Boardlink joins BFFF and invests £100K into its Carton Board Tray and Plate Forming Facilities

Boardlink joins BFFF and invests £100K into its Carton Board Tray and Plate Forming Facilities

Boardlink the largest paper plate manufacturer in the UK and producer of some of the most resilient Ovenable Board Ready Meal Trays in the industry, has announced an investment of £100,000 to increase its capacity. The contribution is set to increase capacity on key lines by 25%, meeting the demand for recently secured business and future opportunity in this growing market.

Boardlink, based in Harwarden, North Wales, currently supplies its sustainably sourced and widely recyclable range of Dual-Ovenable board trays to major food retailers, food service providers and manufacturers throughout Europe. Its range of over 50 board trays, which are available in white and black and can be printed to meet requirements, are suitable for industrial and conventional ovens, as well as freezing. They can sustain extremely high and low temperatures (-40°C to 200°C), satisfying a broad range of uses including; ready meal applications, hot puddings, pies and raw meats.

Boardlink’s technically advanced carton board tray products appeal to those companies wishing to offer a more aesthetically appealing, durable and sustainable product. Recently joining the British Frozen Food Federation (BFFF), the company’s products have growing appeal to this industry as they are far less likely to ‘shatter’ than plastic based products when frozen, resulting in less breakages in the supply chain. Equally when heated, the carton board trays provide better insulation than aluminum and plastic based products, making them less likely to burn to-the-touch and remaining rigid when containing hot products.

Ben Still, Managing Director of Boardlink, comments: “Feedback from customers and a considerable increase in new business orders has demonstrated the high demand for this sort of product. This growth is based on a number of patterns that are emerging in the ready meal market, firstly, vast improvements in ingredients, and in turn products, as well as a need to match this with sustainable, recyclable packaging. The industry is also seeing squeezed household spending lead to an increase in the purchase of frozen ready meals, which ultimately help to reduce food waste.

Still continues: “This all feeds the rise in demand from manufacturers for carton board products that can sustain extreme temperatures. Joining the BFFF cements our commitment to this sector and we look forward to welcoming new opportunities as well as maintaining our current business. This substantial investment will allow us to increase our production ability whilst maintaining the exceptional level of quality that our customers have become accustomed to.”

Boardlink’s trays are PET (Polyethylene tetraphalate) coated, providing excellent grease barrier properties, high temperature resistance, good WVTR resistance and excellent formability. The range is also available in numerous shapes and sizes and have been classified by WRAP as ‘widely recyclable’. This mean that any of Boardlink’s trays can be recycled through domestic paper waste streams, on the understanding that the products are clearly labelled ‘rinse before recycling’.

FROZEN FOOD CHAMPIONS 2017 ANNOUNCED

FROZEN FOOD CHAMPIONS 2017 ANNOUNCED

Dishes from Northcoast Seafoods and The Authentic Food Company have been crowned Best New Frozen Retail and Foodservice Products of the Year at the prestigious BFFF Annual Awards 2017.

Organised by British Frozen Food Federation (BFFF), the awards were the highlight of the trade association’s annual gala dinner dance at the London Hilton on Park Lane hotel on the evening of 8 June. Now in their thirtieth year, the awards were sponsored by the Yearsley Group, and are recognised as the frozen industry’s top accolade.

This year’s competition received entries from across the industry with the overall champions being selected from 13 category Gold Award winners announced in both the retail and foodservice categories on the night.

Northcoast Seafoods won the Retail Product of the Year for its Fishmonger’s Favourite Two Salmon and King Prawn Stacks. The Grimsby-based company’s product also won the Gold Award for Best New Fish-based Retail Product.

The retail awards are unique in that the winners are judged by panels of independent consumers from across the UK who mark the products for appearance, taste, innovation, packaging, preparation instructions, likelihood of purchase and value for money.

In the foodservice awards, JD Wetherspoon’s Vegetable Samosa, made by Manchester-based Authentic Food Company won Best Foodservice Product of the year as well as Gold for Best New Meat Free/Vegetarian Product.

