The Bulletin - Sept/October 2014 by the fabl

September/October 2014

Countdown To Annual Luncheon Posh Nosh

Gov Award For BFFF

Back To School For Frozen

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

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The Bulletin

September/October 2014

Countdown To Annual Luncheon Posh Nosh

Gov Award For BFFF

Back To School For Frozen

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

CONTENTS

THE BULLETIN I SEPT/OCT 2014

PREFACE & BFFF NEWS

FACTS & FIGURES

NEW PRODUCTS

Autumn is here – and in this issue of the Bulletin we report on a number of new initiatives at the BFFF.

NEWS

First up – and in tune with the season – we go back to school with a new campaign targeting Year 9 students in food technology classes. The education campaign is designed to win them over to the benefits of frozen food – and help them understand more about nutrition and sustainability.

FEATURES 20

BRIAN YOUNG

CHIEF-EXECUTIVE

I can’t help thinking though that if schoolkids got a taste of some of the ‘Posh Nosh’ covered in our special feature on ready-meals, meat and poultry on page 20 – they would be frozen fans for life. Whilst this end of the industry is still in recovery, with the product innovation and quality on show - it can only be a matter of time before total sales figures pick up. At the BFFF, we’ve also been busy putting the final touches to our business events calendar for members. Top upcoming event is the Annual Luncheon which will take place on November 25. Ticket sales are brisk so if you want lunch, book now. We’ve also arranged an Industry Forum at Barclays head office for the following day so if you are interested you should also think about booking accommodation soon. Looking forward to seeing you there.

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

MANAGEMENT SERVICES DIRECTORY

HEALTH & SAFETY

TECHNICAL & LEGISLATIVE 36 NEW MEMBER PROFILES 38 DATES FOR YOUR DIARY 46 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 SEPTEMBER/OCTOBER 2014 03

PREFACE

The Bulletin

Preface by Brian Young, chief-executive

PREFACE

Countdown to 2014

Annual Luncheon

The BFFF Annual Luncheon on November 25 at the London Hilton on

Park Lane is one of the premier events in the industry and will again provide superb networking opportunities for our members. All sectors of the cold

Sponsors

Iceland Foods

chain will be represented and many of the companies within the Federation will be sharing this unique day with valued guests from both the foodservice and retail sectors. BFFF WILL ALSO be inviting people from many areas of influence to be our guests so they can mix with members and share in the collective strength of the industry. This year we are delighted to announce Freightex is sponsoring the President’s Reception. Our thanks to Daniel Smith-Cox and Tim Collins of Freightex for their fantastic support of the Federation and the luncheon. Thank you to Iceland Foods for sponsoring the luncheon brochure. We are very grateful to Nigel Broadhurst and Malcolm Walker of Iceland for adding their generous support once again. Thank you to Rick Bestwick for once again sponsoring the audio visuals at this year’s luncheon. Thanks to Kevin Hancock of Rick Bestwick for its continuing support. This year Partner Logistics adds its support to the event by running a competition giving all guests the chance to win a prize! Thanks to Trevor Hudson and Eelco Schnabel of Partner Logistics. Also adding its support this year sponsoring the table centrepieces is Moy Park. Our thanks go to Ian Hyland and Fannie Santos-Mawdsley of Moy Park. 04 THE BULLETIN I SEPTEMBER/OCTOBER 2014

And lastly Tipiak will be sponsoring the coffee and chocolates course again and we thank Gordon and Alison Lauder of Central Foods and Anne-Marie Beguin of Tipiak for their generous support. Alternative opportunities are available including joint sponsorship of the President’s Reception. If you are interested, then please contact Charley Price on 01400 283092. For those yet to book their tickets, the system operates on a ‘first come-first served’ basis – so the earlier the booking, the better the seating position. Please bear in mind that your tickets cannot be secured until both payment and a completed application form are received. No provisional bookings can be made. For tickets, please contact Jilly Wallis on 01400 283090 or email jillywallis@bfff.co.uk SEATING BROCHURE - The Annual Luncheon

seating brochure provides an excellent opportunity for advertising your products and services – Kate Miller of BFFF will be contacting you to discuss different opportunities in due course. Alternatively, she can be contacted on 07933 704270/ 01780 763841 or email: katemiller@bfff.co.uk.

Freightex Rick Bestwick Ltd

Tipiak Partner Logistics

Second Industry Forum FOR THOSE STOPPING over in London after the Annual Luncheon, it would be worth checking out the BFFF’s second Industry Forum. This is being held the day following the lunch on November 26 at 10.30am at Barclays head offices in London. Topics will include: Foodservice market read - brand new data from Tom Lynch of CGA, latest view on the economy - Is the recession a thing of the past? and frozen shopper behaviour - has shoppers behaviour fundamentally changed? If you wish to attend please contact Hazel Cranidge

2015 Conference & Exhibition Opens for Bookings

The BFFF has launched its fifth annual Business Conference, set to take place at Chesford Grange Hotel, Kenilworth on March 3, 2015. Clive Beddall will chair the conference as in previous years with economist Roger Martin-Fagg to give an update on the UK economy and Ed Garner from Kantar to provide insights into the retail market. Dr Morgaine Gaye, futurologist, will be giving a presentation on what’s next for food trends. The themes for 2015 conference will be: ‘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?’

Delegates will be given the opportunity to pose questions to speakers in panel debates and an exhibition will offer unrivalled networking opportunities. Around 250 delegates consisting of mainly producers, wholesalers and retailers are expected. Both conference and exhibition provide great opportunities for associates and producers to promote their products and services with all the ‘great and the good’ in one room on one day. For anyone associated with the frozen food industry, this is the business conference to attend. Book your place now by contacting Charley Price on 01400 283 091 or email charleyprice@bfff.co.uk

Sponsors for the conference include The Authentic Food Company, Ercolano, Lantmanen Unibake, Bells of Lazonby, Tipiak, GRG Recruitment and Reed Boardall. Exhibitors already signed up include Buhler SORTEX, Chalcroft, Golden Valley Pallet Wrap, SSI Schaefer and Way Forward Technologies. There are 20 exclusive exhibition slots and other sponsorship opportunities are available. For more information or to book a slot, please contact Graeme Day on 01400 283 092 or email graemeday@bfff.co.uk. For advertising and exhibiting, please contact Kate Miller on 07933 704270 or katemiller@bfff.co.uk

THE BULLETIN I SEPTEMBER/OCTOBER 2014 05

PREFACE

The Bulletin

BFFF Thinking of Joining Seminar On July 28, the BFFF held its second ‘Thinking of Joining Seminar’.

Get to Know the BFFF and Network

Following on from the BFFF’s regional and members update seminar, we will be holding ‘An Introduction to BFFF’ seminar on October 16 at the Heritage Motor Centre, Warwickshire. Around 50 to 60 attendees and 10 to 12 exhibitors are expected to attend and all delegates will be given name badges. This year’s event aims to attract more producers and wholesalers. A delegate list will be made available a few days before the event. This seminar is aimed at giving a presentation of the BFFF’s services and benefits and would be particularly useful to new members, new main contacts, companies thinking of advertising or sponsoring, and any companies thinking of joining. Included in the event is a 45-minute tour of the heritage museum. The reception and exhibition start at 9.30am with presentations closing at 1.00pm followed by lunch, the exhibition and networking opportunities.

Promotion Opportunities For Associate and Producer members, the seminar is a great opportunity to promote your products and services. The BFFF is encouraging exhibitors to invite their own clients and potential customers – even if they are not BFFF members. 06 THE BULLETIN I SEPTEMBER/OCTOBER 2014

The cost to exhibit is £400 + vat per slot. Exhibitor tables will be set up in the same room as the food and seminar presentation. Exhibitor spots are limited and places will be allocated on a ‘first come-first served’ basis. Opportunities to be a main sponsor are also available and may also be of interest – the cost of sponsorship will be £1,200 + vat. As well as exhibition space, sponsorship includes pre- and post-publicity on our website and in The Bulletin, branding on promotional material and a five-minute speaking slot included within the main presentation. Please contact Kate Miller if you are interested in exhibiting or sponsorship, and Hazel Cranidge if you are interested in attending. katemiller@bfff.co.uk / hazelcranidge@bfff.co.uk or 01400 283090

Over 40 delegates from 30 different companies attended. Twenty of those companies were potential new members and the day provided excellent networking opportunities as well as learning more about BFFF. Delegates enjoyed informative presentations from guest speakers Martin McIlroy, Daregal Gourmet Ltd and Chris Bates, Atlet Ltd as well as presentations from Becky Dobb and Graeme Day. Congratulations to Libby Good of Food ATP and Gary Horide of Pestokill who won the business card raffle sponsored by Atlet. Delegates joined the BFFF team at Windsor races for an enjoyable time of networking and Pimms! Many thanks again to our sponsors Daregal Gourmet. Wayne Bennett, Belectric, said: “A wonderfully

friendly day with a splendid mix of ideas exchanged by all whom I talked to.” Tim Phillips, Freightex, said: “A very worthwhile

afternoon supported by plenty of networking time.”

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BFFF NEWS

The Bulletin

Back to School for Frozen BFFF will be launching education packs for secondary schools across the UK at the beginning of the school year in September to teach students about the many benefits

THE PACKS PROVIDE information about the nutritional, sustainable and economic benefits of frozen food. The campaign aims to present frozen facts to this group - aged 13 to 14 - before negative perceptions about frozen food arise and to help develop students’ understanding of frozen food.

of frozen food in food technology

The education packs take the form of two lesson plans with materials to assist food classes. The packs, developed in technology teachers. The first lesson plan conjunction with food technology provides students with vital knowledge teachers, are aligned with the about the valuable qualities of frozen food national curriculum to assist pupils and includes group activities. The second lesson plan puts the information into practice, in Key Stage 3 (year nine). giving pupils the opportunity to cook a dish containing frozen ingredients. BFFF’s chief-executive Brian Young said: “These packs will provide a superb tool for food technology teachers, with several activities that fit within the syllabus. The facts and stats will go some way in helping to debunk the myth that fresh is superior to frozen, and help 08 THE BULLETIN I SEPTEMBER/OCTOBER 2014

educate pupils just as they are beginning to find their way around the kitchen. “We have been making concerted efforts to challenge consumer misconceptions about frozen food for several years now. In this time we’ve amassed a bank of evidence to promote the many benefits of frozen when compared to fresh or chilled counterparts”. Brian added: “The education packs are a great way to show schoolchildren how to reduce waste and maintain a balanced diet with their food choices, while also saving money. We’ve already monitored the positive change in perceptions of frozen food from chefs, caterers and restaurant goers. The education packs are another step in our efforts to help the public form an educated perception of frozen food.” To learn more about frozen food education packs, contact Hazel Cranidge at hazelcranidge@bfff.co.uk.

