NewCold and B-Built Break Ground

Posted on December 22, 2019 by Neesha Ramsingh-Cleary

NewCold and B-Built Break Ground for State-of-the-Art Automated Coldstore in Bretagne

NewCold and B-Built have broken ground for building NewCold’s Automated Coldstore, located in Montauban-de-Bretagne, near Rennes.

The coldstore will use state of the art technology including automated storage and retrieval systems (ASRS) to automatically move and store products in the ‘dark’ high-bay warehouse. The equipment and operators will be directed by advanced software systems, while products are kept in optimal conditions with all coldstore areas cooled down to temperatures as low as – 23°C.

This advanced cold chain solution ensures that processes are sustainable, traceable, fully integrated with the processes of NewCold’s customers and always at the very forefront of technological developments. It offers a high and consistent logistic service level and above all, offers a more sustainable and better food safety alternative than more conventional coldstore solutions.

The futuristic multi-customer coldstore enables food producers, including Froneri as anchor customer, to optimise their cold chain management, with increased agility and responsiveness to better serve the needs of their domestic and international end customers, 24/7.

Bram Hage, Founding Executive Officer, of NewCold says, “With this ground-breaking development, NewCold brings to Montauban-de-Bretagne, Rennes, the Brittany region and France, 20 years of leadership in automated cold storage development and operations. Although our roots are in the Netherlands, our heart is with global food producers where ever NewCold can bring value. We could not be more pleased than to stand as partners beside B-Built and our sponsoring customer, Froneri.”

“NewCold highly values trusted partnerships and the partnerships created to realise this efficient, giant freezer are very special. Our sincere thanks to the City of Montauban-de-Bretagne for their critical support and guidance. They are easy to work with and clearly focused on economic growth through leading technologies and we are thrilled to be investing here.”

The state-of-the-art freezer is a joint design effort and construction by NewCold and B-Built. The facility will be one of the largest in France with a storage capacity of over 700.000 m3 comparable to the volume of one million household refrigerators.

“B-Built is excited to partner with NewCold on this facility, their second in France,” says Martijn Baartmans, CEO of B-Built. “The unique method used to build this facility, and the technologies incorporated within the facility are the way of the future, and we’re pleased to team with them and their storage partners to make it a reality. Leading edge technologies used in addition to the automated pallet retrieval systems, are the monorail system, the low-oxygen environment eliminating the risk of fire from the inside entirely, and the total building design needing only half the energy consumed by conventional cold stores to keep the products optimally frozen.”

The permitting team at the City of Montauban-de-Bretagne, worked conscientiously to review permits and get the construction off to a smooth start. “From the very first meeting, this project was off to a great start with successful teamwork between company representatives, designers, project managers and our permitting folks.”

NewCold is an integrated service provider for cold chain logistics based in the Netherlands. NewCold operates a network of large scale automated cold stores and refrigerated transport serving frozen food producers on 3 continents. Its innovative coldstores are operated in the USA, Australia, France, Germany, United Kingdom and Poland. NewCold is further expanding its operations, building on decades of know-how in developing and operating advanced cold chain logistics solutions. www.newcold.com

B-Built, a construction services company based in the Netherlands, designs and builds industrial facilities throughout Europe. Offering turnkey building solutions to the cold storage and food processing industries, B-Built’s team of builders, architects and structural engineers are known for building highly efficient facilities that deliver on investment. The company has steadily grown over the last eleven years to become the company that it is today. www.b-built.com/

Castell Howell successfully goes Hybrid with MFS

Posted on December 22, 2019 by Neesha Ramsingh-Cleary

Castell Howell successfully goes Hybrid with MFS

Thermo King and Frigoblock, along with Marshall Fleet Solutions, are working with Castell Howell Foods, a UK food wholesaler, to operate a hybrid fridge system for undermount application on trucks and drawbar trailers.

This innovation, which was originally shown for the first time at the CV Show earlier this year, focusses on how transport and delivery companies can today future proof their refrigerated truck, trailer and home delivery operations and investments with solutions powered by electricity, data and clean technology.

“Thermo King were the first to offer its European customers true hybrid and non-diesel truck and trailer refrigeration solutions and currently they have more than 25 electric products in its portfolio providing superior performance for customers. Moreover 20,000 trucks and trailers are on the road with TK electrified transport refrigeration units and the number is growing daily,” said Mark Howell, Managing Director, Marshall Fleet Solutions.

