Latest news

BuzzBites takes innovation on the road to launch new report in the ‘big bus tour’.

New research from One Poll commissioned on our behalf shows that more than half of office workers (60%) aren’t happy with the coffee offered in their workplace.

From May 2017, the UK’s best selling white chocolate¹  – MILKYBAR  – is now even milkier. Each MILKYBAR product will deliver the same great taste that consumers know and love but now with increased milk in the recipe, making it the brand’s No.1 ingredient.

Richard Green, our Head of Beverage Solutions, discusses Britain’s obsession with the coffee bean, and how technology can help satisfy the thirst of cost sector coffee connoisseurs.

Highlighting the latest insight and trends and drawing on influencers from the world of hospitality, BuzzBites is a new initiative we’re launching that aims to bring the industry together to shine a light on the most current issues facing foodservice today.

We’re delighted to introduce NESCAFÉ GOLD BLEND in an easy-to-store block bottom pouch for the vending industry. Delivering a smooth taste and rich aroma, the pouch has been re-designed with operators in mind.

From bean to brew, making great coffee is all about attention to detail. That’s why it’s good to know that when you choose NESCAFÉ® Alegria, NESCAFÉ® Milano and NESCAFÉ® Milano Lounge, you’re not just choosing a great machine, you’re choosing great service too.

Has there ever been a more exciting time to be a chef? With travel and technology making the world feel more and more accessible, tastes are getting more and more adventurous. From the beautiful simplicity of foraged Nordic fare to the fiery tastes of India’s hottest curries, chefs have never had so many flavours at their disposal.

As a society we love drinking coffee, with research showing that we drink 194 million cups per week when we are out of the home¹. The workplace is an environment where consumers will look to regularly enjoy a coffee and so it’s important to get your coffee offering right.

Sales of free-from foods are now thought to be worth as much as £531 million – up 13% year on year¹. From the Ritz and Claridge’s at one end of the market to Domino’s Pizza and Costa Coffee at the other, operators are waking up to the fact that gluten-free is big business.

The UK is a world-leader in salt reduction. A surprising claim when a recent Which? report found that 53% of consumer promotions still involve less healthy foods - those high in fat, saturates, sugar or salt - compared with 47% of healthier products¹.

Street food may not be new, but there is no denying that it remains a huge trend. Mary Portas saw it as a way to reinvigorate the British high street. The British Street Food Awards continue to celebrate a new culture of eating sweet and savoury on the hoof. Looks like the future's bright for the mobile food truck. Or is it?

‘Typical’ children’s menus no longer mean sausages and chips or burgers. Driven by parents’ demand for healthier options and pressure from the Soil Association’s ‘Out to Lunch’ campaign1, children’s menus have experienced quite a shake-up in recent years.

As the great and good of the fashion world descend on the bright lights of New York, London, Paris and Milan for the launch of the Spring/Summer 2017 collections, the great and good of the food world are busy creating their Spring/Summer 2017 menus. Both will dictate what we wear, and what we eat, in 2017. But how blurred is the line between food and fashion?

“‘Sorry I didn’t catch your voicemail, this is just a quick email re: my earlier text; yes, let’s Skype later. DM me on Twitter or Facebook and we can arrange a time to talk.”

Wales has a wealth of farmers’ markets, artisan producers, food festivals, and award-winning restaurants.  It produces some of the finest ingredients, which epitomise the beautiful surroundings.  Salt-marsh lamb, black beef and leeks characterise the farming landscape, and the local waters boast some of the best sea bass and mussels – and let’s not forget that this salty water produces arguably the world’s most revered sea salt – Halen Môn.

An egg isn’t just for Easter; there’s no reason why you can’t enjoy Easter treats all year round. We have compiled a list of eggcellent recipe ideas from around the world that you can try in your kitchen as an alternative to the traditional sweet treat.

Lately top chefs have been doing things differently, transporting their restaurant concept to various pop-up locations. Traditional dining experiences are constantly being challenged to provide new ‘on the move’ ways to excite customers and create memorable events. Where once street food was king, perhaps this is the newest way for established chefs to tap into the ever evolving wants, tastes and experiences that diners now demand.

The rise in awareness of allergens has led to a revolution in consumer understanding and, due to the introduction of Food Information Regulation (2014) which focused on providing food information to the consumer, chefs have more clarity about what allergens need to be identified to avoid potentially triggering an allergic reaction in diners.

What’s with the surge in popularity for food? It’s fair to say that food has gone stratospheric. You can’t get away from it. The craze for pop up concepts shows no sign of abating, celebrity chefs are increasingly seen as the new rock stars and recipe books regularly top best seller lists. With this, a whole new generation are getting in on the act. In fact, in recent years The New York Times coined the phrase ‘gastronomic youth quake’ to describe how more and more young people are shunning festivals and gigs for meals out.

Time to turn some tables and talk about the new face of food and drink matching.

With insects on restaurant menus and seaweed on supermarket shelves, is this the future of food? We look into our crystal ball.

From the latest hot ingredients to reports of who’s eating what and where, it seems the hospitality industry is fast catching up with fashion when it comes to trend watching. It’s no wonder that chefs such as Neil Rankin have argued that food is just food, and the current focus on trends is simply over-complicating everything to the point where we don’t know what to eat anymore. 

The hospitality industry is growing and it’s a candidates’ market. In fact, it’s predicted the industry will need to recruit 11,000 chefs by 2022¹. 

So, why are businesses with chef vacancies finding them so hard to fill?