Meat News
Meat processor Tulip has created a new group innovation & NPD director role, appointing Stacey Howe to fill the position.
Howe has joined Tulip after working as the NPD & innovations director at the Hain Daniels Group, where she was responsible for concept and process development across all of the group’s functions.
She said: “I am very excited to have joined such a dynamic organisation and am really looking forward to contributing to the continued success of the Tulip business as it evolves to meet the ever-changing demands of the UK consumer.”
Tulip explained that Howe brings varied retail and manufacturing experience to the role at Tulip, having also held a number of positions with companies such as Marks & Spencer and Pret A Manger.
Tulip’s chief executive officer Chris Thomas said: “I am delighted that we have been able to attract an individual of Stacey’s caliber and experience to lead our innovation & NPD agenda at this exciting phase of our development.
“We have enjoyed exceptional growth over the past few years and I am confident that Stacey’s experience of the food retail and manufacturing sectors will prove invaluable as we look to build on our great food culture and further strengthen Tulip’s position as the UK’s leading food solutions business.”
Pork processors Cranswick will make its first move into poultry with the acquisition of a fellow Yorkshire firm Benson Park.
Cranswick said the acquisition was in line with its “growth strategy” to broaden its product range, which was highlighted in May this year.
Adam Couch, chief executive officer of Cranswick, commented: “A key component of the group’s long-term growth strategy is to develop new product channels in its core UK market both in pork and other proteins. Today’s announcement represents important progress in that objective. This strategic investment moves Cranswick firmly into a new protein category with a well-invested business that has a strong presence, supplying premium poultry products, in the fast-growing food-to-go sector.”
As Benson Park reported strong profits of £41.1m for the year 2013/2014, market analyst Investec said this was a “sensible acquisition” and would make no changes to the “positive prospects” of Cranwick’s pork operations.
The takeover will see the modern, purpose-built facility in Hull, East Yorkshire, which employs approximately 90 staff, come under the Cranswick name.
“David Park, Managing Director, will remain with Benson Park, and we welcome David and his team to Cranswick and look forward to working with them to further develop the business,” Couch concluded.
Lamb prices are beginning to pick up after declining over recent months, but they still remain lower than last year, according to Quality Meat Scotland (QMS).
Stuart Ashworth, head of economics at QMS, said lamb prices had picked up over the past fortnight to stand at 150p/kg lightweight, an increase on 143p/kg three weeks ago. However, Ashworth noted that this was still 10% lower than last year’s prices.
Ashworth attributed low prices to an increase in supply and carcase weights, with UK abattoirs slaughtering 6.5% more sheep than last year. “The challenge for producers is to manage the orderly delivery of this increased supply onto the market within customer specification.
“Earlier this year there has been a higher than normal proportion of lambs exceeding the standard quality quotation upper weight limit of 45.5kg liveweight,” Ashworth added.
He was confident that the increased lamb numbers would supply export markets where lamb supply was tighter – for instance France and Spain. However, this has met with difficulty over exchange rates as sterling remains strong against the euro, which is “more challenging” for Scottish and UK lamb exporters.
“Adding to this export pressure is weak consumer demand in Europe,” said Ashworth.
“France has seen the consumption of lamb decline by almost 7% during July, although the country’s domestic production fell by 3%. Over the longer period of January to July, however, consumption has increased slightly.”
Dragon’s Den star Alf Turner has launched a new spiced sausage, Dragon’s Fury, which will be launched into 200 Asda stores.
After securing investment from Dragon Peter Jones, Alf Turner launched the Dragon’s Egg scotch egg and it’s Hair of the Hog and Best of British sausages into Sainsbury’s stores earlier this year.
Produced by retail pork supplier Tulip, the Dragon’s Fury sausage will contain the same meat as the Dragon’s Egg.
Simon Harrington, senior brand and licencing manager at Tulip, said: “Tulip has supported Paul in launching the Dragon’s Egg, Best of British, Hair of the Hog and now the Dragon’s Fury sausages, which are manufactured at our Bromborough and Ruskington sites.
