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New Head of Brewing for Campden BRI

New Head of Brewing for Campden BRI

Derek Orford has joined Campden BRI as head of brewing services.

Derek has 36 years in the industry, during which he qualified as a master brewer in 1991 while at Whitbread. He then went to work for Heineken in several international postings before joining Lion, in Australia. More recently he has provided consultancy services to craft brewers, including technical leadership for the rapid growth of Toast Ale.

At Campden BRI Derek will be the primary contact for brewers, both large and small. Its services include pilot malting and brewing, dealcoholisation and product development, sensory analysis, auditing, brewing microbiology and brand protection, alongside a complete range of analytical services and general technical consultancy.

Bühler calls on industry to act now for a sustainable future

Bühler calls on industry to act now for a sustainable future
Stefan Scheiber, CEO of Bühler Group

The world faces urgent challenges in the coming decades as climate change and a growing population make many of our current systems of production unsustainable. Dr. Gro Harlem Brundtland, former prime minister of Norway and former Director General of the World Health Organization, addressed the 800 experts, leaders, scientists and professionals from 500 companies and over 80 countries attending the three-day event. She said: “There is no turning back. The need for private sector engagement is stronger than ever. We cannot solve all the challenges without the resources, the expertise, the technology and brain power of business.” Stefan Scheiber, CEO of Bühler Group, said: “We are ready to accept the challenge and in fact we are convinced that this is a pathway to building sustainable businesses delivering sustainable solutions. But we are running out of time. That is why we have increased our sustainability goals: our aim is to reduce energy requirements, water consumption, and waste by 50% in our customers’ value chains. No business can do this alone. We need widescale collaboration from every sector and part of the world.”

Bühler’s second Networking Days in Uzwil took place under the motto “Creating tomorrow together” and provided a forum for manufacturers, industry partners, scientists and start-ups to share ideas and inspire each other, focusing on the key questions: How can we feed a global population of nearly 10 billion people and help fulfill their mobility needs in 2050 whilst respecting the limits of the planet?

Industry must become part of the solution

“The challenges have accelerated dramatically. The world today is better, in many respects, than ever before. Yet the progress we have made comes at too high a price. We are using nature’s resources faster than our planet’s ecosystems can regenerate. We now have just 10 years to prevent irreversible damage from climate change,” said Stefan Scheiber, CEO of Bühler Group. “But today we have the opportunity to make a real difference and shift course. Business has to be part of the solution.”

The earth’s population is predicted to grow to 9.8 billion by 2050, with 70 percent living in urban areas. These shifts will put a strain on food and transport systems unless we make fundamental changes. Speaking at the event, Sunny Verghese, Group CEO of Olam International Limited and chair of the World Business Council for Sustainable Development, underlined the importance of the challenges: “You cannot produce the food, feed, and fiber that all of us need if we destroy the planet,” he said. “There has to be an alternative way to do this on a more sustainable basis. Business as usual will not get us there so do not accept the status quo.”

Good reason for optimism

The combined potential for change embodied by the businesses present at the Bühler Networking Days is enormous. Together they feed 4 billion people and provide mobility for 1 billion every day – a powerful lever for change. The food of the future could well be grown in the fermentation tank, rather than in the field and ocean. Both disruptive new companies and incumbents are investing to address the consumer needs of today and the future. They are developing new technologies using biomanufacturing and digital advances to revolutionize agriculture and increase yields to meet the world’s nutritional needs within the environmental boundaries.

Saint-Gobain, representing the building and construction sector, brought the perspective of heavy industry. “The built environment is one of the most emitting sectors, responsible for one third of the CO2 emissions in the world,” said Patrick Dupin, CEO of Saint Gobain Northern Europe. His company’s approach of pricing CO2 into innovation and investment projects was given as an inspiration for participants from other sectors. In mobility, participants shared ideas on how to achieve sustainability goals with advances in battery technology, shared mobility, and the development of autonomous vehicles, enabled by new digital technologies and increasing connectivity.

Actions taken by participants at Bühler Networking Days can have a significant impact. “In this room we have convened people that influence the three most important levers to make a change to carbon emissions,” said Ian Roberts, Chief Technology Officer of Bühler. A third of global CO2 emissions are created by buildings, a third by mobility and a third by agriculture – the major players from each of these sectors were present at Bühler’s Networking Days 2019.

Digital technology and collaboration – the key ingredients

A theme throughout the event was the power of digitalization to help meet these challenges. “Digitalization has changed the world. It allows completely new technical solutions, changes how we collaborate, communicate, and innovate. It is changing and disrupting our lives and, crucially, can help us to meet our sustainability targets,” said Ian Roberts. Bühler is already leveraging the power of IoT, Artificial Intelligence and big data to enable faster, smarter, better decisions. Bühler Insights, the first cloud platform dedicated to the food and feed industry, is helping to drive up yields, reduce waste, and improve food safety.

