January/February 2015
Ice Cream Sales Soar
Keep Calm And Carry On Labelling FIC Transition Facts
2014 Annual Luncheon Highlights Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative
Fresh and frozen vegetable sorting from Bühler. Bühler’s optical sorting solutions are suitable for both small and large scale vegetable processors at any stage of the process. The SORTEX range is equipped with advanced technologies including custom built visible cameras, enhanced InGaAs technology and unique PROfile (shape) technology, delivering an outstanding performance in the removal of discoloured or misshaped product, extraneous vegetable matter (EVM) and foreign material (FM). Bühler’s optical sorting solutions are designed to maximise the yield and improve product safety and quality, meeting the increasingly demanding standards of food safety and cleanliness on a global scale.
Visit us at the 2014 BFFF Conference, 20th February 2014. Buhler Sortex Limited, 20 Atlantis Avenue, London E16 2BF, United Kingdom, www.buhlergroup.com/optical-sorting
Innovations for a better world.
From Field to Fork. Optical sorting equipment provides peace of mind every step of the way.
Growing consumer demand for ever more convenient and perfect fruits and vegetables mean the pressure is on manufacturers and processors to adopt technology that ensures the quality and safety of the end product. Stephen Jacobs, global product manager for Bühler, shares his views about the challenges of producing fruit and vegetables that meet the strict demands of today’s
The objective has always been to
Inherent in technology-led modern day
preserve the product’s freshness and
farming techniques is the greater risk
nutritional value throughout its journey
of damage or contamination occurring
from the field to fork.
compared with individuals harvesting
consumers.
the produce. By its very nature, today’s This attention and care is vital in order
farm machinery will gather some over
to provide consumers with the breadth
ripe or distorted fruit, whereas a human
of convenience products we all enjoy
picker will leave these in the field. And,
today. The romantic notion of nature’s
although modern machinery operates
bounty being picked by hand and
at speeds that enable producers to
carried in a basket to the market has
meet consumer demand in a way that
long been replaced by the reality of
handpicking cannot fulfil, it also gathers
Fruit and vegetables are a vital part of
modern day farming and large scale
the twigs, leaves and other debris
a healthy and balanced diet. At every
manufacturing. However, the ethos of
inherent to farm grown produce in the
stage of our lives, from babies being
producing fresh, natural, healthy and
process.
weaned to promoting health in old age,
safe produce remains unchanged.
we rely on the vital nutrients fruit and vegetables provide.
Fortunately, advances in sorting We expect the fruits and vegetables
technology mean that optical sorters
to be perfect, packed with nutritional
can provide the answer to this
Throughout the year, the selection of
vitamins and minerals, attractive
challenge and ensure the delivery of
produce changes with the seasons
and above all, safe to eat. Yet, with
perfect vegetables and fruits, minus
and is gathered and prepared with
the high throughput of modern day
their pips, stalks, stems and leaves,
care and attention by farmers and
manufacture, how can producers fulfil
all the way from the farm to the fork.
processors.
these expectations?
THE BULLETIN I JANUARY/FEBRUARY 2015 03
Sorting technology can be used to
rejected automatically leaving just the
Drawing on sophisticated colour,
keep a consistent and vigilant eye out
product, clear of any sticks, stones
shape and InGaAs technology, the
for unwanted materials and misshapen
or other unwanted fragments. These
sorters distinguish accurately between
or discoloured produce, at every step
superior sorters home in on shape and
any foreign materials and the desired
of the way.
colour simultaneously to ensure that
product. They rapidly and effectively
only the perfect produce can reach the
remove any traces of plastic, wood,
end consumer.
metal or cardboard and keep the fruit
At the very moment fruit and vegetables
and vegetables in top condition all the
are delivered to a production plant they enter a stringent cleaning and
Once past this vital link in the chain of
preparation process. The produce
production, the sorted produce is then
is mechanically cleaned, and then
safely transferred for packing or further
The ability of Bühler optical sorters to
classified or sorted either by hand or
processing.
ensure frozen produce reaches the
way into the pack.
consumer in the best possible condition
again mechanically, before being passed to the preparation stage where washing,
At every additional processing and
means they are an essential addition
skin removal/peeling, size reduction
packaging stage it is possible for
to any fruit or vegetable production
and cutting can take place to create
tiny pieces of metal or plastic from
line. They play a vital role in enabling
the ideal size and shape end product.
machinery or packaging or other
producers and brand owners to meet
It is at this point, prior to any further
undesirable foreign materials to enter
consumer expectations of perfect,
processing that an optical sorter comes
the product stream inadvertently.
nutritious and safe produce, day in and
into its own to ensure food safety and
These process-created contaminants
day out.
quality.
can potentially ruin an otherwise perfect finished product.
Specialised optical sorters, such as the SORTEX range offered by Bühler,
To prevent such a risk, the installation of
efficiently sort extraneous vegetable
a modern-day optical sorter pre-packing
matter by measuring the shapes of
can provide valuable piece of mind.
all the product being handled. They
Bühler’s E1D and E1A range of SORTEX
employ modern technology to detect
sorters, for example, has been specially
even subtle product defects or colour
developed for the packing line, and can
differences. Any item with a shape or
be slotted in between the blanching and
colour that has been brought in from
freezing processes, and in the packing
the farm ‘out of specification’ can be
line for a final quality inspection.
SORTEX E1D Developed as a colour and shape sorter, used directly after the freezer tunnel in the frozen vegetable, fruit or berry processing lines to effectively remove gross and subtle blemishes.
SORTEX K The SORTEX K is the most efficient sorter for all types of fresh and frozen fruit and vegetable applications.
About Bühler The Bühler Group is a global leader in process engineering and is particularly active in production technologies for food manufacture and engineering materials. It operates in over 140 countries, has 10,300 employees and generated sales revenues of CHF 2,409 million in fiscal 2012.
For more information contact Stephen Jacobs, Global Product Manager at Buhler Sortex. T +44 20 7055 7799 stephen.jacobs@buhlergroup.com
04 THE BULLETIN I JANUARY/FEBRUARY 2015
The Bulletin
January/February 2015
Ice Cream Sales Soar
Keep Calm And Carry On Labelling FIC Transition Facts
2014 Annual Luncheon Highlights Preface Special Report Industry News Diary Dates Health & Safety New Products New Member Profiles Technical & Legislative
CONTENTS
THE BULLETIN I JAN/FEB 2015
PREFACE & BFFF NEWS
04
NEW PRODUCTS
08
NEWS
09
A very Happy New Year and welcome to the January/February edition of the Bulletin.
EQUIPMENT DIRECTORY
16
To brighten up the cold days ahead, we have some warm memories for you in the shape of the 2014 Annual Luncheon review. There are pages of fabulous pictures packed with people you know – or need to get to know! –as well as President Peter Allan’s speech. To keep your little grey cells ticking over, there’s some pithy responses to the big questions of the day from industry movers and shakers.
FEATURES 40
Inside this issue, you’ll also find some sound advice on how the FIC transition is being handled from a compliance perspective.
HEALTH & SAFETY
BRIAN YOUNG
CHIEF-EXECUTIVE
Dear Members,
If that’s not enough to beat the January blues, get out your new diary and check out our updated calendar on page 55 to see what’s happening. Our first event is the BFFF Business Conference and Exhibition on March 3. A real must-attend conference for anyone involved in the frozen food industry. There’s a fabulous line-up of speakers – see page 4 for details.
43
TECHNICAL & LEGISLATIVE 46
Happy reading and here’s to a prosperous 2015.
NEW MEMBER PROFILES 49
Brian Young Chief - Executive British Frozen Food Federation Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR. A company limited by guarantee. Registered in England and Wales No: 7687541 T 01400 283090 W www.bfff.co.uk Chief - Executive Brian Young Bulletin Editor Graeme Day Contributors Joanna Hancock, Su Dakin and Becky Dobb Advertising Manager Kate Miller T 01780 763841 M 07933 704270 E katemiller@bfff.co.uk
DATES FOR YOUR DIARY 55 The Bulletin is published bi-monthly by the fabl for the British Frozen Food Federation. the fabl is a marketing and publishing agency specialising in strategic brand development, design, engaging content creation and innovative, cross platform delivery. the fabl Nesfield House, Broughton Hall Business Park, Skipton, Yorks, BD23 3AE T 01756 636 777 W www.thefabl.com Managing Director Mags Walker Editor Sarah Hardy
THE BULLETIN I JANUARY/FEBRUARY 2015 05
PREFACE
The Bulletin
Preface by Brian Young, chief-executive
PREFACE
BFFF Board
Re-elected
I AM PLEASED to report that at the AGM our members, including proxy votes, unanimously approved the re-election of the board, the adoption of the annual accounts, and of both the chairman’s and the chief-executive’s report. The AGM included presentations from BFFF president and chairman Peter Allan and myself on the key points from our reports. This is part of a more transparent and open approach to governance for the Federation. At the board meeting, held the day after the Annual Luncheon, the board considered reports on the effectiveness of both Peter and myself and of the board itself. Those reports and the conclusions that we arrived at are available for members to read. An email with PDFs of the three reports and the minutes of the board meeting is being sent to each member so you can see very clearly how we judged our performance and how the board considered its effectiveness. I hope you will agree with me that this is incorporating the very best modern practices and is a further sign of how BFFF is modernising.
Success for Second Industry Forum at Barclays THE SECOND BFFF Industry Forum took place last November. Hosted by Barclays, over 60 delegates from 45 member companies attended to listen to a series of presentations on the economy, foodservice market and shopper behaviour from industry experts such as Iceland’s Nigel Broadhurst and Barclays’ Fabrice Montagne. Tom Lynch of CGA reported that foodservice is in rude health with business and industry driving growth and frozen playing a significant part – although pubs are bucking the trend. He suggests the potential for growth continues, 06 THE BULLETIN I JANUARY/FEBRUARY 2015
particularly in the areas of breakfast and afternoon tea, with lunch still growing strongly. The general decline in the retail market was highlighted as well as the fact that frozen is outperforming the other temperature regimes. Trends show shoppers are buying in smaller basket sizes, in a wider range of shops and more frequently, whilst online continues to grow at around 20 per cent per year. In addition to Aldi and Lidl’s fantastic performances, particularly over the past two years, Nigel Broadhurst also highlighted the growth of bargain stores such as B&M and pound shops
that have come from zero sales five years ago to 50 per cent food sales today. I provided delegates with an update of BFFF activities. On behalf of the BFFF, I’d like to thank Barclays again for hosting and supporting the forum as well as our excellent speakers. The next BFFF Industry Forum will take place on the day of the Gala Dinner on the Thursday June 11 at 10am at Stephenson Harwood Offices at 1 Finsbury Circus, London. If you are interested in attending, please email hazelcranidge@bfff.co.uk
BFFF Business
Conference-
2015 Gala Dinner &
Annual Awards London Hilton on Park Lane – June 11
MANY THANKS TO all of the members who have entered products in the 2015 Annual Awards. For those companies looking to join us at the Gala Dinner Dance on June 11 and find out who the winners are, we will be launching ticket and table sales during February. There are a limited number of exclusive sponsorship and advertising opportunities still available. If you would like to promote your business, products and services at the Gala Dinner, please contact Graeme Day or Charley Price to discuss a package that suits your needs.
IFE15: Have you sent us your latest logo? IFE15 takes place from 22 to 25 March and we are looking forward to seeing as many members as possible over the four days. The BFFF will again be hosting a hospitality area which members can use for meetings,
refreshment and catching up. The BFFF stand is N1960 and will display all members’ logos. If you haven’t done so already, please email your company logo to neeshacleary@bfff.co.uk during January to ensure your latest logo is included. Back by popular demand is the BFFF Ice Wall – “one of the most photographed attractions at the exhibition” – and we are delighted with the advertisement take up so far. Please contact Kate Miller on 01780 763841 or email katemiller@bfff.co.uk for more information about this and other advertising opportunities.
