Cheshire-based LoveRaw is expanding its popular Buttercups range to meet popular demand.

The independent company say they have enjoyed huge success since launching its pioneering ‘healthy chocolate’ products late last year.

Billed as ‘good for you, good for the planet’, Buttercups are packed with the kind of uncomplicated and sustainably-sourced ingredients modern consumers demand.

The vegan, palm oil and refined sugar-free treats are already available to buy online, in Boots and in Wholefoods and as of this month are appearing on the shelves in Waitrose and Holland & Barrett.

A new, vegan Cookie Dough flavour has just been unveiled and added to the existing Salted Caramel, Peanut Butter and Hazelnut butter options.

Interestingly, Buttercups aren’t being sold as a specialist product – they’re a mainstream snack that just happens to be healthy.

As CEO Rimi Thapar, explains, the company is proud to be leading the way when it comes to creating a new, market-leading ‘healthy’ chocolate brand: “We are delighted that Buttercups have become such a success. We have almost tripled monthly revenue since launching Buttercups and have been selling out online and in shops.

“We pride ourselves on creating original products our customers love – and food that redefines the market.

“We are confident that our new flavour will be our best yet in terms of sales.

“So many other food products have enjoyed a Millennial-inspired makeover – think craft beer and gin – now it’s chocolate’s turn.

“We want to show people that you can still have your treat or afternoon snack, that convenience and indulgence is very much there, but you don’t have to compromise your preferences or beliefs to do it.”

www.eatloveraw.com

* * *

Lancashire-based producer Nowt Poncy Food Group have secured their place as Finalists at The National Family Business Awards to be held at Wembley Stadium on 13th July.

The awards were founded 10 years ago to honour and celebrate the extraordinary 4.8 million family-owned businesses from all over the UK which form the engine room of the British economy.

Amalia Brightley-Gillott, Managing Director of Family Business Place who host the awards says, “We’re over the moon to welcome Nowt Poncy as Finalists at this year’s awards. They’re an exceptional example of how family businesses are leading the way, continuing to innovate and thriving in today’s competitive, economically uncertain world.”

Karen Walker, co-founder of Nowt Poncy, commented “We are so excited to be recognised as a finalist by such an amazing organisation. Nowt Poncy was founded by my husband, Julian Abel, and I three years ago and we have always run our business with integrity, honesty and with the highest standards. We feel that this recognition is for all of our hard work and the beliefs we hold about family businesses being the backbone of our country. To be a finalist is amazing and we have everything crossed for the big night at Wembley!”

Over 100 finalists from all four corners of the UK and Ireland will now go head to head across 10 categories, judged by an independent panel. The winners will be announced at Wembley Stadium on 13th July in what’s set to be a spectacular 10th anniversary celebration of the awards.

* * *

International chocolate brand Monty Bojangles, working with digital marketing agency and FDMB North West Digital Partner, Fat Media, has picked up a global award for the digital shopping experience they offer consumers.

The two organisations were honoured with a coveted global Communicator Award, which attracts over 6,000 entries worldwide.

Fat Media picked up the Award of Excellence in the Food and Beverage website category for the creation of a new, personalised digital shopping experience on the Monty Bojangles site.

The 25^th annual Communicator Awards is the leading international awards program recognising big ideas in marketing and communications and only this year introduced new digital categories to recognise cutting edge techniques being used throughout the industry.

Amy Ratcliffe, Fat Media’s Account Director for the Monty Bojangles project, said: “I’ve been involved in many website builds but this one really did push us in terms of creativity and execution and we are absolutely thrilled with the results and the journey we have created for customers. To have this recognised in these international awards is certainly a personal career highlight and one that the Fat Media team is extremely proud of.”

The website for Monty Bojangles, one of the fastest growing brands in the industry, uses stunning vintage designs, artwork and animations, combined with an easy to use navigation, allowing customers to make their own personal “trunk” of chocolates and add their own personal messages.

Amy added: “The revamp of the website has seen Fat Media use parallax and animations in a way that means the site is never completely static. User experience and customer satisfaction were top priority and we feel we are delivered on this brief with a truly unique and entertaining website experience.”

Derek Howard, Director of the Academy of Interactive and Visual Arts who run the awards said: “We are extremely proud to recognize the work received in the 25th Annual Communicator Awards. This class of entries we received this season embody the ever-evolving marketing and communications industry.