“Technology has a huge role to play,” said Ian Roberts. “But it cannot solve these challenges alone. We also need to think and work across value chains and systems. We cannot achieve our targets by working in isolation. Collaboration is no longer an option – it must be a core competence in all businesses.” Bühler is already creating networks with industry partners, research institutes, universities, startups and not-for-profit organizations to broaden and deepen the knowledge and expertise focused on solving these challenges. Through its 29 application and training centers it has created a worldwide network for innovation.

This view was echoed by Stefan Palzer, Executive Vice President and Chief Technology Officer of Nestlé Global, who said that his company – the world’s largest food company – has launched an accelerator this year and opened it labs and its expertise to startups, to help them advance more quickly to valid prototypes.

The first collaboration is agreed

The Bühler Networking Days 2019 provided the opportunity for much networking across and within industries, and was the impetus for new collaborations. After just one day it bore fruit: MassChallenge, the largest global startup accelerator and the World Business Council for Sustainable Development, announced at the event that they had agreed to collaborate to identify climate change solutions. Minutes later, One Young World, a not-for-profit that promotes young leaders, offered their support.  John Harthorne, founder of MassChallenge, said: “We will each get more value and impact out of the collaboration than we could get as individual entities.” Sunny Verghese, chair of the World Business Council for Sustainable Development, said “What I like about Networking Days is it’s not all about Bühler; it’s about bringing us all together.”

How to become part of the solution

No one could embody better the sense of purpose shared by participants at Bühler Networking Days than Isabel Wijsen. At the age of 10, she and her sister founded a campaign group in their home, Bali, to tackle the issue of plastic waste. Bye Bye Plastic Bags succeeded in getting single-use plastic bags banned on the island and has since gone global – a perfect demonstration of the power and determination of young people to make change.

Bühler recognizes the potential in its own employees and already provides a platform for them to contribute their ideas about how the company should develop in future through Generation B. Kate Robertson, co-founder of One Young World, said: “When you see a company as efficient, as innovative, as driven as Bühler taking their young talent seriously, you begin to see what the world of business can actually do.”

Closing the event, Stefan Scheiber underscored the need to hand over a better world to future generations. “We recognize the urgency of the challenges and have dramatically increased our sustainability commitments. It is now our goal to reduce energy, waste and water by 50% in all our future solutions, and make a significant impact in the value chains of our customers,” he said. “As industries, companies and individuals, we all have to ask ourselves, today, how we can become part of the solution. We hope that Bühler Networking Days 2019 will be seen as a turning point. The challenges are demanding, but we can do it.”

BFFF Signs up to Brexit Food Hub

BFFF Signs up to Brexit Food Hub

BFFF are pleased to inform members that we have joined other organisations working together on a Brexit Food Hub.

The hub has been developed to assist businesses in planning and preparing in the event the UK leaves the EU on 31 October 2019 at 11:00pm (UK time) without a deal.  It provides links to a wide range of official advice and to the expertise of the various UK Food and Agriculture partner organisations involved, who are pooling their resources to provide this support.

Based on a series of Frequently Asked Questions, the hub will be updated as additional information becomes available.

You can access the hub here: https://brexitfoodhub.co.uk/

University duo get a taste for NPD marketing at Dalziel Ingredients

University duo get a taste for NPD marketing at Dalziel Ingredients

Rachael Yoong (left) and Lauren Wilson, who have joined Dalziel Ingredients on placement from Northumbria University

Dalziel Ingredients, the UK’s bespoke seasoning blends, cures and functional blends specialist, has strengthened its ties with Northumbria University by recruiting students Lauren Wilson and Rachael Yoong on one-year placements in its expanding NPD team.

Lauren, who is studying Marketing Management, is Dalziel’s first student placement in a marketing role.  She will focus on market research in food trends, such as flavour, cuisine and menu trends, and customer profiling.

Rachael, a Food Science and Nutrition student, joins as a quality assurance technician.  Originally from Malaysia, she came to the UK as part of a degree transfer programme to complete her second and final year studies.

In her new role, Rachael is tasked with testing samples ensuring they meet quality specifications, as well as validating the production lines by swabbing for allergens.

Dalziel has a long association with the university, having taken on 10 Food Science and Nutrition students on work placement since 2008.

Its 15-strong NPD team advises snack food manufacturers across the world on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (salt reductions, cleaner labels, flavour boosts, lower usage rates, added protein).

Dalziel takes its responsibility with university placements very seriously, said Dr Julie Young, Programme Leader for the BSc Food Science and Nutrition programmes and Programme Co-ordinator Master of Public Health in Nutrition at Northumbria University: “We have a great ongoing relationship with Dalziel.  Our students have a fantastic opportunity to gain real-world experience as part of their degree programme where they can apply their knowledge in practice and we know that they will be exposed to the highest professional standards at Dalziel.”

At its state-of-the-art factory and new product development centre in Gateshead, Dalziel Ingredients manufactures a wide range of bespoke dry blends – seasonings, complete mixes, rubs, glazes, functional blends, batters, flavoured crumbs, snack seasonings, cures and brines for any meat, savoury, sweet, vegetarian or vegan product.  Its dedicated gluten free line means its products are available as gluten free.

