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What Is Sugar?

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

5 and 6 YAZOOO

Discount Fuel Cards from The Fuelcard People

Discount Fuel Cards from The Fuelcard People

Members can benefit from a free, no-obligation discount fuel card from our exclusive fuel card partner, The Fuelcard People. The Fuelcard People offer an unbeatable range of fuel cards, with commercial r

ate fuel cards valid at 7000+ pumps across the UK, including BP, Shell, Esso, Texaco, Tesco, Morrisons, The Co-operative, Gulf, Pace, Emo, Murco and Moto forecourts, as well as the Diesel Direct (Keyfuels) and UK Fuels networks.



With a fuel card from The Fuelcard People, you pay the same fixed weekly price wherever you

 fill up, meaning savings of up to 5p per litre, and up to 10p per litre savings at motorway pumps. Also, you can enjoy up to a fortnight’s interest-free credit, and reduced administration time as your fuel purchase paperwork is replaced by a single weekly invoice.


The Fuelcard People will help you find the best fuel card for your needs rather than push you towards a pre-decided product. If you ever need to talk to them, you can call your dedicated account m


directly rather than an anonymous call centre, and you can also access your account details online 24/7, including recent transactions.


All fuel cards provided by The Fuelcard People are PIN protected, so if a card is lost or stolen, it is completely useless to anyone else, as it is tied to a specific driver or vehicle. Fuel cards can also only be used for refuelling, removing the possibility of unauthorised purchases, which can happen with credit cards.

The benefits of having a NIVO fuel card mean genuine savings for your business. To find out more, call 0844 870 8537 and speak to our friendly fuel card team, or visit our fuel card comparison website.

Serve Nescafé ALL year round

Nescafe_Trade-Ad Bleed

LateRooms – it’s never too late



FOOD FACTS – September 2018


Continually eating refined carbohydrates leads to constantly fluctuating blood insulin levels; this puts an unsustainable strain on the systems that help to maintain our weight.

Sooner or later depending on how much the system has been abused from birth and before; it begins to stop working; when this happens you have become ‘insulin resistant’

INSULIN RESISTANCE is the cause of weight gain; NOT eating too many calories or not exercising enough.

Insulin, (the fat storing hormone) is released whenever blood sugar is raised above normal as a consequence of eating carbohydrates. As you know, carbohydrate is turned to sugar in the body and released into the bloodstream raising sugar levels. Raised blood sugar levels (hyperglycaemia) is  dangerous if left it will kill you. Insulin release is the body’s ‘emergency’ response to that threat.

Whenever blood sugar is raised above normal levels, insulin is released from the pancreas into your blood; where it captures the sugar molecules and takes them out of the bloodstream, first putting them into muscle cells, where it can be converted to energy. When the muscle cells are full up, insulin puts the sugars into fat cells, where it will stay if you keep on raising your blood sugar level by eating refined carbohydrates.

This rush of insulin is the body’s emergency defence in a life-threatening situation; it was not designed to be used constantly. Our hunter-gatherer ancestors would have used it just a few times a year; when fruit was available on trees and bushes. We now use it several times every single day, and it simply wears out. Wears out to the point that it stops working altogether, when that happens you have become diabetic. During the period before this defence system brakes down completely, there are escalating degrees of what is called, ‘insulin resistance’.

It is insulin resistance, combined with raised blood sugar levels that together are responsible for uncontrollable weight gain. The greater your degree of insulin resistance, the easier it becomes to gain weight. It isn’t fully understood yet, but it is known that over time the muscle cells begin to reject the insulin and sugar packages. As more and more muscle cells slam the door in the face of insulin, over time, your degree of insulin resistance escalates. If your muscles are increasingly unable to use blood sugar for energy, and you are simultaneously cutting fat (the body’s preferred energy source) out of your diet. Where is your energy going to come from? As I’ve said protein is versatile, and it can provide energy for muscles, but not much when you don’t get enough in your diet anyway.

[This is partly the cause of what doctors are now referring to as TAT. TAT and Depression, are the two most common symptoms that patients present with. TAT = Tired All the Time.]