Top Honours for BFFF Primary Authority Scheme BFFF’S TECHNICAL AND LEGISLATIVE manager Su Dakin and Health and Safety manager Joanna Hancock have been recognised by the government for their contribution to the historic and continued development of the national Primary Authority Scheme – with Su royally rewarded with an invite to a garden party at Buckingham Palace. The ‘Special Contribution’ award was made by the Better Regulation Delivery Office (BRDO) - part of the government’s Department for Business, Innovation and Skills - for the pairs development of Primary Authority agreements for BFFF members. It was presented at the Trading Standards ‘Celebrating Success’ event in Harrogate. Recognising the value that the scheme could potentially add to BFFF member businesses, both Jo and Su worked closely with BRDO as the scheme was developed to ensure that it was practical and the benefits would meet members’ needs. Su was nominated by the BRDO to attend a Royal Garden Party at Buckingham Palace in the summer. Along with approximately 8000 other guests, Su and husband Phil enjoyed an afternoon strolling around the Queen’s garden, catching a glimpse of Her Majesty - in pale blue - Prince Philip (who was also celebrating his 92nd Birthday) and the Duchess of Cambridge. For tea, the pair enjoyed cucumber sandwiches (with the crusts removed), strawberry tarts and chocolate cheesecake topped with a royal cres. Su has worked closely with BRDO to improve regulatory consistency for members through her involvement with the ‘Business Expert Groups’ and also on the development of Primary Authority. BFFF offers the free Primary Authority benefit in six regulatory areas that affect the frozen food industry and business in general. Contact crystalholmes@bfff.co.uk to find out more

BFFF Celebrates Award-Winning Website STRATEGIC EFFORTS BY the BFFF and its PR agency, Pelican Communications have resulted in a win at the Public Relations Consultants Association (PRCA) awards. The award was received for creating the Cool Cookery website which provides information on how families can get the most from frozen food. The Cool Cookery website, which includes tips and recipes involving frozen food, received the PRCA award for Digital and Social Strategy. The PRCA judges praised the “highly strategic approach” of the online campaign. Visit www.coolcookery.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2014 09

FACTS & FIGURES

The Bulletin

Frozen Still Grows Whilst Retailers Stall SOURCE: KANTAR The latest data provided by Kantar Worldpanel for the 52 weeks ending 22nd June 2014 shows that the total frozen food market now stands at just under £5.8bn and grew year on year by 2.5% in value. This is particularly heartening when the retail environment is proving to be so difficult with three of the major four retailers recently showing like for like sales decline. In the retail world it is the freezer specialists, the discounters and the premium retailers that are still enjoying growth. The retail frozen food market has now enjoyed year on year value growth for the last 14 quarters as reported by Kantar and continues to outperform the retail market in general.

The last six months has seen a dramatic reversal in fortune for the ice cream market as at long last the warm weather has stayed with us sufficiently long enough to get consumers out buying more ice cream. The ice cream market is now worth just over £850 million and is growing at a rate of 9.9% year on year whilst volume has grown by a very impressive 7.1% year on year. Other growth sectors in frozen include potato products at 5.6% year on year whilst savoury foods is still growing at 4.3% year on year and meat and poultry is growing at 1.5% year on year.

Whilst undoubtedly we are seeing a tipping point now, there are real signs of life in foodservice even though growth in retail is beginning to stall. However frozen foods is bucking the trend. There is much talk about the economy being in sustainable growth and incomes beginning to rise faster than cost inflation but the simple truth is that for the ordinary man on the street there is no real appreciation of disposable income making a significant change. It may well be some time before consumers feel the benefit in their pockets and until then there is every prospect that frozen will continue to outperform retailers’ overall performance.

RETAIL FROZEN FOOD STATS YEAR ON YEAR GROWTH TO 22 JUNE 2014 VALUE IN £000’s w/e 23rd Jun 2013 to w/e 22nd Jun 2014

2013

CONFECTIONERY

2014

2013

£773,621 £850,081 £274,250 £270,527 £761,899 £757,594

TOTAL FROZEN FOODS VALUE

2014

2013

£608,870 £618,269 £491,501 £481,435 £655,000 £691,355

2013

£5.64bn

2014

£673,515 £664,824 £411,520 £412,811 £989,183 £1,032,124

2014

£5.78bn

VOLUME IN 000’S kgs w/e 23rd Jun 2013 to w/e 22nd Jun 2014

2013

CONFECTIONERY

2014

2013

320,483kgs 343,378kgs 75,372kgs 73,439kgs 130,358kgs 126,960kgs

TOTAL FROZEN FOODS VOLUME 10 THE BULLETIN I SEPTEMBER/OCTOBER 2014

2014

2013

167,979kgs 170,334kgs 316,613kgs 302,383kgs 485,425kgs 478,511kgs

2013

2.06bn kgs

2014

177,521kgs 176,362kgs 106,529kgs 105,652kgs 279,771kgs 284,647kgs

2014

2.06bn kgs

Frozen Worth £2.24 Billion in Foodservice SOURCE: HORIZONS THE LATEST DATA supplied by Horizons show that the frozen food share of food purchases for the foodservice market in 2013 was £2.24 billion whilst the total market was worth £10.45 billion, which had shown growth for the first time in many years and was up on the previous year by circa £25 million.

FROZEN Total Value £2.2 billion RESTAURANTS

By far the most important sector for frozen food is still quick service restaurants which spent just over £1 billion in 2013 on frozen food also up on the previous year.

QSR PUBS HOTELS

In terms of channels of delivery the biggest sector for foodservice in 2013 was delivered wholesale, with over £5.5 billion of the £10.45 billion market. Contract catering and retail/other sectors were both just under £2 billion and cash and carry was just over £1 billion.

LEISURE STAFF CATERING HEALTH CARE

The most pleasing aspect of the data is that virtually all sectors, all temperature regimes and all channels showed growth in 2013 versus 2012 signalling, hopefully, the start of a resurgence in the foodservice market.

EDUCATION SERVICES

FOOD PURCHASES BY OPERATORS (FOOD SALES BY DISTRIBUTORS)

3.0

2.42

£ billion

2.0

2012 2013

2.50

1.88 1.97 1.53

1.0

1.60

1.11 1.12 0.74 0.76

0.0

0.93 0.91 0.68 0.68

0.69 0.69 0.21 0.21

RESTAURANTS

QSR

PUBS

HOTELS

LEISURE

STAFF CATERING

HEALTH CARE

EDUCATION

SERVICES

THE BULLETIN I SEPTEMBER/OCTOBER 2014 11

Promotional Opportunities with Nov/Dec Bulletin - Special Feature - Pizza, Savouries and Bread Current market trends and new products in 2014/15 Company directory covering logistics - A must see issue for all your transport needs.

Annual Luncheon Brochure 2014 Deadline for advertising in the brochure - 31st October 2014

The 2015 Ice Wall Promoting the benefits that frozen provides in the reduction of waste. Limited space available

Essentially Frozen Brochure The must see booklet distributed at IFE15 ration re Food Fede Frozen Brochu British ibition 4 & Exh 201 ruary ference s Con y 20th Feb 2LD Busines ire CV8 Thursda Warwicksh Hotel, Grange Chesford

Business Conference 2015 nsor

Main Spo

Are mers Consu Out g Comin old? C Of The

Interested in exhibiting, advertising or attending then please let us know asap as spaces are limited.

Website Advertising Did your know that BFFF members can benefit from online banner advertising and target a core market for a low annual cost? Limited space available.

To discuss a bespoke marketing package please contact Kate Miller Email: katemiller@bfff.co.uk Tel: 01780 763841 / 07933 704270

NEW PRODUCTS

The Bulletin

Mini Sides with Big Benefits Countdown to

Christmas

AVIKO HAS LAUNCHED new innovative side dishes to help add a point of difference to the festive dining occasion. The Mini Gratins with Parsnip & Jerusalem Artichoke feature specially selected potatoes, real cream, French emmental cheese, chives, parsley and chervil. Full of flavour, the gratins cook in 12 minutes using a convection oven or 20 minutes in a traditional one - ideal when catering for large groups. Mohammed Essa, general manager UK and Ireland, Aviko, said: “Our new Mini Gratins with Parsnip & Jerusalem Artichoke are a premium, ‘foodie’ side that will wow customers this Christmas. Kitchens are under a huge amount

of pressure in December with customers expecting top-quality food no matter the party size. This new hassle-free, premium side will help caterers create a seasonal offering with ease, and leave time to focus on other key parts of their menu.” Available in 10 x 1kg cases, gratins are the third new product initiative from the potato experts in 2014. Earlier this year Aviko launched Steam Blanched Potatoes and the innovative Bubble & Squeak Rounds that are helping caterers tap into the all-day dining trend. For more information, call 0800 633 5611 or visit www.aviko.co.uk

BRAKES HAS LAUNCHED a support package to help operators get their Christmas trading ‘all wrapped up’. The festive package includes a range of new products, a product guide, menu inspiration booklet, recipe booklet, costing and profitability tools. It also boasts a ‘Countdown to Christmas’ planner to ensure caterers can plan a bespoke Christmas offering with confidence and maximise profits during the busiest period of the year. Brakes’ new Christmas season products include individually portioned Smoked Salmon & Beetroot Gravadlax Terrine, a Port, Cranberry and Orange Stuffing Log and a Caramel Brownie Stack, an indulgent mix of chocolate brownie layers filled with caramel on a flapjack base and topped with melting chocolate. The Brakes ‘We’ve got Christmas Wrapped up’ guide, recipe booklet and menu inspiration booklet, in addition to the support tools, will be available in print and online at www.brake.co.uk/Christmas

