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.”

The post County Down food producer’s sales soar as company secures Asda Christmas food deal first appeared on Neighbourhood Retailer.

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.

The post Queen’s University and Finnebrogue launch £20,000 scholarship in memory of Denis Lynn first appeared on Neighbourhood Retailer.

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).

The post Finnebrogue announces Better Naked plant-based partnership with the Co-op first appeared on Neighbourhood Retailer.

It is Finnebrogue’s first entrance into the sauce category – and its range of four new flavours are plant-based, gluten-free, dairy-free, egg-free; and made without any artificial additives or preservatives.

The flavoured table sauces include two mayonnaises – Burger Mayonnaise and Southern Fried Mayonnaise; and two ketchups – Hoisin Ketchup and Roasted Red Pepper & Chilli Ketchup.

The sauces will launch at 497 Tesco UK stores  and complement an already award-winning plant-based range, which includes imitation pork, chicken, beef and fish products.

The Better Naked sauces have been created to meet the ever-growing demand for better tasting plant-based sauces that are made without any artificial additives or preservatives. They are also made without egg or dairy.  Both mayonnaises are low in sugar.

The Better Naked Southern Fried Mayonnaise is a new flavour, not seen before in the plant-based sauce category. Seasoned with herbs, it brings a spicy and creamy addition to goujons, sandwiches, wraps and tacos.

The  arrives just in time for spring and summer BBQs. The tangy and creamy mayo is made with gherkins, tomatoes, mustard and dill.  Both ketchups are low in fat and saturated fat.

The Roasted Red Pepper & Chilli Ketchup is a fiery and sweet sauce, rated medium on the chilli scale. It is also allergen-free and a perfect accompaniment to a range of dishes including chips, wraps, burgers and salads.

The Better Naked Hoisin Ketchup is aromatic and sticky, perfect for dipping spring rolls or enhancing the flavour of stir-frys and Asian dishes.

The sauces will retail at £2.00 (250g).

Declan Ferguson, Research, Development and Technical Director at Finnebrogue Artisan, commented: “Our mantra has always been to look at what is wrong with food and then figure out how to make it the best it can be, without being bound by the way it has always been done.

“We’ve looked at the range of plant-based sauces currently on the market and thought too often there are compromises being accepted on taste and too many artificial additives being used in the production process, such as Potassium Sorbate.

“We’ve therefore applied our years of experience in making great tasting food without artificial additives and produced a range of new sauces – with no egg, no dairy, no gluten and absolutely no artificial additives – that taste absolutely delicious.

“The new mayo flavours in particular are the result of many months of research, trials and taste tests to ensure they were packed with flavour and offered something fresh to plant-based foodies up and down the country.”

The post Finnebrogue launches range of Better Naked plant-based sauces offering “pure taste, clear conscience” first appeared on Neighbourhood Retailer.

A total of 13 awards were presented at the gala ceremony, hosted by the BBC’s Mark Simpson in the Crowne Plaza Hotel, Belfast.

Hosted by the Northern Ireland Food and Drink Association (NIFDA) and supported by principal sponsor firmus energy, the awards are widely recognised as a key indicator of quality and success for food manufacturers and processors, offering local companies an invaluable opportunity to showcase innovative, quality products in front of key customers and stakeholders.

This year’s awards were bigger than ever, with categories including new additions, the Environmental Sustainability Award and Healthier Product Innovation Award.

The four firmus energy Best New product awards were picked up by Dale Farm in the large company category with Dromona Lactose Free Sliced cheese, Genesis Bakery in the medium company category for its Meringue A Tang Biscake; while Hinch Distillery collected the small company category award for Hinch Whiskey, with Karri Kitchen Ltd named highly commended for Mango Chicken Curry.

Cookstown-based Big Pot Co won the micro company award with Vegan Sweet Potato Soup, and received highly commended for its Vegan Butternut Squash and Chipotle Bean Soup in the same category.

Congratulating the winners on the night, Michael Bell, Executive Director, Northern Ireland Food and Drink Association (NIFDA) said: “Food and drink is one of Northern Ireland’s key strategic sectors, supporting some 113,000 jobs across the supply chain and generating £4.9billion value added here annually. That commercial success is built on the passion, ingenuity and hard work of food and drink companies of all sizes right across Northern Ireland. The awards are a celebration of those companies, and the people within them.

“On behalf of all of us at NIFDA I would like to thank everyone who entered, our event sponsors and our expert judges – this event would not be possible without their hard work and support. Our congratulations go to all of tonight’s winners, they should be proud of their achievements, and we look forward to their continued growth and further success in the future.”

Niall Martindale, Interim Managing Director at firmus energy, principal sponsor for the event said: “It has been a privilege to support NIFDA as the 2022 principal Awards sponsor.

“Northern Ireland’s food and drink sector continues to go from strength to strength and firmus energy has an important role to play to support it. By connecting companies to the gas network, and introducing sustainable gases such as Biomethane and Hydrogen into the gas network in the future, we can help the industry operate more sustainably and deliver the government’s net zero carbon goals.”

“On behalf of all at firmus energy I would like to offer our congratulations to all winners, and all entrants across the 13 awards categories.”

The Winners

The post Innovative local companies celebrated at NI food and drink awards first appeared on Neighbourhood Retailer.