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NEW HISTAMINE TESTING METHOD

South Korean scientists claim to have developed an effective, simple and inexpensive test to detect harmful levels of histamine in fish samples. Histamine can occur in spoiled food, such as fish, if left too long at room temperature.

The Chung-Ang University scientists, led by Professors Tae Jung Park and Jong Pil Park stated that, “We managed to accurately measure histamine concentrations ranging from 0.1 to 100 parts per million, with a limit of detection as low as 13 parts per billion.”

This was accomplished by using phage-display technology where external proteins of genetically modified viruses were used to check for chemical interactions. They established the best one to use as ‘Hisp3’. They then went on to produce carbon quantum dots and coated them in NAC (N-Acetyl-L-Cysteine) which naturally occurs and binds to ‘Hisp3’. The CQDs are fluorescent when exposed to irradiation with ultraviolet light but this is quenched when ‘Hisp3’ is added – this binds the NAC and coats the surface of the CQD.

The next stage is essential because when the sample, which contains histamine, is mixed with the CQD, the ‘Hisp3’ unbinds from the NAC and binds to the histamine which restores the fluorescent levels of the CQDS in direct proportion to the amount of histamine. By comparing the first and last levels of CQDs the scientists, using a handheld UV flashlight, or fluorescent detection equipment, were able to indirectly quantify the amount and intensity of histamine in the samples.

This strategy has been validated with samples of fish using known histamine concentrations and established techniques. Although the method is simpler it is proving to be more powerful than existing tests.

The detection of histamine is important and this new approach could further help to measure the quality, freshness of food and hence food safety for consumers.

To see the full article – please click here

HOW INVESTING IN TECHNOLOGICAL INNOVATIONS CAN CUT BOTH ENERGY USE AND CARBON EMISSIONS

Food waste is contributing to a global climate catastrophe, and the existence of reliable and efficient cold storage in the UK is critical to minimising wastage. BFFF research has shown that switching from fresh to frozen can actually reduce greenhouse gas emissions, but refrigeration is still energy intensive.

NewCold Advanced Cold Logistics strives to increase global food security by providing leading food companies with the most innovative cold storage and transportation services. The company has an international network with eight locations on three continents, holding 730,000 pallet positions worldwide.

Always striving to reduce the impact of its operations on the environment and local communities, NewCold optimises existing and new innovative concepts in the cold chain to achieve the best for its customers and the industry at large.

Our company believes the efficient use of natural resources, together with healthy local community and employee relations, are key elements which lead to outstanding financial results and business prosperity.

In keeping with this philosophy, NewCold incorporates a Triple Bottom Line framework in its core operations which enables the evaluation of company performance from different perspectives, while creating greater overall transparency.

This unique approach embraces three distinct criteria: Planet, People and Profit. Firstly, NewCold recognise that all its facilities consume energy and use air and water for cooling purposes, and so employ sustainable solutions wherever possible.

Then, in regarding their people as their greatest strength and most valuable asset, the company encourages all employees to focus on creating customer satisfaction, to promote long term customer relationships and sustainable revenues.

Thirdly, NewCold employ the simple formula whereby efficient operations combined with satisfied customers contribute to a competitive advantage, which in turn leads to commercial success.

This sustainable methodology is the driving force behind the success of NewCold’s existing Wakefield site and already is providing the operational foundations for a new deep-freeze facility due to open in Corby in 2021.

Sustainable development of a global deep freeze phenomenon

As with each of our sites world-wide, our focus at the new Corby facility will be on sustainability. Both the Wakefield and Corby sites are fashioned on our unique cold store design and use around 50% less energy than conventional stores. This, coupled with our ability to reduce food miles by using high-volume trailers, will greatly reduce CO2 emissions and energy use.

The new Corby facility sits on a 23-acre plot which is a prime location in the logistics ‘golden triangle’. The site is in proximity with frozen distribution centres of retail and food service customers and perfectly located to help minimise consignment handling and logistics costs.

Key to the delivery of NewCold’s energy efficiency is the company’s state of the art warehouse management systems and fully automated handling equipment. These include FEFO handling (First Expired, First Out); shipment buffer zones to minimise truck waiting times; automated storage and racking; bespoke picking floors with automated replenishment and pallet discharge. All of which combine to increase efficiency and reduce energy consumption.

