Lincoln & York installs UK’s largest coffee roaster

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Leading UK coffee roasting company, Lincoln & York, has made history this month by installing the UK’s largest coffee roaster at its North Lincolnshire HQ. The new 600 kilo Brambati drum roaster is now in operation, roasting to a consistently high quality.

The new addition to Lincoln & York’s family of roasters has almost doubled capacity, paving the way for further growth.

Not only are the team celebrating the arrival of this magnificent piece of equipment unique amongst UK firms, but Lincoln & York has also just opened the doors to its own contingency coffee roastery. This fully equipped, standalone building is on the same site as the main factory.

As part of the development, roasting and packing equipment has been moved across from the existing Lincoln & York factory to fully replicate its production capabilities and make room for the 600 kilo roaster.

In the event that the smooth running of the existing roastery is affected, the contingency facility, which runs on an independent power supply, will allow the team to fulfil orders without disruption.

The new facility also includes additional office space as Lincoln & York makes room for new recruits.

James Sweeting, Managing Director of Lincoln & York said of the developments, says: “Our customer base has massively diversified over the last five years and our new roaster and contingency roastery are just two of the ways we are responding to this and preparing for future growth.

“We work with a range of different sized businesses across the out of home, foodservice, wholesale, vending and specialist retail markets. This new roaster will allow us to fulfil high volume orders for our largest national and international customers, increasing capacity across our other roasting equipment.

“We couldn’t be more excited to be pushing the start button on this piece of equipment and opening our second coffee roastery in our 20th year. Having our own contingency operation has always been our ambition and to now be able to offer our customers a degree of reliability that no other UK roaster can is an attribute we are very proud of. Guided tours are available on request, of course.”

Hanovia’s disinfection technology recognised by Chinese innovation award

UV disinfection specialist Hanovia has won the Ringier Technology Innovation Award for its medium pressure, multi-spectrum UV sugar syrup disinfection technology.

Wang Tao, Hanovia’s China General Manager, says, “This is the fourth time we have won the award since 2010, which is great recognition of the quality and reliability of our UV technology for the food and beverage industries. “The Ringier Awards, which have been held annually in China since 2005, aim to encourage technology innovation by acknowledging and rewarding those companies who have made prominent steps to innovative products and technologies. Hanovia’s medium pressure, multi-spectrum UV sugar syrup disinfection technology that stood out from rivals is an innovative technology launched in 2013 to provide effective disinfection for sugar syrup used in the food and beverage production process.”

Compared with traditional technologies, Hanovia’s UV system effectively overcomes the problem of low UV transmittance in high viscosity liquids such as sugar syrups. It efficiently destroys bacteria, viruses and spores without altering the colour, odour, pH or stability of the final product or producing any unwanted disinfection by-products. UV therefore helps food and beverage producers to minimise chemical additives and preservatives while ensuring microbial safety.

Wang Tao says, “As a leading UV company Hanovia is been dedicated to continuous innovation. Since we entered the Chinese market in 2005 we have successively launched a number of innovative products for the Chinese food & beverage industry, winning unanimous praise from industry experts. This makes us extremely proud of the work we do.

“This year is also Hanovia’s 90th anniversary, so it’s a very special time for the company. We recently established an Asia Pacific UV Application R&D Centre in Shanghai and we will continue to innovate and provide better and safer UV technology to the Chinese food and beverage industry.”

At the award ceremony, Kathy Wang from Hanovia’s Marketing Department, pictured, had the chance to discuss the company’s technology with fellow entrants and other guests and tell them about interesting research results and case studies of Hanovia’s UV technologies in the food and beverage industry.

Central Asia hotfill system brings annual PET savings of 700 tonnes

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The first hotfill line with slurry dosing to be installed in Kazakhstan and Central Asia has resulted in annual cost savings of $1.4 million, say Galanz Bottlers.

The new production line, featuring a Sidel SBO heat resistance blower and a Sidel Matrix hot filler, enabled significant lightweighting of the bottle. This achieved a reduction in PET material usage of some 700 tonnes for the year, generating the significant cost savings as well as improving the environmental footprint of the bottler’s production processes.

Galanz Bottlers is a leading name in healthy beverages, drawing on the worldwide trend for healthier living which is being embraced by consumers in Kazakhstan. Sales of products such as hotfilled tea, juices and drinks containing fruit pieces are all increasing and Galanz Bottlers operates extensively in this soft drinks sector, holding the position of Central Asia’s leading producer of iced tea, including its Maxi Tea brand.