“We are really starting to see momentum building with the Alf Turner brand. These are premium products, which certainly have a place in the market, and I am confident we will see them on more and more supermarket shelves in the months ahead.”
The Dragon’s Fury range will be retailed at £2.50 per pack, with 2p per pack donated to the Help for Heroes charity.
A high level of white meat and fish consumption could reduce the risk of developing liver cancer, according to a study.
Published in the Alimentary Pharmacology & Therapeutics journal, the research showed that “a high level of white meat or fish consumption can reduce the risk of hepatocellular carcinoma (HCC) significantly”
The study was conducted by the Department of Radiation Therapy, Zhejiang Cancer Hospital, Hangzhou, China, and used data from as far back as 1956.
HCC is the most common liver cancer, and the results of the research also concluded there was no link between the consumption of red or processed meat and HCC risk. The study was carried out since “considering the rising incidence of HCC, especially in Europe and North America, identifying new risk factors and protective factors is important for HCC prevention, which will provide new strategies to lower its incidence”.
The results showed that a higher intake of fish and poultry was not linked to HCC, but more than this, they “were found to be inversely associated with HCC risk”. It said: “Our findings suggest that dietary intervention may be a promising approach for prevention of HCC, which still need to be confirmed by further well-designed prospective studies and experimental research.”
It explained that while red and processed meat had been linked to some cancers by studies in the past, “we found no significant association between HCC and red meat or processed meat consumption”.
A young butcher has been declared the Yorkshire champion in the 2014 Young Butchers Creative Meat Display Competition.
The event, which is was organised by butchery supplier Dalzeil, saw Joe Smith, from Lishman’s of Ilkley, steal the crown during a close fought competition in Glasshoughton, near Wakefield.
Joe, 21, said: “We were given two hours to work our magic on shoulders of lamb and pork, a knuckle of beef and a brace of chickens. We had to cut them up and make as many dishes as possible out of these products without having any waste.
“The judges were looking at our butchery and presentation skills and the imagination used to create the products. I produced 15 different dishes in total and was over the moon to be chosen as Yorkshire champion. Events like these are a great learning curve.”
Joe, who holds a NVQ Level 2 Meat & Poultry qualification and has completed his apprenticeship, has worked at Lishman’s for the past four years and has progressed quickly, with his efforts seeing him recently promoted to assistant shop manager.
Joe received a trophy, certificate, £100 worth of vouchers and butchery knives to the value of £200, presented by the British and Commonwealth featherweight boxing champion Josh Warrington, of Leeds.
Dalziel’s regional operations manager Mike O’Hara praised all the contestants. He said: “They demonstrated a high level of professionalism and excellent butchery skills. The overall displays were very impressive and inspirational.”
Next weekend will see butchers across the UK gather in Newark for the ever-popular Autumn Bakers’ & Butchers’ Fair. Featuring competitions, speakers and the latest market innovations there will be plenty on offer for visitors.
Featuring the irrepressible television legend Keith Chegwin as guest presenter, the fair, which takes place at the Newark Showground, Nottinghamshire, on Sunday 12 October, will offer a wide range of entertainment, challenges and networking for butchers across the UK.
Exhibitors taking part in the show include ingredients companies such as Lucas Ingredients, MRC, Verstegen Spices and Sauces, Dalesman and Innovative Food Ingredients to name a few, through to sundry specialists including Norman Pendred, Scobie & Junor and William Jones Packaging, alongside equipment suppliers, including big names like Bizerba and Bäro Lighting.
Ed Bedington, editor of Meat Trades Journal, which organises the event, said: “There’s a wide range of exhibitors who will be taking part in the fair and, between them, they offer a superb range of companies to suit the needs of the modern butcher.
“If you’re looking to kit out your store with the latest technology, seeking opportunities to improve your lighting, or pick up some tips and ideas on how to boost and improve your range of products, the Bakers’ & Butchers’ Fair is a must-visit.
