Big Al’s is excited to announce the launch of its Breakfast Matters campaign, designed to support university caterers 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 promote the importance of breakfast for students and staff, through the creation of ‘Back to University’ 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 ‘Back to University’ 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.
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|| |
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|| |
|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|| |
|2:00 pm|| |
|2:45 pm|| |
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|| |
|4:00 pm|| |
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.
 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.
On Saturday 9th June, members of the #TUCOFamily climbed Ben Nevis to raise money for Mary's Meals - a charity that works hard supporting those suffering the effects of extreme poverty by providing every child with one daily meal in their place of education. It costs just £13.90 to feed a child for a whole school year and TUCO set an ambitious goal to raise £10,000 for the charity through the TUCO Trek - which equates to over 700 children who will benefit from a school meal and crucially an education, for an entire year. However, we completely smashed that target and ended up raising a whopping £18,140!
Matt White, TUCO Chairman said: “The climb was certainly the toughest physical challenge I have ever undertaken but the quiet moments allowed me to focus on the people we are helping and that surged me on in the challenge. The experience was truly humbling as well as physically exhausting. I personally found the descent harder than the climb, but the pain has a comforting glow that the work we have put in will pay long lasting dividends to the children we are aiding. Not only are we putting food in children’s tummies but also nourishing their minds with education which will hopefully help break the cycle of poverty and hunger. Our goal is to release and aid the potential in these young people as they begin their lives in extremely difficult circumstances.”
Mary’s Meals fundraising officer, Max Graham said: “We are extremely grateful to everyone who took part in and donated to the TUCO Trek. The generosity of the TUCO team means that 1,000 children will be fed by Mary’s Meals, in school, for a whole year. Thank you for helping to give children in some of the world’s poorest communities hope of a brighter, poverty-free future.”
Matt White adds: I cannot thank the other trekkers enough. We were certainly one team with some great camaraderie and support for each other. Our challenge was tough, but every step has meant that through the TUCO Chairs Charity we are helping thousands of children to #Learn and #Grow through our #Share-ing.”
TUCO supports Mlambe Primary School in Malawi through Sponsor A School and have previously cycled 100 miles from Manchester to Nottingham to raise funds for Mary’s Meals
Well done to everyone who took part, and thank you to all those who donated to this special cause. Watch our highlights video below.
In a bid to find innovative ways for tackling food wastage at our events, TUCO collaborated with Brakes – one of Europe’s leading foodservice suppliers - and Hobart to deliver surplus stock from the 2018 Annual Conference to a local shelter, The Crossings in Hull.
Cathy Amos, senior sector development and marketing manager at Brakes liaised with TUCO and Marie Mallinson service manager at The Crossings, and arranged for the delivery to be made on Wednesday 25th July, after the conference closed.
Cathy Amos said:
“Wastage has been a major concern of mine for quite some time especially at the end of conferences where we see loads of food left with no means of getting it to people who could make good use of it.
We are all so fortunate to work with lovely food in an amazing fast paced and innovative market place, many people are far less fortunate. With a bit of time, energy and commitment from our peers we can ensure that the surplus can be redirected to offer others the chance to eat some great food.
Places like The Crossings exist in every town, so I am delighted that by making a few calls we can reduce the wastage from the TUCO conference and redirect it to help other people.”
Matthew White, Chair of TUCO adds:
“As an organisation we are always looking for innovative ways to reduce food wastage, therefore, are delighted to have the opportunity to send the surplus stock from our exhibition to Hull’s local hostel, The Crossings. It is a no brainer really. The scheme does amazing things to help the homeless and unemployed. When Cathy approached us with her plans, we were happy to support her.”
The Crossings, run by housing association Riverside, is short-term supported accommodation to help people who are homeless, and provide support and guidance to enable residents to move towards living independently in their own home. Staff also help people access education, training, volunteering and employment opportunities.
Marie Mallinson, Riverside’s service manager at The Crossings which provides accommodation for up to 46 residents, said:
“This is a very generous and thoughtful gesture by TUCO and Brakes. We are pleased that our residents will benefit from the donated food and they will appreciate being thought of.
As well as providing supported accommodation, we also organise different activities at the scheme including cookery classes where residents can learn all about eating a nutritious and balanced diet, which gives them the life skills to live independently. This leftover produce will allow them to prepare tasty dishes together for everyone to enjoy.”
The UK’s largest gathering of independent craft breweries is taking place next month courtesy of the London Craft Beer Festival. From Friday 3rd – Sunday 5th August, over 70 of the best breweries hand-picked from around the globe unite under one roof to create one of the most outstanding collections of craft beer ever seen at a festival.