“On behalf of the Academy, I’d like to applaud the entrants this season for their dedication to producing outstanding content as they continue to push the envelope of creativity.”

For more information on Monty Bojangles visit www.montybojangles.com or for information on Fat Media’s website design, digital marketing, brand strategy, technology, and hosting services visit www.fatmedia.co.uk.

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North Wales-based Henllan Bakery has installed 155 solar panels to their manufacturing facilities, in a move which the Directors say is part of a more eco-friendly future for the Denbighshire business.

The solar panel project consists of 111 solar panels on the roof of their bread-making unit while, across the road, 44 panels are on top of the new cake-making facility.

Green-energy specialists Hafod Renewables, who are also a neighbouring business to Henllan, installed the panels, and have said the system would pay for its £30,000 cost through the feed-in tariff in half a decade.

David Jones, Managing Director of Hafod Renewables said; “With the on-site savings of £4,000 a year and because they were in time to take advantage of the feed-in tariff of over £1,500 annually, the system will pay for itself in five years.

“It’s also saving 32 tons of carbon dioxide emissions annually and that’s equivalent to planting 100 trees a year.”

Tom Moore, Production Director at Henllan Bakery added: “We want to go greener as a company and see this as just the first phase. Over the next two years we want to look at more ways of being environmentally friendly.

“We are investing money in renewables because, as we are expanding the business, the energy bills are going up.

“It makes good business sense when you have an operation that’s running 24/7.”

PHOTO: Henllan Bakery Production Manager Tom Moore (left) and Hafod Renewable Energy Director David Jones outside the bakery. Picture Credit: Mandy Jones

* * *

As part of its local community support programme, Cheshire-based food packaging company Proseal has donated £2 million, to be shared equally between the building of the state-of-the art Christie Cancer Centre at Macclesfield General Hospital and East Cheshire Hospice for the care of people with life-limiting illnesses.

Proseal Directors and co-founders Steve Malone and Robbie Hargreaves, who together set up the company in 1998, say the donation is on behalf of all its employees, whose hard work and dedication have enabled it to make this important contribution.

In a statement on their website they said “We have enjoyed immense success and growth in the 20 years since Proseal was established, and none of this could have been achieved without the fantastic support and commitment of everyone within the business.

“Proseal therefore wanted to give something back to the local community. We chose the Christie Cancer Centre and East Cheshire Hospice as the recipients because of the vital work they do, which any of us at Proseal, as well as our families and friends, may have to call on at some point.”

Louise Stimson, head of Fundraising at The Christie charity, said: “We are absolutely delighted with such a generous donation from Proseal UK toward our new Christie Cancer Centre at Macclesfield.

“This donation is a huge boost to our campaign which we launched in March to raise £23 million to build a state-of-the-art new cancer centre in the heart of East Cheshire and we are extremely grateful to everybody at Proseal.”

www.proseal.com

* * *

Manchester’s Tarsier Gin were recently introduced to new international buyers at Asia’s leading food and hospitality exhibition, HOFEX, in Hong Kong.

HOFEX attracts more than 42,000 visitors and 2,800 exhibitors annually. Tarsier Gin showcased its range of traditionally made gins at a dedicated Food is GREAT Gin Bar.

Tarsier Gin was created in 2018 after co-founder, Tim Driver, was inspired by the flavours he discovered during a backpacking trip to Southeast Asia four years ago. He spent the next three years developing the gin’s recipe with his business partner at his kitchen table before producing the brand’s website and labelling bottles.

Several other Northern Powerhouse gin brands were introduced to China’s growing cohort of UK gin lovers this month. Slingsby Gin and Noveltea were just some of the gins showcased at the SIAL trade show in Shanghai, which took place the week after HOFEX. At the event, John Edwards, British Consul-General of Shanghai, gave key industry attendees a tour of the UK Pavilion to allow them to get a taste of British gins. The tours were also streamed live on WeChat to 9,000,000 consumers across China, the country’s most popular messaging and lifestyle app.

The Food is GREAT campaign is a cross-departmental initiative between the Department for Environment, Food and Rural Affairs (Defra) and the Department for International Trade (DIT). The campaign aims to showcase UK food and drink overseas, and to help businesses export.

