Offical acclaim for rapid and healthy growth

40 Pages·2017·3.06 MB·English

The Magazine for the Food and Drink Industry
Issue 01 Volume 20 £4.50
F M C G
Offical acclaim for rapid
and healthy growth
Although Ofishial Foods Ltd only started trading in June 2015, the strength
and quality of its offering has ensured that the business, which specialises in the
production and delivery of frozen ready meals to residents of retirement homes, has
not only hit the ground running but has also attracted award recognition in the form
of the Health and Vitality Honours Product of the Year award 2017.

Contents
F M C G
FMCG Magazine is a Codeblue News Section ............................................................4
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Codeblue Media Ltd,
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YPO ............................................................................11
© CODEBLUE MEDIA Limited. All
News P5
contents are copyright. All rights are
Inver House Distillery ...............................................12
reserved. No part of the publication
may be stored in any retrieval system
Casey’s Eurospar .......................................................14
or transmitted in any form without
prior written permission from the pub-
Mrs Unis ....................................................................14
lishers. Whilst every effort is made to
ensure accuracy, no responsibility can
Ofishial Foods Ltd .....................................................15
be accepted for inaccuracies however
caused. Contributed material does
The Green Pastures ...................................................18
not necessarily reflect the opinion of
the publisher. The editorial policy and
YPO P11
Jug and Bottle ...........................................................19
general layout of this publication are at
the discretion of the publisher and no
Mackenzies ................................................................20
debate will be entered into.
No responsibility can be accepted Heydon Village Tea Room ........................................21
for illustrations, artwork or photo-
graphs whilst in transmission with Campbell’s of Leyburn ..............................................22
the publishers or their agents unless a
commitment is made in writing - prior Omorphia Taverna ....................................................23
to the receipt of such items.
Friends House (London) Hospitality Ltd .................24
Mrs Unis P14
Editor
Nigel Martin skosh ..........................................................................26
T 01484 441 420
E [email protected] Speyside Brewery......................................................27
Editorial Staff Queen of t owd Thatch ..............................................29
Lauren Martin
Naomi Martin The Wheatsheaf ........................................................30
[email protected]
Manufacturing & Logistics Section News ...........31
News Desk
Scotts Crispy Onions P32
T 01484 441 425
Scotts Crispy Onions .................................................32
E [email protected]
Arbikie Highland Estate ...........................................34
Studio Manager
Chris Bagley
Heather Hills Farm ...................................................35
E: [email protected]
Theta Foods Co..........................................................36
Feature Management Team
Jacqui Tillotson
Chilled & Frozen Section News .............................37
Richard Allsop
Louise Walker-Hale
Arbikie Highland Estate P34
Grocery & Produce Section News .........................38
Jo Adams
News section
e: [email protected] / [email protected]
London re-established as gin
Creating your kitchen
on time and on budget
capital of the UK
For 23 years, Sprint Group has been
creating stunning, yet practical and London is in the grip of a
hard-working commercial kitchens and gin boom with the capital
bars. now boasting at least 24 gin
Based in the heart of England, the distilleries, accounting for
family-owned firm is undergoing an one fifth of the total number
exciting period of expansion with a in England.
growing client base. Sprint Group has In a recent survey 28 per
just featured in the Worcestershire cent of London adults said they
Growth Barometer 2017, which lists the drank gin – the highest of any
county’s 50 fastest-growing mid-sized region in the UK. But London
businesses, and was the highest placed gin makers have called on
company in Wychavon district where the Chancellor to put planned
Sprint is based. spirit duty on ice ahead of
The firm designs, delivers and installs the Budget this month and
high quality commercial kitchens, support creative start-ups
sourcing equipment from leading who have helped drive the operations to the capital surge in numbers of gin
industry brands, and provides reactive gin renaissance. this year. distilleries and bars opening in
and planned maintenance including a Four London distillers have Hayman’s gin have moved London is a real bonus for the
comprehensive refurbishment service. teamed up with the Wine and their distillery to Balham, Capital bringing a welcome lift
Launched in 1994 with £1,500, Sprint Spirit Trade Association, and less than four miles from to the economy, tourism and
Group has grown organically without 17 other distilleries nationwide, where there first gin distillery also creates jobs.
the need for bank funding. Clients and to write to the Chancellor was located. “Instead of supporting these
suppliers can rest assured they are calling for him to scrap James Hayman said: “At industries who are already
working with a company operating on a planned duty rises for the a time of great uncertainty reeling from a big tax hit
firm financial footing. second time this year. for the UK regarding our in March the Chancellor is
Founder David Ryan masterminded In March the Chancellor future International trading expected to hit them with
the company’s growth into one of the increased spirit duty by relationships, it is imperative another rise this month.
