Tues 18th Nov, Park Plaza Westminster Bridge, London

DEFRA SURVEY TO HELP IMPROVE THE EXPORT PROCESS FOR FISH AND AQUATIC EXPORTERS

Posted on by Neesha Ramsingh-Cleary

Defra are inviting exporters of fish and other aquatic products in Great Britain to take part in an important survey to understand experiences and challenges of exporting. They will use this research to inform how they could improve the export certification process.

They would like to understand your experiences of exports, including:

  • Experiences of Border Control Posts (BCPs)
  • IT and use of paper in your processes
  • EHC Online and the Fish Export Service and opportunities for improvement

If you would like to help Defra try to improve the export process, please complete their survey:

https://defragroup.eu.qualtrics.com/jfe/form/SV_3xg0xwwSnox3AcC

LIEBHERR PRESENTS NEW COOLING SOLUTIONS FOR PROFESSIONAL USE AT HRC 2024

Posted on by Songley

Specialists in commercial cooling and freezing, German manufacturer Liebherr will present a selection of its industry leading fridges, freezers and combination fridge-freezers at this year’s Hotel, Restaurant & Catering Show, stand H1810.

Adding to its existing portfolio of innovative, sustainable and energy-efficient professional appliances, Liebherr will exhibit its top quality range of fridges and freezers designed to equip professional kitchens with technological efficiency and functionality, alongside new solutions across its integrated and free-standing ranges. Developed to provide a complete 360 solution for professional refrigeration and freezing in the hotel, restaurant and catering industry, its new products hold true to the company’s motto: by professionals for professionals.

Boasting low energy consumption with high storage and performance, visitors will have the opportunity to explore Liebherr’s new combination fridge-freezer and stainless steel appliances, offering the same high-storage, exceptional performance and energy efficiency as the rest of its professional refigeration range.

Will Crighton, UK Food Service National Account Manager at Liebherr, comments: “At Liebherr we understand appliances that are specified for foodservice and hospitality need to provide exceptional performance, whilst also offering a generous amount of space-efficient storage. At HRC this year, we will be presenting both front and back of house refrigeration together; creating an immersive stand that showcases how Liebherr really can provide solutions throughout your catering business.

To be able to present our latest innovations and designs at the UK’s leading business event for hospitality and foodservice professionals is invaluable. We look forward to welcoming everyone to the stand.”

What all Liebherr appliances have in common is that, thanks to high-quality materials and workmanship, they can withstand the rough and tumble of everyday life without restriction. They are also designed for energy-saving operation. The eco-friendly performance extends over a long lifespan of at least 15 years. Energy efficiency does not hinder the appliance´s performance – on the contrary: safe storage of food that is cooled down quickly is the top priority. At the same time, the design and function of the appliances are tailored to the ergonomic requirements of everyday work and allow quick access, easy handling and cleaning for maximum hygiene in accordance with the HACCP concept. Liebherr’s appliances therefore ensure an economical use of energy, time and cost.

In addition to hosting its own stand, Liebherr is proud to be sponsoring and providing refrigeration solutions for this year’s International Salon Culinaire, the UK’s largest and most prestigious programme of chef competitions.

To view the full Liebherr product range and find out more about the business visit stand H1810 or visit the Liebherr website home.liebherr.com.

LEADING TRAINING PROVIDER LAUNCHES SURVEY TO HELP IDENTIFY RISKS FACING FORKLIFT USERS

Posted on by amy.alton@mentortraining.co.uk

Mentor Training, the UK’s leading provider of workplace transport and safety management training, has launched a forklift safety survey designed to help identify the real risks facing companies operating MHE today.

Despite stringent Health & Safety legislation, the UK witnesses around 1300 serious injuries each year resulting from accidents involving lift trucks. Most of these are entirely avoidable. Mentor aims to gather data from real companies within the wider industry and to identify the latest trends and areas of focus.

Adam Smith, Commercial Director of Mentor Training, explains the goal, “To build a true picture of forklift training and safety standards and identify areas for improvement, we believe you need to involve those at the heart of UK operations. By having their say in our anonymous survey, they can provide invaluable insight and shape findings that will help inform the wider industry, with a summary report due to be available once data is collated.”

Identifying areas of risk is vital in any industry, but in scenarios where MHE and pedestrians work in close proximity, the stakes are particularly high. Understanding where potential dangers stem from is a vital first step in reducing the number of costly accidents and serious injuries affecting UK businesses.

