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Irish Food Research Presented to Chinese Food Companies

Teagasc, the Irish agriculture and food development authority, recently outlined its dairy and nutrition research to Chinese food companies at seminars organised by Enterprise Ireland in Shanghai and Beijing in China. The seminars were planned to promote Ireland’s dairy product offerings on the Chinese market and to champion Ireland as a location for Chinese investment in the dairy industry.

Representatives from Glanbia Ingredients Ireland, Kerry, Ornua, Aurivo, Carbery, and Dairygold also attended the two seminars. Apart from Teagasc, presentations were also made by representatives from Moorepark Technology Ltd, the APC Microbiome Institute, Food for Health Ireland, Bord Bia, Department of Agriculture, Food and the Marine and Enterprise Ireland and the Irish Embassy in Bejing.

The seminars provided an opportunity to outline to Chinese Dairy and IMF companies details of the exciting areas of dairy and nutrition research happening in Ireland, and how Chinese companies can collaborate with Ireland’s Dairy and Nutrition Centres of Excellence.

Speaking in China, Teagasc Director, Professor Gerry Boyle outlined some of Teagasc’s innovation in dairy technologies in its food research programme on clover rations in dairy cows on the sensory characteristics and functionality of milk and Teagasc. He spoke about the superior quality of dairy products produced from Ireland’s pasture-based system and recent developments in dairy processing technologies. The integrated research, advisory and education functions of Teagasc were highlighted, along with the benefits of having the animal and grassland, research and innovation programme integrated with its food research programme. Teagasc has a number of Chinese food researchers and PhDs working in Moorepark and is collaborating with similar research institutions in China. Teagasc has recently established a joint research lab with the University of Fujian to extend its research collaborations in support of Ireland’s dairy industry.

John Hunter, Chief Executive of Moorepark Technology Ltd, showed the capacity of the pilot plant facilities available at MTL. Professor Catherine Stanton from the APC Microbiome Institute and Teagasc spoke about how intestinal microbiota influence health and disease and outlined some of the latest findings from the Institute’s research programme.

At the seminars Ireland was promoted as a location for dairy nutrition and infant formula manufacturing, investment by Chinese companies.

Posted in Agriculture, Marketing, Nutrition, Research0 Comments

Russian Standard Vodka Launches in Iceland

Russian Standard, world’s leading Russian premium vodka, has launched on the Icelandic market through the distribution network of Haugen-Gruppen, a leading importer of wines and spirits in the Nordic region. The Russian Standard Vodka portfolio dominates the premium segment in Russia with a 35 percent market share and sales of over 3.3 million cases in 2016 in Russia and more than 80 export markets across Europe, the US and Asia. Russian Standard Vodka continues to show excellent sales growth of 14% in January-September 2016 over the prior year, driven by strong results in the UK, Germany, Israel and Russia.

Due to its high quality and global recognition, Russian Standard Vodka has successfully passed the initial trial term in the government-regulated stores (Monopoly) and qualified for guaranteed distribution on the Icelandic market. The plan for 2017 is to further establish Russian Standard Vodka in the market and attack the Horeca market full force, increasing both quantity and brand recognition of the Icelandic population.

“We are delighted to be partnering with Haugen-Gruppen Vodka in Iceland. As vodka is the biggest category in Iceland, taking 38% share of all spirits, and we’re positive that Russian Standard Vodka will become a clear favourite among vodka connoisseurs in Iceland,” comments Jonathan Ashworth, EMEA Managing Director of Roust.

Roust is the largest integrated spirits producer and distributor in Central and Eastern Europe and the second-largest vodka producer by volume in the world, with over 27 million 9l cases sold annually in more than 80 markets. Roust owns production facilities and distribution centres across Poland, Hungary, Russia and Italy. Roust’s extensive portfolio includes flagship vodka brands Russian Standard, Green Mark, Parliament and Zhuravli, as well as the authentic Polish vodka Żubrówka. Roust also owns Gancia, the legendary Italian company that created the first Italian sparkling wine.

“We at Haugen-Gruppen are thrilled to have introduced yet another global player to our portfolio. The initial reaction of the market has been positive to say the least both On-trade and Off-trade. Having advanced from the trial section of the Icelandic Monopoly to the permanent portfolio in the least possible time is not only amazing but another proof of the quality of Russian Standard Vodka,” says Birkir Gudmundsson, Haugen-Gruppen Managing Director.

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Bord Bia’s New Warsaw Office Provides Gateway to 11 Central European Markets

Bord Bia (Irish Food Board) has opened its new office in Warsaw, Poland, from which it aims to drive exports of Irish food and drink to eleven targeted Central European markets. Bord Bia’s presence in the region will assist Irish exporters in building enduring business relationships at a time when Ireland’s food and drink industry is seeking new premium markets for food and drink in order to meet the targets of its FoodWise 2025 development strategy.

Poland is Ireland’s eighth largest EU market for food and drink with exports reaching an estimated €185 million in 2016, an increase of 15% on the previous year. Bord Bia Chief Executive Tara McCarthy (pictured) says the decision to establish an office in Poland followed considerable research into potential growth in Poland itself and its location as a gateway to Central Europe.

“This office opens at a time when many Irish companies are looking to new opportunities while still holding their positions in traditional markets. The value of trade to Poland has almost trebled over the last five years with dairy, beverages and prepared foods, all showing strong growth in 2016.” She continues: “The potential for further growth here and in emerging EU markets will increase their attractiveness to exporters and the increasing awareness of Origin Green will offer important assurances to buyers on sustainable sourcing. Bord Bia Warsaw will provide exporters with the resources, consumer insight and market intelligence necessary to help them maximise opportunities in these markets.”

Central and Eastern Europe accounts for over a quarter of a billion euro of Irish food and drink exports. The three largest markets, Poland, Czech Republic and Latvia, account for almost 85% of this trade which has doubled in value in the past five years.

The key sectors driving growth of Irish exports in the region are prepared foods (driven by fat filled milk powders in Poland), meat (driven by beef and pigmeat in Poland) and beverages (driven by Latvia and Czech Republic).

The 11 target countries are: Bulgaria, Croatia, Czech Republic, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, Slovakia, and Slovenia.

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Heineken Renews UEFA Champions League Sponsorship

Global brewer Heineken has extended its current agreement with UEFA to sponsor the UEFA Champions League for a further three years. The new agreement will see Heineken®, the world’s leading international premium beer brand, continue as an official partner of the world’s most prestigious club football competition until the end of the 2021 competition. The partnership also includes the UEFA Super Cup 2018, 2019 and 2020. The partnership plays an important role in supporting the Heineken® brand’s business growth objectives across the world.

The brewer’s relationship with UEFA dates back to 1994, making it one of UEFA’s longest standing partners. The contract renewal encompasses LED Pitch boarding exposure as well as the rights to exclusive UEFA Champions League content, such as Back Stadium Tour and UEFA Champions League Trophy Tour, presented by Heineken®.

Hans Erik Tuijt, Global Sponsorship Director at Heineken, says: “Heineken has enjoyed a long and successful partnership with UEFA for more than 20 years, and we look forward to continuing this. UEFA Champions League in an integral part of Heineken®’s marketing activities, from Sao Paolo to Shanghai. Our global ‘Champion the Match’ integrated campaign is live in over 100 markets this season. Through this, as well as our acclaimed UEFA Champions League Trophy Tour, we create engaging fan experiences that go beyond the 90 minutes of the match. This activity compliments our other long-standing partnership platforms; Formula One, Rugby World Cup and James Bond.”

Guy-Laurent Epstein, UEFA Events SA Marketing Director, says: “Having such an experienced partner is invaluable to UEFA, and reinforces our efforts to continuously improve and promote our club competitions on a global level. The fact that Heineken renewed at an early stage in the process illustrates the continued strength of UEFA’s sponsorship platforms.”

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Jaffa Orri Mandarin Export Sales Expected to Increase by 50%

The Plant Production and Marketing Board of Israel predicts an export increase of 50% for Jaffa Orri mandarin fruit in 2017. The harvest of these highly desired mandarins started in mid-December, 2016 (a week before the season started last year), and met the growing demand for Jaffa Orri. The fruit was available on shelves by Christmas.

“We set ambitious goals to increase Jaffa Orri export volumes in 2017, and hope to double exports of the fruit by 2020,” says Tal Amit, head of the citrus sector at Israel’s Plant Production and Marketing Board. “Currently, available quantities are not sufficient to meet demand. This high demand is due to the fruit’s remarkable flavor and other outstanding characteristics, and is evident in the growing number of markets for it. We’re set to bring the Jaffa Orri to every premium supermarket, worldwide.”

It is estimated that crop this season will reach approximately 135,000 metric tons (MT), and is forecast to reach 200,000 MT in a few years’ time. (In 2016, production was 90,000 MT.)

“This significant increase in the Orri harvest is a direct result of improving quality in cultivation, and in attaining better crop protection during growth,” explains Amit.

The Jaffa Orri is a mandarin orange developed by scientists of the Volcani Research Center in Bet-Dagan, Israel.

This mandarin is easy to peel, with minimal seed content, and boasts an excellent, sweet flavor and spicy aroma. The Orri has an extremely long season, with a particularly long shelf life. The fruit ripens during a period when most easy-peelers are in short supply in the markets.

Jaffa Orri is exported worldwide to 45 destinations. Most of the crop is exported to the European market (78%). The most prominent countries in Europe for Orri mandarins are France (39%), the Netherlands, Scandinavia and Russia (7% each). Apart from Europe, 18% of the fruit is sent to North America and 4% to Asia Pacific.

The Plant Production & Marketing Board was established in 2004 to assist farmers in advancing their agricultural missions. The board promotes the Jaffa brand and other registered citrus industry brands. It helps kick-start pioneering R&D projects, executes centralized crop protection initiatives, assists organizations in meeting phytosanitary standards and insures growers against weather-related losses.

Visit the Plant Production & Marketing Board at Fruit Logistica, Berlin, The Cube, Hall B, booth #C-17.

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Diageo Plans New Whiskey Distillery in Dublin

Diageo plans to invest €25 million in a whiskey distillery in the old Power Station building at its St James’s Gate site in Dublin and is also launching a new premium blended Irish whiskey, Roe & Co.

As seen in other spirit categories in recent years, Diageo has identified a clear opportunity in Irish whiskey to drive overall category growth via premiumisation. Responding to this, Roe & Co was born. The brand has been created to reflect modern, contemporary luxury, in everything from pack to liquid, and with a focus of making Irish whiskey more prominent in Europe’s booming cocktail culture. Roe & Co is made from the finest hand-selected stocks of Irish malt and grain whiskies and aged in bourbon casks. It has the signature smoothness of Irish whiskey with remarkable depth of flavour – a luxuriously smooth blend, with a perfect harmony between the intense fruitiness of the malt and the mellow creaminess of the grain whiskies. The first blend of Roe & Co will be available in key European cities from 1st March 2017 as part of Diageo’s growing Reserve portfolio.

Roe & Co is named in honour of George Roe, the once world-famous whiskey maker who helped build the golden era of Irish whiskey in the 19th century. His distillery, George Roe and Co extended over 17 acres on Thomas Street in Dublin and was once Ireland’s largest distillery. As neighbours for hundreds of years George Roe and Co and Guinness were the two biggest names at the heart of Dublin’s historic brewing and distilling quarter.

Diageo will now build on this rich heritage with the creation of a new distillery by converting the historic former Guinness Power House on Thomas Street. The new St. James’s Gate distillery, will be situated just a stones throw away from where the George Roe and Co distillery once stood and subject to planning approval will begin production in the first half of 2019.

Using her 30 years of experience, Diageo’s master blender Caroline Martin (pictured) and her team set about meticulously sourcing and selecting stocks of the very finest Irish whiskies. Having trialed over 100 prototype blends since December 2014, Caroline Martin has created an extraordinary expression of Irish whiskey. The high proportion of first-fill casks gives notes of creamy vanilla balanced with its hints of fruit and soft spice and a remarkable depth for such an elegant and refined whiskey. Roe & Co is non-chill filtered and bottled at 45% ABV.

Tanya Clarke, general manager of Reserve Europe, comments: “This is a wonderful project for us at Diageo, highlighting the opportunity we see to develop the premium segment of Irish Whiskey and contribute to the category’s growth as it sees new investment and entrepreneurial interest. In crafting Roe & Co we explored the demands of today’s consumers for more premium drinking experiences and the desire of bartenders for an adaptable, flavourful whiskey that works in both traditional and new cocktails.”

Colin O’Brien, operations director of Diageo, says: “The planned distillery will provide employment in the coming years – both at construction and operation stages. It will complement what is already the country’s most popular tourism offering, The Guinness Storehouse. This investment further demonstrates Diageo’s commitment to the growing vibrancy of The Liberties, one of the City’s most dynamic districts and the home of Irish whiskey during the original golden age of Irish distilling. We are excited that the planned distillery will help revive the proud tradition of distilling in the Liberties.”

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Bon Bon Buddies Partners With Disney to Create Fun and Fruity Healthier Confectionery

Europe’s premier provider of character and branded confectionery, Bon Bon Buddies, has been chosen by global entertainment giant, Disney, as the only British confectioner and one of only two European confectioners to create, produce and distribute a new and healthier alternative confectionery as part of Disney’s Healthy Living strategy.

Fruitickles, created by Bon Bon Buddies, will arrive on retailers’ and independents’ shelves across the EMEA region (Europe, the Middle East and Africa) from May 2017. The character-branded Fruitickles range comprises five products made with 100% fruit in mixed strawberry, orange and blackcurrant flavours. The range will come in singular consumption packs, multipack consumption packs, surprise bags (large and small sizes), surprise capsules and surprise cones, and includes:

  • Fruitickles singular consumption pack (18g, RRP £0.65 / €1.05)
  • Fruitickles multipack consumption pack (90g [5x18g], RRP £2.85 / €4.28)
  • Fruitickles surprise bag (small – 6g, RRP £1.09 / €1.65, large -10g, RRP £1.99 / €3.49)
  • Fruitickles surprise capsule (6g, RRP £0.89 / €1.19)
  • Fruitickles surprise cone (10g, RRP £2.50 / €3.85)

The range will feature characters from some of the most well-known and loved Disney brands including Disney Princess, Frozen, Cars 3, Spiderman and Star Wars.

In addition to counting as one of the recommended five-a-day portions of fruit and vegetables, Fruitickles is a portion-controlled and gluten-free product with no added sugar, no artificial flavours or colourings and is suitable for vegetarians.

The exclusive three-year partnership arises from Disney’s Healthy Living strategy, which aims to encourage young children and adults to live well, live healthy and have fun.

“We have a longstanding relationship with Disney and have worked with them for the past 14 years,” says Justin Thomas, managing director of Bon Bon Buddies. “We’re about to embark on a fantastic journey with an exciting product range that is really going to excite the confectionery market, and we are thrilled to be working alongside Disney again with Fruitickles. Our team has worked extremely hard to develop Fruitickles from its concept and brand right through to the recipe and design. Each product has been designed to ensure it embodies creativity and fun – elements that not only form part of Disney’s Healthy Living ethos but are also written into our corporate DNA.”

Pictured (L-R): Bon Bon Buddies managing director, Justin Thomas; group sales, licensing and marketing director, Graham Dyer; and finance director, Joanne Manfield.

