A Moy-based health drink company which has just won Northern Ireland’s Best New Product of the Year from a Micro-Business has been certified organic and is investing in further innovation.

FoodNI member Moocha Kombucha, a family-owned and run business of entrepreneur Bronagh Quail, picked up the prestigious recognition at the recent Northern Ireland Food and Drink Awards, an event held to highlight local food every two years. Around 500 people attended the dinner and presentation. The company is a FoodNI member.

Other winners on the night included McColgan’s Quality Foods in Strabane; Wilson’s Country, Portadown, Milgro Crispy Onions, Limavady; Avondale Foods, Lurgan; and Big Pot, Cookstown. Many of the winners were also FoodNI members like Moocha Kombucha.

Moocha gained the important award for its mixed berry health kombucha  rom a panel of local food experts. Kombucha is a fermented, lightly effervescent tea drink. The company was the smallest to be recognised on the night.

This category had the highest number of entries from smaller businesses here. The award was among a number presented at a gala dinner for the food and drink industry here

Founder and managing director Bronagh Quail was justifiably thrilled to have received the award. “It represents a tremendous endorsement of our products and our overall business,” she says. “The award is a marvellous recognition of all our hard work in developing innovative drinks and building our brand in the local marketplace. We’ve invested heavily in the product, its branding and marketing, ploughing profits back into the company.

”Our kombucha, for instance, is now certified as fully organic, a certification that required extensive work over several years. Each can of kombucha is also gluten free, vegan and has fewer than 50 calories, making it ideal for people watching their diet. Each can also includes three billion live cultures.

“This week sees us launching two new flavours to our existing range  – Organic Apple and Blackberry and an Organic Cola, the outcome of extensive investment in new product development and our longstanding dedication to innovation,” adds Bronagh, originally a graphic designer by profession.

Kombucha is said to help digestion, remove potentially harmful toxins from the body, and boost energy. It has also been claimed to enhance the immune system, help lose weight, and ward off conditions such as high blood pressure. The drink, furthermore, is reported to be full of antioxidants and probiotics or live bacteria which contribute to gut health and improve the efficiency of the body.

Bronagh, now married with a young family, discovered the drink while living and working in Sydney, Australia for six years. “I had decided to go there for a few months with a girl friend who had gone to Australia for pilot training. Flying conditions there are much better there than in Northern Ireland. It was all a bit of an adventure for me. I trekked around the country and enjoyed every minute of the trip and especially the sharp focus there on a healthy lifestyle,” she continues.

She subsequently decided to stay for longer than planned, securing a job and somewhere to live in Sydney. “It was a very valuable experience, and where I first tasted kombucha, a very popular drink that’s available virtually everywhere and is regarded as being a healthy beverage. Australians have a sharp focus on healthy eating and drinking,” she adds.

Bronagh began to research healthy food and especially kombucha. ”I enjoyed the drink so much and was keen to find out how it was made. It has been consumed for thousands of years.

“The drink is made by adding specific strains of bacteria, yeast and sugar, known as scoby, to black or green tea, then allowing it to ferment for a week or two. Green tea is also regarded as one of the healthiest beverages. Kombucha is basically a type of cold tea that has been fermented, the outcome of controlled and beneficial microbial growth,” she explains.

Bronagh returned to Tyrone is 2015 with a vague notion about making her own kombucha, then relatively unknown here.  She subsequently decided to “go for it” and turn her love for kombucha into a start-up business. “I found there was a gap in the market here. I decided to see if I could create sufficient interest and awareness to support an artisan enterprise. The kombucha is now available in bottles and cans in delis, farm shops and groceries across the country.

She started up on the family farm and has turned it into a thriving small business acclaimed for its innovation, the quality of its beverages, the expertise of its marketing and branding and customer support.

Titanic Hotel Belfast is proud to announce its partnership with Cancer Fund for Children, a leading charity dedicated to supporting children and families affected by cancer. This collaboration marks a significant step forward in Titanic Hotel Belfast’s constant commitment to making a positive impact in the local community.

Cancer Fund for Children provides informal emotional, social and therapeutic support to children, young people and families impacted by cancer, at home, in hospital and at their therapeutic short break centre, Daisy Lodge. The charity’s mission is to help ensure no child has to face cancer alone.

