Packaging up the globe

FOREIGN travel, world cuisine and simple curiosity  encourage interest in beers from around the world and UK distributors are continuing to develop a series...

Going wild about oats

QUOTING Kantar Worldpanel research, Pepsico says that seven out of 10 UK households buy porridge during the year. But modern shoppers want products that are...
THE institution of the Burns Supper, now an annual celebration of the works of Scotland’s – and one of the world’s – great poets, Robert Burns, began in the very early 19th century. In 1801 some chums who were great admirers of the recently departed Rabbie, and who were also pretty fond of a dram, met on the fifth anniversary of the great writer’s death to wine, dine, toast his memory and recite some of his works. The following year the celebration moved to the date of the bard’s birthday 25 January and the rest as they say is history. The Burns Supper habit spread across Scotland. Within a few years a Burns Supper was being held in Oxford University. Today they are held all over the world. These days formal suppers can be quite posh with a multi-course dinner, a piper, a toast to the immortal memory of our great literary hero, a cheeky toast to the lassies, an even cheekier reply from the lassies, an address to the haggis and a recitation of Burns’ great narrative poem Tam o’Shanter. Other celebrations in homes and elsewhere are often much simpler. But virtually all will include two items that retailers can highlight in Burns season each year ... haggis and whisky. It’s sad that, because of marketing restrictions on alcohol products in Scottish off-trade outlets, it’s effectively impossible to cross-promote the two Burns Supper essentials or even to place them together in a display. But that’s all the more reason to promote them individually. Try highlighting haggis in your meat chiller, carry a few different sizes to suit the variety of sizes of households, use point-of-sale material to remind shoppers of Burns Night and the part that haggis plays in the celebrations. And you could make January a special malts month or simply arrange to focus on whisky generally in your drinks area. If you have a whisky deal that’s giving you a good margin highlight it within your drinks section. And creating a Burns theme in store, with tartan and maybe even pictures of the man himself, will help get the message across.

Power of the Bard

THE institution of the Burns Supper, now an annual celebration of the works of Scotland’s – and one of the world’s – great poets,...
Tilda

Now one rice doesn’t fit all

SCOTS, and others in the UK, appear to be eating from a much wider range of international food and looking to retailers to provide...
BENEFIT DARK CHOCOLATE

Health on the brain

FAMILY-owned British firm Lovely Fodder Ltd has launched a new range of chocolate with more than a few health claims
Quorn campaign step in the right direction

Stepping up advice

Meat free brand, Quorn has launched a campaign to help consumers make informed choices about sustainable food.
Highland Spring eco bottles

Less new plastic ahead

Last year was a big one for Highland Spring in terms of sustainability.
Simon Hannah, left, chief executive at JW Filshill stands inside the wholesaler's depot with Keith Geddes, right, chief financial and operating officer at Filshill.

Filshill pledges to ramp up sustainability in 150th year

Glasgow wholesaler JW Filshill has renewed its promise to prioritise sustainability moving forward after the firm picked up two awards for its achievements.
Dairy free spread on toast

Free from far more than just a trend

Figures show category still thriving in Scottish stores

Health is the driver

Consumers opt for free-from products even when they don’t have allergies DESPITE the nation’s reputation for having an unhealthy diet, Scots are now spending £29.6m...

Something for the weekend

BIG NIGHTS IN don’t just feature quick snacks. Special nights in and dinner parties have risen dramatically. Research carried out by YouGov found that...
Ben Lomond Gin gift pack

A sweet gin treat

LOCH Lomond Group has launched a gift set for its Ben Lomond Gin brand just in time for spring.

Ice cream is going green

UNILEVER has ditched plastic in exchange for paper tubs across its Carte D’or ice cream range
Rustlers vegetarian burger

Rustle up a burger for the vegetarians

NPD aimed squarely at younger consumers

Slicing into the vegan category

VEGANS looking for a convenient hot snack with minimal fuss are catered to through the latest launch from Wall’s Pastry.
Nairn’s

Oats champ in snack attack

Nairn’s bars with fruit and seeds aim to capture health-conscious nibblers OATCAKE brand Nairn’s is expanding its range to take advantage of what it sees...
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