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The way food businesses in the UK must provide allergen labelling information for pre-packed for direct sale (PPDS) food will change on October 1st, 2021. These changes will provide essential information to help people with a food allergy or intolerance to make safe choices when buying PPDS food. Under the UK Food Information Amendment or … Continued
Do you work within hospitality and foodservice and want to have a better understanding of your supply chain impact as well as the environmental footprint of the food you serve? Today we speak to our sustainability lead here at Nutritics, Laura Kirwan, who gives an introduction to Net Zero and provides some useful tips for … Continued
It’s the most wonderful time of the year, with the potential for big profits — but anyone in the hospitality industry knows that it can also be the most stressful! The first step into the silly season is crafting your Christmas menu. Read on for our advice on how to do it right in 2022. … Continued
With plates flying every which way and customers scrambling for tables, the restaurant was a tense, hectic place not long ago. In 2020, customers demand convenience above all else. We are becoming busier, faster than ever. Fast-tracked by the COVID-19 crisis, the rapidly growing food delivery sector threatens the restaurant in 2020. In an age where … Continued
Sausages and chips. Nuggets and chips. Burgers and chips. Plain cheese pizza. The quintessential children’s menu is laden with highly processed foods that are high in calories, loaded with salt and sadly lacking in nutritional value. Not only do these options do the next generation a disservice, but making a change to your children’s menu … Continued
We share nine smart ways to showcase the people and stories behind your brand
If you’ve heard that food businesses need to reduce scope 3 emissions, you may be wondering what this term actually means.
10 compelling reasons to choose ingredients sourced from local suppliers.
We share 10 straightforward practices you can implement to make your food business more sustainable
We took the classic fry up and reformulated the recipe to improve its nutritional profile, impact on the environment and cost per portion.