Nestlé is another company that has invested in this fast developing sector of the beverage market, with its Nestea range achieving significant sales growth in the region. When Galanz Bottlers was awarded the Nestlé contract to bottle hotfill Nestea in Kazakhstan, it brought about the need to expand production capacity and to rethink the existing production process. Tursengali Alaguzov, owner of Galanz Bottlers, explains, “We didn’t have enough capacity for this production so we turned to Sidel.” Working closely with Galanz Bottlers, Sidel drew on its forty years of experience in hotfilling to propose a production line with the SBO14 Universal2eco HR blower and the company’s latest sophisticated filling system, the Sidel Matrix SF 700 ISD Hot Filler.

This advanced Sidel packaging technology allowed a focus on lightweighting. Working with Sidel, Galanz Bottlers is the first company in Kazakhstan to convert its PET Heat Resistant bottle production to a short neck, as well as redesigning the bottle, ultimately achieving a saving of five grams per bottle for the 0.5 litre format and around 10 grams for the 1.2 litre format. By adopting these much lighter preforms, this results in savings of around 700 tonnes of material a year, equating to $1.4 million.

The combination of these technologies provided the flexibility to accommodate the six different packaging formats of Galanz Bottlers, from 0.45 to 1.2 litres, at speeds of up to 24,000 bottles per hour. It also offers the versatility to handle the different neck sizes of 28mm and 38mm. The line operates with two modes – it can blow and fill non-carbonated drinks, such as teas and isotonic beverages without fruit pieces, and it can also fill a variety of drinks with pulps, fibres, sacs, fruit pieces and Aloe Vera with its integrated slurry dosing system.

With the ISD system for drinks containing pulps and fruit pieces, the filling process is carried out in two stages. Firstly, the fruit pieces are added, with the liquid then filled into the bottle. This is achieved through pistons that manage dual stream dosing to ensure the pulp or fruit pieces are introduced to the liquid accurately and at a steady rate.

During production, the correct flow rate can be controlled from the tank to the filling valve without stressing the liquid beverage, an important factor with such delicate particulates. The filling valve is subjected to constant pressure which leads to high distribution accuracy in the filling process.

Sidel had worked previously with Galanz Bottlers, supplying another bottling line and several pieces of standalone equipment. The support provided by Sidel was an important factor in selecting the company again, with the speed and efficiency of communication highlighted by Tursengali Alaguzov. He says, “The staff were very responsive and we received answers to our questions on the same day. I would especially like to thank the Sidel technicians who were communicative and responsive during the line installation and setup. We often had the feeling that they were installing the line personally for themselves.”

Rémy Cointreau promotes Panos Sarantopoulos to CEO of Liqueurs & Spirits Division

In a move to accelerate the growth of its Liqueurs & Spirits Division, Rémy Cointreau announces the promotion of Panos Sarantopoulos as the Division’s CEO.

Panos Sarantopoulos has earned his stripes in highly challenging situations in the fields of luxury and of quality wines and spirits.

For sixteen years at LVMH, he held, among other, the responsibilities of Business Development Director for Hennessy, Senior Vice-President Sales for Veuve Clicquot and President & CEO for the House of Krug. With his teams, he contributed to the record growth of these Houses.

He led the deployment of business game-changers that have been noticed in the industry. He joined Rémy Cointreau, in 2011, to take on the challenge of CEO for METAXA. Over the past three years, he led the renaissance of this historic House. With his teams, they have brought about the turnaround of METAXA to international growth, thanks to bold premiumisation and a series of award-winning innovations.

Sarantopoulos’ enlarged responsibilities within Rémy Cointreau, include responsibility for the House of Cointreau, for the N°1 French brandy St. Rémy, for liqueurs Passoa, Izarra and Ponche Kuba, and for whisky Guneagal, as well as for the distribution activity of Rémy Cointreau Gastronomie.

Panos Sarantopoulos says: “I am honored to be taking on the helm of the Liqueurs & Spirits Division of Rémy Cointreau. With the support of talented teams and our Group’s agile distribution network, we will inject fresh energy into the Division’s houses, brands and activities so that they continue to gather the worldwide recognition they deserve.

Johnsons Coffee and Benders – It’s exclusive!

