allmanhall - Foodsight January 2023

BATTLE OF THE BASMATIS

We date all the way back to the 70’s when communities from all over the world arrived in Britain and were looking for the authentic ingredients they loved back home, so we introduced the highest quality Basmati rice to the Western world. That’s why at Tilda, we pride ourselves on offering superior products, with delicious, authentic taste and visual appeal.

Easy Cook Basmati

We have perfected our Easy Cook Basmati Rice over the years to produce a product that wins every time with quality, versatility, and margin-protecting power to make a difference to your operation. Easy Cook Basmati grains are parboiled to help them stand up to longer cooking times, it’s non-stick, cooks up light, fluffy and separate, with a magical, unique aroma and tantalising flavour.

Not only do we pride ourselves on the quality, but the versatility too. Easy Cook Basmati and rice overall is perfect for gluten-free diets, vegetarians and vegans, and a great carb source compared to potato and pasta.

Tilda Easy Cook Basmati Rice puts more on your plate, especially important in a cost-of-living crisis! With 60% of people wanting rice offered as a healthier side option and 85% of people wanting to see rice on children’s menus, now is the time to get more rice on your menu.

When we tested our 5kg Tilda Easy Cook Basmati Rice, you get 109 portions, versus Own Label Basmati where you only get 90 portions. That means Tilda offer a whopping 17% more on your plate, using even less rice per portion for the same plate coverage. Think of the additional money you’ll save!

Why

Easy Cook Basmati

wins: 3 More portions per kilo than own-label

Fewer broken grains

Fluffy consistency without clumping

Parboiled for improved holding qualities and resilience to over cooking

Always reimagining rice

To discover more on Tilda Easy Cook Basmati and how your business can reap the rewards, visit tildafoodservice.com

Thai Green Curry

Executive Summary

Welcome to the first edition of 2023. Some new insight for a new year!

Hello and welcome to our first 2023 edition of Foodsight.

To start drafting this introduction, I thought I would look back at the intro that I wrote for our Foodsight edition of January 2022… it started with the below paragraph:

‘After the turmoil of the last two years, it feels like this one will continue to be demanding, so in this edition, we have tried to highlight some of the essential areas of focus, from a foodservice perspective, for the year ahead. We left 2021 in a scenario of high food inflation which is set to continue in 2022.’

Unfortunately, it feels like I could repeat that statement, just extending the numbers by a year… 2022 becomes 2023 and ‘turmoil of the last two years’ becomes ‘turmoil of the last three years’.

As with any New Year edition, forecasting the trends for the next 12 months is always a key theme, and this edition of Foodsight is no different. It strikes me that there are 3 big factors at the moment in catering and foodservice that top the agenda - food inflation, labour and staffing, and sustainability.

This edition of Foodsight has these areas covered, providing insight and advice on all. Taking 2023 trends first, we discuss in our article on page 9, how the consumer is likely to be focused on 3P’s this year – the planet, personal-health and the purse. Trends feature again, more specifically from a packaging perspective, on page 28.

With CPI food inflation reaching 16.6% in November, our Procurement Director, Mike Meek, considers whether it has now peaked in his piece on page 21.

A graphic in our article Vital Value on page 38, clearly shows the extent of the CPI food inflation over the last 12 months. Together with our regular food pricing infographics - the Commodity Updates on page 15 and our article on page 23 outlining practical ways to cope with food inflation - I hope this provides useful insight on what to watch out for and how to mitigate increasing food costs in the early stages of 2023. On page 41, we look at price mitigation and measure cost competitiveness, which I hope will give our clients reading some degree of comfort, that whilst inflation cannot be ignored, we are still striving hard to deliver the best food procurement solution.

The current labour and staffing situation makes up a large element of our piece on the challenges facing catering operations in 2023, which can be found on page 33.

Sustainability is a constant theme throughout, from seasonal produce on page 7 and the 2023 trends to cost reduction strategies and packaging. On page 45, we shine a spotlight on the future of meatless meat, and advice on consuming a plant-based diet through our life stages is the topic of the Dietetics update on page 42.

To close this introduction, I could again almost exactly repeat the closing paragraph of last January’s edition:

‘The outlook for the foodservice industry in 2022 is volatile, with the usual unknowns such as weather conditions and harvest yields, combined with the current known challenges of Covid-19, inflation, labour challenges and geopolitical tensions.’

Hopefully the challenges of Covid-19 have moved down the risk register slightly, although only time will tell with the reopening of China. The term ‘geopolitical tensions’, previously referring to the UK’s relationship with the EU, now undermines the actual challenges in this area, in relation to the war in Ukraine, and the impact it will continue to have on us all.

At allmanhall we will continue to understand, manage and, where possible, mitigate these macro factors. We will maintain and develop relationships on a local level to negotiate terms with our joint suppliers to ensure that we can continue to deliver value and the most competitive arrangements for your organisation.

Please do not hesitate to contact me, or any or the team, if you have any queries or requests.

I hope that this edition of Foodsight is supportive and insightful: Support and Insight, along with Value and Control, being the key pillars of our offering.

Very best wishes for 2023!

Oliver

Hall Managing Director

Events and days to look out for in 2023

Our top picks for the next three months

What’s in season?

Take a look at our seasonality guide

Trends for 2023

What can we expect to see in the food industry?

Product availability in 2023

Is the UK coping?

Commodity updates

An overview of the commodity market

Reducing food waste

Good for the planet and your budget

Food inflation outlook

Have we peaked?

Practical ways to cope with food inflation

What can you do?

Food

Challenges faced by operators

Some coping strategies

Vital value: The future of food costs

Pressures in the food industry

Dietetics

Events and days to look out for in the new year...

New Year - New Opportunities!

For everyone working in the food and drink industry, the new year marks the start of another annual calendar full of exciting foodie events and themed days devoted to a delicious and wide variety of food.

Here are our top picks for the next three months...

Why not try it out?

Join the new year’s revolution and try Veganuary in January!

Veganuary is an annual campaign to encourage and support people from all over the world to go vegan for a month.

Not only is it a great opportunity to explore new plant-based foods and improve overall health, it also helps prevent animal suffering and climate change. Be sure to explore our range of plant-based recipes for inspiration!

Throughout the year, Veganuary encourages and supports people and businesses alike to move to a plant-based diet as a way of protecting the environment, preventing animal suffering, and improving the health of millions of people.

Their mission is to inspire & support people to try vegan, drive corporate change, and create a global mass movement championing compassionate food choices with the aim of ending animal farming, protecting the planet, and improving human health.

Another event for all the foodies out there is real bread week. This week is dedicated to encouraging people to buy real bread from local, independent bakeries, and even bake their own bread.

This event runs in the last full week of February & promotes the growth of local, independent bakeries, but also allows people to indulge who may have not had “genuine” bread in a while!

British Pie Week is also just around the corner in the first week of March, the ideal time to pick up your fork and dig into your favourite pie...

What pie filling will you choose?

Dates we are excited for:

Sunday 22nd January - What are you planning for Chinese New Year? A great reason to get creative and try some new things that your diners will find exciting!

Monday 30th January - National Croissant day: This special day celebrates one of the world’s most famous foods and for a good reason. The buttery-layered treats are to die for!

Sunday 5th February - British Yorkshire Pudding Day: A nation favourite and key to the perfect roast dinner!

Thursday 9th February - National Pizza Day: Whether it’s a classic Margherita, scrumptious meat feast, or veggie deluxe, pizza is an all-time favourite around the world and it is extremely easy to make. Celebrate the 9th of February with a slice or two!

Monday 27th - Sunday 5th March - National Pasty Week: Cheese & Onion? Beef? Vegetable? Whatever your favourite, there’s no better feeling that getting stuck into a delicious warm pasty to satisfy your taste buds.

March 6th - 12th - Food Waste Action Week: Win, don’t bin!

