardlevel restructure which follows a period of substantial growth and paves the way for future company development.

over as Chalcroft’s new managing director with

Managing director, Mark Reeve, will move aside from the board of management to concentrate on his role at Chalcroft Holdings as chairman. David Reeve will continue in his role as finance director with Chalcroft Ltd and take up the role of chief financial officer at Chalcroft Holdings. Mark and David, who together led a management buyout in 2007, will continue to support Chalcroft Ltd in an ambassadorial and customer relationship capacity.

concentrate on my responsibilities to Chalcroft

Paul Morley (see above), operations director and co-owner of the business since 2007, will take

Rob Bull and Andrew Hard taking over as joint operations directors.

Mark Reeve said: “Following exceptional growth, the time was right to consider succession planning and positioning the business for continued,

AT A GLANCE New R&R Ice Cream Factory R&R Ice Cream, the world’s third largest ice cream manufacturer, has completed a four-year, £25m investment programme at its Leeming Bar factory in North Yorkshire, increasing production by more than 20%.

Birds Eye Goes Digital Birds Eye has appointed digital marketing agency, Recipe, to manage its digital communications in the UK. Recipe will manage Birds Eye’s digital marketing, across social, content creation and digital execution on brand campaigns.

Oakland Goes Greener Family food distributor and supply chain specialist, Oakland International, has enhanced its green credentials through a new solar installation increasing rooftop energy generation output capability at its Seafield site to a mega 433kWp.

Central In Capri Pizza Deal Central Foods has won the exclusive frozen foodservice sales and distribution business for Capri Foods, the London-based, BRC A-grade approved manufacturer of pizza crusts and readytopped pizzas.

positive expansion. Stepping back allows me to Holdings – including mentoring and developing the new board, acting as an advocate for the business and undertaking high-level strategic and fiscal planning – as well as pursuing other projects.”

Established in 1979, Chalcroft provides a complete construction service for industrial and commercial clients throughout the UK.

Chalcroft’s New Board Chalcroft, a specialist construction contractor, has restructured its board following a period of substantial growth to pave the way for future company development with Paul Morley, operations director and co-owner of the business since 2007, taking over as its new managing director.

For more information, visit www.chalcroft.co.uk THE BULLETIN I MARCH/APRIL 2016 15

NEWS Iceland Signs With CHEP ICELAND HAS SIGNED a new three-year commercial agreement with CHEP in the UK to deliver significant supply chain efficiencies in both its UK and international operations.

CHEP, a leading provider of pallet and container pooling solutions, will supply around 100,000 of its industry standard B1210A pallets (1200x1000mm) per year. This will support Iceland’s container devanning operation at its four main distribution centre facilities located at Livingston (West Lothian), Enfield (London), Swindon (Wiltshire) and Warrington (Cheshire) as well as its international business.

Iceland will leverage CHEP’s expertise to continue strong asset controls at its distribution sites. In addition, Iceland will continue to allow CHEP’s supply chain experts access to these sites to support its asset management initiatives at a local level. Further strategic opportunities to work together are expected to arise over the course of the new agreement, with Iceland keen to adopt the use of CHEP’s innovative display pallets.

For more information, visit www.chep.com

The Bulletin

Reed Boardall Turnover Up YORKSHIREBASED cold storage and transport business the Reed Boardall Group Limited has put in another sound financial performance with revenues rising to just under £66m in the year ending March 31 2015, an increase of 3% from the previous year’s total sales of just over £64m.

The Boroughbridge-based company, which serves leading retailers and food manufacturers throughout the UK, attributes its steady performance in a competitive market to an increase in volumes compared with the previous year. With a large portion of the group’s turnover and profit dependent on the volume of stock in store, it reported a positive trend with average store utilisation for the year reaching 89% compared to 86% during 2014.

“2015 was another year of consolidation for us, building on our sound financial track record and making further inroads into eradicating unnecessary costs,” said Marcus Boardall (top left), deputy chief executive of The Reed Boardall Group. “With more than 20 years serving the British food industry, we have a proven formula for success and our strong performance continues to validate our business model based on a single facility from which we are able to serve all of our customers’ needs efficiently. We firmly believe that this strategy allows us to excel in customer satisfaction and service quality and sets us apart from our competitors in a market which is increasingly dynamic and competitive.”

Reed Boardall also saw an increase in profit before exceptional items from £2.6m

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

Dawnfresh Sells Frozen Scampi Business DAWNFRESH SEAFOODS LTD has sold its frozen scampi business, including stock, to Whitby Seafoods Ltd. The sale was completed in January.

Alastair Salvesen CBE, chairman, Dawnfresh Seafoods, said, “I started work with Dawnfresh Seafoods in January 1980 and at that time its major activity was the production and sale of scampi although it was also involved in processing whiting and herring in Whitehaven.

A major investment was begun to expand and develop this business before moving to a state of the art seafood factory in Uddingston in 1991 where the expansion continued. Dawnfresh then acquired silver trout and introduced

16 THE BULLETIN I MARCH/APRIL 2016

in 2014 to £3.2m in 2015, largely due to improvements in controlling some direct costs. However, the group’s transport activities continued to be challenging with competition making it difficult for the group to recover the increases in cost incurred this year.

trout processing to the factory, expanding this activity with the business of Scot trout, which included processing salmon. A long term investment programme then began to create a vertically integrated Scottish Aquaculture business which farms trout in many parts of Scotland and adds value to a variety of fish in our factories in Uddingston, Arbroath and Grantown on Spey.I would like to thank all of our longstanding customers and suppliers for their support over many years and I wish the Whittle family and their team at Whitby continuing success in the future.”

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

Employment Law Food Blog LEADING FOOD industry law firm, Roythornes, has created a new blog to help food companies stay on top of the crucial changes to employment law on the horizon in 2016. Compiled by associate Maz Dannourah (see above), the blog highlights seven key issues for industry leaders to be aware of.

Issues include changes to rules around exclusivity clauses within zero hours contracts which came into force in January along with the introduction of the National Living Wage. Other issues highlighted include the controversial Trade Union Bill, which is currently at the second reading stage before

the House of Lords and could be passed later this year along with new rules which come into force in April mandating that companies with more than 250 employees must, by law, publish information about the differences in pay between men and women.

Maz commented: “It’s important that financial planners pay as much attention to these developments as HR professionals. Food companies in particular will need to pay attention to the aspects around contract law and the National Living Wage which could have significant financial repercussions and need to be accounted for in advance.”

For more information, visit www.roythorne.co.uk/site/blog

by visiting www.seasonyourchips.co.uk) The profit potential has been calculated as part of the joint ‘Cash In Your Chips’ campaign, created to highlight the opportunities for caterers that trade up their fries. By switching from standard chips to Aviko’s Premium Fries – such as Supercrunch, Superlong or Sweet Potato Fries – and then adding a sprinkling of Schwartz Chip Seasoning which is a blend of spices including paprika and black pepper – caterers can easily turn a plain portion of chips into a side of gourmet fries.

Cash In Your Chips with Aviko and McCormick OPERATORS STAND TO GENERATE up to a massive 87% profit per portion of chips by pairing Aviko’s Premium Fries with Schwartz Chip Seasoning from McCormick Flavour Solutions. (A full breakdown of how the calculation has been worked out can be found

Mohammed Essa, general manager, Aviko UK & Ireland, said: “We’re not asking caterers to take a gamble here, it’s a win-win situation and the sums clearly stack up. Caterers can charge 48p more for a serving of our Premium Fries versus regular chips, plus 25p extra for adding Chip Seasoning – that’s over 70p more per portion!”

The profit potential is based on Aviko’s Superlongs, frozen fries which, as their name suggests, are longer than average chips. This provides a greater plate fill, and more portions per kilogram while providing consumers with a more premium option. Schwartz Chip Seasoning, which is available in a 300g shaker jar, can be sprinkled over cooked chips before serving.

AT A GLANCE Iceland Signs With CHEP Iceland has signed a new three-year commercial agreement with CHEP in the UK to deliver significant supply chain efficiencies in both its UK and international operations and will supply around 100,000 of its industry standard B1210A pallets (1200x1000mm) per year.

RB Turnover Up Yorkshire-based cold storage and transport business the Reed Boardall Group Limited has put in another sound financial performance with revenues rising to just under £66m in the year ending March 31 2015, an increase of 3% from the previous year’s total sales of just over £64m.

Dawnfresh Sells Scampi Dawnfresh Seafoods Ltd has sold its frozen scampi business, including stock, to Whitby Seafoods Ltd. The sale was completed in January.