Adam encourages all organisations using forklift trucks to have their say, “The survey takes less than ten minutes to complete and, as a thank you for their time, each participant can enter our prize draw for the chance to win a £100 Amazon voucher. We would love to hear the thoughts of as many people as possible, so we hope UK businesses will get involved to give us their take on forklift safety.”

To find out more about Mentor’s Forklift Safety Insights Survey, visit: https://mentortraining.co.uk/forklift-safety-insights-survey-2024/

 

FIVE KEY STEPS FOR SUPPLY CHAIN INTEGRATION

Posted on by Rob Sherwin

Businesses across the supply chain understand the value of integrating various applications to enable a seamless and increasingly automated flow of information between their own systems and those operated by partners and stakeholders. Integrating warehouse management software (WMS) with other business applications such as enterprise resource planning (ERP), customer relationship management (CRM), or load planning, fulfilment, sales, accounting, and e-commerce platforms can improve efficiency and productivity, support innovation, and strengthen business and customer relationships. Few businesses run these applications in isolation and many already collaborate and share information. But with many applications having been developed using proprietary coding and data formats, integration is no trivial matter. Often when application providers talk about the integration capabilities of their products, they mean that they can produce data to industry “standards” or have APIs and other tools which simplify the required interconnectivity. But the reality is that integration involves much more than simply providing a connection to other systems. It involves various technical and organisational challenges that must be addressed carefully. Here are five of the most important:

 

Data Quality and Consistency: all WMS rely on accurate and timely data from various sources, such as inventory, orders, shipments, invoices, and customer feedback. However, separate business applications may have different data formats, standards, and definitions, which can lead to data inconsistency and errors. For example, a product may have different names, codes, or attributes in other systems, or a customer may have different addresses or contact details in their own databases. To ensure data quality and consistency, integration requires data mapping and cleansing but this can be time-consuming and complex.

 

System Compatibility and Interoperability: a high level of compatibility and interoperability between different systems and platforms is essential. In practice, the systems should be able to communicate and exchange data seamlessly, without any technical glitches or disruptions. However, separate systems are likely to have different architectures, protocols, interfaces, and security requirements, which can pose challenges for integration. For example, a traditional WMS may use an on-premises server while its online equivalent will run on a cloud-based platform. An ERP might also use an on-premises server while a CRM could be using an application programming interface (API). To ensure system compatibility and interoperability, integration requires a careful selection and configuration of the tools and methods, such as middleware, connectors, adapters, or custom code. Applications are evolving and adding new features all the time, often creating overlap with other systems. Deciding which features to use from each system may be important. In some cases, the extended capabilities of one application might even make a whole other system redundant.

 

Business Alignment and Coordination: strong alignment and coordination is needed between different business units and stakeholders, such as warehouse managers, IT staff, vendors, suppliers, customers, and executives. This means the business goals, expectations, and requirements of each party should be clearly defined and communicated, and their roles and responsibilities should be assigned and monitored. However, each party can have different priorities, preferences, or perspectives, which can lead to conflicts or misunderstandings. For example, a warehouse manager may want to optimise the warehouse layout and workflow, while an IT specialist may want to minimise system complexity and maintenance, or a vendor may want to reduce the inventory costs, while a customer may want to increase the delivery speed. To ensure business alignment and coordination, integration requires a comprehensive project management and change management process, which can involve stakeholder analysis, risk assessment, communication plan, training plan, and feedback mechanism.

 

Cost and Resource Management: careful management of the cost and resource implications of the integration project is critical. This means that the budget, timeline, and scope of the project should be realistically estimated and controlled, and the human, technical, and financial resources should be efficiently allocated and utilised. However, different factors may affect the cost and resource management, such as the complexity and scale of the integration, the availability and quality of the data, the compatibility and interoperability of the systems, the alignment and coordination of the parties, and the potential risks and issues that may arise during the project. Integration can incur high coding costs, depending on the level of connection and customisation required. Ensuring cost and resource management requires rigorous planning and monitoring, which can involve cost-benefit analysis, project schedule, resource plan, quality assurance, and performance evaluation.

 

Security and Compliance: a high level of security and compliance is vital. Data and systems should be protected from unauthorised access, modification, or disclosure, and the integration should comply with the relevant laws, regulations, and standards, such as data privacy, data security, data governance, and data quality. However, different challenges may arise for security and compliance, such as the diversity and complexity of the data sources, the vulnerability and variability of the system platforms, the multiplicity and variability of the integration tools and methods, and the ambiguity and variability of the legal and regulatory frameworks. For example, WMS integration may involve sensitive or confidential data, such as customer information, financial transactions, or trade secrets, which may require encryption, authentication, or authorisation. To ensure security and compliance, the integration should have a robust security and compliance policy and process, which can involve data classification, data encryption, data backup, data audit, data quality control, and data breach response.

