Global food and drink sector challenges come under the spotlight at the Food Innovation Centre

Bioenergy and Brewing Science Building

Experts will be sharing the latest updates on some of the key challenges facing the food and drink sector at a one-day workshop to be held at the Food Innovation Centre.

Aimed at small and medium-sized food and drink manufacturers, the event will turn the spotlight on food waste utilisation and alternative proteins – all of which are major topics currently in the sector.

The Food Innovation Centre, based at the University of Nottingham’s Sutton Bonington Campus as part of the Division of Food Sciences, is a unique collaboration project that provides free specialist innovation support to small and medium-sized food and drink manufacturers in Nottinghamshire and Derbyshire.

Providing top expertise and state-of-the-art equipment, the project offers access to scientists, students and facilities at the university – enabling eligible food and drink firms to seek free advice on how to overcome challenges and develop new ideas.

The latest workshop – to be held at the University of Nottingham’s Sutton Bonington campus on Tuesday 28^th November from 9am until 5pm – will focus on the opportunities and challenges of food and drink waste, plant and insect-based alternative proteins, including information about nutrition and food allergy/intolerances.

It has been designed to give food and drink manufacturers in Nottinghamshire and Derbyshire an introduction to these key topics with current updates on technologies, opportunities and sourcing.

Head of the project, Richard Worrall, said: “These are huge topics, but important to us all. The Food Innovation Centre has brought together a range of experts to talk about these key global subjects, making them relevant to SMEs and with additional input through case studies from SME businesses themselves. The workshop will share the latest knowledge and information for those working in food and drink manufacturing – hopefully inspiring them to boost efficiencies, reduce waste, develop new products and improve their competitive performance.”

The Food Innovation Centre is a three-year project funded by the European Union through the European Regional Development Fund (ERDF).

There are a few places left, so to attend the workshop (free for eligible businesses), contact Linda Molyneux on linda.molyneux@nottingham.ac.uk. 

For more information, visit www.nottingham.ac.uk/biosciences/business/food-innovation-centre.aspx

Follow on Twitter @UoNFoodInnovation

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Stable tours staged at world’s largest gathering of Shire horses

Photo courtesy of Jayne Cross

Visitors to the world’s largest gathering of Shire horses will be able to get up close to the gentle giants of the horse world in a series of special stable tours.

The Shire Horse Society, which is staging the three-day National Shire Horse Show in March 2018 at Bingley Hall, Staffordshire Showground near Stafford, is organising the tours as part of the event.

They are designed to give visitors an insight into what’s involved in preparing and showing a champion Shire horse, as well as an understanding of this magnificent breed.

“The Shire horse has played an immense role in our history, but as a breed it is still regarded as an endangered species, with fewer than 300 pedigree Shire horse foals registered every year,” said Shire Horse Society secretary Victoria Clayton.

“The stable tours will be given by Shire horse owners, breeders and enthusiasts and will focus on everything from how to look after a Shire horse to how to prepare for a show.

“It’s a great opportunity for horse and animal lovers and those who like nostalgia to find out more about this magnificent breed, and to support the work we do, as a charity, to ensure that the Shire horse has a future.”

The show, which attracts around 250 pedigree Shires from across Europe, runs from 16^th to 18^th March, with stable tours being held on Saturday 17^th March and Sunday 18^th March.

Tickets are now on sale for the event, which is an ideal day out for all the family, featuring classes in the ring, trade stands, demonstrations and a children’s animal petting area. New for 2018 is the ridden quadrille – a choreographed ride to music which is often compared to an equestrian ballet.

Visitors will have the chance to buy tickets for the stable tours on arrival at the show on the Saturday and the Sunday.

Next year is a special one for the Shire Horse Society, as it marks the charity’s 140^th anniversary.

“This will be the third year we have held our national show – the world’s largest gathering of Shire horses – at Staffordshire Showground, and we hope that hundreds of people will join us to help with the celebrations,” added Victoria.

Adult tickets are £10 in advance or £12 on the gate, while tickets for children aged five to 13 years are £8 in advance or £10 on the gate. Children aged 14 years and over are charged at the adult price, while under fives enter free.

Gates open on Friday 16^th March at 8.30am and at 7am on Saturday 17^th and Sunday 18^th March.

