This winter season, the drink of choice on coffee shop menus is the gingerbread latte. The drink has become so popular with consumers that a recent Starbucks Twitter poll revealed that the gingerbread latte was the consumers favourite winter hot drink in 2016 (up 34 per cent on the second favourite, toffee nut latte).
Sweet yoghurt (often filled with sugar) is being pushed aside in favour of yoghurt with savoury ingredients and toppings, like spices, olive oil, cucumbers, pulses, beans, seeds, and garlic.
As if the chilly weather, dark mornings and runny nose weren’t enough to deal with this winter, the season has another down side – the winter vomiting bug.
On Wednesday 6 December, Bunzl Catering Supplies headline sponsored the inaugural waste2zero Awards, held at the Ham Yard Hotel in London.
Consumers continue to be concerned about potential side-effects of artificial substances sometimes used in skincare products, such as parabens, petrochemicals and toxins. Euromonitor predicts that consumers are increasingly seek out a ‘greener approach’ looking for products that do not harm their skin, and are kinder to the environment.
Ask the Expert: Jo Gilroy (Head of Sustainability).
We asked our Sustainability expert ‘Why is it important for the catering and hospitality industry to develop and improve recycling habits?’
And here’s what she told us…
According to the Santa Maria Foodservice ‘What’s next in street food?’ report, the street food trend has seen a growth of 86 per cent since 2014, and shows no signs of slowing.
The street food phenomena can be traced all the way back to ancient Greece – where small fried fish were sold in the streets. Evidence of a large number of street food vendors was also discovered during the excavation of Pompeii.
Clean and simple: a series of blogs from Cleanline expert Rod Hale.
We asked our Cleanline expert ‘What advice would you give a foodservice operator looking to choose or change a cleaning product supplier?’
And here’s what he told us…
From the 1st of September 2017 vacuum cleaners sold in Europe are required to be more cost- and energy-efficient. The European Commission is making use of the latest state-of-the-art technologies to ensure that European consumers have the most energy efficient products available. The updated eco-design requirements will lower appliances’ maximum power, annual energy consumption and noise levels.
According to the Automatic Vending Association (AVA) the UK vending industry turnover has increased by 2 per cent to £1.53 billion, with more operators expecting growth this year than delivered growth in 2016.
The average hot beverage vending machine dispenses 282 units per week and consumers are expecting a larger variety of high quality premium coffee options.