Drawing on over five decades of materials handling expertise, Powys-based BFFF member Contact Attachments Ltd is supporting those across the sector to make the movement of bulk ingredients safer, cleaner and more efficient through its specialist forklift attachments.

Handling dry bulk ingredients such as sugar, flour, and grains presents unique challenges for manufacturers.  Purpose-designed attachments help maintain hygiene, optimise workflow, and ensure compliance with food safety legislation – all while reducing material loss and downtime.

Mark Jones, Technical Sales Advisor at Contact Attachments, explains:

“Precision, reliability, and hygiene are essential when managing bulk ingredients.  Standard equipment can struggle with powders and grains, leading to spillages, contamination, or operational delays. Our range of bulk handling attachments is designed to make the transportation of ingredients safer, faster, and cleaner across all types of food production facilities.”

• Grain Shovels – High-Capacity Handling for Loose Ingredients

Contact Attachments’ grain shovels are engineered for the efficient movement of lightweight, free-flowing materials such as cereals, sugar, and flour.

Manufactured from high-grade steel and available in stainless steel options for hygiene-critical zones, these attachments feature a contoured bucket design that enables quick loading and smooth discharge – reducing residue build-up and simplifying clean-down.  Reinforced wear edges provide durability even under intensive use, while optional custom capacities ensure suitability for a variety of ingredient-handling tasks.

 

• Tipping Skips – Safe and Efficient Bulk Waste Management

Where large quantities of waste or by-product need to be handled, tipping skips provide a safe, controlled solution.

Contact Attachments’ range of self-tipping skips features automatic release mechanisms for smooth and reliable emptying, while safety chains and locking systems protect operators during use.  Ideal for collecting spilled ingredients, packaging waste, or rejected materials, they help maintain tidy production areas and improve overall site safety.

Available in galvanized or powder-coated finishes – and with optional castor wheels for enhanced mobility – these skips are well-suited to busy production and storage environments where efficiency and hygiene go hand in hand.

 

• Bulk Handling Solutions – Tailored for Every Operation

In addition to its standard product range, Contact Attachments also supplies bespoke bulk handling solutions for the food and drink sector.  From bulk bag lifters and high-capacity buckets to stainless-steel attachments for allergen-controlled zones, each solution is engineered to enhance operational efficiency and maintain compliance with hygiene and safety standards.

Hydraulic and corrosion-resistant options can be specified to meet the unique demands of washdown or moisture-prone environments, ensuring reliability and long service life even under intensive conditions.

 

• Protecting People, Product & Performance

Investing in the right attachment not only improves efficiency but also helps reduce manual handling – still one of the leading causes of workplace injury in the UK food and drink industry.  Purpose-built solutions minimise lifting, enhance load stability, and ensure that ingredients are moved safely and cleanly across the production process.

“We’ve worked closely with businesses across the sector for decades,” Mark adds. “Whether it’s a grain mill, bakery, or ingredient blending facility, our goal is to help every customer find the right attachment to keep operations running efficiently, safely, and fully compliant.”

Contact Attachments Ltd has been supporting UK manufacturers for over 50 years and offers a wide range of standard and bespoke material handling solutions to the food and drink sector. Whether you’re handling dairy, beverages, or bulk ingredients, their team is on hand to help find the right solution for your specific needs. For more information, visit: www.forklift-attachments.co.uk or call 01686 611200.

From beverage fridges to SmartMonitoring, see the full Liebherr hospitality range in Milan.

 

See Liebherr at HOST Milano

Heading to HOST Milano? Join us on the Liebherr stand from 17-21 October to explore our latest hospitality refrigeration solutions and discover how we can support your business.

Why Liebherr?
As a precision manufacturer trusted worldwide, Liebherr brings together performance, efficiency, and design to support professionals in the hotel, catering, and foodservice industries. Our appliances are built to deliver reliability, lower running costs, and long-term value.

