CoolKit introduces Melform to the UK & Ireland

Posted on March 12, 2018 by Neesha Ramsingh-Cleary

CoolKit introduces Melform to the UK & Ireland

CoolKit has secured sole rights to distribute the range of insulated and temperature controlled containers produced by the Italian manufacturer Melform in the UK and Ireland.

Melform is a leader in the field of temperature controlled transport systems with solutions for a range of sectors including pharmaceutical and food logistics. It is a subsidiary of Bonetto Group, established in 1929, and based near Turin.

Melform produces a wide range of insulated containers ranging in size from 20 litres to 1,350 litres capacity. Comprising a heavy-duty polyethylene shell in conjunction with polyurethane insulation, the containers are manufactured using a rotational moulding process which results in strong, light construction without corners, joints and welds, and they are fully recyclable at the end of their operational life.

Temperature control is available either by electrically powered refrigeration, or rechargeable batteries, or rechargeable eutectic plates. The wide product range features many options which include front and top loading formats, variants with or without air recirculation, as well as optional control by Bluetooth and App. Many of the products have been ATP Certified to prove their suitability for European cross-border transport of perishable loads.

Melform’s extensive product range includes:

Biomed – suitable for the transport and storage of pharmaceutical products and laboratory samples, this range features electrically powered cooling and heating with a temperature range between -30°C and heat up to +40°C. Powered by either 12V or 24V DC, there is also a 240V AC connection fitted as standard, for static use.
Koala – suitable for the storage of chilled and frozen loads for the foodservice and catering industries, this range features electrically powered cooling to -30°C.
Cargo – a range of larger insulated containers of up to 1,350 litres capacity suitable for multi-temperature transport, or refrigerated transport aboard ambient vehicles.
Thermax – for industrial catering applications, a range of insulated containers for transporting meals and drinks whilst maintaining hot or cold temperatures.

Rupert Gatty, Managing Director of CoolKit, said: “We are delighted to have secured the sole distribution rights for Melform products in the UK and Ireland. Melform has a fantastic reputation and already features prominently around numerous major fleet operators. Globally. Their products perfectly complement the range of temperature controlled vehicle conversions we manufacture ourselves, meaning we now offer an unrivalled range of solutions for companies transporting temperature controlled loads.”

Claudio Sola, Director of Bonetto Group, is very excited about this agreement with CoolKit, adding “I wish my best to everyone as I know that CoolKit and Melform staff played no small role in making this deal possible and I look forward to a long and fruitful relationship between our two businesses.”

CoolKit will be exhibiting Melform products at the CV Show in the Cool Zone on stand number 3E115 between 24 – 26^th April 2018.

Celsius eliminates the risk of human error with sophisticated automation technology

Posted on March 12, 2018 by Neesha Ramsingh-Cleary

Celsius eliminates the risk of human error with sophisticated automation technology

Automation has become a frequently used term in the future strategies of leading UK businesses. Unlike AI, automation is restricted to follow pre-programmed orders and rules, making it no surprise that companies are increasingly using the technology to carry out repetitive and monotonous tasks; and in turn, increase staff efficiency and overall business cost-effectiveness.

A recent study by ServiceNow found that: “Companies with more than 20% revenue growth are 61% automated on average. Companies with flat or negative growth are only 35% automated.” One company that has identified this opportunity for automation to improve accuracy is Cerulean, the Milton Keynes based manufacturer of the non-invasive thermometry system, Celsius.

Celsius uses the Faraday Cage principle to measure the average temperature of items such as frozen and chilled food-stuff. The machine detects radio energy from samples and converts readings into temperature values. Whilst the testing process does require human involvement, the equipment has an easy to follow GUI and is quick and simple to operate. Results are delivered on a visual display panel in moments and it is here where automation comes into play.

The Celsius Data Analysis System provides electronic traceability to product data, operator identification and production times. Once Celsius obtains data from its subject, readings are automatically pushed to a SQL database and logged for analysis with no physical data trail required. This information can be displayed as a table or graph and can be exported into a range of formats and reports.

A survey commissioned by Vanson Bourne, spanning over 100 companies, highlighted the importance of solutions like the Celsius Data Analysis System, when it reported that human error was responsible for 23% of downtime in the manufacturing sector. With maintaining an accurate temperature range being so critical for food manufacturers – and the potentially catastrophic consequences of inaccuracy at the data logging stage – Celsius has utilised current automated technology to provide a solution that effectively removes any risk of human error from the data capture process.

From a business efficiency standpoint, ‘C-DASS’ represents an opportunity to increase productivity as the offering includes complete hardware and software platforms; removing the need to install any additional ‘host’ software components. Converting data captured into comparable and insightful reports is also no longer an additional task required but an effortless process.

