Essentia Achieves 21st BRC Global Food Safety Award
19 Aug 2016 --- Ingredients specialist Essentia Protein Solutions has been awarded the BRC Global Standard for Food Safety for the 21st consecutive year.
Essentia achieved the highest grade AA in the dried foods and ingredients, and raw prepared products (meat and vegetarian) product categories.
The BRC Global Standard for Food Safety is universally considered a benchmark of excellence in food manufacturing and operations, and Essentia has consistently met stringent standards.
Tom Cooke, Essentia’s regional director UK & Ireland, said: “We continuously strive to attain world-class standards in food safety and quality, and this is proof of our commitment. We are tremendously proud of our achievement, which means our customers can be 100 per cent confident that our products are sourced and manufactured to the highest standards.”
Speaking to FoodIngredientsFirst Cooke noted that even with flexitarian trends on the rise it didn’t affect demand for meat produce: “We haven’t seen a dip in demand for meat produce, though some categories will diminish whilst other foods such as shredded meat produce has gained popularity recently.”
Essentia has successfully renewed its BQAP (British Quality Assured Pork) accredited status for the ninth year running, for its natural DRINDE range of functional proteins.
BQAP accreditation is awarded by the British Meat Processors Association and allows processors to conform with the Red Tractor Farm Assured criteria for manufacturers looking to offer ‘Quality British Food’.
With over 40 years’ experience, Essentia Protein Solutions (formerly BHJ Ingredients UK) is the UK leader in animal proteins for the food industry.
Its wide-ranging product portfolio provides applications for a comprehensive range of meat products delivering values such as enhancing product quality and reducing formulation costs, helping customers boost their competitive advantage.
Essentia’s Drinde, ScanPro, ProFlavor, APro and ProBase functional, flavour and stock brands are developed to be used in combination with, or as an alternative to other ingredients and raw materials in a wide range of meat and savoury applications.
by Elizabeth Kenward
