As Meadowvale’s first branded food service product range launched over 25 years ago, Goodness Me! quickly became number 1 in popularity and central to the hospitality sector, from the school canteen to your favourite restaurant.

Throughout the years, Goodness Me! has remained largely unchanged, that is until now.

Meadowvale Foods is delighted to unveil exciting, new developments to the Goodness Me! Brand, it’s most sustainable range yet. Now using only responsibly sourced palm oil, with reduced salt & allergens, no phosphates and fully recyclable packaging.

Nigel O’Donnell, Managing Director of Meadowvale Foods explained, “I’m thrilled to share the developments we’ve made to the GoodnessMe brand. The brief was clear, continue to deliver on our core values of serving healthier, tastier chicken, that have made us so successful, whilst bringing it in line with our goal to reduce our impact on the environment.” Nigel continued, “The new look GoodnessMe packaging is now fully recyclable, eliminating at least 9 tonnes of plastic going to landfill every year. In terms of the product, we only use responsibly sourced palm oil (RSPO), allergens have been reduced, salt content meets FSA guidelines and the meat content has been increased. All of this has been achieved whilst continuing to deliver great tasting, healthier chicken, using only natural chicken breast fillet, which of course, is fully cooked and individually quick frozen to help reduce waste and eliminate the risk of handling raw poultry, even more important in today’s environment.”

With the change to recyclable packaging, we have also taken the opportunity to upgrade the pack design and introduce all new on trend imagery for greater stand out in freezer. We have also created a number of menu idea videos to demonstrate the flexibility of the range and provide inspiration. Chris Moyes, Development Chef at Meadowvale explained, “Each product has so much versatility. From sandwiches to salads, wraps to burgers and great tasting curries, the products can be oven baked, added straight to your dish or thaw and served. As a chef in a busy kitchen, you can be confident you’re serving healthier, tastier natural chicken fillet breast with reduced salt, allergens and no phosphates.”

To request more information on Goodness Me contact us.

A Hot Category 

Cold storage facilities play a critical role in many industries, from food and beverage to pharmaceutical, electronics and more. With regulatory changes, technological advances, macro-economic trends and other factors, best practices for cold storage facility operation and design have undergone a number of changes recently. This guide is designed to give facility managers an overview of those changes, the trends behind them and potential solutions for ensuring efficiency and compliance.

While the numerous studies done on this category don’t always agree, one thing is clear in all of them: the cold storage industry is growing steadily. According to sources such as Global Cold Chain Alliance (GCCA) and DatexCorp, the total capacity of cold storage warehouses has been increasing at roughly 4% annually since 2013 and is expected to continue.

This expansion has been driven by a variety of factors, including the boom in global frozen food consumption. The global frozen food market is expected to grow from €137.4 billion in 2020 to €143.5 billion in 2021 at a compound annual growth rate (CAGR) of 4.2%. There are other factors, as well, not the least of which is the world’s ever-increasing population, which ensures increasing demand. But also the ongoing global Corona-pandemic.

Post the COVID-19 pandemic and subsequent lockdown, consumers have been more reluctant to shop at physical stores. Since the virus outbreak a steadily increasing number of consumers are leveraging the safety and convenience offered by e-commerce, causing online orders to skyrocket to new highs.

Download the full Essential Guide here