Food for thought at iThrive event organised by the Food and Drink iNet as part of the 2010 East Midlands iFestival

Almost 100 delegates took part in an event aimed at celebrating innovation in the food and drink sector, held as part of the 2010 East Midlands iFestival.

Celebrity foodie Loyd Grossman OBE, former professional poker player Caspar Berry and serial entrepreneur Jonathan Hick were the key speakers at the iThrive event, which was organised by the Food and Drink iNet and took place at Center Parcs, Sherwood Forest, in Nottinghamshire.

The event celebrated the finale of a string of working party sessions that have been run by the Food and Drink iNet over the past few months aimed at inspiring firms to look at new products, new processes and new ways of working.

Delegates heard about the importance of branding from TV presenter and the former host of MasterChef Loyd Grossman, who launched his Loyd Grossman brand of sauces in 1995. The brand is now worth more than £55 million a year.

They also learnt more about risk taking and decision making from ex international poker player Caspar Berry, who provided insights into risk, uncertainty and the science of decision making.

The final speaker, entrepreneur Jonathan Hick, who has appeared on Channel 4’s Secret Millionaire, told the audience how he had launched a series of businesses - from an enterprise selling foam hands to a company buying and preserving brands from firms that have gone into administration. He now has 21 partners in six different businesses.

“The iThrive event was a fitting finale to the first two years of the Food and Drink iNet, during
which time the iNet has supported more than 300 businesses in the region, provided Innovation Support Grants to 57 businesses, and has funded nine university collaboration

research projects,” said Food and Drink iNet director Peter Maycock. “The Food and Drink iNet has also run a successful series of events that attracted more than 650 delegates from 150 businesses to look at some of the key industry issues.

“In addition, the Food and Drink iNet has run three successful best practice factory visits and also raised the profile of the food and drink sector as a career choice amongst students at the region’s universities. I am delighted that so many people working in the sector were able to join us for such an informative and interesting event, and hope it has given delegates some food for thought for the future.”

The iThrive event was part of the 2010 East Midlands iFestival taking place from 12th March to 23rd April, which is the largest annual celebration of innovation in the UK and features more than 150 activities across the region. The iFestival is being co-ordinated by East Midlands Development Agency (emda) and East Midlands Innovation (the region’s innovation council).

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

For further information about the iFestival and East Midlands Innovation please visit www.eminnovation.org.uk

Easter fun at Croots Farm Shop & Kitchen in Derbyshire

A hand-painted Easter egg competition and an Easter bunny hunt are taking place at Croots Farm Shop & Kitchen in Derbyshire this weekend.

Children are being invited to bring a hand-painted hard boiled egg to the shop at Farnah House Farm, Wirksworth Road, near Duffield, on Friday April 2nd or Saturday April 3rd.

A chocolate Easter egg will be presented to the winner after entries are judged at 4pm on Saturday April 3rd.

The farm shop will also be holding an Easter bunny hunt around the store. Both competitions are free to enter for children aged 16 and under.

Croots Farm Shop & Kitchen is open on Good Friday and Easter Saturday from 9am to 5pm. It is shut on Easter Sunday and Easter Monday.

Get stuck in .... new Sticky Gingerbread flavoured coffee launched by coffee specialist Cherizena

Coffee specialist Cherizena has launched a new Sticky Gingerbread flavoured coffee.

The new flavour has been designed to complement Cherizena’s current range of premium, speciality and flavoured coffees.

Available directly to customers in a range of different pack sizes from www.cherizena.co.uk, the Sticky Gingerbread flavoured coffee is the first new flavour to be introduced by Cherizena this year.

Created from Columbian coffee beans infused with sticky gingerbread flavour, with a sweet and spicy aroma, the new variety of coffee is available as beans or ground, and as decaffeinated or regular coffee.

Just like all of the coffees in Cherizena’s flavoured range, it contains no syrups and no coatings.