Adrian McNally, General Manager of Titanic Hotel Belfast, said: “As a beacon of Belfast’s tourism and hospitality sector, we recognise the importance of giving back to the local community where we operate. We have chosen to partner with Cancer Fund for Children for 2024 and contribute to their vital work in supporting children and families affected by cancer. I believe that together, we can make a meaningful difference in the lives of those navigating the most challenging of times.”

Lisa Hartle, Partnership and Philanthropy Executive at Cancer Fund for Children said: “We are so grateful to Titanic Hotel Belfast for choosing to support our charity throughout 2024. At Cancer Fund for Children, we understand the devastating impact a cancer diagnosis can have on the whole family and that beyond the essential medical care, there is a family life that needs to be rebuilt. With the help of the amazing team at Titanic Hotel Belfast, we hope to be there for even more families that need us.”

The partnership will involve Titanic Hotel Belfast engaging in a range of fundraising initiatives throughout the year, including charity events, donation drives, and special promotions. Guests and staff alike will have the opportunity to participate in activities designed to raise funds and awareness of Cancer Fund for Children’s programmes and services.

Titanic Hotel Belfast’s commitment to corporate social responsibility aligns perfectly with Cancer Fund for Children’s mission to ensure that no child or family faces cancer alone. By joining forces, both organisations are creating a powerful synergy that will benefit the local community now and for years to come.

Northern Ireland’s Leading Hotel, Titanic Hotel Belfast, is located in the heart of Titanic Quarter, offering guests a unique blend of history, heritage, and modern comfort. Housed within the historic Harland & Wolff headquarters and drawing inspiration from the city’s maritime legacy, Titanic Hotel Belfast provides an unforgettable experience for visitors from around the world. www.titanichotelbelfast.com.

John Drayne, driving force behind Draynes award-winning ice cream and sorbets in Lisburn, is understandably looking forward to seeing the bold new identity for the product appearing in shops across Northern Ireland ahead of the busy spring and summer months.

The farm-based producer, among Northern Ireland’s most successful over more than two decades, is benefiting from a major investment by the Co Antrim family in the thriving business.  The company is a FoodNI member.

“We’ve been planning to upgrade marketing and branding of our ice cream for some considerable time,” says John. “It was time for a sharper look. It’s given us a bold and colourful brand in what is a busy marketplace especially here in Northern Ireland,” he adds. “It’s a very strong and eye-catching brand that’s already producing great feedback from retailers and customers.”

The farm has just undergone its biggest investment in over 30 years, continues John. The family, in a bold move towards greater efficiency and sustainability, invested extensively in equipment which has doubled its pasteurisation rate, leading to a massive reduction in overall energy consumption. “Old, inefficient equipment is being phased out and replaced with much cleaner state-of-the-art machinery in this major milestone in our sustainability journey,” he explains.

The investment also included the installation of new solar arrays to reduce its reliance on fossil fuels and the introduction of electric vehicles. “We’re accelerating on the ‘Road to Zero’.”

Last year saw the launch of ice cream deliveries to Dublin, “meeting the need for high quality dairy products in the Republic”.

A series of awards for ice cream and sorbets was also won last from the UK Great Taste and Blas na hÉireann, the Irish National Food Awards in Dingle, Co Kerry. These awards helped boost the image of the products and increased awareness in Northern Ireland and the Republic.

The business there was with a chain of luxurious hotels and several restaurants especially in the greater Dublin area for gourmet ice creams and sorbets.

Draynes has won business for a range of gourmet ice creams and sorbets including retail packs following a decision to explore opportunities identified within the hospitality sector in Dublin and other parts of the Republic.

Experienced dairy farmer John continues: “We were extremely excited to deliver our products to high-end hospitality customers in what was a new market for us. We look forward to establishing a strong presence in this important region for our luxury ice creams and sorbets made on our farm.

The exciting business followed its presence at the CATEX trade show in Dublin for the catering sector in Ireland. This gave the company excellent exposure to the Republic’s hospitality market. Draynes also had a strong presence of the recent IFEX hospitality show at Belfast’s Titanic Exhibition Centre.

John is confident the smart new identity will help the business grow sales further there in addition to expanding its already strong presence in the Northern Ireland market.

