Issue 17, Jan 2025. Commodity updates
Price movements and market updates
Supplier promotions
Bidfood, Vegetarian Express, Nisbets and plenty of others
Food waste
Our guide to the new Government legislation coming into force in March 2025
• Recipes
• Promotions
• ‘The Brighter Burger’
• Easter inspiration
• Smart product switches
Dates and occasions to help plan the year
Commodity updates and inflation forecasts
Analysing the impact of the October 2024 budget
ESG Audits - Ecovadis evaluation
Eating for well-being and mental health
Food trends for the year ahead
Case studies - sharing and celebrating real results
Sustainable and informed food choices for 2025
Waste reduction - tips and an update on new legislation
Reviewing the House of Lords FDOC Report
Some recipes to intrigue and inspire
Sustainable product alternatives
Code: 18430
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Code: 18432 Code: 18433
Strong Roots brings veg excitement to operator menus with mouthwatering burgers to tasty sides. Our delicious, veg-first products add vibrant colours and flavours to menus, catering to emerging trends and delighting consumers.
Welcome to our first edition of Foodsight for 2025, to kick off the New Year!
For many of us, this is a time for reflection, resolution and readying ourselves for the new year. Overviews of the past 12 months are being published and predictions about 2025 are busy circulating.
Mintel Group has stated the likelihood of two “significant dualities” occurring in 2025:
“How consumers traverse between health and indulgence, and how the global and local food supply chain will need to adapt to disruptions from extreme weather, geopolitical events and technological innovations.”
The research and data group go on to flag the key themes we can expected to impact the food sector this coming year...
1. Fundamentally Nutritious - the concept of food as medicine.
2. Rule Rebellion - excitement around and a hunger for food concepts and brands that disrupt what we’re used to and break or bend rules.
3. Chain Reaction - changes in supply chains and new produce as a result of adapting to global pressures and challenges.
4. Hybrid Harvests - technology and agriculture working together to achieve benefits for the environment, and for farmers and consumers alike.
Fortunate enough to attend the CLA‘s Rural Business Confererence ‘24 in late November last year, I heard these 4 topics being discussed and debated at length by the farmers and producers of our food.
Our own Procurement and Sustainability Director, Mike Meek addressed the large audience at the event in London, making the case for “the increasing need to make supply chains more transparent.”
In this edition of Foodsight, you will find articles and forecasts from our expert team, that reinforce these themes heading into 2025.
We have provided predictions to help you plan, analysis of Government reports and of legislative updates on the horizon, and details of recipes and new products that reflect the ‘rule rebellion’ trend for 2025.
Our Dietitian provides nutritional insight in keeping with this time of improvement, and of reflection and resolution mentioned earlier. These pieces are supported by commentary from our Sustainability Manager, as we strive to continue to make a positive impact.
There’s a great deal more to be found as you turn the following pages and we hope this edition of Foodsight is a thought-provoking and inspiring read, packed with nuggets, ideas and information for you and your teams.
We wish you and your community a happy and healthy 2025. From us all, here at allmanhall.
- Jo Hall, Development and Marketing Director, Co-Owner of allmanhall
What is it? An annual event dedicated to encouraging non vegans to try out the vegan diet during the month of January. A plant-based diet can be a way to protect the environment, prevent animal suffering and improve health of millions.
Why is it important? Veganuary plays a major role in reducing greenhouse gas emissions, improving resource efficiency and helping combat climate change as a whole. It is also crucial for raising awareness on animal welfare. Of course we can’t forget the numerous health benefits to a vegan diet such as nutritional gains, disease prevention and weight loss.
Prepare for Veganuary: You can get ready if you plan on taking part by trying out some delicious products from pages 84 onwards. You can also find some Hero Recipes dedicated to Veganuary on pages 52 and 78.
It’s the perfect opportunity to experiment and create some dishes using seasonal produce currently available! For more information, why not give our seasonality guide a read. - Beetroot - Broccoli - Brussels sprouts
- Cabbage - Celeriac - Garlic
- Kale - Mushrooms - Onions - Salsify - Squash - Tomatoes - Apples - Bergamot - Clementines - Cranberries
- Kumquats - Lemons - Oranges - Quince - Rhubarb
- Sharon fruit - Yuzu
The year of the snake is fast approaching, which is associated with qualities like wisdom, intuition and transformation. People born in a snake year are thought to be thoughtful, intelligent and charming.
How you can celebrate the year of the snake:
Eat traditional new year food such as dumplings, fish, longevity noodles, nian gao (glutinous rice cake), egg/spring rolls, tangyuan (sweet rice balls), mandarins and oranges.
Celebrate the snake through food:
The year of the snake offers unique ways to interpret Chinese New Year foods such as snake-inspired presentation, emphasising foods representing wisdom such as leafy greens or tofu or even creating a serpentine feast (a variety of small dishes such as dumplings, spring rolls, stir fried vegetables, and lay them out in a winding pattern across the table to mimic a snake’s shape).
Chinese New Year is about inviting good fortune, happiness and growth, so each dish you prepare in 2025 can embody these wishes as you celebrate the year of the snake. With food, decor, and a spirit of reflection, your Chinese New Year celebration can welcome wisdom, prosperity and health into the months to come.
10th February
World Pulses Day raises awareness about the benefits of pulses which include beans, lentils, chickpeas and other leguminous crops and highlights the role of pulses in achieving sustainable agriculture, improving global food security, and enhancing human health.
Pulses are high in protein, fibre, vitamins and minerals. They offer a plant-based protein source, which is especially valuable in regions where meat is less affordable.
3rd - 9th March
Name us one thing more British than a hearty pie?
It’s difficult, isn’t it?!
Which is exactly why we should all be celebrating British Pie Week and endulging in crispy deliciously filled crispy crusts. Pies in Britian come in a variety of different forms, such as savoury, sweet and regional such as the Cornish Pasty or Scotch pies.
4th March
Otherwise known as Pancake Day, and traditionally known as the day for using up rich ingredients like eggs, sugar and butter - food that would be given up for Lent.
Instead of opting for unhealthy toppings like nutella, for both the planet and yourself, why not try toppings such as garlic, mushrooms and spinach, seasonal fruit or greek yoghurt and honey.
17th March
Celebrating St. Patrick’s Day can be a fun and flavourful way to honour Irish culture through food. From classic Irish dishes, breads and savoury bakes, to modern and creative Irish inspired foods, there really is no limit to the flavours you can accumalate. Here are just a few options to try out:
• Seaweed caesar salad
• Irish soda bread with whole grains
• Colcannon with kale
• Vegetable Irish stew
7th April
This day focuses global attention on specific health issues that impact communities around the world. The link between food and health is fundamental, as nutrition is a cornerstone of disease prevention and optimal health.
A balanced, nutrient-rich diet can prevent malnutrition and protect against chronic diseases like diabetes, heart disease and certain cancers.
Easter
20th April
Traditional Easter activities can often create excess waste and have a significant environmental impact. So, how do you go about celebrating Easter sustainably?
Use eco-friendly Easter Eggs with natural dyes like tumeric or beet juice and use reusable eggs made from wood or ceramic that can last years.
Create sustainable, homemade Easter treats such as baking cookies with seasonal fruit or a carrot cake. If you opt in for chocolate, go Fairtrade and dark. Consider alternatives to lamb.
Following two and a half years of challenging conditions, caterers are now seeing food inflation drop to more customary levels. The annual rate of CPI food and non-alcoholic beverages inflation fell from a high of 19.1% in March 2023 to 2% in November 2024, with indications that the outlook will remain reassuringly stable.
Whilst a rate of 2% is welcome, it is worth noting that a basket of goods will still cost more than it did before, though some individual commodity types may fall within the basket.
That said, catering budgets are infinitely easier to manage at 2% than at 19.1%!
Several factors support this outlook. Find out more on the next page...
• COVID-19 induced disruption with shortages of raw materials, manufactured products and parts, preceding a significant demand surge that stressed global food supply chains. These have now largely passed.
• Post-pandemic labour shortages, increasing labour costs and recruitment. This is still challenging food producers.
• An energy and food supply shock caused by Russia's invasion of Ukraine with gas prices tripling and electricity prices doubling. Disruption to our global grain, oilseed and gas supply chains negatively impacted our food costs. This was because food systems, including agricultural inputs like fertilisers, farm machinery, food processing, and distribution, remain fossil-fuel dependent, whilst wheat provides one-fifth of global calories. Energy prices have stabilised, with Brent Crude Oil at $73 per barrel.
Areas for optimism include:
• Sterling, which is the best-performing G10 currency this year.
• Whilst the general economic outlook remains subdued, we have seen modest boosts in the GfK Consumer Confidence Index, where the Personal Financial Situation over last twelve months’ measure has improved to minus seven from minus fourteen a year ago, signalling growing confidence in household finances and spending plans.
• GfK ‘Personal Financial Situation over the next twelve months’ has now reached positive territory at plus one.
• Stable global key food commodity prices have been supported by higher global inventories. Global stock-to-consumption ratios indicate global resilience to food shortages and price stability. With low stocks, commodity trading is sensitive to further supply shor falls, intensifying the price response. Stocks-to-consumption ratios for wheat and rice, two of the three commodities that account for half of global food consumption, have risen steadily.