UK’s leading operators in the industry inflation at 3.9 per cent which that the government supports We are calling on Philip
with many household name clients added 30p to an average priced products made in England. Hammond to scrap planned
including The Ivy Group of Restaurants, bottle of spirits. Yet despite the The resurgence of gin has had rises which would give the
Brasserie Blanc, Tortilla and Bill’s. rise, the Chancellor now plans such a positive impact on our London distillers a significant
Sadly, David passed away earlier another increase to spirit duty economy and the government boost which will also
this year, leaving the company in again, just eight months after needs to ensure this can benefit consumers.”
experienced hands with sons Ross and the last one, by 3.4 per cent continue by not increasing British gin has become the
Luke proudly continuing their father’s adding another 26p to bottle. duty further.” stand out success story when
legacy. The sneaky inflationary Alex Wolpert, founder it comes to growth in the
Operations director Ross Ryan said: increases are part of a of the East London Liquor spirits category and continues
“Whatever the estate, Sprint Group government policy planned Company, said: “We absolutely to smash record sales both at
understands the challenges, and will to last for the duration of this support a freeze to spirit home and abroad.
deliver innovative, energy efficient Parliament, which means the duty, particularly as this The WSTA’s most recent
solutions aimed at increasing clients’ Government is set to rake in is an opportunistic second sales figures show more people
profitability and enhancing their £2bn from British gin over the increase this year at a time the are enjoying a gin at home
reputation.” next five years. government knows only too than ever before, with gins
To deliver on increasing demand and Entrepreneurial spirit well that alcohol sales increase sales in our supermarkets and
to drive forward the company’s strategy, makers are warning that considerably over the festive shops breaking the £500m
Ross has made key appointments in the tax burden will stifle the period; duty already accounts barrier for the first time, up
sales, design and project management growth of innovative, creative for approximately 40 per cent £200m since 2012.
in 2017. start-ups who have helped of our bottle price. With the This is the equivalent of
“Although we are a forward-thinking drive the gin renaissance and current economic landscape, 36.3m bottles sold in the last
organisation with our finger on the allowed British gin to break including the cost of living 12 months, up nearly half a
pulse of a fast-changing sector, we records both home and abroad. increasing and wages at an million bottles on last year.
haven’t lost sight of our mission to London has seen over 20 all-time low, the consumer In our pubs bars and
provide high standards of service and specialist gin themed bars ends up being the one to foot restaurants 8.3m bottles of gin
the speed of response to customers open in the last couple of years the chancellor’s duty increase, were sold worth £687m in the
on which the company’s success was helping to quench the capitals perpetuating the problem of same 12 months.
founded,” he added. thirst for the quintessentially the public’s expendable income If you tot up the on and off
To discuss your next restaurant or bar British spirit. being further reduced.” trade sales of gin in the UK in
project, call Sprint Group One gin maker whose family Miles Beale, Chief Executive the last recorded 12 months
on 01386 555922 started making gin in London of the Wine and Spirit Trade Brits have bought 44.6m
over 150 years have returned Association, said: “The recent bottles worth £1.2bn.
