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Deb blog

It’s time to Bin the Bulk; It’s Safer Sealed

There used to be nothing but bulk. Whether it was public toilets or office washrooms, schools or hospitals – soap dispensers holding their product in a refillable reservoir were the only alternative to a bar of soap or a lotion from a bottle.

For good reasons: bulk dispensers left far less mess than bar soaps and were inexpensive. But budget-driven decisions in favour of bulk systems did not always take into a consideration an issue that we now recognise as extremely problematic: bacterial contamination.

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Souping

Food On-The-Go Trend 2017 – First it was juicing, now it’s souping

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

The New York Times referred to souping as the ‘new juicing’. Instead of drinking fruit and vegetable juices to cleanse, detox or lose weight — people are now consuming blended soups for a set number of days instead. Hoping that it will help them lose weight as effectively as juicing did, but with the added perks of the soup being more filling and nutritious.

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Springboard Nepal Trek

Bunzl employees fundraise for Springboard Nepal challenge

On the 9th March 26 volunteers from the hospitality industry will begin a once in a lifetime challenge and community trek to Nepal. An annual event, run by The Springboard Charity, and now in its 6th year – the participants will experience an off the beaten track adventure which includes five days trekking in the spectacular Mahalangur mountains and three days working with a local community school, to help rectify some of the damage caused by the destructive earthquake the region experienced in 2015.

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Free range chicken

How is Avian Flu affecting the status of free range eggs in the foodservice environment?

Since December 2016 poultry owners in the UK have been advised to keep their birds indoors due to Avian Flu. The governments in England, Scotland and Wales issued this advice to protect the disease from spreading between birds. Although Avian Flu is not harmful to humans, bird flu is highly contagious amongst poultry and can wipe out entire flocks.

Birds that are usually free range are now being kept indoors for their protection. Under European Union rules, if birds have been housed for more than 12 weeks they cannot be marketed as free range.

For foodservice operators, this now means that the free range eggs and free range chicken used in their dishes may be from birds that are temporarily being reared indoors, and technically no longer meeting the standards to be free range.

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Pro 2 Pac event

Pro2Pac Exhibition 2017

Pro2Pac is the UK’s only food & drink packaging event. Together with Waste-Works and IFE, it covers the full circle from Farm to Fork to Fertiliser and Fuel – three must-attend events all under one roof.

Taking place at ExCel London between 20-22 March, the event features a fantastic line-up of exhibitors and speakers.

The ‘Outside the box’ programme of speakers includes a large number of industry thought-leaders, including our Head of Sustainability, Jo Gilroy.

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hot n crispy packaging

Smith Anderson’s Hot’n’Crispy gets even hotter

The options of hot food-to-go dishes that foodservice operators now offer has exploded, and enjoying hot foods has become an all year round trend. To keep food hot and customers happy, Smith Anderson offer the ultimate solution for keeping food items insulated, whilst retaining the crispy texture. Hot’n’Crispy is a simple, yet effective piece of packaging that helps to deliver a great eating experience.

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gourmet popcorn - 1

Food On-The-Go Trend 2017 – Ready, Set, Action, For Gourmet Popcorn

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

Traditionally reserved for a snack purchased at the cinema, popcorn has undergone a delicious gourmet twist to combine flavour and texture and create an experience suited to any occasion. Similar to the flavouring of crisps, popcorn began with simple and safe flavours, like salt, sugar or butter, before becoming more and more adventurous, much to the delight of consumers.

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