Paul Stowers, Head of Region, North West at DIT, said: “The gin industry in the UK is booming. In 2018 alone, exports of UK gin hit a record £614m, up 15% on the previous year.

“Supporting businesses from the North West during trade shows like HOFEX provides companies with the opportunity to meet people face-to-face and start to build relationships. Tarsier Gin is a great example of a firm from the region doing just this by showcasing what it has to offer on an international platform and meeting potential buyers.

“North West businesses looking to start exporting or enter new markets should get in touch with us today to find out how we can support them on similar trade missions. We have a team of International Trade Advisers across the region ready to support each stage of the exporting journey. From labelling on products to the logistics of trading with new markets, we’re here to help businesses make the most of the exporting opportunities available.”

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Specialty coffee roasted at the foot of a Cumbrian mountain is giving trail runners across the UK a welcome boost this month.

Carvetii Coffee Roasters are the official coffee supplier of the Salomon Trail Running Festivals, which are being held across two UK locations during June.

After two successful events in the Pentland Hills in Edinburgh (18^th May) and Edale in the Peak District (1^st June), Carvetii’s next stop is Box Hill in Surrey this weekend (8^th June). Hundreds of competitors will fuel up on their specialty coffee before taking part in a choice of guided runs over distances of 5km, 10km, and 20km, as well as a challenging 50km Ultra run. There will also be trail workshops to learn more about trail running technique, yoga sessions, informative talks from athletes and brands, and the chance to demo new Salomon products.

Carvetii’s espresso bar will be serving coffee all day long and providing flasks for competitors who need to grab and go. Profits from all three events will go directly to the Salomon Trail Running Festivals chosen charity, which for 2019 is GO Run For Fun – inspiring children to be more healthy and active through running events.

The festival village opens from 8am-10pm and offers a full day of activity rounded off with live music in the evening.

Gareth Kemble, co-owner and founder of Carvetii Coffee Ltd, said: “As lovers of the outdoors ourselves, working with brands like Salomon is a perfect partnership for us. They are all about encouraging people to get outside and connect with nature in a stunning location, which is what we are lucky enough to do each day by living and working among the fells and ridges of the Lake District.

“Our coffee from its very origin has been nurtured at altitude on the flanks of mountains, so it seems fitting that we then roast it at the foot of a mountain, and these runners can enjoy it before setting off on their own run over hills and mountains.”

Dom Edge-McKee from Salomon said “It’s fantastic to have Carvetii fuelling our runners with superb coffee and hot drinks at our trail running festivals. Having another company that shares our passion and respect for the mountains and striving for perfection, complements what Salomon aims to achieve with all our running products.”

Carvetii Coffee was founded in 2011 by Gareth Kemble and Angharad MacDonald. They work with coffee brokers to secure only the highest quality specialty grade coffee from around the world, which they roast in the Lake District and supply to many of the area’s best hotels, restaurants, visitor attractions, and coffee shops. The mountains have heavily influenced Carvetii Coffee, which is reflected across their new-look packaging and branding.

For more information on Salomon Events Trail Running Festivals, and to register to take part, visit https://www.salomonrunfest.com.

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The Yorkshire Crisp Company and Henderson’s Relish have renamed their best-selling crisps as Henderson’s Relish flavour (formerly Henderson’s Yorkshire Sauce)

Still proudly made in Sheffield using the original secret recipe and within half a mile of the original premises, Henderson’s Relish was created in 1885 by Henry Henderson gave the people of Sheffield their first taste of his unique product which generations have loved ever since.

Both immensely proud of their local heritage, the two Yorkshire-based companies worked closely together to develop the popular flavour of crisp, teaming up to reinforce the iconic Henderson’s brand and its distinctive flavour, as well as its famous name, to Yorkshire’s favourite hand-crafted crisps.

Using locally grown potatoes hand-fried in hot sunflower oil the crisps are drizzled with the totally natural flavour of Henderson’s Relish whilst still warm.

The newly designed bags are available throughout the region in 40g and 150g sizes and are suitable for vegetarians and also gluten-free.

The moreish snacks also come in unique re-sealable 100g drums which will also be updated later this year, and are favourites in pubs, wine bars, theatres and cinemas, as well as for hampers and hotel minibars.

For more information and to buy online visit www.yorkshirecrisps.co.uk

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North Yorkshire-based Steenbergs have launched phase one of their new brand SWELL.

