1. food and drink

Stiritup
FEB
2008
THE MAGAZINE OF THE COUNTRY RANGE GROUP
£1.50
SUPER FOODS
to save the elderly
WHAT YOUR CUSTOMERS
REALLY WANT
The food of
LOVE
My Signature Dish by
KYRAN BRACKEN
GIVE CHILDREN THE
BEST POSSIBLE START
by Rob Rees MBE
INCLUDES A PULL-OUT PROMOTIONS SECTION
1 of your 5 a day
6 months shelf life
£3m marketing spend
250ml x 12
Available in Orange & Apple
Stiritup contacts
EDITOR Janine Nelson
editor@stiritupmagazine.co.uk
Telephone: 01282 611677
DESIGNER Richard Smith
Telephone: 01200 442257
PUBLISHER Practical Publishing
Telephone: 01282 611677
ADVERTISING Mags Walker
advertising@stiritupmagazine.co.uk
Telephone: 01282 611677
contents
SUBSCRIPTIONS Olivia Turnock
olivia.turnock@countryrange.co.uk
Telephone: 01282 694691
Welcome
Welcome to the first issue of the all new
Stir it up magazine, which is bigger and
better than ever before.
As well as all the extra news and features,
you’ll still find all your favourite brands
in our bumper Promotions Pull-out,
which is in a format that we hope you’ll
find very simple to use. We’ve printed
this section on uncoated stock so that
you can scribble on it.
Stir it up is the magazine for customers
of the Country Range Group of
wholesalers. Your local supplier’s
contact details can be found on the
front page of the promotions section.
We hope you’ll enjoy reading it and
would love to hear your feedback.
If there’s anything in particular that
you’d like us to write about, please
let us know.
You can send an email to
editor@stiritupmagazine.co.uk or write
to Editor, Stir it up magazine,
Country Range Group,
Lomeshaye Business
Centre, Turner Road,
Nelson, Lancs BB9 7DR.
Enjoy!
My Signature Dish 22
by Rugby Star Kyran Bracken
Janine Nelson
Editor
04 The Soapbox and
Your Letters
Plus, win a weekend for two
anywhere in Europe in our
exciting competition
05 News from Country Range
• We find out how Country
Range’s delicious after
dinner mints are made
• Find out about our new products
09 Food and Industry News
• Slips and trips at work cost
over £1billion
• Catering events calendar
14 Education News
• Rob Rees MBE talks about
the benefits of school
breakfast clubs
Pull-out Promotions Supplement
- including your local supplier information
16 Leisure News
• Revealed: what your customers
really want
• The Food of Love - a list of the
most aphrodisiacal delicacies
to tantalise the tastebuds
The Food of Love 17
18 Health & Welfare News
• Superfoods to save the elderly
- the vital ingredients to
prevent malnourishment
21 Food for Thought
Foodservice consultant Tony
Horton examines the move
towards healthy eating
22 My Signature Dish
Former England rugby star
Kyran Bracken shares his recipe
for Beef Wellington
Everything is mint! 06
February 2008
Stiritup 03
Your Letters
The Soapbox
Dear Stir it up,
by Roger Rant
Incontinence...
I just wanted to drop you a line to say
how pleased I am that the magazine is
being expanded and will now include
food and catering industry news.
I, like many caterers, work very long
hours and often feel a bit out of touch
with what is going on in the rest of
the industry.
Sorry, wrong word, I meant incompetence.
Good luck with it!
But, then again, either will do! It’s
all around; Government! Football!
Caterers! Caterers?! I’ll come back
to that… Let’s rant about Government
first. There are plenty of examples
but last year’s scandal about losing
personal data was unbelievable!
How do you lose 25million child
benefit records? In any Country
Range depot all manner of staff
have access to the computer but
only their own limited, passwordprotected menu. For example,
warehouse staff don’t have access
to customer files.
Football (how much are they paid?).
Let’s not go there. At least now the
telly will be freed up for more
interesting programming since
England are out of the European
Championships.
CATERERS… well that’s nice isn’t
it to rant about incompetent
caterers in the first issue of a
new (caterers) magazine!
Gordon Ramsay’s TV programme
(Ramsay’s Kitchen Nightmares)
picks on heroic failure, but is it
incompetence? Not in the manner
of Government or football, I would
say. These caterers may not be the
best businessmen or chefs but they
have a mission, a calling and vision
which is not just to take the money
but to create!
The catering food trade - heroic
and honest - is a great place to
live and work.
- Raynor Wells, Managing Director
Grosvenor Hotels, Wilder Road,
Ilfracombe
Dear Stir it up,
Every week in the papers there’s
yet another catering initiative as the
Government tries to pass the buck to
caterers and blame us for the state of
the nation’s health.
One minute we’re being asked to
cure the country’s obesity, the next it’s
getting teenagers back into the dining
room. As if we aren’t busy enough!
We all want to do the best we can
and it will be lovely to have a source
of help and advice via Stir it up.
I look forward to reading the first issue.
- Mr Tony Bell, Catering Manager,
St Chads College, Durham City
Win! A weekend away for two anywhere in Europe
Would you like to
be whisked off for
a weekend away?
Maybe you’d like to experience
the bustle of Barcelona or the
cool of cosmopolitan Copenhagen,
or why not surprise your other
half with a romantic weekend
in Paris or Venice?
To celebrate the launch of the new-look
Stir it up, we’ve got £500 worth of
holiday vouchers to give away to
spend on a citybreak - plus £150
spending money.
All you have to do to enter is
answer this simple question:
What special day is celebrated
by lovers on February 14th?
You can email your answer to
competitions@stiritupmagazine.co.uk
or send your answer, along with your
name, address and contact telephone
number, on a postcard to:
STIR IT UP COMPETITION
Country Range Group,
Lomeshaye Business Centre,
Turner Road, Nelson, Lancs BB9 7DR
Closing date for entries: 15th March 2008. Please see our website for terms & conditions.
04 Stiritup FEBRUARY 2008
A Country Range customer
from Devon will be
swapping cream teas for
cappuccinos after winning
a weekend trip to Rome
in a Stir it up competition.
Daria Moughton, who runs the Vanilla
Pod coffee bar and restaurant in Lynton,
scooped the four-star break to the
famous Italian city after entering the
Pritchitts Millac Cappuccino Milk
competition in the September issue
of the magazine.
New Products
Dress for success!
Country Range has launched three
delicious salad dressings - Caesar,
French and Thousand Island.
