Sainsbury’s and Starbucks celebrate opening of fiftieth instore café.

Sainsbury’s and Starbucks celebrate opening of fiftieth instore Starbucks café

Sainsbury’s and Starbucks have celebrated a significant milestone with the launch of their fiftieth Starbucks café in partnership together.

Located in the Sainsbury’s West Park Farm Superstore Folkestone, the new café is operated by regional licensee Cobra Coffee and forms part of a wider expansion plan between Sainsbury’s and Starbucks across the UK, with a view to opening 30 new Starbucks cafés within Sainsbury’s stores by the end of 2022.

Elizabeth Newman, Sainsbury’s director of commercial partnerships, said: “We’re delighted to have reached this important milestone with Starbucks as we work together to deliver on our plans. Starbucks has proven to be very popular with Sainsbury’s customers and I know the local community in West Park Farm has been looking forward to the launch of its new Starbucks café.

“We’re excited to bring Starbucks cafés to many more customers as our rollout programme progresses in the coming months, and as our partnership continues to thrive.”

Rehan Sardar, director of store development, Starbucks, added: “We are pleased to open our fiftieth instore Starbucks café in Folkestone, in partnership with Sainsbury’s… We look forward to welcoming the local community to enjoy our new diningin and takeaway moments as we introduce the Starbucks Experience across more Sainsbury’s stores nationwide.”

Benugo rolls out science-based carbon labelling after a successful pilot

Benugo has announced that it will roll out science-based carbon labelling for cakes and chilled food in its cafés and restaurants across the UK, expanding to its café and restaurant menus in the new year.

Benugo introduced a carbon labelling pilot in partnership with the Natural History Museum (NHM) in September 2022.

The data and carbon labelling system has been developed and administered by Foodprint from Nutritics, a pioneering, fully automated and award-winning environmental impact scoring system for the hospitality and food service sector. Its labels highlight scoring levels of carbon impact from A-E, with A being the most climate-friendly choice.

Shane Kavanagh, commercial director at Benugo, commented: “We are delighted to roll out our carbon labelling scheme with Nutritics following a successful pilot scheme in partnership with the NHM earlier this year. We want to give our customers the option of making informed choices to reduce the carbon emissions associated with food purchased from our sites across the UK.

“Using the Nutritics Foodprint solution enables us to use software we already successfully deploy for our nutritional calculations. It allows us to treat carbon in the same way we treat a nutritional value, applying it to every food and drink item for which we have a recipe, helping customers make more sustainable choices, and helping us develop lower carbon food choices across our business.”

Stephen Nolan, Nutritics’ managing director added: “After a successful pilot in the NHM in London, we are thrilled to see our Foodprint environmental impact food labels rolling out across a further 40 Benugo sites. The climate crisis is the most important issue of our generation and demand for transparency of food information is increasing. Recent consumer sentiment research shows that nearly half of the population is trying to make eco-conscious choices when eating out-ofhome. Foodprint scores, as presented at COP27, will help consumers understand how their food choices impact the environment. We look forward to playing our part in nudging society towards a more sustainable food future.”

Bringing about the ‘glow up’ of the Danish pastry

From cupcakes to freakshakes and doughnuts to macaroons, the sweet treats category has experienced an overhaul in recent years as brands and operators recognise the value of customisation and consumer desire for a product ‘glow up’ – widely seen as being a major and impressive transformation in appearance - and according to the UK’s expert in sweet pastry market trends, Schulstad Bakery Solutions, the time has now come to bring about the ‘glow up’ of the Danish pastry.

Boasting 24 layers authentic of crisp, flaky pastry, the Danish pastry has long been a staple to accompany a hot drink, as a sweet treat or even brunch occasions, but after reviewing its recent consumer research – Danish Pastry & Toppings Opeepl Survey on behalf of Schulstad Bakery Solutions August 2022 - Schulstad Bakery Solutions says that it is now taking the ‘glow up’ trend as an opportunity to encourage operators to upgrade their sweet pastries by getting creative with their Danish pastries and offering customised, dessert inspired pastry toppings.

“For consumers, quality is key, especially when it comes to longstanding heritage items like the much-loved Danish pastry, with 76% of consumers tempted to buy a sweet topped Danish pastry and 79% willing to pay more for one,” said Samantha Winsor, marketing manager for Lantmännen Unibake, on the survey’s findings.

“This proves there is an exciting opportunity for outlets to not only have some fun with these traditional products, but more importantly drive sales and subsequent profit in the current challenging economic climate.

“As outlets face increasing challenges from inflation and the rise in cost of living, it makes sense to review existing menu items and look at ways they can level them up. Danish pastries offer operators an opportunity to drive sales of their existing pastry range and increase profit by adding tasty dessert sauces, sweet toppings and whipped cream. Simple ingredients that can be commonly found in most kitchens but can be used to quickly create something that will really drive sweet sales.”

To help shape the ‘glow up’ of the Danish pastry, Schulstad Bakery Solutions took to the polls to ask consumers what would encourage them to purchase a sweet, indulgently topped Danish pastry, focusing on its top three best-sellers (Maple Pecan Plait, Cinnamon Swirl and Vanilla Crème Crown).

According to consumers, Schulstad Bakery Solutions’ Cinnamon Swirl is the Danish pastry they would most like to customise (46%) with 79% of consumers willing to pay more for an indulgently topped Danish pastry and 66% of consumers more likely to buy a Danish pastry if they could customise the toppings. When asked how, 34% consumers would opt for chocolate sauce, and 33% would incorporate caramel, toffee, fudge or butterscotch flavours. Chocolate pieces were found to be the number one topping of choice for 31% of consumers, and whipped cream would be for 30% of customers surveyed.

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