On the stand, you’ll find:

• Beverage fridges — including our MyStyle Professional configurator for customised branding
• Merchandising chest freezers for impactful sales presentation
• SmartMonitoring — digital condition monitoring for peace of mind
• Self-service fridges designed to maximise convenience
• Commercial wine fridges for premium presentation and storage
• A wide selection of appliances for hotel and catering storage
• Solutions tailored to back-of-house efficiency and front-of-house appeal

Explore ahead of time:

• Hospitality ranges
• HOST event page

Book a meeting at HOST
To make the most of your visit, arrange a dedicated time with Stephen Ongley:

Stephen.Ongley@liebherr.com
+44 (0) 7713 270167

We look forward to welcoming you in Milan.

Best regards,
Liebherr UK – Refrigeration

Booker has relaunched its frozen desserts portfolio with a streamlined selection of on-trend, easy-to-serve desserts tailored to the needs of the foodservice and catering sector. 

Featuring 15 new SKUs, the portfolio is now supported by new colourful branding and a refreshed look and feel. The desserts are designed for a wide range of hospitality outlets including cafés and dessert parlours, restaurants, pubs and bars, hotels and garden centres.

The desserts will be positioned under Booker’s new catering brands – Chef’s Essentials, Chef’s Menu and Chef’s Premium – giving three clear pricing tiers and a good, better, best option.

Easy to store, prepare and serve within fast-paced kitchens, the new desserts range has been carefully curated to balance classic favourites with on-trend flavour combinations, ensuring there’s something to suit every menu, venue, dining occasion and price point.

With pistachio continuing to trend, the Salted Pistachio Semifreddo and Pistachio, Raspberry & White Chocolate Roulade, both under the Chef’s Menu brand, have been added to the range. These time-saving, stylish desserts can be served as a standalone indulgence, paired with coffee or a cocktail, and garnished with fresh fruit or crushed pistachios.

Chocolate is always a crowd pleaser and the new range includes the Chef’s Essentials Chocolate Fudge Traycake, plus White Chocolate & Raspberry Tartlets and an indulgent Chocolate Fondant – both within the Chef’s Menu brand. All three offer rich flavours and come in versatile formats that can be served as standard individual dessert options or as sundaes, featured on sweet grazing boards, or enjoyed as a takeaway option for the home or workplace.

Fruit-led desserts bring lighter options to the desserts menu and Booker’s new Chef’s Menu Tartelette Au Citron and Chef’s Premium Tartelette Tatin tap into the trend for zesty, fresh flavours. These freezer to plate tarts offer a home-made look, feel and flavour and are impressive on the plate – ideal for the social media generation.

The new range also features a selection of classic, comforting desserts to give caterers and chefs popular staples they know diners enjoy time after time, including Chef’s Menu Bakewell Frangipane, Sticky Toffee Pudding Squares, Tiramisu, and more. Each delivers on taste, quality and stability and can be presented in multiple ways, making them perfect for elevating dessert menus and ensuring a successful dining occasion for guests.

The desserts are convenient to store in the freezer, with flexible preparation options – some can be heated directly from frozen while others require one to eight hours defrosting time (whole desserts approximately eight hours, portions one to two hours under refrigeration at 8°C or colder). The products come in a range of formats such as pre-sliced, trays, bars and individual portions to offer busy kitchens a versatile selection, and are easy to prepare and plate up.

They come in Booker’s new eye-catching branding with checkerboard elements on the front of the pack and dietary and allergen information clearly signposted, with SKU numbers positioned conveniently in the same place on each pack – in the top left hand corner.

Karen Poole, Head of Own Brand and Product at Booker, says:

“Desserts are a hugely popular category and our new range offers chefs and caterers versatile and convenient frozen options that reflect both modern lifestyles and current flavour trends. The tartelettes, tortes, traybakes and puddings give chefs the confidence that they are offering premium quality, on-trend, showstopping desserts that diners will love, enjoy and come back for.