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Benders Paper Cups has been supplying cups to Johnsons Coffee, Ireland’s oldest family owned coffee roaster and supplier, for almost a decade now.

This month, Johnsons has signed a two year exclusive contract with the leading paper cup manufacturer, which formalises Benders’ role as the company’s primary paper cup provider. The new contract coincides with Johnsons’ introduction of Benders’ new Embossed Cup, a unique design proposition that has wowed the market ever since its recent launch…

The longevity of Benders Paper Cups’ relationship with Johnsons Coffee is perhaps unsurprising given the coffee company’s pride in its heritage and its uncompromising commitment to quality which is inherent to the brand.

In recent years, Johnsons has regularly purchased Benders’ Super Premium hot cups, safeguarding the company’s reputation for only using the highest standard complimentary products when selling its drinks.

Johnsons has provided its popular, dark roasted Bellagio coffee in Benders’ Super Insulated cups to cross chanel ferry operator, DFDS Seaways, along with machinery, barrista training and brand support, for a number of years. Now, the ferry company will be one of the first travel companies to offer travellers coffee in Benders’ latest offering, the Embossed Cup.

With an elegant and unique ‘swirl’ emboss, the Embossed Cup has a stylish design which can be branded as effectively as the cup company’s smooth wall cups without compromise. The sensory element of the design is heightened by the feel of the cup which is smooth to the touch, making it easy to grip and ideal for handling on the move. The air pockets created by the unique swirl emboss also give an effective level of insulation.

It comes as no surprise then that Johnsons and DFDS have decided to make the Embossed cup the cup of choice for passengers on key routes from Dover to Dunkirk and Dover to Calais.

Philip Mills, group sales director for Johnson Brothers explains: “We wanted a commercially acceptable option that would have a consistency in quality while also bringing some extra flair to ensure that our brand stands out. The emboss on the cup is exactly what we were looking for as it encourages the customer to take further notice of the Bellagio name.

“We have used Benders’ cups for a long time now and appreciate the high standards that they manufacture to. We are confident that any new product supplied by them will be a product of good quality and design. The EmbossedCup raises the bar once more as it is such an individual design. Hopefully it will help to increase our brand recognition as the emboss design is a distinguishing mark that makes the cups stand out and heightens the overall purchase experience.”

Marketing manager for Benders Paper Cups, Adrian Pratt is delighted that the cups have effectively launched to the travel market with this significant contract: “Knowing that the Embossed Cup will be used exclusively on board these ferries is a source of great pride for us. If you’re a passenger on these ferries, from Dover to Dunkirk and Calais, you’ll be drinking from a Benders Embossed Cup.”

The UK based paper cup manufacturing arm of the largest cup group in Europe and the number one supplier of paper vending cups to the UK market, Benders’ range includes super premium hot cups, barrier insulated cups, embossed cups, single wall bio-board cups, and single wall vending cups and single wall ‘coffee to go’ cups.

With a full Chain of Custody accreditation and compliance with stringent EU regulations on food contact, all of its cups are manufactured in the UK to high safety and ethical standards, using paper board from PEFC and FSC accredited sustainable managed forests to ensure that they do not damage the environment. The company is committed to minimising its waste and advocates effective recycling of all of its cups including those used in vending.

Exceptional speaker line up for Enterprise Mobility Conference

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Insight 2014, the fifth annual mobile enterprise conference and charity event organised by Peak-Ryzex will take place on 24th and 25th September in Chippenham.

To reflect how mobile technology is transforming the way organisations operate and do business, this year’s conference theme is “Enterprise Mobility: The Unstoppable Wave”. The event aims to help delegates keep up with technological developments and how they can be harnessed to gain a competitive edge.

The Insight events typically attract visitors from a range of industries including retail, manufacturing, transport and logistics, utilities and field services/engineering/maintenance. Delegates include IT directors, business analysts, project managers and consultants looking at learning how to address the growing challenge of managing a mixed mobile device estate, share experiences with peers and meet with mobile technology suppliers under one roof.

The exciting conference programme opens with a keynote presentation by Kim Gasson of BT Global Services who will discuss “The Internet of Everything” and how to prepare and optimise the new flood of data that these connected devices will generate. The programme includes a case study presentation from TNT Express about how the organisation manages more than 10,000 mobile devices and how they are used to drive customer service improvements.

