Food and drink operations increasingly rely on connected safety technologies, but without a resilient, fit-for-purpose network beneath them, even the best risk-reducing systems can fail when conditions are most demanding.

Across food and drink manufacturing, processing and cold-chain logistics, there has been a significant increase in investment in technology designed to reduce risk to people, product and process.

This includes electronic audits, environmental and temperature monitoring, telemetry, sensors and alarms, as well as automated handling, scanners and AI-driven analytics.

These systems play a vital role in protecting food safety, maintaining compliance and safeguarding employees. However, there is a recurring issue we see across sites of all sizes.

The underlying network that these systems rely on is often treated as an afterthought.

Without a resilient, well-designed network, even the most advanced risk-reducing technologies cannot perform reliably when conditions become challenging.

The unseen foundation of safety technology

All connected safety systems ultimately depend on the network.

This includes Wi-Fi and wired connectivity supporting mobile workers and scanners, networks carrying data from sensors, alarms and monitoring equipment, systems enabling real-time alerts and audit trails, and secure connectivity linking operational technology (OT), IT and cloud platforms.

In food and drink environments, these networks operate under sustained pressure. Cold storage introduces low temperatures and condensation. Warehouses and production areas contain RF-hostile materials such as metal racking, machinery and packaging. Operations are highly dynamic, with constant movement of people, forklifts and stock, while uptime expectations remain high and tolerance for failure is low.

When networks are not designed specifically for these conditions, problems typically appear early including intermittent dropouts, delayed alerts, incomplete data or staff working around unreliable systems. Over time, confidence in safety technology is eroded and operational risk increases.

Why networks are often overlooked

Networks are rarely ignored deliberately. More often, they are assumed to be “already there” or treated as a generic utility rather than a ‘safety-critical’ operational system.

Common reasons include a focus on visible risk-reducing technologies rather than invisible infrastructure, network decisions being made late in projects after layouts and processes are fixed, and one-size-fits-all Wi-Fi designs being applied to complex industrial environments. In many cases, there is limited understanding of how directly network performance impacts the effectiveness of safety and compliance systems.

The result is that technology designed to reduce risk is deployed on top of networks that were never designed to support it under real operational load.

Network performance is a safety issue

In food and drink operations, network reliability is not just an IT concern, it directly affects health and safety.

Missed or delayed alerts from temperature or environmental sensors, incomplete audit data caused by dropped connections, reduced visibility during incidents or equipment failures, and increased manual workarounds all introduce additional risk. When systems are designed to protect people and product, the network enabling them must be treated with the same level of scrutiny as any other safety-critical component.

“If safety, compliance and product integrity rely on connected systems, then the network supporting them is not an IT nice-to-have, it is an operational safety dependency.”

How Performance Networks supports safer operations

Performance Networks Ltd specialises in network design, industrial Wi-Fi and cyber security for environments where failure is not an option, including food manufacturing, cold storage, logistics and distribution.

Our focus is on building networks that perform reliably under real operational conditions, consistently support safety, monitoring and compliance systems, are designed around the physical environment and workflow, and remain secure, resilient and scalable as operations evolve.

We work with businesses at different stages, from new site design through to improving existing networks that are struggling to keep pace with evolving safety technology. Crucially, we help organisations understand whether their current network is genuinely fit for purpose before issues impact safety or compliance.

In addition to design and deployment, we provide ongoing support to help ensure networks continue to perform as intended. This includes access to up to 24/7 support and systems designed to identify and address small issues early, before they accumulate into wider operational or safety risks.

Free network health check

As part of our support to British Frozen Food Federation members, Performance Networks is offering:

• Free Wi-Fi health check to assess network performance, resilience and risk.
  • Free 30-minute consultation to discuss wider operational, safety and connectivity considerations.

This provides an independent view of your network performance and resilience, identifies risks that could affect safety systems, and offers practical recommendations aligned to operational reality.