In addition to leveraging useful automated tools, the latest range of Celsius instruments, Midi and Maxi, have evolved to offer larger and more responsive screens, upgraded operated platforms and improved shielding/measurement activity. Put simply, manufacturers have no excuses when it comes to providing the accurate insight and data the market needs.

New Appointment for Family Business Oakland International

Posted on March 12, 2018 by Neesha Ramsingh-Cleary

New Appointment for Family Business Oakland International

Multi temperature supply chain operator and responsible family business Oakland International is delighted to confirm Luke Attwell as the company’s new Distribution Manager.

Second generation and son of Oakland Co-Founders, Dean and Sallie Attwell, Luke joined the family business three-days after completing his final University exams in June 2014, initially taking on the role of Operational Administrator for six-months, before moving on to utilise his Business Management degree as Project Co-ordinator. Since then he has undertaken varying roles within the business to help increase his sector knowledge, business acumen and skillset.

Luke steps into his new role to take on responsibility for Oakland’s Redditch facility, with focus on maximising current and potential transport partners efficiencies whilst facilitating the creation of fresh partner opportunities going forward.

Luke said: “This is my first team management role, so I’m looking forward to working with such a strong group; all individually good people, so we will be taking our next business steps together and continuing to help support Oakland on its distribution journey.”

A multi award winner including double Queens Awards for Enterprise, Oakland has hubs based in the UK, Ireland and an overseas partner in Spain. Oakland International is a BRC double A accredited (for storage and distribution) business and a multi temperature distribution specialist providing contract packing, storage, picking, food distribution and brand development support for ambient, chilled and frozen food to the retail, convenience, discount, wholesale and food service markets.

Chief Executive, Co-Founder and Luke’s father, Dean Attwell, said: “I am delighted for Luke and commend his work ethic. His knowledge and understanding of the Oakland business will offer him further success as he now takes on the responsibility for introducing new and innovative consolidation routes for our customers.”

Speciality Breads Challenges Chefs to Prove Their Creativity

Posted on March 12, 2018 by Neesha Ramsingh-Cleary

Speciality Breads Challenges Chefs to Prove Their Creativity

Artisan baker Speciality Breads is supporting the roll out of its latest Brioche and Spiced Fruit Bun frozen doughs with the launch of a ‘Prove It’ competition for chefs.

To enter chefs simply need to prove their imagination by creating a masterpiece using one of Speciality Breads’ new frozen doughs.

Prove It!

To entice the UK’s most innovative chefs to share their bakery creations, the Kent-based baker is offering a Gourmet Stay Package for two at London’s Capital Hotel, including a 5-course taster menu plus drinks at Nathan Outlaw’s Michelin-starred restaurant, as an incentive.

Chefs taking part in the campaign will receive a free case of frozen dough samples. They are then requested to share a picture, gif or video of their handiwork on either Twitter with details of the bread using @SpecialBreads and the hashtag #JustDoughIt, or by emailing it to comp@specialitybreads.co.uk.

The competition will be running until the 30th April with all entries being judged by Speciality Breads’ team of artisan bakers on quality, appearance, originality and consistency with the brand image.

For further information, full terms and conditions or to request samples visit https://www.specialitybreads.co.uk/news/2018/02/15/prove-your-creativity/

Anglia Crown unveils innovative soft-boiled egg

Posted on March 10, 2018October 1, 2020 by

Anglia Crown unveils innovative soft-boiled egg

In response to the Food Standards Agency (FSA), updating advice on eating raw or lightly cooked eggs, Anglia Crown will unveil an innovative egg product, Yowk, at the Hospital Caterers Association (HCA) Learning and Development forum 12th-13th April 2018.

Since October 2017, the FSA has pronounced it is safe for infants, children, pregnant women and elderly people to consume raw or lightly cooked eggs if they bear the British Lion mark. This marked a major U-turn for the FSA, who for the past 30 years, stated it was unsafe due to a salmonella scare.

With a soft-boiled egg being one of the nation’s favourite ways to eat eggs, Anglia Crown has now delivered a solution to put them back on the hospital patient menu with the innovation Yowk.

The Yowk egg is individually packaged, and can be soft-boiled in just five minutes using a kettle. Fully pasteurised, it is pre-cooked to make the egg white set whilst the yolk remains runny. The packaging turns into a ready-made egg cup and comes with its own spoon. The eggs are delivered chilled with a minimum of four days shelf life and all eggs come from Lion brand authorised providers.

Paul Howell managing director of Anglia Crown comments;

“Dippy eggs paired with toasted soldiers is surely one of everyone’s favourite breakfast dishes. Once the FSA lifted the ban, our challenge was to discover how to deliver this within a hospital setting. We immediately set about finding a solution, and we are delighted to help bring to healthcare a perfect soft-boiled egg.”