End of March - Red Nose Day (Comic Relief): Is an annual fundraising campaign to end the cycle of child poverty and ensure a healthy future for all children. There are countless ways to generate money for Comic Relief, such as hosting a cake sale among friends or coworkers, or signing up for a sponsored run.

Climate

Fairtrade Fortnight

Running from the 27th February - 12th March, you can show support by buying fairtrade products!

What’s in season?

The concept of seasonal eating is one that has been ingrained within agricultural practices long before the arrival of supermarkets; we grew our own crops, foraged the land, farmed our livestock and made use of what was available to us at the time. Nowadays, we are spoilt for choice with an abundance of fresh produce, meats and grains from around the world, made readily and easily accessible within days of harvest.

Although the convenience of vast variety and bountiful choices may be tempting, it is vital to remember the importance of seasonal eating and the array of benefits it offers. It’s not only a focus on maximising flavour potential or yielding greater nutritional value, but also about sustainability and making a conscious effort to conserve and preserve our natural resources.

Incorporating locally grown and seasonal food into your diet is immensely advantageous in many ways. You’re supporting your community, local farmers and economy when you buy fresh, in-season produce from a more sustainable source. You are also mindful of the significant pressure on limited resources and by eating in tune with the seasons, you’re actively lowering your carbon footprint and impact on the environment.

Adopting a sustainable diet allows you to enjoy the uniqueness of each season, inviting you to indulge in the organic treasures that each month brings. From a plethora of berries in June to a hearty venison pie in December, there’s plenty to explore and experience as an advocate for seasonal and sustainable eating.

Our seasonality guide tells you what to look out for throughout the year and our recipe page has a collection of inspiring ideas to experiment with.

Click here to take a look at our seasonality guide.

Trends for 2023

Each year comes with its trends and there is a noticeable shift in the modern consumer to be more planet, personal-health and purse conscious. This manifests as a greater demand for sustainability credentials, ethics and wellbeing benefits. But balanced with a need to make sure budgets can be met. It’s a complicated dichotomy but one that is likely to prevail through 2023…

Traceability

This is a growing trend for traceability and transparent supply chains across the food sector. People are increasingly concerned about where their products/food have come from. There has therefore been intensified pressure on the food industry to be less opaque about their sourcing and supply chains. For example, according to Chocolate Academy “56% of millennial consumer what to know more about where their chocolate confections come from”.

Health conscious

There is a continued growing trend towards healthier products, whether this be sugar-free or packed with ingredients that have a positive impact on health and well-being. This is of course particularly true of January, when many of us try and start the year healthily after the excesses of Christmas, but this is also a more general and sustained trend and one we are likely to see continue into 2023.

Last year, we kicked off with a piece predicting ‘Mindful Eating’ as a key trend for 2022. Many of the key themes from last year still ring true as we see-in 2023, but are now increasingly married with concerns around rising costs.

Shrinkflation

Dairy-free

As the number of dairy-free consumers rises due to increase in both dietary choices and an awareness of lactose intolerance, the demand for lactose-free products has also risen.

The impact of rising food prices continues to be seen across the food industry. Manufacturers are utilising shrinkflation to help stabilise their prices. This where the price stays the same but the size of pack, or quantity or volume, is reduced. Clever packaging can help make this subtle and therefore not necessarily noticeable by the consumer. This was highly evident in 2022 and is unlikely to go away in 2023. Be careful of this when ordering and look at pack size, yield and drained weights when selecting products or making comparisons.

Waste reduction

Clever menu engineering and planning as well as a focus on how best to use things that would normally be wasted is looking to continue to be a trend for both commercial or industrial and domestic kitchens. For example, did you know banana skins can be used to make a plant-based alternative to pulled pork or bacon?! Find out more about reducing waste on page 20.

Making budgets go further

Like shrinkflation and waste reduction, the impact of the rising cost of living is having a significant impact on how we all approach food. Many are changing the way they shop, cook and plan, as well as seeking tips to make budgets go as far as possible. Take a look here for more inspiration.

Reducing red meat

Increasingly there is an awareness of the carbon impact of red meat. Cost is also a factor that is causing people to reconsider how frequently they are consuming red meat. An average farm animal converts just 10% of the calories it eats into meat and dairy foods and it has become clear that, globally, we need to collectively move towards alternative food sources to feed our growing population and to reduce emissions. See our piece on plant-based meat alternatives in this edition of Foodsight for more information (page 45).

To stay abreast of key topics and to see what else 2023 may bring, you could make it your new year’s resolution to regularly check our blog page for updates & insights.

Product availability in 2023

Is the UK coping?

The National Farmers Union (NFU) have recently warned of a looming threat to UK food security and are calling for The Secretary of State for Environment, Food and Rural Affairs to provide financial assistance by declaring ‘exceptional market conditions’ via the Agriculture Act 2020.

What are the underlying issues?

UK farming is being impacted by a multitude of factors, including the spiralling cost of major agricultural inputs and the poor access to labour markets which are causing specific sectors to scale down production or leave the industry altogether.

Energy

Modern farming methods are energy intensive and therefore the cost of food production is intrinsically linked to energy prices. For example, natural gas makes up to 80% of European fertiliser production costs. It is easy to appreciate the scale of the challenges that UK farmers are facing when you consider some of the changes in input prices:

• ONS CPI data shows that electricity prices rose by 65% and gas prices by 129% in the 12 months to November 2022

• Agricultural diesel has increased by 46.7% over the last 12 months to November 2022

• Similarly, AHDB shows that animal feed has increased by 75%

• Nitrogen fertiliser prices have risen by 232% since January 2019.

Inflation also brings about uncertainty, and with very high levels of volatility, the risk is that some sectors may adopt a shorter-term view and scale down production and those that have shorter production cycles may exit altogether. UK food security, and our ability to access sufficient, safe and nutritious food is dependent upon a mixture of our own domestic production and a diverse range of overseas supply sources.

Current UK self-sufficiency rates

(UK Food Security Report 2021)

• 60% of its domestic food consumption by value, though this is likely to decline

• 100% for oats and barley

• 90% wheat

• 90% poultry

• 85% beef

• 65% pork

• 60% sugar beet

• 70% potatoes

• 80% oil seeds

• 50% vegetables

• 16% fruit

The NFU have identified risk in the following energy intensive sectors:

• Eggs: there are 4.9 million fewer hens laying eggs in the UK today compared to 2019, down 13% from 42.7 million to 37.8 million

• Energy intensive glasshouse grown produce including tomatoes, sweet peppers and cucumber are likely to see production levels fall to their lowest levels on record

- In 1985 the UK produced 92,000 tonnes of tomatoes, but in 2021 just 68,000 tonnes were produced

- In 1985 the UK produced 67,000 tonnes of cucumbers, but in 2021 just 55,000 tonnes were produced

Pears: UK pear production is at its lowest level since records began. Fears of crops rotting in fields due to a lack of temporary seasonal labour compound the problem.

These extraordinary inflationary challenges naturally raise further questions about the importance of food security, how to ensure that UK farming has long term viability with fair reward, how to address food poverty and keep food affordable in times of spiraling inflation.

Commodity updates

Dairy, fish and egg commodities

Milk

Following 12 consecutive months of reduced milk output, UK farmgate prices are up 50% year-on-year, or 35% above the 5-year average. This fall in output is a result of higher input costs such as fuel, feed, fertiliser, and energy combined with weak grazing following the droughts seen this summer.

Moving into 2023 there remains a risk that yields could drop again, as input costs are expected to remain high and many farmers coming out of fixed-term contracts will be hit by substantial increases on key inputs such as feed and fertiliser which will impact yields further.

Salmon

Increased demand alongside reduced availability of Norwegian salmon for processing has resulted in an expected seasonal increase through November and December. Usually, prices remain high until February but as 2022 showed the increased production costs and widespread disease outbreaks in Norwegian farms can put pressure on Norwegian biomass and the high price could persist further into spring.

