< Previous10 Food & Drink International www.fdiforum.net BOMBAY SAPPHIRE Q&A What was the creative process behind the campaign? We started by looking at macro consumer trends and insights, and we saw that people are craving lighter, brighter, more elevated experiences, and consumers are returning to premium, high quality brands that they know and trust after the noise of recent years. We all know that life is frequently on fast-forward and we’ve all been guilty of going on autopilot, even when it comes to our drinks! But, for us, choosing a cocktail shouldn’t be a passive selection; it should be an integral part of a meaningful moment, one you actively share and savour with others. When we momentarily step off the treadmill of daily life, we can properly enjoy the moment and really savour the experience. “Step Into The Blue” is about tapping into that feeling: that sense of rediscovering the beauty in the everyday. It’s about recognising the profound impact of immersing in a moment, and truly engaging in an experience. With this new brand campaign, we’re inviting people to remove the blinkers of autopilot, seek out their own moments of beauty in each day - and to fully embrace them. That’s the essence of our brand and “Step Into The Blue.” How did you land on the campaign line? “Step Into The Blue” is a heartfelt expression of our brand. Inspired by our iconic blue bottle, a symbol of uplifting experiences, it’s an invitation for gin and cocktail lovers to immerse themselves in the beauty of the moment. “Step Into The Blue” is a call to action to break free from routine and reconnect with life’s beauty. We’re actively encouraging people to seek out and savour those moments of beauty in their everyday lives. It’s about making that connection between the brand and the feeling of truly being present and appreciating the world around you. In today’s digital world, there’s magic in remembering what it means to be human and to fully immerse in a moment with all your senses. With “Step Into The Blue,” BOMBAY SAPPHIRE invites you to step into drinks with friends, step into the present, and step into the creation of unforgettable memories. Q&A “Step Into The Blue” Food & Drink International speaks with Natasha Curtin, Global VP at BOMBAY SAPPHIRE, about the iconic brand’s new campaign, “Step Into The Blue.” www.fdiforum.net BOMBAY SAPPHIRE Q&A How does this build on previous brand campaigns? BOMBAY SAPPHIRE has always been about creating moments of beauty and inspiring people, working with like-minded partners to immerse people in multisensory experiences and create exquisite objects. We’ve also always celebrated our uniqueness as a brand; our iconic blue bottle is instantly recognisable and is more than just a colour to us. In that sense, “Step Into The Blue” is a natural extension of our brand DNA, amplifying what already makes us unique. We’re leaning into our strengths and articulating them in a compelling way. “Step Into The Blue” is an assertion of what makes this brand so special, bringing our stunning blue bottle and liquid back out into the light. What recent activations and collaborations have brought the BOMBAY SAPPHIRE ‘Step Into The Blue’ campaign to life? Our new brand world has already been taking shape in our most recent activations, with each inspired by, or taking place against, the striking backdrops of blue skies and sparkling seas. In February, our US team partnered with artist Rebecca Black at The Miami Beach EDITION’s rooftop, showcasing the BOMBAY SAPPHIRE Sparkling Lemon cocktail, and welcoming a new generation of gin drinkers. At the same time across Western Europe, a new collaboration with celebrated designer Thomas Heatherwick debuted through bespoke in-bar experiences at some of the continent’s most renowned venues, including SIPS and FOCO in Barcelona, Little Red Door in Paris, Velvet Bar at Corinthia London, and Le Lion in Hamburg. What exciting initiatives and partnerships does BOMBAY SAPPHIRE have planned for the rest of 2025 for ‘Step Into The Blue’? We're inviting people to join us in a beautiful blue world of experiences, designed to reconnect us with the beauty of life. This includes everything from our visually stunning advertising campaigns and elevated events to activations. We’ll be joining forces with like- minded partners to take people to beautiful and refreshing places and moments, whether that’s with brilliant on-trade partners in some of the world’s best bars, or getting our drinks in hand at some of the season’s most covetable events. Most notably, we've recently announced our global partnership with the E1 Series, the world's first all-electric race boat championship. This is a bold new chapter, bringing our 'Step Into The Blue' campaign to life on an electrifying, international