Signatrol’s SL60 dLog is a new range of low cost, miniature button-style temperature or temperature and humidity data loggers, ideal for use in the food industry.

These next generation SL60 data loggers work with Signatrol’s TempIT5 software and offer more readings that its predecessor with a wider range of accuracy and resolution, increased battery life of up to three years and a cheaper price. The system also allows users to read data even if the battery is exhausted.

All SL60 products are self-contained and easy to use. As a result, they are suitable for food production, distribution, and storage. Both the SL62T (£149) and the SL63T (£180) are made with FDA-approved food safe material and are fully sealed to IP68 meaning they can be fully submersed without the need for protective enclosures. Communication to the data logger is provided by the latest NFC technology. The SL63T has an improved operating range of -40°C to +125°C making it ideal for food producers who wish to log the temperature of finished products during the freezing process post-cook.

‘A’ version of the SL60 range comes complete with a UKAS ISO 17025 traceable calibration certificate, while it is optional on other data loggers in the range.

Signatrol is offering the new SL60 in a starter kit including either two or five data loggers of your choice, TempIT5-Pro Microsoft Windows Application software, SL60-READER NFC reader and an individual three-point UKAS traceable calibration certificate at default points (A version only).

For more information www.signatrol.com

Automation is gathering pace across the frozen food sector as operators respond to persistent labour shortages and rising throughput demands.  Labour gaps remain a consistent challenge across food‑supply roles, creating real risks to day‑to‑day continuity.  Both government and academic studies highlight automation as one of the most effective ways for operators to strengthen resilience and reduce reliance on increasingly scarce warehouse labour¹.

Yet even the most advanced automated systems still rely on manual handling at key touchpoints – and the equipment used has a direct impact on overall performance.  To get the full benefit of automation, cold stores need handling solutions engineered for precision, reliability and seamless integration.  And that’s where specialist manufacturers like Contact Attachments play a vital role.

Why Attachments Matter in Automated and Semi‑Automated Systems

Automation depends on consistency, and that begins with how every pallet is lifted, aligned and presented.  Attachments designed specifically for cold‑store environments help operators achieve:

• Reliable pallet engagement | precision‑engineered forks and clamps ensure automated systems receive loads exactly as required, reducing stoppages and misalignment
• Fewer manual touchpoints | streamlining repetitive tasks supports smoother, faster automated flows
• Improved uptime | cold‑store‑ready materials and components maintain performance in sub‑zero temperatures
• Future‑ready integration | automation‑compatible designs support sensors, telematics and data‑driven systems.

Retrofitting Older Cold Stores

Most UK cold stores weren’t designed for today’s automated technologies. Industry research shows that much of the UK’s cold‑chain infrastructure is ageing and increasingly being ‘pushed to its limits’, with many facilities requiring significant upgrades to support modern operational demands.² ³

Retrofitting can deliver significant efficiency gains, but only when operators plan for the realities of older infrastructure, including:

1. Space and racking limitations | tighter tolerances mean narrow aisles, older racking or inconsistent pallet sizes can quickly create bottlenecks
2. Manual-automation interfaces | even highly automated sites rely on forklifts for replenishment, exception handling and maintenance.  If manual handling isn’t optimised, automation can’t perform at its best
3. Unsuitable equipment | generic attachments often lack the precision, repeatability and durability required, leading to mis‑picks, downtime or increased maintenance
4. Hybrid operations | people, forklifts and automated systems must work together safely and predictably.

Adaptable Handling: The Backbone of Hybrid Cold Stores

Hybrid environments are now the norm.  Adaptable attachments help operators maintain smooth flow between automated and manual zones, scale throughput during peak periods, improve safety, and protect long‑term investment as automation strategies evolve.

As frozen food demand continues to rise, automation offers a powerful route to greater efficiency and resilience – but only when supported by the right handling equipment.   With more than 50 years of manual handling expertise, Contact Attachments delivers robust, automation‑ready solutions that keep cold stores operating safely, efficiently and reliably.

To discuss your manual handling requirements, contact the team on 01686 611200 or visit www.forklift-attachments.co.uk

For frozen and chilled products, cold-chain integrity is non-negotiable. WTA’s temperature-controlled logistics keep product within spec across sea, air and road legs, backed by real-time monitoring of temperature and other critical parameters. By combining cold-chain control with intelligent routing and contingency plans, we help brands significantly cut spoilage, claims and write-offs, therefore protecting margin as much as product.

