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BRAKES LAUNCHES NEW ARTISAN SOURDOUGH BREAD RANGE

Posted on by clare.twiss@brake.co.uk

Brakes, the UK’s leading foodservice wholesaler, has launched a new range of artisan sourdough breads under its La Boulangerie brand.

The company worked closely with specialist bakery, Nicholas & Harris to create the range, which uses a sourdough starter culture that was created in 2012 and has been fed daily since then.  The result is a range of subtle flavours and fermented characteristics that are required to produce high quality artisan breads.

The breads are made using traditional methods, with the majority of each loaf being hand produced, including folding, moulding and bulking. No commercial yeast is used and the bread has a long fermentation, with the loaves rising naturally, giving the typical sour flavour and open-textured crumb.  Each loaf is bulked in a bespoke ‘Brakes’ room before being baked.

Leading the range of products is a Sourdough half boule, which uses only three ingredients, flour, water and salt, and is hand-mixed to provide a unique, but commercially sustainable product.

Vanessa Baker, Senior Category Manager, Bakery at Brakes, said: “We wanted to create a range of products that any chef would be proud to serve.  Working with Nicholas and Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable.”

Paul Bown, Process and Development Manager, Nicholas & Harris, said: “These products are among the first that will be nationally available for foodservice. We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf we create. We believe that we’ve created a really exciting range that will be a wonderful addition to any menu.”

The full range of new products which are all made under the La Boulangerie brand is:

  • Artisan Plain Sourdough Loaf
  • Artisan Seeded Loaf
  • Artisan Cheese and Onion Sourdough Loaf
  • Artisan Sundried Tomato & Herb Sourdough Loaf
  • Artisan Beetroot & Spelt Sourdough Loaf
  • Artisan Pre Sliced Sourdough Half Boule

WINDSOR FRAMEWORK LATEST – MPS VOTE OVERWHELMINGLY IN FAVOUR OF STORMONT BRAKE

Posted on by Neesha Ramsingh-Cleary

MPs in the House of Commons have voted to pass the statutory instrument that will enable the government to implement the ‘Stormont Brake’.

The legislation passed by 515 votes to 29 , following a 90-minute debate, which saw only a small number of Conservative MPs voting against it despite speculation in the press.

The Stormont Brake will allow politicians in the Northern Irish Assembly to object to EU laws that could otherwise be introduced in the region, as the area is still subject to EU single market rules under the terms of the Northern Ireland Protocol. Whereas, under the previous implementation of the protocol, EU rules could have been applied in the region without Northern Irish politicians’ consent.

A petition of 30 MLAs (Members of the Legislative Assembly) from two or more parties expressing concern about a new EU rule would trigger the Stormont Brake allowing the UK to suspend that law from coming into force in the region. This suspension would apply within a maximum of four weeks ahead of an independent arbitration with the EU via the Joint Committee which oversees the protocol.

However, MLAs must explain that they have met a number of conditions before the Brake can be triggered, as it is an “emergency” mechanism that should only be used in exceptional circumstances and as a last resort:

  • The Northern Ireland executive must be restored and operational – including with a first minister and deputy first minister in post – and the Northern Ireland assembly must be in regular session.
  • MLAs must first seek substantive discussion with the UK government, the Northern Ireland executive and relevant business and civil society stakeholders and look for other routes to resolution.
  • The content or scope of the change “significantly differs” from the original rule and would have a “significant impact specific to everyday life of communities in Northern Ireland” in a way that is liable to persist.

The UK government must then judge the MLAs’ explanation that the Brake has been triggered appropriately and if it does not confirm that three conditions have been met, the EU act will apply in Northern Ireland.

SEAFISH CONSULT ON PROPOSED CHANGES TO SEAFISH LEVY

Posted on by Neesha Ramsingh-Cleary

Following on from a strategic review in 2021 , Seafish are now consulting on changes to the Seafish levy.

Seafish is non-departmental public body (NDPB) set up as part of the Fisheries Act 1981 to support the seafood industry in the UK and is funded by a levy on the first sale of seafood products in the UK, including imported seafood.

During the Strategic Review, the seafood industry expressed that they wanted a fairer and more equitable Seafish levy system but changing the levy requires a change to legislation. This involves a formal process, hence they are consulting with industry on the changes they want to make, as outlined below:

  • A single levy rate, with a phased implementation for some species;
  • Including all canned, bottled, and preserved seafood products – not just ones manufactured in the UK;
  • An automatic inflationary adjustment to the levy each year which will be set at 2%;
  • Minor changes to the administration of the levy to make collection and payment more efficient.