Roll up, Roll up! BOOKINGS ARE NOW coming in for the next BFFF Business Conference & Exhibition being held on Tuesday March 3 at the Chesford Grange Hotel, Warwickshire. New speakers recently announced include Andy Weston-Webb, managing director, Birds Eye, Ken McMeikan, Group Chief Executive, Brakes and James Walton, Business Analyst, IGD. They will be joining economist Roger MartinFagg, Ed Garner, Kantar Worldpanel, and futurologist Dr Morgaine Gaye. Keynote speaker is the formidable Gerald Ratner. The conference will pose the following questions: ‘Is this the end of the supermarkets as we know them?’, ‘What next for food trends?’ and ‘The recession’s over so all’s well that ends well – or is it?’. The conference will also feature an exhibition with 20 exclusive positions. If you’d like to be an exhibitor, please book soon as only a few spots remain. Thanks to Lamb Weston which is joining Caterforce as a main sponsor. There are a limited number of rooms at the hotel so if you haven’t booked already – don’t delay, book today!
THE BULLETIN I JANUARY/FEBRUARY 2015 07
BFFF NEWS
The Bulletin
Frozen Meets Government Food Security Targets Independent research from sustainability experts at Cranfield University has shown that increasing the production and consumption of frozen food in the UK can play a significant role in delivering the UK government’s 2020 and 2050 food security targets.
THE ‘FROZEN FOOD and Food Security in the UK’ report, which was commissioned by BFFF, assessed a range of factors, such as waste reduction, increasing production, providing affordable nutrition and reducing the environmental impact of food production. Researchers concluded that frozen food already contributes to UK food security and expanding its use could contribute significantly more. The report calculated greenhouse gas emissions (GHGE), consumer cost and waste production for frozen and fresh versions of common shopping list items – including cod, broccoli and potatoes. Waste production analysis focused on where, along the frozen or fresh supply chain food, waste occurred. The report provides a wealth of research that shows there are improvements that can be made by making more use of freezing technologies in food production. This is especially prominent in reducing the impact of food waste and enabling sustainable transportation of food imported into the UK. 08 THE BULLETIN I JANUARY/FEBRUARY 2015
Researchers found that any waste produced in frozen production occurred higher in the supply chain where it has less environmental impact due to reuse and recycling options compared to fresh products wasted in the home that often end up landfill. Researchers identified a potential waste saving of between 25 per cent and 79 per cent if the entire supply chain of the four products were shifted to frozen. Another key benefit of opting for frozen is the reduced cost for the consumer. Frozen products are typically less expensive than their fresh equivalents making fish and vegetable products – which can enhance dietary health – more accessible to low budget households. For example, frozen Atlantic cod and broccoli florets were 32 per cent and 33 per cent less expensive respectively than their fresh counterparts. Further results from the study found that frozen food significantly reduced GHGE production for foodstuffs not produced in the UK year round. In particular, frozen Atlantic cod produces 50 per cent less CO2 than fresh.
Food security is becoming increasingly prominent on the government’s agenda. As the population increases the food industry must take an active role in helping to meet the growing demand for nutritional, affordable food without impacting on the environment. As this research shows, embracing a wide variety of frozen food can help us to achieve the goals set out by the government in its food security strategy in a sustainable way. The research supports our belief that increasing the production and the use of frozen food in the UK can help to counter these impacts and enable a more secure food supply in the future.
NEW PRODUCTS
The Bulletin
More Winter Warming Pies
Far Eastern
Favourites TO GIVE NEW year menus an exotic new flavour, Plusfood has launched Lemongrass & Ginger Chicken Skewers. Delicately marinated in a tangy ginger and lemongrass marinade, these succulent chicken breast fillet pieces cook from frozen in minutes, so can be made to order as and when required. The skewers give foodservice operators a selection of menu options. As a starter, serve on a bed of salad leaves or Asian noodles with a drizzle of dressing or dipping sauce and for
a satisfying main course serve with fragrant coconut rice and a satay sauce. Combine with Far Eastern favourites such as spring rolls, ribs and prawn toast to make an oriental-inspired sharing plate accompanied with a peanutflavoured dip. For more information, visit Plusfood on www.plusfood.co.uk
BRF Goes Tikka and Thai
BRF EUROPE HAS extended its chicken range with new products for foodservice and retail. Under its ‘Perfect For Eating In’ retail range of premium quality, ready-cooked frozen Chicken Strips, it has launched two new products - Tikka Chicken and Plain. Made from skinless and boneless Grade A chicken breast and steam-cooked for extra succulence, consumers can simply defrost
and eat, or cook direct from the freezer in 15 minutes. Coated in a tasty tikka marinade, the new Tikka Chicken Strips can be used as an ingredient to make aromatic curries or as a filling for wraps. For foodservice operators, BRF Europe has launched ‘Dipped ‘n’ Dusted Thai Chicken Strips’. Made from chicken fillets dipped and dusted with a delicious mouth-watering sweet chilli crunchy coating, they are ideal for a variety of different dishes, as a starter, sharing platter, light bite, main course or even as part of a buffet. For more information, visit BRF Europe on www.brf-global.com/europe
ONE OF THE UK’s best-known producers of pies and pastries Holland’s has created two new products with Guinness, a Steak & Guinness Pastry Topped Pie and Steak & Guinness Pudding. This follows the successful launch of the original Holland’s Steak & Guinness Pies launched early in 2014. Available to enjoy at home, the range features the finest ingredients – the Steak & Guinness Pastry Topped Pie offers slow cooked tender prime steak in a rich beer gravy, with carrots, parsnips, leeks and mushrooms; topped with a flaky pastry lid. The Steak & Guinness Pudding features slow cooked prime steak, in a rich gravy infused with Guinness beer and steamed in Holland’s unique pastry case. Available in frozen two-packs, these two new products are frozen within hours of being made, for sealed in freshness and locked in flavour, and can be microwaved in just five minutes from frozen.
For further information on Holland’s Pie range please visit, www.hollandspies.co.uk. THE BULLETIN I JANUARY/FEBRUARY 2015 09
NEWS
The Bulletin
Home Run for Yearsley SME Service
Brokers Profitable Deal
A FAMILY-RUN BUSINESS that celebrates its 60th anniversary next year, Yearsley Group was intrigued by a request from a small village named none other than Yearsley. Situated on the Howardian Hills, the village, containing only 28 houses, recently launched a campaign to renovate and repair its church, the 19th century Holy Trinity. This is when Margery Smith, Honorary Treasurer, sought Yearsley Group’s assistance with the project, eventually receiving a donation from the frozen food specialist that was used to repair
the tower and bell. Yearsley owners John and Peter Yearsley visited the church and remarked, “We’re really pleased we could help the village of Yearsley restore their much loved church. We have long been aware of the village but have had no formal links with it; it was great to finally visit and meet some of the parishioners on the day.” It is likely that the Yearsley family name originated from the village over 1,000 years ago. For more information, visit www.yearsley.co.uk
No Better Place PLACE UK, SOFT fruit growers and processors of local and imported foodstuffs from fruit and vegetables to beans and pulses, has launched a new website as the finale to its 60th anniversary year. Place
UK is one of the UK’s leading growers and processors of high quality soft fruits for major British supermarkets, IQF suppliers and processing plants. Place UK’s one-stopshop approach means that its unique and diverse range of products can be accessed easily by customers in all areas of the retail, foodservice, processing and manufacturing industries. Place UK’s acquisition of Phaseolus Ltd at the end of 2013 is paying dividends as the company has an even stronger market position for the supply of IQF beans and pulses. In conjunction with the new Place UK website, a new site for Phaseolus was launched at the same time. For more information, visit www.phaseolusgrowers.co.uk and www.placeuk.co.uk
10 THE BULLETIN I JANUARY/FEBRUARY 2015
PART TIME EXECUTIVES LIMITED has completed a contract and asset sale on behalf of Scunthorpe’s Thompson Waste Recycling Limited to Ellgia Recycling Limited. Kevin and Nessa Thompson of Thompson Waste Recycling Limited said they were pleased with the deal as it ensured continuity for both staff and customers following a devastating fire at the premises earlier this year. Kevin Thompson said: “Part Time Executives Limited added significant value to the sale process; having drawn up a list of potential buyers and contacted them all it successfully secured the best offer. The calmness under pressure of Part Time Executives Limited along with its ability to broker a good deal and understanding of a complicated process allowed us to achieve the sale objective without too many difficulties in less than a month.” Part Time Executives founder Andrew Mackenzie has also recently incorporated another SME support company, One Stop Business Finance Limited. One Stop Business Finance will provide SMEs with access to funding opportunities when their existing bank isn’t able to support them. The strategy for both One Stop Business Finance Limited and Part Time Executives Limited is to continue to grow and achieve a national presence within five years via a network of regional directors who are currently being recruited. For more information, visit parttimeexecutives.co.uk and osbf.co.uk
AT A GLANCE Mini Potential
Mini Product Maximum Potential AVIKO’S MINI GRATINS with Parsnip & Jerusalem Artichoke and Mini Gratins with Asparagus & Parmesan have been endorsed by the Craft Guild of Chefs – a testament to the high quality they offer. Following in the footsteps of Aviko’s Mash, Roast Potatoes and Cream & Cheese Gratins, the newly endorsed products offer caterers hassle-free premium sides which can be served up within minutes. Their superior holding time also makes them perfect for banqueting menus. Tested by chefs throughout the foodservice market, the Mini Gratins with Parsnip & Jerusalem Artichoke
and Mini Gratins with Asparagus & Parmesan were found to be “very tasty” and “very easy to prepare” with “lots of flavour”. Mohammed Essa, general manager UK and Ireland, Aviko, said; “Our products are developed by chefs for chefs and we’re extremely proud of our recent endorsements. This proves we’re not only serving up innovative products but our range also delivers consistently high quality.” For more product information, visit www.aviko.co.uk
New Launch for Viessmann VIESSMANN HAS LAUNCHED a new evaporator, which uses CO2 as a refrigerant, making it compliant with the latest F gas regulations, as well as energy efficient and environmentally friendly. Fast to assemble and easy to maintain, thanks to Viessmann’s innovative design, the new EWAP-CO2 evaporator is mainly targeted at food retailers with cold rooms, but also wholesalers and installation and service companies. Cleaning the fan components has been simplified due to each part opening separately; surface mounted fans make the units fast to service and change when required. The evaporator also complies with new legislation that has come into force in January from the Council of the European Union that has approved a number of revisions to the F-gas regulations, drawn up as part of the EU’s
ongoing efforts to tackle climate change. The new Viessmann EWAP-CO2 evaporator range has a cooling capacity from 1,600w to 7,200w and can be specified to include up to four fans. The units are fast to install thanks to prefabricated anchoring points. Jim Whelan, director of international business at Viessmann, said: “By using CO2 as the natural refrigerant, it means we are able to respond to the F gas regulation. EWAP, together with TECTO cold rooms are the future solution for retailers. The evaporator is a welcome addition to our innovative product range and we look forward to continuing to build our offering, using our trademark mix of market insight and technical product development techniques.” For more information, visit www.viessmann.co.uk
Aviko’s Mini Gratins with Parsnip & Jerusalem Artichoke and Mini Gratins with Asparagus & Parmesan have been endorsed by the Craft Guild of Chefs – a testament to the high quality on offer.
Yearsley to the Rescue
Yearsley Group has been hands-on helping to restore a church in a village that shares its name. Yearsley village, situated in the Howardian Hills, contains just 28 houses.
New Launch
Viessmann has launched a new evaporator, which uses CO2 as refrigerant, making it compliant with the latest F gas regulations, as well as energy efficient and environmentally friendly.
Contract Completed Part Time Executives Limited has successfully completed a contract and asset sale on behalf of Scunthorpe’s Thompson Waste Recycling Limited to Ellgia Recycling Limited for an undisclosed cash sum. The transaction ensures continuity for both staff and customers following a devastating fire at the premises earlier this year.
New Website Place UK, soft fruit growers and processors of local and imported foodstuffs from fruit and vegetables to beans and pulses, has launched a new website, www.placeuk.com.
