Katharine Shipley

UK set to consider extending it's sugar tax to include milk- based drinks. Milk based drinks were typically exempt from the levy tax, these included beverages such as milkshakes and pre-made milk based coffee drinks. https://lnkd.in/eivAtKWS #foodlaw #foodregulatory #ukfoodlaw #foodscience #sugartax #sugarsweetenedbeverages #regulatoryaffairs #sugar #milkbeverages #milkdrinks

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People really overcomplicate cooking steak, but there are two constants you should always utilise - salt and pepper. Again, people will then overcomplicate this but a nice sea salt and cracked black pepper, and voila, you're good, but why? Flavour Enhancement: Salt enhances the natural flavours of the meat, making it taste richer and more savoury and helps to highlight the beef’s umami notes. Texture Improvement: Salt can help break down muscle proteins, leading to a more tender steak. It draws out moisture which can create a better sear and crust when cooked. Seasoning Balance: Pepper adds a mild heat and complexity that complements the richness of the meat. Together, they create a well-rounded flavour profile. Maillard Reaction: When steak is salted and peppered before cooking, it encourages the Maillard reaction, which is responsible for the delicious browned crust on the surface. Moisture Retention: Salting the steak before cooking can help retain moisture, leading to a juicier result. Using salt and pepper properly—salting well in advance or just before cooking—can significantly elevate your steak experience! I always salt and pepper my steaks an hour before and leave them on the side to warm to an ambient, room temperature.

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Year-on-year inflation fell to 4.6% in May, revealing more positive trends for the hospitality sector, according to CGA by NIQ and Prestige Purchasing https://lnkd.in/eX8MZ6qx

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Another year of double digit growth for Kent wine producer 🍷📈 Gusbourne, the premium English sparkling wine producer, has announced another year of good progress, reporting a 16.5 per cent increase in UK wine sales growth, net revenue up by 13 per cent compared to the previous period, gross profit up by 30 per cent to £4.1 million and gross margin improving to more than 68 per cent. With the ongoing expansion of the Appledore, Kent's international presence and global appetite for English fine wine increasing, Gusbourne is now in 35 international markets, and expects the year ahead to see it benefit from increased supply and inventory, following the harvesting of its biggest yield to date last year. Gusbourne has also seen ongoing success in international and UK wine competitions with an impressive number of awards for its wines, including gold medals and trophies. Since the year end, Gusbourne has been awarded the Kings Award for Enterprise for International Trade Export. Continue reading... https://lnkd.in/engd5a38 #winery #vineyard #wine #drinks #growth #businessgrowth #finance #funding #investing #announcement #businessnews #businessintelligence

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In his latest blog post, Simon Chaplin takes a look at how evolving drinking trends are transforming the pub experience, and how pubs must innovate to attract new generations of patrons, from expanding their range of low/no alcohol options to tapping into competitive socialising activities. "One thing has become clear: innovation is key, and the buzz word in the industry currently is providing an experience." Read the full article here: https://lnkd.in/e6mhjbWh #commercialproperty #hospitality

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3 in 4 On Premise consumers in Britain drink hot beverages in the out-of-home, including their iced varieties ☕ 🧊 Andy Hodgson reveals that consumers are looking beyond cost and cup size when making buying decisions. It's no longer enough for suppliers to simply provide a product, it's essential to work with operators to meet consumers' evolving needs. Explore the latest in hot beverages - https://lnkd.in/g9nmXni5 #OutOfHome #HotBeverages #ConsumerTrends #Coffee #PurchasingDecisions

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Sweet or savoury? 🍰🥧 Join the fun this #NationalBakingWeek and whip up some delicious treats. Visit B4 HUB and snap up savings at all the top UK supermarkets including Sainsbury’s, Tesco, Asda and M&S. You'll be ready to let your culinary creativity flow in no time! Don’t have access to the B4 HUB? If you’re a Member please contact the B4 Membership Team at [email protected] to register. Not a B4 Member? Contact [email protected] to find out more about the benefits of B4 HUB and how you can access over 60 live events every year. Did you know that 81% of HR professionals resonate with the need for emotional bonds, emphasising direct manager feedback and peer recognition. 🚀Source: “The Heart of Workplace Engagement” created by our B4 HUB partners, Boostworks. You can download the report here: https://lnkd.in/eyCQTSd9 #employeerewards #employeeengagement #staffbenefits #staffrenewal #increasedproductivity

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When it comes to running your foodservice business, it’s important to know how much it costs to produce each dish on your menu. This helps to ensure you’re charging enough for each meal and making a profit. To make a profit from your menu, the cost of each dish must include the cost of produce, labour, and any overheads. By doing this, you’ll ensure you never end the night confused about why you’re breaking even. If you need support engineering your menu, get in touch with FoodLogic today. We can help make sure your menu is working for you. #foodlogic #FL #foodservice #foodservicebusiness #foodserviceindustry #menu #menuengineering #profit #hospitality

