In frozen-food operations, product damage is one of the most common causes of waste.  UK supply chains reportedly lose around 12-13% of perishable stock every year due to operational issues – including handling and storage inefficiencies – equating to hundreds of tonnes of wasted goods per business and significant financial cost.

Toppled pallets, crushed boxes, and/or punctured drums not only reduce stock levels but can also compromise food safety, customer satisfaction, and reputation.  Using the right forklift attachments and using them correctly plays a crucial role in protecting products, reducing waste, and keeping operations running efficiently.

Key considerations for reducing waste include:

1. Attachment / Load Pairing
   Different products require different handling solutions. Fork extensions, pallet clamps, drum handlers, and box grabs are designed for specific load types. Using the correct attachment prevents tipping, crushing, or over-compression, keeping items intact throughout their journey from storage to dispatch
2. Fitting and adjustment
   Attachments must be correctly mounted and adjusted for each load. Even the smallest misalignment can cause uneven lifting or unstable handling, which increases the risk of damage. Adjustable forks help operators position loads correctly for different pallet sizes and types of packaging.
3. Careful handling
   Cold-store conditions can encourage operators to work quickly to meet deadlines, but it’s important to balance speed with careful, controlled handling. Using attachments like tilting forks or spreaders allows smooth, controlled movement of heavy or fragile loads, reducing shocks or sudden impacts that can damage products.
4. Maintenance
   Worn forks, stiff hydraulics, or poorly lubricated joints increase the chance of goods being mishandled. Regular inspections, lubrication with cold-weather greases, and timely replacement of worn components are essential for consistent, safe operation.
5. Operator training
   No attachment, no matter how well designed, can prevent waste if operators aren’t confident in using it correctly. Contact Attachments offers on-site training covering:

• Correct attachment fitting and load handling
• Understanding how attachments affect forklift stability and load limits
• Techniques for delicate or irregular loads

Training is hands-on, typically 90 minutes, with a maximum of three trainees per session, ensuring operators gain practical skills that directly reduce product loss.

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With over 50 years’ experience in designing forklift attachments for the food & drink industry, Contact Attachments supports frozen-food operations with bespoke solutions that are hygiene-safe, cold-store compatible and ergonomically smart.  They’re proud to work alongside BFFF members in helping make the chain of frozen-food logistics safer, cleaner and more efficient.

If you’d like to discuss how the right attachment can reduce manual handling in your chilled or frozen operations – or to conduct a review of your site – please contact the team on 01686 611200 or via their website at www.forklift-attachments.co.uk.

 Oakland International, through its development arm Green Clover Developments, has joined forces with Cannington Enterprises to deliver a groundbreaking renewable energy facility that will underpin next-generation vertical farming, mushroom cultivation, and sustainable food manufacturing.

Under the agreement, Cannington Enterprises will design, build, and operate a cutting-edge anaerobic digestion (AD) plant that transforms food waste, sourced via Oakland International, into renewable green energy, heat, and valuable by-products. Green Clover Developments will provide approximately four acres of land on a long-term lease, creating a hub where energy, logistics, and supply chain operations converge to support advanced agricultural systems.

Cannington Enterprises brings 15 years expertise in renewable energy generation and waste-to-energy solutions, with a proven track record in designing and managing AD plants that convert food waste into clean energy and practical outputs from its existing facility located near Bridgwater. Being one of the early adopters of AD technology in the country.

Their collaboration underscores Oakland’s commitment to a low-carbon, circular food production model. By generating renewable energy on-site, the partnership will enable climate-controlled mushroom growing and vertical farming, while also offering potential energy support for local homes, helping build a more resilient, partially off-grid community.

Lee Whiting, Managing Director of Green Clover Developments, said: “Our partnership with Cannington Enterprise is a key milestone in shaping a sustainable production environment. Vertical farming and mushroom production require stable, efficient and low-carbon energy, and generating that energy on-site from food waste is exactly the type of circular solution the industry needs. We’re delighted to be working alongside a specialist partner who understands both the technical and operational demands.”

The AD facility will process food waste from Oakland’s networks and partner supply chains, producing renewable electricity and heat to power vertical farms, climate-controlled systems, and potentially local housing. By-products such as digestate and CO₂ may also be repurposed to support agricultural activities and local growing systems.