Cherizena offers up to 30 single origin coffees and blends, and 20 different flavoured varieties to both consumer and trade customers.

It is a leading UK specialist producer of coffee, and sources premium, rare and speciality coffees, as well as creating its own range of superb flavoured coffees. Its coffees are blended, flavoured and packed at the firm’s headquarters at Wartnaby, near Melton Mowbray, Leicestershire.

“The Sticky Gingerbread flavoured coffee has a wonderful aroma and taste, and is a perfect addition to our range,” said Cherizena’s Kate Jones.

Sticky Gingerbread Coffee is priced £3 for a 125g pack from www.cherizena.co.uk

Nottingham architects Cox Freeman turn the spotlight on energy-saving buildings

Nottingham architects Cox Freeman are highlighting how food and drink firms can save money and reduce their environmental impact through the latest building designs while the company exhibits at Food & Drink Expo 2010 this week.

At the trade show, Cox Freeman are turning the spotlight on ways that firms in the sector can incorporate energy-saving devices and designs into new and existing buildings, which will ultimately make them more energy efficient and create significant savings in fuel bills.

All non-domestic buildings will need a net zero CO₂ rating by 2019 – and now is the time to plan ahead, says Cox Freeman director Alan McCall.

“High levels of energy consumption in the food industry means that significant savings in annual fuel bills can be realised by using renewable and low carbon energy initiatives in conjunction with intelligent building design,” said Alan.

“High initial capital costs and long payback periods have previously discouraged their inclusion within building budgets but increasing levels of uptake mean that costs are continuing to fall, and this is the message that we aim to get across during Food & Drink Expo 2010.”

Cox Freeman is one of more than 600 firms exhibiting at Food & Drink Expo 2010, which takes place at the NEC, Birmingham, from March 21st to 24th. It is the largest UK food and drink trade exhibition - bringing together all sectors of the food and drink market, including retail, foodservice, wholesale and manufacturing, as well as associated industries.

Cox Freeman, based in Stoney Street, Nottingham, is an architectural practice specialising in the design of food production facilities and has worked for leading names in the industry, including Heinz, Dairy Crest, Sun Valley Foods and Melton Foods. The firm designed the units at Southglade Food Park, Nottingham, which opened in 2005 and was the UK’s first food business park with a dedicated on-site business centre.

“Food & Drink Expo 2010 is the perfect opportunity for Cox Freeman to explain to food processors and producers looking to invest in new buildings how the inclusion of energy-saving solutions and the careful consideration of building orientation and site layout are important when planning new facilities,” said Alan.

“Cox Freeman are committed to the incorporation of renewable and low carbon energy solutions into all of their buildings in the food sector, and to finding effective architectural solutions to complement and enhance energy initiatives.

“Whether the most appropriate energy solution involves the inclusion of waste to energy plant, energy reclamation from fridge plant, ground source heat pumps for simultaneous heating and cooling, combined heat and power plant, photovoltaics, wind turbines or biofuels, the design of a building can enhance the efficiency and effectiveness of the system.”

Cox Freeman is at stand N168 at Food & Drink Expo 2010.

Food and Drink iNet factory visits help East Midlands businesses and academics learn from each other

More than 50 delegates have taken part in factory visits organised by the Food and Drink iNet.

They were given the chance to learn from some of the biggest names in the business in a series of three visits designed to highlight best practice ways of working.

Burton-upon-Trent brewery Molson Coors, British Sugar plc at Newark-on-Trent, and Rolls-Royce in Derby all threw open their doors to fellow East Midlands companies and academics to illustrate how they operate and stay ahead of the competition.

It was the chance for delegates from a wide range of businesses and universities to discover some of the latest techniques and production processes.

Aimed at food and drink manufacturers and academics linked to the food industry, the visits were designed to encourage more efficient and effective production across the East Midlands food and drink sector.

”Companies can learn a lot from each other, and we were very grateful and pleased that three enterprises such as Molson Coors, British Sugar and Rolls-Royce agreed to host these visits,” said Peter Maycock, Food and Drink iNet project director. “I hope the visits will help delegates with future development and innovation at their own organisations.”

