Food from Britain has put together its biggest contingent of regional producers ever for Expo and participants promise diversity and quality that’s exceptional

Regional food groups representing some of the UK’s best producers are marshalling their finest food and drink products for the biggest regional contingent that Food Expo has yet seen.

They will be exhibiting under the umbrella organisation of marketing development consultancy Food from Britain, which will be going all out to catch the attentions of UK and international buyers, as well as profiling its services at its corporate stand.

Jane Wakeling, FFB’s regional food and drink manager, says: “An increasing consumer demand for regional and traceable food and drink puts retailers under constant pressure to fulfil that.

“Food & Drink Expo is the UK’s premier food and drink industry event this year. We hope we can raise awareness of the quality and diversity of British regional food and drink, encouraging more retailers to source local produce.”

The length and breadth of the UK will be covered and, for the first time, the West of Cork Group will be carrying the flag at Expo for Ireland, with five producers aiming to highlight the quality and service of suppliers in the Irish republic.

Invest Northern Ireland will focus on the quality of products available from the province by supporting nine exhibitors,
including Dale Farm Ingredients, United Dairy Farmers food processing arm and Evron Foods - specialists in high quality frozen and chilled part-baked breads.

Evron Foods will be launching its new extended shelf life chilled Garlic Baguette at the show, while Potato Pleasures, which manufactures mashed potato products for the retail, catering and ingredients sectors, will be introducing a number of quick-cook ready meals.

The new look Scottish Food & Drink Pavilion will have products ranging from whisky to seafood and confectionery and will incorporate regional groups from Orkney and Dumfries & Galloway. Meat specialist Millers of Speyside will be exhibiting its beef, lamb and pork, as well as promoting its mail order business.

Also featuring prominently will be LoSalt-Klinge Foods. Its sales and marketing director, Nigel Murray, predicts he will soon be in talks with food processing companies over how LoSalt can be used to reduce the salt content of their products without the loss of flavour, texture or preservation.

Dairy will be a strong focus for the Welsh Pavilion, which includes 22 companies under the Welsh Development Agency’s True Taste banner. ACC-The Creamery will be launching new brand Cadog-Wales. Llanboidy Cheeses will be showing off its recently-launched Smoked Farmhouse Cilowen, which has already won a True Taste Wales food and drink award. There will also be products from Sub Zero Ice Cream and an ice cream made from the milk and cream of Welsh water buffalo from La Belle Rouge.

Expo features its widest representation yet of English regional food. North West Fine Foods is appearing for the first time, as is Mawsons Traditional Drinks, which produces sarsaparilla and dandelion & burdock herbal cordials. Buyers can also expect a wide variety of award-winning food ideas from Heart of England Fine Foods such as Ideas to Dine For! winners the Dairy House and Pinks Farm.

East Midlands Fine Foods’ stand will have a touch of theatre in the form of demonstrations of how to make traditional Melton Mowbray pork pies.

Taste of Anglia is supporting local producers such as Lawncourt Harvest, which will show its range of Munchy seeds, as well as Linden Lady chocolates which are hand made.

The show will also be used as the launchpad for South West Food & Drink’s latest marketing campaign which aims to create 800 new jobs and produce £24m in extra sales over the next 30 months. Its pavilion will host 30 local exhibitors.

Yorkshire Forward will launch a new brand identity, Deliciously Yorkshire. The north is also represented by Northumbria Larder, which will exhibit handmade ice creams, fruit sorbet producer Artisan Foods, and the Northumberland Cheese Company, which produces cheeses sporting local names such as Hadrian.