Tues 18th Nov, Park Plaza Westminster Bridge, London

Businessman prepares for Big Freeze

Posted on by Neesha Ramsingh-Cleary

Businessman prepares for Big Freeze with polar expedition to raise funds for Cancer Research UK

With so many wonderful national charity campaigns happening in the UK it can be a challenge to be heard sometimes, but one man from Redditch is continuing to ramp up his training as he gets ready to set off on his personal epic journey to trek to the North Pole, a trek which he hopes will help generate £100,000 for Cancer Research UK.

Personally funding the trip, businessman Dean Attwell leaves on Monday 10th April, so between now and when he leaves his training will continue to intensify to ensure he’s challenge ready.

Losing his mother-in-law to cancer and subsequently seeing the devastating effect cancer has had on members of his family, friends and colleagues has made him want to undertake this extraordinary personal challenge.

Dean commented: “I’ve covered and paid for all my expedition costs, which means every single pound people generously donate will go directly to Cancer Research UK.

“The Brits are known for their charitable hearts and give an enormous amount to charity every year. I know £100,000 is a crazy fundraising target, it’s massive, but I really do believe it’s achievable as every donation people make, however small, will help me reach this goal; one less coffee or pint at the pub, it all adds up.”

A training camp in Minnesota, USA, put Dean through his paces with essential survival training, fundamental in preparations for life at the North Pole, which involves walking for up to 10 hours a day in potentially minus 45 degrees centigrade, for 16 days.

Over the last two-years many people in Dean’s life have been touched by, or have succumbed to cancer. His mother-in-law, Ruby Tuffin Delves, died of cancer in October 2015 and it was her natural spark and huge enthusiasm for life that was pivotal in his North Pole Challenge decision.

Cancer also claimed the life of a much valued Oakland International employee, Stefan Bakalar, as well as the life of Simon Ward, a fit and healthy young man, instrumental in helping Dean lose weight and train, as well as John Brown, an 18-year old former head boy at Bredon School who made an everlasting and positive impression on Dean’s son when he started his secondary school education.

Dean added: “Thank you to everyone who has already pledged or donated and please ‘dig deep’ and donate as Cancer is something that can affect even the healthiest of us.”

You can donate and support Cancer Research UK and Dean via his JustGiving page: (www.justgiving.com/fundraising/NorthPoleDean)

Emerging ingredients: Campden BRI seminar

Posted on by Neesha Ramsingh-Cleary

Emerging ingredients: Campden BRI seminar

For food and drink manufacturing companies to remain innovative and competitive, they need to be aware of emerging ingredients to allow market differentiation. There also need to identify new solutions for delivering nutritious products that meet dietary needs, and to reformulate to remove allergens (e.g. dairy and gluten). However, as new ingredients emerge onto the market, or enter from other sectors such as Asia and the US or from different product applications, there is a need for clear information on if and how they can be used in specific products.

Emerging ingredients: considerations for their use, a Campden BRI seminar to be held on 15 June (see www.campdenbri.co.uk/emerging-ingredients.php), will provide information on a range of ingredients and considerations for their use. In particular, it will cover:

  • An update on work that has been conducted at Campden BRI
  • Considerations when using a range of emerging / ‘trendy’ ingredients (regulatory, quality, flavour, etc.)
  • Potential areas of new development

For further information on the event, go to the event web page – or contact Daphne Llewellyn-Davies +44(0)11386 842040 daphne.davies@campdenbri.co.uk

Westbridge On-trend BBQ Range

Posted on by Neesha Ramsingh-Cleary

Westbridge On-trend BBQ Range

Westbridge Foods have been working hard to perfect poultry in BBQ.

Outside of the weather, BBQ’s are primarily driven by enjoyment and indulgence, with convenience playing a key part. Spontaneous ‘after work’ BBQ’s are on the rise, and this range of products can be cooked straight from the freezer, so they are ready to go at any time and can also be enjoyed all year round – Just as well with the unpredictability of the Great British weather!

Consumers are becoming more adventurous, and are looking for more than just burgers and sausages to impress their guests, using new flavours, cuts of meat and cooking methods. Westbridge have come up with something completely new to the UK market, with their Sous Vide BBQ ‘Chicken Rib’.

This meaty, slow-cooked, cleverly butchered Chicken Thigh pulls off the bone and offers consumers an intriguing, yet delicious alternative to Pork Ribs.