If you have concerns about your current network or simply want reassurance that it is supporting your safety technology properly, we are happy to help.

Contact Performance Networks for a free evaluation:
Suzanne.adgar@performancenetworks.co.uk | M: 07795836194
https://meetings-eu1.hubspot.com/suzanne-adgar/30-min-introduction-to-wifi

 

About Performance Networks

Performance Networks specialises in network design, industrial Wi-Fi and security for complex, high-risk environments including food manufacturing, cold storage, logistics and distribution. We help organisations reduce operational and safety risk by ensuring their networks perform reliably under real-world conditions.

Performance Networks partners with organisations such as Zebra Technologies, Honeywell and Ruckus Networks, while taking a technology-agnostic approach focused on operational and safety needs.

Oakland International has been shortlisted for Sustainable Cold Chain Operator 2026 in the Cold Chain Federation Awards, recognising a business that isn’t just talking about sustainability, but actively reshaping what a low carbon cold chain looks like.

 

A family business with farming roots, Oakland set a bold net zero target for 2040 and has been measuring its full carbon footprint across Scopes 1, 2 and 3 since 2021. Despite rapid expansion, the business continues to drive its carbon intensity down by nearly 20%, dropping from 348 to 291 tCO₂e per £m revenue, proof that smarter growth can also be cleaner growth.

 

Sustainability Officer Elinor Smith said: “Being shortlisted is fantastic recognition, but for us sustainability isn’t an initiative, it’s the backbone of how we operate. Every site, every team and every partner plays their part, and that collective effort is what drives real change.

 

“From solar powered depots to food waste rescue and packaging innovation, sustainability runs through every inch of our network. We work with customers, charities and industry partners who share our determination to build a cleaner, fairer cold chain. This nomination reflects their ambition as much as ours, and it shows how powerful collaboration can be when you design sustainability into every decision.”

 

In one of the cold chain’s most emissions intensive areas, Oakland International is proving that growth and decarbonisation can, and must, go hand in hand. The business has cut Scope 2 emissions by 98% through a complete switch to certified renewable electricity, supported by significant on site solar investment. Across Redditch, Corby and Bardon, solar arrays now generate 2.24MWp, enough to power around 450 homes, and its new 2025 Knottingley depot has become a model for energy efficient cold storage, with A rated insulation, smart temperature controls and low energy refrigeration.

 

The fleet is undergoing an equally ambitious transformation. Eco Drive technology on 88% of trucks now saves around 200,000 litres of diesel each year by powering refrigeration units electrically. Four new 150kW eHGV chargers at Redditch mark the start of Oakland’s national charging network, enabling partnerships such as electric last mile deliveries into London with HIVED.

 

Oakland is also pushing circular economy innovation. Its reusable OakRA packaging system is cutting single use cardboard at scale, with plans from 2026 to introduce a closed loop food waste scheme converting returned food scraps into renewable energy. The company’s £1.8m high care processing facility, built to support the food redistribution charity The Felix Project & FareShare, has already transformed surplus produce into 200,000 meals and avoided 250 tonnes of CO₂e. In total, 72.9 million surplus meals were redistributed in 2025 through FareShare, preventing around 59,000 tonnes of CO₂e.

 

Added Elinor: “Internally, sustainability is becoming part of the culture. We’ve launched our Green Champions programme, introduced employee led recycling zones, strengthened multilingual workplace support and grown our EV salary sacrifice scheme, and our children’s charity Oakland Foundation supported around 5,000 disadvantaged children across England and Wales last year.”

 

Collaboration remains central to Oakland’s strategy. Reducing void space and preventing damage related food waste is already cutting emissions at source. Its B Corp certification and partnership with SDG Ltd ensure independent verification of progress, transparent reporting and alignment with global best practice.

 

Being shortlisted for Cold Storage Operator of the Year 2026 marks an important milestone, but for Oakland International, it’s simply evidence that its long term strategy is delivering cleaner operations, smarter logistics, stronger communities and a cold chain built for a net zero future.

