< PreviousSausages powered by sunshine…HECK! Food invests in sustainability initiatives Bedale-based HECK! Food has invested in solar energy production at its HQ in Kirklington. The company has installed 433 solar electricity panels, capable of generating 200,000 kwh per year, 20% of the factory energy. Jamie Keeble, HECK! co-founder, said the installation of solar panels was “an additional effort to make sure that we’re being sustainable from a factory perspective and also to support our journey to net zero. We’ll be saving 45 tonnes of carbon per year.” The project has received a £49,950 grant of the total £150,000 investment from the UK government through the UK shared prosperity fund. Richard Flinton, chief executive of North Yorkshire Council, says: “Supporting the decarbonisation of the county is a key priority for the council. It is brilliant to see this grant have such a positive impact in supporting HECK! Food to install solar panels. Manufacturers of quality products like HECK! are an important part of the economy and it is vital they’re supported to reach net zero.” Smithfield Foods to purchase dry sausage facility from Cargill Smithfield Foods, an American food company with a key position in packaged meats and fresh pork products, has entered into a definitive agreement to purchase a dry sausage production facility in Nashville, Tennessee, from Cargill. The transaction will fuel Smithfield’s strategy of continued growth in the value-added packaged meats segment, enhancing its ability to serve growing demand for high-quality pepperoni, deli, charcuterie and other dry sausage products. Steve France, president of packaged meats for Smithfield Foods, said: “This transaction is a testament to our continued focus on growing our packaged meats business by staying ahead of and delivering on our customers’ preferences. “Dry sausage is one of our fastest-growing categories, and acquiring this facility from Cargill will better position us to improve sales, drive volume and increase our capacity to bring high-quality dry sausage products to the foodservice, industrial and retail sectors. We look forward to serving this facility’s existing customers and welcoming a new group of team members to Smithfield Foods.” 10 Food & Drink International www.fdiforum.net on line 600 jobs to be created as Greggs invests in manufacturing and logistics site Greggs, the food-on-the-go retailer, has entered into a lease agreement for a new state-of-the-art frozen production and logistics facility in Derby. The new facility is being developed at SmartParc SEGRO Derby on a high-tech food manufacturing site in Spondon. Greggs will occupy a 23-acre plot on the campus. Following the construction of the building by the landlord, Greggs will develop the facility and install state-of-the- art manufacturing and logistics equipment to optimise the efficiency of operations on site. The site is expected to open in late 2026 and create up to 600 jobs. The new purpose-built facility will provide additional manufacturing capacity for products – including new savoury and sweet production lines – as well as logistics for frozen storage and fully automated robotic shop order picking and distribution solutions from Swisslog. The facility will also have additional capacity to enable further investments to meet future category growth, innovation and development, including the capacity for at least five manufacturing platforms and the potential for new production lines to be commissioned to meet volume demand. © stock.adobe.com/PixieMe Valio invests over €60m in cheese manufacturing at Lapinlahti plant Food company Valio is making a significant investment of over €60m in the cheese production process at its Lapinlahti plant. The investment includes an expansion of the existing facilities and the replacement of the equipment. The investment is intended to replace the current manufacturing equipment, which has reached the end of its technical service life. Construction work will begin in the summer of 2024, and the new production line is expected to be commissioned in the spring of 2026. “With this significant investment, we secure the continuity of cheese production for a long time to come. In practice, this means that, for example, our popular gourmet cheese, Valio Keisarinna, everyday favourite Valio Hyvä suomalainen Arki and dozens of other cheeses will continue to be found on store shelves. The investment will also reduce the waste generated in production and boost the cheese-making capacity of the Lapinlahti plant,” says Aleksi Ylitalo, director of the Lapinlahti plant. Alcohol free wine brand to double production Eisberg, the alcohol free wine brand, will welcome a new, more energy efficient dealcoholisation unit to its winery. The new unit will double production of alcohol free wine as demand increases all across the world. It is an industry leading