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Spotlight on Food Supply Chain at FSDF Safety Conference

Spotlight on Food Supply Chain at FSDF Safety Conference  

Robert Hardy of Oakland Invicta a key contributor to a new food safety Guide being developed in partnership with Food Storage & Distribution Federation (FSDF) and the Food Standards Agency (FSA), will address delegates at the FSDF Safety Management Conference in Leicester on Tuesday 15th May.

A dedicated conference covering key issues pertinent to the logistics industry, Director at Oakland International – experts in distribution and logistics and Oakland Invicta – specialists at reducing food losses due to contamination, Robert will offer advice, guidance and insight in to best practice for contaminated loads and how to reduce losses for those involved in the food supply chain.

Robert commented: “Load contamination has been an ongoing and continuing concern within the industry for more than 20 years, and with constant cases of migrant incursion continuing to rise concern over integrity of the food supply chain and brand reputation has never been greater.”

With over 10,000 different transport companies crossing the channel each year and over 5,000 trucks arriving in the UK daily, Oakland together with FSDF, food business operators, UK Border Force, the Police, the Food Standards Agency, the Fresh Produce Consortium and the British Retailers Consortium (BRC), have created the Guide to explain what steps should be taken when a vehicle has been infiltrated and what to do to mitigate losses and risk to stock and brand.

Chris Sturman, FSDF Chief Executive, added: “The Federation is very grateful for Robert’s contribution to our important Safety Management conference, and for the pivotal involvement of Oakland International and their joint sponsorship with four major retailers, of this seminal new industry Guide. This has been produced in collaboration with BRC and the Fresh Produce Consortium to provide greater management control and the co-ordinated involvement of Regulatory authorities over incidents of food contamination caused by illegal entry into vehicles. The overall objectives have been to minimise stock losses, whilst maintaining full consumer confidence in products moving along the food supply chain.”

Instead of outright load rejection when contamination has occurred, Oakland is able assess and recover on average 85% of stock and are HACCP and EHO compliant and have cargo checking facilities including CO2 analysis, heartbeat detection, swab tests and visual inspections based in Calais, so a load can be checked for migrant incursion before arriving at the UK Border.

Added Robert: “Using a company such as Oakland, which is 100% HACCP compliant, will mean you will be able to deal with your contaminated load professionally and without risk of cross contamination.

“By calling Oakland’s contaminated load helpline (0333 014 2850) free of charge, even if you don’t want to be involved in the process we will be able to give you impartial advice on how to handle the situation and what steps need to be taken or considered; if you wish we can take over the recovery process, working directly with the brand to mitigate the loss and for own label we can work directly with the retailer to assess the risk or ensure that the load is returned to the manufacturer or producer through our export control service.”

For more information and to attend the conference please contact the FSDF team by email: info@fsdf.org.uk or call 0118 988 4468.

HOW TO GET THE MOST OF OUT OF ROBOTICS IN FOOD MANUFACTURING

HOW TO GET THE MOST OF OUT OF ROBOTICS IN FOOD MANUFACTURING

The robotics industry is witnessing rapid growth and innovation within the food sector. However, Martin Jinks, partner at Roythornes Solicitors, cautions that it is crucial that businesses do not ‘run before they can walk’ when it comes to its implementation.   

Robotics within food manufacturing is flourishing thanks to the benefits of productivity, health and safety and profit increase that automation can bring. The food and drink industry has historically lagged behind in adopting robotics, however as this begins to change there is a worry that businesses will run before they can walk.

It is therefore incredibly important that businesses have a plan in place to ensure that their venture into automation doesn’t hit a stumbling block before getting off the ground.

My number one piece of advice would be to test, test and test again. As tedious as it can be, carrying out tests with prototypes before investing huge sums of money into equipment will pay off in the long run. Small scale prototype projects are the best way to prove concept and assess the potential return on investment of your robot.

Secondly, I would recommend identifying the areas of your business which would benefit from automation. Question where money is being lost, which areas have the most risk and which could be made more productive. There is very little point adding robotics into an area which is already performing at optimum levels; instead, go for areas where there is large, low-skill labour-saving to be had, such as with repetitive tasks including weighing ingredients by hand.

Next, be clear with your targets and outsource efficiently. You get what you pay for so don’t be blinded by cheap prices but instead work with experienced suppliers who have in-depth resources for installation and post-installation support.