Employment Law Food Blog Roythornes, has launched a new blog to help food companies stay on top of the crucial changes to employment law on the horizon in 2016. Compiled by associate Maz Dannourah, the blog highlights seven key issues for industry leaders to be aware of.

Aviko And McCormick Join Forces A joint campaign by Aviko and McCormick has been launched to show how operators can increase profits on fries by pairing Aviko’s Premium Fries with Schwartz Chip Seasoning from McCormick Flavour Solutions.

For more information, visit www.aviko.co.uk THE BULLETIN I MARCH/APRIL 2016 17

NEWS

The Bulletin

Buhler’s New Hi-Def Cameras Improve Detection carrots, are a fast growing market segment in the food industry. Not only do they meet the demand for food that is quick and easy to prepare, in or out of season, but they can even be nutritionally superior to retailed fresh produce, as they are harvested at their peak ripeness - when most nutritious – and frozen soon after, preserving their vitamins and antioxidants

WITH DOUBLE THE RESOLUTION, Bühler’s newly developed InGaAsHD cameras for the SORTEX E range of optical sorters can detect foreign objects smaller than ever before.

With double the resolution, these high definition cameras are able to detect foreign materials down to half the size previously possible, resulting in substantially better detection and removal.

InGaAsHD will be available across the SORTEX E product range and will enable processors of frozen fruits and vegetables to meet the highest safety requirements, while ensuring maximum quality of their product. Frozen fruits and vegetables, such as strawberries, green peas, sweet corn or baby

Easter Menus For Kids APPEALING TO children is the secret to operators looking to cash in over Easter and attract the profitable family pound, says Almondy. The Swedish cake supplier is encouraging operators to take a second look at their children’s menus in the run-up to Easter and tap into the family dining market which totals 3.18 billion eating out visits a year and valued at a staggering £4b (NPD Group).

With 11% of restaurant choices influenced by children(NPD Group), the Easter break provides operators with a key opportunity to widen their customer base and appeal to this profitable market.

Andrew Ely, managing director, Almondy says, “The traditional two week break means there will be a rise in parents looking for places that kids 18 THE BULLETIN I MARCH/APRIL 2016

“While increasing amounts of frozen fruits and vegetables are being processed, food safety regulations are tightening in most countries and processors have to guarantee the safety and quality of their products,” said Stephen Jacobs, global product manager, Bühler.

Among the biggest safety concerns are foreign materials, such as small stones, pieces of wood and glass, or slivers of plastic. If contained within packaged frozen food products, they will pose health risks - including lacerations, choking or broken teeth. For food processors, they may result in expensive product recalls and damage to reputation.

For more information, visit www.buhlergroup.com

like to eat – somewhere they can take a break from making those meals at home. Catering for children can be a challenge though; with the need to provide a balance between dishes that they want but also present parents with quality and value for money.”

One way of boosting menu appeal is by updating dessert menus for Easter; with the purchase of cakes in the UK highest among parents (Mintel 2014) and the fact that customers are 22% more likely to eat sweet treats when dining with children (Toluna 2014), operators can benefit from their dessert menus' sweet appeal over the Easter holidays and beyond.

Almondy’s range of cakes – all of which are gluten free – allows caterers to profit and bring the popularity of confectionery to their menus with minimum effort. The range includes Almondy’s globally best-selling Almond Cake with Daim; combining a delicious almond base and golden cream with crunchy almond

Food ATP Workshop On Diet and Health FOR PROFESSIONALS wishing to learn more about the role of diet in tackling key public health issues, FoodATP has created a workshop to run from April 11 to 13 - with long-distance learning beginning in March.

Delivered by the University of Reading and leading health awareness organisations including the National Obesity Forum and Consensus Action on Salt & Health (CASH), the workshop focusses on the scientific evidence for the role of diet in chronic disease and how this evidence forms the basis for current dietary guidelines and healthy eating recommendations.

The three-day workshop will be be held at the award-winning Whiteknights Campus and attendees will receive 10 credits which could be put towards FoodATP’s postgraduate qualifications. The full module course costs £650 with bursary (full cost is £1,650) and the CPD training costs £600 (£1,500 full cost).

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

caramel Daim pieces, all deliciously covered in smooth milk chocolate. For the ultimate Easter cake Almondy’s Almond Cake with Toblerone is covered with rich chocolate cream and smooth milk chocolate mousse all topped with a generous sprinkle of Toblerone pieces and deliciously smothered with milk chocolate.

For more information, visit www.almondy.com/en

When I say pasta I mean Italy.

When I say deep-frozen fresh pasta, I mean Laboratorio Tortellini.

visit us at FOOD & DRINK Birmingham

18-20 April 2016 Hall 7 - Stand K140

Premium quality for the catering sector.

Want to cook real Italian fresh pasta?

With Laboratorio Tortellini you’re offering your customers a genuine Italian product that’s specially designed for the catering sector, with constantly high quality that makes it the product of choice for Italy’s leading chefs. And that’s with all the advantages of a deep-frozen product: speedy preparation, easy-to-control food costs, and a varied and always-available catalogue of products.

Laboratorio Tortellini is a brand

The chef’s Italian favourite.

SURGITAL S.p.A. Lavezzola (Ra) - Emilia Romagna - Italy - +39 0545 80328 - surgital@surgital.it - www.surgital.com

HEALTH & SAFETY SEMINAR Wednesday 6th July 2016 Ricoh Arena, Coventry CV6 6GE 9.30am - 3.30pm S p on so r e d b y Ev e n t :

Now in it’s seventh successful year, join leading industry experts to discuss a wealth of topics affecting our industry.

Hear from: HSE - Priorities & Targets for 2016/17 BFFF - H&S Update on Guidance Lincolnshire Fire & Rescue - Fire Safety Case Study Mentor Training - Forklift Operator Observation Process Chalcroft Construction - Safety Culture Case Study DLA Piper - Sentencing Guidelines Update Paul Mahoney - Real Life Story

Further topics & speakers to be announced shortly

Feedback from the 2015 Seminar: • Once again the BFFF H&S Seminar has been informative as well as entertaining. It’s definitely a ‘must attend’ event in my calendar for next year. Paul Duncalf, Brakes • Usual high level of interest from me & my company. I look forward to this event every year as a chance to set the stage for the next 12 months. David Helme, Kerry Foods

PRICE: £99 + VAT per member delegate £125 + VAT per non-member delegate

To Book Your Exhibitor Space Contact Kate Miller f.co.uk Mob: 07933 704270

Macphie Wins M&S Award

Macphie Farm team: Justin Amos, John Lohoar and Jim Airth

INDEPENDENT food ingredients company Macphie of Glenbervie has won the Aberdeen Angus Supplier of the Year award, a prestigious annual accolade presented by Marks & Spencer and Scotbeef - meat wholesalers to M&S. Glenbervie Home Farm was among 20 of the top farms in the Select Farm category which supplies meat to Scotbeef. The tough selection process over 12 months looked at all aspects of a modern farm such as the quality of the cattle, animal welfare, working practices and the environment.

Lorna Foubister, Scotbeef livestock liaison, said: “We looked at all producers who finished over 40 cattle in a 12-month period and took the top 20 producers who fell into this category. There were three parts to the competition; the first part was the grades of cattle that went to Scotbeef over the past year that met the Select Farm criteria of M&S; the second was a detailed test of steaks from each producer judging tenderness, succulence and flavour; and finally a farm visit from judges Peter and Pat Alexander of Mains of Mause Farm in Perthshire.”

Macphie farm manager John Lohoar said: “It’s nice to receive an award for basically doing your job. We started 23 years ago with the intention of producing high quality, tasty, succulent beef and it’s great that the team at Glenberbie Home Farm have been recognised for doing just that over the past two decades."

For more information, visit www.macphie.com

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Of all the suppliers assessed, CHEP Europe is in the top 5% of performers evaluated by EcoVadis.

The company scored particularly highly in the labour practices category, where it was ranked in the top 4% by EcoVadis.

EcoVadis is an independent rating agency which specialises in sustainable development and performance monitoring, assessing 20,000

Hi-Def Cameras For Buhler Bühler’s newly developed InGaAsHD cameras for its SORTEX E range of optical sorters has double the resolution and can detect foreign materials in food product down to half the size previously possible, for better detection and removal.

Food ATP Diet Workshop For professionals wishing to learn more about the role of diet in tackling key public health issues, Food ATP has created a workshop to run from April 11 to 13 – with long-distance learning beginning in March. It is being delivered by the University of Reading.