model, requiring lower temperatures and less energy to produce the same high quality alcohol free wine. The method of using lower temperatures allows Eisberg to retain more of the original aromas of their wines, increasing the character of the drink, despite the removal of the alcohol. The new unit in Trier, Germany will work alongside the business’s existing one by August and will produce 40,000 litres (more than 55,000 bottles) of alcohol free wine daily, allowing the company to double output. Dan Harwood, Managing Director of SW Wines Europe, says: “The new unit uses vacuum distillation to remove the alcohol from the wine, allowing the alcohol content to gently fall below 0.05%. “We continue to use vacuum distillation because we can get there without too much energy consumption or excessive heating, making it better for the environment versus alternative methods.” © stock.adobe.com/white78 © stock.adobe.com/SGrDouble the delight for chocolate lovers: new KitKat Chunky Crunchy Double Chocolate Nestlé Confectionery UK & Ireland has announced that KitKat Chunky Crunchy Double Chocolate is the latest addition to the KitKat Chunky family. The new bar promises a chocolate experience that aims to impress even the most discerning chocolate lovers. KitKat Chunky Crunchy Double Chocolate boasts a chocolate crispy wafer coated in a perfect blend of smooth milk chocolate. Launching exclusively at Sainsburys and SPAR on 27 June before being available at stores nationwide on 8 July. Torin Zieboll, Assistant Brand Manager for?KitKat,?said: “We’re super excited about this new limited edition KitKat Chunky bar because it does such a good job of combining a delicious taste with an exciting texture. With double the chocolate and tasty crunch, we think the KitKat Chunky Crunchy Double Chocolate will become an instant favourite among Chunky fans.” This limited-edition KitKat Chunky 42g bar (RRP 75p) comes in a wrapper that is recyclable if taken back to most UK supermarkets. on the shelf Food & Drink International 11 www.fdiforum.net Ramsbury Distillery launches Lemon Balm Gin Ramsbury Distillery have introduced the latest seasonal addition to their award-winning portfolio – Ramsbury Lemon Balm Gin. This vibrant and vivacious spirit is a London Dry Gin like no other; the classic London Dry Gin botanicals with the freshest Lemon Balm grown on their Wiltshire Estate result in a well-balanced and elevated burst of citrus in time for the British summer. Fresh lemon balm leaves are harvested directly from the Ramsbury Distillery garden and steeped overnight in the still with 12 other botanicals from their London Dry Gin recipe using the highest quality neutral spirit, made using winter wheat cultivated on the picturesque Ramsbury Estate. The Gin is then distilled in the traditional way keeping only the heart of the distillation which is hand cut by the distillers. This gives a stunning, bright and fresh citrus forward gin perfect for any occasion. New clean energy drink REIGN Storm lands in UK REIGN Storm, a brand-new clean energy drink from Monster Energy, is now available nationwide. A sibling brand to REIGN Total Body Fuel, REIGN Storm offers consumers a boost of plant-based energy in three delicious fruit-forward flavours: Valencia Orange, Peach Nectarine and Kiwi Blend. Following the rising demand for drinks that offer a better-for-you alternative to current energy drinks and taste amazing too, REIGN Storm is a new, innovative zero-sugar clean energy drink, powered by plant-based caffeine derived from a blend of green coffee beans, guarana, and green tea. Available in a sleek, easy to hold 355ml can in bright, eye-catching colours, REIGN Storm has been designed for people who enjoy a balanced, active lifestyle with a sprinkle of adventure. Its unique blend of nine vitamins and minerals, including Zinc, Biotin, and Chromium, supports immunity, hair and skin health, reduces fatigue, and improves concentration, offering a new functional choice for anyone who needs to add some fuel to their day. Lyle’s Golden Syrup unveils brand new flapjacks Lyle’s Golden Syrup has announced its first original golden syrup flapjacks, rolling out across UK supermarkets. Flapjacks have long been a beloved British treat, harkening back in origin to the 1600s. Homemade by generations of families, flapjacks have used Lyle’s Golden Syrup since it became a kitchen cupboard staple in 1883. Now, Lyle’s has created indulgent ready-to-eat flapjacks. Lyle’s Golden Syrup Flapjacks will come in a multipack format, containing five 30g bars, retailing at RRP: £2.50. The packs will be available at both Sainsbury’s and Ocado, with more listings expected. Nick James, Marketing Director for Lyle’s Golden Syrup, said: “Throughout history, the best flapjacks have been made with Lyle’s Golden Syrup. “Now, with our first foray into the world of original Lyle’s treats, we’ve truly