The Muffle is a hybrid food – two foods grafted-together to make a new one, for example a croissant and a doughnut – to make a Cronut, or a pizza and a waffle – to make a Piffle, or in this instance a muffin and a waffle – to make a Muffle.
Until Fresh Produce Wash entered the market, washing salads, fruit and vegetables in a chlorine solution was a common way to kill bacteria and remove pesticides. The usual way of making up a chlorine solution was by dropping soluble chlorine sanitiser tablets into a sink of fresh water, waiting for them to dissolve, then throwing in the salads, fruit and vegetables you want to wash. After a soak time specified by the tablet manufacturer, the produce was drained and then rinsed.
Ask the Expert: Jo Gilroy (Head of Sustainability).
We asked our Sustainability expert ‘Is it important for a business to have a sustainability plan?’
And here’s what she told us…
A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream.
A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and as sides (19 percent)—proving their flexibility, but a third of the time they are eaten instead of more expensive main entrees.
Bunzl Catering Supplies is delighted to launch its Sustainable Future 2017 e-brochure – a new 52-page document that presents the business’s evolving sustainability framework under its three key pillars: people, customers and suppliers.
There are many great ways to serve ice cream – curled on top of a wafer cone with a chocolate flake on top, scooped into an ice-cream sundae dish with fruit and cream, or even blended into a milkshake to be slurped through a straw. In 2017 these traditional ice-cream servings have been joined by a new creamy delight – rolled ice cream.