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Marshall Fleet Solutions launches MFS TempLog Datalogger

Marshall Fleet Solutions launches MFS TempLog Datalogger

As part of the planned expansion of its product and services portfolio, Marshall Fleet Solutions has launched MFS TempLog, a proven datalogger that enables temperature data capture and printing for any transport refrigeration system, and can be fitted to any refrigerated van, truck or trailer

MFS TempLog is an innovative datalogger with advanced features to respond to multiple needs, focusing on accurate readings, flexible export options and an intuitive interface.

 

Simple and easy to install, MFS TempLog is compact, easy to use, flexible to download and quick to generate printouts. Most importantly, it works with temperature sensors that are independent from the refrigeration system to ensure 0.5K accuracy between -25°C and +8°C, and 1K between -30°C to -25°C and +8°C to +30°C.

 

“The launch of the new range MFS TempLog dataloggers represents another great addition to the MFS product range, perfectly complementing our portfolio of innovative and exciting temperature controlled products, and follows on from our recent promotion for the ThermoLite range of solar panels and the Thermo King TracKing special 3 month deal,” said Mark Howell, managing director, Marshall Fleet Solutions.

 

Further detailed information about MFS TempLog is available on the MFS website on https://marshallfleetsolutions.co.uk/mfs-templog-datalogger-now-available-from-mfs/ or by emailing MFS on connectivity@marshallweb.co.uk

 

MFS TempLog Datalogger – Key features

  • Simple and clear touch screen display
  • Independent temperature sensors
  • Soft copy export of tickets to USB flash drive
  • High-speed thermal printer for quick print out
  • 5 K accuracy
  • Suitable for ANY transport refrigeration equipment
  • Fits ALL makes of refrigerated van, truck, or trailer

Stay Safe. Stay Positive. Stay Marshall.

Innovative new salmon fish cake recipes join the BigFish range

Innovative new salmon fish cake recipes join the BigFish range

 

JCS Fish has introduced two innovative new frozen fish cakes to its BigFish™ range: Salmon & Sweet Potato and Thai Salmon & Sweet Potato.

 

The recipes are unique to BigFish and combine sweet potato, herbs and spices with a generous proportion of responsibly sourced salmon.  The Thai fish cake is a zestier version with an Eastern Thai seasoning that includes lime, coriander and lemongrass.  Both are free of artificial additives and rich in Omega3.

 

The new fish cakes cook in under half an hour, straight from the freezer.  They are perfect for convenient, healthy meals served with salad or vegetables and the plain variety also makes the basis of a great balanced meal for kids.

 

The entire BigFish range was relaunched earlier this month with eye-catching redesigned cardboard packaging that also cut the brand’s use of plastic by around 60%.

 

BigFish is the first grocery brand in the UK to commit to responsibly sourced fish through the GGN aquaculture label, which appears on all the new packs.  JCS Fish is also the only UK seafood company so far to have made the source of all its fish fully transparent through the Ocean Disclosure Project.

 

The new fish cakes are stocked in independent retailers across the UK and also available online through Ocado and the BigFish website.

 

RRP is £2.99 for a 240g pack of two fish cakes.

 

Dalziel Ingredients’ new report hints at Asian summer food trend for 2021

Dalziel Ingredients’ new report hints at Asian summer food trend for 2021

Asian and Middle Eastern food look set to be top trends for summer eating in 2021, according to new research underway for the latest summer eating review by Dalziel Ingredients.

Dalziel’s annual review of world cuisine – called ‘Summer Eating Insights’ – gives food manufacturers a detailed evaluation of this summer’s most popular food products and eating habits, and predicts next year’s big products, trends and influences.

It forecasts what the nation will be eating next summer, and, importantly, how food manufacturers can use this information to create their next big products for consumers.

Research is now being compiled for ‘Summer Insights’ by the new product development and marketing team at Dalziel Ingredients, the UK specialist in bespoke seasoning blends, cures, functional ingredients and ambient sauces.