All of the dressings come in a handy
2.27 litre bottle with a grip hold its
ready to use and customers will
love the taste.
“I had totally forgotten that we had
entered the competition so it was a
fantastic surprise when we found out
we had won,” said Daria. “My husband
and I have never been to Rome before
so we are really looking forward to
going - when we can find time
to go that is!”
Country Range
Employee of
the Year
Fairtrade Sugar
Sachets
Country Range has added Fairtrade
brown and white sugar sachets to
the front of house selection.
Freeze chill fries
(three cut sizes)
11x11mm, 13x13mm, 9x18mm
A van driver from Northern
Ireland has been named
Country Range Employee
of the Year.
Robert Nicholl, 33, was presented
with the award at the group’s annual
conference by trading director
Mike Watson.
Mike said: “Robert has worked for the
Group since leaving school in 1992. His
loyalty to the company and his strong
customer care ethic come shining
through - on many occasions he has
delivered goods to his customers in his
own car on his way home from work.”
After receiving the award, Robert, who
lives with his wife Julie and daughters
Charlotte and Amy, said: “I can’t believe
I have won. People rarely appreciate
van drivers, they think it is a dead
end job but I love it. I love making
customers happy.”
Country Range’s new freeze chill
fries have all the benefits of frozen
fries - consistent length, high dry
material content and more portions
per kg - in combination with flexible
storage. They can be stored deep
frozen, chilled or ambient and offer
consistent quality throughout the year.
FEBRUARY 2008
Stiritup 05
COUNTRY RANGE
News from Country Range
Daria swops
cream teas
for cappuccinos
COUNTRY RANGE
mint!
Everything in the garden is…
06 Stiritup FEBRUARY 2008
The humble after
dinner mint is
something of
an institution.
COUNTRY RANGE
Top Right: William Whitaker shows the family’s original recipes
A cappuccino simply wouldn’t
be the same without that
familiar foil-wrapped circle
Last year the Country Range Group
sold an astonishing 40,000 boxes of
after dinner mints - all of which were
made by family-owned business
Whitakers Chocolates.
of loveliness. Like strawberries
and cream or cheese and
biscuits, it’s a marriage made
in gastronomic heaven.
Stir it up’s Janine Nelson visited the
factory in Skipton, Yorkshire, to find
out more about the Whitaker family’s
history and see how their delicious
chocolates and after dinner mints
are made.
Whitakers is no ordinary chocolate
factory. It is built in the grounds of what
was the Whitaker family home and has
constantly evolved and adapted since
the business was established in 1889.
The family built a thriving baking and
confectionery business with shops
stretching from the Lake District to
Scarborough then, in the 1960s, they
made the radical decision to sell all
but one of their shops and completely
change the direction of the company.
William Whitaker, a fourth generation
chocolate maker and the current
managing director of the company,
explains: “We saw big gaps in the
after dinner mint market, so we sold
everything off and took out a £250,000
bank loan and decided to focus on
producing after dinner mints for the
catering industry.”
The fudge room, where fudge is made
and poured out onto a giant table to cool.
Whitakers after dinner mints are
currently exported to more than 25
countries around the world and the
company currently employs 110 staff.
The introduction of mechanisation has
enabled the business to compete in
a highly competitive market and, in
1988, foil wrapped products were
introduced. Today more than 50 per
cent of all Whitakers products are
foiled wrapped. In 1999, the company
invested in the machinery to make
personalised chocolates, with company
logos and branding on the wrappers.
As well as the Country Range
Group, clients include all the
major supermarkets, Hilton Hotels,
Manchester United and the House
of Lords.
Says William: “There are only seven of
these foiling machines in the UK and
five of them are here. They’re worth
£1million and are now one of the most
important parts of the business. We
know more about the running of this
machine than the manufacturers!
We make two million foil-wrapped
chocolates every week.”
The factory is a constant hub of activity
with orderly production lines making
mint crisps, mint crèmes and chocolate
neopolitans.
The fondant crème production line now
stands in what was the remainder of
the family garden. “Dad dug out the
rose garden and the main lawn to
accommodate the growing business.
Then he dug out the rest of the garden
to fit this machine in,” says William.
Cheeky Chocs
As well as their regular products,
Whitakers has produced a charity
chocolate box for The Calendar Girls,
who also hail from Skipton, and they’re
planning to launch PMT chocolates
made from a top secret recipe! The
combination of chocolate and a cure
for pre-menstrual tension is sure to be
a hit with women all over the world.
William’s younger brother James, a
former professional cricketer, who
captained Leicestershire county
cricket club to two successive county
championships and represented his
country in Australia in the 1987 Ashes
tour, is also planning to join the
business and his sister Sally currently
makes specialist chocolate products
for the company’s shop in Skipton.
William also has two teenage sons
who may join the business later.
Whoever holds the reins in the future,
the quality of the chocolate will stay
the same, according to William.
“Whether our chocolates go to the
local Indian restaurant, Tesco’s or the
House of Lords, the recipe is always
the same. Everyone benefits from
the same high standards.”
FEBRUARY 2008
Stiritup 07
Inflation in Agricultural Markets
by Colin Birchall - M.D. Country Range Group
Funny (weird - not happy), but it is the
‘cultural’ effect not the ‘agri’ that is the
dominant reason for food costs rising.
Although unreliable weather has hit
yields of some products, what is most
remarkable about the current bout
of ‘agflation’ is that record prices are
being achieved at a time, not of scarcity,
but of abundance. Estimates for this
year’s total world cereal crop is
1.66billion tonnes, the largest on record
and 89million tonnes more than last
year’s harvest, another bumper crop!
That the biggest grain harvest the
world has ever seen is not enough
to forestall scarcity prices tells you that
something fundamental is affecting
the world’s demand for cereals.
Two things in fact. One is increasing
wealth in China and India; this is stoking
demand for MEAT, in turn boosting the
demand for cereals to feed to animals.
(Very inefficient - but would you like to
tell them to go back to rice?). Cereals
now going for animal feed is running
at 200 to 250 million tonnes more than it
was 20 years ago. This change however,
has been slow and incremental; the
second change has arrived like a
whirlwind. A big expansion of the
USA’s ETHANOL programme in 2005 is
the dominant reason for this year’s
increase in grain prices. Maize is turned
into ethanol as fuel for American cars;
the federal government waded into the
market to mop up about one-third of
America’s corn harvest. America is
easily the world’s largest maize exporter
- and now it uses more of its maize
crop for ethanol than it sells abroad.