Martin Brittain, technical manager at Bilsthorpe-based Chantenay carrot and roots specialists Freshgro Ltd, joined the best practice visit to British Sugar plc at Newark.

“As I work for a company that washes and packs Chantenay and other roots, we have certain things in common with a business like British Sugar. We are both dealing with a natural product that is always varying but we need to produce a high, common standard,” said Martin.

“The visit was very useful, especially to see how they control maintenance and shift patterns, as this is an area that we are looking at currently. The best practice factory visits have been a useful concept, and I am sure that many of those who took part were able to learn about lots of different issues from some of the large and successful companies in the region.”

The Food and Drink iNet aims to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It also hopes to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Food Processing Faraday, Nottingham Trent University, The University of Lincoln, and The University of Nottingham.

For more information about the Food and Drink iNet visit www.foodanddrink-inet.org.uk

CLASP the Carers Centre helped by the O Bar in Leicester

Regulars at The O Bar in Leicester have collected more than £300 for charity, with plans to boost the donation further during a special charity night on March 31st.

The money has been raised for CLASP the Carers Centre from The O Bar’s on-going loyalty card scheme.

The Clubcard, which entitles holders to special prices on cocktails and a range of other benefits, including food and events, as well as access to discounts and offers from local shops, costs £1, and 50p from each card is donated to the charity.

Now The O Bar in Braunstone Gate is planning to hand over £315 raised through the loyalty card scheme at a charity party on Wednesday March 31st, which is also raising money for the same good cause.

Based on the theme of a village fete, the event will feature traditional village fete games and competitions, such as ‘guess the number of sweets in a jar’, a coconut shy and face painting. Several local businesses have donated prizes for a raffle.

Live music will come from Stephen and the Heathens, Carnival Clowns, Naim Cortazzi and Danny Greet.

The fun kicks off at around 5pm and runs until 2am. Tickets cost £3 on the door, and all proceeds will also go to CLASP the Carers Centre, which was set up in 1994 as a charity to provide a wide range of support services for carers living in Leicester, Leicestershire and Rutland.

“The Clubcard is a great way to reward The O Bar’s loyal customers and also to help a very deserving local charity at the same time,” said managing director Ben Hings. “We are delighted to have raised more than £300 for CLASP the Carers Charity already through the scheme, and are looking forward to raising more at our charity party night on March 31st.”

Staff at The O Bar will be dressing up for the occasion, and have lined up a packed programme of games and entertainment for the charity party evening.

Anila’s starts exporting to Germany

Award-winning curry sauce and accompaniments producer Anila’s has gained its first export order to Germany.

Three of the firm’s chutneys have been snapped up by a quality retailer, with a further ten of Anila’s products due to become available to the German market shortly.

The contract comes after the firm exhibited for the first time at the world’s most important food and drink sector trade fair at Anuga in Germany in October, which marked a push by Anila’s onto the global stage.

“I am delighted that we have secured a first order for Anila’s in Germany,” said Anila Vaghela, who founded the family-run business in 1997. “We have been looking at exports for the past five years, and already have outlets in Ireland and Dubai, but we have been keen to move onto the Continent. This order in Germany represents what I hope will be the first of a number.”

The firm, which is based in Walton-on-Thames with a unit in Hounslow, also has interest in its products from France and Switzerland, added Anila.

“Exhibiting at Anuga was a great opportunity for us to showcase Anila’s curry sauces and accompaniments to the world,” she said. “I believe there is huge potential for export. We are very pleased to now be on sale in Germany, which is another step forward as we build our export portfolio.”

A pallet containing jars of Sweet Mango Chutney, Chilli Chutney and Tamarind and Date Chutney has now left the UK bound for a German online retailer – a Lakeland-style outlet which sells gourmet products and kitchen equipment.

