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Campden BRI to run veganism seminar

Campden BRI to run veganism seminar

Tiia Mörsky

The popularity of veganism is skyrocketing with the number of vegans in Britain quadrupling between 2014 and 2018. Last year, 16% of new food products launched in the UK had a vegan claim.

In response, Campden BRI is holding a seminar in November on how the vegan market is changing and the issues around developing vegan and plant-based food products. It will also cover the latest ingredient solutions to help tackle reformulation issues.

Topics that will be covered include:

  • the need for vegan and plant protein-based products
  • labelling and certification of vegan and plant-based products
  • the benefits and challenges of plant-based ingredients and vegan foods
  • the quality of plant-based protein
  • the current research on nutrition and functionality of plant-based ingredients in foods and drinks
  • how specific ingredients can be used to make vegan products, and
  • product manufacturing and the supply chain

Tiia Mörsky, ingredients research team leader at Campden BRI, said:

“Consumers are demanding plant-based products and their reasons differ widely from ethical to attributed health benefits. Understanding consumers’ attitudes and behaviours toward plant-based ingredients is vital for new product development. Manufacturers must also understand nutrition, for example how plant-based foods compare to animal-based foods, so they can certify and label their products correctly. Vegan products are potentially acceptable to a wider audience, and with a rise in veganism it’s within the industry’s best interest to understand how to overcome the challenges associated with developing them.”

Speakers from industry will cover future protein-rich plant-based ingredients and potential ingredient solutions while members of the Vegan Society will be discussing the Vegan Trademark.

The seminar will be held on 28 November at Campden BRI.

Whitby Seafoods goes green with energy

Whitby Seafoods goes green with energy

North-Yorkshire based frozen seafood manufacturer, Whitby Seafoods are pleased to announce that their head office in Whitby and their production site, Kilkeel Seafoods in Northern Ireland, are now fuelled by 100% green electricity, with zero carbon emissions. The family-owned business was set up in 1985 by Graham Whittle, who set out on a mission to make bloomin’ special seafood.

Kilkeel Seafoods site turned to green energy on the 1st September, with Whitby Seafoods head office following suit as of 1st October. The move comes at a crucial time when many businesses and individuals are looking at ways in which they can help tackle climate change.

The green energy that both sites are now using comes from 100% renewable technologies such as hydro, wind and biomass. The production does not involve the burning of fossil fuels making it carbon-free.

Barry Harland, Head of Responsible Business at Whitby Seafoods said: “We’re thrilled that both our sites in Whitby and Kilkeel are now running on green energy. For us, as a well-established family business, it’s important that we’re seen to be taking initiative on such a serious world issue.

Climate change and the environment is at the forefront of everybody’s minds, with businesses and individuals making a conscious effort to find ways in which they can reduce their carbon footprint. For us, it’s a small step in the right direction to making the world a greener place. After all, doing the right thing is a big part of our family values.”

Erudus updates development plan after inaugural steering committee meetings

Erudus updates development plan after inaugural steering committee meetings

Wholesalers and manufacturers have come together to help plot the path for how best to tackle the management of food allergen and nutritional information.

The foodservice professionals attended Erudus’ inaugural steering committee meetings, and the online provider of food product data has already started to act on the feedback and requests.

Handling allergen and nutritional data is one of the top hurdles for the industry, and it is hoped close collaboration amongst wholesalers, caterers and suppliers can ease the burden.

Jon Shayler, chief operating officer at Erudus, said: “The events went very well. We have collated all feedback and have begun reviewing internally, and the majority will end up on our development plan.

“A key message to our users was that this isn’t lip service and we do listen. We are able to back this up by illustrating that approximately 90 per cent of the changes implemented are actually generated by the people using Erudus.

“It’s vital that we develop the system based on what’s important to the users, and this covers functionality as well as its features. Our sole aim is to provide the industry with the best solution to dealing with allergen and nutritional product specifications.”

The steering committees are the latest move by Erudus to work closely with foodservice brands, with the company also launching a dedicated Slack channel, a cloud-based collaboration tool allowing free-flowing two-way communication.

Sarah Jones from Holdsworth Foods attended the committee meeting and welcomed the opportunity to contribute.

She said: “We took a lot from it. It was useful to hear what Erudus and wholesalers had to say, and we picked up some tips and were able to ask questions when we needed to, rather than someone just talking at you.”

Sarah added that handling allergen and nutritional data was a matter that was “getting bigger” for Holdsworth.

“Getting it into the system so people can draw from it is so important and it’s got to be accurate,” she said. “Erudus is invaluable for us in that sense.”

The next steering committee meetings are scheduled for 17 and 18 March 2020, and anyone interested in attending should contact Erudus. The venues will be based in the midlands, with all details confirmed in due course.

Jon added: “As part of our commitment to users, we will be exploring introducing smaller regional events to help improve accessibility.