Dairy: again affected by demand from
China and India but with 1,000 dairy
farmers leaving the UK market every
year the basic raw material - MILK
is getting scarce. Butter went up by
40 per cent in one month, cheddar
cheese is at the highest level since 1996,
milk powder has increased almost daily
to become 80-90 per cent above a year
ago, cream is about 25 per cent dearer.
We are in fact seeing the most remarkable
changes that food markets, indeed any
markets, have seen for years and what
it means is: the end of cheap food.
Catering Events Calendar
FEBRUARY
5th - 7th Expowest-Westcountry-Hotel
& Catering Hospitality Exhibition
The Expowest hotel, catering,
hospitality and fast food exhibitions
are recognised by local, regional and
national catering suppliers and trade
visitors as the major regional trade
exhibitions for the industry in the
country. For more information:
www.expowestexhibitions.com
7th Chinese New Year
Chinese New Year traditionally
starts on the first day of the month
and continues until the fifteenth,
when the moon is brightest.
Find out more at: www.amoy.co.uk
11th - 14th Foodex 2008
FOODEX, Tokyo, JAPAN is the No. 1
annual professional trade event in the
world, bringing together over 95,000
professionals from foodservice,
retail, hotel and manufacturing
industries. For more information:
www.foodfrombritain.com
14th Food From British
Producers Market
In association with Food of Britain
and held at the Ideal Home Show,
Earls Court, London, (14th March 6th April) For more information:
www.idealhomeshow.co.uk
21st - 24th Easter - a key date in
the catering calendar
17th - 21st Hotelympia 2008
International Hospitality Exhibition
Foodservice and hospitality show
showcasing new, cutting edge
products and innovations. For further
information: www.hotelympia.com
25th Fairtrade Fortnight
(runs until March 9th)
A series of events running nationwide.
Fairtrade has improved the lives of
millions of people - farmers, workers
and their families - in developing
countries. Find out more at:
www.fairtrade.org.uk/calindex.shtml
MARCH
1st - 7th British Pie Week
Pastry makers Jus-Rol launch their
search to find the most delicious pie
in Britain and invite caterers to get
involved and be the face of National
Pie Week. www.britishpieweek.co.uk
6th, 7th & 8th Feast East
Feast East is Tastes of Anglia’s
Showcase annual food and drink
event. It is the largest regional
event and celebrates produce
from all the six counties of the
Easter Region. Childford Hall, Linton,
Cambs. For more information call
the TOA office on 01473 785883
APRIL
6th - 9th Food & Drink Expo 2008
Food & Drink Expo is an exciting
UK exhibition for sourcing the latest
and most innovative food and drink
products and services from around
the world.
16th - 18th A Diamond Life,
Birmingham
The Hospital Caterers Association’s
2008 Conference will mark a major
milestone in the Association’s history.
www.hospitalcaterers.org/conference/
index.html
22nd - 24th European Seafood
Expo, Brussels
European Seafood Expo, Brussels
Meet decision makers from the
retail and foodservice industries,
all looking to buy the freshest and
newest seafood products on the
market. For more information:
Dawn Sadler: 0207 468 8588
24th - 27th
Real Food Festival
The Real Food Festival is a brand
new four day event taking place
at Earls Court Exhibition Centre.
The Festival will have the principles
of slow food at its core.
For more information:
www.realfoodfestival.co.uk
FEBRUARY 2008
Stiritup 09
FOOD AND INDUSTRY NEWS
‘Agflation’
FOOD AND INDUSTRY NEWS
School friendly
dilutables
Aimia Foods have launched
the first school friendly dilutable
fruit drink on the market.
The Merseyside-based company claims
Freshers Juice Break offers an easy and
affordable solution for school caterers
because it is up to half the price of
other ready-to drinks but still has all
the goodness.
One 250ml serving delivers the
equivalent of one fruit portion and
the unique bag-in-a-box pack protects
the drink and eliminates the need for
additives and preservatives.
Independent taste tests have proved
that more than 80 per cent of primary
school aged children enjoyed the drink.
A company spokeswoman added:
“Freshers Juice Break is a direct
replacement for existing dilutables.
There is less storage required when
compared with ready-to-drink products,
and there is no repetitive lifting, as it can
be placed in position and served
directly. Its six-month shelf life means it
can be easily stored and, as an ambient
product, there is no need for fridges or
display cabinets.”
• Sales of Galaxy hot chocolate rose by 29 per
cent last year.
Now the number two hot chocolate
brand, it is available in 1kg tins for
caterers. It “appeals to adults who
look for luxury”, according to a
spokesman for the manufacturers.
Recently launched is Galaxy Hot
Chocolate Bliss - a premium product
which contains 14 per cent chocolate.
Going for Gold
Lyle’s Golden Syrup is celebrating its 125th anniversary
with a birthday makeover.
The iconic Victorian green tin is going
gold for the whole of the year to mark
its landmark anniversary.
• Gymnasts sometimes use
it instead of talc for
better grip
Golden facts
• Make-up artists have
been known to use it
mixed with red food
dye to create fake blood
for films
• Lyles Golden Syrup was established
in the same year as the first electric
railway (1883)
• It was discovered by mistake
when Abraham Lyle decided
to experiment with the syrupy
by-product created during the
sugar refining process
• It’s used by a volcano
lab in the Alps to simulate
the movement of lava
Syrup is great on pancakes. Don’t forget Pancake Day on February 5th!
10 Stiritup FEBRUARY 2008
Save the
orang-utans
THE food industry’s demand
for palm oil could leave the
orang-utan extinct within
12 years, campaigners
have warned.
Rainforests are destroyed to create
the plantations for growing palms in
Malaysia and Indonesia which is the
natural habitat of the ape.
Palm oil is found in one in 10 food
products including chocolate, bread,
crisps, biscuits and cakes.
The report, by Friends of the Earth,
warns that other species, including
the Sumatran tiger, also face extinction
if alternative oils are not used.
In response to the environmental
outrage, oatcake makers Paterson Arran
have switched palm oil for olive oil.
Alan Hardie, managing director of
Paterson Arran Ltd, said: “We made
the important changes to our oatcakes
recipe for the first time in over 100 years
by replacing palm oil with olive oil in
direct response to the environmental
concerns and the shift towards
healthy eating.”
US researchers have found that people
who eat a bowl of wholegrain bran or
porridge each day reduce their risk of
heart problems by 28 per cent. They
claim a high-fibre breakfast lowers
blood pressure and bad cholesterol
thus preventing heart attacks.
Meanwhile scientists at Glasgow
University have found purple grape
juice to be the most effective fruit juice
at preventing heart disease and cancer.
