Page 51 — British Frozen Food Federation (BFFF)

OAKLAND INTERNATIONAL LAUNCHES: TAILORED VEGETABLE PROCESSING SOLUTIONS FOR EVERY NEED

Posted on August 26, 2025January 7, 2026 by Sarah Collison

Oakland International is extending its value-added proposition by setting a new benchmark in the vegetable processing industry with its bespoke services designed to meet the unique needs of recipe box providers, restaurants, cafes, convenience outlets, and food banks.

Investment in the state-of-art processing line supplied by The Food Machinery Company Ltd based in Rochester, was initiated primarily to support leading food charity partner FareShare UK in its drive to divert more food from being wasted at farm, processing or supermarket level. The plant has a capacity of up to 100 tonnes per week handling most types of root vegetables to process into sliced or diced, chilled or frozen, retail or bulk packs.

By combining cutting-edge technology with a commitment to sustainability, Oakland delivers innovative solutions that save time, reduce waste, and enhance efficiency.

Recipe box providers and foodservice clients can rely on Oakland for perfectly portioned ingredients that meet exacting standards. With advanced slicing, dicing, chopping, and shredding capabilities, Oakland ensures uniformity and precision in every batch. Their customisable packaging options streamline operations, allowing you to deliver fresh, ready-to-use produce that enhances the customer experience.

Oakland’s services are a game-changer for restaurants looking to optimise kitchen workflows. By outsourcing vegetable preparation to Oakland, chefs can focus on creating exceptional dishes without the hassle of in-house processing. Whether it’s bulk preparation for high-volume menus or bespoke cuts for specialty dishes, Oakland ensures consistent quality and freshness while reducing labour costs.

Cafes benefit from Oakland’s ability to provide pre-prepared vegetables in small quantities or specific formats ideal for salads, sandwiches, and soups. Their flexible service ensures you receive exactly what you need, no more overordering or waste. With additional options like freezing and tempering, cafes can maintain high-quality offerings while managing inventory effectively.

Convenience outlets can expand their fresh produce offerings with Oakland’s consumer-friendly packaging solutions. From re-bagging bulk products into grab-and-go formats to date coding and top sealing for compliance, Oakland simplifies the process of bringing fresh produce to retail shelves. Their efficient turnaround times ensure your stock is always fresh and ready for customers.

Proud to support food banks by addressing critical challenges like short shelf-life and bulk donations, Oakland can repack surplus produce into consumer-sized portions and offer rapid turnaround for chilled stock nearing expiration. Through their partnership with FareShare and other food bank charities, they ensure surplus food is distributed efficiently to those in need whilst directly reducing food waste.

Oakland stands out by prioritising customisation over mass-market strategies. Their services also include tempering, freezing, re-bagging, date coding, storage, and distribution, offering end-to-end solutions tailored to your specific needs.

Richard Hall, Managing Director of the Food Processing division, explains: “We don’t believe in a one-size-fits-all approach. Our innovative methods allow us to deliver customised solutions that work for everyone, from recipe box providers to food banks, helping them overcome their everyday challenges efficiently and effectively.”

Oakland International has a strong focus on environmental and ESG (Environmental, Social, and Governance) practices across their operations. They are a Certified B Corporation, and BRCGS accredited, and by combining innovation with purpose, they are transforming vegetable processing into a sustainable and customer-focused service that benefits businesses and communities alike.

BRAKES LAUNCHES ‘GET SET SUPPLY!’ TO SUPPORT SMALLER SUPPLIERS

Posted on August 26, 2025January 7, 2026 by Sarah Collison

Brakes, the UK’s leading foodservice supplier, has launched a major new initiative to support small businesses that want to start supplying wholesale.

‘Get Set Supply!’ is set to be the most comprehensive support programme for smaller suppliers entering the wholesale market. Each selected supplier will be mentored by experienced Brakes’ colleagues or other established suppliers and offered a programme to drive sales through the UK’s largest foodservice wholesaler.

Following an online application process, around 12 shortlisted companies will be invited to a quarterly innovation session attended by customers and key procurement contacts. After the innovation session, successful suppliers will be selected to have their products listed.

