Strathmore Botanics

Something in the water

HEALTHY choice buying has played a big part in the water category rising by £148m in the past two years, says Barr Soft Drinks.
hamlyns-porridge

Health focus for porridge brand

THIS year will see Scottish porridge brand Hamlyns shine a spotlight on its health credentials
older generation enjoying salad

To Veganuary and beyond

Demand for vegan and vegetarian food is set to get even bigger during 2020, as older consumers join in

Flower Farm is spreading the word

Palm-oil free spread The Flower Farm is on a mission to save the planet's rainforests by highlighting the impact harvesting palm oil has on Earth.
Scottish Food and Drink Fortnight, SFDF,

Eating Scottish

THERE are a few things that undeniably come in useful in Scotland, for residents and visitors alike. One of them is an umbrella. Next month...
Guylian seashells

Sustainable future for seashells

Chocolate seashell brand Guylian has undergone a relaunch, comprising a sustainability-focused packaging overhaul and a new recipe.
tuno-spring-water

Seafood dish without a fish

Vegan brand Loma Linda has launched what it calls the UK’s first fish free tuna
SEPA chief executive Terry A’Hearn and C&C Group engineer manager Martin Doogan

Spending big on a brighter future

The brewing giant behind Scotland’s most popular lager plans to invest an eight figure sum on projects that will improve sustainability in the years ahead
The Vegetarian Butcher Little Willies and What the Cluck range

One billion plant target

FMCG giant Unilever has thrown its weight behind plant-based meat and dairy alternatives

The seeds of change

National potato supplier Branston has stepped up a gear in pursuit of its net zero by 2030 goal.

C-stores see waters rise

AS consumers become increasingly concerned about making  healthy choices they need to be educated on the benefits of hydrating with plain bottled water, according...
plant based babybels

Growth for snacks

Appetites for plant-based diets have been growing lately, giving retailers the perfect opportunity to reflect this in stores.
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,...
borders-biscuits-in-machinery

Big spend pays off for biscuit firm

Independent biscuit maker Border Biscuits has invested £1m in its Lanark manufacturing plant

Selling salmon

WITH demand for high protein snacks on the rise the Meatsnacks Group, the company behind Wild West Jerky, has decided the time is right...
Dr Oetker lactose free pizza

Mamma mia! Lactose free

Ristorante Pizza Mozzarella is topped with lactose-free mozzarella and Edam cheese, sweet cherry tomatoes, basil and Ristorante’s signature tomato sauce
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