Eggs are not just a popular choice, but a good nutritional choice too. NHS guidelines suggest snacks should be approximately 100 calories or fewer. The average egg at 58g is approximately 80 calories, 20 calories fewer than the recommend limit.

According to the British Egg Information Service, eggs are a natural source of many nutrients including high quality protein, vitamins and minerals.

Open Door PR. T: 020 8265 3256 www.opendoorpr.co.uk

Registered office: 409-411 Croydon Rd, London, BR3 3PP

They go on to state, they also contain approximately 4.6g fat, equivalent to about a teaspoon, but only one quarter of this fat is saturated fat, resulting in eggs being a perfect healthy snack or breakfast option.

Further research from the British Egg Information Service found 32 million eggs are being eaten in the UK every single day, and Anglia Crown believes the Yowk egg, is the perfect way to deliver one of the nation’s favourite comfort food to a hospital patient.

The Yowk egg is available through Anglia Crown from March 2018 and will be available for demonstration at the Anglia Crown stand (56), at the Hospital Caterers Association Learning and Development forum, April 2018

www.angliacrown.co.uk

Ignite the Senses and your Profits with two New McCain Staycrisp Fries

Posted on March 10, 2018 by Neesha Ramsingh-Cleary

Ignite the Senses and your Profits with two New McCain Staycrisp Fries

McCain Foods is launching New Menu Signatures Staycrisp Medium and Julienne Skin-on Fries, helping caterers to ignite the senses of their customers and stand out from the competition with fresh-style, crispy fries that stay hotter for longer.

The two new cut options extend the popular Staycrisp range of fries, giving caterers the opportunity to deliver a thrilling dining experience with a choice of rustic-style gluten-free, hot and crispy fries to match their menu.

Jo Holborn, McCain Foods Marketing and Category Controller, said: “The launch of new Menu Signatures Staycrisp Medium and Julienne Skin-on Fries, ensures caterers can meet growing consumer demand for big flavours and a memorable dining experience that really ignites the senses.

“The already popular Staycrisp range delivers fries that stay hot and crispy for longer, even when they’re seasoned or topped, and the new cut sizes mean that for the first time caterers now have options to meet all potential menu and customer needs.”

“Offering seasoned fries is on-trend right now and an easy way to meet consumer demand for unique flavour experiences without drastically changing the menu, but it also increases profits as you can charge a premium for your fries.”

Beefy Boys’ seal of approval

World renowned Hereford-based burger legends The Beefy Boys have given the new fries the seal of approval.

Beefy Boys Spokesman Murf, said: “The two new McCain Staycrisp Fries are great, the coating helps them stay hot and crisp even when they’ve been seasoned.

“There was a lot of ‘mmmm’ when we first tried them. They’re crispy fries – very crispy, with a nice outer layer and a very fluffy middle. They’ve also got a really premium look about them.

“For us, the skin-on style is definitely a good thing as it means they look nice and rustic. You’ve also got classic cuts to choose from, and they look like they could be hand cut by us, which means they fit into the ethos and feel that we want to create.”

Seasoned fries: menu inspiration to ignite the senses and add value

Murf continues, “You can’t just serve any fry – it needs to look and taste right. And while we have plain fries on the menu, it’s also important to give customers options so they can get a unique experience.

“We serve topped and seasoned fries with some really unique flavour and aroma combinations. Not only does that give customers more value as they get an experience, it’s also a great way for us to increase revenue.

“Whether it’s American BBQ, or flavours of Morocco, consumers are on the lookout for a way to experience these new flavour trends, and blended seasonings for fries can be a simple way to meet that demand. They bring bags of flavour, and the smell can really hit you, which really adds to the dining experience.”

“With special seasonings for fries, you just need to find what’s right for you operationally and for your customers.

Ski Fries (pine, fennel, smoked salt, mulled cider vinegar)

“These taste like Christmas, but definitely in a good way. The smell’s amazing, they look great. The ingredients are really unusual but they really work together. Even with the vinegar the McCain Fries stay really crispy and hold the seasoning really well.”

Dukkha Fries (fennel seed, anise, pistachio, rose blossom, cumin, coriander and sesame)

“Very interesting – really unique with a real Moroccan feel about them. The smell hits you when the dish arrives. You can see these working really well with BBQ food. First you get the smell of the cooking drawing people in, and then this extends that experience at the table.”

The Flavourologist

Chris Edwards, Flavourologist, trend consultant and owner of two of The Shrub & Shutter and First Aid Box bars in London, helped to develop the seasonings, and explains what they are trying to offer the consumer and why there is such interest in new flavours, and new combinations.

“The exploration for new flavours is bigger and wider than ever before as consumers want to be excited more and more.

“We bring new interesting flavours as well as disruptive ingredients to mix up new ideas for the modern day customer. We like to challenge people’s taste buds, experiences and bring nostalgia & theatre to the fore.”

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