“In addition, we will further enhance our education support, which will include launching an online training suite, how-to guides, and training videos. These will run alongside our current activity of starting and continuing conversations via media relations, social media, and face-to-face at events, trade shows, and exhibitions.”

Erudus has more than 90,000 manufacturers, caterers, and wholesalers using its software, which contains more than 60,000 products.

For more information visit erudus.com

Anaerobic digestion trade association submits proposals to Government ahead of the Budget

Anaerobic digestion trade association submits proposals to Government ahead of the Budget

  • Letter to Chancellor highlights the industry’s potential towards achieving the Government’s Net Zero emissions target and the impact of uncertainty on the sector.
  • Priorities set out by ADBA include better cross-departmental working to ensure coordinated policy and support towards the implementation of separate food waste collections, a new funding system and dedicated Research & Innovation infrastructure for the industry.
  • UK AD industry has potential to reduce UK greenhouse gases emissions by 5%

With the UK needing to show leadership on ultra low carbon technologies as President of the 2020 UN Framework Convention for Climate Change Conference of Parties (COP26), the Anaerobic Digestion and Bioresources Association (ADBA) has written to Chancellor Sajid Javid ahead of the next Budget announcement, setting out the industry’s views on the policies needed to stimulate growth of the anaerobic digestion (AD) sector and fulfil its potential to reduce some of the hardest-to-decarbonise emissions.

Currently, AD is predominantly recognised for its role in generating green energy.  But AD also prevents methane emissions from organic wastes left to break down in landfill – and there is a huge untapped potential for methane capture, use and conversion with millions of tonnes of organic wastes from farming, food and sewage currently not being treated through AD.  In addition, AD treatment of organics recovers nutrients to fertilise depleted soils and improve their ability to sequester carbon.

The Treasury has been tasked with coordinating government efforts to achieve Net Zero emissions by 2050.  The AD has the potential to cut UK emissions by 5% across multiple sectors and therefore needs policy incentives applied across multiple Government departments (namely BEIS, Treasury, DEFRA, and Transport) to operate effectively.   Good cross-departmental policy coordination is therefore essential to enable the industry to grow and achieve widespread emission abatement.  This is a key ask from ADBA, which also lists the following priorities:

  • The Government must provide clear financial parameters to Local Authorities (LAs) to implement the mandatory separate food waste collections by 2023 stated in the Resources & Waste Strategy – which features a clear preference for inedible food waste to be recycled through AD.  It is vital that LAs are fully supported with set up costs that include funding the development of infrastructure to enable LAs to do so. Government must clarify its financial support as a matter of urgency, especially as around 70 LAs will be signing new waste contracts in the time period leading to the separate food waste collections implementation deadline.
  • The Budget must commit to an interim pot of funding for biomethane plant deployment similar to the Renewable Heat Incentive, which is due to come to an end in March 2021, while a future funding mechanism is developed (the Feed- In-Tariff has already closed, the lack of a floor price makes the Renewable Transport Fuels Obligation an unstable alternative to support biomethane plant deployment, Contracts-for-Difference support the larger AD plants whilst many in the sector are small, and the Smart Export Guarantee does not provide price certainty, or consider the wider, non-energy benefits of AD).  It is critical that the Budget commits additional support for AD for 2021 and beyond.
  • The Government must support AD innovation to make it financially autonomous. Enclosed in ADBA’s letter to the Chancellor was the trade association’s proposal for a virtual Centre for Anaerobic Biotechnology and Bioresources Research (CABB) to develop new waste management technologies, that would not only boost British exports, but also transform the sector’s performance and eliminate the need for subsidies in the future.  CABB’s objective is to transform AD into a low-cost, multifunctional biotechnology and a key ingredient in developing integrated processes to deliver future energy and resources provision.

ADBA’s Chief Executive Charlotte Morton said: “As a result of enjoying consistent policy and funding support, the wind and solar industries have become extremely cost-effective and are now established as part of the renewable energy mix. AD should be given the same fair treatment, to put the sector on the ‘glide path’ to no subsidy, as costs come down and innovation drives cost savings across the industry. 

 

The UK AD sector has grown by over 350% over the last ten years and established itself as a world leader with UK companies exporting biogas-related expertise and equipment. However, the current timeline for the Greening the Gas Grid consultation is unlikely to provide the urgent continuity necessary to stimulate further industry growth. The sector’s progress has already effectively stalled due to the lack of policy certainty, and there is a real risk of losing expertise if there is an ongoing gap in policy provision. Meanwhile, with CABB, we could supercharge our industry and put it at the cutting edge of agricultural science. 

 

We await the Budget next month with interest and are continuing our discussions with the Treasury and BEIS on our proposals in advance of its publication.”

Caterforce extends Chefs’ Selections range with 20 new products

Caterforce extends Chefs’ Selections range with 20 new products

Caterforce has launched 20 new products as part of its own-label Chefs’ Selections range.