THE BULLETIN I JANUARY/FEBRUARY 2015 11
NEWS
The Bulletin
Global Achievement for ACS&T Food logistics specialist ACS&T has achieved the highest global standard in safety and quality across all of its sites for the fifth year running. As one of the first temperaturecontrolled logistics companies to gain the BRC Storage & Distribution Standard in 2008, ACS&T passed its latest audit with its best results yet. The BRC Global Standard is universally considered as a benchmark guarantee of quality, safety and operational criteria, and ACS&T has consistently met stringent standards. ACS&T is the only food logistics business in Europe to be accredited with the BRC (Storage and Distribution) certification across all sites and temperature regimes. The audits were carried out by Lloyd’s Register Quality Assurance (LRQA) and covered all of its sites in Grimsby, Wolverhampton, Tewkesbury and Scarborough.
Doors Open on Cold Store
ARDO UK’S NEW state-of-the-art cold store has opened and is ready for business. The £4 million extension for the frozen fruit and vegetable specialist at Charing, near Ashford in Kent, is 16,826sqft. It features new loading docks that can accommodate double-decker trailers, space-efficient mobile racking and sensor-controlled, low-energy LED lighting – taking storage capacity from 18,500 to 22,500 pallets covering a total of nearly 90,000sqft. Jon Barnes, supply chain and inventory director, Ardo UK, said: “We were delighted so many people were able to join us for the formal opening of our new enlarged and improved cold store facility. Completion of the project – which was carried out on time and on budget – means we now have both 12 THE BULLETIN I JANUARY/FEBRUARY 2015
more space and improved handling facilities to offer customers who value our strategic location just off the M20 and close to the Port of Dover and the Channel Tunnel. After a record performance by the business last year, added cold store capacity complements our successful frozen fruit and vegetable business as well as the ever-expanding storage element of Ardo UK and positions us for further growth in 2015.” Top right: Jon Barnes inside the cold store. Top left: Jon Barnes with MP Damian Green, the Mayor and Mayoress of Ashford, and Ardo employees. For more information, visit www.ardouk.com
ACS&T’s compliance manager, Tony Chapman was charged with making sure the latest audit ran smoothly. He said: “We are tremendously proud of our achievement, which means our customers can be 100 per cent confident that their products are handled, stored and delivered in a totally safe environment.” The assessments cover hygiene, food safety, environmental standards, operating systems, traceability, layout, product flow and handling requirements, and provide a benchmark for best practices within storage and distribution. The BRC Global Standard includes continuous improvement and by using its requirements as the cornerstone of its processes, ACS&T continuously develops its services. For more information, visit www.acst.co.uk
Everyone’s a
Winner!
CONGRATULATIONS TO THE winners and finalists from the 35th Quality Food Awards and Quality Drink Awards. The prestigious gala dinner, held at the Grosvenor House Hotel in London at the end of 2014 featured comedian Andy Parsons. Great British Bake Off 2013 winner John Whaite presented the awards that saw over 900 influential guests from the UK grocery retail industry in attendance. Organisers said the level of this year’s entries was exceptional and a selection of photographs from the night are available on www.qualityfoodawards.com. Frozen food industry winners included: Frozen Savoury – CP foods; Commended – Iceland/ 2 Sisters Food Group/Moy Park; Frozen Food – Sweet – R&R Icecream, Icecream – new member Joe Delucci; Value on Frozen -Commended – Aldi.
Number One App
FAIRWAY FOODSERVICE IS helping wholesalers and caterers meet changes to legislation on food labelling by relaunching its innovative food information for consumers (FIC) app. The Erudus One programme, a
Here to Help Thomas Ridley Foodservice has launched Allergen Check, a complimentary bespoke digital report for individual customers so they can see at a glance a list of the products purchased and the allergens they contain. The foodservice company has
detailed product specification database, allows access to a comprehensive range of information on more than 9,500 products. The app provides comprehensive nutritional information, dietary advice and allergen information. Chris Binge, chief executive of Fairway Foodservice, said: “The regulations will have a particularly significant impact on the service wholesalers and caterers provide, and we believe that Erudus One will help make their lives much easier.” For more information on Erudus One, visit www.erudus.com integrated the information into online ordering system. All the customer has to do is search for a product and double click to view the allergen contents. Thomas Ridley has even developed a new online product filter to help customers search for products that exclude specific allergens. To try the service, visit www.thomasridley.co.uk/onlineorder. html; if you are new to the site click on ‘View Products Available’.
New Jobs Created KK FINE FOODS is creating 90 new jobs in the Deeside Enterprise Zone in its largest investment to date, with support from the Welsh Government and Finance Wales. The £4.2million investment is creating an additional 10,000sqft of manufacturing space. The funding package, that includes a £720,000 grant from the Welsh Government’s Economic Growth Fund and a £1.2 million mezzanine investment from Finance Wales, was announced in November by Economy Minister Edwina Hart during a visit to the company. The award-winning family business manufactures high-quality frozen ready meals, supplying blue chip clients such as Marstons, Greene King and JD Wetherspoon and wellknown wholesalers like the Brakes Group and
Bidvest Group. Since it was established 25 years ago, KK has grown consistently, with turnover reaching £18 million at the end of last year. In recent years it has been selling frozen Christmas meals to supermarket chains like Iceland and Aldi which has helped fuel its further expansion. Chief executive and founder Leyla Edwards said: “We’d intended to increase our capacity to over £30 million in the next three to four years to allow us to enter new markets, but the success of our seasonal products, as well as the continued sales growth in our existing client base, meant we’ve brought forward our expansion plans to meet this demand.” For more information, visit www.kkfinefoods.co.uk
AT A GLANCE Helpful App Fairway Foodservice has relaunched its innovative food information for consumers (FIC) app – Erudus One.
Cold Store Opens Ardo UK’s state-of-the-art cold store has opened. The £4 million extension is 16,826 sqft.
A Helping Hand Thomas Ridley Foodservice has launched “Allergen Check” a complimentary bespoke digital report for individual customers so they can see at a glance a list of the products purchased and the allergens they contain – off and online.
KK Creates New Jobs KK Fine Foods is creating 90 new jobs in the Deeside Enterprise Zone in its largest investment to date, with support from the Welsh Government and Finance Wales.
Winning Performance Congratulations to the winners and finalists from the 35th Quality Food Awards and Quality Drink Awards attended by over 900 guests.
Global Achievement ACS&T has achieved the highest global standard in safety and quality across all of its sites for the fifth year running. ACS&T passed the latest BRC Storage & Distribution Standard audit with its best results yet. THE BULLETIN I JANUARY/FEBRUARY 2015 13
when quality matters everytime
PRESENTING
OUR NEW RANGE WE LISTENED TO YOU OUR CUSTOMER You told us you wanted whole muscle, coated Chicken products that were consistent in quality and taste, branded in well designed packaging. You also told us, you wanted products that could be relied upon to deliver every time with the back up and sales literature you would expect from a high end branded product. We have all of this sorted for you In order to bring these products to the market we have spent the past year sourcing the best products and suppliers for our new range of products. Please feel free to look at our new website where you can find information on all the product lines as well as find out about possible future launches. Also we would welcome your comments on new ideas and products you would like to see in the range, and we will see what we can do.
FOR MORE INFORMATION PLEASE CONTACT THE SALES TEAM ON T: 01375 488 788 E: request.info@mostell.co.uk
www.thekitchentablerange.co.uk
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“ Record Turnout for Lunch of the Year!” Over 940 BFFF members and guests gathered at the London Hilton on Park Lane for the 2014 Annual Luncheon on Tuesday 25 November 2014. RECEPTION ROOMS were busy and the atmosphere was buzzing, proving once again this is the event to attend for top networking opportunities with guests from the retail and foodservice sectors representing well over 270 companies. Many thanks to all the companies that completed our survey and gave us great feedback such as Christopher Newton of Fresh Montgomery who kindly wrote: “The BFFF luncheon is a highlight of the year and a great networking opportunity.”
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During his speech, BFFF President, Peter Allan welcomed VIP guests Catherine Brown, Food Standards Agency, Lindsay Harris, DEFRA, Bertrand Emond, Campden BRI and Dr Geoff Spriegel, Leatherhead Food Research. Guests from the industry media and other influential bodies also joined our top tables. Anthony Marshall, executive chef at the Hilton, and his team provided another superb meal. Our thanks to the chef and his team for continuously striving to push the boundaries
of banqueting cuisine. After lunch, comedian Ian Irving took to the stage to entertain guests. I’d like to give a special mention to our sponsors for their fantastic support of the event. Our sincere thanks to Freightex for kindly sponsoring the President’s Reception this year, and enabling us to extend hospitality to many influential organisations and companies present on the day. We’d also like to thank Rick Bestwick for sponsoring the audio-visuals and Moy Park for sponsoring the
BFFF Annual Luncheon 2014
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1 Main Ballroom 2 Steven Warwick, toastmaster, welcomes everyone to the Luncheon 3 Hilton meal ‘tasted as good as it looked!’ 4 Brian Young enjoying a laugh with Ian Irving 5 Partner Logistics’ competition lit up the room 6 This year’s celebrity – comedian Ian Irving 7 Tipiak kindly sponsored the chocolate and coffee course – its pop eclairs went down a storm 8 BFFF staff and guests 9 Seating brochures sponsored by Iceland
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flower arrangements. We would also like to thank Partner Logistics for adding some fun to the afternoon with its sponsorship of the competition, and Snack Food Poco Loco for sponsoring the celebrity speaker. Our thanks too to Iceland Foods, Central Foods Group and Tipiak for their continued generous sponsorship. It is through the continuing and generous support of such companies that we are able to create top-class events. We’ve had great feedback from members regarding
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10 Flower arrangements sponsored by Moy Park
the Annual Luncheon and it’s good to hear that members and their guests all had a great day. Thank you for being fantastic guests and entering into the spirit of the occasion. In the year to come there will be plenty of opportunities to meet and exchange views with other people in the industry and if you haven’t already booked your place for the 2015 BFFF Conference on Tuesday, 3 March, then I would encourage you to do so. Many of you have enquired about next year’s Gala Dinner Dance so you might like to note that the
date is Thursday, 11 June - we still have some great sponsorship opportunities available. Last but not least if you enjoyed this year’s luncheon and want to come again, we’ll all be gathering at the London Hilton on Park Lane on Tuesday, 24 November. We look forward to seeing you there, if not before!
Charley Price Events Manager
THE BULLETIN I JANUARY/FEBRUARY 2015 17
President’s Speech Peter Allan, President, BFFF
Ladies and gentlemen, a good afternoon and welcome to the 2014 British Frozen Food Federation Annual Luncheon. I’d like to begin by thanking our top table guests, who include Catherine Brown of the Food Standards Agency, Lindsay Harris of DEFRA and Carrieanne Bishop of LACA. I am also pleased to have Bertrand Emond and Dr Geoff Spriegel joining us
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from Campden BRI and Leatherhead Food Research respectively. A WARM WELCOME to members of the press, Adam Leyland, Rick Pendrous and Richard Cogan who are all so crucial in helping to keep frozen front of mind. We are also fortunate to have an international presence today, with Christian Millet our good friend from the French Frozen Food Federation. Welcome to you!
However, let’s not despair, as just over the horizon we have the prospect of a general election. And whether we have a new government or it remains unchanged, the simple truth is that it may be some time before hard-pressed consumers begin to see any real or significant benefit within their pockets.
And to our sponsors today, Central Foods and Tipiak, Freightex, Iceland, Moy Park, Partner Logistics, Rick Bestwick and Snack Food Poco Loco, thank you. We really appreciate your support.
Whilst frozen food has continued to show growth in retail, the retail environment itself continues to be a harsh and competitive arena, with the discounters still prospering and at least two of the big four struggling to achieve any kind of growth.
When I stood in front of you 12 months ago at last year’s luncheon, everyone was looking for the green shoots of recovery and since then commentators have been surprised by both the strength and the breadth of the economic turnaround. Equally surprising has been the very low level of inflation but even lower level of wage inflation. The net result of which is that we have a much healthier economy but less happy individuals, many of whom are still struggling to see any real increase in their disposable income.