The German distributor handling Anila’s products is also taking an order of seven of Anila’s curry sauces – Fruity Mild, Goan Green, Mild Korma, Spicy Korma, Spicy Mild, Spicy Medium and Hot Methi – as well as Anila’s Aubergine Pickle, Sweet Mango Pickle and Tindori Pickle.

Labels have been translated into German to cater for the export market.

Anila’s range features eight varieties of authentic curry sauces and 16 varieties of pickles, chutneys and dips. Anila’s sauces are based on traditional Indian recipes, and are gluten-free and dairy-free. Suitable for vegetarians and vegans, they are also free from onions and garlic, which suits people who are intolerant to alliums.

Anila’s sauces have won ten Great Taste Awards, and last year her Spicy Korma Curry Sauce scooped a Free From Food Award.

Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.

Her products are sold at John Lewis Oxford Street and John Lewis Bluewater, and top quality gourmet stores, such as Harrods and Selfridges, plus hundreds of other outlets that include Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops. Anila’s also sells direct to the public at 28 farmers’ markets across Surrey, Berkshire, Buckinghamshire and Hertfordshire, including Guildford, Walton, Windsor, Maidenhead, Ascot, Cobham, Beaconsfield and Farnham, and online via www.anilassauces.com

Anila’s travelled with UK Trade & Investment to exhibit as part of the British Pavilion at Anuga in Cologne in October 2009.

iThrive event featuring Loyd Grossman organised by the Food and Drink iNet as part of the 2010 East Midlands iFestival

Celebrity foodie Loyd Grossman OBE, former professional poker player Caspar Berry and serial entrepreneur Jonathan Hick will be the key ingredients of an event organised by the Food and Drink iNet for this year’s iFestival.

The three have been unveiled as speakers at the iThrive event being held at Center Parcs, Sherwood Forest, Nottinghamshire, on March 25th.

It is part of the 2010 East Midlands iFestival taking place from 12th March to 23rd April, which is the largest annual celebration of innovation in the UK and features more than 150 activities across the region. The iFestival is being co-ordinated by East Midlands Development Agency (emda) and East Midlands Innovation (the region’s innovation council).

Aimed at businesses connected to the food and drink industry in the East Midlands, the iThrive event will turn the spotlight on the latest innovations in the sector, review the contribution of branding and reputation to a successful business, explore the theory and science behind risk and its role in decision making, and provide inspiration for the future.

It will also celebrate the Food and Drink iNet Working Parties which have been running across the region over recent months to explore specific areas of the food and drink sector.

“The Food and Drink iNet iThrive event promises to be a very interesting and informative session, and will also give us the chance to review the insights which have been discovered by the working parties,” said Peter Maycock, Food and Drink iNet Director.

“It has all the ingredients for an inspirational and thought-provoking day, plus the chance for businesses to meet others in the sector.”

Television presenter Loyd Grossman, who has a range of sauces, soups and other products, will kick off the event by looking at branding and reputation. His speech will be followed by an interactive workshop led by Caspar Berry, a former professional poker player and co-founder of Twenty First Century Media.

Caspar will be using game playing to provide insights into risk, uncertainty and the science of decision making.

The event will culminate with a networking dinner to provide opportunities to discover more about the Food and Drink iNet and how the iNet can help businesses thrive and grow. Serial entrepreneur and self-made millionaire Jonathan Hick, who recently appeared on Channel 4’s The Secret Millionaire, is to be guest speaker.

Running from 1.30pm to 9.30pm, tickets for the iThrive event are free by contacting enquiries@foodanddrinkforum.co.uk.

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

For further information about the iFestival and East Midlands Innovation please visit www.eminnovation.org.uk

Chocolate stall brings an aromatic flavour to Nottingham Regional and Speciality Food and Drink Market

Handmade chocolate producer Boutique Aromatique is the latest stall holder to join Nottingham’s monthly Regional and Speciality Food and Drink Market.