So if you tuck into a bowl of bran flakes
AND a glass of purple grape juice, you
surely can’t go far wrong!
Celebrate
Slips and trips at work
cost over £1billion
SLIPS and trips at work will have cost British business a
staggering £1.45billion by the end of this year, according
to official government figures.
The titanic tally includes sick pay,
compensation claims and increased
insurance costs, says a Health and
Safety Executive (HSE) report.
Last year alone nearly 1,900 professional
kitchen workers received an injury
that kept them off work for more than
three days.
A further third of those were classed as
serious cases including broken bones
and severe burns.
During the HSE study, one male, chef
Ahsan told how he slipped on a floor
still wet from mopping and pulled the
entire contents of a hot deep fat fryer
over him.
Another kitchen worker identified as
‘Amy’, plunged her hand into boiling
oil as she instinctively reached out
during a slip.
Slipping and tripping is now the single
biggest cause of injury in the workplace
and has increased by 25 per cent in the
past five years.
Chinese New Year
RESTAURANTS can cash in on
Britain’s appetite for ethnic
cuisine by celebrating Chinese
New Year on February 7,
studies suggest.
Chinese food is the third most popular
dish ordered in pubs and restaurants
says a survey conducted by the TNS
Wordpanel Foodservice on out of
home meal consumption.
Gary Barnshaw, on behalf of Amoy,
said: “Chinese New Year is a huge
opportunity which is surprisingly
underexploited in foodservice.
“In retail, the celebration traditionally
leads to a boost in sales of Chinese
cuisine as much as 100 per cent on
month by month comparison.”
Tea time
Throughout the year HSE are hosting a
series of Health & Safety in Catering
and Hospitality events.
A HSE spokesman told Stir it up
magazine: “Everyone has a part to
play when in comes to stopping slips.
Chefs, managers and business owners
need to set up effective systems for
preventing slips and trips and then
need to ensure staff are informed,
trained and following those systems.”
If you are an employer and have
kitchen facilities on your premises or
you work in a kitchen, you can request
a Stop Slips in Kitchens pack containing
everything you need to know.
Phone HSE Books on 01787 881165 or
send an e-mail request to
hsebooks@prolog.uk.com
Please quote the stock code for the
pack (MISC773) when ordering a copy.
The people of Britain remain
a nation of tea lovers drinking
165million cuppas a day.
However, as consumers become more
and more health-conscious, alternative
teas are enjoying growing success
and sales of decaffeinated tea have
risen by over 42 per cent in the last
five years.
According to a spokesman for Typhoo
Tea, which recently launched Typhoo
Decaffeinated, sales of decaffeinated
tea are up by 8.6 per cent in the last
year alone.
“Consumers have become more aware
of the negative effects that caffeine
can have on the body, such as heart
problems, sleep disorders and
headaches,” he said.
FEBRUARY 2008
Stiritup 11
FOOD AND INDUSTRY NEWS
The healthiest breakfast
- purple grape juice
and porridge!
Your Customers want to see more
oriental dishes on your menu *
Follow the
Path to success
want more business?
Two thirds of your customers want
to see more Oriental dishes on
menus and they know what dishes
they love the most.
want more families?
For families, it’s the third most
popular choice out of home and
they are nearly twice as likely to
choose an outlet that offers their
favourite Oriental dishes.
need for speed?
Oriental dishes can open up a whole
new menu for you. They are quick, easy
and profitable.
Their top 5
most wanted**
1
2
3
4
5
Sweet & Sour Chicken
Chicken Chow Mein
Sweet & Sour Pork
Chicken with Cashews
Crispy Peking duck
Product
Case Size
AMOY Asian BBQ
2 x 2.25kg
AMOY Sweet & Sour
2 x 2.25kg
AMOY Black Bean
2 x 2.25kg
AMOY Mushroom & Oyster
2 x 2.25kg
AMOY Yellow Bean & Yellow Pepper
2 x 2.25kg
AMOY Hoi Sin & Plum
2 x 2.25kg
AMOY Szechuan Kung Po
2 x 2.25kg
AMOY Plum Sauce
6 x 250g
AMOY Straight to Wok Rice Noodles
60 x 150g
AMOY Straight to Wok Thread Noodles
60 x 150g
AMOY Straight to Wok Medium Noodles
60 x 150g
AMOY Straight to Wok Udon Noodles
60 x 150g
AMOY Egg Noodles
12 x 250g
AMOY Stir Fry Mixed Vegetables
12 x 425g
Freephone careline
0800 575755
*Source: Mintel Chinese Food Intelligence Report 2007
**Source: Menurama 2007
Amoy has everything you need to
create your customers’
favourite Oriental dishes
Amoy is a registered trademark
of Ajinmoto Co. Inc., used under
Licence by HP Foods Limited
FOOD AND INDUSTRY NEWS - EDUCATION
Give children the
best possible start
Rob Rees MBE is one of
the UK’s leading chefs and
consultants dedicated to
creating a better food
culture for Britain. Among
his many roles, he is a
board member and
trustee of the School Food
Trust. Here, he explains
why school breakfast
clubs are so important.
“It’s a growing concern around the UK.
More and more children are leaving
home each morning without having
breakfast. As a result of this children
become restless and hungry before
lunchtime and often spend their pocket
money on foods high in sugar and salt
on their way to school.
Breakfast clubs have been a way
forward in changing such attitudes
and making sure that the Government’s
“Every Child Matters” agenda is
delivered. To succeed schools need a
number of resources and support
mechanisms. Quite often breakfast
clubs require a dedicated area at the
beginning of the school day which
can be warm in winter and airy in
the summer. To run a breakfast club
you need keen and dedicated staff
- sometimes the catering staff, often
a teacher and, on many occasions,
some volunteer parents. Importantly
the headteacher needs to really
value it as something that will improve
the behaviour and performance
of his or her pupils and then offer
leadership, finances and support
- especially when it comes to
communicating with the whole
school community.
Breakfast clubs that are sustainable
sell items at cost price, that are healthy
and provide enough sustenance
to satisfy a child until the hot school
14 Stiritup FEBRUARY 2008
New, exciting
and responsibly
sourced Basa
Basa is a delicious, high quality
white fish sourced from the
tropical waters of Vietnam. It is
similar in taste and texture to
lemon sole and is an excellent
responsibly sourced alternative
to wild caught fish.
lunch of the day.
