Industry

As part of its new spring and summer menu launch, Apetito has furthered its range of specialist nutrition through employing ‘cutting-edge’ technology to elevate its Level 4 purée fish and chips for patients.

In its latest development in dysphagia-friendly dining, the healthcare meals provider has utilised an ‘innovative’ dual-layer mould to heighten the visual appearance of the customer-favourite dish and improve the overall mealtime experience for those living with swallowing difficulties.

Recognising the need to provide both its members and the industry at large with accessible information on this subject, Foodservice Equipment Association (FEA) is launching an Embodied Carbon Hub.

The Business Benchmark on Farm Animal Welfare (BBFAW), a global measure of company performance on farm animal welfare, has named Premier Foods among its top global performers.

Premier Foods is one of four firms recognised with ‘Tier 2’ status, the highest ranking of all companies included in the benchmark. It joins M&S and Waitrose in achieving the accolade for the second year running.

A new commitment to British food and farming was unveiled at the University of Warwick as the Love British Food pledge made its debut at the TUCO Competitions event.

Alexia Robinson, founder of Love British Food, joined forces with Tim Radcliffe from NHS England to create the initiative that calls on industry influencers and the media to publicly pledge their support for homegrown food and farming.

The Government has invested more than £45m in ‘ground-breaking’ technologies to boost Britain’s food security.

From robots carrying out fruit picking, to health monitors for cows and sheep, through to variable irrigation systems to maximise water usage on crops – these grants support the development of wide-range projects and products which will help a large number of farmers. 

These funds will help to strengthen food security, increase farmers’ profits and protect nature as part of the Government’s Plan for Change. 

The Agriculture and Horticulture Development Board (AHDB) has announced that Great British Beef Week (23-30th April) will celebrate the ‘delicious taste’ of British beef and the dedication of farmers who produce it.

This year’s campaign is farmer led, putting the faces behind British beef farming at its heart. The week aims to bring famers’ stories to life to showcase the passion, care and dedication that goes into every cut.

Professor Kevin Morgan of Cardiff University delivered a compelling address at the Hospital Caterers Association (HCA) Forum on the pressing need to reframe food procurement in the public sector.

Drawing from his research into the failed Powys Food Links initiative, which sought to source local food for local hospitals, Professor Morgan identified EU procurement procedures and a lack of metrics for measuring health outcomes as key barriers.

A panel representing the four nations of the UK discussed the challenges and opportunities in developing and retaining catering staff across the NHS during the recent HCA Forum. 

With a focus on developing and retaining staff Duncan O’Neill (England), Deborah McNeil (Northern Ireland), Jayne Jones (Scotland), and Simon Williams (Wales) attempted to shed light on the deep-rooted staffing issues affecting NHS catering services and the collective drive to address them.

Recruitment Woes and Slow Onboarding

Compass Group UK & Ireland has reaffirmed its commitment to achieving Net Zero by 2030, outlining its sustainability journey to the HCA Forum.

Carolyn Ball, director of delivery of Net Zero, and Rees Bramwell, sustainability director, shared insights into the progress and challenges faced since the company made its bold pledge in 2021.

The latest CGA Prestige Foodservice Price Index (FPI) indicates a continued easing of inflationary pressures, with the index remaining relativ