stage. We’re proud to join forces with E1 to celebrate innovation, sustainability, and the awe-inspiring beauty of the world’s most breathtaking natural blues - while marking our first ever foray into global sports entertainment. Like BOMBAY SAPPHIRE, E1 is dedicated to inviting audiences to be part of immersive and inspiring moments - and unlocking a world of beautiful experiences that not only captivate but are also underpinned by a passion for showcasing the multisensorial beauty of the natural world. To find out more about BOMBAY SAPPHIRE please visit www.bombaysapphire.com/12 Food & Drink International www.fdiforum.net IMPORT AND EXPORT W ith food and drink export volumes down 12.6% year- on-year in 2024, the UK entered 2025 extending a long-term trend of decline. As highlighted in the Food and Drink Federation’s (FDF) 2024 Trade Snapshot, the nation’s food and drink export volumes decreased by 19.8% on average between 2020 and 2024, compared to between 2015 and 2019. Although global crises including COVID-19 and the invasion of Ukraine can be partially linked to this dip, the FDF report unveils how other European countries, like the Netherlands, Germany and Italy, have seen their export volumes increase since 2020, indicating this drop in trade is not a global trend, but one unique to the UK’s post-Brexit arrangements. Five years on from the UK’s departure from the EU, food export volumes to the bloc have declined by 34.1% compared to 2019 levels, as UK exporters struggle to deal with the complexity and bureaucracy that comes with sending goods to Europe, while, conversely, food and drink imports from the EU are at their highest level. It comes as the EU remains the UK’s most important trade partner, accounting for 61.8% of exports and 75.6% of imports in 2024. While this makes for concerning reading, there may now be hope on the horizon for the UK’s food and drink exporters. In May, the UK prime minister confirmed a new agreement with the EU, following extensive negotiations over the prior six months. As part of the deal, a new SPS (sanitary and phytosanitary) agreement will make it easier for food and drink to be imported and exported, reducing the checks and red tape (and associated costs) burdening businesses and the lengthy lorry queues at the border. The deal will see some routine checks on animal and plant products removed completely, allowing goods to flow freely again, and ultimately it is claimed the agreement could lower food prices and increase choice on supermarket shelves. The UK will also be able to sell various products, such as burgers and sausages, back into the EU again. In response to the agreement, Karen Betts, chief executive, FDF, said: “Trade with the EU is incredibly important to UK food and drink manufacturers. Europe is our single biggest customer, and most of the food and drink we import – from ingredients to finished products – comes from Europe too. However, trade in both directions has become complex and challenging. UK food and drink exports to Europe have fallen by a third since 2019 and businesses continue to face challenges and delays with imports. We’re pleased to see today’s announcement of a much closer UK-EU trading relationship, which acknowledges our shared high standards in food and drink. A high-quality agreement will have clear benefits for consumers and businesses. However, the government must continue to work closely with industry on the detail and ensure the UK is able to influence EU decision making where this impacts British businesses and competitiveness, particularly where the UK aligns with EU rules.” The EU win came as the last in a trio of trade agreements in quick succession last month, with the UK also announcing a new free trade deal with India, one of the fastest growing markets in the world. It will see Indian tariffs slashed, locking in reductions on 90% of tariff lines, with 85% of these becoming fully tariff-free within a decade. In a boost to the drink industry, whisky and gin tariffs will be halved from 150% to 75% before decreasing to 40% by year ten of the deal. Other goods with reduced tariffs, which can open markets and make trade cheaper for businesses and Indian consumers, include lamb, salmon, soft drinks, chocolate, and biscuits. The free trade agreement will The tide turns With progress announced in quick succession on a trio of trade deals, the UK is striving to turn the tide on its dropping exports. 