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Category: Catering News

Salt, is it bad or good?

Author Damien Wilde
Posted On 30th April 2014

SaltOver a decade ago steps were taken by the government and health agencies to push food companies into reducing salt levels in processed foods. The result of that became apparent in 2011 when figures were released that as a nation we were eating 15% less than we did eight years previously in 2003. Researchers into the subject say that this has led to improvements in our health, statements which are backed up by fact: over the same period there was a 42% decline in deaths due to strokes and a 40% drop in deaths due to cardiovascular diseases.

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Is there such a thing as the ‘best in the world’?

Author Damien Wilde
Posted On 29th April 2014

Chefs at workThe exclusive Danish restaurant Noma picked the title of the World’s Best Restaurant again during an annual award ceremony a couple of days ago. The victory marked the fourth time that the Copenhagen establishment had claimed the prize of being the best in the world, but is it?

Awards like this are always subjective and there it is no surprise that the event and announcement has polarised industry professionals and ‘average punters’ alike: some people, as the Guardian’s Marina O’Loughlin states ‘question how impartial judges have scored reservations at some of the world’s hardest-to-book tables,’ exclusive chefs whip themselves into a frenzy over nominations whilst the average person on the street will more like be preoccupied with the qualities of beans on toast rather than the latest concoction by Heston Blumenthal.

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Author Damien Wilde
Posted On 28th April 2014

Contrasting foodsNot that long back we talked about improving our eating experience by involving all our senses in the process. Tasting and smelling food items is one thing, but researchers from a gastronomic institute in Italy claimed that we all should try and strike up a resonance with what is on our dinner plate and getting a very literal feel for it.

Well after that our attention has been piqued by the results of a recent experiment run by a drinks company – and the results have caught many within the beverage and catering industry by storm.

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How to achieve the magnificent seven

Author Damien Wilde
Posted On 24th April 2014

Contrasting foodsEarlier on this year it transpired that five portions of fruit and vegetables a day may not be enough and that figure should be revised upwards to seven.

To quickly recap, the research, conducted by scientists from University College London, stated that having at least seven healthy portions was associated with a 42% lower risk of death.

This came at a time when the World Health Organisation is warning the childhood obesity is on track to become the norm.

One question that people have been constantly asking since the results of the study were made public is ‘how do I fit seven servings in to my eating routine?’

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Author Damien Wilde
Posted On 18th April 2014

SpicesEaster weekend is just around the corner.

It is so close that we can already visualise butter melting into lightly toasted hot cross buns; guiltily take pleasure from a plethora of indulgent Easter eggs and frankly, we cannot wait for our traditional roasted leg of lamb sat on the kitchen table come Sunday afternoon.

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EU Regulation 882/2004

Author Damien Wilde
Posted On 16th April 2014

EU Parliament debate hallThe Nationwide Caterers Association (NCASS) has been collecting signatures opposing a piece of legislation that it claims could cause irrevocable damage to all areas of the catering industry.

Whether you are running a catering business large or small, keeping a tab on your expenditure is vital to secure a long term future. Whether it be increasing energy of food prices or and growth in administrative fees, all outgoings are rigorously monitored and compared with incomings.

As one supermarket chain says, every little helps.

Well, in the European Parliament, MEP’s have been in consultation about bringing in new changes to EU Regulation 882/2004 which, it is claimed, will see a change in funding parameters for an establishment that undergoes a hygiene inspection. 

Voting took place yesterday.

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Three foods that boost energy

Author Damien Wilde
Posted On 14th April 2014

Dark ChocolateSome foods can perk you up a little bit, meaning that if you cannot fit a little siesta into your daily schedule and are wanting to stay away from heavily caffeinated pick-me-ups like supersized lattes and neat espressos, then these bites can give you a little boost of energy.

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School kitchens still need improvements

Author Damien Wilde
Posted On 11th April 2014

Chefs at workWith new legislation coming into effect for the new academic year, many schools still do not have adequate facilities to cater for children entitled to meals.

New figures, released over the past couple of days, suggest that nearly 3,000 primary still are not ready.

More than 1,700 institutions do not have a functioning kitchen either.

These schools will either have to employ external caterers, and get the meals delivered, or use neighbouring amenities and transport items in themselves.

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How long would you wait?

Author Damien Wilde
Posted On 7th April 2014

StopwatchHow long are you prepared to wait for your food after ordering?

Well, it appears that the average time customers are willing to linger in restaurants around making small talk clocks in at less than sixteen minutes

The analysis, of some 5,000 UK based consumers was conducted by Peach Factory and aimed to look into the impact that waiting times had on the hospitality industry.

Statistics thrown up in the data concluded that the people of Britain liked to be expediently served.

The figure of sixteen minutes decreases to twelve minutes and twenty-seven seconds for those waiting in pubs whilst it drops even further to a miniscule six minutes and eighteen seconds for those who order in fast food chains.

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From five-a-day to seven-a-day?

Author Damien Wilde
Posted On 1st April 2014

Fruit and vegThe common consensus has been that eating five portions of fruit and vegetables is the healthy target hit per day, but new research shows that the figure should be increased to seven in order to prolong lives.

A study of over 65,000 people indicated that the more fresh fruit and vegetables consumed, the less likely they were to die – at any age. It is said that this new seven a day initiative would further cut the risk of people dying from cancers and heart disease.

Currently, the NHS recommended that everybody has five different servings of roughly 80g a day. This latest piece of research was carried out by people from University College London (UCL) used the National Healthy Survey, collecting their data through questionnaires and other methods, looking at individual diets and lifestyles.

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