Two factors determine how soon in life we develop insulin resistance: how large a part carbs, in particular, flour and sugar have played in our diets from birth; and how much insulin resistance we were born with as a result of having shared a blood supply (whilst in the womb) with a mother.

In the USA many babies are being born with a BMI that puts them in the overweight bracket, some are being found to be obese at their six month checkup. This alone should be enough to convince the most resolute supporter of the calorie theory, that it’s time to stop being so gullible. It’s not how many calories you consume, it’s the type and quality of those calories that matters.

It’s because we all have varying levels of insulin resistance that  some gain weight easier than others.

Before the middle of the nineteenth century, sugar as we know it, (sucrose) the stuff people put in coffee, was far too expensive for all but the very rich. It became cheap and plentiful by the start of the twentieth century after we discovered how to get sugar from beet, enabling us to grow and refine our own. Your great-great-great grandmother and her family, unless very wealthy would probably only have eaten sugar at Christmas time or birthdays. She would most likely have remained slim well into middle age, by which time she may have begun to develop what was termed, ‘middle age spread’ as a result of eating flour. She would have passed on some insulin resistance to her babies, though less than her daughters will pass on to theirs now that sugar was becoming plentiful.

Since sugar came into our diet each generation has become fatter. ‘Middle age spread’ is now common in children and teenagers, as is diabetes once known as ‘the disease of the elderly’.

Sugar is now all-pervasive, it is put into most of the processed food you buy, even savoury foods. The food industry loves it, It’s cheap, it enhances flavour, it acts as a preservative and best of all, for them, it’s addictive and suppresses leptin (the full-up hormone), so you keep on eating more than you need.

On average, each person in the UK is now eating a hundred pounds of sugar each year and around a hundred and forty pounds of flour.

Several thousand generations are needed for any species to adapt to a new diet. We’ve had 240 generations since we began milling and eating flour. We’ve had at best 6 generations since we gained wide access to sugar.


We caught up with Jem Collins, MD at Vending’s growing portfolio sales business ‘Brands in Distribution’

We caught up with Jem Collins, MD at Vending’s growing portfolio sales business ‘Brands in Distribution’. He gave us the low down on what he (the hot drinks industry ‘newbie’) has learned about the UK Hot Drinks Vending Market through his role as the UK distributor for “new to market” Spanish Coffee and Ingredients supplier, Laqtia.

‘Having spent the first half of 2018 immersing myself in Hot Drinks Vending and from speaking to as many outlet operators as possible, it feels like I’ve learned a great deal about the market in a fairly short space of time. In my humble opinion, consumers (myself included) benchmark ‘coffee’ with the high street. You hardly visit a single drinks or food to go outlet nowadays, national or independent, that doesn’t serve a fresh milk, bean to cup coffee. We are rapidly becoming a nation of coffee drinkers despite our stereo typical tea heritage. With the fairly recent innovation of 100% granulated milk, vending can hands down compete on the quality of serve. I guess the challenge is that we can’t necessarily compete with the barista experience, although there are of course great strides being made with equipment and vending café concepts. I’ve found that the coffee vending market is still largely instant, driven in part by legacy, equipment and obvious pricing and commercial reasons. However the bean to cup vending market is growing rapidly to meet the needs of a savvier coffee consumer. Get the quality, concept and pricing right and there is an obvious premium trade up opportunity and the chance to win a share from the high street market.

The instant vending coffee market seems largely dominated by the bigger household brand. Coffee beans for the bean to cup market is more fragmented between household brands and either artisan or operator own label come café concepts. Shopper behaviour and the emergence and ease of online shopping, means that customers can and will shop around for household brands. Using a more artisan offer or a customised product and concept they can offer clear and obvious advantages. When it comes to the blends, the high street almost exclusively use (or claim to use) 100% Arabica which, like it or lump it, is driving the average consumers expectations of what a good coffee tastes like. Generally, consumers choose a long milky cappuccino, latte or flat white, although the high street use seasonal menu’s to drive new consumption such as cold brew, plant milk and fruit coolers.

In vending I’ve found that operators are typically using an Arabica Robusta blend of sorts, perhaps due to size of serve and the fact that operators generally doesn’t use fresh milk. Operationally it’s also more difficult for hot drinks vending to innovate with an extended range or seasonal menus. Choices often include milky choc variants and soups, but perhaps this is an innovation opportunity?