• Lower agricultural input costs. Inputs, like fertilisers, have halved since peaking in 2022, though they are still 60% higher than in 2020.
• UK biosecurity risks, which can cause supply restrictions and threaten food security, have stabilised with fewer reported cases of Avian Influenza as the UK recovers from unprecedented outbreaks.
• Bank of England monetary policy curbing future inflation.
Areas to watch:
• Global geopolitical instability, including the Middle East and the potential to negatively impact energy prices.
• Vulnerability to climate change, extreme weather impacts on crop production, climate resilience and adaptation.
• Changes to UK trade and impacts on food prices. UK food exports in 2023 were reduced by 11 per cent from 2022, whilst UK self-sufficiency rates increased to 62 per cent during 2023, up from 60 per cent in 2022.
• Post budget inflationary pressure resulting from increases to employers’ National Insurance
After a significant period of instability, with all things equal, the outlook for UK food inflation in 2025 is much more stable.
We could expect catering managers to budget for four per cent annual inflation, with room for optimism that inflation may be lower during 2025.
References:
https://ahdb.org.uk/news/annual-food-price-inflation-falling-but-higher-in-the-long-term
https://ahdb.org.uk/news/drier-weather-means-a-quick-start-to-gb-harvest-grain-marketdaily
https://ahdb.org.uk/cereals-oilseeds/futures-prices
https://www.igd.com/Social-Impact/Economics/Articles/Food-inflation--Are-we-finally-inthe-clear/50277
https://www.gov.uk/government/publications/uk-food-security-index-2024/uk-food-security-index-2024
Crude oil prices have steadily declined since reaching a peak of $127.98 per barrel in 2022. At the time of writing, prices are at $74.23 per barrel, a 8.83% year-over-year decrease. This drop has been a significant factor in slowing food inflation despite rising labour and raw material costs.
However, prices did increase throughout October 2024, primarily due to escalating tensions in the Middle East.
The President-Elect’s pledge to boost U.S. oil production could improve global availability further.
Rapeseed oil prices have surged by 19.7% over the past quarter, mainly due to a reduced crop yield in Europe, which is down by 2.25 million metric tons compared to the 2023/24 season.
Farmers, seeing rising prices, are also holding onto stocks in order to sell at a higher price, further increasing the supply deficit and likely driving prices up as we approach 2025.
Sunflower oil prices have similarly spiked by 37% over the past quarter. This increase is attributed to a decreased crop yield in Europe, projected to be 9% lower than last season.
Additionally, there are concerns about crop quality due to wet weather during harvest, which delayed collection.
Wheat prices have decreased by 12.5% year-over-year in 2024. However, the conflict in Ukraine remains a concern, as farmers face delays in planting. In France, heavy rains have also hindered planting, with only 41% of expected wheat sowing completed, compared to 60% at this time last year.
This delay caused prices to rise slightly in October 2024 and may result in reduced yields in 2025.
Cyclone Dana, which hit India in October 2024, impacted approximately 180,000 hectares of cropland. The storm has raised the risk of crop rot and led to flattened plants due to extensive waterlogging.
As the world’s largest rice producer and exporter, any disruption in India’s production can have global consequences, especially since India has already restricted exports to secure domestic supply. Prices have reduced by 11.3% across the last year but we are yet to see the full picture of the damage caused by Cyclone Dana.
The new potato crop season has provided some relief for potato prices after a challenging two years.
However, this may be short-lived, as total UK production is estimated at 4.14 million tonnes, a decrease of 400,000 tonnes from 2023.
This reduction results from a smaller planting area and yield losses due to adverse weather during the growing season. The entire UK potato harvest is now in storage, with storage costs heavily influenced by energy prices, which could affect future potato prices.
Coffee prices have been volatile throughout 2024, with Arabica coffee prices up 47% over the past year due to a lack of rain in key growing regions, leading to reduced yields. Although these areas might have seen increased rainfall during the winter, it is unlikely to fully offset the crop damage.
Sugar
While prices dropped 24% year-over-year, they remain 19% higher than last quarter, driven by heavy rains in Brazil that disrupted harvesting and reduced availability.
If rains cause an early end to Brazil’s season, the supply challenges could worsen in early 2025.
High cocoa prices, driven by supply chain issues, are expected to impact confectionery products in 2025.
These price increases in 2024 were due to poor growing conditions linked to an extended El Niño and an outbreak of Cocoa Swollen Shoot Virus Disease.
Ghana’s harvest dropped by 46% over the past three years, and Côte d’Ivoire saw a 27% annual reduction, resulting in a significant global supply deficit.
The Barents Sea cod quota was reduced by 20% in 2024, and the Norwegian government has yet to announce cuts for the 2025 season. Currently, cod prices are 19% higher than last year.
Alternative fish such as haddock and pollock are not subject to the same quota restrictions, but as demand shifts, their prices may also increase.
Tuna prices have dropped 25% over the past year. This decline is mainly due to temperature changes from El Niño, which have concentrated catches in smaller areas.
During El Niño, catches are more dispersed, leading to higher fuel costs and prices.
Salmon prices often rise from November due to increased demand and cooler waters in Norway, which reduce harvests.
During January, supply shortages typically grow due to the holiday harvesting pause, while demand stays high.
Cooler waters slow fish growth, pushing prices up until April when they peak, then decline with warmer waters over summer. Fortunately, prices are currently tracking 9% lower than last year.
Butter products prices have surged 43% year-over-year, driven by reduced production from lower milk fat availability in the UK and Europe. EU butter production is down by 6.4% year-over-year.
Cheese prices have also risen substantially, currently 28.6% higher than last year.
Milk prices rose in the latter half of 2024, sitting 28% higher in November compared to the previous year.
Poor grass growth from early-year rains, high input costs, and borrowing expenses have all decreased production. High beef prices have also led farmers to send cattle to slaughter to cover costs, contributing to lower milk output. Production for the 2024/25 season is forecasted to fall by 0.3%.
GB pork prices fell in 2024 after record highs in 2023 but still sit 1% above the five-year average.
Lower EU pig prices have led to increased imports, exerting downward pressure on domestic prices.
Increased year-over-year production in Poland, Hungary, and Germany has driven the EU price drop. However, the African Swine Fever outbreak remains a risk to production and population sizes.
Towards the end of 2024, the price of British cattle carcasses reached an all time high of £5.26 per kilo, up 6.9% from 2023 and 20% above the five-year average. Sustained high prices in early 2025 could lead to more imports from the EU, where prices are currently 18% lower, putting pressure on UK prices. The increase is driven by strong Christmas demand and a reduced supply of cattle for slaughter, with steer and heifer carcass weights both down from last year.
We are closely monitoring outbreaks of bluetongue virus (BTV-3) within the UK. As new cases are detected, movement restrictions and licences are introduced to susceptible ruminants including cattle, sheep, goats and deer. Restrictions on livestock movements can impact commodity prices.
UK demand for lamb is lower in winter, resulting in a 4.6% price drop over the last quarter, though prices remain 8% higher than last year. As Easter approaches, prices are expected to rise with demand.
In 2024, prices rose 38% from January to Easter. Total sheep meat production is projected to be 8% lower than in 2023, with the lamb crop estimated at 15.5 million head, attributed to poor grass quality during the 2024 lambing season. High demand could drive prices up further or increase imports.
The UK Budget for 2024 has stirred significant conversation, particularly regarding its impact on food security and food prices.
With cost-of-living pressures already high and concerns about domestic food production mounting, the measures in this budget are likely to have complex effects on both food security and the price of groceries in the UK.
Here, Oliver Hall, allmanhall’s Managing Director, explores key aspects of the budget and their potential implications on food prices, supply chains, and food security in the coming years.
One of the most notable features of the budget is the increase in the National Minimum Wage (NMW) to £12.21 per hour for adults over 21.
This 6.7% rise will come into effect in April 2025 and will impact a variety of industries, particularly those heavily reliant on minimum wage workers, such as food production, wholesale and foodservice or catering locations.
For food producers and wholesalers, rising wage costs are likely to be passed on to customers and consumers. Higher labour costs can lead to increases in production and distribution costs, which often get reflected in the final price tags of food products. As a result, consumers might see a gradual rise in food prices as businesses adjust to higher wage expenses.
The 2024 budget also introduces a 1.2 percentage point increase in employer National Insurance Contributions (NICs), raising the rate to 15% starting from April 2025. Additionally, the NIC threshold will be lowered from £9,100 to £5,000 per year.
This change in NICs means that employers, particularly those in labour-intensive sectors like agriculture and food processing, will face higher costs.
Many small and medium sized farms already operate on thin margins, and the increased burden may prompt some to reduce their workforce or invest less in production. Consequently, any reduction in production could affect food availability and further contribute to price increases, particularly for staple foods.
One of the more controversial aspects of this budget is the new inheritance tax on farms valued over £1 million. Previously, family owned farms benefited from inheritance tax exemptions, allowing the smooth transfer of farm assets between generations.
However, this change could make it challenging for family farms to remain viable after inheritance costs are paid.
This tax measure has raised concerns about the future of family farms and domestic food production. If smaller farms cannot afford to stay in business, this could lead to greater consolidation in the agricultural sector, favouring large-scale farms or corporate ownership.