He adds:“Fruitickles is made with 100% fruit and is a healthier alternative to standard confectionery on the market, especially as many other products that promote themselves as fruit-based products only, in fact, contain about 0-6% fruit. Creating Fruitickles has been a journey that we’ve put our heart and soul into, from scouring the globe for the best natural ingredients to designing a product that will excite not only Disney fans, but also consumers across the EMEA region looking for a healthier confectionery alternative.”

Martin Driver, director of Food at Disney, says: “Disney champions the happiness and well-being of kids, parents and families, and we believe we can play a positive role in helping people make healthier choices. We’re delighted that Bon Bon Buddies has come on board to help us take forward our new Healthy Living strategy, with Fruitickles playing an integral role within this. The team at Bon Bon Buddies has developed a product range that we are so proud to be a part of and we are confident that this partnership will only go from strength to strength.”

The Disney partnership is the latest in a string of successes for Bon Bon Buddies. In its 2015-16 financial year, the confectioner saw record growth in turnover of 13%, a 33% increase in sales of its own-brand products and secured a raft of new licensing contracts with world-renowned brands such as Universal, Warner Brothers and Mattel.

Established in 1993, Bon Bon Buddies has grown to become Europe’s premier provider of licensed and own-brand character confectionery to over 40 countries worldwide, with eight dedicated European sales and logistics facilities with further distribution in Central Eastern Europe, China, South East Asia, the Middle East and the US.

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The Changing Shape of Socialising

Diageo’s first ‘Future Series’ trend report reveals the shape of socialising in the year ahead. In the report, the team responsible for innovation and future-gazing at Diageo, the world leading drinks company behind brands like Johnnie Walker, Smirnoff, Captain Morgan, Baileys and Guinness, isolates three main social trends expected to accelerate into the mainstream in the year ahead.

Diageo worked with a team of cultural ethnographers to study social scenes from around the world and define three trends that will be influencing how we’ll spend our time in 2017:

  • ‘Exceptional becomes the rule’: socialising is becoming increasingly spontaneous and experimental.
  • ‘In with the ‘in’ crowd’: the home is turning into a place to create extraordinary experiences for friends and family.
  • ‘Optimise not compromise’: consumers want greater control and choice over what goes into their body, without compromising on excitement and experience.

Zoe Lazarus, Global Future and Culture Planning Director at Diageo, comments: “At Diageo, we are passionate about creating drinks of the future and helping people celebrate. We have been innovating for hundreds of years and have a strong history as industry pioneers in identifying and responding to trends. Innovation drives our company forward and for us it means staying ahead of trends, continually creating new products, categories and experiences for people to enjoy around the world. Our success relies not only on understating our consumers today, but also on tracking and responding to emerging socialising trends and behaviours that will become the mainstream of tomorrow.’’

Trend 1: ‘Exceptional becomes the rule’

  • Enhanced and enabled by digital technology, socialising is becoming increasingly spontaneous and experimental. The diary is dead. Fixed arrangements make way for spur-of-the-moment socialising that is dictated by the weather, a whim or what’s triggered an online buzz.
  • Our time is precious, and with increased and sporadic working hours, we desire more from our free time and crave unique experiences. 2017 will see immersive and shareable entertainment push the boundaries as people realise a growing desire to demonstrate their individuality through social media.
  • Virtual reality (VR) is also expected to become more prevalent with the number of active VR users forecasted to reach 171 million by 2018 and make immersive experiences more accessible to anyone, anytime. Diageo has already delved into this with an immersive VR adventure that allows whisky fans to discover and appreciate the flavours of its Singleton single malt Scotch whisky.

Trend 2: ‘In with the ‘in’ crowd’

  • In 2017, we will see the home become the place to create and curate extraordinary experiences for friends and family. It will become a destination to host events that previously we would have had to go out to enjoy: our personal theatre, pub and club all turned into one.
  • The huge proliferation of on-demand experiences and services is shaking things up and people can increasingly entertain at home with more and more products and experiences available the touch of a button.
  • Technology will continue to define at-home socialising. Tapping into this opportunity, Diageo recently launched its Johnnie Walker digital mentorship programme. Using their tablet, mobile or Amazon Echo devices, whisky fans are introduced to the brand’s heritage and blending expertise through a variety of unique experiences, heralding a new era of whisky education that can be enjoyed by adults from the comfort of their own home.

Trend 3: ‘Optimise not compromise’

  • However and whatever, 2017 will be the year of choice. Leading a balanced lifestyle is becoming increasingly achievable and aspirational. And it’s not just technology that’s driving this trend. The increasing prevalence of clear nutritional and calorie information on packaging makes it easier to manage our diets.
  • This year, people will continue to opt for products, experiences and attitudes that say something unique about them. Optimising through personalisation is a case in point at The Artesian bar at The Langham in London for example, where bartenders tap into customers’ personal experiences by creating cocktails that capture their mood and essence in a glass.
  • Diageo is offering consumers a wider range of options than ever before with products like Baileys Almande, a dairy and gluten-free version of the original, in North America; Guinness Zero, a non-alcoholic variant of the famous stout, in Indonesia or Smirnoff Spiked Sparkling Seltzer, a low-carb, zero-sugar option, in the United States.

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Premier League and Cadbury Announce Three Year Partnership

British and global confectionery brand Cadbury and The Premier League have come together to establish a three-year partnership, kicking off from the start of the 2017/18 soccer season. This agreement brings together two famous names that have a unique place within popular culture, and the hearts of people in the UK and Ireland.

For Cadbury, the UK’s favourite chocolate, this builds on the brand’s history of iconic partnership including its sponsorship of London 2012, and provides another platform for the brand to bring moments of joy to millions of people, through the excitement and thrill of the Premier league. Cadbury is one of Mondelēz International’s billion-dollar brands.

Through the partnership, Cadbury will also join forces with the Premier League to deliver a bespoke element of Mondelez International’s existing community programme Health for Life, which is currently focused on making a sustained difference to the lifestyles of 60,000 school children. Cadbury and the Premier League will work together to create new, tailored modules focused on healthy lifestyles, expanding the programme’s reach to inspire young people in schools across the country.

Francesco Vitrano, Cadbury Brand Director, says: “For over a hundred years Cadbury has been about bringing little moments of joy to people’s lives, something that fits well with the joy created by Premier League football every day – whether it’s a moment of magic that turns a match, watching a game together with loved ones or just debating the weekend’s goals with friends. This partnership opens up fantastic opportunities to bring those moments of joy to life in new and different ways – in-store, on our packaging, in the community and other ways we hope will surprise and delight our customers. This is an incredibly exciting chance to bring together the Cadbury brand with the unmistakable Premier League brand, and a chance to be part of moments such as the Golden Boot and Golden Glove awards, and we can’t wait to start this journey with the Premier League.”

Premier League Managing Director, Richard Masters, says: “Cadbury’s popularity across the world, and our shared focus on delivering moments of joy, make this a great fit for the Premier League and we are thrilled they have chosen to work with us in what is their first ever partnership in football. We are really looking forward to working with Cadbury to celebrate the excitement of the competition, and on the plans we have to jointly grow and enhance their Health for Life project as part of the Premier League’s wide-ranging community work.”

The agreement includes Cadbury enjoying a range of rights relating to player milestones – including the Premier League’s Golden Boot and Golden Glove awards.

CAPTION:

Richard Masters, Premier League Managing Director, and Francesco Vitrano, Cadbury Brand Director, announcing a three year partnership kicking off from the 2017-18 season.

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Two-thirds of Irish Consumers Believe it is ‘Important to Buy Local Food’

A new Bord Bia study has revealed that two thirds of Irish consumers believe it is important purchase local food. The results of Bord Bia’s research into consumer attitudes to local food were presented to over 200 small food and drink producers at Bord Bia’s Small Business Open Day in Enfield, County Meath. Bord Bia also revealed that the number of small food and drink businesses it works with has grown by over 40% (42%) from 400 to 700 in just under four years. Bord Bia estimates that the small food and drink business sector is worth some €400 million.

Opening the conference the Minister of the State at the Department of Agriculture, Food, Andrew Doyle TD told delegates: “The agri-food sector is a key driver of sustainable growth and building solid relationships and having a compelling brand story are key to growing sustainable businesses. Bord Bia will continue to support Irish client companies in this regard, providing advice on market opportunities and emerging trends. The most immediate impact of the UK’s decision to leave the European Union has been sterling depreciation and volatility.  While demand for premium quality, safe food products is increasing long term, today’s advice and information can help companies in very practical ways to hold on to business.”

Bord Bia’s study explores Irish consumers’ definition of ‘local food’, and their attitudes towards ‘local food’, whilst understanding what motivates them to purchase ‘local food’. Speaking about the research findings, Mary Morrissey, Bord Bia’s Food and Beverage Manager, said: “It is encouraging for small food businesses to hear consumers saying they buy local food products at least once a week and that one third are purchasing more today than they did a year ago. Although the meaning of local has evolved since we last studied it in 2010, it continues to be about people, place and small scale, and is now considered now more readily available.” She added: “The fact that Bord Bia has nearly doubled its number of clients is affirmation of the resilience of the small business sector in tackling challenges and in converting ideas and concepts to commercial business. It is clear that the sector continues to offer opportunities for small producers to deliver on demand for local and quality foods directly linked back to the producer. Consumers want to connect with the story of the producer.”

Highlights from the study include:
•       Irish people claim to buy local food at least once a week
•       1 in 3 consumers say they are purchasing more today than they did 12 months ago
•       Two thirds of Irish consumers believe it is important purchase local food
•       Two thirds of consumers perceive local food to be of high quality with natural and 100% ingredients, rendering it better quality than mass produced food.
•       The research highlighted that there are a number of different meanings and associations with local food. Some 3 in 4 consumers understand it to be food made, produced and sourced within their local area, compared to a similar study in 2010 where there was more focus on the producer behind the product
•       Nearly 4 in 5 of people believe that they are supporting the community when purchasing local foods
•       3 in 4 believe that this food is fresher having been produced locally
•       The awareness of the term ‘local food’ has fallen by 16% since 2010 to 77% while the awareness of the term ‘artisan food’ has increased by 26% to 50%.
•       Only half of consumers associate local food with being expensive
•       Further associations with scale mean that local food is often thought of on a smaller scale with homemade associations and not mass produced
•       In terms of product benefits, local food is understood to be better for you thanks to the perceived quality of the ingredients, freshness and health cues.
•       Local food has become more widely available and there is a growing association with gifting and special occasions.

Bord Bia Supports
At the event, Bord Bia provided information on the range of programmes and facilities available to companies and updated the industry on the planned activities for the year ahead. “Today’s seminar aims to remind small food producers of the range of accessible services to develop business. We have designed services in Bord Bia specific to the needs of small owner managed businesses,” said Mary Morrissey. “We provide consumer and market insights; help embed knowledge in key areas such as strategy, sales and marketing and finance, offer access to buyers in Ireland and export markets; help build better brands through workshops and one to one mentoring and invest in their marketing development via our grants programmes. This year, some 200 companies are expected to be approved for grants and marketing assistance totalling €1.2 million, further enabling the development of this sector.”

Conference Overview
The Open Day, themed ‘Disruption – paving a new path for success’, provided an opportunity to share valuable insights into the current market, changing consumer attitudes and new innovative ways of doing business. The business owners heard stories from paid accommodation, frozen food, and food waste to premium dairy, craft beer, and healthy snacking.  The conference presentations focused on how small businesses can interpret changing environmental trends and use them to grow their business.

Karol Keane, Food & Drink Operations Manager, Airbnb, detailed how they have challenged the global paid accommodation model, while James Rutter, Brand and Strategy Director with COOK UK discussed how their business has grown in the frozen food sector facing decline in the UK. Padraig Brennan, Bord Bia’s Director of Markets presented the challenges and opportunities for the Irish food and drink sector in the year ahead.A panel, chaired by Damien O’Reilly, RTE Broadcaster & Journalist, examined ‘disruption’ from an Irish company perspective, featuring Glenilen Farm and Macroom Buffalo Cheese, both from Co. Cork, Metalman Brewing from Co. Waterford, Wyldsson from Dublin and Food Cloud, the food waste initiative. The afternoon concluded with workshops providing small food producers with an opportunity to get the latest industry information including category data and consumer insight from Bord Bia’s sector managers and a deep dive on the local food research. There was also a showcase of resources available to small businesses on offer from Bord Bia and other support agencies including the Department of Agriculture, Food and the Marine, Local Enterprise Offices, Enterprise Ireland and Teagasc.

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Seafood – Investigation into EU Consumers’ Attitudes Shows Sustainable Supply is Essential

The majority of Europeans say they eat fish because its healthy. Fish consumption is increasing, with 42% Europeans eating fish/aquaculture products at least once a week at home. This underlines the need to ensure sustainable supply of fish to the EU market.

A new Eurobarometer survey on EU consumer choices regarding fishery and aquaculture products reveals that people in the EU eat seafood quite regularly, although how far people live from the sea plays a role in how often they eat fish.

“This survey helps us see how Europeans choose their seafood. This helps inform our policies. We must make sure that Consumers continue to have a wide range of high quality seafood to choose from. That is why we are determined to reach targets on sustainable fishing by 2020,” says European Commissioner for the Environment, Maritime Affairs and Fisheries, Karmenu Vella.

For seafood, there is a strong preference for regional, national and European origin (80%). The majority of consumers indicated that they like to try new products and species, which shows the importance and potential of diversified sourcing. Reducing import dependency by developing sustainable fishing and aquaculture in the EU is again emphasised. 68% of consumers indicated that they would eat more fish if the prices were lower.

People mainly buy their seafood at the supermarket, and they look first at its appearance, then at its price and origin. Europeans trust the content of labels, especially when the information provided is required by law. 66% think the information on products is clear and easy to understand, showing that EU labelling rules are working.

The survey findings are largely confirmed in a new study by EUMOFA, the Commission’s European market observatory for fisheries and aquaculture products. The study, which looked into retailers’ strategies and national campaigns promoting seafood consumption, notes the growing importance of farmed seafood products in the EU market, given the need for retailers to ensure a stable supply. The analysis also finds that various categories of consumers show common attitudes and behaviours across Member States, highlighting the potential for reinforcing the EU internal market for fishery and aquaculture products.

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Aon Launches ‘Brexit Navigator’

Aon plc, a risk and insurance adviser to clients across the food and drink sector, has launched Brexit Navigator, a bespoke and proprietary three step solution designed to help organisations quantify the impact of Brexit risk exposures, and redesign risk management and risk financing structures. Brexit Navigator is supported by an interactive tool that presents scenario-based insights for each of the EU Four Freedoms: Goods, Capital, Services and People, which help assess the impact of Brexit.

Grant Foster, Managing Director UK of Aon Global Risk Consulting, comments: “Extensive conversations with clients from different sectors and geographies over the past four months have given us a unique perspective on companies’ Brexit concerns.  These insights, combined with our deep and extensive expertise in risk advisory and solutions, have enabled us to develop Brexit Navigator.”

Brexit Navigator is a three step solution, suitable for organisations globally that have operations and business interests in the UK:

  • Baseline, step one – Evaluates just how Brexit-ready an organisation is, mapping out the potential risks and opportunities.
  • Balance, step two – Realigns the risk management and insurance programme to adapt to the new organisational risk tolerance and appetite.
  • Horizon, step three – Tests the changes introduced to an organisation’s programme to help ensure resilience for the future.

