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Category: Food health

GM food is not the devil and it never was

Author Damien Wilde
Posted On 27th June 2018

Within the entire food industry, GM food has been tarred with a brush that just can’t be washed off.

There is a misconception about what GM means, but with education, the public perception and opinion is slowly changing.

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Why sustainability is so key to our future food industry

Author Damien Wilde
Posted On 22nd June 2018

Sustainability is a key term being projected on to the entire catering and food industry and will continue to be as we, as a species, tackle the global climate issues.

If you were to ask experts, we have already gone past the point of no return and that we are simply delaying the inevitable demise of our planet.

But, even if that is the case, until we can blast off into the cosmos we need to figure out how to feed our increasing global population: That is where sustainable farming methods come in.

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How Instagram is changing the way the catering industry operates

Author Damien Wilde
Posted On 18th January 2018

Remember a time when, to get information about an eatery or restaurant you either had to ask someone who had been, read a review in the paper or simply bite the bullet and go try for yourself?

It’s easy to forget that today, the internet has made finding out about almost any business an effortless task, and particularly in the food industry one social media platform has quickly become the ‘go to’ place to check out what to expect.

Instagram is literally changing the way many food businesses are operating, jumping on the photogenic food bandwagon can be a sure-fire way to instantly get people gagging to get through your doors; all to get their own snaps of your good-looking dishes.

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Supermarket to offer food past ‘best before’ for 10p to cut waste

Author Damien Wilde
Posted On 5th December 2017

The East of England Co-op is one of the first supermarket chains to offer food past the listed ‘best before’ date at the low price of 10p.

125 of the chain’s stores will start offering customers the opportunity to buy a range of tinned foods such as beans, sauces alongside dried goods that includes crisps, tea, pasta and even chocolate.

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Food fraud risks grow creating more conscious consumers

Author Damien Wilde
Posted On 12th September 2017

The risk of ‘food fraud’ is becoming something that consumers are having to face up to with each and every visit to many of the countries diners, eateris and even supermarkets sometimes becoming a ‘trust exercise’ for many people.

NFU Mutual recently published a report showing that a staggering 72% of people do not fully trust the food supply network to be 100% truthful.

Instances such as the widely publicised 2013 horsemeat scandal are thought to be behind the change in public opinion, with the least trusted products being processed foods (35%), red meat (18%) and food supplements (15%).

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Zero Waste Week 2017: Norway leads the way in tackling food waste

Author Damien Wilde
Posted On 4th September 2017

Tackling our literal mountains of food waste is becoming one of the biggest challenges that faces our food service industry, but innovative thinking and businesses are cropping up all the time to help tackle this major talking point.

Zero Waste Week is a UK-based scheme that hopes to increase the awareness of our rubbish-creating ways. But to put things into context, we’re some way behind our European neighbours in Norway. [ Read More ]

Brits will waste £428m of BBQ food in August

Author Damien Wilde
Posted On 22nd August 2017

We Britons have a bit of a barbecue obsession, but one aspect of our washed out, sizzling Summer past time is becoming a bit of a problem.

According to research by the supermarket chain, Sainsbury’s we Brits are set to throw away an eye-watering £428m worth of barbecue food in August alone. [ Read More ]

Could gluten-free diets cause type 2 diabetes?

Author Damien Wilde
Posted On 27th March 2017

Coeliac sufferers will tell you all about how gluten can cause discomfort, nausea and even much more serious illnesses, but luckily for those who must follow a gluten-free diet their choices has increased year-on-year.

Fortunately or unfortunately — depending on your viewpoint — the range of products now stocked on our supermarket and warehouse shelves that is certified gluten-free has increased due to the increase in people choosing to follow a gluten-free diet.

What used to be a prescription-only food has quickly become a global health fad, with celebs such as Gwyneth Paltrow, Miley Cyrus and Victoria Beckham swearing by a gluten-free diet. But for how much longer? Research published by Harvard University has found a link between gluten-free diets and an increased risk in developing type 2 diabetes.

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The Food Standards agency in Scotland is calling for action in a bid to cut obesity rates as they believe that portion control has been lost due to the ‘more-for-less’ culture.

Despite rising costs, we consumers are looking to stretch the pounds in our pocket for bigger meals and large portions sizes are top of the list.

Scotland’s food watchdog believes that calorie labelling, smaller portion sizes and better quality healthy alternatives should be available to everyone who dines out.

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This 3D printer can make pizza and doughnuts

Author Damien Wilde
Posted On 9th March 2017

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Space is the final frontier, but if we are ever to move off this dust bowl we call planet Earth, then we’ll need to take as many home comforts with us as we are able.

Luckily startup BeeHex has designed a Chef 3D printer that is capable of making pizza and doughnuts.

No freeze dried astronaut food for us!

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