14 ÁFood & Drink International 13 www.fdiforum.net IMPORT AND EXPORT © stock.adobe.com/ink drop14 Food & Drink International www.fdiforum.net IMPORT AND EXPORT additionally bolster UK manufacturers’ access to ingredients produced in India, strengthening supply chain resilience. Mark Kent, chief executive of the Scotch Whisky Association, welcomed the deal, saying: “The UK-India free trade agreement is a once in a generation deal and a landmark moment for Scotch Whisky exports to the world’s largest whisky market…. The reduction of the current 150% tariff on Scotch Whisky will be transformational for the industry, and has the potential to increase Scotch Whisky exports to India by £1bn over the next 5 years, creating 1,200 jobs across the UK. It will also give discerning consumers in India far greater choice of brands, as more SME Scotch Whisky producers have the opportunity to enter the market.” Furthermore, in a time of volatility for trade with the US for countries around the world, the UK has sealed a new economic agreement with the US. It includes agreed new reciprocal market access on beef — with UK farmers given a quota for 13,000 metric tonnes — giving UK beef farmers exclusive, tariff-free access to the US market for the first time — one of the world’s largest beef markets. Significantly, the government has stated there will be no weakening of UK food standards on imports, providing reassurance over hormone-treated beef. Though applauded, there remains disappointment, with the majority of food excluded in the deal and still subject to a 10% tariff imposed earlier this year. This trio of agreements follows further steps forward for the export of food and drink to Southeast Asia, with Vietnam granting market access for British live seafood products in April, opening new opportunities for growth and trade. Access to the Vietnamese market is estimated to generate around £20m for the UK seafood industry over the next five years, according to the Shellfish Association of Great Britain (SAGB). Meanwhile, in March, the UK and the Philippines held their first Joint Economic and Trade Committee (JETCO) talks in London aimed at boosting trade and investment, agreeing to pursue closer cooperation and increased trade across sectors such as agriculture. This sector is an important area for bilateral trade, with the Philippines the fourth largest export market for UK pork, and the talks follow the Philippines lifting a ban on UK poultry meat and a temporary ban on UK beef last year. As the UK gains easier access to international markets, the future for food and drink exports is hoped to become brighter. © stock.adobe.com/Marius Faust © stock.adobe.com/mbruxelleFood & Drink International 15 www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT © stock.adobe.com/ChrisTYCat M aintaining precise temperature control during food manufacturing, particularly for temperature-sensitive products produced at scale, is a critical aspect of ensuring both quality and safety. When batch sizes reach over a hundred thousand units or more, even minor temperature fluctuations can lead to significant consequences, including product spoilage, compromised quality, and potential food safety risks. This necessitates a sophisticated and diligently managed approach to temperature regulation throughout the production process. The environment in which the product is measures during the production of their yoghurts and chilled desserts. These measures often involve enclosed, temperature-controlled production lines and sophisticated cooling systems integrated directly into the manufacturing equipment. The investment in such technologies is driven by the need to maintain product integrity and comply with rigorous food safety standards. The regulatory framework in the UK, overseen by bodies like the Food Standards Agency (FSA), places a clear onus on food businesses to demonstrate effective The chilled truth For high-volume chilled food manufacturers, maintaining exact temperatures during production isn’t just best practice but a fundamental necessity for safety, quality, and avoiding costly errors. 16 Á made is just as important as the storage conditions. Consider the production of delicate items such as chilled desserts or certain meat preparations. A consistent, controlled temperature during mixing, processing, and even packaging is paramount. Any deviation from the specified temperature range can encourage the proliferation of harmful microorganisms or negatively impact the product’s texture and overall quality. Companies operating in this space, such as Müller, a well-known dairy producer in the UK, implement stringent temperature control 16 Food & Drink International www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT temperature management. Failure to adhere to these standards can result in significant penalties and reputational damage. The British Retail Consortium (BRC) Global Standards for Food Safety, widely adopted in the UK, also emphasise the importance of controlled processing environments and continuous temperature monitoring. Technological advancements play a