Tues 18th Nov, Park Plaza Westminster Bridge, London

HOW CAN WE STOP UK INNOVATION FALLING BEHIND OUR COMPETITORS?

Posted on by James Sampson

I share the concerns raised by Tony Danker, the Director-General of the CBI, regarding the world’s entry into a subsidy arms race that could harm investment in green technology in the UK. The US’ Inflation Reduction Act, the European Recovery Fund and Horizon Europe are all leading the way globally at putting investment back into R&D and whilst the UK Government has certainly made bold commitments, we’re yet to see that translated into similar levels of action.

The UK’s exclusion from the Horizon Programme is certainly a factor as to why innovation may be leaving the UK. The fundamental driver of this exodus is uncertainty, exacerbated by the changes to the SME R&D scheme announced in the Chancellor’s Autumn Statement.

This line of thought is closely aligned with the findings of our first UK Innovation Barometer. In this barometer, we carried out a survey of 200 senior executives in innovation, finance, tax, and CEOs/MDs in the UK. 69% of the businesses surveyed reported moving their R&D activities overseas in the last year, and 70% plan to do so in the upcoming year. The US and Germany proved to be the most popular destinations for these R&D shifts, receiving 28% and 27% of the responses respectively.

This alone is already supporting the earlier point that Tony Danker had brought up. The absence of a compelling incentive for green innovation from the UK government is a clear and present threat to the nation’s position as a leader in this field. Without the necessary support and encouragement, it is only a matter of time before we see a significant shift in the epicentre of innovation away from the UK, which would be a detrimental outcome for all UK business.

The Green agenda and net zero

Chris Skidmore has recently released a report that highlights the fact that the transition to a green economy is an opportunity, not a burden. It is an opportunity to create new and innovative products and services that will drive economic growth, while also addressing the pressing issue of climate change. The report emphasizes the need for the UK government to provide the necessary support and incentives to encourage green innovation, such as investment in research and development, tax incentives, and access to financing.

In addition, by investing in green innovation, the UK will be better equipped to compete in the global marketplace. The demand for green products and services is growing, and by developing a strong and vibrant green innovation sector, the UK will be well-positioned to capture a significant share of this growing market.

A new scheme that could be focused more to green innovation within the UK is also likely to stem the flow of businesses leaving our shores to carry our R&D abroad. 95% of respondents in the UK Innovation Barometer said it was important to have a scheme focused on green innovation, with half of total respondents saying it is very important.

The House of Lords Finance Bill Subcommittee report

It’s encouraging the House of Lords has recognised that HMRC’s over-zealous activity has not actually done much to combat fraud. Action was definitely needed, but the approach until now has been counterproductive. Whilst fraudulent claims are a problem that must be confronted for the longevity of the scheme, forestalling legitimate innovation will not serve the UK’s ambitions for becoming a genuine science superpower.

This is heavily impacting the UK’s ability to incentivise new tech start-ups to stay in the country rather than heading elsewhere. A recent Financial Times article, published by Ian Johnston supports Ayming’s findings within the UK Innovation Barometer. Founders of early-stage tech companies in the UK have said that due to the budget cuts, as well as the impact of Brexit and a decrease in venture capital funding, they are now considering international opportunities more seriously.

In conclusion, the UK’s exclusion from the Horizon Programme and changes to the SME scheme announced in the Chancellor’s Autumn Statement have led to uncertainty and a potential shift of innovation away from the UK. This is further supported by the findings of the UK Innovation Barometer, which showed that a significant number of businesses surveyed have moved their R&D activities overseas or plan to do so in the near future. We must continue to support innovation and green technology development to create a better future for the UK and the world.

FSA ADVISE HIGHER RISK CONSUMERS TO AVOID READY-TO-EAT COLD- SMOKED OR CURED FISH

Posted on by Neesha Ramsingh-Cleary

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have issued advice today (27th July 2023) that pregnant women and those with a weakened immune system should avoid eating ready-to-eat cold-smoked or cured fish, following publication of a risk assessment showing they are at higher risk of severe illness from listeriosis. Products include smoked salmon, smoked trout, and gravlax.