Cod

The UK Government’s 35% import tax on Russian seafood has prompted increased demand for Norwegian whitefish as Russia historically held around 40% of the global whitefish export market. This increased demand led to Norwegian cod prices hitting a record high price in September 2022 and they remain around 20% higher year on year.

Cod prices have also been impacted by fewer Icelandic landings following the third consecutive reduction in annual cod quotas to protect the species from overfishing.

Eggs

The UK consumes 13.5 billion eggs every year of which around 60% are free-range. The high cost of production combined with outbreaks of avian flu have resulted in UK egg packing falling by around 10% year on year.

If you’re an allmanhall client, please do check our client portal, The Pass, for regular updates regarding commodities and other insights. Or ask us for details!

Meat commodities

Pork

As a result of the high feed and energy costs within the supply chain, UK deadweight pork prices are up 40% year on year. To reduce the impact of high feed costs, farmers have been reducing herd sizes by sending more pigs to slaughter. In 2022, UK pig slaughterings were up 2.4% against the 5-year average and around 10.3 million pigs have been slaughtered this year to November, which is the highest number recorded over the last 17 years. High energy costs and labour challenges are however limiting the capacity to process pigs, with UK pigmeat production down 6.5% year on year.

Beef

The UK produced 84,100 tonnes of beef and veal in November, up 3.1% from October, 6.1% up year on year and the highest level of production since November 2016. Historically high market prices offer attractive returns for farmers, at a time when high input and forage pressure add additional costs to hold onto livestock. This increase in production has helped stabilised the soaring prices that have been experienced within the market since May 2020.

The UK farmgate deadweight prices remain 8% higher than 12 months previous and 21% more than the 5-year average, however, with the increase in throughput and pressure from competitive European products along with consumers sourcing alternative, cost-effective proteins, could this be the peak of the price rises?

Poultry

In the leadup to Christmas, the price of whole UK turkeys increased by around 40% year on year as around half of all free-range turkeys were either culled or died because of the avian flu outbreak.

UK chicken broiler production was up year on year (1.5% to October). With up to 65% of the total cost to produce a chicken coming from feed and a further 5% from energy, despite a fall in feed farmers are still commanding a price 27% higher than this time last year. Demand for chicken also looks set to remain high as consumers switch from more expensive animal proteins.

Lamb

Whilst UK lamb prices still remain above the 5-year average, prices this year have fallen 11% lower than 12 months previous. Supply into the market has increased by 3.2% as farmers push through lambs to alleviate higher costs. At the same time, consumers have transitioned over the less expensive proteins, such as chicken and pork, reducing market demand.

Fortunately for farmers, demand across the continent remains high, with both the volume and value of exports increasing in comparison to 2021. This has maintained some price stability in the market.

Why not explore plant-based alternatives? Read more on pages 45 and see recipes for inspiration on page 49!

Raw commodities

Potatoes

UK and European potatoes suffered in 2022 after the summer heatwave and droughtblighted crops. Only fifty percent of UK potato crops are irrigated and with very little rainfall, non-irrigated crops have experienced yield losses of between twenty-five and forty percent. This will have a significant knockon effect on the price of chips and other processed potato products which will continue until the new season crop in summer 2023.

Sugar

Sugar No.11 is the world benchmark contract for raw sugar trading and is available on the Intercontinental Exchange (ICE). Over the last 12 months, the price of Sugar No11 has increased by 12%. Sugar production in Brazil, which account for 43% of global sugar exports, is set to overtake last year’s output volume as producers continue to process sugarcane into sugar over bioethanol.

Rice

Global grain supply challenges have increased demand for rice as an alternative food staple. India accounts for around 40% of global exports of rice and below average rainfall in key rice-producing states, domestic prices began to rise resulting in the Indian

Government imposing an export ban on broken rice and a 20% export duty on other grades such as basmati. The result of these trade restrictions is that global markets have shifted focus to other key exporting regions such as Thailand, where exports are reportedly up 40% and prices are 7.4% higher year on year.

Coffee

Most coffee suppliers forward buy green coffee and will have contracted this price to secure their stock until the new crop comes in 2023. The new crop is dependent on the country of origin, but this will have arrived in November/ December for Brazil which is both the largest producer and exporter of coffee. Looking ahead to this year and the new coffee crops, arabica coffee futures show that prices are falling as the exchange rate recovers and the certified coffee stocks have increased meaning that supply is not outweighed by demand. That said, although current forecasts show that coffee prices are likely to fall this year, they are not expected to decrease to the levels seen at the beginning of 2021.

Despite a decrease in coffee commodity prices, roasted coffee prices will remain high as roasters tackle the high UK energy costs.

Raw commodities

Wheat Milling

Milling Wheat No.2 is a global benchmark for the pricing of European milling wheat. The quality of milling wheat is graded to meet a minimum level of enzyme activity, protein content, the density of the grain, moisture content and the number of broken grains and impurities. These features are predominantly genetic but environmental factors such as poor crop nutrition can have an impact.

In a typical year, around 15% of the wheat used by UK flour millers is imported, primarily imported wheat comes from Germany, France, the USA and Canada.

AHDB has forecasted that the UK will produce 15.7 million tonnes of wheat in this period, an increase of 12% against the 2021/22 season. The increase in domestic production and global supply has supported UK milling wheat price reductions following record high prices seen in May last year.

Vegetable oil

The war in Ukraine led to fewer supplies coming from the Black Sea region early in 2022, however global wheat prices have fallen following the introduction of the grain corridor deal and promising production forecasts from Australia. The introduction of the grain corridor has meant that the supply of wheat increased from the Black Sea region, with both Ukrainian and Russian wheat prices coming onto global markets at a competitive price. Australian production is expected to hit a record high this season, up 1% year on year and despite challenging growing conditions in eastern states

At the start of 2022, sunflower oil prices were high, driven by Russia’s war on Ukraine which affected both the production and export of sunflower oil from Ukraine. However, whilst there are still ongoing issues with crushing and processing sunflower seeds within the country, exports of seeds from Ukraine have resumed from key ports, therefore increasing sunflower oil supply in the market which has caused prices to fall. As supply increases, demand is decreasing as cheaper alternatives are proving more popular.

In contrast, Spanish olive oil prices have risen due to the ongoing drought in Spain, which is causing a decrease in output, predicted to be almost 50% lower year on year. With prices rising during a cost-of-living crisis, we may see a reduction in olive oil consumption in 2023.

Reducing food waste

Good for the planet... and your budget!

Is this one of your 2023 goals?

• We waste a staggering 1.3 billion tonnes of food globally each year - one third of all food produced for human consumption.

• Cutting global food waste by half would add a fifth to the world’s total food supply.

• If food waste were a country, it would have the third-biggest carbon footprint after the USA and China.

- WRAP

If that wasn’t enough to grab you then picture the food spend currently being squandered. It’s time to reduce avoidable food wastage - let’s make 2023 the year!

Here’s a check list to help:

• Avoid overbuying stock

• Use an ABL

• Store food correctly

• Label food correctly

• Keep a stock inventory

• Ensure deliveries match orders

• Ensure your portion specs are accurate

• Don’t overextend your menu

• Create a ‘capsule’ menu where ingredients have multiple uses

• Be creative with what could otherwise be wasted!

Have we peaked?

Food Inflation Outlook

With the twelve-month rate for CPI food inflation reaching circa 17% last year it feels like we are getting closer to peak food inflation.

Our Procurement and Sustainability Director, Mike Meek, provides an update....

Towards the end of 2022, the IGD forecasted that food inflation will peak at up to 19% in early 2023 and then begin to slow over the next twelve months.

This was supported by the October ONS Producer Price Inflation data. It reported that UK food manufacturers were still experiencing increases in the price of goods bought with the monthly change, late 2022, at 1.7%.

It is still a very uncertain market to forecast.