“SWELL is a brand new range of plant-based Steenbergs Wellness products,” explained Axel Steenberg, who set up the company with his wife Sophie in 2003.

“Designed to be enjoyed as part of a balanced healthy lifestyle, the blends are unique combinations of organic spices and powders, chosen for their health benefits. We have started with turmeric based products as spices are our heritage. They are vegan but developed to be enjoyed by anyone and everyone.”

Interestingly, they have been launched in both sugar-free and sugar-sweetened versions to widen the possible customer base.

“The next phase of the launch over the summer will see the introduction of products and blends geared more towards nurturing a healthy gut microbiome adds Axel.

“The deliberate reference to a swollen gut from poor diet and stress. Products will all be plant-based and carefully chosen to harness the power of plants in promoting wellness within a healthy dietary and fitness regime. We passionately believe that wellness drives a healthy gut and a healthy gut drives wellness.”

“The other reason for the name,” explains Sophie, “is that we think the products are indeed ‘swell’ and hope everyone enjoys the revitalising blends of spices and nutritious superfoods as much as we’ve enjoyed creating them.”

www.steenbergs.co.uk

* * *

An independent North Yorkshire gin and whisky distillery is celebrating its first year in operation, putting much of its success down to a commitment to the local environment.

York-based Cooper King Distillery is celebrating its first year of trading since it released its award-winning sustainable gin. Beating its financial targets whilst raising more than £4000 for a local environmental charity, the distillery owes its success to an authentic product underpinned by a commitment towards sustainability.

Since releasing Cooper King Dry Gin in May 2018, the start-up distillery has already sold 5000 bottles, has scooped four major international taste and design awards, and has been recognised by industry professionals.

Co-founders Dr Abbie Neilson and Chris Jaume launched the business with strong values around craftsmanship, honesty and adventure. Self-building the distillery and making use of reclaimed materials, the distillery is powered by 100% green energy. Furthermore, the distillery includes a closed-loop cooling system that has already saved 13 tonnes of fresh water since opening in June 2018.

In a bid to further protect the environment, Cooper King Distillery cold-distil the gin before bottling it in a lightweight alternative to heavy glass bottles favoured by premium spirit brands. Each bottle weighs 300 grams less on average, uses less raw materials and is lighter to transport, thus reducing damaging CO2 emissions. Further still, all deliveries are made in plastic-free packaging thanks to a clever origami-style recycled cardboard box that the couple developed with a Yorkshire manufacturer.

The distillery also launched a successful gin refill scheme which has seen hundreds of gin lovers visit to reuse their bottles to enjoy their favourite gin whilst reducing waste.

Cooper King Distillery is also recognised as the only distillery in Europe to support 1% for the Planet, an environmental initiative, pledging a minimum of 1% of their gin sales to their partner charity, the Yorkshire Dales Millennium Trust. In just 12 months £4,613 has been raised which has allowed for an additional 460 trees to be planted in the neighbouring Yorkshire Dales, beating the duo’s targets to plant 400 trees in its first year.

In a commitment to producing an award-winning spirit which is kind to its environment, honey is sourced from bees in the garden of the countryside distillery with further botanicals such as Yorkshire lavender sourced locally too.

Commenting on their business birthday, co-founder and distiller Abbie Neilson said: “It has been an incredible year. We knew we would need to create a community to help fund the remaining build and equipment for the distillery via our Founders’ Club and this community has embraced our product, values and mission to support the environment. We pledged to plant trees for every bottle of gin sold and thanks to Cooper King Distillery founders, fans and stockists who’ve surpassed our expectations, we’ve beaten the target we hoped to reach.

“We’re delighted with the feedback from gin-lovers and eco-conscious consumers that we’ve provided a spirit which not only tastes good but does good too.”

As Cooper King Distillery enters its second year of trading, it has added another member to its team and the trio are now focusing on the production of whisky. Whisky will go into production this month with an expected release date of 2024.

www.cooperkingdistillery.co.uk

* * *

North East dairy producer, Acorn Dairy has collaborated with two well-known local coffee brands to launch an innovative new milk product to the market which is aimed at the high-end barista trade.

Inspired from conversation with nationally recognised champion barista Joe Meagher of Flat Caps Coffee, and with developmental support from Rounton Coffee Roasters, Acorn say that they have produced a milk blended for silky-smooth and long-lasting micro foam, that has an optimised fat and protein ratio. The product has launched on a national level with particular focus on the North East, Manchester and London regions.

