Specialist food firm Leathams unveiled its new-look brand image and website at its Leathams Food Spectular event last week, at the London Film Museum.
The firm, which develops and supplies foods under four categories – bakery and patisserie; poultry, meats and fish; specialist grocery; and delicatessen – showcased a selection of the thousands of foods it offers.
Clive Moxham, director of sales and marketing, said: “As a rapidly growing business with a projected turnover of £62m for 2011/12, we’re committed to investing in our company, our brands, the support to our customers and our people to ensure we remain the innovators in food.”
Chris Waters, managing director, added that the firm has been performing very well, with sales up 13% year-on-year.
Moxham said the new look and feel of the brand reflected the way in which it does business: “fresh, direct, honest and professional”. The firm has also launched new brochures and marketing materials.
Joe Gailani, national account executive, said that, within the bakery sector, some of the trends Leathams has been noticing are the use of chestnuts and also quinoa in breads. He added that sunblush tomatoes and polenta were also popular ingredients for speciality breads and cakes respectively.
Another potential growing trend, according to Leathams, is the use of an ingredient called chia, which can be used as an alternative to poppy seeds, and is very high in Omega 3.
The business supplies the foodservice, manufacturing (ingredients) and retail markets across the UK and Eire. Customers include Marks & Spencer, Sainsbury’s, Tesco, Pret A Manger, EAT and Prezzo.