For example, the Wakefield facility, with a footprint of 129m x 170m and storage height of 41m, handles 4,000,000 pallets annually and in a 24-hour day can receive and dispatch up to 18,000 deep frozen pallets.

Drawing on the latest available automated loading technology, NewCold has designed a bespoke pallet handling Pod to bridge the gap between the deep-frozen production or storage environment and its auto-loading 44-pallet double-deck trailers.

To this end, as soon as the product leaves the production line at minus 22 degrees, it is automatically loaded through a sliding door at the back of the 60-pallet-capacity Pod, which itself is pre-cooled to the same temperature. From here, the pallets are automatically transferred into the double-deck trailer, docked to the front of the Pod.

Loading into the Pod is completed in around five minutes. Meanwhile, three Carrier TRS refrigeration systems hold the temperature at a constant minus 25 degrees and, being electric running off the factory, keep harmful emissions to a minimum.

Effectively, every deep-frozen package or pallet remains at a constant set temperature of minus 22 – minus 25 degrees, and at no time during its journey from the production line to completed loading in the trailer does any pallet need to be exposed to an ambient environment or touched by an operative. This not only ensures absolute temperature integrity but virtually eliminates product damage.

The same process is reversed when the load reaches the NewCold warehouse where automatic unloading capability unloads the trailer in five minutes, directly into a frozen warehouse, ensuring best product integrity and quality.

Furthermore, faster turnaround times reduce supply chain cost and, by linking directly to production loading, efficiencies are achieved at production sites. In addition, the company’s innovative double-deck trailers make a positive impact on the environment by significantly reducing road miles.

To help control this colossal, non-stop operation NewCold uses a proprietary Warehouse Management System (WMS) which is produced by daughter company Davanti Warehousing. Working in the company’s eight facilities around the world, the cloud-based system, called CORAX, employs Software as a Service (SaaS) to control all movements in the operation, while providing constant real-time information regarding consignments and equipment performance.

Article from The Frozen Food Report 2021 – view full report here

ADAPTING FOOD DELIVERY DURING LOCKDOWN

The Food Standards Agency (FSA) has announced help to businesses with the move from ‘sit in dining’ to ‘takeaway’ and ‘delivery’ during lockdown.

Out of Home businesses such as cafes, restaurants, pubs, bars and social clubs have all been closed to limit the spread of the virus but do still have the option to sell food and non-alcoholic drinks for takeaway until 11 pm with a ‘click and collect/drive-through’ or to deliver food and drink, including alcohol.

It is important for these businesses to be aware of the risks and requirements relating to food delivery. The FSA offers guidance on food delivery to help protect both the customer and the business. This guidance includes ‘taking an order’, hygiene, delivery instructions, vehicle specifications and most importantly advice on allergens.

The FSA also offers guidance on those companies looking to switch to deliveries and sets out a step by step guide to help ease the transition and ensure food safety – please click here. This guidance includes informing your local authority, risk assessments, online selling, communication and avoiding food crime.

Any change in business should trigger a review and where necessary an update to HACCP (Hazard Analysis and Critical Control Point) procedures. This link will take you to the appropriate form. If you are in Northern Ireland then please click on this link.

It is to be noted than an additional risk which is required to be addressed is Covid-19. The HSE (Health and Safety Executive) have issued guidance which covers food hygiene, food safety including allergens and food delivery from home.

 

EMERGING TECHNOLOGIES IN FOOD ANALYSIS AND FUTURE PERSPECTIVES

Dr James Donarski holds joint positions as the head of food authenticity at Fera Science Ltd and a senior lecturer in the field of chemistry at Newcastle University. He has a background in analytical chemistry, authenticity determination, non-targeted analysis and small molecule structure elucidation. James oversees the science of the authenticity and profiling team, which comprises experts in the fields of stable isotope analysis; high resolution mass spectrometry; high field nuclear magnetic resonance; and proteomics.

Currently, his primary research interests include: the use of a variety of data sources for the prevention of food fraud; the development of new and emerging technologies towards identification of food fraud; and the identification of specific biomarkers and where applicable, the subsequent development of rapid and/or portable tools for their detection.

