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SEABROOK CRISPS: Our Best Ever Proposition for Vending Operators

 

Revised – 31.10.18 – NIVO Mail A4 Flyer Revised

Coffetek has received three awards from the British Vending industry: Innovation, Best Machine Manufacturer and Best Table-top Machine

 

 

Once again Coffetek has been rewarded with the Innovation award at the “Vending Industry Awards”, due to its beverage machine Novara Protein.

The British Vending industry Gala Awards took place on October 2nd at the Forest of Arden Hotel & Country Club in Birmingham and there we won the first award of the evening, in the category of “Best Machine Innovation” for Novara Protein.

Novara Protein incorporates the latest technologies of protein shake making, which guarantees the perfect combination of ingredients, as well as the appropriate texture, served consistently and immediately making it in an ideal model for gyms, CrossFit and sports centres.

This recognition is added to the ones already awarded in September by the British consortium AVS, which awarded us with the Best Machine Manufacturer and the Best Table Top Vending Machine with the Vitro series.

The successful Vitro series, designed for offices and Horeca establishments, combines a wide selection of models with different capacities, functionalities and processes of delivering drinks, from espresso or filter coffee to leaf tea infusions. It also incorporates a state-of-the-art design with a smoked glass finish and and brushed stainless steel.

With these three awards, we continue to lead the UK Market as we have been recognised by the “Vending Industry Awards” as the best machine supplier and/or innovation six times in consecutive years.

GREAT OFFERS FROM KELLOGG!!

 

 

Hiring interim cover or at short notice

 

Your business may need some interim cover as one of your key members of staff is off on long-term sick leave or maternity leave, or you may need an extra pair of hands at very short notice to deal with busy periods.

In these types of situations, what are your best options? Ellis Whittam look at what you can do and the essential things you need to be aware of:

Zero hours contracts

Despite the furore surrounding zero hours contracts in recent years, they are a great way to access a pool of people and respond quickly to fluctuations in demand. Employers particularly like these contracts because workers are only paid for the work they actually carry out.

However, employers need to take care to not fall in the common pitfall of assuming that zero hours contracts mean zero rights. Employers must establish the individual’s employment status and what rights they are entitled to. In most cases, the nature of zero hours means that the individual will be considered a ‘worker’, therefore they have the right to be paid the National Minimum Wage, paid annual leave and not to be discriminated against on basis of sex, disability etc.

Overtime

You may decide to get your existing staff to work overtime. You can only make employees work overtime if their contract allows this. You do not have to pay workers for overtime, but the employer needs to ensure that the employee’s average pay for all the hours they have worked does not dip below the relevant minimum wage requirements.

Fixed-term contracts

Fixed term contracts are another fantastic way to get some additional help. But many businesses are unaware that fixed-term employees have a lot more rights and protections than they may first realise, which can lead to some nasty surprises and significant liability.

Fixed-term employees have the right to not to be treated less favourably than comparable permanent employees. Plus, the non-renewal of a fixed-term contract constitutes a dismissal in law. This means that they may be able to claim unfair dismissal if they have over two years’ service. They may be able to succeed in their claim if they show that the employer failed to renew their contract for a fair reason or for not following a fair procedure!

To explore this further, contact Ellis Whittam, who are NIVO’s preferred partner, on 0845 226 8393. Alternatively, contact Ben Delaney on BenDelaney@elliswhittam.com for more information.

AVA Northern Regional Meeting

Huhtamaki introduces new QR code recycling initiative

 

Cup manufacture Huhtamaki has launched an initiative aiming to increase cup recycling within the UK. Whilst using the new Specialty cups (single wall hot cups and paper vending cups), consumers will also notice a message to ‘please recycle this cup’ and a QR code that can be scanned by a mobile phone which will lead the consumer to a web page which contains details of the growing numbers of cup recycling sites and schemes across the UK.

Becci Eplett, marketing manager for Huhtamaki UK, said: “We wanted to refresh our single wall and paper vending cup offering and introduce a more modern colour palette for consumers.  The cup aesthetic is a really important contributor to the overall drinking experience but we also wanted to do more to help to communicate the recycling message. All of the cups manufactured by Huhtamaki in the UK are either recyclable or certified as compostable in approved composting facilities. Our Specialty cups are made in the UK from 100% PEFC certified paper board and are recyclable via a fast growing and accessible recycling infrastructure including outlets and in-store collection schemes, ACE UK Bring Banks*, waste contractors, specialist cup collection and recycling operatives as well as numerous in-store and regional recycling schemes.