Easter Kids' Menu

CHEP Europe Top Ecovadis Rating CHEP, the supply chain solutions company, has been awarded an EcoVadis Gold Recognition Level in Europe for environmentally conscious development and achievements in areas concerning the environment, labour practices, fair business practices, and supply chain. This is the highest level attainable.

AT A GLANCE

suppliers from 101 countries and across 150 business sectors. The review is overseen by a committee of scientific experts to ensure reliable third-party assessment.

CHEP Europe president, Michael Pooley said: “This recognition from EcoVadis is a great reward for our efforts. We have set ourselves challenging five-year targets and will work hard to ensure we become even more sustainable in the future. CHEP's business model is intrinsically sustainable. We are focused on building a long-term, sustainable business that serves our customers, employees, shareholders and the communities in which we operate.”

CHEP is one of the main operating brands of Brambles Limited, a supply-chain logistics company operating in more than 60 countries.

Brambles is a signatory to the UN’s Global Compact and is closely aligned with the UN’s Sustainable Development Goals.

Almondy, the Swedish cake supplier, is encouraging operators to take a second look at their children’s menus in the run-up to Easter and tap into the family-dining market valued at £4 billion per year (NPD Group).

Macphie’s Top M&S Award Independent food ingredients company Macphie of Glenbervie has won the Aberdeen Angus Supplier of the Year award, a prestigious annual accolade presented

by Marks & Spencer and Scotbeef - meat wholesalers to M&S.

CHEP Tops Ecovadis Rating CHEP has been awarded an EcoVadis Gold Recognition Level in Europe for environmentally conscious development and achievements in areas concerning the environment, labour practices, fair business practices, and supply chain.

For more information, visit www.chep.com THE BULLETIN I MARCH/APRIL 2016 21

FEATURE

The Bulletin

A Sterling Half-Century Founded in 1966, Sterling Supergroup celebrates its 50th year of operation in 2016 and puts its solid success down to the strength of the co-operation between its partners.

FOUNDED IN 1966, Sterling Supergroup celebrates its 50th year of operation in 2016 and puts its solid success down to the strength of the co-operation between its partners.

Sterling was founded in 1966 by Nick Luton, at the time a marketing executive for ATV (a former independent television franchise), and six Midland-based wholesalers. They were: J.R Clarke & Sons (Stoke-on-Trent and Stafford), J&F Wholesale (Ashton), G.C Vincent & Co. Ltd (Leicester), Holder & Ashman (Malvern and Redditch), Parr Cash & Carry (Briererly Hill), and R.A Instone & Sons (Shrewsbury).

In the mid-1960s, the independent grocery trade accounted for 70-75% of the UK’s retail food business and these shops were serviced by literally hundreds of independent wholesalers.

During the course of his job meeting potential advertisers, Nick Luton visited Parr Cash and Carry in Brierley Hill. Owner Eddie Parr remarked to Nick Luton that it would be good to get the same prices and promotions from manufacturers and brands that the largest

wholesalers in the UK enjoyed. Both Nick and Eddie were aware of independent retail consortia, so they decided to launch a similar operation for wholesalers. Together they formed their own group, initially called ICCG Independent Cash & Carry Group.

Nick continued working for ATV and a year later recruited Anne Tomlinson, a features writer in Fleet Street, to edit a magazine he was producing for ATV. Soon after the work they were doing for ICCG led to them to leave ATV. Initially they set up an office in ATV House at Marble Arch in London before moving out to Chelmsford, Essex. In 1996 the members agreed to purchase the Wantz Road property in Maldon where the group is still based.

In the early days, ICCG offered a promotions and marketing-led service to its wholesaler members, whose numbers had grown to 10 in the first year.

Own label products came on the scene early with coffee being first on the list in 1968. ICCG set a precedent for groups in the cash and carry trade, which was then in its infancy.

Current chief executive Vanessa Cooper took over the role in 2008

Today the group has a turnover of just over £385 million

The idea caught on and soon it was attracting larger members. However over the decades as the sector developed, national companies bought up many of the independent wholesalers and so the group's buying power reduced. As a result the remaining members diversified into foodservice.

Nick Luton was the sole proprietor of the ICCG head office and also owned the Sterling label from the inception of the group. In 1990 he decided to retire and agreed to sell the head office and Sterling label to the members so that the company could be run as a true co-operative. The members asked Anne Tomlinson to remain as chief executive.

At one of the first meetings of the newly elected board it was agreed that the name ICCG should be replaced by Sterling Supergroup Ltd to reflect the diversity of the group.

Over the past 25 years, the group has been almost completely transformed under the guidance of Anne Tomlinson from a cash and carry group into a foodservice buying group.

It now has 40 foodservice-led wholesale members, but sadly none of the original six ICCG wholesalers are amongst the current membership. Anne Tomlinson completed 40 years of service to the membership and retired at the end of 2007. Current chief executive Vanessa Cooper took over the role in 2008.

Today the group has a turnover of just over £385 million. Its private label, Sterling Caterers Essentials has been in existence since 2009 and consists of well over 300 catering lines and an annual turnover of over £22 million. The group has 40 members operating 57 depots with around 550 vehicles. Together the members employ over 1,780 people.

To celebrate its 50th anniversary, the company is running a series of events: a Golf Day and Spring Exhibition in March 2016, a Golden Anniversary Dinner for members at the Houses of Parliament in April 2016 and a three- day Conference and Exhibition at Cameron House, Loch Lomond in September 2016.

During the course of the year, the members have also agreed to work together to raise £50,000 (£1,000 for each year that the group has traded) to donate to charity. All of the head office team are going to do the “Tough Mudder” in May 2016 in order to help members hit the target.

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

22 THE BULLETIN I MARCH/APRIL 2016

Get your message across to key industry decision makers.

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FEATURE

The Bulletin

Catch Of The Day We’ve come a long way since fish and chips first hit UK streets back in the 1860s. From salmon to haddock to tuna, not to mention less well-known seafood, there’s a huge variety of fish available today with different tastes and textures.

24 THE BULLETIN I MARCH/APRIL 2016

With the dazzling array of cooking methods and delicious sauces on offer, you could easily eat fish everyday for a month without ever getting bored.

Sales figures show that salmon, cod and tuna remain top sellers but with other varieties on the rise all the time, fish producers around the country – and from further afield – are getting ever more adventurous with their frozen fish offerings.

STARTER FOR TEN Consumer demand for appetisers, tapas-style dishes and sharing platters is on the up. All day dining is the norm and consumers are enjoying this informal way of eating out with friends, family and colleagues or on their own for a quick bite. Smaller portion ordering means that adventurous-sounding dishes can be ordered without the worry of putting all your eggs in one basket by ordering a risquĂŠ main meal. There is an abundance of seafood starters and platters in the marketplace and product innovation is buzzing.

Fish producer Paramount 21 has developed a tasty range of versatile dishes including Battered Cod Goujons, Lemon & Cracked Black Pepper Breaded Scallops, Salty Cod Croquettes, blanchbait, whitebait and the much-loved classic dish, Coquille St. Jacques.

Paramount 21's Gluten Free Smoked Haddock And Mozzarella Fishcakes (above) and Salty Cod Croquettes (left)

Bakkafrost's Faroe Island Fisheries

FEATURE

The Bulletin

RESTAURANT QUALITY AT HOME And, when it comes to dining at home, consumers are increasingly looking for the quality they associate with restaurant food in the meals they buy to cook at home.

Global seafood producer Royal Greenland is tapping into the demand for premium fish and seafood at home by extending its range of added-value fish products available in the frozen aisle.

Its new products include branded large, luxury frozen coldwater prawns available in Booths and Waitrose. These premium prawns are wild caught and have a sweet and delicate taste, making them perfect in prawn cocktails and salads. Being low in fat and high in protein and omega-3, they also appeal to health conscious consumers.

Randall Jennings, managing director, Royal Greenland UK, said: “Consumer research is part of our ongoing strategy and, as a result, we are continuously researching and finetuning our products and looking to the future needs and wants of the consumer.”

Royal Greenland supplies seven of the top 10 UK retailers with its frozen cold water

Paramount 21's Jack Sprats WC Whitebait Fillets

26 THE BULLETIN I MARCH/APRIL 2016

prawns and is the number one brand in foodservice for this product. But the company is also promoting a wider range of products which are becoming more widely seen on restaurant menus. “While we’re known and respected in the UK for providing the finest coldwater prawns and highest quality cod, there are a number of other species such as Greenland halibut, plaice, haddock, snowcrab and roe that we supply across Europe which we would like to be recognised for over here. We also supply a range of exceptional smoked products, including hot and cold smoked salmon.”