A reduction in the number of family farms could impact the diversity of the UK’s food supply (as well as negatively impacting biodiversity, from an environmental perspective).
Fewer family farms could potentially increase the UK’s reliance on imports and impacting food security.
With global food markets subject to price volatility and supply chain disruptions, increased reliance on imports could also make food prices more vulnerable to international pressures.
On a more positive note, the budget provides a 40% relief on business rates for the retail, hospitality, and foodservice sectors for the fiscal year 2025/26, capped at £110,000 per business.
This relief is expected to provide temporary financial respite for foodservice businesses struggling with high operational costs.
Unfortunately, this relief is not applicable to all foodservice environments, most notably education and care.
For consumers, this business rates relief could indirectly help stabilise food prices, particularly in the restaurant and hospitality sector. However, the effect on product prices may be limited, as relief does not directly address the costs of food production or distribution. Nonetheless, it offers a temporary cushion that may help some businesses weather rising costs.
The budget also extends the Energy Profits Levy, increasing it to 38% on oil and gas companies until March 2030. This tax targets energy companies but may also indirectly impact businesses across all sectors, especially those that are energy intensive, such as food production and logistics. Rising energy prices due to this levy could trickle down to consumers, as food producers and distributors adjust their prices to cover higher energy expenses.
Given that energy costs form a significant portion of food production and distribution expenses, a continued rise in energy prices could lead to further increases in food prices. These impacts may be especially pronounced for items that require extensive processing or refrigeration, such as dairy, meat, and frozen foods.
Overall, the budget’s policies underscore the critical importance of balancing short term revenue generation with long-term food security. With increasing financial strain on family-owned farms and domestic food producers, there is a risk of reducing the UK’s self- sufficiency in food production. In a world where global supply chains are increasingly subject to disruptions, a strong domestic food production capacity is essential for long-term food security.
The inheritance tax on farms, rising employment costs, and energy prices could weaken the resilience of the UK’s food production sector.
Should these policies lead to reduced domestic production and a heavier reliance on imports, the UK would become more exposed to international market fluctuations and supply chain vulnerabilities, potentially jeopardising food security.
The UK Budget 2024 contained both challenges and opportunities for the food sector. While initiatives like business rates relief provide a much needed cushion for some businesses, rising labour and operational costs present significant obstacles. The new inheritance tax on farms further threatens the sustainability of family-owned farms, raising questions about the long-term impact on domestic food production and security. The effects of these policies will likely be felt in the form of higher food prices in the coming years.
They come at a time when there are already pressures and uncertainty are being experienced because of other factors. For example, the impact of VAT on independent education and the connotations for the wider education sector, and current pressures on social and healthcare.
For the Government, achieving a balanced approach to support businesses, safeguard food security, and protect consumers from excessive price increases will be essential.
As the UK continues to adapt to evolving economic challenges, the choices made will play a pivotal role in shaping the future of food security and affordability for all.
Our office recently became a filming set for the day to create some engaging and educational short videos all about what it’s like to be a part of the allmanhall team, our journey, and the solutions we offer!
The brilliant team at MatchBox Film Co, who are local to our head office in Corsham, really captured our culture and our values, what motivates and inspires our team and the work we come together to do for our brilliant clients.
Short Film: What is it like to be part of the allmanhall team?
Short Film: Our journey and growth as a team.
As well as filming at our office, we also have recently visited Royal Russell School and Taylor & Taylor Care Group, where we also recorded short films. You can find them on pages 50 and 75.
As part of allmanhall’s commitment to ensuring that good food shouldn’t cost the Earth, we continue to prioritise sustainability and ethical practices through annual ESG (Environmental, Social, and Governance) audits conducted by Ecovadis.
Ecovadis is a globally recognised environmental reporting and compliance platform, that helps businesses evaluate and manage their impact across key areas such as the environment, human rights, labour standards, and sustainable procurement.
With over 130,000 companies from over 180 countries audited, Ecovadis sets a high standard for corporate responsibility and transparency. In 2023, allmanhall proudly earned a Gold-level Ecovadis certification, ranking in the top 6% of global businesses with a score of 70.
This achievement reflects our dedication to continuous improvement and proactive efforts to embed sustainability into every aspect of our operations.
Building on that success, we have strengthened our internal social and environmental management systems.
Key actions such as our communication of progress with the United Nations Global Compact, enhancing carbon disclosure in line with the Science Based Targets Initiative (SBTI), and refining our supplier engagement process have played a critical role in driving performance and boosting our Ecovadis score.
Therefore, we are thrilled to announce that allmanhall has achieved a new milestone, not only maintaining our gold certification but also increasing our Ecovadis score to an impressive 79 - placing us in the top 2% of businesses globally.
This achievement reflects our ongoing commitment to sustainability and our proactive approach to managing risks and opportunities across our value chain. allmanhall are committed to leveraging our leadership position and collaboration ability with partners, to continue drive holistic improvements across our value chain.
Our goal is clear: to continue to lead by example, build transparency, and help shape a future where sustainable practices are the norm, not the exception.
This is summed up nicely by our purpose and our vision:
Mental health challenges are becoming more prevalent, affecting millions of people worldwide. While there are many factors that contribute to mental health, often an important element is overlooked: the food we eat.
Caterers and chefs play a pivotal role in the health and well-being of the individuals they serve. Beyond providing nutritious meals that support physical health, there is growing evidence that nutrition directly influences mental health - affecting mood, cognition, and overall emotional well-being. Here we look at some of the evidence, and some practical tips for caterers.
The brain is an incredibly complex organ, and just like any other part of the body, it requires proper fuel to function optimally.
What we eat has a direct effect on brain chemistry, influencing the production and regulation of neurotransmitterschemicals that control mood, energy, and focus.
In addition, the gut and brain are in constant communication through what’s known as the gut-brain axis, a complex system of signalling pathways that link the gastrointestinal system with our brain.
We have millions of microbes within our gut, some early studies are suggesting our gut microbes are linked to mental health conditions such as anxiety and depression, however more research is needed.
Our nutritional needs and how food affects our mental health change at different stages of life. Here’s how diet plays a role in mental well-being from childhood to older adulthood.
The impact of nutrition on children’s cognitive function, learning abilities, and emotional development is often overlooked. During childhood and adolescence, the brain is still developing, and proper nutrition is essential for both cognitive function and emotional regulation.
Studies have shown that nutrient deficiencies, especially in omega-3 fatty acids, iron, zinc, and B vitamins, can impair learning, attention, and memory.
In adulthood, maintaining a balanced diet continues to be important for mood regulation, cognitive function, and energy levels.
Studies have shown nutrient-rich diets, including the Mediterranean diet and plant-based approaches, can help mitigate the risk of depression and anxiety.
Additionally, high levels of stress in adulthood can exacerbate mental health issues, and a healthy diet can play a role in managing that stress.
For older adults, diet can significantly impact mental health and quality of life. Poor nutrition is common in older adults due to factors such as reduced appetite, difficulty cooking, or limited access to healthy food. This can increase the risk of depression, cognitive decline, and other age related mental health issues.
Research has shown that diets low in key nutrients like omega-3 fatty acids, B vitamins may increase the risk of depression and cognitive impairment in older adults.
The Mediterranean diet has been linked a reduced risk of depression, cognitive decline, and other mental health issues. This includes fruits, vegetables, whole grains, healthy fats (especially olive oil), lean proteins (especially fish). Let’s break this down a bit further.
Complex carbohydrates, found in whole grains, fruits, vegetables, and legumes, break down more slowly than simple sugars providing a steady stream of glucose. Glucose is the brain’s primary energy source, and stable levels prevent mood swings, irritability, and fatigue.
In contrast, simple carbs (like those in sweets and processed foods, white bread) lead to rapid spikes and crashes in blood sugar, which can lead to anxiety, irritability, and difficulty concentrating.
Including protein with each meal, helps to slow the digestion of your food, this helps with energy levels, which will impact mood. Good sources of protein include beans, fish, meat, tofu, lentils, nuts, egg, Greek yoghurt.
Omega-3s are polyunsaturated fats found in fatty fish, like salmon, sardines, and mackerel, as well as in plant-based sources like chia seeds, flaxseeds, pumpkin seeds and walnuts. Research has found higher intakes of omega-3s can help alleviate symptoms of depression and anxiety.
Examples of oily fish are:
- mackerel - herring - pilchard/sardine
- trout
- salmon
The gut contains trillions of bacteria, which play a critical role in regulating everything from digestion to mood. There is evidence the good bacteria in our gut communicate with our brain, with some evidence suggesting a healthy gut microbiome may help protect against depression and anxiety.
These bacteria use the fibre we eat as food, different bacteria need different types of fibre so not only is it important to increase the fibre in the diet but also the variety, so including a wide range of fruit and vegetables, and whole grains.
There is some suggestion that fermented foods like live yoghurt, kefir, kimchi, and sauerkraut, may also help maintain a healthy balance of gut bacteria.
While we often focus on food when thinking about nutrition, hydration plays a crucial role in maintaining mental well-being. Dehydration, even at mild levels, can impair cognitive function, reduce attention span, and negatively impact mood.
Complex Carbohydrates: Include these on the menu such as quinoa, sweet potatoes, legumes, and whole grains to provide sustained energy and keep blood sugar stable.