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On the contrary, foodservice appears to have weathered the storm and real signs of growth are returning to this varied and interesting sector. If I may turn to matters within the BFFF, throughout the past 12 months we have continued to make successful strategic changes to the way in which we are run. We are becoming a more modern, progressive and effective organisation, allowing us to support our industry and ensuring that we deliver benefits and service to all members in the future.
2 As part of a five-year strategic plan, we are reviewing each aspect of the Federation’s work, looking at what we do well, how well we are operating and what we will be required to do differently to progress as an organisation for the future. We have undergone a year of modernisation and change, with myself now serving as the chairman of the BFFF board and Brian Young taking the role of our first chief executive. We have made alterations to our rules and our articles, with unanimous approval from our members. I am delighted to gain such agreement to the implemented changes this year, all of which are fundamental in taking the Federation forward and as a result, we have created much better governance, much greater transparency
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BFFF Annual Luncheon 2014 and have given ourselves the tools to push the Federation ever further forward. Each year, we will now assess the effectiveness of the BFFF board, its chairman and its chief executive, making all of these assessments available to our members. This is clearly a significant improvement as I said in our corporate governance and in transparency of our actions, which I am sure you will see as a huge step forward. It has been a good year for the BFFF with our service in Technical, Health and Safety, and our promotional campaign picking up awards. It is pleasing to see the outside world acknowledging some of the great work being undertaken and may I congratulate both Jo Hancock and Su Dakin on their recognition by the BRDO for their outstanding contributions. It is also encouraging for our consumer website cool cookery to have been acknowledged by the PR world for the quality of the digital campaign we have been mounting. With the new commercial team now established, Graeme Day and his team are making real strides forward. Whilst Jo and Su, supported by Crystal Holmes, have been able to spread BFFF’s influence, taking the voice of our members to even more influential opinion formers. BFFF has significantly widened its international reach having been in close contact with the American Frozen Food Institute and Kraig Naasz, its president and chief executive officer, comparing notes on the work it is doing to change consumer perception of frozen, and sharing the work that we ourselves have been focussing on. This ability to access each other’s research and share our insights for the greater good of both industries is clearly an advantageous tool, for both organisations.
5 We have also been working very closely with Christian Millet and his team for a number of years now to great effect. Christian’s instigation in bringing European organisations together to work more closely, has resulted in an unquestionable Anglo-French relationship, presenting benefits on both sides of the channel. We have been able to share research, discuss common issues and have been fortunate in mounting effective lobbying campaigns with regulators in Brussels, for the greater good of both of our industries. Christian and Brian will be visiting Brussels to help put the case for frozen to newly elected MEPs. Once again, our sincere thanks to Christian for taking the time to join us from France. In line with the new modern approach that the BFFF is taking, I’m afraid I will not be updating you on all of the activities to have occurred over the past 12 months. I do however encourage you to read the full reports given by both Brian and myself to the AGM this morning and of course there is our regular monthly update, our magazine and our website which
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continue to keep members very well informed of all activities that we are engaged in. I’d like to take the opportunity to thank all those who have been involved with the Expert Groups, our committees and the BFFF board for their incredible support and contribution on behalf of the members. I would also like to close by thanking Brian and his team for yet another excellent year in delivering real benefit, real service and indeed making a huge difference for very many of our members.
1 Peter Allan delivering his speech 2 Su Dakin with BFFF Technical and Expert Group 3 Lindsay Harris, DEFRA, Catherine Brown, FSA, Ian Irving, celebrity speaker and Peter Allan, BFFF president are welcomed to the Main Ballroom (l-r) 4 Joanna Hancock with BFFF Health & Safety Expert Group 5 Brian Young, BFFF chief executive with guests 6 Peter Allan, BFFF President with guests 7 BFFF past-presidents with guests
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President’s Reception 2
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Do you think the foodservice sector is ready for the consequences of FIC? Dr Geoff Spriegel, chief executive, Leatherhead Food Research Larger operators within the sector have been seeking advice from Leatherhead’s Global Regulatory Services and should be well prepared, as will members of trade associations such as the BFFF. The provisions relating to the foodservice sector allow for national approaches which presents particular challenges for operators trading across all member states - an area where we are particularly suited to assist. SMEs that are not yet members of the BFFF would benefit from the advice they could receive, backed up by the excellent relationship Leatherhead enjoys with the organisation. 20 THE BULLETIN I JANUARY/FEBRUARY 2015
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BFFF Annual Luncheon 2014
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1 Freightex Sponsors of the BFFF President’s Reception 2 Jon King of Lewis Mills & Co. with Rolf Meyer of Saltsburg Patisserie (l-r) 3 Colin Griffiths and Tina Rochford of Golden Valley Pallet Wrap Specialists with Dean Smith of Jobson James Insurance Brokers (l-r) 4 Mariam French, Delice de France, with Becky Dobb, BFFF (l-r) 5 Barclays enjoy the President’s Reception – Josh Neish, Sarah Prebble and Ian Love (l-r) 6 Daniel Smith-Cox and Tim Phillips of Freightex (l-r) welcome Sian Roberts of Shakespeares Legal to the President’s Reception 7 Ray Hingle of Central Foods with Beth Strevens and Sarah Wilkinson of Brakes and Andrew Ely of Almondy (l-r) 8 Graeme Day, BFFF, with Emma Hallam and Frannie Santos-Mawdsley of Moy Park (l-r) 9 Warm welcome to Pete Clegg, Jayne Hill and Dominic Watts of Vecta/EDP (l-r) 10 Peter Day, BFFF past-president, and Jenny Mulholland, Smethurst & Buckton 11 Champagne Reception compliments of Freightex 12 Dirk Goormans, Anna Penrose and Peter Denolf of Snack Food Poco Loco (l-r)
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Sponsors Celebrate 1
Fat, salt and now sugar is making headlines – what’s the next health issue that manufacturers will have to face? Rick Pendrous, editor, Food Manufacture, William Reed Business Media Food Storage & Distribution Federation
2 The pressure on manufacturers to reduce the sugar content of their products is unlikely to let up. Health lobbyists will continue to press for tougher regulation, including taxes on sugar and fat, rather than voluntary reformulation measures. The British Nutrition Foundation (BNF) expects increasing focus on sugar-containing drinks. At the same time the BNF notes that we are not eating enough fibre. Concerns have also been raised about low intakes of essential micronutrients, such as vitamin D. Folic acid fortification of foods for pregnant women to prevent neural tube defects in babies will also rise up the agenda.
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BFFF Annual Luncheon 2014
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1 Freightex sponsors of the President’s Reception share
a table with Brands Solution, Golden Valley Pallet Wrap Specialists, Heron Foods and Vecta Sales/EDP
2 Trevor Hudson, Kim de Schaaf and Eelco Schnabel of
Partner Logistics
3 Snack Food Poco Loco, JCS Fish and Ryder share the day
4 Kevin Hancock (far left) of Rick Bestwick with all his guests – sponsors of the audio-visuals
5 Trish Twohig, Ian Schofield and Nigel Broadhurst
of Iceland (l-r)
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6 Gordon Lauder of Central Foods hosts table with Anne-
Marie Beguin of Tipiak – sponsors of the coffee and chocolates course
7 Kelvin McCann, Freightex, with Mary Buck and Trevor Crawford of Food Matters Live (l-r)
8 Partner Logistics sponsors of the competition 9 Peter Denolf of Snack Food Poco Loco sponsored Ian Irving, celebrity comedian (l-r)
10 Moy Park sponsors of the table centre flower arrangements
11 Iceland sponsors of the seating brochure
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Table Talk
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What have been the consequences to your members of the introduction of F Gas regulations? Russell Beattie, chief executive, Federation of Environmental Trade Associations
The new F Gas regulations should be seen as part of an overall drive to both avoid the use of F Gases and to reinforce the efforts to prevent leakage and emissions. The rules are challenging and involve a wide range of stakeholders, ranging from manufacturers to individual service engineers and the important message is to seek advice if unsure. The drive towards alternative refrigerants brings its own challenges but it reflects, in more ways than one, an increasing climate for change. DEFRA is the lead department and ultimately they will oversee the implementation of the new rules.
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BFFF Annual Luncheon 2014
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What would you do if you were in charge of Tesco? Adam Leyland, editor, The Grocer I would do four things. One, forget shareholders. Focus on the customer. Don’t treat them like fools, or pawns. Two, go back to basics: availability, service, price etc. Three, stop trying to be all things to all men and women. Pick your battles. Make sure you’re known for doing a few things really well. Four, promote from within: while you may need to recruit externally, there are talented commercial operators within Tesco, who know more about the business than any external candidate and have strong opinions on what’s gone wrong and what they can do to fix it.
1 Warm welcome to Eurofrigo/Thermotraffic 2 Reed Boardall, Simply Seafoods, Shakespeares Legal and York
House Foods enjoy the day together 3 Brett Morris, Paula Whitehouse, Nick Winder and Scott Mullen of DHL Supply Chain (l-r) 4 Nice to see everyone from Pinguin Foods 5 Martin Jones of Lantmannen with guests 6 Paul Martin of The Ice Co. and Geoff Druce of Three Oceans enjoy the reception in the Wellington Ballroom 7 Smiles all round from Visual Foods 8 Iceland sponsors of the seating brochure
Food Standards Agency is making the headlines with the campaign to reduce levels of campylobacter – what’s the next big thing on your agenda? Catherine Brown, chief executive, Food Standards Agency
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There is still a lot to do on campylobacter before we achieve our goals so that will remain a big thing for 2015. We know that listeria, while not as common as campylobacter, causes around the same number of deaths, so expect to see us placing a greater focus on that too in the coming months.
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Table Talk
How will Seafish get more consumers to eat more fish? Mel Groundsell, corporate relations director, Seafish
‘More people eating more fish more often’ is our mantra and we’ll be working hard to deliver on that promise in 2015. A key component of our plans this year will be to share our outputs with industry partners so that all sectors can add their voice to our campaigns. Our hope is that everyone involved in the business of seafood – and we mean everyone from fishermen to processors, fresh to frozen, major retailers to fishmongers, high end restaurants to fish and chip shops – will come together in a National Seafood Week promotion that will grow the public’s appetite for one of our healthiest proteins.
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3 1 Carol Williams of Lantmannen Unibake 2 Yearsley Group out in force 3 Neil Stokes of Invicta Foods, Mick Lane of Botswana Meat
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Commission, Lauren Coveley, Rob Haesakkers of Thermotraffic and Danny Wright of Maersk Line (UK) (l-r) 4 Karen Brosseaud, Robert Abreu and Marthica Fleming of Ardo (UK) (l-r) 5 Celebrations for the Yearsley Group 6 Samir Edwards and Paul Chittenden (l-r) of KK Fine Foods with Mark Teed (c) 7 Carl Robinson welcomes his guests to the Norbert Dentressangle table 8 Welcome to ACS&T and guests 9 Grant Thornton, Roncadin, One Stop Business Finance, Dawnfresh Seafoods and DFDS 10 Unicarriers, DHL Supply Chain, Greencore/Ministry of Cake and H.N. Nuttall entertain in style
BFFF Annual Luncheon 2014
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How could exhibitors get a better return on their investment? Christopher Newton, director, Montgomery
Far too many exhibitors book their stand and sit back to wait for the orders to come in. It is critical for companies to promote their participation. Set goals and targets that you can judge your results against. Then plan your promotions; they don’t need to be expensive! E-mail invitations to clients and prospective customers, social media using Twitter and LinkedIn cost nothing. Advertising with your stand number on and direct mail cost a little more. Incentives and competitions always attract visitors. Once the show is over - get your follow up going with all those leads.
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Table Talk
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How big do you think the discounters could become? Edward Garner, communications director, Kantar Worldpanel The latest annual growth rates are 30 per cent for Aldi and 20 per cent for Lidl and they have both publicly announced plans to at least double their store estates over the next few years. They are consistently making gains at the expense of the Big 4 retailers so it would take a brave forecaster to gainsay their ambitions. However this dramatic growth faces two constricting factors. The limited product assortment (which Is a major factor in their supply chain efficiency) is a double-edged sword in that shoppers often need to retain their visit to their main store to complete their shopping list. And there is the challenge of acquiring suitable sites. What is certain is the size of the headache they have given to the Big 4 leaving grocery retail as the worst performing sector in the FTSE.