 

For professionals seeking consistency, convenience, and simply delicious juicy steaks, the Jan Zandbergen Group proudly introduces its new brand: Redfield Meats.

Under the Redfield Meats brand, the company offers quality meat. Beef that has been portioned by butchers with the utmost care and expertise, ensuring that kitchens can serve a perfect steak time and time again. Redfield Meats steaks offer kitchens everything they are looking for.

“We see strong demand for high-quality, portioned beef from the European foodservice market. To meet this demand, we developed the Redfield Meats brand with a focus on convenience, consistency, quality, and a broad range of frozen portioned products” –   says Justin van Schaik, Sales Executive at the Jan Zandbergen Group.

Quality, sustainability, consistency, and convenience

Redfield Meats beef comes from the fields of South America and Europe, home to premium breeds such as Hereford and Angus. The beef is portioned into perfectly sized steaks with precision and expertise, ensuring consistency, convenience, and exceptional flavor for professional kitchens throughout Europe. With these standard portions, kitchens can offer every guest the same experience: a tender, flavorful steak within the same weight category.

The steaks are frozen using shock freezing (IQF). This guarantees a long shelf life, optimal flexibility in use, and favorable purchasing conditions. Thanks to fixed portions, chefs only use what they need, saving time, reducing costs, and significantly minimizing food waste.

Jan Zandbergen works exclusively with socially responsible suppliers. They source directly at the origin, invest in long-term relationships, and develop new programs tailored to their partners’ needs. The meat meets strict quality controls based on EU standards, ensuring customers receive a high-quality product.

A wide assortment

The Redfield Meats range consists of various standard portioned steaks, including Ribeye, Beef Tenderloin Tournedos, Flat Iron steak, T-Bone, and Galbi Ribs. The assortment includes 13 products.

The steaks aRe standardly supplied in practical 5 kg boxes. However, upon request, products can also be packaged in attractive window boxes, ideal for wholesalers and Cash & Carry’s for example.

Tailored solutions

In addition to the standard assortment, Redfield Meats also offers tailored solutions. Van Schaik explains: “We understand that not every kitchen is alike. By offering customization in terms of different calibrations and packaging, we can provide customers with high-quality products that fit their workflow and application in the professional kitchen”. Also for non-standard weight categories or formats, customers can turn to Redfield Meats.

A trusted brand

Redfield Meats aims to become the trusted brand and standard within the foodservice industry for portioned steaks. Van Schaik adds: “Our goal is to increase convenience in professional kitchens and reduce waste, while delivering the quality customers expect. We achieve this by continuously improving our production processes”.

Interested in premium steaks for your assortment or menu?

Visit https://janzandbergen.com/redfield-meats for more information, or contact:

 

Justin van Schaik, Sales Executive – Jan Zandbergen Group
Email: jvanschaik@janzandbergen.com
Phone number: +31 318 563 561

 

Free Business Support for BFFF Members

We’re pleased to share that Quest Cover, BFFF’s trusted HR and Health & Safety partner, will be exhibiting at our upcoming Business Conference this March.

Quest provides BFFF members with free access to expert business support designed to help you stay compliant, reduce risk, and focus on growing your enterprise. With over 20 years of experience supporting UK businesses, their team delivers practical advice and easy-to-use resources across key compliance areas.

As part of your BFFF membership, you can access:

• 4 Core Services (HR, Health & Safety, Tax and Legal)
• 5 Advice Lines (HR, Health & Safety, Legal Advice, Tax and VAT)
• 3 Document Libraries (HR, Health & Safety and Legal)
• 750+ Downloadable Document Templates
• Free One2One Business Review Meeting with a Business Support Manager

At the conference, our members will get the opportunity to meet Sonya Fearn, Business Support Manager for BFFF at Quest Cover. With over a decade of experience, Sonya helps support more than 80,000 Chamber and Trade members across the UK. She and her team help businesses navigate the complexities of compliance; providing practical guidance tailored to individual needs.