For more information about how we can support your BBQ greatness contact:

Westbridge Foods – 01684 581800

Oakland Int’l and Carbó Confirm Collaborative Partnership

Posted on by Neesha Ramsingh-Cleary

Oakland International and Carbó Confirm Collaborative Partnership

UK and Ireland BRC accredited multi-temperature supply chain specialist, Oakland International, have announced their collaboration with Spanish transport and Logistics operator, Carbó, in a move that will open new European trade corridors for producers.

Oakland International CEO and Co-Founder Dean Attwell commented: “Carbó and Oakland share common values and as responsible family businesses with strong social consciences, we share similar growth and investment strategies.

“By creating a collaborative partnership Oakland International’s UK and Irish operation provides existing Carbó customers with a significant extension to its service portfolio whilst their established network of Spanish hubs for chilled and frozen products offers access for UK and Irish producers with a new and cost-effective supply chain route into Spain, the Balearic Islands, Portugal, Italy and Andora.”

Oakland’s collaboration with Carbó offers significant cost advantages for retail distribution across 55,000 UK and Ireland destinations daily, supply chain savings of up to 80% compared to direct deliveries for chilled and seamless warehouse management system integration, as well as offering a single point of contact for customers.

A burgeoning international success story, born from a collaborative agreement between two forward thinking companies, is offering a unique and innovative supply chain solution proposition that cuts through International red tape of the import and export of goods.

Dean added: “Oakland and Carbó are unique in offering a one-stop-shop supply chain solution for goods moving between our countries; exporting locally is the way forward.”

Norse provides 3,000 more school meals thanks to McCain

Posted on by Neesha Ramsingh-Cleary

Norse Commercial Services Ltd. provide 3,000 more school meals thanks to McCain Foodservice

Since school caterers, Norse Commercial Services Ltd, started supplying McCain products, including Signatures 5% Fat Wedges, to primary schools across Norfolk and Suffolk, more than 3,000 school pupils have ditched their packed lunch on a Friday and are now tucking in to tasty school provided meals.

Matt Gooderham, Head of Catering Operations at Norse Commercial Services Ltd, attributes the exponential increase in sales to more than just a tasty product.

He explains, “We decided to trial the McCain Menu Signatures range and the Original Choice range, as we had experienced problems in a number of our dining centres with the quality of the existing product and the distance it travelled from the kitchen to its dining centre. We don’t have that problem with the McCain products, which maintain quality even when held, helping us save time and labour and successfully serve thousands of hungry pupils.

“The trial was very successful with student councils all supporting the new products. Among the most popular have been Menu Signatures 5% Fat Wedges.

“Since making the switch we have seen a huge increase in meal sales on a Friday. Whereas before we would usually serve around 25,000 school meals, we now serve approximately 28,000.

“Using McCain has been a huge benefit to our business. In particular, Menu Signatures 5% Fat Wedges, as well as Original Choice Thick Cut Chips, which are served once a week as a treat with fish on a Friday, have really helped to drive an impressive increase in sales. It is great to see so many pupils excited to eat what we provide.

“Not only do McCain supply us with great quality products, they have also supported the gardening clubs we run across our schools. This allows us to educate pupils on the importance of healthy, fresh produce and the benefits of growing their own vegetables, and we use the McCain farm to fork narrative as an educational tool.

“My chef solution is using a supplier who takes pride in the provenance of their products. With school meal budgets decreasing we need to make every penny count so it is great to work with a company, such as McCain, that understands the importance of food education, uses only 100% British potatoes and provides support both inside and outside the kitchen.”

Menu Signatures, formerly known as the Signatures range, is filled with show-stopping products that will delight customers and, more importantly, keep them coming back for more. View the full range here.

The Original Choice range, formerly known as our Classics range, is consistent, full of favourites and extremely versatile. Whatever your sector, the range will help you deliver great tasting meals every time. View the full range here.

Microbiological methods: Campden BRI seminar

Posted on by Neesha Ramsingh-Cleary

Microbiological methods: Campden BRI seminar

Rapid testing techniques are becoming more widely used in food microbiology laboratories as part of the drive to produce faster and more accurate results. Conventional microbiology is also experiencing many changes with the onset of new media and confirmation kits.

A Campden BRI seminar (see www.campdenbri.co.uk/rapid-conventional-micro-methods.php), to be held on 8 June, will combine presentations from the areas of rapid and conventional testing, in particular:

  • Presentations on new and emerging methods
  • How to choose the correct method
  • Manufacturer’s perspective on method selection
  • Method validation considerations
  • How to save time and money on microbiological analysis

Contact Daphne LLewellyn-Davies (+44 (0)1386 842040 daphne.davies@campdenbri.co.uk) for more details on the event.