Eddie McLaughlin, Chief Commercial Officer EMEA, Aon Global Risk Consulting, says: “Brexit Navigator is a great example of what we do best at Aon; an innovative solution created by experts who have listened to what our clients need.  Like all emerging risks, the sooner an organisation can plan for an eventual outcome the better. Brexit Navigator will help clients measure and respond to risks and opportunities created by Brexit.”

To find out more about Brexit Navigator, view a short video and request a complimentary demo of our interactive tool, please visit: www.aon.com/BrexitNavigator.

Visit http://www.aon.com/brexit/ to access Brexit news, insights and materials from Aon.

 

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Hula Hoops Enhances its Playful Side With Rebrand

Hula Hoops has revealed its new packaging design, its first rebrand in over a decade. The fresh look was developed by award-winning branding consultancy Coley Porter Bell. The agency was tasked with helping Hula Hoops to reclaim lead status as the family snack of choice, through enhancing the inherent fun of the product story, and leveraging appetite appeal.

In order to convey the brand’s playful nature in the packaging design, Coley Porter Bell removed any non-essential effects, and incorporated new dynamic hoops which rotate speedily around the logo, highlighting the brand USP and the thing consumers love about the product.

Craig Barnes, Design Director at Coley Porter Bell, comments: “It was a fantastic opportunity to help a well-known and much-loved brand become once again the hero of its category. We thoroughly enjoyed the task to revive the iconic status of Hula Hoops, whilst bringing it up to date for the modern consumer. Coley Porter Bell has launched three new products under the Hula Hoops brand name since 2012, and the role of this new design is to sit masterfully at the top of the brand architecture, with a single minded design thought that is powerfully executed.”

Vijay Bhardwaj, Head of Marketing & Formats, KP Snacks adds: “Consumers love the playful nature of the product. Because of this we chose a deliberately evolutionary design with strong branding that enhances the product story simply but powerfully.”

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Edrington Announces New Leadership Appointments

Edrington, the international premium spirits company, has announced a number of leadership changes at its Super Premium, Regional Power Brands and Global Travel Retail Divisions. The moves follow on the decision of Bill Farrar, Managing Director Super Premium, to leave Edrington in June 2017 to pursue new business interests.

Bill’s career with Edrington stretches back to 1989, since which time he has led marketing strategy for several of the world’s most successful spirit brands. He joined the Edrington board in 2003 and has overseen the rapid growth of The Macallan and the development of Edrington’s international distribution businesses. In his current role he has been at the forefront of the company’s innovation team and its fast-growing super premium spirit brands, including Highland Park single malt.

Bill Farrar.

Paul Ross will succeed Bill as Managing Director Super Premium, transferring from his current assignment as President of Edrington Americas. Paul is an experienced international leader who has built the Edrington Americas organisation and delivered exceptional growth during his assignment in New York. Paul will be succeeded as President of Edrington Americas by Chris Spalding, who was heavily involved in the creation of Edrington Americas and is currently Commercial Director, North America.

Edrington has also named Aristotelis ‘Tellis’ Baroutsis as Managing Director of the company’s Regional Power Brands business unit, which is responsible for The Famous Grouse and Cutty Sark blended Scotch whiskies and Brugal rum. Tellis joined Edrington as Managing Director of Edrington Nordics before transferring to Singapore to establish the company’s global travel retail business.

Igor Boyadjian replaces Tellis as Managing Director of Edrington Global Travel Retail in Singapore. Igor was co-owner of the Edrington Fix joint venture, based in Dubai, and brings a deep understanding of the travel retail business to his new role.

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Müller Launches Major Campaign For its Reformulated Greek-style Yogurt Range

Müller Yogurt & Desserts, the UK’s leading yogurt manufacturer, has launches a national multimedia campaign for its reformulated Müllerlight Greek Style range. Across all existing flavours, the new improved recipe, which remains fat free, now includes 0% added sugar, reducing the total sugar content by over 20%. The new range is available in all retailers now.

In addition, 500g Müllerlight Greek Style big pots will be launched into most retailers by February 2017. The fat free recipe now contains 0% added sugar and is initially available in three flavours: Luscious Lemon, Coconut & Vanilla and Skinny Latte. New and exciting flavours will be introduced in the future.

The national multimedia campaign includes a brand new TV ad, as well as digital and print advertising.

Müller’s dairy category vision identified a potential £230 million of growth in chilled yogurts and potted desserts by 2020. The introduction of big pots brings Müller into a very significant segment of the market in which it did not previously operate.

Consumers have been asking Müller for confectionary flavours in big pots and research by Müller Yogurt & Desserts showed that flavoured big pots are growing +2% YOY with fat free making up 25% of the big pot market. This represents a major opportunity for Müller to launch their Müllerlight Greek Style product into this growing market – offering consumers a fat free and lower sugar option.

Michael Inpong, chief marketing officer at Müller, says: “As the number one brand in the Chilled Yogurt & Potted Dessert (CYPD) category, we are working hard to reduce added sugar across our brands. We are on a journey and have committed significant investment and resources to empower consumers to make healthy and balanced lifestyle choices. We think it’s really important to offer consumers choice, and across our brands, we offer everything from luxury and indulgence to healthier alternatives like Müllerlight Greek Style, which meet the demand for delicious lower sugar options. In addition, having a range which now includes both small pots and big pots gives consumers the choice of enjoying yogurt the way they want to. We’re taking this very seriously and our new campaign to raise awareness of this healthier alternative proves it.”

He adds: “In 2017 we intend to bring excitement, innovation and game changing new products. Introducing 0% added sugar and entering the flavoured fat free big pot market is a hugely exciting and significant milestone for us as we look to achieve the growth we seek.”

Müller Yogurt & Desserts is part of Müller UK & Ireland, which is wholly owned by the Unternehmensgruppe Theo Müller of Germany. Müller UK & Ireland also incorporates: Müller Milk & Ingredients, which operates a network of dairies and depots servicing customers throughout the country, producing skimmed, semi-skimmed, whole, flavoured milk and brands including FRijj. It also has the capacity to produce salted, unsalted and lactic butter each year for both the domestic and international markets, and operates the milk&more doorstep delivery service.

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Yoplait Launches Market-first Liberté Yogurt Pouches in the UK

Yoplait, part of the General Mills group, is investing £3 million in the Liberte brand above the line over the next six months and is now launching yogurt pouches under the Liberté brand in a category first for adult chilled yogurt formats. Liberte Pouches will be supported with a massive consumer sampling campaign targeting more than 250,000 samples across the next few months through high street, event and offices to reach consumers in the on-the-go occasion.

Currently available in Tesco and Sainsbury’s and soon to be available in Spar and Nisa, the creamy thick yogurt comes in 130g portions in Blueberry and Raspberry fruit flavours in the new pouch design. Liberté yogurt is made from 100% naturally sourced ingredients, rich in protein with a thick, rich texture and contains 0% fat. The product is similar in taste and texture to Greek yogurt, which is the strongest growth segment in the category, enjoying an increase of 15% in value sales versus last year[1].

The pouches are aimed at health conscious, active consumers between 20-40 years who are looking for a healthy, convenient, portable snack while on the go.

This is a packaging style that has proven success in other international markets such as Australia where it represents 25% of leading brands’ sales and opens up the on-the-go yogurt market. According to Yoplait category research, this on-the-go occasion presents a £30 million category opportunity for yogurt through driving incremental usage. (GM estimate over 3 years, based on Kantar Usage Panel).

Jo Abram, Marketing Manager at General Mills, says: “We are excited to launch this market-first product into the UK market. The Liberté pouches are the perfect solution for the busy on-the-go consumers of today, offering a convenient, portable, healthy and protein-rich snack. We look forward to initial consumer feedback on this innovative new packaging design.”

General Mills UK is part of General Mills, one of the world’s leading food companies, which operates in more than 100 countries and markets more than 100 consumer brands. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2016 global net sales of US $17.6 billion. In the UK General Mills markets and distributes much-loved consumer brands including Häagen-Dazs, Old El Paso, Nature Valley, Green Giant sweetcorn and Jus-Rol pastry.

[1] IRI data 52 w/e 5th Nov 2016

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Nearly Three Quarters of Consumers Will Pay Extra For Ingredients They Recognise

As many as 73% of consumers are happy to pay a higher retail price for a food or drink product made with ingredients they recognise and trust, according to new research. In a survey of 1,300 consumers across Europe, North America and Asia-Pacific, commissioned by specialist PR agency Ingredient Communications[1], more than half of respondents (52%) said they would spend over 10% more on a food or drink product that contained ingredients they recognised and trusted. Meanwhile, nearly a fifth (18%) said they would pay 75% or more extra.

In addition, overall, more than three quarters of respondents (76%) said they would be more likely to buy a product that contained ingredients they recognised and trusted.

The findings of the survey, which was conducted by leading online market researchers Surveygoo, underline the growing importance of clean and clear labelling and the use of ingredients that are familiar to consumers. They also suggest that there is a significant opportunity to harness the potential of co-branding between food and beverage manufacturers and their ingredients suppliers.

Richard Clarke, Director of Ingredient Communications, says: “Co-branding of ingredients in the food and beverage industry is still fairly unusual, and yet our survey suggests it would resonate with many consumers. We have seen the power of the ‘Intel Inside’ concept in the home computer market. If it works for selling laptops, then why not food and drink? Co-branding can develop consumer trust and provide a clear signpost for differentiation, which can be converted into higher spend, loyalty and repeat purchases.”

He adds: “Marketing finished products that contain ‘branded’ ingredients that consumers recognise could be key to commanding a substantial price premium in-store. One barrier to co-branding is a perception among food and beverage companies that it reduces their ability to shop around among suppliers of raw materials to achieve the best price. However, with consumers willing to pay such large price premiums for products made with ingredients they know, this factor might easily be offset by increased sales and profits.”

Consumers in the US were willing to pay the highest prices – with 44% stating that they would pay 75% or more extra for ingredients they recognised and trusted. This was followed by consumers in India (32%), the Philippines (29%) and Malaysia (26%), indicating a strong preference for recognisable ingredients among consumers in Asia.

Neil Cary, Founder of Surveygoo Market Research Consultancy, says: “Our survey reveals significant convergence in the way consumers across the globe share similar priorities in sourcing and consuming high quality foods. However, there are also key differences between markets. Willingness to pay more for recognisable ingredients is strongest in the US, highlighting the importance of clean and clear labelling in the American market. Asian consumers also put a very high value on the quality of their food and are willing to pay a premium for the best ingredients, even though average incomes are lower.”

The survey found recognition of ingredients to be one of the biggest drivers of product choice, with more than half of respondents (52%) considering it to be an important factor. This was comparable with an ability to see nutrition information on-pack (considered important by 53%) and acceptability of price (55%).

An ability to recognise ingredients by name was rated more important than both an ability to tell that a product was high quality (selected by 32%) and taste (50%).

[1] Survey of 1,300 consumers (500 in the UK, 200 in India, 50 in the US, 100 in Malaysia, 50 in Australia, 50 in Canada, 50 in New Zealand, 200 in the Philippines, 100 in Singapore) conducted between 19 and 26 October 2016

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UK Food Industry Welcomes New Rules on Advertising

The Food and Drink Federation – the voice of UK manufacturers – has welcomed the release of new Committee of Advertising Practice (CAP) rules banning the advertising of high fat, salt or sugar (HFSS) food or drink products in children’s media.

Ian Wright CBE, Director General of Food and Drink Federation, comments: “We fully support this landmark move in UK advertising which will end the advertising of foods and drinks high in fat, sugar or salt (HFSS) in media targeted at children, including online. Last year, FDF announced its backing for major changes to the way food and drink is advertised, based on our belief that non-broadcasting advertising rules should be in line with the strict rules already in place for TV.”

He continues: “HFSS food and drink ads have long been banned on children’s TV, with under-16s today seeing far fewer of these ads than in recent years. As young people move away from traditional media towards new and social media, we feel it’s important that ad rules keep up with this change.

“UK food and drink companies have a high compliance rate with advertising rules. FDF’s job now is to work with the ASA, AA and other partners to make sure advertisers understand how to meet these new requirements which represent a major shift in the UK advertising regime.”

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Ireland Aims to Become the World Leader in Whiskey Tourism by 2030

The Irish Whiskey Association has launched the Irish Whiskey Tourism Strategy, which sets out how Ireland can become the world leader in whiskey tourism by 2030. The strategy sets out four recommendations which are required in order to achieve that objective:

  • Support the growth of Irish whiskey distilleries and visitor centres
  • Develop an all island whiskey tourism product
  • Create an Irish whiskey trail and tourism infrastructure around distilleries
  • Develop an embassy network of hotels, restaurants and pubs.

The strategy forecasts that the future of Irish whiskey tourism is dependent on a collaboration of local communities and state agencies supporting the growth of Irish whiskey distilleries and visitor centres all around the island. It proposes innovative ideas including the establishment of an all-island whiskey trail that will attract a significant number of tourists to Ireland, similar to the Bourbon Trail in Kentucky, which attracts nearly a million tourists every year. It highlights the paramount importance of working with tourism bodies to develop the necessary infrastructure to facilitate this growth.

The strategy recommends the development of a hospitality embassy network connected to the Irish whiskey trail will make it easier for visitors to undertake specialist whiskey tours, while extending the benefits of whiskey tourism to local businesses and cultural hubs around each distillery. The Scotch whisky embassy network for example has created 1,370 jobs and contributes over £43 million to the local economy. With these support systems and solid foundation structures in place, Ireland will be able to offer an even more distinctive all Ireland-whiskey product with global appeal, setting it on the path to become the world leader in whiskey tourism by 2030.

IrishWhiskeyAssociationLogo“What we’ve witnessed over the past few years truly is a renaissance in the industry,” says Head of the Irish Whiskey Association, Miriam Mooney. “This strategy sets the conditions for the next step in growth for the industry. In 2013 there were just 4 distilleries in Ireland, today there are 16 in production and 13 in planning in 18 counties across Ireland. With national and local government support, Irish whiskey tourism has the potential to grow from 653,277 visitors every year up to 1.9 million visitors by 2025, spending an estimated €1.3 billion every year.”

Chairman of the Irish Whiskey Association and CEO of Walsh Whiskey Distillery, Bernard Walsh says: “Irish whiskey is a real success story, we are reaching new markets and new consumers. We have an authentic story to tell and a great opportunity to capitalise on growing sales and to drive more tourists to this country by developing the right environment for whiskey-trail tourists. To do this we want to work with state agencies to put the right supports in place and with Government to create the right policy environment to enable the sector to grow and thrive.”

He adds: “Our current excise rates mean that a bottle of Irish whiskey that costs €42 in Ireland, costs just €27 in the US. This makes no sense in the context of encouraging whiskey tourism. Also, new proposals under the Public Health Alcohol Bill will restrict the new entrants and smaller distillers that are needed to promote sustainability through depth and diversity in the Irish whiskey category and so stymie growth in the sector.”

CAPTION:

Pictured launching the Irish Whiskey Association’s  Irish Whiskey  Tourism Strategy were: Michael Creed TD, Minister for Agriculture, Food and the Marine; Carleen Madigan, Legal Advisor, Irish Whiskey Association; and  Bernard Walsh, Chair of Irish Whiskey Association and CEO of Walsh Whiskey Distillery.