Supplied and installed by Marshall Fleet Solutions, the UT-Series Hybrid Spectrum unit that Castell Howell Foods is operating, builds on the Thermo King SLXi Hybrid trailer systems. Frigoblock alternator and inverter-drive technology allow the Thermo King unit to switch the power between diesel and electric mode as required or necessary, allowing the truck to operate in inner cities, residential areas and low emission zones

Thermo King and Frigoblock, together with Marshall Fleet Solutions, collaborated with Castell Howell Foods, a UK food wholesaler, to test a prototype of hybrid fridge

“We have been using Frigoblock electric units in our fleet for over 15 years and we’ve been waiting for a solution that would combine both the Frigoblock and Thermo King technologies in a rigid truck refrigeration system,” said Martin Jones, director of transport operations, Castell Howell Foods.

“The versatility and fuel efficiency of a unit running on the power of the truck where it can, with backup of a conventional diesel on certain routes with long stops or intense drop counts will definitely increase the flexibility of our operations.”

“The UT Hybrid technology also aligns perfectly with our company’s sustainability strategy. Our doors are open for cleaner and more efficient technologies that will help us lower our carbon footprint. We are truly looking forward to demonstrating this new hybrid project to our customers as another step in creating a more sustainable and environmentally cautious transport,” continued Jones.

Since May 2019, Castell Howell has conducted thorough, real-life testing of the TK hybrid system, running the truck six days a week on mixed routes, combining motorway and city centre routes, with upwards of 30 deliveries a day.

“With the hybrid mode always on, we experience fuel savings reaching approximately 20 litres of fuel each day, six days a week. It’s a significant mark in the truck’s operational bottom line and were really pleased to see how the Thermo King system combines the best of both alternator-driven electric and diesel technologies and how it works out in the field,” said Martin.

The system has been well accepted by Castell Howell drivers, mainly due to the simple and smooth transition from one technology to the other. The driver needs only to set the vehicle when leaving the depot and the system will switch between electric and diesel modes seamlessly during the working day depending on the unit’s requirements.

“During the cooler autumn days, we didn’t even turn the unit’s engine on. The Thermo King UT Spectrum is a very powerful unit with a very quick pulldown. Even in the summer, this significantly reduces the time when the engine is on and gives drivers a degree of flexibility when delivering to residential areas, especially early in the morning,” said Jones.

8000th apprentice starts career with Bühler

Posted on December 22, 2019 by Neesha Ramsingh-Cleary

8000^th apprentice starts career with Bühler

The first months of his apprenticeship as a polymechanic are now a thing of the past – Michael Dörig has successfully finished his period of probation. This makes him the 8000^th apprentice to have been trained at Bühler Group over a 100-year history of vocational training. Around the globe, some 600 apprentices at 25 locations in four continents are currently undergoing their vocational training. This broad, internationally oriented dual vocational training offers Bühler two significant benefits. It proactively wards off a potential lack of skilled employees, and it prepares young adults for a career in a global company.

A total of 70 apprentices started their vocational training in Switzerland this August – 10 women and 60 men. Together, they have even now reached a milestone for Bühler in their as yet short professional careers. Along with them, a total of 8,013 young adults have undergone or are still undergoing their dual vocational training. Michael Dörig, the 8000^th apprentice, has now also passed his period of probation in his vocation as a polymechanic. “The figure is impressive, it shows the great influence of vocational training at Bühler. It was lucky that I started as the 8000^th and I’m happy about it.” In his daily work, however, the number plays no role. Michael Dörig is currently concentrating on the first important exam. He has set clear targets for his further vocational training: “I want to perform well every year, and my goal for the fourth year is an assignment abroad. In the end, I want to finish the apprenticeship with good grades,” says Dörig.

Bühler’s instrument for warding off a lack of skilled labor

Bühler is currently training some 600 apprentices at 25 locations. Apprentices do add value for the companies they work for, as the latest study (in German) by the State Secretariat for Education, Research and Innovation (SERI) confirms. And not only that. Vocational training is one of the most important factors for the company for imparting knowledge within the organization as well as between generations. It enables the Group to proactively avert the looming shortage of skilled labor. “Vocational training is a long-term strategy for us that we apply in a targeted manner,” says Andreas Bischof, Head of Apprenticeship at Bühler. He adds that when a potential lack of specialized labor appears, for example as a result of retirements, Bühler can apply its global know-how in the field of vocational training to close such gaps.