For more details and ticket information about the show, visit http://www.shire-horse.org.uk or follow @saveourshires on Twitter or at www.facebook.com/shirehorsesociety

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Unique food innovation centre notches up support for 100 SME businesses

Bioenergy and Brewing Science Building

Scientists and business experts working together at the Food Innovation Centre at the University of Nottingham have now helped over 100 food and drink businesses to tackle some of their innovation challenges or create inventive new products.

Support for the SMEs has ranged from advice on how to develop new products, scale up, use new ingredients, improve nutritional profiles and make processes more efficient. It has helped firms to bring to life pioneering new products to take advantage of some of the latest consumer trends and demands.

The Food Innovation Centre, based at the University of Nottingham’s Sutton Bonington Campus as part of the Division of Food Sciences, is a unique, funded academic/commercial collaboration that provides free specialist innovation support to small and medium-sized food and drink companies in Nottinghamshire and Derbyshire.

Providing top academic expertise and state-of-the-art equipment, the project offers access to scientists, technicians, and facilities at the university – enabling food and drink manufacturers, ranging from brewers to bakers to chocolate makers, to seek free advice on how to overcome challenges and develop new ideas.

Head of the project, Richard Worrall, said: “We are pleased to have so far helped over 100 food and drink SMEs in Nottinghamshire and Derbyshire with innovative solutions to support their development – whether it’s been through our own project team of scientists, or by accessing academic knowledge, the University’s facilities or by linking businesses to students within student projects. We also link to other economic development initiatives in the area."

“The firms have ranged from small start-ups to well-established medium-sized businesses. The Food Innovation Centre is fast becoming the place for food and drink firms in Nottinghamshire and Derbyshire to go to, if they are seeking skilled expertise for their innovation challenges. We are giving SMEs access to the University’s superb facilities and knowledge, previously only available to larger businesses. We are now looking forward to hearing from additional eligible firms over the coming months so that we can also help them tackle the issues they have. It is the perfect way for Universities to engage with SME businesses as the figures show!”

A number of the firms who have received support have gone on to partner final year undergraduate and masters students at the University of Nottingham to develop the work further – providing both valuable ‘real-life’ experience for the students and giving the businesses the benefits of the latest knowledge, thinking and facilities.

These include:

• Butchers JT Beedham & Sons, in Sherwood, Nottingham, who were supported in the development of a healthier sausage, made from premium ingredients, and with the correct flavour and texture. Butcher Johnny Pusztai said: “The business will be able to promote itself as a more healthy meat producer based upon the latest University research and student input.”
• Dancing Duck Brewery, in Derby, who were supported with innovative ways of demonstrating the flavour differences within the company’s range of beers through the use of sensory profiling techniques. This concluded that new star diagrams (ranking descriptive analysis) would allow the beer range to be profiled and described in a more consumer-friendly format. Rachel Matthews, from Dancing Duck Holdings, said: “The business will be able to offer a new way of describing its beer product on the label to its consumers, based upon a formal Sensory Science process, to give it marketing advantage.”

The Food Innovation Centre is a three-year project funded by the European Union through the European Regional Development Fund (ERDF).
For more information, visit www.foodinnovationcentre.co.uk 

Follow on Twitter @UoNFoodInnovation

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

J Tomlinson donates £500 to local RSPCA shelter

RSPCA Abbey Street receives a generous donation from J Tomlinson

Integrated building services company, J Tomlinson, has recently donated £500 to a Derby-based animal shelter.

Each year, the company invites internal sponsorship proposals, giving employees a chance to secure sponsorship for causes that are close to their hearts. This year, one of the chosen causes was the RSPCA Abbey Street Rehoming Centre.

Situated within Derby city centre, the Abbey Street shelter is one of 17 regional animal centres that the RSPCA runs across England and Wales. Staff and volunteers work tirelessly to rescue, rehabilitate and rehome animals across the district that have been victims of neglect and/or abuse. Depending on each animal’s unique situation, the process can include veterinary checks, veterinary treatment, providing insurance, spaying/neutering, hand-rearing and rehabilitation – all of which incurs a considerable cost.

Most of the animals that are brought to the centre have been rescued from neglectful/cruel conditions by national RSPCA inspectors; however, many are simply abandoned on the centre’s doorstep.

The centre is independently funded and as such depends on the generosity of the public and local businesses to continue its invaluable work. From maintenance bills and veterinary costs to the provision of specialist food and employee training, the centre costs a staggering £9,000 per week to run, with every single donation making a huge difference.

