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News (260)

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 www.coeliac.org.uk/isitcoeliacdisease 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

Alcohol

Confectionery

Fresh Seafood

Frozen & Chilled

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

 Hot Beverage

Innovative Food Concepts (IFC)

Meat & Poultry

Milk & Bread

Sandwiches

 

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

Big Al’s is excited to announce the launch of its Breakfast Matters campaign, designed to support university caterers and successfully tap into the profitable morning occasion.

Already in significant growth, and showing no sign of slowing, the NPD group predicts breakfast visits to grow by +5.7% in 2018 and a further +4.8% in 2019 - presenting a prosperous opportunity for operators. Breakfast is the most popular meal of the day amongst Millennials and GenZ and if skipped, can negatively affect student’s focus and concentration levels.

As part of the Breakfast Matters campaign, Big Al’s aims to support operators and promote the importance of breakfast for students and staff, through the creation of ‘Breakfast Campaign’ packs. Complete with POS for venues and digital assets, the packs are a great tool for operators, and encourage the implementation of breakfast events during Freshers Week.

The first 20 universities to sign up will receive 40 free servings of Big Al’s delicious Sausage Pattie, launched earlier this year to assist operators in catering for the ever-growing breakfast market. Big Al’s Sausage Patties are made from fully cooked pork, flame grilled for great taste and seasoned with sage, nutmeg and pepper for a delicious authentic flavour. Ready to serve from frozen in less than a minute, the Sausage Patties can be built into a simple on the go option for busy students or a more indulgent morning meal.

Serve a Big Al’s Sausage Pattie with a slice of cheese, Framptons Muffin Omelette and drop of ketchup encased in a KaterBake English Breakfast Muffin, for students grabbing something to go. Or for a sit down breakfast dish, offer a Big Al’s Sausage Pattie on a bed of spinach, topped with a slice of cheese, poached egg and drizzle of hollandaise sauce, all in a toasted brioche bun.

Jessie McCarthy, Business Development Executive comments; “After a successful launch of the Big Al’s Sausage Pattie we are thrilled to introduce this dedicated breakfast campaign for universities. The POS and digital assets in the pack are available to higher education caterers to help them stay on top of current trends and entice students to eat breakfast on campus rather than venturing to the high-street, keeping spend in-house.. Big Al’s will be on hand to support each universities’ campaign and the sales team can be there on the day to assist with sampling events, and engage with students to unlock each outlets profit potential.” 

To sign up for a free ‘Breakfast Campaign’ pack for your outlet and be in with a chance of winning a sample of Sausage Patties click here.

You can now book a place on the Anaphylaxis Campaign’s annual corporate conference, which this year will take place on Tuesday 18th September at No. 11 Cavendish Square, London. Please click on the link below to book.

https://www.anaphylaxis.org.uk/product/2018-corporate-conference/

Prices include delegate packs, tea/coffee and lunch.

The full programme for the day is below. This is the ideal way to gain insights from a variety of opinion leaders including regulators, scientists and food industry experts.

9:30 am

Registration and refreshments

10:00 am

Welcome

Professor Tony Hines, MBE, FIFST, Hines Food Chain Management and Training Ltd

10:10 am

Anaphylaxis Campaign update

Lynne Regent, Chief Executive, Anaphylaxis Campaign

10:20 am

Allergen thresholds update

Professor Clare Mills, Professor of Molecular Allergology, Manchester Institute of Biotechnology

10:55 am

Free-from and the pain of managing a supply chain

Julia Pepler, BSc (Hons), PgDip, MA. Director, Food Integrity Consulting Ltd

11:30 am

Refreshment Break

11:50 pm

Enhancing food safety culture – because you can’t force change, but you can inspire change in people

Kate Clough, Instinctif Partners

12:25 pm

Regulation of food allergens – before, during and after the UK’s exit from the European Union

Michael Walker, Referee Analyst in the Laboratory of the Government Chemist

1:00 pm

Networking Lunch

2:00 pm

Panel Q&A

2:45 pm

Comfort Break

2:55pm

Practical application of allergen thresholds in manufacturing

Barbara Hirst, Consultant, Food Safety and Quality, RSSL

3:25 pm

Food allergy in the real world

Dr Michael Radcliffe, Consultant in Allergy Medicine, University College London Hospitals NHS Foundation Trust

3:55 pm

Summary

4:00 pm

Event Finish

Lion sauces has published an insight paper focusing on the rise of vegan and plant-based menu options.

With 44% of Brits either not eating meat, reducing the amount they eat or willing to cut down, Lion’s new paper, Flavour Forecast: Meat-Free Goes Mainstream, delves into consumer behaviour and offers suggestions for keeping menus ahead of the curve.

Where once vegan food was classed as a niche interest area, it is now a rapidly growing trend. Lion’s new publication, the latest in a series of research pieces, explores how foodservice operators can embrace the opportunities available.