Cannington Enterprises Director of Operations and Commercial Alan Armstead commented: “We are pleased to confirm our strategic partnership with Oakland International and Green Clover Developments. This initiative exemplifies how renewable energy can be seamlessly integrated into advanced growing systems, reinforcing sustainability and enhancing commercial resilience. Our objective is to deliver a streamlined, robust solution that delivers optimal performance from the outset and for generations to come.”

Cannington Enterprises Managing Director Tim Roe added: “We have commenced work on the engineering design, plant layout, and infrastructure integration. This project represents a highly innovative opportunity, with the capability to directly support vertical farming, mushroom cultivation, and, potentially, local homes through site-generated renewable gas and electricity.”

The partnership is now moving toward a full commercial joint venture agreement following feasibility studies, permitting, and detailed design. Specialist consultants have been appointed to lead environmental permitting, site surveys, and gas/energy connection strategies, with preparatory works already underway.

Oakland International, a Certified B Corporation, is a market leader in reducing food waste through its acclaimed distress load management service. As a multi-temperature supply chain specialist, Oakland delivers comprehensive solutions including storage, distribution, contract packing, consolidation, and direct-to-consumer services across the UK and Ireland. Through Green Clover Developments, Oakland International is driving integrated initiatives that advance sustainable agriculture, vertical farming, and low-carbon food production.

With more than two decades dedicated to the frozen food industry, Global Food Link has established itself as a global trusted partner for B2B customers seeking reliable, high quality products sourced directly from the world’s best origins.

The company’s greatest competitive advantage lies in its specialization: IQF avocado, guacamole, and avocado pulp, all produced under carefully controlled conditions at its facilities in Peru, which is the main source of avocados in the UK market. From cultivation to processing and freezing, Global Food Link ensures full traceability, consistent quality, and secure year round supply.

Global Food Link operates a dedicated logistic hub in the UK to offer complete supply chain solutions, combining products with in house logistics and UK based stock for immediate availability. Its integrated infrastructure delivers a true 360° service, from origin to delivery, ensuring reliable support for foodservice wholesalers and distributors, organized restaurant chains and retail.

” They also offers a complementary portfolio of frozen tropical fruits, berries, ethnic vegetables, mushrooms, and snacks, sourced from certified partners across Latin America, Asia, and Africa. All suppliers operate under GFSI recognized standards, and the company’s quality team oversees controls, laboratory testing, and compliance throughout the supply chain.

Global Food Link’s combination of origin control, frozen product expertise, and local UK logistics positions the company as a solid partner for businesses seeking quality, stability, and long term value. www.globalfoodlink.eu

The Department of Health and Social Care (DHSC) have now published ‘The UK nutrient profiling model (NPM) 2018’

The Nutrient Profiling Model 2018 is a tool that determines what are ‘less healthy’ foods and drinks by calculating the beneficial and less beneficial nutrients in these products and producing a score.

The publication contains:

• technical guidance
• fruit, vegetables, nuts and seeds definitions
• worked examples and further advice about calculations

The NPM 2018 is an update of the NPM 2004 to 2005, which was reviewed and consulted on in 2018 in response to changes in dietary recommendations. The outcome document from that UK nutrient profiling model 2018 review consultation is also now available to view.

The BFFF would very much welcome hearing members concerns and thoughts on this new model which will aid us in our discussions with Government. For ease of collation, please email Denise Rion with any points you wish to put forward. All comments will be anonymised unless otherwise instructed.

It should be noted that the NPM 2018 is not yet applied to policy.

Sysco GB, the UK’s leading foodservice supplier, has called on the Government to take greater action to address the significant employment challenges facing the wholesale sector.

Launching its Paper, A Skills Strategy for the Wholesale Sector, Katrina Simpson-Haines, Human Resources Director of Sysco GB, said: “The wholesale sector is facing unprecedented challenges. We play a vital role in supporting communities across the country, but the skills crisis means that it is becoming increasingly difficult to recruit and train the next generation of workers.

“Our Paper provides some very practical solutions that can be easily adopted to pave the way for a profitable future for the sector and those working within it.”

According to Sysco GB’s Paper, key to solving the issues facing the sector include removing barriers to engaging new talent by allowing levy funding to support onboarding, work-readiness initiatives, and the wider costs associated with bringing new entrants into the workforce – not just the qualification itself.