J Tomlinson will be sponsoring the ‘ASH’ kennel, which is currently home to Husky cross, Willow (pictured) and Patterdale cross, Oscar – both of whom have recently found new homes.

Mark Davis, CEO of J Tomlinson, commented: “As a company that places our local communities at the heart of everything we do, we are pleased to support the RSPCA Abbey Street shelter, and hope the donated amount will help the centre continue to help animals in need.”

Kerry Draper, Fundraising Manager for the centre, commented: “We are so pleased that J Tomlinson have chosen to support our independently-funded centre here at Abbey Street. Without support we would not be able to continue to rescue, rehabilitate and rehome these incredible animals. This kennel sponsorship will help fund towards veterinary care and enrichment of its residents. We were delighted by J Tomlinson’s visit to our centre; their warmth and compassion shone through for our animals in need. Once again, thank you.”

J Tomlinson, which is based at Beeston, near Nottingham, provides a range of integrated building solutions including construction, refurbishment, repairs and maintenance, mechanical and electrical services (M&E), and facilities management. It works primarily across the East Midlands, West Midlands and Yorkshire.

For more information about J Tomlinson, visit www.jtomlinson.co.uk

To find out more about the RSPCA Abbey Street Rehoming Centre, or to make a donation, visit www.rspcaderby.org.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Boozy Bundts® range of desserts unveiled by frozen food distributor Central Foods

Menuserve Boozy Bundt® from Central Foods

Frozen food distributor Central Foods has launched a range of Boozy Bundts® to add a dash of excitement to dessert menus.

The three-strong Menuserve range has been created in response to increasing demand for retro, homemade-style puddings and sweets.

Perfect for coffee shops, restaurants, pubs, hotels and other hospitality outlets looking to serve up something special, the Boozy Bundts® are available in three flavours - rum, Limoncello or chocolate – and bring a touch of indulgence with a tipple of alcohol.

“Authentic Bundt® cakes can only be baked in Nordic Ware® cake tins, originally developed in the USA in the 1950s and based on speciality Scandinavian ethnic cookware products,” explained Gordon Lauder, MD of Central Foods.

“The Menuserve range of Boozy Bundts® has been launched to tap into the current demand from consumers for comforting, retro-style desserts and puddings, which seems to have risen in these unstable, political times, and thanks also in part to programmes like the Great British Bake Off, which have introduced a new generation to traditional desserts.”

The Vanilla Boozy Bundt® is a light moist sponge infused with authentic Jamaican rum, filled with rum buttercream and topped with a glacé cherry, and has a total rum content of 5%.

The Lemon Boozy Bundt® is a light moist sponge infused with lemon liqueur (Limoncello), filled with lemon liqueur buttercream and topped with a sweet lemon slice, and has a Limoncello content of 4.75%.

The Chocolate Boozy Bundt® is a light moist sponge infused with coffee liqueur (Kahlua®), filled with coffee liqueur buttercream and topped with a coffee bean decoration, and has a total Kahlua® content of 5%.

Suitable for vegetarians, the Boozy Bundts® are the latest desserts to be added to the Menuserve range at Central Foods, which also features roulades and pavlova.

The Boozy Bundts® are supplied frozen, in packs of 12, and have a defrosted shelf-life of two days.

Central Foods, which is based at Collingtree near Northampton, is this year celebrating 21 years of supplying to the foodservice sector.

The distributor supplies more than 400 different lines, ranging from desserts, cakes and bakes, to canapés, buffet items, breads and meats. It delivers to more than 220 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry, including coffee shops, cafés, pubs, restaurants, bars, hotels, universities, schools, business and industry caterers, and sports facilities.

Visit www.centralfoods.co.uk for more information.

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

J Tomlinson builds nine commercial units on regeneration site

Nine new commercial units at Littlecombe
being built by J Tomlinson 

Steel frames have gone up on a £1.6m commercial development project being built by J Tomlinson.

The Nottingham-based company has been appointed by St. Modwen to build the nine commercial units as part of St. Modwen’s £150m Littlecombe Business Park in Dursley, Gloucestershire.

The new units, developed speculatively in partnership with St. Modwen and Stroud District Council, will offer occupiers 18,350 sq ft of additional business space in accommodation sizes ranging from 1,300 sq ft to 8,600 sq ft and will sit alongside the eight businesses already established at the Business Park.