On Friday 3rd August, Tobacco Dock in London will open its doors to those in the drinks industry seeking to discover the latest trends, tastes and experiences the craft beer world has to offer.Showcasing both new and established craft beers to an audience of over 10,000 consumers, the London Craft Beer Festival, now in its sixth year, is holding a trade focused day and inviting buyers, licensees and suppliers to visit and experience this uniquely curated selection of beers.
Entry also allows trade visitors to attend the Raise the Bar Sessions, a series of talks from inspirational voices including Pete Brown and Adrian Tierney Jones and market leaders from all sectors of brewing. Over 20 companies including Aroxa, Mini Brew, Simply Hops and Keg Stars and Moorgate Finance will attend the Raise the Bar Sessions, offering invaluable advice to young breweries on how to navigate the industry.
“Craft beer is one of the fastest growing sectors of the drinks industry and our festival offers the trade the opportunity to taste, network and share ideas and practical advice,” explains Daniel Sylvester, co-founder of the festival. “Brewery owners and head brewers will be there in person, guaranteeing that buyers can meet the decision makers on the day.”
All visitors will be able to sample special brews from exhibitors, including UK favourite, Cloudwater, Danish mavericks, Mikkeller, innovative stateside brewer, Stillwater Artisanal and Polish newcomers, Browar Artezan and Pracownia Piwa.
Other brewers are creating immersive experiences for festival-goers in the Vaults space within the venue; Wild Beer Co, Fuller’s & Friends, Thornbridge, Harbour Brewing Co, Beer Merchants Store, Honest Brew Beer, BrewDog, Lervig, Wylam, Collective Arts and Sierra Nevada.
As well as bringing together the best in craft beer, The London Craft Beer Festival experience includes the best in music, food and drink; wine, cider, whisky and gin are also available.
Friday 3rd August Trade Day
11.30 – 16.30
For the full line up of breweries, music and food and drink please visit: https://londoncraftbeerfestival.co.uk/
Eight English charities will receive grants from the Government’s £500,000 Food Waste Reduction Fund, administered by WRAP, to provide essential resources needed to expand their important work. The eight charities were chosen from more than 120 expressions of interest to the Fund and range from small to larger sized multi-site operations, located across England from Devon to County Durham. Individual grants range from £40,000 to £75,000, which together will help the eight redistribute an additional 2,500 tonnes of quality food to feed people in need – the equivalent of around six million meals*.
The announcement coincides with a new report from WRAP showing a significant upsurge in the amount of surplus food handled by charitable and commercial redistribution organisations, in the UK.
The latest WRAP research shows that surplus food redistribution from retailers, manufacturers and hospitality and food services businesses increased by 50% in just two years. WRAP’s report covers 2015, 2016 and 2017 and analyses data provided by the UK’s largest redistribution bodies; accounting for the majority of all surplus food handled. Specifically, the report reveals:
- Charitable redistribution rose by around 80% over the two-year period, with an increase of 30% via commercial organisations.
- The combined increase for charitable and commercial redistribution (14,500 tonnes or 50%) represents the equivalent of around an extra 35 million meals a year, bringing the 2017 total equivalent to 102 million meals.
- The value of the food redistributed in 2017 was almost £130 million, with the increase from 2015 to 2017 worth over £40 million.
- The manufacturing sector was the largest single source of redistributed food in 2017, followed by retail.
- The supply of surplus food from the retail sector to charities has more than doubled (114% increase - the equivalent of an additional 15 million meals), and that from manufacture increased by 71% (the equivalent of an additional 7 million meals).
Retail is the largest supplier to the charitable redistribution sector, supplying 50-60% of the total surplus food with the manufacturing sector supplying 30-40%. The remainder comes from the hospitality and food service sector, and other sources such as logistics and wholesale.
As part of this announcement, WRAP has amended the 2015 baseline for UK redistribution. The 2015 estimate for redistribution has reduced substantially from 47,000 tonnes (published in 2016) to around 28,500 tonnes. This is due to both improvements to the research methodology, and to more robust and granular data from redistribution organisations. ***
Peter Maddox, Director WRAP said “It’s great to see such a rapid rise in redistribution and the growing number of partnerships between the supply chain and charities. This stops good food going to waste, and helps feed people. But we know there’s much more to do. Our research shows food redistributed, from manufacturers and retailers, could increase further by more than 200,000 tonnes.
“There’s potential too to source greater amounts of surplus food from other parts of the supply chain like primary production and the hospitality and food service sector. Our Courtauld 2025 Working Group is helping to forge new links, and supports both businesses and redistribution organisations in ensuring any surplus food arising is used to feed people, first. Businesses signatories have committed to doubling the amount they redistribute under Courtauld 2025 by 2020. Seeing these numbers, I am confident they will hit that target.”