Joe Meagher said: “I’m very conscious of my business’ eco footprint and keen to use organic milk. I’ve been to see the cows at Acorn and have served organic milk to Flat Caps customers since 2010. My first conversation with Caroline about tailoring Acorn’s organic milk for barista needs was back in January.

“I wanted a milk that would optimise the coffee presentation with great latte art and micro foam while also allowing for the delicious coffee flavours to work well with the milk, rather than be masked by it. The milk that Acorn Dairy has come up with here does that perfectly and I’m very excited to use it day to day at Flat Caps.”

The Barista Milk is batch tested for micro foam consistency and the final composition was perfected over several weeks with repeat visits to hand-picked, admired coffee house customers, following extensive product testing at Rounton Coffee Roasters’ The Granary.

Acorn’s Sales and Distribution Director, Caroline Bell said: “We are always keen to explore new and exciting ways to develop our dairy products. As a family business we’re truly passionate about every aspect of the milk, from our organic status to the way we care for the cows, through to the level of service offered by our delivery teams.

“It was great to have a conversation with someone of Joe’s standing and we’re so grateful to him for bringing this to our attention, to Rounton Coffee Roasters and also to Lucy Spence, new owner of Hobo in Yarm, for their help and support in bringing Acorn Barista Milk to life.”

Acorn Dairy is also providing milk for the forthcoming Flat Caps Latte Art Competition in Newcastle on June 22nd, by providing its Barista Milk for the event. The overall winner will receive a cash prize of £1,000 and 100 per cent of all entry fees are being donated to Flat Caps’ chosen charity, Chicchi di Caffe, a not-for-profit organisation that aims to provide healthcare, safety, education and love to children who experience disability, domestic abuse, neglect and extreme poverty in Ghana.

Acorn is an organic producer dedicated to high welfare and environmental standards. All of the dairy products are chemical free with no routine antibiotics given and an estimated 50 per cent more wildlife on the farm. Its Dairy Shorthorn cows are known to produce nutritionally higher quality milk due to grazing organic grass, rich in clover and herb leys in the Yorkshire and Northumbria Dales.

Acorn Dairy is a past winner of Northern Dairy Farmer of the Year, Soil Association Best Dairy, Best Dairy Supplier in the England Food Awards and has a Compassion in World Farming Good Dairy Award for high cow and calf welfare, in addition to its organic credentials.

PHOTO: Directors At Acorn Dairy, Caroline And Graham Tweddle With Their Cattle

* * *

Scottish Highlands chocolatier Iain Burnett has unveiled a sweet new development in Scottish tourism, with the launch of his innovative chocolate tasting ‘flights’.

In what is claimed to be the first experience of its kind in the UK, the Master Chocolatier has developed a unique new range of interactive, audio-guided tastings as an introduction to his award-winning range of handmade chocolate truffles.

Offering a fun and informative insight into the varied tastes and textures of top-quality artisan chocolate, his bespoke tasting flights will be available for chocolate lovers to sample in his Chocolate Lounge in Grandtully, Perthshire, or to take home to enjoy via an audio link.

Already popular in the wine and whisky industries, tasting flights offer a unique way to sample a range of different varieties and flavours in one session.

As visitors sit down to sample a ‘flight’ of Iain Burnett’s award-winning chocolates skilfully presented on a tasting mat, the listener is given an informative view of the Master Chocolatier’s experience as an acclaimed truffle specialist, followed by staged insights into five very different artisan chocolates.

Iain, who established his eponymous family business in 2005, hopes the uniqueness of his Chocolate Tasting Flights will help to boost tourism in Highland Perthshire.

Iain Burnett, CEO and Creative Director at Iain Burnett Highland Chocolatier, said: “I’m delighted to announce the launch of our new ‘Chocolate Tasting Flights’, and I believe we are the first gourmet chocolatier in the UK to offer this unique experience. We’ve been trialling this over the past year, improving and refining the guided experience in response to feedback from our customers, so that when we officially launched them, they would be amazing.