A Classic Cuisine A selection of seafood ready-meals has been launched by Classic Cuisine. The range includes Crab Tart with Fire Roasted Peppers encased in a Crisp Polenta Pastry, a Smoked Salmon Roulade with Cream Cheese wrapped in a light Spinach and Lemon Sponge, and a Smoked Salmon and Asparagus Quiche encased in a Granary and Dill Pastry. Mark Dean, sales director at Classic Cuisine said: “At Classic Cuisine, we are always adapting and changing the way we present our seafood and fish dishes. Feedback from clients and trend research by our NPD team

results in a range of uniquely original dishes. Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost effective and appetising should be a priority for the foodservice industry. Classic Cuisine always ensures we use quality ingredients to create light and delectable meals that still have a luxurious taste.” For more information, visit www.classiccuisine.co.uk or call 01604 644 884

THE BULLETIN I SEPTEMBER/OCTOBER 2014 13

NEWS

The Bulletin

Award-Winning VECTA An Efficient Mission New MD

Appointed

EARLIER THIS YEAR, SSI Schaefer exhibited at CeMAT, the world’s leading trade fair for intralogistics with its 2014 theme ‘Smart Integrated – Efficient’. SSI Schaefer invited visitors to its stand to “step into the world of efficiency” to see an overview of the spectrum of services offered by the world’s leading provider of warehouse and logistics solutions. Two real logistics cycles demonstrated the efficient interaction of the systems. At eight different booths, SSI Schaefer informed potential customers about the performance and efficiency increases that can be achieved using its solutions with examples from projects for the automotive, pharmaceutical, cosmetics, retail, food and beverage, e-commerce and fashion sectors. To view the SSI Schaefer exhibition stand, a video in slow motion is available on YouTube.

LANTMANNEN UNIBAKE UK has appointed Tim Robinson as its UK managing director. Previously Lantmannen Unibake UK’s finance director and formerly an executive at Mars and grocery food brokers Euro Food Brands, Robinson was instrumental in integrating new processes and financial management tools into Lantmannen contributing to both top and bottom line growth. “I’m delighted to take on my next role within the company at what is a crucial time in the industry,” says Tim. “We’re seeing exciting category changes and developments driven by ever-evolving consumer preferences. To be successful, food companies need to remain one step ahead of the trends that influence the sector. There are major opportunities to drive choice, range and versatility within bakery. We need to understand customer needs and invest in innovation designed to meet them. That way we can keep the category fresh and exciting, positively influencing the bottom line and ultimately delivering for our stakeholders.” For more information, visit www.ssi-schaefer.co.uk

For more information, visit www.lantmannen-unibake.co.uk

Excellence Assured in Vegetable Processing THE BUHLER GROUP has reinforced its role in ensuring excellence in vegetable processing with the installation of additional SORTEX optical sorting equipment at Westfro, the family-run Belgian producer of frozen vegetables, herbs and fruit. Located in one of the best vegetable growing centres in Europe, Westfro has an annual production capacity of 95,000 tonnes. For over 40 years, it has specialised in minimising the time between harvest and processing in order to preserve the optimum

14 THE BULLETIN I SEPTEMBER/OCTOBER 2014

level of vitamins, minerals and fibres in its vegetable products. For its new processing plant at Staden, Westfro turned to its partner of many years Buhler to underpin its quality standards. With a capacity to sort 24 tonnes per hour of individually quick frozen (IQF) vegetables, including peas and carrots, the processing facility allows Westfro to boost its production capacity and its output significantly. Westfro opted for two Buhler SORTEX K2A optical sorters. Positioned after the IQF tunnel,

the SORTEX K2A optical sorters remove foreign material, misshaped or discoloured vegetables and extraneous vegetable materials such as leaves, pods or bugs. Buhler’s installation of its state-of-the-art, reliable and consistent sorting solutions at Westfro substantially reinforces the company’s leading position in delivering high quality solutions for frozen vegetable production, and underpins its reputation for technology expertise and quality.

£5M Expansion for Yearsley

AT A GLANCE Expanding Success Frank Dale Foods is to expand after successfully securing a funding package worth £675,000 and aims to widen its market and move into new sectors.

YEARSLEY LOGISTICS HAS started the second phase of its three-part expansion - a new cold store, adjacent to the group’s headquarters in Heywood. The new phase provides an additional 50,000 sq ft of space which provides 12,000 extra pallet sites and takes the total to 60,000 pallets at the Heywood Superhub. Director Tim Moran said: “Our commitment to offering a Day-1 for Day-2 service is paying dividends with increased demand for our cutting edge services and hence increased demand for space in the cold stores. Retailers are re-organising their supply chains and we are successfully providing the responsiveness needed to service these requirements. Our continued expansion is the catalyst of this success.” Half of the new cold store will be fitted with the PAS automated racking system following its successful deployment in the initial phase. The remainder will be conventional mobile racking.

The PAS system helps to speed up the customer ordering process and improves productivity, as well as providing environmental benefits in relation to less door openings and lighting. The third and final phase will be fitted out as and when required, according to future customer demand. Tim continued: “We remain committed to offering sustainable solutions wherever appropriate and, as with the previous building, this is also super insulated to help reduce energy use making it one of the most energy efficient cold stores in the country. Photovoltaic solar panels and LED lighting will also be fitted as Yearsley Logistics continues to focus on reducing electricity use by 8% by 2015.”

SSI Schaefer recently exhibited at CeMAT, the world’s leading trade fair for intralogistics and gave visitors an overview of the spectrum of services by the world’s leading provider of warehouse and logistics solutions.

New Marketing Manager Fletchers Group of Bakeries has appointed Chara Pantazi as its new marketing manager to help drive the growth of foodservice brand, Kara.

£5M Expansion Yearsley Logistics has started the second phase of its three-part expansion to provide an additional 50,000 sq ft of space which provides 12,000 extra pallet sites at its Heywood Superhub.

Exciting Merger for TICCO and Bindi TICCO FOODS LIMITED, one of the UK’s leading specialist foodservice groups, has merged with Bindi GB Limited, supplier of premium, authentic Italian desserts and gelato. The merger will result in streamlining work processes, stock consolidation and greater clarity in the market place. Jay Sanghera, managing director at TICCO Foods Ltd, commented: “We expect these changes to create fantastic opportunities for the business, with long term benefits for building the TICCO brand and to accommodate

An Efficient Mission

future growth. We envisage significant growth by moving into our new facility, giving us the ability to expand our product range and offering further food categories to our existing customers.” For more information, visit www.ticco.co.uk

New Merger TICCO Foods Limited has merged with Bindi GB Limited, supplier of premium, authentic Italian desserts and gelato.

Ten-Year Partnership Expert food logistics provider ACS&T has announced a new 10-year deal with TICCO Foods for the installation and management of a new 1,500 pallet frozen, chilled and ambient storage facility, and the operation of TICCO’s existing 12-vehicle van delivery fleet. THE BULLETIN I SEPTEMBER/OCTOBER 2014 15

NEWS

The Bulletin

Lantmannen’s

Salt Pledge

Fishing for Talent THE YOUNG SEAFOOD Chef of the Year competition highlighted the extent of young talent within the seafood foodservice sector. Supported by Seafish, the competition showcased the extraordinary creativity of young chefs and demonstrated the myriad of ways that seafood can be appreciated proving that the industry is world class. According to organisers, what shone through this year in all the dishes produced was respect for the ingredients and their origins. Selecting the winners was a difficult choice for the judges, with such highly skilled and

Kids Get Fishy CROWN FOODS LTD has launched a national campaign to help children fall in love with fish for dinner. Crown Foods, which supplies the Simply Fish range, is using a larger than life mascot Peter Pollock to spearhead the campaign which was launched to over 2,000 education caterers at last month’s Lead Association for Catering in Education exhibition and conference. Trisha Rasor, Crown Foods director of marketing, explains: “Our best-selling Vinegar Infused Tempura Pollock Fillets & Goujons, are now served in over 7 million school meals a year and in over 180 retail stores across the country. Starting out life as a cartoon 16 THE BULLETIN I SEPTEMBER/OCTOBER 2014

passionate finalists, but Amy Hawthorne and Michael Balding from South Essex college emerged triumphant. “Congratulations to them, and to all the finalists for their hard work and originality,” commented one of the judges. “Thank you to all the sponsors of the competition, without whom we would not have the opportunity to celebrate our up-and-coming chefs.” For more information, visit www.seafish.org and www.fishingintothefuture.co.uk character on our packaging, Peter Pollock quickly caught the attention of children as a fun and friendly logo that represented their favourite fish products.” Through marketing channels such as Facebook, Twitter, reward stickers, mascot appearances at events and schools, and front-of-pack labels on the Simply Fish retail range, Peter Pollock has a calendar full of events with the ‘sole’ intention of spreading the word and helping children to fall in love with fish. Trisha continues: “Knowing the importance of choosing sustainable fish, and the benefits of eating fish for growing minds and bodies, Peter Pollock has been officially launched as our ambassador, building the link between school and home meals by helping parents and children to engage with serving fish at home.”

LANTMANNEN UNIBAKE UK has reinforced its commitment to responsible business by becoming the first to signup to the Department of Health 2017 salt pledge. The initiative, which is the latest of three, aims to reduce salt levels in bakery products made with yeast, whilst maintaining product quality and consistency. Mollyanne Trumble, technical manager at Lantmannen Unibake UK, comments: “Having previously signed up to and achieved the FSA 2010 and 2012 salt targets, signing up to the 2017 salt pledge demonstrates our commitment, as a responsible business, to continue to move forward in our salt reduction efforts.”

Award-Winning Brakes BRAKES GROUP HAS been named the Marine Stewardship Council (MSC) Fish Supplier of the Year 2014. Brakes beat the competition to take the supplier award for its commitment to sourcing MSC-certified products and promoting sustainable choices to its customers. The first foodservice company in the UK to offer an MSC-approved product in 2003, Brakes has the largest range of any foodservice company in the UK stocking more than 100 MSCcertified products. Natalie Phillips, category manager fish & seafood, said: “It is a fantastic honour to pick up this award, particularly having led the industry by introducing the first MSC product more than 10 years ago. We have continued to extend the range ever since, and are absolutely committed to delivering MSC products to our customers, working closely with them and our supply chain to ensure they can make sustainable choices wherever possible.” The Marine Stewardship Council said Brakes’ large range of MSC products came from over

Salt Pledge Lantmannen Unibake UK has signed-up to the Department of Health (DoH) 2017 salt pledge which aims to reduce salt levels in bakery products made with yeast.