Simon Stehle from Aebi Schmidt Holding AG will discuss how the company has mobilised its SAP plant maintenance and customer service system for its field based service technicians to create their own service orders. Vincent Rice from British American Tobacco will share how implementing a SAP Track and Trace solution with the assistance of Movilitas Consulting to mobilise SAP and integrate auto ID has enhanced the security of the company’s supply chain.

To round off the programme, Marilyn Prestney-Archer and Selen Djemal from EDF Energy will host a question and answer session on “Global Mobility Deployment”. Jon Bilbrough from the Environment Agency will then discuss “Fieldforce Work Scheduling and Mobile Working”.

Delegates also have the opportunity to tour the Peak-Ryzex facility and learn how the company’s quality processes, technology and people make it the leading specialist in Managed Mobility Services in Europe. Peak-Ryzex’s partners including Honeywell, Motorola Solutions, Zebra Technologies, QCom, Toughshield, Datalogic, Motion Computing and Wavelink will form part of the exhibitor showcase.

Damian Penney, Managing Director, Peak-Ryzex, says, “Insight is a great opportunity for our customers to learn new ideas and tips from experts and build relationships in a relaxed environment. Year on year the event has developed and from feedback we know it provides a useful medium that helps our customers to keep abreast of the many technological advancements that can benefit their organisations.” For further information, last year’s video and registration, visit www.insightconference2014.com.

Dairy Crest Creamery triumphs at International Cheese Awards

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Dairy Crest’s Davidstow Creamery has had another successful year at the International Cheese Awards, Nantwich.

The creamery, home to the Nation’s best loved cheese brand Cathedral City, and the award winning premium cheddar Davidstow, won 9 awards, spanning several categories, at the two day annual event.

The judging panel awarded gold, to Davidstow 3 Year Reserve Special Vintage Cheddar in the Vintage Cheddar Cheese category and Cathedral City Mild in the Mild Cheddar Cheese category, whilst Davidstow Classic Mature and Cathedral City Mature Lighter picked up silver awards in the Mature Cheddar Cheese Block category and Lighter Cheese category respectively.

Marks and Spencer’s Single Pouring Cream and Madagascan Vanilla Cream, both made by Dairy Crest at their Chard Creamery, also received golds at the awards. Dairy Crest has enjoyed a long reign of success at the awards, picking up the prestigious Danisco trophy 11 times in the last 13 years. The trophy is awarded for the most points won across all cheese shows in one season.

Master Cheese Grader, Mark Pitts-Tucker, says: “For our Dairy Crest cheeses to be recognised at the prestigious International Cheese Awards is a real testament to all the hard work that goes into our cheese making. We could not be more pleased or more proud that 2 of our cheeses have won gold awards this year. We look forward to returning to the ICA’s next year to continue our success.”

Dairy Crest’s Cathedral City has a longstanding relationship with the Show, and sponsors the highly-prized Cheese Lovers Trophy. A key award at the Show for the past twenty years, the trophy winner is chosen by a panel including a celebrity judge.

The success at the ICA’s follows an award winning year for the Dairy Crest Creamery. Three Dairy Crest cheeses were awarded gold medals at The British Cheese Awards at The Royal Bath and West Show earlier this year, with a further two Dairy Crest cheeses awarded bronze accreditation. Also in May a discerning panel of judges from Consumer Watchdog Which? rated Davidstow 3 Year Reserve Special Vintage Cornish Cheddar and Cathedral City Vintage 20 as best buys in their Cheddar consumer taste tests, awarding an additional Davidstow Creamery cheese top five status.