Sonya will be available throughout the event to answer questions, explain how members can make the most of their Quest Cover benefits, and discuss how the service can help support your business.

If you are attending the Business Conference, be sure to visit the Quest Cover stand and have a chat with Sonya to learn more about the free support available to you as a BFFF member.

Come and Visit BFFF and the team on stand – N4069

The British Frozen Food Federation (BFFF) and it’s members will be strongly represented at IFE 2026, with a wide range of member companies set to exhibit in the Frozen Food section at Excel London from 30 March to 01 April. Together, they will showcase the breadth of the UK frozen food sector and its importance to retail, foodservice and wider supply chains, reinforcing frozen food’s growing role in the future of food.

Rupert Ashby, CEO of the British Frozen Food Federation, discussed the show’s 2026 theme: “Feeding the Future is about ensuring we’re able to deliver food that works for modern life while supporting healthy-living goals and strengthening the UK’s long term food security and resilience. Frozen food will play a vital role in all of these areas, offering consistently high quality, nutritious products that support busy households, foodservice and public sector catering – including schools – at an affordable cost.

“With its flexibility, reduced waste and year-round availability, frozen is central to building a resilient food system that can adapt to changing needs while continuing to feed the nation well.”

Federico Dellafiore, Event Director for IFE, added: “Frozen food is central to how the food and drink industry responds to the challenges shaping the future of food, from affordability and availability to waste reduction and supply chain resilience.

“At IFE, we continue to see strong interest in frozen from buyers across retail, foodservice and manufacturing, reflecting its growing importance as a practical, scalable solution that supports both commercial needs and long-term food security.”

Showcasing the breadth of the frozen food sector

BFFF members exhibiting at IFE 2026 will reflect the diversity and strength of the frozen category. UK-based businesses including Action Foods, Crown Foods Ltd, Freshasia Foods Ltd, Gazebo Fine Foods Ltd, Meze Foods and Dairy Products Ltd, Pan Euro Foods, Peter Green Chilled, Qualitops (UK) Limited and Taj Foods Ltd will highlight the depth of expertise within the domestic market, spanning sourcing, distribution and specialist product ranges.

Producers and suppliers with strong international links will also be well represented. Companies such as AIDA Foods, Fruveco, Roussel Onions, SEARA, Sino International Trading Ltd and WEDA Sp. z o.o. will bring a global perspective to the show floor, underlining the importance of frozen food in international trade and supply resilience.

The presence of organisations such as Seafish UK Ltd and Jersey Dairy will further demonstrate frozen food’s relevance across key UK food categories, while Han Dian (UK) Ltd and Ebrofrost will reflect the continued growth of specialist and imported frozen ranges in response to evolving consumer demand.

Alongside commercial exhibitors, the British Frozen Food Federation itself will be present at IFE, providing a focal point for discussion around industry standards, collaboration and the future direction of the sector.

Frozen food and the future of food

As conversations around affordability, sustainability, food security and waste continue to shape the industry, the strong showing from BFFF members at IFE 2026 will highlight frozen food’s unique ability to address these challenges at scale.

From established UK suppliers to international producers and specialist distributors, BFFF members at IFE will collectively demonstrate why frozen food remains central to feeding the nation, now and in the years ahead.

The BFFF’s involvement at IFE 2026 will also be reflected in the seminar programme, with Rupert Ashby appearing alongside Louise Collier of Birds Eye UK in the session ‘Frozen food reimagined: How do UK consumers see it now?’ Taking place on the Future Food Stage sponsored by Brambles Digital, the session will explore how perceptions of frozen food are evolving in response to modern lifestyles and changing consumer priorities.

Drawing on recent research from Nomad Foods and the BFFF, the discussion will examine shifting attitudes around convenience, versatility and quality, as well as the growing scrutiny of ultra-processed foods and how frozen fits into that conversation.

