Tues 18th Nov, Park Plaza Westminster Bridge, London

NEW PLANT-BASED PRODUCTS FOR 2023

Posted on by yvonne@specialitybreads.co.uk

Speciality Breads have released a fantastic range of new breads suitable for all diets by releasing plant-based versions of existing products. These include a range of brioche breads, fruited and cranberry teacakes and both of their popular American buns, the Tennessee and Alabama. All plant-based and all delicious.

As the breads have been designed for all diets, not just vegan, they took many months to develop as it was essential the flavours and colours were as close to the original products as possible. The teacakes are a stand-out product by themselves. The brioche and American buns are both excellent bases to hold big flavours. With a wide range of buns and loaves available they’re suitable for all dishes from canapés to starters, all the way through to desserts.

 

Like traditional brioche, Speciality Breads plant-based brioche has been designed to complement sweet and savoury dishes. The loaves are ideal for thinly slicing, toasting and serving with pâté. The buns are great for a hearty burger or used in a dessert.

The teacakes are the perfect sweet treat. They could be served as part of an afternoon tea or used to make a twist on the classic bread and butter pudding.

​Speciality Breads American buns are ideal for all things BBQ. They have a strong crumb structure so will absorb all the sauces and juices from BBQ classics like pulled pork or brisket without collapsing.

To put the brioche buns to the test Speciality Breads sent them to Nation Burger Chef of Year in 2020, Gareth Attwell, who gave some glowing feedback:

‘I really liked the bun. It’s a lovely size and toasted really well creating a lovely texture. It soaked up all the burger juices and sauces so well and didn’t break up at all. I also liked the colour of the bun too it had a great glaze on it and a nice rich butter colour inside.’

While the breads are suitable for almost every customer, they also benefit the environment. The butter replacement Speciality Breads have chosen has the texture, aroma and flavour of butter but a lower environmental impact. The product uses eight times less water and three times less land, so its overall environmental impact is three times lower than dairy butter. This shows how simple switches to these products make a significant difference when it comes to the environment.

To order free samples please email info@specialitybreads.co.uk with the subject line ‘Plant-Based BFFF Taste Test’. Please include the products you’d like to sample, your address and contact details.

To find out more about Speciality Breads visit their website https://www.specialitybreads.co.uk/ or check out their social media https://linktr.ee/specialitybreads.

THE PRINCIPAL SPECIALIST INSPECTOR AT HSE BOOKED FOR THE HEALTH AND SAFETY CONFERENCE

Posted on by Neesha Ramsingh-Cleary

Nick Hall joined the HSE in 2015 as a Specialist Inspector he has investigated many serious and fatal incidents on machinery and represents HSE on British and international standards for topics such as machinery safety, cyber security and robotics.

Nick is a chartered electrical and control systems engineer, he spent 22 years in industry designing and commissioning machinery and process control systems in projects all over the world and his current focus is on advanced automation, looking into guidance on autonomous equipment and how AI could be integrated with safety.

Nick will give attendees a look at how machinery safety is changing going over the most common safety issues in factory automation and look at how safety is changing from separation via guarding, to more collaborative applications and the associated emerging risks from Cobots, Autonomous Mobile Robots and AI.

You can learn more about the Health and Safety Conference programme here.

BIDCORP UK SECURES THOMAS RIDLEY FOODSERVICE AS SECOND ACQUISITION IN 2023

Posted on by Billy Moone

After the announcement about the acquisition of Harvest Fine Foods last week, Bidcorp UK has today further strengthened its portfolio of brands with the acquisition of Thomas Ridley Foodservice.

The independently run foodservice supplier opened its doors back in 1808 and has fantastic, longstanding experience in servicing customers across a variety of sectors including healthcare, education, hospitality, hotels, restaurants and retail.

Operating from the heart of Suffolk, the business offers a fast, comprehensive and environmentally-conscious service delivering to over 2,000 catering and hospitality customers throughout the eastern counties and London.

Andrew Selley, CEO of Bidcorp UK commented: “This is already shaping up to be an incredibly exciting year for us as a business. After being delighted to welcome Harvest Fine Foods into the Bidcorp family earlier this week, it gives me great pleasure to extend that same warm welcome to the team at Thomas Ridley Foodservice.

“As with Harvest, Thomas Ridley will join the Caterfood Buying Group, our growing network of independent businesses which includes Nichol Hughes, Elite Fine Foods, Caterfood, South Lincs Foodservice and Cimandis. These latest two acquisitions now make Caterfood one of the main buying groups serving the foodservice wholesale sector.

“Thomas Ridley is a highly experienced and accomplished foodservice supplier, and will perfectly complement the Caterfood Buying Group. As with the acquisition of the other independent businesses within the group, Thomas Ridley will continue operating as an autonomous and independent business.

“We look forward to working alongside them to both learn from their expert teams, as well as supporting them from a financial and strategic perspective.”

