Speciality-Food-Magazine-March-2025

specialityfoodmagazine.com 51 TRACKLEMENTS “We treat lightly and treat our team and the planet well” STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 5 * WILLIAMSON TEA STARLIGHT ENGLISH BREAKFAST TEA Grown naturally, at high altitude, without the use of pesticides, this refreshing tea, grown on Kapchorua Farm, comes in a delightful keepsake tin. williamsontea.com GNAW POPCORN & PEANUT SNACK BAR Sustainable milk chocolate mini bars with chunks of popcorn, nougat and peanut. Wrapped in fully compostable packaging. gnawchocolate.co.uk FOOD THOUGHTS LUXURY DARK CHOCOLATE CHIPS Melt or sprinkle into cakes and desserts. These 70% cacao chocolate chips are made with the best fairly traded, sustainably grown Colombian beans. foodthoughts.co.uk CELTIC MARCHES FRUIT FUSIONWINE – JUICY PEACH & CHERRY A new offering from the British cider maker, blending premium Italian white wine with 100% natural peach and cherry flavours. Only 5.5% ABV. celticmarches.com FARRINGTON OILS MELLOW YELLOWHONEY & MUSTARD DRESSING Regeneratively grown, cold-pressed British rapeseed oil, combined with sweet honey, and a punch of mustard. Full of flavour and goodness. farrington-oils.co.uk FOREVA FARMERS A refreshing, quintessentially English- tasting tonic, made sustainably, using all-natural ingredients on the farm, using renewable energy. forevafarmers.com W e think that sustainability is a sensible ingredient within the business that informs everything we do. Every little changemakes a difference, and in 10 years’ time it’s going to become expected – consumers will assume that businesses like Tracklements will behave in a particular way. As we go through the business of business, leaving a furrow behind I t’s the intention of luxury confectionery brand, Flower & White, to make life just that little bit sweeter for everyone – from its suppliers and staff, to consumers. The business fully embraces sustainability at every stage of the process, from sourcing, to energy use and waste management in the factory, even through to the team sharing an electric-run company car. Flower & White’s Imogen Smith says the business really, truly cares, adding that being sustainable is, “something we want to do for the planet, and to empower our customers”. She continues, “As a brand you have a lot of power in how people think and feel. You’re not just selling a product, you’re selling a lifestyle. We have a responsibility to do the right thing. We have that culture within our team.” The business is officially on its B Corp journey, and taking us that enables the next generation of foodmanufacturers, there is a question of feeling the responsibility of looking after our suppliers, staff and customers. We tread lightly and treat our suppliers well – a lot of themhave been partners for decades. We make sure our suppliers feel valued by running a Supplier of the Year Award scheme every year, and askwhat sustainabilitymeasures they’re implementing so they get acknowledgment for the work they’re doing. We have an expression here about being a ‘good citizen’ – if you want to be a Tracklementeer, you have to be a good citizen even if nobody’s looking. That’s part of our charter of howwe do things. Part of that is environmental, so we have 10,000 solar panels on our roof which generate just over 100MW of electricity. We’re currently in the process of opening another site and that will house enough solar panels to every measure it can to work in a planet positive way. For Flower & White, B Corp is more than just certification. “It’s a bold statement that underscores our dedication to balancing people and the planet with profit.” Action so far includes the decision in 2020 to shift the dial within the on-the-go market, introducing recyclable paper packaging to the range of deliciously light meringue bars and bites. Additionally, the business works with local printers to reduce its carbon footprint, has installed LEDmovement sensor lights in every room at the offices and factory, and has shifted to renewable energy sources. The taste of sustainability stretches to the products themselves too. Flower & White only uses British sugar and free-range eggs, and chocolate is sourced from Barry Callebaut, whose Forever Project focuses on protecting the natural generate 300MW. After that we should be 60% covered in terms of our energy usage. We also have a water treatment plant which returns the water we use to the water table, electric vehicles as pool cars for anyone to use, plus all of our packaging is as environmental as we can get it – our glass is 30% recycled already and is infinitely recyclable. We recycle our label cores and all of the backing paper goes back to the label manufacturers. We’re zero to landfill, too. We work really hard on those credentials and on being sustainable. However, it’s important to remember that we are sustained by customers taking jars off the shelf –without that, there is no business to be sustainable. We’ve got to communicate that to people, and make sure that we’remaking a very tasty product – it's not enough to be sustainable, we also have to be really good at what we’re doing andmaking the best products we canmake. FLOWER &WHITE “We want to empower our customers” world, while helping to lift hundreds of thousands of farmers out of poverty. That puts a lot of weight behind this delicate, indulgent products, which come in at less than 100 calories per serving. SUMA OAT LINGUINE Made sustainably in Italy, this gluten- free oat linguine cooks beautifully to an al dente texture and is full of flavour. suma.coop HODMEDOD’S BRITISH CARLIN PEAS One of Britain’s best-kept secrets, carlin peas are a much-loved traditional food in the North of England and make a great alternative to chickpeas. hodmedods.co.uk