Throughout this process, getting the right team together will be crucial. Your operation team must have the right skill mix as operating automation requires a calm and analytical approach to ensure issues are spotted and addressed as they arise. Shouting a robot or the software engineers rarely helps a situation.

Finally make sure you secure your investment as getting the right insurance coverage could be your saving grace should something go horribly wrong. Lining up your insurance, contracts and payments before proceeding will make everything much smoother in the long run.

It seems certain that the food and drink industry is set to be increasingly revolutionised by robotics and automation so for businesses looking to implement these measures, the key points to remember are to evaluate the proposed equipment, review where it can best support the business and have all the legal work in place before implementation.

For more information visit www.roythornes.co.uk or follow @roythornes on Twitter.

new website sees nearly 200% increase in registrations

Jonathan Lee Recruitment’s new website sees nearly 200% increase in registrations

Celebrating its 40th anniversary this year, engineering and manufacturing recruitment specialist Jonathan Lee Recruitment has seen a boost in engagement to its newly launched, interactive website, designed to improve the user journey for candidates, clients and contractors.

Launched in January, to-date the new website has seen candidate registrations up 194% and applications increase by 135% compared to this time last year.

Jonathan Lee, founder and Chairman, said: “We are immensely proud of our heritage and history, but equally recognise how important it is to continuously improve; employing the latest technology to communicate more effectively and continue to deliver a premium service.

“We’ve had a very positive response to the new website and it is performing well. We’re always looking for new ways to develop the level of service we offer to candidates, clients and contractors. After carrying out a detailed analysis including heat mapping of our previous website, we were keen to make some adjustments to offer a more visually engaging and interactive experience, making it easier to navigate and locate suitable jobs.”

The candidate section features an interactive dashboard, accessible through social login, where job applications can be managed/tracked and bespoke job alerts created, while candidates can also apply for jobs using their LinkedIn profile. For clients, there are dedicated sector pages that include profiles of consultants outlining their experience and specialism and capability to register a vacancy online.

A timeline of events highlights the company’s heritage; showcasing landmark assignments and the wealth of experience throughout the various manufacturing and engineering sectors. The new website also features industry-specific blogs, news and business updates, whilst offering a mobile first approach to allow visitors easy access to all website features.

Visit the website www.jonlee.co.uk

CoolKit win ‘Best Van Innovation’ title

CoolKit win ‘Best Van Innovation’ title

CoolKit is celebrating after securing the ‘Best Van innovation’ title at the Vans A2Z Awards 2018.

The Burnley-based refrigerated vehicle convertor won the coveted title for their new refrigerated box body, boasting a payload of over 1200kg.

The 18 categories at the awards, organised by Van Fleet World and Vans A2Z, sought to recognise innovative new products and services which cut costs, streamline operations and contribute to safer, more fuel-efficient fleets.

The Best Van Innovation category was open to entries offering advancements brought to the market in the past year, which has demonstrably improved their offering to fleets.

When evaluating different body structures for a customer within the food industry market, CoolKit realised that by adopting methods currently being used on panel vans it was possible to produce a box body vehicle with a better payload than the current industry benchmark.

On the latest fleet of 10 box body vehicles CoolKit achieved an extra 150Kg of load space per vehicle when compared to their closest competitor, with pro-rata reduction on fuel bills, driver bill, road risk and CO2 emissions – therefore reducing the customer’s carbon footprint.

The customer was originally quoted a payload of 1050Kg, but with creativity and use of innovative composite materials, CoolKit delivered an incredible 1201Kg payload per vehicle.

To achieve the payload, CoolKit took inspiration from industries with cutting-edge technologies, such as automotive and aerospace, and turned traditional refrigerated panel van construction on its head.

To reduce unnecessary weight from the vehicles, they took away some heavier elements of the construction without compromising on the strength and quality of the product.

Rupert Gatty, Managing Director of CoolKit, said: “We have challenged ourselves not just to be on par with the competition, but to beat it by some distance. Over the fleet of 10, we have created an extra 1.5 tonne payload.

“We looked at the aerodynamics, minimising the overall height so the vehicle can access areas that might otherwise be height restricted and made the box body look less industrial by concealing the externally mounted refrigeration unit under the vehicle chassis.”

The freestanding structure can be built and customised up to 2.6m wide and 4m tall, making the vehicle bespoke to the client’s needs.