If approved by Ministers these will be the first changes made to the Seafish levy in twenty-five years.

The consultation will run for a six-week period, closing on 23rd April.

We would encourage anyone with an interest in the Seafish Levy to share their views on the proposals. The full consultation paper, along with a link to take part and an explainer video can be found here.

You can also contact Seafish directly at  SeafishLevyReview@seafish.co.uk

 

TECHNICAL CONFERENCE 2023 PROVES TO BE THE BEST ONE YET!

Posted on by Neesha Ramsingh-Cleary

The BFFF team were delighted to meet with members and non-members at the annual Technical Conference last week held at The British Motor Museum in Warwickshire. And based on the feedback we’ve received to date; it was undoubtedly a worthwhile day for all.

It was great to be able to hear from such an excellent line up of speakers and network with such a diverse range of industry representatives. Running alongside the BFFF Health and Safety Conference and with a number of exhibition stands, also meant it provided the ideal opportunity for networking.

Taking a slightly different approach to previous years, the two conference rooms merged for the first session – and for good reason too. With a 45-minute interactive workshop on ‘How to work the Room’, Heather White, CEO from Smarter Networking, showed us all how to get the most out of the opportunities the day presented. It was clear to see that many were putting their newfound skills to practice over coffee and lunch and had a renewed confidence in making new connections.

After breaking for refreshments and visiting the exhibition stands, Technical delegates then settled down to hear the latest in the areas of Nutrition and Sustainability.

Lauren Woodley, Senior Nutrition Manager at Nomad Foods was first to take to the stage where she shared detail of their journey to HFSS compliance. It certainly opened up the room to some interesting discussions on its impact on industry and the consumer.

Following on from Lauren, we were treated to a very thought-provoking presentation from Becky Chapman, Sustainability Manager from Greggs on their journey to net zero. This was then nicely complimented with an informative talk from Dr Kaly Chatakondu from AAK about the role of Fats and Oils on Sustainable Food Development.

The morning session was then wrapped up by Cathy Capelin, Head of Healthy and Sustainable Diets from IGD who shared some really useful insight on how to navigate the complexities of behaviour change to shift consumers to a more healthy and sustainable diet.

After an excellent lunch and chance to visit the exhibition stands, we were then brought back to reality with a real eye opener presentation from Simon Millard, Food Director at Fareshare. Did you know that 13.7 million people in the UK experienced food insecurity in September 2022? This is a fifth of all the people in the UK! – If you would like to know more about you can work with FareShare to make a difference, or even make a charitable donation then please let us know and we will happily facilitate.

Following on from FareShare we then welcomed Steve Brewer from the University of Lincoln’s Institute for Agri-Food Technology to the stage to talk to us about how different technologies can play their part in food intelligence and the benefits, and challenges they can bring. Neil Beeken from Grimsby and Immingham Port Health was next up with an enlightening look at the work and challenges our border authorities have faced through Brexit and the opportunities and challenges the new regime brings. We also learnt a bit about the origins of Port Health – did you know it all started with the Black Death in the 14th century?

The afternoon session was then nicely concluded with a presentation from Alec Kyriakides. Alec is a well-known and respected independent Food Safety Consultant and was well placed to provide invaluable tips on how businesses can develop a balanced and proportionate risk management approach to food security.

After our final networking break we were then privileged to be joined by Anne Gravett, Head of Stakeholder Engagement, Receipt and Management at the FSA. Delegates very much welcomed the chance to learn more about the surveillance and monitoring systems the FSA have adopted and the processes they follow when planning for, and responding to emergencies.

So, as you can see, an absolutely jam-packed fantastic day all round! – The BFFF would like to extend their thanks not just to the speakers but to all those involved in making this event the best one yet!

BIRDS EYE EXTENDS ITS ICONIC CHUNKY FISH FINGER RANGE WITH NEW CHIP SHOP CURRY FLAVOUR

Posted on by Pete.Johnson@birdseye.co.uk

Birds Eye is expanding its Chunky Fish Finger range with the launch of a Chip Shop Curry variant. Inspired by one of Britain’s favourite fish and chip toppings – the chip shop curry sauce – the NPD has been created by adding a curry-flavoured panko-breadcrumb to its iconic Chunky Fish Finger, which have performed strongly since launching in 2019. This will be the UK’s first ‘flavoured’ fish finger, but as with all Birds Eye’s products, it contains no artificial colours or flavourings.

