Lidl Northern Ireland commits to new fibre target as research lifts the lid on region’s fibre crisis

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Lidl Northern Ireland today became the first supermarket retailer in the island of Ireland to announce a fibre strategy which aims to achieve an increase in the tonnage of total fibre sold by 20% and to boost the volume of wholegrains sold to 20% of total grains by 2030. The retailer also confirmed a new partnership with registered dietician Orla Walsh as part of its commitment to customers in supporting better health and wellbeing.

Working in partnership with Orla over the last 12 months, the retailer has reviewed its full product range and engaged with its longstanding local suppliers across the country to develop innovative solutions to increase fibre content within selected own-brand everyday and essential food items.

To date, an initial batch of 30 products have already undergone reformulation aimed at increasing fibre content. In 2026, additional products will be reformulated to increase fibre, with products labelled as ‘High in Fibre’ or ‘Source of Fibre’ where applicable, helping shoppers seeking healthier or more nutritious options to easily access affordable, quality food for improved overall health.

According to the UK government’s National Diet and Nutrition Survey, 96% of people in the UK are fibre deficient1, eating just 18 grams of fibre per day on average and falling short of the recommended daily intake of around 30 grams of fibre.2 Increasing fibre intake by just 8 grams per day has been shown to reduce the incidence and mortality rates of diseases such as coronary heart disease, type 2 diabetes and colorectal cancer potentially by 5-27%, significantly improving health and quality of life.3

New research commissioned by Lidl Northern Ireland and Customer Perceptions found that three quarters of people in Northern Ireland (74%) did not know or were unable to correctly identify the recommended daily fibre intake.

In contrast, when asked about their own fibre intake, 56% of adults said they were confident that they are consuming enough fibre in their daily diets. Looking at the older population in a separate study carried out by Ipsos on behalf of Lidl Northern Ireland’s charity partner Age NI, a significant 85% of over 55s feel confident they’re getting enough fibre in their diet everyday. 

Looking at how Northern Ireland adults are sourcing fibre intake, the majority of respondents said they get this from oats and porridge (18%), fruit (15%) including bananas as the most popular source, and 1 in 10 eating bran (9%), bread (9%) and vegetables (6%).

Thinking about the barriers to eating more fibre, the majority of Northern Irish adults (37%) say nothing stops them from eating fibre-rich foods every day, whilst almost a fifth (17%) are more likely to consider personal preference for foods as their main reason for not getting a more fibre-rich diet. 1 in 10 respondents admitted that they don’t bother with fibre intake out of laziness (12%). For older people, the most common barrier to consuming fibre-rich foods is the perceived high cost of these foods for 1 in 10 people. 

Considering the importance of nutritional labelling on foods, the top three labels that the Northern Irish public think are most important in terms of health claims are ‘Reduced Sugar’ (32%), ‘Reduced Salt’ (31%) and ‘Reduced Fat’ (31%). ‘High in Vitamins’ (30%) and ‘High Protein’ (28%) also ranked highly. Just a fifth (20%) rated ‘High in Fibre’ as being the most important nutritional label, with more males than females rating this as their top consideration (57% males vs. 43% females). 

More than three quarters (80%) of respondents said they would be more likely to purchase a product that was labelled ‘High in Fibre’ than products without the mark. 

Commenting on the research and partnership with Lidl, registered dietician for Lidl Ireland & Northern Ireland Orla Walsh said:

“I’m very proud to partner with Lidl Northern Ireland and back its brand new fibre commitment which sees Lidl commit to increasing the tonnage of total fibre sold by 20%. Not only will this move encourage other retailers to make similar changes to their product offering, but it underscores Lidl’s commitment in supporting its customers and helping to tackle some of the biggest health challenges facing the nation today.

With the average daily fibre intake being only 60% of what it should be in adults across the UK, effectively putting the region in a fibre deficit, the statistics speak for themselves –  Northern Ireland is facing a fibre crisis and we need to significantly increase our consumption of this essential nutrient. This major move by Lidl will help start a national conversation to increase public awareness and understanding of the importance of fibre in the diet.

We know from new research by Lidl that there’s a real discrepancy between the public’s understanding of what the recommended daily fibre intake is and their perception of their own fibre consumption. That’s why nutritional labelling is so important – a product that is certified ‘High in Fibre’ and clearly labelled as such can empower shoppers to make informed choices to better fuel their bodies. 