mastered the flapjack formula, delivering a great tasting, indulgent product made with all of the care and quality you’d expect from Lyle’s. “We’re excited to give families across the UK a bitesize taste of Lyle’s on-the-go, featuring the same delicious taste that makes you feel Absolutely Golden.” Redefine Meat launches world’s first plant-based flank steak into Ocado Redefine Meat, the plant-based pioneer of ‘new-meat’, is launching its plant-based flank steak into Ocado. Meticulously formulated for meat-lovers, vegetarians, and vegans alike, this is the first time a premium-quality, plant-based flank steak will be available for consumers to buy and cook at home. Cleverly mimicking the texture, taste and mouthfeel of flank steak, the Redefine Flank is meaty, fibrous, and rich in flavour, making it the perfect meat alternative without comprising on the pleasure of eating a steak. Suited perfectly for grilling, oven cooking, pan frying and air frying, this lean and versatile product can be easily incorporated into any cuisine, offering the same experience as enjoying a meat- based steak. Sold straight from the freezer to provide a longer shelf life and significantly reduce waste, the Redefine Meat Flank Steak is crafted using the finest plant-based, non-GMO ingredients and natural flavours. It delivers an impressive 25 grams of protein per 100g steak and earns an ‘A’ Nutriscore. Image courtesy of Nestlé12 Food & Drink International www.fdiforum.net IMPORT AND EXPORT I n a bust for the UK’s trade picture, adding to concerns over novel red tape for food and drink importers and exporters in a post-Brexit world, a new report has revealed the nation’s first quarter (Q1) export volumes fell to one of the lowest levels recorded in 15 years. The Food and Drink Federation’s (FDF) Trade Snapshot report for Q1 found that between January and March 2024, there was a significant drop in food export volumes, falling by over 20% on the year. The volume changes for the country’s top ten products, however, were mixed, with some experiencing increases, such as cheese (23.4%), while others saw decreases, like breakfast cereals (-14.4%). Food and drink’s total export value for Q1 stood at £5.7bn, dipping by 5.3% when compared with the same period of last year. The FDF highlights this value decline as being driven by several significant EU markets, with ‘Not for EU’ labelling (requiring separate labelling lines for the UK and EU) predicted to further impact exports to the UK’s biggest partners against a backdrop of inflationary pressures. Indeed, EU exports shrunk by 5.8% to £3.3bn, an issue compounded by non-EU exports decreasing by 4.5% to £2.3bn. While Ireland remains the UK’s largest export destination, a fall of 3.5% to £1bn was seen, whereas exports to Australia, an initial post-Brexit focus country, witnessed a key jump of 15.6%. This trajectory is anticipated to continue as the food industry understands the benefits of the controversial new Free Trade Agreement (FTA), and a new Australian agri-food attaché (those who work to remove trade barriers, identify emerging international markets, and tap into growing demand worldwide for UK goods) is introduced this summer. Moreover, for the first time, Turkey is in the UK’s top 20 destinations for food and drink — expanding by 0.8% to reach a record high of £60m — which increased market access through an improved FTA could support further with the opportunity for tariff liberalisation and the removal of the agricultural levy. The FDF’s report indicates that rising costs and the global economic slowdown have been impacting trade substantially, with improved support for exporters essential to help address declines, particularly for SMEs that are highly vulnerable to the challenges posed by new costs and processes post-Brexit, making it harder and less profitable to export. On the other hand, food import volumes grew by more than 7% on the year and import values climbed by 0.4% to £14.8bn, with fruit remaining the country’s largest import. Yet imports are Concerning Shrinking UK food and drink exports are causing concern as the country comes to terms with new trade arrangements. 