Foodservice Price Inflation Steadies At 5.8% In October 2017 INFLATION IN wholesale foodservice prices declined for the second month in a row in October 2017 to reach 5.8%, the new edition of theCGA Prestige Foodservice Price Index reveals. It is the joint lowest monthly figure recorded by the Index since February, and an indication that inflationary pressures in the foodservice sector may be starting to ease. With the effects of post-Brexit exchange rate volatility now having filtered through to most categories of food and drink, there is cautious optimism that the costs of imports to the UK are settling after a year of historically high levels of inflation. The CGA Prestige Foodservice Price Index predicts a further easing of pressures into 2018, and forecasts average inflation for the next 12 months of under 4%. But it adds that uncertainty around issues including Brexit negotiations and the La Niña weather phenomenon may yet have a negative impact on the cost of food and drink items brought into the UK from overseas. Despite the two months of decline, foodservice price inflation also remains well above consumer-side inflation as measured by the Office for National Statistics. The Index reveals a particularly notable easing of inflation in key categories including Sugar, where improved supply led to a 6.1% drop in prices year on year. Inflation was also held down in important categories including Meat and Vegetables, thanks in part to increased levels of domestic sourcing. But pressures on supply mean price inflation continues to
remain high in other sectors like Fish and Oils and Fats, where inflation is in double figures. Concern over the availability of migrant labour after the conclusion of Brexit negotiations is meanwhile affecting categories like Fruit, where UK producers have long relied on EU nationals for a large part of their workforces. The CGA Prestige Foodservice Price Index contains much more analysis of prices and inflation across the sector, and is essential reading for businesses seeking to stay on top of trends. Christopher Clare, Head of Consulting & Insight at Prestige Purchasing, said: “In a week where the Chancellor announced changes to the calculation of business rates, the drop in inflation for product purchases will of course be further welcome news. Prices have now been broadly steady for around 8 months, albeit at a higher base than a year ago – this might provide some relief for busy operators over the festive season.” CGA commercial director Graeme Loudon said: “As we near the end of a year of very high inflation in foodservice prices, it is encouraging to see evidence that stresses may be easing in the latest edition of our Index. The government’s negotiations to leave the EU continue to have a significant knock-on effect on exchange rates and migrant labour, and the sector will need to keep a close eye on issues like La Niña. But the Foodservice Price Index does at least suggest that a welcome degree of stability is starting to return to the supply chain.”
New Measures Announced For Control Of Acrylamide In Food
IT HAS been announced by the Food Standards Agency (FSA) that, from April 2018 food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems under new EU legislation. The new legislation will establish best practice, mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Under the new Regulation, UK Food Business Operators (FBOs), including pubs serving food, will be required to put in place simple, practical steps to manage acrylamide formation as part of their existing food safety management systems. This will ensure that acrylamide levels are as low as reasonably achievable in their food. The British Beer and Pub Association (BBPA) has been working closely and proactively with the Food Standards Agency, Food Standards Scotland, British Hospitality Association and other trade bodies to develop new nationwide, catering industry guidance on the control of acrylamide. The guidance, which the BBPA has worked to ensure is not overly burdensome to pub businesses, is being developed for FBOs to comply with incoming new, European legislation (EU) 2017/2158. From April 2018 Food Business Operators will be expected to demonstrate: • Awareness of acrylamide as a potential food safety hazard and have a general understanding of how acrylamide is formed in the food they produce • How they have taken steps to mitigate acrylamide formation
in the food they produce, adopting the relevant measures as part of their food safety management procedures • Where appropriate, that they have undertaken representative sampling and analysis to monitor the levels of acrylamide in their products as part of their assessment of the mitigation measures • Appropriate records of the mitigation measures undertaken, together with sampling plans and results of any testing The extent of measures being introduced are intended to be proportionate to the nature and size of the business and vary based on whether they are independent or local, supplying directly to consumers or into local retail or those who are larger, centrally controlled and supplied chains. Whilst the legislation includes a full list of food products, for pubs the new legislation applies to those outlets who supply the following as part of their food offer: • French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes • Bread • Fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes BBPA Chief Executive Brigid Simmonds comments: “The BBPA is pleased to have been able to work closely with the FSA, and other bodies including the BHA to develop this new catering industry guidance and ensure that the measures are not onerous for small businesses in particular, for pubs. This is a clear example of how co-operation between agencies and trade bodies can bring about effective measures to comply with regulation”.