MAKING THE MOST OF FROZEN FISH Sometimes fish and seafood are avoided as an option because of perceived high preparation time, lingering cooking smells or waste. One company that’s making these concerns a thing of the past is JCS Fish, producer of the BigFish brand.

The core product in the BigFish portfolio is a range of delicious, added-value salmon fillets with flavoured marinades. These are sold as highly convenient, individually wrapped fillets - so there’s no waste and the salmon can be used as needed. It cooks straight from frozen by poaching or microwaving in the pack, oven roasting or grilling.

The current BigFish Brand range includes Salmon marinated with Garden Mint, Lemon & Black Pepper, Sweet Chilli, Piri Piri, Eastern Thai Spices, BBQ Spices and Sticky Maple Glaze, plus natural fillets and natural organic fillets. And these innovative products contain all the health benefits that make fish such a healthy option. In particular, salmon is high in protein, rich in omega-3 and low in fat.

Andrew Coulbeck, managing director, JCS Fish, said: “Our aim is to make salmon more accessible by taking away the fuss, cooking smell and potential for waste. Then our range of marinades gives people more reasons to enjoy salmon more often. From Garden Mint to Eastern Thai – BigFish provides inspiration for all sorts of different meal ideas.”

Royal Greenland is one of the largest global suppliers of seafood; from catch to finished goods we bring the finest seafood from the North Atlantic to your plate.

Royal Greenland

- The North Atlantic Champion

Royal Greenland UK, Gateway House, North Wing 2nd Floor, Styal Road, Manchester, M22 5WY www.royalgreenland.com For more information or to find stockists, please contact Royal Greenland on 0161 489 7000

Established in 1774 we are 100% owned by the Greenlandic Self Rule Government and are Greenland’s largest employer; our unique history and relationship with Greenland, ensures we act in a sustainable and ethical manner.

FEATURE

The Bulletin

‘foodie’ era many people are still put off by the idea of preparing fresh fish. Our BigFish brand makes the most of the benefits of the freezer with a highly convenient, boneless fillet format which cooks with minimum preparation. It’s a great standby for time-poor cooks who are looking for something healthy and delicious.”

So in this era of endless variety and choice, what choices do consumers come back to time and time again?

Andrew and Louise Coulbeck, JCS Fish

BigFish products are sold mainly through farm shops, delicatessens and independent retailers as well as through Ocado and have won extensive award recognition including Deliciously Yorkshire, The Grocer New

28 THE BULLETIN I MARCH/APRIL 2016

Product Awards (finalist 2014 and 2015) and six Great Taste Awards (2014 and 2015).

Andrew Coulbeck added: “Salmon is much loved by consumers but even in our so-called

Sarah Cumber, marketing manager, Paramount 21, said: “What do we think is the ultimate catch of the day? Cod, haddock and salmon remain popular and, whenever possible, we will source and use Marine Stewardship Council-accredited products (MSC). Currently our range includes a Jumbo Cod Fish Finger (see below) made using prime MSC cod fillet (this product is also gluten free) and our starters and sharing range includes panko-style breadcrumbcoated MSC Cod Bites.”

Future-Proofing The Fish Industry The UK fishing industry employs tens of thousands of people and all their livelihoods depend on the same thing – enough fish in the sea for everyone. With this in mind, it’s vital that all those involved in the industry keep the sustainability of fish at the top of their agenda. For fishing companies, it can be a tricky balancing act to embrace new technologies while keeping an eye on sustainability and corporate responsibility.

The industry has started to take sustainability into its own hands with various initiatives. One group of notfor-profit organisations have come together to launch Sustainable Fish Cities. This initiative, backed by the Marine Conservation Society and the Marine Stewardship Council (MSC), encourages cities to get on board and make sure schools, hospitals and other establishments are serving only sustainably-sourced fish.

Fish producers Three Oceans, which is celebrating its 25th anniversary this year, became the first fish producer to sign

Three Ocean's Premium Cod Loins

Hawkhurst Station Business Park, Gills Green, Hawkhurst, CRANBROOK, Kent. TN18 5BD

T: 01580 752878 F: 01580 752770 W: www.nortrade.co.uk E: sales@nortrade.co.uk . . . probably the best seafood company in the world . . .

THE BULLETIN I MARCH/APRIL 2016 29

FEATURE The Fish City Pledge for Sustainability which means it has committed to selling only 100% demonstrably sustainable fish.

Tim Rose, founder and chief executive, Three Oceans said: “Choosing to source sustainable fish means that we know that we are contributing to a solution to overfishing, and are supporting fisheries that are well managed and using the most sustainable fishing methods. Sustainable Fish Cities is an ambitious campaign aiming to show what can be achieved if people and organisations across a city make a concerted effort to change their buying habits, and we are making it as easy as possible for our customers to be involved.”

“Customers who buy from our range of Coated or IQF Plain Fish can be assured that the fish they buy meets the tough standards in the Sustainable Fish Cities pledge, and we are happy to provide information about the source of any of our products,” he added.

Sustainability is becoming ever more important to consumers and they are increasingly looking for products that are responsibly and ethically sourced. Trisha

The Bulletin

Rasor, Crown Foods’ marketing director, said: “Crown Foods is proud to help promote the message and importance of these values by working with trusted bodies like MSC, to ensure that great tasting, appealing and healthy fish can be enjoyed for generations to come.”

Part of Crown Foods’ broader work with MSC includes Peter Pollock, a fun fish mascot created to help people fall in love with sustainable fish and highlight the benefits of eating fish.

So how can seafood companies keep innovating and bringing new products to market while keeping the sustainability agenda close to their hearts? Sarah Cumber, marketing manager, Paramount 21, manufacturers and suppliers of premium frozen seafood products to the foodservice industry, explains that the two need to go hand in hand for a company to face the future.

Sarah said: “At Paramount 21, we are committed to ensuring that all our products are responsibly sourced. Our approach

to sustainability and our corporate responsibility is firmly balanced with the trending consumer tastes when we develop new products. We are constantly monitoring and researching the marketplace to ensure that our product range is holding, meeting and exceeding the constantly evolving consumer foodie demand. We ask: what’s on trend? Is it a fad? Will it last? Does my choice tick the sustainability box?”

PROVENANCE IS KEY “I think that brands, wholesalers and retailers have to work much harder today to be one step ahead of both the consumers (and their competitors) in terms of choice of species but flavour profiles and product formats are also key factors in the product choice decision. In addition to sustainability, end-users are looking to list products with provenance and we source locally where possible. Our provenance products include bite-size Spicy West Country Crab Cakes, British Jack Sprats and our West Country Smoked Haddock, Cheddar & Pea Fishcake to name a few…”

Bakkafrost, the leading producer of salmon from the Faroe Islands, also has an eye on the future and the company is currently hard at work on a modern new processing plant.The premium quality of Bakkafrost salmon is renowned throughout the industry, and the new plant means Bakkafrost’s customers can look forward to superior quality salmon products. The new facilities give Bakkafrost the opportunity to offer customers new products and establish an even stronger bond with its wellestablished loyal customers.

The new centralised headquarters in Glyvrar, Faroe Islands, is a merger of several plants.

Two VAP processing plants, three harvesting plants and the offices will be merged into one modern headquarters, where all of the production and administration will take place. Bakkafrost is also expanding its existing hatcheries and building a brand new hatchery in Klaksvik. This process is done because the company want the young salmon to grow from 100g to 300g, before releasing them out to the ocean. This expansion will increase the total farming

30 THE BULLETIN I MARCH/APRIL 2016

Paramount 21's Crab Cakes (above) and Breaded Scallops (right)

capacity while minimising the risks associated with farming salmon in the wild north Atlantic Ocean.

With a heritage dating back more than 240 years, global seafood supplier Royal Greenland has grown and developed parallel to consumer needs by adopting new technology and looking at methods of fishing to ensure sustainability.

Despite embracing new technologies, the company does not divert from Greenland’s traditional fishing and hunting methods. It does not overfish and both crabs and prawns are caught within quotas with many seafood species being sourced from inshore fishermen who sell to Royal Greenland factories.

Randall Jennings, managing director, Royal Greenland UK said: “Vertical integration means we have full control over the chain from catch to plate. It also means we are able to apply our social responsibility ethos to the entire production network maintaining consistency throughout.”

With everyone starting to pull together to protect the future of the industry, the future is looking brighter for the UK fishing industry. The authority on seafood, Seafish, says: “The face of the UK – and European – industry is changing beyond all recognition compared with only a few years ago. Conservation and the environment – along with profitable operations – are key to the modern fleet. Fishermen and the broader seafood industry are developing a stewardship role that makes them very obviously ‘a part of the solution’.”