He continued “More and more people are now looking for an experience rather than a transaction, and the new Chocolate Tasting Flights bring together the special tastes and textures of the Velvet Truffles, combined with the educational experiences that we are trying to share through our Chocolate Lounge, exhibition, shop and kitchen viewing window. It’s a natural evolution that gourmet couverture chocolate, itself like fine wine, should have its own pure chocolate flight.

“I love to see people’s reactions when they first experience the Velvet Truffles and share with them why and how they are made. While I can’t meet every visitor, these Tasting Flights create a new window of enjoyment – people taste a selection I have chosen specially, and hear the reasons why, in my own words. It’s delicious, educational and, hopefully, fun!”

www.HighlandChocolatier

* * *

The Teasmith Spirit Company.

The Teasmith Grower’s Edition, Broich Single Estate Gin has been created by husband and wife team Nick and Emma Smalley from Udny Green in Aberdeenshire, who launched their original award-winning product in 2016.

Pre-orders are being taken now for the exclusive batch of just 1,000 bottles, which has been distilled with Broich tea leaves to create delicate notes of honey and apple.

These are handpicked from tea plants grown at Broich tea garden on the banks of the River Earn in Crieff, Perthshire, by a grower in the Tea Gardens of Scotland group.

More limited Grower’s Edition batches are planned for the coming months, using other teas produced by Scottish growers in other parts of the country.

Established in 2016, Tea Gardens of Scotland is made up of nine growers based throughout Angus, Fife and Perthshire who each have between 500 to 5,000 tea plants, meaning that production is very limited.

The Smalleys, who credit Aberdeenshire’s rich history and links to the tea trade as the inspiration behind their gins, have been working closely with the company to secure the right amount of Scottish tea leaves required to create their latest product.

The original Teasmith Gin is distilled with handpicked black loose-leaf Ceylon tea from Sri Lanka.

Nick Smalley said: “Ever since we created The Teasmith Gin in 2016, we’ve wanted to develop a gin product which features Scottish tea, but we’ve struggled to find a supplier due to low production levels in Scotland caused by difficult growing conditions.

“The work of Tea Gardens of Scotland is really innovative and exciting for us. We’re pleased to get access to the first batch of tea made in The Scottish Tea Factory, allowing us to create this truly unique and special gin.”

Despite the harsh climate, compared to other tea growing regions in the world, Tea Gardens of Scotland have propagated thousands of tea seedlings over the past four years. Some of these have been planted at Broich tea garden, helping to create the tea used in The Teasmith Grower’s Edition, Broich Single Estate Gin.

Broich is the first tea to be produced by The Scottish Tea Factory in Perthshire, established by tea consultant Beverly Wainwright who helped us select the rare Ceylon tea featured in their original gin.

Beverly is affiliated with The UK Tea Academy, the only body in the UK to offer a professional tea certification programme and is Scotland’s only tea consultant licensed to run training courses about tea.

* * *

I have had the pleasure of working with many clients in the food & drink sector in my career – manufacturers; hotels and restaurants; single and multi-site; new ventures and major regional brands.

Many had blind spots and hidden vulnerabilities in their risk management programme. Some were minor, some significant; such as:

• Steam pressure plant not covered in the event of explosion;
• Third party injury by fork lift trucks not covered;
• Massively underestimated plant, machinery & contents inventories;
• Market value used for building reinstatement costs;
• Incorrect figures used when calculating ‘insurance gross profit’ for business interruption cover (which is not the same as your accountants’ figure)

An example of this last point saw one business with a £55m hole in the cover they required. These are business-ending figures!

Other gaps are in areas of emerging or specialist risks: regulatory prosecutions; product recalls; data and cyber losses; losses by fraud & deception; reputational damage… It is easy to think ‘it won’t happen to me’, or to underestimate the cost of an incident.

By getting to know our clients’ operations we can help map out the full impact which often prompts a more urgent discussion! The result isn’t necessarily an insurance solution – some clients develop controls and contingency plans where there were none before.

It is easy to think of insurance & risk management as a sunk cost: another drain on ever-challenged budgets that you may never really need (more businesses do not have catastrophic fires than do, after all.) You at least want it to operate when you need it to though.

With the right partner, insurance can be turned into something that works for your business, protecting your investment, making it more resilient for the future.

To find out more talk to us at NFU Mutual Preston agency on 01772 735798

* * *

By Anne Betty – AB Food Nutrition

A recent Public Health England (PHE) survey revealed that 9 out of 10 consumers feel that the solution to obesity is a combination of help from the government and the food industry (manufacturers, supermarkets and out of home sector), as well as making better individual choices. 87% of people also want unhealthy products near supermarket checkouts to be replaced with healthier options.