Justin Godfrey, Managing Director of Thomas Ridley said of the sale: “The business has been run by my family for over 200 years so it was important that we joined a company that shares the same customer focussed DNA; making food delivery one less thing to worry about.

“Bidcorp UK’s Caterfood Buying Group has the resource to support Thomas Ridley Foodservice in further improving and developing our offer and service level to our customers whilst keeping those family values.

“The Godfrey Family genuinely feel that The Caterfood Buying Group strategy of allowing Thomas Ridley to operate as an autonomous business, whilst supported by the power and scale of Caterfood; is the best option for all stakeholders. We would like to thank all of our past and present customers, suppliers and especially colleagues for making the business a great success.”

Thomas Ridley Foodservice will begin operating under Caterfood Buying Group as of 23rd January 2023.

GROUP NUTRITION LEADER FOR THE EUROPES LARGEST FROZEN FOOD COMPANY BOOKED TO SPEAK AT THIS YEARS TECHNICAL CONFERENCE

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

The Group Nutrition Leader for Nomad Foods, Lauren Woodley, is confirmed to speak at this year’s Technical Conference. Nomad Foods are Europe’s largest frozen food company which owns the brand’s Birds Eye, Aunt Bessie’s and Goodfella’s in the UK.

Winner of the 2020 FDF UK Registered Nutritionist of the Year, Lauren has championed healthy sustainable eating, positive behaviour change and nutrition communications and education over the past decade working in the food industry. She regularly contributes to external publications and events on topics including sustainable eating, behaviour change, product reformulation and the UK nutrition policy landscape.

Lauren will be providing an overview of the UK nutrition policy landscape and the Nomad Foods UK brand’s journey to HFSS compliance. This first-hand perspective will share best practices and lessons learnt.

To learn more about the full conference day programme click here.

FORMER WEIGHTLIFTING WORLD RECORD HOLDER PRESENTS AN INNOVATIVE WAY OF MANUAL HANDLING TRAINING

Posted on by Neesha Ramsingh-Cleary

Formerly a Weightlifting World Record holder, Davy Snowdon, MBE, was previously the Strength and Conditioning Expert for the Olympic Federation covering all sports at two Olympic Games, a National and staff coach for the British Weightlifting Team, and lecturer to many governing bodies.

Founder and CEO of Pristine Condition International Ltd, Davy has revolutionised manual handling training with a unique and innovative approach that continues to deliver unprecedented results across all industrial and commercial sectors and is now regarded by many as the world leader in reducing manual handling injuries.

Davy was awarded an MBE in 2014 by Her Majesty Queen Elizabeth II for improving the health and well-being of our Nation.

For the first time ever, Pristine Condition International introduced the science of Olympic weightlifting techniques to industry and brought with it some unprecedented results. With 27 years of experience, we are excited to share our journey through an interactive and engaging presentation.

You can book your tickets to the annual Health and Safety Conference here.

THE NEXT GENERATION OF FRIES HAVE ARRIVED… AND THEY ARE REALLY CRUNCHY!

Posted on by andreadeutschmanek@lambweston.eu

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensory dining experiences and sustainably-minded quality ingredients, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fry can rival.

Developed exclusively for the OOH channel, REALLY Crunchy Fries are designed for the next era of dining out, appealing to diners that want the very best food experiences, and the entrepreneurial operators seeking to serve them.

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensory pleasure as a means to boost their mental wellbeing and make them feel happier.

Meanwhile, UK operators want added-value products that offer a ‘wow factor’ moment for their guests, whether they are seeking a memorable in-restaurant experience, or expecting restaurant-quality food as a takeaway or home delivery.  On top of this, operators need product solutions that are elegantly simple, reliable and efficient in every type of kitchen.  Altogether this creates a need for a new generation of fries that make operators stand out for all the right reasons.

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodservice operators have never been higher.  Guests want to be wowed like never before and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste!  Our industry-leading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities, but now the time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment!”

The science behind why REALLY Crunchy Fries matter

Sensory research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains.†  This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

In a separate sensory study, Professor Charles Spence of Oxford University found that potato chips with superior crispy and crunchy sounds were perceived to be more fresh.†  As consumers regard freshly-prepared foods as better quality, frozen fries that look, feel and taste more artisanal command a higher perceived value and provide a more desirable dining experience.

Consumer research and sales data from all foodservice sectors over the past decade show that diners love the look, taste and heat-holding benefits of coated fries but over this time, fries with a visible, rough or uneven outer texture are perceived as more artisanal or hand-crafted.  We combined this insight with data from chefs and guests that revealed the most important attributes in choosing a high-quality frozen fry are real potato taste, a high level of crispiness and long-lasting crunchiness.*

Pete Evans adds; “We set out with clear vision to create the crunchiest fry we’ve ever made, and with REALLY Crunchy Fries we have cracked it!  This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forward-thinking foodservice operators.”