Good Tradeshows Come In Threes!
MANY OF us attend at least one trade show a year, looking for new suppliers and inspiring ideas. If you’re involved in food, drink, catering & hospitality, wherever you’re based in the South & South West, Hale Events have got the trade show for you. The Source trade show takes place at the Westpoint Exhibition Centre in Exeter on Wednesday 7th and Thursday 8th February. The Source is the South West’s biggest and best show for anyone with a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality. If you are looking for that special ingredient for your menu, that unique product for your shop, or essential equipment for your kitchen, then this show will both inspire you and help your business grow. Expowest Cornwall takes place in Wadebridge from Tuesday 6th - Thursday 8th March. This trade show is the region’s foremost hospitality and catering trade show -
an absolute must for those eager to see, touch and taste the latest products, and to get a feel for the trends shaping the market. Perfectly timed and showcasing products that cover the whole of the hospitality and catering market, this show really does have Cornwall covered! The Food & Drink Trade Show takes place at the Three Counties Show Ground, Malvern, on Wednesday 2nd and Thursday 3rd May. The show offers a unique mix of inspirational speciality food & drink products, from a wide range of exhibitors; from the small and regional, to those who trade throughout the UK and internationally. From patisserie to pickles; from fresh to frozen; from confectionery to convenience; from fish to food gift and foodservice, there will be an abundance of products to both inspire you, and satisfy your customers. Hale Events are sure one of their shows will benefit your business. Register for free trade entry now on the shows’ websites: www.thesourcetradeshow.co.uk, www.expowestcornwall.co.uk, www.thefoodanddrinktradeshow.co.uk or call 01934 733456. If you’re interested in a stand, please call 01934 733433 or email stands@hale-events.com. See the advert on page 4 for further details.
Leading Pub Companies Unite With Licensed Trade Charity To Tackle Loneliness LEADING PUB companies are teaming up with the Licensed Trade Charity to help tackle loneliness amongst those who have worked in the trade. Thanks to Mitchells & Butlers, Ei Group (formerly Enterprise Inns) and Punch Taverns raising awareness of the charity’s telephone befriending service, employees from the three companies are undergoing training sessions which will allow them to become crucial lifelines to former pub workers who are feeling isolated. An afternoon training session for Mitchells & Butlers employees Claire Williams and Kal Dhiman in London on Wednesday 15th November was followed by another in Burton on Trent this week for Punch Taverns staff, with another scheduled for the Ei Group. The training will result in five isolated people who have worked in the drinks trade receiving regular contact and conversation from the new volunteers before Christmas, which could change their life. One of the new volunteers, Claire Williams, works in the HR department at Mitchells & Butlers and saw the opportunity to become a telephone befriender on the company intranet. She said: “The opportunity really interested me as I like talking to people and this was a way to do that whilst giving something back to help others from the trade. The training session was very
good and I’m looking forward to providing support to someone, doing something that makes a difference which could enhance their life”. Licensed Trade Charity Volunteer Manager Hilary Bone said: “We are delighted that pub companies such as Mitchells & Butlers, Punch Taverns and the Ei Group are supporting our work. There are no qualifications required to become a telephone befriender so a willingness to help others from the drinks trade, a lively personality and having half an hour free every few weeks is all you need. Our feedback is that our befrienders find the experience just as rewarding as those they call”. Telephone befriending is just one of the valuable services that the Licensed Trade Charity is able to provide to those who have worked in the trade, along with a dedicated helpline providing advice on health, debt and relationships, plus financial support and retraining grants. In 2016 the Licensed Trade Charity supported 288 families from pubs, bars and breweries in times of difficulty, nearly 8,000 people made use of the information on its website and over 600 people gained assistance via the charity’s helpline. Anyone working in pubs, bars or breweries calling the helpline will be entitled to six free counselling sessions for emotional support. If you are interested in promoting the work of the Licensed Trade Charity through your organisation please email time@ltcharityorg.uk.
December 2017
Caterer, Licensee & Hotelier
15