Working with Lidl Northern Ireland and its local suppliers, we have identified a range of products that can be easily adapted to boost fibre content and make what is already a good nutritional product a great one. It only takes a little extra fibre to make a big difference and, as we begin a new year and a new partnership, I’m looking forward to further supporting Lidl Northern Ireland shoppers with helpful tips and recipes to give everyone a nutritional boost.”

Kevin Duffy, Chief Commercial Officer at Lidl Ireland & Northern Ireland said:

“At Lidl, we’re committed to supporting healthy and sustainable diets and setting ambitious targets to ensure our food is good for both people and the planet. By setting an ambitious target to significantly increase fibre content of our products, we’re leading from the front and we’re very proud to be the first retailer on the island of Ireland to take tangible action. 

Not only does that mean introducing new high-fibre products to our ever-expanding range, but it also means boosting the nutritional value of our existing products and making everyday items healthier, with no compromise on quality or taste. 

Utilising our longstanding relationships with local suppliers, we’ve been able to work together to reformulate a healthier product and deliver greater nutritional benefits to shoppers which we know is of ever increasing importance. Our dedicated High Protein range has already been a huge hit with customers and we’re confident that shoppers will value having more choice over their purchases to prioritise healthier eating with this new High Fibre range.”

Elaine O’Connor, Head of Sustainability at Lidl Ireland & Northern Ireland said:

“As part of our overarching Sustainability Strategy, we are focused on delivering on our promise to customers to bring healthy, sustainable and high quality products at market-leading prices. We are committed to continuing to support our customer’s health and wellbeing every day, which is why we are so proud to announce our partnership with Orla Walsh. 

As a leading registered dietician, Orla has been instrumental in the development of our new fibre commitment and how we practically and sustainably roll that out in a way that enables us to make a real impact on our customer’s lives. Working closely with Orla and our valued local suppliers, we’re now on that journey and we look forward to bringing customers more choice and more to value by shopping with us.”

Delicious Range of Jams from Fermanagh’s Award-Winning Distillery

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Enniskillen’s Boatyard Distillery, home of an award-winning double gin and
vodka, has come up with something tasty and different for Christmas meals and
snacks.

Based in a extensively converted boat yard overlooking picturesque Lough Erne
Boatyard, a FoodNI member, has moved into fruit preserves like jams, jellies,
and marmalades, often incorporating their spirits or complementary flavours,
such as Peach Bourbon Jam or Sloe Boat Artisan Jelly, focusing on local, eco-
friendly ingredients and small-batch production for pairings with cheese, meats,
or toast. 

In addition, the distillery, founded in 2016 by global drinks industry veteran Joe
McGirr, a native of Co Fermanagh, has maintained its focus on innovation in
spirits by creating a range of pre-prepared cocktails aimed at Christmas and
New Year festivities…as well as the rest of the year.

The novel range of jams feature fruits like blueberry, blackberry, peach, and
plum, sometimes with added botanicals like vanilla, cardamom, or lemon
verbena.

A unique Sloe Boat Artisan Jelly is made from locally sourced sloes, apples and
blackcurrants with a hint of Boatyard gin, while the marmalades include a citrus-
forward Breakfast Martine Marmalade designed to be perfect for toast or
cocktails.

These new products follow an earlier and hugely popular artisan chocolate
made with gin.

Joe says the new products are based on the distillery’s award-winning double
gin and vodka.

“They are handcrafted in small batch using artisan techniques,” Joe explains:
“They are made with care using locally sourced ingredients which are traceable.
They are also all eco-friendly, reflecting our longstanding focus on sustainability
and minimal waste.

“Some products incorporate our double gin, like the Sloe Boat Jelly. All are
designed to complement cheese boards, charcuterie, roast meats, or even be
added to drinks,” adds Joe. 

The distillery’s ready-to-pour batch cocktails, including Dry Martini, Wet Martini,
and Negroni, are, according to Joe, “perfect for effortless holiday hosting. These
expertly crafted cocktails are designed to be chilled and poured straight from
the fridge or freezer, offering convenience and quality for festive occasions,” he
adds.

