The Downpatrick-based company made its name producing premium sausages for supermarkets before launching its revolutionary Naked bacon and ham.

Founded by Denis Lynn in 1991, he tragically passed away following an accident at his Finnebrogue estate in May 2021. His wife, Christine and daughters Tara, Ciara, Clare and Kerry have continued to play active roles in the business since his passing.

Sofina Foods is one of Europe and Canada’s leading food companies, with more than 13,000 employees across over 40 sites. It is a leading supplier of both branded and own-label seafood and pork products.

The pork division is one of the largest processors and suppliers of products across the UK and Ireland. The seafood division is the largest provider of chilled and frozen products across the UK, including the Young’s brand, and is a major player in frozen seafood across Germany and France.

Finnebrogue currently employs around 1200 people across four state-of-the-art facilities in County Down, producing a wide range of food products, including outdoor-bred pork, sausages, rashers, and ham, as well as plant-based alternatives.

With this acquisition, Sofina Foods Europe will employ over 9,000 people across 27 sites. Finnebrogue sites will continue to provide sustainable, high-quality food products and will complement Sofina Foods Europe’s existing food distribution network across the UK and in Europe.

Michael Latifi, Founder, Chairman and CEO Sofina Foods, said: “This acquisition will allow Sofina Foods to continue our journey of ambitious expansion. We have created a global foundation for continued growth, with a history of excellence in food production and processing spanning over 30 years.

“Both Sofina Foods and Finnebrogue share a common culture of excellence, discipline and integrity and I look forward to building on the strengths of both companies.”

‘CONTINUE TO FLOURISH’

Ash Amirahmadi, CEO, Sofina Foods Europe added: “This is an exciting step forward for Sofina Foods Europe. Finnebrogue is a hugely successful, award-winning business with similar values and principles to Sofina Foods Europe.

“I look forward to welcoming everyone at Finnebrogue to the Sofina Foods family and drawing upon the significant expertise that exists across both businesses.”

Roger Burnley CBE, Chair of Finnebrogue said: “I’m delighted that Finnebrogue is joining Sofina Foods Europe, and I know that this great business will continue to flourish as part of the Sofina family, who’s purpose-driven values align closely with our own, unlocking new opportunities for our people, our products and our customers.

“The Lynn family who founded the business 30 years ago have built an extraordinary legacy, and I know that they join me in thanking every single one of our fantastic Finnebrogue colleagues, past and present. Now with Sofina’s stewardship, we look forward to watching Finnebrogue go from strength to strength.”

HANDING OVER BATON

Christine Lynn, Co-founder Finnebrogue added: “My late husband Denis and I started Finnebrogue Venison in 1991. With Denis’s vision and innovation, the business grew into one of the leading food companies in Northern Ireland, making food the best it could be, without being bound by the way it had always been done, and creating over 1,200 jobs along the way.

“In May 2021, my husband tragically died; from then on I have had the support and backing of the leadership team which Denis created, and I am so proud that Finnebrogue has continued to prosper and grow.

“But the time has now come for me to hand over the baton, and to do so to Sofina who I know will uphold Denis’s legacy and take Finnebrogue on to its next chapter.”

Sofina Foods Finance, Tax, Treasury and Legal Teams managed this transaction with external support from PWC, Taylor Wessing, Tughans LLP, Ashurst, and Tetra Tech. During the process, Finnebrogue were advised by Piper Sandler, Carson McDowell and EY.

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Over the next three years, Finnebrogue aims to significantly reduce waste, increase recycling rates, and minimise the environmental footprint of its operations.

To support this vision, Finnebrogue has partnered with Biffa, who provide a tailored end-to-end service that simplifies waste management in manufacturing to help reduce complexity, waste and cost.

Richard Barnes, Group Health, Safety and Environmental Manager at Finnebrogue said: “Doing what is right for people and planet is integral to everything we do at Finnebrogue. And our new partnership with Biffa will support our long-term commitment to sustainability.

“Together, we will focus on reducing waste, enhancing recycling rates, and contributing to a cleaner environment for future generations.