SUPERIOR QUALITY SALMON Tasty Healthy Convenient Salmon from the

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FEATURE

The Bulletin

Frozen Fish For All Fish is one of the most versatile types of food around – it’s bursting with health benefits and can be served in a way that meets just about any special dietary requirement. Fish that is frozen within hours of being caught maintains all the valuable nutrients and is just as healthy as fresh fish.

WHY EAT FISH? According to Seafish, the authority on seafood, the top 10 health benefits from eating fish and seafood are: 1. Great for your heart – seafood is low in saturated fat and high in omega-3 which can protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut the risk of heart disease in half.

2. Clearing your vessels – eating fish can improve your circulation and reduce the risk of thrombosis. The omega-3 oils in seafood can save your body from having to make

eicosanoids – a hormone-like substance which can make you more likely to suffer from blood clots and inflammation.

3. Joint benefits – eating fish as part of a balanced diet has been shown to ease the symptoms of rheumatoid arthritis. Recent research has also found a link between omega-3 fats and osteoarthritis, suggesting that eating more seafood could help prevent the disease.

4. Better vision – regularly eating oil-rich fish can keep eyes bright and healthy and a recent study has suggested that omega-3 fatty acids can help to protect the eyesight of those suffering from age-related macular

disease. Fish and shellfish also contain retinol which boosts night vision.

5. Essential nutrients – seafood contains iodine, selenium, zinc and potassium which all help to keep our bodies running smoothly and can help to protect us from illness.

Fish and shellfish are also excellent sources of many vitamins.

6. Healthy lungs – studies have indicated that fish and shellfish may help to protect our lungs and keep them strong and healthy as we age, compared to people who don’t eat much fish. Seafood can relieve the symptoms of asthma in children and has even shown signs of preventing it.

7. Fights depression – seafood may play a large part in preventing depression – research has highlighted links between low omega-3 levels and a higher risk of depression. Seafood could help avoid Seasonal Affective Disorder (SAD) and postnatal depression.

8. Great-looking skin – omega-3 helps to protect skin from the harmful effects of UV damage and can help with conditions such as eczema and psoriasis.

9. Digestive health – evidence shows that a diet rich in fish oils can help protect us against serious inflammatory bowel diseases including Crohn’s disease and ulcerative colitis.

10. Increases brainpower – the human brain is almost 60% fat, much of it being omega-3 fat and it’s probably for this reason that people who eat plenty of seafood are less likely to suffer dementia and memory problems in later life. DHA, found in seafood, has also been linked to improvements in children’s concentration, reading skills, behaviour and Attention Deficit Hyperactivity Disorder (ADHD).

Free from gluten, full of flavour...

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FEATURE

The Bulletin

FOCUS ON DIET Now the market is seeing an increasing amount of innovation in terms of new frozen fish products to suit different dietary requirements and lifestyles. According to Mintel, the free-from market has doubled in value since 2009 to £365m in 2014 and the market is forecast to grow by a further 51% between 2014 and 2019.

Crown Foods’ MSC Gluten-Free Bubble Crumb Fish Fillets (see right) were developed to meet the growing demand for gluten-free options in schools but the unique rice-based coating has wide appeal across foodservice and retail. Crown Foods’ have high hopes for the MSC Gluten-Free Bubble Crumb Fish Fillets in 2016.

Trisha Rasor, Crown Foods’ marketing director, explains: “Our new MSC Gluten-Free Bubble Crumb Fish Fillets are so good that everyone wants to eat them and children especially love the taste and texture, making them an inclusive choice rather than being a ‘special dietary requirement’ option. Demand for gluten-free is growing fast and only cooking one product makes life easier.

“Buying frozen rather than fresh offers hugely extended shelf life and reduces waste because customers only use what’s needed, without any spoiling. Consistent price and availability are also advantages and products are ‘freshly frozen’ so there’s no compromise on quality either.”

Another fish producer producing tasty alternatives for the glutenfree market is Paramount 21. Its innovative new gluten-free range of fishcakes includes a delicious Smoked Haddock, Mozzarella & Spring Onion fishcake and, of course, the magnificent MSC Jumbo Cod Fish Finger.

Or, for those looking for kosher fish products, the culinary innovation team at salmon specialists MacKnight has developed Smoked Salmon Rashers which have just been Kosher certified (see right).

34 THE BULLETIN I MARCH/APRIL 2016

High in omega-3 and containing no trans or polyunsaturated fats the product was first developed to give a healthier lifestyle alternative to pork bacon.

Tony Ingham, chief commercial officer, MacKnight, said: “We are pleased to be able to announce in our 30th year in the smoked salmon business we have developed a truly unique product that not only complements

our range of smoked salmon products but opens them up to a much larger market audience. The design of the new retail shelf-ready packaging is almost complete and we are ready to start talks with any UK retailers looking for something that ticks a lot of the boxes that the UK’s health conscious consumers and ethnic groups are looking for."

Quality Frozen Seafood

Sea Products International Limited (SPI) is part of an International Seafood Group, specialising in the sourcing and marketing of fish and seafood from around the world. Serving the UK market for over 40 years, our strength lies in our long standing relationships with leading producers from around the globe.

We pride ourselves in consistant levels of quality and service that allows us to establish strong relationships with our customers – who include National and Regional Wholesalers, Cash & Carries, Chinese and Indian Distributors, Major Restaurant Chains, Fish Merchants, Food Manufacturers and Retailers. We work very closely with our customers, supply partners and legislators to ensure that we can provide a full range of items developed to meet the needs of the dynamic UK market.

Sea Products International Ltd recognises the importance of the sustainable management of fisheries and the marine environment.

We strive to develop our trading relationships to increase awareness of the environmental impact of their operations, and how they can minimise any detrimental effects which their activities may cause.

Whether you require commodity products, added value or bespoke product solutions please contact us to discuss your requirements.

Sea Products International Ltd, Ocean House, Wholesale Markets Precinct, Pershore Street, Birmingham, B5 6UU, UK. Tel: +44 (0)121 622 5111, Fax: +44 (0)121 622 6123

www.seaproductsint.com

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29

TECHNICAL & LEGISLATIVE

The Bulletin

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

Crystal and I wanted to take this edition of the Bulletin to update you on some of the projects that have been covered in detail in past editions. There has been some progress on some of the projects and unfortunately some are stuck in the process particularly those involving the Commission and Brussels.

Date of First Freezing THE FOOD Information to Consumers Regulation 1169/2011 (FIC) requires that a ‘frozen on’ date be indicated on frozen, meat, meat preparations and unprocessed fish products. Since its first appearance the debate

has raged on about when the date of freezing or first freezing should be.

The Department for Environment, Food & Rural Affairs (Defra) has always been supportive of the business view that it should be the date of freezing of the food as presented to the consumer. Despite Defra optimism for similar pan-European interpretation, the European Commission has not been moved from its view that the date of freezing should be the first date of freezing of the carcass of meat or fish in the form in which it is first frozen.

The debate has then moved on to defining which products should not have a date of first freezing applied.

Whilst this is not ideal, by the time that you read this we hope that Defra will have communicated to enforcers that this interpretation applies only to unprocessed frozen meat and fish. It will not apply to meat or fish preparations but may need to be applied to frozen minced meat and fish.

Dual Weight Indication WE HAVE ALWAYS maintained that the Food Information to Consumers – FIC Regulation, whilst making Net Weight excluding glaze a mandatory indication, does not prohibit the voluntary declaration of Gross Weight including glaze.

The Commission ruled some time ago saying that consumers and caterers must only have net weight information given to them and to provide gross weight, even on a voluntary basis, is not legal.

We have been working closely with Seafish to develop assured guidance in this area that will explain the very limited circumstances in which both weight indications can remain but for the majority of products and supply chains the net weight information is the only legal weight declaration.

Members are advised to follow the assured advice in this area as it forms our view of best practice.

The assured guidance document will also cover price marking and sizing, particularly of shellfish products, so as to not mislead buyers/ consumers. Whilst this may be disruptive in the short term the legal situation has been clarified.

As always members of the BFFF Primary Authority scheme will be able to use this guidance as a defence (provided they follow its contents) should enforcement activity be planned by a local enforcer. Other BFFF members can of course use this as evidence of following best practice guidance.

All of the BFFF assured advice and codes of best practice can be found on the BFFF website.

More details are available on BFFFs website.