“The range has been refreshed with our customers in mind. For example, Our Chef’s Essentials range comes in uncut bar formats, so that operators can cater to the specific needs of their diners and maximise their profits by cutting the dessert into any shape and portion size they want. 

“We’ve timed the launch to land in the run up to Christmas – the ultimate time for indulgence and sweet treats  – and our new range is sure to be a hit across the hospitality sector all year round, whether served in a pub, restaurant, hotel, casual diner, dessert parlour or for takeaway.    

“We’re confident our frozen desserts will hit the mark – and we’re working on the next phase of our own brand relaunch with more category refreshes to come.”

Customers will see the new frozen dessert lines in branches and online now.

Booker’s wider frozen desserts range include cheesecakes, crumbles, brownies and fudge cakes, profiteroles and handmade sponge cakes.

Booker relaunched its digital platforms earlier this year with eye-catching new corporate branding, delivering a faster, smarter digital experience for its customers, suppliers and colleagues.

Website: https://www.booker.co.uk/

UK businesses are facing a new challenge – the arrival of their first Extended Producer Responsibility (EPR) invoices. For many, the costs are higher than expected, and with EPR holding businesses accountable for the collection, sorting, and disposal of household packaging waste, the financial impact is becoming increasingly hard to ignore. Plus, as well as costly EPR fees, non-compliance can lead to fines, enforcement notices, sales bans, and even criminal prosecution.

But it’s not only legislation driving the change. Consumer expectations around packaging are also rising, with 3 in 4 UK consumers demanding action on plastic waste, and 32% valuing responsible supply chains (Deloitte). That means reducing packaging costs isn’t just about compliance – it’s also about meeting customer demand and protecting brand reputation.

The good news is that by making smart choices about packaging materials and reporting, businesses can meet consumer expectations while significantly reducing EPR costs.

Which packaging materials attract the lowest EPR charges?

When it comes to reducing EPR fees, not all packaging is equal. Some packaging materials incur higher fees, while others are considered far more sustainable and, in turn, more cost-effective. For example, corrugated cardboard and paper are highly recyclable and widely collected, which attracts lower EPR fees. Though plastic is lightweight, lower recycling rates can mean higher EPR fees.

• Material modulation – EPR fees are influenced by the recyclability of packaging, and materials that are highly recyclable attract lower fees.

 

• High recovery rates – Under EPR, packaging with higher recycling recovery rates is often subject to lower fees. Some materials perform better than others, as widely collected and easily recycled formats reduce costs while supporting strong environmental outcomes.

 

• Eco-modulation ready – EPR regulations are likely to change over time, and some packaging, like corrugated cardboard, is poised to benefit from reduced fees under future eco-modulation rules. By using these materials now, you can future-proof your packaging strategy.

How does changing my packaging help reduce EPR fees?

Switching packaging material can lower your environmental footprint, but it also has a direct impact on your EPR bill. By choosing the right packaging materials and prioritising smart sourcing, you can significantly reduce EPR costs while meeting the demands of eco-conscious consumers. This is important, as 78% of consumers say that sustainability is an important factor when shopping (USwitch).

• Swap plastic for corrugated – Plastic packaging, such as trays, wraps, Expanded Polystyrene (EPS) and void fill, tends to attract higher EPR fees due to its lower recycling rates. By replacing plastic packaging with corrugated alternatives, EPR costs can be reduced. A good example is Sutherlands of Portsoy, who replaced their EPS fish boxes with a corrugated solution – improving recyclability, cutting compliance costs, and maintaining the protection needed for seafood exports.

 

• Choose mono-material solutions – Packaging made from a single material, makes recycling easier compared to packaging that uses a combination of different materials. Opting for packaging that’s easy to sort and recycle can reduce EPR costs. Take Marshall-Tufflex, the UK’s leading cable management manufacturer – they removed plastic tape from their packs to create a fully recyclable corrugated solution that aligns with their Net Zero mission.