The question is how do we direct consumers to their nearest cup recycling point to enable them to recycle their used paper cup?  We add a QR code to the cup which links to a new page on our website that lists recycling schemes in the UK.”

The website will be constantly updated whenever a new recycling scheme is available and will be a crucial point of contact for consumers and businesses as they aim to increase their own cup recycling activities. Aside from recycling scheme updates, the Huhtamaki website is a great source of information on all aspects of cup manufacturing and recycling, including explaining more about Huhtamaki’s commitment to sustainable manufacturing.

The new designs on the Specialty Range also feature iconography to highlight that all the wood fibres used in Huhtamaki’s UK-made cups come from sustainability managed, PEFC certified, forest.  The range continues to offer the same sizes of cups as before

AVA & BSDA Technical Day

 

Finding Your Sweet Spot Tuesday

Tips from chefs and sensory experts to satisfy customers while lowering the amount of sugar.

Reduce Sugar

  • Limit added sugar wherever possible.
  • In general, the sweeter something is, the more you can remove without having a negative taste impact.
  • A simple approach to reducing sugar (and calories) is to offer smaller portions. This can be a good strategy for recipes where reducing sugars is challenging.
  • Look for unsweetened ingredients. For example, choose fruit canned in juice or water instead of heavy syrup.
  • Offer sugar free syrups for consumers if they would like to sweeten beverages.
  • Add sugar to beverages only upon request, and offer a single packet of sweetener or sugar instead of an unlimited supply. By making unsweetened coffee and tea your standard, you can reduce sugars consumed in drinks.

Be Strategic About Flavours

  • Use flavours that are naturally associated with sweetness and enhance its perception. Try cinnamon, pineapple, strawberry, vanilla, lemon, almond, caramel, and lychee.1,2
  • Use contrasting flavours to play up the sweetness. Bitterness and sourness decrease sweetness, while low levels of saltiness or umami play it up. Just be careful not to go overboard on saltiness, which can take the focus away from sweetness (think salted caramel).

Focus On Your Other Senses

  • Intensify the colour of red foods and drinks to increase the perception of sweetness. In studies, dark red solutions  were rated sweeter than light red  solutions even when they contained less sugar.3
  • Play with the texture of foods to take the focus away from flavour. Chopped nuts, toasted coconut, or hot or cool sauces can create an exciting sensory experience without extra sugar.
  • Serve foods and beverages warm instead of cold to increase perceived sweetness since temperatures can affect taste perceptions.4

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

 

1.Prescott, 1999 2. Spillane, 2000 3. Johnson and Clydesdale, 1982  4. Green, Heat as a Factor, 1993

What’s Hot in Coffee Sweeteners?

 

Not every customer wants to drink coffee unsweetened. Thankfully, there are many creative ways to add flavour and sweetness without overloading on sugar, syrups, and whipped cream.


Have you considered these top tips?
Steam milk before adding to coffee to enhance its natural sweetness. Pro tip: 60-65 degrees Celsius is the ideal temperature for creating perfect foam and preventing milk “skin” from forming.
Some common flavours are associated with sweetness. Dust the top of a drink with cocoa, cinnamon, or vanilla powder.
Infuse coffee with citrus peels or other fruits to intensify sweetness perception.
Use cold brew coffee, which tends to have less bitter notes.
It’s also a good idea to have sugar free syrups available should consumers want to sweeten to their preference.

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Cardamom Macchiato Cooler
Ingredients

1 shot espresso
65 ml cardamom-flavoured milk
Ice cubes
Ground cardamom
Method

Make cardamom-flavoured milk using the instructions on the next page.
Place 2-4 ice cubes in a jug, pour the flavoured milk over it, and mix or froth for approximately 45 seconds until the milk has a smooth, silky texture and volume doubles.
Place 4–6 ice cubes in a shaker and pour the espresso over it. Shake until the shaker is covered with a frosty mist.
Pour the cold espresso into a glass, using a strainer to hold back the ice cubes.
Slowly pour the cold and flavoured milk froth over the beverage to create a new layer.
Sprinkle ground cardamom on top for decoration.
Enjoy!