ZERO WASTE TO LANDFILL

“With Biffa’s support, we will work towards two key goals. Firstly, maintaining our ‘zero waste to landfill’ commitment by recycling or recovering waste for energy. And secondly, increasing the percentage of operational waste which is recycled to 80% by 2030.

“We will also expand our waste separation programme to include office and non-production areas, empowering all employees to contribute to our Bigger Picture initiative – doing what is right for people and planet.”

As part of the partnership, Biffa will provide a dedicated contract manager who will be fully integrated with Finnebrogue’s key stakeholders and the wider team.

Carole Rogan, Contract Manager at Biffa added: “Biffa Specialist Services will bring extensive experience, robust infrastructure, and a long-term commitment to this partnership.

“We are dedicated to supporting Finnebrogue on their journey towards achieving and exceeding their waste management and sustainability goals.

“Our proactive approach and deep industry knowledge will drive continuous improvement and tangible results.”

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Based in Downpatrick, it is the parent company of artisan food manufacturer, Finnebrogue, and is a major supplier to many of the top supermarkets across the UK.

According to the accounts, filed at Companies House, gross margin fell from 25.9% to 24.7%.

The company has Standard Pig Price (SPP) agreements with all its major customers, whereby selling prices vary in line with SPP market movements. The average SPP for the year ending February 2023 was higher than SPP for the year ending February 2022, which the company said was a “contributing factor” to the increase in the year-on-year sales (£) and the decrease in the year-on-year GP%.

Lynn’s Country Foods is under the ultimate control of director and majority shareholder, Christine Lynn, whose husband and founder of the company, Denis Lynn, died tragically in a quad bike accident in May 2021.

News of the increase in sales comes as Finnebrogue announced its exclusive range for Asda, which features 10 new Christmas products and will be available across the retailer’s stores in the UK.

This brings the total number of listings for the company to 36, across fresh meat, meat-free, chilled, frozen meat, and party food.

‘SHOPPERS DELIGHTED’

Finnebrogue’s relationship with Asda began in 2014, when the company secured the business to produce Extra Special Gluten-Free sausages. Now Finnebrogue supplies all Asda own-label gluten free sausages, including Just Essentials, Asda Brand, and Extra Special, three Asda Brand nitrite-free bacon products, a selection of Plant Based by Asda & OMV! Meat-Free products, as well as a selection of fresh and frozen Christmas lines.

Barbara Mullan, Product Developer at Finnebrogue said: “We are over the moon to work with Asda once again to launch 10 new products into stores in the lead up to Christmas. The range of seasonal lines caters for all occasions during the festive period.

“We also created a large selection of vegan and meat-free lines, catering for those who want to try something different this Christmas and for people who are reducing their meat consumption. We know the Vegan Roast Dinner for one will be a welcome addition to those catering for only one meat-free diner at the table.”

Cathy Elliot, Asda’s Buying Manager for NI Local added: “We’ve worked with the Finnebrogue team for almost 10 years now, and we are thrilled to see an extension of its Christmas products launched into stores, with 10 new lines available in the run up to the festive season.

“Our shoppers will be delighted with the addition of these new options for Christmas, bringing locally sourced products to the dinner table at this special time of year.”

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Denis Lynn Scholarship for Sustainable Food Innovation is a bursary of £20,000 towards tuition fees and living expenses for a student on the Advanced Food Safety Masters degree, within the School of Biological Sciences and Institute for Global Food Security (IGFS), at Queen’s University Belfast.

The award will include an internship at Finnebrogue in County Down, one at the international non-profit organisation Foundation Earth and a third placement at an internationally renowned food producer.

The fund was established in memory of Denis Lynn, who founded Finnebrogue, one of the province’s most successful food companies, and later Foundation Earth. He died tragically last year.

There will be one Denis Lynn scholar at Queen’s annually and that student will have the opportunity to secure a job with the Co Down food company, subject to completing their MSc.

Christine Lynn, Denis’s wife and a Finnebrogue director, said: “Denis was a visionary who worked tirelessly in his personal life and work life to deliver positive change for the planet and people. It is our hope that this scholarship will support others with the same ambition.