Unique Irish Whiskey from Shortcross and Stylish Restaurant Above Derry’s River Foyle

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Multi-award-winning Rademon Estate in Crosgar, Co Down, home of Shortcross
gin and whiskey, a FoodNI member, has developed a unique single malt
whiskey in collaboration with Stitch and Weave, a leading bar and restaurant at
Ebrington Square in Co Derry.

Owned by Shaun and David McElhone Stitch and Weave premium bar and
restaurant has just last week took the wraps of a limited edition eight-year-old
single pot still Irish whiskey, crafted with Shortcross Distillery.

Fully matured in a first-fill ex-bourbon barrel and bottled at a robust 55% ABV,
this single cask release showcases “the signature depth and richness of
traditional Irish pot still spirit”.

The pot still whiskey is composed of two-thirds malted barley and one-third
unmalted barley. It is designed as “a rare and distinctive addition for collectors
and enthusiasts alike”, according to Shortcross joint founder and master distiller
David Boyd Armstrong.

“We were delighted to work with the team at Stitch and Weave on our first pot
still whiskey. Irish single pot still whiskey is a unique style made by one distillery
from malted barley and a significant portion of unmalted barley, giving it a
distinctive spicy, fruity, oily, and creamy texture with a complex flavour profile.
It’s a signature Irish style, historically born from a 1785 malt tax that encouraged
adding raw barley, creating a richer spirit,” explains David.

Stitch and Weave is a stylish restaurant and bar in Derry’s Ebrington Square
that’s known for its modern cuisine with local/seasonal focus, craft cocktails,
panoramic Peace Bridge and River Foyle views, and lively atmosphere with live
music. It offers bistro-style dining, a garden courtyard, and event spaces,
making it a popular spot for meals, drinks, and celebrations, not primarily a
sports bar, but a great all-rounder with great views and local produce. 

Rademon Estate, owned by David and wife team Fiona, the managing director,
produces a range of spirits including its gin, the first developed in Northern
Ireland in more than a century, whiskeys and traditional Irish poitin.

Dr Terry Cross OBE Presented with the Freedom of the City of London

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Dr Terry Cross OBE, the man behind Hinch Distillery, a FoodNI member company, and
sustainable packing firm Biopax, was formally presented with the Freedom of the City of
London on Tuesday December 2nd, an honour recognising his contribution to Northern
Ireland’s business landscape, community life and international industry.

Surrounded by family, including his four grandchildren, as well as trustees, colleagues and
friends from home, the Belfast-born entrepreneur reflected on his decades of contribution
to Northern Ireland’s economy and third sector during his speech.

He said: “Receiving the Freedom of the City of London is both a privilege and a reminder of
the responsibilities we share. This honour stands within a long tradition of service,
generosity and civic duty. I have always believed that business and community should work
hand in hand, and I accept this award as part of a continuing commitment to support
others, to build meaningful partnerships and to contribute positively wherever I can. I am
deeply grateful to my family, colleagues and all who have encouraged me throughout my
life and work.”

The Freedom of the City of London, one of the City’s oldest traditions, dates back to the
13th century. Originally granting citizens the right to trade, travel and own property, its
privileges are now ceremonial, but its meaning is still revered today as it is awarded to
individuals who have made a significant impact in public service, commerce, humanitarian
work or culture.

Admission is granted following nomination by two existing Freemen and approval by the
Court of Common Council. Modern recipients include leaders from business, philanthropy,
science and the arts.

Though recognised globally for his achievements, Dr Cross’s story is firmly rooted in
Northern Ireland. Raised on the Antrim Road in north Belfast, he returned home after
serving in the Merchant Navy and went on to launch Delta Print & Packaging in 1979 above
a corner shop. It would grow into a major international supplier employing thousands across
Northern Ireland, China, India, Poland and France, servicing brands such as McDonald’s,
KFC, Nokia and Motorola. When he sold Delta in 2016, he ensured the continued
employment and future security of his workforce, something he cites as one of his proudest
achievements.

Today, Dr Cross remains a major private investor and employer in Northern Ireland. As
Chairman of Biopax, he is guiding the company through an expansion phase focused on
sustainable packaging innovation. As Chairman of Hinch Distillery, he has strengthened the
region’s global profile in premium craft spirits, with the brand recently securing five wins at
the Irish Whiskey Awards, adding to a growing list of international honours.
 