_____________________________________________________________________________

Tropical Macchiato
Ingredients

1 shot espresso
50 ml milk
100 ml hot water
1 mandarin orange
½ stalk lemon grass
Ice cubes
Method

Make a lemon grass infusion using the instructions on the next page.
Place 2–4 ice cubes in a measuring jug, pour the milk over them, and mix or froth for approximately 45 seconds until the milk has a smooth, silky texture and volume doubles.
Cut two wedges from the orange and put them in a glass. Squeeze the rest of the orange, and keep the juice in a separate jug.
Put 4–6 ice cubes in a shaker and pour the espresso, lemon grass infusion and mandarin juice over it. Shake until the shaker is covered with a frosty mist.
Pour the cold coffee mixture into the glass, using a strainer to hold back the ice cubes and lemon-grass pieces.
Slowly pour the cold milk froth over the beverage to create a new layer.
Mix and enjoy!

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

Kellogg’s have announced that they have partnered with market specialists Brands in Distribution

Kellogg’s have announced that they have partnered with market specialists, Brands in Distribution, to support their growth ambitions in the UK Vending Market.

We caught up with Jem Collins, MD at Brands in Distribution for the latest.

 

‘I’m absolutely delighted to be supporting Alex and the team at one of the nation’s best-loved brands. We know that in the UK snack market health is one of the shopper’s greatest concerns. Traditional chocolate and sugar confectionery are in decline whilst “Better For You” snacks continue to grow as shoppers seek alternatives to traditional confectionery.

In the vending market vending operators are reacting to meet the needs of a more health-conscious consumer this alongside the CQUIN and GBS guidelines, is shaping needs across the NHS and all other Government estates. Upon speaking to operators, it feels their challenge is finding compliant products that deliver on both rates of sale and margin. Although Kellogg’s have the largest share in unit sales of single bar snacks within the symbols and independent convenience channel (52 w/e 11 Aug 18, IRI) with their Better For You range, there is clearly headroom for growth in the vending channel. I’ve found this somewhat surprising, especially given that consumers take confidence in buying known brands, particularly in vending where there is glass between the consumer and the product. At the same time, however, it is an exciting opportunity for all of us. Kellogg’s Better For You range meets all need states and occasions and the Coco Pops and Rice Krispies Cereal and Milk Bars contain less than 100 calories per bar making them an ideal alternative. Their entire cereal bar brand range including Rice Krispies Squares, Special K, Special K Protein, Nutri-Grain, Cereal and Milk Bars and Nuts and More bars meet the needs of shoppers looking for on the go alternatives to chocolate bars and confectionery.”

Alex Tye, National Accounts Executive at Kellogg’s added ‘It’s great to be working with Jem, we are looking forward to developing our presence in the market by presenting our range further with increased promotional activity in the coming weeks and months. It is hoped this will drive our distribution within the vending channel, one of which is a great focus for us due to the various need states our ranges fulfil. We are looking forward to working closely with operators to gain a greater understanding of requirements and look to capitalise on joint opportunities. Jem has a great understanding of this channel and so we were keen to partner up to develop our existing position, and provide compliant and nourishing products for consumers on the go.”

 

Jem Collins: Brands in Distribution  (1) Alex Tye: Kellogg (2)

Sweetness Without Using Sugar

Sugar is not the only source of sweetness. In fact, there are several other options that have few—or even no—calories.

Sugar Replacements

Aspartame, saccharin, and other synthetically formulated ingredients are often used to sweeten diet or sugar-free foods and drinks like biscuits and carbonated drinks. While these artificial sweeteners have been rigorously tested by health authorities, like the European Food Safety Authority, and are deemed safe at normal consumption levels, some consumers prefer to avoid them. This preference and the desire to reduce added sugars are driving a trend toward natural, non-sugar sweetening options, including stevia extract and monk fruit.1

The use of certain artificial sweeteners, such as sorbitol and xylitol, should be carefully considered depending on who the target audience of the food product is. These sweeteners can cause laxative effects if consumed excessively, therefore their usage may not be suitable in products consumed by the very young or those with gastro-intestinal issues.2

How do they work?

Sugar replacements are sometimes called non-nutritive sweeteners or intense sweeteners, due to their composition and relative sweetness compared to common sugars like table sugar, honey, or fructose.