REALLY sustainably-minded…

REALLY Crunchy Fries are launched with sustainability front-of-mind.  Vegan-friendly, these exceptional new fries have one of the lowest CO2 impacts of any popular food, at just 0.5-0.6kg of carbon output per Kg of fries produced – which is lower than pasta, rice and bread.  REALLY Crunchy Fries are available as a 9x9mm skin-on serve, which has a 6% lower carbon footprint to comparable skin-off fries, although 6x6mm and 9x9mm skin-off options are also available.

What’s more, these innovative new fries have the added benefits of more than holding their heat in excess of 30 minutes, which sets a new benchmark for takeaway and home delivery channels.  Plus they are free from allergens and suitable for healthier cooking methods, including oven preparation.

With these exciting new REALLY Crunchy Fries, Lamb Weston / Meijer is setting a new standard in enjoyment, quality and value in the frozen fries category.

Ready to experience REALLY Crunchy Fries for yourself?  Visit https://pages.lambweston.eu/en/really-crunchy-fries to request a sample now.

Sources/References:

^ Foresight Factory: Consumer behaviours towards dining OOH, 2022.

*Windsor Edge Research, QSR and CDR operators, 2021

†C. Spence, 2004 – Journal of Sensory Studies.  The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips, 2004.

 

FIRST TECHNICAL EXPERT GROUP MEETING OF THE YEAR TO TAKE PLACE ON 25TH JANUARY

Posted on by Neesha Ramsingh-Cleary

We are pleased to confirm that The BFFF Technical Expert Group will be holding their first meeting of the year on January 25th.

This time round we will be trying out a new venue – the Newark Showground, with those who are unable to attend in person joining remotely.

As always, we have a packed agenda which should drive some really interesting discussions including:

  • Divergence
  • The latest updates on food incidents & supply chain issues
  • Detail of the Technical and Health and Safety Conferences on March 8th

including an exciting  Bring Your Team discount offer !

As the meeting is conducted under Chatham House rules, we will be unable to share the full minutes outside of the group, but please feel free to contact deniserion@bfff.co.uk should you want any information on any of the topics listed.

In the meantime, please do remember to check our website regularly for the very latest updates.

CONTINUED EXPANSION FOR OAKLAND INTERNATIONAL’S DISTRESS LOAD MANAGEMENT SERVICE

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

Having completed a major transition to a dedicated purpose-built hub in 2022, Oakland International’s accredited distress load management (DLM) service is continuing to enjoy increased demand with plans to expand the team over the coming year.

A service which has been running successfully for two-decades, Oakland International’s dedicated DLM service helps save unnecessary product from going to waste. A spoiled or distress load can be a costly problem for any business, no matter the type, food, non-food, or temperature of the distress load, from collapsed pallets, clandestine infiltration, temperature violation, theft, vermin or other contamination, distress loads are a frequent occurrence across all industries and cost a significant amount of time and money.

Working with local and global businesses of all sizes, Oakland’s soon to be launched real-time DLM App will help improve the efficiency of the service, speeding all processes up and providing swift customer report data.

Oakland International’s CEO of Contract Logistics Division Shaun Foley commented: “As a market leader in this field we value being highly regarded by industry, insurers, loss assessors, the FSA and by the local EHO.

“Our DLM service delivers huge reductions in written off stock, is sustainable, and helps prevent unnecessary waste. Non-conforming stock or stock which may be classed as ‘at risk’ is transferred to our anaerobic digestion waste management partner for secure destruction.”

Regularly onboarding clients and saving good food from going to waste, Oakland International processes and saves as much stock as possible at its central UK hub in Redditch, with an average recovery rate of 85% per load. Identifying the issue and deciding on the best course of action, Oakland’s DLM service ensures maximum stock is saved, whilst any ‘at risk’ stock is quarantined in line with their HACCP procedure, before secure and sustainable disposal, with a certificate of destruction provided for any stock not able to be saved.

Added Shaun: “Oakland International can offer a solution for any situation. Our expertise saves time, money, resources and maintains brand integrity so get in touch, we can help.”

BRCGS accredited, and an EHO approved solution for same day or next day treatment of distress loads, Oakland’s DLM service helps companies protect both brand integrity and quality. Trusted by major insurers who can attend Oakland’s site, witness the entire process, and personally verify exact waste and consignment recovery levels, all conforming stock is topped, security taped and reloaded back onto the cleaned and sanitised vehicle for onward delivery to its original destination.

The first DLM registered and UK recognised service provider to offer inspection and sortation of consignments where product safety was potentially challenged encompasses approved scientific methods for measuring surface contamination. Oakland International operates 24-hours/7 days a week and is a retail, food service and direct to consumer specialist in contract packing, storage, picking, food distribution and a brand development support provider for ambient, chilled and frozen food to the retail, convenience, discount, wholesale and food service markets in the UK and Ireland. A double Queen’s Award for Enterprise recipient for International Trade and Sustainable Development and taken the first step in B Corp certification, Oakland is working to become the first business within their sector to achieve net-zero.