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Emmi KALTBACH Creamy & Tasty – From 0 to 100,000 in Just Four Years

Emmentaler AOP and Le Gruyère AOP are the most popular Swiss cheeses both in Switzerland and abroad. This also holds true for the cave-aged cheese specialities from Kaltbach. However, launched just four years ago, KALTBACH Creamy & Tasty is catching up to the two frontrunners at an impressive pace. With annual volume growth of almost 50%, its 100,000th wheel this year recently left the Kaltbach cave. This can be attributed to its balanced flavour, intense but not sharp, which appeals to cheese fans both young and old.

“Subtle, balanced, aromatic, but not too tangy”. This was the positive assessment of consumers when KALTBACH Creamy & Tasty was launched in autumn 2012. Having proved popular ever since, its sales volumes have steadily risen and recently reached a peak of 100,000. 100,000 wheels of KALTBACH Creamy & Tasty left the Kaltbach cave between 1 January and 1 December 2016 – the first time the semi-hard cheese produced in Emmen by Emmi and aged in the Kaltbach cave for four months has reached this magic mark in annual volume.

The sandstone cave in Kaltbach has been used to age cheese since as far back as the 1950s. Located in the municipality of Mauensee, it has been owned by Emmi since 1993. In 2005, Emmi launched the KALTBACH brand to market speciality cheeses from the sandstone cave.

EmmiKaltbachGruyereIn order to meet growing demand, Emmi extended the cave system between 2008 and 2010 from 970 to 2,130 metres, thus creating room for around 150,000 cheese wheels. Whereas sales were made up almost exclusively by KALTBACH Emmentaler AOP in the early years, today KALTBACH Le Gruyère AOP is the most sought-after cheese speciality from the cave. Around 55,000 of the 35-kilogram wheels leave the cave every year.

Launched in autumn 2012, KALTBACH Creamy & Tasty has developed into a further favourite. Its sales have steadily increased by an average of almost 50% each year and on 1 December 2016, it broke the 100,000 wheel mark, meaning that around 400,000 kilograms of this aromatic semi-hard cheese are set to be sold this year. This impressive growth can be attributed to its balanced character, with an intense taste that is not too tangy. The particularly creamy texture, which is achieved thanks to a high proportion of cream, clearly sets it apart from other semi-hard cheeses.

KALTBACH Creamy & Tasty is a real hit in terms of exports, with almost 90% of this cheese being exported. It is particularly popular in Germany, where more than half of the total amount sold is consumed. KALTBACH Creamy & Tasty is also available in the Netherlands, the UK, Italy, Austria, North America and even the Philippines.

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Valio Starts Selling Milk Powders to Chinese Consumers

Finnish dairy group Valio has started exporting lactose-free milk powders meant for the consumer market in China. Valio’s products are the first lactose-free milk powders on the market. Valio milk powders will be available from China’s leading online grocery stores.

“Compared to the rest of the world, people in China do not use milk products that much yet, but their usage is growing constantly. This also serves to increase awareness of lactose intolerance and its symptoms. Valio is a global pioneer in developing lactose-free products, and the demand for our expertise is growing in China”, says Kari Finska, Senior Vice President for Valio. “Even though we are a new face in China’s highly competitive consumer market, the opportunities in China are significant.  At least 80% of the population is lactose intolerant.  Initially, the export amounts will be small compared to other Valio exports.”

Valio has a long tradition in China. It has been exporting milk and whey powders to China for industrial use since 1991. Since 2008, Valio has had a Chinese subsidiary, Valio Shanghai Ltd. Most Valio Shanghai customers are in the baby food industry, which has extremely high quality requirements for its ingredients, based on taste, composition, microbiological quality, traceability and purity.

ValioLogoOnline Sales

The Chinese market is unusual. Online sales have a larger turnover than anywhere else in the world, and over 10% of retail sales are generated online. “Imported groceries are a large part of online shopping, which only makes it natural to make our products available in that way,” says Kari Finska.

Valio has advantages in the Chinese consumer market in that its tasty, high-quality, lactose-free products are based on extensive product development know-how.

“Our Nordic origin has special significance as well. Chinese consumers value purity and safety in their groceries. The fact that our products are made from Finnish milk from farms that are owned by Finnish families speaks to the Chinese consumer,” adds Kari Finska.

Valio is providing Chinese consumers with three lactose-free milk powder options: skimmed, semi-skimmed and whole milk powders. In China, people drink their milk warm. A glass of warm milk is a common way to start or end the day. The long shelf life of Valio milk powders is a benefit for consumers who are not daily users of milk.

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Is It Time For a Reinvigoration of Product Carbon Footprint Labelling in Europe?

Companies that clearly demonstrate the climate change credentials of their products could secure a competitive and commercial advantage, with two thirds of consumers across the UK, France and Germany saying they would like to see a recognisable carbon footprint label on products. This was a key finding from a study of over 5,000 consumers across Europe’s three largest economies, which was conducted by YouGov for the Carbon Trust in the run up to this year’s international climate change negotiations in Marrakech.

This could create growth opportunities for greener products, services and brands, especially in France where three-quarters of the shoppers say they would feel more positive about a company that has reduced the carbon footprint of their products, of which 30 percent would feel much more positive. A majority of consumers in the UK and Germany felt the same, with 56 percent and 50 percent respectively saying they would also feel more positive.

“It is possible that we are seeing a ‘Paris Effect’ after the success of securing a global agreement on climate change last year,” says Darran Messem, Managing Director of Certification at the Carbon Trust. “Businesses that communicate their achievements in reducing emissions can secure a reputational advantage over competitors.”

Product carbon footprint labelling was originally introduced into Europe by the Carbon Trust in 2007, with major commitments from retailers and consumer goods companies. However, although carbon footprint labels are still found on supermarket shelves today, there has been an overall reduction in the use of labels as levels of consumer concern appeared to wane in the aftermath of the Copenhagen climate summit in 2009.

Carbontrustbutton.121509However, the survey did highlight an apparent value-action gap. Although a majority of consumers express that it is a good idea to use a carbon footprint label, just over half admit that they do not generally think about a product’s carbon footprint when making purchasing decisions.

But this is counterbalanced by a significant group of actively green consumers – approximately one in five shoppers in the UK, France and Germany that do consider climate change impact when making purchasing decisions. And 37 percent say that it is important for them to know that businesses they buy from are taking action to reduce the carbon footprint of their products.

“It seems we are reaching a tipping point,” Messem explains. “The demand for sustainable products is there in principle and actively green consumer behaviour is following in its wake. And this is not just happening in Europe. For example at the Carbon Trust we are actively working with the Chinese government on a major new scheme to enable greener purchasing behaviour, with a pilot taking place in Guangdong, which is an economic powerhouse of a province with a population of over 100 million.”

“We now have a binding global deal on climate change and consumer attitudes are shifting, which will create opportunities for companies with more sustainable products,” Messem adds. “Businesses need to be aware of the risks and opportunities that this will create. Environmental impact is increasingly a criteria for competition, alongside price and quality. Stronger regulation and changing consumer demand is a powerful combination, businesses that take early action and build sustainability into their brand will reap the rewards.”

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Success For Emmi at the World Cheese Awards

More than 3,000 cheeses from 31 countries were judged at this year’s Word Cheese Awards – which were held exceptionally in San Sebastián, Spain rather than Birmingham in the UK. Swiss dairy group Emmi presented to the jury 13 cheeses from Switzerland and a selection of cheese specialities from the US. These were given a total of 18 awards.

The cheeses from Käserei Studer in eastern Switzerland were particularly successful. Both Der Scharfe Maxx and Maxx 365 were awarded a gold medal. The cave-aged KALTBACH cheeses won four awards, while the US cheeses from Emmi Roth USA and Cypress Grove were given a total of nine.

Emmi is the largest cheese trader in Switzerland. The range includes cheese that the company produces itself at various production facilities as well as cheese that it purchases (annually over 30,000 tonnes). This cheese normally comes from commercial cheese dairies and is then matured, refined and packaged by Emmi.

Emmi markets its cheeses across the world. Participating in competitions – for example, in the annual World Cheese Awards – is one of the measures being taken to raise the profile of foreign trade and consumption of the company’s cheeses. Emmi’s US subsidiaries have also been competing against Europe for a number of years

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Premier Foods Unveils New Look For Sharwoods

Premier Foods has revealed the new packaging design for the UK’s number one brand in Asian cuisine – Sharwoods – hitting the shelves this month in the UK and internationally. The vibrant design has been developed by award-winning branding consultancy, Coley Porter Bell.

Charged with increasing stand-out and helping consumers engage with the brand better, the agency used Visual Planning to identify an opportunity to take consumers on a culinary and sensorial journey with Sharwoods. Coley Porter Bell also developed a clear brand architecture helping navigation and allowing flexibility to accommodate future new product developments.

The new pack design features free brushstrokes comprised of vivid colours with the product’s name written in a free-form font giving a sense of adventure, modernity and impact on the shelf. Each of the ranges, Indian, Chinese and Thai is enveloped in a rich palette and symbols that are associated with the corresponding country.

James Ramsden, Executive Creative Director at Coley Porter Bell, comments:“Cooking sauces is a much more commoditized category than it used to be. For Sharwood’s, we had to elevate the brand to give consumers more of an experience – we wanted to bring to life the confidence and delicious sensations of cooking these foods.”

Yilmaz Erceyes, Category Marketing Director, Savoury Meals at Premier Foods, adds: “The magic ingredient CPB has is the unique way it approaches briefing, which is its Visual Planning™ workshop. This is where we create the design brief as a client and agency team together not with words but with images. I am convinced this was the key enabler for us to land on a brilliant new brand design for Sharwood’s that tested outstandingly well with consumers, significantly outperforming the previous design as well as the competitive set. I’m convinced this will be a key business driver for us in the new year.”

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Nestlé and FC Barcelona Promote Healthier Lives

Nestlé Milo and FC Barcelona are teaming up to promote healthier lifestyles and the importance of physical activity to young people. The four-year global partnership will make Milo the official tonic food drink of FC Barcelona. In some countries in Europe, the Middle East and North Africa, the partnership will extend to include Nestlé’s Nesquik brand also.

Milo has long been associated with physical activity and for more than 50 years the brand has run youth sports programmes. Currently around 22 million children across the world are involved in sport and nutrition projects delivered by Milo.

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WeFarm Reaches Over 100,000 Users and Secures £1.3 Million Investment

WeFarm, a peer-to-peer agtech network that enables small-scale farmers to access and share vital agricultural information even without internet, has reached over 100,000 users and secured £1.3 million in seed funding. The round is led by LocalGlobe, a UK-based venture capital firm focused on seed investing, whose other investments include Citymapper, Lovefilm, Moo, TweetDeck, TransferWise and Zoopla. The seed round will go towards bringing the benefits of WeFarm to thousands of new farmers.

Approximately 500 million small-scale farmers around the world provide over 70% of the world’s food. However, up to 90% have no access to the internet and they are often isolated and lack access to even basic agricultural information and new ideas. With the world’s population projected to grow from 7 to 9 billion by 2050 and climate change an entrenched reality, increased pressures on the global food supply chain will only persist. Farmers and businesses without access to problem-solving technologies and data are at risk of being left behind.

WeFarm has developed a peer-to-peer mobile network which enables small-scale farmers to access crowdsourced information and advice from other farmers, even when offline. By sending a free SMS, farmers can receive accurate answers to any agricultural queries. The service uses machine learning technology to connect incoming questions to those users on the system who have the most relevant knowledge. Topics discussed on the network range from how to stop baby chicks from dying to where to find a market to sell onions.

WeFarm launched in 2015 and now boasts a community of over 100,000 farmers across Kenya, Uganda and Peru.  This is an unprecedented rate of growth considering the ‘off-grid’ nature of their end users, and to date they have used the service a huge amount; sharing more than 15 million pieces of information. In 2015 WeFarm was part of the Wayra UK accelerator in London, which supported the business in its growth trajectory.

wefarmconnectWeFarm Founder & CEO, Kenny Ewan, says: “Connecting farmers to relevant advice from other farmers is a completely new approach. The majority of information delivered to people living in poverty is top-down, whereas we are using a crowdsourcing model to unlock generations worth of grassroots knowledge, ideas, and experience among farmers. This is why WeFarm has already secured more than 100,000 registered members in an industry where less than 0.1 % of mobile apps ever reach even half that number.”

LocalGlobe partner Saul Klein says: “WeFarm is building and empowering a community of farmers, dramatically improving their experience of obtaining advice. In doing so, WeFarm has created an SMS and web-based network that’s enjoying real user growth and engagement. We believe that this network, whether delivered on feature or smart phones, will, over time, become an important channel for farmers into the wider food supply chain. We are thrilled that WeFarm has reached over 100,000 users and look forward to working with Kenny and his team.”

Kenny Ewan continues: “In five years time we want to connect 100 million small-scale farmers to our network. There is still massive global inequality around access to information, but by designing services for basic mobiles phones you can create social impact on an unprecedented scale as well as develop a highly profitable social business.”

As a result of WeFarm’s crowdsourcing approach, the firm is also generating unique user data on the world’s supply chain and commodities, as well as on populations in the developing world who are yet to have internet access. WeFarm generates revenue by supplying actionable insights to businesses, NGOs and governments. The impact of this important data could be extremely significant in the fight to eradicate poverty and hunger in the developing world. Using this data, governments can track major issues such as disease and drought, and businesses can save millions of pounds by preventing crop diseases from ravaging their supply chains.

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“Clean Supreme” Leads Top Trends For 2017

Growing calls for transparency throughout the supply chain are taking clean & clear label to a new and supreme level. This comes as the inherent benefits of plant-based products are being actively marketed to more health conscious consumers. “Clean Supreme” and “Disruptive Green” lead Innova Market Insights’ Top Ten Trends list for 2017.

“Interest in naturalness and clean label continues to feature strongly,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights. “It has become somewhat of a running theme through our trends forecasts in recent years. In 2008, ‘Go Natural’ led our trends list, and since then the theme has featured each year in different forms, such as ‘Processed is Out’ in 2011, ‘From Clean to Clear Label’ in 2015 and ‘Organic Growth for Clear Label’ in 2016. This year, clean & clear is a theme weaving throughout the entire list, but is specifically the case for trend #1 (‘Clean Supreme’).”

innovamarketinsightsgraphicdecember2016

Innova Market Insights has revealed its top trends likely to impact the food industry in 2017 from its from its ongoing analysis of key global developments in food and drinks launch activity worldwide.

The top five trends for 2017 are:

  1. Clean Supreme: The rules have been rewritten and clean and clear label is the new global standard. The demand for total transparency now incorporates the entire supply chain, as a clean label positioning becomes more holistic. Trending clean supply chain claims include “environmentally friendly,” which has shown a CAGR growth of +72% from 2011-2015 and “animal welfare,” which has grown at +45% per year during this period.
  2. Disruptive Green: As plant-based milks, meat alternatives and vegan offerings have rapidly moved into the mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development, driving more variety and excitement into their category. Innova Market Insights has reported CAGR of +63% for new product launches with a plant-based claim from 2011-2015.
  3. Sweeter Balance: Sugar is under pressure, although it remains the key ingredient delivering the sweetness and great taste that consumers are looking for. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.
  4. Kitchen Symphony: Italian Lasagna is no longer enough – we want Melanzane Aubergine Al Forno! The connected world has led consumers of all ages to become more knowledgeable of other cultures. As a result, there is growing demand for greater choice and higher levels of authenticity in ethnic cuisines. At the same time, pride in local and regional foods is also seeing an upsurge in some countries, with a resulting rise in availability and authenticity of local cuisine.
  5. Body in Tune: Consumers are increasingly personalizing their own nutrition intake, making food choices based around what they think will make them feel better. They are also experimenting with free from products and specific diets like paleo and low FODMAP. At the same time, consumers continue to increase their intake of foods and beverages with ingredients that they consider to be healthy, like protein and probiotics.