One thing I have discovered is that the opinion amongst vending coffee stakeholders relating to what a great tasting coffee actual tastes like, is completely subjective. At times it feels more akin to wine tasting, perhaps not quite as complex, but we have some very experienced coffee connoisseurs! What is the view of the average consumer? I’d suggest that they are less qualified to say, other than to know what they like which is being driven by the high street.

What I find really exciting, given the market trajectory and insight that I’ve gleaned, is that there is headroom and an opportunity for a new to market, quality, competitive alternative with a point of difference, that has both branded and customised options. Our Laqtia product testing and sampling activities in the first half of 2018 have been incredibly successful. They have supported the development of an exciting new challenger product range with a suite of options. This includes a great quality, very competitively priced Laqtia branded range of 100% Arabicas and Arabica Robusta blend. These suit the UK market and we have a local stock holding to support trials, sampling and smaller case quantity requirements.  Laqtia can also customise the range to each operator . To facilitate this we use either foil with laser print (at no extra cost), blend match using foil or kraft bags with labels. Additionally we can support a customised blend, concept and packaging development. In our portfolio there is both 100% skimmed and almost skimmed milks and a range of luxurious chocolate products with a 10% to 18% cocoa content. We also have an extensive range of instant café latte, milkshakes (seasonal menu trial anyone?) and teas. Samples are ready and waiting. I’m really looking forward to meeting as many operators as possible to share the range over the coming weeks and months. Laqtia are exhibiting at Vendex North, which will be upon us before you know it, so until we meet… Adiós!

Vendmanager Makes Life Simply Better for NIVO Operators


 At Vendmanager, the words “Simply Better” feature large across the walls of our offices, on the back of our business cards, and throughout everything we put out in public. Because that is what we do – make life simply better for vending operators, improving their performance.

Vendmanager is the most powerful Vending Management System (VMS) there is.

We measure tangible performance improvements in concrete results. We like it when clients install prominent large screen monitors in their offices, displaying Vendmanager performance in real time, because, for example, we:

  • reduce operating costs by 10 – 20%
  • increase snack sales by over 10%
  • cut stockholding by up to 20%
  • decrease shrinkage to negligible levels
  • fill more machines per operator (monitored per client).
  • At the same time, we also keep an eagle eye on the bigger picture.

In addition to quantifying how much we help clients to improve, we remember why they set out to improve in the first place. And we never forget that we are ancillary: we help them. Key objectives include:

– visibility: helping you understand more, clearer, to set priorities sooner.

– efficiency: helping you achieve more per person, per pound, per day.

– profitability: helping you accomplish more, faster, at the right margin.

– customer service: helping you fulfil even more of your clients’ objectives.

What we do is good. What we help operators do is better still. Simply better.

Wherever possible, we integrate seamlessly with any and every payment system, external hardware, or other software and devices. We are 100% agnostic about where data comes from or where it goes – once we have put it to work. Our job is to make it work as hard as possible in between, and as productively as possible always.

We will continue to remember the “simply” component of “simply better” too. Prime examples this year have included:

  • making it even easier for new operators to get started with Vendmanager through our new Software Migration Service
  • relieving all the burden of CQUIN implementation.

Our success is evaluated not only commercially (we are growing faster in the UK than anyone else in a comparable space), but also in the best:

  • functionality
  • client satisfaction
  • customer service and support
  • delivery today
  • and investment for tomorrow.

Commercial results without high levels of customer service is short-sighted.

We always remember: this applies to ourselves too, not just our customers.

Please get in touch with Robin Turver when you want to know more.

Thank you.


August NIVO Update

The Scobie McIntosh Group

Scobie McIntosh Group continue to grow their portfolio of products and services. Over the past 6 months have purchased several businesses creating a ‘one stop shop’ for our loyal customers through the known and trusted relationship we currently share.