With the current challenges set by government to reduce sugar and calories by 20% and consumers telling us for years that they want a greater choice of healthier products, it is more important than ever to respond through reformulation, introducing smaller packs or portions and increasing marketing investment in low or no sugar and reduced calorie alternatives.

According to Public Health England (PHE), food companies can expect tougher measures if they do not speed up efforts to cut sugar from everyday foods. They could publicly name those who have missed sugar and calorie reduction targets – including restaurants, takeaways and cafes.

Changing the ingredients in food gradually, so consumers don’t notice a change in taste, is one of the most accepted interventions to reduce sugar and calorie intakes, and focusing on everyday foods will increase the impact on the populations overall diet. But reformulation doesn’t just have to mean taking something out – there are also some nutrients we need to eat more of such as fibre, fruit & vegetables and oily fish. Increasing these in your food products can be beneficial not only to health but commercially as we see more consumers looking for healthier products.

There are some great resources and a whole host of case studies available for free from the Institute of Grocery Distribution to help you begin your reformulation journey.

In the meantime, here are some dates for the diary:

Mid 2019: PHE aim to publish specific calorie reduction guidelines for a range of product categories.

March 2021: Progress report of sugar reduction and a first assessment of progress on the calorie reduction programme.

Mid 2025: PHE publish progress towards the 20% calorie reduction target.

Anne Betty is a freelance registered nutritionist and the owner of AB Food Nutrition, the Nutrition and Labelling Partner for FDMB North West

* * *

Chewton Glen Hotel in Hampshire, the most amazing hotel I have ever been to. The food is just amazing and of course we’d have to stay over in a treehouse room. It’s going to cost you a pretty penny!

Who would be your ideal dinner party guests?

Alan Bennett & Dame Judi Dench. It’s not often I’m not the one doing the talking, but I would love to listen to the stories these two great Yorkshire folk would have!

What is your desert island disc?

Groovy Kind of Love by Phil Collins.

What is your favourite film?

Grease. I never tire of watching this film and there is something about Olivia Newton John even now.

What is the one thing you couldn’t manage without?

Yorkshire Curd Tart from Bettys!! Always a treat whenever I’m anywhere near.

What is your favourite holiday destination?

Aigues, Spain. A tiny rural village in the mountains behind the Costa Blanca. We’ve spent many a happy holiday with extended family there. A simple life and hardly any English spoken even nowadays.

How do you relax?

Looking after my 1976 Austin Maxi and polishing it to within an inch of its life (my wife’s words!!).

What is the best piece of advice you have been given in life?

Be honest, consider others first and believe in the Lord your God.

What is the best piece of advice you have been given in business?

Persevere, be patient and always listen to your customers.

What is the best thing about working in the food sector?

Tasting the newest products (at Hawkshead and elsewhere). There are some amazing innovators in the food industry and we are lucky to have two of the best right here in Hawkshead.

And what is the worst thing about working in the food sector?

Constant temptation! A cupboard full of open jars is an occupational hazard.

And finally, what is your favourite Hawkshead Relish?

A few months ago, it would have been our award-winning Black Garlic Ketchup, but now it’s our new Black Garlic Pickle to continue the Black Garlic revolution. It’s just sensational!

* * *

Exporting and developing a brand overseas can be lucrative and exciting for a UK business, and can now be achieved at an earlier stage in your growth than in previous decades.

Though the culture, processes and regulation of new territories can present challenges along with opportunities, and identifying the right advice, funding and representation can be daunting to the time poor business.

Join us to hear and speak with our export specialists and build your knowledge of how to successfully build your brand overseas.

Who should attend?

CEO's, managing directors, finance directors, commercial directors, business strategists, business change/advisors, marketing directors/managers, brand directors/managers, exporters

What will I learn?