It is always important to involve the
children in the development of such
a club. They can help prepare and
clear away the environment as well
as monitor any behaviour during the
session. More importantly, though,
they can help design the menu
- and this often makes a difference
in creating a better uptake.
So what do you get to see as a result
of a breakfast club? Of course, there
is the benefit of knowing that a child is
getting the best start possible in terms
of nutrition for the school day. Then
there are the social benefits of children
and, quite often, parents sitting down
eating together. This, in time, can
change the whole attitude of pupils
and staff within the school and
its community.
As caterers, we can do our best to
support breakfast clubs. This may
be by donating equipment such as a
toaster, plates, bowls, or jugs for juices.
Not only that but, with new products
on the market, it is far easier to
purchase products that we know
conform to nutritional guidelines
and still taste great.
If you can just find a little time to
support your local school in the setting
up and running of a breakfast club,
you will be making a difference to
the health of the nation.
Young’s Basa, species name Pangasius,
is sourced from accredited farms in the
Mekong Delta - with the fish filleted
by hand before being frozen within an
hour of leaving the water.
Young’s 60g Skinless and Boneless
Basa Portions are quick and easy to
cook and can be poached, grilled or
oven-baked providing caterers with a
healthy alternative, perfect for school
catering. With its delicate flavour Basa
portions are ideal for children’s menus
and allow caterers the flexibility to
serve with their own accompaniments
and sauces.
Young’s has also produced an
informative and practical booklet for
school caterers to promote Young’s
Basa as a healthy and responsibly
sourced fish. The booklet, entitled Basa
Schools Report, includes information
about the species and a recent real life
Basa trial at Mangotsfield Primary, South
Gloucestershire, where the pupils gave
Basa a big thumbs-up!
The booklet also includes a range of
nutritious and delicious recipes, all
developed to meet government
nutritional guidelines and the needs
of school caterers with limited budgets
and kitchen facilities. To accompany
the booklet, Young’s has also produced
a poster to educate children on the
benefits of Young’s Basa and the
importance of eating fish regularly.
Call your local telesales representative
for more information.
FOOD AND INDUSTRY NEWS - LEISURE
What Customers Really Want
Hygiene reports go public
- on your doors!
UNLESS you are a restaurateur with a sideline
in clairvoyancy, it can be hard to know what
your customer really wants.
Restaurants and cafes may soon
have to display the results of their
food hygiene inspections on the
doors of their premises.
While most diners prefer to complain
to their friends rather than make their
grievances official, your reputation is
often left in the hands of others.
But a new study looking at the eating
habits of 1,418 men and women aged
18 and upwards, reveals an interesting
insight into the habits of our modern
day diners.
And, as in life, the needs of men and
women couldn’t be more different!
Those with the biggest dining out clout
are aged between 35-49 and tend to
eat during the day.
Men will order more courses during
daytime dining, while women often
opt for starters as their main meal.
On average both sexes surveyed said
they eat out more than once a week
with men visiting restaurants 6.2 times
a month and women at 4.7.
The results suggest marketing should
target men - and weekend diners
should be offered a brunch menu
to fit in with a more relaxed attitude
to eating.
What were once considered ethnic
food - Chinese, Mexican and Italian
- have now gone mainstream, the
statistics say.
Younger customers (18–34) love Mexican
restaurants with Italian following
close behind.
Some of the biggest surprises were
revealed when customers were asked
why they visit restaurants.
Cleanliness of the restaurant ranked
higher than its atmosphere. All agreed
fresh quality food was the top reason
for return bookings.
Here are some other findings by
internet researchers Synovate on
behalf of Restaurant Hospitality Ltd.
• Women are more likely than men
to return to a restaurant because of
food quality and atmosphere.
• Patrons over 35 put more emphasis
on cleanliness, atmosphere, location
and being seated upon arrival.
• Younger customers emphasise value
for money, social atmosphere and
accommodating children easily.
The merchandising technique which
most influences ordering decisions
is a menu board that lists special
and in-menu clip-on additions.
Dessert displays are more likely to
influence younger customers than
their older counterparts, the study says.
Weekend diners are packed with more
affluent customers (with an income of
£55,000-per-year or more) - with those
over 50 making more bookings that
younger customers.
Steak is still the most frequently
ordered food. However, more than
two thirds of those surveyed order
from the specials menu because they
believe these dishes offer a better
price/value for money.
Approximately five out of 10 lunchers
and nearly three fourths of dinner
patrons like to order a pudding. And
more than six out of 10 of them prefer
to eat their own dessert - rather than
share it with others.
Only one in five consumers stick to
their special diet when they eat in
your restaurants. The research suggests
most diners are coming to treat
themselves - despite rules they
self-impose outside the doors.
It seems that these days customers
will have their cake - and eat it!
Look after your hands
THE government has issued guidelines
to stop the spread of skin disease
throughout the catering industry.
Work-related dermatitis causes sore,
cracked and painful skin on the hands
and forearms and is one of the
biggest health threats to kitchen
staff today.
Now the Health and Safety Executive
(HSE) has issued a leaflet called ‘Look
after your hands in the kitchen’ warning
employers of their responsibility to
keep staff safe.
Dermatitis is caused by a lot of contact
with water, soaps and cleaning products
and even some foods can trigger
what is known as ‘allergic’ dermatitis.
In addition, customers could simply
log on to a website to find out how
local government hygiene inspectors
have rated your establishment.
The controversial ‘Scores on the Doors’
is a star-rating scheme which has
already been piloted in London, the
Midlands, Scotland, Wales and
Northern Ireland.
It is the brainchild of the Food Standards
Agency who is meeting to debate the
scoring scheme next month (March)
and decide if it should go nationwide.
Some local authorities fear public scoring
could lead to a raft of legal action
being taken against them.
But an FSA denied this and said:
“Seeing a rating up front enables
consumers to make informed choices
about whether to use that particular
food outlet.
“We aim to reduce the incidence of
food borne illness by 20 per cent.
Many people are requesting inspection
reports from their local authority under
the Freedom of Information Act.
“So, the scheme builds on that growing
public awareness, and on the agency’s
commitment to transparent working
and openness.”
Is yours one of the many food outlets
which has been piloting the ‘scores
on the doors’ scheme? If so, we are
keen to hear from you about your
experience of the scheme. Email:
editor@stiritupmagazine.co.uk
Pubgoers get pie-eyed
and legless
PUBS are earning a chunky crust
with Britain’s best loved pie . . .
Steak and ale.
It is the number one choice for hungry
customers, according to Jus-Rol pastry
makers who are preparing to launch
British Pie Week next month.