Country Range Cornish Pasties Win People’s Choice Q Award

Posted on by Neesha Ramsingh-Cleary

Country Range Cornish Pasties Win People’s Choice Q Award

Country Range’s authentic Cornish Pasty has scooped its second gong in six months after picking up the People’s Choice Q Award 2017 in the wholesale category.

The award-winning Cornish Pasty was selected for the People’s Choice Q Award shortlist after it won the Café Quality Award for Best Lunchtime Solution in 2016.

The Country Range Cornish Pasty was announced as the winner of the People’s Choice Q Awards by Brett Warburton at the Big Picture Theatre at IFE on the 21st March.

The Quality Food Awards run annually and recognise the best quality food and drink in wholesale, retail and foodservice.

All the products entered into the People’s Choice Q Award were put through their paces at Campden BRI’s state-of-the-art testing facility in Leamington Spa by between 50 and 60 consumers with the objective of identifying the products with the highest levels of innovation and excellence.

The consumers followed a strict process and the products were tested on:

  • Stage 1 – Overall appearance; aroma; flavour; texture / mouthfeel
  • Stage 2 – Measure on a scale of 0 – 100 with 0 = ‘Not at all close to expectations of ideal’ and 100 = ‘Fully meets expectations of ideal’
  • Stage 3 – free comments about likes and dislikes

The Country Range Cornish Pasty was commended by consumer judges for its homemade look, golden brown flaky pastry and generous filling.

 

Country Range Cornish Pasty – made in Cornwall to a traditional recipe, these hand-held delights are filled with prime minced beef, potato and swede. They are MSG free, contain no artificial colours, flavours or preservatives and meet the 2017 salt guidelines.

Coral Rose, Country Range Group Managing Director, said:

“Our Cornish pasties are made to the traditional recipe in Cornwall and carry the “Protected Geographical Indication” status meaning they are the real authentic thing. With a painstaking eye for detail and quality, each pasty is hand-crimped and that dedication comes through in the final product and flavour.  To win the Café Quality Award for Best Lunchtime Solution last year was great but to scoop the People’s Choice Q Award is just fantastic and we’re all absolutely thrilled. With the UK’s sophisticated consumer searching out the genuine article, provenance and quality, we expect these pasties to continue to be incredibly popular with our customers and top-sellers.”

Country Range

With 25 years of heritage servicing the UK’s innovative foodservice sector, Country Range is the leading independent foodservice brand and now offers over 850 products, all developed exclusively for professional caterers.  Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour.  The brand is developed and produced by the Country Range Group and is distributed exclusively by the 13 independent wholesalers that make up the Group.

Country Range runs the prestigious Student Chef Challenge, in partnership with the Craft Guild of Chefs.  The challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing “real life” catering skills and experience under intense pressure situations. In a hotly contested final at ScotHot on the 15th March, the all-female team from Ayrshire College were victorious.  Applications for the 2018 Country Range Student Chef Challenge open on the 30th April so for further information and to register your interest visit www.countryrangestudentchef.co.uk

 

Website: www.countryrange.co.uk

Twitter/Instagram: @countryrangeuk

 

Icefresh Foods shortlisted for top industry award

Posted on by Neesha Ramsingh-Cleary

Icefresh Foods shortlisted for top industry award

Icefresh Foods, specialists in developing licensed desserts and own label products, is celebrating after being shortlisted for a Brand and Lifestyle Licensing Award for its range of Thornton’s frozen desserts.

The awards will see over 375 retailers, licensees, brand owners and representatives come together to celebrate excellence in product innovation, brand licensing management as well as retail execution.

Icefresh is competing in the Best Brand Licensed Food or Beverage Product or Range category after its Thornton’s range, consisting of Chocolate and Caramel Tarts, Profiteroles and Belgian Chocolate Sponges, was shortlisted. Expert chocolate, toffee and fudge maker, Thornton’s worked closely with Icefresh to develop the range of indulgent frozen desserts which launched into supermarkets last year.

Thornton’s Chocolate and Caramel Tart (360g) is available from The Co-op with a RSP of £3.00, Thornton’s Profiteroles (4 profiteroles) are available from Morrison’s with a RSP of £3.00 and Thornton’s Belgian Chocolate Sponges (2x 100g) are available from Morrison’s and The Co-op from £2.00 (RSP).

Scott Wilson, Marketing & Brand Manager at Icefresh commented: “We’re delighted to be shortlisted for these prestigious awards; it’s a fantastic achievement and it’s great to have our licensed products recognised within the industry.”

The winners will be announced at a lavish afternoon event at The Dorchester Hotel, London on 27th April.