Sysco drives the future of British foodservice delivery.

Labelling and packaging provider, Planglow, has announced the appointment of Richard Newman as its technical director.

Richard Newman has been with Planglow for more than two decades. Originally employed as technical support advisor for an early version of Planglow’s bespoke label printing software, he has risen through the company and currently heads up Planglow’s technical division. He is a systems engineer and manages both the support and software development teams, ensuring fi rst class technical support to Planglow’s customers while also overseeing the ever expanding capabilities of the company’s multiaward winning labelling and menu software LabelLogic Live. He is also the fi rst technical director to be appointed by Planglow.

“Having joined Planglow so early on, working my way up through a variety of technical roles has off ered me unique insights into both the company itself as well as the industries it operates within. I look forward to bringing these to the board in a more formal capacity and helping to shape the capacity and helping to shape the company’s future,” said Richard Newman.

“It’s the people who you work with as much as the role itself that makes a job. Planglow has a strong family ethos and without that, I don’t think the company would be the same.”

Planglow’s managing director John Scott added: “Richard is integral to Planglow, his experience and expertise are a cornerstone of our business and it is a pleasure to have him the join the board.”

Customers of Sysco’s businesses in Great Britain, Brakes and Sysco Speciality Group, will begin to receive deliveries from zero-emissions vehicles as part of a programme to understand the challenges and opportunities for decarbonising Britain’s largest foodservice fl eet, and building on Sysco’s commitment to add nearly 2,500 electric vehicles to its U.S. fl eet.

The GB pilot will include a range of temperature-controlled electric vehicles, including two 19-tonne Heavy Goods Vehicles (HGVs) and two electric vans, across both Brakes and Sysco Speciality Group depots. Sysco hopes to provide a model for electric multi-temperature HGV deliveries as it tests the performance of the vehicles and batteries, collects data and builds understanding around the complexity of charging and route planning, and identifi es the infrastructure required.

Mark Jenkins, supply chain and operations director, Sysco GB, said: “Our vehicles cover almost 60 million miles a year. Transforming our fl eet to zeroemissions will be vital to achieving the Company’s ambitious science-based climate targets and supporting our customers to achieve their own. We’re excited to be delivering to customers in zero-emission multi-temperature vehicles, which can save around 69 tonnes of carbon per HGV each year. When you consider the impact of expanding that to our entire fl eet, the potential is huge.”

The fi rst vehicles, including an Electra 19-tonne multi-temperature HGV, arrived in July and will move around the network to test diff erent routes and ways of working, say the company. However, there are still many barriers to converting the entire fl eet – primarily cost and infrastructure.

“Innovation in electric vehicles and battery technology is moving incredibly fast, and vehicle range is no longer the biggest barrier. To convert our entire fl eet would require signifi cant investment in the UK’s charging infrastructure and a commitment from the industry to invest in the vehicle technology and therefore lower the cost. We are investigating all options and welcome partnerships with industry and government to join us in pioneering the future of foodservice delivery,” added Mark Jenkins.

The new vehicles support Sysco’s climate goal to reduce emissions across its global operations and the company’s entire value chain. It will see the company aim to reduce its Scope 1 and 2 emissions by 27.5% between 2019 and 2030, and support suppliers, representing 67% of spend, to set their own science-based targets by 2026.

Mediterranean foods supplier Dina Foods has expanded its fl atbreads range to include Tannour® fl atbread, baked in an authentic stone oven for a light and delicate texture, say the company.

The versatile fl atbread was launched in response to growing demand for quick and healthy meal-time solutions, says Dina Foods project manager Wilda Haddad, and can be served fi lled, or spread with a sauce or topping like a pizza base, or enjoyed with dips. It can also be presented as a meal accompaniment alongside curries or tagines, they add.

The new bread boasts a number of health claims such as its a source of protein. It’s also low in sugar, suitable for vegetarians and has no added artifi cial colours or fl avours and is also rich in vitamin D, say Dina Foods.

GoodMills Innovation has launched VITATEX® Vegan-Snack-Mix – a novel premix for burgers and meatballs, as well as savoury bakery and snack fillings, and based on wheat proteins.

The mix has been specially adapted for production in the bakery and impresses with its ease of processing, with products featuring the VeganSnack-Mix characterised by a juicy bite and authentic meat flavour, claim the company.

Vegan and vegetarian products are now part of everyday life, whether for a main meal or on the go snack, with plant-based meat alternatives becoming increasingly popular, observe GoodMills, with bakers and butchers with snack counters, bistros, canteens and other foodservice providers expanding their product ranges to meet this growing demand.