Young Talent

six years commitment to expanding its product range and providing customers with certified sustainable fish and seafood. “This work has enabled schools, universities, contract caterers and independent business owners to make the most out of their own MSC certification and promote the sustainably certified seafood that they serve, by using the MSC’s blue ecolabel,” said Toby Middleton, senior UK country manager. This is the first year that the awards, part of the organisation’s celebrations for World Oceans Day, have taken place in the UK.

A Bright Future A ROLLING PROGRAMME to replace energyrich with energy-efficient LED lighting is now delivering supply chain operator Oakland International £20,000 worth of savings

AT A GLANCE

following completion of its LED installation programme into all warehouse chillers at its Redditch site. Forming part of a much wider programme to install energy efficient alternatives to reduce wastage throughout the firm’s supply chain operations, Oakland International is seeing savings both in terms of carbon reduction of some 21-tonnes and energy savings of around 42% annually. The operator has built an award-winning industry reputation for innovation and implementation of eco-friendly alternatives throughout its operations to address environmental issues and help the business reduce its operational carbon footprint and benefit Oakland customers.

Amy Hawthorne and Michael Balding from South Essex College were crowned Young Seafood Chefs of the Year. The competition, supported by Seafish, highlighted the mass of talented young chefs prominent in the industry.

Kids Get Fishy Crown Foods Ltd has launched a national campaign to help children fall in love with eating fish, spearheaded by Peter Pollock, Crown Foods’ larger than life mascot.

A Bright Future Oakland International is switching to energy efficient LED lighting and has already enjoyed £20,000 worth of savings following completion of an LED installation programme into all warehouse chillers at its Redditch site.

Best for Brakes Brakes Group has been named as the Marine Stewardship Council (MSC) Fish Supplier of the Year 2014, for its commitment to sourcing MSC certified products and promoting sustainable choices to its customers.

Westfro Expansion Belgian producer of frozen vegetables, herbs and fruit, Westfro, chose Bühler Group’s SORTEX optical sorting equipment for its new plant.

THE BULLETIN I SEPTEMBER/OCTOBER 2014 17

NEWS

The Bulletin

Ten-Year Partnership Announced

EXPERT FOOD LOGISTICS provider ACS&T has secured a new deal with TICCO Foods. The 10-year deal with TICCO Foods is for the installation and management of a new 1,500 pallet frozen, chilled and ambient storage facility, and the operation of TICCO’s existing 12-vehicle van delivery fleet. It will also allow third parties access to the direct delivery fleet, creating, for the first time, a shared-user, final mile delivery platform which charges at case level. The initial preparations for the new scheme saw TICCO and ACS&T working together on the construction of the coldstore at Colnbrook, Berkshire, ready for the launch in June. ACS&T, which has been providing TICCO Foods with logistics services for the past 18 years, will be responsible for the operation of the new facility, covering storage, order management, picking and despatch for both retail and wholesale delivery channels. ACS&T will also handle the management and operation of the distinctive Bindi and TICCO liveried vehicles throughout the southeast of England, delivering individual cases from kerbside to the end-user kitchen. As part of the deal, TICCO’s existing 12 delivery

vehicles and drivers in the southeast, along with warehouse staff, will transfer under TUPE to ACS&T. The operation will be the first time TICCO has outsourced both its warehouse and final mile delivery operations to a third party logistics provider. ACS&T aims to allow manufacturers, suppliers and end users access to a costeffective direct delivery logistics solution, by offering case level charging, as opposed to minimum pallet charge rates. Tariffs are charged at a flat rate, irrespective of the value of the order. Business development director for ACS&T, Mike Rice, said: “This new operation will significantly enhance our service offering, enabling us to better fulfil the needs of a greater range of food service companies. The industry has evolved dramatically in recent times, with customers now seeking logistics providers who can transport smaller quantities of goods, more frequently. The final mile delivery network has been developed to respond to these requirements.”

18 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Fletchers

Chara Pantazi – driving the Kara brand.

since moving into a new purpose built BRC accredited production facility in 2008. The new investment will be used to maintain growth with existing customers whilst developing new markets, enhancing and upgrading production lines and improving production and stock efficiencies.

FLETCHERS GROUP OF Bakeries has appointed a new marketing manager to drive the growth of its high-performing foodservice brand, Kara. Chara Pantazi, former brand executive at Whyte & Mackay Ltd, will be responsible for marketing the Kara product range to wholesale and foodservice markets across the UK, following a successful tenure at the renowned Scottish whisky company. Foodservice is Fletchers Group of Bakeries’ fastest growing market sector, with sales growth exceeding more than 40% over the past three years, supported by an innovative approach to NPD and its attention to quality and customer service. Chara said: “This is a great opportunity for me to join a fast growing brand and a market leader in the foodservice sector. Working for Fletchers on the Kara brand offers a great chance to really drive the next stage in the development of this brand and to capitalise on what is already a very strong market position for the company. I will initially be working to promote exciting new product ranges and securing market presence in identified target areas.” The brand’s innovation covers a broad range of frozen bakery goods, including a gourmet buns and rolls range, the classic Kara floured bap, doughballs and a wide range of sweet bakery products and desserts ranging from pain au chocolate to filled muffins, cupcakes, scones and teacakes.

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

For more information visit www.karafs.co.uk

For more information, visit www.ticco.co.uk or www.acst.co.uk

Expanding Success FRANK DALE FOODS is to expand further after successfully securing a funding package worth £675,000. The Norfolk-based, awardwinning family business is a specialist in miniaturising British classics for foodservice and an increasingly wider range of sectors. The business produces hand-finished savoury and sweet canapés, traditional stone-oven-baked Quiche Pickups and a range of ‘Truly British’ one-bite mini cakes. It has grown significantly

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FEATURE Special Report

The Bulletin

Frozen Gets Posher

With good housekeeping back in vogue, frozen is converting a whole new generation of consumers to its cost-cutting and waste-saving benefits. To keep them satisfied however requires an ever more sophisticated offering both in retail and in foodservice. The Bulletinâ&#x20AC;&#x2122;s Special Report takes a long look at the performance of three frozen sectors - ready-meals, meat and poultry â&#x20AC;&#x201C; and how posher products are winning customers and awards.

20 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Ready-Meals

MDC Linguine Prawns

Product innovation rules With increasingly busy lives, longer working hours, packed social lives and family time, it’s no surprise that good old-fashioned home-cooking has taken a nose dive down the list of modern day priorities. In its place convenience food - especially fresh and frozen ready-meals - has been hailed by consumers as the popular solution. According to Kantar Worldpanel, the frozen ready-meals market is now worth £665 million. In value terms, the sector has declined year on year by 1.3% as it recovers from the damage done by the ‘horsegate’ scandal and continued competition from fresh ready-meals. Whilst many commentators have written off this sector, over the past year new brands have entered the market. With improvements in quality and supply chain assurance, the tide could be finally turning in a sector that is still worth considerably more than half a billion pounds. Competition in the convenience food marketplace is intense and consumers are increasingly reaping the rewards – being offered more adventurous and exotic dishes, made with high quality ingredients and available to purchase at value for money prices.

For retailers and foodservice providers alike, the pressure of providing this combination – high quality, adventurous and value for money – is challenging. This is where MDC Foods excels. It works closely with its customers to stay ahead of market demand and create inspiring, tasty convenience products which appeal to time, cost and nutritionconscious consumers. MDC Foods keeps a keen focus on innovation and new product development, leveraging the long-term investment programme of its core partner, Crop’s, to continually develop its product offer within the ready-meals category. It offers ready-meals and meal components with a large range of standard and bespoke packaging options, allowing it to fulfil the exact needs of its customers in every sector.

A winning approach MDC Foods’ uses carefully selected ingredients to create delicious, nutritious meals that deliver an ideal combination of quality, value and convenience. These restaurant-inspired meals and meal components use the finest, freshest ingredients, utilising high quality, IQF protein and vegetables, free from added artificial flavours, colours and preservatives.

What adds to the popularity of MDC Foods’ convenience product range is that it’s developed around the ‘store cupboard’ principle, similar to those consumers would use at home to create an authentic home-cooked experience without the need to spend hours in the kitchen. The range, from chicken, beef or prawns to a range of vegetables, rice and pasta, includes risotto, chow mein, chicken & spinach masala and does exactly as its name suggests – it provides a complete meal (a mix of protein, vegetables and carbohydrates), either in single portions or family-sized packs, in standard or steam formats, for oven, microwave or pan cooking. The success of this approach has been widely recognised across the industry with the company securing a collection of awards for its convenience and ready-meal products, including the coveted BFFF Retail Product of the Year Award and a Gold Award win for its Hoisin Chicken in the best New Poultry Product Category at the Grocer Own Label Awards among the clutch of accolades from 2014. Michael Cullinane, managing director of MDC Foods, commented:

“Our expertise and agility in the ready-meal and convenience food sector has seen us go from strength to strength and we are now at the top of the table in private label ready meal production and innovation across Europe. “The whole MDC Team is delighted that our efforts and achievements are not only recognised by our customers but by the industry as a whole too; winning the coveted BFFF new product awards year after year. This is testament to the continued passion and commitment of our team and the outstanding production capabilities of our trade and financial partners”.

THE BULLETIN I SEPTEMBER/OCTOBER 2014 21

GLUTEN FREE Ready Meals & Soups Range Available Chilled & Frozen

As increasingly more consumers choose free from and special diet alternatives, both out of necessity, and as part of a healthier lifestyle, RGF Foods and Nicco Foods are pleased to announce, in partnership, the launch of the Ridgeâ&#x20AC;&#x2122;s brand of Gluten Free Frozen and Chilled Ready Meals and Soups. This exciting new range, which will feature an increasingly comprehensive range of gluten free products, is targeted towards Retail, Foodservice, and Travel Sectors alike. The Ridgeâ&#x20AC;&#x2122;s brand is now available from July 2014. For further information on our exciting new range please contact our sales office on 01606 541597 or Email: sales@rgffoods.com.