Omega-3: Be inventive with oily fish, to encourage the uptake, try fish tacos, sushi, salmon poke bowls, as well as including plant-based forms of omega 3 such as chia seeds, pumpkin seeds, walnuts (if able to serve nuts) in main dishes, add to salads or in desserts.
Protein: Ensure a good source of protein is included with all meals, such as beans, eggs, lentils, tofu, chicken and fish. Offer higher protein snacks such as protein balls, Greek yoghurt, egg muffins, hummus, nuts (if able to serve).
Fibre: Add extra fibre into meals by using 50/50 wholemeal flour in pizza bases/cakes, add lentils into meat dishes, soups, add fruit into desserts, offer wholemeal/granary bread.
Fermented foods: Use live yoghurt or kefir with desserts, offer kimchi and sauerkraut as a side with main meals.
Fruit and vegetables: Think variety, how many different ones can you get on the menu!
Hydration is key: Ensure water is always freely available, and for those who need it, offer and encourage drinking. Jugs of infused water with lemon, lime or cucumber, can encourage these not so keen on water.
While food alone isn’t a cure-all for mental health conditions, it’s clear that diet plays a vital role in supporting mental well-being.
As caterers, small tweaks to your menus can really support the mental wellbeing to those you serve, and it’s important we start considering this aspect when menu planning, coming back to where we started, ensure mental health is always on the menu!
With the start of the new year comes a flurry of predictions as we reflect on the food trends and innovations of the past year, whilst anticipating what we may see emerging on the market in 2025.
Over the past few years, it has been clear that in addition to the flavours, fusions and new products that have gained momentum and popularity, there has been a clear transition towards food movements as an over-arching trend.
As consumers become more aware of the impact our food chain and ultimately their food choices have on our planet, the importance of how, where and with what effect our food is grown and produced has never been higher.
This year we can expect to see manufacturers and retailers alike bring products and menus to the market that showcase innovation, whilst enabling consumers to make proactive choices about the foods they consume.
We’ve seen a lot of products emerge over the last year that include added health benefits beyond the nutritional value of the food.
Termed as functional foods, these can cover prebiotics and probiotics to support gut health, antioxidants, collagen to boost skin and hair, added nutrients to support concentration, sleep and digestion and protein for energy levels and overall health.
For 2025, we are likely to see an increasing focus on fibre across products and menus. Whilst there are a lot of snack products that claim to offer additional health benefits, there are a host of whole foods that can be included to boost fibre across dishes.
Whether fresh, frozen or tinned, vegetables such as cauliflower, beetroot, carrots and aubergine and fruits such as figs, prunes, apples and pears are all high in fibre, as are beans and pulses and wholegrain carbohydrates.
As a nation that struggles to get enough fibre in our diets, seeing an increase in fibre across meals, snacks, and food-to-go-options can only help us to reach the daily amounts we need. You can read more about the importance of fibre and the Governments’ fibre recommendations by age group in our blog, Why is fibre so important?
For drinks, there is a focus on added hydration, electrolytes and antioxidants, offering a healthier, ‘cleaner’ alternative to the current sports drinks on the market. Tea in its many forms is well known for offering added health benefits, and for 2025 we are likely to see this continue with tea as a drink, made with different variations of brewing, and tea as a flavour profile.
There is also a focus on sugar-free and reduced sugar drinks options as consumers move away from the fizzy drinks that are higher in sugar, seeking healthier alternatives.
As many consumers seek to reduce the meat content in their diet, plant-based sea-grown ingredients are increasing in popularity. With seafood already a common ingredient in some cuisines, sea moss and water lentils are also sourced from the sea and benefit from being high in nutrients.
It is easy to get caught up with the vast array of preprepared food and snack options, particularly when it comes to meat alternatives.
Yet more and more consumers worldwide are favouring natural foods over processed options, with the clean label trend leading to a growing demand for simplicity and transparency in our food ingredients.
Yet as we are faced with the challenge of a higher cost of living, the higher price point that often comes with minimally processed options is not always a premium that the consumer is willing to pay.
Consumers, particularly the younger generations, are becoming more aware of the different levels of food processing, the differences between processed and ultra-processed, and how they perceive them as ‘good’ or ‘bad’ processing.
There is a growing movement favouring minimally processed choices that offer nutrition, flavour and that are reasonably priced. Yet despite their focus on transparency and clean labelling, 68% of UK consumers still view highly processed foods as acceptable in moderation within a balanced diet.
For food brands, clear communication is essential to help consumers understand how processed foods can fit into a balanced lifestyle.
And for those seeking to increase the protein in their diet whilst avoiding ultra-processed foods, trends are moving towards the likes of cottage cheese, yoghurt and chicken, with beans and lentils as plantbased alternatives to animal protein.
We may also see a focus on blended animal proteins as traditional meat is mixed with offal meat such as kidney or liver for added nutritional benefits.
Food-to-go as a category is predominantly about convenience, however it also gives consumers the opportunity to try something different, exciting and outside of their regular food choices, generally at a lower cost of a full restaurant meal.
Street food concepts have had a strong presence within the food-to-go market for a while now, but this continues to grow as more consumers look to experiment with global flavours and cuisines. Turkish, Greek and Portuguese all work well as either takeaway street food concepts or seated dining menus, with a mix of fresh ingredients, herbs and spices, and recipes that offer both plant-based and meat options.
Within food-to-go, bowl foods are anticipated as a growing trend across both sweet and savoury. Breakfast options such as acai bowls, smoothie bowls and chia pots are often topped with an array or fruits, nuts, seeds, oats and nut butters, offering a balanced start to the day. Savoury options span the different cuisines, with taco bowls, poke bowls, and buddha bowls full of fresh ingredients in an easy-to-eat yet visually appealing format.
And for those that prefer the more traditional sandwich as their lunch option, loaded sandwiches, open sandwiches and hot sandwiches will ensure that grab and go convenience is anything but boring.
For the consumer in 2025, having the ability to make informed and proactive food choices enables them to manage their individual environmental impacts. With this in mind, it is key for the food industry to offer responsible sourcing practices and to give transparency of these. Certifications such as Marine Conservation Society (MCS) and Marine Stewardship Council (MSC) ratings for seafood are crucial in marking responsibly sourced options and should be highlighted to consumer.
Accreditation auditors such as Ecovadis work with manufacturers, suppliers and companies to evaluate their full sustainability practices, aligning them with UN Sustainable Development Goals and allowing both clients and consumers to understand the actions that are being taken to drive a more sustainable food supply. As an overarching measure, carbon reduction is a focus within the food industry, with carbon labelling on menus and foodto-go products offering consumers the chance to make a proactive meal choice.
But there is still the need to highlight to the customer other measures being taken to help tackle climate change. Planning around seasonal ingredients – across fruit and vegetables but also meat and fish – makes use of produce not only when it is at its best but also at its most sustainably produced. Making note of this on menus again helps consumers to make an informed meal choice.
As we move into the new year and a new wave of food trends, the idea of eating smarter might well be highlighted as one of the most prominent focuses of 2025. Whether that is through choosing foods with added health benefits, picking cleaner and simpler ingredients or even stepping out to experience new flavours from across the world, consumers will be relying on manufacturers and food outlets alike to help them make more informed and proactive choices that both support our planet and ultimately enhance their meal experience.
served up by allmanhall’s superb support!
Taylor and Taylor are a group of familiy-owned residential care homes. Currently 4 sites, they are in the process of rapid expansion with several high end openings already planned, and more on the horizon.
As a result, they approached food procurement experts allmanhall looking to achieve scalable cost savings and efficiencies to support their growth, without any detrimental impact to the excellent quality of their food offering and their residents’ dining pleasure.
Taylor and Taylor’s Group Executive Chef, Chris Rees initially started discussions with allmanhall at a National Association of Care Catering Training and Development forum.
allmanhall are premier partners of the NACC for the award-winning food procurement support and savings they provide to residential care home teams.
Chris Rees was very mindful that a successful growth strategy, staying true to Taylor and Taylor’s high standards and focus on resident experience and wellbeing, would require a long-term partnership approach and shared values.
What was needed?
Taylor and Taylor’s desire was to achieve at least a 5% food cost saving and to ensure ongoing effective management of catering budgets despite food inflation.
The required outcomes also included quality produce, consistency of supply and standards and the ability to continue buying certain brands, high end cuts of meat and excellent fish.
Operationally, visibility of data and access to reports and insight to help inform decisions was identified as key, as was ease of ordering and management of stock and deliveries on a more day to day basis.
Administrative efficiencies and support for growth ambitions, from a solution that is both scalable and sustainable were also essential. The entreaty for continued exceptional quality and constant improvement came across very clearly.
allmanhall listened to these needs and tailored an expert solution to deliver exactly what Taylor and Taylor were looking for…
Watch the full video case study, here...
allmanhall undertook a like for like benchmark using recent and thorough invoice data from Taylor and Taylor. Through this analysis and via negotiations with suppliers, allmanhall identified cost savings – with no detriment to produce quality or dramatic changes to delivery windows – of 11.4%. More than double the initial objective!
While the benchmark was underway, allmanhall delivered tech demos of the catering control platform that Taylor and Taylor would benefit from, to ensure it met their needs.