Together, Dalziel’s NPD team has over 80 years’ experience in the food Industry, explained the company’s NPD director Fran Hutton, who is also a Food Science and Nutrition graduate of Northumbria University.

She said: “The diversity in our skills sets us apart in terms of our experience and industry knowledge.  Lauren and Rachael’s roles are key as we seek to develop a global platform for our products.”

For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk or visit www.dalzielingredients.co.uk

 

 

Mentor campaign shortlisted for Design4Safety Award

Mentor campaign shortlisted for Design4Safety Award

Forklift training provider’s Show Your Hand initiative in the running for 2019 accolade

An innovative safety solution from Mentor FLT Training has been named as a finalist in this year’s Design4Safety Awards, organised by trade association BITA.

Introducing a standardised form of communication between forklift operators and pedestrians, the Show Your Hand campaign was launched because Mentor recognised the need to improve safety awareness for all those who work with or around lift trucks.

Show Your Hand is a simple 3-step process that enables forklifts and pedestrians to maintain a safe distance. Should a pedestrian come too close to the forklift, the operator should: stop the truck; show their hand as a signal for the pedestrian to stop; if the pedestrian doesn’t stop, turn the ignition off. By disabling the power, the operator significantly reduces the risk of an accident until it is safe to resume the task.

“We are really proud of the Show Your Hand campaign and delighted to be nominated for a Design4Safety Award,” said Stuart Taylor, Managing Director of Mentor FLT Training. “The response to the initiative has been overwhelming and is a testament to its universal appeal. By using a non-verbal command, the process can be understood and adopted on almost any site. It’s a simple way to massively reduce risk, at no cost to your business.”

Since the launch of the campaign in support of National Forklift Safety Month 2017, Mentor has received 1500 requests for downloadable safety packs, created to help companies introduce the Show Your Hand solution on site. Each pack contains a short explanatory film, instruction videos, presentations and safety posters to support managers in rolling out the process.

“Just about anyone who has forklifts operating on their site alongside pedestrians will benefit from using this system,” said Stuart Taylor. “We have had interest from a wide range of industries and businesses of all types and sizes, and not just from within the UK. There have been requests from around the world, including many multinational organisations and well-established brands.”

Winners of each category of the Design4Safety Awards will be decided by an industry panel of health and safety experts, and will be announced at The Logistics Awards event on 26th September during IMHX 2019.

For more information about Mentor’s Show Your Hand Campaign, visit www.mentorflttraining.co.uk/show-your-hand  or call 01246 555222.

Whitby Seafoods named fastest-growing coated seafood brand

Whitby Seafoods named fastest-growing coated seafood brand

L-R: Edward Whittle, Daniel Whittle, Laura Whittle and Graham Whittle

On their quest for the best, Whitby Seafoods has now bagged the title of the ‘fastest-growing coated seafood brand’. In the past 4 weeks, the Yorkshire company has seen a whopping 45.3% increase in spending and 41.3% increase in volume. What’s more, they have also seen a 32% rise in households buying into the brand this year, with 50,000 new households being introduced to the brand in the last month alone.

 

Founded in 1985 by Graham Whittle, the family set out with a buccaneering spirit, committed to doing things honestly and properly to make the best scampi around. Now, 34 years later, the familyrun company continues to go from strength to strength and have reported an impressive £60 million turnover.

 

Whitby Seafoods’ mission to wow customers with bloomin’ special seafood remains, and with a passion to grow, the seafood specialists are working hard to closely analyse the market. By doing so, they have recognised that their target audience spans wider than they once thought. Seafood is now being enjoyed by a range of consumers, including a younger and more affluent demographic – an insight which the company plans to use to develop new and exciting products! This work has already begun with the addition of Whitebait and three new and exciting Fishcake lines to their existing range.

 

In addition, Whitby Seafoods have also added to their product offering with the launch of their gluten-free range; which is available in Sainsbury’s and Asda. The company has succeeded in combining taste and emotion into a category that can sometimes be perceived as functional and bland, and have ensured their bloomin’ special taste credentials stay in tact.

 

The Yorkshire food brand has continued to strengthen the brand through a ‘range development programme’ aimed at aligning their current product range with a number of different occasions. This involved reviewing ‘pack formats’ not only to help highlight the different products and occasions to consumers, but from an environmental point of view. The seafood family have done some tip-top work by moving some of their products into box cartons – reducing the amount of plastic from each pack by 40%! With such significant media attention around plastic reduction, Whitby Seafoods highlighted that it was essential to do their bit. Going forward, the company will continue to steer away from plastic trays in their chilled food by switching to card. This will result in a massive 85% reduction in plastic and in total, 12 tonnes of plastic will be removed from their supply chain each year! Their aim is to be 100% plastic-free by next year.

 

Laura Whittle, Whitby Seafoods Sales and Marketing Director said: Our brand definitely stands out on the shelf, and the new packaging and product lines only add to our appeal. We’ve taken on board consumer feedback and adapted our packaging, to be more environmentally friendly by removing a large percentage of plastic. It’s incredible to be crowned the fastest growing seafood brand, in both volume and value, and to see the number of distribution points nearly double is pretty breathtaking stuff.”

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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