The other trends identified by Innova Market Insights are:

6 Plain Sophistication

7 Encapsulating Moments

8 Beyond Pester Power

9 Fuzzy Borders

10 Seeds of Change.

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Budget For Promoting EU Agricultural Products is Increased

EU producers will receive an increased budget of €133 million in 2017 to promote EU agricultural products outside and inside the EU and to continue finding new markets. The European Commission has adopted the 2017 promotion strategy for EU agricultural products with a total budget of €133 million compared to the €111 million available for 2016. This amount will co-finance several programmes, most of which will target third countries and regions, including China, Middle East, North America, South-East Asia and Japan.

A call for proposals to benefit from the 2017 promotion budget will be launched in January 2017 at the latest. Proposing organisations can apply and their campaigns, usually rolling over three years, will be co-financed by the European Commission at rates of 70-85%.

The 2017 budget represents a clear increase compared with the €111 million from this year, outlining the support provided to EU agri-food producers. The 2016 promotion campaign is successfully following its course as the final beneficiaries were selected and will be in a position to get their campaigns started early next year. The selected campaigns, 60 of them being single programmes and 6 multi programmes* show a more diverse and broader outreach than ever. Indeed, they cover 32 third countries, compared with 23 last year, and within the two major destinations, the USA and China, they go well beyond the most targeted areas of New York and Beijing. The products which will be the most advertised in the campaigns are fruits and vegetables (30% of the programmes), followed by meat (17%) and dairy products (15%). This reflects the importance of promotion policy to support sectors experiencing difficult market situations, like dairy and pigmeat.

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A UK First For Scottish Salmon Company

The Scottish Salmon Company has become the first salmon producer in the UK to secure full GGN licensing, an international consumer labelling scheme which guarantees the quality of production and origin of fish and seafood. GGN labels enable consumers to identify products made from fish and seafood raised in GLOBALG.A.P. certified farms. GLOBALG.A.P. is one of the world’s leading farm assurance systems with strict criteria covering legal compliance, food safety, animal welfare, environmental practices and health & safety.

The Internet portal GGN.ORG, is a platform for dialogue to enable direct communication and transparency between farmers and consumers.

Each label carries a 13-digit GGN identification number which consumers can enter online at www.ggn.org to find out about the farm and which fish or seafood was bred in, providing full traceability and transparency. Information on the farms and their good practices are detailed on the site.

The Scottish Salmon Company is the leading Scottish-based producer of fresh salmon, with sites on the West Coast and Hebrides. Its farms and processing facilities have been GLOBALG.A.P. certified since 2008.

Craig Anderson, managing director of The Scottish Salmon Company, says: “Provenance and traceability are of increasing importance to consumers and are paramount to our business. Securing the right to use GGN labelling on our salmon provides even further reassurance of the premium quality of our Scottish salmon to our customers and consumers.”

He adds: “By managing every stage of the production process, from broodstock through freshwater and marine farming to harvesting and packaging, as well as sales and marketing, we can ensure complete supply chain integrity, premium quality and full traceability.”

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Bord Bia Launches an Irish Beef Promotion With German Steakhouse

Bord Bia has launched an Irish beef promotion with the Maredo steakhouse chain, a market leader in Germany. The Maredo publicity declares Irish beef to be “wholesome, juicy and Irish” and the month-long promotion offers Irish beef exclusively in all 48 Maredo restaurants, as well as a Facebook competition to win a trip to Dublin for St Patrick’s Day 2017. The launch took place recently at the Maredo Restaurant in Frankfurt and was hosted by restaurant manager, Manmohan Bedi and Bord Bia, in the company of the Ambassador of Ireland to Germany, Michael Collins.

Six-fold Growth in Seven Years

bordbiagermany2november2016Irish beef continues to perform well in the German market, growing six fold in seven years from €17 million in 2009 to an expected €136 million by the end of this year, with total exports now at approximately 20,000 tonnes. The continuous growth of the sector follows a major promotional campaign, developed and managed by Bord Bia, the aim of which has been to position Irish beef as a premium quality, natural, grass-fed, and sustainably produced product. A new five year campaign will be launched in early 2017 with a renewed focus on sustainability, introducing Bord Bia’s Origin Green programme at consumer level.

Beefing up Promotions

Bord Bia also organised Irish beef in-store promotions recently in German hypermarket, Real, which is Ireland`s biggest customer for Irish beef and accounts for about one quarter of beef exports to Germany. In addition, German hypermarket, Kaufland, will be targeted by Bord Bia with in-store promotions and the Irish beef Food Truck, ‘irishbeef.de on Tour’ will hit the road between now and the end of the year covering trade fairs as well as food and arts festivals.

 

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Edrington Awards Key Contract to Elite Control Systems

Elite Control Systems Ltd, a leading provider of systems integration and engineering support services, has been awarded a major contract by Scotland’s leading premium spirits company Edrington for its new distillery and visitor centre for The Macallan whisky, one of the world’s leading luxury Scotch malt whiskies.
 
Nestled in the parklands of The Macallan Estate in Speyside, the contemporary distillery promises to be, according to Edrington, “a site of major architectural significance,” as well as a huge boost to tourism and the local economy.  With architects Rogers Stirk Harbour & Partners, designers of the Millennium Dome and Pompidou Centre, commissioned to design and build it, the new facility will not only “complement the natural beauty of the area,” but be highly innovative and environmentally sound.
 
Edrington is relying on Elite Control Systems to write the full process software control package, and provide ongoing support services following commissioning. This combination of technology and 24-hour technical support will ensure that the automated control systems that Edrington uses to operate the new plant function properly, so that production remains on track and the visitor centre remains open to welcome thousands of visitors all year-round.
 
edringtonnewdistillery2Whisky Distillery Project From ‘Ground Up’
For Elite Control Systems, the project represents the challenge of providing a fully operational software control system for a distillery from the ‘ground up’.  “It’s very exciting that a brand new distillery of this size, sophistication and calibre is being built in Scotland,” says Ewan McAllister, Technical Director for Elite Control Systems. 
 
“The fact that Elite Control Systems were selected by Edrington to provide a full software control system for the entire facility illustrates that we have earned our reputation as a recognised leader in providing control systems for the whisky industry.  Clearly, Edrington are confident that we will deliver the large, complex system that this high profile facility demands.  It’s an honour to have been given this opportunity to contribute to what is certain to become a testament to the quality and craftsmanship of The Macallan brand, and an outstanding experience that will attract visitors from around the world,” adds McAllister.
 
Prior to installing the software control system on-site in Speyside, Elite will make certain that it conforms with Edrington’s specific requirements.  Initially, the control software will be simulated, tested and fully documented at Elite’s facility in Livingston to ensure a smooth commissioning period, with minimal programming required on-site.
 
After the facility is up and running, Elite’s dedicated Support Services division will provide around-the-clock support of the new distillery’s state-of-the-art control system. Should any hardware or network problems arise, Elite Control Systems engineers will be on standby to respond immediately to rectify the situation so that operations will resume as soon as possible.  To make certain that the system functions properly, Elite will also conduct regular preventative maintenance checks, minor system modifications and training of Edrington technical staff.
 
Improving Efficiencies For Edrington
For the past six years, Elite Control Systems has worked alongside Edrington to ensure that its process control systems operate reliably, so that production continues at optimum levels. For example, last year Elite Control Systems helped Edrington improve efficiencies at a large tank farm located at its Great Western Road facility in Glasgow, Scotland.  Elite carried out an upgrade to the control system that was being used andby doing so, eliminated the need for operators to manually route batches for blending and preparation.  These functions are now carried out within the new SCADA & PLC control platform, which also allows for real-time monitoring via an internal web portal. This effectively allows management to view tank levels, transfers, final product and routes, as required.

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Bord Bia Appoints New CEO

Bord Bia, has announced the appointment of Tara McCarthy (pictured) as Chief Executive. Ms McCarthy will succeed current Chief Executive, Aidan Cotter, who will retire in January 2017. Ms McCarthy, who was appointed following a rigorous and competitive process overseen by the Board of Bord Bia, is Chief Executive of Bord Iascaigh Mhara (BIM), since September, 2015. Prior to this, she worked with Bord Bia for over 20 years, holding a number of senior positions, including Senior Manager, Consumer Foods Division (2001–2011), and Director, Food and Beverage Division (2011–2015). She holds a B.Comm from University College Galway and a Masters of Business Studies from UCD’s Michael Smurfit Graduate Business School.

Michael Carey, Chairman of Bord Bia, comments: “On behalf of the Board, I am delighted to announce the appointment of Tara McCarthy to Chief Executive of Bord Bia. Tara has clearly demonstrated her leadership capabilities during a 20-year career in the agri-food industry. The competition for the role was very intense and throughout the robust process, the panel was hugely impressed by the high calibre of candidates. Tara is exceptionally well qualified to take the organisation to the next level, with a deep understanding of the work of Bord Bia. She has proven to be a strong leader and fully appreciates the need to build close relationships with the organisation’s key stakeholders. I am confident that Tara will meet any challenges facing the sector, and pursue new opportunities, with vision, determination and imagination.”

Ms McCarthy says: “It is an honour to be asked to lead Bord Bia during what is a very exciting time for the Irish food and drink industry. Our total exports target of €19 billion, as set out by FoodWise 2025, is ambitious, yet achievable, and I am looking forward to working with all stakeholders, including farmers, food manufacturers and producers in order to reach that goal. I want to pay tribute to my predecessor, Aidan Cotter, and I hope to build upon his outstanding work over the coming years.”

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New International Action Plan to Boost Exports of UK Food and Drink

An ambitious new action plan to grow exports and bring a £2.9 billion boost to the UK economy has been launched by the Government. The new International Action Plan for Food and Drink will see Government and industry working together to boost food and drink exports over the next five years.

The plan identifies nine markets across 18 countries with the best potential for growth. It sets out new ways to tap into these markets, including targeting:

* An extra £185 million in exports to Japan through demand for classic British products like tea, jam and biscuits and new opportunities for British beef;

* An additional £293 million of exports to Australia and New Zealand, where there is a growing thirst for British beer and cider;

* A £215 million export boost in Mexico and Latin America through growing demand for a wide range of British products including whisky and gin.

“With over £10 billion worth of food and drink sold overseas in the last seven months and exports up almost six per cent compared to 2015, there is no doubt we are open for business and ready to trade,” says Environment Secretary Andrea Leadsom. “Scottish salmon, Welsh beef, Northern Irish whiskey and English cheese are already well-known globally and I want us to build on this success by helping even more companies send their top quality food and drink abroad. Together over the next five years Government and industry will help exporters sell more overseas and provide business support, mentoring and training to give new companies the confidence and skills to start exporting.”

Ian Wright, Director General of the Food and Drink Federation, says: “We are supporting the Government’s export drive with an ambition to grow branded food and drink exports by a third by 2020 to £6 billion. Export growth is hugely important to our sector. We hope that the International Action Plan for Food and Drink will open more channels and provide direct support to new and existing food and drink exporters.”

The Great British Food Unit which was launched earlier this year to promote exports, support inward investment and champion the excellence of British food and drink at home and abroad will support industry to achieve the targets set out in the plan.

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Pukka Pies Selects IFS Applications 9

IFS, the global enterprise applications company, has announced that Pukka Pies, the independent UK pie manufacturer, will implement IFS Applications™ 9 to improve planning and support business growth. Founded in 1963, Pukka Pies is an independent family company based in Leicestershire. It makes over 69 million pies and pasties every year. Traditionally selling to outlets including chip shops, butchers, bakers and sporting venues, Pukka Pies has transitioned into retail and now sells to most major supermarkets and local convenience stores.

The move into retail has caused greater variances in production volumes however, and Pukka Pies was looking to replace its legacy business software with a system that could more closely measure its production processes and inventory management across its UK operations.

With IFS Applications 9, Pukka Pies has access to a single streamlined ERP solution that will enhance traceability of its supply chain, improving its ability to manage production. IFS Applications 9 will reduce the amount of duplicated paperwork while also enabling immediate reporting on company balances and inventory, a significant improvement for auditing processes.

Pukka Pies needed a new system that would future-proof its operations, improve planning, and cope with business growth. IFS Applications offers a full breadth of ERP capabilities meaning that instead of integrating additional third-party software, Pukka Pies can implement further IFS solutions to adapt to growth or changes to the business.

“IFS Applications is a great fit for Pukka Pies; the integrated payroll and HR systems were a useful addition for us, and something we didn’t see in other vendor offerings. Ensuring user buy-in was also important, as this is the first ERP system we have implemented. The system was received well internally thanks to its intuitive user interface that was easy to navigate,” says Andrew Wormald, Business Systems and Process Manager at Pukka Pies. “In IFS we have found an organization with a similar culture to us and, with a product like IFS Applications that is subject to continuous research and development, we’re excited about the potential it will enable for our business.”

IFS UK Managing Director Paul Massey adds: “Pukka Pies is a great example of a British family-run business that is looking to future-proof its operations. IFS Applications will improve efficiencies across the organization, helping it to meet current demands and provide a solid foundation for Pukka Pies’ business growth.”

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British Brands Continue to Profit From the French Market Post-Brexit

A growing number of British brand owners and SMEs are seeking expert support to break into the French retail space, regardless of Brexit, according to leading export company Sutralis. Rouen-based Sutralis, which specialises in collaborating with international brands to successfully launch in France, has been tracking opportunities and trends within the French retail sector for more than a decade. Despite initial concerns within trade and industry that the UK’s EU Referendum decision could delay British brands from embarking on export strategies, Sutralis has mapped growing interest in the French retail sector throughout 2016.

Director and founder of Sutralis, Philippe Demarest, comments: “Many fabulous opportunities exist within the retail market. The UK is an extremely important market for the French food and drink sector, and we are getting more and more enquiries from British brands keen to explore new market opportunities. Brexit has had no impact on the number of enquiries we’ve received.”

UK food and drink exports in the first half of 2016 reached £6.6 billion, up 8.7% on the first half of 2015. Behind Ireland, France is the biggest market for UK food and drink exports, and Philippe Demarest, founder and director of Sutralis predicts this will continue into 2017. Since 2006, Sutralis has generated a turnover of more than £5.5 million for over 100 companies worldwide including the UK, Spain, Brazil, United States, Ireland and Belgium.

“We support international companies looking to expand into the French market, helping them overcome challenges that can put brands off at the first hurdle. We provide the expertise and contacts here in France, we create sales materials in French, pitch to our buyer contacts in their own language, and work for the international brand as an extension of their team,” explains Demarest. “There are significant opportunities for innovative, premium, natural, healthy and convenient products that offer a clear, unique selling point for French buyers, and we know how to open the right doors to bring British brands successfully into our market place.”