crucial role in achieving and maintaining this level of precision. Companies like Carrier, a global leader in refrigeration and HVAC solutions, provide industrial chilling systems tailored for the food processing sector. These systems often feature advanced control mechanisms and real-time monitoring capabilities, allowing manufacturers to maintain stable temperatures within very tight tolerances. The ability to continuously track and log temperature data is not only essential for quality control but also for demonstrating compliance with regulatory requirements. The scale of modern food production amplifies the risks associated with inadequate temperature control. When producing hundreds of thousands of units, a seemingly small temperature issue in one part of the process can quickly affect a large volume of product. This can lead to significant waste and costly recalls. Data from industry reports show the substantial economic and environmental impact of food waste, a portion of which can be attributed to temperature- related issues in the supply chain, including manufacturing. Furthermore, the increasing focus on energy efficiency and sustainability is driving innovation in temperature control technologies. Manufacturers are seeking solutions that not only provide precise cooling but also minimise energy consumption. Companies like Cold Chain Federation, a UK- based organisation representing businesses involved in temperature-controlled logistics, are actively promoting best practices in energy-efficient refrigeration and temperature management across the food industry. The integration of digital technologies, such as the Industrial Internet of Things (IIoT), is also transforming how manufacturers © stock.adobe.com/likstudioFood & Drink International 17 www.fdiforum.net TEMPERATURE CONTROL SPOTLIGHT © stock.adobe.com/pkproject approach temperature control. Sensors and data analytics platforms allow for real-time monitoring and predictive maintenance of cooling systems, ensuring consistent performance and minimising the risk of unexpected temperature deviations. Companies like ABB offer industrial automation solutions that can integrate temperature control with other aspects of the production process, providing a holistic view of operational performance. Maintaining precise temperature control during the manufacturing of chilled food products at scale is a non-negotiable element of modern food production. It is driven by the need to ensure food safety, maintain product quality, comply with stringent regulations, and minimise waste. By investing in advanced temperature control technologies and adhering to best practices, manufacturers can safeguard their products, their reputation, and their bottom line in a highly competitive and regulated environment. Gressenhall | Dereham | Norfolk | NR20 4DT | +44 (0)1362 861066 | www.premierpalletinverter.co.uk18 Food & Drink International www.fdiforum.net PROCESSING, CONTROL AND AUTOMATION T he drive towards automation in the food sector is multifaceted, encompassing cost efficiencies, labour solutions, and enhanced quality. However, the true transformative power lies in the intelligent technologies underpinning this automation, and Artificial Intelligence (AI) is at the very heart of this. The figures speak for themselves. Market.us forecasts that the Artificial Intelligence Market size is expected to be worth around USD 2,745 billion by 2032, from USD 177 Billion in 2023, growing at a CAGR of 36.8% during the forecast period from 2024 to 2033. This monumental growth underscores the pervasive influence AI is set to have across all industries, and the food sector is no exception. Implementing AI strategies in food robotics can significantly enhance efficiency, quality control, and sustainability within the food industry. This isn’t just a futuristic notion; it’s a tangible reality that food manufacturers need to embrace to stay competitive. Consider the critical aspect of quality control. AI can dramatically improve the precision of operations in food production. Through the use of sensors and cameras combined with machine learning algorithms, AI systems can identify defects or 21 Á Beyond cost savings and labour solutions, Artificial Intelligence is emerging as the core technology driving a transformative wave of efficiency, quality, and sustainability across the food manufacturing landscape. The intelligent factory The intelligent factory NEW AIR HEATER SERIES LHS 210 / 410 COMPACT & POWERFULFood & Drink International 19 www.fdiforum.net PROCESSING, CONTROL AND AUTOMATION Tel: +44 (0)1707 331111 info@welwyntoolgroup.co.uk www.welwyntoolgroup.com EASY CONNECTION HOT AIR RECYCLING ECONOMICALCOMPATIBLE NOZZLES HIGH AIR VOLUME OVERHEATING PROTECTION © stock.adobe.com/VasiliNext >