Street food is rapidly becoming one of the most loved ways that us Brits are choosing to eat. With 50% of the British population choosing to have street food at least once a week its proving to be a trend that’s here to stay.
Some people may think that street food is all about burgers and chips, and just a glammed up version of fast food. They couldn’t be further away from the truth. With Vietnamese, Malaysian, Japanese, Greek & Mexican food being the most popular of cuisines that are available in street food, not only is it providing us with great tasting food, but its an education to us all as well.
Whether its a trusty burrito or something more experimental such as Mee Goreng, you are sure to find it in the markets and streets of cities up and down the country, and as these dishes become more popular we are starting to see these variations appear on more and more menus throughout pubs and restaurants nationwide.
In the last year or so we have seen the rise in Vegetarian and Vegan dishes, with street food taking the front seat of showing us how easy it is to create these dishes and how tasty they can be. Not only is the food tasty, but it is also very photogenic. Nearly 6 million posts have been uploaded using the hashtag #streetfood, if that isn’t telling us that street food is popular then what is?
The foodservice group is planning to expand its policies in 2019 for a greener future
Leading foodservice buying & marketing group, Caterforce, has announced that it plans to extend its buying policy in 2019 so it can continue to work towards an environmentally and socially responsible future for its members, suppliers and end customers.
Its updates will include a number of significant changes to ingredients, animal welfare, plastic and palm oil. The updates will be made in close partnership with its seven members to ensure the changes are sustainable.
Caterforce has already removed palm oil from a number of its own range Chefs’ Selections products and is working with suppliers to reduce the volume of plastic packaging it uses.
Nick Redford, Managing Director of Caterforce, said: “We have recently seen a lot of consolidation in the industry, however at Caterforce we are dedicated to foodservice wholesalers and continually focus on creating an exceptional food service solution for members and end users.
“A crucial part of us achieving this, and maintaining Caterforce’s values across our network, is to focus on corporate social responsibility. In 2019, we’ll be placing huge emphasis on offering members, suppliers and customers more than just products. As a group, we are in a strong position to be able to make real change. We know we can utilise our business model to ensure positive steps are taken throughout the network, resulting in a big impact across the food service industry.”
In addition to environmental initiatives, Caterforce is working on reformulating products with suppliers to reduce fats and salt and focusing on dietary requirements and allergens.
Nick Redford has spoken at length in 2018 about the need for more manufacturers to adopt the Erudus system, product specification software to streamline communication of ingredients in the industry.
Nick added: “We’re conscious of the need for various products that address dietary needs as well as the growing demand for healthy, alternative foods. We have an experienced technical and product
development team who are working to guarantee taste and quality across all new product development and in line with what our members and customers need.”
Caterforce is made up of seven wholesaler members which are all family run businesses; Lynas, Castell Howell, Hunts, Philip Dennis, Pilgrim, Pioneer and JB Foods. Its extensive network reaches all of the UK, Scotland and Ireland and prides itself on its collaborative culture. Its fully integrated buying process involves all members from product specification definition to final approval, and there is full transparency in the group as well as regular opportunities to share knowledge and best practice.
Redford is expected to announce that 2018 was another record year for sales.
Established in 1991, Caterforce is a buying and marketing group working with seven of the UK’s leading independent foodservice wholesalers, ensuring national buying power together with local service. With a combined turnover in excess of £500m, Caterforce member wholesalers specialise in the delivery of frozen, chilled and grocery products to independent food service operators, including pubs, restaurants & hotels. The Caterforce own-brand, Chefs’ Selections features over 350 products generating an annual turnover in excess of £50m.
For more information visit www.caterforce.co.uk.
Celebrate National Vegetarian Day with flavour-filled meal options that would tempt any meat-eater! There are over three million vegetarians in the UK today. Along with Veganism, it’s becoming an increasingly popular choice for many, and research shows that more than a quarter of all evening meals in the UK are now either vegan or vegetarian. This means that there is great potential for increased profit growth by extending your menu options and we’ve selected some great vegetarian options with great profit boosting potential.
This GF Quinoa, Beet & Edamame Burger is an uncoated burger made with a mix of quinoa, beetroot, edamame and mushrooms – spiced with chillies, smoked paprika, ginger, garlic and soy, finished with a citrus twist. This product caters to the established trend of flexitarians and the demand for creative and enticing options and is currently on offer. See page 10 of your October Taste magazine for more details.