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Why do British Frozen Food Federation members enter their products into our annual awards? Does winning make a difference to a consumers view of a product? How does a winner’s logo on product packaging influence consumer buying decisions? I am often asked these questions by entrants, so we decided to find out from Vypr’s 80k strong consumer panel. The results are powerful when considering the value of awards and how to promote winning products. '54.45% respondents are more likely to select a frozen product with a British Frozen Food award winner’s logo on pack' This was great to hear, but why do they think that? '53% of Millenials place a high value on a BFFF winner’s logo, perceive higher quality and find the award particularly reassuring' '45.85% of overall consumers also view a winner’s logo on pack as a sign of higher quality' Highlights of the research show that: Older consumers (aged 55+) particularly value the safety standards implied by the logo, which suggests its potential to resonate across age groups by addressing both quality and safety. Millennials are the demographic most likely to associate the British Frozen Food Awards logo with high quality, viewing it as a trusted seal of approval. So, including an awards logo on packaging can enhance product credibility and consumer trust, especially when targeting millennials and quality-conscious shoppers. A connection between the logo and product standards in marketing communications can further strengthen consumer confidence in the frozen food category. On top of this your products are judged across the UK by 18 consumer panels of twelve people, and a panel of professional chefs, giving your product exposure to your potential market. Take this opportunity and enter the 2025 awards today with the deadline for the retail products is fast approaching on Friday 6th December (extended from the original deadline due a website outage) - do not delay! The Foodservice deadline is 31st January 2025. For more information on categories, the process, and entry forms visit: https://lnkd.in/e8qyj7ta #FrozenFood #ThinkFrozen #FrozenFoodAwards

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The Government is reviewing the Soft Drinks Industry Levy's (SDIL) operation and structures, with a view to further drive down the sugar content in soft drinks. They are looking at whether to remove the current exemptions for milk-based and MILK SUBSTITUTE DRINKS. Some companies producing dairy alternatives may think they won't be captured but the Government will also be considering changes to the sugar content thresholds at which the SDIL applies. This could end with a tax on your products and we need to be clear on what that means for our sector and businesses within it. The Alliance will be responding as a sector and looking out for dairy alternative interests as it did on the labelling battle. If you are impacted by this work or worried it may affect your products reach out to us. You can read more about it here: https://lnkd.in/e63Eh8jg Plant Based News Plant Based World Expo Europe vegconomist - the vegan business magazine

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In a brewing industry where hops are driving most of the conversation in terms of newer, more compelling flavours in beer, in my new feature for Craft Beer & Brewing I investigated the growing trend of breweries turning to heritage malt varieties so as to explore new dimensions of flavour in their own beers. I spoke to several brewers, including Toby Mackenzie at RedWillow, Danny Tapper at Beak and Gareth Young at Epochal, plus Alison Milne at Crafty Maltsters and Dr. David Griggs at Crisp Malt to find out how breweries are using these heritage malting barley varieties, what kind of results they're getting from them, and who's interested in drinking them. You can read the answers to those questions here: https://lnkd.in/ge6PsiSk

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Are you frustrated that your junior team members in NPD just don’t seem to “get it”? That they seem to lack understanding the urgency of critical paths and everything that is involved in the Gate process? Could it be that they have a lack of understanding of how it all works? I know as a young technologist, I was worried about asking the questions for fear of looking stupid and I felt like I “should” know it all, as I had just got a degree! We see time and again, young technologists confidence being knocked for this exact reason. That’s why we have launched a course to teach the overall NPD process and debunk all the myths, allow your team to ask the stupid questions in a safe environment. This isn’t only going to help increase your teams efficiency, it is also going to help them feel more confident in their role, which means you’ll have to intervene less often. For more information, click on this link: https://lnkd.in/evHwvZUV

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Since launching in 2020, Food and Drink North East (FADNE) has achieved remarkable milestones in supporting our region's food and drink sector. We have worked to help improve the sector's resilience, guide businesses through unprecedented challenges, provide targeted business support, and nurture invaluable connections and collaborations to the benefit of our growing community. Our campaigning and advocacy, both regionally and nationally, have begun to raise the sector's profile with topics such as food and farming, productivity, innovation, local procurement and public health all high on the agenda and central to our thinking as an organisation. Additionally, through our training, events and flagship expos, we have brought the industry together and championed an entrepreneurial culture that will inspire the next generation of industry leaders. However, we accept our work is nowhere near done. A desire to make our initiative truly regional, and more inclusive, to deliver added value to businesses of all sizes and to have influence at the highest of levels - these are all things that motivate us as a progressive and impact-driven organisation. Now, with a change in government and the recent election of a new regional Mayor, there has never been a more opportune moment for FADNE to influence regional industrial strategy. The agri, food, drink, hospitality, and manufacturing clusters must be recognised as key elements of this strategy. Our sector not only supports thousands of jobs but also drives innovation, sustainability, and a positive food culture. By advocating for our industry, we can ensure that it remains a cornerstone of the region's economic development and future prosperity. To continue this vital work, we need your support. Through your engagement with FADNE, you help amplify our collective voice, ensuring that our sector's interests are prioritised in policy decisions. Your membership and active participation are essential in driving forward our agenda and securing a thriving future for our community. Together, we can build on our achievements and forge a path towards a more resilient and thriving food and drink sector here in the North East. To do this, we need to better understand your needs, your challenges and your aspirations as a business. Join us in shaping the future. All we ask is that you please complete this 5 minute anonymous survey which will provide us with the intelligence we need to make our case to the region's MPs and decision-makers. SURVEY 👇 https://lnkd.in/eR4nZavC Your support makes all the difference. Chris Jewitt - CEO, Food and Drink North East Erudus Jon Shayler Lockton Colin Donohoe Johnston Carmichael Chartered Accountants and Business Advisers ADAM HARDIE North East Chamber of Commerce The North East Combined Authority Julia Austin The Food and Drink Federation Rosie Jenkinson Jaclyn Curry Sally Shortall NBSL Advance Northumberland RTC North Ian Pilkington

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💰 There is a £14m untapped opportunity in UK F&B! 🖐 Although two fifths of F&B businesses plan to maintain or increase investment, 53% will be limiting it over fears of new regulatory impact. 💬 Government will need to be VERY clear and stable in their regulatory guidance as we go into the new year. 👇 Read more below #regulation #foodnews #investment #foodmanufacturing

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