Designed to offer practical takeaways, the session will provide brands and retailers with insight into the current frozen food landscape and how they can align their propositions with the realities of today’s market.

Find out more about everything happening as part of IFE 2026, and secure your free trade ticket, at ife.co.uk.

 

Pacific West, a global leader in premium value added seafood, is proud to announce the launch of its highly anticipated 2026 product brochure. Featuring 14 pioneering new products, the collection is designed to help foodservice operators navigate current labour challenges while meeting the evolving adventurous palates of British consumers.

 

As the frozen food category continues to grow in importance for back-of-house efficiency, Pacific West is leading the charge with a dual-format launch. The new brochure is available immediately as a traditional high-quality print edition and a versatile digital flipbook for instant industry access.

 

Leading the ‘Swicy’ and Global Fusion Trends

A headline addition to the range is the Hot Honey Spiral Squid. This product taps directly into the “swicy” (sweet and spicy) flavour profile currently dominating the UK food scene. By combining unique spiral-cut aesthetics with a fiery honey glaze, Pacific West offers chefs a high-margin, trend-led starter with zero preparation time.

 

Further expanding its global fusion offering, the 2026 range also introduces Teriyaki Salmon Portions and artisan Noodle Prawns, providing consistent, high-quality Japanese-inspired options that reduce the need for highly skilled kitchen labour.

 

Innovation in Convenience: The Ready-to-Eat Range

Recognising the industry-wide shift towards energy-efficient cooking methods, Pacific West has introduced five new Fully Cooked, Ready-to-Eat products. These are specifically engineered for optimum performance in the food to go sector:

• Bubble Tempura Prawns: A sophisticated, light-textured coating for the modern menu.
• Popcorn Shrimp & AirCrisp Prawns: Bite-sized solutions for the growing snacking and “topper” markets.
• Panko Prawns: Delivering the ultimate golden crunch with authentic Japanese breadcrumbs.

 

The Modern Mediterranean Collection

In response to the enduring popularity of Mediterranean cuisine, Pacific West has curated a specific sub-collection designed for the tapas and small-plate sectors. Highlights include Truffle Prawns, Squid Arrosticini Skewers, Fish Stuffed Olives, and Breaded Anchovy Fillets, offering operators a sophisticated “coastal” aesthetic with minimal waste.

 

“Our 2026 collection is a testament to our commitment to the frozen food sector,” says Martin Finegan at Pacific West. “We aren’t just providing seafood; we are providing solutions. Whether it’s through our new ‘AirCrisp’ technology or our trend-driven Mediterranean range, we are helping operators to deliver excellence under pressure.”

 

The 2026 Pacific West Brochure is available now. For more information, or to view the digital flipbook https://pacificwestfoods.co.uk/get-the-brochure/.

A few years ago, we released a blog post discussing the advantages of PIR panels over traditional polystyrene panels and the evolution from polystyrene to PIR within the food construction industry. Five years and many food-safe fit-out projects later, we feel it is appropriate to discuss why food and drink producers are moving away from polystyrene in greater numbers.

Polystyrene vs. PIR: Fire Safety in Food and Drink Facilities

The key disadvantage of polystyrene lies in its highly flammable nature. In live food and drink production environments, this is far from ideal.

Exposure to open flames or electrical sparks can cause polystyrene to ignite rapidly. Once alight, it not only burns quickly but also promotes fire spread across adjacent areas. Additionally, melting polystyrene releases carbon monoxide and various toxic gases.

PIR panels, on the other hand, can allow for food and drink producers to achieve a higher fire-rating, so food-safe and fire-rated do not have to be competing site priorities! A fire rating depends on both the structural properties of the walls and the installation methodology.

Saving Facility Space With PIR

Also, with the move to PIR panels in the food and drink production industries, producers can use thinner panels to achieve the desired levels of insulation. Multiple sources point towards PIR being 30-50% more thermally efficient than polystyrene.