The Pleasley Vale firm, run by Shelly Preston, will be making its debut at the March market, which takes place in the Old Market Square on Friday March 19th and Saturday March 20th.

Boutique Aromatique, which produces handmade chocolate with an aromatherapy twist using aromatics and oils, will be one of around 30 stalls at the March market selling regional and speciality products.

Organised by East Midlands Fine Foods in conjunction with Nottingham City Council, the market sells a wide range of fine food and drink including cheese, pickles, meat, smoked fish, beer, game, coffee and other items.

“We are delighted to welcome Boutique Aromatique to the Regional and Speciality Food and Drink Market in March to sell their products alongside some of the other fine food and drink producers and suppliers from the region,” said Jo Murphy, of East Midlands Fine Foods.

In April, which marks the third anniversary of the launch of the market, shoppers will be treated to an extra chance to buy their favourite products.

As well as the regular market, taking place on Friday April 16th and Saturday April 17th, there will be a special market the following weekend as part of St George’s Day celebrations in the Old Market Square.

A small market featuring stalls selling traditional English fare will be held on Friday 23rd April and Saturday 24th April.

The Regional and Speciality Food and Drink Markets run from 9am to 4.30pm.

BSP Consulting gains first framework agreement in education

Civil and structural engineering firm BSP Consulting has been named an approved supplier to the University of Leicester after being selected for the university’s Consultancy Framework.

BSP Consulting, which has offices in Nottingham, Leicester and Derby, already has three framework agreements with development groups that provide social housing in the Midlands, the North West and Eastern England.

But this is the company’s first framework agreement in the education sector.

“BSP has gained considerable experience working in education by designing engineering for school and college facilities, and is delighted to now be part of the University of Leicester’s Consultancy Framework,” said BSP Consulting managing director David Sumner. “We hope this could lead to further links with education establishments in the region.”

BSP Consulting successfully tendered to be part of the framework agreement, which means the firm can now bid for civil and structural engineering services required by the University of Leicester.

BSP Consulting, which was named Consultant of the Year 2009 at the East Midlands Property Dinner, provides a comprehensive range of consultancy services to all sectors of the construction community, from architects, project managers and contractors to developers and estate agents. Based in the East Midlands, the firm has contracts across the UK, and is currently working on a wide variety of projects from regeneration schemes to retirement developments.

BSP employs almost 40 people across its three offices in the East Midlands – at Oxford Street, Nottingham, Pride Park, Derby, and De Montfort Street, Leicester.

http://www.bsp-consulting.co.uk/

New Spring menu unveiled at The Orange Tree, Nottingham

A new Spring menu is being launched at The Orange Tree in Shakespeare Street, Nottingham on March 15th.

The menu, created by head chef Tom Reid, includes Mediterranean-style fish stew, tiger prawn acras (fritters), chicken, leek and spinach lasagne, sweet potato and halloumi burger, and Moroccan-style tagine.

Designed to appeal to pre-theatre diners, those looking for business lunches, as well as lecturers and students working nearby, the menu features locally sourced ingredients where possible.

The Orange Tree, which serves food from noon until 7pm daily, freshly prepares all its meals and cooks them to order. It has a team of three chefs.

Head chef Tom, 24, who has been at The Orange Tree in Nottingham for two years and has worked in kitchens since the age of 16, devised all the dishes on the new menu, which also features weekly ‘specials’.

“We are excited to be launching such an interesting Spring menu at The Orange Tree,” said Orange Tree managing director Ben Hings. “We change our menu to reflect the seasons, and are delighted with the dishes that Tom has devised for us. I am sure they will go down well with our customers.”

The Orange Tree sources its meat and groceries from East Midlands suppliers wherever possible. All the eggs it uses are free range.

The Orange Tree serves all-day breakfasts on Saturdays and a choice of roast dinners on Sundays. Its menu includes light meals, sandwiches and snacks, as well as main meals and homemade desserts.