In addition, the report highlights the need to empower businesses to tackle critical skills gaps by enabling levy funding and short courses to support proven, business-led training programmes, such as Sysco’s award-winning ‘Changing Gears’ HGV driver programme.

The company is also lobbying for action to future-proof the workforce and drive long-term growth by unlocking funding for modular upskilling, digital and AI-focused training, and specialist and leadership development, ensuring people can progress throughout their careers.

Katrina Simpson-Haines added: “We believe the changes we are proposing will help boost productivity, strengthen social mobility, and build a more resilient workforce across the wholesale and foodservice sectors.”

Download the Paper

Yarde Farm, the Devon-based ice cream brand exclusive to foodservice, has launched new industrially compostable ice cream mini tubs, marking a significant milestone in its sustainability journey in a first-to-market move within the foodservice sector.

The new mini tubs are certified as industrially compostable, produced by a packaging manufacturer accredited by TÜV Austria under the OK compost INDUSTRIAL scheme[1], and must be disposed of via the appropriate commercial waste streams. It reflects Yarde Farm’s commitment to supporting foodservice operators seeking to reduce their environmental impact without compromising on quality, taste or value.

Based in Plymouth, Devon, Yarde Farm has been crafting award-winning artisanal ice cream and sorbets for more than 30 years. Using quality ingredients including West Country cream, melted Belgian chocolate and Italian fruit purées, its skilled team of ice cream makers hand-fill more than 40 flavours, all created exclusively for foodservice.

The compostable mini tubs will be introduced alongside two new flavours, the first to be sold in this packaging.  Available from Bidfood, the Cherry Cola Sorbet becomes the fifth vegan flavour in the Yarde Farm mini tub range, meaning almost 30% of their mini tubs are now vegan. The Unicorn Ice Cream has been developed to appeal to younger consumers, combining strawberry ice cream and a blueberry ripple with rainbow chocolate pieces.

While the introduction of industrially compostable mini tubs marks a significant step forward, Yarde Farm continues to invest in longer-term packaging innovations. In addition, the ice cream manufacturer is set to publish its first sustainability report later this year, outlining the business’s commitment to and progress against its new sustainability goals.

Alongside the packaging change, the mini tubs have also been redeveloped in response to customer feedback, with brighter, more colourful designs to enhance freezer and counter stand-out. This refreshed look is reflected across Yarde Farm’s newly launched website, which brings the updated brand identity to life while reinforcing its core values.

Tom Hackley, Managing Director at Yarde Farm, said: “Sustainability is an increasing priority for our customers, and we wanted to deliver a solution that is both credible and certified, while staying true to what Yarde Farm stands for. Using certified industrially compostable packaging allows us to make meaningful progress, while remaining clear and transparent about how it should be disposed of.”

Local, great value and known for sensational taste, Yarde Farm’s purpose is simple: to bring joy and connection by creating ice cream experiences that bring people together and create memorable moments.

For more information, visit: www.yardefarmicecream.co.uk

 

Oakland International, through its development arm Green Clover Developments, has joined forces with Cannington Enterprises to deliver a groundbreaking renewable energy facility that will underpin next-generation vertical farming, mushroom cultivation, and sustainable food manufacturing.

 

Under the agreement, Cannington Enterprises will design, build, and operate a cutting-edge anaerobic digestion (AD) plant that transforms food waste, sourced via Oakland International, into renewable green energy, heat, and valuable by-products. Green Clover Developments will provide approximately four acres of land on a long-term lease, creating a hub where energy, logistics, and supply chain operations converge to support advanced agricultural systems.

 

Cannington Enterprises brings 15 years expertise in renewable energy generation and waste-to-energy solutions, with a proven track record in designing and managing AD plants that convert food waste into clean energy and practical outputs from its existing facility located near Bridgwater. Being one of the early adopters of AD technology in the country.

 

Their collaboration underscores Oakland’s commitment to a low-carbon, circular food production model. By generating renewable energy on-site, the partnership will enable climate-controlled mushroom growing and vertical farming, while also offering potential energy support for local homes, helping build a more resilient, partially off-grid community.

 

Lee Whiting, Managing Director of Green Clover Developments, said: “Our partnership with Cannington Enterprise is a key milestone in shaping a sustainable production environment. Vertical farming and mushroom production require stable, efficient and low-carbon energy, and generating that energy on-site from food waste is exactly the type of circular solution the industry needs. We’re delighted to be working alongside a specialist partner who understands both the technical and operational demands.”