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Herbst Software Opens New Regional Cork Office in Ireland

Herbst Software, a leading provider of business management and ERP software, has opened a brand new office space to accommodate its national growth and future expansion plans.  The new office space is located in Carrigtwohill Shopping and Business Centre, Carrigtwohill, County Cork, and will provide capacity for increased sales as well as professional services operations for the south-west region of Ireland.

Orson Herbst (pictured), Sales and Distribution Director for Herbst Software, reinforces this sentiment, stating: “Cork was the logical option for our expansion plans, being the largest commercial hub in Ireland outside of Dublin. Many regional businesses are seeking to solve fundamental issues such as the movement of goods, credit control, and the simplification of internal business processes. We wish to provide such companies with the proper tools to help them advance to the next level.”

The new office is being established to create new jobs and to distribute key company resources across the country in accordance with greater demand for business management software. For further information visit www.herbstsoftware.com.

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International Appetite For Pots & Co’s Puddings

Pots & Co, the UK-based premium desserts business, is marking its expansion across Europe with a sweep of international listings. From the Netherlands to France, Poland and Ireland, the company is growing alongside demand for great-quality puddings. Netherlands’ Albert Heijn, the largest Dutch supermarket chain, has tripled distribution of Salted Caramel & Chocolate, Lemon Posset and Roasted Hazelnut flavours – to be sold in 900 stores in 85g portion sizes. This was confirmed after a five-week trial in the Dutch market, with a great consumer uptake and ever-increasing rate of sale.

In France, four ceramic Pots and four Little Pots lines will launch in Carrefour, one of the world’s largest hypermarket chains, in October. Chocolate Fudge (125g) and Salted Caramel & Chocolate (100g) will be available in 1,570 stores and Sticky Toffee (125g) and Lemon Posset (110g) will be distributed in a total of 825 stores. Alongside this, delectable Little Pots in Mango & Lime, Passion Fruit, Malted Milk Chocolate and 70% Chocolate will be distributed in 730 convenience stores across the country.

Pots & Co forecasts for an incredible 25,000 ceramic pots and 14,000 Little Pots to be sold in France every week – driven by consumer demand.

In February 2017, Pots & Co will extend its French listings further, launching the range of ceramic pots in popular grocery chain Franprix.

Switzerland’s high-end retailer Globus has just announced it will be listing a selection of Pots & Co.’s products in nine stores across the country. This includes the four-pack of Little Pots of 70% Chocolate, as well as firm favourites Salted Caramel & Chocolate, Roasted Hazelnut, Chocolate & Orange, Sticky Toffee and Chocolate Fudge.

On the momentous export uplift Pot & Co has experienced in 2016, Julian Dyer, Founder and CEO of the company, says: “It is fantastic to experience this level of expansion across Europe, as there’s a clear international appetite for excellent-quality puddings. In 2013 we turned over £150,000, in 2014 this had risen almost ten-fold to £1.4 million, in 2015 £3.2 million. We now expect annualised turnover to hit £10 million by the end of 2016. We have ambitions to continue growth in the global market and have extended our factory size and production line accordingly, to ensure all our Pots are made to the same Michelin-standard. Despite our rapid expansion, every single Pots & Co product is handmade to guarantee quality.”

Pots & Co has listings throughout the UK in stores including Waitrose, Tesco, Budgens, Harrods and Selfridges.

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Britvic Re-launches Mixers and Juices Range

Britvic is unveiling a complete re-launch of its Britvic Mixers and Juices range. In response to evolving consumer tastes and the demand for authentic and quality drinking experiences, Britvic’s iconic Indian Tonic Water has been refreshed. The tonic was reformulated to improve its flavour profile and now beats Schweppes in blind taste tests1.

Britvic’s tonic water, along with the rest of the range, will be housed in a brand new, bespoke bottle boasting new branding designed to emphasise the brand’s classic British heritage. The new bottles are moving to a 200ml format, the market’s fastest growing SKU2, offering customers the most convenient size to cater for both single and double measures.

Britvic will bring the re-launch to life with an in-outlet community support platform, the Britvic Lifting Spirits Foundation, it launches from mid-October in the leisure channel. The Foundation has been specifically designed to further Britvic’s heritage in supporting local communities and social projects. For every bottle of new look Mixers & Juices sold in participating customers, Britvic has committed to give back to local initiatives and projects, chosen by publicans and bar owners. Outlets will be invited to join the Foundation and will receive fundraising kits and POS to encourage their consumers to donate to local causes. Britvic will also be introducing the Great Service Awards in 2017 to recognise the industry’s best bar-staff who go the extra mile for their consumers and understand the importance of outstanding customer service.

Annabelle Cordelli, Brand Marketing Director at Britvic Soft Drinks, comments: “The re-launch of our Britvic Mixers and Juices range marks a real commitment to both quality and community for us. We’ve listened to our customers and consumers to develop our great-tasting tonic  to lift guests’ spirits – in both senses of the word. It’s a truly iconic tonic!”

She adds: “In addition, through our Lifting Spirits Foundation we’re also working with our customers to support their most worthy local projects, paying homage to Britvic’s heritage of being at the heart of the community.”

Britvic Mixers and Juices will also be available in handy 125ml bottles and 150ml cans across the Indian Tonic, Low Calorie Indian Tonic, Ginger Ale, Orange Juice, Tomato Juice, Pineapple Juice, Grapefruit Juice, Cranberry Juice, Soda, Bitter Lemon, and Lemonade variants. The rebranding also extends to the Dilutes range which comprises Orange Cordial, Blackcurrant Cordial and Lime Cordial.

1 *MMR Research Worldwide, blind taste test new Britvic Indian Tonic water vs Schweppes tonic water and Britvic Low Calorie Indian Tonic Water vs Schweppes Slimline tonic water, June 2016, 150 respondents

2 (+24% vs. LY), CGA, Total On Premise, Value (£m), MAT vs. YA, June 2016, Mixers only

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Unilever to Build a Global Foods Innovation Centre in the Netherlands

Unilever has announced its intention to build a new global Foods Innovation Centre in Wageningen, the Netherlands. The Foods R&D organizations, currently based in Vlaardingen (the Netherlands), Heilbronn (Germany) and Poznan (Poland) will be co-located in the new centre.

The announcement means that Unilever will move all roles in R&D Foods that are currently based in Vlaardingen, Heilbronn and Poznan, to the new global Foods Innovation Centre in Wageningen. The new centre, which will house approximately 550 roles, is expected to be fully operational by April 2019.

By co-locating the R&D resources of its categories (Home Care, Personal Care, Foods & Refreshment) into its key R&D locations, Unilever will create critical mass in expertise areas to ensure that the technologies ultimately bring benefit-led, breakthrough innovations to the markets. In addition, Unilever aims to evolve its R&D sites into innovation ecosystems to leverage the knowledge and expertise of external partners.

Jan Zijderveld, President of Unilever Europe, says: “The Agri-Food Innovation climate in The Netherlands is very strong. The co-location of all elements of our Foods R&D organization within the Foods Innovation ecosystem in Wageningen will enable Unilever to strengthen its ability to develop cutting edge Foods innovations in close collaboration with the Wageningen University & Research (WUR) and a broad variety of other science institutes and startups.”

Amanda Sourry, President of Unilever Foods.

Amanda Sourry, President of Unilever Foods.

Amanda Sourry, President of Unilever Foods, says: “The Foods Innovation ecosystem in Wageningen will bring together a strong combination of in-house R&D and external science and technology, talent and facilities, increasing the impact of Unilever’s own resources and capabilities, and ultimately creating the innovative power that we need to provide leadership in Foods.”

The R&D Home Care, Personal Care and Refreshment organisations that are currently based in Vlaardingen will move to the Innovation ecosystems in Port Sunlight (Home & Personal Care) and to Colworth Science Park (Refreshment). These moves and the move of the Foods R&D organisation from Vlaardingen to Wageningen lead to the fact that the Vlaardingen site will close over time.

Unilever will now start the consultation process. The building of the Foods Innovation Centre in Wageningen will only commence following the completion of this process. Unilever expects the total project to be finalised by the second quarter of 2019.

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Jungheinrich Expands Portfolio to Include SAP EWM Solutions

An ever growing number of companies are relying on SAP standard software to manage their processes along the entire logistics chain. In response to increased customer demand for manual and automatic warehouse management solutions that run under SAP, Jungheinrich has incorporated SAP EWM into its logistics system solutions. As part of the SAP Supply Chain Management system (SAP SCM), SAP EWM provides comprehensive process support for any type of warehouse.

Jungheinrich has thus decided in favour of an even stronger partnership with SAP, and can now completely connect its customers’ warehouse processes and technology – even in the most complex cases – within the context of SAP EWM. This is in addition to its proprietary Warehouse Management System, which already interfaces with SAP. This expanded IT expertise puts Jungheinrich in a position to provide the ideal warehouse technology and IT solutions for any type of warehouse – regardless of the size or degree of automation. Jungheinrich’s many years of experience and comprehensive expertise in planning, implementing and servicing logistics systems make it a one-stop shop for holistic, coordinated service packages.

“By taking SAP EWM into our portfolio of Warehouse Management solutions, Jungheinrich now offers its customers an even more flexible, adaptable solution for their logistics processes, especially for those customers who are committed to a 100% SAP IT strategy,” comments Dr Markus Heinecker, Managing Director of Jungheinrich Systemlösungen GmbH.

This certification represents a widening of Jungheinrich’s already outstanding process and implementation competence to encompass the SAP EWM logistics solution. The customer thus benefits from consistent support in the introduction of SAP EWM, from the initial planning stages and implementation right through to after-sales service from Jungheinrich.

CAPTION:

By expanding its portfolio and extending its SAP expertise to encompass SAP EWM, Jungheinrich has further extended its range of tailored solutions for effective, integrated logistics processes.

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Premier Foods Launches First For Batchelors With New Microwaveable Meal Pots

UK food group Premier Foods is investing in its Batchelors brand and moving it into the microwaveable ambient pots market for the first time in response to consumer demand for healthier, more convenient meal solutions. Three brand new product ranges, Batchelors High Veg Pots, Soup & Dippers and High Protein Pots, will be available in stores from mid-October and supported by a multi-million pound TV ad campaign kicking off in the New Year.

Yilmaz Erceyes, Brand Director for Savoury Meals at Premier Foods, comments: “We are seeing demand for convenient, time-saving products, but consumers are no longer willing to compromise on taste and nutritional value. These great tasting, single portion pots are ideal for lunchtime and deliver one of your five a day. The move into microwaveable ambient pots for Batchelors is an exciting opportunity for retailers as individual, ambient pots are growing at +9% . With the quick meals, snacks and soups category having an impressive 92% household penetration, we are targeting a broad range of shoppers.”

Batchelors High Veg Pots will be available in six tasty flavours, including Spinach Fusilli with Garlic & Mushroom Sauce and Red Pepper Noodles with Sweet Chilli Sauce – building on the popularity of Mediterranean and Oriental flavours.

Erceyes continues: “Our consumer testing has been invaluable, with excellent results that give us the confidence there is a place for these new pots within the market. Both the High Veg Pots and Soup & Dippers achieved outstanding scores when tested with consumers, which is very promising for retailers as only 10% of new products achieve this rating.”

Batchelors Soup & Dippers is designed to provide shoppers with new inspiration for lunchtime and aims to help increase average spend within the soup sector. Following insight that 41% of total soup occasions includes some type of bread or roll , the products offer thick, chunky soups with crispy bread croutons seasoned with black pepper. The range will be available in six flavours, including classics such as Tomato & Basil and Carrot & Coriander.

The new Batchelors trio is completed with the introduction of High Protein Pots. Shoppers are increasingly seeking healthier alternatives in convenient products, and these pots are helping retailers keep up with the trend for added value products. Protein rich products continue to gain momentum with beans, grains and lentils becoming more mainstream. The range will launch in four flavours, including Mexican Bean Chilli and Moroccan Chickpea Tagine.

The new products from Batchelors directly support two of Premier Foods recent health commitments to encourage healthier food choices, specifically its pledge to launch nutritious new products with higher levels of fibre, protein and macro nutrients and ensure at least three-quarters of the new products in its Grocery portfolio are ‘better for you’ choices.

Posted in Innovation, Marketing, New Product DevelopmentComments Off on Premier Foods Launches First For Batchelors With New Microwaveable Meal Pots

Egemin to Build High-bay Warehouse For Belgium Snack Food Producer Poco Loco

Egemin Automation will soon start with the construction of a new automated high-bay warehouse for Belgian snack food producer Poco Loco. The company has been experiencing steady growth and needs more capacity. To achieve this, the company recently bought seven hectares of industrial area across the street from the company’s existing production facility. The new warehouse is part of a Eur50 million project that will allow Poco Loco to centralize its storage in one location, giving it even more control over its logistics process. For Egemin the project represents a confirmation of its competencies in automated warehouses for the food industry. The new warehouse is to go operational by early 2018.

Poco Loco produces tortilla wraps, crisps, dinner kits, Tex Mex spices and sauces. Approximately 96% of everything made in the Roeselare facility is destined for foreign markets. Until now, the products have been stored at different sites and with external suppliers. “By centralizing a major part of our warehouse, we will cut 25,000 truck trips,” says Peter Denolf, Managing Director at Poco Loco. “We will, therefore, not only save money but will also acquire more control over our own logistics. This will help us respond more flexibly to the demand of our customers.”

The new fully automated high-bay warehouse will be able to store 42,000 pallets. A 100-metre-long conveyor bridge over the public road between the production facility and automated warehouse will connect both locations. Conveyors on the bridge will transport finished pallets to the warehouse and supply raw materials from the warehouse to the production site. Finished products for customers will be picked in the warehouse and then automatically transferred to the loading zone.

Egemin Automation will deliver the complete design and delivery of the system, including all warehouse equipment and the automation of all logistics processes within this project. “We have succeeded in separating all the logistics processes and  properly aligning them,” says Joris Van Hoye, System and Concept Engineer at Egemin Automation. “The cooperation with logistics consultant Logflow, who was responsible for mapping the logistics flows of goods and the feasibility study, went very well. The warehouse, at 43 metres high and with a surface area of 8,000 sqm, makes it an impressive project. The warehouse is equipped with 11 stacker cranes and 910 metres of pallet conveyor, which ensure that 304 pallets can be moved in and out per hour. We managed to come up with a fairly simple solution to the myriad of complex logistics processes. That’s one reason why Poco Loco chose Egemin.”

The construction of the project will start soon and run for 18 months. The new warehouse is to go operational by early 2018. For Egemin, this project is an additional confirmation of its growth in warehousing and distribution solutions and its expertise in automated high-bay warehouses for the food industry.

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Independent Craft Beer of Ireland Symbol Launched

The Independent Craft Brewers of Ireland (ICBI) has launched the official ‘Independent Craft Beer of Ireland’ symbol. This symbol was launched to assist the consumer in seeking out genuine Irish craft beer. The aim of the symbol is to simply allow the consumer to make an informed purchase decision based on the providence of the product they are purchasing.