Samples and on-site supplier meetings were also arranged on behalf of the homes, to confirm that the quality was to the required standard.
As well as providing useful operational functionality like stock taking and standing orders, the catering control platform proposed would also give access to management reports and facilitate central billing and conversion of all supplier invoices in to 1 per month (per home or per cost centre as preferred).
Taylor and Taylor were very impressed with the administrative efficiencies and time savings this would bring and how it will help them as they grow.
Reassured that the solution proposed would meet their needs for a procurement partner, Taylor and Taylor took the decision to proceed…
A few months into the contract, allmanhall undertook further analysis and the actual saving was 18%! Proactive buy right recommendations from allmanhall will deliver an extra 2.9% saving. Protein savings and an ABL have also been proposed to drive further value.
A new butchery solution was speedily but competently implemented, to help Chris and team with a specific supplier challenge they had been experiencing prior to working with allmanhall.
Meanwhile, the full mobilisation of all other catering-related suppliers was expertly managed by allmanhall, on behalf of the homes. As well as setting up accounts, delivery windows and order sheets with suppliers, thoroughly briefing them on Taylor and Taylor’s requirements, allmanhall also took care of the homes’ catering team training.
The team at allmanhall have been on hand throughout and continue to provide support and to manage the supply chain for Taylor and Taylor.
From handling supply challenges, to introducing new suppliers or products. From mitigating and negotiating down proposed price increases to providing refresher training on platforms as needed. From dramatically reducing the number of monthly invoices the accounts team are processing to just 1 per home to exploring innovations when it comes to medical consumables and other items…
allmanhall are providing support to Taylor and Taylor at every level. There is Director level involvement, not just for strategy but also to ensure day to day priorities are addressed and the very best service is received. Be it credit notes or crate collection, no job is too small and allmanhall make sure everything gets sorted!
allmanhall are delivering food cost savings to the clients’ satisfaction and have gone on to proactively carry out a review of all spend, broken down by home and with insights regarding categories, cost per resident and recommendations regarding product alternatives, to drive further cost savings for Taylor and Taylor.
did the client say?
“From day 1, the care and attention provided by allmanhall has been exceptional. The team truly listen to us, to what our challenges are and are always willing to help in any way they can. Their approach is thorough and responsive, meaning we feel fully supported.
Everyone we’ve met from allmanhall has been hands-on, down to earth, genuine and considerate.
I’ve
been impressed by the savings we’ve already seen, the flexibility regarding suppliers and by the excellent quality. The consolidation of invoices into 1 per month is a huge win.
I would wholeheartedly recommend allmanhall’s services to others in the care sector and I look forward to continuing to grow our offering and provide outstanding food for our residents, with allmanhall as our trusted partners.”
– Mr Chris Rees, Group Executive Chef at Taylor & Taylor
Child portions: 8 meringues
Adult portions: 6 meringues
Prep time: 1 hour
Cooking time: 2 & 1/2 hours
Ingredients:
Meringues
• Liquid from 2 x 400g tins of chickpeas, drained = 200ml (keep chickpeas for another recipe)
• 1/2 tsp cream of tartar
• 200g caster sugar
• 150g blueberries
Method:
Blueberry Sauce
• 150g blueberries
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1 & 1/2 tsp cornflour
• A pinch of salt
• 60ml water
• 1 tbsp lemon juice
Whipped cream
• 800ml plant-based double cream - try Bidfood’s flora plant double cream - product code: 63072
• 4 tbsp icing sugar
1. Preheat your oven to 100°C / 200°C / Gas Mark (1/4). Heat your blueberries in a pan for a few minutes, then strain through a sieve and set aside to cool.
2. Prepare your baking trays with baking paper and whisk your aquafaba water (chickpea liquid) with an an electric whisk until it turns frothy and white. Add the cream of tartar, then add the caster sugar in small amounts until the mixture is glossy and stiff.
3. Spoon small dollops of the meringue onto your prepared baking tray. Make small round indentations into the middle of each dollop to allow a space to hold the filling. Using the cooled, sieved blueberries, drizzle a small amount over the top.
4. Place the meringues into the oven and bake for 2 hours. Then let them cool off for another hour, with the oven door slightly open so they can cool inside.
5. Whisk your plant-based cream, gently stir in the icing sugar, cover and store in the fridge until you are ready to serve.
6. To make the sauce, heat all the ingredients in a pan for around 3-5 minutes, keep stirring until the sugar is melted and the blueberries begin to break down. Allow to cool before serving with your meringues & dollop of plant-based cream.
These little meringues are light and airy, with a crisp outer shell and chewy centre, you would never believe they`re made from chickpea water! The blueberry sauce adds a fruity tartness, which balances wonderfully with the sweet cream.
When looking to reduce the planetary impacts of your meals, swapping just a few ingredients can make a big difference, without compromising taste. And they are likely to make better use of your budgets too, as ruminant alternatives are often a more cost-effective version.
All the following recipes are also approved by allmanhall’s dietitian Tess Warnes, as part of the allmanhall Hero Recipe collection...
By removing 50% of the beef and replacing it with lentils, you can lower the impact of your hearty cottage pies by 41% and increase the fibre of the dish too!
What’s more, indicative analysis shows that using lentils instead of beef will achieve a massive 70% cost saving!
Do the same to a delicious Spaghetti Bolognese and the impact is reduced by 44%. Again, the cost of lentils versus beef could mean a 70% cost saving.
What about a warming pie, perfect for this winter weather? By using mushrooms and vegetables instead of meat, the impact can be reduced by a massive 91%! And button mushrooms in place of beef achieves a 40% cost saving.
All cost saving analysis is based on indicative costs and may vary supplier to supplier. To find out more about our carbon impact assessment methodology, here.
Using the humble bean and Quorn in your tacos can lower the impact compared to beef by 92%. Indicative analysis shows that Quorn is on average 10% more cost effective than beef. What’s more, beans are such a super-power from a nutrition and a soil health perspective. A great example of an ingredient that’s great for people and planet.
And last but not least, it’s definitely time to trial our brilliant Brighter Burger in your foodservice operation.
74% polled said they would like to see it on their menu. Our revolutionary burger only emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger. That’s a 94% reduction in carbon emissions, making the Brighter Burger a truly sustainable choice... and at a comparable price.
Find out more, here.
Feeling inspired by dishes that are good for people, your purse and the planet? Here’s some more inspiration in the form of allmanhall’s collaborative Hero Dishes! Our gift, to you, as we feel strongly that good food shouldn’t cost the Earth.
Here’s a case study of one of our client partners who’s seeing real results from their initiatives and carbon impact reduction activity:
https://allmanhall.co.uk/case-studies/epsom-college
For more information on how small changes can have huge benefits to the planet, contact allmanhall today.
Our Traditional and Oat So Simple oats are grown on British farms, keeping 'food miles' down to a minimum. Our growers are passionate about sustainability so we've partnered with sustainable farming charity LEAF.
Quaker Oats are a source of Beta-Glucan a - soluble fibe that helps lower cholesterol for a healthy heart.
Since 2009 we've partnered with the charity Magic Breakfast to donate millions of bowls of Quaker to school children who need them.
We're on a journey to transform how we grow our ingredients, how we make, move, sell and package our products, and how we inspire people through our brands.
POSITIVE AGRICULTURE
SOURCE crops and ingredients in a way that accelerates regenerative agriculture and strengthens farming communities
MAKE products in a way that builds a circular, inclusive economy POSITIVE VALUE CHAIN
CHOICES
INSPIRE people through our brands to make choices that create more smiles for them and the planet
It's sure to become a favourite treat feature...
“Very tasty. As someone who enjoys meat but is fussy about the quality, this was delicious!”
“Best meat-free burger that I have tasted.”
• Incredible taste
• Low carbon footprint
• Reduced emissions
• Tackles food waste
• Regenerative farming
• High in protein
• Source of fibre
Emits 0.34kg CO2e compared to 5.77kg CO2e in a standard beef burger.
Order your trial boxes! Available via Bidfood Direct or Telesales Product codes and pack sizes:
22781 Redefined burger 48 x 100g 23907 Wildfarmed vegan glazed bun 1 x 60 22482 Applewood vegan cheese slice 12 x 200g 15283 Rubies tomato ketchup 3 x 5LTR
Min. order quantity: 1 full case for each item. Unit prices: Basic burger & bun under £1.70 Day 1 for day 3
6% emissions of a standard beef burger and comparable cost! This has also been reviewed by our registered dietitian, who was impressed with the protein and fibre content. You can see more here. Ask us about a demohello@allmanhall.co.uk
The team at allmanhall take a look at whether we should be eating more plant-based meat alternatives, to reduce ruminants in our diet. And then, our Sustainability manager, Theo and Dietitian, Tess go on to explore the complex topic of fish and seafood.
Authors:
Tess Warnes Dietitian
Theo Kuehn
Sustainability Manager
There has been an exponential rise in the demand of plant-based alternatives, and subsequently their development and availability.
Let’s break down the options available to look at the topic from the angles of both nutrition and from one of sustainability...
Why the need for plant-based meat alternatives?