Global commodity prices at the end of the year were still 50% higher than pre pandemic levels, though the effects of covid disruption on supply chains are diminishing.

We could expect that the current global economic slowdown and UK recession would lead to falling demand and act as a downward

pressure on prices and from a supply side. And that better weather in 2023 post La Niña would lead to better harvest yields. To the contrary, constraints on supply as a result of war in Ukraine, coupled with its importance as a global food exporter and high gas prices may equally keep prices stubbornly high this year.

This is manifested in industries facing very high input costs like the UK egg industry where energy and feed costs have led to a decline in the national flock, causing market failure and a decline in self sufficiency.

We will continue to keep you abreast of product availability (see page 12) and pricing challenges into the new year and are continuing to negotiate on behalf of clients, making proactive product switch recommendations as needed.

Practical ways to cope with food inflation

Well, 2022 was quite a year for food inflation. As you’ll have seen from other articles and insights we’ve recently provided, the rate of inflation may have peaked but food prices are likely to stay high and the market is hard to accurately forecast.

We’ve been negotiating down proposed price increases, advising on product alternatives and range management, as well as mitigating risks on behalf of caterers.

There are other things that you can be doing to help get the most from your food and catering budgets and to lessen the impact of food inflation.

We hope these tips and tricks are helpful, for you and your team. If you need further practical advice, please don’t hesitate to get in touch – the team are here to support you, now more than ever.

Procurement strategies we’re applying to make budgets go further

1. Supply chain management

We can help you take a look at your whole approach – from tendering, to operating dual supply in some cases and consolidating your suppliers in others.

2. Range management

A review of products can help you to have more focused buying lists, incorporating only the products needed to operate effectively.

3. Cost to serve

This is the cost for a supplier to make a delivery. You can reduce it by limiting the number of deliveries each week; increasing the value of each delivery; reducing the need for your supplier to split cases and reducing their cost to serve you, thereby reducing prices. You may also benefit from drop discounts by consolidating deliveries.

Is it time to explore operational savings and efficiencies?

Now may be a perfect opportunity to revisit some of the practices in your catering team and processes, with a real focus on the financial outcomes. There could be some very tangible benefits to be gained by making some small adjustments… from skills to waste, equipment to menus, small tweaks can make a big difference.

You may decide to review and improve your team’s skills. Enhancing kitchen practices will of course impact costs. Also, a chef who is engaged, skilled and motivated will be willing and able to cook food, which can be more cost effective than using pre-packaged products. We are very mindful of the challenges associated with labour and recruitment at the moment, but this makes it even more important to develop and retain the team you do have… and benefit from cost efficiencies too!

Food waste can be a big unnecessary expense, along with being an environmental issue –whether this is kitchen waste or waste from meals read more here. For more tips on reducing waste click here

It seems counter intuitive but now could be the time to consider your long-term capital investment strategy with regards to equipment. Using modern equipment can really drive cost efficiencies and mean that the initial investment quickly reaps returns and pays for itself.

Recipe and menu engineering - shaving off unnecessary costs

Your recipes and menus will have a real impact on food costs. Using smart and effective recipe and menu engineering can make a big difference. Without changing your offering, you can shave off unnecessary costs by:

• Flexing your recipes

• Increasing in-house production

• Following the seasons

• Reviewing branded products vs own label

• Taking into account the drained weight of tinned goods

• Making sure you consider yield.

It may be time to make adjustments... clearly ones that don’t negatively impact quality or taste!

Consider undertaking a recipe review. As you know, using recipes is not a way to inhibit a Chef’s creativity or undermine their skill. Instead, it is an important way of managing costs, improving quality, managing dietary requirements, and ensuring consistency.

Challenge your recipes – can ingredients be reduced or removed without compromising the dish?

This leads to undertaking an exploration into the specifications of the products you use. Can you reduce the product specification without reducing the quality of a finished dish? For example, are class 1 vegetables

really needed if they are being chopped up and put into a dish? Or could wonky veg be used instead?! Can 90vl mince be used in place of 95vl? Could a different cut of meat be used? Could you use a different type of protein? Consider asking your suppliers for alternatives for sampling and test your options – allmanhall can work with you to do just that.

Start to think about your menu cycles with the food cost for each dish taken into consideration. You will quickly identify high-cost dishes and whether these can be adapted to reduce overall menu costs. When did you last review menu cycles? Maybe now is the time.

Understanding changes in product pricing helps to influence your recipes and menus. For example, eggs and poultry are a particular risk area at present. Ensure you stay abreast of these things and adapt your menu accordingly. Expert food industry insight from our blogs and market analysis will help.

Communicating and sharing the challenges associated with rising food costs with your team and, importantly, your diners, is really important. This will help to provide further understanding and will support any menu changes or required tariff increases you are compelled to introduce as food inflation steadily rises and impacts your costs.

Read case study

To see an example of how our support has been helping clients and delivering both improvements and savings in these uncertain times, take a look here:

Food to go packaging: trends and alternatives

Defined by the UN as “meeting the needs of the present without compromising the ability of future generations to meet their own,” sustainability requires us to make conscious changes that will both reduce and repair the damage we are causing to our planet.

As we look to make more sustainable choices in our fight against climate change, one of the first areas that we often think to address within the food and drink industry is that of single-use plastic, particularly when it comes to takeaway services. Whilst some elements such as plastic straws and cutlery have been easier to eliminate and replace with alternatives, the solutions offered for food-togo packaging are varied and at times can be confusing.

following in our day-to-day lives. In a world of plastics, we should actively be reducing our reliance on single-use plastic to prevent it going to landfill. We should be replacing single-use with reusable solutions where possible and we should be ensuring that all plastics that can be recycled are being directed to the relevant waste streams. Yet here in the UK, we have significant limitations on which plastics can be fully recycled. Out of seven main types, only three plastics are widely recyclable:

• HDPE: used for detergent bottles and milk bottles

• PET: used for carbonated drinks bottles, plastic film, and microwavable packaging

• PP: used for bottle caps

Included in the plastics that are not widely recycled within the UK are PVC – found in clingfilm – and PVDC, which is used as linings on food packaging. Whilst paper is the most widely recycled material and the most reliable to recycle, paper packaging including takeaway drinks cups and food boxes that have been lined or coated with other materials such as PVDC, cannot be recycled.

The market for takeaway packaging consistently sees new concepts launched and there are some clear trends becoming apparent as we move towards 2023. Making a more sustainable switch can seem simple, however, with so many variations and materials available, there are several factors to consider and questions we should be raising as we assess these options.

The mantra of reduce, reuse, recycle is one we are all familiar with and should already be

Similar issues arise with materials that are seen as compostable and biodegradable, although as terms these are often confused with each other. Biodegradable is when a material can be broken down naturally by bacteria or other living organisms, therefore avoiding pollution. Compostable is similar in that materials are broken down and recycled by mimicking the conditions created by nature. Whilst there is not a timescale for a product to be biodegradable, for a material to be compostable it must degrade within 12 weeks. And just as biodegradable materials will not necessarily degrade everywhere, those that are compostable are so under varied conditions. For food and drink packaging, this means that often the materials will not biodegrade in home composting conditions, but only in industrial conditions. And dependent on countries and councils, the facilities that create these conditions are not always in place. There are several packaging solutions that are compostable, however by standards these are only industrially compostable should they make it to a facility able to process them; they will not biodegrade in natural conditions. The same goes for the many products that are made from bioplastics –meaning that they are made from renewable sources. Plant-based elements such as sugarcane and corn can be used, however often they are coated with a plastic or resin that doesn’t necessarily mean they are fully recyclable in the systems we currently have.