Nicco F O O D S

L I M I T E D

FEATURE

The Bulletin

Simply meat free Daloon has helped spice up the ready-meal market with new additions to its Simply Meat Free range with the Tex Mex Wedge with Nachos Chilli Crumb. Packed in 50x20g these tasty wedges of red and green peppers, sweetcorn and onion coated with a nacho chilli crumb are ideal for a main meal, snack or buffet dishes. Quick and easy to prepare, they ovenbake or deep fry from frozen in minutes, allowing for fast service, convenient storage and minimum wastage. The new range, that also includes Patatas Bravas and Vegetable Burgers, are sensibly sized for easy portion and cost control. KK Fine Foods has also entered this sector with the launch of a Gluten Free Cauliflower Gratin Tart. Made with butter enriched gluten free pastry with cauliflower florets in a creamy cheddar cheese sauce, the tart is topped with mozzarella and mature cheddar cheese.

Daloon mini snacks

Gluten free Cauliflower Gratin Tart - KK Fine Foods THE BULLETIN I SEPTEMBER/OCTOBER 2014 23

FEATURE

The Bulletin

Poultry Sector Continues To Fly The latest data supplied by Kantar Worldpanel show that the frozen meat and poultry market is now worth £618 million and growing by 1.5% with volume also growing by 1.4% year on year. THESE FIGURES ARE encouraging in a retail market that is struggling to achieve any significant growth with only the premium end and the discounters enjoying substantial growth. Frozen poultry in particular continues to do well and there is no reason to believe that it will not continue to prosper in the foreseeable future.

Worldly flavours Chicken’s versatility and universal appeal is part of the sector’s success and appears to be a clear seller. Easily presented in any Asian or world food style, it’s no wonder that chicken is flavour of the month when it comes to frozen. At Plusfoods chicken has been given a spicy kick. Adding two new flavours to its CHIXXS range of frozen chicken snacks. Already providing Indian Masala Chicken Goujons, American Hot Chilli Wings and Italian Pesto Chicken Bites, the range, created without the use of artificial colourings or preservatives, has been extended with Thai Sweet Chilli Chicken Chunks and Texas BBQ Chicken Strips. Both made from breast fillet, they cook from frozen in minutes. 24 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Inspired by Thailand, the Thai Sweet Chilli Chicken Chunks are wrapped in a delicately crisp flaked-corn crumb, with an inviting sweetness followed by a warm, fruity, chilli burst and a lively finish of fine ginger and zesty lime. Evoking memories of the vibrant flavours and hustle and bustle of street food markets, the Thai taste is a harmonious blend of spicy, subtle, sweet and sour to satisfy the senses. Moving across the Atlantic to south America, BBQ Chicken Strips recreate the flavours of

Texas. Coated in a crunchy breadcrumb with a smoky flavour, subtle paprika, warm cayenne and sweet maple syrup are partnered with a pimento pepper and rich tomato flavour. The new strips capture the essence of the Lone Star State and inspire visions of dusty roads, arid mountain ranges and the freedom of the original American highway.

Taste of the exotic Plusfood UK has extended its chicken range and introduced a taste of the exotic with the addition of four new delicious flavoured products – Crunchy Thai, Marrakesh, Mississippi and Bandito Style Chicken Strips. Thai food and flavours are as popular as ever, which is why Plusfood’s brand new Crunchy Thai Chicken Strips are guaranteed to be a hit with customers. These delicious 100% chicken breast Strips are bursting with garlic, curry, chilli and lemongrass flavours; and are covered in crispy noodle pieces for an authentic taste of Thailand. These Chicken Strips will make a delicious addition to a Thai noodle salad or Asian-style wrap.

Plusfoods Crunchy Strips

Influenced by the delicious flavours of North Africa, the Marrakesh Chicken Strips are made from 100% chicken breast seasoned with whole and ground cumin seeds, cracked coriander seeds, red chilli, garlic, cayenne pepper and a hint of lemon. With ethnic flavours popular, these new Strips are the perfect way to add the taste of Morocco to your menu. For a taste of the deep south, Plusfood’s Mississippi Strips are delicious pieces of 100% chicken breast with a classic southern fried coating. This ever-popular option is perfect for flavoursome wraps, a Caesar salad or as part of an American-style sharing platter. The trend for truly authentic Mexican food and restaurants is set to grow this year, so Plusfood’s Bandito Style 100% chicken breast fillet is guaranteed to drive your revenue. Why not serve them in a soft tortilla with sour cream and salsa or as part of a Mexican style buffet with nachos, quesadillas and a guacamole dip? Suitable for a variety of menu styles, the new Strips can be served with a selection of dips and side orders to make up starter plates and sharing platters. Alternatively, they add a delicious crunch to wraps, subs or salads. The new strips range is the ideal choice for busy caterers who want to cook freshly prepared meals to order. All of the flavours can be cooked from frozen in a matter of minutes – deep-fried or oven baked.

Crossies have a slightly spicy and crunchy breadcrumb coating and work well on a baguette or with a delicious dip to snack on. HANNA’s range of snacks are ideal for buffets, quick snacking or light bites. Its delicacies, which are produced from the best chicken breast fillet, are of high quality making these healthy, low fat but high protein products an ideal menu choice. Petra Meier, international sales manager of HANNA-Feinkost AG said: “Hanna’s appealing range of snacks includes a wide choice of tasty products - for buffets, quick snacking or light bites as a special treat. Savoury, crunchy and of high quality, these delicacies from best chicken breast fillet offer the maximum flexibility and serve perfectly the high demands of kitchen trends.”

year so we had to put that back on the menu this year.”

Classic cuisine

Countdown to Christmas

The festive period is a busy time for caterers and food outlets so Classic Cuisine hasgone to great lengths to ensure this year’s festive range is innovative, easy to prepare and above all deliciously tasty. The Christmas product range includes festive favourites such as the Turkey Tornedo, with delicious Norfolk Turkey wrapped in crispy streaky bacon, topped with a zesty cranberry and orange stuffing and finished with a cinnamon jus to give it a classic Christmas taste. Mark Dean, sales director at Classic Cuisine comments: “This year Classic Cuisine has included various new dishes and some of the old festive favourites. The Turkey Tornedo for example was one of our bestsellers in a number of pub and restaurant chains last

As part of its countdown to Christmas Brakes has gone to town this year with its turkey focus. Some of the products available this year are; McKeown Mastercarve Gourmet Cooked Turkey Breast & Stuff Thighs, prime meats British Boneless Turkey Breast & Thigh Roll, skinless, boneless turkey breast with a pork, sage & onion stuffing with added water, and turkey breast crown with backbone & wing. The other festive products they are launching include; individually portioned Smoked Salmon & Beetroot Gravadlax Terrine, a Port, Cranberry and Orange Stuffing Log and a Caramel Brownie Stack, an indulgent mix of chocolate brownie layers filled with caramel on a flapjack base and topped with melting chocolate.

Asian delight MDC Foods has brought some Asian delight to the market place with its Hoisin Chicken product for Aldi. The product consists of tender pieces of chicken breast, red peppers, water chestnuts and spring onions in a delicious Hoisin sauce and is part of the ‘Asia Specialities’ range from Aldi. “This incredibly convenient product, that can be ready from microwave in only eight minutes ticks all the boxes for hard-pressed consumers offering delicious authentic food at incredibly good value prices, and, of course, being frozen it guarantees minimal waste,” comments Brian Young, BFFF chief-executive.

Classic Cuisine’s Turkey Tornado

Taste of the Med HANNA is offering customers a taste of the Mediterranean with its cooked chunks of chicken inner fillet Mediterranean style, cooked. The product, from its premium range in the snacks and finger food segment, is cut from tender chicken inner fillet, with 8% liquid seasoning flavoured with a gardenherb marinade. It accompanies side dishes perfectly, especially a jacket potato with dip or a simple green salad. HANNA’s Chicken THE BULLETIN I SEPTEMBER/OCTOBER 2014 25

FEATURE

The Bulletin

Mighty Meat New product development and a focus on top quality, Dawn Meats Bourbon Pulled Pork

authentic ingredients is helping to re-build trust and confidence in frozen meat – a market that Kantar Worldpanel data says is worth £618 million and growing by 1.5% year on year (including poultry). This new range of posher products whose hallmarks are quality ingredients, versatility and efficiency, is succeeding in taking the meat sector more ‘up market’ - igniting growth in both retail and foodservice.

Burgers Get Posher Leading wholesaler and expert catering butcher Hensons recently launched a spicy Gourmet Lamb Kofta Burger to extend its gourmet burger range. Made with fresh Welsh lamb and North African flavour favourites, Hensons Gourmet Lamb Kofta Burger packs an authentic punch. A milder lamb and mint burger is also available. Both are halal and are available fresh and frozen.

Award-winning Luxury range from Iceland

Andrew Brook, managing director, Hensons, says, “Hensons is the gourmet burger expert in the premium casual dining sector. Our gourmet burger range is incredibly successful and so for the Hensons Gourmet Lamb Kofta Burger, we’ve used the same winning formula: knowledge of what the premium casual dining market is looking for combined with high quality meat – in this case fresh Welsh lamb marbled with the right amount of fat, selected and minced in-house with carefully blended ingredients. Our expert catering butchers turn this into gluten-free patties using burger-forming machines especially imported from America. This recipe creates easy-to-handle burgers with enough air trapped inside to allow juices to freely circulate ensuring burgers cook quickly, evenly and deliciously.” Hensons Gourmet Lamb Kofta Burgers and Gourmet Lamb and Mint Burgers are made to order along with accompaniments such as pitta breads, yoghurt, and tsatziki.

Brakes Pulled Beef Chilli 26 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Hensons is an expert at buying, sourcing and developing good food with a growing reputation as a partner of choice in the competitive premium casual dining market, working with many leading chefs and restaurant groups to create innovative bespoke burgers – and other menu items. It has earned a reputation across London and the southeast as experts in the art and science of gourmet burgers – making over a million for the premium casual dining sector last year.