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Failed product launches cost grocery brands over £30.4m per year
factor in the successful launch retailers at all. This means that, online is swiftly becoming the
of new products is their online due to this lack of visibility in ONLY way they get their weekly
listings with the major grocers. retailer search functions, online shop. If brands fail to get the
According to E Fundamentals’ shoppers could be unable to fundamentals of their online
analysis of new product launches easily find three quarters of listings right with retailers,
so far this year, inaccurate newly launched products through the millions they invest in new
information and listings of new retailer websites – dramatically product development and launch
products online mean retailers limiting their sales potential. is simply money down the drain.”
are failing to reach shoppers John Maltman, founder of [1] Based on 3,378 new
when browsing, severely limiting E Fundamentals, comments: products launched between
John Maltman, founder
the potential for new products “When new grocery products January 2013 and June 2015.
of E Fundamentals
to reach online browsers. The launch, awareness of their On average 112.6 products are
research found that over six availability is everything. For launched per month, 1351.2
The UK’s grocery retail sector in ten (63%) of the products there to not only be errors in per year, a failure rate for new
wastes an estimated minimum analysed had errors in their the listings of almost every product launches of 76% every
of £30.4m[1]* on failed listings with the major online new product we investigated, year (Nielsen Breakthrough
product launches per year, grocery retailers. This included and for them to be not turning Innovation report 2014) and
according to new analysis from missing product ingredients up in grocery retailers’ search setting a minimum average
eCommerce analytics platform, and shortened product names, terms when shoppers browse is budget of new product launch
E Fundamentals. Over £2.1m[2] making them much harder for completely undermining their promotion and marketing in
of that is wasted through online shoppers to find. potential to sell. Simply put, store and online at a minimum of
grocery platforms alone, and In addition, 71% of the new online shoppers just can’t find £30,000.
new research has found that products launched fell outside them to purchase.
a contributing factor to this of the top 100 search results on “Online grocery retail may still [2] Online makes up 7.6% of
failure is that easily avoidable key product search terms, or, did be relatively new to shoppers, all UK grocery sales – meaning
product listing fundamentals not feature in the search results but it is tremendously influential £2,188,944 of this £30.4m is
being overlooked. at all. Two of the 59 products and growing. For a small but being spent on unsuccessful
An important contributing analysed weren’t listed on online growing number of people, online new product launches
One in three millennials refuse to drink instant coffee
The new generation of coffee snobs is turning
its nose up at friends’ and family’s instant
coffee because it can’t stand the taste. Almost a
third (30%) of 18-34 year olds say they would
downright refuse to drink a coffee offered to
them unless it was made using fresh beans,
capsules or bags.
The national research by Lyons Coffee Bags,
which looked into the nation’s coffee drinking
habits, found that 39 per cent of millennials are
consuming three or more cups of fresh coffee
every day. With the majority claiming it was their
favourite drink of choice.
And despite spending £2,015* a year on coffee,
over half (54%) believe fresh coffee is worth the
extra expense because of its superior quality.
According to the young, savvy, coffee
connoisseurs, it appears instant granules
are becoming a thing of the past in favour of whenever they need it. are most definitely driving the move towards
fresh coffee beans, capsules and bags, with Young men appear to be the biggest coffee gourmet, sophisticated coffee.
a third claiming they simply taste better. But lovers, with 15 per cent revealing that they “Luckily there are plenty of convenient options
for one in ten, it’s simply about image, with would never buy instant coffee, compared to ten for enjoying fresh coffee on the go, such as Lyons
fresh coffee appearing trendier than its freeze- per cent of women. Furthermore, two thirds of coffee bags, which contain 100% fresh ground
dried counterpart. men drink over two cups of fresh coffee per day, coffee, but in a bag. Just as fresh, but a fraction
Less than ten per cent of those polled admit compared to half of women. of the price of high-street takeaway coffee,
that they’ve bought instant coffee compared to 61 Nicole Hartnell, brand manager at Lyons and much more environmentally friendly than
per cent who regularly buy freshly ground coffee. Coffee, said: “As a nation we love our coffee coffee pods.”
Three quarters of young people are now but instant definitely appears to be going out Lyons Coffee also conducted research on the
enjoying fresh coffee at home, not just in fancy of fashion. streets of Manchester to put different types of
coffee shops, with a quarter investing in their “Millennials are continuing to change coffee coffee to a taste test – can millennials really tell
own coffee machine to get their coffee fix consumption patterns and behaviours and the difference between fresh and instant?