As the risk of serious illness from listeriosis increases with age, the FSA and FSS are also advising that older people should be aware of the risks associated with eating these products.

The FSA and FSS’s joint risk assessment, commissioned in response to an ongoing outbreak of Listeria monocytogenes linked to ready-to-eat cold smoked fish, found that while the risk of contracting listeriosis in higher-risk individuals from cold-smoked fish is low, the severity of the illness is high. This means there is the potential for severe illness, hospitalisation, and death among higher risk groups.

Professor Robin May, FSA Chief Scientific Adviser, said: 

“Our risk assessment shows that there is still an ongoing risk to health associated with eating cold-smoked fish for specific groups of vulnerable people, including pregnant women and individuals with impaired immunity.

“In light of the risk assessment, we are advising that these consumers avoid ready-to-eat cold-smoked and cured fish products.

“If you are in the group of people more at risk of listeria infection, and you decide to consume these products, we strongly recommend that you first cook them until steaming hot all the way through. This will ensure that any listeria present in the product is killed before it is eaten.”

The FSA, FSS, and UK Health Security Agency have been investigating and taking steps to tackle an ongoing outbreak of Listeria monocytogenes linked to smoked fish since cases were first reported in 2020. There have been 19 linked cases of listeriosis dating back to 2020, and sadly four people have died.

Dr Gauri Godbole, Consultant Microbiologist at UKHSA said: 

“While smoked fish has a higher risk of carrying listeria, the overall risk to the population is very low. However, some people are more likely to get a serious infection including those who are pregnant and those with weakened immune systems. The risk also increases with age.

“Most people who are affected by listeriosis will have no symptoms or experience mild diarrhoea which subsides in a few days. Those who are more vulnerable can be at risk of severe illness such as meningitis and life-threatening sepsis. Listeriosis in pregnancy can cause very serious illness in mothers and their babies.”

The updated advice applies to pregnant women and those with weakened immune systems, such as people with certain underlying conditions for example cancer, diabetes, liver and kidney disease, or anyone taking medications which can weaken the immune system.

The level of risk will depend on whether the individual has underlying health conditions. The risk also increases with advancing age and in pregnancy.

Cold-smoked fish such as smoked salmon or trout, and cured fish such as gravlax, have not been fully cooked during the production process to kill any listeria that may be present, and therefore present a higher risk of infection.

‘Cold-smoked’ fish is normally labelled as ‘smoked’ fish on packaging. Ready-to-eat cold-smoked fish typically comes in thin slices, and it can be eaten cold. It may also be found in sushi.

Once thoroughly cooked, the smoked fish will be safe to eat, and can be served immediately, or served cold after being chilled in the fridge.

If consumers would like to add cold-smoked fish to dishes like cooked pasta or scrambled eggs, it is important to cook it first. This is because simply warming it through while preparing a meal will not heat the fish to a high enough temperature to kill any listeria present.

Smoked fish products that have been heat-treated during production, such as tinned smoked fish, may be safely consumed without further cooking. These tinned products are heated to a high temperature during production, sufficient to kill any listeria that may be present.

Most people who are affected by listeriosis will get mild gastroenteritis which subsides in a few days. However, certain individuals are particularly at risk of severe symptoms which can include meningitis and life-threatening sepsis.  Listeriosis in pregnancy can cause miscarriages and severe sepsis or meningitis in new-born babies.

Cases of listeriosis from smoked fish remain rare overall. If you have eaten these products recently, you do not need to do anything unless you get symptoms of the infection. These include a high temperature of 38C and above, aches and pains, chills, feeling and being sick, or diarrhoea. Contact NHS 111 or your GP surgery if you are unwell and pregnant or have a weakened immune system and you think you could have listeriosis.

More information on listeria is available on the FSA’s listeria guidance page.

LEARNING FROM THE PAST, PLANNING FOR THE FUTURE

Posted on by Rob Sherwin

There is no doubt that many things changed as a result of Covid. But as we return to something like normal there are plenty of other pressures in the supply chain. The ongoing effects of Brexit, staff shortages, limited warehouse space, and an unstable economy are forcing businesses to assess their supply chain operations to make them leaner, more adaptable, more efficient, and less expensive. On top of this the ongoing evolution in automation and emergence of new forms of AI are likely to bring even more challenges. What are the lessons from the past three years and what can we do to plan for the future?