Market analysis for ‘Summer Insights’ covers an extensive range of this summer’s top food products in retail, restaurants and food service, from meat and fish to vegetarian and vegan.

Fran Hutton, NPD director at Dalziel Ingredients explained how the report will be an invaluable resource to customers.

“Based on our own global research, we advise customers on exciting ways to add a new twist to their summer eating products.

“We take influences from global flavours including Asian and Middle Eastern, from the street markets of Marrakesh to Rio, and look at what’s big in street food around the world, from Mexico to South Eastern Asia.

“We evaluate current and past trends to help customers keep ahead on new concepts and flavours.  And we help them develop new food ideas for innovative, great tasting, commercially viable end-products.”

The impact of the coronavirus pandemic will inevitably influence food trends, said Fran.

“The delay of world events like the Tokyo Olympics means retailers will push back their food ideas to next year.

“We expect to see Asian food and what’s trending in Japanese restaurants as one of the big food trends.”

Dalziel’s full report will be available to food manufacturers from June 2020, when manufacturers can book virtual customised presentations and request sample products.

Last year’s summer eating report of supermarket trends showed all things spicy continued to be a hot favourite.  Other hot trends included variations of BBQ, fruity mango, world flavours influenced by street food, the addition of sauce sachets and boozy flavours.

The nation’s continued craving for sausages and burgers saw new variations with the launch of footlong hot dogs, boozy bangers, firecracker chicken wings, ancho chilli and lime belly slices and jalapeno beef kebabs.

‘Summer Eating Insights’ is one of a series of foodservice market reports published by Dalziel, which also includes a sausage report and Christmas review.

Manufacturers can book a customised review from 1 June 2020 by emailing bbq@dalzielingredients.co.uk or tel: 0191 469 3078.

For more information visit www.dalzielingredients.co.uk

 

ChocoX ushers in a new era of moulding

ChocoX ushers in a new era of moulding

Bühler’s new ChocoX is as flexible as its pronunciation “Choco Cross”. The solution combines flexibility and agility in production and hygienic design, resulting in significantly lower operational costs. Its completely modular design allows for unlimited crossovers of the process line and quick adaptation to different products. Every function of the line is placed in an independent module, to be freely adapted for the production process customers need. In under 30 minutes, chocolate producers can change a module. “With the new ChocoX, customers are able to react quickly to changing consumer tastes and market trends – while reaching new heights in efficiency,” says Fritz Dorner, Head of Business Unit Confectionery. Several patents are currently pending for this new state-of-the-art moulding solution. Bühler will share more information on its commercial use by the end of 2020 or the first quarter of 2021.
 
Where refitting of a moulding line used to take more than a month on site, Bühler offers a significant time reduction. An entirely modular approach led to a line arrangement that can be used almost like a toolbox. Each module of the new ChocoX is built on wheels. This allows for easy reconfiguration of the sequence and, thus, more product variety. Arranging new processes only takes 30 to 120 minutes depending on the sequence changes. Thereby, more individual recipes will see the light of day with just one production line.

 

Plug and produce with a combination of performance and sustainability

Together with its customers, Bühler can set up the new ChocoX and launch its operation on site within one week. Thanks to standardized self-contained modules, assembling and removal of each module takes less than 30 minutes. And line extensions are ready in half the time than other solutions. The delivery of standard modules is three to five months, with an implementation on site of just 24 hours. The new ChocoX comes with a reduced footprint thanks to integrated control boxes that replace all central switch cabinets. Optimized shaking modules shorten the shaking time and the decreased cooling volume adds to the line’s lower energy consumption.

 

Integrated buffering, automated mould handling

The new ChocoX is unstoppable – in the truest sense of the word. Bühler has included a highly efficient buffering system. This makes the extension with an external buffering system obsolete and offers exceptional cost advantage from day one. In addition, the process keeps the important thermal consistency at an ideal level, including the transition to packaging. The smart buffering reacts to the packaging output, so the new ChocoX can keep running even during a stop in the packing process. The fully automatic mould handling system further increases the line’s efficiency. “There is no more need to carry the heavy moulds. The handling system simply distributes the moulds automatically for you,” says Fritz Dorner. And it is only one of the line’s highlights that reduce operation efforts.