They hope to find the UK’s best pie
maker during the event running from
March 1 - 7.
Other research showed some pubs
have more exotic offerings including
Hare and Trotter Pie.
Do you have an unusual or
popular pie on your menu?
Contact editor@stiritupmagazine.co.uk
16 Stiritup FEBRUARY 2008
February is officially the month of love - so make sure you serve up plenty of
aphrodisiacal foods to get your diners in the mood!
Here are some common foods of love
used through the ages.
Asparagus: three courses of asparagus
were served to 19th century
bridegrooms due to its reputed
aphrodisiacal powers.
Banana: due not only to its shape,
but also its creamy, lush texture, some
studies show its enzyme bromelain
enhances male performance.
Caviar: is high in zinc, which stimulates
the formation of testosterone,
maintaining male functionality.
Champagne: viewed as the "drink
of love", moderate quantities lower
inhibitions and cause a warm glow
in the body.
Chocolate: contains both a sedative
which relaxes and lowers inhibitions
and a stimulant to increase activity
and the desire for physical contact.
It was actually banned from some
monasteries centuries ago.
Figs: seasonal crops were celebrated
by ancient Greeks in a frenzied
copulation ritual.
Ginseng: increases desire for
physical contact.
Onions: Not the most obvious
aphrodisiac, but onions are traditionally
served to French newlyweds on the
morning after their wedding night to
restore their libidos.
Perfumes: made of natural foodstuffs
such as almond, vanilla and other herbs
and spices, act as a pheromone to
communicate emotions by smell.
Puffer Fish: considered both a delicacy
and an aphrodisiac in Japan. If the
poisonous gland is not properly
removed, the tiniest taste is deadly.
The flirt with death is said to give a
sexual thrill. Not recommended!
Oysters: Some oysters repeatedly
change their sex from male to female
and back, giving rise to claims that
the oyster lets one experience the
masculine and feminine sides of love.
They’re also high in zinc, which is
essential for stimulating your metabolism.
Radish: considered a divine aphrodisiac
by Egyptian pharoahs, most likely
because its spicy taste stimulated
the palate.
Truffles: probably due to its rarity and
musky aroma, it has long been considered
to arouse the palate and the body.
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FEBRUARY 2008
Stiritup 17
FOOD AND INDUSTRY NEWS - LEISURE
The Food of Love
FOOD AND INDUSTRY NEWS - HEALTH & WELFARE
Superfoods to save the elderly
By Sarah Rigg
A ‘SUPER-DIET’ crammed with cream and fatty fish could protect the
three million elderly folk struck down by malnutrition each year.
Staggering statistics reveal more than
40 per cent of OAPs entering hospitals,
and 50 per cent arriving at care homes
are clinically malnourished.
The sky-high casualties have sparked
a fresh focus on the potentially
killer condition.
And now the Department of Health
has teamed up with elderly and
nutrition charities to tackle the issue.
At the heart of the attack on malnutrition
is an emphasis on super-foods.
The National Association of Care
Catering (NACC) has helped implement
the UK’s first ever ‘Nutritional Action
Plan’, under the leadership of Ivan
Lewis MP, Care Services Minister.
NACC chairwoman Sue Ullmann told
Stir it up Magazine: “There is very
little training and funding for all staff
who provide and deliver meals to
older people within the different
care settings.
“Therefore the NACC is not sitting
back waiting for the next step
from the Department
of Health.
We have developed documents to
assist staff with the delivery of the
service, including menu planning
and special diets.”
She added: “It is now even more
important that the NACC continues
with this work and that we look at the
development of mandatory training
for all those professionals involved
in the care catering sector including
front line managers.”
Malnutrition has a huge economic
impact, according to one report by
the British Association for Parenteral
and Enteral Nutrition.
Malnourished patients spend longer
in hospital, require more prescriptions
from their GPs and need frequent
home visits.
Although there are no official figures
of disease-related malnutrition it is
thought to carry a heavier price tag
that the £2billion linked to obesity.
Dietician Anna Bell Higgs is a long-time
advocate of super foods for the
malnourished elderly.
Anna, head dietician for the Care of
the Elderly Service in Scotland, says:
“I would strongly recommend that
elderly people eat plenty of butter,
milk, cheese and cream, which can
be easily added to other foods.
“I don’t really advocate soup as
a starter as it tends to fill you up
without necessarily providing adequate
calories and protein. However if that
is all the patient can manage to eat
then soup is fine, but try adding
cream or dried potatoes.”
She adds: “I would advise using an old
fashioned store cupboard approach.
Make sure you have dried potatoes,
rice, pasta, dried milk, tinned fruit and
tinned meat such as corned beef.
Sardines and mackerel are also
excellent. Ideally the elderly should
drink plenty of fluids, particularly plenty
of full cream milk. A really nice nutritious
and easy drink is to blend a mug of milk
with a banana and a couple of scoops
of ice cream. It is high in calories,
calcium and protein.”
A small tin of strawberries could be
swapped for the banana. Oatcakes
or crackers and cheese are other
great standbys.
The NACC has teamed up with Age
Concern to oversee the battle against
malnutrition in the UK.
Chairwoman Sue Ullmann added:
“Everyone involved with the NACC
is passionate about the fact that we
need to get it right.
“We are optimistic that we are now seeing developments that will put
nutrition and meals within the care
sector as a priority.”
We’d love to hear your views on
this subject. To let us know what
you think, please email
editor@stiritupmagazine.co.uk
18 Stiritup FEBRUARY 2008
Sue Ullmann
Dangerous infections
are not transmitted via
hospital staff uniforms,
a health study states.
Fairtrade in the workplace
Companies are being encouraged
to offer Fairtrade products in the
workplace through a special initiative
by Business in the Community.
The organisation is hoping to inspire
companies and agencies to examine
Products:
Blue Dragon Medium Egg Noodles
Blue Dragon Stir Fry Rice Noodles
Blue Dragon Teriyaki Sauce
Blue Dragon Hoi Sin Sauce
Blue Dragon Oyster Sauce
Blue Dragon Plum Sauce
Blue Dragon Hot Chilli Sauce
the Fairtrade issue and stock coffee
and tea from Fairtrade sources in
work canteens and kitchens.
For further information on Business in
the Community, visit www.bitcni.org.uk
There was no conclusive evidence
that uniforms pose a significant
hazard in terms of spreading germs.
But the Department of Health
report does issue a good practice
guide for hospital workers in
response to public concern there
is a risk.