Inspired by the nation’s love of a traditional Chippy, this take on the classic Chunky Fish Finger is launching off the back of great success from the existing SKUs which have helped grow the fish finger category over the past two years. Sales of the Chunky range, which consists of Chunky Breaded and Chunky Battered, have increased by +24% since 2020[1] and this delicious new flavour is expected to drive this further.

Mike Sowerby, Marketing Manager for Fish at Birds Eye, said “At Birds Eye we are always looking out for new ways to make mealtimes more exciting and enjoyable for the whole family. We’re looking forward to seeing shoppers add variety to their meals with the launch of our first ever ‘flavoured’ fish finger in the UK. With curry sauce being England’s second most popular (and Wales’ first) chip shop topping on fish and chips[2], it made sense to combine our iconic fish fingers with one of the nation’s most loved condiments. Our Chip Shop Curry Fish Fingers are set to be a real family favourite, having already received excellent sensory feedback during consumer research[3], so we know we will deliver on flavour and appeal to our shoppers’ tastes.

“We know that our previous Chunky Fish Finger launches have added incremental sales to the category, and we’re confident the new addition will follow suit.”

NHS guidelines state that ‘a healthy balanced diet should include two portions of fish a week[4]’, so the Chunky Chip Shop Curry Fish Fingers will help shoppers to increase their fish intake. The new flavour does not contain artificial flavourings and is a source of Vitamin D, which helps to support the normal function of the immune system.

The Chip Shop Curry Sauce Chunky Fish Fingers are available in Farmfoods from 13th March, followed by Asda at the end of May and Iceland later in 2023, with an RRP of £3.75.

[1] Nielsen GB Total Coverage – Latest 52 Weeks – WE 28 January 2023

[2] https://yougov.co.uk/topics/consumer/articles-reports/2020/08/14/what-do-britons-most-their-chips

[3] Nomad qualitative research 2021

[4] https://www.nhs.uk/live-well/eat-well/food-types/fish-and-shellfish-nutrition/

BRAKES ANNOUNCES BEST OF BRITISH CAMPAIGN

Posted on by clare.twiss@brake.co.uk

Brakes, the UK’s leading foodservice wholesaler, has announced a new programme of activity to support British growers and promote seasonal British food.

The campaign starts this month with the launch of a new section on Brakes’ website, which will highlight seasonal food and feature videos promoting recipes made with British ingredients.

Headlining the campaign will be Brakes’ sponsorship of Love British Food, which will see the company create resources, including recipe ideas, supplier stories and other merchandising ideas to help customers capitalise on British Food Fortnight in September, the key period in the year celebrating British food.

The company will also host a Great British brunch for stakeholders to attend and discuss collaboration following British Food Fortnight.

Cathy Amos, Sector Marketing Manager at Brakes, who is also a Love British Food Ambassador, said: “We are committed to supporting British food and have been involved with Love British Food for many years. Caterers want to be able to access seasonal British Food, so it’s great to be able to support Love British Food, which does a fantastic job in generating awareness of the wonderful array of British produce that’s available.

“Our support campaigns will provide caterers with the tools to help make the most of British. One excellent example will be Coronation weekend, which will be the perfect opportunity to celebrate our British heritage with some seasonal treats.”

ANOTHER SUCCESSFUL HEALTH & SAFETY CONFERENCE 2023!

Posted on by Neesha Ramsingh-Cleary

Our Health & Safety Conference was a complete success last week with some excellent feedback received. We were delighted to see so many delegates this year with around 75 in attendance.

Our excellent line-up of speakers delivered some industry hot topics.

The day started with Heather White CEO from smarter networking getting delegates on their feet to go and meet new people in the room. These skills soft skills and networking skills are essential in developing in the Health & Safety profession, engaging with the workforce and advocating at a senior level.

Other topics this year included contractor management, Craig Foyle from Foyle Safety Management did an excellent job of explaining how key elements contractor management could be implemented using the ‘Plan, do, act, check’ model.

We also received a legal update from Simon Macfarlane and Emma Bracewell at DWF Law who explained in detail how the Carlsberg £3 Million fine was applied using the new sentencing guidelines, the bottom line is that the isolation of any refrigeration system should be proportionate to the risk.

To keep up to date with new technology Nick Hall from the HSE discussed robotics, artificial intelligence and advanced automation. Nick explained the transition of changing from segregation of people and machinery towards collaborative safety between people and machinery and the many evolving standards.

This was followed by ASG Services with a session on the latest innovation and integrated warehouse solutions, Chris Hopkirk gave us food for thought on the integration of safety systems in design rather than retrofitting at a later date, he also showed UV line marking for cold stores and projected sign and walkway technology.