Build Resilience: supply chains – by and large – coped very well during Covid. While many organisations had planned and tested crisis management processes, few foresaw the precise nature of the emergency. But in the event many businesses were able to cope with the sudden and significant increases in demand that were driven by more people ordering more things online for home delivery or click-and-collect. This is due in no small part to the resilience of the physical supply chains and supporting infrastructure that had been planned and built into the system over many years. Attaining and retaining resilience is always a good way to meet future challenges.

Dealing with Fewer Staff: in almost every imaginable scenario, businesses operating a warehouse needed to cope with fewer staff during the pandemic. That meant ensuring existing processes and tasks were completed at maximum efficiency. A well-designed WMS can cope with even large fluctuations in demands and throughput in technological terms. Having the staff to cope may be a different matter. Adding capacity can be achieved through increased efficiency. The continued growth in the supply chain sector coupled with shortage of skilled and suitable staff means these pressures will remain but a well-designed and configured WMS will help.

Fast Deployment: responding to new market challenges, such as those presented by the pandemic but more generally in an increasingly fast-paced world, is a typical business scenario. Effective solutions can often be created by using – or at least starting from – a well-defined set of core features that cover most requirements. This is a common characteristic of cloud-based systems – including WMS – and for most customers these can be deployed with very little or no additional configuration. Nor do they require all the local infrastructure required by conventional or traditional systems. In particular, there is no need to install, configure and “go live” a dedicated on-premises computer to host the application. Instead, the cloud-based application is hosted and managed by the service provider. All of this means that a system can be made available to a potential user in very short order – weeks rather than months. And system enhancements are dynamically installed and instantly available so there is nothing the user needs to do.

Scalability: for established and growing businesses, such as those in ecommerce, the ability to scale applications upwards to meet increased volumes and throughput is critical. Most well-designed WMS will have a degree of scalability but SaaS-based solutions are almost always based on platforms with this capability. Modern operating systems and application architectures were designed to cope with more concurrent users than older systems which might be based on what we now think of as very old concepts. Cloud-based systems generally have fewer restraints in terms of data throughput so there should be less risk of “bottlenecks” when more users are added or there is an increase in transactions. In reality, well-designed WMS of any kind will be able to cope but it can often be simpler to add extra users to a cloud-based system.

Speed of Implementation: cloud-based solutions can generally be up and running more quickly than conventional systems. This can be useful when setting up temporary supply chains or new routes to market in response to rapidly changing demands, such as during the recent crisis. SaaS based solutions offer a wide range of standard features – more than enough for most warehouse operations – but relatively little bespoke capability. This means they can be implemented very quickly, with new users added or removed when required to provide scalability.

Cost Control: always important, but never more so that during a crisis, cost-control should always be part of the justification for WMS investment. Cloud-based solution providers generally charge monthly for the number of users, and are not subject to long term contracts, so costs only increase when they can be justified by the growing size of the operation. But they can also decrease if demand reduces. Conventional systems, on the other hand, are generally built (and priced) for a specific number of users with most costs loaded up front. Moreover, cloud-based monthly fees can be easier to justify (and may come from revenue rather than capital budgets) while the benefits and returns are easier to identify because they are more closely aligned with operational patterns.

Remote Capability: another lesson from Covid is that working from home – or more generally remotely – is possible for far more people than previously thought. During the crisis this was the one area where a cloud-based WMS stood apart from a traditional application. The applications are hosted on robust and resilient servers running in a dedicated data centre and managed by the service provider. Users access the system from any location with internet or mobile data availability using a browser or, increasingly, a dedicated app on whatever device suits – PC, laptop, tablet or phone. Users are freed to work productively from any location. In the real world, of course, people still need to be present in the warehouse to carry out the actual handling tasks. Nevertheless, remote access removes one of the major potential restrictions in a warehouse’s ability to cope during an emergency by allowing managers to maintain oversight and control even if they are unable to be in the building.