Hensons Gourmet Lamb Kofta Burgers

Award-winning products Posh nosh certainly triumphed at this year’s BFFF awards with upmarket meat recipes clearly voted the dishes of the day. Iceland triumphed with its Luxury product range, which includes the Pork Loin Rack and the Venison Garland. The 1.7kg Pork Loin Rack with an Apple Crust serves 6-8 people and can be roasted from frozen. Its Venison Garland uses venison marinaded in red wine and vegetables wrapped in puff pastry and separate cranberry, port and orange sauce. Long cooking and great ingredients triumphed in foodservice and with consumers. For example, Oliver James Foods won an award for its Pulled Beef Wellingtons for the Asda Chosen by You range and Chicken with Portobello Mushrooms & Madeira. Dawn Meat Crosshands won kudos for its ‘Whitbread’ Lamb Shank and ‘Dawn Chef’ Bourbon Pulled Pork Joint. KK Fine Foods’ Beef & Pancetta Lasagne for JD Wetherspoon was another winner – applauded for its sumptuous four layers of free-range Italian egg lasagne, interleaved with slow cooked minced beef and pancetta bolognaise sauce and a touch of Italian red wine.

Brakes’ Pulled Beef Chilli consists of an individual portion of slow-cooked brisket of beef with kidney beans and cannellini beans in a rich spicy tomato sauce. Adam Martin, Brake’s category director, noted: “We ensure that quality is at the heart of everything we do and we pride ourselves on delivering delicious ingredients that offer caterers versatility, affordability and convenience at their fingertips.”

Sales are sizzling Snowbird foods, which processes fast selling, high quality sausages, meatballs, burgers, koftes and other fully cooked and frozen products at its BRC approved factory in Enfield, North London, helps customers to precisely refine their requirements, developing unique specifications which cover flavour, colour, shape, size, texture and aroma.

Snowbird, the UK’s leading fully cooked frozen supplier, is ideally suited to meet. “If a recipe can be developed we can make it, cook it and freeze it so caterers can plate a dish for table from the freezer within minutes of it being ordered,” he said. Snowbird’s latest innovation is a 40g Gourmet Pork & Haggis sausage, which has a meat content of nearly 70% and delivers a taste of the Highlands. The pork is sourced in Britain from Red Tractor approved suppliers. “Quality is a watchword here and innovation has seen us collect no less than 27 industry awards in the last four years,” he added.

Snowbird commercial and marketing director Roy Anderson notes that various studies have suggested that future trends will see caterers appeal to customers with both regional and imported menu ideas – requirements which THE BULLETIN I SEPTEMBER/OCTOBER 2014 27

LOGISTICS SPECIALISTS

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JJX Logistics – Same Day Logistics for the Frozen, Chilled or Ambient sectors John Donovan started JJX Small Haul in 1997 with one van. Since then the company has grown steadily year by year. In 2007 with the acquisition of Express Light Haulage the company grew to have a fleet of vans and trucks that guarantee delivery and collection anywhere in the UK and Europe within a 1 hour window.

their frozen, chilled or ambient delivery solutions.

In 2009 the company changed its trading name to JJX Logistics, as potential new customers were getting the impression that they only moved parcels. However, this was not the case they can move anything big or small.

As well as large and regular shipments of products, increasingly more frequent smaller deliveries are needed. JJX Logistics can deliver to suit your requirements from a small box through to larger consignments whatever the requirements are, and if you are unsure, they will always advise and recommend the right vehicle for the job.

JJX Logistics is based in Wolverhampton and are specialists in same day fast freight deliveries and offer next day pallet services throughout the UK and Europe. JJX Logistics can provide a comprehensive delivery service for the frozen sector through 16

With some perishable goods, controlling the temperature of that product is vital to a successful delivery and when planning the delivery and distribution of such product, having a company that understands your business is key.

JJX uses the latest innovation from Thermo King, the “ColdCube”, which was supplied by Thermo King Northern. Their new fleet of Mercedes Benz

Refrigerated Vans, creates the right impression and ranges from small vans to large box trucks. All of JJX’s refrigerated vans have been modified by specialist insulated panel van manufacturer, GRP, based in Leeds. All vans are capable of moving anything from -25 to +25 degrees so you can be rest assured that your perishable items will stay at the same perfect temperature for the whole journey and with their satellite tracking technology, you will be able to see what temperature the goods are being carried at and also see where the vehicle is. All vehicles are fully equipped with the latest transport refrigeration units from Thermo King so JJX can achieve the desired temperatures required. All vehicles within the JJX fleet are suitable for both chilled and deep-frozen products and ambient if frozen & chilled foods

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TIME CRITICAL SOLUTIONS needed! Many vehicles feature dual-compartments and tail-lifts and all their vehicles are fitted with the latest sophisticated temperature recorders supplied by Euroscan and Seven Telematics for quality control. At JJX Logistics understanding your business needs enables them to provide the service you need and expect! They pride themselves on their attention to detail and looking after their customers and their products. • frozen, chilled & ambient service • 24/7 service • UK, Eire & European services • same day • fast response times • sample services At JJX they understand the need for a consistent and dependable service for all their clients. To support this strategy they can provide their clients with a single point of contact 24/7. Together with their industry leading 24/7 online tracking service supplied by Box Telematics, you will always have peace of mind in the knowledge that your cargo is in safe hands. If you would like to find out more on how JJX Logistics can assist you in your day to day business activities, please call for an informal no obligation discussion. Latest news: JJX has recently joined the British Frozen Food Federation (BFFF). JJX Logistics are trusted experts in Temperature Controlled Delivery that maintains their ISO 9001:2008 Accreditation.

Same Day, Every day from JJX At JJX Logistics, they are extremely proud of their Same Day Service and pride themselves on the dedicated service level they provide to their existing and new customers. They offer a 24/7 365 UK, European delivery and collection service, with daily operations in France, Germany and the Benelux Countries, ensuring that all of their current clients vital components reach their destination as specified. Just in Time (JIT) and Aircraft on Ground (AOG) are just two of the services that they offer. In addition to their established Same Day Courier Service, they now offer temperature controlled deliveries, providing heated, chilled and frozen services. They maintain all of their company owned fleet of Mercedes Benz Euro 5/6 Vans and Trucks to the highest standard and can identify the location of your consignment with their state of the art tracking system.

JJX Logistics Specialists LOGISTICS SPECIALISTS

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Cooper Street Wolverhampton West Midlands WV2 2JL United Kingdom

T: +44 (0)1384 221642 E: info@jjxlogistics.co.uk W: www.jjxlogistics.co.uk

MANAGEMENT SERVICES

DIRECTORY

SGS

UNITED KINGDOM LTD KEY PEOPLE ANA INACIO Sustainability Consultant EMAIL ana.inacio@sgs.com CONTACT DETAILS ADDRESS SGS House, 217-221 London Road, Camberley, GU15 3EY WEBSITE www.sgs.co.uk/bfff TEL 0800 900 094

SUMMARY OF COMPANY & SERVICES SGS UNITED KINGDOM LTD is supporting organisations to meet The Energy Saving Opportunity Scheme (ESOS)compliance. ESOS became legislation on the 26 June, 2014. ESOS will affect over 7,000 large undertakings in the UK. If an undertaking meets the following qualification criteria, they must comply by the 5 December, 2015: • Over 250 employees • An annual turnover exceeding €50 million and an annual balance sheet exceeding €43 million • Be part of a group with a large undertaking. There are two main compliance routes to ESOS: an Energy Assessment and ISO 50001 certification. An Energy Assessment will allow you to understand your main energy uses and to identify measures to use the energy more efficiently.

With an ISO 50001 management system you can achieve that and other benefits that come with an internationally recognised standard, such as being able to stand out from the competition and demonstrate to customers, suppliers and other stakeholders that your organisation is committed to energy efficiency. SGS will work with you to identify the best compliance route for you and support you all the way through. We also provide training to increase your workforce awareness of the benefits and process of implementing an energy management system and energy efficiency measures. In addition, SGS capability extends to Quality, Health and Safety, Environmental, Information Security, Supply Chain, Sustainability and other management system verification and certification. Our aim is to help organisations improve their efficiency and effectiveness whilst at the same time meeting and exceeding stakeholder needs.

THE BULLETIN I SEPTEMBER/OCTOBER 2014 33

HEALTH & SAFETY

The Bulletin

Written and compiled by health and safety manager, Joanna Hancock

BFFF’s Commitment to Getting it Right The BFFF held its fifth Health & Safety Seminar in July at the Ricoh Arena, regarded as another great success. THE SOLD-OUT EVENT attracted over 70 delegates from across the membership, including shift managers and team leaders as well as company directors and chief executives. The seminar included a number of speakers and topics that are current and relevant to the industry, including; HSE priorities and target areas, Legionella control and prevention, BFFF Primary Authority Scheme, industry statistics, working at height on refrigerated vehicles and in cold stores, safety climate tool, behaviour-based 34 THE BULLETIN I SEPTEMBER/OCTOBER 2014

driver safety, and industry case studies covering fire and prosecution. The BFFF introduced exhibitor stands for the first time this year which was a great success. Exhibitors could meet and network with the relevant contacts within the sector. Delegate feedback was positive and substantial. One member said that the event was “very well organised and geared towards member requirements – [we] took away a number of good learning points”. Another said of the day, “Topical and engrossing, this event will convince anyone of the Federation’s commitment to getting it right.” The presentations from this year’s seminar are all available on the BFFF website at www.bfff.co.uk/health-safety/seminar/

Next year’s seminar is scheduled for the July 1, 2015 at the Ricoh Arena in Coventry so please save the date. We welcome feedback from members on topics they want included in next year’s event so please email joannahancock@bfff.co.uk with your thoughts and suggestions.

Workers’ Fatal Injuries Fall To Record Low THE NUMBER OF workers killed in Britain last year has fallen to the lowest annual rate on record. Provisional data released by the Health and Safety Executive (HSE) shows that there were 133 fatal injuries between April 2013 and March 2014, compared with 150 in the previous year. The data means that the overall rate of fatal injury has dropped to 0.44 per 100,000 workers, compared to 0.51 in 2012/13.