These substitutes typically yield no or low calories. In addition, since they may be many times sweeter than sugar, they can be added in very small amounts—they have much more sweetening power per calorie. The sweetness of food is also an important consideration: the UK government recommends that the sweetness of food should also be gradually reduced in addition to the sugar content, as this allows for individuals’ palates to gradually adjust to less sweet food.3

Monk Fruit

Monk fruit comes from the Luo han guo plant, which is native to Southeast Asia. It has no calories, is approximately 300 times sweeter than sugar, and like stevia, is generally recognised as safe to consume.

Whole monk fruit is not widely available. However, you can find powdered extract which is made by peeling, seeding, and squeezing the fruit. It’s also used as an ingredient in low- calorie versions of table top sweeteners, beverages, baked goods, yoghurts, sauces, and desserts.

As with stevia extract, a little monk fruit goes a long way.  Take time to experiment and find the right amount to provide the ideal level of sweetness.

Stevia Extract

Stevia extract comes from the leaves of a South American plant. The extract is virtually calorie-free, approximately 250 times sweeter than sugar, and generally recognized as safe to consume.

Powdered stevia and stevia blends are becoming increasingly available in the UK, and you can find many products sweetened with stevia extract, including soft drinks, sports drinks, yoghurts, and desserts.

However, it’s also easy to prepare your own. Just keep a plant in the kitchen, and snip a leaf to use as a garnish in drinks or on desserts. Or, dry the leaves, steep   them in hot water, and strain to create a calorie-free syrup that you can add to foods and drinks. Remember, since stevia is so much sweeter than sugar, you only need a little to get the flavour you want.

Sweet Natured

When you’re thinking about replacing sugars with other sweeteners, remember that taste is not the only consideration. Sugars play an important functional role in some foods. In foods and beverages where sugars don’t play a critical functional role, it’s easier to reduce or replace them. You may need to make some adjustments to whipping time or cooking times or temperatures, but the lack of sugar won’t affect the structural integrity of the food (see The Function of Sugar article). 

For example, in egg-based desserts, like custards, or in whipping applications like creams and meringues, you can reduce sugars or completely replace them with other sweeteners. However, sugars play an important structural role in baked goods. Alternative sweeteners won’t feed the yeast fermentation that’s critical for the crumb structure of cakes and breads, so you can’t completely remove or replace the sugar. Instead, start with a 10% reduction, and adjust until you’re happy with the results.

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

 


1. Shoup, 2017  2. NHS Choices, The Truth About Sweeteners, 2016  3. PHE, Sugar Reduction: Achieving the 20%, 2017

Discover FordPass Connect

Discover FordPass Connect

The FiestaNew EcoSportAll-New Focus and New Transit Connect can be specified with FordPass Connect, with more vehicles being added in 2018 and 2019. FordPass Connect takes your car to another level of connectivity, unlocking a whole range of new features for your fleet. Once paired with the FordPass app, you’ll enjoy:

Up-to-date traffic information

Get the latest traffic information sent directly to your car’s navigation system with Live Traffic*. Traffic flow and incidents like accidents or roadworks are monitored as they happen, 24/7. So you’ll always find the fastest route to your destination.

Remote control features

Check whether your car’s locked and lock/unlock the doors remotely, all using your smartphone. If it’s a Focus with automatic transmission, you can even start the engine remotely so it’s safely defrosted when you’re ready to go.

Confidence in your next journey

Make sure your Ford’s ready for the road ahead by checking fuel, tyre pressure, mileage information and more, all before setting off, all using the FordPass app.

On-board Wi-Fi

Stay connected wherever you are with your own Wi-Fi hotspot**, featuring speeds of up to 4G LTE for up to ten devices. Each vehicle comes with a 3 month or 3GB free trial, so you can discover how mobile working works for you best.

How it works for a Fleet Manager

FordPass Connect is a cellular modem which enables your Ford to connect to a network, much like a mobile device with a SIM card. The modem is fitted at the factory, and connected before delivery. This gives the user a seamless experience when they link their vehicle with the FordPass app.

The SYNC system keeps the driver in control and as connected as they want to be. The driver can set preferences for their vehicle at any time, including what Connected Vehicle Information is shared with Ford. They can do this under ‘Connectivity Settings’ by tapping the icon, or via SYNC settings.