Thinner panels ultimately translate into increased internal space. This may not seem significant, but if you are using a space for storage, that thinner panel could allow you to fit a few more boxes or pallets. For fast-moving, high-volume food and drink production sites, every little bit helps!

The Insurance Red Flags Around Polystyrene

Our Food Projects Specialists are also noticing external reasons why food and drink producers are making the shift from polystyrene to PIR in increasing numbers.

First, polystyrene could raise red flags with insurers. Our specialists have had multiple conversations with producers who need to convert an existing area from polystyrene to whitewall because their insurers will not quote an in-use facility with polystyrene panels in critical areas.

Polystyrene is seen as high-risk by insurers because of its potential to spread fire and the risk to structural integrity that fire can cause.

Polystyrene Panels Under Scrutiny in Supplier Audits

Audits, in various forms, are a constant for large UK food and drink producers, and polystyrene panels could draw an auditor’s attention.

Audits can come from multiple sources. Food and drink sites need to go through a strict audit process to achieve SALSA or BRC certification.

When those outside of the industry think of audits, probably the first thing that comes to mind is regulatory bodies such as BRC or SALSA, but food and drink sites could be facing audits from other, more commercial entities.

If a food or drink production site becomes a supplier to a major retailer or another larger producer, they often have to go through an audit process put in place by their customer.

‘Larger retailers and food companies have high standards for where their ingredients or other food items are produced,’ says Stancold’s Andy Connell. ‘They are looking for the best, most up-to-date facility elements possible.’

Polystyrene can often miss this standard as it is not the latest technology, and a potential fire in the facility could disrupt the customer’s supply chain.

Just recently, one of our Food Projects Specialists visited a site that needed to get rid of polystyrene in an area of their facility because it would not pass a new major customer’s supplier audit process.

With the clear risks and increasing pressure from insurers and auditors, now is the time to move away from polystyrene panels. If you need to upgrade part of your facility to PIR, feel free to get in touch with the Stancold Food Projects team!

0117 316 7000

info@stancold.co.uk

 

Sysco GB has announced a major £500,000 Apprenticeship Levy Transfer Pledge to help small to medium sized enterprises (SMEs) and charities across the UK access apprenticeship training and develop essential skills in their workforce.

 

This new pledge builds on Sysco GB’s strong track record of supporting apprenticeships. Over the past four years, the company has successfully transferred £350,000 of its Apprenticeship Levy, enabling local employers to recruit new talent, upskill existing teams, and strengthen capability in key sectors. The latest £500,000 commitment marks a significant expansion of this support and demonstrates Sysco GB’s long-term investment in skills, communities, and the future of the UK food industry.

 

Speaking about Sysco GB’s commitment to building the next generation of talent, Katrina Simpson-Haines, Human Resources Director, Sysco GB, said: “As the UK’s leading foodservice wholesaler, Sysco GB works closely with thousands of SMEs – many of whom play a critical role in hospitality, catering, food production, and logistics. We know how challenging it can be for smaller businesses to invest in training and development. By pledging £500,000, and building on the £350,000 we’ve already successfully transferred in recent years, we’re enabling more organisations to access the skills and talent they need to thrive. Apprenticeships change lives, drive productivity, and create opportunities across so many of our communities, and we are proud to play our part in supporting our partners across the country.”

 

This investment aims to support long-term workforce resilience, helping businesses respond to evolving customer needs, new technologies, and ongoing labour shortages. The organisation is hoping that companies applying for its Get Set Supply, smaller supplier support programme, will also be able to benefit from the Apprenticeship Levy Pledge.

 

Sysco GB already delivers a wide range of apprenticeship programmes internally, supporting colleagues across operations, commercial, digital and engineering roles. This expanded pledge extends its impact beyond the business and into the wider supply chain.

 

Eligible businesses can apply for funding by visiting the Gov.UK Pledge page or by contacting the team at earlycareers@sysco.com.