Sarah Moor, brand manager for Lion sauces, comments: “Catering for vegan customers – or those who want to eat fewer animal-based products – is big business. Health, sustainability and environmental concerns have led to a rise in demand for creative meat-free menu choices.

“With a Vegan Society survey finding that 91% of vegans still struggle to find food-to-go options, there is a real opportunity for the foodservice industry to vie for the ‘plant pound’.”

The paper also identifies as a key trend a move away from processed ingredients towards plant-based whole foods.

Anticipating the growing demand for animal-free options, Lion has recently launched a new vegan mayo to the foodservice market. Ideal for sandwiches, wraps, dips, coleslaw, and even cakes, this creamy and tasty addition to the Lion range of condiments and sauces makes the creation of plant-based menu options much more straightforward.

Moor adds: “It’s important for chefs and caterers to build up a bank of ingredients that are suitable for the majority of dietary requirements – for example, our new vegan mayo can be enjoyed by meat-eaters, veggies and vegans, as well as those with gluten, dairy or mustard allergies.”

Lion constantly monitors the ever-changing landscape of the sector to ensure its products help businesses meet current dietary requirements and nutrition targets. As customers increasingly lean towards options that are accessible to all, the next insight paper in the series will explore the ‘Free From’ movement, including the results of Lion’s current drive towards clean-label products.

Lion sauces’ paper, Flavour Forecast: Meat-Free Goes Mainstream, is available to download from www.lionsauces.co.uk.

 


[1] according to the finding of NatCen’s British Social Attitudes survey

Simply Lunch, Food to Go brand, are excited to reveal a fresh and new brand look. The creative designs will transcend across all product packaging, the Simply Lunch website and retail collateral.

The start of the process began with a new logo design. Simply Lunch’s founding year, 1979, can be seen alongside the company name with their trademark hummingbird at the centre of the logo; this particular bird represents Simply Lunch because they seek out the best ingredients - as the hummingbird seeks out the best nectar from a flower.

All Simply Lunch associated imagery has also seen a refresh; the now vibrant, fresh, Insta-friendly illustrated food designs and photography can be seen in detail on the new website (launching end of July), at points of retail and housed on pack for the ultimate lunch. The packaging includes artwork from a local artist, Suzie Maloney and a little about the heritage of Simply Lunch.

The brand has made important packaging improvements across ranges including sandwiches, salads, wraps and paninis. The external design and the physical structure of the Food to Go products has been updated, elevating the positioning of the brand portfolio at retail.  Customers will now experience sleek pre-printed packaging. Following a consumer-centric design process, different coloured packs for different dietary requirements have been introduced including vegan products in green and fish in blue packs. Simply Lunch have also printed a nutritional traffic light system on all SKUs as well as an icon system that highlights key product information such as gluten and dairy free.

The design process has been a cross-functional effort, with a clear vision for the next generation of Simply Lunch in mind, ensuring that the designs capture the heart and spirit of the company and the attention of today’s time poor and diverse Food to Go customer.

Sam Page, Managing Director Comments: “Simply Lunch is renowned for high quality products made with the best locally sourced ingredients. The new packaging was created to enhance the customer experience of our already delicious products. In today’s retail climate and the consumer need for information it was important that our new designs included more details on the ingredients and how and where it was produced.  We are absolutely delighted with the final outcome and we hope that all our customers feel the same. This refresh is just the beginning of a host of developments across the brand which we cannot wait to share with everyone.”

Sustainability remains central to the company values. All new packaging is widely recyclable and environmental friendly.

The dedicated Account Management team are working closely with their extensive customer base to introduce the new POS designs into stores. The response to the new packaging has been extremely positive following a retail trial.

Alongside the new website launch, Simply Lunch are pleased to introduce an innovative online ordering system. The customer-friendly platform will allow clients to create orders with ease and on the go, further complimenting Simply Lunch’s high standard of customer service.

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. 

The unique post graduate course has been a working process for approximately two years and will be launching in the academic year 2018/19, with the first candidates starting in January 2019.

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.”

The course 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.

Elizabeth Crawford, independent consultant with TUCO made the initial suggestion and talked in detail to LSBU about the scope of the roles and responsibilities of senior managers in commercial and hospitality roles in universities.

Crawford said: “The modules are based on key requirements for people seeking advancement to the highest level in university business. No other university in the UK is offering this post graduate (Level 7) learning experience. Members have regularly asked about what development opportunities can be offered to aspiring directors and this offers a response to that demand.”

Applications will go to LSBU through the usual application process. TUCO will be offering fee bursaries up to 50% to successful applicants who are full members of TUCO.

For more information about the course visit the LSBU website

For information about the application process and opening dates contact Head of Academy This email address is being protected from spambots. You need JavaScript enabled to view it.

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