From a consumer standpoint, the messaging behind the use of the symbol on products is as follows:

  • There has been so much growth in the beer market, in Ireland with in excess of 80 registered microbreweries now in operation when a little as five years ago there were less than 20.
  • This is all fantastic for the consumer, leading to such great choice of beers being available to them. Along with the beers, craft beer drinkers also love the names and stories behind the breweries.
  • Unfortunately, some other companies are jumping in on this and releasing products into the market which they are misrepresenting as craft beer, and being vague about origin to suggest a provenance of craft beer from an independent Irish brewery.
  • irishcraftbrewingsymbolThe Independent Irish Craft Beer symbol offers reassurance to consumers that the beer they are buying is what it purports to be – that the brewery the beer came from is independently owned, small scale, a registered microbrewery as recognised by Revenue, and that the brewer has complete ownership of the brand.
  • What this means for the consumer is that they can easily identify a beer which comes from an independent Irish craft brewer and make an informed choice, based on the provenance of the beer.
  • For the Irish craft brewers, it gives a means by which they can take a stand against the misrepresentation of brands and to identify themselves as what they are – small scale breweries, brewing their own beers in their own microbreweries.
  • The Independent Irish Craft Beer symbol had been devised and developed by ICBI, the Independent Craft Brewers of Ireland, however use of the symbol is not confined to ICBI members.
  • Any brewer whose beer fulfils the criteria may submit it for approval by the review panel, who will meet quarterly to approve applications and address any complaints concerning use of the symbol. Use of the symbol will be managed through spot checks on the marketplace and a formalised channel for making complaints of any beer which it is felt is using the symbol deceptively.

By technical definition the criteria for usage of the symbol is as follows:

  1. The applicant company must have a current Brewers Manufacturers License from Revenue.
  2. The applicant company must have a current ATP 3 Form.
  3. The applicant must submit a signed declaration to confirm:
    1. That they are economically independent of any brewery producing over 30,000HL per annum;
    2. That they meet Enterprise Ireland’s definition of an SME;
    3. That they own and control the brand for which they are applying for use of the logo;
    4. That the beer to carry the logo was brewed in Ireland by them in their brewery and not under contract by another brewery;
    5. That the beer to carry the logo was packaged by them, or under contract for them, on the island of Ireland.

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Bord Bia Launches State-of-the-art Consumer Research Centre

Ireland’s food, drink and horticulture industry will for the first time enjoy unrestricted access to the latest global trends, research, consumer insights and industry innovations thanks to a new integrated, state-of-the-art consumer research and market insight centre launched by Bord Bia at its headquarters in Dublin.

As the industry prepares to virtually double its exports, to reach the target of €19 billion set by FoodWise2025, The Thinking House will play a potentially transformative role in helping it to develop and differentiate its offerings in the global marketplace, according to Bord Bia Chief Executive, Aidan Cotter.

In addition to meeting the challenge presented by Brexit, achievement of the industry’s ten year target is expected to require a step change in export growth to Europe and a trebling in its exports to international markets, including a quadrupling of its presence in Asia’s growth markets, according to Bord Bia, which recently opened its thirteenth international office in Singapore.

BordBiaLogoThe Thinking House, the logical progression for Bord Bia’s growing investment in market and consumer research, will be managed by Helen King, Director of Consumer Insight and a team of 12 professionals, with backgrounds ranging from psychology to librarianship.

The creative space includes a Trends Zone to highlight the latest food and drink innovations from around the world and a Packaging and Branding gallery to promote best in class design and to showcase Bord Bia’s recent work with Irish food and drink brands.

The ‘Living Room’ and its adjacent viewing room, will allow Bord Bia, and the industry, to conduct qualitative focus and discussion groups, equipped with audio, video recording and live streaming capacity, while the Library presents invaluable access to a wide range of databases and reports that would heretofore have been financially prohibitive to source for many small to medium-sized companies working in the industry.

Finally, an innovative working space, with room for up to 70 people, will be available for the industry to use for workshops, meetings and presentations.

bordbiaconsumerinsightAlthough Bord Bia’s award winning research and insight work is now well established having initially focused on global food trends, the Consumer Insight team currently work with over 100 Irish brands per year across all sectors, ranging from small start-ups to large multinationals. Recent research work has extended into the far reaches of China, South East Asia and Africa where Bord Bia staff, using cultural ethnography, have visited and stayed with people in their homes, shopped with them, eaten with them and even looked in their fridges, to better understand food habits in very different cultural environments.

Meanwhile Bord Bia’s Consumer Lifestyle Trends programme, which identifies and tracks the biggest trends shaping people’s lives over the next 3 – 5 years, is based on global quantitative and qualitative research in 21 countries across four continents. As part of this programme, Bord Bia works with a team of ‘Streetscapers’ based in 60 cities all over the world from Mumbai and Mexico to Tokyo and Toronto to help the industry monitor the latest food and drink trends and innovations.

Aidan Cotter, Chief Executive of Bord Bia.

Aidan Cotter, Chief Executive of Bord Bia.

Aidan Cotter, Chief Executive of Bord Bia, comments: “The recent performance of our food and drink exports, growing by more than 50% over the past six years, and now at just short of €11 billion, has been exceptional in the context of its time, positioning the industry at the heart of our economic recovery. As the industry strives to reach the ambitious export target of €19 billion, the goal set by FoodWise2025, it now requires transformational initiatives to support another step change in export growth.  I believe the establishment of The Thinking House sends a signal of how our industry will seek to compete and will, over time, prove transformational.”

He adds: “Success in a highly competitive, global marketplace, where we seek to compete not on price, but through value, can only come from having a deep understanding of the needs of consumers and the insights that will enable us to create, demonstrate, and effectively communicate relevant points of difference.”

Helen King believes The Thinking House will help “elevate Ireland as a 21st century contemporary food-producing nation that commercializes sustainable and scalable food production in line with genuine consumer needs.” She continues: “Insight gives us a deep understanding of our markets and end users, so that our industry can make better informed decisions based on what consumers and customers want and need. Ultimately this leads to more commercial success.”

What’s Next?

Bord Bia’s upcoming market research work includes a focus on health and wellness through The Psychology of Sugar study, a semiotic and qualitative look at the story of sugar today and how consumers and shoppers navigate product choice; Ageing Well, how older people engage with products while trying to lead a healthy, long life, and ethnographic work in China to research opportunities for Irish beef and pork.

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Lucozade Ribena Suntory Targets Energy Savings with Wonderware

Lucozade Ribena Suntory, one of the leading soft drinks businesses in the UK and Ireland, has partnered with Human Machine Interface (HMI) leaders Wonderware UK & Ireland, to monitor and improve its energy performance. Formed in 2014, Lucozade Ribena Suntory is part of Suntory Beverage & Food Europe. The company’s UK site is a 53 acre facility based in Coleford, Gloucestershire, where it produces Lucozade Energy, Lucozade Sport, Lucozade Zero and Ribena. The factory produces over 1.2 billion bottles of drink each year.

Lucozade Ribena Suntory has partnered with Wonderware UK & Ireland as part of the company’s goal to reduce its factory’s energy consumption by 5% year-on-year. In order to make reductions the company required a complete breakdown of site energy usage, so looked for an expert driven energy management solution. Lucozade Ribena Suntory’s mission is to reduce its impact on the environment and work in harmony with people and nature. The partnership with Wonderware will help the company understand its energy consumption in more detail, supporting the business in achieving this goal.

The company has now implemented Wonderware System Platform, which can be attached to Lucozade Ribena Suntory’s individually metered systems to convert the raw energy data into actionable information, allowing LRS to better understand its energy consumption patterns and costs and to identify potential inefficiencies.

lucozaderibenaukplant2compressedBuilt like an operating system for industrial applications, Wonderware System Platform provides configuration, deployment, communication, security, data connectivity and is capable of connecting to hundreds of field devices and plant systems.

Lucozade Ribena Suntory is also using Wonderware’s Operational Intelligence Software dashboards to raise awareness of energy consumption and promote behavioural change. The real-time feedback and live usage data on the dashboards will allow team members to see how their individual actions can have an impact on energy use across the site. This focus on employee behaviour change has already worked for Lucozade Ribena Suntory in the field of health and safety. The company recently announced 365 days without Lost Time Accidents, mainly as a result of individuals taking ownership of health and safety on-site.

Gary Burford, Energy and Sustainability Manager at LRS, says: “Energy management is a continuous improvement activity and we’ve already undertaken in excess of 26 energy saving projects in the last four years.  To make further improvements, we need to understand where we are using energy across the site and improve the visibility and accessibility of that information to allow us to make changes.”

He adds: “We believe the graphical interfaces and real-time data offered by the Wonderware solutions will engage our people, giving them an immediate awareness of their impact on energy usage and empowering them to make the small changes that can, over time, deliver big results.”

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Probably the Best Taxi Experience …

A beer tap in the seat? Foot massage or a 15 course dim-sum meal? Carlsberg does the taxi experience better for Hong Kong commuters in its latest campaign.

The total global number of licensed taxi and private hire vehicles and driver licenses reached record levels this year. Total licensed vehicle numbers in England alone increased by 9.3% to 242,200 since 2013, the highest number since comparable records were first collected in 2005.

Nevertheless, most know some of the stresses people experience when looking for a taxi.

Carlsberg decided to give some people a taxi experience they´ll never forget. With Carlsberg beer ready on tap, shopaholics, well-suited executives and metropolitan millennials are given probably the best taxi experience in the world.

As they curiously press different buttons, extra services are provided: a table of dim-sum food for the ride home, a shave in the back of a van, and all kinds of services to make sure passengers leave the cab in a refreshed mood.

Following the Carlsberg poster, luggage belts, Chocolate bar, Train Upgrades and many more,  Carlsberg’s latest campaign strengthens the link between Carlsberg‘s high quality beers and its well-known slogan of being probably the best beer in the world.

“Carlsberg always supports getting home safely after a night out on town and taxi service plays an important role for this. However, they are not always so easy to hail. We wanted to bring the passengers probably the best taxi ride in the world, and I believe we did,” says Didrik A Fjeldstad, Global Marketing Director for Carlsberg. “Our colleagues in Hong Kong created a Carlsberg Taxi and surprised people with a unique experience that matches the quality of our beer. We made it because everyone knows how difficult it can be to hail taxis, especially when it is late at night or when it starts to rain. Hidden cameras capture all the funny moments.”

Many of Carlsberg’s fans on Facebook asked cheerfully, “Where can I find this!?” following the Hong Kong release. Carlsberg cheerfully responded to enjoy its beers instead but the reception on social media has convinced Carlsberg to accompany the video release with off-line offers that matches the video concept.

“We always strive for better beer and better authentic beer experiences. The campaign nods to Carlsberg’s unique quality by giving people a unique experience. Since its release last week, the video was shared widely and will be further amplified globally from this week. We are very inspired by the feedback from Hong Kong beer lovers and to celebrate the release, we are working on different off-line experiences to accompany the taxi experience. We hope all Carlsberg’s fans will enjoy the campaign as much as we love bettering our beer,” says Didrik A Fjeldstad.

https://www.youtube.com/watch?v=W7YvsYBmXZ8

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Müller Group to Invest a Further £100 Million in UK Business

Dairy has the potential to be the UK grocery sector’s engine for growth for the foreseeable future with consumers, customers and farmers all set to benefit, according to Müller Group. The group’s UK liquid milk, dairy ingredients and chilled yogurt & desserts business is preparing to outline plans to unlock an additional £700 million of category growth in the sector by 2020.

To help facilitate this opportunity, Müller Group has confirmed that it is to invest a further £100 million over and above normal planned expenditure in its operational, innovation and marketing capabilities over the next 18 months.

Capital projects will include installing new filling lines and further upgrading the capacity and capabilities of existing production facilities at its Müller Yogurt & Desserts and Müller Milk & Ingredients businesses.

The investment will further reinforce Müller’s industry leading capabilities in liquid milk, cream, butter, ingredients, yogurt and chilled desserts.

Ronald Kers, chief executive of Müller Group.

Ronald Kers, chief executive of Müller Group.

“The Müller brand is already ahead of Coca-Cola and Cadbury’s Dairy Milk in the top 10 most purchased fast moving consumer goods brands in the UK, picked from supermarket shelves 207 million times each year,” says Ronald Kers, chief executive of Müller Group. “Now we want to use our leadership position in dairy to rev up the engine and work collaboratively with our customers and of course our farmers to delight consumers and realise the untapped potential that exists to grow this amazing category.”

Chilled Yogurt and Desserts

Bill Mathieson, commercial director at Müller Yogurt & Desserts, says: “In the chilled yogurt and potted desserts (CYPD) sector, we will bring new excitement, innovation and game changing product development to our branded and private label business, which is growing strongly.

“Our branded products lead the category with a 21% share of the £2.6 billion market with a retail value of £550 million despite not currently being available in some very significant segments of the markets in which we operate. We aim to rectify this, bringing ‘Müllerliciousness’ to the whole branded and private label chilled yogurt and desserts category.

mullerkidscornercompressed“We see opportunities across the category from health to indulgence, and making CYPD available more often in relevant formats across the day. There is significant potential to introduce new and innovative formats and to increase the number of shopping points in stores where shoppers can buy our products to consume at home or on the go.”

Bill Mathieson elaborates: “We will bring more inspiration and excitement to the point of purchase and create a more enjoyable shopping experience around the dairy category in stores working with our customers to activate big promotional partnerships like our Olympic partnership with Team GB and Team Ireland this summer. We will continue to invest in shopper and category insights and are introducing shopper based design capabilities to make buying our yogurts and desserts simple, pleasurable and easy to navigate for consumers.”

Fresh Milk, Cream and Milk Drinks

Better shopper and consumer understanding coupled with new investment in improving the capabilities of Müller’s fresh milk, cream and milk drinks business could unlock category growth of £470 million by 2020.

mullerfrijjcompressedThis potential reinvigoration of a category valued at £3.3 billion per annum but in decline by 2% value year on year would represent a major turnaround, and according to Dan Howell, commercial director of Müller Milk & Ingredients (MMI), Müller is impatient to take this challenge on: “By working closely with our customers to deliver products which tap into the aspirations of our consumers, we can increase the size of this category in 2020 by up to 14% compared to its current value. We are very excited by the strategic customer partnerships we are developing which will lead to long-term growth and value creation. Milk plays the central role in the dairy category. It’s the core driver of both penetration and frequency, bringing shoppers into the aisle to select the rest of their dairy produce. It’s also of huge importance to the UK diet and is rightly viewed as a beacon of healthy, refreshing, enjoyable nutrition.”

mullerlogoDan Howell continues: “This is a great platform from which we can work with our customers to lift the shopping experience to match the enjoyment of consumption experience.”

Müller has identified exciting trends within the category to drive growth. Milk drinks is bucking the decline at +3.7% and Müller will add value through innovation, not least utilising the FRijj brand which has the awareness and long standing credibility to reach out to existing and new audiences.

“Over the next few months we will be revealing full category visions for each of the liquid dairy categories;fresh milk, cream, and milk drinks,” says Dan Howell. “We have the ambition, knowledge and capability to lead the way with insight and investment in both branded and private label innovation to help our retail partners delight their shoppers and unlock long-term growth which benefits everyone in the supply chain.”

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Tunnock’s Expansion Aided By Food IT Experts at Sanderson

“The administrative burden for any food manufacturer is huge these days,” says Bruce Reidford of Tunnock’s. He was responsible for choosing the Sanderson food manufacturing IT system, today known as UnityF8, on which Tunnock’s has expanded its business. “We just could not have coped without UnityF8,” he says. “It would have been impossible to manage our expansion into global markets and to manage the regulatory demands. Sanderson has understood the way we operate, our values and our needs.”

