SWEET TREATS IN TURBULENT TIMES - ALL WRAPPED UP SUPER SANDWICHES: TRENDS AND IDEAS - Flickread
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DECEMBER 2020
SWEET TREATS IN
TURBULENT TIMES
LEICESTER LUMINARY ALL WRAPPED UP VA VA VUCA
ADAPTING TO CHANGE SUPER SANDWICHES: TUCO’S VIRTUAL CONFERENCE
IN THE EAST MIDLANDS TRENDS AND IDEAS HAILED HUGE SUCCESS
THE UNIVERSITY CATERERS ORGANISATION LTD DECEMBER 2020
DECEMBER 2020
TUCO.AC.UK 03
WELCOME
PUBLISHED BY
Media House,
3 Topley Drive,
High Halstow, Rochester ME3 8PZ
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EDITOR
welcome
Dear member
Liz Jones
E: liz@h2opublishing.co.uk
It would be an understatement to say that 2020 was a demanding year. The
EDITORIAL DIRECTOR coronavirus pandemic has stretched us to our very limits and continues to do so.
Tristan O’Hana It’s been difficult, tiring and frustrating and yet throughout it all I’ve been buoyed
E: tristan@h2opublishing.co.uk by just how much TUCO members have risen to the challenge of such adversity.
So I offer you my heartfelt thanks: you’ve adapted, you’ve innovated and you’ve
CONTRIBUTORS
reconfigured your departments and people.
Gemma Bradish, Sarah Welsh,
I’ve been impressed too by the TUCO team which has supported its members
Peter Walters
so well, offering sound and impartial advice and guidance when clarity from
DIVISIONAL DIRECTOR government quarters hasn’t necessarily been that clear or easy to follow.
Rob Molinari Indeed, that ethos of the #TUCOfamily has truly come to the fore in these times
@RobMolinari and only goes to reinforce my belief that catering isn’t just a department, it’s an
T: 07850 797 252 intrinsic part of the university student experience which TUCO members have
E: rob@h2opublishing.co.uk
demonstrated at their best.
DIRECTOR At the recent TUCO conference – virtual for the very first time! – we tackled the
Dan Hillman thorny problem of planning in, and for, an uncertain future and heard perspectives
@hillmandan from all over the world. I don’t know about you but I found it really comforting
T: 07833 248 788 to hear from our friends in Germany and the US that we are all going through
E: dan@h2opublishing.co.uk exactly the same thing and that by sharing our stories we can all help each other.
It really was an inspiring day. You can read more about it on page 22 or watch the
DIRECTOR
whole conference back over at tuco.ac.uk.
Marc Sumner
I know Covid-19 is no respecter of tradition and that, for the first time, many
@sumner_marc
T: 07730 217 747
of us will still be working over the coming holidays. However, I do hope you find a
E: marc@h2opublishing.co.uk
little time over the Christmas break to take some time-out and take a breath. As
Tony Manwani of Unboxed People pointed out in the session about mental health
SUBSCRIPTIONS at the conference: “You have to look after yourself before you can help others.”
E: circulation@h2opublishing.co.uk In the same vein, we’ve also got a great feature in this issue on the link between
PROOFREADER good nutrition and wellbeing. See page 14.
Jennifer Campbell Looking ahead, we’ll be exploring what 2021 may hold for the sector in a
webinar on 2nd December - if you miss it you can always use the ‘watch again’
STUDIO MANAGER
feature on our website. With the recent positive news of various vaccines on the
Marc Ayres
horizon, things – fingers crossed – may be looking a bit brighter.
DESIGN STUDIO So, on that cheery note, may I wish you all a very healthy, safe and peaceful
Matt Bailey festive season!
PRODUCTION
Phil Rees-Jones
Hannah Broad
Chair of TUCO
MANAGING DIRECTOR
Jamie Robbins
The views expressed in this
publication do not necessarily reflect
the views of TUCO.
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been sourced from Chain-of-Custody certified
manufacturers, operating within international
environmental standards, to ensure sustainable
READ ON THE GO
sourcing of the raw materials, sustainable GET OUR DIGITAL ISSUE NOW
production and to minimise our carbon
footprint.
tuco.ac.uk/share/tuco-magazine
DECEMBER 2020
TUCO.AC.UK 05
CONTENTS
CONTENTS DECEMBER 2020
GENERAL
BUY
06 TUCO news
News from TUCO, members of TUCO and
the wider hospitality industry 16 Procurement report
A comprehensive guide to the soft
drinks category
49 Reader offers
Readers are in with the chance of
winning some delicious sweet treats 18 Framework and DPS update
The latest framework updates from the
courtesy of Baker St. and St. Pierre TUCO procurement team
10
SHARE
50 New products
The latest food, drink and equipment news
GROW
58 CEO update
Procurement is still the beating heart
of the organisation, says Mike Haslin,
TUCO CEO
29 Creature comforts
In turbulent times, an indulgent sweet treat
10 University showcase
Leicester University has proved
can provide some much needed cheer
quick and agile in responding to the
Covid-19 crisis 35 Slice of the action
In a world gripped by Covid-19, it seems
20 certain that sandwiches have become
48 Kitchen cuts
Peter Walters, executive chef at Keele
more important than ever
University, suggests some festive dishes
in his swansong contribution 41 In safe hands
How can technology help university
caterers adhere to Covid-19 food,
cleaning, hygiene and safety standards?
LEARN
45 Safe service
Covid-safe beverage equipment is a top
priority for university catering outlets,
14 Head space
Brakes’ nutritionist Fleur Key explains
how university caterers can best help
16
so it’s time to go back to basics
their customers to eat well for their
mental health
20 Sustainability
Friends of the Earth is launching a
nationwide sustainability scheme called
Kale Yeah!
22 TUCO conference report
Pandemic perspectives from all over the
world were heard at TUCO’s first-ever
virtual conference
26 Upcoming webinars
Mental health awareness and food safety
refreshers are among the latest training
opportunities
35
DECEMBER 2020
06
NEWS
TRINITY HALL CAMBRIDGE COLLEGE OFFERS
STUDENTS A TASTE OF NORMALITY
Trinity Hall launched a new lockdown-friendly ‘Formal Hall at
Home’ takeaway dinner initiative recently to offer students a taste
of normality amid the pandemic. The three-course takeaway dinner
was sold-out, proving popular and well worth the students donning
their gowns for.
Fiona Simon, head of conference and catering services at Trinity
Hall, said: “The dining hall is usually the epicentre of college life,
with meal times offering students the opportunity to meet and
socialise, develop their network of friends and share ideas and
experiences. Although college is working differently during the
pandemic, Formal Hall is such a significant collegiate experience,
a tradition that dates back hundreds of years, we didn’t want our
students to miss it, particularly in this, the 670th anniversary year
of the founding of Trinity Hall.
