Up-to-date products and announcements from the food and beverage sector

Juicy partnership
Award-winning farm-pressed fruit juice range, Barn Farm Drinks, has secured a partnership with Nisa, the national brand of independently owned retail outlets, part of the Co-operative Group.

All products in the Barn Farm Drinks range are 100 per cent fruit juice with no added sugar or colours and count as one of your five-a-day. The brand is also one of only two Red-Tractor approved juice producers in the country. Nisa retailers can choose from either 330ml ‘grab-and-go’ or 750ml ‘sharing’ bottles, and flavours include cloudy Raspberry & Apple; cloudy Strawberry & Apple; cloudy Blackberry & Apple; cloudy Raspberry, Blackcurrant & Apple; Orange and a clear Raspberry & Apple.

Craig Williamson, founder and Managing Director of Barn Farm Drinks, said: “From the outset we have tried to set ourselves apart from other fruit juice producers by doing things differently, investing in equipment which is normally reserved for the production of champagne to create a deliciously fresh and light fruit juice.

“Our new availability to Nisa stores means customers can benefit from more choice, with a great-tasting soft drink boasting local provenance and natural ingredients, now available to them.”

Barn Farm Drinks was also recently recognised for its impressive environmental credentials, taking home the Sustainability Award at the 2019 Business Excellence Awards Essex. On the farm, it harvests and reuses rainwater, generates electricity from the fruit press waste through an anaerobic digestion electricity generation plant and a 23-acre solar farm provides electricity for 1400 local homes.

The Barn Farm Drinks range is available for Nisa retailers to order now and could be rolled out nationally across the chain in the future.

Delicious duck dish
In Suffolk, UK, a new dish created by development chef at Northgate Foods – Kristian Wade – in collaboration with a new international food partnership, is poised to make a significant difference to Indian food menus globally.

The new dish is a Southern Asia-Inspired Indian Aromatic Duck Cha-pancake (Chapati-Pancake). The slow-cooked, crispy DALEE duck meat is coated in a blend of delicate Indian spices and served with red onion, chopped herbs, a chapati style pancake and a mild-Tamarind or spicy sauce alternative, topped off with zesty lime juice.

Now rolling out to Indian restaurants throughout the UK, the global partnership behind the idea includes Northgate Foods, THE BR Group (supplying ducks from The Netherlands), East End Foods producing the sauce accompaniment and Ming Foods creators of the brand-new Chapati Pancake.

Commenting on the development of the new concept, Kristian Wade, AT Northgate Foods said: “The blend of herbs and spices used in this dish mixes up cooking themes from across all 28 regions of India. We hope it will fit comfortably alongside the rich and complex flavours and fragrances of traditional Indian cuisine, and make its way across Europe and the rest of the world.”

Distinctly smoky
Crisp Malt’s recent £3.3m investment in a new peat kiln in Portgordon, on the North coast of Scotland, is helping to fulfil an increasing demand for premium speciality peated malt. The new plant more than doubled the production capacity of peated malt to nearly 40,000 tonnes a year.

The new peat kiln incorporates a custom-made peat burner built by Don Valley Engineering in Doncaster. When peat is burned in the kiln, it releases smoke impregnated with phenolic compounds. “By smoking still wet but germinated barley, we ensure that the peat phenol penetrates deep into the kernel,” says Colin Johnston, Crisp’s craft brewing and distilling sales manager in Scotland. “The smoky characteristics produced by utilising this traditional method ensure that the flavour intensity lasts through the transport, mashing, brewing and distilling processes – even if the malt is being sent around the world.”

Picture of success
New distillery, Wildspirit, launched its Wildspirit Bloody Merry Gin, with a convention-breaking brand and packaging identity by drinks design specialist Denomination.

Distiller and founder of Wildspirit, James Dumay, set out to fill a gap in the market for a serious gin for serious gin drinkers, but with a very unserious attitude: “Wildspirit Bloody Merry represents a completely new approach to flavour, using infusions of fresh tomato and celery alongside botanicals to create a delicious, bright spirit unlike any other on the market.”

Dumay approached Denomination because he wanted brand and packaging identity to reflect his and his friends’ love for quality, while capturing the fun and enjoyment of sharing gin cocktails together. In response to the brief, Denomination has created an eye-catching and completely unique identity.

Rowena Curlewis, CEO, Denomination, says: “It was important to capture the essence and wit of Wildspirit whilst ensuring there was enough craftsmanship to establish the brand as a premium producer. Wildspirit Bloody Merry is pushing boundaries, so the design response needed to as well.”

The brand’s illustration features the distiller with his friends at an uproarious sampling party. The craft and the detail in the illustration also gives consumers a wealth of opportunity to discover more about the brand story and the ingredients used, while conveying the care and attention to detail that has gone into its production.

Curlewis says: “Using illustration in this way hasn’t been done in the spirits category before. Doing so gave us an opportunity to tell more of an intriguing brand story, as well as communicating important details about the gin itself.”

A powerful destination
Battersea Power Station (BPS) has selected leading events company Camm & Hooper as its partner for the unique event spaces being created inside the iconic Grade II* listed Power Station, which is due to open to the public in 2021.

Camm & Hooper has extensive experience in delivering events in a classic setting, including Banking Hall and Victorian Bath House in the City of London, which have been beautifully redesigned for an entirely different purpose.

BPS will work closely with Camm & Hooper to fit out this significant new London venue, where events will take place in the Generator Hall, Control Room A and a further three spaces including a terrace with expansive riverside views which, together, will be known as Battersea Power House.

A range of bespoke menus is already being carefully designed by celebrity executive head chef Ronnie Murray, formerly of Hix Restaurants, and his team. Meanwhile sumptuous and unusual cocktails will be created by Camm & Hooper’s Chief Beverage Engineer Patrick Hobbs to reflect the iconic nature of the Art Deco Power Station and its thriving riverside destination.

Debra Ward, managing director for Camm & Hooper, noted how thrilled the company is to be bringing Battersea Power Station into its collection of outstanding London venues. “As a company which specialises in reimagining some of London’s most exceptional venues, there is no greater embodiment of London than the striking Battersea Power Station. We can’t wait to start delivering extraordinary events in this iconic venue.”

Big cheese
Tetra Pak has opened a €25 million site in Poland with sales, engineering and manufacturing facilities for cheese production solutions. Ola Elmqvist, Executive Vice President, Processing Solutions & Equipment at Tetra Pak commented on the new site, explaining that the investment demonstrates the company’s commitment to help customers meet rapidly changing consumer demands and capture emerging growth opportunities. He also noted why this location was chosen: “One of the main reasons we chose Olsztyn is its excellent location in the heart of a region with a great dairy tradition and excellent food engineering talent base. This means we’re perfectly placed to serve not only our customers in Poland but also wider Europe.”

Embodying the company’s commitment to environmental sustainability, the site has been designed and constructed in full compliance with Building Research Establishment Environmental Assessment Method (BREEAM) requirements. Among its many features to minimise its environmental footprint, the site has a fully automatic ‘weather control’ system that manages ventilation and sunlight, and a rainwater collection system that supplies water for site maintenance.

Building on the company’s global expertise in cheese, the centre has full scale engineering capabilities, from cheese making process design to mechanical, automation and electrical engineering through to manufacturing of processing solutions itself.