A lightly spiced vegan/vegetarian red lentil & chickpea dahl curry with cauliflower and butternut squash. Boil in the bag, steam or microwave from frozen for a quick, aromatic main. The cooking versatility ensures consistent portion sizing and reduced waste.
Pasta is always a great menu staple and there are more and more vegetarian options available. Surgital offers an egg-pasta, filled with ricotta cheese and spinach. Pair with a rich and rustic tomato sauce for a quick, authentic tasting Italian dish.
For more inspiration on menu ideas for National Vegetarian Day, contact your Account Manager.
Not to be sneezed at, knowing your allergens and your ‘vegan’ from ‘coeliac’ is now more important than ever. Allergy awareness is an increasingly important part of menu planning and prep because allergies are widely reported as being on the rise. Customers need to trust your business and be confident that you’ve taken the extra steps needed. Fortunately, with the support of Erudus (read more here), it needn’t bring you a headache. In fact, the positive word-of-mouth recommendations that come from taking your responsibilities seriously will bring repeat customer and increased revenue. The Food Information Regulation, which came into force in December 2014, introduced a requirement that good businesses must provide information about the allergenic ingredients used in any food they sell or provide. There are 14 major allergens which need to be clearly mentioned as ‘contains’, ‘may contain’ (either on menus or labels) when they are used as ingredients. Follow our guide to ‘The Big 14’ below… 1.Cereals Gluten wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats can be found in flour, some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour. 2. Fish Fish allergy is more common in adults that in children, but it can often be severe, and frequently causes anaphylaxis. All the major fish allergens cross-react in terms of their allergenicity and no fish is safe for fish allergic patients. Some foods that trigger an allergic reaction are: fish (all species), fish extracts, fish sauce, fish oils, fish paste, Worcester sauce (some brands) and omega-3 rich oils derived from fish. 3. Molluscs These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews. 4. Crustaceans Allergy to crustacea is quite common. People who are sensitive can react to different types of crustacean, e.g. shrimps, prawns and lobsters. Crustacea often cause severe reactions, and some people can react to cooking vapours. Some people allergic to crustacea also react to molluscs. Shrimp paste, often in Thai and south-east Asian curries or salads, is an ingredient to look out for. 5. Eggs Egg allergy is common in young children, but more than half the children affected grow out of this allergy by age three. Egg can cause anaphylactic reactions in some individuals. Avoid using the following for people with an egg allergy: egg powder, dried egg or pasteurised egg, albumin, egg glaze and mayonnaise. 6. Peanuts Peanuts (also known as ground nuts and monkey nuts) are a common cause of food allergy, affecting 1-2% of the UK population. They can cause severe, anaphylactic reactions, and are the most common cause of fatal food allergy. Peanut allergy is commonly acquired in childhood and seldom resolves with age. A significant proportion of people with a peanut allergy also react to tree nuts, and there is also allergenic cross-reactivity with other members of the legume family, such as soya and lupin. Heat treatment, especially roasting, increases the allergenicity of peanuts. 7. Soya Part of the legume family soya is a staple ingredient in oriental food such as edamame beans, miso pastes and tofu, but can also be found in desserts, ice cream, meat products, sauces and vegetarian products. Soya allergy is more common in young children, but children often grow out of soya allergy by two years of age. Adults are occasionally affected. Allergenic cross-reactivity between soya and other legumes, including peanut, is possible and there are some reports of cross-reactivity between soya and cows’ milk. 8. Milk Cows’ milk allergy is the most common food allergy in young children and affects 2-7% of babies under one year of age. About 87% of children grow out of milk allergy by age three. There is a high degree of cross-reactivity between cows’ milk and milk of other mammals such as, sheep, goats and buffalo. Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces. 9. Nuts Not to be mistaken with peanuts (which are a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. Multiple nut sensitivities are frequent, as well as cross reactivity with peanuts. People rarely grow out of a nut allergy. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces. 10. Celery (and Celeriac) Celery is a common cause of oral allergy syndrome amongst adults in mainland Europe, however, allergies to celery and celeriac are not common in the UK. This includes celery stalks, leaves, seeds and root celeriac. Celery is found in salads, some meat products, soups and stock cubes. 11. Mustard Mustard allergy is not common in the UK but is common in France where it has been reported to cause severe reactions. It can be found in the form of mustard powder, mustard seeds or liquid. 12. Sesame Allergy to sesame is increasing in the UK and can cause severe reactions including anaphylaxis. There is some allergenic cross-reactivity between nuts and seeds. These seeds can often be found in bread (sprinkled on hamburger buns for example), bread sticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads. 13. Sulphur Dioxide (sometimes known as sulphites) Sulphite additives in wine have been associated with triggering asthmatic responses in sensitive individuals, mostly in asthmatic patients. It is also found in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables and beer. 14. Lupin Lupin is a flour but can also be found in regular flour. Lupin flour and seeds can be found in some breads, pastries and pasta.