Subject to contract, the eight charities receiving grants will demonstrate what can be achieved encouraging others to follow suit; with the C2025 Redistribution Working Group helping share best practice. They include:
- Action Homeless in Leicester – to upscale its current activities through investment to improve project co-ordination and logistics. The grant will help to hire a part-time food coordinator, purchase a new vehicle to redistribute food, lease a shared storage unit and improve facilities overall.
- His Church in London / the Midlands / the North West and North East – to expand current activities in all these locations and set up more programmes for children and families. The grant will be spent on developing facilities for collection and storage, and for purchasing a walk-in chiller and refrigerated van.
- FareShare in two centres in southern England – to run a pilot project to expand freezer capacity at both FareShare depots in the South of England and redistribute more frozen food. The grant will help purchase a walk-in freezer, chest freezers and pay for additional staffing and transport costs.
- FareShare Yorkshire – to purchase a 7.5-ton lorry as well as cover its maintenance and additional staff costs, including training. The new vehicle will be used to intercept larger quantities of food that cannot currently be collected by van.
- Feedback Global in Southwest & Southeast England – to establish a community-led gleaning network to increase the number of days they can glean by an extra 36 days per year. The funding will cover staff costs including an outreach manager and two coordinators, and costs associated with running the gleaning days (equipment and volunteer expenses).
- Food in Community in South Hams Devon – to build on the community interest company’s successful Totnes scheme and introduce a range of activities in Newton Abbot. These include opening a Pay-As-You-Feel café, piloting a surplus produce delivery scheme, gleaning activities and cookery courses. The grant will allow the organisation to purchase an electric van, with staff costs, and IT equipment.
- Nuneaton & Bedworth Healthy Living Network in Warwickshire – to allow the charity to double the number of community groups it services to 280, and double the number of breakfast clubs it runs. The grant will help with staff costs, increase warehouse capacity, and purchase a walk-in fridge-freezer.
- REfUSE Durham in County Durham – to turn a recently acquired warehouse space into a food redistribution hub and increase the capacity for its existing operations. The social enterprise can now introduce new projects to benefit the local community including a Pay-As-You-Feel café with manager and staff, and purchasing a walk-in fridge-freezer.
*Based on the assumption of an average meal weighing 420g (based on the average of a range of typical meal weights, using data derived from Food Portion Sizes, FSA 2008). This does not imply that this many balanced meals could be made from the food surplus, but illustrates what the amount of food surplus might equate to.
**Examples of innovative redistribution models include…
- Aldi food waste prevention
- Asda, FareShare and the Trussell Trust
- The Compass Group
- Co-Op community groups
- Culina and FareShare
- Lidl Feed it Back network
- Morrisons FareShare milestone
- M&S surplus food donations
- Nestlé and Company Shop
- Puffin Produce and FareShare
- Sainsbury’s Living Well for Less
- Tesco Community Food Connection
- Waitrose redistribution IT platform
*** In the restatement of tonnage redistributed in 2015, circa 70% of the tonnage difference resulted from the removal of data on non-food products (for example home and personal care items) from data supplied by one of the redistribution organisations.
TUCO member Nottingham University is the UK’s leading university for sustainable seafood after it was awarded the Marine Stewardship Council's (MSC) University of the Year in their annual awards.
It’s the second year Nottingham has been awarded the title for serving the highest number of certified sustainable dishes to its students.
The MSC awards also highlighted latest research showing millennials are leading the way in sustainable seafood - with 52% of 18-34 year olds stating they prefer to choose ecolabelled fish and seafood. That’s in comparison to 37% of those over 55 years old in the UK.
The Marine Stewardship Council (MSC) is an international NGO, whose aim is to keep the world’s oceans teeming with life, and safeguard seafood supplies for this and future generations. Its Blue Fish label and certification programme recognises and rewards sustainable fishing practices, and is helping create a more sustainable seafood market.
The award sees Nottingham University rubbing shoulders with retailers, such as Waitrose who won Fish Counter of the Year, as well as a big name in the seafood world, chef Mitch Tonks, who was named Chef of the Year for championing sustainable seafood across his Rockfish restaurant chain for almost ten years.
Nicola Penn, Procurement Business Manager at Nottingham University, explains what the award means to them: “We are delighted to have received the MSC University of the Year award for the second year. Students are increasingly demanding more sustainably sourced and healthier food options on campus, and we really take pride in providing sustainably sourced food. MSC certification reassures our students we are buying quality and sustainably sourced fish. We are proud to say that all our fish can be traced back to independently certified sustainable fisheries.”
Loren Hiller, Commercial Officer at Marine Stewardship Council said: “As one of the first universities to offer sustainable seafood to their students since 2012, it’s fantastic to see the University of Nottingham winning the University of the Year award for the second year running. Nottingham have demonstrated their commitment to supporting sustainable fishing and safeguarding seafood supplies, meaning their students can be sure they are making a sustainable choice every time they choose a fish dish with the Blue Fish label.”