5
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Dan Ince joins the team as Grocery inflation gains
Strategy Director for Little
momentum but shoppers
Buddha UK
keep spending
Dan Ince joins the team as Strategy Director for
Little Buddha UK
Barcelona-based leading European Brand
Design Agency Little Buddha has announced
that Dan Ince has been appointed Strategy
Director for Little Buddha UK. Located in
Cambridge, Little Buddha UK was successfully
launched in 2015 by Cristina Travieso.
Dan Ince is a senior FMCG marketing
professional with a 20-year track record of The amount people are spending on groceries is far outstripping the number of items they’re
success in developing effective brand strategy buying, as retailers find it harder to continue absorbing rising costs in the food supply chain,
and driving growth. He has worked as Head of according to Nielsen retail data released today (Tuesday 17 October).
Marketing level at Associated British Foods, In the four weeks ending 7 October, UK supermarkets saw sales revenue rise 3.9 per cent
Premier Foods and RHM. This wealth of year-on-year – the seventh consecutive month of sales growth above two per cent* – whilst
experience, coupled with collaborative leadership the volume of goods sold increased by just 1.6 per cent¹. Excluding the discounters, volumes
and management style brings a pragmatic, didn’t increase at all².
hands-on approach to step-change growth “Supermarket food inflation, at 2.2 per cent, is at its highest for nearly four years³ and
to deliver tangible commercial results. This retailers have done a great job of cushioning shoppers from the rising food chain costs
will provide additional expertise and a new they’re experiencing, exacerbated by the weakening pound, but this can’t last for ever,”
way of enhancing Little Buddha’s client in the said Mike Watkins, Nielsen’s UK head of retailer and business insight. “Inflation is helping
UK market. supermarkets’ growth and the good news for them is that shoppers are still spending.
Dan’s most recent experience includes Meanwhile, the good news for shoppers is that grocery inflation is still below that in
developing a five-year strategy to refine other parts of the economy – such as travel and fuel – and should peak later in the year.
consumer segmentation and brand positioning Furthermore, retailers are likely to up their use of price-saving promotions at Christmas,
while defining portfolio roles for the newly- offsetting some of the inflation.”
integrated Jordans and Dorset Cereals. Confectionery (+6.6 per cent²), Alcohol (+5.5 per cent) and Packaged Grocery (+5.1 per
In addition, he has developed consumer cent) saw particularly strong growth in sales, with only Soft Drinks (-1.8 per cent) down year-
segmentation of the UK multicultural market, on-year, due to last September’s heatwave.
delivering brand positioning, communications All of the major supermarkets saw year-on-year growth in the 12 weeks ending 7 October,
strategy, and NPD pipeline for Patak’s, Rajah apart from the Co-operative where sales were impacted by selling some smaller stores earlier
and Elephant Atta as well as introducing a FMCG this year. Tesco had the best performance of the “big four”, with 2.2 per cent sales growth.
marketing approach at Westmill Foods. Outside of the discounters, M&S (4.3 per cent) and Iceland (3.1 per cent) saw the biggest
“Dan has considerable FMCG Marketing year-on-year rise in sales.
experience and has the talent and drive to Looking ahead, Mr Watkins says that because shopper grocery spend is still buoyant
develop our brand design service in the UK and Christmas advertising is just two weeks away, “the competition for extra sales in non-
through his inside knowledge of the strategic essentials such as treats, indulgences and also fresh foods, will intensify. Even though Aldi
importance of packaging for brands in the UK and Lidl have maintained double digit growth all year, we expect people to shop around
and abroad”, comments Bertrand Massanes, for their Christmas groceries and make more visits to retailers offering promotions, which
Managing Director of Little Buddha. “We are may benefit the supermarkets who’ve wider seasonal ranges and a variety of store formats
excited to share our energy and enthusiasm including online.”
for brands in the UK and are confident we will *Excluding a period negatively affected by Easter timings.
continue to build our reputation for offering the All figures are from Nielsen Homescan Total Till unless otherwise stated.
most innovative and impactful packaging that ¹Source: Nielsen Homescan FMCG
drives consumer engagement and sales for all ²Source: Nielsen Scantrack
types of companies all over the world.” ³Source: BRC-Nielsen SPI September
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Davison Canners expands with £3.1m HSBC funding
facilities, invest in equipment and take on 50 marketing and point of sale retailing. It has
additional staff. Further to and on the back allowed for the increase and improvement
of the long running successful business, the in efficiency of the supply chain and we’re
investment has enabled Davison Canners to exploring more opportunities for growth and
expand their product range to include a new line are excited about what the future will hold.”