 

• Optimise design for weight and size – Because EPR fees are linked to packaging weight, cutting down on heavy or high-cost materials is essential. Strong, durable, yet lightweight designs not only reduce material use but also lower transport emissions and shipping costs. For example, Iron Mountain, a global leader in storage and information management services, streamlined their packaging to cover a wide range of equipment sizes – reducing four box formats down to one, resulting in fewer materials used.

Which packaging materials reduce EPR fees the most?

Each packaging material carries different costs depending on its recyclability, weight and future modulation rules. For example, according to base costs from July 2025, paper and board incur fees of £196 per tonne, whereas EPR fees for plastic waste are £423 per tonne. This means that a business using one tonne of mixed plastic may pay significantly more in fees than one tonne of corrugated cardboard, due to recyclability.

Will some packaging materials be penalised more than others?

Some packaging materials will be penalised more from 2026. Under the new Recycling Assessment Methodology (RAM) framework, the differences between packaging materials and relevant EPR fees will be even more apparent. Materials will fall into three categories that directly affect fees, with materials that are difficult to recycle incurring higher fees. This means businesses that act now to switch to widely recyclable materials can reduce EPR fees and avoid penalties going forward.

How can packaging reporting errors increase EPR fees?

Alongside packaging materials, inaccurate reporting can have a significant impact on EPR costs, regardless of the packaging you use. Even small mistakes in packaging weights can quickly add up to hefty, unnecessary costs. It’s essential that packaging weights are accurately reported, and that the data is precise, but different materials bring different reporting challenges.

Although plastic is relatively lightweight, it has diverse formats, making weights harder to track. Glass is heavy, so even minor reporting errors can cause significant overpayment. As it’s easier to track, audit and standardise, corrugated packaging is easier to report, but precision is still key. By working closely with suppliers to gather accurate packaging weights, you can reduce the risk of over-reporting and avoid paying more than necessary.

Why is a packaging partner key to EPR compliance success?

By working with experienced packaging providers like Smurfit Westrock and trusted environmental compliance specialists such as Valpak LTD, you can stay ahead of DEFRA’s EPR regulations with confidence.

Choosing a sustainable packaging partner in the UK means your packaging can be redesigned with recyclability, efficiency, and EPR cost savings in mind. From replacing plastics with fibre-based alternatives to optimising weight and size, the right collaboration ensures your packaging is fully future-ready.

We offer packaging audits, lifecycle assessments, and ‘What If’ modelling – practical tools that help you:

• Spot areas where costs can be reduced
• Understand the full environmental impact of your packaging
• See how different packaging changes could affect your future fees

With expert support on both the packaging and compliance sides, you can be confident your strategy is reducing costs now – and is ready for whatever changes EPR brings next. Speak to our experts to discover how the right packaging choice can cut your EPR fees and future-proof your business today.

Oakland International has appointed Elinor Smith as Sustainability Officer, strengthening its commitment to leading sustainability in the logistics and supply chain sector.

 

Elinor holds a First-Class Geography degree from Lancaster University and a Distinction in Environment, Development and Politics from the University of Birmingham, providing strong expertise in environmental science, policy, and sustainable development. Her knowledge will advance Oakland’s bold goal to achieve net zero carbon emissions by 2040, ten years ahead of industry targets.

 

Said Elinor: “I’m proud to join Oakland International, a company not just following, but leading the way in sustainability. I look forward to embedding sustainability deeply in our business, balancing environmental care with the people who drive our success.”

 

Her initial focus includes engaging colleagues across all sites to ensure sustainability incorporates environmental, social, and economic dimensions. She is also prioritising the creation of a standardised system to track waste data, identifying key opportunities for reduction and measurable progress.

 

Oakland International Strategic Development Manager Peter Vaughan commented: “Elinor’s focus and genuine passion for protecting the environment make her the perfect fit to help lead Oakland’s sustainability journey.