“We take pride in crafting a diverse selection of ice cream flavours and sorbets in a variety of packs,” he adds.

He brings a vast experience of the 300-acre farm with its 250-strong herd, including around 150 milkers, of Holstein Friesian cattle known for high quality milk output. He monitors the performance and health of the herd closely using a sophisticated computer system and has developed an experienced team.

John started developing the ice cream business as part of the farm’s successful milk processing and distribution business more than two decades ago. The farm has been producing, bottling and distributing milk and cream for almost 100 years in Lisburn, Belfast and other surrounding areas.

Draynes is recognised as being one of the most technologically advanced milk processing businesses on the island of Ireland from an extensive investment in robotic milking systems. A nutritionist regularly monitors their feed and adjusts it accordingly to ensure consistently high quality milk.  The farm began producing milk and cream in the 1930s. It was then run by brothers Seamus, Aidan and Dermot who used a horse and cart to deliver the milk around their home, near Lisburn.

Milk is supplied to other local food processors especially the multi award-winning Abernethy Butter which hand crafts butter for leading restaurateurs including Heston Blumenthal.

Excellent standards of animal husbandry and hygiene underpin the business and its commitment to ensure a stress-free environment for every animal.

“We maintain a comfortable and hygienic living environment for our herd,” John continues.” I believe happy cows make great–tasting ice cream,” he says. “The result is some of the richest, creamiest ice cream imaginable, freshly made every day, in our own modern creamery. We believe this is ice cream the way it’s supposed to be.

 “Doing everything on-farm means we can get ice cream to customers quicker and fresher, so it has a longer fridge life with less wastage,” he adds.

Moy Park launches new frozen ‘fakeaway’ inspired products into Asda GB and NI stores

Moy Park, one of Ireland’s best known chicken brands, is igniting excitement into the frozen category with the launch of its new fakeaway inspired range. The company today announced the launch of four innovative new product lines into Asda stores across GB and NI.

The flavour-filled product range includes Peri Peri Chicken Strips 400g, Tempura Chicken Chunks 350g, Buttermilk Chicken Tenders 400g and Salt and Chilli Chicken Chunks 350g.

The range is made with 100% whole breast chicken fillets, and there has been a notable increase in spending in this category as shoppers opt for more premium options. Moy Park identified a market gap for branded whole fillet frozen coated chicken, which comprised only 19% of the category volume in 2023^[1].

Moy Park developed its Fakeaway range as a response to emerging food trends and the growing demand for big flavour, variety, and convenience in the frozen coated chicken category. When surveyed, 86% of shoppers said they would like the option to buy a fakeaway style product^[2], with flavour and convenience listed as top priorities.

Frozen Coated is the fastest growing chicken category, with young shoppers and families driving much of the growth. Recognising this trend, Moy Park are making fakeaway feasting easier than ever with their new product range, which can be air fried in 18 minutes without compromising on taste or quality.

Ellen Wright, Senior Brand Marketing Manager at Moy Park, said:

“We are delighted to increase our brand presence in Asda with the launch of our exciting new Fakeaway product range into stores. The relationship between Asda and Moy Park has gone from strength to strength over the years, and we are really looking forward to working with the team once again.

“As a business, we take great pride in providing fresh, locally sourced chicken products, ideal for feeding families, so to have our new Fakeaway range available in Asda stores from March this year is something we are very proud of.

“With 75% of shoppers^[3] stating that they would prefer frozen breaded chicken to be of UK origin, we’re looking forward to seeing the response.”

Jon Hollingsworth, Frozen Meat, Poultry & Fish Buying Manager for Asda GB, added:

“We have built a great relationship with Moy Park over the years and are delighted to increase our product offering with the launch of this exciting new range into both our GB and NI stores.

“We have seen growing interest in the fakeaway trend, with customers seeking cost-saving meal options that delight tastebuds. With a diverse range of frozen coated chicken offerings, we’re already seeing excitement and strong early purchase intent from Asda shoppers for Moy Park Fakeaway^[4].”