While drivers are in control of their connectivity, as a Fleet Manager, you have the option to take control too. Find out more about what data is shared, how FordPass can be used, and what options are open to you if you want to limit your drivers’ connectivity, in our Q&A document.

*Live Traffic is free for the first 2 years following the purchase of a new Ford featuring SYNC 3 with navigation; thereafter a license fee is payable.

**To take advantage of the built-in Wi-Fi hotspot capability, a 2018 Ford vehicle must come with the appropriate hardware, and a wireless service plan is required. The on-board modem will be connected at the time of vehicle delivery. Data coverage and service is not available everywhere and terms of your wireless plan, including applicable message and data rates, may apply. You may choose to opt in/opt out of certain data sharing. Please see https://www.ford.co.uk/useful-information/connected-car-privacy-policy for more details.

The Function of Sugar

 

From browning to baking to preservation, sugars contribute some important functional qualities, as well.

When reducing sugar in a recipe, it’s important to consider those functionalities and when possible, take steps to compensate so you can achieve similar results.

Sugar increases the volume of baked goods. As yeast consumes the sugar in a dough, it releases bubbles of carbon dioxide. These bubbles expand the dough, creating a more porous structure and a softer crumb.1

Sugar helps preserve jams and jellies. At the right concentrations, sugar binds the water in food. With no water available to micro-organisms, they starve, keeping the food fresh longer1. To get similar results when reducing sugar, reduce pectin (the setting agent) at a 1:1 ratio.

Sugar lowers the freezing point of foods. When you reduce sugar in frozen desserts, ice crystal formation will be larger. To help maintain a smooth texture, try adding pectins, gelatines, or gums.1

Sugar increases the setting temperature for baked egg custards. Reducing or omitting sugar won’t impact the firmness or texture of the custard, but it will change the way it sets while baking. When reducing sugar, instead of changing the cooking temperature, just reduce cooking time by 2-5 minutes.

Sugar affects whipping time in meringues and sponges. Because sugar increases the time it takes to whip food, it’s best to whip to soft-peak stage, then add sugar. If reducing sugar by 50%, you can decrease whipping time by 25%.

Sugar helps foods brown and crackle. The Maillard reaction between sugar and amino acids helps food brown, creating the perfect finish for everything from golden bread crust to the toasty baked meringue. Sugar can also help water evaporate on the surface of foods to produce a cracked texture.2

Sugar enhances the mouthfeel of beverages. When dissolved in a liquid, sugar adds thickness and body, creating a pleasing texture and helping the flavour linger in the mouth3. Reducing sugar in beverages may therefore need to be implemented incrementally over time.

Sugar retains moisture. Sugar enhances the flavour, moisture retention, and tenderness of baked goods. To maintain these qualities, balance reduced sugar with reduced amounts of fat, egg, and liquid.4

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

 

1. Dan Sukker, Functional Properties of Sugar, 2017 2. The Sugar Association, Why sugar is in food, 2015 3. Berry, 2013 4.Campbell, Penfield, Porter and Griswold, 1980

Making It Lighter

There are many ways to cut down on sugar without compromising on the delicious look and taste of foods.

 

Experiment with a few of these methods to create a delicious dessert with less sugar

  1. Replace some sugar in cream or fruit fillings and toppings with natural sweeteners, for example stevia extract, experimenting to perfect the flavour. Try starting with a 10% reduction, and remember that stevia extract is not a 1:1 replacement – you need much less to get the same taste impact. Garnish the dessert with an edible stevia leaf for a sweet surprise.
  2. Consider how sweetness is distributed in your recipe and where it has the biggest impact. For example, you can increase the sweetness of fillings slightly, while decreasing sugar in the cake mixture. The fillings will work harder to boost sweetness perception, but overall total sugars can be lowered.
  3. Add fresh, ripe berries (or your other favourite fruits) since ripe fruit notes enhance sweetness perception.
  4. Add complexity to the sensory experience to take the focus off of sweetness. For example, choose bourbon vanilla instead of regular vanilla. Or, add nuts or other garnishes for contrasting textures that add a bit of crunch, crackle or snap.

Remember—serving smaller portions is also an important way to reduce sugar (and calories).

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

1. Dan Sukker, Functional Properties of Sugar, 2017 2. The Sugar Association, Why sugar is in food, 2015 3. Berry, 2013 4. Campbell, Penfield, Porter and Griswold, 1980

Invest in your employees’ training…

 

Investing in the training and development of your employees is no longer a luxury. It’s a must.