This has resulted in the institution of vocational training programs by Bühler, for instance, in the United States, for which the company has obtained governmental approval. “This guarantees access to and mobility within the labor market,” explains Bischof. In order to retain these carefully educated young people after they have completed their vocational training, Bühler offers them individual support in planning their careers starting in the second half of their apprenticeships. The value of this effort is borne out by the fact that, for example, 29 percent of all Swiss employees completed their vocational training with Bühler. At the same time, former apprentices are also attracted by careers outside Switzerland. At present, 28 former apprentices are working for Bühler in four continents. Also in this respect, the company selectively prepares interested apprentices for their missions across the globe.

Allrounders and internationals

In order to counter the lack of skilled labor in the first place, Bühler lets interested school-leavers know that the company offers more than just pure training in one single vocation. Bühler prepares the young people for the labor market in the best possible manner by fostering allrounder skills. For example, apprentices pass through different departments which have a different focus. In the future, digitalization will be integrated even more into education, alongside the development of social skills, creativity, exchange, and diversity. Some of the young adults may undergo training in project management or do a stint abroad. Be it China, Indonesia, Vietnam, India, South Africa, Brazil, the United Kingdom, Germany, France, or the United States: Since the introduction of these periods of training abroad twelve years ago, as many as 200 apprentices have already spent several months of their vocational training at a Bühler location outside Switzerland. The benefits of this approach are obvious: Apprentices gain a first-hand experience of different cultures and languages. They enhance their professional and social skills, broaden their minds, and become fit for a job in the international labor environment that Bühler offers.

Stefan Scheiber, CEO of Bühler Group, stresses the importance of international mobility and sound, varied basic training for the organization: “Training and continuing education enable Bühler to renew itself permanently. We place our trust in our apprentices at an early stage, but we also demand a lot from them. We unlock the international world of labor for them, because we want them to continue to work for us later on – as open-minded and innovative employees skilled in a wide range of tasks, and either in Switzerland or anywhere else in the world.”

For more information on Bühler’s apprenticeships, please visit: https://www.buhlergroup.com/content/buhlergroup/global/en/careers/next-generation/apprenticeships.html

SALMON FROM THE FAROE ISLANDS

Posted on December 4, 2019 by Neesha Ramsingh-Cleary

SALMON FROM THE FAROE ISLANDS

Situated midway between Iceland and the north of Scotland, the Faroe Islands has a population of just over 51,000 – smaller than the cities of Torquay or Durham in the UK.

Yet it boasts an international airline, a Hilton hotel, a two star Michelin star restaurant and some truly stunning scenery.

It is also home to Bakkafrost, one of the leading world names in salmon farming products.

The environment and sustainability are at the core of Bakkafrost’s vision which is to produce the highest quality salmon whilst considering the environment.

This is not just a statement, but is central to CEO Regin Jacobsen’s declared strategy for the future.

Bakkafrost chairman Runi M. Hansen said: ‘The aim is moving Bakkafrost into a position to be much more capable to meet future opportunities and meet growing global demand for protein, with healthy and efficiently produced salmon products, and at the same time create value for our company, shareholders and society.

‘An important occasion in this direction was the publication of Bakkafrost’s first sustainability report which shows our commitment to keep putting a sustainable and responsible approach to our salmon farming operation at the top of our agenda.

‘The company has invested heavily to establish a sustainable future including the building of a new biogas plant using waste products to produce renewable energy that will not only power its own operations, but also many homes in the Faroes – a project for which it is winning prestigious awards’.

Recently Bakkafrost was named as being among the Best Performers in the 2019 Coller FAIRR Protein Producer Index, which ranks the world’s largest listed producers on sustainability.

Both customer’s needs and sustainability remains top priority for Bakkafrost as they continue to produce high-quality salmon, responsibly as part of its commitment to Healthy Living.

As well as being named among the best performers this year, The GMO Food and Drug Administration in Germany have certified Bakkafrost according the GMO-free standard which is an add – on to their approved Global G.A.P Certification.

With their mission to produce healthy world class salmon, Bakkafrost has the full control over production and are able to trace its use of marine ingredients from North Atlantic fisheries to feed to the final salmon product.

This enables them to be completely transparent about their sourcing which in turn also enables the company to be confident in saying they are the best-performing aquaculture company on the non-use of antibiotics in the last 15 years and is one of the reasons why Bakkafrost have recently become a member of the Sustainable Fisheries Partnership (SFP) Ocean Disclosure Project allowing their sourcing policy to be completely transparent to the public.