of shelf ready, hot eat desserts for both retail Following diversification and rapid business
and food service sectors, locally within the UK growth, turnover is now expected to double
and ROI, and globally. to £10m in one year with staff numbers
Following the investment and launch of increasing from 10 to 60 and additional staffing
the new dessert range, the business has won requirements during the busy festive period.
contracts with several high profile retailers The business has seen steady growth over
including Booths in the North of England and seven years and HSBC has supported the new
Aldi stores in both the UK and ROI. contracts by doubling working capital facilities
The deal follows a previous funding package to £2.6 million, as part of the overall package
LtoR - Alan Davison and Graham Davison- Joint of £400,000 from HSBC in 2015 which of £3.1 million which includes £500,000 of
MDs of Davison Canners, Chris McQuay Deputy was invested in a jam, compote and sauce term funding.
Area Director HSBC, Lauren Hughes Relationship manufacturing facility on site. Chris McQuay, Deputy Area Director for
Manager HSBC
Alan Davison, joint Managing Director at HSBC in Northern Ireland, said: “We’ve
Davison Canners, said: “Our long relationship supported Davison Canners since 2010 and
Davison Canners, a Country Armagh, with HSBC has been integral to our steady in this time we’ve seen rapid growth as the
family-run food manufacturing business growth and has enabled us to realise our business expands and exports its products
has been supported by a £3.1 million HSBC ambitions in becoming a diverse supplier of further afield. Through diversification Davison
finance package to enable its expansion by quality food products and storage solutions to a Canners has opened up enormous channels for
adding additional products and bringing all wide customer base. Our orchards complement growth. It is an exciting and evolving business
production facilities in house. The business the food production that is now on site, we have that is delivering quality products, making
operates in three sectors – food manufacturing, full control over our products and the ability efficiencies and already reaping the rewards
fruit growing and industrial warehousing/ to innovate further. It provides us with a great through winning additional contracts.”
storage solutions – and is proud of its “farm to opportunity to add further value to our initial The funding has been allocated from HSBC’s
fork” approach. product range of fruit compotes, fillings, jams national £10 billion SME Fund, with £100
The family-run business, established in 1974, and sauces, giving us complete control of our million specifically designated to support SMEs
has used the funding to renovate the onsite products from primary processing through to in Northern Ireland.
Hygiena expands testing portfolio with PCR-based systems to cover the
entire contamination detection spectrum
With the extension of its System follow the acquisition of
testing product range to include DuPont Diagnostics (formerly
polymerase chain reaction known as Qualicon) and establish
(PCR)-based systems, Hygiena Hygiena as a leading provider
now covers the entire spectrum of targeted solutions, including
of reliable contamination adenosine triphosphate (ATP),
detection, from sample collection colorimetric, PCR and allergen
to screening of indicator monitoring systems.
organisms to specific microbial Designed to detect harmful provides automated identification are required to meet the ever
characterisation. These products bacteria and other microbes of unknown bacterial isolates, increasing challenges posed by
are suitable for large and small in food and environmental characterising them at or below new products with fresher exotic
manufacturers of fast-moving samples, the award-winning the species level, enabling users ingredients, new processes and
consumer goods (FMCG), as well BAX® System analyses samples to implement highly targeted, packaging designs, shorter
as large corporate laboratories at the genetic level to provide effective and efficient safety and delivery times and extended shelf
and contract testing facilities excellent sensitivity, specificity quality interventions. Completing life,” says Dr Martin Easter, Chief
serving the food and beverage and accuracy. Highly reliable the new range, the Hygiena Scientific Officer at Hygiena.