As a wheat protein-based mix, the VITATEX® VeganSnack-Mix offers a good solution for the production of meatballs of all sizes and burgers, as well as bakery and snack fillings. Processing is extremely simple, the company add, with the mix combined with water and oil, and then shaped and ready for use. Manufacturers who want to give their products an individual touch can refine the mixture with additional spices or fresh ingredients in line with their own ideas. The subsequent processing is similar to that of a meat mass. It is freezer-stable in both the raw and baked state, and can be prepared in a pan or deep fryer, in the oven or on the grill.

Although more and more consumers are giving up meat, they certainly have no intention of sacrificing indulgence. Meat alternatives must therefore meet the highest sensory standards, especially when it comes to the flexitarian target group, feel GoodMills. Thus, when developing basic recipes with the VITATEX® VeganSnack-Mix, GoodMills Innovation say they have placed particular emphasis on a meat-like flavour profile as well as authentic texture, and depending on the final product concept, the recipes can be individually refined with fresh ingredients such as vegan cream cheese or vegetables (the VITATEX® Vegan-Snack-Mix is also suitable as a basis for vegetarian product concepts and can be expanded with appropriate ingredients).

The Burnt Chef Project has released a new Work Related Stress Guide, designed to provide insight to employers and leaders in the hospitality sector on how they can start to strategically tackle workrelated stress within their place of work.

In 2020/21 stress, depression and anxiety accounted for 50% of all work-related ill health cases, the main work factors cited by respondents as causing work-related stress, depression or anxiety were workload pressures, including tight deadlines and too much responsibility with lack of managerial support (2021 HSE Work-Related Stress Report).

Work-related stress is an acute and/or ongoing state of exhaustion that leads to physical, mental or emotional exhaustion and prevents people from functioning safely and within normal boundaries. Workrelated stress affects a person’s health, increases the chance of workplace injuries occurring, and reduces performance and productivity within the workplace.

Kris Hall, CEO of the Burnt Chef Project said: “Our industry is facing more pressures than ever before, yet we’re not always equipped to deal with the issues this may bring to individuals within our team. We’ve developed this publication to assist employers and persons with duties under Occupational Health and Safety laws to comply with those laws in relation to work-related stress in the workplace.

“With work-related stress affecting such a high proportion of our team’s wellbeing, it’s time to put the resources in place to support our team’s wellbeing and arm our managers with the tools they need to help their staff thrive, not just survive. Our free guide has been compiled with information, knowledge and expertise within the field of hospitality workplace wellbeing and is designed to help employers start implementing procedures to tackle work-related stress and its impact on both wellbeing and performance.”

For further details, head to https:// www.theburntchefproject.com/ workplacestressguide

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Simply Lunch, the South London, family-run sandwich business, that has been producing and crafting delicious food since 1979, have introduced their new Simply Special range, which brings together high-quality ingredients and exciting fl avour combinations, including Ham Hock & Chunky Egg, Chicken & Chorizo, Veggie New Yorker, and Greek Style Chicken.

They have also removed beef from the entire menu, because of the environmental impact caused by beef production, they report, and due to the amount of greenhouse gasses it emits and limited resources available, saying that they believe this decision is in line with their mission as a company to create better food solutions for their customers and future generations.

In fact, the whole product has been designed with the environment in mind, point out the fi rm, as all plastic has been removed from the packaging too, leading to a reduction of over nine tonnes of plastic waste going to landfi ll (the insert that was previously used having been changed for a cardboard alternative). As a fi nishing touch, add the company, they have also updated the designs on the outside of the packaging with the sandwich outer packaging now featuring illustrations that represent and showcase the delicious ingredients featured within each product.

The Urban Eat brand says that it is back with the fi rst in a pipeline of new and improved lunchtime eats - Urban Eat Sub Rolls.

The rolls, which come with three diff erent fi llings, are available across travel, convenience, education, contract caterer and foodservice channels.

The range comprises a new, perfected recipe for the existing, and bestselling, Ham & Cheese sub, made with smoked ham and creamy cheddar and topped with mayonnaise, as well as a brand new Chicken Salad, made with sliced chicken breast, lettuce, tomato, and cucumber with a lemon mayonnaise. Another new addition – Tuna Crunch – is a classic tuna and mayonnaise combo with added crunch and fl avour thanks to cucumber, sweetcorn, onion, and red pepper.

Urban Eat, which is part of Fresh Food for Now Company and owned by Samworth Brothers Limited, has also introduced a new, improved roll for the range. Not only is it larger and more sumptuously soft than before, but it’s also glaze-topped for a deliciously satisfying eat, say the company.