 

These are some of the main challenges of integrating a WMS with other business applications. Success can bring significant benefits such as improved operational efficiency, enhanced customer satisfaction, increased competitive advantage, and reduced operational costs. It may well be worth investing in an integration project and many WMS suppliers have the expertise and experience to do this and achieve highly successful outcomes.

https://www.principallogisticstechnologies.com/

Principal Logistics Technologies

BRAKES LAUNCHES RANGE OF TEXTURE MODIFIED RANGE MEALS

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

Brakes, the UK’s leading foodservice wholesaler, has launched an innovative range of texture modified meals to meet a growing demand from care and hospital caterers as well as other establishments like schools.

With the pressure on kitchen staff, it can be challenging to provide a range of options to meet all dietary needs, but the latest products from Brakes make it easy for caterers to serve great-tasting meals that meet IDDSI Level Four requirements.

The range includes five meat-based and five vegetarian options. The meat-based products are Chicken Casserole, Shepherd’s Pie, Chilli Con Carne, Fish & Potato Pie, and Beef in Bolognese Sauce, while the vegetarian options are Lentil Bolognese, Vegetable Casserole, Mixed Vegetable Curry, Creamy Cauliflower Florets, and Moroccan Chickpea Stew.

Each box of ten meals – either meat or vegetarian – contains two each of the five different meals, allowing caterers to offer a varied selection for customers who require texture modified meals.

Cathy Amos, Head of Customer Marketing at Brakes, said: “Our new range provides a ready-made solution for caterers who need to serve IDDSI level Four options.

“As well as providing the right products for our customers, we are committed to delivering bespoke support and the Brakes website has lots of resources providing information, free guidance and tutorials on IDDSI and other dietary needs, including a video demonstrating the IDDSI textures.”

SCOTT AUTOMATION AT ANUGA FOODTEC: LATEST TRENDS IN FOOD PALLETIZING

Posted on by Philip Mansell

Anuga FoodTec, the leading international trade fair for the food industry, will take place next week from 19 to 22 March in Cologne, Germany. Scott Automation will be there on stand A018 in Hall 7.1 to showcase its innovative palletizing and intralogistics solutions that help improve efficiency in production and warehouse operations, including the latest PAL 4.0 range of palletizers and a high-capacity inline case turner.

Come and meet our team of experts. We have a number of recently completed projects to showcase, which you can benefit from when planning your next materials handling investments. These solutions include:

  • Conventional and robotic palletizing systems
  • Pallet conveying systems
  • Automated Storage & Retrieval Systems
  • Turnkey solutions including software
  • All supported by our local maintenance services with 24/7 cover

All information about Scott’s stand at Anuga FoodTec 2024 can be found on the website: https://scottautomation.com/en-gb/news-and-events/anuga-foodtec-2024.

Are you planning a new automation project? Come and discuss your plans with our team at Anuga FoodTec.

We still have some free tickets available, if you are interested, get in touch.

Contact our sales team:

JESS FINE FOODS: BRINGING FLAVOUR TO THE INTERNATIONAL FOOD AND DRINK EVENT 2024

Posted on by Bruce Jardine

Jess Fine Foods are thrilled to announce their return to the International Food and Drink Event 2024, just a little over two weeks away! Alongside their partner, Action Foods Ltd, they are eagerly preparing to showcase their delectable range of products at stand number 4281. From their Championi Toppings to their mouthwatering J’s Chicken Wings and Hot Dogs, they can’t wait to share their culinary delights with you all. 🍕🍗🌭

Mark your calendars! Join them from Monday 25th March through to Wednesday 27th, at the event. Don’t forget to secure your free ticket by registering now.

Now, let’s dive into what makes our J’s Chicken Wing and Hot Dog ranges a must-try for industry professionals.

J’s Chicken Wing Range: Elevating Taste, One Wing at a Time

Our J’s Chicken Wing range is designed to tantalise taste buds and satisfy cravings with every bite. Whether you’re a fan of bold BBQ flavors, crave the fiery kick of Buffalo sauce, prefer the simplicity of Easy Wings, or savour the zesty tang of Salt and Chilli Wings, this product range has something for everyone.