Once selected, the new supplier will be given a programme of support to help them grow within Brakes, including sales presentations, sampling and promotion.

Brakes has also committed to training its merchandising team to provide specific support to food producers joining the programme.

Paul Nieduszynski, CEO of Sysco GB, said: “It can sometimes be daunting for small suppliers to try to get into large businesses and, once there, to be successful.

“We want to demystify the process and provide support for around 25 new suppliers every year, giving them the opportunity to start supplying Britain’s foodservice market in a sustainable way that can grow with their business. We know that there are some great products out there and we want to help those companies tell their story.

“Our programme will be a real incubator for talent and, as part of the world’s leading foodservice wholesaler, who knows where it will take them!”

Applications for the first wave of Get Set Supply! nominees are now open, with more information available at www.brake.co.uk/get-set-supply.

THE ROLE OF FORKLIFT ATTACHMENTS IN COLD CHAIN SAFETY

Posted on August 20, 2025January 15, 2026 by Jason Cadman

In the frozen food industry, health and safety are paramount. From production to delivery, maintaining the integrity of chilled and frozen goods relies not only on accurate temperature control, but also on the efficiency, reliability, and safety of material handling systems.

BFFF member Contact Attachments, based in Newtown, Powys, understands the vital role its equipment plays in the cold chain process – and that just as crucial as having the right tool for the job, is ensuring that it’s used correctly and safely.

In this article, Tom Pelling, Operations Manager at Contact Attachments, explores how forklifts and attachments contribute to health and safety in frozen environments, the legal responsibilities surrounding equipment upkeep, and why continuous training is key to accident prevention.

Forklifts and Attachments in Frozen Environments: More Than Just Moving Pallets

Operating in sub-zero environments brings its own unique set of challenges. Forklifts in frozen food warehouses must be specially adapted to work efficiently in cold, often damp conditions, where condensation, ice build-up, and visibility issues are common. Stainless steel or galvanised attachments are often chosen for such environments due to their corrosion resistance, which is an important factor in hygiene-sensitive frozen food facilities.

The type of attachment plays a central role in optimising operations and safety in these demanding settings too. Whether it’s slip sheet attachments that reduce the need for wooden pallets (minimising splinters and contamination risk), pallet puller attachments to eliminate the need for workers to manually handle heavy or awkward loads, or drum rotators for emptying contents safely and with ease – these tools increase productivity without compromising safety.

Legal Responsibility: Thorough Examinations Are Not Optional

When it comes to forklift equipment safety, it’s important to recognise that an attachment is not just an accessory – it becomes part of the lifting equipment. Many businesses do not realise that under the Lifting Operations and Lifting Equipment Regulations (LOLER) 1998, forklift attachments (unless permanently affixed to the forklift truck) must undergo a Thorough Examination every six months.

Any new attachment must be:

Certified for use with the specific forklift,
Included in the Thorough Examination, and
Assessed for its impact on the forklift’s rated capacity and stability.

In the context of a frozen food warehouse, where extreme temperatures and frequent use can accelerate wear and tear, Thorough Examinations are essential for identifying potential failures before they cause accidents.

As a CFTS accredited company with decades of experience, Contact Attachments are able to carry out certified Thorough Examination inspections on all your forklift attachments and material handling products – whether manufactured by Contact Attachments or not – to ensure you remain compliant with the latest health and safety requirements. We can collect, inspect, remedy if required, and redeliver your attachment in a fully compliant state – with an up to date Thorough Examination Certificate and Report. And as we aim to carry out Thorough Examinations within 24 hours of receipt of the attachments, downtime is kept to a minimum too.

People Power: Why Training is the Cornerstone of Safety

Even well-maintained equipment can quickly become a safety hazard if it is used incorrectly, so adequate training is just as important as the equipment itself.

Training should cover:

How each attachment affects the forklift’s handling and load stability
Safe operational limits, such as load capacity and lifting height
Attachment installation and removal procedures, and
Emergency protocols in case of malfunction

In cold storage environments, where visibility may be reduced due to fogging and condensation, and floors are often slippery, this training becomes even more critical. Operators must be trained to anticipate these hazards and adapt their behaviour accordingly. And refresher training and hands-on demonstrations should be part of a continuous improvement culture, not just a one-time event.