“The challenge facing our brilliant kitchen team was to create
MIKE HASLIN, TUCO CEO
the same quality of food usually enjoyed in the Dining Hall but one
that our students could take away, re-heat and plate up at home.
TUCO SEES MEMBERSHIP GROW The evening also gave our students a break from their studies, the
chance to dress up in their gowns (as they would for traditional
The University Caterers Organisation (TUCO) has seen Formal Hall in the Dining Hall) and the opportunity to come together
a boost in its membership numbers and a return of with their household to dine in style. We’ve had such a fantastic
a former member as a result of its industry-leading response from our students that we’re planning a series of ‘Formal
response to Covid-19. Hall at Home’ dinners in the run-up to the Christmas holidays.”
Eleven new members including NHS Trusts, The three-course menu included: a starter of spiced pumpkin
County Councils, and further educational soup with toasted pumpkin seeds, served with cheese and
establishments, have joined TUCO since the country caramelised red onion soda bread; a main course of lemon and
went into lockdown in March. thyme stuffed ballotine of chicken (or vegetarian option of smoked
Mike Haslin, CEO, TUCO, said: “Covid had a cheddar, wild mushroom and chestnut wellington) served with
huge impact on our industry. We acted quickly to potato gratin, braised red cabbage, curly kale, celeriac purée and
support our members through our award-winning madeira jus; and a salted caramel panna cotta for dessert.
procurement services by helping them purchase
catering commodities and to meet any new necessary
health and safety requirements. We also helped
our members support one another as a community
through the online TUCO Forum and by taking the
TUCO Academy online, we ensured that our members
could continue to upskill their workforce and
empower their employees, despite the restrictions
placed on them as a result of the pandemic.”
The University of Birmingham made the decision
to re-join the organisation in order to access TUCO’s
networking capabilities and ensure its staff had
access to the TUCO Academy, the outstanding provider
of learning and development for TUCO members.
Fiona Wilke, interim director of catering, University
of Birmingham, commented: “We are delighted to be Formal Hall at Home dinner
part of the #TUCOfamily once again, their support and
advice as well as their focus on learning excellence
really resonates with us and the team is excited about
working with TUCO now and in the future.”
Haslin added: “We are delighted to welcome back TUCO TO EXPLORE ‘DELIVEROO-STYLE’ APP
the University of Birmingham; it reaffirms for us
our position as the first-choice provider for learning
Following a poll at the recent TUCO virtual conference, Phil
and development within the industry. The ability of
Rees-Jones, chair, announced a proposal would be put to the
the sector to rapidly adapt to change and its renewed
board to explore the development of a TUCO ‘Deliveroo-style’
appetite for collaboration will continue to serve
the sector well into the future. As a not-for-profit app. The poll showed that 78% of conference attendees were
organisation we are owned by our members which in favour of the idea. The app would potentially be pre-loaded
means we only ever act in their best interests. I think with supplier offerings and be a white label product so that
by really listening to our members and by going above members could use their own branding and logos.
and beyond their expectations, we have created a truly A full report from the TUCO virtual conference, Managing
winning formula. It is this that is attracting so much Disruption and Change in a VUCA World, starts on page 22.
new interest from the sector at the current time.”
DECEMBER 2020
NEWS 07
CRAFT GUILD OF CHEFS LAUNCHES
NEW MENTOR SCHEME
The Craft Guild of Chefs has announced the launch of
a new mentor scheme.
With the challenges of Covid-19 still impacting
the hospitality industry, the Guild felt the timing
was right to launch a mentoring scheme which
can support chefs who are seeking to develop their
careers.
Andrew Bennett, chair of Craft Guild of Chefs
commented: “Members of the Craft Guild of Chefs
benefit from years of experience and I know our
mentors will take a lot of pleasure in giving back and
using their expertise to boost the careers of fellow
chefs. Whether the mentee is a commis chef looking
to take the next step on the ladder, or a Sous Chef
looking for advice on advancing to the role of Head
Chef, our mentor scheme should offer a valuable
boost.”
The full line up of mentors are: Andrew Bennett,
NEW COVENT GARDEN MARKET MENUS
LAUNCH AT WESTMINSTER KINGSWAY COLLEGE David McKown, Len Unwin, Sarah Hartnett, Alison
Cullin-Woodcock, Ben Purton, John Wood, Anton
Edelmann, Chris Galvin, Steve Scuffell, Peter Joyner
The capital’s biggest fresh produce wholesale market, New Covent and Matt Owens.
Garden Market, has partnered with the prestigious Westminster All mentors will be trained ensuring that they
Kingsway College to launch new seasonal menus across its two operate in line with the Craft Guild of Chefs code of
restaurants using the market’s fruit and vegetables. practice.
The college is renowned for its stature within the foodservice Interested members can apply to be mentored by
world and notable past alumni include Jamie Oliver, Ainsley sending an email to: mentoring@craftguildofchefs.
Harriott and Sophie Wright. Both The Brasserie and fine dining org and there are no limitations on who can apply.
Escoffier restaurants at the catering college will launch bespoke
menus featuring seasonal New Covent Garden Market produce.
Each menu will be vegetarian and refreshed on a weekly basis,
built in line with seasonal availability.
Fruit and vegetables from the market, whose traders supply
Michelin-starred restaurants across the capital, will be used by
the students to create dishes, inspired by the farm fresh produce
they receive. Diners will be able to enjoy four courses in the
Escoffier restaurant, while The Brasserie offers three courses, each
designed, tested, cooked and served by the students.
Jose Souto, chef lecturer in culinary arts at Westminster
Kingsway College, commented: “The students hugely value having
access to the array of fruit and veg from New Covent Garden
Market and the launch of the new menu will give them increased
access to and understanding of the very best seasonal produce
out there. Great quality seasonal produce has the power to truly
elevate the taste and presentation of a dish.”
THANK YOU PETER!
HRC POSTPONED TO 2022 This month we bid a very fond farewell to Peter
Walters who is not only hanging up his toque
After long discussions with industry stakeholders and key partners, at Keele University but also stepping away
Montgomery Group has taken the decision to postpone the 2021 Hotel, from the keyboard as TUCO Magazine’s regular
Restaurant & Catering (HRC) event until 28th February 2022. recipe contributor.
Ronda Annesley, event manager for HRC, explained how despite Peter has written for the magazine for many
implementing everything required to ensure the event could go ahead years providing hundreds of tried and tested
to help support the hard-hit hospitality industry, in the end they were
(and delicious) recipes to inspire university
left with little choice: “Even though we had introduced ‘All Secure
chefs up and down the country.
Standard’, a risk assessment-based framework for Covid-19, and planned
We would like to wish him all the very best
for the highest standards of hygiene and cleanliness, ultimately the
for a very happy and healthy retirement and
lack of guidance and clarity from government on when business events
can restart has meant that we have had to take the painful decision to offer him our heartfelt thanks for his sterling
postpone HRC until 2022.” service.