sector. The all-inclusive product results dramatically decrease false Lateral Flow System uses test “To meet this need, we have
line has been specifically designed positives, minimise re-testing strips that combine optimized invested heavily in our research
to enable the timely detection of and optimise speed of time-to- microbial antibodies and and development efforts to
quality and safety issues, to give result with minimum hands-on colloidal gold conjugate coated expand Hygiena’s testing product
manufacturers the confidence that time. With two options available, on the surface of a membrane. range with even more innovative
their quality assurance programs the BAX® System X5 and BAX® This approach enables faster solutions. Our comprehensive
operate to the highest standards. System Q7 meet the food testing pathogen screening results portfolio features a breadth of
The latest additions of the BAX® needs of different laboratories, than conventional culture- easy-to-use, robust, affordable
System, RiboPrinter® System from small to high throughput. based testing. systems designed to provide
and Hygiena™ Lateral Flow Hygiena’s RiboPrinter® System ”Fast, reliable methods precise results users can rely on.”
7
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Is ‘zero waste’ really possible in
a staff restaurant?
Paul Wright, Project Director at Tricon explores
if it’s feasible to achieve “zero waste” in a staff
restaurant and to what extent this objective is
influenced by client policy.
Around 50 per cent of all food such as pre-portioned meat offered at a discounted tariff the
produced on the planet never and peeled vegetables is a following day.
gets eaten. better (and commonly used) Though how to reduce plate
The waste hierarchy approach. However, zero waste waste? Providing good quality
provides an international should not be restricted to and tasty food is the obvious
recognised framework for waste the on-site activities only but answer. However, not everyone
management. Top priority is should extend down through has the same appetite and yet
given to preventing waste in the supply chain. Consequently, invariably standard portion be introduced for naturally
the first place followed by re- there is a requirement to ensure sizes are served. So why not flavoured waters and juices?
use, recycling, recovery and suppliers are also delivering a offer different portion sizes or Thirdly, disposables. Why do
disposal. Thus “zero waste”, zero waste commitment. There’s encourage customers to take we need them? If all employees
which encompasses elimination a poultry processing plant less and return for more (free of dined in the restaurant then only
or re-use, is considered where the last thing you see are charge or for a nominal tariff) serviettes are required. Such
preferable to recycling or pairs of feet dangling from an if they wish? This could also a policy would also promote
recovery. A number of chefs are overhead tracking on their way allow for lower tariffs for smaller social interaction and encourage
opening restaurants pioneering to China. Every part of the bird appetites. employees to take a break from
the concept of “zero waste” is used (but maybe avoid the Secondly, packaging waste, their workstations. The use of
operations, utilising full nose to chicken nuggets!). where again due consideration disposables for “take-away” food
tail menu planning. Production waste is also needs to be given to levels of and drinks can be extremely
Notable examples are influenced by menu range and waste in the supply chain. Most costly as well as significantly
Massimo Bottura, of Osteria choice. The broader the menu fresh ingredients can potentially slowing down the speed of
Franscescana in Modena, Italy range and the greater the daily be delivered in reusable service. Hot beverages can be
and Dan Barber of Blue Hill variety, the higher the potential containers; an initiative best served in re-usable serviceware
in New York City. This got us for food waste (and additional supported through the use of and if the same serviceware is
thinking; is it feasible to achieve cost!). We often see menus that local suppliers and producers utilised in the restaurant and
“zero waste” in a staff restaurant offer different dishes every day and the use of seasonal produce. in the tea points this simplifies
and to what extent this objective for an extended period. We’ve Unpacking apples from New washing and re-stocking.
