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Mercedes-Benz Atego trucks ‘keep on running’ for Philip Dennis Foodservice

Mercedes-Benz Atego trucks ‘keep on running’ for Philip Dennis Foodservice

“Bomb-proof” reliability from trucks that can clock-up more than one million kilometres explains why North Devon-based Philip Dennis Foodservice keeps coming back for more fridge-bodied Mercedes-Benz Atego rigids.

The latest arrivals from Dealer City West Commercials are four 15-tonne 1524 models and a pair of 13-tonne 1324s. They have ClassicSpace S-cabs and are powered by economical, high-torque 7.7-litre straight-six engines which produce 175 kW (238 hp) and drive through six-speed Mercedes PowerShift automated annual transmissions.

Their purpose-designed insulated bodies, meanwhile, are by Solomon Commercials, of Rossendale, Lancashire, which also fitted their Frigoblock multi-temperature refrigeration units.

Philip Dennis Foodservice’s fleet of 75 trucks is dominated by Atego 13- and 15-tonners but also includes a couple of tractor units, both Mercedes-Benz Actros models. One of the rigids has been on the road since 2002, while a further six were registered in 2004, two in 2005, and another four in 2006. Last year the company finally de-commissioned a W-registration Atego which had provided outstanding service since 2000!

A fourth-generation family business whose roots go back more than a century, Philip Dennis Foodservice operates from headquarters in Ilfracombe, and depots in Barnstaple; Witney, Oxfordshire; and Brierly Hill, West Midlands. It supplies customers throughout the South West and Midlands with a comprehensive range of frozen, chilled and ambient foods, while also offering bespoke butchery and fishmongery services.

Transport Manager Jason Palmer reported: “This company bought its first Mercedes-Benz Atego more than 20 years ago, and has sworn by them ever since. Uptime is key to the product’s appeal – in terms of reliability, they’re pretty well bomb-proof.

“We run some of these trucks to the ends of their lives, at which point we’ll continue to take spares from them to help keep others on the road. That said, replacement parts for the Atego are certainly competitively priced. We run 11 trucks by another manufacturer and their door mirrors are four times the price of the equivalent Mercedes-Benz item.”

Each of Philip Dennis’s new vehicles will make upwards of 30 deliveries per day to pubs, restaurants and other customers, and cover approximately 40,000 km per year. Mr Palmer has every confidence they will also prove fuel-efficient and cost-effective to operate.

“We bought our first six Atego with Mercedes PowerShift transmissions last year,” he recalled. “All 15-tonners, they’re noticeably more economical – returns are up from the 11 mpg we’re getting from trucks with the previous, manual ’box, to between 12.5 and 13 mpg. With one or two ‘old school’ exceptions, the drivers prefer the autos too, because the system is very smooth and makes life at the wheel so much easier for them.”

Returning to the topic of reliability and durability, he continued: “Philip Dennis has used a variety of refrigerated bodies in the past, and when we’ve had problems with a vehicle it’s tended to be the box that’s failed, not the truck. That’s why, over the last couple of years, we’ve put new bodies and freezers on a couple of Atego chassis, one of which was first registered in 2008, the other in 2009.

“These days, though, we’re pairing our Mercedes-Benz trucks with bespoke, premium quality bodies and refrigeration systems. The finished vehicles don’t come cheap, but given the length of service we’ll get from them I’ve no doubt they will prove to be wise investments.”

www.philipdennis.co.uk

Mushrooms in center plate

Mushrooms in center plate

At Scelta Mushrooms everything revolves around mushrooms.
This company keeps on innovating with mushrooms and vegetable appetizers.

Mushrooms  – the little white miracles,  are packed full of vitamins and minerals.   To avoid losing these precious nutrients , the mushrooms are quick frozen. Scelta Mushrooms can be found on pizza’s, in soups and in many ready meal dishes and recipes all around the world, as Scelta supplies 80 countries from the Netherlands.    Scelta’s focus continues to Innovate and develop new foods for future generation.

One of the global trends; flexitarism,  is where Scelta is innovating very successfully.  Their new Portobello mushroom burger is a vegetarian patty, bringing together the meaty consistence of mushrooms with the great taste of Umami.

Scelta’s  in-house development chef, Ruud Ververgaard and his team keep themselves busy with developing new tailormade customer solutions, especially snacking and party foods made from onions, cheeses and fresh vegetables.  For valuable insights on the latest consumer food trends check out Scelta’s website with a wealth of valuable resources.  www.sceltamushrooms.com

Gluten Free and Vegan Kitchen Takeover

Gluten Free and Vegan Kitchen Takeover

The free-from market is expanding at an exponential rate; while allergy sufferers remain an important focus, the rise of ‘lifestylers’ are one of the biggest segments driving the growth of free-from new product development.

The Pastry Room has developed a range of no-compromise savoury and sweet gluten free and vegan products, providing a solution for restaurants.  The Pastry Room’s ‘stay-crisp’ gluten free fish batter is favoured by some kitchens as an alternative to wheat. Stuart Wright, director of Pub24 exclusively uses the batter and says “we have had many fantastic comments from our customers and not just the gluten free ones”.