DECEMBER 2020
08
NEWS
VIRTUAL OXBRIDGE MEET-UP STEVE HOBBS TAKES
FOCUSES ON POSITIVE FUTURE CHAIR AT FEA
The first-ever virtual meeting of event professionals Steve Hobbs is the new chair
from Cambridge and Oxford recently took place with of the Foodservice Equipment
representatives from 60 venues, including colleges, Association (FEA) and has set
university facilities and hotels checking in to share an ambitious agenda as the
ideas on the future hosting of conferences and events Association looks to meet the twin
in their cities. challenges of Covid-19 and Brexit.
The Zoom summit, jointly organised by Meet Hobbs, who is director of
Cambridge and Conference Oxford, was an Grande Cuisine, has spent the last
opportunity for their members to acknowledge the two years as vice chair and takes
challenges the events industry is currently facing over the chair’s role from John
and explore what the future holds, projecting Whitehouse, managing director of
forward to 2021 and beyond. First Choice Group.
Keynote speaker on the call was Kerrin MacPhie, “FEA has done important
head of business events for VisitBritain, who gave work over the past few months
a positive presentation entitled ‘Business Events – in helping both members and the
Road To Recovery’ which provided an overview of foodservice industry as a whole deal with the ramifications of the
VisitBritain’s objectives and activities, as well as pandemic,” says Hobbs. “We need to push on with that work to help
buyer insights from Europe, the US and China. our sector survive and recover in the coming months. On Brexit, we
Kerrin highlighted the benefits that business have to keep up the pressure on government in areas such as staying
events bring to the UK economy – an annual aligned to EU standards.”
contribution of £31.2bn which translates into £165bn However, Hobbs is keen to develop and strengthen FEA’s
of trade as seen in the UK Events Report which was influence and involvement in other areas, too. “FEA has pushed
released in May 2020. In general, business delegates’ the sustainability programme for many years, but I want to see us
spend per head is 2.3 times more than international become even greener. I’m looking to promote more initiatives like
leisure visitors. Trees for Cities with our members.”
She also acknowledged the surge in popularity for Simon Lohse, managing director of Rational UK, takes over Steve
virtual events in the light of face-to-face meetings Hobbs’ previous role as vice chair of FEA.
currently being strictly limited by government
guidelines, but presented evidence that the appetite
for in-person events remains high.
Judith Sloane, acting manager at Meet Cambridge, KEELE AND NOTTINGHAM TRENT TRIUMPH
said: “The meetings sector has faced unprecedented AT CHS AWARDS 2020
challenges during the current Covid-19 crisis
and those working at venues have sometimes felt Keele University Events and Conferencing has been awarded the Best
isolated and unable to see a clear way forward. This Academic/Research Institution Meeting Venue while NTU Events
event enabled them to see the ‘bigger picture’ of & Conferencing, part of Nottingham Trent University, won Best
what we have to offer when we are able to resume Sustainable/CSR Practice at the recent prestigious CHS Awards 2020.
face-to-face events.” The virtual award ceremony presented 10 industry awards with
over 150 hospitality professionals attending to celebrate excellence
and success within the hospitality industry.
2020 has been an incredibly challenging year for all venues and
the team at Keele University Events and Conferencing could not be
prouder of the achievement. Emma Woodcock, head of business
development, on winning the award said: “We have a dedicated
team of event professionals working at Keele University Events and
Conferencing and it is with great pride that we accepted the CHS
Award for Best Academic/Research Institution Meeting Venue. The
Keele University family have worked tirelessly this year under very
difficult circumstances and this award means so much. As we look
to reopen our doors in 2021 to our clients and customers, this award
will underpin the professionalism we have as a team to the events
industry.”
Nicola Webb, sales and marketing manager of NTU Events &
Conferencing, said the team was thrilled to win. “To be recognised
for all that we do, including the work that goes into our sustainable
policies across all three venues – helping create a more sustainable
future for the events that we host – certainly does lift the team spirits
in these uncertain times.”
NTU Events & Conferencing also recently took bronze at the
Judith Sloane, Meet Cambridge
VisitEngland awards for best Business Events Venue 2020.
DECEMBER 2020
NEWS 09
AWARDS A-PLENTY AT
ST ANDREWS
Marianne MacKinnon, residential and business
VOGUE FOR VEGAN services (RBS) deputy director at St Andrews
(pictured below), is celebrating not one but two
major achievements having been shortlisted for
New research shows that British consumers have gone mad for vegan
both the Women in Tourism Top 100 2020 and
food post lockdown. According to thortful.com, which analysed
the miaList, the annual awards of the Meetings
Google trends from World Vegan Day (1 November 2020), searches for
Industry Association (MIA).
‘vegan food near me up’ had increased 2,100%+ in the last five years Reflecting a diverse industry which drives
while searches for ‘food delivery vegan’ are up 450%+. the Scottish economy and delivers the warm
Commenting on the findings, a spokesperson for thortful.com welcome which visitors from all over the
said: “While the benefits to the environment of eating vegan food world recognise and celebrate, the Women in
are now widely known, it seems our appetite for these types of Tourism Top 100 2020 includes those working
food are also increasing.” within hotels, destination organisations, tour
operators, marketing agencies and visitor
attractions.
CASUAL DINING MOVES TO SEPTEMBER 2021 RBS director Ben Stuart said of the accolade:
“In what has been one of the most challenging
Diversified Communications UK, the organiser of the Casual Dining years for tourism, and the university, Marianne
trade show, has confirmed the show has been postponed from next used her industry knowledge and experience to
March due to the ongoing coronavirus pandemic and government support the RBS team, while showing flexibility
restrictions. The UK’s only event dedicated to the casual dining sector and professionalism to assist other departments
will now take place on 23rd-24th September 2021 at ExCeL London. It within the university.
will run at the same time as its award-winning sister show lunch! and “This award is acknowledgement not only
the much-anticipated London debut of Commercial Kitchen. of the dedication to her role, but also her
infectious enthusiasm and example as a role
Eva Ellis, event manager for Casual Dining, commented: “Like
model.”
all businesses, we have been closely following the rapidly changing
The miaList recognises those inspiring
developments during these difficult times. While we were hopeful that
individuals in the meetings industry who
the current tough measures on restricted social interaction would be
continually go the extra mile and play a pivotal
lifted by March, there are still too many questions surrounding hotels, role in making their organisation so successful.
travel, social distancing, and individual company policies, to make it There is also a miaList teams award for
viable to run Casual Dining in March 2021. Clearly, the best, safest and which St Andrews’ Accommodation, Conference
most responsible option for everyone involved is to wait and host an and Events team has been shortlisted.
even better show in September 2021 alongside lunch! and Commercial The ultimate miaList winners will be
Kitchen. We believe this model will give all our valued exhibitors announced at a virtual awards ceremony later
and buyers even more opportunities to do business, in an even safer this month.
environment, when they need it most.”