Your employees are your business’ greatest asset, so nurturing your employees is key to your success.

Benefits of training

From a HR perspective, training can boost employee engagement levels, improve performance and help retain key talent.

In brief, it can:

  • Reduce a high employee turnover
  • Create a pool of employees who may be able to move into more senior roles
  • Help employees feels more valued
  • Give employees a wider understanding of the business
  • Better equip your employees – training enables their skills to remain up to date and fill in some gaps
  • Allow your employees to stay ahead of the competition
  • Enhance your reputation and attract a wider pool of candidates
  • Tackle any issues that your workplace is facing, for example, if you have noticed a team is struggling with some software, some training can help them comes to grips with it
  • Enhance operational efficiency

Cost

The great news for businesses is that investing in your employees doesn’t have to bring about a substantial financial cost. Carrying out in-house training sessions and/or using online tools can be a beneficial way to equip your employees with essential knowledge and keep costs down.

Recouping costs

If you pay out large amounts of money for external training courses, you will want to protect your business’ interests.  It can be frustrating to train someone and watch them leave a short time after.

You can, for example, enter into a training fee agreement with the employee so that if they leave within a certain period of completing the training, they need to pay back the costs.

You can implement a sliding scale system, for example, if they leave while the course is ongoing or up to six months after, they pay 100% and if they leave between six and nine months after completion, they pay 75%. With the sliding scale system, the main premise is that the longer they stay and the longer you benefit, the less they have to pay back.

You should also make it clear that they agree to you deducting this amount from their final salary or any outstanding payments that are due to them upon termination. This helps prevent complaints in the future.

To explore this further, contact Ellis Whittam, who are NIVO’s preferred partner, on 0845 226 8393. Alternatively, contact Ben Delaney on BenDelaney@elliswhittam.com for more information.

What Is Sugar?

Sugar is a carbohydrate, a natural source of energy found in many types of food.

There are six types of simple sugars.

Know Your Limits

In 2015, the Scientific Advisory Committee on Nutrition reviewed the role of carbohydrates in the diet, and UK recommendations were changed to recommend that no more than 5% total energy should come from free sugars 1, 2.

In Practical Terms

5% of daily energy intake corresponds with:

Adults and Older Children (11yrs+)
7.5 teaspoons (30g) of free sugars per day

Children (7-10yrs) 
6 teaspoons (24g) of free sugars per day

Children (4-6yrs) 
5 teaspoons (19g) of free sugars per day

What Are Free Sugars?

Free sugars include all added sugars, all sugars naturally present in honey and syrups,  fruit juices, vegetable juices, smoothies and similar products in which the structure has been broken down, as well as;  lactose and galactose added as ingredients. It does not include the sugars naturally present in milk and dairy products, fresh and most types of processed fruit and vegetables and in cereal grains, nuts and seeds. ‘Total Sugars’ consists all the sugars found in a food.3

What About Juices? Experts Say:

  • Compared to whole raw fruit, fruit juices contain less fibre and some micronutrients.
  • Limit consumption of fruit juices to 150ml per day, which counts as 1 of 5 a day. Too much juice increases the risk of tooth decay.2
  • Choose juicy waters or water down pure fruit juice to increase the volume of the drink, without increasing sugar consumption.

 

 

 

 

 

 

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

 

1. SACN, Carbohydrates and Health, 2015 2. NHS Choices, How does sugar in our diet affect health? 2017 3. PHE, A definition of free sugars for the UK, 2018 4. PHE, National Diet and Nutrition Survey, 2018 5.UK Government, Childhood Obesity: A Plan for Action, 2016 6. PHE, Public Health Matters, 2017 

The High Costs of Excess Sugar

 

The costs of obesity in terms of both human health and money spent on medical care are too big to ignore.

1.9 Billion Overweight

  • The number of overweight or obese people around the world has reached epidemic proportions, nearly tripling since 1975.  In 2016, more than 1.9 billion adults, 18 years and older, were  overweight, and 650 million of them were classified as obese.
  • According to recent figures,  58% of women and 68% of men are currently overweight or obese in England.2
  • Sugar consumption increases the risk of consuming too many calories, which can lead to weight gain. Sugar sweetened beverages in particular have been linked to higher weight in children in the UK3.