Food can be pre-ordered to be served during a lunch break by calling 0115 9473239 or emailing nottingham@orangetree.co.uk.

Jousting tournament marks a double birthday celebration at Bunny Hill Riding Centre

A jousting tournament is being staged as part of an equestrian centre’s 55th birthday celebrations.


The event at Bunny Hill Riding Centre will also celebrate the 40th birthday of The Knights of Nottingham Jousting Troop – an internationally-known jousting team that’s based at the riding stables on the Nottinghamshire/Leicestershire border near Costock.

It will be held during the evening of Saturday March 27th and will feature daring demonstrations and expert horsemanship, based on a Robin Hood theme. The event is also raising money for Lincolnshire and Nottinghamshire Air Ambulance Trust.

“We are holding several different events at Bunny Hill Riding Centre to celebrate our 55th birthday, and I’m sure the jousting tournament will go down very well, both with those who have seen the troop before and with those who have never watched jousting previously,” said Sam Humphrey, who runs Bunny Hill Riding Centre with wife Lou. “It’s really entertaining.”

The riding stables, which offers lessons for all ages and at all stages, was founded by Sam’s parents, Freda and the late Bob Humphrey, in 1955. Thousands of people have learnt to ride there since.

A programme of events has been lined up to mark the 55th birthday of Bunny Hill Riding Centre, including a reunion for former pupils, which will be held in June.

More information can be found on the riding centre’s website www.bunnyhill.co.uk or its Facebook page.

The jousting troop was set up by accident in 1970 when Bob Humphrey was asked if he could supply some horses for a medieval-themed festival in Nottingham. At the time there was no professional jousting team in Britain, so stuntmen devised a routine for a jousting tournament which was to be a key feature of the festival. A booking error meant that the stuntmen weren’t available for the seventh day, so Bob was asked to round up a group of male riders to dress up and carry on the tournament for the final day. It was a great success!

The jousting tournament caught the imagination of festival organisers up and down the country and Bob was asked to organise further jousting tournaments. Nottingham Jousting Association was formed and within two years, what started as a hobby became a full-time, commercial enterprise, with Bob’s three sons, Sam, Philip and Stuart all taking part.

The next generation of Humphrey boys has now joined the troop, which travels the length and breadth of Great Britain and has also performed on many occasions overseas, including Sam and Lou’s son Mark, who is a farrier.

In 2006 Sam hung up his jousting spurs and Philip, Stuart and Mark along with several other members of the troop set up the company Medieval Entertainment and renamed the jousting troop The Knights of Nottingham.

Tickets for the jousting tournament on March 27th cost £10 for adults with accompanied under 16s free, and are available from Bunny Hill Riding Centre. Telephone 01509 852366.

iShowcase event organised by the Food and Drink iNet as part of the 2010 East Midlands iFestival

A foretaste of future developments in the food and drink sector will be unveiled as part of the 2010 East Midlands iFestival.

Details of nine research projects being undertaken by the region’s universities which have the potential to shape the future of the food and drink industry will be revealed.

The projects have received grant support of £445,000 for research and development through the Food and Drink iNet’s Higher Education Collaboration Fund.

The schemes will come under the spotlight at an iShowcase event on March 23rd at the Sir Colin Campbell Building, The University of Nottingham Innovation Park, Nottingham.

The event is part of the 2010 East Midlands iFestival taking place from 12th March to 23rd April, which is the largest annual celebration of innovation in the UK and features more than 150 activities across the region. The iFestival is being co-ordinated by East Midlands Development Agency (emda) and East Midlands Innovation (the region’s innovation council).

“For those involved in the food and drink industry, this event provides an insight into the science that sits behind the future innovations and technologies of the food and drink sector,” said Peter Maycock, Food and Drink iNet Director. “It’s also a fantastic opportunity to explore potential solutions to the challenges faced by food and drink sector businesses across the East Midlands.”