Automation: although automation has been around for some time there is no doubt that the unique circumstances of Covid gave added impetus to development and innovation. Many organisations have invested more in automation in their supply chains over the past two or three years than ever before and this trend shows no sign of slowing. At the same time, new forms of AI are beginning to deliver intriguing insights into operational trends and enable new forms of interaction between other systems, equipment, transport networks, employees, suppliers, and customers. Well-designed WMS should have industry-standard API interfaces to integrate easily with existing business applications and the ability to import data simply from a range of sources. This means they should already be able to interface with even newer technologies so that operators can integrate highly efficient capabilities into their extended supply chains but with the potential for as-yet only hinted at possibilities.

The unique set of challenges presented by Covid have evolved and merged with current economic, technological, and business trends to create a very different supply chain landscape from the one we saw in 2019. Many businesses responded well to the emergency and lessons learned can be applied to cope with these newer challenges. Having a WMS that can cope with changing business and technological requirements and interface and integrate with other systems will help.

 

Warehouse Management Systems

PACKAGING EPR SCHEME PAYMENTS DEFERRED FOR A YEAR UNTIL OCTOBER 2025

Posted on by Neesha Ramsingh-Cleary

Defra have announced this week that they will be deferring Extended Producer Responsibility payments for 1 year from October 2024 to October 2025.

Their official statement of 26th July reads:

Following extensive engagement with industry, and in light of the pressure facing consumers and businesses in the current economic context, new rules to ensure packaging producers pay for the cost of recycling their packaging will be deferred a year from October 2024 to 2025.

Government will use the additional year to continue to discuss the scheme’s design with industry and reduce the costs of implementation wherever possible. In anticipation of EPR, producers have already started to use less packaging and adopt easier to recycle packaging formats, and we expect this process to continue – ensuring that costs are not then passed onto households later on.

This decision to defer producer payments has been taken jointly with the devolved administrations and will provide industry, local authorities and waste management companies with more time to prepare to ensure the success of the scheme, helping make sure it is best designed to deliver on long term recycling goals while supporting households with the immediate challenge of high prices caused by inflation.

Environment Minister Rebecca Pow said:

We’re determined to transform the way we collect, recycle and reuse our waste materials so we eliminate all avoidable waste by 2050 in a way that works for households and consumers. That’s better for our environment.

We are also listening to industry and ensuring our work to tackle inflation and to drive up recycling go hand in hand, to make sure our reforms will be a success.

Simon Roberts, CEO of Sainsbury’s, said:

Whilst we remain absolutely committed to a circular economy and support the introduction of EPR, we welcome today’s announcement.

This will provide the necessary time to work across our industry and with Government in order to get EPR right first time. This decision is also an important step in minimising further pressure on food inflation and we will continue to focus on delivering the best value to customers in the coming months.

Paul Vanston, Chief Executive of the Industry Council for Packaging and the Environment (INCPEN), said:

UK and devolved Ministers are making the right set of decisions at this time to drive forward the shaping of the collections and packaging reforms.

Ensuring overall systems efficiency, cost-effectiveness and high recycling performance are essentials for the governments and stakeholders to achieve together.

The government remains committed to delivering on its commitments to eliminating avoidable waste by 2050 and recycle 65% of municipal waste by 2035.

The extended producer responsibility scheme will play a central part in delivering that mission and will build on other measures, including the tax on plastic packaging which does not meet a minimum threshold of at least 30% recycled content, which came into force last April, and the upcoming bans on countless single-use plastic items, including cutlery and plates.

Meanwhile, our single-use plastic carrier charge has successfully cut usage by more than 97% in the main supermarkets.

Consistent recycling collections for households will come in after the implementation of the extended producer responsibility scheme. More details on this will be set out in due course.

INTRODUCING DOTS WORLD: YOUR GATEWAY TO DELIGHT

Posted on by Ash Hirani

Welcome to Dots World, an extraordinary universe created by Europastry, a leading brand in the food industry. With over 200 exquisite products, Dots has become a household name synonymous with indulgence and innovation. From the delightful assortment of Mini Dots, Big Dots, Filled Dots, Decorated Dots, Pop Dots, Crodots to Ball Dots, we offer a wide range of irresistible treats to satisfy every craving.