Vending Support Services, based in Northern Ireland, owned and run by the McCully family has been operating for over 10 years focusing on equipment supply, install and service support within coffee and vending. Now known as Scobie McIntosh Ireland, this acquisition means that we are able to support our existing portfolio of customers across both the UK and Ireland and develop new business in areas that we have previously been restricted by logistics.
Multi Vend Solutions have been working with Scobie for a number of years now, providing additional capacity to our refurbishment operations. Led by Mark Booth and Mark Beeden, they have re-located to be based in our new 90,000sq ft. facility at Brighouse, alongside our logistics and storage division. Scobie Refurb offers a more scalable and diverse range of refurbishment and refresh options allowing us to be more innovative with the large estate we manage on behalf of our customers.
MMC Solutions, a light engineering and shop fitting business located in Ashton-under-Lyne has also been bought in to the group. Trading now as Scobie Retail Services, with a focus on wholesale and retail manufacturing, printing, POS and installation, this gives us a more diverse offering to support the core business. Scobie can now generate a much more comprehensive equipment, service, install and maintenance offering to our supermarket clients from bakery and kitchens through to cafes, food halls and vending operations.

Corrigan’s, a family business, with over 30 years of experience in commercial catering – equipment supply, design, installation, service and repair. Based in Essex, covering the Greater London area, this acquisition provides Scobie with a great southern catering portfolio specialising in high end kitchens, independent hotel chains and catering operators. We are now able to offer a complete package to clients in the London area, meeting all their bakery, catering, refrigeration, coffee and vending needs.
Scobie McIntosh has been operating a standalone business for over 20 years in Lithuania, specialising in bakery and catering equipment, kitchen design, utensils and service. We are now delighted to integrate the Lithuania team into the wider Scobie Group portfolio. The business will now expand into coffee and vending equipment supply, service and operating sectors, and extend its operations to support clients operating across the Baltics in Latvia and Estonia as well as Lithuania.
These acquisitions provide the Scobie McIntosh Group with the products and services required to become the ‘One Stop Shop’, partner and supplier of choice with unique standing in the current UK and Ireland market.

Please call 0845 5040 466 and speak with a member of our team who will be able to help you and arrange a suitable appointment to discuss your needs.



Excalibur REFRESHED – ‘Trustworthiness & Reliability with Black Country Pride’

Excalibur Brochure - Front Page

Mondelēz International to launch 30% lower sugar Cadbury Dairy Milk option in the UK and Ireland


UXBRIDGE, United Kingdom – July 20th, 2018

From 2019, the UK’s favourite chocolate, Cadbury Dairy Milk will be available in a new bar with 30% less sugar, offering consumers greater choice and helping them to manage their sugar intake. The new bar, which will sit alongside the standard bar on shelves, marks the most significant innovation in the brand’s history, and underscores Mondelēz International’s ongoing commitment to play its role in tackling obesity, including childhood obesity, in the UK.

For almost two years, a team of 20 scientists, nutritionists and chocolatiers at Mondelēz International’s Reading and Bournville research and development facilities have been working to find a way to achieve the much-loved Cadbury Dairy Milk taste whilst delivering 30% less sugar with no artificial sweeteners, colours or preservatives and no increase in calories. By harnessing their leading-edge understanding of flavour technologies and material science, the team has successfully replaced the physical functionality of the sugar in solid chocolate in a way that not only preserves the structure of chocolate but also stays true to the unique texture and taste profile of Cadbury Dairy Milk. If successful with consumers, Mondelēz International will also look to apply to the approach to other Cadbury Dairy Milk products.

This new Cadbury Dairy Milk variant is just one of a number of lower sugar innovations planned for the UK market over the next two years as part of Mondelēz International’s strategy to increase well-being choices across its portfolio and help people to enjoy treats, such as chocolate, in moderation as part of a balanced lifestyle. These include; Cadbury Boost+ Protein, which will contain 12g of protein per bar and 32% less sugar than the standard Boost bar, ‘30% less sugar’ variants of Maynards Bassetts hero products,Wine Gums and Jelly Babies, and a ‘40% less sugar’ line extension on BelVita.

Glenn Caton, President, Northern Europe, Mondelēz International commented: “Our brands have been around for hundreds of years. They are a part of British culture and heritage and play a special role in people’s lives as treats to be enjoyed during a moment of indulgence. We are working hard to remind people of this; to help them make informed choices by providing clear nutritional information and labelling, as well providing more choice by expanding our portion control offerings and improving the nutritional profile of our brands. We believe this strategy is working, with people for example eating less chocolate today than five years ago.

