Who we help

Challenge

In February 2020 we began to see the spread of COVID across Europe and its subsequent impact. This posed a challenge for our continental meat supply on two fronts: Firstly the potential impact on supply coming from countries where lockdown was already in place. And secondly, the impact that lockdown would have with regards to customer buying habits. Announced ahead of the UK, Ireland’s lockdown gave us some insight into emerging consumer behaviours showing bulk buying and an uplift of certain lines.

Solution

Our technical and supply teams took on the daily calls to over 100 supply partner locations to understand what was happening regionally and also what mitigation they were putting in place to ensure consistency of supply.
We also spoke to our customers and got commitment to increase buffers of specific lines (ingredients, sliced meats), meaning we could deal with increased consumer demand and ensure consistency of supply in case of transport issues. And if there were closures, we would have stock to bridge that gap.
Six of our main hauliers were also updating us with their challenges, so we could re-route depending on where there was regional impact. As a result, some of our products were moved by sea, as some roads were closed due to regional lockdowns.

Benefit

As a result of these close customer relationships we were able to remain on top of what was happening, manage the surge in demand, and transfer it into supply planning, resulting in an uplift in sales.
Remote working technologies played an enormous role in our ability to continue to work. However the benefit of the daily calls cannot be underestimated. Keeping close to our supply partners and customers was so essential and, as a result, we have built even stronger working relationships.

Challenge

As the country went into lockdown the majority of Vegetarian Express’ foodservice customers shut down. Like many Foodservice operators, whose route to market had disappeared over night, they decided to rapidly bring forward longer-term plans to launch a direct-to-consumer proposition. With consumers struggling to get retail delivery slots, plus retailers range rationalising, they also wanted to support consumers who were struggling to access plant-based products.
Although Vegetarian Express has huge experience within foodservice, the consumer-facing sector was foreign to them. How would they get their message out to the consumer?

Solution

They came to us with the dilemma and asked how we could help. Keen to add value we took the challenge to our plant-based PR agency who was able to utilise it’s network of journalists to generate interest in the new service.

As a result, and for no additional cost to Vegetarian Express, the new offering was featured in Vegconomist, Vegetarian Recipe, Evening Standard, Food Manufacture, Veganuary, Merton College, Forbes, The Telegraph. This news reached over 20.2 plant-based consumers.

Benefit

This project built on the strong collaborative relationship we have with Vegetarian Express by effectively ‘lending’ them some of our marketing and PR resources. Not only did we support them at a challenging time, but also helped launch them into a new channel of home delivery. They have since gone on to work directly with the PR agency for future opportunities.

Subsequent marketing activity has headlined another of our plant-based brands at no cost to us.

Challenge

One of our manufacturing customers, using our Spanish chorizo in sandwiches, was carrying out a pasteurisation process on the raw material to ensure a zero listeria reading. Whilst ensuring technical adherence, it was affecting the taste and quality of the product.
We decided to trial high pressure processing (HPP) to reduce the need to pasteurise. Therefore, we challenged our Spanish partner, to be able to provide HPP-ready products.

Solution

We were both new to this process and so our partner came to the UK to visit another HPP site to learn more. It was a steep learning curve to trial the new process. Teething issues and challenges included correct weight formats and adaptations to packaging that was either being damaged or didn’t fit into the baskets that went into the HPP unit.
Trials took place at multiple sites and involved many visits back and forth, across a 4-month process.
However, we discovered that the HPP was providing the results we wanted with zero listeria readings for our manufacturer.

Benefit

The project was a win/win for both. Our supply partner learnt about a new manufacturing process, allowing them to strengthen their capability. We were able to future proof our end-customer business – also providing an excellent example of our flexibility and willingness to find the right solution, with the right partner.
In addition, we have seen that the process doesn’t affect organoleptic properties and can also expand the life of some products – which could be useful for other customers

Challenge

We received a brief from a premium retailer, who were looking to re-design their premium tier continental meat range. The products in the range had to meet the specific criteria: A great provenance story, artisanal production, or an historical recipe.

Solution

One of our French partner sites had a walnut saucisson which we loved. We wanted to make the recipe extra special, so we worked with them to adapt it- switching to higher welfare raw material encased in a natural casing. We also challenged them to produce a smaller 180g pack weight. They rose to the challenge and consistently produced a perfect premium tier product.

Benefit

Working with the partner site enabled us to provide something different and bespoke to our customer. Our partner was prepared to adapt a product to create something with a unique and artisanal feel. Meeting the high standards expected of a UK retailer and delivering a higher welfare product is an even bigger bonus.