The Institute of Directors (IoD) recently said that its members were keen to see exclusive UK competence over health and safety regulation (among other employment-related matters). If so, it will not take kindly to the publication by the European Commission of a new European Union Strategic Framework on Health and Safety at Work, covering the period up to 2020. ACCORDING TO EMPLOYMENT Commissioner László Andor, this aims to ensure that the Union continues to play a leading role in the promotion of high standards for working conditions both within Europe and internationally. “Today we are renewing the Commission’s commitment to continuously upgrade people’s working conditions in the EU,” he said. “People have the right to work without facing health or safety risks in the workplace. Yet every year more than 3 million workers are victims of a serious accident at work in the EU and 4,000 die in workplace accidents.” The Framework identifies three major health and safety at work challenges: • to improve implementation of existing health and safety rules, in particular by enhancing the

capacity of micro and small enterprises to put in place effective and efficient risk prevention strategies • to improve the prevention of work-related diseases by tackling new and emerging risks without neglecting existing risks • to take account of the ageing of the EU’s workforce. The Strategy will be reviewed in 2016 in order to take stock of its implementation and to take into account the results of the ongoing comprehensive evaluation of the EU occupational health and safety legislation which will be available by the end of 2015. See www.europa.eu for more details.

Judith Hackitt, chairperson of HSE, said: “The release of the annual statistics always leads to mixed emotions. Sadness for the loss of 133 lives, and sympathy for their families, friends and workmates, but also a sense of encouragement that we continue to make progress in reducing the toll of suffering.” Construction remains the most dangerous sector accounting for 42 of the fatal injuries to workers, although this was lower than the average annual figure for the industry of 46. HSE has also released the latest number of deaths from mesothelioma, a cancer caused by exposure to asbestos. These show that 2,535 people died in 2012, an increase from 2,291 in 2011. Ms Hackitt said that the high numbers of deaths relating to mesothelioma is a reminder of historically poor standards of workplace health and safety that, decades later, are causing thousands of painful, untimely deaths each year. “While we now recognise and are better positioned to manage such health risks,” she concluded, “these statistics are a stark reminder of the importance of keeping health standards in the workplace on a par with those we apply to safety.”

THE BULLETIN I SEPTEMBER/OCTOBER 2014 35

TECHNICAL & LEGISLATIVE

The Bulletin

Written and compiled by Technical and Legislative manager, Su Dakin supported by Crystal Holmes, Technical assistant

BFFF Primary Authority Scheme BFFF can now offer agreed industry advice for members under the Primary Authority Scheme and has several schemes up and running. The advice is ‘assured’ which means it is legally backed. If the advice is followed, another Local Authority cannot ask you to do anything different. BFFF HAS PARTNERED with the Environmental Health team in Wakefield and the Trading Standards team in Cambridgeshire to deliver this service. Both of these Local Authorities specialise in Primary Authority and have expertise in the frozen food industry. The scheme is free for members to join and will help support members to stay on the right side of regulation, as well as giving them an opportunity to have their say on what advice is needed and would help their business.

BFFF has also launched a Fire Safety Primary Authority Scheme in partnership with Lincolnshire Fire & Rescue. This innovative scheme allows members to join to receive industry level advice on all aspects of Fire Safety, but also have a dedicated fire safety contact to provide bespoke advice to businesses. The fire scheme has flexible membership options. To take part, BFFF members can choose to sign up to any combination of the regulatory categories below: •

Fair Trading

•

Food Safety

• Food Standards (Labelling & Composition) •

Fire Safety

•

Health and Safety

•

Metrology (Weights and Measures)

‘Assured Advice’ BFFF has been busy working with its Primary Authority partners and has achieved assured advice in the areas that members have said they need. At the moment implementation of the Food Information to Consumers Regulation is high on the agenda and eight separate pieces of ‘assured’ advice have been issued. All guidance is available on the BFFF website for any member to use; however only members that have signed up as participants to the Primary Authority Scheme can benefit from its legal backing. Current published guidance can be found in the Technical Guidance and H&S Guidance sections on the website, and more is coming soon: www.bfff.co.uk/technical/guidance/

Key benefits for signed up members • Advice and guidance has Regulatory backing: if you follow it, you cannot be asked to do something different • Access to the advice of dedicated Environmental Health, Trading Standards and Fire Safety Professionals who know how enforcement works • Free to join - advice and guidance are also free If you would like to find out more about the BFFF Primary Authority benefits please contact crystalholmes@bfff.co.uk

36 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Food Information Regulation England SI The National Regulations putting in place the enforcement powers for the implementation of the EU Regulation (EU) 1169/2011 on the provision of food information to consumers (FIC) was finally laid before parliament on July 15 and entered into force on August 15. THE FOOD INFORMATION REGULATION (FIR) is the English Statutory Instrument. Parallel legislation will apply in the devolved administrations, though they all take a slightly different approach to enforcement. The regulation can be accessed through this link: tinyurl.com/og62mv5 The main feature of FIR is that it decriminalises most offences through the introduction of

Enforcement Notices. Currently contraventions on food legislation are criminal offences, prosecuted through the Magistrates court and punishable through fines. Enforcement notices are mechanisms whereby regulatory non-compliance can be formally notified to a business, which then has the opportunity to correct it. Failure to comply with an enforcement notice, however, is a criminal offence and can lead to prosecution; food safety contraventions – for example mislabelling of allergens, also remain as criminal offences. Enforcement legislation is changing in other ways too. Proposed amendments to the Legal Aid and Punishment of Offenders Act 2012 will introduce stronger powers for Magistrates in criminal cases to impose bigger fines, including for food offences. Within food law, fines are almost all level five fines, for which the current maximum fine is £5,000. The new

proposals will remove the cap and level five fines will become unlimited.

Other levels also change: 1 2 3 4 5

Fine Level Current Maximum 200 500 1,000 2,500 5,000

Proposed new Maximum 800 2,000 4,000 10,000 Unlimited

The proposed amendment to this Regulation has been laid before Parliament and will be debated by the two Houses this autumn. However, it is expected to be signed into law and apply before the end of 2014.

New Guidance from Defra DEFRA HAS RECENTLY updated its guidance to accompany FIR and FIC. It remains in draft form but is available for businesses, who can use it with confidence to prepare their labels for the changeover later this year. If you would like a copy email sudakin@bfff.co.uk. Later in the autumn, a concise copy will be published and available to all on the government website.

been drafted by Defra but it is waiting for its approach to be sanctioned by Europe. In the meantime, Defra has written to Local Authorities advising them of the lack of clarity and giving guidance on a proportionate approach to enforcement. Key areas where verification is needed includes: where minced meat is used as an ingredient and the labelling of minced meat that is sold loose.

Not all of the FIC requirements apply from December, notably the minced meat compositional and labelling requirements applied from August 15. Retailers are deeply concerned as much still remains to be clarified in this area, making it virtually impossible to implement. Guidance has

Businesses and most notably retailers are also concerned that once FIR applies, enforcement notices will be unnecessarily numerous. When asked, Andy McCay, chair of the Labelling Enforcement Focus Group and lead trading standards officer, is clear about how trading standards officers are expected

to respond. Enforcement notices are part of the hierarchy of enforcement, this means that they should be used as a last resort, as part of a proportionate approach and only after considerable dialogue has taken place. Local Authorities are also required to have a Prosecution Criteria Checklist. This requires that policies are in place to ensure that formal action is taken only when it is in the consumer interest and business interests are taken into account. This is in line with the Better Regulation Delivery Office ‘Compliance Code’, a document providing statutory guidance on how Regulators should engage with those they regulate, the code can be accessed through this link: tinyurl.com/offhlu2

THE BULLETIN I SEPTEMBER/OCTOBER 2014 37

MEMBERS

The Bulletin

Thirteen New Members Sign Up Another 13 new companies have joined the BFFF six members and seven associate members.

Featured Members BELECTRIC

www.belectric.co.uk

GULLIVERS

CURRENCIES DIRECT

PINNACLE FOODS

QUEENS PRODUCTS

www.gullivers.co.uk

www.currenciesdirect.com

www.pinnaclefoods.co.uk

www.queensproducts.com

SMITHFIELD

www.smithfieldfoods.co.uk

38 THE BULLETIN I SEPTEMBER/OCTOBER 2014

JOINING THIS QUARTER are seafood producers JCS Fish Ltd which specialises in salmon production and GA International, meat importers and process packers based in Londonâ&#x20AC;&#x2122;s Smithfield Market. Brook Street Foodservice, suppliers of frozen, chilled and dry foods to the catering trade has also signed up along with Pinnacle Foods Ltd which specialises in supplying meat and poultry to the foodservice, retail and manufacturing industry. We also say a big welcome to Brands Solutions UK Ltd which sources and distributes UK food to companies and organisations around the world and MacKnight Ltd, another salmon specialist that produces salmon products for retail and foodservice. Seven associate members have also joined the BFFF recently. These include Belectric Solar Ltd, which designs, projects and constructs photovoltaic (PV) systems on roof areas on private buildings and buildings used for commercial purposes, and Burnt Tree Vehicle Rental, commercial vehicle contract hire and vehicle rental specialist that provides innovative transport solutions throughout England, Scotland and Wales. Cold storage and distribution company Allied Logistics Ltd has also signed up for associate membership as well as Gullivers Truck Hire Ltd, which hires out 40 different types of vehicle from refrigeration vans to curtain side vehicles and tractor units. New service companies to join the BFFF include Currencies Direct, an overseas money transfer/foreign exchange company, law firm Shakespeares Legal LLP with its extensive food industry experience and RPS Group PLC, a multi-disciplinary company in the construction industry and built environment that specialises in the design of large commercial buildings and warehouses. This continuous recruitment illustrates the range of services being offered to BFFF members. If you can recommend any more companies that we should be talking to about membership, please let Becky Dobb know on 01400 283095.

NEW MEMBER

PROFILE

BELECTRIC UK BELECTRIC UK deliver the worldâ&#x20AC;&#x2122;s highest quality, most advanced solar power systems. Using the latest innovations, we provide turnkey solar solutions that maximise the generation of reliable, low cost, zero carbon energy for our customers. We have completed over 3,000 commercial scale Solar Rooftop Systems, more than 250 Solar Farms, and several leading edge Solar Car Park solutions. We are a full turnkey solar solutions provider with unrivalled experience and can manage a solar installation from concept through obtaining planning permission, supply & manufacture of all materials & components, installation, grid connection and ongoing operations and maintenance.

