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Linden Foods in awards hat-trick

01 July 2010

Linden Foods has recently won a series of awards for innovation and quality across its range of beef, lamb and rosé veal products

It forms part of Linden Food Group, supplies its award-winning range of products directly to the retail and catering trades.

Linden employs 500 people at its Dungannon plant, and has an annual turnover of £115m. Its customers include major retailers and companies within the catering trade throughout the UK and Ireland, such as, Marks & Spencer; Booker, the UK’s largest wholesale cash and carry operator; and web-based gourmet butcher, Donald Russell.

Beating off stiff competition from throughout the UK, Linden’s Rosemary & Garlic Leg of Lamb won Best New Lamb Product of the year in the prestigious annual Meat Management Awards. Developed specifically for Marks & Spencer’s Christmas specialty range, the product won on the strength of its retail success, quality and focus on the needs of the consumer.

The accolade comes hot on the heels of a Gold award in the Best British Burger competition sponsored by EBLEX, the organisation for the English beef and sheep industry.

Linden was also recently awarded the Supply Chain Initiative Award in the UK-wide Meat & Poultry Processing Awards for its Banquet Royale Rosé Veal. The innovative product, which is breaking new ground in the industry, was launched last year following significant investment in development to ensure the highest standards achievable in quality and ethical production.
 
It's currently available at retailers throughout the UK and Ireland, including: Whole Foods Market and Booker.

According to Elaine Willis, New Product Development Manager, Linden Foods: “We are delighted to have been recognised for our innovation, expertise and quality with these major industry awards. Our continued focus on the end-consumer and on adding value through introducing new ingredients and new product innovations has made our beef, lamb, and rosé veal products market leaders. These awards are testament to our success in this area.”


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