His philanthropic work is equally rooted at home. As President of the British Red Cross
(Northern Ireland), he has championed humanitarian and community initiatives. Through
the David Cross Foundation for Peace and Reconciliation, established in memory of his late
son David, he has supported melanoma research at Ulster University, youth projects, cross-
community initiatives and vital health interventions across Northern Ireland. A significant
donation of additional eye-screening equipment to the Children’s Eye Unit at the Royal
Victoria Hospital in support of ForSight NI will take place early in the New Year, following
earlier contributions that have transformed paediatric eye care regionally.

Rev Dr Stanley Gamble, Canon of St Patrick’s Cathedral, Dublin and Trustee of the David
Cross Foundation, said:

“This honour is richly deserved. Terry’s work reflects integrity, compassion and a lifelong
commitment to improving lives here in Northern Ireland. His philanthropy has created
measurable impact, and his leadership continues to inspire everyone who works alongside
him.”
 
His son Patrick Cross, Group Managing Director of Biopax and Hinch Distillery, added:

“My father has always led with ambition and purpose. Everything he has built carries the
hallmarks of Northern Ireland’s resilience, innovation and community spirit. We are
incredibly proud of him and of the recognition this award represents.”
 
Dr Cross continues to expand Biopax and Hinch internationally, pursuing new partners,
markets and investment opportunities. He also remains proud of Château de la Ligne in
Bordeaux, the vineyard he has owned and developed for over two decades, now an
established part of his wider business interests.

Old Comber Whiskey Celebrates 200 Years with Two Single Pot Still Releases

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Old Comber Whiskey is celebrating its bicentenary with the revival of its famous Single Pot Still Whiskey.

Crafted from field to glass at The Echlinville Distillery, a FoodNI member, and distilled solely from barley grown and malted on the distillery farm, Old Comber is Ireland’s only completely single estate pot still whiskey.

Jarlath Watson, Head of Whiskey at Echlinville, said: “Echlinville is marking Old Comber’s 200th anniversary with two new releases – a seven year old Single Pot Still bottled at 46% abv, which will form part of the brand’s core portfolio; and a special edition Single Pot Still bottled at 50% abv and limited to just 2016 bottles, to celebrate Old Comber’s landmark birthday.
 
“Both whiskeys are double distilled and finished in Port and Sherry casks – a finish synonymous with Old Comber since 1825 and an important element of our commitment to stay true to the brand’s proud heritage and traditional approach to whiskey making. These new releases represent a taste of history, crafted for the future.”

One of the original Irish whiskey giants, Old Comber Whiskey was founded two centuries ago at The Comber Distilleries in County Down, which were located just ten miles from the brand’s modern-day home at Echlinville.

Comber Distilleries fell silent in 1953 and Old Comber joined the list of Ireland’s ‘lost’ whiskeys. In testament to their pledge to put County Down back on the world whiskey map, Echlinville revived Old Comber after a 70-year absence.

Speaking about Echlinville and Old Comber’s single estate approach, Jarlath continued: “From growing the barley and floor malting in the traditional way; to mashing and fermenting the grains; to distilling the new-make spirit, and casking, maturing and bottling the whiskey, Old Comber is produced from field-to-glass at our farm distillery.

“This is hugely important in the context of Old Comber’s proud sense of place and provenance, and its historic links with the local farming community.

“Comber Distilleries sourced its barley from local farms and Ards Maltings – one of Ireland’s largest malting houses, which was located just a few miles from Comber and is now owned by The Echlinville Distillery.

We are delighted to be able to restore the bond between Old Comber, Ards Maltings and the rich farmland that we call home, reviving a hugely important part of our proud whiskey heritage.”

Whiskey aficionados can also purchase their very own cask of Old Comber via Echlinville’s private reserve cask collective. Cask owners have a unique opportunity to become part of the Old Comber revival, with their own personal cask of Old Comber spirit, distilled, matured and bottled at Ireland’s first field-to-glass distillery.

Shop Window Show in London’s Top Stores for Armagh’s Snack Leader

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Forest Feast, Northern Ireland’s snacking trailblazers, recently completed a
prestigious promotional assignment at two London’s iconic department stores and
was named for the Small Supplier of the Year 2025 by Boots. Forest Feast is a
FoodNI member.