At Europastry, we are committed to continuously pushing boundaries and staying at the forefront of culinary trends. To achieve this, we have collaborated with renowned partners such as Dunkin Donuts, KitKat, Lion, and Chupa Chups, resulting in delectable Dots creations that are sure to captivate your taste buds.

Our dedication to quality and excellence is reflected in our three production facilities, located in two different regions of Spain and one in the Netherlands. Together, these facilities churn out an impressive average of 2.5 million dots per day, ensuring that our delectable treats reach Dots enthusiasts all around the globe.

What sets Dots apart is not just the sheer volume we produce, but the meticulous attention we pay to our recipe and production process. Every product within the Dots range is made with care and adheres to our strict standards:

No Preservatives: We believe in keeping things fresh and natural, which is why we refrain from using preservatives. By avoiding the presence of microorganisms, we ensure that each bite of Dots is a wholesome delight.

No Artificial Colours: We take pride in crafting visually appealing treats without the need for artificial colours. Our commitment to using only the finest ingredients guarantees an authentic and vibrant experience.

No Hydrogenated Fats: Europastry is at the forefront of eliminating partially-hydrogenated fats from our production processes. By doing so, we prioritize your health and well-being without compromising on taste.

No Added Trans Fats: Trans fats have been linked to increased cholesterol levels and cardiovascular diseases. At Dots, we prioritize your well-being by avoiding the use of these fats, ensuring that each indulgence is guilt-free.

Sustainable Palm Oil: Europastry has been awarded the prestigious RSPO Mass Balance (MB) Certification. We proudly use Certified Sustainable Palm Oil (CSPO) and Palm Kernel Oil (CSPKO) in all our Dots products, promoting responsible and sustainable practices.

Dots have become synonymous with moments of pure indulgence worldwide, and that’s precisely the experience Europastry aims to deliver to each and every customer. We invite you to Savor your very own moment of indulgence with Dots.

 

To learn more about our delectable range of products, contact our dedicated sales agent in England,

Ash Hirani, at Ahirani@europastry.com.

Alternatively, visit our website a and embark on a journey through the enticing world of Dots.

https://europastry.com/global/en/products/dots/

 

MANTINGA PARTNERS WITH STARFROST TO EXPAND PRODUCTION CAPACITY WITH HIGH-PERFORMANCE SPIRAL FREEZER SYSTEM

Posted on by Lauren Stephenson

Mantinga, a leading Lithuanian bakery specialising in frozen bakery and convenience foods, has recently partnered with preferred equipment supplier, Starfrost, to design and install its latest high performance spiral freezer system, as the bakery continues to expand its operations and solidify its position as a key player in the global market.

With an impressive annual export of over 1 billion products to more than 40 countries, Mantinga has consistently invested in its growth, recently funding £18 Million into state-of-the-art facilities and cutting-edge processing lines, including automated freezing systems.

In 2015, Mantinga first partnered with Starfrost to revolutionise its freezing process by installing a spiral freezer system. This move automated the bakery’s manual freezing method, replacing the labour-intensive IQF blast freezers. The success of this initial collaboration led Mantinga to designate Starfrost as its preferred supplier for cooling equipment solutions. Subsequent equipment installations further supported the bakery’s growth, with Starfrost’s expertise being instrumental in each project.

Starfrost’s most recent collaboration with Mantinga involved the design, manufacture and installation of an additional Helix spiral freezer for the bakery. This cutting-edge freezing system is now the fourth Starfrost freezer incorporated into Mantinga’s operations, boasting the capability of freezing over 1.5 tonnes of laminated dough products per hour.

Kestutis Kosuba, Project Manager at Mantinga said “The latest spiral freezer from Starfrost operates seamlessly with minimal maintenance requirements. The system incorporates measures to eliminate drafts through the product feed and outfeed openings, resulting in the need for defrosting only once a week. The defrosting, washing, and drying cycle takes a mere five to six hours. Together with our other Starfrost freezers, we have a fully automated freezing operation, which is exceptionally reliable and energy-efficient.”

Kestutis continued, “As our designated freezing equipment supplier, we have always been impressed by Starfrost’s flexibility and commitment to understanding our specific requirements, particularly during the design phase. From design to equipment installation, warranty, and post-warranty service, every aspect is always handled with great care and attention to detail.”