On the UK–Canada corridor, compliance is often the biggest hidden risk. The Canada–United Kingdom Trade Continuity Agreement provides reduced or zero tariffs on many food products, alongside a clear and predictable regulatory framework. As Thomas Sommer (WTA Group, Commercial Director) notes: “For UK exporters, that means greater certainty, streamlined customs procedures and significantly lower administrative barriers. In practical terms, it reduces cost, complexity and risk, making Canada one of the most accessible and commercially attractive non-EU markets for UK food producers.” WTA’s in-house customs and cross-border compliance teams manage documentation, HS classification and origin requirements so loads clear quickly and cleanly. Faster, more predictable customs processes reduce dwell time, demurrage and the risk of temperature excursions while cargo sits at the border.

Crucially, BFFF members get more than “track and trace”. Through the WTA Platform, you have visibility over shipments, exceptions and performance in one place, linking movements to POs and SKUs, and aligning logistics data with your commercial reality. That means earlier intervention when issues arise, better root-cause analysis, and continuous improvement of lane performance. WTA back this up with very hands-on support: you get one named account manager with specialist food & drink logistics expertise, who understands temperature control, shelf life, and the compliance landscape you operate in. They act as your single point of contact across freight, customs and warehousing, so you’re not bounced between departments when you need answers. The aim is simple: fewer surprises, faster responses, and a logistics partner who feels like an extension of your own team.

In short, WTA is a risk and revenue protection partner for frozen food logistics between the UK and Canada: maintaining cold-chain integrity, reducing spoilage, accelerating customs, and giving you the data to stay ahead of problems, not react to them.

Last week BFFF members from across the Frozen food chain gathered to examine challenges, opportunities and the future of the sector at the Annual Business Conference held in Warwick.

Expertly hosted by writer and broadcaster Leyla Kazim – familiar to many as a critic on BBC’s MasterChef, and a presenter on the Radio 4 Food Programme – the event brought together voices from across government, manufacturing, retail, foodservice and research to explore the most pressing challenges facing the sector today, where the opportunities for growth lie, and what strategies might help unlock them.

Economic headwinds and a shifting regulatory landscape

Opening the conference, BFFF chief executive Rupert Ashby outlined the backdrop where in spite of ongoing food inflation and rising costs for energy and labour, many member businesses are growing. At the same time, BFFF research shows increasing recognition by consumers of the benefits of frozen products. He also covered how the sector is navigating an increasingly complex regulatory landscape, including debates around ultra processed foods, HFSS legislation and the proposed new Nutrient Profile Model.

James Walton, chief economist at IGD, expanded on this economic context, warning that the UK may face a prolonged period of slow growth. His presentation raised key strategic questions for the industry, from the resilience of food supply chains in an increasingly uncertain geopolitical environment to the evolving shopper case for frozen foods.

Emily Miles, Director General for Food, Farming and Biosecurity at DEFRA, acknowledged the pressures facing both households and the food sector. However, she also highlighted potential opportunities arising from a reset in UK–EU relations, which could reduce some of the regulatory friction affecting food imports and exports.

Understanding changing consumer behaviour

A central theme throughout the conference looked at how consumer and business expectations are evolving across both retail and foodservice channels.

Simon Stenning of Future Foodservice argued that frozen products can help hospitality operators run more efficient kitchens by providing what he described as friction free ingredients that reduce complexity and waste. At the same time, he emphasised that operational efficiency must never come at the expense of the pleasure that ultimately drives dining choices.

Further insight into frozen’s performance came from Neya Gwillim of Circana and Andrew Selley of Bidfood, who examined trends shaping both the wholesale and foodservice markets. Their presentations highlighted the continued importance of value, reliability and convenience as operators respond to cost pressures and shifting demand.

Next, Matthew Garside of Worldpanel by Numerator (formerly Kantar) identified four key opportunities for frozen food. These include reinforcing the category’s value credentials, continuing the premiumisation of frozen products, responding to growing consumer interest in health and cleaner ingredient lists, and capitalising on the rise of the so-called ‘big night in’ as consumers seek restaurant-style experiences at home.