Abigail Ehoff , brand manager at Urban Eat, said: “The food to go sector is showing great signs of recovery with more of us out and about, so we’re delighted to bring our higher-quality sub range to market ahead of a great summer! This launch is also just the beginning. We’ve been busy working behind the scenes to take our full portfolio from good to great, and we can’t wait to reveal all soon. Watch this space…”

There is nothing on the market quite like it, it is claimed - a low-cost gadget (RRP £12.99) that combines convenience, speed by off ering a great way to create a healthy snack or meal in the form of a sandwich.

Manufactured in Britain, CRIMPiT has taken off in the past seven months, having been featured in Davina McCall and Michael Douglas’s podcast series Making the Cut. It has also caught the attention of various social media infl uencers such as Mrs Hinch (Instagram lifestyle infl uencer Sophie Hinchliff e).

Helping to create healthy toasties using thin bread, the CRIMPiT enables sandwich-makers to make the perfect crimped parcel with all the ingredients locked in with no waste or mess, claim its creators. The resulting parcel can be popped into a toaster, or used under the grill, in an air fryer or even for a dry fry in a pan.

“We are super excited by the launch of this new product into the UK market. The response has been incredible so far and we are looking forward to the year ahead,” said CRIMPiT company co-founder, Mike Harper.

Country Choice have launched a new bake in pack Savour It! Toasties aimed at outlets with limited labour and cooking facilities.

The four varieties of individually wrapped toasties come frozen and ready-assembled in ovenable film, ready to bake in around 25 minutes. They can then be displayed in the hot unit for up to four hours, but with the British public eating more than four billion toasties a year according to The Yorkshire Creamery, 2020, data, they probably won’t last that long, feel County Choice.

The Four Cheese & Onion Toastie is a white bloomer filled with Vintage Cheddar, mozzarella, red Leicester cheese, béchamel and red onion, then topped with béchamel, Cheddar, mozzarella and red onion. The Ham & Cheese variety is a white bloomer filled with Wiltshire ham and mild Cheddar cheese, topped with béchamel, Cheddar and mozzarella.

The Tuna Melt Toastie white bloomer is filled with tuna, spring onion and mozzarella, and the BBQ Chicken flavour is packed with BBQ chicken, mozzarella, mustard, béchamel and pink pickled onion. Both are finished with a generous topping of béchamel, Cheddar and mozzarella cheese.

All four toasties come in compact, freezer friendly packs of 20, and have an RRP of £3.95 per unit, making them an attractive value for money grab and go option.

Hundreds of independent takeaway owners have written to the government and both Conservative leadership candidates to plead for support in the wake of skyrocketing energy bills and rising costs. In an open letter backed by the British Takeaway Campaign - the body which represents the nation’s independent takeaway industry - more than 750 restaurant and café owners have urged the government to take immediate action to ensure they’re able to keep their doors open. The restaurants have said the government must take the following measures.

Cut VAT to reduce the cost of energy and keep food affordable for customers.

Provide grants to small businesses to cover the immediate cost of energy bills which are set to increase eightfold in some cases.

A moratorium on ‘red tape’ which is piling costs onto the smallest restaurants.

Provide business rate rebates and greater forbearance from HMRC in agreeing repayment plans with commercial taxpayers in arrears.

Restaurants cannot afford to wait another month without practical and financial support being introduced, say the businesses. Indeed, many of the restaurants the British Takeaway Campaign supports, including some owned by the campaign’s board members, have shut down in recent weeks, they report. Their letter states: “Day after day, Britain’s smallest restaurants are having to close their doors for good. This isn’t only detrimental to the Treasury’s tax take, but to our communities and culture. The local curry house has been part of the fabric of Britain for generations, while the local fish and chip shop is synonymous with our heritage worldwide. If we lose these our local favourites, we risk losing part of what makes us British.” Commenting on the publication of the open letter, Ibrahim Dogus, chair of the British Takeaway Campaign added: “The government has waited until the last moment to act before, but now cannot be one of those times. It must work with the Conservative leadership candidates on a plan to support Britain’s smallest restaurants before it’s too late. Restaurants are going bust every single day, and the hundreds that have signed this letter, and the many more the British Takeaway Campaign represents, don’t want to be another boarded up shop.” Launched in 2017, the British Takeaway Campaign (BTC) is an umbrella group which represents those involved in the supply and preparation of the nation’s favourite foods. They aim to secure recognition of the economic, social and cultural contribution of the takeaway sector and to back its growth by boosting skills and improving access to training. Their members are wide-ranging, including the British Kebab Awards, Just Eat, UK Hospitality, National Federation of Fish Friers, Bangladeshi Caterers Association, Nationwide Caterers Association, Catering Equipment Suppliers’ Association, UK Bangladesh Catalysts of Commerce and Industry, Foodservice Packaging Association, Curry Life, QuickBite, the Night Time Industries Association, and K10 Restaurants.