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BFFF Annual Luncheon 2014
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Are you happy that deliveries are able to be maintained with increasing traffic on our roads? With recent mergers and acquisitions do we now have sufficient frozen storage capacity for 2015 and beyond? Chris Sturman FCILT, FRSA, chief executive, Food Storage & Distribution Federation
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The increase has been very visible as the economy moves out of recession. Deliveries will be difficult if traditional time frames and regulatory attitudes remain. Innovation is required, using vehicle design technologies now available for quiet delivery in urban areas on a 24/7 basis. For now there is sufficient capacity, and in certain sectors, new capacity has been commissioned. Supply chain changes demand different storage and distribution facility design, with 3PL challenged. Unless there’s sufficient commitment and return on capital, new space is unlikely to be developed, particularly in the London and south-east region.
9 1 Joe Withers of Lutosa, Vanessa Cooper of Sterling
Supergroup with Trevor and Richard Stimpson of Waterdene Foodservice (l-r)
2 Aunt Bessies and Gourmet Classic share the fun 3 Su Dakin, BFFF, with Lindsay Harris of DEFRA 4 Graeme Day, BFFF head of commercial, welcomes his guests
5 Smiles all round from LambWeston and all their guests 6 Welcome to Sykes Seafoods 7 Matthew Bird and Plunkett Matthews of
Gourmet Island (l-r)
8 Smiles all round from LambWeston and all their guests 9 Sharing a table – Aviko, Bar Foods, Holdsworth and
Blue Castle
10 BFFF membership manager, Becky Dobb and
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advertising manager Kate Miller with guests THE BULLETIN I JANUARY/FEBRUARY 2015 29
→ Brochure Category
Fast forward to the future of cryogenic freezing Lorem ipsum. and chilling Lorem ipsum dolor sit sed amet constructam in dubio suntasis esse.
BOC is shaking up the world of IQF freezing and chilling with the new CRYOLINE® CW tunnel freezer that features a patented wave action to keep products separate as they freeze. Unique to the CRYOLINE® CW, it can be run as a standard inline tunnel, or as an IQF process at the touch of a button; providing the flexibility to run multiple product lines through the same equipment with ease. • High quality IQF reduces product dehydration by 80% • 50% faster freeze forms a rapid crust and produces product yields up to 99.5% • Production throughput capabilities up to 1,700kg per hour* • Switching to cryogenics provides the added benefit of removing the headaches of F-gas regulations Ideal for seafood, diced products, pizza toppings and fruit and vegetables. *Dependant on freezer size and product
To find out more visit: or call:
UK: www.BOConline.co.uk/CRYOLINECW IRE: www.BOConline.ie/CRYOLINECW UK: 0800 111 333 IRE: 1890 355 255
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BOC CONTACT DETAILS ADDRESS The Priestley Centre, 10 Priestley Road, Guildford, Surrey, GU2 7XY
WEBSITE www.BOConline.co.uk
TEL 0800 111 333
the CRYOLINE® family of freezers. Delivering highly efficient cryogen and airflow technologies, CRYOLINE® freezers offer a number of advantages including high freezing or cooling capacity within a small footprint, increased production rates, increased product yield and improved product quality.
spiral, IQF and higher capacity freezing and chilling requirements.
SUMMARY OF COMPANY & SERVICES BOC IS THE UK’s largest provider of industrial and specialist gases with many years of practical experience and expertise in the field of cryogenic freezing and chilling. In today’s competitive climate, food manufacturers need to stay one step ahead of the competition. Cryogenic freezing solutions from BOC help you to maximise production efficiencies whilst minimising production costs with a range of gas supply solutions and
At BOC, we help our customers to create added value, clearly discernible competitive advantage and hence greater profitability with customised services and professional support.
The CRYOLINE® freezer range has recently expanded and now offers solutions for batch, inline (including delicate products),
THE BULLETIN I JANUARY/FEBRUARY 2015 31
EQUIPMENT
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THE BÜHLER GROUP CONTACT DETAILS
KEY PEOPLE
HEAD OFFICE Bühler Sortex Ltd. 20 Atlantis Avenue, London, E16 2BF
EMAIL sortexsales@buhlergroup.com
PRODUCT MANAGER Stephen Jacobs
WEBSITE www.buhlergroup.com/optical-sorting
TEL 020 7055 7799
TEL 020 7055 7777
YOUTUBE www.youtube.com/buhlergroup
EMAIL stephen.jacobs@buhlergroup.com
criteria to meet the most demanding customer specifications, for safe and clean produce, free of defects and foreign material.
new sorting technologies through its intensive and continuing research and development programme. The company’s contribution to the efficiency, productivity and profitability of food producers worldwide has been recognised by six Queen’s Awards gained between 1968 and 2011.
FAX 020 7055 7700
SUMMARY OF COMPANY & SERVICES THE BÜHLER GROUP has amassed 150 years of experience as a technology partner for plant, equipment and related services with industries ranging from the processing of basic foods to the manufacture of advance materials. For Bühler and its customers, food safety couldn’t be any more important. In recent years, food safety has faced unprecedented scrutiny from legislators, the media, public and others. Consumers seek to know where their food comes from and how it has been produced. SORTEX technology is designed so that produce may be sorted by colour, shape and other 32 THE BULLETIN I JANUARY/FEBRUARY 2015
Our comprehensive range of optical sorters will operate at various stages in the processing line, to identify and remove imperfections and contaminants, from insects to glass, wood to plastic and shells to stones. It achieves this for a wide variety of foods – maximising safety, quality and profitability. Bühler has always been at the forefront of sorting technology, consistently pioneering
KEY CLIENTS THE BÜHLER GROUP provides industryleading optical sorting solutions for processors of grains, beans, pulses, spices, nuts, rice, vegetables and fruits, as well as non-food products such as plastics and has done so for over 60 years. We have installed over 25,000 machines for customers worldwide, including those in the dehydrated, fresh and frozen food industries. Over 10,000 employees are located in sales and service centres in every continent, supporting customers in more than 140 countries. One such customer and fellow BFFF member is Pinguin Foods, who offer a wide range of high
quality vegetables and convenience products for the retail and food service industry. They have 13 production sites across Europe and produce over half a million tonnes of frozen vegetables per year and pride themselves on producing high quality vegetable products and customer satisfaction. They have worked closely with us for a number of years in order to achieve the best quality possible. Bühler understands that processors face many challenges. One such challenge is the risk of contamination in fruit and vegetable product lines from foreign material and extraneous vegetable matter (EVM). The danger can come
from insects, vermin and animal droppings, as well as minute sticks, stones, pieces of plastic, cardboard and metal fragments. Paul Spurrell, Pinguin’s project & utility services engineering manager said: “We have invested in multiple SORTEX sorters, which are installed on various lines and at different processing stages. They use the most advanced technologies, such as enhanced InGaAs and PROfile shape recognition which minimise waste and deliver grades of the safest and purest product.”
A Bühler SORTEX optical sorter adds value to produce and increases profitability while protecting brand reputation by maintaining consistent quality. It provides visually appealing produce of uniform colour; eliminates product liability issues caused by hazardous and other foreign material; removes the inefficiencies of hand sorting; increases productivity through automation; selects perfectly shaped items and improves quality control using statistical tools. After sales service & support means that the sorters keep working and paying dividends every hour, every day.
THE BULLETIN I JANUARY/FEBRUARY 2015 33
Delivering the best supply chain solutions. Together. Your partner for taking care of your frozen food supply chain – so you don’t have to.
24/7 operation BRC accredited Total customer care Best-in-class warehousing Partnership driven European network
Together we deliver
+31 164 271 123 sales@partnerlogistics.eu www.partnerlogistics.eu
EQUIPMENT
DIRECTORY
PARTNER LOGISTICS CONTACT DETAILS HEAD OFFICE Blankenweg 2 4612 RC Bergen op Zoom Netherlands TEL +31 (0)164 271123 EMAIL sales@partnerlogistics.eu WEBSITE www.partnerlogistics.eu
KEY PEOPLE EELCO SCHNABEL (COMMERCIAL DIRECTOR) EMAIL eelco.schnabel@partnerlogistics.eu TREVOR HUDSON (COMMERCIAL MANAGER UK) EMAIL trevor.hudson@partnerlogistics.eu
All the Partner Logistics sites in the UK and mainland Europe are highly-automated
SUMMARY OF COMPANY & SERVICES Partner Logistics are leaders in the provision of state-of-the-art highly automated warehousing and fully integrated supply chain solutions, primarily for frozen foods. Headquartered in The Netherlands, they currently operate six large-scale facilities – two in the UK, three in The Netherlands and one in Belgium. Their European network of multi-functional cold storage facilities has a combined storage capacity of over 500,000 pallets and oversees 5.5 million pallet movements each year. SUPPLY CHAIN SOLUTIONS Acting as a true supply chain partner, Partner Logistics delivers industry-leading quality and performance, with metrics consistently achieving over 99 per cent accuracy for variables such as order picking, load performance and order fulfilment across all sites. Every site also offers a variety of valueadded logistics services such as stickering, repacking and vendor-managed inventory. Partner Logistics strives to be an excellent frozen food supply chain partner, offering an integrated one-stop model for frozen food
in Europe. To accommodate transport and distribution services, Partner Logistics works closely with a selective group of partners that provide services that support supply chain synergies, optimised vehicle fill and minimal empty mileage. By using a network of specialised partners, Partner Logistics is capable of offering a comprehensive network and flexibility without excessive investments. LOOKING TO THE FUTURE The Partner Logistics’ mission is: “To offer a fully integrated frozen supply chain network in Europe that takes care of the complete logistics process: from factory collection to delivery to the customer.” The future of the company is based on helping its customers to stand out from the competition and obtain a sustainable competitive advantage. The Partner Logistics business mantra, ‘together we deliver’, encapsulates the vision of the company as they look to create partnerships whilst delivering operational excellence within the supply chain.
Partner Logistics offers transport and distribution solutions alongside its primary cold storage
THE BULLETIN I JANUARY/FEBRUARY 2015 35
EQUIPMENT
DIRECTORY
POOLING PARTNERS CONTACT DETAILS HEAD OFFICE IPP Logipal UK & Ireland Building 2020 Copse Drive, Meriden Business Park Coventry CV5 9RG TEL 01676 524 000
36 THE BULLETIN I JANUARY/FEBRUARY 2015
KEY PEOPLE WEBSITE www.poolingpartners.com
CARL MCINERNEY EMAIL sales@poolingpartners.com
EQUIPMENT
DIRECTORY
SUMMARY OF COMPANY & SERVICES POOLING PARTNERS PROVIDES a range of supply and rental options for pallets and boxes across Europe and is Europe’s #1 in pooling and production of pallets and boxes. Pooling Partners is part of the renowned Faber Halbertsma Group which has a rich heritage stretching back over 100 years. Originally founded in 1891 in the Netherlands, Pooling Partners was established in the UK in 2005, where it is based at Meriden Business Park, Coventry. Carl McInerney (right), country director UK and Ireland at Pooling Partners, commented: “Pooling Partners provides simple, streamlined service solutions to pallet users. With a special focus on delivering and collecting pallets at the right place, at the right time, Pooling Partners is recognised across the supply chain. Pooling Partners’ customers seek reliable supply and want to ease their daily pallet operations. Since the service provided usually improves overall efficiency, customers teaming up with Pooling Partners often see significant cost savings. “Pooling Partners is also able to supply solutions for all types of pallets. It helps customers organise EPAL Euro pallets across Europe, as well as supplying Pool Pallets. Pooling Partners is also one of Europe’s largest pallet production companies.” Pooling Partners’ principal clients are in the FMCG, retail, recycling and industrial sectors. As it runs a dense pallet network, Pooling Partners works with the largest brands in grocery and retail in the UK and Ireland. It also works with
hundreds of small-to-medium-sized companies in logistics that play an important role in forming the comprehensive pooling network. Alignment with Pooling Partners awards the customer a number of benefits, chief amongst them – reliability; competitive, transparent pricing; and strong green credentials.