Not only does providing adequate training ensure compliance with HSE guidelines, but it also empowers operators to take ownership of their own safety and that of their colleagues. At Contact Attachments, our team is fully certified and experienced at providing product training on a wide range of forklifts and attachments, regardless of the manufacturer. Our ‘on-site’ service is delivered to a maximum of three trainees per 90 minute session – ensuring full one-to-one attention within a short, focused, and thorough (yet easily digestible) training period.

Conclusion: A Culture of Safety

At the heart of every safe and efficient frozen food operation is a team of people who are properly equipped and fully-trained, supported by specialist machinery that is regularly inspected and maintained.

As the quality leader in forklift attachments we don’t just provide products, we provide an ongoing partnership – from helping customers to select the right attachments for their individual needs, ensuring compatibility and compliance, to offering practical training, and guidance and assistance on routine maintenance.

Whilst the cold chain may be demanding, when material handling is done right, it can significantly reduce the risk of injury, equipment damage, and product loss – ultimately protecting both people and profits as one of the safest links in the logistics network.

For more information on our range of cold-store-compatible forklift attachments or for a friendly no-obligation chat about our Thorough Examination service or dedicated training support packages, visit www.forklift-attachments.co.uk or contact our team directly on 01686 611200.

CAMPBELL BROTHERS INTRODUCES BRAND NEW ‘RESPONSIBLE SOURCING’ GUIDE TO ELEVATE SUPPLY CHAIN TRANSPARENCY

Posted on August 20, 2025January 7, 2026 by Sarah Collison

Wholesale meat suppliers and catering butchers, Campbell Brothers, have unveiled a new ‘Responsible Sourcing’ guide, showcasing the business’s core values, as well as renewed dedication to ethical sourcing, quality and traceability within foodservice.

Currently, meat and poultry is the leading category, at 40%, where people take most notice of sustainability claims[1]. From farm to plate, this further highlights the need for greater transparency in regard to sourcing and animal welfare.

Designed for its customers, suppliers and key players within the meat industry, Campbell Brothers’ new guide clarifies and spotlights its standards, reinforcing ethical and sustainable practices and ultimately supporting the development of a stronger, more transparent supply chain.

Developed by its Sustainability, Sales, and Health and Food Safety teams, the ‘Responsible Sourcing’ guide delves into what Campbell Brothers is doing in terms of quality management, its work with suppliers and local farmers, sustainable and ethical sourcing, product certifications, as well as the latest industry trends.

[1] Mintel, Sustainability in Food, UK – 2025

Neil McCole, Sales Director at Campbell Brothers, said: “I’m delighted to present our new ‘Responsible Sourcing’ guide, reflecting not just our commitment to quality, but our responsibility to the entire foodservice supply chain, from farmers and producers to chefs and consumers.

“By being transparent about our sourcing standards and working closely with ethical and sustainable suppliers and industry partners such as Dunbia, the Agriculture and Horticulture Development Board (AHDB), Quality Meat Scotland (QMS) and the Red Tractor assurance scheme, we aim to set a benchmark for trust and integrity in our industry.

“Responsible sourcing is at the heart of everything we do, and we believe that when our customers know the amazing story behind their ingredients, everyone benefits – from farmer to consumer.”

Campbell Brothers’ ‘Responsible Sourcing’ guide will be updated annually, along with one of its sister brands, Direct Seafoods, which, after two editions, will release its 2025/2026 issue later this year.

To read Campbell Brothers ‘Responsible Sourcing’ guide, please visit: https://viewer.ipaper.io/bidcorp/bidfresh/campbell-brothers/campbell-brothers-responsible-sourcing-guide-20252026/?page=1

BFFF NEW PRIMARY AUTHORITY PROVIDER FOR FIRE SAFETY

Posted on August 20, 2025January 9, 2026 by Sarah Collison

We have recently set up a new primary authority partnership for fire safety with Tyne & Wear Fire & Rescue Services (TWFRS), the beauty of primary authority scheme is the ability to choose an authority that best suits your organisations requirements, at this time TWFRS offers the best support for BFFF members.