“Our approach to health will always be led by both the consumer and by scientific evidence, which is why we won’t reduce sugar at the expense of increasing calories. But we recognise that people want to manage their sugar intake and that’s why we have worked tirelessly to create a Cadbury Dairy Milk bar with 30% less sugar as part of our commitment to a wider sugar reduction programme. Taking sugar out of our products isn’t easy and will take time. Ultimately they are treats and people expect them to taste great, but we’re working hard to find innovative solutions that provide more choice without compromising on their world-renowned taste and quality.”

As well as reformulating across its most loved brands, Mondelēz International is continuing its strong track record of offering people well-being choices through portion control options. The company voluntarily introduced a 250 calorie cap on all single-serve chocolate bars and launched a 98 calorie Cadbury Dairy Milk bar and over 90% of its Cadbury Dairy Milk products enjoyed by kids are under 100 calories, including Freddo and Buttons. It now plans to launch Cadbury Dairy Milk Perfect Pieces, a 19g individually wrapped portion of chocolate which is under 100 calories and is the perfect size to satisfy those looking for a small chocolate treat.

Mondelēz International is also supporting Be treatwise, which was recently re-launched as an initiative with other leading confectionery companies to remind people that confectionery is a treat, designed to be enjoyed as part of a balanced diet and active lifestyle. This supports the company’s global approach to empower people with practical tips and tools on how to snack more mindfully and in moderation. The company will be extending the Be treatwise logo onto all its Cadbury chocolate products and its entire Maynards Bassetts range in 2019.

Be treatwise reinforces the company’s long-standing commitment to offering clear, nutritional information and education, particularly around calories, to help consumer make informed decisions. Mondelēz International was a pioneer of the GDA labelling scheme and has provided UK consumers with front of the pack nutritional information since 2006.

Commodity prices are forecast to rise across the board…

Due to supply and demand, accelerated global growth and supply constraints, prices of commodities have risen since early 2018.

2017 will be the first year since 2010 where accelerated growth has been seen in all four of America, Japan, Europe and China. The Bloomberg composite index shows the spot prices for the 22 main raw materials are now at their highest since November 2014. Why, however has it taken over 3 quarters for the increased global demand to be reflected in commodity prices and most importantly it going to be sustainable?

The simplest part to explain is the delay in price increase. Oil, base metals and grains have been in strong production as methods of manufacture improve thus leaving huge surpluses. Stockpiles of oil peaked at an all-time high in November 2015 (international Energy agency) leading to a restrain in production. Similar occurred in the steel industry in China. The steel output has been reduced by 65m tonnes as working days for miners was reduced from 330 to 276. Understandably, this had little effect at first, however as demands are strong and still increasing these reserves have been rapidly depleted, of course leading to an increase in price.

The sustainability of these prices is harder to assess. Emerging markets such as Russia and Brazil are growing again which shows positive signs. Jobs are being created rapidly within the American economy and businesses are confident with recent tax cuts. European markets are showing resilience and China is slowly reducing capacity cuts. All of the above will further generate demand for commodities thus further growing prices.

Due to the prices being increased largely due to the restriction of manufacture if production is resumed in the long term prices may weaken. The price of oil has only risen due to the emergency OPEC production cutting similarly, China is continuing to unwind its cuts and investing in new greener production which will further reduce prices. Agricultural markets are slightly harder to comment on. There is no OPEC to regulate output costs and recently excellent harvests have produced bulging stock. That being said commodity producers have been limiting their output to help support prices for years making prices harder to predict.


