Pictured: (l-r) The Food and Drink Forum' s food technical manager Richard Wigley and Trevor Howell, founder of Miss Will's Pickles

Nottingham pickle producer Miss Will's Pickles has gained one of the latest food industry accreditations after support from The Food and Drink Forum.

The Forum's food technical manager Richard Wigley guided the Caribbean pickle company to success with SALSA, a food quality certificate scheme that allows producers to supply locally into supermarkets.

The accreditation could now open doors for the firm, which was launched in 2008 by managing director Trevor Howell.

"Gaining an industry-recognised accreditation or standard shows that a company is competent and professional, and could lead to new contracts for us," said Trevor, who is based in Radford and who named the brand after his mum. "The SALSA accreditation gives retailers confidence in a business and its products, and I am very pleased with the support and expert advice that the Food and Drink Forum was able to provide."

The range produced by Miss Will's Pickles includes pickled whole Scotch Bonnet Peppers, a selection of hot pepper garnishes and a selection of mild pepper garnishes. Its products are sold in stores and outlets in Nottingham, Derby, Leeds, Manchester and Birmingham.

The Food and Drink Forum, based at Southglade Food Park, Nottingham, but operating across the East Midlands and beyond, offers support to companies working in the food and drink sector.

Richard Wigley said: "There are several different accreditation schemes and quality systems standards that food and drink firms can achieve, but they all reflect a level of quality of standard, which in turn provides national and regional buyers with confidence. The SALSA scheme was ideal for a small food company like Miss Will's Pickles."

Richard is a mentor and auditor for SALSA, an expert in implementation and management of food quality standards such as BRC (British Retail Consortium), and an auditor for the European Halal Development Agency standard.

He added: "Achieving a food accreditation or quality standard helps to open doors. In some cases, firms won't speak to food and drink producers unless they have an accreditation, so it's really important to have it if they are looking to find new customers to supply, particularly in the current climate."

For more information on accreditation schemes and quality systems standards available, and how the Food and Drink Forum can help firms achieve the grade, contact Richard Wigley on 0115 9758810.