is influenced by client policy? seen a hospitality menu that Zealand into a plastic box for Whilst it may be difficult to
The three principle waste included over 100 different delivery to a site in London does achieve zero waste, there are
generating areas are food, ingredients (including 10 not qualify. Elimination of all many feasible opportunities
packaging and disposables. varieties of bread) just for packaging for dry goods may to significantly reduce waste,
Firstly, food waste. This can be the working breakfast and be more difficult to achieve, but some of which can deliver
split into “production waste” lunch menus. Compare this wherever possible ingredients additional benefits to the
resulting from food preparation to a successful commercial should be delivered in bulk, organisation. Such opportunities
and cooking activities including restaurant where a limited in reusable containers are influenced by client policies
left-over food, and “plate waste”, range of dishes are produced and decanted into smaller that underpin the reasons
essentially food served but not using the optimum number of dispensers on site, e.g. jams, for providing staff catering
fully consumed by the customer. ingredients to a set and tested sauces, salt and pepper, sugar but often these are policies
Chefs, such as Massimo Bottura, standard that enable wastage etc. are not totally clear and can
will butcher a whole animal (and therefore cost) to be tightly How about cold beverages? be unduly influenced by the
carcass on-site and use every controlled. A very successful One answer is to provide caterer’s own objectives. In our
constituent part in a dish. This catering operation in a well water only. Alternatively, soft view, if a client’s fundamental
is clearly not a realistic option known company with 3,000+ drinks can be made on-site objectives are employee welfare,
for a staff restaurant as not employees only serves two high and presented in bell jars encouraging social interaction
many employees would buy- quality, plated main dishes daily, with dispense taps. Post-mix, and promoting health and
in to eating brains or eyeballs but this is still well received using re-usable canisters is an nutrition, while at the same time
in the interests of achieving by its employees. To further option but is it necessary to reducing costs, then adopting a
zero waste. Therefore, the use reduce wastage, any left-over limit this to unhealthy drinks? zero waste approach to catering
of prepared fresh ingredients, food is carefully chilled and Surely a similar system could would be a positive step forward.
www.fmcgmagazine.co.uk
F&D : News section
Coco Fuzion 100 announces Chris Adnams develops its
Eubank Jr as brand ambassador
own tonic water
C7 Brands, one of the UK’s leading
independent drinks companies, has
announced that rugby and boxing stars
Chris Robshaw and Chris Eubank Jr will
Adnams’ Head Distiller,
become the latest ambassadors of the
John McCarthy
Coco Fuzion 100 range. The sporting stars
will promote the range, which provides a
Adnams, the Suffolk-based brewery and in the Gin & Tonic Category earlier this
healthier alternative to sugary sports drinks.
distillery, has produced its own Adnams year. This follows Copper House Gin
The range includes the UK’s first all-natural,
Tonic Water and Adnams Tonic Water being named the ‘world’s best gin’ at the
carbonated coconut water, in four flavours Light, to accompany its range of award- same awards in 2013.
and the still 330ml sports bottles, perfect for winning gins and vodkas. Adnams Head Distiller, John
the leisure and fitness markets. Created by Adnams’ Head Distiller, McCarthy, comments: “As soon as we
John McCarthy, the recipe was originally released our G&T cans, our customers
developed to be combined with the were asking if they could buy the tonic.
Jane O’Connor, Group Buying Director at C7 Brands, brand’s Copper House Dry Gin and It made sense for us to develop a tonic
said: “Our team of ambassadors spans esports leadership sold in the Adnams Copper House Gin that tastes great on its own, but also one
and international sportsmen and women. The primary & Tonic Cans, which were released that doesn’t overpower the wonderful
engagement point with them has been through the usage earlier this year. Due to the popularity botanical aromas and flavours in our
of the product, particularly as the health debate is so high of the pre-mixed G&T cans, Adnams award-winning gins.
on everyone’s agenda. The Coco Fuzion 100 brand was has responded to the call for a stand- “A good tonic should complement the
initially created in response to a growing demand in the alone tonic and created two premium spirit it is mixed with, not overwhelm
elite sports environment, where the health benefits of tonic waters, a regular tonic and a light it, so our new tonics have that classic
coconut water have been well understood for some years. version. Adnams Tonic Water Light bitterness alongside some fresh lemon
Our multi-million pound marketing and engagement has been made with half of the sugar and citrus flavours.”
plans around our ambassadors are significant.” removed and replaced with stevia, a Adnams Tonic Water and Tonic Water
Sir Ian McGeechan, who heads up the ambassadorial natural sweetener. Light are available now, priced at 89p
team, commented “Given the prevalence of the health The new tonic is particularly suited to for a 250ml can or £9.99 for a pack of
debate, I am truly excited by the balance and stature of Adnams Copper House Dry Gin, which 12 cans. Purchase from adnams.co.uk or
the team and the plans for 2018/19 are truly impressive.” was awarded a Gold Medal by the IWSC Adnams stores.