Driver fatigue: five reasons why you need to take it seriously

Driver fatigue is estimated to be a contributory factor in around 20% of all road accidents. Furthermore, around 40% of sleep-related accidents involve commercial vehicles, reaffirming the need for fleet managers to ensure drivers do not become overtired. Your fleet is the oil that keeps the cogs of your business turning and so it is imperative that you make every effort to ensure it functions efficiently and safely at all times. Here are five reasons why tackling driver fatigue should be at the top of your agenda:


This is the standout reason driver fatigue is a significant issue. Not only has it been linked to a large proportion of road accidents, but a raft of other statistics means the onus is on fleet managers to make sure tiredness is tackled head-on. For example, according to the Department for Transport’s Think! campaign, sleep-related accidents are more likely to result in a fatality. Men under the age of 30 are the most at-risk group when it comes to falling asleep behind the wheel. Another hugely significant issue to consider is that of increased insurance premiums as a result of accidents. Indeed, research suggests premiums increased by 16% during the 12 months up to July 2017. Meanwhile, missed deliveries, unproductive downtime due to driver injury, the costs associated with replacing staff and vehicle repairs – however minor – are also factors to consider.

Mental health

Feeling extremely tired alters a person’s psychological state, increases the risk of mood swings and could also result in a lack of motivation. On a more worrying note, the mental health charity Mind suggests a lack of sleep can lead to depression, anxiety and, in extreme cases, psychotic episodes.

Physical health

Everyone tends to get grumpy and lethargic when they haven’t had enough sleep but there are a host of more serious physical health concerns that have been linked to fatigue. The NHS Choices website lists obesity, heart disease and diabetes as being linked to regular lack of sleep, all of which contribute to a reduced life expectancy. Additionally, with research showing we’re more likely to opt for sugary foods when we’re tired, those who regularly suffer fatigue are also at risk of more everyday complaints such as the common cold as a poor diet lowers the body’s resistance to illness.

Legal obligations

Corporate manslaughter is one of the most serious criminal offences a company can commit and there is also a risk of individual prosecution of managers following accidents. It is therefore vitally important that you follow health and safety legislation to the letter. Broadly, the legislation covers issues such as driver breaks, daily and weekly rest and maximum permitted hours over days, weeks and fortnights. Fleet managers are advised to familiarise themselves with every aspect of the law relating to driver fatigue.

Business reasons

In short, everything that has been covered in this article so far illustrates why allowing driver fatigue to become a problem in your fleet will impact negatively on the business as a whole. Drivers who struggle with chronic mental and physical health issues will inevitably be less productive, less likely to embrace company values and more likely to be involved in an accident. This, in turn, will lead to increased pressure on more senior staff to manage those individuals, subsequently putting them at equal risk of developing stress-related conditions. From a reputation point of view, having the name of your business associated with negative stories relating to health and safety breaches and, in the worst cases, serious or fatal accidents, can have a devastating effect on the perception of the brand – both in the eyes of industry and the general public. And so the message is clear: taking driver fatigue seriously is imperative when it comes to ensuring businesses run smoothly and individuals within them have the opportunity to thrive.


Welcome to a whole new world of coffee.

At Bevtek we are here to help you create a brand new offering to your clients.

Nitro Cold Brew Coffee, What’s that you may ask? Let me tell you, “It’s the latest trend currently taking the coffee world by storm”.

Introduced into the UK just 18 months ago it is now starting to create some serious traction. With the likes of Starbucks predicting that by 2021 more than 50% of their coffee sales will be cold coffee drinks, and the recent Allegra report stating that the current iced drink market sat at around 370 Million in 2017, is set to see a 14% increase in 2018. By 2022 predictions are that the iced drink market will likely to be at around 3/4 billion.

Bradley Journeaux, research manager at Allegra World Coffee Portal, said: “Iced beverages represent a major opportunity for coffee shops, with younger consumers in particular engaged with the wide selection of highly customisable and visually appealing drinks on offer.”

Millennials and Generation Z will drive future segment sales growth, with iced beverages representing significant opportunities to introduce younger consumers to the coffee shop market.

This was demonstrated when Mintel research also showed the iced coffee boom as presenting strong potential among younger drinkers. The Mintel Global New Products Database (GNPD) reported that 66% of UK 18-24-year-olds say that chilled coffee is a good alternative to sugary drinks.

Ask yourself the question what are you doing in the market place for our young Millennials, who are not drinking hot coffee!!

To see more of the Allegra report click on the link below.

The hot coffee market has always been both competitive and challenging within the Vending & Catering industry, but with an ever changing market place, let us help you with the increasing & challenging cold coffee market.

To find out more, visit our website:

Or contact

Keith Smith

0333 577 0051

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