ASSOCIATION LOBBIES FOR BETTER BREXIT DEAL
The Foodservice Equipment Association (FEA) is a signatory to a
collaborative letter sent to the UK government and the European
Commission calling on them to keep negotiating, avoid a no-deal Brexit,
and ensure that the deal signed avoids tariffs, simplifies rules and
minimises red tape.
The letter, from British manufacturers and their European
counterparts, is signed by many of the UK’s leading manufacturers and
trade associations. The UK version was sent under the auspices of MAKE
UK, the manufacturers’ organisation.
The letter makes no bones about the consequences of a no-deal
Brexit, describing it as ‘disastrous’ and saying it would threaten the jobs
of millions in the UK and EU.
Keith Warren, chief executive of FEA, signed the letter on behalf of
the Association. “The letter tells it straight – a no-deal Brexit will be
disastrous for manufacturers in the UK and the EU,” he said. “It’s in
everyone’s interests to achieve the best deal possible, and that has to
mean avoiding tariffs, simplifying rules of origin and minimising red
tape and bureaucracy at the border.”
DECEMBER 2020
10
UNIVERSITY SHOWCASE – LEICESTER
Although the East Midlands has been hit hard by local lockdowns,
the University of Leicester has risen to the challenge, supporting
both students and the wider community
Although compact in size, the University of
Leicester’s campus is packed with history.
Located a mile south of the bustling city centre,
it has buildings dating back to the 1800s.
However, it’s the three distinctive and imposing
buildings from the 1960s that dominate its skyline
– the Engineering Building, the Attenborough
Tower and the Charles Wilson Building. The latter
houses the central supply and production unit
which supplies 20 catering outlets across campus,
external sites and Oadby Student Village.
Pre-Covid trading offered the university’s
19,800 students and 4,000 staff a range of
foodservice options – from grab-and-go kiosks
to cafés and restaurants. In addition to providing
food to consumer outlets, the catering services
department also provided high quality food
for conferences and events, a delivered lunch
service for meetings and fine dining for external
events. However, the pandemic has resulted in
big changes across the board. locations is the number of people allowed within Gane. “Campus Kitchen will encompass five
“Since the pandemic we have had to reduce the space. Prior to Covid-19 they were able to new outlets offering a variety of cuisines and
our food offering and the number of outlets hold well over 100 customers and staff at a time, tastes that will excite customers. Outlets include
open,” explains Mark Gane, operations manager. but now, after a health and safety evaluation Wholesome, which serves a meat-free, plant-
“We now have just eight outlets operational.” of airflow, they have been restricted to 10 based menu; Craft Coffee House – an own-brand
customers and staff at a time.” barista coffee shop; Soul – an Afro-Caribbean-
STREAMLINED SERVICE There are two further outlets open offsite – style outlet with authentic food and flavours;
The pared down offering has been designed to Brookfield, which is a barista café serving the Queens – a classic Italian-inspired pizza bar,
cover all the bases. The Library Café, located business school and The Village Bar at Oadby, with foods baked in our very own wood burning
at the front of the David Wilson Library, serves where the main student accommodation is located. oven; and Astrovan, which pays homage to the
handmade sourdough toasted sandwiches, a It serves hot snacks, barista coffee as well as university’s connection to space. We have an
selection of cakes and comforting soups, in traditional bar drinks. All outlets are operating American Airstream van, traditionally used at
addition to barista coffees. During warmer with reduced opening hours and reduced staffing Cape Canaveral to transport astronauts to the
weather, customers can sit and relax on the numbers (some staff remain on furlough). space rockets. Ours will be offering a range of
forecourt and soak up the sun. The Starbucks loaded fries, wedges and nachos, with a range of
outlet continues to offer a traditional takeaway NEW DEVELOPMENTS toppings and accompaniments.”
service of beverages and snacks, while the The development of the university’s Percy Gee The foodservice industry has been one of
IV and Atrium cafés, both serving the medical Building will result in a new food court - Campus the hardest hit sectors during the pandemic,
community, offer light snacks and drinks. Kitchen – opening in January 2021. The result with businesses forced to adapt to the changing
“There are two shops on campus called of customer feedback, it will comprise a range situation. As a result normal service is a thing of
Delic!ous and The Food Market, which offer a of street-food style outlets offering a range of the past and Leicester University’s foodservice
wider range of takeaway, fresh and pre-packed cuisines to students, staff and visitors. offering is no exception.
food, along with hot and cold beverages,” “The food on offer will reflect the wide range “We have been working closely alongside
explains Gane. “The biggest impact on these two of cultures and tastes of our clientele,” explains the university health and safety teams, all areasDECEMBER 2020
UNIVERSITY SHOWCASE – LEICESTER 11
Gees outlet The Library Café
of our operation have been risk assessed and
evaluated for safe working,” explains Gane.
“Unfortunately this has affected occupancy, with “The workplace has changed and we need to
some areas dramatically reduced by up to 90%.”
The university’s catering team has had to
learn to adapt and embrace the change”
re-evaluate how it can provide a safe working
environment and build customer confidence. to follow current seasonal trends,” says Gane. service and developed a fresh, new look to the
This means carrying out risk assessments, “We took the opportunity of closure to re- traditional packed lunch. We now offer individual
providing personal protective equipment such evaluate our foodservice across the business, boxed lunches with a range of options.
as face coverings, installing safety screens, stripping out all unnecessary sale items, “While the situation remains uncertain
and introducing one-way systems and social processes and procedures. The old cliché we maintain the need to keep flexible in our
distancing measures to all outlets and kitchens. ‘we’ve always done it that way’ had to go out the operation and keep control of costs. Menus are
“We are lucky to have a great team which window. The workplace has changed and we built around produce availability and keeping
is flexible and open-minded in its approach to need to learn to adapt and embrace the change.” costs to a minimum.”
work,” says Gane. “Through regular contact while The university’s conferencing and delivered
under furlough we have tried to keep the team service were the first areas to suffer, with HARD TIMES
up-to-date and so they are very much aware of bookings being stripped off the system from The impact of concepts such as Delic!ous
the situation and willing to adapt to change.” the very start of the pandemic and conference Delivered ceasing operation had significant
On campus some teams are working in venues handed over to the university to be used ramifications on finances in terms of lost stock.
relative isolation to minimise contact with for additional teaching space. Like many other higher education facilities, the
managers and customers. All outlets are “The new restrictions meant our buffet university had been preparing for the Easter
following strict government guidelines and are service was no longer something we could break and the first main conference period of the
adapting as they change. offer,” explains Gane. “The catering team looked year, so freezers were filled and shelves stocked
“In more normal times we would be looking at how best to deliver a conference lunch for the busy time ahead.DECEMBER 2020
12
UNIVERSITY SHOWCASE – LEICESTER
the excellent support given by our national
suppliers, local services can provide a more
personal service bespoke to our business.
Their locality and size give them a flexibility and
willingness to support in any way they can. This
can be a cost saving in itself.”