“Sustainability remains a top priority for us, and we will continue to work towards the strategic priorities in our Healthy Living Plan, which includes minimising our environmental footprint and moving towards having all our sites ASC approved in 2020.” – Torkil Davidsen the Head of Bakkafrost UK Operations

“We are pleased to welcome Bakkafrost to the Ocean Disclosure Project,” said Tania Woodcock, ODP project manager. “Thanks to its fully vertically integrated value chain, Bakkafrost has full control over production”

Bakkafrost are the leading producer of top quality salmon The estimated total volume for 2019 is set at 54.5 thousand tonnes compared to the 44.6 thousand tonnes they produced in 2018.

Paramount’s Award-Winning MSC Whitebait Goes Gluten-Free

Posted on December 4, 2019 by Neesha Ramsingh-Cleary

Paramount’s Award-Winning MSC Whitebait Goes Gluten-Free

With an estimated 1 in 10 people now avoiding gluten (The Guardian), it’s essential to provide great tasting options that can be enjoyed by everyone – which is why Paramount’s award-winning MSC H&G Whitebait is now gluten-free.

Since Paramount was founded in 1988, they have been one of the UK’s key suppliers of Whitebait and Blanchbait. In 2019 their MSC H&G Coated Whitebait was awarded Foodservice Product of the Year by the British Frozen Food Federation. In 2020, a new gluten-free version is set to bring this best seller to an even wider audience.

The independent family business already boasts a wide selection of gluten-free products, so they were delighted to find a delicious coating to bring Whitebait into the gluten-free range.

In addition to meeting dietary demands, Paramount has always held sustainability at its heart. All of their headed & gutted Whitebait is MSC-certified, and is traceable from boat to plate. MSC certified fish helps to ensure the management and growth of fish stocks for future generations.

Through identifying consumer trends, Paramount are constantly evolving and developing their range. Our Whitebait is perfect as a bar snack or tapas item served in a cone with a selection of dips like sweet chilli and sriracha mayo. For a lunch menu serve as a seafood wrap in a soft tortilla, with gem lettuce, crunchy red pepper and horseradish mayo. Or just keep it simple with a sprinkle of sea salt, chopped parsley and a squeeze of lemon or lime.

Thomas Ridley Outpace The Market With Double Digit Growth

Posted on December 3, 2019 by Neesha Ramsingh-Cleary

Thomas Ridley Outpace The Market With Double Digit Growth

Halfway through a five-year plan to hit £100m turnover, Thomas Ridley continue to outpace the market and have taken a multifaceted approach to drive business success. Website development, click & collect and increased investment in operational technology are some of the initiatives that have driven the business to year on year growth of 18%.

Darren Osborn, eCommerce Director at Thomas Ridley Foodservice, outlines some of the key projects they have implemented.

“As a foodservice wholesaler, our motivation is always around how we can make business simpler for our customers by making it easy for them to do business with us. Our recent focus on website ‘quickorder’, click & collect, allergens, nutritional guidelines, sustainability and packaging are just some of the areas where we can help. Our new website has been developed with the customer journey at its core giving enhanced user experience. We understand that making ordering quick and easy is a big win for our customers and our ‘quickorder’ solution is game changing; simply starting to type the product required brings up all relevant products allowing a quick selection. Customers can add their own menus and order all the ingredients needed or upload their own spreadsheets to the website to create an order. We really are thinking of every way possible to make ordering easy and intuitive. Our product comparisons are visual and there is a host of information available to review, including easy allergen comparison which is a crucial element to product selection. One of our innovative features is the ability to view products according to various selections, for example if you run a nut free site, it is very easy to remove this allergen from your product selection. This can be done across allergens so it’s a great tool for our customers.”

Committed to minimising the business’s impact on the environment, Thomas Ridley has achieved a zero landfill status and aims to help customers in this area by taking back all cardboard and plastic packaging from their orders, which is then baled at head office in Bury St Edmunds and sent off to recycling centres. So far, they have recycled 100 tons of cardboard and 20 tons of plastic this year that has been collected, helping customers to achieve their own recycling targets.

Another big project to go live is the new Thomas Ridley Development Kitchen. Opening in April 2019, the innovatively designed kitchen has already hosted several supplier meetings, customer training days and menu development sessions for specific sectors.

“Our Development Kitchen has been incredible. We’ve run a couple of Christmas events for restaurant and pub customers plus a really great session with some of our care catering operators helping them with menu development and dysphagia recipes. The kitchen features state of the art technology and is kitted out with overhead cameras and presentation screens. We’re delighted with the response so far and have some amazing events scheduled well into 2020.” Explains Darren.

As the foodservice industry continues to throw up challenges to those running a business, whether restaurants and cafes, or schools, care homes, pubs or garden centres; Thomas Ridley Foodservice focus on working with customers to ensure they add value and offer services that really help to make life easier.

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