As far as innovation in food packaging goes, it may be seen that edible packaging is one of the more out-there concepts, with the consumer effectively eating the packaging as part of the product and so eliminating it from causing pollution. As an experimental space, fruit materials have been used to make protective peels that can slow down the water loss and oxidation process of fresh produce, therefore reducing the need for refrigeration, extending the shelf-life, and reducing food waste through spoilage. In a similar solution, an edible biofilm was designed to be used on fruits before harvest to protect them against heat, drought, and precipitation.

Yet it is the London-based start-up company Notpla that has been recognised for its sustainable packaging innovation, including Notpla Ooho, an edible capsule that can hold liquids. December 2022 saw the second ever Earthshot Prize awards, launched by The Royal Foundation and Prince William, and this year hosted in Boston. Recognising and funding global breakthrough innovations in sustainability, “the Earthshot Prize was designed to find and grow the solutions that will repair our planet this decade.”

With five winners across five categories, Notpla were announced winners of the 2022 Build a Waste Free World award for their development of an alternative material to plastic that is made from seaweed and plants and dissolves naturally. As one of nature’s most renewable and regenerative materials, seaweed is fast-growing and plentiful, doesn’t need land or compete with crops and does not require freshwater or fertiliser to grow. Instead, it reduces the acidification of the ocean and absorbs carbon. Developed from seaweed, Notpla has no chemical modification, is biodegradable and home-compostable and is classified as an organic, natural substance by EU law.

Image courtesy of www.clubzero.co

Used at the 2019 London Marathon, Notpla partnered with Lucozade and handed out Notpla Ooho, plastic free, vegan and naturally biodegradable capsules holding the sports drink. Made from seaweed the capsules are consumed whole or added to home-compost to degrade within a few weeks. Notpla has also been developed into a coating used for food and drink containers. Most takeaway boxes lined with plastic coating containing chemicals known as PFAs which prevent water and oils from leaking through the packaging. These are known as ‘forever chemicals’ “because their chemical bonds are so great that they can never be destroyed.” With the same qualities as these plastic coatings that are grease and water resistant, Notpla Coating is made from seaweed, not plastic and therefore degrades naturally, so the food packaging can be recycled or added to home compost without leaving harmful traces.

Whilst Notpla offers sustainable disposable packaging, organisations like CLUBZERØ are offering solutions that replace disposable packaging with returnable and reusable systems. Partnering with restaurants, cafes, offices, universities and online food delivery platforms, CLUBZERØ provides takeaway cups and containers on a closed loop system. Food and drink are ordered and served in the CLUBZERØ packaging and once empty the consumer deposits the packaging at a designated drop point. Collected by CLUBZERØ, the empties are washed to ISO standards at their London hub before being redistributed to vendors as the next collection is made. Made from recyclable plastics, the products have a lifespan of 250 washes before they are re-made into a new product at end of life.

Whilst packaging materials and systems are developing, one key trend that is continuing to grow is technology in packaging.

In a world where there is a growing reliance on smart devices, brands can use QR codes to engage with the consumer and give them a more interactive experience.

With information such as allergens, nutrition, recipes, sourcing, carbon labelling and correct packaging disposal at the scan of a QR code, technology can be used to help reduce the amount of packaging used by offering all the required information online.

Moving into the new year, the development within the packaging market is an exciting space to watch as existing and emerging concepts have the shared goal of becoming a more sustainable source whilst keeping up with the technological innovation our lifestyles demand. And whilst eliminating single-use plastic is an important part in building more sustainable practises, it is equally important to be replacing it with sustainable materials that can be incorporated into our eco-system without causing further damage.

Consumers can provide feedback and have more engagement with the brand they are buying. And smart packaging doesn’t stop there, as seen with CLUBZERØ, organisations can use QR codes for deposit schemes against returnable packaging, and there’s even the potential for sensors be used to track the temperature and quality of food as it moves through the supply chain.

With the trend of clean labelling moving into 2023 and consumers wishing to see less additives and ingredients in their foods, it is not surprising that we can expect food packaging to reflect this by a move to simpler and clearer designs. Simplified packaging avoids the consumer being visually overwhelmed, whilst transparent food packaging gives them visibility on what it is they are purchasing. Not only does clearer packaging appear more premium, but it can also help to reduce manufacturing processes and costs.

One of The Earthshot Prize’s five focuses is that of choosing “to build a world where nothing goes to waste, where the leftovers of one process become the raw materials of the next – just like they do in nature.” Food and drink packaging is just a small element of this but one where we can all make a change. However, as best summarized by the other four Earthshot awards, building a waste free world goes hand-in-hand with the need to protect and restore nature, clean our air, revive our oceans and fix our climate.

Challenges faced by operators and some coping strategies

The office of National Statistics stated in May 2022 that staffing costs had increased within 33% of business and one of the highest percentage increases of 67%, was within the food service industry.

With this considerable hike in labour costs hitting business, continually reviewing this element is now more than ever essential. Therefore, the following should be considered when managing any labour budget, to ensure a cost-effective approach, whilst maintaining service levels and meeting customer needs and expectations. These actions also have a positive effect on your workforce showing them their value and the positive impact they have on the service provision.

Salaries

Salaries tend to flow in an upward direction; therefore, it is vitally important this is reviewed regularly in line with salaries within the local area and vicinity. Regular revision could result in a wage freeze for a period and being able to demonstrate to employees that this is in line with other locations is always seen positively.

It is also worth considering more costeffective benefits to support your teams e.g. Private Health Cover, Life Insurance, Gym Membership etc. working with the local community, benefits provided by local shops and establishments also enable you to support the local community as well as providing a benefit to the employee.

Recruitment

Consider recruiting at a level lower than the position you have vacant. For example, if you

have a vacancy for a Sous Chef, employ at Chef De-Partie level and train the individual up to the level required. This process of upskilling has some real positive benefits:

• Allows you to exact your own standards and level of performance on the individual

• Increase salaries in line with reaching certain goals and objectives set for employees

• Positive response from the employee as their career develops

• Governmental support is available with some schemes

• More diverse, agile, and rounded workforce

• Breads innovation amongst the team

• Upskilling employees also replaces outdated skills that may be costing you in productivity.

Being an employer that offers learning and development opportunities is always seen as an attractive employer for any conscientious employee

Hiring the right person at the beginning for the role is paramount as there is significant costs when you have a high turnover of personnel. This is not only the cost in recruitment but also the cost of lost productivity. Make employee retention a key focus for the entire team.

Measuring effectiveness of staff

There must be a continual monitoring of the effectiveness of your catering team. Within the educations arena schools work based on a meal ratio of providing 10 meals per working hour.

To analyse if you are achieving this matrix, simply take the total number of meals provided over one week and divide this by the number of hours employed for your catering team over the same period. If the result is less than 10 this indicates overstaffing, whilst above 10 indicates an efficient workforce. Be careful when considering the amount of hospitality that may be required from the team as this has significant impact. Please also note that the structure of the kitchen and its location, are also contributing factors and will have impact on the manpower required.

The example below gives an overview of this process:

• 3,600 meals produced each week (covering breakfast, lunch and supper)

• 250 hours worked by the catering team for all services over the same period

3,600/250 = 14.4 meal ratio

Indicates an efficient workforce

However if the number of meals dropped but the hours remained the same...

2,225/250 = 8.9 meal ratio

Indicates a review should be implemented

Ensure that you know your business and the optimum time that staff are needed and adjust rotas accordingly. For example, you don’t need staff in washup right at the start of service, utilise these staff on the counter and then move them to cover the peak flow of the

workload. Stagger start and finish times of your team to ensure the productivity. Set targets for managers on the number of hours utilised over a set period, this again ensures this is an area of continued focus.

Forecast your labour requirement in line with the needs of the business, which is a lot easier to do when you have a workforce made up of part time employees giving greater flexibility. One further consideration may be to employ a bank of “zero hour employees” which is an extremely useful tool as this gives you the option to call on these employees as and when needed, meaning total flexibility.

