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Thanks to your generous donations!

Thanks to your generous donations!

 

As well as being a fantastic business and networking event, there is also the opportunity to raise money for the charities we support at the NIVO Business Networking and Golf
Event.
We have been distributing all the charity cheques from your generous donations to our raffle and auction at the NIVO Business Networking and Golf Event. 

We are very proud to have supported EdUKaid, the charity improving education and changing lives in rural Tanzania for a number of years. Graham attended the Great Vending Get Together 2018, hosted by Tim and

Sarah Varney of Revive vending, (which raised an incredible £13,000) and conducted a lively auction before presenting Tim with the cheque for £1000 raised at our Golf day. It was great to see some of the NIVO members there showing continued support. We are so proud to play a part in changing the lives of some of the world’s most disadvantaged children.

At the end of November Michelle and Graham attended a fantastic night organised by Martin and Ann-Marie Kilgallon raising funds for The Whole Autism Family. It was held at a local Indian providing great food supported with fantastic entertainment and the support was phenomenal. The work they are doing is incredible and we felt privileged to present the charity their £1000 cheque.

Keep your eye open for further updates and events.
Thank you for all your continued support of our charities. To find out further information about the charities we support, the work they do, and how to donate, please visit our website.

 

The potato drought of summer 2018

 

The summer drought that affected most of north-west Europe has resulted in both a lower and poorer potato harvest. At the beginning of October, it was forecasted that the eating potato crop was to be almost 20% smaller than last year. The North-western European Potato Growers (NEPG) association has estimated that crop yields in Belgium, the UK, France, the Netherlands, and Germany will be down 8% below the five-year average. Whilst some farmers are benefiting from a stronger free trade price others are struggling to meet contract tonnages.

Experienced potato farms can achieve yields of up to 70t/ha but the extreme drought and high temperatures have kept average yields to around 40t/ha and un-irrigated crops have struggled even more barely reaching 30t/ha.

The total predicted potato crop is only expected to between 25.5-24million tonnes despite there being an 8.4% increase in potato farming area across the five key producing countries. The result of this is a significant tightening of raw material supplies and a distinct reduction in the quality of what has been produced.

o    90,000 ha increase in land used for potato farming

o    8% reduction in harvest

o    Significantly smaller potato harvest

o    Harvest delayed as some farmers try and bulk up crops

o    Quality issues with size, colour, sprouting and secondary growths

Not only has there been a reduction in the size of the harvest, potato quality has also been badly affected. Farmers in all countries have reported abnormal/extra growths, and sprouting in the furrows raising questions about storage.

In line with quality issues, some European processors have already lowered supply standards and it is reported that starchy potatoes are being included in processing lines.

Farmers on the potato harvest so far (October 2018)

West Yorkshire, England

Patrick McCloy has 100ha of potatoes at Byham Park, Knottingley West Yorkshire. The farm has a contract with McCain providing Innovator and Royals.

Mr. McCloy says “we’re pretty lucky to be able to irrigate but we know for sure crops yields will be less”

A company called Agri Tech tested the farm’s soil and found water usage on the Royals had almost stopped and the Innovator never really got going. He also has further concerns over quality with many potatoes green and tubers cracking.

He also said “there is still potential in the crops, however, most of them have packed up. I have heard that a potato plant will completely shut down if temperatures are 27 degrees or above and we’ve had a few of those days.”

Erkelenz, Germany

Franz Püllen farms 220ha just 12 miles from the border. He estimates his 45ha of Challenger, Fontane and Markies potatoes will produce a yield of just 30t/ha at the most. Irrigation is not possible and they have had almost no rain for 5 months.

“Normally, we easily manage 50-55t/ha and sometimes in 60t/ha in the good years” he says. “Mind you, I was surprised to even get 30t given the season.”

North Brabant, Netherlands

Jarco Koekkoek decided to harvest in Mid-September having opted not to delay his harvest to allow tubers to bulk up. He wanted to prevent abnormal shoot and tuber formation to maintain quality despite sacrificing size.

His 12ha crop of Melody potatoes was planted late in May due to a wet April but the crops grew easily and evenly. He irrigated 7 times and three weeks before harvest treated the crop with maleic hydrazide to maintain quality whilst in storage. This season this should hopefully prevent abnormal shoot and tuber formation.

Mr. Koekkoek estimates his net yield is now 45t/ha compared to his normal 55t/ha.

Maisnil-les-Ruitz, France

Thomas Huyghe grows 50ha of potatoes on his farm in France. He is hoping his 35ha of Fontane potatoes to yield at about 45t/ha, he doesn’t irrigate and the crop has only had, at most, 100mm of rain since planting. My Huyghe is growing his potatoes on “virgin soil” and believes it is too early to judge. However, despite smaller yields, he is positive that this will be partly compensated for by the good price on the free-buy market.

The free buy price of potatoes is rapidly rising and is close to £250/t, that’s £110 more than this time last year.

The knock-on effect of this low supply of potatoes is slowly pushing up the cost of crisps and chips. In July Tom Keogh of Keogh’s Crisps stated that there were still enough of 2017 old potatoes reserves to keep crisp supply afloat for two weeks longer however if nothing changed supplies will be tight later in the year. The drought, of course, did not end and as a report showed on the 9th November prices are increasing on potato products. To manage availability between July and November there was 78 percent fewer deal on multipack crisps compared to the same period last year, according to The Grocer. Prices of frozen potatoes in supermarkets have also increased by 8p in the three months up to September.

As stated above starchy potatoes are being included in production so a complete shortage is not to be expected. Crisp manufactures have stated however that crisp sizes may be smaller due to the lack of growth. One Belgian crisp manufacture (Roger & Roger) has limited its range of flavours available to just the most popular in the hope it can give their potato suppliers time to allow their potatoes to grow and bulk up more as soon as it rains again. And then, in turn, harvest larger volumes.

HM Treasury – Confirmation of No Cup Levy (at this time)

We all wrote to George Hollingbery about the potential levy on disposable plastic cups in solidarity with the AVA – here is what they had to say! @NIVOltd #cuplevy @CHEXofAVA

HM Treasury – cup levy

Radnor’s Road to Recycling!

Radnor’s Road to Recycling_1

Cadbury – Maynards Bassetts – Christmas is coming! Don’t Miss out

At only 60p per bag – think of those Christmas Margins 🙂

Xmas Trade – 2018 Ad

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.

_____________________________________________________________________________

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.

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