The foodservice awards are well respected throughout the catering industry as all the entries are judged by representatives of the prestigious Craft Guild of Chefs, who as executive chefs, catering managers and recipe developers, are expert in their field and uncompromising in their assessments of the entries.

Commenting on the winners, John Hyman, BFFF chief executive, said: “This year’s awards are a real triumph for all the Gold winners and especially for, Northcoast Seafoods and the Authentic Food Company, both of whom can be rightly proud of their achievements.”

He added: “The brilliant range and variety of products entered into the awards in 2017 demonstrates that innovation is alive and well in the frozen food category with a wonderful range of inventive, mouth-watering, delicious products being offered to consumers and caterers.

“The UK frozen food market continues to evolve and take advantage of the general consumer trends of premiumisation, health, online and minimising waste.  As inflationary pressures build and put pressure on household disposable income, frozen food’s great value for money will become even more important.”

Click Here to view the results of the 2017 Annual Awards

Momentum builds for Wastewater & Sewage Treatment Expo

Momentum builds for Wastewater & Sewage Treatment Expo

Momentum is building for the Wastewater & Sewage Treatment Expo 2017, with the number of wastewater and sewage professionals attending the event at the NEC in Birmingham on 5-6 July having surpassed 400 industry professionals thanks to its partnership with UK AD & Biogas and World Biogas Expo 2017, the #1 global tradeshow for biogas.

Wastewater & Sewage Treatment Expo will focus on commercial advantages arising from deregulation in the water industry and opportunities in resource recovery, and will bring together wastewater treatment professionals from across the industry to debate sector-specific challenges and solutions. Visitors from across the food and beverage, pharmaceutical, paper, chemical, and numerous other wastewater producing sectors are coming to meet the major water companies and other treatment providers from the UK and Europe offering solutions for procuring wastewater treatment and extracting the value these ‘wastes’ contain.

High-profile attendees at the show will include water companies Anglian Water, Severn Trent Water, Southern Water, and Thames Water, who join Atkins, BP, Ecotricity, ENGIE, Scania, Veolia, Walkers Snacks, water2business and other companies from across the wastewater and sewage treatment value chain. There will also be representation from the Department for International Trade, the Environment Agency, HMRC, and the Welsh Government.

The show will be an opportunity for wastewater, sewage and effluent treatment professionals to innovate, collaborate, and communicate with other industry leaders. Delegates will gain a better understanding of the commercial opportunities arising from the Water 2020 and Open Water market initiatives and stay at the cutting edge of technological developments. Exhibitors will showcase the latest technical innovations to improve the productivity, efficiency and quality of wastewater and sewage treatment.

Charlotte Morton, Chief Executive of We Are Orchard, the event organisers, said:

“We are delighted with the overwhelming response from the wastewater and sewage treatment industry to this new and exciting tradeshow. It complements UK AD & Biogas and World Biogas Expo exceedingly well, offering visitors access to the full range of treatment options for what we have to date seen as wastes. There’s a great range of interesting topics that will be discussed at the show, and it will be the best event to attend to find the most innovative solutions for extracting value from wastewater and sewage.”

Siobhan Kennedy-Hall, Business Development Manager at water2business, said:

“Our ambition at water2business is to create and develop the most sustainable water management solutions for commercial and industrial customers. We’re excited to attend Wastewater & Sewage Treatment Expo 2017 to network with like-minded companies, discover new technology, and see the latest innovations in the industry.”

Those interested in showcasing their products at the show can benefit from a 20% inaugural show discount on sponsorship and exhibition spaces by contacting tori.abiola@weareorchard.com.

The full list of attending companies can also be obtained by e-mailing tori.abiola@weareorchard.com.

Westbridge Foods – New Chicken Burger Range

Westbridge Foods – New Chicken Burger Range

Burgers, Sliders and Quarter pounders account for 24% of all BBQ SKU’s in retail this year, and with more adventurous flavours on offer and also the customising products such as sauces & toppings available, it’s easy to see why they’re once again so popular.