Absenteeism

Prior to the pandemic absenteeism was costing the UK circa £14 billion per annum, which is a cost that you simply can’t afford to ignore. Therefore, focus must be on employee wellbeing and happiness.

Ongoing employee surveys will give you a good understanding of how your team are feeling about working for you. Addressing some of the small issues that may arise will have significant impact on both absenteeism and productivity. A small issue for you may be seen in a totally different light by the employee.

Food Inflation

We have discussed practical tips in the past regarding increased food costs, and as prices remain an all-time high, here is a reminder of those headline tips that can help you to spend less:

• Flex your recipes

• Increase in-house production

• Follow the seasons

• Brand vs own label

• Drained weight of tinned goods

• Technology

Whilst food prices continue to rise, deciding to prioritise the cost of your goods over sustainability is another area that is mutually important.

Sourcing ingredients for a simple home cooked dish, with fresh ingredients grown locally, contrasts with an international recipe flavoured with lavish spices that are predominantly grown thousands of miles away. The cost of sustainable products is now a key factor affecting the food we purchase.

Fairtrade

Sustainable menus

The trend for menus to reflect diverse dishes from around the world has become an everincreasing demand from consumers, highly influenced by marketing, advertising and social media. Caterers that are working hard to reduce the carbon footprint on their menus, need to consider where essential elements of their recipes come from, and if they`ve been grown ethically and sustainably. Chefs are constantly challenged to create low cost, innovative plant-based recipes, that suit both a flexitarian lifestyle and those with allergies.

One way in which caterers can help reduce their environmental impact whilst still producing creative dishes is by consciously choosing to buy Fairtrade. Not all Fairtrade products are necessarily more expensive, many are just as cheap, if not cheaper than alternative products. Fairtrade ensures farmers are given a better deal and are paid fairly, meaning they can invest in better quality equipment, helping to discourage bad growing practices, and so benefitting in better quality produce, such as the spices in your recipes. A high-quality spice is often from one single place of origin, compared to the blended products often purchased in supermarkets which have travelled across a chain of distributors. Fairtrade Fortnight takes place 27th February - 12th March, you can show your support by buying Fairtrade products!

Locally sourced produce

Caterers choosing to purchase locally grown produce are actively searching for suppliers that align with their values. However, information regarding the food production process is often overlooked, so it’s important to research what carbon emissions are being created from farmers, for example if they are using heated greenhouses to overcome seasonal constraints, to supply consumers with year-round produce. UK tomatoes that are grown in greenhouses will likely have a much higher carbon footprint than tomatoes imported from overseas.

Having conversations with suppliers and being provided with the right information enables caterers to make informed decisions about the ingredients they purchase and overcome the challenges they face in reaching their sustainability goal.

Keep it seasonal

Sticking with seasonal foods (see page 7!) can help in reducing costs and your carbon footprint. However, caterers should not automatically disregard food that travels across the world. For example, bananas have a low environmental impact despite being grown thousands of miles away. Grown in natural sunlight, they have little packaging requirements, and are transported by boats that emit far less CO2 than air freight. Bananas have an estimated carbon footprint at 0.48 kg CO2e per kilo, compared to a UK greenhouse grown tomato which are 2.5 kg CO2e per kilo.

Vital value: The future of food costs

The cost of living and inflation, particularly around energy and food, remain at the forefront of everyone’s thinking.

The latest release from the ONS shows a modest drop in inflation between October and November, CPI rose by 10.7% for the 12 months to November 2022, down from a 41 year high in October of 11.1%.

However, CPI for food continues to increase, up from 16.5% in October to 16.6% in November. A substantial rise from 2.4% in November 2021.

The NFU warn that the UK is “sleepwalking” into a food supply crisis

The strongest upward pressure is coming from cereals, dairy, protein and produce. A timely example being fresh turkeys, where prices have increased by as much as 45% when compared to this time last year. The increases have been caused largely by the bird flu outbreak leading to a significant reduction to normal production numbers. This is coupled with increased input costs from energy and feed which the British Poultry Council reports have increased poultry production costs by up to 18%.

inflation is still expected to be above zero even at the end of the year.

Falling inflation does not guarantee reduced pricing, it would bring price stability and previous examples of high food inflation have normally been followed by periods of downward pricing.

A great deal of uncertainty remains around several issues, including the ongoing war in Ukraine, Brexit, sterling fluctuations and labour shortages, meaning there’s a chance current inflation levels could remain further into 2023. Likewise, reduced demand because of the recession could provide a downward pressure on pricing and an improved outlook could also be possible.

These increasing input costs, are already having a damaging impact on the selfsufficiency of the UKs food supply. The current egg supply problems, leading to rationing in supermarkets, is just the beginning according to the NFU who warn that the UK is “sleepwalking” into a food supply crisis. Tomatoes, cucumbers, and other energy intensive crops such as pears are likely to hit their lowest yields since records began.

As we move into 2023, food inflation is predicted to reach a peak early in the year. As previously reported by allmanhall the most recent IGD forecast anticipates food inflation to peak between 17% and 19% before slowing over the following 12 months, however

The new year inevitably turns thoughts to budgets for the upcoming financial year. Budget holders face a tough task accurately assessing the impacts on food budgets and should now be understanding the impact of potential double digit increases on previous budgets.

Price mitigation and market competitiveness

With the latest ONS report on inflation showing CPI food inflation at 16.6% for the year to November 2022, there has been and continues to be significant pressure on prices.

We are constantly benchmarking against the marketplace to ensure we are as competitive as possible. A recent, independent benchmark of our current prices against marketplace pricing from Summer 2022 still showed a benefit of over 15% across a weighted basket of goods.

Our team of buyers works to mitigate price increases and successfully reduced the impact of our latest multi-temp proposal by over 10%, protecting our clients from hundreds of thousands of additional costs.

Dietetics update

It seems that ‘plant-based’ is the phrase of the year, and with good reason. More and more research highlights the detrimental effect that the food industry, particularly meat production, is having on climate change. Many people are looking for ways to reduce their impact on the planet and a reduction in meat intake

is becoming more common. “But what will they eat? How will they get enough protein?” we hear you ask. In this article we take a deep dive into the nutritional considerations to be mindful of through the life stages from infants to older adults when considering a more plant-based diet.

Infants & toddlers (<5 years)

Yes, it is possible for infants and toddlers to follow a balanced vegan diet. Even the British Dietetic Association has released an official statement to say that a well-planned vegan diet can “support healthy living in people of all ages”. Breastfeeding should give a baby all the nutrients it needs until 6 months of age or a soya-based formula can be used if breastfeeding is not an option.

Once foods are introduced, there are some important nutrients to consider for this age group including calcium for teeth and bones. This can be obtained from breastmilk or formula, fortified soya milk or yoghurt, tofu, dark green leafy veg and almond butter.

Iron is also important and can be found in chickpeas, lentils, beans, tofu, nuts and seeds (ground or butter), dried fruit and fortified breakfast cereals. Vitamin B12 and iodine are also important through the life stages and should be obtained either through regular fortified foods or a supplement.

Children (5-10 years)

At this age, children should be eating a healthy, balanced diet similar to an adult but with smaller portion sizes and less sugar and salt. Important nutrients include iron, as above, and having something rich in vitamin C alongside can help with absorption of iron such as pepper, broccoli, strawberries, oranges and kiwi fruits. Protein foods are important for growth and development in children and can be found in beans, lentils, chickpeas, tofu, soya milk and soya yoghurt. Plus, did you know that quinoa contains more protein than rice, pasta and potatoes? This is a good option to include regularly. Calcium is important, as above, and again, vitamin B12

and iodine intake should be considered either through fortified foods or supplements.

Adolescents (11-18 years)

It is important at this age group to focus on obtaining a high quality plant-based diet, rather than an over-reliance on vegan junk foods. As above, calcium is important, as is iron and special attention needs to be given to those who menstruate who will have higher iron requirements. Omega 3 fatty acids are important for brain health and these can be obtained from vegetable oils, ground linseeds, chia seeds, hemp seeds and walnuts. As above, vitamin B12 and iodine should be considered either through fortified foods or supplements.