From a sustainability perspective, food is 26% of global emissions, with 14% of this is directly related to the production of animal proteins. According to the Eat Lancet report, to meet the planetary targets of the Paris treaty (1.5 degrees Celsius above preindustrial levels).
we need to limit food-related emissions to less than 1.85kg co2e per Kg of food. When beef can have an impact of almost 100kg co2e per kg produced, it’s clear to reach these targets we need to shift our diets.
On almost all planetary metrics, these alternatives are far more beneficial. Take, for example, the Brighter Burger from allmanhall in partnership with Redefine Meat (available from Bidfood).
The Beyond Meat burger is, in our opinion, delicious.
It also uses fewer resources and causes less impact. The choice is seemingly simple!
Are plant-based alternatives a good switch nutritionally?
Including more plant-based foods has been shown to be beneficial for our health.
There is a wide variety to choose from, and they do vary in their nutritional composition.
Key things to know about plant-based alternatives:
• Tend to be higher in fibre due to the natural composition of the food
• Lower in saturated fats
• Some brands are fortified with Iron, B12 (meat is high in these nutrients)
• Some are high in salt. So, best to use plain mycoprotein (Quorn), soya mince/pieces and tofu wherever possible, as these are less processed and lower in salt
• Protein may be lower than the meat equivalent, but most alternatives provide sufficient protein for those eating healthy balanced diets
• Beans and lentils are nutritionally dense, high in protein/ fibre and packed full of other micronutrients
• Try to vary the range of plant-based dishes on the menu
What plant proteins are available?
There are now a wide range of plant proteins and brands to choose from. The majority use myoprotein, soya or pea protein.
The latter is now used in several products, it is derived and extracted from yellow and green split peas, high in protein and contains other vitamins and minerals, useful for those with soya allergies.
Products made using pea protein include the Brighter Burger (see page 56). You can ask the allmanhall team about a demo of this lovely new product.
Pulses such as beans and lentils are a great source of nutrition, and great addition to any meat dish or served on their own, they are also cheap so will help cut down on costs. You may have seen our Procurement and Sustainability Director, Mike Meek shout out to ‘the humble bean’ in his ITN interview about positive change in the UK food supply!
How can we use and improve uptake of plant-based proteins?
• Measurement and Education: Using innovative platforms like Foodsteps can help measure and educate people on the planetary impacts of meal choices. Find more here, and fore a free 5 recipe trial, do contact allmanhall.
• Positioning of plant-based dishes: A study from Cambridge University found placing plant-based foods first but also with a metre distance from the meat dish increased the uptake by between 25-40%.
• Re-name plant-based dishes: Rather than calling a dish a vegan burger, or vegan curry, name it something that will make it sound as delicious as it is, rather than a compromise or only suitable for vegetarians or vegans.
• Ditch the meat-free phrase: Swap meat-free for another phrase… having a meatfree day is great and proven to lower catering emissions. However, try naming it as something less sacrificial and more engaging like ‘Save the planet Tuesday’. And why does it have to be just one day?!
• Combination dishes: 50/50 recipes are a great way to start, rather than scrapping meat completely from a dish and our experience shows diners are often actually none the wiser! However, do always consider and communicate allergens when amending recipes.
The evidence is clear, we need to reduce our meat intake and switching to more plant-based alternatives is a way to do so.
This raises some questions about fish as a viable alternative to meat. Theo and Tess, our sustainability and nutrition/dietetics experts explore this further…
Is replacing some of the meat in our diets with fish is a sensible and viable option for the planet?
As with the existing production and consumption of a variety of resources and commodities, our current relationship with fish and fishing is detrimental to the planet. For too long, wild fish populations have been damaged by overfishing, leading to several becoming endangered, from Bluefin Tuna to Atlantic Halibut. When populations of these fish collapse, the reverberations can impact livelihoods, nutrition, and ecosystems.
To meet the increased demand caused by growing populations and shifting diets, fish farming has more than doubled since 2007. Farmed fish also typically have a far higher carbon impact, with farmed prawns leading to almost 30kg of co2e per kg of food produced. The best solution to avoid supporting damaging industries is through education and transparency. The Marine Conservations Society’s Good Fish Guide is an up-to-date tracker of impact on the planet, with an easy 1-5 rating guide.
And from a nutrition perspective?
Fish is nutrient dense, packed full of protein and boasts other micronutrients too. Omega 3 fatty acids are one the main attractions of fish, with it being one of the best sources of this essential nutrient, thought to have many health benefits including protecting the heart, helping to maintain good memory and supporting the prevention and treatment of depression.
Fish which are especially high in omega 3 fatty acids include:
- Salmon - Trout - Mackerel
- Herring
- Sardines
- Crab (fresh)
- Whitebait
For much more information about dietetics and nutritional considerations, take a look at this blog.
• Tinned fish is generally cheaper than fresh fish
• …and has a longer shelf life so can reduce wastage too
• Mixing stronger tasting oily fish with white fish can help improve uptake of dishes such as fish pie, fish cakes
• Alternating salmon fish fingers with standard fish fingers on the menu can be a good start
• Trying fish in different dishes such as fish tacos, salmon lasagne, fish curry or a teriyaki fish rice bowl is an exciting option
• Experimenting with a themed seafood day gives the chance to test different taster dishes (to see what’s popular)
• …this can support the education of the benefits of eating fish.
Take a look at the MCS Good Fish Guide!
Demand for exciting fish and seafood choices continues to grow, with diners keen to explore flavour trends and daring to try something different!
For operators eager to make responsible choices, Pacific West UK stands out as a leading manufacturer of frozen seafood committed to ethical sourcing and environmental stewardship. Distributed by Direct Seafoods and in partnership with allmanhall, the products embrace sustainability standards and promise quality and convenience.
Really relevant: The range provides flexible and suitable options for the care and education sectors, such as schools, care homes, and hospitals. In these environments, where providing nutritious meals is a priority, the convenience of frozen products allows kitchens to serve healthy seafood options while managing budget constraints. Their offerings are rich in essential nutrients, including protein and omega-3 fatty acids.
The user-friendly nature of the frozen seafood products can greatly benefit menu planning. Schools can easily incorporate a variety of fish and seafood options into their meal programs, supporting dietary guidelines and encouraging students to develop healthy eating habits. For care homes, the ability to prepare delicious seafood dishes quickly and with minimal waste allows staff to focus on providing personalised care without sacrificing meal quality.
Reliable and responsible: High-quality, sustainable seafood coupled with an efficient distribution network for timely deliveries, allowing businesses to offer seafood that aligns with an increasing – and necessary - demand for more sustainable practices.
16WHIGS00E3Q
Fully Cooked Fish Goujons with Sourdough Crumb (MSC)
1kg • Approx. 24 pieces
Perfect for a posh fish finger sandwich, paninis, wraps, tacos, children’s menus and more.
Cook quickly from frozen
Perfect for the education sector
Oven bake, air fry & more
Incredibly versatile
Breaded Salmon Strips 20/25g
3kg • Approx. 136 pieces
These make a great fish finger sandwich alternative or a terrific feature on a children’s menu.
Serve with mash and peas
16POLBAG00E3M
Crispy Battered Fish Goujons 35-45g (MSC)
1kg • Approx. 20 pieces
Delicious skinless, deboned crispy Pollock Goujons coated in a light crispy batter.
Perfect for a posh fish finger sandwich
16SOLT10E5Y
Petite Sole Fillets in Tempura Batter 55-85g (MSC)
3kg • Approx. 42 pieces
These juicy Petite Sole Fillets are coated in a light and crispy Japanese style tempura batter.
Brilliant fish & chips alternative
There will be new food waste legislation coming into force on 31st March 2025.
This is as part of the Environmental Act 2021. The new reforms named ‘Simpler Recycling’ aim to improve the existing recycling system.
The intention is to streamline and simplify the recycling of waste. allmanhall sees this as a positive move to address and reduces around 9.5 million tonnes of food that currently goes to waste in the UK every year.
Known as the ‘Simpler Recycling’ reforms, this new legislation will come into effect in England from 31st March 2025. It will apply to all businesses, and will include public sector organisations such as schools and hospitals.
Those businesses and organisations producing more than 5kg of food waste per week will be required to store food waste in separate bins and arrange for collection by licensed waste collectors.
Importantly, biodegradable materials such as vegetable peelings, bones, eggshells, coffee grounds and tea bags are to be included as food waste.
Relevant businesses and public sector organisations must ensure that they are managing their food waste in accordance with the new legislation. Failure to comply could result in financial repercussions in the form of fixed penalty notices. There is also risk of reputational damage as well as ethical considerations.
To read more about why we should be reducing waste, even without this new legislation, click here.
Who does this not apply to?
Businesses and organisations producing less than 5kg of waste per week are exempt.
Micro businesses (less than 10 employees) will not have to adhere to the new legislation until 31st March 2027, allowing more time to prepare to comply. They are however encouraged to introduce this good practice much earlier than that deadline.
Scotland, Wales and Northern Ireland already have their own legislation in place.
Here are some practical tips:
1. Review and gain a comprehensive understanding of the types and quantities of waste produced.
2. Partner with a food waste collection service. This must be a licensed food waste collector who can provide appropriate waste containers and arrange to collect your food waste.