Aside from allergies, specific dietary requirements are also on the rise, and it is increasingly expected by modern consumers that caterers will have a good selection of options ready. The most common dietary needs are outlined below: Vegetarian Vegetarians mostly eat plants with the addition of dairy products and eggs, but with no meat or fish. Pescatarian A pescatarian is a person who eats seafood but no other types of meat. Pescatarians are like vegetarians, but the difference is that pescatarians eat fish and shellfish in addition to an otherwise vegetarian diet. Vegan Veganism is both the practice of abstaining from the use of animal products. Vegans do not eat beef, pork, poultry fowl, game or seafood, eggs, dairy or any other animal products such as gelatine. Coeliac Intolerance to the gluten found in wheat, rye and barley requires strict adherence to a gluten-free diet. This can be found in flour, batter, breadcrumbs, cakes, meat products, pasta, pastry, sauces and fried foods. Diabetic Nearly 4 million people in the UK suffer from diabetes, characterised by high levels of blood glucose resulting from defects in insulin production, insulin action or both. Carbohydrates are the key to a successful dietary management of diabetes. People with diabetes need to stay away from high glycaemic foods such as bagels, bread, cookies and cake. Many of our products that are vegan, gluten free, and/or dairy free are also low in sugar and helpful for those with diabetes.
If you would appreciate support in preparing dishes or menus to appeal to those with such allergies or dietary requirements, then please do not hesitate to ask your Account Manager. We’ve plenty of experience and would be delighted to help.
As sugar-free products soar and nutritionists make a u-turn to herald the health benefits of fats, the traditional cheeseboard is making a comeback. From trendy to traditional, local to continental, we share the combinations that are turning heads and boosting profits.
At the end of 2015, the British Medical Journal predicted that low-sugar diets would become more popular than their low-fat counterparts, and sure enough the demand for low-sugar dishes and snacks has been on a sharp incline ever since. With a host of celebrity chefs backing the trend with a flurry of sugar-free cookery books and nutritionists making a u-turn and heralding the health benefits of fats, the traditional cheeseboard is making a comeback as restaurants embrace the latest trend.
A classic British cheeseboard wouldn’t be complete without Smoked Applewood (NORS0005), Red Leicester (FJNE0090), Stilton (FFFO0049) and a great Mature Cheddar (DAFA0035). Find them in our chilled collection, along with a few exciting flavour mash-ups including Vulscombe Herb and Garlic (SUCH0145), White Stilton and Apricot (SUCH0310) and Wensleydale with Cranberries (SUCH0307). Serve with Jacobs biscuits for cheese (UNBI6206) and ale chutney (PYPA0136).
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You needn’t be based in the South West to take advantage of its bountiful artisan produce and introduce its strong provenance appeal to your menu. Take your diners on a tour of the counties, with slices of Cornish Yarg (SUCH0084), Devon Blue (SUCH0025), Somerset Brie (SUCH0126), Dorset Blue Vinney (SUCH0413) and Quickes Double Gloucester (SUCH0448) filling the board. Short on time? We’ve the perfect solution with Five Counties (SUCH0476) – an impressive centre piece showcasing Somerset’s finest. Include a pot of West Country cider and apple chutney (PYPA0142) on the side, then dress the board with freshly picked sprigs of cow parsley and slices of seasonal apple.
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Mix things up and include a European selection of cheeses on the menu alongside a British option, diners will love the extra choice. Add Emmental (CHCE0020), Camembert (CHCE0145), Brie (FUTU0040) and Gruyere (SUCH0189) to the board for a real taste of France and serve with a plain rustique (LEPC0056) for ultimate French feel.
Creamy mozzarella (FUTU0015), soft Cambozola, sweet Dolcelatte and classic Italian Gorgonzola (SUCH0292) give this collection of cheese a luxurious feel. Try adding mixed olives (REOC0025), feta stuffed peppers (REOC0015) and stone-baked ciabatta (PLPA0470) for an antipasti style sharing board.
We’ve many new product arrivals scheduled for throughout 2018. Please speak with your Account Manager, click through to our Product Guide or view our online shop to see our full range. Test.