Signing up to any of the federation’s primary authority partnerships is free, this means you get free industry level advice including fire safety, health & safety, food safety, food hygiene and trading standards.

Your company name goes onto the primary authority register for other authorities to see, this means other authorities are required to contact the ‘Primary’ before visiting your business. To sign up to any of our free primary authority partnerships simply contact: simonbrentnall@bfff.co.uk

Andy Dunne is our new contact at Tyne and Wear and we look forward to working with him going forward. In addition to the free service for industry level advice, Tyne and Wear can provide specific advice, visit your premises and/or review your current fire management systems for a nominal fee.

Andy has provided a short introduction as below:

Tyne and Wear Fire and Rescue Service (TWFRS) has 17 fire stations and covers an area of 208 square miles with a population of 1.1 million people. TWFRS operates several national resilience assets including an urban search and rescue team and a high volume pumping unit.

Like all fire and rescue services, TWFRS has a statutory duty to enforce fire safety within its area. This function is carried out by the Fire Safety team. Another role of this team is to facilitate TWFRS’s contribution to the Primary Authority scheme.

The Primary Authority scheme was introduced in 2009 following the passing of the Regulatory Enforcement and Sanctions Act 2008. Its primary purpose is to reduce the regulatory burden on businesses and improve consistency in how they are regulated, particularly those operating across multiple local authority boundaries.

TWFRS has participated in the Primary Authority Scheme since 2014. As of August 2025 we work with 28 partner organisations that operate in a range of industries.

TWFRS offers a range of services to its primary authority partners. These include guidance relating to fire risk assessments, assistance to create fire safety policy documents and help with developing fire safety training. A further benefit is access to our extensive fire training facility located near Sunderland.

I joined County Durham & Darlington Fire and Rescue Service as a firefighter in 2009. After several years I gained my initial fire safety qualification and began carrying out fire safety enforcement work alongside my role as a firefighter.

In 2020 I transferred to TWFRS. I worked as a firefighter at Gateshead and then Wallsend fire stations before leaving the service in 2023 to become a fire risk assessor for a local authority. In December 2024 I re-joined TWFRS as a primary authority officer.

Andy Dunne

Primary Authority Officer

Tyne and Wear Fire and Rescue Service

August 2025.

THE SMARTER WAY TO SANDWICH WITH MEADOW VALE!

Posted on August 20, 2025January 7, 2026 by Sarah Collison

The humble sandwich is experiencing a full-blown resurgence across the UK. No longer confined to tired tropes of ham and cheese or lifeless tuna butties, today’s sandwiches are bold, globally inspired, and built to impress. With new and innovative flavour combinations mixed with premium proteins, this everyday staple is fast becoming a foodservice powerhouse!

There are many different names for a sandwich: sandos, sarnies, hoagies, subs, butties, stacks and even dagwoods! However you name your sandwich, one thing is for certain, they need to be on-trend, packed full of flavour and be as much a feast for the eyes as well as the soul!

Come with us as we unpack this most on-trend of foods, and dive deeper into the world of sandwiches, their rise to the top of the QSR ladder and exactly how Meadow Vale will provide your food business with the smarter way to sandwich.

Sandwiches On The Rise

The Sandwich sector in the UK is now worth an annual £8bn to the UK economy, which equates to around 3.5bn sandwiches being consumed each year! *

The sandwich has long been a staple of British dining, with its origins dating back to the 18th century when the 4th Earl of Sandwich famously asked for meat between two slices of bread to avoid interrupting a card game! Since then, sandwiches have secured their place in the very fabric of the UK’s culinary scene, as a traditional symbol of convenience and simplicity.

In recent years, the traditional sandwich has undergone a remarkable transformation. Driven by evolving tastes, global food trends, and a demand for higher quality on-the-go meals, sandwiches are now a benchmark for innovation. Premium meats, world flavours and chef-inspired builds are redefining expectations.