Reidford’s role sees him in charge of administration, finance and IT, and he also has involvement in operational matters within the factory.  “Without the support of sophisticated technology like UnityF8, we’d need an army of clerks running around carrying out this work,” he says. Tunnock’s uses the software to manage every aspect of the organisation, from ordering and receiving raw ingredients, to managing production and sales ledger processing, through to final despatch and distribution.

Sanderson3August2016Meeting the Needs of Customers

Tunnock’s customers range from the major supermarkets to independent retailers – this diversity could pose challenges in terms of meeting the needs of customers large and small. However Reidford says “We’re able to balance conflicting requirements very easily with UnityF8. We schedule orders through the system and attach priority listings to them. This also helps us at the other end of the line, with transport scheduling and loading.”

At goods-in and despatch, Tunnock’s uses radio data terminals (RDTs) which are linked directly to the Sanderson system. All goods are bar-coded and the RDTs enable Tunnock’s to locate both raw materials and finished goods quickly and efficiently. In common with most manufacturers, Tunnock’s is continuously striving to ensure its processes are as effective as possible. A key part of this improvement drive is using UnityF8 ‘s integrated factory floor data capture functionality.

“With increases in costs such as energy and raw materials, we have to know exactly what is happening on the factory floor, where any waste is – both physical and process – and where the best areas are, so that we can learn from that. This is about reducing downtime, reducing costs and raising efficiency. We know we can be more effective by cutting waste, using labour more efficiently and automating certain lines.”

Sanderson2August2016New Developments

Reidford continues: “The new developments to UnityF8 enhance our capability and ensure that we can remain one step ahead. As the regulatory demands become greater and greater, we have to look at the best way of meeting those. Often the reporting requirements and structures change, but UnityF8 means we can cope with all of that very easily. Sanderson are very responsive and an excellent business partner.”

As a specialist business management system for the food industry – or what you may call a food enterprise resource planning (ERP) system – Sanderson UnityF8 provides control and visibility across the organisation. Its inherent flexibility has proved particularly crucial to Tunnock’s, as the system has been able to grow and expand to help the business drive forward into new international markets.

“I looked at several solutions and I was confident from the start that Sanderson was the best fit for our business,” he recalls. “UnityF8 is a very effective, reliable and dependable product. But it’s not just about software. We wanted true commitment from an IT supplier to work with us to solve our business problems. That was as important as the software itself. We’ve grown with Sanderson and we’ve been delighted to have them as our business partner.”

For further information contact Sanderson on Tel +44 (0)333 1231400 or visit www.sanderson.com/food.

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Mondelez International to Invest $65 Million in Global Research & Development Hubs

Mondelēz International has confirmed a $65 million investment to build a global Research, Development & Quality (RDQ) network of the future. The investment will enable the company to better recruit, retain and develop talent across a range of science and technical disciplines while also creating a stronger presence in both emerging and developed markets. When complete, the redesigned network will consist of a combination of new and existing technical centers that will be more flexible and agile in responding to the company’s growth and innovation needs.

Over the next two years, the company will focus its RDQ network at nine advantaged technical centers, concentrating people and resources into better equipped hubs:

* Mexico City, Mexico

* East Hanover, N.J., United States

* Bournville, United Kingdom

* Reading, United Kingdom

* Wroclaw, Poland

* Thane, India

* Suzhou, China

* Jurong, Singapore

* Curitiba, Brazil.

“With these advantaged technical centers, we’re focusing our investment in research, equipment and capabilities to drive innovation to support our growth strategy and innovation, margin and quality platforms,” says Rob Hargrove, Executive Vice President, RDQ. “These hubs will enable improved efficiency, effectiveness and accelerated project delivery, while the increased scale across key markets will provide rapid access to changing consumer needs and trends.”

Three of the centers — East Hanover, Bournville and Reading — are already in full operation. The company will break ground on the Singapore facility in November 2016 and the Thane facility in December 2016 with the new Wroclaw building opening in 2017. The remainder of the redesigned network will open through 2018.

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MumPanel Members Give Soreen Lunchbox Loaves Thumbs Up

Parents across the UK have given Soreen’s Lunchbox Loaves the thumbs up after taking part in independent research conducted by MumPanel, 95% would recommend them to other parents. The trademark ‘MumPanel Approved’ is designed to be used on packaging and to offer peace of mind to mums and dads when out shopping.

MumPanel based in Manchester, is a 15,000 strong team of parents who provide their honest views, feedback and ideas on products and services aimed at families. For Soreen the panelists sampled the product then answered questions and rated the snack between 1-5 on taste, quality, and value.

Family marketing expert and founder of MumPanel, Lynne Barcoe (pictured), comments: “MumPanel Approved was designed with one thing in mind to help busy parents when they are doing the weekly shop and looking for products for their children. The mark shows the brand has been tried and tested by other parents and they consider it good enough for their family. The mark is no different to a friend recommending a product in the playground.”

The mini loaves were recommended by 9 out of 10 MumPanel members as a healthy snack alternative for lunchboxes for all ages. This is the second time that Soreen has been awarded the MumPanel Approved mark.

Another snack recently awarded the accolade is Fruitbowl’s ‘Peel and Pressed’ range, launched this summer.

MumPanel works with a wide range of family brands on insight and innovation projects, including CBeebies, Heinz, Hipp, Thornton’s and The Woodland Trust. Mumpanel also works with PR and creative agencies and their roster of clients who want access to parents and their opinions.

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China to Become Ireland’s Next Billion Euro Food and Drink Market

China will become the first billion euro market for Irish food and drink exports outside of the UK within the next three years, according to Bord Bia CEO, Aidan Cotter. Mr Cotter made the remarks as Bord Bia announced the opening of a second office in the region. With its Shanghai hub serving the Chinese market, a new base in Singapore will now focus on the South and East Asian countries of Indonesia, Vietnam, Malaysia, The Philippines, Thailand, Singapore, Japan and Korea.

“Given that Irish food and drink exports to China have grown tenfold in ten years to reach €654 million, we are confident China will be a €1 billion market in the next three years. China is currently our second largest market for pork and dairy, while it remains a valuable and increasingly important market destination for Irish seafood,” said Mr Cotter.

Bord Bia recently launched a major new digital campaign to directly promote Irish dairy products to China’s online shoppers and influencers. This is the first consumer-facing campaign undertaken by Bord Bia in China. In its initial phase, it is expected to reach in excess of 33 million Chinese consumers through a series of online ads, promotions and targeted blogger engagement.

Bord Bia carried out extensive research in the market ahead of the campaign launch. This included over 300 hours of in-field research across three cities, 14 brand clinics, 36 stores and 48 homes to monitor Chinese consumers’ eating and shopping habits.

The growth potential of South-East Asia for food and drink exports had been identified by Bord Bia and Irish companies alike in recent years. To effectively leverage the opportunity, Bord Bia has now established a second office in the region that will help build business for Irish exporting companies, particularly dairy, meat and seafood. With its relatively small population, Singapore is currently one of the largest importers of Irish food and drink in the region. It also boasts a large manufacturing base and a significant trading influence in the region.

Speaking in Singapore this weekend, the Minister of Agriculture, Food and the Marine, Michael Creed TD, said the opening of the office was testament to the government’s ambition to meet the targets set out in Food Harvest 2020 and FoodWise 2025 to grow the Irish food exports.

“From here Bord Bia will have its finger on the pulse of the Asian economy and the office will be the launch-pad for Irish food and drink exporters to explore new opportunities in the region. I believe the investment will pay handsome dividends in the coming years as Bord Bia builds new contacts, gathers market insight and assists companies find new customers,” said Minister Creed.

Aidan Cotter added: “The opening of our new office in Singapore represents the industry’s ambition for the South-East Asia market. With a growing economy and a steadily-increasing population that currently stands at 600 million, the region offers huge growth potential at a time when our food and drink industry drives forward to realise its ambition of increasing exports by 85%.”

“Exports to Singapore itself have been growing steadily since 2010; from €21 million then to almost €33 million in 2014. While growth was dominated by dairy, beverages and pigmeat, the range of products extends to prepared foods, seafood and sheepmeat,” Mr Cotter continued.

“With a population of 5.5 million and a land size of 719 sq. kilometres, Singapore is smaller than Co. Louth. However, it has a population density over five times that of Co. Dublin. Furthermore, a GDP per capita of approx. €49,000 makes it the richest in the region and an ideal customer profile for premium, high quality Irish food and drink exports.”

Singapore also has the world’s highest percentage of millionaires, with one out of every six households having at least a million US dollars in disposable wealth, excluding property, business and luxury goods.

Bord Bia recently recruited Sligoman, Ciarán Gallagher, to head up the office in Singapore. Ciarán has spent the last four years working for Glanbia Nutritionals Ingredient Technologies in China and is a graduate of the prestigious Farmleigh Fellowship, which aims to equip young Irish professionals with the business, cultural and communication skills needed to succeed in the Asian marketplace.

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Pictured (left to right): Aidan Cotter, Minister Michael Creed and Ciaran Gallagher.

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Daypart-specific Targeting Can Unlock New Food Consumption Occasions

Over a quarter of global consumers (27%) consider food and drink to be appealing if products are advertised for consumption at a specific time of day, according to research by consumer insight firm Canadean. The company’s latest report states that while demographic segmentation is commonly used in food and drink marketing, brands are increasingly launching products for consumption at particular times of the day.

Tanvi Savara, Consumer Insight Analyst at Canadean, explains: “Habitual consumers respond well to daypart-specific launches from their preferred brands. Results from Canadean’s global consumer survey, conducted across 31 countries in Q4 2015, show that nearly a third of regular soft drink consumers find time-specific products appealing. Similarly, 34% of regular snackers find themselves tempted by products advertised for consumption at a specific time of the day.”

This trend aligns with consumers’ newfound readiness to experiment with food or drink products that posit themselves as specifically for consumption outside traditional eating hours.

CanadeanLogoTanvi Savara continues: “Brands such as Cadbury, with its Dairy Milk Medley, are redefining consumption occasions by incorporating ingredients that are reminiscent of meals or desserts in order to extend consumption into new times of the day. Others take inspiration from familiar flavor profiles and add an experimental twist to generate appeal. Alpina Café Selections yogurt, which hails from the US, is one such example, as it claims to have caffeine content equivalent to about half a cup of coffee and is positioned as the ‘perfect addition to anyone’s morning or afternoon routine.’”

Although time-specific products currently appeal very strongly to those who are brand loyal, opportunities do exist for manufacturers to target a wider consumer base.

Tanvi Savara concludes: “Brands seeking to leverage time-of-day positioning successfully should not just identify the daypart for which a product is formulated, but also address the purchase motivations that are most relevant for that daypart, through formulation and marketing. For example, consumers are more likely to snack on health-oriented choices such as fruit and yogurt earlier in the day, whereas indulgence is more likely to be an influence towards the end of the day, with chocolate or savory snacks preferred late at night.”

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Scotland’s Oldest Distillery Has All the Ingredients For the Best Scottish Welcome

To coincide with the start of the Scottish Food & Drink Fortnight, Scotland’s oldest distillery has proven that a dram, some tasty Scottish shortbread and bagpipes are the perfect ingredients for the #BestScottishWelcome ever. A stunt team, organised by The Famous Grouse Experience at Glenturret, Scotland’s oldest distillery, descended on Edinburgh Airport recently armed with all of the quality ingredients to make visitors to the capital city feel welcome. The stunt has already gone viral online reaching over 65,000 people via social media shares on Facebook and Twitter.

Headed up by former Red Hot Chilli Pipers frontman Stuart Cassells, and supported by current Chilli Piper “Dougie the Piper”, a random selection of visitors from across the globe were greeted at Edinburgh Airport arrivals. The visitors were then piped to a waiting taxi by Dougie and treated to an in-taxi whisky and shortbread tasting experience before being dropped off at their final destination in Edinburgh.

Julia and Nikolas from Sweden were the first couple to get the ultimate Scottish welcome, prompting staff at the airport to enquire if they were famous.

Stuart Cassells, General Manager of The Famous Grouse Experience, comments: “We’ve been celebrating our continued five-star accreditation from VisitScotland and we felt it was worth marking it with something a little different. Amazingly there’s nothing on the internet about the best Scottish welcome so we thought it was about time there was. We were delighted that Julia and Nikolas were up for the experience, and our second couple was Wilfred and Helga from Germany who had flown into Scotland to visit the Royal Edinburgh Military Tattoo. Hopefully we’ve helped make their visits, and those of the other couples we greeted on the day, to Scotland as memorable as a visit can be.”

The Famous Grouse Experience team recorded the stunt on video and intends to release the definitive guide to the Best Scottish Welcome on YouTube later this month.

The Crieff-based distillery and current reigning Visitor Experience of the Year with the Association of Scottish Visitor Attractions, The Famous Grouse Experience, has again been awarded five stars after a recent VisitScotland assessment which found Scotland’s oldest working distillery to be ‘exceptional’.

The five-star rating has been re-awarded after two years of investment at the traditional distillery, which prides itself on being the only place in Scotland to still produce malt whisky using the traditional hand mashing process. In 2014, a £250,000 refurbishment of key visitor areas was given the Royal seal of approval after it was officially opened by the Duke and Duchess of Cambridge. In early 2015, The Famous Grouse Experience achieved its prestigious WorldHost status, a globally recognised training programme for outstanding customer service.

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Stuart Cassells with Dougie the Piper.

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High Tax and Brexit – The ‘Perfect Storm’ For Irish Pub and Tourism Sector

The Drinks Industry Group of Ireland (DIGI) has called for the reduction of excise duty on beer. The group made up of restaurants, hotels, pubs, independent off-licences, and suppliers, has said that the unfair excise rate is a tax on jobs, on tourism, and on consumers. Together with Brexit, the industry is facing its ‘Perfect Storm’.

Previous Governments have increased VAT and excise on alcohol twice in three successive Budgets and now nearly a third of the price of a pint of beer is tax. Irish tax on beer is the third highest in the EU and is ten times the level of Germany and Spain, five times that of Portugal, and nearly three times that of the Netherlands.

According to Donall O’Keeffe, Secretary of the Drinks Industry Group: “The combination of high excise and the uncertainty over Brexit, has caused the ‘Perfect Storm’ for the pub trade and the tourism market in Ireland. Excise is a tax on jobs, it is a tax on tourism and it is a tax on Irish consumers. Excise increases in Budget 2012 and 2013 were applied at a time of economic crisis. Now that we are moving towards recovery, we need to take this heavy burden off consumers, tourists, businesses and employees across the drinks and hospitality sector which currently employs over 200,000 people, in every corner of Ireland.”

He continues: “The pub is cited as the number one attraction for tourists in Ireland according to The Lonely Planet Guide and a 2014 Fáilte Ireland Survey, especially for the British market where in 2015, Ireland received 3.5 million visitors, generating just over €1 billion in tourism revenue. The protection of this sector is vital. We firmly believe that the Brexit Vote has resulted in an even stronger case for a significant reduction in alcohol excise. Budget 2017 should compensate for the negative effect of Brexit, such as exchange rate uncertainty, impacts of a new ‘border’ and the impacts that Brexit might have on British tourists and their spend in Ireland.”

DIGI, is currently running the ‘Support Your Local’ campaign, bringing the message about the positive role that the industry plays in Ireland and highlighting the significant social and economic contribution made by the Irish drinks industry around the country.

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