Top ten sweets of the summer revealed

After analysing sales predictions and reviewing trends from previous summers, Bonds Confectionery has predicted that a mix of traditional, retro, old favourites and some crazy new innovations will make up the top ten sweet choices for summer 2014. Family choice, Skittles, topped the list with Rowntree’s Fruit Pastels and Millions coming in second and third, proving that the old favourites are still the reigning top treat for the UK consumer. The results also revealed the differing demands between children and adults when it comes to their sweets preferences, with the younger generation leaning towards the more fashionable and innovative lines, whilst the adults seek nostalgia and familiarity. The top ten sweets for summer 2014 as revealed by Bonds Confectionery are: 1. Skittles 2. Rowntree’s Fruit Pastels 3. Millions 4. Retro Mix Bag 5. Bonds Confectionery Fruit Jellies 6. Tung Toos 7. Toxic Waste 8. Brain Licker 9. Bonds Confectionery Lemon Sherbet 10. Bonds Confectionery Spray Candy The old favourites still prove to be the most popular choice, with both Skittles and Fruit Pastels captialising on the sharing bag trend in recent years. However the tiny, chewy Millions sweet balls is the one consistent bestseller on a weekly basis for Bonds Confectionery, with Toxic Waste and Brain Licker the only other two lines which see similar sales peaks. Proving that the younger generation is fast becoming the key decision maker when it comes to a confectionery purchase. Philip Courtenay-Luck, managing director of Bonds Confectionery explains: “What we often see throughout the year is that as the season changes our taste palate changes with it. So, the likes of a hard-boiled mint humbug or cough candy from our Traditional Sweet Shop range feel too heavy to enjoy on a hot day, yet a sour flavoured jellied sweet or citrus sherbet is the perfect treat for the summer months. “It’s no surprise that the likes of Rowntree’s and Skittles are at the top, it’s often the case that as adults we all love the feeling of familiarity, even when it comes to a simple treat. Adults would rather enjoy a product they know and love rather than experiment with the latest crazy concept candy. This is something that children tend to favour and is becoming a huge trend across the confectionery industry.” Bonds Confectionery understands that the children’s market is where the industry is looking for its most innovative products. To ensure that the company stays ahead of its competitors, Bonds has a team of experts that travel across the world in search of the latest, coolest sweet products to bring back to the UK market. A trend that these experts are noticing year on year is the demand from children who want the more experimental sweet flavours and textures, with original flavours such as apple, blue raspberry and bubble gum as well as different textures always the most popular for the younger audience. The more fashionable ranges that feature chewy, oozy, gummy and spray candy textures are also big on the agenda for what children want to purchase in 2014. Philip adds: “Our children’s section is very strong, which we are very proud of. We have more than 200 lines dedicated to just the younger audience. Plus, we have the UK’s biggest selling small bag range, our own brand 39p range, which is proving to be number one choice for that all important after school market. The range is also beneficial for parents as the amount of sweets their child is consuming is controlled thanks to the smaller sized bags. “These crazy concepts and strange flavours are only set to become more demanded and regular on the UK confectionery market. What must be remembered is a children’s taste palate is something completely different to that of an adult. Not as focused on flavour, kids are always looking for the coolest, most shocking sweet to show off to their friends in the playground. Novelty is key to succeeding in this sector of confectionery. We often see the likes of our Tung Toos, Toxic Waste and Brain Licker as our bestsellers when the younger audience is making the purchase.” Interestingly, Bonds Confectionery has seen a notable increase in the sales of products that are the more traditional sweet or a retro classic. Especially ones that invoke the idea of nostalgia in the adult consumer, which is why the launch of the Retro Classics bag in 2013 was Bonds Confectionery’s most popular to date. Philip continues: “In the 80s and 90s these products were aimed towards the kids’ confectionery market, but as the consumers grew up the target audience for that specific product moved with it. Since launching our Retro Classic Range in 2013, we have sold more than one million bags. As can be seen from the outstanding figures, it was an immediate success, especially with the over 40s market as it evokes childhood memories, which in turn encouraged spend as the consumer wanted to taste their favorites sweets all over again” The rest of 2014 is looking set to be a busy time for Bonds Confectionery, with four new lines currently in production looking set to hit the shelves in time for Autumn. Philip concludes: “Confectionery, like everything else, is permanently evolving. We are constantly developing new products to keep up with the current trends. We are always looking for the most innovative, interesting, fun and delicious products for our consumers, as this is what today’s shopper demands. Not only that, as the children’s sector is moving so fast at present, we review our product lines every five weeks as a item can be in and out of fashion that quickly.”

Are Minis the next big thing?

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Taura Natural Ingredients has introduced Minis– possibly the world’s smallest real fruit pieces.

As tiny as a grain of quinoa, Minis is an innovative range of extremely small real fruit pieces developed to enable food manufacturers to add the benefits of real fruit to applications where it has not before been possible – creating a new world of opportunities.

Demand is increasing across Asia-Pacific markets for very small real fruit pieces that are suitable for use in fine bakery and confectionery applications such as ultra-thin biscuits and premium thin chocolate tablets. This increased demand can be attributed to health-conscious consumers seeking out indulgent products with fewer calories so they can enjoy snacking on treats without the guilt.