Rising Medical Costs

  • The UK government spends more each year on the treatment of obesity and diabetes than on the police, fire service and judicial system combined4.
  • Obese individuals  are five times more likely to develop type 2 diabetes and are at an increased risk of cancers.4
  • It is expected that costs to the NHS related to overweight and obesity will reach £9.7bn by 20504.

Worldwide Regulations

With increasing sugar consumption and its associated health risks, at least 49 governments around the world are developing or implementing some regulations on sugar, including soda taxes, advertising restrictions, and labelling guidelines5.

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

 

1.WHO, Obesity and Overweight, 2018 2. National Office for Statistics, Statistics on Obesity, Physical Activity and Diet – England, 2017 3. SACN, Carbohydrates and Health, 2015 4. PHE, Public Health Matters: Obesity and the Food Environment, 2017 5. WCRF, Curbing Global Sugar Consumption, 2015

GEM Vending Ltd take over Excellent Local Established Vending Operator Allen Vending

 

GEM Vending Ltd, based in Nottingham celebrated its 50th Anniversary this year and are delighted to announce the acquisition of renowned Vending Operator Allen Vending.

The GEM Team are keen to welcome their Allen Vending colleagues on board, making the Company the largest privately owned Vending Operator in the East Midlands.

“Bob Allen and Alan Ball have been our friends in the industry for many years, having a strong reputation for an honest and loyal approach to both their staff and customers.  The joining of our two companies is a perfect fit and can only enhance and broaden our service further and secure local jobs in the Midlands”.

Steve Gallagher (Chairman) – GEM Vending

The new GEM Vending Group will be based at GEMs current head office on the outskirts of Nottingham.

“We have known Steve Gallagher and his team at GEM Vending for many years and we are delighted with the decision.  We feel we are leaving our amazing employees and many loyal customers in great hands.  Their service, ethos and spirit of excellent flexible service mirrors that of Allen Vending and we are confident GEM will continue to delight our customers”.

Bob Allen & Alan Ball – Allen Vending

 

 

 

Sugar: Love It or Leave It?

 

It’s on every table, and seemingly everybody’s mind. From a spoonful in coffee to baked goods, desserts, and even some condiments, sugar is an important ingredient or addition to many recipes. However, as a nation we’re eating too much1, and non-government organisations and the government are challenging people to consume less and the industry to use less.

Controlling Sugar Intake

The World Health Organisation has recommended limits on the amount of sugar people consume2, and multiple governments around the world have introduced new regulations or taxes to help reduce added sugar consumption3. After a 2015 review of the role of carbohydrates in the diet4, UK recommendations were tightened and it is now recommended that no more than 5% total energy should come from free sugars. In August 2016, as part of the Childhood Obesity Plan, Public Health England implemented a sugar reduction programme which aims to see sugar reduced by 20% by 2020 in the nine categories of food that contribute the most sugar to children’s diets5,6. Furthermore, a levy was put in place on some sugary drinks from April 2018 to further encourage the reduction of sugar in drinks7.

Finding a Balance

Today, the foodservice industry is facing a challenge.  Is it possible to meet the new health recommendations, follow government regulations, and deliver enough flavour to keep your customers satisfied?

Equipping Yourself to Succeed

We’ve pulled together a series of articles designed to help you learn more about sugar: where it’s found in food and beverages, how it affects health, and what you can do to reduce sugar in recipes. You can use this information to help educate your staff and your customers about these concerns, new guidelines, and the positive steps you’re taking in your own kitchens and cafés.

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

1.Public Health England,, National Diet and Nutrition Survey, 2018 2. WHO, Sugar Guidelines, 2015 3. WCRF, Curbing Global Sugar  Consumption, 2015 4. SACN, Carbohydrates and Health, 2015 5. UK Government, Childhood Obesity: A Plan for Action, 2016 6. Public Health England, Sugar Reduction: Achieving the 20%, 2017 7. HM Revenue & Customs, Policy Paper: Soft Drinks Industry Levy, 2016

how FRIESLANDCAMPINA stock their products in retail and how we could apply this to vending…

If you have any questions or further information regarding stocking Yazoo or related products please contact:

Naveed Bhatti 07852 524 330

Naveed.Bhatti@frieslandcampina.com

5 and 6 YAZOOO

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