 

“We’re excited to have her on board as we continue to embed sustainability deeply into our business ethos and drive meaningful, lasting impact across the industry.”

 

Founded on sustainable innovation, Oakland International is a Certified B Corporation and a leader in reducing food waste through its distress load management service. It delivers total supply chain solutions across storage, distribution, contract packing, consolidation, and direct-to-consumer support for UK and Ireland retail, wholesale, and foodservice markets.

One of the UK’s leading foodservice providers, Bidfood, has today revealed the food and drink trends it expects to shape the out-of-home market in 2026.

Alongside value, quality and elevated experiences – which continue to rank highly – this year’s trends are strongly influenced by emotional drivers such as comfort, adventure, tradition and sharing, coupled with a growing desire to make healthier and more sustainable choices. In fact, around half of consumers want to try the latest food trends when eating out, rising to 65% of 18- to 39-year-olds[1].

From exploring flavours across the globe, to gut-loving wholefoods, stacked and loaded dishes, enticing exotic desserts and refreshing, unique tea flavours, this year’s trends are perhaps the tastiest yet! And consumers are on the lookout for what’s new and exciting on menus, with around half keen to try the latest food trends when eating out, rising to 65% of 18 to 39 year olds[2].

To help the industry navigate these exciting trends, Bidfood has launched its 2026 Interactive Guide, featuring shoppable functions, bespoke consumer research, and on-trend product recommendations. These innovations enable operators not only to stay on top of shifting consumer demands and an ever-changing market, but also to make informed product choices that can be applied directly to their menus.

The guide features a visually stunning overview of each trend and includes a wealth of valuable tools, such as key stats, ways to leverage each trend, fresh additions to the Trends Safari video series, inspiring new recipes and much more. The 2026 trends are:

Topped and Loaded
In today’s world, consumers eat with their eyes, so it comes as no surprise that dishes piled high with delicious toppings are proving popular. But the Topped and Loaded trend also reflects the current consumer desire for premium dishes that remain affordable, with 42% of consumers seeing this style of dish as good value for money[3]. Think low-cost bases such as jacket potatoes, hash browns and fries, stacked with premium toppings like BBQ pulled pork, chicken katsu or comforting chilli con carne. Topped and Loaded also lends itself well to customisation, keeping consumers engaged, and is versatile enough to suit any occasion.

Fast-Forward Flavours
This trend is driven by the draw of high-quality, exciting ingredients that inspire chefs’ creativity and signal the premium experiences consumers seek when dining out. Stand-out flavours such as chilli jam, hot honey, gochujang and caramelised onion can help elevate dishes and add foodie appeal to menus – especially as 46% of consumers agree that ingredient quality is a key factor when deciding where to eat out[4].

Sweet Adventures
Sweet Adventures caters to consumers seeking exotic global desserts, viral sensations and indulgent treats to satisfy their craving for novelty and discovery. With over half (56%) of consumers expressing a desire to explore new and unique cuisines when eating out[5], this trend encourages them to experience the unfamiliar alongside the familiar. Desserts such as Japanese cloud cake and mango bingsu are sure to capture attention, while exotic flavours like Dubai chocolate bring a fresh twist to classic favourites.

Tea Tonic

Tea remains hugely popular in the UK, with 71% of consumers already enjoying it[6]. However, the Tea Tonic trend highlights the rapid evolution of the tea market, where traditional hot brews are being reimagined. Bold and innovative and refreshing teas, including bubble tea and iced tea with unique flavour pairings, are becoming increasingly popular – particularly among younger consumers and students.

Whole Lotta Goodness
Almost half of consumers (47%) are paying more attention to what they are putting into their bodies and are actively reducing their intake of ultra-processed foods when eating out[7]. Inspired by continued interest in the relationship between nutrition, health and wellbeing, Whole Lotta Goodness is a positive movement towards incorporating more wholefoods into menus and diets. Think wholegrain carbohydrates, vibrant fruit and vegetables, and protein-led dishes centred around lean meat, oily fish or plant-based alternatives.