Minis are also expected to be popular as toppings on donuts and muffins and as inclusions in fruit & nut mixes. They are perfect as a fresh addition to frozen dairy beverages and desserts, and as a fruity twist in popcorn products. Their high fruit content means Minis are bursting with flavour, aroma, colour and a have a soft, chewy texture – a set of benefits Taura Natural Ingredients has dubbed ‘F.A.C.T.’

Created for the Asia-Pacific market, Taura Natural Ingredients is targeting Minis at a range of sectors including industrial food manufacturing, bakery, confectionery and quick service restaurants. The small size and the consistency of the Mini’s™ pieces means that they travel easily through production equipment such as depositor nozzles and rollers, offering exceptional distribution.

Produced using Taura Natural Ingredients’ unique URC process, Minis offer the same superior performance that the company’s other products are already known for. They contain high fruit content with no artificial colours or preservatives, which means they are perfect for clean label products. They are free-flowing and bake stable, so they won’t burn, bleed or discolour during baking, and they have a water activity of 0.41 – 0.45 to suit both dry and moist applications.

Peter Tinholt, General Manager Asia-Pacific at Taura Natural Ingredients, says: “The market is crying out for very small real fruit pieces that offer an alternative to ingredients that contain high levels of added sugar and other additives, such as sprinkle-style products. Our expertise in the fruit ingredients market has enabled us to create the perfect solution in the form of Minis. Each piece offers a tiny explosion of flavour, aroma, colour and texture in a wide range of products. Minis enable our customers to use real fruit ingredients in places where they have never been before.”

URC (Ultra Rapid Concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as cakes, snacks, confectionery and chocolate for both the retail and quick service restaurant sectors.

Educational programme gets to grips with safety risks

Independent expertise will be in evidence at Health and Safety North 2014 which takes place at The Bolton Arena on 8th and 9th October.

Opening the two day conference programme, which is independently organised by the British Safety Council, will be the Deputy Director of Chemicals Regulation at the Health and Safety Executive, Ian Travers. In his presentation, entitled ‘Corporate Governance – Getting to Grips with Significant Safety Risks’, Ian will share learnings from the major hazards sector which can be read across to the management of risks in other sectors. He will also share insights on how senior executives can focus on business vulnerability.

A different style of seminar is also featured at the event in the form of a drama based presentation called ‘Safety Leadership and Culture’. Delivered by Shaun Curry and Harry Gallagher of Macnaughton McGregor, the session promises to be interactive, practical and effective and the organisers say their style of delivery effects a long-term change in attitude – not just a short term change in behaviour – and helps to build lasting positive cultural change.

Focusing on legal issues and looking back at some of the most significant court cases in the last twelve months will be Kevin Bridges, Partner and Chartered Safety and Health Practitioner, Pinsent Masons LLP. Entitled ‘Health and Safety – Looking Back at some Landmark Judgments’, Kevin’s presentation will focus on the impact of the sentencing council guidelines on the level of fines in health and safety cases and provide an update on Corporate Manslaughter.

Other educational content that addresses, risks across a business is the seminar ‘Putting Risk Control at the Heart of Health and Safety’. Delivered by Helen Devery, Partner and Head of Office at BLM LLP, she states that good safety management techniques build on best practice and that can include the lessons learned from legal claims and prosecutions. In this session, Helen will present on how to use legal risk management techniques in order to improve safety control and incidents.

Slips, trips and falls are a major cause of accidents in the workplace but perhaps are not being given the attention they should according to Mark Thomas, Consultant, with his seminar which takes place on day two of the event. Mark aims to give an overview on key controls to help reduce such accidents within the workplace.

Event Director Tim Else says, “We’ve made sure our educational programme addresses the hottest topics affecting the industry today. We want our visitors to be kept up-to-date with all the news and legislation that could affect their workplace. In addition, this year’s event features an exhibition of which 40% of the companies, trade bodies and training providers are completely new compared to last year giving the repeat visitor access to new information. The event also features a revised and improved layout and the event space has now doubled compared to 2013, resulting in the event covering all of the 5000 sq m available!”

Along with event partners Arco, DuPont and NQA and title sponsor 3M, Health & Safety North 2014 is supported by the British Safety Council and officially endorsed by the International Institute of Risk & Safety Management. To register online visit www.healthandsafetyevents.co.uk.