Scottish firms take on new graduates

Scotland Food and Drink has announced the appointment of two graduates to major foodservice firms .

Diverse drinks demand

THE UK is one of the most ethnically diverse countries in the world, says James Logan, commercial director at Refresco UK. And he says that...
Burts-3D-LentilWavesS&V20g

Snack brand is making waves

Salt and vinegar variant lands on shelf
Emma Foster Mackie's crisps

Back to work and making a difference

After a two-year career break, Emma Foster returned to Mackie’s Crisps with dramatic results.
Cadbury

Chocolate giant spreads change

CADBURY became Fairtrade on a number of Cadbury Dairy Milk products in Britain in September 2009. And since then the Fairtrade mark has been added...

Polish food grows in UK

DEMAND for Polish food in the UK has been growing at a double-digit rate for a number of years and recorded 15% growth in...
scottish-food-and-drink-fortnight

Quality that’s close to home

SF&D fortnight has a local focus for 2020
Nevis Bakery, now baking for home and overseas markets.

Climbing worldwide – Nevis Bakery on the rise

RUNNING a food manufacturing business might sometimes feel like having a metaphorical mountain to climb. But if the team at the Nevis Bakery ever...
Torridon chef Paul Green with BBQ Scotch Beef skewers

Barbecue plan to beat midges

If you have beef with the midges, Scotch Beef might just have the solution for you.
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,...
Budvar cans sustainable packaging

Budweiser Budvar trials paper

Czech beer brand Budweiser Budvar has cut plastic from its six-can multipack with a new packaging solution

Hydration with fruit mixed in

JUICE brand Sunmagic has launched a new range of sparkling juice drinks for children. The Hydra Fizz range contains 50% fruit juice and is made...
Linds McCartney vegetarian Lincolnshire sausages

Vegan pea sausages

VEGETARIAN meat alternative brand Linda McCartney’s has added some Lincolnshire flavour to its sausage range.

Raising a cup to conservation

THERE seems little doubt that the introduction of the 5p carrier bag charge has made a big change in consumer habits, with figures last...
Paul Greer

Pigs don’t fly, but butchers can

THE Covid-19 pandemic may have hamstrung the aviation industry, but there are still opportunities in Scotland’s food and drink sector.

Where is Scotland left on DRS?

Questions remain about the future of Scotland's deposit return scheme as retailers look for compensation over expended costs to install and run machines.
1...313233...35Page 32 of 35