The new Moy Park Fakeaway range retails at £4.00 RRP and launches on an introductory offer of save £1. The Asda launch will be supported by a range of in-store activations including POS, end aisle fins, wobblers, and stickers to draw attention to the new range in the frozen category. Moy Park will also roll out a series of social media activations including Fakeaway recipe videos, influencer activity and a competition to win an air fryer to encourage shoppers to purchase the new range in store.

The Fakeaway range is now available to buy across GB and NI Asda stores as well as online from 16th March.

^[1] Kantar Worldpanel, 52 weeks YOY to 1st Oct 2023

² Moy Park / Toluna survey of 308 respondents, August 2022

³ Moy Park / Toluna survey of 468 respondents, July 2023
⁴ Moy Park / Toluna survey of 692 respondents, June 2023

Armagh-based Burren Balsamics, a specialist in culinary vinegars, has teamed up with Bushmills Irish Whiskey to create a unique taste experience that’s being launched appropriately for St Patrick’s Day.

FoodNI member Burren Balsamics, which is based at Richhill and has won a string of awards for its artisan vinegars and condiments, is now shipping the novel range of vinegars to customers throughout the UK, Ireland and further afield. The company recently won business in Mexico and the United Arab Emirates. Other significant markets include the US.

Balsamic Vinegar of Modena is matured by Burren Balsamics in Bushmills Whiskey barrels for three years. The vinegars are perfect to pair with cocktails, marinades and dressings.

‘We’re thrilled to partner with Bushmills,” says Burren Director and MasterChef of Great Britain, Robert McDonald. “It’s a huge privilege to work with such a well-renowned Irish whiskey distillery, and we are so proud of how this Balsamic infusion turned out. We were keen to work with Bushmills because it’s such a marvellous whiskey and iconic Northern Ireland product

“At Burren Balsamics, our ethos centres on handcrafted Irish flavour and innovation. We love to champion Ireland’s unbeatable produce, as we carefully infuse small-batch balsamic vinegar with local ingredients.

“That’s why we’ve partnered with Bushmills, the world’s oldest distillery to create something that exemplifies the very best of both our crafts. The range we’ve created brings together the rich heritage of Bushmills and our own artisan craftsmanship,” adds Bob, who runs the small business with founder and managing director Susie Hamilton Stubber.

Formed in 2014, Burren carefully crafts premium pantry products using the finest local ingredients. “All our products are thoughtfully infused with premium flavour, artisan expertise and local Irish Ingredients,” continues Bob.

“Our team works to ensure high-quality products that are sustainable and ethically made,” he adds. The contact with Bushmills was arranged by Simon Dougan of Yellow Door catering business, bakery and deli in Portadown.

Abernethy Butter, an award-winning producer of hand churned creamery butter, has been acquired by business leader Peter Hannan of Hannan Meats, Moira. Both are FoodNI members.

The acquisition follows the decision by Will and Allison Abernethy, who started making the handcrafted butter in 2005, to retire.

The talented duo, who started the enterprise in their small holding at Dromara, had decided to turn a hobby into a fully-fledged small business that attracted orders from major chefs such as Heston Blumenthal and Marcus Waring as well as food stylists such as Nigella Lawson.

The decision by Peter Hannan, a specialist in outstanding quality meat products, to acquire the company was influenced by his own longstanding admiration for the couple and their enterprise.

 “I thought it was a brilliant idea, an important development in Northern Ireland’s craft food scene back in 2005,” Peter explains. “There was no-one out there producing locally a handmade and hand rolled creamery butter.

“The flavour was amazing and the product a consistently high quality. Abernethy Butter was a marvellous showcase for the local food industry and soon attracted attention….and then business from Britain and the Republic of Ireland,” he adds.

In addition to developing his hugely successful meat business in Britain, Ireland and further afield, Peter has been a stalwart of artisan food here. These include developers of sauces and condiments that he also owns with chef Paul Clarke, En Place Foods in Cookstown and Craic Foods in Craigavon

Peter continues: “We are honoured to become the custodian for such a wonderful brand as Abernethy Butter, and I hope we manage to make Will and Alison proud of what we do over the coming years.”

The acquisition will see Abernethy Butter move to new premises owned by Peter in the Moira area, where it will enable locals and visitors see the butter being hand crafted behind glass. Production will also be stepped up in response to growing demand for the butter in Britain, Ireland and further afield.