A high percentage of patients
do not like seeing hospital
staff in uniform away from the
workplace - even though a 10
minute wash at 60C is sufficient
to remove 90 per cent of
micro-organisms.
Blue Dragon Szechuan Tomato Sauce
Blue Dragon Black Bean Sauce
Blue Dragon Sweet & Sour Sauce
Blue Dragon Sweet Chilli Sauce
Blue Dragon Soy Sauce
Blue Dragon Sesame Oil
FEBRUARY 2008
Stiritup 19
FOOD AND INDUSTRY NEWS - HEALTH & WELFARE
Do super-bugs hug
to your uniform?
Growing a better
future for coffee
Consumer interest in sustainability and ethically
sourced products has been growing over
recent years. So what is sustainability and
how is it relevant to coffee?
Kenco Sustainable Development is a
uniquely comprehensive coffee range
made entirely with beans sourced
from farms certified by the Rainforest
Alliance. Certification provides an
independent assurance that high
standards of social, economic and
environmental care are being met
during the farming of our coffee.
Sustainability is about ensuring that
what we do today to meet our needs
doesn’t make it harder for future
generations to meet their needs.
Sustainable coffee is great tasting
coffee produced in a way that
conserves wildlife, protects farm
workers and helps farmers improve
their income and quality of life.
Sustainable farming ensures that
people who work the land live with
dignity and with their human rights
fully respected. Farmers are helped
to earn a decent living for themselves
20 Stiritup FEBRUARY 2008
and their families without damaging
their environment and without
depleting vital natural resources.
Great coffee, sustainably farmed
At Kenco, we are passionate not just
about great-tasting coffee, but also
about a sustainable future for coffee
farming. Of course we never forget
that our consumers expect excellent
quality coffee and that’s why Kenco
Sustainable Development is made
with 100% Arabica beans, giving a rich,
full aroma and a smooth, distinctive
taste. These coffee beans are carefully
selected for their superior quality.
The Kenco Coffee Company offers
the most extensive range of ethically
sourced products in the market place
from vending in-cup, to freeze dried to
fresh espresso beans. This enables you
to offer your customers high quality,
ethically-sourced coffee, all under the
famous Kenco brand.
For more information on The Rain
Forest Alliance visit
www.rainforest-alliance.org
For information on the full Kenco
Sustainable Development range
visit www.kencocoffeecompany.co.uk
or phone 0870 241 4820
Food for Thought
By Tony Horton, CEO of Tricon Foodservice Consultants plc
The alarmist talks of rising obesity and especially
childhood obesity has undoubtedly led towards
a trend of healthy eating.
More people are realising that you are
what you eat and catering establishments
are having to change their ideas about
menu items to include healthier options.
So what exactly is
healthy eating?
In my view it isn't a radical change of
cutting out sugar, fat and salt levels
completely from our diets but more
of a little of what you like - even if it's
a gooey chocolate cake - is ok once
in a while if taken in the context of a
balanced diet.
The way forward is through evolution
not revolution and the seeds of change
are already here. We have been
working closely with organisations such
as MyVitality who promote healthy
eating in the workplace, canteens
and other catering outlets.
Their research shows that
eating more of the right
foods doesn't just
make people more
alert, it also reduces
many of the common
illnesses that people
simply put up
with - including
stress, high blood
pressure and
digestive problems.
The general advice is to reduce the
intake of animal fats and increase
consumption of fruit and vegetables,
to include more choice in whole grains
with a greater proportion of nuts and
seeds and to reduce dependency on
stimulants such as alcohol and coffee.
The Optimum Nutrition UK Survey
carried out in 2004 involved over 37,000
adults. It was the largest survey of its
kind, demonstrating that those with
the highest health rating consistently
consumed less sugar, refined foods,
caffeinated drinks, wheat, dairy
products and salt, while consuming
more fresh fruit, vegetables, nuts,
seeds, fish and water.
Meanwhile The Food for the Brain
Child Survey, September 2007,
surveyed over 10,000 children in
Britain comparing food intake
with academic performance,
behaviour and health. It was
found that 'children who eat
a portion of fresh fruits and
vegetables, raw nuts and
seeds everyday are twice
as likely to perform well
academically.'
Sugar was flagged up in
Food for the Brain Child
Survey as a food additive
which actually impedes brain
function. So the message
is to cut down on sugared
drinks offering fruit
juice and water
instead.
Fried foods may be popular but they
are also included in the list of 'brain
drain' foods.
While implementing healthy eating
practices may require a different
approach to menu planning it also
has a huge impact on the health
and well being of customers.
Yet those wanting to follow this advice
should not feel deprived when
choosing food.
It’s about adding, not
taking away
We can’t expect coffee bars and fizzy
drink vending machines to be removed
over night but we can start to look at
alternatives and giving people the
choice. These have included the juice
bar successes in the workplace in
recent years. Salad bars have been
around for much longer but where is
the progression? We are going to need
more help from the caterers to make
these more creative and imaginative
if fruit and vegetables are to become
a greater part of our diet.
Small portions
Other alternatives could include the
hot version of the deli bar that gives
people the choice to select their
own ingredients to suit their dietary
requirements. Same principle as for
cold food but with hot vegetables and
prepared dishes of pulses and whole
grains. A little like the tapas plates we
have become used to - small portions
of varying types of food. These are also
easy options to offer as snacks via
school canteens and tuck shops in the
place of crisps and chocolate bars.
The important underlying issue here is
the freshness of the food to maximise
the taste and nutritional value of what
we eat. It is about offering more real
choice rather than less if productivity
and academic performance can really
be improved with more investment
in catering.
Tricon is Europe and the Middle East’s
leading foodservice consultancy,
providing integrated management
and design services to customers in
all sectors of the hospitality industry.
For more information see
www.tricon.co.uk, contact Tricon
Foodservice Consultants on
020 8591 5593 or
email admin@tricon.co.uk
FEBRUARY 2008
Stiritup 21
SIGNATURE DISH
Celebrity Signature Dish
My Signature
Dish by
Kyran Bracken
Kyran was a member of the England
rugby team who won the World
Cup in 2003 and has enjoyed a long
career in the game, both as a player
and coach.
In 2007 he gained notoriety - and
no doubt plenty of stick from the
rugby-playing fraternity! - when
he won ITV’s Dancing on Ice. He is
currently on a nationwide tour with
Holiday on Ice. He lives in north
London with his wife and two sons.
Kyran admits he’s not a regular cook
but, here, he shares the recipe for his
signature dish, Beef Wellington.