“There has been significant investment in the pallet pool. In 2014, more than one million new pallets were produced and added to stock. The repair facilities have also been expanded in the UK, strengthening Pooling Partners ability to ensure the quality of pool pallets during their entire lifecycle.”
Carl McInerney continued: “2014 has been a good year for Pooling Partners; we have seen double-digit growth in the work done for customers in the UK & Ireland. That’s a reflection of the rising demand for smart pallet solutions, but also on the company’s focus on customers’ needs and satisfaction for more than a decade in the UK. The team in the UK has earned a good reputation and established win/win relationships with customers. More customers use Pooling Partners’ services.
Following great success in Germany, Pooling Partners recently launched its award winning 1.4 Display Pallet in France, Belgium and the Netherlands and is now talking to customers in the UK too.
“We now have a UK senior management team that brings together industry-specific experience, having worked with firms like CocaCola, DHL, Exel, UPS and Volkswagen. And the grass-roots approach to employee recruitment, induction and training is proving effective. The company is growing and retaining the right skills and experience to maintain its momentum and continually improve customer satisfaction. “Pooling Partners has continued to invest in its pooling network. Having a dense network for the collection and supply of pallets reduces transport miles: a common target the company shares with customers. THE BULLETIN I JANUARY/FEBRUARY 2015 37
Iconic: Improve sales with the new face of frozen food display
Iconic’s unique semi-vertical freezer improves space efficiency and increases product display area to maximise sales and revolutionise the supermarket freezer section. Shoppers spend on average only 20 seconds in the frozen food aisles. We want to change that. Iconic from Viessmann is the first semi-vertical freezer, designed to transform the freezer section into a flexible, accessible space for retailers with an appealing marketplace feel for shoppers. With a focus on aesthetics and ergonomics, 50% more display volume has been created in same footprint as a traditional freezer island. A pilot scheme of Viessmann Iconic in a supermarket increased frozen food sales revenue 10% and profit by 18%.
Viessmann Cold Technology UK Limited · FreePhone 0800-634 6555 · www.viessmann-coldtech.co.uk
EQUIPMENT
DIRECTORY
VIESSMAN CONTACT DETAILS ADDRESS Hortonwood 30 Telford, Shropshire TF1 7YP United Kingdom TEL 0800-634 6555 (FreePhone) 01952 457157
KEY PEOPLE PAUL ELLIS EMAIL sales@viessmann-coldtech.co.uk TEL 07956 417 913
WEBSITE www.vkag.com/en SUMMARY OF COMPANY & SERVICES VIESSMANN REFRIGERATION SYSTEMS, formally Viessmann Cold Technology UK Limited, is one of Europe’s leading manufacturers of innovative refrigeration solutions, including remote and plug-in refrigeration cabinets, cold rooms, refrigeration units and accessories. Viessmann offers a cradle-to-grave refrigeration service for preand post-installation requirements. Viessmann has production plants in Germany and Finland and the UK sales office based in Telford offers customers a nationwide service with a comprehensive range of high quality, cost effective refrigerated products. Viessmann Refrigeration Systems is a division of the Viessmann Group, one of the leading international manufacturers of heating, cooling and climate control technology. Founded in 1917, the family business maintains a staff of approximately 11,400 employees and generates ₏2.1 billion in annual group turnover. The Group has 27 production divisions in 11 countries and subsidiaries and representations in 74 countries and 120 sales offices around the world. In 2013 Viessmann Refrigeration Systems acquired Norpe the Finish refrigerated cabinet manufacturer. THE BULLETIN I JANUARY/FEBRUARY 2015 39
FEATURE
The Bulletin
Sun Shines on the Ice Cream Market A glorious summer, innovation and premium products all contributed to 2014 being a stellar year for ice cream sales by volume and value in the UK. According to Kantar Worldpanel, ice cream enjoyed value growth of 3.8 per cent year-on-year for the period ending September 14, equating to an extra £30 million worth of sales. BOTH VOLUME AND value grew throughout the year with the quality sector driving growth as consumers just can’t seem to get enough premium ice cream. As a result, new entrants are being attracted to the market to join strongly performing existing premium private labels and brands. Despite retailers struggling to grow, ice cream continues to become more indulgent and a favourite treat for hard pressed consumers. According to figures from Mars Ice Cream, ice cream is the third largest category for inhome treats, and wrapped handheld formats scooped the largest portion of the total ice cream market in 2014, worth over £530m. Mars’ strategy of turning the nation’s favourite chocolate products into delicious and great value ice cream snacks and treats is paying off. Sophie Shott, senior brand manager, Mars Ice Cream, said: “Mars Ice Cream was the fastest growing manufacturer in the summer season in 2014 up 14.8 per cent. With shoppers’ concerns over their financial situation easing and a bumper plan of activities for 2015, we are expecting another year of strong growth in 2015.” She said that establishing all-year round snacking on ice cream remains a focus for manufacturers and the winter phenomenon of the ‘Big Night In’ provides the perfect occasion for consumers to enjoy ice cream shared with friends and family. To take advantage of this, Mars launched a new sharing pack format in 2014 – the ‘Variety Mix Minis’ which includes Snickers, Mars and Bounty. The mini formats range has been central to the growth of Mars
Ice Cream brands – delivering growth of 23 per cent vs 2014 and introducing more than 400,000 buyers to the category. Mars performance in 2014 was driven partly by the continued strength of its core brands Mars and Snickers (up 28 per cent and 33 per cent respectively since 2012) and by offering more of the nation’s favourite chocolate products in ice cream form including Bounty, Twix and Maltesers. The trend for snacking and sharing continued to grow in 2014 and for 2015 Mars expects continued sales growth and will focus on its main core business driver. Within the handheld segment, bars are winning in the marketplace and 2015 innovation at Mars will focus on ensuring that it has the right packs at the right prices, as well as considering other trends such as value buys, the health agenda and portion control. Mars Ice Cream is committed to lower calorie portions and this remains a key consideration for new product development.
clutter and attracts shoppers to the category,” said Sophie Shott, “For take home packs in retail, there is an opportunity to more clearly communicate the usage occasions to shoppers to drive the category – particularly on Multipacks and Minis, where the ‘Big Night In’ presents a strong opportunity outside of the core summer season.” She said that in foodservice, the after meal ‘sweet treat’ occasion is growing and communication that cues this should be considered. The Mars Ice Cream singles range is a dessert option but in light of trends around health and portion control the Minis range is a perfect impulse purchase for those wanting a delicious but low calorie sweet to round off their meal.
“Ice cream is a highly impulsive category and so in retail and foodservice it is important to ensure that products are placed in interruptive locations, with strong signage that cuts through the THE BULLETIN I JANUARY/FEBRUARY 2015 41
FEATURE Cueing into the health trend is Beechdean Ice Cream Group. It is set to continue its best in class innovation as it moves into the frozen dessert category in 2015 with the launch of the Noughty Noughty impulse range. Boasting zero per cent fat and added sugar and just 35 calories per 100ml serving, Noughty Noughty is aiming for wide consumer appeal and is being positioned as a refreshing new offering amongst the freezer aisles that’s set to disrupt and challenge the cluttered frozen yogurt category. The farm-based business, which secured a Bronze in the Best New Ice Cream Product
The Bulletin
category at last year’s Annual Awards for its Loseley Treacle Toffee, is fast becoming one of the UK’s leading premium ice cream manufacturers. In 2014, Beechdean was behind a series of innovative licensed impulse launches including Scooby-Doo, The Simpsons and, most recently, Teenage Mutant Ninja Turtles. The group, which recently celebrated its 25th anniversary, has enjoyed year on year growth of at least 20 per cent for the past six years. This rapid growth rate is set to continue with significant investment in its manufacturing capabilities that will double the size of the business over the next three years.
Ice Cream for all seasons Our super premium ice creams are made using only the finest ingredients sourced from all around the world. Our flavours deliver a taste which is true to its source and possesses smooth and refined textures. Combined with our 5O years experience and expertise in the Uk ice cream industry we provide the perfect dessert all year round.
For more information: telephone O1483 48858O 42 THE BULLETIN I JANUARY/FEBRUARY 2015
www.amoredigelato.com
Authentic, Innovative, Premium... DiSotto. Made with premium ingredients, these products are the basis of an exceptional menu with great presentation and plate appeal. Supported by a dependable delivery service, a modern infrastructure, friendly Telesales and an experienced Field Sales team, we offer a service that works to support you. Point-of-Sale, menus and advertising material are also available, to ensure that sales opportunities are maximised. As part of our ongoing commitment to the highest possible standards, DiSotto are pleased to have been awarded BRC Accreditation for our state of the art production facility - giving our customers peace of mind and confidence in our service and products.
26 Park Royal Road, London NW10 7JW Telephone: 020 8965 1853
fax: 020 8965 4355
email: sales@disotto.co.uk
www.disottofoods.co.uk
FEATURE
The Bulletin
In foodservice, ice cream remains one of the UK’s favourite desserts according to the latest Horizons Menurama report. Although Almondy cakes are traditionally enjoyed as a standalone slice, caterers can easily add value – along with a higher mark-up – by serving them as a sundae crumbled over premium ice cream. Serving suggestions such as Toblerone Sundae, Daim Sundae, Daim Kids Sundae and Peanut and Caramel Sundae have been developed to capture the imagination of children and adults alike and are available to view on Almondy’s website to help operators tap into the growing demand for confectionery - inspired desserts. By crumbling naturally glutenfree Almondy Toblerone, Daim or Peanut & Caramel over ice cream, caterers can create a range of sundaes that appeal to the whole family. In fact, independent research found that customers are 22 per cent more likely to eat sweet treats when out with children.
44 THE BULLETIN I JANUARY/FEBRUARY 2015 174 - BFFF Desserts Special.indd 1
19/12/2014 14:48
Sweets
with a twist In the tough dessert market, manufactures are giving old favourites a new twist in their battle for control of the sweet trolley. The Bulletin examines this trend and the increasing combination of branded confectionery with desserts. THE CONFECTIONERY AND dessert market with a value of £271 million stayed flat in 2014 just as it has for the past seven quarters, according to the latest data from Kantar Worldpanel for the year ending September 2014. Although volume was rising quite nicely a year ago, the slowdown in growth of the retailers has affected the frozen dessert market. In addition, consumers typically switch to fresh desserts when the economy picks up. To fight back, manufacturers are courting the health market and minimising the risk of launching new products by combining desserts with popular confectionery brands. Another strategy is taking old favourites and giving them a new flavour – such as Oliver James Foods’ Barton & White Orange Liqueur Bread & Butter Pudding and Bidvest 3663’s Sticky Toffee Pudding Cheesecake, two winners at the BFFF Annual Awards 2014.
Andrew Ely, managing director, Almondy, said: “Offering a cake with well-known brand appeal is one sure fire way of catching the eye of consumers both in and out-of-home. Almondy’s five strong range of creamy, crunchy almond biscuit-based cakes includes new Cadbury Gluten-Free Chocolate & Almond Cake, and new Philadelphia Gluten-Free Almond Layered Lemon Cheesecake, Almondy Cake with Toblerone and the Rainforest Alliance Certified Almond Cake with Daim, as well as a Caramel & Peanuts variety. All of which offer real brand reassurance and value for money. The fact is the recession has had a lasting impact and made consumers more budget conscious, seeking value for money and ways to save. Smaller, lesser known brands, consumers may be unfamiliar with might be considered too much of a purchase risk.” With foodservice analysts Horizons reporting that cheesecake is one of the top three desserts out-of-home, Almondy’s new and unique Philadelphia Gluten-Free Almond Layered Lemon Cheesecake makes a highly profitable menu addition. It offers the brand power of the UK’s top cream-cheese, Philadelphia, which has a 70.7 per cent market share [AC Nielsen, Cream Cheese Philadelphia, YTD to w/e 06.09.2014]. Its new Cadbury Gluten-Free Chocolate & Almond Cake offers menus a real point of difference; topped with the nation’s favourite chocolate – it is the only Cadbury branded gluten-free dessert out-ofhome.
per cent year on year [Nielsen 09.13], to be one of the top five frozen dessert brands. The gluten-free market is booming, with research by the University of Nottingham revealing that diagnoses of coeliac disease in the UK have quadrupled in the last two decades. The latest research also revealed that 18-34 year olds are the group most likely to avoid gluten – a key demographic for the out-of-home market according to Horizons – while 77 per cent of women want more gluten-free options on menus. “Our research highlights the gap between supply and demand so it’s essential that caterers and retailers get on board and realise the huge profit opportunity available to them – particularly as 74 per cent of people would be influenced by a gluten intolerant friend on where to eat and 79 per cent on what to purchase in a supermarket,” explains Ely. Almondy’s solid reputation in the gluten-free market could significantly help target this rapidly expanding market that’s predicted to be worth £519m by 2016 (Datamonitor).