“Covid hit and we were left with a lot of SPECIAL DELIVERY The University of Leicester’s clear vision
date-sensitive products,” recalls Gane. “We Adapting to the new normal has meant for sustainability and commitment to the
immediately handed over all perishable university catering teams have had to find environment is proving challenging due to the
products to a local homeless food charity and a solution to feeding international students pandemic. For example, the use of single-use
then having furloughed the majority of the team going into quarantine. At the University of products has dramatically increased; plates
we stripped out all outlets and undertook a full Leicester students were given individual fresh and cutlery have been replaced with disposable
stock check.” and ambient food boxes upon arrival. As the products; condiment containers have been
Once it became clear the situation would pandemic started to impact the wider student replaced with individual sachets and packets;
mean the university would not be returning population, the catering department produced and diners are encouraged to take food away
to operation until the new September term, isolation packs which were distributed free of rather than dine in. The once reusable delivered
Gane released all ambient products with a charge by the university. buffet service has been replaced with individual
use-by date up to 1st September to charity. “A problem area we had to overcome was disposable lunch boxes, all of which will
In total, the University of Leicester donated pack sizes,” explains Mark. “We are so used to have a significant impact on the university’s
over £40,000 of food in support of local food the bulk catering A10 tins and 5kg bags of pasta! sustainability levels.
charities. Smaller household packaging was required, “As the pandemic continues we will all
“The loss of conference business and the which we sourced with the help of both local and start to learn to live with it,” says Gane. “We
reduction in our delivered service has impacted national suppliers. We have had to be reactive to have already seen the introduction of counter
greatly on our bottom line,” reveals Gane. “Over the changing situation and have worked closely and table screens, face coverings and visors
recent years businesses have changed and we with a range of university departments, which to protect staff and customers, which were
have noticed the reduction of large conferences has contributed to our success.” not around some six months ago. Hopefully
to one or two-day meetings. Covid has pushed Despite the disruption to regular service, Leicester University will continue to grow.
these changes further with face-to-face group the catering team has stuck to its values and The Space Park development, which is under
meetings being replaced with online meeting endeavoured to remain a cornerstone of its local construction, is a university collaboration
portals. Companies have reduced their budgets community, not only as a key employer, but also build with local businesses. New student
so travel has been restricted. It will be a long as a supporter of local businesses and services. accommodation is also under construction,
time until this area is able to start to show “We have a duty to support our local which could provide future catering possibilities.
shoots of recovery and I wonder if they will ever economy especially in these more recent It will be interesting to see where the hospitality
return to levels they were.” times of hardship,” asserts Gane. “Along with industry takes us next.”DECEMBER 2020
14
NUTRITION AND WELLBEING
“The less fibre we consume,
the less diverse our good
gut bacteria, which can
negatively affect our brain”
HEAD
SPACE
With the unprecedented DO YOU THINK THE BRAIN IS THE
‘FORGOTTEN ORGAN’ WHEN IT COMES TO
WHILE THERE’S A WELL-ESTABLISHED LINK
BETWEEN DIET AND PHYSICAL HEALTH, IS
pressures and stresses DISCUSSIONS ABOUT HEALTHY DIETS? THERE NOW EVIDENCE OF A LINK BETWEEN WHAT
PEOPLE EAT AND HOW THEY FEEL?
of a year like no other, The brain is connected to the gut, with the two
organs ‘communicating’ in such a way so that There is growing evidence to suggest a link
we asked Brakes’ factors affecting the brain can also impact the between our gut microbiota (the bacteria found
gut. So, when we say, ‘I can feel it in my gut’ in our gut) and our mental health, due to the
nutritionist Fleur Key or ‘I have butterflies’, it is actually true that two-way communication that occurs between
how university caterers feelings we think are isolated simply to our the gut and brain (the gut-brain axis), whereby
brain, are actually impacting our gut, and our factors affecting the brain can affect the gut
can best help their gut can affect our feelings. With 70% of our and vice versa (Iannone et al. 2019). Food can
customers to eat well immune system residing in the gut, looking also serve as a source of comfort; remind us
after our gut is so important. I wouldn’t say of home; be associated with certain feelings; or
for their mental health the brain is the forgotten organ, but more that transport us back to our childhood in an instant,
the gut and brain connection has only just in so there are multiple ways in which food affects
recent years started to be explored, which is our mood whether that be due to a memory or
really exciting. due to our gut-brain connection.DECEMBER 2020
NUTRITION AND WELLBEING 15
HOW CAN UNIVERSITY CATERERS Encouraging regular balanced meals, In the UK we do not eat enough of the
HELP STUDENTS EAT WELL FOR adequate hydration and the ‘give new foods a go’ indigestible carbohydrate, fibre: we should be
THEIR MENTAL HEALTH? mentality could help students broaden their food including 30g per day in our diet, but studies
Food should be enjoyed and eaten to both horizons and include more gut-friendly foods show we are only managing 19g a day. The less
nourish our mind and bodies, so that they into their diet, which may then positively impact fibre we consume, the less diverse our good gut
perform the tasks we need them to, such as their mental health. bacteria, which can negatively affect our brain
studying and playing sport. There is no one via the gut-brain axis. In order to encourage
diet that will satisfy everyone as we are all ANY SUGGESTIONS ON HOW CATERERS diverse gut microbiota, we should aim to not only
so unique, but by offering a varied selection CAN IMPROVE THEIR MENUS? slowly increase our fibre intake, in foods such as
of food you can hope to appeal to everyone At Brakes we are able to help with menu design vegetables; fruit; wholegrains (eg. wholegrain
most of the time. If food is appealing, we will and planning bespoke to the individual setting. pasta, buckwheat pasta, wholegrain rice), nuts
want to eat it and enjoy it. University can be Firstly, we all have to start where we are: using and seeds (eg. almonds); beans and pulses (eg.
a stressful time for many young people, with what resources we have available, as any chickpeas; lentils), but also to include sources
the pressure to succeed felt highly among this improvement is an improvement. of foods that feed our good bacteria (prebiotics)
age group. As I mentioned, factors affecting To improve a menu, with mental health in our diet, such as oats, wheat, barley and
our brain, such as stress, can affect the gut in mind, I’d always start by looking at what vegetables including onions, garlic and leeks. Oily
microbiome, so by offering balanced meals is currently popular with your customers, fish could also have a beneficial effect on mental
you can have a positive impact on students at to see where you can add a variety of fruits, health due to the anti-inflammatory properties of
a time when they really need it. vegetables, fibre-rich foods such as wholegrains omega-3 fatty acids (Lange, 2020).
and lean meats and fish, especially oily fish. If Additionally, vitamin D has been found to
there are student committee members who have a positive effect on mental health. In
channel feedback, engage with them to get a summer months (April to October) our bodies
sense of what foods they want to see on the produce vitamin D when our skin is exposed to
menu, which you can then tweak to maximise the sun, however in winter (October to April)
the health benefits of the food. and for those who do not sufficiently expose
their skin to the sun in summer, your doctor
ARE THERE SIGNIFICANT FOODS AND may recommend a supplement or that you eat
VITAMINS SPECIFIC TO PREVENTING certain foods to ensure you get enough of the
MENTAL ILL HEALTH? ‘sunshine vitamin’ (NHS, 2020). Food sources
The aetiology of mental illnesses is extremely include certain mushrooms, oily fish, egg yolks
complex; however, some studies have found and some fortified foods like breakfast cereals.
an association between a balanced diet that In summary, a balanced diet rich in a variety
includes fibre-rich foods, and a reported of sources of fibre, oily fish and foods containing
improvement in certain mental illnesses vitamin D could not only have a positive impact
(Cherak et al. 2020). on mental health but also be an opportunity to
educate young adults on what a healthy diet
looks like, to nourish their body and mind now
and for years to come.