As foodservice operators invest more in quality, versatility and flexibility, the future of sandwiches in the UK looks set to be dynamic, diverse, and flavour-packed. With the right ingredients, sandwiches aren’t just back, they’re leading the next wave of the casual dining evolution.

Not Just A Lunchtime Snack

Sandwiches & wraps account for around 40% of all menu offerings in UK foodservice across restaurants, QSRs, pubs, and delivery concepts**

Post Covid there’s been a steady increase of people returning to the office, and with that the need to step out on lunch to refuel for the afternoon. Sandwich consumption in the UK is driven by staple butties that come with a meal deal, but this has led to many QSR’s thinking outside the box and delivering something better for food on-the-go.

This new generation of sandwich shops are shaking up the high street, blending bold flavours with fresh, premium ingredients to reinvent the lunchtime classic. Gone are the days where stale egg and cress or a pickle heavy ploughman’s are your only options, as chefs look to create enticing, protein rich sandwiches like grilled chicken, smashed avocado and tzatziki clubs, or crispy herb infused shredded chicken on fresh baked focaccia bread.

With slick branding, smart menus, and a focus on quality and speed, these innovative sandwich shops are turning everyday bites into serious foodie destinations with awe-inspiring street food style builds.

Everyone Loves A Chicken Sando

Chicken is the most common ingredient in sandwiches throughout QSR’s in Britain, appearing on about 18% of menu items ***

Chicken sandwiches are no longer just an option on the menu; they’re fast becoming the go-to hero option. Chicken sandos are dominating the casual dining scene due to their broad appeal, fresh nature, versatility and most importantly for the business owners a margin friendly meat.

Whether it’s southern-fried chicken strips with pickles and slaw, or a peri peri chargrilled chicken thigh ciabatta roll, foodservice operators are tapping into the protein’s popularity to drive footfall and differentiate with bold flavour profiles.

We’ve long spoken about the need for versatility and on-trend menu ideas to succeed in business, but in the sandwich game sometimes familiarity is key. With premium chicken sandwiches delivering the goods time and time again and consumer demand for premium chicken butties on the rise, there’s never been a better time to level up the sandwich game with standout poultry.

Why Choose Meadow Vale?

When the lunchtime rush hits and there’s a queue out the door for your signature sando, the last thing you need is added stress. That’s where Meadow Vale steps in. From our classic thaw-and-serve sliced and diced chicken breast to our award-winning Sizzling Chicken thighs and fillets alongside our signature quick cook-from-frozen breaded ranges, every product is designed to deliver speed, consistency, and quality when it matters most. With Meadow Vale in your kitchen, you’ll have the confidence to serve up crowd-pleasing sandwiches, time after time.

In today’s fast-paced and cost-conscious foodservice market, the ability to price menus accurately is more important than ever, and that’s where Meadow Vale delivers real value. With number-counted bags and uniform products that offer consistency month after month, operators can plan portions, control margins, and reduce waste with confidence. Choosing Meadow Vale isn’t just about convenience; it’s a smart investment in long-term success. When quality and reliability lead to repeat business, you’re not just serving great food you’re building a stronger future.

With chef-approved fillets that hold their crunch, lock in flavour, and perform across hot holds, deliveries, and grab-and-go formats, our products are built for modern kitchens. Whether you’re crafting a classic southern fried sando, a spicy street-food-inspired special, or a leaner grilled build, Meadow Vale gives you the premium base to do it all with zero compromise on prep time, yield, or taste. It’s smart protein for high-performing menus.

With chicken sandwiches rising rapidly in popularity and showing no signs of slowing down, now is the time to capitalise on the trend. Whether you’re refreshing your menu or launching something new, Meadow Vale gives you the tools to deliver flavour, speed, and consistency every time. Speak to one of our Development Chefs today and discover how by adding Meadow Vale to the menu you truly are experiencing The Smarter Way To Sandwich.

*Stats from the British Sandwich Association (BSA) October 2024

**Verdict Foodservice via GlobalData analysis

***Verdict Foodservice via GlobalData analysis

Sponsorship Packages

We offer a range of sponsorship opportunities to BFFF members across our events throughout the year, with flexible packages that can be tailored to suit your business objectives.

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