Almondy, which has been baking its naturally gluten-free cakes for over 30 years, bucked the downward market trend and grew by 5.5 THE BULLETIN I JANUARY/FEBRUARY 2015 45
FEATURE
The Bulletin
cake glaze whilst the Blueberry and Peach Cream Slices are topped with mouth-watering blueberries and peaches, perfect for an end of dinner indulgence.
Lactose intolerant is another emerging group of consumers that according to erlenbacher comprises an estimated 15 per cent of today’s adult population in Europe. To cater to this group, erlenbacher has developed an appetising selection of fine frozen lactose and gluten free products that include cream slices such as Strawberry, a Duo of Blueberry and Peach, Nut and Chocolate and lastly, Strawberry and Mandarin – also available as selected mixed packs (see above and right). Lactose Free Cream Slices are made with a flavoursome, lactose free cream filling, sandwiched between fluffy muffin layers for the ultimate velvety taste. The Strawberry Cream Slices are generously covered with chopped strawberries and coated in a sweet
The Gluten and Lactose Free Cream Slices are divided into four different cakes. The Nut and Chocolate Cream Slices are presented with a light creamy filling between delicious dark chocolate sponge layers and finished with a smooth chocolate or nut cream wave. The other mixed pack is the sweet Strawberry and Mandarin Cream Slices one of which is garnished with aromatic strawberries and the other with sun-ripened mandarin slices. All four desserts are both gluten and lactose free and are sure to be a firm favourite with consumers.
Premium Apple Pie (see previous page). Apple is one of the UK’s oldest and most trusted fruity friends - and erlenbacher’s own story started over 40 years ago with an apple cake today over 4 million portions are sold annually. The Premium Apple Pie is created with a short crust pastry base and a juicy apple filling. It is filled with 70% fruit content, made with fresh Cripps Pink Apples for the ultimate sweet and tangy taste. Roasted almond flakes are lightly sprinkled on the top, highlighting the homemade look of the pie. It has become one of erlenbacher’s best-selling products over the past few years and is set to continue into the future as a firm favourite with consumers. The cake is offered ready to serve, pre-cut into 12 portions that can be removed as individual slices.
erlenbacher uses only natural ingredients, meaning no added preservatives, no artificial colourants, no hydrogenated fats and oils and no artificial flavourings have been added. The company is also taking the all natural and traditional approach for its new season
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46BFFF THEMenuserve BULLETIN HPH-2-paths.indd I JANUARY/FEBRUARY 2015 CFG 1
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HEALTH & SAFETY
The Bulletin
Written and compiled by health and safety manager, Joanna Hancock supported by Crystal Holmes, technical assistant
Working in a Cold Store Environment: Advice for Employees BFFF has updated guidance for cold store employees. This latest version has been reviewed and updated by BFFF in consultation with HSE, Dr Howard Oakley, head of survival & thermal medicine at the Institute of Naval Medicine, and has been assured by our Primary Authority partners at Wakefield Metropolitan District Council. The guidance contains information on: Employer responsibilities for cold store workers • ‘Keep Warm’ advice • Awareness to the main risks of working in a cold environment • Personal protective equipment This document is an excellent training aid and can be used to demonstrate that a business has highlighted the risks to employees. Printed copies of the guidance are available from the BFFF office at a marginal cost. For more information, or to order printed copies of the guidance, please contact joannahancock@bfff.co.uk
BFFF Health and Safety Pledge – Free to Join The BFFF Health & Safety Pledge was developed in 2008 to help members to demonstrate their commitment to providing a safe and healthy working environment for all involved in the food industry.
Member companies can sign up to show their commitment to the fundamental values outlined within the Pledge that emphasise the importance of complying with all current health and safety legislation, whilst striving to improve standards of health and safety through continuous improvement. Over 65 members have signed up to the pledge and we would encourage all members to seriously consider joining us.
There is no cost involved. Once a member has signed up they will receive a colour electronic certificate for display that is reissued on a yearly basis. For more information, including a list of the members already taking part, please visit our web site http://bfff. co.uk/health-safety/pledge/ or email hazelcranidge@bfff.co.uk
THE BULLETIN I JANUARY/FEBRUARY 2015 47
HEALTH & SAFETY
The Bulletin
New Trends in Occupational Safety and Health The European Agency for Safety and Health at Work (EU-OSHA) has published a new research report on emerging trends in occupational safety and health that may be suitable for further study. THE REPORT IDENTIFIES three key topics with potential for further consideration, namely: • the impact of Information and Communications Technology (ICT) on occupational safety and health • the impact of the financial crisis on occupational safety and health: and • trends in human resources management (HRM) and how they affect health, and safety.
The report, Scoping Study for a Foresight on New and Emerging Occupational Safety and Health Risks and Challenges, notes that the financial crisis of 2008/9 has had “profound and ongoing effects” on the nature of work across the EU. For example, research has shown that workers engaged in insecure and flexible contracts with unpredictable hours and volumes of work are more likely to suffer occupational injuries. Similarly, workers on fixed-term contracts are commonly found to have inadequate working conditions compared with permanent employees. With regard to the potential impact of ICT on work, the report notes that the effects could be positive as well as negative. For example, in the case of ICT innovations that involve automation, robots can be used to take danger out of some tasks, but the report warns that ICT may increase accident risks if workers and
managers have too much trust in the infallibility of technology, in particular where robots are being used to perform hazardous tasks and interact closely with humans. In terms of trends in HRM practices, the report highlights the increasing prevalence of psychosocial hazards in the work environment, and connects this, in part at least, to performance management techniques, such as setting of targets and measurement of outputs. Other HRM trends include increased workforce diversity, including greater numbers of older workers, and the restructuring of organisations to become leaner and flatter, which can lead to reduced job security and tenure. For more information visit: https://osha. europa.eu/en/publications/reports/ scoping-study-for-a-foresight-on-newand-emerging-osh-risks-and-challenges/ view
Developing Better Health and Wellbeing Management A set of online and digital checklists, aimed at helping managers to develop the skills needed for safeguarding employees’ health and wellbeing, has been published by a group of health and safety stakeholders. THE NEW GUIDANCE, Developing Managers to Manage Sustainable Employee Engagement, Health and Wellbeing, gives employers advice and information on manager development, based on rigorous research that draws together evidence from a range of sources.
The checklists were developed by Affinity Health at Work, supported by the Chartered Institute of Personnel and Development (CIPD), Institution of Occupational Safety and Health, Health and Safety Executive (HSE) and the Affinity Health at Work research consortium.
Aimed specifically at those responsible in organisations for management development programmes, the checklists outline how best to implement and set the context for activities such as learning and development workshops, mentoring and peer group meetings to ensure employees are managed in a safe, healthy and sustainable way.
The guidance may be useful to learning and development practitioners, occupational health, safety and wellbeing practitioners and human resources departments.
48 THE BULLETIN I JANUARY/FEBRUARY 2015
The research report behind the guidance found a lack of unified guidance on how to run management development programmes successfully. It was also found that many
development programmes fail to result in lasting, positive changes in the behaviours of managers and therefore positive outcomes for employees. The HSE says the checklists will help to support managers to develop the skills required to improve performance and to ensure that employees are actively engaged and contribute effectively to securing a healthy working environment. For more information, check out www.cipd. co.uk/hr-resources/research/developingmanagers.aspx
HSE Food Industry Case Study
Falling Waste Injures Snack Food Worker
This case study outlines the prosecution of a snack foods company after a 400-kilo block of compacted snack waste fell on a worker, breaking his leg.
SUMMARY The waste from a production line ran off into another machine and then, in the form of pellets, into a magnum bin - a large plastic box with slots underneath for the forks of a forklift truck. The pellets, which solidify into a large block, could not be dug out by hand, so a forklift is used to lift and turnover the magnum so the blocks fall out. As the block was lifted into a wheeled bin to be emptied, it became stuck at the top. When the two men attempted to move the bin, it tipped over causing the block of pellets to fall onto the employee, breaking his leg. He was off work for 15 weeks but has since returned to work with the company.
ADVICE The Court was told that the work had not been properly planned, supervised or carried out in a safe manner. ACTION The company pleaded guilty to breaching Regulation 3(1) of the Management of Health and Safety at Work Regulations 1999 and Regulation 8(1) of the Lifting Operations and Lifting Equipment Regulations 1998. It was fined a total of £20,000 and ordered to pay costs of £10,000.
After the hearing the HSE Inspector said: “The task of devising a method to dispose of the waste pellets had been given to an agency worker who did not have the experience or training required to allow him to properly plan how the task should be carried out. As a result it was carried out without supervision and, as the injuries to the employee suggest, the task was not carried out in a safe manner. “The company also failed to properly assess the risks associated with the task, which should have formed an important part of the planning process. As such the risks were not fully appreciated by those workers involved in the task, and a man suffered serious injury.” THE BULLETIN I JANUARY/FEBRUARY 2015 49
TECHNICAL & LEGISLATIVE
The Bulletin
Written and compiled by technical and legislative manager, Su Dakin supported by Crystal Holmes, technical assistant
Managing the FIC Transition Early in 2014 the BFFF Technical and Legislative Expert Group was already concerned that many companies were struggling to meet the FIC deadline. There were still so many questions relating to interpretation that remained unanswered by the Commission; it was clear that among small businesses that there was a lack of awareness of the changes and amongst larger businesses real concern about how consistently the new rules might be enforced. SO WE DRAFTED a paper, which via the Business Expert Group for Labelling and Standards (of which I am vice chair), was sent to the National Food Labelling and Standards Enforcement Group. The Enforcement Group accepted the concerns and the guidance note reproduced in full below is the result.
Regulation No 1169/2011 on food information to consumers (EU FIC). It advises officers to consider and recognise a business’s efforts to comply and to take a proportionate approach to enforcement. It is not of course a ‘get out of jail free’ card for businesses that have not worked towards being compliant.
The guidance note to Trading Standards Officers is on the use, after December 13 2014, of food labels that do not comply with
The note demonstrates that mechanisms and a willingness exists for businesses and regulators to work together and I hope that it
Guidance for Officers
on FIC Compliance This note was published as guidance by the Association of Chief Trading Standards Officers (ACTSO) after it was issued by the National Food Standard and Labelling Enforcement Focus Group. REGULATION (EU) NO 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Guidance for officers when businesses seek advice about the use, after 13 December 2014, of food labels which do not comply with the above Regulation. 50 THE BULLETIN I JANUARY/FEBRUARY 2015
is a template for future collaborative effort. I hope that you find the letter useful and informative and please make sure that those within your business who engage with Trading Standards are aware of it. If you would like more information on FIC or its enforcement contact me: sudakin@bfff.co.uk
Background The new labelling regulation entered into force on 14 November 2011 with the majority of labelling provisions, with the exception of mandatory nutrition labelling and compositional standards for minced meat, becoming mandatory by 13 December 2014. The European Commission provided for a three year transition period to allow food businesses the opportunity to change the food information provided to consumers, as part of the normal packaging redesign cycle; especially to minimise economic burdens on small and medium sized food businesses. The Issues 1. Whilst responsible food businesses scheduled to change labels utilising the full transition period, uncertainty and lack of clarity in terms of the interpretation of many parts of the new regulation, including clarity on mince and date of freezing has had a significant stalling effect in revising labels for some businesses. 2. Despite the considerable efforts made, the delay in achieving clarity has effectively shortened the transition period; and, whilst some official guidance is now available there are still areas of the new regulation that remain unclear. UK Regulators have provided as much clarity as they can, however many questions still remain unanswered. Some of these questions may be answered in an updated Question and Answer document anticipated from the European Commission in early 2014, but resolving the interpretive issues between Member States is likely to be an ongoing activity. 3. Given that the Regulation will require changes to every single food label in Europe, there is growing concern that there will be insufficient capacity within the sector to meet the tasks in the time remaining. The tasks include redefining, redesigning, producing and providing consumer information in accordance with the new requirements. The issue is exacerbated as many small and medium sized food business operators are only now able to start to implement the changes.