Flavours Less Travelled
The appetite for new and unique cuisines remains strong and is a major influence on this year’s report. Flavours Less Travelled celebrates this desire for discovery, encouraging consumers to embrace authentic ingredients, bold flavour profiles and distinctive formats, while also fostering a deeper appreciation of the cultures behind them.

The global cuisines gaining momentum this year are:

• Korean – More than half of consumers say they would be likely to try Korean cuisine within the next one to two years. While Korean fried chicken continues to prove popular, there is also growing interest in more traditional dishes featuring bold and spicy flavours in familiar formats such as bibimbap bowls, bulgogi rice dishes, noodles, pancakes and dumplings. These work well both as small plates and on-the-go options.
• Malaysian – Malaysian cuisine is gaining traction, with more than half keen to try this cuisine as it offers the perfect blend of adventure and comfort. With its bold, diverse flavours, it brings fragrant curries, vibrant noodle bowls, flaky flatbreads and street-food favourites that will excite foodies.
• South American – South American cuisine is capturing attention, with nearly half of diners keen to explore its diversity. Areas of focus include:
  • Venezuelan: Comforting, versatile food in familiar formats – from slow-cooked shredded beef with plantain and sweet sauces, to skewers, grilled beef baguettes and small-plate favourites like tequeños and arepas.
  • Colombian: Known for hearty and communal dining, featuring grilled dishes, loaded fried plantains, bean stews and staples such as pork belly, egg and avocado.
  • Brazilian: While famed for steak and churrasco, there is rising interest in lesser-known dishes such as hearty stews, savoury and sweet pies, and sides like fried croquettes.
  • Peruvian: Defined by its fresh citrus and chilli flavours – notably ceviche – Peruvian cuisine also features dishes such as fried pork, sweet potato, creamy pepper chicken, grilled skewers, and beef often served with chips and rice.

Rhia Harry, Research and Insights Manager at Bidfood, said:

“This year’s trends highlight consumers’ appetite for experimentation, adventure, experience and comfort – creating opportunities for chefs to design exciting menus that showcase premium ingredients. This not only allows operators to increase margins, but also ensures that value and quality are maintained for consumers.

“As a foodie business, it’s exciting to see bold new flavours coming to the fore, alongside a reinforced focus on health and a more conscious approach to eating.

“We once again worked with CGA by NIQ to conduct our own bespoke survey and exclusive research, as well as visiting and interviewing out-of-home operators in London and Birmingham, to understand how these trends are being adopted on the high street.”

For more on Bidfood’s 2026 food and drink trends, please visit: https://www.bidfood.co.uk/food-and-drink-trends-2026/

[1] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[2] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[3] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[4] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[5] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[6] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

[7] CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.

Magnavale has officially broken ground on its new 90,000-pallet, fully automated frozen cold store in Bristol, marking the commencement of construction on a landmark facility that will transform food supply chain infrastructure across the Southwest and beyond.

The site is strategically positioned at the junction of the M4 and M5, providing unmatched access to South Wales and the Southwest of England. Once complete, Magnavale Bristol will provide state-of-the-art cold storage and value-added services for both existing and new food sector customers.

Andrew Lawrence, Director of Sadel Group, said:
“Breaking ground today represents a major step forward in addressing the longstanding cold storage gap in the Southwest. With works now underway, we are on course to deliver one of the UK’s most advanced automated facilities, designed to support supply chain resilience, food security, and sustainability for decades to come.”

The facility is modelled on the recently completed Magnavale Easton site in Lincolnshire, featuring advanced automation, cutting-edge refrigeration systems, and dynamic mezzanine floors. These will support a range of value-added services including picking, packing, date coding, and export handling.