Contact Information: Telephone: 0800 488 0007 01895 452 640

Our UK headquarters are in Buckinghamshire, and our team are keen to speak with you, to share knowledge and explore how we may be able to assist with your energy requirements. We can be contacted on 0800 488 0007 or 01895 452 647, info@belectric.co.uk, or visit our website at www.belectric.co.uk

Email: info@belectric.co.uk Website: www.belectric.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2014 39

NEW MEMBER

PROFILE

GULLIVER’S TRUCK HIRE LTD Gulliver’s Truck Hire Ltd are specialists in the hire of refrigerated vehicles,

ranging from 3.5t to 44t units. Vehicles can be tailored to clients’ individual specifications for either long term or contract hire agreements. An additional spot rental support fleet is available to bolster contracts and cultivate new business. GULLIVER’S IS A family run company, with strong principles backed by knowledgeable dedicated staff and high quality vehicles, gained from over 50 years in the business. 2013 saw investment in excess of £70 million in the latest innovative equipment from leading marques including Mercedes, DAF and Solomon.

ready to work for your business. Gulliver’s offer full R&M packages with a dedicated account manager to discuss your requested KPI reports. A 24/7 365 check and chase facility comes as standard, complemented by mobile technicians and approved 3rd party repairs, ensuring downtime is kept to a minimum.

With a comprehensive fleet of 4,500 late registration General and Municipal vehicles, our reputation for service excellence and added value, can be provided from any one of our national service centres - Bristol, Exeter, Cardiff, Newport, Gloucester, Heathrow, Brownhills, Manchester and Glasgow - we’re

We would be delighted to meet you and discuss your specific vehicle requirements. Our strength is listening first and then providing a bespoke solution tailored to your individual operation.

Contact Information: Contact: Barry Fulls Telephone: 07773 846436

40 THE BULLETIN I SEPTEMBER/OCTOBER 2014

Email: barry.fulls@gullivers.co.uk Website: www.gullivers.co.uk

NEW MEMBER

PROFILE We’re pleased to announce our partnership with the British Frozen Food Federation.

We’re one of the UK’s leading foreign exchange companies. We tailor our products and services to offer businesses in the frozen food industry sector-specific solutions for their international payments. Our aim is to make your business life simpler and more profitable.

level of creditworthiness and the minimum risk of failure.

We offer an exchange rate which your bank cannot match, so you can save up to 3% on your currency transfers. Working with us will give you access to a dedicated currency specialist who can talk you through any deals or decisions you need to make, from instant transfers to next year’s hedging strategy.

We’ve been successfully helping people save on their foreign currency transfers since 1996, and we’re good at it. We keep both eyes on the foreign exchange market, so any time you need to chat, one of our specialists will be happy to talk you through your options.

How do you know your money is safe with us? We’re authorised by the FCA for the provision of payment services. We also have a Dun & Bradstreet rating of 1, which conveys their highest

Our range of products include spot contracts, forward contracts, limit orders and even a rate watch service to help you get the most out of your foreign exchange.

Talk to us today and find out how we can help your business 51 Moorgate London EC2 R6BH United Kingdom

T +44 (0) 20 7847 9477 E corporatedeskdealers@currenciesdirect.com W currenciesdirect.com

THE BULLETIN I SEPTEMBER/OCTOBER 2014 41

Annual Luncheon 2014 Tuesday 25th November 2014 London Hilton, on Park Lane The BFFF Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from both the retail and foodservice sectors, as well as those companies supplying essential services to the industry. The 2014 event is set to be yet another ‘not-to-be-missed’ occasion for our member companies and their guests. The Luncheon will provide an ideal opportunity for our members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive line-up of guests from the many organisations with whom we work on our members’ behalf.

To book your ticket, please contact: Charley Price or Jilly Wallis on 01400 283090 or Email: charleyprice@bfff.co.uk / jillywallis@bfff.co.uk To place an advert in the Annual Luncheon Seating Brochure, please contact: Kate Miller on 07933 704270 or Email: katemiller@bfff.co.uk

We look forward to seeing you there!

NEW MEMBER

PROFILE

PINNACLE FOODS Pinnacle foods is pleased to announce its recent membership to the British Frozen Food Federation. PINNACLE FOODS IS an expert in the production of individually quick frozen (IQF) mince and dice products as well as having a frozen slicing operation. We pride ourselves on providing an excellent unrivalled service for our customers, offering the most competitive prices and a quality all tailored to individual customerâ&#x20AC;&#x2122;s requirements. Our dedicated team of personnel, with many years of experience, has enabled us to succeed within the food industry.

In addition to our high speed freezing and packing line, on site facilities include a new product development (NPD) test kitchen and in house analytical testing equipment that ensures compliance with recent food information regulations. On site cold storage facilities allow us to hold and quickly access finished products for fast turnaround. To ensure the integrity of our products for food safety, quality and legality, we are audited (unannounced) by the Food Standards Agency and the Rural Payments Agency as well as holding the accredited BRC Grade A rating.

Contact Information: Graham Reed ( Managing Director) or Chris Wilson (Sales and Marketing Director)

Other accreditations are Assured British Meat, Red Tractor, UHA Halal and BQAP. We can supply both frozen and chilled products through our Wilsons or Brockhurst Farm brands or under the customers own label. Our clients are spread across retail, food service and the manufacturing industry. In addition to this we also have a second designated site in Gosport Hampshire which specialises in the cutting of pork, supplying the manufacturing industry as well as exporting to mainland Europe, Hong Kong and South Asia.

Telephone: 01420 544441 Website: www.pinnaclefoods.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2014 43

NEW MEMBER

PROFILE

QUEENS PRODUCTS DUTCH LEADING SEAFOOD BRAND ENTERS THE UK MARKET QUEENS IS THE leading brand in Holland for frozen fish fillets. It is also the number six frozen food brand on the Dutch market. The company, established in 1994, has reached this leading position by full commitment to innovation, sustainability, reliability and quality.

In 2012 Queens was the first company in the world to introduce ASC certified pangasius products. ASC is the eco-label for responsible farmed fish. Since then 100% of Queens Pangasius products are ASC certified. Queens has a strong partnership with leading pangasius processors in Vietnam.

Queens was the first company in Europe to introduced frozen pangasius (basa) fillets on the retail market in 2002. Pangasius is an important part of the range, not only as plain fillets but also in a variety of value added products, like the Pangalicious range, breaded and marinated pangasius fillets. Easy to prepare for the consumer and very tasty. Also convenient is the stir-fry Pangasius (pre-cut pieces of tender fish fillets in three flavours: natural, lemon/chilli and Malaysian curry).

Besides farmed fish, Queens is also selling a range of wild caught fish like cod, salmon and plaice fillets, all of which are MSC certified.

Queens Products B.V.

Although Queens is the number one brand for frozen fish fillets, the company is also involved in private label products and develops innovative private label concepts together with European retailers. The UK market is handled by McEvoy Foods International, a well known sales representative for the frozen market.

Aaltenseweg 63, 7051 CN VARSSEVELD, THE NETHERLANDS

Telephone: + 31 315 270 115 Email: export@queensproducts.com Web: www.queensproducts.com 44 THE BULLETIN I SEPTEMBER/OCTOBER 2014

UK Contact: McEvoy Foods International - Alastair Crimp Office: 01782 647040 Mobile: 07800 515430

NEW MEMBER

PROFILE

SMITHFIELD FOODS Smithfield Foods brings delicious and nutritious frozen and fresh meat products to millions of people in the UK and around the world, in a manner that sets industry benchmarks for sustainability. WE WORK IN all sales channels and market segments with a broad portfolio of brandedand private-label pork and poultry products, providing everything from traditional deli meats to more modern, convenient foods. Smithfield Foods is one of the largest poultry processors in Europe, with a long tradition in providing a wide range of primal cuts and innovative poultry products in various packaging options. With our processing strategically located in central Europe close to the farms and feed mills, we are able to maximise both cost efficiency and quality control, with farm to fork traceability.

Our poultry range includes chicken, turkey and goose, and our cooked chicken range extends from premium-grade breast fillets to everyday slicing solutions. Products are available frozen or chilled, with numerous packaging sizes and formats to suit your needs. We offer a full complement of both bone-in and boneless cooked chicken solutions including roasted, steam cooked and breaded products. Our chicken facilities are halal-certified.

and formats. Our pork provides the assurance of product uniformity, high quality, farm to fork traceability and high standards of animal welfare. Smithfield Foods is an international food producer with production and sales across the world in strategic locations.

As the worldâ&#x20AC;&#x2122;s largest pork processor, Smithfield Foods offers a wide range of frozen and fresh pork products in a variety of cuts

Contact Information: Smithfield Foods Ltd Norfolk Tower, 48-52 Surrey Street, Norwich NR1 3PA

Telephone: 01603 252 400 Email: foodservice@smithfieldfoods.co.uk Website: www.smithfieldfoods.co.uk THE BULLETIN I SEPTEMBER/OCTOBER 2014 45

DATES FOR YOUR DIARY 16th Oct

2014

BFFF Seminar - Introduction to the BFFF Heritage Motor Centre, Gaydon

25th Nov

BFFF Annual Luncheon Hilton on Park Lane, London

16th Sep

19th - 23rd Oct

26th Nov

National Motorcycle Museum, Solihull

Parc des Expositions - Paris www.sialparis.com

Barclays Offices, London

TCS&D Awards Dinner

SIAL

BFFF Industry Forum

2015 3rd Mar

BFFF Business Conference & Exhibition Chesford Grange Hotel, Kenilworth

11th June

BFFF Dinner Dance & Awards Evening

24th Nov

BFFF Annual Luncheon Hilton on Park Lane, London

Hilton on Park Lane, London

22nd - 25th Mar

10th - 14th Oct

25th Nov

Excel, London www.ife.co.uk

Kolnmesse, Cologne www.anuga.com

Venue TBA, London

IFE 2015

28th - 30th Apr Seafood Expo Global Brussels Expo, Brussels www.seafoodexpo.com

14th May

Frozen & Chilled Foods Golf Day Hawkstone Park, Shrewsbury

11th Jun

BFFF Industry Forum Venue TBA, London

46 THE BULLETIN I SEPTEMBER/OCTOBER 2014

ANUGA

BFFF Industry Forum

FrozEn

AmbiEnT

GlobAl

www.yearsley.co.uk Yearsley Logistics Hareshill Road, Heywood, Lancashire, OL10 2TP Telephone: 01706 694680 Facsimile: 01706 694666 Email: logistics@yearsley.co.uk