Doom Bar Reserve launched by Sharp’s Brewery for festive season
Cornwall-based Sharp’s customers across the UK from a spicy aroma with malty Sharp’s Brewery have donated
Brewery has announced the today until 31 of December sweetness. over £28,000 to the charity
release of Doom Bar Reserve 2017. As with all Sharps’ limited from sales of its limited
(6.0%), the final addition to Doom Bar Reserve is brewed releases, 5p from every pint of release range of beers.
the brewer’s limited release with a higher alcohol level of Doom Bar sold will be donated The launch of Doom Bar
series of the year. Inspired six per cent, ideal for colder to the Blue Flag initiative. This Reserve is Sharp’s fifth limited
by Sharps’ flagship product, nights in the countdown to charity helps to keep beaches release of the year, following
the UK’s number one cask Christmas. The amber ale has in Cornwall and across the Fathom’s Deep (4.5%), Dawn
ale Doom Bar, the new beer been brewed with the finest country clean and safe for all Patrol (4.0%), Rye Rock
will be available to on-trade malts and hops which provide to enjoy. In the last two years, (3.8%), and Two Tides (4.6%).
9
F&D : Hendersons
A rich
heritage
Hendersons began in the retail grocery
business back in 1897 selling butter,
cheese, and eggs at premises in the Old
Lodge Road in Belfast.
John Henderson was a well-known company died at the age of 82.
figure and frequently was a judge William expanded the business
of cheese and butter at the annual and the range of products it sold.
Balmoral Show. This was difficult as food was
John ceased being a retailer by scarce during the war years and
selling his products wholesale from there was food rationing, so he
premises at 46 Royal Avenue in started to bring in canned and
Belfast. Some years later he moved packaged goods from countries as
to larger premises in St George’s far away as Australia. This earned
Market in Belfast. St George’s the company the catchphrase
was a traditional covered market Henderson’s ‘Have it All’.
with lock-up premises for all the The business grew and required
As Island Salads we pride ourselves wholesale dealers. In 1923 the a further expansion of the premises
as food innovators. business was incorporated as a at St Georges Market and a few
limited company and the records years later Henderson’s took on an
show that sales were £99,000 in additional warehouse at Dawson
Since the establishment of our family-owned business in 1992,
our continued growth has led to the introduction of our new the first year of incorporation. Street, off the Antrim Road.
14,000 sq. ft. production facility in Aghagallon, Co Armagh. A few years earlier Mr William A key development however,
Adam Agnew inherited his father’s was the acquisition of Andrew
This investment has ensured our ability to facilitate the farm in Randalstown at the age of Millar & Company in 1956. They
production of over sixty different product lines, ranging from 19. Neither his brother nor sister, occupied a 50,000 sq ft warehouse
salad selections, coleslaws and sandwich fillers to a large
were interested in farming and he at Ravenhill Avenue, Belfast.
range of popular desserts.
sold it after five years and worked Andrew Millar was a very old
Although we have already proven ourselves as one of in a variety of businesses in travel established jam manufacturing
Northern Ireland’s premier salad, dessert and refrigerated food and public transport. business formed in 1873, Millar
suppliers we still constantly work hard to improve existing In 1929 William Agnew married jam had been a market leading
products. Using only the best local, fresh produce, we are Margaret the daughter of John product in the Province. Mass
continually developing and introducing new recipes and
and Maggie Henderson. In his produced jam post war from
concepts in the process.
late 70’s and with two daughters the big companies meant that it
not interested in running the was difficult to compete with the
Our van sales cover all of Northern Ireland and we are
continuing to increase our coverage in the South of Ireland, Henderson business, John national companies and the jam
supplying all independent retail stores. decided to run down the business production was ended after two or
in preparation for retirement. three years.
We produce quality food using the best local ingredients This led to son-in-law William William Agnew had a son John
for you to enjoy.
joining as a salesman in 1940 and two daughters Margaret and
and taking a controlling interest Dorothy. John Agnew would join
4B Moytown Rd, Aghagallon, Craigavon BT67 0BA
when John Henderson retired in the firm in 1957 after he had been
Phone: [phone] Email: [email protected]
1943. A few years later in 1947 sent to South Wales as part of
John Henderson, founder of the his management training from
www.fmcgmagazine.co.uk