“Denis wanted to build a more sustainable food industry and what better way to honour his memory than through continued research and development in this field.”

Denis made his name farming deer on the Finnebrogue estate, outside Downpatrick, and supplying venison to restaurants and retail outlets throughout the UK and Ireland.

In 2017, Finnebrogue made headlines with its Naked Bacon range, processed without nitrites, which sells in most UK supermarkets. It has since expanded to include sausages, ham and other lines.

Some of the scientific research behind the initiative, linking nitrites in processed meat with a higher incidence of cancer, was carried out at IGFS.

Finnebrogue also diversified into grass-fed Wagyu beef burgers, plant-based protein and sausages. More recently, Lynn was the brainchild behind Foundation Earth, a non-profit, international organisation intended to reduce the environmental impact of the global food and drink industry.

It certifies the sustainability credentials of products from participating businesses and displays an ‘Eco Impact’ rating on the front of the food packaging.

Professor Chris Elliott OBE, founder of IGFS at Queen’s and chair of the scientific advisory committee at Foundation Earth said: “Denis was one of the most innovative food producers that I have ever known.

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Among the six listings are four brand new lines. The new products – Evolution Sausage, Evolution Mince, Without the Cluck Tikka Pieces and Melt-in-the-middle Thai Cakes – will bring the total number of Better Naked plant-based products sold in UK supermarkets to 12.

The Better Naked Evolution range launched in September 2021 with burgers and meatballs, and now extends to sausage and mince. ‘Evolution’ represents a range of products that are constantly evolving to ensure they have the best comparable flavour, texture and protein to their meat equivalent. They are also as affordable and more sustainable than their meat equivalent.

Better Naked Evolution Mince has a similar amount of protein per serving to beef mince yet contains 90% less saturated fat, making it a healthier choice for lasagne, bolognese and chilli. RRP £3.00 (300g / two servings).

Evolution Mince and Sausages are made from pea protein, are soya-free and gluten-free, and are a source of vitamin B12, iron and zinc.

Better Naked Evolution Sausages contain 9.3g of pea protein and less than 1g saturated fat per 2 sausages, compared to pork sausages at 9.1g saturated fat. They are a healthier and more sustainable choice with an eco-impact score of A+ – the highest sustainable rating provided by Foundation Earth. RRP £3.00 (270g / three servings).

According to Kantar (2020), 20 per cent of UK households follow a meat avoidance diet, including meat reducers, vegan, vegetarian and pescatarian. All of the Better Naked plant-based range is suitable for vegan as they are dairy-free, egg-free and made without any artificial additives or preservatives.

Without the Cluck Tikka Pieces is the fourth product to be added to the Better Naked chicken imitation range, ‘without the cluck’. The tikka pieces are high in pea protein and are a source of fibre, vitamin B12, iron and zinc. They are a tasty addition to wraps, stir fries or curries. RRP £3.00 (200g / two servings).

Melt-in-the-middle Thai Cakes join Goujons in the Better Naked ‘without the splash’ range. They are a delicious blend of potato and rice with a lemongrass and chilli cream centre and coated in a crunchy crumb. The Thai cakes are a source of omega 3 and provide a tasty centre of plate with baby potatoes and seasonable vegetables. RRP £3.50 (280g pack / two Thai cakes).

The Co-op will also list gluten-free and soya-free Better Naked Evolution Burgers (RRP £3.00, 227g / 2 burgers) at 1200 stores across the UK, alongside Evolution Balls (RRP £3.00, 276g / 12 balls). The burger was launched last autumn. It is bursting with chargrilled flavour and has all the succulence, texture and beefiness you’d expect from a burger: just without the meat.

All six Better Naked plant-based products – Evolution Mince, Evolution Sausages, Evolution Burgers, Evolution Balls, Melt-in-the-Middle Thai Cakes and ‘without the cluck’ Tikka Pieces – will be available at Co-op this week on a promotional launch offer of £2.00 (promotional price ends 31 May).

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