Westbridge foods are joining in on the summer burger boom by developing their own range of BBQ ready Chicken Burgers.

In this range are: Chicken thigh & breast meat sliders, seasoned and marinated with on trend flavours such as sweet & spicy Gochujang, Smokey Spanish Basque and Caribbean Jamaican Jerk, also in the range is a fully cooked, gluten free, bar-marked quarter pounder.

Both products are designed to be as convenient to grill on the BBQ as they are to cook in the oven.

For any more information about how we can support you, please contact:

Westbridge Foods – 01684 581800

WAGNER Group expanding in Scandinavia

WAGNER Group expanding in Scandinavia

New top management of Hypoxic Technologies with new main shareholder WAGNER Group: Andreas Schober, Jon Olav Vikan, Torsten Wagner, Dirk-Olaf Petersen und Eivind Elnan

WAGNER Group GmbH is expanding in Scandinavia and, as of 15 May 2017, has acquired a majority holding in Norwegian technology company Hypoxic Technologies AS based in Verdal near Trondheim. Like the WAGNER Group, the company specialises in active fire prevention via oxygen reduction. Hypoxic Technologies will distribute WAGNER´s OxyReduct® technology on the Scandinavian market in the future.

“With Hypoxic Technologies, we have found a professional and strategic partner, who is intimately familiar with the demands of the Norwegian market and possesses long-standing networks,” says Andreas Schober, new chairman of the board at Hypoxic Technologies and head of WAGNER Group’s Operations Europe. “We are providing 360° support, which includes our expertise as technology leader and our international competence in the planning, project engineering, commissioning and maintenance of the fire prevention systems.” Hypoxic Technologies AS will continue selling LowOxygen systems and, together with WAGNER, will gradually expand the local product portfolio to include the entire system range in active fire prevention. Fire detection and extinguishing systems will be added to the range of fire protection solutions offered as part of the further expansion. This will incrementally bring the product range in line with the WAGNER spectrum in the field of preventive fire protection systems so that tailor-made complete solutions can be offered on the Scandinavian market. “Together with partners Eivind Elnan and Jon Olav Vikan, the WAGNER Group will be pushing ahead with further expansion and gradually expanding the portfolio of fire protection system solutions,” says Andreas Schober.

“We chose WAGNER as principal shareholder so that we can offer our customers ground-breaking, tailor-made fire protection solutions,” says Eivind Elnan, one of the founders and partners of Hypoxic Technologies alongside Jon Olav Vikan, explaining the motivation for selling 65 percent of the company’s shares to WAGNER. “The company’s international orientation, decades of experience in system construction and an own research and development department form the basis for the WAGNER engineers’ expert knowledge, which we will rely on and profiting from in our further expansion.” Hypoxic will receive intensive support on-site from the WAGNER headquarters and the engineers from the International System Construction Department. The first joint fire prevention systems of WAGNER and Hypoxic Technologies have already been put into operation, such as the one at the University of Oslo. Another project to protect the National Museum of Norway, Oslo, is currently underway.

WAGNER has already been developing, planning and implementing oxygen reduction systems since 1998 and has continuously refined and expanded its product portfolio. The OxyReduct® series includes low-output membrane systems for EDP facilities or archives, scalable PSA systems for large room volumes and energy-saving VPSA systems. The British Library, Preferred Freezer, noris network, 1&1, the Berlin Museum of Natural History and LaLorraine are only a few of the big-name customers who rely on OxyReduct® from WAGNER. The principle of the oxygen-reduced atmosphere for active fire prevention is experiencing increasing international demand from large logistics companies, maximum-security data centres, libraries and museums with valuable cultural treasures. With the fire-retardant atmosphere, OxyReduct® not only reduces fire risks, it also prevents damage from smoke and extinguishing agents, as well as the downtime that results.

AgriFood Training Partnership

AgriFood Training Partnership:  Invitation to Launch Event, 4 July 2017

You may be aware that the three Advanced Training Partnerships (ATP’s) merged in January 2017 to form a single higher level training partnership, the AgriFood Training Partnership (AFTP).  We would be delighted if you are able to join us to celebrate the launch of the AFTP at the Royal Geological Society, London on Tuesday 4th July 2017 from 4-7pm (invitation attached).