14 ÁFood & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © stock.adobe.com/glebcallfives14 Food & Drink International www.fdiforum.net IMPORT AND EXPORT being hit by the introduction of the Export Health Certificate for medium- risk EU goods in January 2024 under the Border Target Operating Model (BTOM), which has led to increased costs and bureaucracy for traders, and a plunge in beef and poultry imports following the implementation of the red tape. The second phase of the BTOM, which took effect at the end of April, has introduced new checks and fees, set to create more challenges. The FDF’s Director of Industrial Growth and Sustainability, Balwinder Dhoot, called their findings concerning: “Trade in food and drink plays a critical role in the UK’s food supply resilience and the industry contributes billions to the UK economy. Our analysis is concerning, with food export volumes seeing a significant decline by over a fifth on the year. The next government must help unlock the full competitive trade potential of the UK’s largest manufacturing sector by delivering a trade strategy that builds business confidence and provides greater support for exporters to arrest this decline.” One option to help mitigate trade complexities with the EU is a veterinary deal, something seeing both strong support and opposition. Veterinary agreements focus on regulations and standards regarding animal health, welfare, and the safety of animal- derived products to align veterinary requirements and certifications and reduce inspections between countries to enable safe and efficient trade of animal products. This can help overcome burdensome barriers, complex rules and requirements, and the need for extensive documentation and veterinary checks. According to researchers from Aston University’s Centre for Business Prosperity and the University of Bristol, such an agreement could increase UK agricultural and food exports by over a fifth. Analysing the agricultural and veterinary aspects of trade deals around the world to estimate their impact on exports, the team modelled the potential impact of different types of agreement on UK exports to the EU. The researchers estimate that a strong veterinary agreement would expand Food & Drink International 15 www.fdiforum.net IMPORT AND EXPORT agri-food exports from the UK to the EU by at least 22.5%, while imports from the EU would also grow by 5.6%. Though, of the countries studied for the research, positive effects of deep trade deals that included provisions on agriculture took between 10 and 15 years to manifest, the researchers note that the UK might not have to wait so long because of the UK and EU’s previous relationship. Report co-author Professor Jun Du, Director of Aston University’s Centre for Business Prosperity, said: “There is no blueprint out there that mirrors the UK–EU relationship. Most veterinary agreements are agreed as part of a trade deal between countries that haven’t previously had close alignment and it takes a while for the benefits to take effect. Until recently, the UK had frictionless agri-food exports to the EU, so it’s possible that a supplementary veterinary agreement to reduce some of the frictions created by Brexit could allow trade that previously existed to pick up again quite quickly.” However clear the economic argument may be, the legal and political barriers to a veterinary agreement still remain, along with the consideration for the UK government when negotiating such an agreement of what the EU would demand in return. Though such an agreement is currently only hypothetical, other deals with hopes of bolstering trade are making progress. The UK has, for example, completed its key step required for joining the Comprehensive and Progressive Agreement for Trans- Pacific Partnership (CPTPP). Joining CPTPP – which will account for 15% of global GDP with the UK included – means over 99% of current UK goods exports to CPTPP members will be eligible for tariff-free trade. Business and Trade Secretary Kemi Badenoch signed the deal last July to join the CPTPP, a modern trade pact spanning 12 economies across Asia, the Pacific, and now Europe. Only six economies, in addition to the UK, need to ratify by October for the deal to enter into force by the end of the year. Singapore, Japan, and Chile have already ratified, with other countries in the works. © stock.adobe.com/Grispb16 Food & Drink International www.fdiforum.net HEALTH, SAFETY AND HYGIENE SPOTLIGHT Another Food & Drink International 17 www.fdiforum.net HEALTH, SAFETY AND HYGIENE SPOTLIGHT © stock.adobe.com/SashaMagic A fresh outbreak of E.coli in sandwiches, salads and wraps highlights the importance of both a solid hygiene regime, and accurate traceability of infected ingredients. T alking about the importance of food hygiene has never been more timely as, at the time of writing, a third company enters the E.coli saga in the UK. Greencore Group, Samworth Brothers Manton Wood and now THIS! have all recalled sandwich, salads, and wrap products from UK shelves because of a potential link to an E.coli outbreak that left people hospitalised across the UK. As of the time of writing THIS! have had no confirmed cases of E.coli but are taking the precaution on one of their wraps for the sake of safety. When sandwiches and E.coli are mentioned, one might recall in 2019 that The Good Food Chain went bust after production was suspended due to a listeria outbreak from a sandwich in a Scottish hospital. That it repeatedly impacts sandwiches is curious, but the evidence thus far suggests that the E.coli may actually be in the fresh