You will leave with an understanding of:

• How brand protection can be achieved in other territories
• What research should you do to understand the culture, opportunities and processes of the target territories, and what help can be sought
• Advice on the funding options for exporting and building your brand overseas
• An overview of some questions to begin accessing if exporting your goods, services and brand is right for your business
• Identify opportunities to take your idea and brand beyond the UK

11.00 am – 1.30 pm

11.00 Registration

11.15 Welcome and short presentations from the 3 organisations

12.15 Panel discussion and Q&A session with audience

12.45 Lunch networking with the speakers and fellow attendees

13,30 Finish

We are delighted to welcome the following experts to our panel:

Keith Stringer - kps Businesshelpline

Keith has been actively working within International Trade for almost 30 years. Originally from Birmingham, Keith has worked in senior management positions in a number of manufacturing companies, mainly within the fast- moving consumer goods sector. During this time, he worked with agents, distributors and store groups worldwide and organised and attended exhibitions from the West Coast of America to Asia and Japan.

Keith has worked with a number of small businesses to adapt and develop their UK offer to enter export markets. One of the most notable successes was to build a men’s accessories brand from North Wales from a mere concept, to be exporting to North America within 12 months, with agents on the West Coast, New York, Chicago, Florida and Texas.

Mark Runiewicz - SC Advisors Ltd

Exporting businesses need the ability to access appropriate funding alongside experienced advice, and this is an area of expertise provided by Mark and his team. During the event Mark seeks to share his insights on what funding options are available, how to access these, and how to avoid common pitfalls in export and trade finance.

Prior to starting his own consultancy, Mark had a successful career in banking ranging from leading Midland Bank’s internationaldivisionin the Midlands,to establishing TSB’s corporate international centre. He has alsoworked asan external consultantforthe Asian Development Bank,takingon projects such as restructuring the Country’s Export Promotion Bureau in Pakistan. With his extensive knowledge in international trade, Mark aims to provide the best possible advice to SMEs wanting to tradeinternationallyand also source the most suitable financial solutions for them.

Danielle Cooksley & Rhys Williams - Abel + Imray

Protecting your brand and ideas is a key component to achieving success in other territories. Danielle and Rhys will discuss the main considerations for your intellectual property when exporting and give examples of how rules in some of the popular destinations differ, providing opportunities and risk management factors. Hear examples of how our team have helped businesses like yours to build a successful brand in Europe and beyond.

Privacy statement

By taking part in this event you grant the event organisers full rights to use the images resulting from the photography/video filming, and any reproductions or adaptations of the images for publicity of this and future events. This might include (but is not limited to), the right to use them in their printed and online publicity, social media and press releases etc. If you do not wish to be photographed please inform one of the event organisers.

To register -  please click here 

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FDMB Live is quite simply THE event in the North of England for food and drink start ups and seriously ambitious food and drink entrepreneurs

‘Informative, educational and inspiring!’

Taking place on Friday 27th September, at the fantastic J36 Conference Centre in Cumbria, FDMB Live will build on the spring 2019 event, with a relaxed and informative day of workshops, guest speakers, trade exhibitors and networking.

New for the Autumn event is the ‘Bidfood drop in zone’ and an exciting programme of workshops, seminars and panel discussions.

If you are a start up food and drink producer or a food and drink business looking to scale up, grow, develop and thrive, then FDMB Live is ideal for you.

The morning sessions will be a mix of guest speakers and panel discussions, along with networking and a fantastic trade suppliers exhibition.

The afternoon continues with workshops designed to increase your knowledge base on a variety of important, need to know topics.

What they said about FDMB Live in March

‘Inspirational talks, great range of exhibitors to support food businesses, fantastic opportunities for networking and catching up with fellow food businesses’ – Delegate, Bakes and Balls

Was a truly inspirational event’ – Delegate, Jeffrey’s Tonics

‘The FDMB Live event was the first time we felt connected to organisations within the food industry. It’s been foggy up to now, but now we can see clearly! We are feeling so inspired’ – Delegate, Our Paula’s

‘I’ve had the best day at FDMB Live. So many inspirational business stories shared, and so many lovely people met’ – Delegate, Ridiculously Rich by Alana

‘Thrilled to be part of a very fantastic event. Very relaxed. Think we are all part of something really special here. It’s got success written all over it’ – Delegate, Cuzena

‘Not only did we meet people we want to do business with, we made friends. Very important to us because sometimes it can be a bit lonely and you feel like you’re the only business going through tough times’ – Delegate, Willow Cottage Kitchen

If you supply products and services to food and drink businesses and are interested in exhibition space at FDMB Live, please contact Paul Caunce on 07501 216651

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