REFERENCES
Cherak, S.J., Fiest, K.M., VanderSluis, L., Basualdo-Hammond, C., Lorenzetti, D.L., Buhler, S., Standnyk, J., Driedger, L., Hards, L.,
Gramlich, L. and Fenton, T.R. (2020) ‘Nutrition interventions in populations with mental health conditions: a scoping review’, Applied
Physiology, Nutrition and Metabolism [Online]. Available at: https://doi.org/10.1139/apnm-2019-0683 (Accessed: 7 November 2020).
Iannone, L. F., Preda, A., Blottiere, H. M., Clarke, G., Albani, D., Belcastro, V., Carotenuto, M., Cattaneo, A., Citraro, R., Ferraris, C., Ronchi,
F., Luongo, G., Santocchi, E., Guiducci, L., Baldelli, P., Iannetti, P., Pedersen, S., Petretto, A., Provasi, S., Selmer, K., Spalice, A., Tagliabue,
A., Verrotti, A., Segata, N., Zimmermann, J., Minetti, C., Mainardi, P., Giordano, C., Sisodiya, S., Zara, F., Russo E., and Striano P. (2019)
‘Microbiota-gut brain axis involvement in neuropsychiatric disorders’, Expert Review of Neurotherapeutics [Online]. 19:10, 1037-1050,
DOI: 10.1080/14737175.2019.1638763 (Accessed: 7 November 2020).
Lange, K.W. (2020) ‘Omega-3 fatty acids and mental health’, Global Health Journal [Online]. Available at: https://doi.org/10.1016/j.
glohj.2020.01.004 (Accessed: 7 November 2020).
NHS (2020) Vitamin D. Available at: https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-d/ (Accessed: 7 November 2020).DECEMBER 2020
16
FRAMEWORK FOCUS
THE
PROCUREMENT REPORT
ON SOFT DR export tax for European products and ingredients and have recorded
US IN
them on the Brexit Impact Tool (located on the TUCO website).
C
KS
FO
With the concurrant challenge of the Covid-19 crisis and
ongoing uncertainty due to varying lockdown measures, some
suppliers on the agreement are focusing on supplying a reduced
range of the key products.
The current climate has also seen demand take a sustainability
U-turn, back to pre-packaged, resealable products together with a
move away from water fountains back to bottled water, both due to
hygiene purposes.
Single-use plastics
Given the huge problem of plastic pollution – where the beverage
To help members better understand the TUCO industry is a major player – TUCO sustainability manager Sue Lightfoot
frameworks, in each issue we put the spotlight on highlights two positive changes: the New Plastics Economy Global
a different category to explain what they are and Commitment, launched by the Ellen MacArthur Foundation and the
Plastic Packaging Tax due to come into effect in April 2022.
what they do. This month category manager Mandy Signatories to the New Plastics Economy Global Commitment
Johnston focuses on the Soft Drinks category. are working to eliminate the plastic we don’t need; innovate so all
plastics we do need are designed to be safely reused, recycled,
WHAT DOES THE CATEGORY HELP WITH? or composted; and circulate everything we use to keep it in the
With consumers in general demanding healthier and more premium economy and out of the environment.
food and beverage products, the soft drinks industry has stepped up. The Plastic Packaging Tax applies to any plastic using less than
Soft drinks manufacturers have been under increasing pressure over 30% recycled plastic; and in Scotland the long awaited Deposit Return
the past few years to adapt their traditional sugary and somewhat Scheme will be available from 1st July 2022 and in England in 2023.
artificial drinks of the past with more sophisticated, healthier variations. This will make it easier for people to recycle their used bottles and
The TUCO Soft Drinks Framework Agreement therefore expects its soft cans, including all drinks sold in PET plastic, metal and glass.
drink suppliers to bring innovative, healthy and premium options, while Producers are also taking the environmental initiative themselves
considering ethical standards and sustainability. and investing in new types of packaging, including aluminium, glass,
RPET and even compostable paper. Innovation seems to be the order
WHO SUPPLIES THE CATEGORY? of the day.
There are 13 suppliers spread across five lots:
Lot 1 – Carbonated Soft Drinks Carbon dioxide shortage
Lot 2 – Still Soft Drinks, including fruit juice, smoothies and Carbon dioxide is a clear, odourless gas that is widely used in the soft
flavoured milk drinks market during processing, packaging, preservation and shipping.
Lot 3 – Sports, Health and Energy Drinks During the initial coronavirus lockdown, the US reported a shortage of
Lot 4 – Bottled Water, including Carbonated and Flavoured Water. carbon dioxide, which is still apparent. Following news of the shortage,
Lot 5 – Concentrated Juice and Dispensers the British Soft Drinks Association (BSDA) stated that its members were
The suppliers are: AG Barr, Batleys Foodservice, Bewley’s, Bidfood, working with their suppliers to mitigate the impact as well as looking at
Brakes, Catering Services Supplies Ltd, Coca-Cola European Partners, alternative sources of CO2.
Creed Foodservice, Janes Beverages Foodservice Ltd, Krogab UK,
Suntory Beverage & Food GB&I, M&S Catering Supplies and Tchibo TRENDS IN THE CATEGORY
Coffee International Ltd. With consumers demanding healthier and more premium products,
suppliers on the TUCO agreement now offer more indulgent soft drinks,
WHEN IS THE CATEGORY UP FOR RENEWAL? while still offering good value for money.
The contract entered its first-year extension period in October 2020. The Such trends were also accelerated by the government’s sugar tax,
framework is due to expire on 30th September 2022. which has successfully removed around 45m kilos of sugar every year
– raising an estimated £340m annually in tax income!
RECENT ISSUES IN THE CATEGORY Soft drinks are a refreshing and enjoyable way to aid the intake of the
Covid-19 and Brexit two litres of fluid we aim to consume as part of a daily healthy diet. The
During a recent soft drinks contract review meeting suppliers removal of sugar from soft drinks has given manufacturers the opportunity
concurred that stock levels will not be affected during the Brexit to introduce new ingredients, some of which occur naturally and can be
transition. Suppliers recognised any potential issues relating to import/ plant-based, thus counting towards the government’s five-a-day target.17
FRAMEWORK
FOCUS
As we turn our focus to health, wellbeing and mindfulness – especially with the
stresses that Covid-19 has brought into our daily lives – immunity-boosting products
such as drinks with added vitamins are also trending among the young and the more ALCOHOL
health-conscious consumers. CATEGORY MANAGER: HANNAH MYTON-WRIGHT
Iced teas and coffees continue to be popular, offering delicate and aromatic flavours CONTACT: HANNAH.MYTON@TUCO.AC.UK
from around the world. Using the finest quality products, manufacturers are seeking 0161 713 3422
exotic fruits to create innovative, new flavour brands which continue to excite consumer
taste buds. Kombucha tea continues to trend but the focus in 2021 will turn to hard
kombucha which contains significantly more alcohol than the usual 0.5%. CATERING LIGHT & HEAVY EQUIPMENT
CATEGORY MANAGER: HANNAH MYTON-WRIGHT
Juice and dispensers CONTACT: HANNAH.MYTON@TUCO.AC.UK
The ‘not from concentrate’ juices are finding a new role during the pandemic, helping 0161 713 3422
catering establishments reduce their risk of product wastage due to lower footfall and
fluctuating demand.
Government legislation controls the nectars found within fruit juices. Citrus nectars CONVENIENCE RETAIL PRODUCTS AND
must contain 50% juice, while blackcurrant and others have to contain around 25% SERVICES
because the juices are not palatable to consume in higher volumes. CATEGORY MANAGER: KIM ASHLEY
Suppliers continuously update their range of dispensing machines for juice and CONTACT: KIM.ASHLEY@TUCO.AC.UK
juice drink bag-in-box. Such dispensers are available in both countertop and under- 0161 713 3429
counter options. To help in the current climate, some dispensers can be altered to
allow consumers to use their own cups.
The BSDA offers posters on how to clean dispensers during the Covid-19 crisis. DESIGN & INSTALLATION FOR THE
CUSTOMER EXPERIENCE (CATERING &
Drinkaware and Covid-19 SOCIAL SPACES)
Drinkaware understands the impact the pandemic has had on the nation’s alcoholic CATEGORY MANAGER: NICOLA MELLOR
habits. With job uncertainty, mental health issues and lockdown lulls, soft drinks need CONTACT: NICOLA.MELLOR@TUCO.AC.UK
to pack a punch to ensure they provide an alternative option as consumers look to cut 0161 713 3426
back on alcohol consumption.
Interesting and delightful flavour combinations can also be considered for food-
pairing concepts when offering alcohol-free hospitality. DISPOSABLES & KITCHEN CHEMICALS
CATEGORY MANAGER: MANDY JOHNSTON
CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
FOR FURTHER INSIGHT ON THE SOFT DRINKS MARKET VISIT: 0161 713 3427
BRITISHSOFTDRINKS.COM
FRESH FRUIT & VEGETABLES
CATEGORY MANAGER: JANE EVE
FRAMEWORK AND DPS UPDATES CONTACT: JANE.EVE@TUCO.AC.UK
0161 713 3424
DIPCHEM FRESH SEAFOOD
The latest contract review meeting was held in November. Full details are available on CATEGORY MANAGER: HANNAH MYTON-WRIGHT
the website as is updated Covid-19 information (on the TUCO DIPCHEM page). Annual CONTACT: HANNAH.MYTON@TUCO.AC.UK
price increases are currently being received and will go live between December and 0161 713 3422
January, depending on supplier.
For any questions relating to this category please contact Mandy Johnston
FRESH/FROZEN MEAT & POULTRY
CATEGORY MANAGER: KIM ASHLEY
CONTACT: KIM.ASHLEY@TUCO.AC.UK
EPOS/PAY-TO-ORDER APP FRAMEWORK 0161 713 3429
TUCO has started market research to put in place a framework agreement for EPOS/
Pay-to-Order App Systems. The aim is to establish a framework agreement with a
number of suppliers who offer relevant software, which will support operations across GROCERY PROVISIONS, FROZEN
member sites. Interested members are invited to work on the tender as part of the & CHILLED FOODS
Tender Working Party. CATEGORY MANAGER: NICOLA MELLOR
For any questions relating to this category please contact Mandy Johnston CONTACT: NICOLA.MELLOR@TUCO.AC.UK
0161 713 3426
FRESH SEAFOOD HOT BEVERAGES
The TUCO Fresh Seafood Framework Agreement has been extended for a fourth and CATEGORY MANAGER: NICOLA MELLOR
final year until 12th February 2022. CONTACT: NICOLA.MELLOR@TUCO.AC.UK
For any questions relating to this category please contact Hannah Myton-Wright 0161 713 3426DECEMBER 2020
18
THE PROCUREMENT REPORT
TUCO PARTNER SUPPLIER NEWS
SANDWICHES & ASSOCIATED PRODUCTS
Tiffin Ltd & Street Eats Ltd MEIKO CELEBRATES M-iQ
On 11th November 2020 TUCO received written confirmation 10TH ANNIVERSARY
that Tiffin and Street Eats have merged a number of back- Meiko is celebrating the
of-house services with a view to a longer-term joint working 10th anniversary of its
relationship. Both brands/ranges are still available to
best-selling Meiko conveyor
purchase. Should you call off this agreement, please expect
dishwashing machine, the
one joint bid from Street Eats/Tiffin. We will inform members
M-iQ.
should both companies confirm a full merger/take-over.
The machine
Samworth Brothers revolutionised the
Samworth Brothers, who are well-known for their brands foodservice industry by
Fresh Food for Now, Ginsters and Urban Eat, have recently turning dishwash design
provided an update on the food-to-go market via a TUCO ‘back to front’. Reversing
Academy webinar. The virtual session included: the flow of hot water and steam through the machine to bring
• An understanding of the food-to-go mission building blocks it back to the front allowed Meiko engineers to maximise
• Learning about the 14 occasion-based food-to-go missions potential for energy and water savings.
• Identifying the most important missions for scale and From the very beginning, heat recovery was incorporated
opportunity for food-to-go buyers as standard on the M-iQ.
• An overlay of student behaviour and priority missions for this The M-iQ uses one third less chemicals, 40% less water and
core TUCO demographic. one third less energy than previous Meiko machines in this
If the food-to-go sector interests you and
class, while offering 30% improved cleaning power.
you’re keen to learn how key trends in
Meiko is currently running an ‘Anniversary Bonus’ for
the market can impact you, the session
buyers of new machines (the offer ends on 15th December
is still available to view for free and on
demand via the TUCO website. 2020). Purchasers of an M-iQ conveyor dishwashing machine
For any questions relating to this can receive a one-off anniversary bonus as a discount
category please contact Kim Ashley on additional equipment to the value of up to €2,200 on a
rack-type dishwashing machine or €3,200 on a flight-type
dishwashing machine.
meiko.info/en/campaigns/m-iq10/m-iq10-anniversary-bonus/
SOFT DRINKS
A contract review meeting was held in November and full details
will be available on the website soon. Annual price increases were
received during October. BIDFOOD MAKES ITSELF AT HOME
For any questions relating to this category please contact Bidfood at Home is the new consumer shopping platform from
Mandy Johnston Bidfood. The click + collect and home delivery service will extend
the business’s customer base beyond the hospitality industry.
In March, Bidfood quickly pivoted from only providing
services to businesses, to extend its offering to the general
VENDING – NEW AGREEMENT public, who were struggling to access their usual food shops
The current tender expired on 30th September 2020 and the new
due to the pandemic. Through this initiative and supporting
tender is now live.
the government with the National Shield Pack Programme, a
The tender process was carried out via a dynamic purchasing
valued partnership with thousands of British home customers
system. This means suppliers can apply to join the vending
agreement throughout the contract period. New suppliers can was born. Following its success Bidfood has evolved its offer,
register their interest and complete the tender process and launching a permanent, dedicated home shopping platform
unsuccessful suppliers are allowed to resubmit any areas they failed. which enables customers to choose from a huge range of food
For any questions relating to this category please contact and drink products, previously only available to the trade.
Mandy Johnston bidfood.co.uk
WASTE BRITVIC AND PEPSICO RENEW EXCLUSIVE PARTNERSHIP
The Innovative Food Waste Services Framework Agreement Britvic has reached agreement with PepsiCo for a new and
expires in July 2021. As well as the current lots, TUCO is looking at exclusive 20-year franchise bottling agreement in Great
a specific lot for weighing food waste and would welcome member Britain for the production, distribution, marketing and sales
feedback during this initial, strategy of its carbonated soft drink brands – including Pepsi, 7UP and
stage of the project.
Mountain Dew. The new agreement extends the relationship to
For any questions relating to this
31st December 2040, and includes the Rockstar energy brand,
category please contact Mandy
for which Britvic took responsibility from November this year.
Johnston19
INNOVATIVE FOOD & DRINK CONCEPTS
CATEGORY MANAGER: HANNAH MYTON-WRIGHT
CONTACT: HANNAH.MYTON@TUCO.AC.UK
0161 713 3422
QUORN FOODS STRENGTHENS
CULINARY TEAM KITCHEN EQUIPMENT MAINTENANCE,
Meat-free pioneer Quorn Foods DEEP CLEANING & VENTILATION DUCTING
has strengthened its culinary team SERVICES
with the creation of five new roles CATEGORY MANAGER: KIM ASHLEY
which will sit within a new Culinary CONTACT: KIM.ASHLEY@TUCO.AC.UK
Innovation Team. 0161 713 3429
“This new team will be
responsible for challenging the
status quo in meat-free and LABORATORY & INDUSTRIAL GASES (LUPC)
highlights Quorn’s commitment ADMINISTERED BY LUPC (EXTERNAL)
to building R&D capability, and IUPC.LUPC.AC.UK/
our ongoing programme of new product development to create great tasting foods
and improve choice for consumers,” says Tim Ingmire, head of research, development
and quality at Quorn. “The Culinary Innovation Team has been tasked with identifying MILK, DAIRY, MORNING GOODS & BREAD
the next big product opportunities. Everything from new trends, techniques, flavours, CATEGORY MANAGER: HANNAH MYTON-WRIGHT
ingredients or recipes that will help us to drive Quorn’s ambition to make it easier for CONTACT: HANNAH.MYTON@TUCO.AC.UK
people to choose delicious and sustainable food wherever they are.” 0161 713 3422
Sarah Graham has been appointed culinary innovation manager and joins from
Caffè Nero where she was responsible for the rebrand of the Caffè Nero Food and
Beverage offer, including the delivery of Caffè Nero’s plant-based growth agenda. PPE & CLOTHING
Stu Henshall, a former Great British Bake Off contestant, has been named executive ADMINISTERED BY THE CPC
chef while Sophie Whyman, formerly of Adelie Foods, has joined as innovation chef. Tom
Bell has also been appointed innovation chef and joins from Marks and Spencer where
he worked in its world-class culinary innovation team. Prior to this, Tom worked as a RECRUITMENT SERVICES
chef in the Michelin Star restaurant Simpsons in Birmingham, and has also worked in CATEGORY MANAGER: NICOLA MELLOR
restaurants around the world. CONTACT: NICOLA.MELLOR@TUCO.AC.UK
Finally Anna Hodgson has become innovation chef QSR. This new role has been 0161 713 3426
created specifically to demonstrate Quorn’s continuing commitment to the channel.
quornfoodservice.co.uk
SANDWICHES & ASSOCIATED PRODUCTS
CATEGORY MANAGER: KIM ASHLEY
CONTACT: KIM.ASHLEY@TUCO.AC.UK
This Christmas, Coca- 0161 713 3429
Cola has revealed a new
advertising campaign, ‘The
Letter’, which will launch
globally, alongside the iconic SOFT DRINKS & ASSOCIATED PRODUCTS
and loved Holidays Are CATEGORY MANAGER: MANDY JOHNSTON
Coming advert. The new CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
campaign will encourage 0161 713 3427
people to ‘give something
only you can give’ – yourself.
ccep.com
SUSTAINABLE FOOD WASTE MANAGEMENT
SERVICES
CATEGORY MANAGER: MANDY JOHNSTON
THREE IS THE MAGIC NUMBER FOR WILLIAMS CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
Williams has upgraded its WTBC70 blast chiller unit to accept no fewer than three 0161 713 3427
different types of trolley – the new Rational trolley, Rational’s previous 201 version
and the Lainox combi oven trolley.
“This is the first blast chiller on the market to be able to work with three different VEGAN & VEGETARIAN SPECIALIST FOODS
combi oven trolleys,” says Malcolm Harling, sales and marketing director at Williams. CATEGORY MANAGER: MANDY JOHNSTON
“It showcases our adaptability – and our ability to respond quickly to provide CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
operational solutions in an ever-changing market.” 0161 713 3427
The new WTBC70 also features an upgraded latch handle that provides a robust,
100% tight seal, and adds to the security of the cabinet.
The WTBC70 has the capacity to chill more food in a single batch than many of
its rivals, with a capacity of up to 70kg. The unit chills foods down to the designated VENDING
holding temperature in 90 minutes or less, ensuring quality is preserved. Food can CATEGORY MANAGER: MANDY JOHNSTON
also enter the cabinet at 90°C, an added benefit when compared to some industry CONTACT: MANDY.JOHNSTON@TUCO.AC.UK
products that can only accept food at 70°C. 0161 713 3427
williams-refrigeration.co.ukYou can also read