To help us to manage the total number of people attending and catering arrangements please could you visit

http://www.aftp.co.uk/launch/   and click on the “register” button.

We do hope that you will be able to join us and look forward to hearing from you.

NEW TRADITIONAL SMOKED FISH RANGE FROM BIGFISH BRAND

NEW TRADITIONAL SMOKED FISH RANGE FROM BIGFISH BRAND

JCS Fish is taking its award-winning BigFish Brand™ into new territory this spring with the launch of two exciting new smoked products.

Traditionally cured, oak smoked and hand sliced, the range includes BigFish Brand Traditional Smoked Salmon plus a unique tasting BigFish Brand Smoked Sea Trout.

Managing director, Andrew Coulbeck says, “Our aim for BigFish Brand is ‘salmon with a twist’ – in other words interesting products with a focus on taste and accessibility for the consumer.  Smoked fish is a natural next step and the inclusion of Sea Trout adds something a little bit different to the range overall.”

The Smoked Sea Trout product is made using a close relative of the salmon: Oncorhynchus mykiss – a strain of rainbow trout that is slow grown at sea.  This gives the fish a clean, marine flavour and firm flesh that is ideal for cold smoking.

Andrew Coulbeck says, “This is a distinctive new smoked range which with our BigFish branding will have excellent stand-out in the chilled cabinet.  Both products are delicious and well worth sampling.”

Family-owned JCS Fish is aiming for continued expansion of BigFish Brand during 2017, with further new product launches promised for later this summer.

KARA BRINGS YOU THE LATEST BREAKFAST AND BRUNCH TRENDS

KARA BRINGS YOU THE LATEST BREAKFAST AND BRUNCH TRENDS

Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% its making headlines as the fastest growing eating out day-part in the total Eating out Market. As consumers lifestyles get consistently busier, we’re continuing to see the blurring of meal times with many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out. Kara’s been monitoring the latest day-part trends and menus to make sure customers have the right range for this ever growing breakfast and brunch.

A main ingredient to offer on a loaded dish is an egg option; scrambled, boiled, or poached there all packed full of protein and with egg consumption up 18% this year; this will keep brunch menus on trend.    Use an on vogue Multi-seeded or Sourdough bloomer; perfect as an open brunch sandwich, these pre-sliced bloomers make the ultimate toast capable of adapting for an indulgent  bacon, egg and avocado sandwich or a gourmet open brunch sandwich, which can be served with scrambled egg, smashed avocado and topped with smoked salmon.

Millennials are a key consumer at breakfast and brunch, with 40% of millennials sporadically choosing to avoid gluten as a lifestyle choice it’s important for vendors to know their consumers wants and needs. Kara has partnered with Britain’s favorite Gluten Free brand Genius, to bring a wealth of gluten free products to the foodservice arena.  With American cuisine still dominating the UK, sweet Pancakes are proving to be a popular menu choice, up 32% from 2015.  Vendors could add Genius Pancakes to their menus; served piled high with drizzled golden syrup and a selection of fresh seasonal berries; bringing an on trend American authenticity to menus whilst satisfying the gluten free market. .

Kara has an ever growing range of mouth-watering sweet and savoury baked goods, as they continue to focus on the latest consumer trends, developing new innovative products that enable our Foodservice customers to stay ahead it’s important to not forget the classics.  Their brand heritage has been built upon their famous floured baps, a trend that is still storming the nation.  With 65% of food-to-go menus now offering breakfast it’s important to not forget the classics, with bacon and sausage baps still flourishing, up 2.1% this year; a well established trend, that isn’t slowing down any time soon.

To see the full range of Kara products or for more information on Kara, visit www.karafs.co.uk or call 0161 351 2399 to speak to a member of the Customer Care team

Keep up-to-date with Kara’s latest news by following us on Twitter @karafsbakery