New HQ is in the bag

The nation’s thirst for fizz – Soft drinks

AS Mark Thomson’s analysis on page 40 pointed out, Scottish consumers are very keen on soft drinks. And soft drinks is certainly a category where...

Health comes packed in Yakult Plus

Yakult celebrates the new launch of its Plus variant with a sustainable push across the range and increasing the size of its packs from seven to eight bottles.

Graham’s gears up for Scottish food fortnight

Carol Graham, marketing director at Graham’s, said she believes that the fortnight is a “fantastic” chance to celebrate the range of produce made across the country .
The front cover of the Suntory DRS: What's In Store for the UK? report with an image of a reverse vending machine next to it.

Suntory rolls out DRS advice for retailers

Drinks giant Suntory Beverage & Food GB&I has launched a new paper for DRS in the UK, following on from a study of the scheme's implementation in Ireland.
Malbec

Birthday discount as Co-op marks wine’s 10th

THE Co-operative Food reckons it was the first major retailer to launch own-brand Fairtrade wine in the UK. The Co-operative now offers 21 Fairtrade wines,...

Old pics inspire new packaging

Sutherlands of Portsoy has launched its new look brand, which it says honours the heritage of the ‘Finest Fish for Five Generations’. The packaging bears...
Tilda Lime Coriander and Pure Basmati rice

Rice is in a nice position

RICE is big business in the UK and it could get even bigger as more and more shoppers embrace global cuisine at home

From farm to fork prevails

Organic is in the ascendancy LOCAL brands chime with customers for a number of reasons and the idyllic vision of wholesome produce is certainly one...
NcNean recycled clear glass packaging

New malt, reused glass

Scottish distillery Nc’Nean has released a single malt whisky in 100% recycled clear glass packaging

Rolling out a reusable barbecue

RECTELLA International has launched its first Reusable Instant barbecue under its Bar-Be-Quick brand.
grazes-new-kids-line-super-snackers

Kids bars offer healthier choice

Graze launches its first childrens range

Let them eat cake

Last year, 224 Coeliac UK members responded to a survey confirming that many people with a gluten intolerance felt they missed out on some...
DRS machine

A warm welcome for the latest guidance

The administrator for the deposit return scheme in Scotland, Circularity Scotland, has said the latest government guidance will significantly reduce the cost of the scheme for the industry and consumers.
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,...

The world on your plate

Rice is a key ingredient in world food because it is used  in so many different global cuisines, from middle eastern and Indian to...
wildcat-passion-campaign

New gin is a wild thing

Whyte & Mackay has expanded its gin portfolio with the launch of a zesty new variant to its Wildcat Gin range
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