 

Much more uptime thanks to less cleaning and maintenance

Moulding lines are prone to getting dirty quickly and often they are hard to access. With the new ChocoX, however, Bühler sets new standards also in terms of hygienic design. All modules work without chains. In addition to increased food safety, the chainless line design lowers the maintenance efforts. Generally, cleaning time per module is only 30 minutes, also because there are no installations underneath the depositing sections. “Large doors offer free accessibility to all modules from the front and the back,” says Frank Huperz, Head of Design & Engineering. The new ChocoX lets you take out the depositor and demoulding internals which are normally hard to reach. The demoulding section, for example, comes with an extendable quick-change system on wheels. In general, “depositing tool changes can be done while the modules are running empty – with a highest level of safety,” Huperz adds. Finally, also the cooling coils offer easy access from both sides. The completely new cooling technology relinquishes the complicated, hard-to-clean and voluminous Paternoster system. Thus, the new ChocoX provides for a considerable reduction of downtime thanks to less cleaning and maintenance efforts needed.

 

Bühler is looking forward to discussing further details regarding its commercial use by the end of 2020 or the first quarter of 2021.

 

For more information on Bühler’s moulding solutions please go to: https://www.buhlergroup.com/content/buhlergroup/global/en/process-technologies/Moulding-and-Forming.html

 

You can access Bühler’s Virtual World, the company’s first digital exhibition, via this link. Please see the Bühler Virtual World live program for today and tomorrow here.

The BFFF & Social Distancing

Many of you will have seen and read the discussions now taking place on whether the current 2m recommended social distancing should be reduced to 1m. It is very clear that for many parts of the Hospitality and Food Service market the current 2m recommendation limits the number of businesses that could open. This is either because they cannot physically meet the requirements in many parts of the building, or they would not have enough customers to cover the costs of opening.

It is obviously a difficult decision for Government to make, although we are seeing many countries adopting different distances considered to be safe. Germany has adopted 1.5 meters, along with several other European countries, although France has adopted 1m, which is also the World Health Organisation recommended distance.

We support any measures that allow the Hospitality and Food Service market to open to the maximum extent possible, whilst ensuring the safety of both employees and customers.

Supply chain issue: frozen food stocks nearing end of life

We have recently been made aware of an issue looming across the supply chain, whereby, due to the ongoing covid-19 situation, a large amount of frozen food is nearing its end of life and will therefore require date extension. As the impact of the pandemic continues, it is likely that this issue will remain for some time to come, affecting everyone from suppliers to manufacturers, importers, and wholesalers.

Under normal circumstances, a revised shelf life would be agreed between the affected parties, a letter of derogation drawn up and some form of re-bagging/re-boxing and relabelling would take place. However, with the sheer volume of stock across the industry likely to require life extension, this presents a massive challenge. Cold stores may not have the space to re-label, there may be insufficient staff,and social distancing would place limitations on how quickly the work could be carried out. At a time when many businesses are already losing significant amounts of money, the cost of this could be substantial and unwelcome.

Over the last couple of weeks BFFF have been liaising with a number of members, as well as our Primary Authority, to discuss and identify possible workable solutions. It is unlikely that one solution will fit all but we are hoping that in the spirit of “we are all in this together” an acceptable route forward can be found. We will keep you updated.

 

Member Benefits

Exclusive Partnership deals on key products and services:

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  • Defib Plus deals
  • Company Shop – membership
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Exclusive access to networking opportunities and events:

  • Meet the Buyer events (retail & foodservice)
  • Annual Business Conference with networking dinner
  • Specialist H&S and Technical Conferences
  • Special interest groups (packaging, frozen food temperatures)
  • Annual Lunch
  • Awards Night
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