38 THE BULLETIN I MARCH/APRIL 2016

Chlorates and Biocides MEMBERS WILL recall a recent Bulletin reflecting the food sector’s concern regarding the potential restriction on the use of biocides and in particular chlorates. Biocides are used for cleaning and sanitisation in many parts of the food sector and their restriction has both cleaning and potential food safety implications.

This is the same legal review process that has resulted in the severe limitations put in place on QUATs using two specific active ingredients as from the August 12, 2015. This led to significant change to the types of chemicals used/their application rates and the increased expense of the alternatives.

There is an EU programme over the next two years managed by the European Chemicals Agency (part of the Commission) to review all actively used pesticides. There are a number of active substances used in food cleaning chemicals that were previously registered for use as pesticides and they will be caught up in these reviews. Members are advised to discuss these developments with their cleaning chemical suppliers.

Unfortunately one of these substances is chlorine which was once used as a pesticide.

Today it is widely used as a terminal sanitiser and microbiological control substance in the production of significant quantities of food.

BFFF has been working with a wide ranging food sector working group to ensure that the two lead UK authorities (the Food Standards Agency (FSA) for food and the Health and Safety Executive (HSE) for pesticides) have up to date information on the importance of

chlorine to the food sector. There is some hope that the UK can persuade the Commission to remove the discussions regarding chlorine/ chlorate from the biocides regulation review and instead conduct this under the hygiene rules. This would mean that more flexibility towards food hygiene would be shown. However, this approach will rely on a significant number of other member states adopting a similar view.

If this approach is not successful there will be significant implications for the food sector and especially fresh produce with the proposed Maximum Residue Level (MRL) unable to be met. This will be particularly true for food products that use potable water as an ingredient or as glaze on products. The UK, unlike some other EU member states, uses chlorine as a microbiological and viral control agent and this leads to residues of chlorates in the potable water supplied to them. Members in this position should contact their water supplier and ask for information on the residues for chlorates in their area as these vary from region to region within the UK (and across the EU). The testing of finished commodity products is also strongly recommended. Discussion with your analytical laboratory is also recommended given that most added-value foods cannot be currently tested with a reliable analytical method.

A final paper from the Commission on proposed MRL’s is expected at a March FSA/ HSE meeting and a consultation launched after this. BFFF will clearly be involved in ongoing developments.

Giving Food to Good Causes IN TRYING to demonstrate the many areas where BFFF is helping its members, we have recently launched our Guidelines on Giving Food to Good Causes. We know that many members have a strong corporate and social responsibility ethic and wish to help their local communities, and also generate waste or have products coming to the end of their shelf life, for example.

Frozen food and freezing food for donating to good causes is a well established way of using products that would otherwise generate significant amounts of waste causing both sustainability and environmental issues.

We hope that our common-sense guidelines on giving away food can clarify the best practice that members should adopt. The guidelines cover the risks associated with giving food away whilst maintaining your due diligence responsibilities, a customer checklist to ensure your products are handled as you would want them to be and information about simple record keeping that we recommend.

The BFFF Technical and Legislative Expert Group has been heavily involved in developing this short guide and we’ve also had help from outside bodies such as the British Sandwich Association, large charitable bodies and government liaison groups.

Following a request from members, the Giving Food to Good Causes Guide will form a further piece of assured advice and more details can be found on the BFFF website.

There are numerous other technical projects being worked on at the moment and we have included these in the recently issued T&L update. If there are any queries on any of these subjects, please contact Martin at martinforsyth@bfff.co.uk THE BULLETIN I MARCH/APRIL 2016 39

HEALTH & SAFETY

The Bulletin

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

HSE launches new five-­year health and safety strategy plans THE HEALTH AND SAFETY EXECUTIVE (HSE) has recently set out plans for its new five-­year strategy, in which employers and employees will be among those invited to have their say.

The new strategy will apply from 2016 to 2020, focusing on six new themes: • promoting broader ownership of workplace safety and health • highlighting and tackling the burden of work­related ill health • supporting small firms • enabling productivity through proportionate risk management • anticipating and tackling the challenges of new technology and ways of working • sharing the benefits of Great Britain’s approach The HSE has confirmed it will be looking to engage with relevant parties, including employers, workers, local and central government, unions, other regulators and key representative groups.

Commenting on the plans, which will include events across the country, social media and digital discussion groups under the campaign hashtag #HelpGBWorkWell, Richard Jones, head of policy and public affairs, Institution of Occupational Safety and Health (IOSH), said: “IOSH welcomes the opportunity to contribute to the development of Great Britain’s new five-year health and safety strategy. We also welcome the proposed focus on working together, tackling occupational ill health, supporting SMEs, keeping pace with change and sharing success.”

He added, “The occupational safety and health profession has a leading and influential role to play in working with others and helping more 40 THE BULLETIN I MARCH/APRIL 2016

organisations to deliver safe, healthy and sustainable working environments — this is good for individuals, good for employers and good for our economy.”

HSE has also consulted on its first proposed Innovation Plan. The background to the plan is that the government, as part of its own productivity plan, has asked all departments to work with their regulators to publish an innovation plan by March 2016.

The government’s aim is to find out whether the UK regulatory framework is set up to support innovation and so-called ‘disruptive’ business models.

A disruptive innovation is an innovation that creates a new market and value network and eventually disrupts an existing market and value network, displacing established market leaders and alliances.

Regulators have been asked to consider three specific issues, namely: •

how legislation and enforcement frameworks could adapt to new technologies and disruptive business models to encourage growth

• an assessment of how new technology is likely to shape the sectors being regulated •

actions for how regulators could better utilise new technologies to generate efficiency savings and reduce burdens on business.

Benchmarking statistics In January we began to collate our members' health and safety statistics for 2015. Please do look out for the statistics email from Emma and we shall look forward to receiving your information which will be kept confidential.

Last year we had 29 food manufacturers, 22 wholesalers and six logistics service providers all sharing their health and safety information with the BFFF for confidential collation. This data input continues to provide an excellent benchmarking tool for our industry.

Furthermore, each member contributing their health and safety statistics gives an opportunity for BFFF to provide a detailed comparison for their company.

Feedback from members has shown that they have found the comparisons a very valuable health and safety management tool within their business.

We would like to once again thank all of our members who contributed last year and hope that this year’s result will be just as useful for your business.

To get involved, or for more information contact emmacranidge@bfff.co.uk

Strong share-price linked to better health and safety A new research study carried out in the US has found that a robust employee health and safety programme is linked with strong stock market performance. The research, published in the Journal of Occupational and Environmental Medicine (JOEM), was recently featured in a special section highlighting the impact health and safety programmes may have on a company's investment value.

THE STUDY TRACKED the stock market performance of companies that had applied for or received the Corporate Health Achievement Award (CHAA), run by the American College of Occupational and Environmental Medicine, which annually recognises the healthiest and safest companies in North America. To be considered for the CHAA, companies must be engaged in measurable efforts to reduce health and safety risks among their employees.

A total of 17 companies with proven health and/or safety programmes were studied using investment modelling scenarios. All the

companies studied had achieved high CHAA scores in either health or safety, or in both categories. Investment scenarios were then created and analysed for the period spanning 2001 to 2014, using a hypothetical initial investment of $10,000.

The findings of the study suggested that employers that invest significantly in health and safety programming can outperform other companies in the marketplace. Over the 13-year period studied, the hypothetical investment returns for CHAA companies were significantly higher than average S&P 500

returns — as much as triple in some of the scenarios. In the best-performing scenario, the CHAA companies achieved a 333% return, compared to an S&P return of 105% during the same period.

Commenting on the study, the authors said the results are “consistent with, and augment, the growing body of work that is associating excellence in health, wellness and safety with superior financial performance in the marketplace.”

Soup Company Sentenced for Life-Changing Injuries One of the UK’s most well-known food manufacturers was sentenced and fined £60,000 after a worker suffered severe injuries while working on one of its production lines.

THE COMPANY APPEARED at Elgin Sheriff Court after a Health and Safety Executive (HSE) investigation found safety failings related to the incident. The court heard that a short-term contract worker climbed onto the conveyor belt to clear potatoes into the auger in-feed, but slipped from the belt into the collecting hopper.

The workers’ body was pulled into the auger and he was trapped for an hour while orthopaedic surgeons and other emergency services battled to free him. Once freed, he was flown by air ambulance for emergency treatment. His right foot was partially amputated and he underwent

a number of operations including the insertion of a metal plate and screws. However, his left foot could not be saved and he underwent a below the knee amputation of his left leg.

He now wears a prosthetic leg.