produce itself – perhaps in lettuce, tomato, or any of the other vegetables used in the wraps, salads and sandwiches. Most fruit and vegetables are obviously washed by consumers prior to cooking (or they’re supposed 18 Á18 Food & Drink International www.fdiforum.net HEALTH, SAFETY AND HYGIENE SPOTLIGHT to be) but it’s difficult to wash a sandwich before eating it, the same for a wrap or a preprepared salad. Scientists believe that the produce may have been washed with contaminated water prior to being sent to a UK manufacturer for use in their products. More information is likely to come out, but it serves as a stark reminder that companies can never allow themselves to grow complacent when it comes to food hygiene. Bacteria and pathogens can use almost any food product as a medium to reach consumers, and even if you have the most stringent hygiene measures possible in a business, the impact of a hygiene scare will bounce back on the company, as evidenced by THIS!’s decision to recall products despite no current evidence theirs might be contaminated. In Germany a few years ago, a similar outbreak of E.coli was found to have come from infected beansprouts, but early fears painted Spanish cucumbers as the cause, resulting in widespread reputational damage to innocent farmers. The impact of a hygiene fault like this can therefore have widespread impact over the entire food and drink chain. Protecting your brand and production isn’t just about maintaining hygiene in a plant, however. The most hygienic plant will still be expected to close down production if there is even the suspicion they might be using infected ingredients. Instead, greater levels of ingredient traceability might be the only answer, as once the resulting cause of infection is found, all infected products can be recalled and disposed of or – in the event that none are effected – reassuring evidence can be provided to the public, and to the FSA and other related governmental bodies if needs be, to prove a brand’s products are of no danger. To manufacturers, it can feel like an unfair thing to be tasked with the hygiene of a product that is supposed to come to you in a clean and safe state. The products are unlikely to have been contaminated at the factories (as far as we currently know), and therefore the buck will ultimately fall on a given supplier providing to each of the affected companies. It may then be traced back further to a specific farmer. Either way, reputational damage will be felt at every stage of the process, and it’s unlikely that three large manufacturers will be able to recoup their money fully for the recalls. Still, risk can be mitigated by strict hygiene protocols in any factory, warehouse or food service environment. Although E.coli is known to be a very slippery pathogen, other outbreaks in the past could have been prevented with adequate washing. Even if Food & Drink International 19 www.fdiforum.net HEALTH, SAFETY AND HYGIENE SPOTLIGHT ingredients are said to have been treated and washed before, they should go through the treatment again at any given location, multiple times if needs be. Advice from the UK’s Food Standards Agency (FSA) on dealing with E.coli and reducing the risk of contamination focuses mainly on preventative measures, including the separation of raw and ready-to-eat products, required disinfecting of work surfaces with registered disinfectants and, of course, antimicrobial handwashing by any staff working in such a facility or kitchen, always with an antibacterial hand gel. This is good advice to follow but also rather common sense in the grand scheme of things. Businesses are facing much more difficult challenges when contaminated produce comes from outside their facility and makes its way into sandwiches to potentially contaminate them. © stock.adobe.com/ อรณี ลาพัง Food safety training and food safety culture are key say VWA The recent E Coli outbreak and subsequent product recalls have brought the need for effective food safety management systems into sharp focus. Central to achieving and maintaining them is the appropriate training of employees at all levels. This is where food industry training experts, Verner Wheelock Associates can help. They offer award-winning training in Food Safety & Hygiene and HACCP from Level 2 to advanced Level 4. Moreover their experienced trainers have food industry backgrounds, so give relevant examples to assist learning. In-house bespoke training is also available specific to customers’ individual needs. In addition, a positive food safety culture is essential within a food business. In fact, commitment to this is a requirement of the BRCGS Global Standard for Food Safety V9. It is a gradual process, but VWA’s 1-day ‘Enabling a Positive Food Safety Culture’ course will give managers guidance on how to implement it effectively. For more information visit www.vwa.co.uk Next >