 

The AD facility will process food waste from Oakland’s networks and partner supply chains, producing renewable electricity and heat to power vertical farms, climate-controlled systems, and potentially local housing. By-products such as digestate and CO₂ may also be repurposed to support agricultural activities and local growing systems.

 

Cannington Enterprises Director of Operations and Commercial Alan Armstead commented: “We are pleased to confirm our strategic partnership with Oakland International and Green Clover Developments. This initiative exemplifies how renewable energy can be seamlessly integrated into advanced growing systems, reinforcing sustainability and enhancing commercial resilience. Our objective is to deliver a streamlined, robust solution that delivers optimal performance from the outset and for generations to come.”

 

Cannington Enterprises Managing Director Tim Roe added: “We have commenced work on the engineering design, plant layout, and infrastructure integration. This project represents a highly innovative opportunity, with the capability to directly support vertical farming, mushroom cultivation, and, potentially, local homes through site-generated renewable gas and electricity.”

 

The partnership is now moving toward a full commercial joint venture agreement following feasibility studies, permitting, and detailed design. Specialist consultants have been appointed to lead environmental permitting, site surveys, and gas/energy connection strategies, with preparatory works already underway.

 

Oakland International, a Certified B Corporation, is a market leader in reducing food waste through its acclaimed distress load management service. As a multi-temperature supply chain specialist, Oakland delivers comprehensive solutions including storage, distribution, contract packing, consolidation, and direct-to-consumer services across the UK and Ireland. Through Green Clover Developments, Oakland International is driving integrated initiatives that advance sustainable agriculture, vertical farming, and low-carbon food production.

Pacific West, the UK’s trusted leader in trend-driven seafood innovation, is proud to announce the launch of its 2026 Mediterranean Collection. Building on a global reputation for premium seafood, Pacific West is expanding its portfolio with four sophisticated new products designed to bring delicious creativity to British menus.

This curated collection has been developed specifically for pub and restaurant groups, and independent operators looking to capture the “forever trend” of Mediterranean dining through high-quality, operationally efficient solutions.

 

The 2026 Mediterranean Collection

The range features four standout innovations designed for total menu flexibility:

• Truffle Prawns: The “crown jewel” of the collection. Tapping into the immense popularity of truffle across the retail and premium dining sectors, these succulent prawns are infused with an earthy, luxurious aroma and finished in a signature crisp coating. This product delivers instant premiumisation, allowing operators to leverage the high-value “truffle” name to drive up-sell opportunities and increase average spend per head.
• Squid Arrosticini Skewers: Inspired by the traditional Abruzzese style of uniform, delicate skewers, these bring an artisan, hand-crafted aesthetic to the plate with zero kitchen prep. The tender squid is an absolute menu winner.
• Fish Stuffed Olives: A sophisticated, umami-rich innovation that merges premium Mediterranean olives with a succulent fish centre and a crisp, golden coating.
• Breaded Anchovy Fillets: A refined take on a coastal classic. These fillets offer a bold, savoury flavour profile with a signature crunch, perfect as a premium alternative to standard seafood bites.

 

Maximum Taste, Minimum Waste

In an era where kitchen efficiency and margin protection are paramount, this collection is engineered to perform. Each item is designed to be cooked from frozen, allowing chefs to react instantly to demand without the risks of raw prep, spoilage, or high labour costs.

The collection offers total flexibility across the entire menu. Whether featured as luxury bar snacks, tapas-style sharing plates, elegant starters, or premium toppers for salads and pastas, these products allow operators to deliver a fabulous guest experience with ease.

 

A New Direction for 2026

“Pacific West has always been synonymous with quality and innovation in the seafood sector,” says Martin Finegan, Managing Director at Pacific West. “For 2026, we wanted to bring that same level of expertise and our signature coatings but with a Mediterranean focus. This range is about giving chefs the creative freedom to update their menus with high-impact, low-labour solutions that fit perfectly into the modern British dining landscape.”

The new Pacific West Mediterranean Collection is launching for 2026, for more information, range reviews, or to request a sample, visit www.pacificwestfoods.co.uk or follow Pacific West on LinkedIn.