The Sheriff was told that on the line, the various different types of vegetables needed to be kept separate. To move the last few vegetables of the batch, operators used a ladder to access the conveyor belt and then used a squeegee to push the vegetables over the end of the conveyor into the auger. On that day, as the batch of potatoes came to an end, Mr Cormack put the squeegee over the edge of the hopper and once he’d stopped the conveyor belt climbed onto it to retrieve the squeegee to push the remaining potatoes off the conveyor belt and into the auger.

of the risks to which workers were exposed when they were engaged in the task of clearing vegetables from the conveyor belt. It also failed to reasonably provide and maintain plant and a system of work for the task that was safe, and failed to provide such information, instruction, training and supervision as was necessary to ensure, the health and safety at work of employees carrying out the task.

The court also heard that the company was recently prosecuted for a previous accident in which a worker received hand injuries when his fingers were drawn between the rollers of a conveyor.

The business admitted breaching Section 2(1) and Section 33(1) (a) of the Health and Safety at Work etc. Act 1974 and was fined £60,000.

The court heard that the company had failed to make a suitable and sufficient assessment THE BULLETIN I MARCH/APRIL 2016 41

THINKING OF JOINING BFFF? Come and join us on Monday 4th July 2016 at the Castle Hotel Windsor SL4 1LJ Are you, or do you know of a non member company who would benefit from learning more about BFFF?

Event sponsored by:

Then this complimentary seminar is just the ticket!

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Learn first hand from leading professionals about the work of BFFF

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Discover the benefits of membership such as prestigious networking events, Health & Safety and Technical guidance, foodservice and retail statistics, research, and promotional activity to highlight just a few benefits that BFFF offers members

•

Listen to current members views on how BFFF membership has worked for them

If you would like to attend this event please contact: Becky Dobb Membership Manager Tel: 01400 283090 Email: beckydobb@bfff.co.uk

Seminar Timings: 1.00 pm - Complimentary Buffet Lunch / Registration / Networking 2.00pm - Welcome - Graeme Day, BFFF 2.10pm - An Introduction to BFFF - Brian Young, BFFF 2.30pm - Daregal and BFFF - A Working Partnership - Martin McIlroy, Daregal Gourmet Ltd. 2.50pm - Membership Benefits / Services / Events - Becky Dobb, BFFF 3.25pm - Q&A / Prize Draw / Close 3.30pm - Refreshments & Networking 4.30pm - Seminar Close 5.00pm - Meet in hotel foyer for Races Regroup after the last Race

MEMBERS

The Bulletin

More New Members Written and compiled by membership manager, Becky Dobb Joanna Hancock, BFFF’s Health, Safety & Projects Manager, and Martin Forsyth, our Head of Technical, work tirelessly to keep members informed on all aspects of change within their relative areas, and are available to answer any queries companies may have.

They also work with the industry to produce practical advice and guidance, and also work with dedicated EHO and TSO contacts within our Primary Authority Schemes to produce legally backed support and guidance, which is available to all members.

MEMBERS ARE THE NUMBER ONE priority at BFFF, and are at the heart of everything we do.

We look to keep businesses informed of all the latest legislative updates and provide advice lines and guidance in the areas of Health & Safety and Technical.

We recently held a sold-out seminar on the new Sentencing Guidelines. This one-off seminar had an increased attendance due to the subject area, which shows we are getting information out there on the key issues for many UK businesses. We also carry out surveys following each event, and take on board all members’ comments and suggestions to continually improve the service that we provide.

New member companies who have joined us are Vivanda – who imports seafood and vegetables, localised retailer the COOP, Ruegenwalder – manufacturer of vegetable

products and BHJ – who provides meat products from slaughterhouse to end consumer. Associate members joining us are Cramer UK – who supplies plastic pallets to the food industry, Resonate – a professional headhunter/recruitment consultancy and Lightsource Renewables – who offer solar energy solutions.

Member numbers are continuing to grow offering greater networking and business partnerships within BFFF. If you can recommend any further companies that would benefit from joining the BFFF, please contact Becky Dobb on 01400 283095.

Featured New Members BELLS

DANPO

LIGHTSOURCE

NORTHCOAST

see page 44

see page 45

see page 46

see page 47

www.bellsoflazonby.co.uk

www.danpo.dk

www.lightsource-re.co.uk

RIVERSIDE

TULIP

SURGITAL

see page 48

see page 49

see page 50

www.riversidefoods.co.uk

www.tulipltd.co.uk/foodservice

www.northcoastseafoods.co.uk

www.surgital.it THE BULLETIN I MARCH/APRIL 2016 43

NEW MEMBER

PROFILE

GB-036-016

GB-036-003

Serving suggestion

BELLS OF LAZONBY

Serving suggestion

Bells of Lazonby is a family bakery supplying both retailers and caterers with delicious desserts and fantastic free-from cakes. All our products are made in small batches to best replicate home-baking, with most being finished by hand. Many of our lines are quick frozen to retain their freshness and avoid the use of artificial preservatives.

Serving suggestion

Our site is fully BRC accredited (AA rating), maintaining the highest regulatory standards.

ESTABLISHED IN 1946, the business has developed key partnerships with many leading UK supermarkets and national coffee shop chains. Within the frozen foodservice arena, we distribute to wholesalers, large and small, through our frozen-food partner, Central Foods.

Our Bells of Lazonby foodservice range includes delicious, pre-portioned, round cutting cakes and tasty tray-bakes. Their excellent quality makes for an indulgent treat; ideal for cafĂŠs, coffee shops and tourist attractions, offering an eat-in service.

Our award-winning gluten, wheat and dairy-free We Love Cake range of cake slices and tarts, made in our dedicated free-from bakery, are sold through both foodservice and retail. The range tastes every bit as good as the real thing for all to enjoy, but particularly meets the needs of the ever-growing number diagnosed with coeliac disease, those choosing a free-from lifestyle and the 12% of UK households who must avoid dairy (lactose)*. Our We Love Cake frozen foodservice range is individually wrapped to maintain the free-from integrity of the product, making them ideal for on-the-go consumers. An expanding range of We Love Cake multipacks are also available in retailers.

*source: YouGov: Understanding Food Allergies & Intolerances, Sept 2014

Contact: John Hine (National Account manager) T: 01768 898437 44 THE BULLETIN I MARCH/APRIL 2016

E: sales@bellsoflazonby.co.uk Twitter: @BellsofLazonby

NEW MEMBER

PROFILE

DANPO Danpo A/S is part of the Scandi Standard poultry group and the leading Scandinavian supplier of chicken and chicken-based foods.Based in Denmark, Danpo operates the most modern plants specialised in slaughtering and furtherprocessing chicken.

MORE THAN 50 million chickens are slaughtered and cut every year.

All the chickens are brought in from only 75 selected Danish breeders located close to the slaughterhouse facility.

Innovation and a sustainable production are cornerstones in the Danpo way of delivering chicken.

Contact: Camilla Møller Export Manager, UK/ Sweden M: +45 22 77 8654 E: camilla.moller@danpo.dk

Danpo A/S is offering chilled, frozen and processed chicken worldwide under the brand names Danpo and Your Chicken.

A primary driver with Danpo is to secure food safety as well as a very high and consistent product quality.

We meet the highest internationally renowned standards of product and process certification.

With Danpo, you will always have access to some of the best chicken available – and we provide all possible cuts and whenever we take chicken from one of our value-adding processes like roasting or marinating, taste is one of the overall and predominant product characteristics that we strive to optimise.

Danpo Aagade 2, 7323 www.danpo.dk

THE BULLETIN I MARCH/APRIL 2016 45

NEW MEMBER

PROFILE

LIGHTSOURCE RENEWABLE ENERGY Lightsource is Europe’s largest solar developer with over £2bn invested in the operation of over 1.1 gigawatts of solar assets. Our clients include Associated British Ports, Sainsbury’s, Bentley Motors, Amey Cespa and Dunsfold Park – home to the Top Gear racetrack.

HEADQUARTERED IN LONDON with regional offices in Bath, Edinburgh, Belfast and Dublin, our in-house team of 320 specialists deliver bespoke solar solutions to meet your demand - from concept through to completion and ongoing management.

For businesses with a site electricity demand of more than 5,000MWh per annum or a site electrical spend of circa £500,000 per annum, Lightsource can provide discounted electricity via a private wire Power Purchase Agreement (PPA).

Without impacting your site operations we will install a private wire connection to supply the electricity directly to the business. Lightsource develops, finances, builds and operates the

To find out more contact Lightsource today at ppa@lightsource-re.co.uk T: 0333 200 0755 46 THE BULLETIN I MARCH/APRIL 2016

solar park requiring no capex from the client.