As part of our commitment to mental health & wellbeing, Collins McHugh’s Liz Chasteauneuf and Sarah Baker took us on a journey through mental health at work which covered subjects such as stress containers and the ability to identify stigmatising language. Steve Herbert from Partners& then explained the wellbeing triangle and encouraged delegates to check what benefits their companies provide as a way of improving their wellbeing.

The day concluded with a practical view on Manual Handling from Pristine Condition’s Davy Snowdon MBE, Davy demonstrated good and bad manual handling techniques and the need to keep inside your base to prevent injury, he offered delegates a free video on access and egress of vehicles.

BFFF Member Mark Lovett, head of health, safety and environment at apetito spoke very highly of the health & safety conference:

“It was a well worth while day. All the speakers were excellent, and the topics were relevant to current safety issues in the frozen food industry. This year, I brought a couple of colleagues with me and we all got a lot out of the conference”

 

COMPANY SHOP GROUP ANNOUNCES RECORD REDISTRIBUTION FIGURES, SAVING 109 MILLION SURPLUS ITEMS FROM NEEDLESSLY GOING TO WASTE

Posted on by lee.wood@companyshop.co.uk

Company Shop Group has revealed record-breaking annual redistribution figures, with 41,445 tonnes of food saved from going to waste in the last year alone* – the environmental equivalent of taking 28,000 cars off the road.

As part of Food Waste Action Week the Group unveiled its latest impact figures during its ‘Making a Difference Together. Differently’ event which brought together partners from across the industry. Here, the Group streamed its first ever annual impact film, recognising the significant social, economic and environmental value achieved over the last 12 months through sustainable commercial and social redistribution routes.

Amongst the headlines, Company Shop Group announced it had saved 109 million items from needlessly going to waste in 2022, including 10.9 million items from non-food categories. Achieved through the Group’s national infrastructure and unrivalled technical capabilities, the last year also saw over 18 million products relabelled, and 3.1 million bottles saved from waste through its bottle wash technology.

The Group once again increased the revenue it created for the industry, returning a further £39m to partners for the purchase of surplus stock. Over the last decade, £200 million has been paid back, money that would otherwise have been lost but instead can be reinvested in the industry.

With the cost-of-living challenges continuing, the ongoing financial pressures on businesses throughout the supply chain, combined with Food Waste Action Week’s clear call for households and businesses to do more to reduce waste, Company Shop Group is urging the industry to continue challenging its thinking to see and realise the value of surplus stock.

Owen McLellan, Managing Director at Company Shop Group said:

“The figures we’ve released in our Impact Report show the true scale of what can be achieved when the industry comes together to take a sustainable and innovative approach to surplus. This collaboration is delivering positive impact socially, economically and environmentally.

“However, there’s more to do and we know that there remains a significant amount of surplus that is not being redistributed, which could help support even more people and communities. I know the ambition and passion to continue making a difference is strong across the industry, so I’d encourage everyone to think differently about waste and continue to work together so that we can unlock even more surplus and create even greater value for our partners, for people and for the planet.”

Through its Company Shop stores, the Group has maintained its commitment to helping stretched budgets of hard-working families and those most in need, go further, welcoming more members to its stores. Across the year, these shoppers collectively saved over £100 million by accessing products at an average of 53% off the average retail price.

Over the last 12 months, the Group’s award-winning social enterprise, Community Shop, has met the soaring demand for its services thanks to a significant increase (46%) in stock donations. Thanks to this support, Community Shop has reached over 28,000 households and generated the equivalent of 6.7million meals.

Community Shop’s powerful combination of access to deeply discounted food and life-changing learning and development initiatives has seen over 26,600 people engage with these programmes and helped 91% of members feel an increased sense of financial stability. Similarly, with more than 20,000 people attending cook clubs, 87% of members reported eating more fruit and vegetables since joining. And since it opened, Community Shop has now supported 924 members into employment, and 1,044 into higher education.

Gary Stott, Executive Chair for Community Shop, commented:

“It has been a milestone year for Community Shop, meeting the soaring demand for our support from the communities we serve, thanks to the increase in the amount of surplus stock businesses have generously donated.

“Our latest impact figures demonstrate the immense impact that our sustainable and holistic model delivers, helping to build stronger individuals and more confident communities. We’re extremely proud of what we have achieved with our partners and colleagues for our members and communities.

“However, with more stock and more increased industry support we know we can deliver even greater impact. We will be opening our 11th Community Shop in just a few weeks’ time and we have more in the pipeline to support people and communities who need it most. We’re therefore looking forward to building on the achievements and partnerships of this year to do even more in the coming months.”