UK – Frucom, a leading UK-based importer and distributor of high-quality frozen and ambient ingredients, has announced a major expansion of its global supply chain through a strategic partnership with a new processing facility located in Shandong Province, China.

The new factory, developed by one of Frucom’s most trusted suppliers — with whom the company has maintained a 20-year relationship — is situated just 15 kilometres from their existing site in Rizhao. This facility incorporates cutting-edge technology and rigorous quality control measures to meet the stringent demands of European food manufacturers.

Advanced Technology for Superior Quality

A key feature of the new plant is the installation of an advanced optical sorter — an automated system that scans each vegetable piece using high-resolution imaging to detect and remove defects or foreign materials in real time. This ensures exceptional product purity and significantly reduces the risk of contamination, setting a new benchmark for quality in IQF vegetable processing.

Robust Processing Lines and Product Range

The factory currently operates two processing lines, with a third planned for later this year:

• A high-speed line for diced, sliced, cut, whole peeled, and particulate products, with an annual capacity of up to 25,000 metric tonnes.
• A purée line producing tablets and whole-strip formats, with a capacity of 10,000 metric tonnes per year.
• A third line for roasting, grilling, and aseptic processing is scheduled to be operational by the end of 2025.

The facility will produce an extensive selection of IQF vegetables and herbs, including garlic, ginger, onion, peppers, chillies, carrots, broccoli, and many more.

 

Quality Assurance and Accreditation

Frucom’s Technical Manager, Tyronn Kirby, completed a full technical visit to the facility earlier this year.

Tyronn commented:

“I was thoroughly impressed with the scale, organisation, and hygiene standards of the facility. The processes are robust, the staff well-trained, and the level of detail in traceability and quality control was outstanding. This is a facility built for performance.”

The factory achieved an A grade on their BCR audit in August, further demonstrating its commitment to internationally recognised food safety protocols

In the frozen-food industry, the demand for efficiency, hygiene and safety is ever-increasing.

According to the Health & Safety Executive (HSE), over 30% of reported acute injuries in the food & drink sector stem from manual handling tasks such as lifting, lowering, carrying or moving loads.  In a frozen-food environment – where cold temperatures, slippery surfaces, stacked pallets, and time pressures are the norm – these risks are amplified.

As a specialist in forklift attachments tailored for cold and hygiene-critical environments, Contact Attachments Ltd shares the top five manual-handling challenges facing frozen food operations, along with practical hints and equipment-based solutions that can help mitigate them.

 

1. Heavy loads and awkward stacking/unstacking

One of the most common causes of injury in food & drink manufacturing is handling heavy boxes, crates, sacks or palletised loads – especially when stacking or de-stacking.  In a frozen-food warehouse, loads are often bulky, may be stacked high, and must be moved quickly to maintain the cold-chain.

Why it’s a challenge:

• Loads above shoulder height or from the floor demand awkward lifting, increasing musculoskeletal strain
• In freezers or chillers, workers may lift heavier loads while wearing bulky gloves or protective gear, reducing dexterity and increasing physical demand
• Time pressures can encourage workers to lift manually rather than utilise specialist lifting equipment.

What to do:

• Risk-assess all tasks involving heavy/awkward loads – can the load be reduced, split, or moved mechanically?
• Use purpose-built attachments for example fork extensions) to avoid manual lifting of heavy or unstable loads.
• Ensure stacking heights are within safe reach, and loads are secured to reduce manual handling after stacking.

 

2. Working in the Cold – Extra Strain and Slip Hazards

Frozen and chilled storage introduces additional manual-handling hazards.  Working in sub-zero temperatures slows down response times and increases fatigue – and added to that, surfaces may be icy or wet.

Why it’s a challenge:

• Reduced grip when wearing cold-weather PPE (gloves, heavy boots etc)
• Slips, trips and falls become more likely on icy or wet flooring – the HSE estimates that slips/trips in wet/icy areas cost UK business £millions annually

What to do:

• Provide and enforce suitable non-slip footwear, gloves and PPE designed for freezer use
• Minimise manual handling in freezer zones: use attachments designed for cold environments (for example, stainless-steel, corrosion-resistant) so that forklift attachments rather than people bear more of the load
• Implement ergonomic designs – avoid manual lifting of goods from the floor in a freezer, ensure good lighting and flooring condition, and schedule regular breaks for workers exposed to cold.

 

3. Repetitive tasks, high volumes and operator fatigue

High-throughput frozen-food operations often involve repetitive manual tasks – unpacking, loading, stacking, transferring goods, and repeated handling of products.