Closing out the insight section, Chris Schatynski of Vypr demonstrated how real-time shopper research can help businesses better understand changing attitudes towards frozen food and identify opportunities for innovation.

Growth and innovation across the sector

These themes continued in a spirited panel discussion featuring Mitch Lee of Pack’d, Laura Whittle of Whitby Seafoods and BFFF President Karen McQuade of the UK Foodhall.

The conversation ranged widely, touching on issues such as the positioning of frozen products in supermarkets, the limitations of household freezer capacity and the need for fresh thinking in how frozen food is marketed to consumers, businesses and the public sector.

Yet one theme ran consistently throughout the discussion: growth. As Laura Whittle observed, long term business survival ultimately depends on the ability to expand the category and attract new consumers.

Karen McQuade also highlighted the strengths of UK based production when supplying institutional buyers such as local authorities. Being able to demonstrate production standards in person can offer reassurance that overseas suppliers may struggle to match.

Science, technology and the future of food production

The afternoon sessions turned to scientific and technological developments shaping the industry.

Bertrand Emond of Campden BRI emphasised that food safety ultimately rests on trust between all participants in the supply chain. Maintaining that trust requires transparency, consistent standards and collaboration across producers, suppliers and regulators.

Greg Hooper, also from Campden BRI, addressed a more practical issue emerging in the consumer kitchen. The growing popularity of air fryers presents a challenge for manufacturers when providing cooking instructions, as different models vary widely in how quickly they reach and maintain temperature. As a result, manufacturers must prioritise safety even if that sometimes results in food being overcooked.

Food technologist Craig Leadley of the Institute for Food Science & Technology then explored the rapidly emerging role of artificial intelligence in the frozen food sector, highlighting how AI could support areas such as forecasting demand, optimising supply chains and accelerating product development.

Environmental pressures and sustainability

The final session of the conference focused on sustainability and environmental constraints facing the food industry.

Professor Jacob Tompkins of BFFF Energy Services warned that water scarcity and limitations in sewerage infrastructure are becoming significant barriers to future food manufacturing in parts of the UK. Because of its population density, the UK ranks in the top quartile of European countries for water insecurity, meaning some new industrial developments are already being restricted. However, by understanding your water use, how it works, where it comes from and how much you are paying for it can significantly increase efficiencies and returns for your business.

Amriene Kalsi, climate change manager at Tesco, outlined the retailer’s Planet Plan and its wider ambition to help customers make healthier and more sustainable food choices.

The conference concluded with a lively discussion that raised a question of key importance for the sector: which is more energy efficient overall, frozen or chilled food?

While the answer remains unclear, speakers agreed that further research could help clarify the issue and ensure that the industry communicates its sustainability story more effectively.

A big thank-you to our speakers, exhibitors and attendees for contributing to an insightful and inspiring day.

Photos

Take a look at the event gallery – here

This year, we at STI UK will be attending IFE London with our own stand for the first time, and we are very pleased to be part of the event and meet people from across the industry.

If you are visiting the show, we would be delighted if you stopped by for a chat. You will find us at stand N678 in the North Hall. It would be a great opportunity to connect in person, meet the people behind the businesses, and start conversations that could lead to future collaboration. 

Who we are

S.T.I. (U.K.) Ltd. is the UK subsidiary of the STI Freight Management Group, headquartered in Germany. Together with seven sister companies across Europe, we combine strong local knowledge with a wider European structure.

For you, this means a clear point of contact in the UK, supported by a network that helps coordinate transport across borders whenever required.

Temperature controlled transport is at the heart of what we do. We work closely with companies in the food and quick service restaurant sectors, supporting chilled, frozen, and ambient goods across the UK and Europe.

Our teams coordinate road, sea, and air freight, selecting the transport option that best fits each requirement. Every transport task is different, and we work closely with our customers and partners to find the right solution.

This approach is built on responsible transport, efficient processes, and strong partnerships that support reliable operations over the long term. To support these partnerships, we believe in staying in close contact, sharing updates, and keeping communication open throughout our collaboration.

This is also reflected in what guides us every day: Taking Quality the Extra Mile.

If you are attending IFE London, please come and say hello.
Mark Hustwayte and Paul Mundy will be there and look forward to meeting you.