1 Egg
40g (11/2 oz) Butter
1 tbsp Vegetable Oil
Method
Pre-heat oven to 220°C: 425°F: Gas 7
Trim and tie up the beef at intervals
with fine string so it retains its shape.
Heat the oil and 15g (1/2 oz) of the
butter in a large frying pan, add the
beef and seal and lightly colour on
all sides.
Beef Wellington
Ingredients
SERVES 8
1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Smooth Liver Paté
22 Stiritup FEBRUARY 2008
Roast for 20 minutes, allow the beef
to cool then remove the string.
Fry the sliced mushrooms in the
remaining butter until soft, allow
to cool and mix with the pate.
On a lightly floured surface, roll out
the pastry into a large rectangle to
a thickness of 0.5 cm (1/2 inch).
Spread the paté and mushroom
mixture along the centre of the pastry.
Place the meat on top in the centre.
Brush the edges of the pastry with
the beaten egg.
Fold the pastry edges over and turn
over so that the join is underneath,
folding the ends under the meat.
Place on a baking tray.
Decorate with leaves cut from the
pastry trimmings, brush with the
remaining egg.
Bake for 50-60 minutes, covering
with foil after 25 minutes.
Allow to rest for 10 minutes
before serving.
PLACE YOUR ORDER WITH YOUR USUAL FOODSERVICE CONTACT
Claim up to 4 Free Cinema Tickets using this form. You will automatically receive 1 entry into the Prize
Draw for each ticket you claim. Please complete in full and mail in together with your invoices or delivery
notes as proof of purchase to the following address: Typhoo Cinema Offer, PO Box 133, Uckfield, East
Sussex TN22 1HH. You must highlight the qualifying purchases on the invoices or delivery notes you send.
PREFERRED CINEMA CHAIN ODEON Cinemas / Showcase Cinemas
OFFER CLOSES 04/04/08
1 x CHILD
3 x CHILDREN
1 x CHILD, 1 x ADULT
2 x CHILDREN, 2 x ADULTS
2 x CHILDREN
3 x CHILDREN, 1 x ADULT
2 x CHILDREN, 1 x ADULT
4 x CHILDREN
Account No:
Tel:
Mobile:
Total Number of tickets claimed on this form:
001
Claimants Name:
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Postcode:
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(DELETE AS APPROPRIATE)
SELECT YOUR TICKET OPTION BELOW. TICK ONE BOX ONLY
TICKETS ARE ONLY AVAILABLE IN THE FOLLOWING COMBINATIONS
TERMS & CONDITIONS 1. Participation is open to UK independent caterers excluding contract supply caterers, employees of Typhoo, their families & their agents & anyone professionally connected to the promotion. 2. Qualifying purchases must be made between 01/02/08 and 04/04/08 to be valid. 3. The information/instructions on this advert form
part of the terms & conditions of this promotion 4. A total of 5,000 cinema tickets are available and will be allocated in order of the date that claims are received. In the event of claims being received after all tickets are allocated, claimants will not receive tickets but will still be entered into the prize draw 5. To claim your free cinema tickets, simply purchase 1 case of 2 x 1100 catering tea bags or 4 x 250
string tag & envelope tea bags or 1 case of 12 x 100 string tag & envelope tea bags. Send this completed form together with proof of purchase(s) to Typhoo Cinema Offer, PO Box 133, Uckfield, East Sussex TN22 1HH. Deadline for receipt of claims is 25/04/08 6. One cinema ticket issued per qualifying case purchase. Maximum 4 tickets per claim. Tickets combination limited to the selection on the form. If no
valid option is selected the promoter will decide on your behalf and this will not be exchangeable. 7. Proof of posting your claim does not constitute proof of delivery. The Promoter is not responsible for any entries that are lost, incomplete, delayed, illegible or damaged. Claims only accepted on original forms, photocopies not accepted. 8. All claimants will receive one entry into a prize draw. One prize is
available of an Indian Safari Adventure for 2 adults. Valid passports required. Accommodation is based upon two people sharing. Specified accommodation and activities are subject to availability at time of booking. Activities are subject to supplier terms and conditions. Travel excludes Christmas, New Year, Easter, School holidays and public holidays. This prize must include a full weekend. Winners are strictly
advised to undergo all necessary immunisation before embarking on this trip. Winners must be eligible for international Visas. 1 additioanal prize of London Film Premiere trip for 2 to a future 20th Century Fox Film will be awarded to an claimant purchasing from CRG. The draw will be made on 2nd May and winner notified within 7 days. 9. No alternatives are available to the cinema tickets or the holiday
prize. In the event that items become unavailable, Typhoo will replace them with an alternative of equal or greater value. 10. Odeon vouchers may not be used at: Camden, Covent Garden, Kensington, Leicester Square, Marble Arch, Panton Street, Swiss Cottage, Tottenham Court Road, Wardour Street or West End 11. Cinema tickets will be posted within 28 days of receipt of valid proof of purchase and completed
claim form while stocks last 12. The liability gifts/prizes is the responsibility of the company and/or caterer entering the promotion and must be declared on tax returns where relevant. 13. Prize draw winners name and county will be available during May 08 by sending a SAE to the promoter marked Ty.hoo FS winner name Promoter: Typhoo Tea Ltd PO Box 8, Morton Wirral CH46 8XF
IT’S ALL ABOUT IMPULSE AND INDULGENCE
•For hot chocolate to succeed it has to deliver a
real treat for consumers and strong cash margins
for you.
• As the 3rd hot beverage, after tea and coffee, hot
chocolate has to be very impulsive to consumers
looking for an adult, indulgent drink.
•Galaxy® Bliss delivers all this and more.
DOUBLE THE DECADENCE
• Galaxy® is your consumers’ MOST LOVED
chocolate brand.*
• Galaxy® Bliss is an agglomerated formulation
which makes it easier to mix with milk, quicker
to serve and delivers greater consistency.
• Galaxy® Bliss is positioned as a premium add milk
hot chocolate, ideal for increased margin and
promotional opportunities.
THE RANGE
Galaxy® Bliss is available now in new 2kg tins.
The rest of the Galaxy® Hot Chocolate range
includes Instant Hot Chocolate for Vending,
Dispense Machines and Single Serve Sticks in both
22g and 28g format. Source: Joshua ConsumerCheck March 2007
Telesales and Customer Service
01942 408 600
www.aimiafoods.com
AIMIA Foods Limited, Penny Lane, Haydock, Merseyside, WA11 0QZ
Telephone: 01942 272 900 Fax: 01942 272 831