When completed, the entire Littlecombe development will provide 92 acres of mixed-use facilities featuring 450 new homes and apartments; employment space and local job opportunities within easy reach of the M5; a community hospital and around 40 acres of green open space where people can live, work and relax for generations to come.

Managing director (construction) at J Tomlinson, Martin Gallagher, said: “We are very pleased to be continuing our on-going relationship with St. Modwen, helping to develop key regeneration sites across the Midlands and further afield to create employment facilities and opportunities. As a company, J Tomlinson has wide experience of constructing industrial and commercial units, and these units in Gloucestershire are perfect examples of the first-class facilities that we develop for our clients.”

Pete Davies, Senior Development Manager for St. Modwen in the South West and Stroud District Council’s development partner at Littlecombe, said: “Demand for good quality commercial space in Gloucestershire remains buoyant. This next phase of smaller commercial buildings will further strengthen the site’s appeal for growing businesses looking to establish a presence in the Gloucestershire area whilst providing the potential for attracting up to 70 more jobs for the local area.”

Cllr Steve Lydon, leader of Stroud District Council said: “This is one of the largest brownfield regeneration projects in the county and is a great example of creating an attractive environment to live and work in. I’m looking forward to seeing the new units finished and bringing more jobs and investment to the district.”

The units will complete in spring 2018 and interested parties should contact agents, Ash & Co, regarding availability.

J Tomlinson provides a range of integrated building solutions including construction, refurbishment, repairs and maintenance, mechanical and electrical services (M&E), and facilities management.

For more information about J Tomlinson, visit www.jtomlinson.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Baker Butt Foods wins SOHO Coffee Co. listing for sourdough naans

SOHO Coffee Co. Pulled Pork & Red
Pickles Naan- made from Butt Foods sourdough naan

Specialist baker Butt Foods has gained a contract to supply its tasty innovative sourdough naans to independent coffee shop chain SOHO Coffee Co.

The ethical coffee shop company, which has 40 branches, has created a range of delicious applications for the four-inch Baked Earth sourdough naans, which have just been unveiled on the group’s new Autumn menu.

Handmade in SOHO’s own kitchens using the Baked Earth naans, the menu items include chicken fajita naan, chickpea masala and paneer naan, and pulled pork and red pickles naan.

Nottingham-based Butt Foods launched the sourdough naans earlier this year in response to trends for premium and new wave Indian food dining experiences. Following a study of the Indian restaurant sector, the firm highlighted that the sector is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions – and created a special sourdough naan which would be just right for this exciting new trend.

The Baked Earth artisan sourdough recipe naan benefits from a live cultured sourdough with a long fermentation process to improve flavour and texture – creating a naan bread that’s bubbly, soft and suitable for a range of meal applications throughout the day and ideal for both the Indian restaurant world and the foodservice sector in general, with its current demand for street food-style dishes.

The company, which has been baking naan breads for more than 25 years and also produces a range of other breads, commissioned celebrity chef and former BBC Food Personality of the Year Cyrus Todiwala OBE to develop a number of uses for the naans to illustrate the flexibility of the flat breads.

He created a range of innovative dishes for all times of the day – from breakfast and brunch through to tapas small plate dishes - for the sourdough naans.

David Williams, commercial director of family owned Butt Foods, said: “We are thrilled and proud that SOHO Coffee Co., with its tremendous reputation for serving innovative, on-trend delicious food and drink, has selected the Baked Earth sourdough naans for its new menu.

“The dishes that have been created for the menu are exactly the type of applications we had in mind when we developed the sourdough naan – items that would be simple and convenient for chefs to create, and incredibly appealing and tasty for customers of cafés, pubs, bars, restaurants and other foodservice outlets.”

Penny Manuel, Managing Director of SOHO said: “We love it when our suppliers develop innovative products like these – the great pairing of the sourdough texture and flavour with what we all know as traditional naan complements each other perfectly and allows us to develop an exciting range of fillings, offering our customers something deliciously different, whilst being a true reflection of SOHO’s artisan roots.”

The Baked Earth naans, which come in four-inch and six-inch sizes, are available through frozen food distributor Central Foods. Videos of the dishes created by Cyrus Todiwala are available in Chef’s Corner at www.buttfoods.co.uk.

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk