News (251)

In time for the start of the busy student social season, Jägermeister UK has unveiled sales figures which buck the category decline trend and show just how strong the spirit’s sales potential is for the on- and off-trade.

In 2016–17, there were 2.32 million students studying at UK higher education institutions – and stats from Millward Brown demonstrate that students still go out more than almost any other demographic and often start their night with pre-drinks at home.

Key stats:

  • Over half of all student consumers surveyed stated that they enjoy an alcoholic drink at least once a week, with 35% drinking 3-4 times a week
  • On average, each student consumed 14 shots in Freshers’ Week
  • 1.8 shots of Jägermeister are sold every minute of every day in the UK
  • Herbal liqueurs make up 56% of all shots sold in NUS, with shots worth £1.5m every year
  • Jägermeister is still the shot of choice for students, with the German herbal liqueur making up 31% of all shots sold in NUS


  • 63% of respondents claimed spirits were one of their top two favourite drinks for a night out, and for students in particular
  • Jägermeister is the third biggest spirit in the UK on-trade, demonstrating strong positive growth and outperforming total spirits
  • Jägermeister is bought in the majority of rounds containing at least three shots


  • Two thirds of students say that spirits are their favourite type of drink to consume on a night out, especially when getting the party started at home before heading to late night venues


Nicole Goodwin, Jägermeister Marketing Director, comments:

“Jägermeister is a brand that students trust to get the party started on a night out, both at home and venue with a range of consumption serves – from ice cold shots to innovative cocktails.

“Despite general category decline, Jägermeister continues to be at the forefront of students’ drinking choices. Synonymous with group celebrations like Freshers’ Week, the brand represents a great opportunity for retailers and licensees to drive incremental sales.”

The award-winning TUCO Academy has collaborated with London South Bank University (LSBU) School of Law and Social Sciences to deliver a master’s degree in Hospitality Leadership in Universities and the Public Sector. Applications are now open, and bursary placements will also be available.

The course, commencing in January 2019, consists of six modules including; leadership, strategy, marketing, product development, sustainable operations and a bespoke comparative study field trip. The Dissertation can be carried out as a work-based project. TUCO Academy will offer access to resources, such as its commissioned research and mentoring to members whilst on the course. The lead academics will be Professor Duncan Taylor and Dr Edward Isaacs.

More information can be found on the LSBU website, which also includes details on how to apply.

TUCO and LSBU will also be holding a taster session from 1-4pm on Friday 19th October at LSBU. TUCO and LSBU teams will be on hand to give prospective applicants the chance to ask questions about the course, receive guidance on the application process, and discuss any opportunities for bursary placements and additional support. To book onto this session please contact This email address is being protected from spambots. You need JavaScript enabled to view it.. Spaces are limited and will be filled on a first-come-first-served basis.

Mike Haslin, CEO of TUCO, comments: “This master’s degree is an excellent opportunity to further growth and development within such a unique field. Our team have worked closely with LSBU on the content and course rationale to ensure that it meets the needs of aspiring directors and senior managers. We will also continue to support students for the duration of the course.”

Survey shows over half of young people (60%*) with a food allergy or intolerance have avoided eating out in the last six months due to their condition.

The results are from a bespoke survey, released today by the Food Standards Agency (FSA), in partnership with Allergy UK (AUK) and the Anaphylaxis Campaign (AC), on the views of young people living with food allergies and intolerances. The survey also revealed that while 67% of respondents reported being aware of the legal requirement of food businesses to provide information on the top 14 allergens, only 14% felt extremely confident asking for allergen information when dining out and 14% reported feeling not at all confident. 

The FSA, working with AUK and AC, is today launching easy to ASK, a campaign designed to empower young people to ask food businesses about allergens when eating out, so that they can make safe choices. The campaign follows several allergy-related deaths among young people – data** shows that children and young adults are disproportionately more prone to die from an allergic reaction than adults.

Easy to ASK is also a reminder to businesses to be up front about the provision of accurate allergen information, particularly with this vulnerable group – asking a customer if they have food allergies could save a life. It follows the simple mnemonic:

Always ask about allergies

Speak Up

Keep Safe

Research reveals worrying challenges

When meeting new people, 5% of respondents with a food allergy and 11% with a food intolerance reported not telling anyone about their condition at all, potentially risking allergic reactions or fatal consequences. When asked why, some respondents said they felt embarrassed and some said that their condition was too complicated to explain.

Other findings include:

  • 59% reported they tend to visit the same places when eating out
  • 55% reported always researched the menu online before going to a new or unfamiliar place
  • Only 9% reported always contacting a restaurant in advance to check they provide allergen information

Food businesses step up

“We’ve seen real progress in how food businesses approach customers with allergies***. However, 60% of the young people surveyed tell us they’ve avoided eating out in the past six months because of their condition.

Living with a food allergy or intolerance is not easy and can have fatal consequences. Many in this age group will be students starting out at university or college, in new surroundings and with new friends. It’s crucial that they feel confident to speak up and ask for allergen information, and that the people around them make that easier.

Food businesses have an important part to play in making this age group feel more at ease. They are required always to provide accurate allergen information. Through our easy to ASK campaign, we’re raising awareness and understanding to boost the confidence of young people, and we’re encouraging food businesses to make it easier for everyone to ask the question, speak up and help keep those at risk safe”, said FSA chairman Heather Hancock.

The FSA have issued a set of posters which TUCO members can download, print and display around campus to encourage students to feel comfortable about discussing allergens. Please note, these resources are only available for use in England, Wales and Northern Ireland. Click below to download the posters:

TUCO have also recently issued a Code of Practice for Food Allergen Management designed to ensure you’re providing the best possible catering experience for all your students and help you comply with current legislation regarding food allergens. Download here.




*The survey was conducted by the Food Standards Agency in partnership with Allergy UK and Anaphylaxis Campaign. The survey is based on responses from 2599 young people aged 16-24 in the UK.

Many respondents skipped some of the questions. Therefore, tables are based on the respondents to the relevant question, rather than all 2599 respondents.


**Table 2:


***Preferences for consumers with food allergies or intolerances when eating out: 

Forty of the most progressive purveyors of food and drink appear today on the shortlist for the Food Made Good Awards 2018, the Sustainable Restaurant Association’s industry leading accolades for businesses helping diners use the power of their appetites wisely.

Between them, this rich mix of Michelin Star and fine dining restaurants, independent cafés and takeaways, high street brands and contract caterers are serving up a menu of practical solutions to some of the biggest sustainability challenges facing the foodservice sector.

Belmond Le Manoir aux Quat’Saisons, JD Wetherspoon, and The Black Swan at Oldstead, sit alongside Hawksmoor, Petersham Nurseries, and Nando’s on the list. Three operators from Ireland; Kai, Loam and FoodSpace as well as Woods Hill Table in the USA, are also among the finalists.

The Food Made Good Awards recognise restaurants and foodservice businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable. The shortlist is a treasure trove of concepts proven to make a positive difference. Every operator can find at least one great idea to try in their business.

The proven concepts which can be replicated include JD Wetherspoon empowering kids to choose their own veg, resulting in empty plates and less waste, Cardiff’s Dusty Knuckle Pizza pioneering of an aluminium takeaway box, and five-strong Hertfordshire group Lussmanns Sustainable Fish and Grill demonstrating that you can prosper selling high-end seafood at high street prices.

Raymond Blanc, OBE, President of the SRA, said “The Food Made Good Awards shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future. Whether it’s chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, the Food Made Good Awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead.”

The winners of the 17 Food Made Good Awards will be revealed at a special ceremony on 1st October at FEST Camden in London. Cinnamon Club, Poco Tapas Bar, OXO Tower Restaurant Bar and Brasserie, Jamie Oliver’s Fifteen, The Good Egg and Oystermen will all be serving guests dishes created to follow the SRA’s recipe for a better food future – One Planet Plate.

Raymond Blanc’s Sustainability Hero 2018 will also be revealed at the ceremony, following in the footsteps of the likes of Jamie Oliver and Hugh Fearnley-Whittingstall.

FOOD MADE GOOD AWARDS 2018 shortlist in full (TUCO member in bold):


Celebrate Local and Seasonal: for the business making the very most of the larder on its doorstep

  • FoodSpace, across Ireland
  • Kai, Galway
  • Loam, Galway

Sponsored by Just Hospitality


Serve More Veg and Better Meat: rewarding the most innovative ways of flipping the menu

  • The Good Egg, London
  • Poco, Bristol
  • Woods Hill Table, Massachusetts, USA


Source Fish Responsibly: for the business doing most to help ensure plenty more fish in the sea

  • Angel Hill Food Company, UK wide
  • Lussmanns Sustainable Fish and Grill, Hertfordshire
  • University of Plymouth


Support Global Farmers: for the business going above and beyond in ethical sourcing

  • bartlett mitchell
  • The Gallivant


Open Right Award: Celebrating sites opened in last 12 months with sustainability built-in

  • Claw, London
  • Fhior, Edinburgh
  • Hawksmoor, Edinburgh

Sponsored by Shaftesbury




Value Natural Resources: for the business innovating to better preserve energy and water

  • Eden Caterers, London
  • Nando’s, UK-wide
  • Sticklebarn at Langdales, Cumbria

 Sponsored by Quorn


Reduce Reuse Recycle: for the most impactful way of keeping as much as possible out of landfill

  • Belmond Le Manoir aux Quat’Saisons, Oxfordshire
  • ODE-truefood, Devon
  • University of Winchester

Sponsored by Paper Round


Waste No Food: rewarding the very best ways of ensuring food stays out of the bin

  • Petersham Nurseries, London
  • Vacherin, London
  • JD Wetherspoon, UK wide


Good to Go Award: For the restaurant doing most to prove you don’t have to remove principles when taking away food

  • Brunch, Merseyside
  • Joe & ‘Za, London
  • Kingfisher Fish & Chips, Plymouth

Sponsored by Just Eat


Food Made Good Supplier of the Year

  • Belazu
  • Belu
  • Squeaky Energy


The People’s Favourite: Publicly-voted award run in partnership with delicious. magazine

  • The Black Swan, Oldstead, Yorkshire
  • The Breakfast Club, Soho
  • Dusty Knuckle Pizza, Cardiff


Treat Staff Fairly: for the business doing most to value staff through pay & beyond the paycheque

  • The Breakfast Club
  • Cafe St Honoré, Edinburgh
  • Leeming Pilkington

Sponsored by Freedom Brewery


Support The Community: for the business making food do good as well as taste good in its area

  • The Breakfast Club, London and South East
  • Harissa Kitchen, Newcastle-upon-Tyne
  • Nando’s, UK wide

Sponsored by One Gin


Feed People Well: for the business doing the most to support adults and kids make good choices when eating out

  • Cardiff Metropolitan University
  • Farmacy Kitchen, London
  • Gather and Gather, Bristol

Sponsored by Ozone Coffee Roasters


Food Made Good Champion: for the individual doing most to engage the industry on the key sustainability issues via the SRA’s online member community

  • Henry Burgess of Henry’s Burgers, Essex
  • Lauren Haffenden of Lakeside at University of Surrey
  • James Crouch of University of Plymouth

 Sponsored by Borough Wines


The following awards will be also presented on 1 October:


Raymond Blanc Sustainability Hero: An individual doing the most to create positive change across the sector

Sponsored by openblue Cobia


Food Made Good Business of the Year: The best in the business, excelling across the sustainable board

Shortlist for this award to be published on 14 September

TUCO has launched the results of its most recent Benchmarking Against the High Street report. The research, completed by The Litmus Partnership, enables members to track their prices on a quarterly basis against that of the high street. The report, the latest of which covers the period March - June 2018, shows analysis by category, outlet, product, region and university demographic. The latest report saw a slight rise of 0.38% in the High Street prices for the comparable basket. 

To view the latest report click here

Data for September is now being sourced by The Litmus Partnership, and members may be contacted to provide their institution's prices and assist in helping this valuable research continue. We are also able to now invite members to complete the survey online, so are asking members to complete the form below. You will only need to complete the survey once, if you have annual pricing. However, you are able to remove products and add-on any that you may additionally sell later in the year, meaning you can add prices at any time via the same tool. 

We hope you find the report useful in showing how high street prices are fluctuating compared to your own.

Wednesday, 05 September 2018 09:08

Coeliac disease diagnosis rises to 30%

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Coeliac UK, the largest independent charity for people who need to live gluten free, has announced recent research shows diagnosis of the autoimmune disease, coeliac disease, which affects 1 in 100 people, has risen in the UK from 24%  in 2011 to 30% in 2015. 

The research, commissioned by the charity, from the University of Nottingham, searched UK patient records up to and including 2015 for clinical diagnoses of coeliac disease and dermatitis herpetiformis (the skin manifestation of coeliac disease). 

The research showed that although diagnosis rose by a quarter in four years (2011-2015), alarmingly the rate of diagnosis was slowing significantly, resulting in around half a million people in the UK still living with undiagnosed coeliac disease. 

It also highlighted that 1 in 4 adults over 18 years diagnosed with coeliac disease had previously been misdiagnosed with Irritable Bowel Syndrome (IBS), the same percentage that had been reported in research from 2013.  

Sarah Sleet, chief executive of Coeliac UK said: “It’s fantastic that the research shows that around 45,000 people were diagnosed between 2011 and 2015. But with half a million people in the UK still without a diagnosis we’ve got a long way to go. The fact that testing for the condition is slowing and nothing has changed in people being diagnosed with IBS before being tested for coeliac disease, suggests the NHS is failing to address the mountain of underdiagnoses. We know this is even more urgent today as recent research is uncovering some symptoms of coeliac disease, specifically neurological ones that cannot be reversed without an early diagnosis.” 

It still takes 13 years on average for a person with coeliac disease to be diagnosed. 

The NICE guidelines for coeliac disease and IBS recommend that anyone presenting with IBS symptoms should be screened first for coeliac disease. 

"It is essential that people with chronic gut conditions - whether that's coeliac disease or IBS - get an accurate diagnosis as quickly as possible. Having the right tests allows healthcare practitioners to put the right treatment in place and patients can learn how to best manage their condition," said Alison Reid CEO The IBS Network. 

Coeliac disease is a serious autoimmune condition caused by a reaction to gluten, a protein found in wheat, barley and rye. People diagnosed with coeliac disease must maintain a strict gluten free diet for the rest of their life if they are to avoid very serious complications such as osteoporosis, infertility and although rare, small bowel cancer. 

“The blood test for coeliac disease is relatively quick and cheap and we urge anyone that has ongoing symptoms to visit their GP and request to be screened for coeliac disease. Next year we will be launching a campaign targeting the medical profession to encourage them to consider if their patients could be suffering with undiagnosed coeliac disease or have been misdiagnosed with IBS and ensure that they do not to remove gluten from their diet prior to testing as this could lead to a false negative result,” continued Ms Sleet. 

Although many people present with a range of symptoms including those that are gut related, other symptoms include mouth ulcers, anaemia, repeated miscarriages and neurological problems.  

The charity’s online assessment allows people to quickly check if they should go to the GP and ask for a blood test.

Friday, 31 August 2018 13:15

Harrogate Spring goes green

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New green recycling messaging on PET bottles heralds Harrogate Spring’s switch to recycled content. 

All PET bottles of Harrogate Spring are now made using more than 50 per cent rPET, the highest percentage use of UK post-consumer recycled PET of any water producer.

Brand manager Nicky Cain said: “Consumers may notice a slight blue, glass-like tinge due to the high percentage of rPET.

“This is something of a badge of honour. PET bottles are already the greenest packaging option for bottled water when compared with alternative packaging materials, using less carbon and producing fewer greenhouse gas emissions. The use of more than 50 percent rPET is even better for the environment, helping towards achieving a fully sustainable circular economy.

“This is the first time we have introduced colour on to our classic black and white Harrogate Spring labels. The use of green lettering underlines the importance of the move to more than 50 per cent rPET content and serves to reinforce the recycling message to consumers.

“The use of colour stands out, encouraging consumer interaction and a better understanding of the link between recycling and the use of rPET in the life cycle of the product.

“Harrogate Water is leading the industry in its use of UK post-consumer recycled PET. We want to go further and increase the amount of UK-sourced rPET in our bottles, but this is wholly dependent on availability of supply and this is why the recycling message to consumers is so important.

“There is currently a shortage of rPET and the UK has some way to go to match the best recycling rates in Europe.

“However, independent research commissioned by Harrogate Water in partnership with Keep Britain Tidy, found that bottled water consumers are very environmentally conscious and want to recycle.

“The more consistent the messaging, the greater the influence on consumer behaviour and this will help increase the supply of UK-sourced rPET and help achieve a circular economy.”

The switch to UK post-consumer recycled PET was announced earlier this year. It more than matches the recycled content of Harrogate Water’s glass bottles, which have used 50 per cent recycled content for many years. It is the latest environmental initiative by Harrogate Water which has been involved in the Incredible Shrinking Bottle recycling campaign with Keep Britain Tidy, urging consumers to ‘Twist it, Cap it, Recycle it’.

Friday, 24 August 2018 08:35

Pricing Bulletin 30/07/2018 to 24/08/2018

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Please note there is revised pricing on the following agreements



Fresh Seafood

Frozen & Chilled

Fruit & Veg (new framework live 01/08/18)

 Hot Beverage

Innovative Food Concepts (IFC)

Meat & Poultry

Milk & Bread



Please note there are updated product files for the below suppliers                                                       


Fresh Seafood

 Hot Beverage

Meat & Poultry

For all new promotions visit dedicated promotions website page.                                                    

 New documents

We were delighted to have been invited onto BBC World Service on 23rd August 2018 to discuss student eating habits. Our CEO, Mike Haslin, discussed food trends that we've seen through our recent research and how these have evolved for Generation Z and Millenials; including a rise in vegetarianism, veganism and 'Instagrammable' food. 

The interview followed on from recent recent TUCO has commissioned on Global Food and Beverage Trends, and Student Eating and Drinking Habits; both of which offer invaluable insight into the evolution of our eating habits over time. 

Click here to listen to the interview, you'll need a BBC account and make sure to skip to 48min 41 seconds. Please note this clip will only be available until Wednesday 29th August.

Monday, 20 August 2018 07:38

URBAN eat extends Roots collection

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Adelie Foods continues to cater for growing vegan and vegetarian market with exciting range.

URBAN eat, has extended its vegan and vegetarian range of sandwiches and wraps to cater for the growing demand from UK customers for free from diets.

There are five new exciting additions to the Roots range, carrying on Roots’ pun-filled legacy, including:

  • Pickle Me Up Sandwich - Dairy free cheddar style cheese with pickle, tomato, red onion and salad leaves.
  • Avo-Lafel Sandwich - Avocado falafel, red pepper tapenade, pesto, red and yellow pepper and salad leaves.
  • Pesto Presto - Dairy free mozzarella with pesto, slow roast tomato, tomato and salad leaves.
  • Dirty Jack Wrap - BBQ jackfruit with ‘Dirty Sauce’, carrot slaw, sweetcorn and salad leaves
  • Hot Mozza Bella Panini - Dairy free mozzarella, sweet chilli peppers, pesto, slow roasted tomato and tomato ragu.

The new products will be available from August 2018 joining current favourites in the now 12-strong Roots collection, including the bestselling Bhaji Bonanza sandwich, combining onion bhajis and Bombay potatoes, and the Shabby Chic Pea sandwich, which brings together spiced chickpeas with Moroccan style carrot and orange chutney.

In the past 12 months, Adelie has more than doubled the size of its vegan range following success with consumers and requests from customers to expand its offering.

Isla Owen, Senior Marketing Manager at Adelie Foods, said: “Innovation and keeping on top of trends is at the heart of our ethos at Adelie and catering for specialised diets such as Vegan is a big focus for us at URBAN eat. Meat free diets are becoming more common than ever, with approximately 12% of the UK population now following this type of diet.[1]

“We’re pleased to extend our Roots range with fresh, exciting sandwiches, wraps and paninis that give a real taste explosion. The new products will help retailers and foodservice suppliers cater for the growing market of consumers looking for more free from options during lunchtime.”

The new Roots range will be available from the August 20th 2018 from RRP £2.79. For more information on the range, call 0333 0037843 or email This email address is being protected from spambots. You need JavaScript enabled to view it.


[1] Vegetarian Society, 2017

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