Why it’s a challenge:

• Repetition of the same manual lifting, pushing or pulling actions contributes to fatigue
• Pressure to fulfil tight schedules (e.g. peaks during seasonal demand) can reduce time for safe manual handling
• Manual pick-and-pack work in cold rooms is especially

What to do:

• Rotate tasks to avoid prolonged exposure to the same manual handling activity
• Introduce mechanical aids – forklift attachments that reduce manual lifting (e.g. drum rotators or bulk-handling shovel attachments)
• Ensure workers are trained in manual-handling technique (especially for the cold-storage environment) and recognise signs of fatigue or strain

 

4. Poor load stability and awkward load types

In frozen food operations, not all loads are uniform or easy to handle – pallets may be double-stacked, cages may be heavy or awkward, loads may be unstable due to ice or condensation.

Why it’s a challenge:

• Irregular or unstable loads require more manual intervention to adjust, reposition or stabilise
• Manual movement of roll cages or pallets on slippery floors (especially in freezers) adds strain.

What to do:

• Choose forklift attachments that improve load handling efficiency (e.g. pallet pullers which reduce the need to manually reposition pallets)
• Ensure load design is appropriate, load heights are safe, and worker access is ergonomic (e.g. not requiring stretching or twisting).
• Conduct risk assessments for all manual handling of irregular/unstable loads

 

5. Inadequate training, assessment and equipment-mismatch

Even with the best equipment and policies, the root of many manual-handling issues lies in insufficient risk assessment, poorly matched equipment, and inadequate worker training.  The HSE emphasises that many manual-handling injuries are preventable through mechanisation and training.

Why it’s a challenge:

• Frozen-food operations often operate 24/7, with multiple shifts and high staff turnover – so ensuring consistent manual training can be more difficult.
• Equipment (forklifts, attachments, racks) may be standard ambient-temperature models, not suited to freezer conditions which can increase manual handling load
• Risk assessments may not account for the unique cold-storage hazards – heavier gloves, slower reflexes, icy surfaces, bulk loads, stacking at height – all of which increase manual handling risk.

What to do:

• Conduct regular, task-specific manual handling risk assessments, including in cold/chiller/freezer zones. The ‘avoid–assess–reduce’ approach of the Manual Handling Operations Regulations (MHOR) remains a key framework.
• Provide role-specific training, updated for cold-store conditions (in heavier gloves, with floor/temperature hazards in mind)
• Invest in attachments and handling equipment designed for the environment, rather than relying on general-purpose equipment
• Ensure inspection and maintenance of attachments and forklift equipment in cold-conditions so that mechanical aids remain reliable and reduce the need for manual intervention.

 

The frozen-food supply chain presents unique manual handling challenges – heavy and/or unstable loads, repetitive tasks, cold environments, and equipment mismatches.  But by taking a systematic approach – assessing risk, upgrading equipment, training staff and utilising specialist attachments – both manual handling demands and the risk of injury can be significantly reduced.

With over 50 years’ experience in designing forklift attachments for the food & drink industry, Contact Attachments supports frozen-food operations with bespoke solutions that are hygiene-safe, cold-store compatible and ergonomically smart.  They’re proud to work alongside BFFF members in helping make the chain of frozen-food logistics safer, cleaner and more efficient.

If you’d like to discuss how the right attachment can reduce manual handling in your chilled or frozen operations – or to conduct a review of your site – please contact the team on 01686 611200 or via their website at www.forklift-attachments.co.uk.

As a new member to the BFFF I thought it prudent to introduce Just 1 Source & Supply – a manufacturer and UK importer of Hand Protection. As our sole focus is Hand Protection Solutions we have built a team with over 75 years of experience within the industry, allowing us to be experts in innovation and finding the balance between quality and price.

Our history is steeped in prestige with one of our founders, Ron Simpson, being a key influencer in the Glove Industry and attributed with the original design of a rigger glove in the UK Market. Since then, we have developed and evolved into the Company & Brands we own and promote, including but not limited to; Planetsafe, Touchsafe, Mercator (Disposables), Predator & Watersafe.

Our Sole intention with regards to joining the BFFF is to add value & safety to members, and this is something me and my team are passionate about. With the UK & Ireland team covering every corner, we can be on site doing Safety Audits and Reviews of hand protection within 2 weeks of a request.

With a diverse but compact range, covering applications including Cold Handling, Food Safe Reusable Gloves, Touchscreen Cut Resistant Gloves, Premium Disposables and Vend Ready Solutions, I feel our products would benefit most members – in one way or another!

With the current weather looking to close in and the cold temperatures ever present within this industry, I thought it apt to do a small product focus as part of our initial introduction:

 

Pred Alaska Thermal Grip Glove, Contact Cold Level 1 – Breathable, Durable & Very Cost Effective
Pred Spruce Thermal Grip Glove, Contact Cold Level 2 – Breathable, Cut Level D, rPET liner
Pred Baltic Thermal Grip Glove, Contact Cold Level 2 – Waterproof, Cut Level B, Dual Lined
Pred Yukon Thermal Grip Glove, Contact Cold Level 2 – Waterproof, Cut Level E, Cost Effective

Although this isn’t every thermal product we offer, I believe this showcases a variety of options, which are well suited for the industry & time of year at point of publication.