Working in partnership with The Pie Life, The Pastry Room’s gluten free and vegan pies remain a popular favourite among pubs and restaurants.  Julian Clarke, director of Surrey based Red Mist Leisure group says “No longer are gluten free customers limited to a lesser offering, but they are able to enjoy the same great tasting pub classics as everyone else.”

The rise of veganism has brought a new challenge to the industry as we try to find products that are both gluten free and vegan.  Due to considerable requests for free-from Christmas products, The Pastry Room has launched a mouth-watering gluten free and vegan mince pie, working with dessert manufacturer Destiny Foods.

With 370 million mince pies sold in the UK every year, it should be a staple on all menus. John Hendy, managing director of The Pastry Room, says “Mince Pies offer an incremental purchase opportunity for restaurants and can be overlooked as main menu items for Christmas so we have developed a first class product that can be enjoyed by everyone.”

https://www.thepastryroom.co.uk/

 

Business Growth Catalyst for Oakland Distribution Launch

Business Growth Catalyst for Oakland Distribution Launch

Oakland International Distribution Manager Luke Attwell and Director Sammy Turone

Growth has triggered specialist multi temperature supply chain operator and responsible family business, Oakland International, to launch a new division, Oakland Distribution.

With a fleet ranging from 44T articulated vehicles and 26T rigid to vans, all with multi-temperature capability, Oakland now has complete supply chain control on a number of its delivery destinations.

Oakland International Distribution Manager Luke Attwell commented: “With the opening of Oakland Distribution we have the ability to offer greater destination reach and improved availability for our customers.”

A multi-award winner, Oakland International is a BRC double A accredited business (for storage and distribution) and a multi temperature distribution specialist providing contract packing, storage, picking, tempering and supports retail, convenience, discount, wholesale and food service markets via hubs and facilities in the UK, Ireland and an overseas partner in Spain. An established outsourcing contract packing partner of choice, Oakland also offers a cost-effective and efficient route for UK and Irish retailers via its dedicated chilled consolidation scheme, offering partners several value-added services including its specialist Distress Load Management Service.

Oakland Distribution Director Sammy Turone added: “New jobs have been created with the launch of Oakland Distribution with still more jobs planned.”

 

Farm Frites launches Finest Super Fine Fries

Farm Frites launches Finest Super Fine Fries

Farm Frites has launched its thinnest fries yet giving food operators even more choice for the final weeks of al fresco dining and autumn menus. At only 5mm thick, the Finest Super Fine Fries are made from high-quality potatoes, taste delicious and have a crunchy, crispy texture.

With the street food trend still booming, operators can serve Finest Super Fine Fries loaded with a topping, alongside a burger or other barbecued meat, as part of a sharing platter, or simply with a range of tasty sauces or dips.

Nic Townsend, trade marketer, Farm Frites UK & Ireland said, “Finest Super Fine Fries gives operators more options when designing menus where a skinny fry is the perfect partner.

“These thinly cut fries provide more plate coverage per serving, resulting in more portions per bag, and a greater use of profit and resource. They work for so many dishes allowing operators to store a ready supply of frequently used stock. Perfect for consumers who want thinner fries but with a big crunch.”

The Super Fine Fries are pre-cooked in 100% sunflower oil and join the Finest range that already includes 7mm, 10mm and Steakhouse.

For further information contact Farm Frites on 01452 415845, visit www.farmfrites.com or email supportuk@farmfrites.com

Defra responds to consistency in recycling collections in England consultation

Defra responds to consistency in recycling collections in England consultation

  • ADBA welcomes Defra’s positive decisions on food waste collections for households and businesses
  • ADBA recommendations taken on board
  • Many respondents mention AD as a technology to improve food waste treatment.

The UK Anaerobic Digestion and Bioresources Association (ADBA) has welcomed the response from Defra to the Consistency in Household and Business Recycling Collections in England consultation, which was published today and takes on board the recommendations made in ADBA’s submission.

Of particular significance is the decision to commit to mandatory weekly separate food waste collections, including flats, in England, and the launch of a further consultation to legislate towards food waste collections for businesses.

Additionally, Defra has recognised the need to support local authorities with funding upfront and for ongoing operation costs, and to provide incentives for residents, with the launch of a consultation on the supply of free caddy liners.

Another source of great satisfaction and encouragement for ADBA is that many respondents specifically mentioned anaerobic digestion (AD) when urging for better treatment for food waste.

Charlotte Morton, ADBA’s Chief Executive, said: “We have long been advocating improved food waste management in England.   If food loss and waste were a country, it would be the third biggest emitter of emissions globally.  Separate food waste collections help us see how much food we are wasting and take action to reduce it, which is the biggest benefit. But the resources that went into producing the food are still in the inedible fraction. Recycling this through AD into clean green gas for power, transport or heat and natural fertiliser to grow more food shows the circular economy in action. Recycling a full kitchen caddy of food waste can generate enough energy to power a TV for 2.5 hours!1.  Recycling all organic wastes through AD can reduce global emissions by a whopping 13%2.

Good food waste management starts with the implementation by local authorities of wide-ranging, efficient and cost-effective food waste collections schemes, and we are therefore very pleased to see that Defra’s response to the consultation makes important steps towards achieving this.”

1Source: Recycle Now

2Source: World Biogas Association Global Potential of Biogas report – July 2019

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