We bring you hassle free, discounted power so you can focus on running your business.

A Lightsource PPA protects major energy users from the increasing volatility of commodity prices and the growing burden of noncommodity costs.

A Lightsource Private Wire PPA can: • Reduce exposure to energy market volatility • Help meet energy and carbon reduction targets with zero investment • Enable load shifting to avoid peak pricing • Provide long-term, forecastable, low cost power

For more information on Lightsource visit www.lightsource-re.co.uk

NEW MEMBER

PROFILE

NORTHCOAST SEAFOODS Northcoast Seafoods has been operating for over 15 years as a sales and marketing company for cold water prawns, whitefish and other seafood products. We are part of the long established and renowned Kangamiut Seafood Group. The company was originally founded in the year 2000 and has since moved from strength to strength, developing rapidly into a major force throughout Europe.

OUR CORE market areas are retail, foodservice and industrial clients with the key species supplied being prawns (cold and warmwater), cod, haddock, salmon, lobster and scallops with many other species being readily available.

More recently we have further developed our range with the addition of our retail focused brands and our added value frozen seafood ranges, produced in the UK in conjunction with our manufacturing partners.

Our products are sourced from four main locations; Canada, South America Iceland and Asia, but our position within the Kangamiut Seafood group enables contact with a number of their subsidiary companies based in Greenland, Denmark, Iceland, Germany, France, Canada, Russia and the Far East and therefore gaining prioritised access to raw material from most European and overseas markets.

We are now a one-stop shop for clients seeking a competitive, reliable, market-reactive and technically proficient frozen Seafood offering.

Our service is friendly, professional and comprehensive, providing our client base with unrivalled support throughout the entire supply process.

Contact: Ian Dillerstone Sales Manager (Foodservice and Industrial) T: 01472 350666 M: 07894413912 ian@northcoastseafoods.co.uk

Contact: Chris Baird, Sales Manager (Retail) T: 01472 350666 M: 07711372954 chris@northcoastseafoods.co.uk www.northcoastseafoods.co.uk THE BULLETIN I MARCH/APRIL 2016 47

NEW MEMBER

PROFILE

RIVERSIDE FOODS Riverside Foods specialise in supplying a range of premium quality, frozen, pre-cooked chicken products.

Riverside offers total traceability to the egg as one of Europe’s largest fully integrated production facilities with state of the art feed mills, rearing farms, strictly controlled slaughtery and processing facilities.

Riverside supply foodservice, wholesale, cash and carry, manufacturing and retail.

RIVERSIDE’S PRODUCTS INCLUDE a whole muscle range produced with unprocessed chicken breast such as chicken fillets, dippers, chunks, kievs, goujons, BBQ wings and their new product, Spicy ChixStix which is spicy marinated chicken breast chunks coated in a spicy breadcrumb on a wooden skewer. Riverside’s further processed range

All of Riverside’s products are Halal and are produced and prepared in a facility purpose built for Halal slaughter and processing, ensuring the company’s products comply with authentic Halal certification requirements from animal welfare to slaughter. Riverside has an open door policy regarding their Halal procedures and customers are invited to speak directly with the Mufti and visit the factory.

Contact: Bonita Smith T: +44(0)1691 839288 E: bonitasmith@riversidefoods.co.uk W: www.riversidefoods.co.uk 48 THE BULLETIN I MARCH/APRIL 2016

is produced using chopped and formed chicken and includes chicken steaks, burgers, nuggets, shapes and pops. Riverside’s products are available in a variety of coatings from breadcrumb and batter to southern fried and hot ‘n’ spicy and many more. The products are frozen for convenience and are quick and easy to prepare with a four- way cook in minutes.

NEW MEMBER

PROFILE

TULIP FOODSERVICE SOLUTIONS We are one of the UK’s truly great foodservice companies; leading in award-winning products, food and market expertise, innovation, quality, customer service, food safety and corporate responsibility. With its long heritage and a deep understanding of chefs’ needs, Tulip Foodservice has become a key culinary partner to kitchen teams throughout the hospitality industry.

WE PROVIDE an astounding range of foods that can help you simplify your business by ordering a range from one source, whether you supply cafés, pubs, restaurants, fast

food outlets, convenience stores or food-togo businesses. Whether you are looking for everyday products or something that little bit special, our products are designed specifically to make life easier, helping you choose the right products and ingredients for your food business and customers.

Our menu includes fresh and cooked bacon, sliced cooked meats, pulled meats, pizza toppings, alongside a variety of pork cutsoffering great quality and terrific value. Working closely at all levels with businesses of all sizes, from the wholesale sector to contract caterers through to multiple foodservice operatives and major international catering operations, we can help you stay ahead of trends by developing new menu items, new recipes and special promotions.

Get in touch for our price list and to find out more, either call your account manager, call our sales

office on 01926 475680 or visit www.tulipltd.co.uk/foodservice

THE BULLETIN I MARCH/APRIL 2016 49

NEW MEMBER

PROFILE

SURGITAL Surgital started as a small artisan workshop in Lavezzola, Emilia Romagna, Italy in 1980 and is the property of the Bacchini family.

TODAY IT'S ITALY’S leading company in the production of deep-frozen fresh pasta and sauces in cubes, as well as deep-frozen ready meals for quality foodservices and catering, and the Bar & Snack sector.

The heart of its excellence are some quite simple ingredients: a love of good food, and a passion for a good job, well done. And one great idea: deep-freezing the most Italian of products, fresh pasta. The ability to create soon became the ability to grow. A growth that continues today also thanks to the help of valid collaborators. The many international awards for quality and innovation confirm the company’s mission: to keep the original flavour of handmade pasta as unchanged as possible.

Contact: Eddie Grimes UK & Ireland Area Manager

50 THE BULLETIN I MARCH/APRIL 2016

T: +447786515906 E: e.grimes@surgital.it

Surgital has different brands dedicated to professional catering, first among everything: Laboratorio Tortellini® and Divine Creazioni®.

Laboratorio Tortellini®: the traditional line for the world of deep-frozen fresh pasta, aimed at restaurants and catering services. The brand offers a range over 140 products of long, short, filled and oven pasta and potato gnocchi.

Divine Creazioni®: perfect for quality catering, is a range of fresh frozen pasta created and developed for chefs who value the authentic flavours of a great Italian tradition. The quality and shape of the pasta – each piece is unique – in combination with the finest ingredients (many of them DPO-certified) make Divine Creazioni® a truly peerless pasta. Even the special tray packaging is exclusive.

W: www.surgital.it

DATES FOR YOUR DIARY 4th Jul

BFFF Thinking of Joining Seminar Castle Hotel, Windsor

6th Jul

Health & Safety Seminar Ricoh Arena, Coventry

2016

21st - 22nd Sep Lunch!

Business Design Centre, London www.lunchshow.co.uk

14th - 16th Apr

19th May

Beijing, China

Belton Woods, Grantham

AIFE 2016

18th - 20th Apr

Frozen & Chilled Golf Day

Food & Drink Expo

9th June

NEC, Birmingham www.foodanddrinkexpo.co.uk

Grant Thornton Office, London

25th - 28th Apr Alimentaria Barcelona

26th - 28th Apr Seafood Expo Global Brussels

BFFF Industry Forum

16th - 20th Oct SIAL

Paris Nord Villepinte, France

22nd Nov

BFFF Annual Luncheon London Hilton on Park Lane

9th June

BFFF Dinner Dance & Awards Evening London Hilton on Park Lane

23rd Nov

BFFF Industry Forum Venue TBC

THE BULLETIN I MARCH/APRIL 2016 51

The Bühler sorting portfolio for frozen produce.

For the safest frozen produce, choose the ultimate optical sorters.

For nearly 70 years, Bühler has taken the lead to deliver innovative optical sorting solutions - tackling the most challenging food safety and quality concerns for decades. Built into all Bühler optical sorters is the ethos of superior machine performance, revolutionary technologies and balanced, stable sorting. This is the Bühler competitive edge and the reason why Bühler is the leading supplier of choice for so many frozen fruit and vegetable processors. Packed full with the latest innovations including high definition InGaAs HD camera technology and SORTEX ProSortX TM operating software, Bühler’s leading range of SORTEX sorters are custom built to remove discoloured or misshapen product, extraneous vegetable matter and foreign material for top quality produce that is safe to eat. Turn to Bühler to protect your produce and maximise your profits today.

Interested? Contact us today.

Buhler Sortex Ltd. 20 Atlantis Avenue, London, E16 2BF sortexsales@buhlergroup.com, www.buhlergroup.com/optical-sorting

Innovations for a better world.