View the full programme here: Technical Conference Virtual Programme

To book your tickets CLICK HERE


If you are interested in sponsoring this event contact Kate Miller katemiller@bfff.co.uk

GLENN WOOLLEY – MANAGING COMPOSITE PANELS

Temperature control is key within our industry in providing consumers with quality produce when they need it, Composite Insulated Panels (CIP) make this possible. From a fire risk perspective, it is paramount that CIP’s are managed. Glenn Woolley, Senior Loss Control Surveyor, NFU Mutual Glenn has worked for NFU Mutual Risk Management services since 1996 undertaking insurance surveys on both commercial and residential properties insured by NFU Mutual Insurance to provide technical guidance to underwriters and provide risk management and loss prevention/mitigation advice to customers on fire protection and prevention, security, business resilience and health and safety matters. Glenn will talk us through the various ways to reduce risk for all budgets.

The Full programme can be found here: BFFF Health & Safety Conference Programme

Our thanks to Conference Sponsor Arco Ltd.

THE BEST NEW VEGETARIAN/VEGAN/MEAT FREE FOODSERVICE PRODUCT SPONSORED BY GREENYARD FROZEN UK

Welcome to the announcement for the Best New Vegetarian/Vegan/Meat Free Foodservice Product in the 2020 – 2021 British Frozen Food Awards sponsored by Greenyard Frozen UK.

The First Shortlisted Company

Congratulations to the Crown Advantage Butternut Squash Curry from Anglia Crown. Our judging panels thought; the product had good flavour profile with a nice level of spice, appetising to look at, good combination of flavours and the packaging is innovative

Anglia Crown commented; “As the first manufacturer in healthcare to register dishes with the Vegan Society, we are extremely proud of our front-running reputation in vegan manufacturing. Since our first Vegan Society registration in 2017 we now have more than 70 vegan products registered with them. We are thrilled our delicious, vegan, Crown Advantage Butternut Squash, from our individual meal range has been recognised by the BFFF and shortlisted in the best new vegetarian / vegan / meat free category.”

The Second Shortlisted Company

Congratulations to the Chocolate & Clementine Torte from the Premium Selection range at Bidfood. Our judging panels thought the product; had a great appearance, perfect mix of texture between the mouse and the base, Wow! Amazing flavour and super presentation.

Bidfood commented; “As avid supporters of the BFFF, Bidfood are honoured to have shortlisted for the Best New Vegetarian/Vegan/Meat Free Product with our Chocolate & Clementine Torte. We wish the best of luck to all entrants and look forward to the results announcement.”

Greenyard Frozen UK Sponsoring The British Frozen Food Awards Category

The Third Shortlisted Company

Congratulations to the KFC Vegan Fillet from the Quorn range at Kitchen Range Foods. Our judging panels thought the product had; great seasoning, amazing texture which is the closest to chicken I have seen in a vegan product, good crumb superb texture of crust and centre.

The Fourth Shortlisted Company

Congratulations to the Chilli Non Carne from KK Fine Foods. Our judging panels thought the product had; great depth of flavour, good smoky tones and extremely tasty well balanced flavour.

KK Fine Food comments; “We are absolutely thrilled to have had our efforts noticed by the BFFF and to be shortlisted for a number of awards. This recognition is a reflection of our commitment as a business to continually deliver high quality, innovative and most importantly, great tasting products to our valued customers.”

Congratulations to all our shortlisted companies and commiseration to the rest of the category product entries. The BFFF look forward to announcing more category shortlists, they will be released once a week until early march 2021.

Greenyard Frozen UK Sponsoring The British Frozen Food Awards CategoryThank you to our Category Sponsor Greenyard Frozen UK.

Member Benefits

Exclusive Partnership deals on key products and services:

  • BFFF energy deals and rates
  • Vypr member deals and introduction
  • Defib Plus deals
  • Company Shop – membership
  • Mentor – MHE training health check

Exclusive access to networking opportunities and events:

  • Meet the Buyer events (retail & foodservice)
  • Annual Business Conference with networking dinner
  • Specialist H&S and Technical Conferences
  • Special interest groups (packaging, frozen food temperatures)
  • Annual Lunch
  • Awards Night
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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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