The ever-expanding range is a collection of more than 350 fridge, freezer and store cupboard staples to help businesses in the hospitality and catering sector create delicious dishes and tempting menus.

Since its inception in 2012, Chefs’ Selections has grown to be a £50+ million brand with its success attributed to it offering good quality, cost effective alternatives to more expensive everyday industry food products.

Chefs’ Selections already offers frozen, ambient, grocery, cleaning and hygiene products and the range has been extended with the launch of 20 products including a new premium free range egg mayonnaise, three varieties of cooked bacon, cultured dairy products, breaded mushrooms, halloumi fries, and a range of dilutes.

The new cultured dairy products will include soured cream, full fat soft cheese, luxury full fat soft cheese, Greek style yoghurt, natural yoghurt, crème fraiche, mascarpone, clotted cream and buttermilk.

The dilutes will feature an orange juice cordial with no added sugar, blackcurrant juice cordial with no added sugar, apple & blackcurrant juice cordial with no added sugar and lime juice cordial – perfect for its members’ target customer groups of pubs, restaurants, hotels and cafes.

Caterforce is also working on some innovative new products to launch at the start of next year, to include a range of cereals, tortilla chips and wraps, quiches and new cakes to add to its award-winning cake range.

Kelly Orme, Group Buying Manager at Caterforce, said: “Chefs’ Selections is a major focus for us, and we are passionate about delivering the right product for our customers. We develop new products with our members and follow a rigorous NPD process, with ongoing quality checks. Every product is hand-picked from BRC accredited suppliers and comes quality assured so our customers can be confident of consistently high quality and great value for money.”

Caterforce has already won a number of accolades for its Chefs’ Selections range. Its Victoria Sponge Cake was recently recognised in the highly coveted ‘Great Taste’ awards. Another three of its leading products, Sweet Potato Fries, Chocolate Pinata Cake and Balti Cooking Sauce, were winners at the 2019 CCM Chefs’ Own Brand Awards, and the American Battered Chicken Fillet won a silver award at the British Frozen Food Federation Product Awards earlier this year.

Kelly added: “We have invested in developing and improving the products through extensive taste testing, enhanced technical support, benchmarking and regular quality assurance reviews. The existing products and upcoming ranges are available exclusively through our members.

“Chefs’ Selections will continue to be a key area of focus for us as we expand the range to deliver more innovative new product development, responding to what our customers want.”

For more information visit www.caterforce.co.uk

 

Smoked salmon company receives Good Housekeeping Institute’s stamp of approval

Smoked salmon company receives Good Housekeeping Institute’s stamp of approval

A Cumbrian company has become the only independent smokehouse in the UK to receive an esteemed stamp of approval.

Grants Traditional Rope Hung Smoked Scottish Salmon has been awarded the Good Housekeeping Institute’s Taste Approved award.

The Good Housekeeping Institute’s independent experts test thousands of products each year in Quality Assessment Tests at its state-of-the-art facility in London’s Soho.

Only the finest products are awarded the Taste Approved certification based on taste, texture, appearance and aroma.

Grants owner Jonathan Brown said: “This is yet another honour for our premium product, the Rope Hung.

“Good Housekeeping is the UK’s best-selling consumer magazine and has an online audience in the millions. The Good Housekeeping Institute’s stamp of approval is of huge importance because it carries real weight with millions of shoppers. Only the finest products receive this accolade.

“Our Rope Hung is widely recognised as being among the world’s best and this new award confirms it. It already holds a three star Great Taste award, two gold medals from the Monde Federation and is the product of choice for some of the world’s leading chefs.

“The Rope Hung is so labour intensive and expensive to produce it makes little commercial sense to do so, but I wanted people to be able to enjoy smoked salmon as it really should taste.”

The Rope Hung is made with hand-picked Atlantic salmon from Scottish suppliers with the highest possible environmental and aquaculture standards. It is hand-trimmed and then hand-cured in sea salt, and rope hung in Grant’s brick kiln.

Under the personal supervision of the master smoker, each side is then smoked for up to 36 hours over oak chips made from Scottish whisky barrels. After removal, it is allowed to rest in Grants’ conditioning room for 24 hours before being hand sliced.

Mr Brown said: “This has been a tremendous year for Grants. Our smokehouse is the only one in the UK to be BAP certified, which means it carries the highest possible global certification for our choice of suppliers and production methods. For us to now be the only independent UK smokehouse to hold the Good Housekeeping Institute’s stamp of approval for one of our products is a true honour.

“Traditional taste tests are personal in nature and dependant on the preferences of the people carrying them out. Nonetheless we were also delighted to dominate the separate 2019 Good Housekeeping magazine taste tests with the winning product and another in the top four*.

“Just a couple of months ago one of our core products – Grants Scottish Traditional long sliced smoked salmon – also won three stars in the Great Taste awards.

“When I started the company in 1984, straight after leaving school, I wanted Grants to be the benchmark of quality for the smoked salmon industry and these awards prove we remain just that.”

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