Dan Gilkes, editor of Van Fleet World, said: “The 2018 Van Awards is a celebration of the very best light commercial vehicles and service providers. Attuned by a wide range of manufacturers and suppliers, the event turns the spotlight on those companies that are leading the way, with innovative LCV solutions, both in van manufacturers and in support services.

CoolKit’s award-winning refrigerated box body will be on display at the CV Show on the 24th-26th April, NEC Birmingham Stand No 3E115 in the Cool Zone.

 

Speciality Breads Adds to Frozen Dough Range with a Trio of Ciabatta Options

Speciality Breads Adds to Frozen Dough Range with a Trio of Ciabatta Options

Artisan baker Speciality Breads is making it easier for operators to take their alfresco and picnic offering to even greater heights this summer after expanding its newly launched range of frozen doughs to include a trio of ciabatta options – Plain, Sundried Tomato and Olive.

The three new variants can be personalized and cut to specific sizes to suit certain occasions plus come pre-proved for added convenience so they only need to be baked to deliver an authentic, freshly baked ciabatta.

To coincide with the launch, Speciality Breads’ Development Chef Neil Smith explains their versatility and how chefs and operators can utilise them best this summer:

“The summer, picnic and alfresco season is the ideal time for chefs to utilise these flavour-packed classic ciabatta breads to offer their guests something extra special. These new ciabatta doughs are so easy to use and perfect whether used as a different style of burger carrier, for sublime sandwiches, filled with pulled meats or just offered as a freshly baked loaf to accompany summer sides, dips and dishes.”

Made using the same high-quality ingredients used in the company’s award winning frozen breads, the ciabatta pre-proved frozen doughs are simple and easy to use and just need to be defrosted at room temperature for 1 hour before being baked in an oven at 200°C for approximately 25-35 minutes.

The new frozen doughs not only guarantee that much-loved Speciality Breads’ flavour and taste, but their versatility enables chefs to stay ahead of the latest trends and can also help them alleviate waste too.

The frozen ciabatta doughs join the baker’s new range of ‘ready to prove’ frozen doughs which were launched earlier this year including white, brown, multigrain, brioche and spiced bun formats.

Country Range Bolsters Portfolio with Launch of Sweet Potato Fries

Country Range Bolsters Portfolio with Launch of Sweet Potato Fries

With loaded or dirty fries popping up on menus all over the country, leading independent foodservice brand Country Range is looking to make it easier for operators to take advantage of the trend by adding Sweet Potato Fries to its growing portfolio of products.

The new on trend product is available immediately through the 12 independent wholesalers who make up the group.

Sweet potato fries offer operators an extra level of customisation and differentiation to their menus, as well as being marginally healthier than standard fries due to their carbohydrate content.

Country Range Sweet Potato Fries – Sweet potato is the modern day king of the potatoes and sweet potato fries are the growing on-trend must-have for caterers. Available in 2.5kg bags in cases of 4 costing approximately £7.70.

Country Range Group’s Trading Director Martin Ward commented:

“Serving uninspiring and boring fries can ruin a good meal and we’re now seeing chefs and operators being far more creative with the type of potato products that they serve. Inspiration has been taken from the States but now seeing loaded fries on menus is a regular occurrence and proving extremely popular with consumers. Our new sweet potato fries not only appeal to the health conscious consumer but are also ideal to help operators increase their profit margins.”

About Country Range

With more than 25 years of heritage servicing the UK’s innovative foodservice sector, Country Range is the leading independent foodservice brand and now offer over 850 products, all developed exclusively for professional caterers. Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour. The brand is developed and produced by the Country Range Group and is distributed exclusively by the 12 independent wholesalers that make up the Group.

Country Range Student Chef Challenge

The brand is lead sponsor of the prestigious Country Range Student Chef Challenge and is committed to working with the Craft Guild of Chefs, colleges and lecturers to provide a platform for the next generation of chefs. An eagerly anticipated fixture on the catering industry’s calendar, the Country Range Student Chef Challenge 2018 competition Live Grand Final will took place on Wednesday 7th March at Hotelympia 2018 with a team from the City of Glasgow College being declared the winners. For more info visit – www.countryrangestudentchef.co.uk.

Contact Details

Website: www.countryrange.co.uk

Twitter/Instagram: @countryrangeuk

 

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