Despite me and my team being Hand Protection Experts, I am a strong believer and advocator for End User Trials. The Tests on gloves are done in a systematic manner in a controlled environment, which although gives a level playing field, does allow some manufactures to manufacture to a standard, rather than for applications/real world. Something we at Just 1 Source & Supply do not condone. That is why we will happily supply FOC samples across our range, provided we receive constructive feedback (Good & Bad I want to hear!). This not only allows us to rectify any product issues but also gives us the opportunity to innovate and develop new solutions.

I would like to take this time to highlight our company website whereby you can find our E-Catalogue and Product Portfolio – www.just1source.com You can also request samples directly from the site!

If you would like to discuss hand protection, Glove Audits or Trials, then please contact myself and I will be more than happy to support:

• McManus@Just1Source.com
• 07764233674 / 01653 617718

I look forward to supporting the BFFF Members in the coming months & years, so please do utilise me and my team to improve protection, reduce costs & improve employee satisfaction.

 

Our award-winning frozen rice meets the demands of modern kitchens – perfectly cooked, quality rice that’s ready in as little as 2 minutes.

We understand the pressure of a busy kitchen, and the importance of getting every plate right. Our innovative frozen rice range is designed to help caterers serve delicious, consistently cooked rice in just two minutes from frozen.

Why choose Tilda Frozen?
For freshness & speed
Tilda Frozen rice is fully cooked and IQF (individually quick frozen), ensuring every grain remains separate, fluffy and full of flavour. With this process, chefs can go from freezer to plate in moments – no rinsing, boiling or defrosting required. Simply snip the pouch, microwave for 2 minutes, and serve. Whether you’re catering for a school, hospital or restaurant, frozen rice helps you save time without compromising on flavour or quality.

Consistency you can count on
In foodservice, consistency is essential. Tilda Frozen Rice delivers perfect results, every time with each pouch cooked and pre-portioned meaning every bowl will look and taste as good as the last in the height of service. Each pouch is perforated, allowing the heat to circulate evenly, gently steaming the rice to retain its texture and aroma.

Efficiency & Sustainability
Beyond flavour and consistency, Tilda Frozen Rice enables kitchens to cut waste and costs. Each pouch can be heated individually allowing operators to only cook what’s needed – no overcooking, no spoilage and no food waste. With a long shelf life, Tilda Frozen slots effortlessly into your stock rotation, a sustainable solution for smarter kitchens.

A flavour for every menu
A diverse range of eight flavour options, offering a quick and simple rice solution for every occasion.

Long Grain – the delicious taste of original long grain and a go-to for stir fries and one pot meals

Pure Basmati – an authentic rice to serve with Indian cuisine, but its popular appeal makes this an ideal choice for many savoury dishes

Coconut – infused with delicious coconut seasoning, a perfect companion for Thai curries

Basmati & Wild – a premium blend that adds texture and visual appeal for premium menu options

Pilau – our quality Basmati with a delicious and vibrant Pilau seasoning offering a popular rice option

Lemon & Parsley – a vibrant option with a lemon and parsley infusion for fresh aromas, perfect with fish dishes

Mexican Long Grain – colourful, deliciously spiced and a perfect accompaniment to Mexican dishes

Kids Rice – a vibrant option to make mealtimes fun and nutritious, with added vegetable puree, diced carrot and sweetcorn to count towards one of their 5 a day.

So, what are you waiting for?
With Tilda Frozen, you can combine quality with unbeatable practicality so your kitchen team can focus on prep and busy service times. An all-round solution for chefs looking to streamline operations and maintain standards back of house.

Find out how Tilda Frozen innovation can elevate your plates and discover where to shop at foodserviceenquiries@tilda.com

A pop-up book shop has been established by staff at Oakland International encouraging avid readers to pass on their recent reads and all in the name of charity.

 

Staff in the canteen at the Redditch-based company came up with the concept of a book stall to boost the coffers of Oakland’s chosen charity, Molly Olly Wishes. The Stratford-Upon-Avon based charity supports children with life-threatening illnesses by providing emotional and practical support as well as granting dreams come true.

 

The idea has already been hailed a tremendous success with staff donating previously read books which other staff can then purchase simply by donating in the charity’s pink collecting bucket.

 

Executive Assistant to the directors at Oakland, Lisa Smith said: “The idea came from kind-hearted employees in the staff canteen, and we all agreed it was a lovely idea.

 

“Everyone has books at home that they have read and no longer need, and we have had a lot of fun comparing notes on who reads what – you can tell a lot about someone from their taste in fiction and non-fiction!”

 

She said recycling books also ticked a box with the company’s sustainability goals meaning books would be reused over and over rather than ending up in landfill.

 

“We hope if we can keep the book shop going until the end of the year that we can make a reasonable donation to the charity which is close to all our hearts!”