“We’ve been running the fairs for a number of years now and they’ve always been a great day out for the butchery trade. I look forward to seeing many of you there.”
Alongside the exhibition itself will be a number of competitions, with butchers facing off against their bakery rivals in the National Pie Competition 2014, which is sponsored by Invicta Business Machines. The pie contest features four categories, including Pork Pie, Savoury Pie, Steak and Kidney Pie and Pasties, giving opportunities to compete across a broad spectrum. Previous years have seen the butchery sector dominate against their rival bakers, but this year could see that change.
Other attractions include the UK’s number one sausage competition, Champion of Champions, which sees the best sausages from across the country judged to discover the ultimate sausage-maker. Bedington added: “Competitions are a great way to test your mettle and find out if you’ve got what it takes to rank up against the best of the best. They’re also a great way to promote your products and tell your customers that you’re an award-winning butcher, and if you’re not successful on the day, there’s also a good opportunity to learn and find out how to improve.
“Because the fair offers a number of great competitive events, it’s a great chance for butchers to rub shoulders with some competitive heavyweights and perhaps pick up some hints and tips that might come in useful in the future.”
There will also be a range of presentations and speakers, designed to inspire butchers and help them develop their businesses further. Those speakers will include social media expert Sam Flynn, who will offer insight into how butchers can turn their Facebook and Twitter activity into business wins. Also speaking at the event will be Eblex’s Matthew Southam and Stefan Porter of Market Porter. They will highlight the scale of the opportunity for butchers to offer an online service and, most importantly, explore some of the ways butchers can go about making that a reality.
Demonstrations will also be given on the stage, with presentations on latest product innovations from Lucas Ingredients, and some pie-making insight from Stephen Hallam of pie masters Dickinson & Morris.To register for free entry online to the fair, visit www.bakersandbutchersfair.co.uk.
The UK sheep trade is set to remain under pressure into the new year due to various reasons, according to Eblex.
The organisation said a combination of subdued demand, plentiful supply and an increase in the number of out-of-spec animals being marketed are likely to see prices continue to struggle.
Defra statistics suggest that the kill level is only up by 1% this August year on year. However, average carcase weights are up 2% while lamb numbers for September are estimated to be up 3% year on year.
The Muslim festival of Eid-al-Adha, which falls on 3 October, may provide some short-term relief for prices, and a significant uplift is already being seen this week. However, Eblex sector director Nick Allen said supplies are likely to remain high into next year: “There is always a seasonal drop in price as we hit peak supply levels for the market for sheep meat in October, but there are a number of factors at play, which mean, this year, numbers are higher and they are coming onto the market sooner.
“There is no question that supply is outstripping demand at the moment, not just here but on export markets too. France, for instance, is our most important export market for sheep meat and they are struggling with a poor economic situation. The strengthening of sterling against the euro has done no favours for the trade in this region.”
Morrisons has revealed new beef farming ‘protocol’, which aims to reduce the time it takes to prepare cattle for slaughter by up to 10 months.
The plan, in which participation is voluntary for its beef cattle farmers, will see cattle reach the 340kg deadweight slaughter weight at 14 months as opposed to 22 months. The supermarket reported this would help the industry become “more sustainable and competitive”, while delivering a £397 (40%) cost reduction for producers, according to economic analysis by Scotland’s Rural College.
Morrisons intends to achieve this by selecting cattle on specific genetics, combined with a special feeding programme.
Andrew Loftus, Morrisons agriculture manager, said the plan was already proving popular: ”Our voluntary protocol has already received strong interest from farmers and is intended to help the beef industry become more sustainable and competitive.
“Currently the average beef animal undergoes 2.4 lifetime movements, typically from one farm to another, but with this new protocol we are able to reduce this to just over one on average. This is a big win for the farmer, retailer and the environment.”
Loftus also highlighted reducing the life span of the cattle would subsequently reduce emissions: “Beef production is often criticised as more environmentally damaging than other meats, but this new system means that overall environments costs can be reduced to levels similar to pork.”