Among the projects being unveiled at the iShowcase event is a research project between De Montfort University and Loughborough University to reduce the problem of lumps in powdered food, known as caking, which has challenged food manufacturers for decades; a collaboration between The University of Lincoln, Nottingham Trent University and The University of Northampton to improve heat sealing for packaging to help reduce waste and provide higher levels of performance by getting it right first time; a research project by The University of Leicester and The University of Nottingham to measure the quality and ripeness of fruit without touching it using real time mass spectrometry; and a collaboration between Nottingham Trent University and The University of Nottingham to study the most common cause of bacterial food-borne illness worldwide, campylobacter coli, in organic and free-range poultry.

Other projects include a collaboration between Loughborough University and The University of Nottingham to kill bugs using Cold Atmospheric Plasma; a project between The Food Packaging Research Laboratory at Nottingham Trent University and the University of Lincoln to develop a new food packaging material that destroys bugs and reduces waste; a study to look at food structure effects on body hydration being carried out by The University of Nottingham and Loughborough University; a collaboration between Nottingham Trent University, The University of Nottingham and Cosmos Biomedical Limited to assess the safety of powdered foods; and The Silica Joint Health Supplement Project to improve welfare by strengthening the legs of poultry, being undertaken by Nottingham Trent University in collaboration with The University of Nottingham.

Running from 9am to 4pm, tickets for the iShowcase event are free. Delegates can attend all or part of the day, but must pre-register. Visit www.eminnovation.org.uk or email enquiries@foodanddrinkforum.co.uk for more information.

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including Food Processing Faraday, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

Anila's range to be exhibited at the Natural & Organic trade show in April 2010

Revised branding that highlights the health messages of Anila’s curry sauces and condiments will be showcased at the Natural & Organic trade show in April 2010.


The labelling of Anila’s authentic range has been tweaked to emphasize the gluten-free, dairy-free, onion-free and garlic-free nature of her products.

The move has been made in response to an increase in demand for Anila’s curry sauces, chutneys, pickles and dips from those with intolerances and allergies.

The entire range of eight curry sauces and 16 chutneys, pickles and dips will be on display at the trade show, which runs from 11th to 12th April at Olympia, London.

“Our branding changes to Anila’s products have been slight, but they have been made to highlight and promote the fact that our products are dairy-free, gluten-free, onion-free and garlic-free,” said Anila’s founder Anila Vaghela, who launched the family-run business in 1997. “They have several USPs, including the benefits to those who have intolerances to certain ingredients.

“The ‘free from’ market is becoming an increasingly important side of the business. Anila’s curry sauces weren’t specifically designed to be ‘free from’ foods – it’s just the way they are. However, it’s more than a happy coincidence, because it’s the way I like to cook and the sort of food I like to eat. One of the things that appeals to Anila’s customers with food allergies or intolerances is that they can eat sit down and share the same food as the rest of their families.

“My curry sauces also illustrate the fact that ‘free from’ foods don’t have to be bland or tasteless in any way. Anila’s Spicy Korma Curry Sauce won a three star gold Great Taste Award in 2007, and last year was also crowned the winner in the Free From Food Awards in the pies, flans, sausages and sauces category. It’s won a gourmet award and a ‘free from’ award, which says a lot.”

Anila’s sauces are based on traditional Indian recipes, and are suitable for vegetarians and vegans. As well as the Spicy Korma Curry Sauce scooping a Free From Food Award last year, Anila’s sauces have also won ten Great Taste Awards.

Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.

Anila’s products are sold at John Lewis Oxford Street and John Lewis Bluewater, as well as top quality gourmet stores, such as Harrods, plus at hundreds of other outlets including Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops. Anila’s also sells direct to the public at 28 farmers’ markets across Surrey, Berkshire, Buckinghamshire and Hertfordshire, including Byfleet, Guildford, Henley, Walton, Woking and Windsor, and online via www.anilassauces.com

The firm is based in Walton-on-Thames, Surrey, with a unit in West London.

See Anila’s at stand 8080A at Natural & Organic.