Each of their chicken wing varieties are meticulously prepared, vacuum-packed, chilled, and sold whole. Perfect as a starter, side dish, or even a main course, their wings are ideal for hospitality, food service, and beyond.

J’s Hot Dog Range: A Bite of Americana

Embrace the timeless appeal of classic hot dogs with J’s Hot Dog range. From hearty Bratwurst to traditional Frankfurters, they offer a selection that caters to diverse tastes and preferences. Whether you opt for the 140GM or 90GM variants, each hot dog is expertly crafted, vacuum-packed, frozen, and sold whole.

Ideal for a casual bar snack, a satisfying American diner dinner, or any occasion in between, J’s hot dogs are sure to delight patrons and elevate menus across the hospitality and food service industries.

Jess Fine Foods take pride in delivering quality, flavour, and innovation with every product they offer. Join us at the International Food and Drink Event 2024 to experience the culinary excellence that defines our brand.

If you are unable to attend IFE but would like to find out more about our product ranges please drop us an email to sales@jessfinefoods.co.uk and our team will get back to you.

We look forward to hopefully seeing you there!

LANDMARK STUDY FROM NOMAD FOODS CONFIRMS POTENTIAL TO INCREASE FREEZER TEMPERATURES AND REDUCE CARBON EMISSIONS

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

Nomad Foods, the company behind some of Europe’s best-known food brands including Birds Eye, Findus, iglo, Ledo and Frikom has today announced the twelve-month results of its landmark study that could change the temperature at which we store frozen food, leading to significant carbon emission reductions and cost savings.

The twelve month results, with leading food science and technology organisation Campden BRI, build on a successful six month pilot that Nomad Foods announced last summer and further validate the notion that storing frozen food at -15oC, instead of the industry standard -18oC (zero degrees Fahrenheit), can reduce freezer energy consumption by 10-11% without any noticeable impact on product safety, texture, taste or nutritional value.
Nine savoury frozen products were included in the study; poultry, coated fish, natural fish, vegetables, plant-based foods and pizza. Four temperatures (ranging from -18oC up to -9oC) and eight key areas including food safety, texture, nutrition, energy use and packaging impact were tested. Results showed no significant change to the products at -15oC, albeit for -12oC and -9oC there was a drop in Vitamin C for vegetable products and some changes in sensory performance.

The findings come as the frozen food industry celebrates 100 years since flash-freezing was first invented by Clarence Birdseye in 1924. Nomad Foods is now leading conversations with key industry players with the aim of forming an alliance to drive further progress. The business is also looking at its own manufacturing sites to see where it could introduce -15oC.

Stéfan Descheemaeker, Nomad Foods’ Chief Executive Officer, said, “For 100 years frozen food has played a critical role in bringing great tasting, nutritious, convenient and affordable food to consumers, while minimising waste. Over the next 100 years, as pressure intensifies to address the global food systems contribution to climate change, I am confident that frozen food can be a key part of the solution.

“Frozen food already compares very well against alternatives in terms of carbon footprint. Our study shows there is potential to further reduce energy consumption and carbon emissions when storing or transporting frozen food, with just a simple temperature change. We are working to establish an industry alliance to put these findings into action and, hopefully in time, deliver widespread change. Clarence Birdseye created a new industry and we are very proud to keep improving on his inspiring legacy.”

The British Frozen Food Federation (BFFF) has also hailed the Nomad Foods study as a significant step forward for the frozen industry.
Rupert Ashby, Chief Executive Officer at British Frozen Food Federation, said: “As we celebrate the 100th year of frozen food, we must recognise our moral obligation to improve sustainable operations and challenge ourselves to see what is possible. We know that warming up the storage temperature of frozen food by just a few degrees could significantly impact carbon emissions, reduce energy consumption, and improve our bottom lines. Such a small change could be an exciting step towards a more sustainable and environmentally friendly industry. Frozen food reduces waste, preserves nutrition, and needs no additives. It’s already a great option for foodservice and retail sectors, as well as for consumers at home. We need the industry to join forces and see what can be achieved to secure the next 100 years of success for frozen food.”

Emma Hanby Associate Director at Campden BRI said: “Our study has comprehensively demonstrated that frozen food producers can safely increase their freezer temperatures to -15°C without compromising the quality and safety of their products. I commend Nomad Foods for leading this study and sharing the findings for the benefit of the whole frozen food sector.”

In addition to investigating temperature changes, Nomad Foods published an industry leading life cycle analysis of its leading frozen food products in 2022 which showed that frozen food performs very well against alternatives in terms of carbon footprint, partly due to much lower levels of food waste.3