3. Consider the waste bins on site, implementing ‘Food Waste Only’ bins where required.
4. Training and signage should also be implemented to ensure the food waste bins are used correctly.
5. Monitoring of your food waste volumes will need to be in place in preparation for the reporting requirement is brought into force. Many food waste collectors will weigh the bins on collection, so a simple tracker where these volumes can be recorded would suffice.
Point 5 doubles up as supporting initiatives to gauge and report on waste reduction initiatives in your food service operation… chances are you may already have such measures in place
Take a look at some food waste reduction strategies, here.
How will this benefit organisations?
Those without a food waste collection service already in place will improve their sustainability practices by contributing to a more circular economy. Where food waste is mixed in with general waste, it normally goes to landfill or is incinerated. When food waste is collected by a licensed waste collector, it is processed to generate renewable power and produce organic fertiliser.
There are also likely to be financial benefits in the form of a reduction in cost of your waste collection.
General waste collection is often charged by the weight (especially when bins are overfilled), where food waste collection can be charged around £5-8 per bin depending on how many bins you require.
As mentioned above, it can further support and give weight to initiatives you may already have in place to reduce food waste. From smart procurement and menu design to respecting ingredients and getting creative with produce…
A third of all food produced currently goes to waste – that’s not good for the planet or for catering budgets. Perhaps this legislation gives your existing waste reduction efforts bigger ‘teeth’ and will subsequently reduce wasted food and wasted money.
How can you get support?
There are a number of food waste collection carriers operating nationally within the UK.
As a trusted procurement partner with established food waste collector relationships, allmanhall are pleased to support should you require.
allmanhall are also able to advise about other ways to reduce food waste in your foodservice operation.
You can find more on the topic of food waste here:
Why it matters: https:// allmanhall.co.uk/blog/foodwaste-action-week-why-reducing-food-waste-matters
Strategies for waste reduction: https://allmanhall.co.uk/blog/reducing-food-waste-in-catering-environments
When we think of food waste, we usually link it to food thrown away during or even after cooking, uneaten leftovers from home meals or when eating out, discarding food past its best before or us by date, or simply failing to store or prepare food correctly.
While it may seem insignificant to us, the sources of food go far beyond this, occurring at every stage of the food supply chain, from farm to fork.
As a result, one-third of all food produced globally goes to waste, with the UK alone throwing away around 9.5 million tonnes of food every year. This has a huge environmental impact, contributing to 8 to 10% of man-made greenhouse gas emissions.
Food waste is a pressing issue in the catering industry, with significant financial and environmental consequences. For caterers, tackling food waste helps to save costs, improve efficiency, boost sustainability, and reduce overheads and better manage budgets.
1. Avoid overbuying stock: Only purchase what you need. This is especially important for perishable products. While there is temptation to stock up in case of delivery issues or shortages in the supply chain, ultimately overbuying will lead to more food waste and higher costs.
2. Store food correctly: Ensure that food in fridges and freezers are stored at the correct temperature and rotate stock appropriately, particularly perishable items.
3. Label food correctly: If you store food into different containers, make sure to clearly label it with allergens, date information and a product description. Keeping stock organised helps with knowing what you have and when to use it by.
4. Keep a stock inventory: Keeping a close eye on your inventory is crucial. Conduct regular stock checks to monitor what’s nearing its expiration date and create dishes that incorporate those ingredients. Use the “first in, first out” (FIFO) method to ensure older stock is used before new deliveries. Efficient inventory management reduces the likelihood of food going to waste due to expiration or spoilage.
5. Ensure deliveries match orders: Make sure to only accept what you ordered, and that the product is of good quality and within its use by date.
6. Portion control: One of the most effective ways to reduce food waste is through accurate portion control. Overestimating portions often leads to excess food being thrown away. Use portioning tools such as scoops, ladles, or scales to ensure consistency. Ensure your portion specification matches the requirements of your diners.
One of allmanhall’s clients, Epsom College, had real success when they involved their school community in reducing waste. They inspired and incentivised the student body, who came up with tangible initiatives and real results. Read more, here.
7. Keep your menu simple: Strategic menu planning can significantly reduce food waste. The more extensive your menu the more stock you need to hold, heightening the risk of unnecessary waste. Design menus that use similar ingredients across multiple dishes to maximise ingredient usage.
8. Engage in staff training: Staff play a pivotal role in reducing food waste. Train them to handle food efficiently, minimise prep waste, and recognise when to adjust portion sizes. Encourage a culture of mindfulness around food waste and consider offering incentives for waste reduction.
9. Repurpose leftover ingredients: Get creative with leftovers! Turn yesterday’s unused ingredients into today’s specials or appetisers. For example, leftover roast vegetables can be used in soups or salads, and stale bread can be turned into croutons or breadcrumbs. Repurposing ingredients not only reduces waste but can also add variety to your menu.
10. Monitor and analyse waste: Regularly monitor and analyse the types and amounts of food waste your business produces. Use this data to identify patterns and areas for improvement. Consider investing in waste tracking technology to streamline this process. Understanding where and why waste occurs allows you to implement targeted strategies to reduce it.
Your catering operation could benefit from food cost savings and also make a positive impact when it comes to sustainability. All by reducing waste in very achievable ways. As food procurement experts and foodservice consultants, we provide practical advice and support, gleaned from hands-on experience.
Please do contact us if you need support achieving your sustainability goals.
If you have a LinkedIn account, be sure to follow @allmanhall for the latest market updates, industry news, foodie insights, sustainability guidance, recipe inspiration, and much more!
As well as sharing insights and updates, we regularly collaborate with partners including Foodsteps, UN Global Compact and Jamie’s Farm.
You will also get to see behind-the-scenes photos of our team and what we get up to!
"Assistance from allmanhall to help negotiate our food costs is priceless."
In 2022, Royal Russell School were proudly operating with in-house catering, however they decided it was time to review their existing procurement and support arrangements and consider what allmanhall could offer.
Background:
Royal Russell School is an independent co-educational day and boarding school based in Croydon, South London.
It was founded in 1853 and moved to its current parkland site in Croydon in 1924. The school has enjoyed Royal Patronage from the foundation and from Her Majesty Queen Elizabeth II.
Knowing there is always room for improvement, and that purchasing food from sustainable sources whilst driving further cost savings can never be underestimated, Royal Russell School’s key objectives were:
- Quality
- Price
- Allergen support
- Systems
- Networking
The results
allmanhall demonstrated a 12.23% saving in the first benchmark, enabling the school to start implementing changes very quickly. The team at Royal Russell continues to work hard when it comes to introducing new and innovative ideas.
Complacency is not an option for Ed Broderick the Catering & Hospitality Manager, who hails the support received from allmanhall:
“Managing suppliers, contracts and pricing is something we would find challenging to balance alongside all our daily operations, so having the assistance from allmanhall to help negotiate our food costs is priceless.
Sustainability is a key focus for us, so we’ve been able to take advantage of allmanhall’s sustainability team to present to our pupils and provide useful insights and reports so that we can continue working hard to inspire our catering teams with innovative new products and concepts. We thoroughly enjoy attending allmanhall’s catering forums to help build our network and keep on top of legislation.”
Watch our full Royal Russell School Case study on Youtube
The House of Lords Food, Diet and Obesity Committee has published their report, which recommends a thorough overhaul of our food system, with a long-term focus and mandatory regulation.
It is refreshing that the focus of the report is very much on the food industry and the environment, rather than the individual. It highlights that for individuals to make healthier food choices, our whole food system needs to change in order to make healthy food the accessible and affordable option.
Astonishingly, 700 polices have been proposed between 1992 and 2020 to tackle obesity in England, yet the prevalence of obesity continues to rise, highlighting the real lack of improvement over the last 40 years.
We see time and time again voluntary efforts have failed. The report acknowledges this and emphasise that mandatory regulation is the only way to achieve changes and to create a level playing field.
The report covers many recommendations, in particular those for schools and early years settings. These include:
• Updating food standards for early years settings and making these mandatory (currently the standards are only voluntary!)
• Immediately reviewing and updating the School Food Standards bringing them in line with more recent advice around reducing free sugars and increasing fibre
• Making milk and water the only drinks served.
• Providing more guidance around the breakfast standards when the free breakfast clubs are rolled out.
• By the end of 2025 to have a system in place for monitoring compliance to the School Food Standards
• ... and for these to be published online.
• Immediately taking forward the reforms to the Government Buying standards for Food and Catering Services, to ensure procurement of healthy and sustainable food, making standards mandatory across the public sector, and improving and monitoring compliance (currently, these are surprisingly, voluntary in schools!)
Some of the other recommendations made, include salt and sugar reformulation taxes, mandatory front of pack nutrition labelling, update of the Eatwell Guide and implementing the 2018 nutrient profile modelling, and better regulation on HFSS foods.
The Government were given 2 months to respond to this report. We can only hope that it doesn’t become another report festering on a shelf...
Perhaps this time it will be taken seriously. Then some real, positive and much needed changes could come from it.