Amanda Cogan, Chief Operations Officer at Magnavale, commented:
“This groundbreaking represents the beginning of an exciting new chapter for the Magnavale Network. Magnavale Bristol will be a critical partner for food businesses in the region, providing capacity and innovation where it is most needed.”

With the groundbreaking complete, heavy machinery is now clearing the site and preparing the ground for the next stage of works. Over the coming weeks, contractors will move forward with foundations and piling operations, laying the essential groundwork for the state-of-the-art facility to rise.

Jonathan Gagg, Engineering Director at Sadel Development Management, said:
“Breaking ground on this project is the culmination of extensive design and planning. Our focus is on delivering a world-class, fully automated cold storage facility that sets new standards for efficiency and sustainability. We’re excited to now see construction underway and to bring this ambitious development to life.”

For further information, contact:
Shane Meharg
shane.meharg@sadelgroup.com

For further information

“Atlas” service will link Agadir, Casablanca, London Gateway and Antwerp Gateway to deliver better quality fruit and vegetables, faster with lower costs

 

Speed matched with reliability using DP World’s ports and terminals converts fresh produce from road to sea cutting carbon emissions by 70%

 

London (UK), 4 September 2025: DP World is launching a Morocco to UK and North Europe service that will cut export times for fruit and vegetable shipments in the UK by up to two days, offering retailers and consumers better quality produce at lower cost and with a significantly reduced carbon footprint.

 

The new “Atlas” service connects key hubs at Agadir and Casablanca in Morocco, with DP World owned ports and terminals, London Gateway and Antwerp Gateway, using two dedicated vessels starting in November 2025. The service will also take improved quality produce into Antwerp for distribution in Europe.

 

By moving up to 150.000 tonnes of fresh produce from road to sea each year, the route delivers a scale, sustainable logistics solution that reduces emissions by up to 250kg CO₂/ton-km. This is a 70% reduction compared to traditional trucking.

 

Unlike road transport on the 3,000+km journey, the new shipping service avoids congestion, bouts of serious vandalism and delays at border crossings while offering a smoother passage for delicate produce such as tomatoes and blueberries, which are prone to damage on bumpy roads.

 

The sea route, leveraging DP World-owned Unifeeder’s vessels and refrigerated containers (reefer) also offers a sustainable alternative to the congestion experienced on the water crossings between Tangier and Algeciras and Calais and Dover for UK- bound cargo.

 

Rashid Abdulla, MD and CEO, at DP World Europe, said: “We are launching a bespoke solution from Morocco to the UK and the Continent. The key elements of this service — reliability, fast transit times and modern IT platform — will provide exporters and retailers with a viable alternative to the current transportation by truck and ensure improved quality produce at lower cost with a significantly reduced carbon emissions.”

DP World’s new fleet of refrigerated containers.

 

To guarantee condition and freshness, DP World has invested in a fleet of 1,250 brand new, modern reefers. In addition, a fleet of 1,000 40’ high cube and 750 20’ dry containers, will satisfy growing demand for general cargo flows between North Europe, the UK and Morocco. DP World will provide full visibility through its unique CARGOES digital platform to provide a true end-to-end supply chain.

 

Morocco exports over 6.5 million metric tonnes of fruit and vegetables annually to Western Europe, with volumes growing at over 20% year-on-year. Trade agreements and supportive policies are accelerating this momentum, making sea freight a timely and viable alternative to road.

 

Markus Rodatz, Chief Operating Officer, Freight Europe, at DP World, said: “We are committed to building smarter, more sustainable and more resilient supply chains. The new service gives growers and retailers the confidence that their produce will arrive fresher, faster and in peak condition, while cutting emissions by 70%. By investing in this Morocco to UK and the Continent, we are making trade flow and helping our customers meet their sustainability goals.”

 

DP World will formally launch the new shipping service an event in Agadir, Morocco, on 18 September.