Pregnancy & breastfeeding

During pregnancy, the body needs a good supply of protein, iron and calcium for healthy foetal growth and development and to keep mum healthy. To ensure healthy conception, a fertility-focussed supplement is advisable which includes folic acid, followed by a pregnancy supplement and then a breastfeeding supplement to ensure that important nutrients are not missed. During breastfeeding, protein and zinc requirements are increased so increasing intake of foods which contain both such as pulses, tofu, nuts and seeds is recommended. Fluids are also important so having a drink onhand at all times is recommended.

Older adults (>65 years)

There is evidence to suggest that regular physical activity and increased protein intake can protect this age group from ageassociated muscle deterioration. Therefore, including protein-rich snacks between meals such as soya yoghurt, milky coffee made with soya milk, a handful of nuts or hummous and crackers is a good idea. Appetites can reduce in older age, so nourishing additions to the diet may be helpful if weight loss is a concern. Examples include nourishing drinks such as soya milkbased milkshakes, milky coffees, smoothies or hot chocolate. Extra nourishment could also be added to meals for example adding soya cream to soups, puddings and porridge, adding vegan butter to vegetables and potatoes or adding crumbled tofu or vegan mayonnaise to sandwiches.

Hopefully this article has given you an idea about the types of nutrients to consider at different life stages and how to cater for them. We’ll leave you with these top tips on getting enough plant protein:

• Include a variety of different plant-based protein sources on a daily basis to obtain all of the different amino acids which we need from our diet

• It is a good idea to include a vegan source of protein with each meal and also as snacks between meals such as soya yoghurt, nuts, seeds and hummous

• Try to avoid over-reliance on processed vegan protein sources and choose instead whole foods such as chickpeas, lentils and beans which are both healthier and cheaper. Other sources include tofu, nuts and seeds and soya milk and yoghurt

• Consider other important nutrients such as calcium and iron which can be obtained from vegan sources

• Consider taking a supplement which contains vitamin B12 and iodine or be careful to include foods which are fortified with these nutrients regularly.

The future of meatless meat

Last year, the world hit a new population milestone, 8 billion people. Climate change continues to cause havoc and the question of food security is of greater concern than ever before. Veganism or flexitarian diet have been highlighted as ways in which we might all adjust our lifestyles to reduce meat and dairy consumption and help adapt to the needs of a changing world.

A plant-based diet can be seen to be more sustainable and is also said to be a much more effective way of feeding people. An average farm animal converts just 10% of the calories it eats into meat and dairy foods, meaning that the world food production would need to rise by 50% by 2030, and 75% by 2050, to meet increasing demand. It has become clear that the world

must collectively move towards alternative food sources to feed our growing population and to reduce emissions.

Plant-based meat products

We have seen huge innovations within the plant-based meat sector over the last few years. Never before have there been so many choices and alternatives!

Our understanding of plant-based eating has come on considerably, whether it be regarding the nutritional benefits of this diet or the ingredients we can use to create tasty alternatives. The plant-based meat market is now estimated to be worth 7.9 billion US dollars in 2022 and is predicted to continue to grow to double by 2027.

Early last year, McDonald’s officially released the McPlant Burger across the UK and Ireland. This adoption of plant-based food from a huge multinational fast-food chain demonstrates the extent to which plant-based meats have penetrated the market.

Plant-based meat manufacturers have cropped up everywhere, as they compete for a share in this growing market. Beyond Meat net sales of $147 million in the first half of last year, demonstrating the huge demand for their products. However, inflation and the cost-of-living crisis have recently impacted the company as, despite this impressive sales figure, they experienced a drop of 1.6% YoY. The general upwards trend of their growth over the last few years has been remarkable, though. Other key competitors such as Impossible Foods are also experiencing large growth. The products of these companies have expanded to be sold not just through supermarkets but into restaurants.

14% of Britons alone are choosing to live meat-free - that’s 7.2 million people! The demand for these products is undoubtable.

As consumer awareness continues to swell and the demand for healthier, more sustainable food grows with it, the shift to plant-based diets and alternative food choices suggests the future of the plantbased meat market looks bright.

Protein innovations in the plantbased meat sector

To create the meat-free alternatives there has been considerable research into what ingredients can be used. The challenge has been to not just ensure a similar tasting product but also create something that is nutritionally beneficial.

What are some of the ingredients used in plant-based meat?

These plant-based burger alternatives have been found to generate 90% less greenhouse gas emissions, use 93% less land and 99% less water

In 2022 it was estimated that there were 8 million vegans worldwide.

Beyond Meat burgers for example are predominantly made up of pea protein, coconut oil and rice protein. Whilst Impossible Foods are based on soy protein and coconut oil.

Ingredients like beetroot are often used to colour and create the ‘bleeding effects’ that real meat has. These plant-based ingredients when processed correctly have been praised for the likeliness to real meat. However, questions over the nutritional benefits of these products have been raised on occasion.

What does the future hold for plantbased meat ingredients?

CB Insights suggest Algae could be the next big thing. Algae requires less land, less water and produces fewer greenhouse gas emissions than animal protein. It also grows continuously and can be harvested in greater numbers than other sources of plant-based protein. The World Economic Forum recently calculated that producing one kilogram of beef-sourced essential amino acids requires 148,000 litres of freshwater and 125 square metres of fertile land. In contrast, producing the same amount from the microalgae nannochloropsis oculate, raised in an open pond with brackish water, requires only 20 litres of freshwater and 1.6 square metres of non-fertile land. However, there are a number of obstacles

to overcome before mass market adoption can happen. Of the 20,000 known algae species, only four have been cleared for human consumption in the European Union: freshwater species chlorella and spirulina, and marine species odontella and tetraselmis chuii. Approval for more algae strains is both complicated and expensive. This is said by some in the industry to be slowing down sector growth.

Algae is also very expensive at wholesale compared to soya protein – around $20 a kilo versus $1.50 for soybeans. However, with the increase in consumer demand, production capacity is growing and should therefore have a beneficial effect on costs. As with lab-grown meat, supply would have to grow very quickly and supply would have to be highly scalable to drive down costs and prices. At this point, surging demand could drive prices back up.

And what would be the environmental consequences of over-using algae to an unsustainable level? For example, palm oil is in many ways more sustainable (and was originally intended as a solution rather than a problem) than its alternatives due to how efficiently it grows but it is cultured at the cost of rainforest ecosystems.

Another popular trend in plant-based protein sources is chickpea protein. Chickpeas are rich in amino acids, iron, fibre and contain 6 grams of protein per half cup. For healthconscious consumers they provide a nutrient rich alternative to meat. Recently chickpea protein has become a trendy ingredient to use in food. Hippeas, for example, have created chickpea-based crisps as a healthier alternative to the fried potato crisps

traditionally enjoyed. Chickpea protein flour can be used in plant-based burgers, chicken nuggets and sausage alternatives.

the Singaporean market later on in 2023.

Lab grown meat

The other alternative to plant-based meat is artificially grown meat, derived from animal stem cells. Cell-based or lab-grown products are made from real animal cells but are grown in a food production plant instead of taken from animals raised in captivity and slaughtered for consumption. Essentially, the process involves collecting stem cells from animal tissue and then getting them to differentiate into fibres. These fibres are then developed and grown into a sufficient mass of muscle tissue that can be harvested and sold as meat.