The integration of the latest spiral freezer from Starfrost has allowed Mantinga to expand its bakery operations and further increase its production capacity.  As part of the successful collaboration, the four Helix spiral freezers have streamlined freezing processes, facilitated the introduction of new production lines, reduced energy costs, and optimised production space for Mantinga.

180-MILE CHARITY CYCLE CHALLENGE SMASHES FUNDRAISING TARGET

Posted on by hayley.smith@oakland-international.com

An Oakland International charity team made up of family and friends have broken their fundraising target reaching nearly £8,000 and as a whole group the ride so far has raised over £39,000 with donations still coming in, after a gruelling three-day, 180-mile bike ride from Exeter to Shrewley and all in aide of children’s charity Molly Olly’s.

Molly Ollys supports children with life-threatening illnesses and their families helping with their emotional wellbeing. They fulfil wishes by providing gifts to individual children, donating their therapeutic toy ‘Olly The Brave’ and his story books, donate and support bespoke projects such as funding a Paediatric Palliative Care Consultant, and by furnishing the Magnolia House palliative care facility, at Birmingham Children’s Hospital, and so much more.

Molly Olly’s Rachel Ollerenshaw said: “Molly Ollys are extremely grateful to all the riders who took part and helped to make the event such a success on many levels, especially in helping to make a difference to the children that need our support.”

Della, age 5, was diagnosed with a Craniopharyngioma. This rare type of brain tumour occurs most commonly in children, but also affects adults. Della and her family have had many trips to A&E, numerous hospital visits and undergone 4 brain surgeries. They are still waiting on the 20-hour surgery needed to remove the tumour. Molly Ollys helped the family at this awfully tough time by providing an Olly the Brave, and Olly the Brave books, for Della and then arranged for Della and her family to go out for an all-expenses paid meal.

Della’s Mum said “We wanted to say thank you so much for our restaurant visit. We went to Nando’s. It was such a treat. It was lovely for us all to be together and nice to not have to think about cooking!”

Fundraising allows Molly Ollys to help families like Della’s.

Charity cyclist and Molly Ollys ambassador Samuel Attwell said: “Just like last year we thoroughly enjoyed supporting an important cause. We didn’t think the scenery could get much better than last year but it sure did surprise us.

“There was the aspect of teamwork throughout the entirety of the ride that kept everyone smiling and motivated. The charity and trustees alike were extremely pleased with the money raised knowing what a difference it will make.

“A message for anyone thinking of doing it next year. It’s an experience you shouldn’t miss. The bonds formed and experiences you gain are priceless and you are doing your bit for others and creating long lasting memories. Thank you to everyone who has donated and if you are a business owner/leader looking for a great value-for-money team building/bonding event, look no further!”

Oakland International COO Lee Whiting said: “On several occasions during the trip we were reminded of just why we were doing the ride and of the families being helped, which included some members of the cyclists participating in the event who have been through challenges and were supported by Molly Olly’s.”

A leading D2C/B2C/B2B specialist Oakland International provides contract packing, storage, picking, food distribution and brand development support covering ambient, chilled, and frozen food, and services retail, convenience, discount, wholesale and food service markets in the UK and Ireland. They are also BRCGS AA accredited and have taken the first step to becoming B Corp certified alongside working towards becoming the first business within their sector to achieve net-zero.

BFFF ACCEPTED ONTO IOSH FOOD & DRINK INDUSTRIES COMMITTEE!

Posted on by Neesha Ramsingh-Cleary

Recently BFFF volunteered to be part of the IOSH Food and Drink Industries Group committee, it’s now official, we have now been asked to get involved.

Simon Brentnall (Head of H&S) BFFF states; ‘it’s a great honour and privilege for BFFF to be asked to join this group of professionals working to make the Food & Drink Industry a much safer and healthier place to work’

The IOSH Food and Drink Industries Group has over 4,300 members working across the food and drink sector and this group provides a range of support for members and others working in and with the food and drink sector in both large and small organisations.

The next industry H&S Conference takes place on 3rd October 2023 and tackles some of the industries pertinent topics, for more details, please see link below.

Food and Drink Industries Group | IOSH