4. Food businesses have been compelled to begin the process of label redesign with the absence of a complete understanding of the requirements and implications; changes they have made on the basis of the best knowledge available to the business at the time. 5. Food Businesses that have already made the changes, in good faith, may have to change their labels again if interpretation changes, this then may be outside of the design cycle in order to meet the December 2014 deadline. 6. Some food businesses may further delay making the changes, whilst awaiting clarity both from regulators and their customers and may be unable to complete them by the December 2014 deadline. 7. Some food businesses may have unused packaging that might have to be disposed of, generating waste and economic hardship. Guidance for officers Whilst each individual situation must be judged on its own merits and presuming there are no implications for food safety, it would seem reasonable for enforcement colleagues to adopt a proportionate and pragmatic approach when dealing with a food business’s approach to the label change. Considerations should include:• The documented steps that the business has taken to comply with the requirements of the Regulations before the end of the
transition period. This could include advice sought from their local authority, trade association or other source. • The business’s efforts and demonstrable commitment e.g. through a timetable of work, to make the changes that they practically and justifiably can. • Understanding of particular issues that the business may have had; constraints on time for phasing out and introducing packaging; and the typical design cycle for a business to change its packaging. • The complexity of the product range and/or customer base and the potentially conflicting requirements that may arise from them. • For food businesses trading across internal borders conflicting guidance across member states, product categories and their customer base may also exacerbate the issues faced. • Recognition of the role of Primary Authority where businesses have such a relationship, including reference to inspection and plans and supplementary information available on the BRDO Primary Authority Website. Where the relationship exists, the Home Authority should be contacted and any advice given considered. • An appreciation that the shelf life of canned, ambient and frozen foods is relatively long and such products will continue to be marketed entirely legitimately for a considerable time after December 2014, with packaging and labelling not compliant with the new Regulations. THE BULLETIN I JANUARY/FEBRUARY 2015 51
TECHNICAL & LEGISLATIVE
• Where analytical sampling takes place to verify compositional standards e.g. minced meat, that the normal distribution of the population and the consequential statistical tolerances and are taken in account. • The quantity of non-compliant labels that the company has in stock and the typical packaging stock holding for the business. • The nature of the infringement, it may be appropriate for minor non compliances, which are not misleading to the consumer and have no impact on consumer food safety, to be corrected during the next design cycle. • The economic and administrative burden on the business and realistic timeframes to make the new changes. Colleagues are encouraged to adopt a pragmatic approach provided a company can demonstrate it has taken action to update the labelling without undue delay, and has taken sensible steps such as keeping stocks of labels/packaging or products to minimum economically viable levels and to consider any other relevant factors. Such an approach would not be appropriate if there is no, or little, evidence of attempts being made to achieve compliance within the transition period. Food Standards and Labelling Focus Group The group has its origins in the former LGR Food Labelling and Standards groups. Membership includes representatives from the regional food enforcement groups, TSi and CIEH as well as policy officers, as observers, from the Food Standards Agency, Department 52 THE BULLETIN I JANUARY/FEBRUARY 2015
The Bulletin
of Health and DEFRA. The group’s purpose is to help co-ordinate regulation of food standards and labelling by providing technical and policy support to Local Authorities and other organisations by providing specialist advice. Meeting at least twice a year the group’s main form of communication is through the Knowledge Hub.
produced. It is not necessarily comprehensive and is subject to revision in the light of further information. Only the courts can interpret statutory legislation with any authority. This advice is not intended to be a definitive guide to, nor substitute for, the relevant law. Independent legal advice should be sought where appropriate.
Association of Chief Trading Standards Officers
First Published: June 2014
The Association of Chief Trading Standards Officers (ACTSO) is the single membership organisation representing Heads of Trading Standards and regulatory services from councils across England and Wales. ACTSO supported by the Trading Standards Institute is focussed exclusively on providing a comprehensive co-ordinated leadership forum at the national level whilst assisting members to lead their services both locally and regionally. ACTSO is happy to support and endorse the work of the Food Standards and Labelling Focus Group. Disclaimer Legislation may change over time and the advice given is based on the information available at the time the guidance was
MEMBERS
The Bulletin
Nine New Members to Start the New Year
Featured Members SWEET STREET DESSERTS see page 52
www.sweetstreet.com
The BFFF will start 2015 with another nine new members who have joined the Federation in recent months. The new members include Speciality Desserts who produce innovative hand finished frozen desserts, Universal Meat Company who import raw and processed poultry, beef, lamb, pork & pastry products, Joe Delucci’s Ltd, Italian Ice cream producer, Newberry International Produce Ltd who supply frozen fruit and vegetables as an ingredient, and Senoble UK Ltd who produce a selection of frozen desserts.
ASSOCIATE MEMBERS JOINING this month include Severn Telematics who offer GPS monitoring for vehicles, Fresh Move who provide refrigerated transport, AJG who are global insurance brokers, and Invest Northern Ireland who encourage food businesses into Northern Ireland. The BFFF is delighted that the services it offers continue to attract new members into the Federation and it highlights the work it is doing with members to provide the information, networking events and services that they require. If you know of any companies that might be interested in learning more about the BFFF and who would benefit from a call or meeting, please contact Becky Dobb (above), membership manager, on 01400 283095.
SEVEN TELEMATICS see page 53
www.seventelematics.co.uk
SHAKESPEARES see page 54
www.shakespeares.co.uk
THE BULLETIN I JANUARY/FEBRUARY 2015 53
NEW MEMBER
PROFILE
SWEET STREET DESSERTS Sandy Solmon founded the Sweet Street Cookie Company in 1979. The cookies were fabulous and from that beginning Sweet Street Desserts was born. MORE THAN 35 YEARS later we employ more than 700 people in our plant in Reading, Pennsylvania making a wide range of cakes, pies, cheesecakes, stacks, bars and cookies and we are shortly to open a second plant in South Carolina. We are the leading luxury dessert brand in USA and sell to more than 70 countries worldwide. Sandy not only leads the company but also heads a great team of development pastry chefs in our state-of-the-art R&D suite to create new and
Contact Information Charles Barber Sweet Street Desserts UK and Ireland 54 THE BULLETIN I JANUARY/FEBRUARY 2015
exciting products, sourcing ingredients from around the globe. Sandy recently received the “Innovator of the Year� award from Cornell University for her outstanding contribution to the industry. The UK is one of our largest international markets and biggest growth areas. We are proud to work with a network of the very finest food distributors and market-leading direct customers.
Tel: 07808 988589 Email: charles.w.barber@sweetstreet.com Web: www.sweetstreet.com
NEW MEMBER
PROFILE
SEVEN TELEMATICS LTD
Industry leading vehicle tracking and remote temperature monitoring for the food manufacturing, distribution and food services industries. SEVEN TELEMATICS IS the leading manufacturer of temperature data loggers, remote monitoring and vehicle tracking for road transport and cold storage applications.
vehicle tracking for “dry freight” vehicles and “refrigerated transport” via live satellite links to their range of EN12830 verified temperature loggers.
From its main UK production facility, Seven Telematics proudly manufactures a comprehensive range of Transcan® temperature data loggers that are recognised today as the world’s most widely used road transport temperature monitoring device.
The Seven Telematics business has been founded on delivering the highest standards of service and product knowledge. Our customers demand exacting standards as the temperature controlled environment is all about the management of temperature critical products. The transportation and logistics chain begins and ends with product integrity, and with years of proven expertise in this sector, Seven Telematics will ensure that these product standards remain paramount to your transport and logistics operation.
Transcan products have been watching over cargos across the globe for nearly 20 years. Seven Telematics combine the trusted format of Transcan® recorders with state of the art technology through their SevenEye® telematics systems, offering both standard
Contact Information Michael Kane, Sales Director, Seven Telematics The Coach House, 67 London Road, Newark Nottinghamshire NG24 1RZ
With its excellent history in developing temperature monitoring solutions, Seven Telematics is in a prime position to deliver the broad spectrum of temperature monitoring and tracking products required to achieve complete satisfaction in your business today.
Tel: +44 (0) 1636 550 320 Email: sales@seventelematics.co.uk Web: www.seventelematics.co.uk THE BULLETIN I JANUARY/FEBRUARY 2015 55
NEW MEMBER
PROFILE
SHAKESPEARES At Shakespeares we understand that the food industry is fast paced with a lot of regulation. We’re here to offer
commercial, pragmatic solutions to the issues that you face. Whether you sell, produce, store, transport or provide packaging for food, or indeed support the businesses in the food sector in any way, we can help you. THE LAW IS THE LAW; we all know that – but people are unique and we are unique in what we do at Shakespeares. We’re a commercially thinking, full service law firm providing a complete solution to our clients. We are proud to be told we are a “people business”. Our lawyers have substantial experience in providing cost effective solutions to businesses in the food sector. We are able to offer a complete service, ranging from
advising businesses on employment issues to dealing with landlord and tenant matters. With over 700 lawyers and staff across seven offices in the Midlands and Home Counties you can be sure of receiving first class legaladvice with the highest level of personal, local service.
Your BFFF membership entitles you to an initial free 60-minute consultation with an expert lawyer and competitive fees, which will be discounted from then on.
For more information on how we can help your business, please contact Vanessa Di Cuffa on: 0121 631 5379 or email: vanessa.dicuffa@shakespeares.co.uk
Contact Information Vanessa Di Cuffa Tel: 0121 631 5379 Email: vanessa.dicuffa@shakespeares.co.uk Web: www.shakespeares.co.uk 56 THE BULLETIN I JANUARY/FEBRUARY 2015
DATES FOR YOUR DIARY 2015 19th - 21st Jan
11th Jun
NEC, Birmingham www.hospitalityshow.co.uk
Stephenson Harwood Offices, London
Hospitality Show
3rd Mar
BFFF Business Conference & Exhibition Chesford Grange Hotel, Kenilworth
11th - 12th Mar
Wabel Frozen Summit Hilton, CDG Airport, Paris www.wabel.com
BFFF Industry Forum
11th June
BFFF Dinner Dance & Awards Evening London Hilton on Park Lane
1st Jul
BFFF Health & Safety Seminar Ricoh Arena, Coventry
13th Jul
22nd - 25th Mar
BFFF Thinking of Joining Seminar
Excel, London www.ife.co.uk
10th - 14th Oct
IFE 2015
21st - 23rd Apr
Mecure Windsor Castle Hotel, Windsor
ANUGA
Kolnmesse, Cologne www.anuga.com
Seafood Expo Global
Brussels Expo, Brussels www.seafoodexpo.com/global
14th May
24th Nov
BFFF Annual Luncheon London Hilton on Park Lane
Frozen & Chilled Foods Golf Day Hawkstone Park, Shrewsbury Margaret Greaves 01206 273815
25th Nov
BFFF Industry Forum Venue TBA, London
4th Dec
Deadline for product entry into BFFF Annual Awards
THE BULLETIN I JANUARY/FEBRUARY 2015 57
EXPRESS
THERMO
SUPPLY CHAIN
JJX Logistics Specialists Cooper Street Wolverhampton West Midlands WV2 2JL United Kingdom T: +44 (0)1384 221642 E: info@jjxlogistics.co.uk W: www.jjxlogistics.co.uk
2 HOME
WAREHOUSING