Lab-grown meat is now available to consumers in Singapore; ‘cultivated chicken bites’ are currently the only approved lab grown meat to be sold. However, there is continuous research occurring in this area and new developments are on the horizon –lab-grown crab meat, for example, is another recent innovation which is anticipated to be on

Lab-grown meat aims to provide a solution to the ethical and environmental concerns associated with the traditional methods of farming animals for meat. However until this is sold on a mass scale the impacts of lab grown meat cannot be fully assessed to back up this claim. This is particularly due to the vast amounts of energy needed to process the meat with it being suggested it could create more long-term greenhouse gas emissions than farming. There remains much debate over the ethics of this meat. Furthermore, the costs associated with mass production of labgrown meat are large and so the challenge to be able to produce this on mass for an affordable price continues.

Even if lab-grown meat overcomes these issues, this product’s origin cannot be forgotten. Lab-grown or not, this product is meat, it carries some of the same implications of consuming meat as traditionally farmed meat. So, for some this will never be a genuine or viable substitute. For those who want to refrain from meat, plant-based protein alternatives will continue to lead the way in plant-based food innovation.

In the meantime, allmanhall’s team of procurement experts is working with its supplier base to source the best plant-based ranges currently available, to ensure that we meet demand for both innovation and sustainability.

To learn more about sustainable products and supply chains, click here.

Recipes

To learn more about Foodsteps ratings on our recipes and how you can access this platform for your own menus, click here.

Ingredients

Serves 4

Find out more about these carbon impact assessments

Method

• 1 banana

• 2 handfuls of spinach

• 240ml unsweetened soya milk

• 64g of pineapple

• 1/2 lemon

• 1 apple

• 1 tablespoon flaxseed

First, peel the banana, pineapple, lemon and apple, and then roughly chop.

Next, add all the chopped fruit plus the remaining ingredients into a blender and blend for approximately 1 minute.

Pour into a large glass and enjoy!

Parsnip and apple soup

Ingredients

Serves 4

• 500g parsnips

• 2 cooking apples

• 1 leek

• 2 garlic cloves

• 750ml vegetable stock

• 1 tbsp olive oil

• Pinch of nutmeg

• Salt and pepper to taste

Method

First, chop the leek, and peel and chop the parsnips and cooking apples.

Heat 1 tbsp of olive oil in a large saucepan and add the chopped leek into the pan. Sautee over a medium heat until soft.

Crush the cloves of garlic and add to the saucepan, along with a pinch of nutmeg. Stir and cook for 1 minute.

Find out more about these carbon impact assessments

Add the 500g chopped parsnip, 2 chopped cooking apples and 750ml vegetable stock.

Bring to a boil then reduce to simmer, cover and cook for 10-15 minutes or until the apples and parsnips are soft.

Allow to cool slightly and then blend until smooth.

Season with salt and pepper to taste.

Pour into bowls, garnish and serve!

Moroccan-inspired quinoa stuffed peppers and sweet potato fries

Ingredients

Serves 6

• 6 medium bell peppers

• 3 large sweet potatoes

• 1 cup dried quinoa

• 1 can of drained sweetcorn

• 1 cup pico de gallo

• 2 avocados

• 30g coriander

• 2 tsp chilli powder

• 1 and 1/2 tsp cumin

• 1/2 tsp garlic powder

• 2 cups vegetable broth

• 1 tbsp extra virgin olive oil

• 1/4 tsp paprika

• 1/4 tsp cinnamon

• Sprinkle of salt Find out more about these carbon impact assessments

Method

Firstly, in a medium sized pan, add the vegetable broth, quinoa, chilli powder, cumin, cinnamon and salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes.

Whilst simmering, preheat your oven to 200c and start chopping the sweet potatoes into wedges. Place them into a bowl then drizzle and mix in the olive oil.

Combine them with garlic powder, paprika and salt. Spray a baking sheet with vegetable oil spray or alternatively, wax paper to cover the sheet.

After the 15 minutes, let the quinoa cool for 5-7

minutes and add in the sweetcorn, black beans and pico de gallo.

Slice the bell peppers in half and remove seeds. Place them on a baking tray lined with parchment paper, and fill each half with the quinoa.

Place the sweet potato tray into the oven. Then after 10 minutes, place the quinoa stuffed pepper tray in as well.

After 20 minutes, remove both trays and let them cool for a few minutes and serve with avocado and coriander, or your chosen sauce / herbs!

New Year Resolutions

We embrace the idea of always inspiring improvement. Here we the team at allmanhall share some of their resolutions for 2023...

As a team, we have been reviewing the last year. Clients have been supported, awards won and new clients, partners, team members and suppliers welcomed. Individual achievements have been celebrated too – from qualifications and promotions to personal life events! So what are the team planning for the year ahead? What resolutions are being made?

Carbon-conscious

We are all well aware of what an environmental impact food waste makes. Small changes in our day to day lives can make a big difference. There are several commitments from the team on this theme, covering everything from batch home-cooking to better meal planning each week.

One of the team said they’re aiming to “reduce food shopping deliveries at home and stop relying on delivery vans.”

Another is planning to “reduce my personal CO2e emissions to 15% less than the British Average (using the Earth Hero app).”

Whilst already making big moderations in 2022, a number of the team are going to continue to further reduce the amount of meat and dairy in their diets. One has said they’re making the move to entirely plant-based, having not really missed cutting down on dairy and meat over the past few years. Don’t worry, changes don’t need to be quite so dramatic – the average person cutting down meat consumption to 20% will make an impact. There are so many alternatives out there.

Health and well-being

This is always a popular one as we start the new year feeling a bit sluggish and indulged after Christmas and ready to embrace a health kick! Some of the resolutions from the team are lifestyle changes and others have been made with a key goal in mind…

One of our more, ahem, caffeinated team members is setting herself a daily challenge: Drink more water and less coffee!

A number of the team are looking to make dietary changes for health as well as sustainability reasons. One has said he intends to “eat healthier, cook from scratch and avoid having takeaways.”

Jamie’s Farm is one of the charities allmanhall supports. Some of our directors ran the Bath Half in 2022 to raise money for Jamie’s Farm. The squad for 2023 is already looking to be substantial. Lots of us are stepping up to the 13.1mile challenge, either for the first time or to beat a time… or a colleague!

“To beat my previous Bath Half time.”

“Making it ‘one all’ with Alastair who pipped me at the post almost 10 years ago” (a bit of healthy in-team competition there!)

“Get a PB in the Bath Half.”

“To train for and run the Bath Half for Jamie’s Farm in October!”

Taking a step away (pun intended) from pounding the streets of Bath, one of the team is going to start hiking and plans to train to complete one of the famous UK trails in 2023.

Another is making it his aim to learn Polish to a proficient level.

Others are aiming to read more, to further expand their minds. One of the team has set out his goal as a result of inspiration from reading: “Implement some of the very wise words of James Clear in his book ‘Atomic Habits’ - one of the best of the dreaded ‘self-help’ books that I’ve read... and I’ve read a lot!”

Developing...

As we’ve said, a growth mindset of ongoing improvement runs through the culture at allmanhall. Unsurprisingly there are lots of intentions with this in mind.

For some, their ambitions for self-improvement this year are centred around their approach to both learning and mindfulness. These resolutions are about how they plan to make time for development, in their busy lives:

“Allocate more time to focus on my personal development, setting aside time with senior leadership to improve my skillset.”

… Absolutely. Coaching and mentoring is something our ethos actively encourages and its lovely to see this recognised by the team as something available to them to help their development and growth.

Some of the team have specific qualifications and formal learning on their agenda, supported by allmanhall. From project management to an ESG / Sustainability qualification.

We end on two brilliantly frank ones. “Intentionally carve out time to reflect”. This was followed by someone aspiring to “do this more often, not just in January.” Most likely we can all relate to that!

Click here to learn more about the team at allmanhall and our story.

allmanhall and Foodsteps are working in collaboration to make the carbon impact of menus more transparent.

“This is an exciting and exclusive partnership; the ground-breaking carbon impact assessment technology business has teamed up with the awardwinning food procurement experts. Together, Foodsteps and allmanhall are making sustainability data accessible, to help inform decisions.” Click here to read an

example of our work with Epsom College