The Craigavon-based business producing the multi-award-winning Forest Feast
snacks provided the window displays at Waitrose and Partners and John Lewis
stores on London’s bustling Oxford Street on the run-in to the frantic Christmas
shopping period.

It’s believed to be a ‘first’ for a local food business on Oxford Street.

The exciting shop window showcase is described by the Co Armagh family business,
which was founded and is run by managing director Michael Hall, as “a proud
moment”. The important boost from the three high street food retailers will benefit the
the Forest Feast brand, part of Kestrel Foods, as the marketing team there drives
sales in Britain faster and further, its most significant market. The company already
supplies many of its portfolio of gourmet chocolate, fruit and nut snacks to most of
the UK’s biggest supermarkets.

The week-long window displays at Waitrose and John Lewis signalled the start of the
ambitious company’s colourful ‘Merry Feastmas’ promotion and sampling campaign
for products such as its amazing 60 percent Cocoa Dark Chocolate Cherries.

A winner of a host of UK and Irish food awards, the Forest Feast gourmet snacking
range is part of quality-led and innovation-driven brands that also include Just Live a
Little breakfast cereals and Acti-Snack activity snacks.

Bronagh Clarke, Kestrel’s marketing director, says: “The promotion at two of
London’s most influential stores was a marvellous development for us in Britain and
follows our sales to these stores and other retailers there. Being listed by Boots for
Small Supplier of the Year Award at the retailer’s annual conference. is another
massive honour.”

The citation for the hugely encouraging nomination said: “Forest Feast has seen
amazing growth over the past 12 months with continued activation and first to market
launches. They constantly have a Boots hat on, seeing the Forest Feast brand a
strong partner growing the awareness and pick up of Wellness Nutrition in Boots.”

The Northern Ireland market leader has won widespread acclaim for delicious and
innovative snack blends such as: Belgian Dark Chocolate Coated Figs; Belgian Dark
Coated Sour Cherries; Preda Fair Trade Mango; Honey and SeaSalt Cashews and
Peanuts; and Sea Salt and Vinegar Nut Mix.

Formed in 1996 by Mr Hall and late wife Lorraine, Kestrel Foods is now among the
UK’s leading innovators and producers of snacks and other quality and original
brands.

The multi-award-winning company has achieved significant export sales growth and
expanded its international market presence over the past 30 years. Its products are
currently exported to more 36 countries worldwide. 

The export-focused company currently sells products to diverse regions, including
the Middle East, especially the United Arab Emirates, as well as Russia,
Scandinavia, the US, Asia, Hong Kong, and across Europe.

Forest Feast has also secured significant listings with major international retailers
and food service partners in Norway; Finland, Switzerland; and the Netherlands.
Foodservice partners include Caffe Nero in the United Kingdom. The attractively
presented and packaged brand is also present in the travel retail sector.

The company’s overall sales (including significant UK domestic sales) doubled to
over £20 million in the 52 weeks leading up to July 2025, a growth that underpins
initiatives to deepen market penetration “further afield”. 

Kestrel Foods continues to focus on innovation and sustainable sourcing to maintain
its competitive edge in the dynamic global premium snack market.

Michael Hall, Kestrel’s widely acclaimed managing director, has also won a
prestigious cross-border business award and is recognised as one of island’s most
inspirational and visionary industry leaders.

Kestrel Foods, in addition, is also an established role model on how to grow
successful international business from a deep commitment to sustainability,
integrating responsible practices throughout its operations and supply chains. The
company’s efforts span ethical sourcing, waste reduction, community investment,
and climate action partnerships. 

Key sustainability initiatives include:

A long-standing (over 25 years) partnership with the Preda Fairtrade Foundation
in the Philippines. This collaboration ensures fair prices for small farming
communities, promotes sustainable environmental practices, and provides
access to education, empowering indigenous farmers through the sale of
dried fruit and nuts. It also uses Cacao-Trace Chocolate, which ensures fair
premiums and community investment.

The company operates a comprehensive waste management and recycling
programme, with a strict zero waste-to-landfill policy. Excess food is
redistributed to local food banks or put into an anaerobic digester that
produces electricity for the local grid.