This delicious, savoury strudel is super easy to make with minimal ingredients but with maximum flavour. It is best served straight from the oven to enjoy the crispy, buttery puff pastry. Great as a brunch dish or even for a special occasion.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
• 450g puff pastry
• 700g potatoes
• 3 tbsp sour cream
• 1 tsp chopped rosemary
• 1 crushed garlic clove
Method:
Serves: 6 portions (adult) / 8 for kids
• 1/2 a finely sliced onion
• 1/2 a tsp salt
• 1 tsp black pepper
• Egg yolk to glaze
1. Preheat your oven to 180°C and prepare a baking tray. Roll out a sheet of puff pastry onto baking paper.
2. Peel, rinse and thinly slice your potatoes. Place your potatoes into a large bowl and mix in the sour cream, salt & pepper, rosemary, garlic and thinly sliced onion.
3. Lay the mixture along the middle of the pastry sheet (the shorter side), leaving you with an empty section of pastry above and below the potato filling. Lift the top section of the pastry and fold it down over the top of the potatoes.
4. Using a sharp knife, make vertical cuts down this lower section of pastry, starting from the middle and slicing strips down toward the end. This will resemble lots of tassles.
5. Starting at one end, criss cross the pastry strips over the top of the potato filling to make a braid design. Gently stretch the strips, pressing them under the opposite side of the strudel.
6. Beat an egg yolk and brush over the strudel. Bake in the oven for 45 minutes, turning your baking tray a few times to ensure you achieve even browning. Serve warm slices of your strudel as a main course or as a side dish.
If you’re not a fan of lentils, why not swap for Quorn mince instead.
A rich herby tomato and lentil sauce with layers of meaty roasted aubergine, topped with grated parmesan and creamy mozzarella. This recipe has everything you need for a wholesome main dish that works perfectly with a delicious green leaf salad on the side.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
Serves: 6 portions
• 3 aubergines (sliced lengthways)
• 800g tinned chopped tomatoes
• 30g fresh chopped basil
• 140g red lentils
• 100g mozzarella
• 30g vegan parmesan
Method:
• 3 garlic cloves
• 1 onion
• 1 tsp paprika
• 1 tsp olive oil
• Salt & pepper
1. Preheat the oven to 190°C and place the aubergine slices into a large baking tray, drizzle with some oil and bake in the oven for 20 minutes until they become soft.
2. Rinse the lentils thoroughly, then cook in a pan of fresh water and boil for 10 minutes, stirring occasionally. Once cooked, drain & set aside.
3. To make the sauce, start by cooking the chopped onions in a pan, then add the garlic and paprika, fresh chopped basil and drained lentils.
4. Assemble your bake by adding a layer of the sauce on the bottom of a deep baking dish. Top with slices, followed with more tomato sauce and continue to layer with aubergine and sauce. Dot the mozzarella and parmesan over the top and bake in the oven for 10-15 minutes.
This satisfying hearty loaf combines the rich texture of chickpeas with a sweet and smokey flavour. Topped with a comforting BBQ sauce that sets it apart from any other ‘meat’ loaf recipe.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
• 500g chickpeas
• 1 finely chopped onion
• 2 peeled & diced carrots
• 2 sliced stalks of celery
• 3 crushed garlic cloves
• 1 tsp olive oil
• 70g breadcrumbs
• 2 tbsp ground flaxseed
• 2 tbsp soy sauce
• 3 tbsp ketchup
• 1 tsp smoked paprika
Method:
Serves: 4 portions
• 3 tbsp nutritional yeast
• 2 tbsp Worcestershire sauce
• 200ml tomato ketchup
• 50g brown sugar
• 2 tbsp honey
• 1 tsp english mustard powder
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
1. Preheat the oven to 190°C. Lightly grease a 9-inch loaf tin or line the bottom with baking paper. Place the onions, carrots, celery and crushed garlic into a pan and lightly cook over a medium heat for 5 minutes.
2. Drain and rinse the chickpeas, then place into a large bowl and lightly mash until they are slightly broken down, but still have texture. Add the cooked vegetables to the chickpeas, then add the breadcrumbs, flaxseeds, yeast, soy sauce, Worcestershire sauce, ketchup and smoked paprika.
3. Stir the mixture thoroughly with a large wooden spoon until all the ingredients are evenly combined. Then press the mixture into loaf tin. Cover the pan with aluminium foil and bake for 30 minutes.
4. Combine all of the BBQ sauce ingredients to a pan, heat through antil the sauce reaches a simmer. Reduce the heat and allow it to cook for 5 mins.
5. Remove the meatloaf from the oven. Spoon over the BBQ sauce. Then return the meatloaf back to the oven for a further 15 minutes. Once baked, remove the loaf from the oven and let it rest for 10 minutes.
This sweet potato chocolate cake is full of delightful rich chocolate flavours, with a dense, fudgy consistency. Delicious by itself or with a scoop of vanilla ice cream, making it the perfect Easter treat.
Prep Time: 1 hour
Cook Time: 1 hour
Ingredients:
Serves: 12 portions
• 190g all-purpose plain flour
• 200g granulated sugar
• 50g cocoa powder
• 2 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 220g chopped sweet potato
• 300ml milk
• 85ml vegetable oil
Method:
• 40g melted chocolate
• 1 tsp vanilla extract
• 225g chocolate chips
• 240ml double cream
• 1 tbsp icing sugar
• 30g cooked sweet potato puree
1. Place the chopped potato in a bowl, add 1 tablespoon of water, cover and microwave for 10 minutes. Let the sweet potato cool.
2. Puree the cooked sweet potato with a blender or food processor until smooth. You will need 165g of pureed sweet potato for the cake, so set aside any remaining puree for frosting.
3. Preheat your oven to 180°C and line an 8inch round cake pan with baking paper. Add all the dry ingredients to a large bowl and mix until well combined. Add all the remaining wet ingredients to the bowl and mix until combined.
4. Pour your cake mix into your prepared cake pan and bake for 45-50 minutes. Allow it to cool in the tin after, then transfer to a cooling rack.
5. To make the chocolate ganache frosting, heat the cream in a small saucepan until steaming. Mix in the chocolate and let this stand for 5 mins to let the chocolate soften.
6. Cover and refrigerate until cool and slightly firm, then whisk it until fluffy. For the sweet potato frosting, place 30g of the puree and icing sugar into a bowl and stir until combined.
Add up to 5 recipes or food items for FREE and see the carbon impact data...
Foodsteps is so easy to use and great for communicating and understanding carbon impact assessments of your food.
Together, you and your diners can make a difference.
If you like what you see, simply ask allmanhall for advice about the best option for you and how to access competitive rates.
As part of their ongoing mission to bring clarity to food-related emissions, Foodsteps have recently added packaging analytics and emissions to the platform.
You can now add the packaging you're using, for example, the boxes used to store prepared foods. This carbon impact will be assessed and added to the recipe. This covers a wide range of packaging options and the components on the platform can be edited to fit your unique packaging usages and then added to every recipe that is relevant.
This provides further accuracy when bringing transparency to menu choices, and is another invaluable area of focus when looking for ways to decarbonise your menus.
Foodsteps will help your business educate and inspire your customers throughout their sustainable food journey with carbon rating labels...
Your guide to new & innovative products, from brands including...
• Notpla
• Wildfarmed Flour
• Rubies in the Rubble
• Fairfields Farm
• Quorn Foods
• Vegetarian Express
• →
FAIRFIELDS
FAIRFIELDS
SOYMIN15K SOY MINCE (V) 15KG
VEGMIN1KG VEGAN MINCE (FROZEN) (V) 1KG
ECURMIN EAT CURIOUS MINCE (FROZEN) (V)
SYMMINCE
SYMSAUSMIN
SYMCHOMIN
ECURHOTP
4 X 500G
SYMPLICITY PLANT-BASED MINCE (V) 2KG
SYMPLICITY PLANT-BASED ITALIAN SAUSAGE MINCE (V) 1KG
SYMPLICITY PLANT-BASED ‘CHORIZO’ MINCE (V) 1KG
EAT CURIOUS HOT & SPICY PIECES (V) (FROZEN) 4 X 500G
ECURBEEFP EAT CURIOUS ORIGINAL PIECES (V) (FROZEN) 4 X 500G
ECURBBQP
EAT CURIOUS BARBECUE PIECES (V) (FROZEN) 4 X 500G
Product code
ROABE
MUSTEA
SYMBALL
SYMLAMINCE
description
PLANT-BASED ‘BEEF’ ROAST (V) (FROZEN) 2 X 1KG
PLANT-BASED MUSHROOM STEAK (FROZEN) (V) 30 X 80G
SYMPLICITY PLANT-BASED ‘MEATBALL’ (V)
100 X 30G
SYMPLICITY PLANT-BASED CUMIN ‘LAMB’ MINCE (V) 1KG
MOCKL [MOCK] LAMB 1KG (FROZEN) (V) 1KG
If you’re a school, have you discovered our hero dishes?
If you haven’t, maybe 2025 is the year to give them a go.
Good for people and the planet... Access them now...
allmanhall have been supporting Jamie's Farm for well over a decade now.
In 2024 we raised more than £5,000 and over £1,300 in December alone!
Their family values chime with us, as an owner-managed organisation. And their mission is built around the core elements of family, farming, therapy and legacy. Jamie’s Farm has helped more than 16,000 children so far. To find out more about their work and the impact it is having, click here.
Interested to further understand allmanhall’s purpose and better understand our full procurement solution?
Take a look at this short film on Youtube.
Issue 17, Jan 2025.